MAINTENANCE
GRIDDLES:
New griddles should be carefully tempered and maintained to avoid possible cracking and/or warping. To break in a new
griddle, first wipe it clean. Next, light all the griddle burners and turn them low for one hour. Then, gradually bring griddle to
frying temperature. Next, spread three or four ounces of beef suet or, as a substitute baking soda, to season it. Never allow
water on a hot griddle and never wash it with soap and water.
Use a Norton Alundum Griddle Brick to clean griddle. Always remember to heat griddle slowly because quick heat may cause
costly damage. Griddle plates cannot be guaranteed against damage due to carelessness. Never place utensils on griddle. Do not
overheat griddle above 550°F, as this will cause warpage or breakage.
Do not use any type of steel wool. Small particles may be left on the surface and get into food products.
WARNING:
DO NOT CLEAN SPATULA BY HITTING THE EDGE ON THE GRIDDLE PLATE. SUCH
ACTION WILL ONLY CUT AND PIT THE GRIDDLE PLATE, LEAVING IT ROUGH AND
HARD TO CLEAN.
EXTERIOR
BLACK BAKED ENAMEL:
Allow equipment to cool somewhat after use and wash exterior with a hot, mild
detergent or soap solution; particularly clean off all grease deposits. Dry thoroughly with a dry cloth.
STAINLESS STEEL:
To remove normal dirt, grease, or product residue from stainless steel that operates at low
temperatures, use ordinary soap and water (with or without detergent) applied with • a sponge or cloth. Dry thoroughly
with a clean cloth.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply cleanser to a
damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing
cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the stainless steel.
NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do not respond to the above
procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS
scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further
spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT
STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are marred collect dirt more
rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing
may then be required.
To Remove Heat Tint:
Darkened areas sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not
respond to this procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE
scouring pads or a STAINLESS scouring pad in combination with a powdered cleanser. Heat tint action may be
lessened by not applying, or by reducing, heat to equipment during slack periods.
CHAR BROILERS
SECTION TWO — USER'S GUIDE
PAGE 5
