Part # P153 Rev 1 (02/21/08)
Page 16
Griddles
After Each Use
1 . Using a traditional 2 1/2” – 3” (64mm –76mm) scraper
or spatula, scrape the griddle surface (to remove food
particles and oil residues) towards the grease trough
using even front to back strokes . Deposit debris into the
chute .
2 . Pour shortening or oil onto the griddle surface using
straight front to back motion . Clean the griddle using a
griddle stone or grill screen . Always wipe with the grain
of the steel, never sideways .
3 . Using a clean cloth, rub a thin and even layer of oil into
the griddle surface .
4 . Remove the grease drawer, empty and wash thoroughly
with soap and water . Replace .
For Heavy Build Up
NOTE: After using cleaners and grease cutters, re-season the
griddle .
Apply to a warm griddle for best results .
1 . Using a traditional 2 1/2” – 3” (64mm –76mm) scraper
or spatula scrape the griddle surface (to remove food
particles and oil residues) towards the grease trough
using even front to back strokes . Deposit debris into the
chute .
2 . Apply griddle cleaner evenly over the griddle surface and
let sit as directed . Follow the procedures on the label of
the specific cleaning product .
3 . Using a traditional scraper or spatula, slosh around the
griddle cleaner to remove the build up .
4 . Scrape the griddle surface towards the grease trough
using even back to front stokes . Repeat step 2 if
necessary .
5 . Using mild detergent, clean the surface and rinse
thoroughly with water and vinegar solution . Dry griddle .
6 . Using a clean cloth rub a thin and even layer of oil into
the griddle surface .
7 . Re-season the griddle as detailed in initial cleaning . The
griddle is now ready for use .
MAINTENANCE AND CLEANING Continued
Griddle Do’s & Don’ts
Do’s
1 . Season the griddle . This will prevent food from sticking
and make it easier to keep the surface clean .
2 Keep the surface clean . Scraping the surface thorough
out production to clear foods and oils prevents build up
and will make it easier to keep the surface clean .
3 . Turn the temperature down during slow periods .
Reducing the temperature or turning sections off during
slow times will conserve energy and prevent the plate
from overheating .
Don’ts
1 . Do not use salt to clean the griddle surface, Salt is
corrosive and can cause pitting of 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 that oil can
collect and caramelize with will cause sticking .
3 . Do not use the griddle as a hot top . A large pan or pot will
trap heat and can cause the griddle plate to warp .
4 . Do not over heat the griddle to preheat faster . Preheating
only takes 15-20 minutes .
Thermostat Calibration
WARNING: Turn off the electrical mains before
commencing any service work .
Oven
It is normal for an electromechanical thermostat to cycle with
a 45°F - 50° F (25°C - 28°C) range when checking calibration
allow the thermostat to cycle a minimum of two times .
1 . Place the thermocouple of the test instrument in the
center of the oven .
2 . Turn the oven temperature control dial to 400° F (205°
C) . In order to allow the oven temperature to stabilize,
the oven control must be allowed to cycle twice before
taking a test reading .
3 . Check the temperature reading just when the control
cycles “OFF” as indicated by the cycling pilot lamp . If the
temperature does not read with in 15° F (8°C) of the dial
setting, recalibrate as follows:
Summary of Contents for S680 SERIES
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