PILOT
TIP
| PILOT |
ADJUSTING | REGULATING |
SCREW | VALVE |
MANIFOLD
P L - 5 0 2 4 5
Fig. 3
CLEANING
Empty the grease drawer at least daily. Clean the griddle regularly. A clean griddle looks better, lasts longer, and performs better.
To produce evenly cooked, perfectly browned griddle products, keep the griddle free of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the griddle surface to the food. This results in spotty browning and loss of cooking efficiency. Worst of all, carbonized grease tends to cling to the griddled foods, giving them a highly unsatisfactory and unappetizing appearance. To keep the griddle clean and operating at peak efficiency, follow these instructions:
AFTER EACH USE: Clean the griddle with a flexible spatula or griddle scraper.
DURING THE DAY: Flush the hot griddle with water and scrape with griddle scraper to reduce the amount of carbonized grease
ONCE A DAY: Thoroughly clean backsplash, sides, and front. Take care the integral backsplash is not vigorously banged with the spatula.
Thoroughly clean and wipe out the grease trough on the griddle. As necessary during use, wipe out accumulated material to provide good drainage.
Remove the grease drawer, empty it, and wash it out in the same manner as any ordinary cooking utensil.
Clean the griddle surface thoroughly with water and degreasing cleaner. Rub with the grain of the metal while the griddle is still warm (not hot). Be sure the degreasing cleaner is thoroughly removed by flushing with clear water.
Clean stainless steel and chrome surfaces with a damp cloth and polish with a soft, dry cloth.
To remove discolorations, use a
After each cleaning, the griddle must be reseasoned.
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