Toastmaster RH36, MH36 manual Operation

Page 25

Section 3 - OPERATION

C. Griddle Operation

IMPORTANT: Do not turn griddle on before seasoning procedure has been completed.

IMPORTANT: If your griddle is new you must remove the rust preventative material before turning the griddle on. Refer to Section 2, Installation, Paragraph E.

1.Griddle Seasoning Procedure.

a.Preheat the griddle to 300°F(149°C) and spread a light film of unsalted cooking oil or fat over the surface with a soft cloth.

b.Allow griddle to stand this way for two minutes to give the oil an opportunity to work into the pores of the metal and to form a smooth coating over the outside.

c.Wipe off excess oil and repeat Steps 1 and 2 at 350°F(175°C).

d.After the second step is complete wipe off excess cooking oil, set thermostat control knob for desired temperature. The griddle is now ready for use.

2.Operating Hints and Safety

Although the finest materials, engineering and manufacturing facilities have provided for safety and trouble -free operation, only proper use and maintenance will assure personnel safety and long life of the equipment. The following are a few precautions and operating suggestions for use of the griddle.

a. Disconnect power to the griddle at the disconnect switch at the end of each day of operation.

b. Do not leave the griddle in operation without an attendant.

c. Turn thermostat dials down to 200°F(93°C) during idle periods. It takes only a few minutes to regain operating temperatures.

d. Do not heat the entire griddle for cooking small amounts of food.

e. Various kinds of foods can be cooked at the same time by setting each section of the griddle at different temperatures.

f. Use a spatula to push excess grease into troughs after each load of food is cooked. This will reduce smoking of hot grease and carbonizing.

g. Do not leave griddle at high temperature when not in use or during idle periods. This will cause food particles and grease film to carbonize.

3. Daily Griddle Operation and Maintenance.

Daily Pre-Operation

a. Season the griddle before operation daily, as described in Step 1 above.

b. Turn the temperature controls to the desired temperature and allow 15 minutes or preheat time before loading griddle with food. Green signal light will remain on while heating elements are energized and griddle is coming up to set temperature. This will allow time for the griddle surface to be saturated with heat. Failure to allow sufficient preheat time will result in unsatisfactory cooking of the first load. The following chart indicates cooking time and temperature for various type of food.

c. If a portion of the griddle is to be used for holding, then set the temperature controls for different temperatures.

21

RH36 & MH36 INSTALLATION & OPERATIONS MANUAL 2M-1189333

Page 24 Page 26
Image 25
Page 24 Page 26
Contents Oven Range RH36 & MH36 Installation & Operations Manual 2M-1189333 PROBLEMS, Questions or Concerns III Description Section DescriptionGriddle Range Components DescriptionsRound Hot Plate Hot PlateAll Purpose Plate Range Top ConfigurationsMulti-Purpose Top Griddle Top Description SE36 SpecificationsDescription Inspect for Shipping Damage Section InstallationInspect of Oven Range InstallationAssembling Stacking the Oven Module and Range Module Initially Clean the Griddle and/or 12 x 24 Hot PlatesElectrical Connection Marine Oven Range Installation on Curb Dimension Drawings Installation Convection Section OperationOperation Deck Oven Control Panel Deck Control Panel Range Top with Hot Plate Control Range Top Controls Range Top with Griddle ControlConvection Oven Cleaning Deck Oven Operation Deck Oven CleaningOperation Daily Post Operations Round Hot Plate Operation 12 x 24 Hot Plate OperationMarine Ranges IV. Time and Temperature Charts Operation Convection Oven Baking Time & Temperature Griddle Time and Temperature Operation Section Parts List Parts List Overall Parts List RH36 & MH36 Parts List IL2012 33, 34, 35 Convection Oven Parts List Parts List Deck Oven Parts List Parts List Vents & Marine Rails Parts List Schematics Schematics RH36D1 208/240VRH36D2 Schematic RH36D2 RH36D3 Schematic 208/240V RH36D3 RH36D4 Schematic RH36D4 RH36D6 Schematic RH36D6 RH36D7 Schematic 208/240V RH36D7 RH36C1 Schematic 208/240V RH36C1 RH3621 480VRH36C2 Schematics RH36 & MH36 Installation & Operations Manual 2M-1189333 RH36C2 Schematic Wiring Diagram 480V Schematics RH36C3 Schematic 208/240V RH36C3 RH36C3 Schematic 480V RH36C4 Schematic RH36C4 480V Schematics RH36C6 Schematic RH36C6 480V Schematics RH36C7 Schematic 208/240V RH36C7 RH36C7 Schematic 480V RH36C7W Schematic 208/240V RH36C7W Schematics Schematics This page intentionally left blank Star International Holdings INC. Company
Related manuals
Manual 92 pages 60.86 Kb

RH36, MH36 specifications

The Toastmaster MH36, RH36, and CO36 are three commercial-grade ovens designed for high-performance cooking in various food service environments. These models combine powerful features, innovative technologies, and user-friendly characteristics that make them essential for chefs and kitchen operators looking to enhance their cooking capabilities.

The Toastmaster MH36 is a high-efficiency microwave oven that specializes in quick heating, defrosting, and cooking a variety of foods. With a spacious interior and a rotating turntable, the MH36 ensures even heating across all dishes. Its programmable controls allow users to set multiple power levels, making it versatile for various dishes, from delicate sauces to hearty casseroles. Additionally, the unit is built with a stainless-steel exterior, providing durability and ease of cleaning, crucial for busy kitchens.

The RH36, on the other hand, is a combination oven that integrates convection, steam, and microwave cooking all in one unit. This versatility enables chefs to cook a wide range of menu items, from baked goods to steamed vegetables, with optimal results. The RH36 features a digital control panel, making it easy to adjust cooking times and temperatures precisely. Its humidity injection system enhances moisture retention, ensuring that foods remain juicy and flavorful. This model is perfect for establishments that emphasize quality and speed in food preparation.

The CO36 is a commercial-grade convection oven designed for high volume cooking. It features multiple racks and a robust fan system that allows for even heat distribution, making it ideal for large batches of baked goods or roasted meats. The CO36 is equipped with a user-friendly digital display that simplifies programming and monitoring cooking processes. Its energy-efficient design minimizes energy consumption while maximizing performance, which is essential in today's eco-conscious world.

All three models are built with safety features, including cool-touch exteriors and automatic shut-off mechanisms, adding peace of mind for kitchen staff. Whether you are running a fast-casual restaurant or a high-end dining establishment, the Toastmaster MH36, RH36, and CO36 provide the technology and reliability chefs need to deliver exceptional dishes consistently. Their combination of innovative features, durability, and efficiency makes them a valuable addition to any professional kitchen.
Top Page Image Contents