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NOTE: ANY MAINTENANCE OR SERVICE INVOLVING
DISSASSEMBLY OF COMPONENTS SHOULD BE MADE
BY A QUALIFIED SERVICE TECHNICIAN. ENSURE
GAS, ELECTRICAL AND WATER SUPPLY (IF
APPLICABLE) TO THE APPLIANCE ARE SHUT OFF
You have purchased the finest commercial cooking
equipment available anywhere. Like any other fine,
precision built piece of equipment it should be given
regular care and maintenance.
Periodic inspections by your dealer or a qualified
service agency are recommended to check
temperatures, adjustments and ensure moving parts are
operative. Whenever possible, avoid overheating idle
equipment as this us the primary cause for increased
service costs.
When corresponding with the factory or your equipment
dealer regarding service problems or replacement
parts, be sure to refer to the particular unit by the
correct model number (including prefix and suffix letters
and numbers) and the serial or code 'number. The
rating plate affixed to the unit contains this information.
"REGULAR MAINTENANCE ENSURES PEAK
PERFORMANCE"
.
TILT MECHANISM
LUBRICATION
The linear actuator (power tilt models), the hydraulic
cylinder (manual tilt), and the bronze bushings are all
self-lubricating and require no lubrication.
CALIBRATION
INSTRUCTIONS
IMPORTANT: DO NOT ATTEMPT TO CALIBRATE THE
THERMOSTAT
The electronic thermostat supplied with this skillet has
been precisely calibrated at the factory and should not
require field calibration.
MAINTENANCE