Lang DI-60, Installation, Operation, Maintenance, & Troubleshooting

Page: 10 / 17

10
INITIAL START UP
Prior to putting any griddle into full time operation at normal cooking
temperatures, it must be thoroughly "seasoned" or dried out. Moisture absorption
in the closed spaces, in the insulation and even inside the heating elements can
cause future trouble if not properly treated.
Before seasoning the griddle it is first necessary to remove the shipping
preservative from the griddle surface. To do this set add a mild detergent to hot
water and wash the griddle plate. Rinse with a damp sponge and dry with a clean
rag.
To "season" the griddle, set the thermostat dial to 300
°
. Allow unit to cycle once.
Apply a thin coat of high-grade, non-salted vegetable oil to the griddle surface.
Rub the oil into the griddle surface with the flat side of a spatula or a towel. Re-
coat any dry spots that appear then wait two minutes and wipe off any excess oil.
Repeat these steps at 350
°
, 400
°
, 450
°
, 500
°
, and 550
°
.
NOTICE:
During the first few hours of operation you may notice a
small amount of smoke coming off the griddle, and a
faint odor from the smoke. This is normal for a new
griddle and will disappear after the first few hours of
use.