MAINTENANCE
NOTE: ANY MAINTENANCE OR SERVICE INVOLVING DISSASSEMBLY OF COMPONENTS SHOULD BE MADE BY A QUALIFIED SERVICE TECHNICIAN. ENSURE GAS, ELECTRICAL AND WATER SUPPLY (IF APPLICABLE) TO THE APPLIANCE ARE SHUT OFF
You have purchased the finest commercial cooking equipment available anywhere. Like any other fine, precision built piece of equipment it should be given regular care and maintenance.
Periodic inspections by your dealer or a qualified service agency are recommended to check temperatures, adjustments and ensure moving parts are operative. Whenever possible, avoid overheating idle equipment as this us the primary cause for increased service costs.
When corresponding with the factory or your equipment dealer regarding service problems or replacement parts, be sure to refer to the particular unit by the correct model number (including prefix and suffix letters and numbers) and the serial or code 'number. The rating plate affixed to the unit contains this information.
"REGULAR MAINTENANCE ENSURES PEAK PERFORMANCE".
TILT MECHANISM
LUBRICATION
The linear actuator (power tilt models), the hydraulic cylinder (manual tilt), and the bronze bushings are all
CALIBRATION
INSTRUCTIONS
IMPORTANT: DO NOT ATTEMPT TO CALIBRATE THE THERMOSTAT
The electronic thermostat supplied with this skillet has been precisely calibrated at the factory and should not require field calibration.