Star Lang 124S, Installation And Operation Instructions Manual

11

OPERATION

General

The suggested time and temperature chart (below) is provided as a guide for the products listed only. 
If different temperature settings are to be used, select one side of the griddle and operate at the lowest 
temperature.  Adjoining sections should be set at progressively higher temperatures.  Do not try to 
operate the end sections hot and the center sections cool.

ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM 
COMBUSTIBLE MATERIALS.

KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY.  IF 
SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF 
SLIPS OR FALLS.

Operations

An understanding of how the griddle sections are controlled will be a valuable aid in loading product on 
your unit.
Each 12-inch section of your griddle is independently controlled by a temperature controller.  The 
temperature control sensor is mounted in the center of each cooking section under the griddle plate.
If the product is loaded directly over the temperature sensor, that section will turn on and the burner will 
heat the entire cooking section.  If the product is loaded to the side, front or back of the temperature 
sensor, the thermostat will react to the temperature change much slower.
During slow periods with minimal loads, do not load directly over the thermostat sensors as this will 
unnecessarily turn the burners on and overheat the remainder of the section not being utilized.

Turn the product and continue cooking 
until it has reached its desired degree 
of doneness.
Remove the product from the griddle.
When reloading the griddle, 

fi

 rst 

use the griddle surface on which a 
previous load was not placed.  This 
will help insure the proper griddle 
temperature.

SUGGESTED TIMES AND TEMPERATURES

PRODUCTS

TEMPERATURE 

F / C

TIME (MIN)

HAMBURGER

350°F / 176°C

2 patties per LB

6 to 8

4 patties per LB

4 to 6

6 patties per LB

3 to 4

STEAKS

1/2 to 3/4 inch thick, cooked medium

375°F / 190°C

5 to 7

3/4 to 1 inch thick, cooked medium

8 to 10

Lamb Chops

350°F / 176°C

6 to 8

Pork Chops

6 to 8

Salmon

350°F / 176°C

6 to 8

Halibut

325°F / 162°C

6 to 8

Snapper

6 to 8

Hash Brown Potatoes

375°F / 190°C

3 to 4

Bacon

350°F / 176°C

3 to 4

Sausage Links or Patties

3 to 4

Ham (Pre-cooked)

375°F / 190°C

2

Eggs

275°F / 135°C

2 to 4

Note:  The times and temperatures in this chart are intended as a general guide and starting point. 

Your actual times and temperatures may vary from this chart.

CAUTION