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Table of Contents
MKG Series Gas Griddle
L25-052 Rev. 0 (5/06)
3
1. INSTALLATION SECTION ...................................................................................... 4
1.1. CHECKING YOUR NEW GRIDDLE ....................................................................................................4
1.2. INSTALLATION CLEARANCES..........................................................................................................4
1.3. GAS CONNECTION(S) ....................................................................................................................4
1.3.1. Fuel Type(s)...................................................................................................................................5
1.3.2. Quick Disconnect Connection........................................................................................................5
1.3.3. Fuel Supply Line and Leak Pressure Testing.................................................................................5
1.4. VENTILATION AND FIRE SAFETY SYSTEMS .....................................................................................5
1.5. I
NSTALLATION SETUP ....................................................................................................................5
1.5.1. Counter Use With Legs..................................................................................................................6
1.5.2. Counter Use Without Legs.............................................................................................................6
1.5.3. For Use On Optional Equipment Stand..........................................................................................6
1.5.4. Leveling Instructions ......................................................................................................................7
1.6. FINAL GAS CONNECTION ...............................................................................................................8
1.6.1. Regulator Assembly.......................................................................................................................8
1.6.2. Gas Settings ..................................................................................................................................8
2. OPERATION SECTION ........................................................................................... 9
2.1. LIGHTING INSTRUCTIONS ...............................................................................................................9
2.1.1. Snap-Action Thermostat Appliances..............................................................................................9
2.1.2. Solid State And Electric Thermostat Appliances............................................................................9
2.2. INITIAL STARTUP.........................................................................................................................10
2.2.1. Griddle Surface Seasoning..........................................................................................................10
2.2.2. Surface Temperature Check........................................................................................................10
2.3. SHUTDOWN PROCEDURE .............................................................................................................10
2.3.1. Snap Action Thermostat Appliances............................................................................................10
2.3.2. Solid State And Electric Thermostat Appliances..........................................................................10
3. THERMOSTAT CALIBRATION SECTION ............................................................ 11
3.1. CALIBRATION PROCEDURES ........................................................................................................11
3.1.1. Snap Action And Electric Thermostat ..........................................................................................11
3.1.2. Solid State Thermostat ................................................................................................................11
4. BASIC OPERATION .............................................................................................. 12
4.1. OPERATIONAL HELPFUL HINTS....................................................................................................12
4.2. SUGGESTED COOKING TIMES AND TEMPERATURES......................................................................12
5. CLEANING & MAINTENANCE SECTION............................................................. 13
5.1. DAILY CLEANING.........................................................................................................................13
5.2. GRIDDLE SURFACE CLEANING, END OF SHIFT .............................................................................13
5.2.1. Plain Steel Cooking Surface ........................................................................................................13
5.2.2. Chrome Plated Cooking Surface..................................................................................................13
5.3. MONTHLY MAINTENANCE.............................................................................................................13
5.3.1. Monthly Preventative Maintenance..............................................................................................13
5.4. ANNUAL/PERIODIC PREVENTATIVE MAINTENANCE AND INSPECTION ..............................................14
5.4.1. Safety Evaluation.........................................................................................................................14
5.4.2. Mechanical Inspection .................................................................................................................14
5.4.3. Systems Operation Inspection.....................................................................................................14
5.5. VENTILATION HOOD.....................................................................................................................14
5.6. T
ROUBLE SHOOTING CHARTS......................................................................................................15
5.6.1. Cooking Performance ..................................................................................................................15
5.6.2. Operating Performance................................................................................................................15
6. ACCESSORIES ..................................................................................................... 16
6.1. STANDARD..................................................................................................................................16
6.2. OPTIONAL...................................................................................................................................16
6.2.1. Service Shelves, Front.................................................................................................................16
6.2.2. Cutting Boards .............................................................................................................................17
6.2.3. Warming Shelves, Rear...............................................................................................................18
6.2.4. Equipment Stands........................................................................................................................19
6.2.5. Miscellaneous ..............................................................................................................................20
7. NOTES PAGE........................................................................................................ 21