5
D.
CHEESEMELTER AND SALAMANDER BROILERS
Pilots are accessed in the op rear of the cooking area. In 24 and 36 series units the pilot adjustments are
found through a small hole at the bottom right inside panel about half way back. All larger Cheesemelter
units pilot adjustment valves are located behind the front cover near the control knobs. All pilot valves are
adjusted using a flat tipped screwdriver.
FINAL PREPARATION
A.
TOP SECTION
New units are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, or
grease remaining from the thin film or nontoxic rust protestant. Food preparation surface should be washed
thoroughly with hot, soapy water before being used.
The top grates should be removed and washed before use. With these removed, it will be possible
to remove any plastic tie cords holding the burners in place.
B.
GRIDDLE
New griddles should be seasoned following this sequence:
(1)
Clean the griddle surface thoroughly with hot, soapy water to remove the protective oil coating wiped
on at the factory.
(2)
Rinse with a mixture of ¼ cup vinegar to one quart water.
(3)
Spread unsalted solid shortening or liquid frying compound evenly over the entire griddle surface.
(4)
Turn all griddle burners to “medium” or thermostats to 350 degrees and wait until the shortening
begins to smoke, then turn the burners “off”.
(5)
Rub the now-melted shortening into the griddle surface with burlap, moving in the direction of the
surface’s polish marks and covering the entire surface.
(6)
Let the griddle cool, then repeat steps 3,4, & 5.
(7)
When the griddle is cool after the second seasoning, wipe it once again with a thin film of shortening
or cooking oil.
CLEANING AND MAINTENANCE
Any piece of equipment works better and lasts longer when maintained properly. Cooking equipment is no
exception. Your Imperial range and oven must be kept clean during the working day and thoroughly cleaned at the
end of the day.
DAILY:
OPEN BURNERS:
1.
Lift all the open grates.
2.
Lift off the burner heads and venturies by raising the head slightly, sliding to the rear of the range and
lifting upwards.
3.
Wash all of the above in hot, soapy water.
4.
Reinstallation of the top burners is the reverse of removal.
GRIDDLES:
1.
Scrape with a nylon griddle scrapper to remove cooked on spills. Use a fine grained stone only when
absolutely necessary.
2.
Wipe away any griddle stone dust and food particles with burlap.
3.
Wash with hot, soapy water, then rinse with vinegar and water.
4.
Rinse again with clear water.
5.
Re-oil with shortening or liquid frying compound.
6.
DO NOT FLOOD A HOT GRIDDLE WITH COLD WATER! This promotes griddle warping and can
cause the griddle to crack if continued over a long period of time.
