Garland Regal Series Initial Operation, Cleaning And Maintenance, Initial Pilot Light, Daily

INITIAL OPERATION

Initial Pilot Light

Initial pilot light is in the following sequence:

1.Turn the manual shut-off valve on the incoming service line “OFF”.

2.Turn all burner valves “OFF”.

3.Close all pilot adjusting screws (clockwise turn all the way in).

4.Wait for any accumulated gas to disperse.

5.Open the manual shut-off valve.

6.Apply a lighted match or taper to a pilot burner and open that pilot’s adjustment screw gradually until the pilot lights.

7.Adjust the pilot flame for the desired characteristics.

8.Turn “ON” that main burner and watch to make sure it lights from the pilot, then turn the burner “OFF”.

9. Repeat steps 6 through 8 to light all remaining pilots.

If only one pilot has gone out, it is not necessary to follow the entire procedure outlined above. Merely apply a lighted match or taper to the pilot until it lights, then adjust the pilot valve. If the pilot will not light, close the adjustment valve completely, do not use that burner, and call for service.

NOTE: It may be necessary to re-light the pilots several times until the new lines are purged of any trapped air and constant gas flow is attained.

Final Preparation

New units are wiped clean with solvent at the factory to remove any visible signs of dirt, oil, grease, etc., remaining from the manufacturing process. They should be washed with hot, soapy water to remove any solvent or oil residue or installation dust or debris before using for food preparation.

CLEANING AND MAINTENANCE

WARNING If gas odors are detected, the gas supply must be turned “OFF” at the main shut-off valve and the local gas company or authorized service agency contacted for service.

General Cleaning

Any piece of equipment works better and lasts longer when maintained properly and kept clean. Cooking equipment is no exception. Your U.S. Range hot plate must be kept clean during the working day and thoroughly cleaned at the end of each day.

Daily

Check the drip pan frequently. Wipe up spills as they occur, and drain the pan as necessary during the day.

At the end of each day, lift off the burner grates, burner heads and venturis and wash in hot, soapy water, then re- assemble. Grates lift directly up, burners slide to the rear to clear the burner valve and orifice, then lift up and out.

Remove the drip pan and wash thoroughly.

Clean the counter surface under and around the hot plate.

Periodic

Your U.S. Range hot plate should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.

Cleaning Stainless Steel

All stainless steel body parts should be wiped regularly with hot, soapy water during the day, and with a liquid cleaner designed for this material at the end of each day. Do not use steel wool, abrasive cloths, cleansers, or powders! If it is necessary to scrape stainless steel to remove encrusted materials, soak the encrusted area with wet cloths to loosen the material, then use a wood or nylon scraper. Do not use a metal knife, spatula, or any other metal tools to scrape stainless steel. Scratches are almost impossible to remove.

Part # 1382698 (02/26/08) Page 7