mbr-36 mbr-42
11
Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
INITIal SEaSoNING
When new, wash the top very thoroughly with warm soapy water. The top is coated with rust inhibiting protective oil
at time of manufacture. All traces of manufacturing oil must be removed prior to seasoning. Follow these steps for
initial seasoning:
1) Remove all traces of manufacturing oil using warm soapy water and brushes, cloths, and/or mildly abrasive
scrubbers such as stainless steel.
2) After all traces of manufacturing oil have been removed, thoroughly dry the top using clean wipes.
3) After the pilots are lit, turn the gas valves to full on position. Refer to figure A on page 4.
4) The top will slowly become hot. When a drop of water boils on the surface of the top, wipe the top with a thin
coat of oil. Immediately wipe the top with a dry cloth to remove any excess oil to avoid oil build ups.
5) Wait an additional 5 to 10 minutes to allow the top to continue to heat. The surface of the top will become
darker. Apply another coat of oil and wipe dry as in step 4.
6) Continue to apply oil and wipe dry in approximately 5 minute cycles. The top should gradually darken and be-
come black. When a black shiny surface has been achieved, the top is seasoned and ready for use. Reduce heat
or turn valves to off when finished.
ClEaNING
Your Mongolian barbecue range should be cleaned each evening after use. Wash the stainless steel scrap gutter
and body with a brush and solution of mild grease dissolver and water. Rinse with water. Remove and clean the
drip tray; dry and return into the unit. The safety controls and valves below the unit should be kept dry during the
washing process.
Do not use soaps on the cast iron cooking surface. The surface must remain oil seasoned to prevent rust and
maintain the nonstick nature of the top.
DaIlY uSE
We recommend the top be kept clean at all times. Visible food residue should be scraped off using a long handled
griddle scraper. Apply cooking oil after scraping food residue and wipe with oil to make an even coating. Sauces
containing sugar will caramelize and stick to the top requiring more work to clean. Try to apply sauces to the meal
after it is plated, or within the final 30 seconds of the cooking cycle. If saucing on the grill, try to use oil based
sauces without sugar. The following are several basic guidelines for the daily use of the range:
• Scrape the grill as soon as food residue is visible.
• Oil the grill after scraping or before the next meal is cooked.
• Try to use water from a squeeze bottle on the meal as it cooks so the food is steamed and fried at the same time.
• Allow the grill to cool at the end of the day, then scrape the top clean and apply a light coat of oil.
