8
SECTION 3 - OPERATION
D. Daily Operation And Maintenance
Daily Pre-Operation
1.
Season the griddle before operation daily as
described in Step B,
Seasoning the Griddle.
2.
Always allow 15 minutes of preheat time before
loading the griddle with food. This will allow the
griddle surface to be saturated with heat.
Failure to allow sufficient preheat time will
result in unsatisfactory cooking of the first
load.
Daily Post-Operation
Cleaning the griddle on a daily basis, as outlined
below, greatly lessens the formation of hard-to-
remove grease stains that can affect food quality.
WARNING
DISCONNECT ELECTRICAL POWER AT
THE BREAKER/FUSED DISCONNECT
BEFORE ATTEMPTING TO CLEAN THE
ACCU-MISER.
WARNING
WHEN CLEANING THE ACCU-MISER,
NEVER ALLOW WATER TO STAND IN
PLACE ON THE UNIT. EXCESSIVE
MOISTURE INSIDE THE UNIT WILL
CAUSE A SEVERE ELECTRICAL
HAZARD, AND MAY OTHERWISE
DAMAGE THE GRIDDLE.
1.
Cleaning the Griddle Surface
a.
To provide evenly cooked and perfectly
browned foods, keep the griddle surface
free of carbonized grease. Carbonized
grease on the griddle surface hinders the
transfer of heat from the griddle surface to
the food. This results in spotty browning,
and a loss of cooking efficiency.
Carbonized grease also tends to cling to
the griddled foods, giving them a highly
unsatisfactory and unappetizing
appearance.
b.
Clean the surface of the griddle plate with
a pumice or griddle stone by rubbing with
the grain of the metal while the griddle
surface is still warm.
c.
Wipe the griddle clean of residue from the
griddle stone.
2.
Cleaning the exterior
a.
Wipe down the sides of the griddle, and all
areas around the griddle, with a damp
towel to remove accumulated splashed
grease.
b.
Remove any remaining grease with warm
water and a mild detergent. DO NOT
apply enough liquid to stand in place on
the unit.
c.
Wipe the griddle dry with a clean towel.
Ensure that all visible moisture has been
removed.
d.
Polish the griddle with a dry, soft cloth.
3.
Cleaning the grease drawer, chutes, and
troughs
a.
Empty the grease drawer as often as
necessary, but it MUST be emptied at the
end of each day of operation, or at the end
of each shift.
Wash out the grease drawer with hot water
and a mild detergent. Wipe it dry and
replace it in the griddle.
b.
At the end of each shift or day of operation,
thoroughly clean the grease troughs and
grease chutes.
