Toastmaster AM36SS D. Daily Operation And Maintenance, Daily Pre-Operation, Daily Post-Operation

SECTION 3 - OPERATION

D. Daily Operation And Maintenance

Daily Pre-Operation

1.Season the griddle before operation daily as described in Step B, Seasoning the Griddle.

2. Always allow 15 minutes of preheat time before loading the griddle with food. This will allow the griddle surface to be saturated with heat. Failure to allow sufficient preheat time will result in unsatisfactory cooking of the first load.

Daily Post-Operation

Cleaning the griddle on a daily basis, as outlined below, greatly lessens the formation of hard-to- remove grease stains that can affect food quality.

WARNING

DISCONNECT ELECTRICAL POWER AT THE BREAKER/FUSED DISCONNECT BEFORE ATTEMPTING TO CLEAN THE ACCU-MISER.

WARNING

WHEN CLEANING THE ACCU-MISER, NEVER ALLOW WATER TO STAND IN PLACE ON THE UNIT. EXCESSIVE MOISTURE INSIDE THE UNIT WILL CAUSE A SEVERE ELECTRICAL HAZARD, AND MAY OTHERWISE DAMAGE THE GRIDDLE.

1.Cleaning the Griddle Surface

a.To provide evenly cooked and perfectly browned foods, keep the griddle surface free of carbonized grease. Carbonized grease on the griddle surface hinders the transfer of heat from the griddle surface to the food. This results in spotty browning, and a loss of cooking efficiency. Carbonized grease also tends to cling to the griddled foods, giving them a highly unsatisfactory and unappetizing appearance.

b.Clean the surface of the griddle plate with a pumice or griddle stone by rubbing with the grain of the metal while the griddle surface is still warm.

c.Wipe the griddle clean of residue from the griddle stone.

2.Cleaning the exterior

a.Wipe down the sides of the griddle, and all areas around the griddle, with a damp towel to remove accumulated splashed grease.

b.Remove any remaining grease with warm water and a mild detergent. DO NOT apply enough liquid to stand in place on the unit.

c.Wipe the griddle dry with a clean towel. Ensure that all visible moisture has been removed.

d.Polish the griddle with a dry, soft cloth.

3.Cleaning the grease drawer, chutes, and troughs

a.Empty the grease drawer as often as necessary, but it MUST be emptied at the end of each day of operation, or at the end of each shift.

Wash out the grease drawer with hot water and a mild detergent. Wipe it dry and replace it in the griddle.

b.At the end of each shift or day of operation, thoroughly clean the grease troughs and grease chutes.

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