10
Owner’s/Installer Manual Rev 1E
SEASONING THE GRIDDLE
Be sure to start with a clean Griddle surface. Pour small amount of high quality cooking oil to the griddle plate
(about one ounce (30 cc) per square foot of surface. Spread the oil over the entire griddle surface with a clean
cloth to create a thin film. Turn on the griddle to the lowest flame height or the lowest setting on the dial if it is
a thermostatically controlled griddle, and allow to heat for approximately 30 minutes. As the griddle is heating
it will be necessary to spread the oil over the griddle surface to prevent it from drying. Repeat this process 2
to 3 times gradually increasing the flame height each time or increase the temperature by turning the dial up
100 degrees at a time, on the burner until the griddle has a slick, mirror-like surface. This process will take 1
½ to 2 hours.
Note:
Each time the griddle is cleaned with soap and WATER, the seasoning is removed and this process
must be repeated.
Note:
If the process occurs too fast the griddle surface may turn a light bluish tint in color. The tint does not
hurt the griddle surface. You should allow the surface to cool and start over.
OPERATING THE GRIDDLE
Turn the burners on about 15-20 minutes before cooking for preheating. Set the knobs to the desired flame
height or temperature.
NOTE:
On Manually Operated Griddles there is NO TEMPERATURE CONTROL, you, the operator must
maintain temperature by increasing or decreasing the flame height as required.
Each valve controls the gas flow to the burner to bring that area of the griddle up to the desired temperature.
If different temperature settings are to be used, adjoining areas should be set to progressively higher
temperatures using the lowest temperature on the outside burners. A uniform and systematic approach to the
loading of the unit will produce the most consistent product results.
Figure 1.
A. LEG. Supports the Equipment
B. ADJUSTABLE FEET. Used to adjust the
level of the equipment.
C. DRIP TRAY. A try that collect grease and
oil. This tray can be removed for cleaning
D. PILOT LIGHT ACCES HOLE. Allows
access to the pilot light.
E. GAS CONTROL KNOB. Used to set or
adjust the temperature of the grilling
surface, manual or thermostat.
F. GRIDDLE PLATE. Cooking Surface
CLEANING INSTRUCTIONS
•
DO NOT
use any abrasive or flammable cleaning fluids.
•
DO NOT
hose down, immerse, or pressure wash any part of the Griddle, excluding the catch tray.
•
NEVER
use a scrubber pad (on all exterior surfaces, except the griddle plate), steel wool or abrasive
material, or cleaners containing chlorine, iodine and ammonia, or bromine chemicals as these will
deteriorate the stainless steel and shorten the life of the unit.
F
A
B
D
E
C
As continued product improvement is a policy of Vionet, specifications are subject to change.
8830 Siempre Viva Road Suite 100 | San Diego CA 92154 |
https://www.vionetequipment.com
