S SERIES RESTAURANT RANGES OPERATION
O
WNER
’
S
M
ANUAL
1191904
REV
1
(11/10) P
AGE
9
OF
40
O

PERATION OF

N

ON

-T

HERMOSTATIC

G
RIDDLES
Ranges can be ordered with a non-thermostatic griddle that is controlled b y knobs on the front control panel.
At the end of each use, allow griddle to cool normally. After griddle has coo led, coat griddle surface with a light film of
cooking oil to protect surface from moisture.
If a non-thermostatic griddle pilot needs to be lit, do the following:
1. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On som e
models, the pilots can instead be lit by inserting a long match or lighter throu gh a hole on the front control panel.
2. Ignite pilot t ube located under all burners with port at each side of burners. Pilots are supplied and adjusted b y a
common valve located below the filter on the manifold.
3. Carefull y lower the griddle into position, use the griddle control knob to turn on the griddle, and observe the
griddle burners through holes in control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16
mm) high steady blue flame. Adjust if necessary.
O

PERATION OF

T

HERMOSTATIC

G
RIDDLES
Ranges can be ordered with a thermostatic griddles that is controlled b y a knob on the front control panel.
At the end of each use, allow griddle to cool normally. After griddle has coo led, coat griddle surface with a light film of
cooking oil to protect surface from moisture.
If a thermostatic griddle pilot needs to be lit, do the following:
1. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On som e
models, the pilots can instead be lit by inserting a long match or lighter throu gh a hole on the front control panel.
2. The therm ostat sensing bulbs must be fully inserted into their tubular holders, which are welded to the underside
of the griddle.
3. One pilot tu be is located under all burners with ports at each side of the burners. Pilots are supplied and adjusted
by a common valve on the manifold. Light the pilots.
4. Carefull y lower the griddle into position taking extreme care that capillary tubes are coiled under manifold in
control panel compartment. NEVER leave any part of the capillary tube in t he burner compartment.
5. Set the grid dle thermostat dials to maximum, one at a time, and observe the griddle burners through holes in
control panel. When operating, the burners should have a 1/4" to 5/8" (13 t o 16 mm) high steady blue flame.
After operating the griddle for ten minutes with the thermostat dial set at max imum, turn the dial to “LOW” and
again observe the burners through the holes in the control panel. When the t hermostat knob is set “LOW” the
burners should have a 1/8" to 1/4" (3 to 6 mm) high steady blue flame. Adjust if necessary.
R

AISED

-G

RIDDLE

B

ROILER

Ranges can be ordered with a raised-griddle broiler that has three separatel y controlled burners.
At the end of each use, allow griddle to cool normally. After griddle has coo led, coat griddle surface with a light film of
cooking oil to protect surface from moisture.
To light the pilots of a raised-griddle broiler, do the following:
1. Remove grid dle from unit.
2. Position ceram ics on burners with projections pointing downward.
3. Light pilot tu be ports (2 at each burner). Adjust pilot flame to be large enough to effect ignition.
4. Place griddle i n position on range.
5. Turn contr ol knobs completely on.
6. Burner shou ld have 1/2" to 5/8" steady blue flame. Adjust if necessary.
H

OT

T

OP

S

ECTIONS

The range can be ordered with a hot-top section replacing one or mor e open-top burner sections. Each hot-top is
controlled by a knob on the front control panel.
To light the pilots of a hot-top section, do the following:
1. Raise or rem ove hot-top plate. Every two burners have one pilot located at the front and in between burners.