Part # 4525587 Rev 4 (29 April 14)
Page 18
General
The range is the workhorse of the kitchen because of its
versatility. Most frequently used in small applications, such as
cafes, schools, church kitchens, fi rehouses, and small nursing
homes where demands are less taxing. As a general rule of
thumb, one four to six burner range with a hot top will be
adequate for a restaurant seating 30 to 35.
The top of the range is designed for fl exibility and the
preparation of numerous medium volume types of products.
It may be equipped with two, or even three diff erent types
of tops and burners, depending on the menu needs. An
operation that cooks to order, or uses the range primarily
as back-up will fi nd that open burners will suit most of their
needs.
Preparation of soups, stocks, or sauces is done on a hot top
where slow, even cooking is desirable.
Heating larger quantities of food can be done more
effi
ciently than heating small quantities. Pots and pans
should be covered whenever possible to reduce energy
consumption.
High acid sauces, such as tomato should be cooked in
stainless steel rather than aluminum to avoid chemical
reaction. Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred with
a metal spoon or whip. Saltwater shellfi sh may pit aluminum
pots if they are frequently used for this purpose.
Use appropriately sized pots and pans to fi t each burner. Do
not allow pots to overhang plate rail.
Crumb Trays
In the event of a grease fi re in the crumb tray, call a service
technician to inspect for possible damage to components.
Do not continue to operate unit until inspected by
authorized service agent.
NOTE: Many parts of the commercial range are raw steel.
Hot tops, griddles, springs, door hooks etc., can react with
moisture forming rust. This occurrence is normal and not
considered a defect. Clean with a stainless steel or fi ber pad.
A light coating of cooking oil may be applied.
CAUTION: DO NOT SPRAY AEROSOLS IN THE VICINITY OF THIS
APPLIANCE WHILE IT IS IN OPERATION.
Open Burners
The most traditional uses of open burners are sautéing, pan
frying, and small stock pot work. Short-term cooking is the
most effi
cient use for the open burner. Pans should cover
as much of the grate as possible to minimize heat loss. The
maximum stock pot size to be used on an open burner is
12 inches, (305mm), diameter. Use a pan size large enough
to contact all of the grate supports (minimum 6 “, 150mm).
Open burners should be turned off when not in use to
conserve energy. Leaving a fl ame burning is of no advantage
since the heat is instantaneous.
Hot Tops
Use of the solid hot tops is recommended where long-term
stock pot cooking is required for soups, sauces or stock. Pots
can be placed anywhere on the hot tops. Recommended
pre-heat time is 30 minutes. This will ensure that the casting
is thoroughly saturated with heat. Pots have should fl at
bottoms for maximum surface contact. Warped or dented
pots will not transfer heat evenly, wasting energy and
resulting uneven cooking patterns. During slow periods, it is
advisable to lower the burner setting to conserve energy.
PRODUCT APPLICATION INFORMATION
Summary of Contents for GF24-4L
Page 65: ...NOTES...
