Section 3 - OPERATION
Daily Post Operations:
a.Cleaning the Griddle Surface
AA.Good cooking requires clean equipment. To provide evenly cooked and perfectly browned foods, keep the griddle surface free fo carbonized grease. Carbonized grease on the griddle surface hinders the transfer of heat from the griddle surface to the food. This also results un spotty browning, decreased cooking efficiency, and worst of all, carbonized brease tends to cling to the griddled foods, giving them a highly unsatisfac- tory and unappetizinf appearance.
BB.At the end of each day of operation or at the end of each shirt, thoroughly clean the front and rear grease troughs and the chutes into grease drawers.
CC.Clean the griddle surface woth a pumice or griddle stone by rubbing with the grain of the metal while the griddle surface is still warm. Wipe griddle clean of residue from the griddle stone.
b.Clening - Wipe down sides of griddle and all areas around griddle to keep them free of splashed grease.
AA.Clean all surrounding surfaces of the griddle with warm water and a mild detergent daily.
BB.Rinse and wipe off excess water.
CC.Polish with a dry soft cloth.
NOTE: This simple treatment not only keeps the equipment dirt free and sparkling, it also eliminates the danger of grease accumulation forming hard to remove stains.
c.Cleaning the grease drawer - Empty each gresae drawer as often as necessary, but they must be emptied at the end of ech day of operation or the end of each shift. Also wash out grease drawers with hot water and a mild detergent. Wipe dry and replace in range. NOTE: Marine ranges are equipped with a grease drawer latch which must be held depressed as the grease drawers are removed.
RH36 & MH36 INSTALLATION & OPERATIONS MANUAL | 22 |