SECTION 3 - OPERATION
IV. RANGE TOP OPERATIONS
(Continued)
D. End of Shift Operation - Griddle
(Continued)
3. Thoroughly clean the grease troughs, grease chutes,
and grease drawers
at least once
each day (more
often, if necessary).
4. Allow the Griddle to cool. Clean the sides of the
Griddle and all surfaces surrounding the Griddle by
wiping them with a clean cloth dampened in warm
water and a mild detergent.
5. Rinse all washed surfaces, using a clean cloth
dampened with warm, clear water. Wipe dry with a
clean cloth.
6. Empty each grease drawer as often as neces sary,
at least once
per shift, and at the end of each day.
Wash the grease drawers with hot water and a mild
detergent. Rinse with clear, hot water. Wipe dry.
NOTE:
BE SURE to replace the grease drawers after
each cleaning.
E.
12" x 24" Hot Plate Operation
F. 12" x 24" Hot Plate Cleaning
At least once per shift (or day):
WARNING
NEVER touch a operating Hot Plate.
Always
wait until the Temperature Control has been
set to OFF for at least 30 minutes.
1. Allow the Hot Plate to cool. Wash the 12" x 24" Hot
Plate surface with warm water and a mild detergent.
Also, clean all surfaces near the Hot Plate.
2. Rinse the Hot Plate (and adjacent surfaces) with
clear, warm water. Wipe dry with clean cloths.
CAUTION
Do NOT cook on a 12" x 24" Hot Plate before
'seasoning' it.
Remember that
any rust preventive
material
MUST be
removed before 'seasoning'
the 12" x 24" Hot Plate.
1. 'Season' the 12" x 24" Hot Plate, using the same
procedure a s for the Griddle. Refer to paragraph A (earlier
in "Range Top Operations") for this procedure.
2. After 'seasoning', set the Temperature Control to the
desired setting.
3. Wait 15 minutes for the Hot Plate to reach the desired
temperature setting.
4. Place pot(s) (or other cooking vessel(s)) atop the Hot
Plate surface for heating/cooking.
14
Summary of Contents for RH36C1W
Page 18: ...SECTION 4 PARTS LIST 16 ...
Page 20: ...SECTION 4 PARTS LIST 18 Convection Oven Overall Drawing Figure 4 2 ...
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