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SECTION 2 - INSTALLATION
7
SECTION 2
INSTALLATION
A. Inspect for Shipping Damage
All shipping containers should be examined for dam-
age before and during unloading. This equipment
was carefully inspected and packaged at the factory.
The freight carrier has assumed responsibility for its
safe transit and delivery. If equipment is received in
damaged condition, either apparent or concealed, a
claim must be made with the delivering carrier.
1. Apparent Damage or Loss - If damage or loss is
apparent it must be noted on the freight bill or
express receipt at the time of delivery, and it must be
signed by the carrier’s agent (driver). If this is not
done, the carrier may refuse the claim. The carrier
will supply the necessary claim forms.
2. Concealed Damage or Loss - If damage or loss
is NOT apparent until after equipment is uncrated, a
request for inspection of concealed damage must be
made with carrier within 15 days. The carrier will
make an inspection and will supply necessary claim
forms. Be certain to retain all contents plus external
and internal packaging/crating materials for inspec-
tion.
B. Unpacking Griddle
1. The griddle will be delivered in a carton on a wooden
pallet. Cut the banding straps that hold the carton in place
and lift the carton up and off of the griddle.
2. Carefully turn the griddle upside down and remove the
bolts that secure the pallet to the griddle.
Remove the pallet and discard.
C. Installing Griddle on Counter.
NOTE: If you are installing the griddle on an accessory
stand go to Step D.
1. Installing Legs
Locate the four NSF approved 4" adjustable legs in the
grease drawer.
With the grill still turned upside down install the four legs
by threading them into the weldnuts on the leg mounting
plates. Tighten the legs securely.
2. Leveling Griddle
Carefully lift the griddle onto its legs and place it on the
counter in its permanent position. Level the griddle using
a common carpenters level. Adjust the foot portion of the
adjustable legs to level the griddle front-to-back and side-
to-side.