6
(8)
Turn the oven thermostat knob “on” and set to desired temperature setting, watch to make sure the
oven burner ignites from the pilot and that there are no yellow flames from the burner.
(9)
Turn the oven thermostat to “pilot” and replace the lower kick plate.
NOTE: It may be necessary to relight the pilot several times until the lines are purged of any trapped air and a
constant gas flow is attained.
E.
CONVECTION OVEN
(a)
Turn the thermostat dial to the “OFF” position. place the power switch to the “OFF” position.
(b)
Wait 5 minutes.
(c)
Place power switch to the “ON” position. Turn the oven thermostat to the desired temperature.
(d)
For a complete shutdown, place the thermostat and power switch in the “OFF” position.
TO CHECK FOR LEAKS
(1)
Remove the kick plate (See #2 above).
(2)
Check pilot tubing and burner tubing for leaks where they enter the gas valve with a soapy water solution.
(3)
Light the pilot as described above.
(4)
Check the connection of the pilot tubing leaving the gas valve with a soapy water solution.
(5)
Turn the thermostat to any setting and burner should light.
(6)
Check the burner orifice elbow connection downstream of the safety valve with a soapy water solution.
(7)
Check the burner visually for blue flame. There should be no yellow tips or soot. If yellow tipping occurs,
call an authorized service person to adjust the burner air shutter.
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 thin film or nontoxic rust protectant. 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.
C.
HOT TOP
These should be washed in place to remove the solvent and oil films, then given a light coating of
cooking oil before being used for food preparation. To remove the hot top, use a flat tip screwdriver as a
lever in front.
D.
OVENS
On initial installation, turn the oven to 250 degrees and operate for about 1 hour, then reset the thermostat
to its maximum and operate for another hour. This will drive off any solvents remaining in the unit. At the
end of this second hour, turn the thermostat OFF, open the door and allow the unit to cool. Oven should
then be thoroughly washed using hot, soapy water before being used.
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