3
Town Food Service Equipment Company, Inc.
718/388-5650 outside New York State 800/221-5032
PROCEDURE FOR LIGHTING
SEASONING
1.
The fi rst time you use the unit the top must be seasoned. This must be done while the ventilation system is in
operation. Wash the top with soapy water to remove all grease and oil from the manufacturing process. Rinse
the top immediately. Fire up the unit and get the top hot.
2.
Turn down the heat and wipe the surface with a towel coated with cooking oil. With repeated heating and
wiping, the top will attain a nonstick fi nish. Do not use soap again to clean the top but rather a griddle scraper
to keep the top free from carbon build-ups.
3.
The Mongolian Barbecue requires a pre-heat period of up to 60 minutes to achieve operating temperatures. Do
not allow all burners to operate at full capacity after the top has reached operating temperature. When proper
operating temperature has been reached, turn off every other burnern in a staggered arrangement, this should
provide a satisfactory surface temperature of 500°F. Keep all burners on during high demand periods.
SHUTDOWN
At the end of service shut off all the burners. Leave the pilots on, clean the top of any caramelized build up using
Town grill press or 3m grill cleaner.
COOKING
This unit is similar to a high-speed griddle. Intense heat generated by the burners heats the top to achieve the
searing temperatures of wok-style cooking. Techniques similar to stir-fry are used.
Mongolian Barbecues are designed for use with implements such as Town’s MBR Swords and MBR Veggie
Sticks. Like a wok or a cast iron frying pan, the top must be re-seasoned periodically. Food should not be
allowed to remain on the top as this will cause the top to pit or otherwise deteriorate.
CAUTION: DO NOT CRASH THE TEMPERATURE OF THE TOP. POURING COLD WATER ON THE
TOP WHILE STILL HOT, COULD CAUSE THE CAST IRON TO CRACK
Silver Screw
With all burners ignited, check for proper combustion
indicated by a blue fl ame.The unit is pre-set at the
factory. However, regional gas blends and movement
in transit may necessitate on-site adjustment. Check that
pilot and thermocouples are properly positioned and
have not shifted during the shipment of the unit. Tip of
thermocouple should be
3
/
8
”
above the pilot fl ame. The
body of the thermocouple should be engulfed by the
pilot fl ame.
