CARE AND CLEANING
Any piece of equipment works better and lasts longer when properly maintained. Cooking equipment is no
exception. Your THERMA-TEK appliance must be kept clean during the workday and thoroughly cleaned
at the end of the day.
OPEN TOP
Remove grates and burners and wash thoroughly with hot soapy water. Be sure to clean burner ports
by using a piece of wire
Make sure air shutter openings are clear of any debris.
Make sure pilot flashtube is clear.
Empty crumb trays.
HOT TOP
Wipe the top while still warm with a soft damp cloth or other grease removing material to remove
spillovers, grease etc. before they burn in. A crust on top of the range looks unsightly and slows
down speed of cooking because it reduces the flow of heat to the utensil. If necessary scrape the top
with a nylon scraper.
GRIDDLE
Scrape with a nylon griddle scraper to remove cooked on spills. Use a fine-grained stone only when
absolutely necessary.
Wipe away any griddle stone dust and food particles with a cloth.
Wash with hot soapy water, and then rinse with vinegar and water solution.
Then rinse again with clear water.
Re-oil with shortening or liquid frying compound.
Remove grease can, empty, and clean it thoroughly with hot soapy water.
Never flood the griddle with cold water. This promotes griddle warping and can cause the griddle
plate to crack if continued over a long period of time.
BROILER
Remove large pieces of food residue and carefully scrape spillovers from the drip tray below the
cooking surface.
Cast iron grates should be scraped with a wire brush frequently, and periodically soaked in hot water
to remove grease from the pores of the cast iron. Never expose the grates to extreme heat for the
purpose of burning off excess grease. This practice will shorten the life of the grates.
The lava rock in the Char-rock broiler are highly porous and relatively self cleaning. High heat will
effectively clean and burn off grease. The lava rock should be turned over about every week
depending on the amount of cooking being done and the type of food being prepared.
OVEN
Wipe oven door often during the workday with a damp cloth.
At the end of the workday wipe the oven interior with a damp cloth.
Soften any built up debris by soaking with a damp cloth. Scrape if necessary with a nylon scraper.
STAINLESS STEEL
All stainless steel body parts should be wiped regularly with hot soapy water during the day and with
a liquid cleaner designed for this material at the end of each day. Do not use steel wool, abrasive
cloths, cleansers, or powders to clean stainless steel surfaces. If it is necessary to scrape stainless
steel to remove encrusted materials, soak in hot water to loosen the material, and then use a nylon or
wood scraper to loosen debris. Never use a spatula, knife or any other metal tool to scrape stainless
steel. These tools will scratch the stainless steel.
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