C
OUNTER
G
RIDDLE
I
NSTALLATION
O
PERATOR
’
S
M
ANUAL
1182629
REV
2
P
AGE
17
IN
S
TA
LLA
TI
ON
Figure 11
Step 5: Final Positioning, Clearance Check, and Ventilation Check
1. Position the griddle where it will be operated.
2. Check that the griddle surface is level. The length of each leg is adjustable by screwing the bottom
portion of the leg in or out. The griddle must be level for proper operation!
3. Check for adequate clearances around the griddle (see page 5).
4. Check for adequate ventilation (see page 5).
Step 6: Check Pilot and Burner Operation
All griddles are adjusted at the factory. However, pilot heights, burner air shutters, and thermostatic valves
should be checked at installation and adjusted if necessary. Do the following:
1. Turn main gas supply “ON”.
2. Check the manifold gas pressure using the procedure on page 22.
3. Follow the procedure on page 20 to light the pilots.
4. Check (and, if necessary, adjust) the pilot flame heights using the procedure on page 23.
5. Follow the procedure on page 19 to light the burners. Set the control knobs to only low temperatures for
now.
6. Check (and, if necessary, adjust) the burner air shutters using the procedure on page 23.
Step 7: Condition Griddle Surface
New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a
new griddle, do the following:
1. Wipe the griddle surface clean.
2. Light all the griddle burners and turn them to 200°F for one hour. Then gradually bring each griddle up to
frying temperature.
3. Spread three or four ounces of beef suet, or as a substitute, baking soda, to season it. Never allow
water on a hot griddle and never wash it with soap and water.
