griddle to a low temperature (300-350°F) and apply a small amount of cooking oil
–
about one ounce
per square foot of surface. Use a soft lint-free cloth to spread the oil over the entire griddle surface to
create a thin film. Wipe off any excess oil with a cloth. Repeat the procedure until the griddle has a
slick, mirror -like finish. This will also help reduce the sticking of cooked food product.
USING THE GRIDDLE
To preheat, turn the burners on about 20-25 minutes before cooking.
A uniform and systematic approach to loading the griddle will produce the most consistent product
results.
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by careless use
of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate surface. Do not try to knock
off loose food that may be on the spatula by tapping the corner or the edge of the spatula on the
griddle surface.
CLEANING THE GRIDDLE
Empty the grease drawer as needed throughout the day and regularly clean at least once daily.
Clean the griddle regularly. A clean griddle always looks better, lasts longer and performs better. To
produce evenly cooked, perfectly browned griddle products keep the griddle plate clean and free of
carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the griddle
surface to the food, resulting in spotty browning and loss of cooking efficiency. Carbonized grease
tends to cling to griddle foods, giving them a highly unsatisfactory and unappetizing appearance.
To keep the griddle clean and operating at peak efficiency, follow these procedures:
AFTER EACH USE
Clean the griddle with a wire brush of flexible spatula.
ONCE PER DAY
Thoroughly clean the griddle back splash, sides and front. Remove, empty and wash the grease
drawer in the same manner as an ordinary cooking utensil.
ONCE PER WEEK
Clean the griddle surface thoroughly. Use a griddle stone, screen, or Scotch Bright pad on the surface
as necessary. Rub with the grain of the metal while the griddle is still warm (not hot). A detergent may
be used on the plate surface to help clean it, but be sure the detergent is thoroughly removed by
flushing with clear water.
After removal of detergent the surface of the plate the griddle should be seasoned according to the
instructions in this manual.
Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To remove
discoloration, use a griddle cleaner.
If the griddle usage is very high, consider conducting this weekly cleaning procedure more than once
per week.
LEVELING
The griddle must be level (side-to-side and front-to-back) during operation to ensure proper
performance. Improper leveling can result in uneven temperature distribution, cold spots, and
possibly damaged components.
1. Place a level on the griddle.
2. Adjust legs by turning the bullet feet at the bottom of each leg. Using pliers or a crescent wrench,
turn the feet counter-clockwise to increase height, and clockwise to decrease height until leveling is
achieved. Do not extend the legs more than 1-
¾”.
