To Next PageTo Next PageWhat to do if the Star Commercial Food Equipment griddle plate will not heat?
If the Star Commercial Food Equipment griddle plate isn't heating, first ensure the unit is properly connected to a power source and turned on. If the power supply is fine, the thermostat might have failed, requiring a replacement. Alternatively, the heating element could be defective and also need replacement.
Why is my Star Commercial Food Equipment hotplate not heating?
If your Star Commercial Food Equipment hotplate isn't heating, start by checking the power connection and making sure the unit is switched on. If it still doesn't heat, the thermostat may be defective and needs replacing. Another possibility is a defective heating element, which would also need to be replaced.
How to troubleshoot a Star Commercial Food Equipment French plate that will not heat?
If the French plate on your Star Commercial Food Equipment isn't heating, begin by verifying that the unit is properly connected to a power source and is turned on. If the power connection is good, the 6-heat switch may have failed and require replacement. Another potential cause is a failed heating element, which would also need to be replaced.
The Lang RT36 is a commercial electric range top designed for heavy-duty cooking applications. It is available in various configurations to suit different kitchen needs, including models with griddles, hot tops, and French plates. The unit is built with a durable stainless steel exterior, ensuring longevity and ease of cleaning in a demanding commercial environment.
The Lang RT36 electric range top provides a versatile cooking surface for a wide range of culinary tasks. Depending on the specific model (RT36A, B, C, D, E, G), it can feature different combinations of heating elements:
The range top is designed to be placed on a suitable stand, counter, or oven base, which must be capable of supporting its substantial weight of 410 lbs (186 kilograms). Electrical connections are made to a terminal block, with specific wiring diagrams provided for single-phase and three-phase configurations, both with and without an oven base.
The RT36 range top is engineered for straightforward operation in a commercial kitchen. Each heating element type has its own control mechanism:
Initial Start-Up (Drying Out Procedure): Before initial use, or if the unit has been out of use for three or more days, a "drying out" procedure is recommended to remove any moisture or manufacturing residues. This involves gradually increasing the temperature of the heating elements over a period of time. For griddles and hot plates, this means setting the thermostat to progressively higher temperatures (e.g., 250°F, 350°F, 450°F, up to 850°F for hot tops) and allowing the unit to cycle at each level for at least 15 minutes, maintaining the highest temperature for a minimum of 4 hours. For French plates, the 6-heat switch is moved through each position, allowing the unit to cycle at each level before maintaining the highest setting for 4 hours. This process helps to condition the heating surfaces and eliminate any faint smoke or odor that may occur during the first few hours of operation, which is normal for new equipment.
Regular maintenance and cleaning are crucial for the optimal performance, longevity, and hygiene of the Lang RT36 range top.
Cleaning Procedures:
Calibration:
Troubleshooting:
The manual provides a troubleshooting guide for common issues such as elements not heating. It outlines possible causes (e.g., no power, defective thermostat, failed element, failed switch) and corresponding tests (e.g., verify calibration, check continuity across elements, consult service manual).
Important Safety and Service Notes:
General| Category | Commercial Food Equipment |
|---|---|
| Manufacturer | Star Manufacturing |
| Model | RT36 |
| Cooking Surface | 36 inches |
| Burners | 6 |
| Gas Type | Natural Gas |
