Owner manual

ManualsBrandsMagikitch'n ManualsGrillsMKG Gas Griddle - 24" Deep

Table of Contents

MKG Series Gas Griddle

L25-055 Rev. 0 (05/12)

1. INSTALLATION ....................................................................................................... 4

1.1. CHECKING YOUR NEW GRIDDLE ....................................................................................................4

ELECTRICAL CONNECTION(S) ..................................................................................................................4

1.3. INSTALLATION CLEARANCES..........................................................................................................5

1.4. G

AS CONNECTION(S) ....................................................................................................................5

1.4.1. Fuel Type(s)...................................................................................................................................5

1.4.2. Quick Disconnect Connection........................................................................................................5

1.4.3. Fuel Supply Line and Leak Pressure Testing.................................................................................5

1.5. VENTILATION AND FIRE SAFETY SYSTEMS .....................................................................................5

1.6. INSTALLATION SETUP ....................................................................................................................6

1.6.1. Counter Use With Legs..................................................................................................................6

1.6.2. Counter Use Without Legs.............................................................................................................6

1.6.3. Equipment Stand ...........................................................................................................................7

1.6.4. Leveling Instructions ......................................................................................................................8

1.7. FINAL GAS CONNECTION ...............................................................................................................8

1.7.1. Regulator Assembly.......................................................................................................................8

1.7.2. Gas Settings ..................................................................................................................................9

1.7.3. Gas Table ....................................................................................................................................10

2. OPERATION .......................................................................................................... 11

2.1. LIGHTING INSTRUCTIONS .............................................................................................................11

2.1.1. Snap-Action Thermostat Appliances............................................................................................11

2.1.2. Solid State and Electric Thermostat Appliance ............................................................................11

2.2. INITIAL STARTUP .........................................................................................................................12

2.2.1. Griddle Surface Seasoning ..........................................................................................................12

2.2.2. Surface Temperature Check........................................................................................................12

2.2.3. Shutdown Procedure ...................................................................................................................12

3. THERMOSTAT CALIBRATION SECTION ............................................................13

3.1. SNAP ACTION AND ELECTRIC THERMOSTAT .................................................................................13

3.2. SOLID STATE THERMOSTAT .........................................................................................................13

4. BASIC OPERATION.............................................................................................. 14

4.1. OPERATIONAL HELPFUL HINTS ....................................................................................................14

4.2. S

UGGESTED COOKING TIMES AND TEMPERATURES......................................................................14

5. CLEANING & MAINTENANCE SECTION............................................................. 15

5.1. GRIDDLE SURFACE CLEANING, DURING OPERATION HOURS.........................................................15

5.2. GRIDDLE SURFACE CLEANING, END OF SHIFT .............................................................................15

5.2.1. Plain Steel Cooking Surface ........................................................................................................15

5.2.2. Chrome Plated Cooking Surface..................................................................................................15

5.3. MONTHLY MAINTENANCE.............................................................................................................15

5.3.1. Monthly Preventative Maintenance ..............................................................................................15

5.4. ANNUAL/PERIODIC PREVENTATIVE MAINTENANCE AND INSPECTION ..............................................16

5.4.1. Safety Evaluation.........................................................................................................................16

5.4.2. Mechanical Inspection .................................................................................................................16

5.4.3. Systems Operation Inspection .....................................................................................................16

5.5. VENTILATION HOOD.....................................................................................................................16

5.6. TROUBLE SHOOTING CHARTS......................................................................................................17

5.6.1. Cooking Performance ..................................................................................................................17

5.6.2. Operating Performance................................................................................................................17

6. ACCESSORIES ..................................................................................................... 18

6.1. STANDARD..................................................................................................................................18

6.2. O

PTIONAL...................................................................................................................................18

Service Shelves, Front .............................................................................................................................18

6.2.2. Cutting Boards .............................................................................................................................19

6.2.3. Warming Shelves, Rear ...............................................................................................................20

6.2.4. Equipment Stands........................................................................................................................21

6.2.5. Miscellaneous ..............................................................................................................................22