Part # 4515146 (02/29/08)
Page 10
2. Turn the burner valves completely on. Burners should
exhibit a 5/16-inch stable blue flame.
CAUTION: Gas will flow to the top section burners even if
top section pilots are not lit. Gas will not be interrupted. It
is the responsibility of the operator to confirm the proper
ignition of each burner as it is turned on. Should ignition
fail to occur 5 seconds after turning a burner on, turn the
burner off, wait 5 minutes, and try again.
Standard Ovens
Lighting
1. Remove oven bottom(s).
2. Depress and hold the red reset button, located on the
safety valve behind the kick panel below the oven door,
while lighting the oven pilot. Continue to hold the reset
button for at least 60 seconds after the pilot is lit. Release
the button. If the pilot does not stay lit, wait five minutes,
then repeat the procedure.
OPERATION Continued
Shut Down:
1. Turn all valves and thermostats to the “OFF” position, or
lowest setting.
2. If the range is to be shut down for an extended period of
time, close the in-line gas valve.
Relighting:
1. Turn all gas valves off.
2. Wait five, (5) minutes.
3. Following procedure under “
Lighting”
.
PRODUCT APPLICATION INFORMATION
General
The range is the workhorse of the kitchen because of its
versatility. Most frequently used in small applications, such as
cafes, schools, church kitchens, firehouses, and small nursing
homes where demands are less taxing. As a general rule of
thumb, one four to six burner range with a hot top will be
adequate for a restaurant seating 30 to 35.
The top of the range is designed for flexibility and the
preparation of numerous different types of products. It may
be equipped with two, or even three different types of tops
and burners, depending on the menu needs. An operation
that cooks to order, or uses the range primarily as back-up
will find that open burners will suit most of their needs.
Preparation of soups, stocks, or sauces is done on a hot top
where slow, even cooking in desirable.
Heating larger quantities of food can be done more
efficiently than heating small quantities. Pots and pans
should be covered whenever possible to reduce energy
consumption.
High acid sauces, such as tomato should be cooked in
stainless steel rather than aluminum to avoid chemical
reaction. Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred with
a metal spoon or whip. Saltwater shellfish may pit aluminum
pots if they are frequently used for this purpose.
NOTE: Many parts of the commercial range are raw steel.
Hot tops, griddles, springs, door hooks etc., can react with
moisture, forming rust. This occurrence is normal and not
considered a defect. Clean with a stainless steel or fiber pad.
A light coating of cooking oil may be applied.
Summary of Contents for SX-10-26
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