USING THE GRIDDLE
Each 12” section of the griddle is independently controlled by a thermostat. Turn the thermostat(s) to the desired setting.
To preheat, turn the burners on about
A uniform and systematic approach to loading the griddle will produce the most consistent product results.
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate surface. Do not try to knock off loose food that may be on the spatula by tapping the corner or the edge of the spatula on the griddle surface.
ZONE COOKING
This griddle features a tubular
When zone cooking, it is suggested that you start with your lowest temperature setting at either side of the griddle, increasing the zone temperature as you move up the zone line. These zone cooking guidelines will vary depending on product temperatures, size and shape.
This guide should be adjusted to suit your product and operational cooking preference.
ZONE 1 | ZONE 2 |
| ZONE 3 | ZONE 4 |
(300°F) | (350°F) |
| (350°F) | (400°F) |
PRODUCT | PRODUCT | PRODUCT | ||
Sausage | Pancakes | Omelet | Steak (Rare) | |
Eggs (Hard Fried) | French Toast | Hash Browns | Stir Fry Vegetables | |
Eggs (Scrambled) | Bacon | Canadian Bacon | Salmon | |
Burger (Well Done) | Eggs (Sunny Side Up) |
| Fish Cakes | |
Steak (Well Done) | Boiled Ham |
| Lobster | |
Chicken Breast | Steak (Medium Well) |
| Scampi | |
Frozen Foods | Fresh Burger (Medium Well) |
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Pork Chops | Small Frozen Burger (Medium Well) |
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