Garland EDU-15B, Installation And Operation Manual

Page: 15 / 24

Part # 4521353 (06/17/09) Page 15
Hot Plates
The design of the sealed hot plates provides an easy clean
top surface. Clean any spills with a cloth soaked in a mild
detergent and hot water. For any build up of burned on
grease or food spills, use only a non metallic scouring pad,
always rub in the direction of the grain of the metal to
prevent scratching. Rinse with a sponge dipped in clean hot
water and dry thoroughly with a clean cloth.
Fryers
Cleaning The Fry Tank
1. If a liquid frying compound is used, allow the compound
to cool, then raise the element assembly by means of the
handle until the support engages and let the oil run off
the elements into the fry tank. Wipe the surface oil off the
elements to prevent dripping into the unit bottom when
the tank is removed. Lift out the fry tank and empty the
oil into a filter, after filtering it is then ready for re-use.
Clean the tank in the pot wash area with a mild detergent
and hot water. Rinse with a sponge dipped in a vinegar
and water solution. (3/4 cup of vinegar to 1 quart of
water) and dry thoroughly with a clean cloth.
2. If hydrogenated (solid) frying compound is used that has
been allowed to cool and become solidified, first turn the
thermostat dial to 121°C (250°F) until the compound is
in a liquid state. Turn the thermostat dial/s to off “O”. Lift
the element assembly by means of the handle until the
support engages and let the oil run off the elements into
the fry tank. Then proceed as described in step 1 to filter
the compound and clean the fry tank.
3. Clean the top of the unit with a cloth soaked in a mild
detergent and hot water, including the front of the
element assembly housing. Rinse with a clean cloth
dipped in clean hot water, Dry thoroughly with a clean
cloth.
Griddles
Seasoning The Griddle
1. Using a clean cloth rub a thin layer of cooking oil onto
the griddle surface. Oil should be an unsalted shorting or
high temperature cooking oil.
2. Set the griddle thermostat dial/s to 55°C (130°F) and
heat the griddle surface until the oil begins to caramelize
(turning a golden brown). Once this occurs, turn the
thermostat dial/s to “OFF”.
3. Scrape off the caramelized oil with a standard spatula.
4. Repeat step 1 and set the thermostat dial/s to 135°C
(275°F).
5. Repeat steps 2&3. The griddle is now ready for use.
Cleaning The Griddle
1. Use a standard 64-76mm (2-1/2 to 3”) scraper or spatula,
scrape the griddle surface (to remove food particles or oil
residue) towards the grease trough using even back to
front strokes. Deposit debris into the chute.
2. Pour shortening or oil onto the griddle surface, using a
front to back motion. Clean the griddle using a griddle
stone or grill screen. Always with the grain of the steel,
never sideways.
3. Using a clean cloth, rub a thin layer of cooking oil onto
the griddle surface.
4. Remove the grease drawer, empty and wash thoroughly
with a mild detergent and water. Repeat.
5. Re-season the griddle as detailed above. The griddle is
now ready for use.
Griddles Do’s and Don’t’s
Do’s
1. Season the griddle. This will prevent foods from sticking
and make it easier to keep the surface clean.
2. Keep the surface clean. Scraping the surface throughout
production to clear food and oil prevents build up
and will conserve energy and prevent the plate from
overheating.
3. Turn the temperature down during slow periods.
Reducing the temperature or turning sections off during
slow periods will conserve energy and prevent the plate
from overheating.
Don’t’s
1. Do not use salt to clean the griddle surface. Salt is
corrosive and can cause pitting on the griddle.
2. Do not allow metal utensils (spatula, scraper, etc.) to
nick and/or dent the surface of the griddle. The edges of
these utensils are sharp and will create divots were oil can
collect in and caramelize which causes sticking.
3. Do not use the griddle as a hot top. A large pan or pot will
trap the heat and cause the griddle plates to warp.
GENERAL MAINTENANCE AND CLEANING continued