Product manual

10
PROBLEM POSSIBLE CAUSE
Heat does not come on when
thermostat is turned on.
Thermostat is bad.
Pilot burner not lit.
Gas valve is bad.
Pilot burner will not light.
Obstructed pilot orifice.
Pilot gas turned off at automatic pilot.
Automatic pilot valve is bad.
Pilot burner will not stay lit.
Thermocouple is bad.
Thermocouple is not hot enough.
Obstructed or wrong size pilot orifice.
Gas supply is not purged of air.
Air is blowing pilot light out.
Automatic pilot valve is bad.
Fat appears to smoke exces-
sively.
Heat is set too high.
Moisture in the food may be turning into steam.
Food sticks to griddle.
Heat is set too high.
Griddle surface needs cleaning and/or seasoning.
Surface under food may not have been covered with enough cooking
oil.
Food burned around edges or
contains dark specks.
Heat is set too high.
Griddle surface needs cleaning and/or seasoning.
Surface under food may not have been covered with enough cooking
oil.
Heat is set too high.
Food may not have been cooked for long enough time.
Food tastes greasy or has objec-
tionable off-flavor.
Food itself may have off flavor.
Food may have been stored improperly before cooking.
Too much griddle fat used.
Heat is set too low.
Noticeable build-up of gum on
griddle.
Heat is set too high
Griddle surface needs cleaning and/or seasoning.
Too much griddle fat used.
Food is undercooked inside.
TROUBLESHOOTING GUIDE
7
(Continued from page 6)
sides or back. Avoid wall type fans which create air cross-currents within a room.
It is also necessary that sufficient air should be allowed to enter the room to compensate for the amount of
air removed by any ventilating system. Otherwise, a subnormal atmospheric pressure will occur, which will
effect operation and cause undesirable working conditions.
A properly designed and installed hood will act as the heart of the ventilating system for the room or area in
which the unit is installed and will leave the unit independent of changing draft conditions.
All valves and thermostats must be checked and lubricated periodically. Consult the authorized service
representative in your area.
OPERATING INSTRUCTIONS
Season Griddle:
Heat to low temperature (300 - 350 F/150-180C) and pour on a small amount of cooking oil, about one
ounce (30cc) per square foot of surface. Spread the oil over the entire griddle surface with a cloth to create
a thin film. Wipe off any excess oil with a cloth. Repeat this procedure 2 to 3 times until the griddle has a
slick, mirror-like surface.
Operation:
Turn the burners on about 15-20 minutes before cooking for preheating. Set the knobs to the desired flame
height or temperature. Each valve will control the gas flow to the burner to bring that area of the plate up to
the set temperature. If different temperature settings are to be used, adjoining areas should be set at pro-
gressively higher temperatures using the lowest temperatures on the outside burners. A uniform and sys-
tematic approach to the loading of the griddle will produce the most consistent product results.
CLEANING / MAINTENANCE
Initial Cleaning:
Prior to operating your new griddle, thoroughly wash the griddle surface and the exterior with a mild deter-
gent or soap solution. Do not use abrasive cleaners since this might damage the cabinet finish. If the
stainless steel surfaces become discolored, scrub by rubbing only in the direction of the finished grain.
Cleaning:
1. Always turn unit off and allow it to cool completely before cleaning. Clean thoroughly before first use.
2. After each use, clean the griddle with wire brush or flexible spatula.
3. Once a day, thoroughly clean splash back, sides and front. Remove the grease drawer, empty it and
wash it out.
4. Once a week, clean the griddle surface thoroughly. If necessary, use a griddle stone, wire brush or
steel wool on the surface. Rub with the grain of the metal while the griddle is still warm. A detergent
may be used on the plate surface to help clean it; but, care must be taken to be sure the detergent is
thoroughly removed. After removal of the detergent, the surface of the plate should then be covered
with a thin film of oil to prevent rusting. Clean stainless surfaces with a damp cloth and polish with a
soft dry cloth. To remove discoloration, use a nonabrasive cleaner. After each “weekly” cleaning, the
griddle must be seasoned again. If the griddle usage is very high, the “weekly” cleaning procedures
may be done more often than once a week.
Extended Shutdown:
Turn the manual shutoff valve to “OFF”; (field installed valve not supplied by the manufacturer); turn all
control knobs to the “OFF” position; and shut off the pilot flame by turning the adjustment on the pilot valve.
If the griddle is to be shut down for an extended period, put a heavy coat of grease over the griddle plate.