O
PERATION
M
ODEL
400 R
ESTAURANT
R
ANGES
P
AGE
20
OF
64
O
PERATOR
’
S
M
ANUAL
1182299
REV
3 (05/05) D
RAFT
OPERATION
RAISED-GRIDDLE BROILER SECTION
Ranges can be ordered with a raised-griddle broiler section. Each raised-griddle broiler is controlled by a
knob on the front control panel.
At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a
light film of cooking oil to protect surface from moisture.
To light the pilots of a raised-griddle broiler, do the following:
1.
Remove griddle from unit.
2.
Position ceramics on burners with projections pointing downward.
3.
Light pilot tube ports (2 at each burner). Adjust pilot flame to be large enough to effect ignition.
4.
Place griddle in position on range.
5.
Turn valves completely on.
6.
Burner should have 1/2" to 5/8" steady blue flame. Adjust if necessary.
SHUTDOWN OF ENTIRE RANGE
To place the range in a standby state (ready for use), do the following:
1.
Turn all manual gas valves “OFF.”
2.
Turn all thermostats to their lowest position.
To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the
following:
1.
Turn all manual gas valves and pilots “OFF.”
2.
Turn all thermostats to their lowest position.
3.
Turn main supply gas valve “OFF.”
OVENS
Ranges can be ordered with standard or convection ovens. Each oven is controlled by a knob on the front
control panel.
To light the pilot of an oven, do the following:
1.
Turn oven thermostat to “OFF” position.
2.
For convection ovens, turn the fan switch to the “OFF” position.
3.
Open door, remove oven bottom and fire plate to expose pilot and burner.
4.
Open kick panel and depress red button on oven safety valve.
5.
Light constant pilot (the pilot without capillary tube holder).
6.
Replace fire plate and oven bottom.
7.
Turn thermostat to desired temperature.
