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GRIDDLES:
New griddles should be carefully tempered and maintained to avoid possible cracking and/or warping. To break in a
new griddle, first wipe it clean. Next, light all griddle burners and set thermostats at 200°F for one hour. Then, gradu-
ally bring griddle to frying temperature. Next, spread three or four ounces of beef suet or, as a substitute baking soda,
to season it. Never allow water on a hot griddle and never wash it with soap and water.
Use a Norton Alundum (or equivalent) Griddle Brick to clean griddle. Always remember to heat griddle slowly because
quick heat may cause costly damage. Griddle plates cannot be guaranteed against damage due to carelessness.
Never place utensils on griddle. Do not heat griddle above 55O”F, as this will cause warpage or breakage.
Do not use anv tvpe of steel wool, since small particles may be left on the surface and get into food products.
PERFORMANCE CHECK:
The following items should be checked within the first 30 days of operation by a qualified service technician.
1. Verify equipment is level.
2. Verify proper electrical characteristics -- voltage, cycle, phase.
3. Check thermostat operation; calibrate if required.
4. Check ventilation.
5. Check electrical connections -- external and internal.
6. Check door for proper alignment, tension, seal, and adjustment.
7. Check timers, switches and motor for proper installation and operation.
8. Check for any damage to unit from shipping or installation.
9. Check for proper clearance from combustible materials.
10. Verify proper type of gas.
11. Verify gas supply and pressure. (Pressure regulator is already installed at factory.)
12. Check gas connection and check for leaks.
It is common for new products to require a burn-off time to dry out insulation and metal cooking surfaces.
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