9
OPERATING INSTRUCTIONS
OPERATION:
Turn the burners on about 15-20 minutes before cooking for preheating. Set the knobs
to the desired flame height or temperature. Each valve will control the gas flow to the burner to bring
that area of the unit up to the set temperature. If different temperature settings are to be used,
adjoining areas should be set at progressively higher temperatures using the lowest temperatures on
the outside burners. A uniform and systematic approach to the loading of the unit will produce the
most consistent product results.
RADIANTS
Place the radiants in their position as shown in Sketch 1. Make sure that the radiants are setting
properly into the slots on the front and rear supports. Radiants should be centered over straight
section of the burners.
COOKING GRATES
Place the top cooking grates with the grid bars sloping toward the front as shown in Sketch 2.
SEASON GRIDDLE
Heat to low temperature (300 - 350 F/150-180C) and pour on a small amount of cooking oil, about one
ounce (30cc) per square foot of surface. Spread the oil over the entire griddle surface with a cloth to
create a thin film. Wipe off any excess oil with a cloth. Repeat this procedure 2 to 3 times until the
griddle has a slick, mirror-like surface.
NOTE:
When cooking grates are placed sloping toward the front, the grooves on top will guide the
excess fat drippings into the grease trough. For wider branding marks turn the cooking grate over so
the product is placed on the wider rails. There is less grease removal with the cooking grates in this
position so there will be a little more flare ups in this position.
CAUTION:
Do not turn on gas valves without lighting the pilots. This could cause
a build up of gas and potential explosion.
SKETCH 1
SKETCH 2
