CLEANING
CLEANING | HEAVY DUTY COUNTERLINE |
CLEANING
Southbend equipment is constructed with the best quality materials and is designed to provide durable service when properly maintained. To expect the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and degree of usage.
Daily:
•Remove, empty, and clean grease drawers of griddles and charbroilers.
•Clean griddle drain chutes of griddles.
Monthly:
•Clean around burner air mixers and orifices if lint has accumulated.
•Visually assure proper pilot operation.
CARE OF CARBON STEEL GRIDDLE SURFACE
Never allow water on a hot griddle and never wash it with soap and water.
Use a Norton Alundum Griddle Brick to clean the griddle. Always remember to heat a griddle slowly because quick heat may cause costly damage. Griddle plates cannot be guaranteed against damage due to carelessness. Never place utensils on griddle. Do not overheat griddle above 550°F as this will cause warpage or breakage.
Do not use any type of steel wool. Small particles may be left on the surface and get into food products. Do not clean a spatula by hitting the edge on the griddle plate. Such action will only cut and pit the griddle plate, leaving it rough and hard to clean.
CARE OF CHROME PLATED GRIDDLE SURFACE
Allow griddle plate to cool down to approximately 200°F. Pour 8 ounces of water onto griddle surface. Apply a
CARE OF STAINLESS STEEL SURFACES
To remove normal dirt, grease and food residue from stainless steel that operates at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth.
To remove grease, food splatter, or condensed vapors that have BAKED onto the equipment, apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
PAGE 26 | OWNER’S MANUAL 1182845 REV 8 |