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OPERATOR’S MANUAL 1195059 REV 4 (10/15)
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C
LEANING
C
LEANING
Daily:
• Remove, empty, and clean grease drawers of griddles and charbroilers.
• Clean griddle drain chutes of griddles.
Monthly:
• Clean around burner air mixers and orifices if lint has accumulated.
• Visually assure proper pilot operation.
CARE OF CARBON STEEL GRIDDLE SURFACE
Never allow water on a hot griddle and never wash it with soap and water.
Use a Norton Alundum Griddle Brick to clean the griddle. Always remember to heat a griddle slowly because quick
heat may cause costly damage. Griddle plates cannot be guaranteed against damage due to carelessness. Never
place utensils on griddle. Do not overheat griddle above 550°F as this will cause warpage or breakage.
Do not use any type of steel wool. Small particles may be left on the surface and get into food products. Do not clean
a spatula by hitting the edge on the griddle plate. Such action will only cut and pit the griddle plate, leaving it rough
and hard to clean.
CARE OF CHROME PLATED GRIDDLE SURFACE
Allow griddle plate to cool down to approximately 200°F. Pour 8 ounces of water onto griddle surface. Apply a
non-abrasive degreaser to water on griddle surface. Using a non-abrasive brush, evenly spread degreaser solution
around entire griddle plate surface and use additional water if necessary to cover entire griddle plate. Allow time
to soak until grease begins to separate. Using a non-metallic scraper, remove remaining grease particles from the
griddle surface. Flush the entire griddle surface with clean water until all degreaser solution has been removed. Wipe
he entire griddle surface, back and splash walls with a clean damp cloth.
Southbend equipment is constructed with the best quality materials and is designed to provide durable service
when properly maintained. To expect the best performance, your equipment must be maintained in good condition
and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and degree of usage.
CARE OF STAINLESS STEEL SURFACES
To remove normal dirt, grease and food residue from stainless steel that operates at LOW temperature, use ordinary
soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth.
To remove grease, food splatter, or condensed vapors that have BAKED onto the equipment, apply cleanser to a
damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing
cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the stainless steel.
NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do not respond to the above procedure
can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring
pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust and further spoil
the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS),
SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that are marred collect dirt more rapidly and become more
difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901
