10
DAILY OPERATION
THE GRIDDLE SURFACE AND SURROUNDING AREAS
CAN AND WILL BE VERY HOT DURING AND AFTER
OPERATION. AVOID DIRECT CONTACT WITH HOT
SURFACES AS THEY ARE A BURN HAZARD.
DO NOT SUBMERGE OR SPRAY DOWN GRIDDLE.
WATER SHOULD BE USED SPARINGLY AND ONLY
AS INSTRUCTED WHEN CLEANING. DAMAGE FROM
EXPOSURE TO WATER WILL NOT BE COVERED
BY WARRANTY AND MAY PRESENT AN ELECTRICAL
HAZARD.
DO NOT USE DETERGENT OR OVEN CLEANER TO
CLEAN THE GRIDDLE SURFACE.
GRIDDLE CARE
It takes very little time and eort to keep the griddle
attractive and performing at top eciency. If grease
is permitted to accumulate, it forms a viscous residue
and then carbonizes, making it extremely dicult to
remove. To prevent this condition, the following
suggestions for cleanliness should be followed.
SUGGESTED CLEANING TOOLS
STANDARD STEEL/GROOVED SURFACE
griddle brick or pumice stone, soft bristle fiber brush,
plastic scouring pad, plastic or razor scraper [contoured
scraper for grooved surface models], mild detergent,
non-abrasive cleaner, and clean, soft cloth or sponge
CHROME SURFACE
razor-sharp scraper, soft bristle fiber brush, mild
detergent, non-abrasive cleaner, and clean, soft cloth
or sponge
CLEANING
To begin the cleaning process, set the thermostats to
approximately 225° F (107° C) and allow enough time
for the griddle to reach this temperature. Before
starting, pour a very small amount of water on the
griddle plate and let is sizzle. Be careful not to use
too much water, which can create excessive steam.
i. STANDARD STEEL/GROOVED SURFACE
After each use, scrape the griddle with a scraper
or flexible spatula to remove excess grease and food
and maneuver it into the grease chute. Use a soft bristle
brush in a circular motion to remove any remaining food
particles. If there is an accumulation of burned on
grease and/or food, the griddle should be thoroughly
scoured and re-seasoned.
Use pumice or griddle stone while the griddle is warm.
Do not use steel wool because of the danger of steel
slivers getting into the food. Follow this by turning the
unit o and after it has cooled, wipe it with a clean
damp cloth with no cleaner.
CHROME-- SURFACE
After each use, scrape the griddle with a razor-sharp
scraper. Use a soft bristle brush in a circular motion
to remove any remaining food particles. Follow this
by turning the unit o and after it has cooled, use
a soft, damp cloth and a non-silicate, non-abrasive,
non-chlorinated cleaner to wipe the surface clean.
Wipe it with a clean damp cloth with no cleaner. ON
CHROME SURFACES, NEVER USE PUMICE, GRIDDLE
STONES, ABRASIVES, STEEL WOOL, COMMERCIAL
LIQUID GRILL CLEANER, AND NEVER STRIKE THE
GRIDDLE SURFACE WITH A SHARP AND/OR HARD
INSTRUMENT.
ii. Daily use of a clean cloth and a good non-abrasive
cleaner to clean the stainless steel body of the
griddle is recommended. Wipe the polished front
with a soft cloth so not to scratch the finish.
iii. At least once a day, remove the grease drawer and
wash it using the same process as an ordinary cooking
utensil. The drawer is removed by pulling forward until
it is released from its track. The splash guard should
also be removed and cleaned in a similar manner.
SEASONING THE GRIDDLE HEATING SURFACE
After the griddle has been thoroughly cleaned, it should
be seasoned to prevent food from sticking. Before using
and after each thorough scouring, season the griddle
heating surface in the following manner. CHROME
GRIDDLES DO NOT REQUIRE SEASONING.
i. Turn the temperature control dials to 350°F (177°C).
ii. Using a clean cloth, not a spatula, spread a thin film
of cooking oil over the griddle cooking surface. This
film should remain on the hot griddle surface for half
an hour.
iii. Remove the excess oil and wipe clean.
iv. Apply another film of cooking oil over the hot cooking
area for another half hour and again remove excess
oil and wipe clean. The griddle surface should now
be ready for use.
To Next Page
Loading...