OPERATION:
Before initial use, turn the gas control knob to the maximum setting and allow the
equipment to burn-in for 20 minutes.
Seeing smoke coming from the cooking surface is normal during burn-in. After 20
minutes of burn-in, equipment is ready for use
.
1. To ignite the burners, depress and turn the gas control knob to high position.
2. After cooking is done, please turn the valve to off position.
For thermostatic controlled griddle, the operation procedure is same.
MAINTENANCE:
• A qualified service company should check the unit for safe and efficient operation on an
annual basis.
• Gas piping shall be a certain size and installed to provide a supply of gas sufficient to
meet the full gas input of the equipment.
• A manual shut off valve should be installed upstream from the manifold within 4 ft.
(1.2m) of the equipment and in a position where it can be reached in the event of an
emergency.
• Check entire gas piping system for leaks every so often. Using a gas leak detector or
soapy water solution is recommended.
• Install equipment under efficient exhaust hood with flameproof filters with a distance of
no less than 4 feet between the top of the equipment and the filters or any other
combustible materials.
*Shipped setup for Natural Gas and includes a kit for conversion to LPG.
SEASONING THE GRIDDLE
Season the griddle to avoid possible surface corrosion before first use, and after every
cleaning. Heat griddle to a low temperature (300-350°F) and apply a small amount of
cooking oil – about one ounce per square foot of surface. Use a soft lint-free cloth to spread
the oil over the entire griddle surface to create a thin film. Wipe off any excess oil with a
cloth. Repeat the procedure until the griddle has a slick, mirror -like finish. This will also
help reduce the sticking of cooked food product.
USING THE GRIDDLE
To preheat, turn the burners on about 20-25 minutes before cooking.
A uniform and systematic approach to loading the griddle will produce the most consistent
