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CLEANING MODEL 400 RESTAURANT RANGES
PAGE 24 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT
CLEANING
BLACK BAKED ENAMEL SURFACES
Allow unit to cool somewhat after use and wash exterior with a hot, mild detergent or soap solution;
particularly clean off all grease deposits. Dry thoroughly with a dry cloth.
BURNERS – GENERAL
Little attention is needed, but if spillage should occur, it may be necessary to clean around pilot areas, air
mixer and under burners. Use a wire brush if necessary.
Periodically, burners (particularly open top type) should be removed and cleaned. Allow interior to drain. Dry
thoroughly before replacing.
HOT TOPS
Allow range to cool. If water is used on tops while still hot, they may crack. Avoid this practice. Remove tops
from range and clean surfaces with hot water and detergent. A wire brush may be used on the underside of
the hot top plate. It is recommended not to clean tops while still on range, even if cooled, as excessive water
will drip into the burner box and deteriorate the metal.
Do not waste gas and abuse equipment by leaving all burners “Full On,” if not required. During idling periods,
adjust burner valves to keep top warm. Re-adjust burner valves as required for periods of heavy loads.
CARE OF GRIDDLES
New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a
new griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then
gradually bring each griddle up to frying temperature. Next, spread three or four ounces of beef suet, or as a