CLEANING & MAINTENANCE | ULTIMATE RESTAURANT RANGES |
the surface with
“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using
BRIGHT-ANNEALED STAINLESS-STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use any abrasive cleaner, pad, wire brush, scrapper, or file to remove material from the
CARE OF GRIDDLES
New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then gradually bring each griddle up to frying temperature. Next, spread three or four ounces of beef suet, or as a substitute, baking soda, to season it. 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 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 (288°C), 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 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.
Do not waste gas or abuse equipment by leaving control knobs at “Full On” position or thermostat at a high temperature if not required. During idle periods, set control knobs at “Low” position or thermostats to low temperature settings to keep griddle warm. Reset control knobs or thermostats, as required, for periods of heavy load. Turn control knobs or thermostats to OFF at end of daily operation.
HOT TOPS
Allow range to cool. If water is used on tops while still hot, they may crack. Avoid this practice. Remove tops from range and clean surfaces with hot water and detergent. A wire brush may be used on the underside of the hot top plate. It is recommended not to clean tops while still on range, even if cooled, as excessive water will drip into the burner box and deteriorate the metal.
Do not waste gas and abuse equipment by leaving all burners “Full On,” if not required. During idling periods, adjust burner control knobs to keep top warm.
TOP BURNERS
Little attention is needed, but if spillage should occur, it may be necessary to clean around pilot areas, air mixer and under burners. Use a wire brush if necessary.
Periodically, burners (particularly open top type) should be removed and cleaned. Allow interior to drain. Dry thoroughly before replacing.
Burner grates can be lifted out for cleaning. Clean them with a solution of hot water and strong soap or detergent.
The flash tubes must be clean and properly aligned with the pilot housing to insure good top burner ignition. Pilots should have a 1/2" to 5/8" blue flame. Avoid carbon producing tip or unstable blowing or lifting of flame.
PAGE 14 OF 48 | OWNER’S MANUAL 1190820 REV 3 (11/10) |
