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GRIDDLES
PAGE 9
C. Operating Hints and Safety
Although the finest materials, engineering plan-
ning, and manufacturing facilities have provided
for safety and trouble free operation, only proper
use and maintenance will assure personnel
safety and long life of the equipment. The fol-
lowing are a few precautions and operating sug-
gestions for use of the griddle equipment.
1. De-energize griddle at the disconnect switch
at end of each day’s operation.
2. Do not leave griddle in operation without an
attendant.
3. Turn thermostat dials down to 200° F during
idle periods. It takes only a few minutes to
regain operating temperatures.
NOTE: It is not necessary to heat the entire
surface when small amounts of food are to
be cooked. Each section may be set at diff-
erent temperatures for griddling various kinds
of food.
4. Keep all areas around the griddle free of
splashed grease.
5. Use a spatula to push excess grease into
grease trough after each load of food is
cooked. This will reduce smoking of hot
grease and carbonizing.
6. Do not leave griddle at high temperature
when not in use so remaining food part-
icles and grease film will not carbonize.
7. Never attempt to service griddle before
turning main disconnect switch “OFF.”
8. Empty grease drawer receptacle as often
as possible. Always empty and clean
grease drawer receptacle at the end of
each day’s operation or the end of each
shift. An overflow eyelet is located in the
front of the grease drawer to indicate
when it is full.
9. Before operation each day, season griddle
as described above. Always allow 15
minutes preheat time before loading
griddle with food to give griddle surface
time to saturate with heat. Failure to al-
low preheat time will result in unsatisfac-
tory griddling of the first load. The chart
on page 14 shows cooking time and
temperatures for various kinds of food.
Toastmaster
®