GRIDDLES
C. Operating Hints and Safety
Although the finest materials, engineering plan- ning, and manufacturing facilities have provided for safety and trouble free operation, only proper use and maintenance will assure personnel safety and long life of the equipment. The fol- lowing are a few precautions and operating sug- gestions for use of the griddle equipment.
1.
2.Do not leave griddle in operation without an attendant.
3.Turn thermostat dials down to 200° F during idle periods. It takes only a few minutes to regain operating temperatures.
NOTE: It is not necessary to heat the entire surface when small amounts of food are to be cooked. Each section may be set at diff- erent temperatures for griddling various kinds of food.
4.Keep all areas around the griddle free of splashed grease.
5.Use a spatula to push excess grease into grease trough after each load of food is cooked. This will reduce smoking of hot grease and carbonizing.
6.Do not leave griddle at high temperature when not in use so remaining food part- icles and grease film will not carbonize.
7.Never attempt to service griddle before turning main disconnect switch “OFF.”
8.Empty grease drawer receptacle as often as possible. Always empty and clean grease drawer receptacle at the end of each day’s operation or the end of each shift. An overflow eyelet is located in the front of the grease drawer to indicate when it is full.
9.Before operation each day, season griddle as described above. Always allow 15 minutes preheat time before loading griddle with food to give griddle surface time to saturate with heat. Failure to al- low preheat time will result in unsatisfac- tory griddling of the first load. The chart on page 14 shows cooking time and temperatures for various kinds of food.
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