S SERIES RESTAURANT RANGES CLEANING & MAINTENANCE
O
WNER
’
S
M
ANUAL
1191904
REV
1
(11/10) P
AGE
13
OF
40
the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. D O NOT USE ORDINARY STEEL
WOOL as any particles left on the surface will rust and further spoil the appearanc e of the finish. NEVER USE A
WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER , FILE OR OTHER STEEL TOOLS.
Surfaces which are marred collect dirt more rapidly and become more diff icult to clean. Marring also increases the
possibility of corrosive attack. Refinishing may then be required.
“Heat tint” is darkened areas that sometimes appear on stainless steel surf aces where the area has been subjected to
excessive heat. These darkened areas are caused by thickening of the protecti ve surface of the stainless steel and
are not harmful. Heat tint can normally be removed by the foregoing, but tint w hich does not respond to this procedure
calls for a vigorous scouring in the direction of the polish lines using SCOT CH-BRITE scouring pads or a STAINLESS
scouring pad in combination with a powered cleanser. Heat tint ma y be lessened by reducing heat to equipment
during slack periods.
C
ARE OF
G
RIDDLES
New griddles should be carefully tempered and cared for in order to avoid pos sible 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 an d water.
Use a Norton Alundum Griddle Brick to clean the griddle. Always remem ber to heat griddle slowly because quick heat
may cause costly damage. Griddle plates cannot be guaranteed against dam age 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 surfac e 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” p osition or thermostats to low temperature
settings to keep griddle warm. Reset control knobs or thermostats, as r equired, for periods of heavy load. Turn control
knobs or thermostats to OFF at end of daily operation.
H
OT
T
OPS
Allow range to cool. If water is used on tops while still hot, they may crack. Avo id this practice. Remove tops from
range and clean surfaces with hot water and detergent. A wire brush ma y 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. Re-adjust burner control knobs as r equired for periods of heavy loads.
T
OP
B
URNERS
Little attention is needed, but if spillage should occur, it may be necessar y 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 c leaned. 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 ins ure 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.