C
ountertop
C
ooking
e
quipment
O
peratOr
’
s
M
anual
2
U
npacking
the
e
qUipment
and
i
nitial
S
etUp
When no longer needed, dispose of all packaging and materials in an
environmentally responsible manner.
1. Remove all packing material and tape, as well as any protective plastic
from the equipment.
2. Clean any glue residue left over from the plastic or tape.
3. Place the equipment in the desired position and height.
4. Plug equipment into a properly grounded electrical supply matching the
nameplate rating. Damage to the equipment can occur if incorrect power
is supplied to the equipment.
5. Install the four (4) legs and feet onto the equipment. See Figure 1.
6. Hold the legs (A) and rotate the feet (B) so the equipment is level.
Before initial use, turn the thermostat control to the maximum setting, and
allow equipment to burn-in for 5-10 minutes. You will notice smoke appearing
due to the cooking surface burning-in. This is normal. After the burn in period
the equipment is ready for use.
F
eatUreS
and
c
ontrolS
C
a
e
B
e
C
D
D
Figure 1. Features and Controls.
a
LEG. Supports the equipment.
B
ADJUSTABLE FEET. Used to level the equipment.
C
THERMOSTAT CONTROL dial. Used to set or adjust the temperature
of the heating surface. The “0” position is off.
D
PILOT LIGHT. This light indicates that the surface is heating. Once the
set temperature has been reached the light will go out. Equipment will
continue to maintain heat and temperature with the light cycling on and
off. This is not a power indicator light.
e
HEATING PLATE. Heating surface.
S
aFety
p
recaUtionS
To ensure safe operation, read the following statements and
understand their meaning. Please read carefully.
WarninG
Warning is used to indicate the presence of a hazard that
can
cause
severe
personal injury, death, or substantial property damage if the
warning is ignored.
CaUtion
Caution is used to indicate the presence of a hazard that
will
or
can
cause
minor
personal injury or property damage if the caution is
ignored.
nOTE
Note is used to notify people of installation, operation, or
maintenance information that is important but not hazard-related.
For Your safety!
These precautions should be followed at all times. Failure to follow
these precautions could result in injury to yourself and others.
To reduce risk of injury or damage to the equipment:
Use only grounded electrical outlets matching the nameplate rated
voltage.
Have equipment installed by a qualified personnel in accordance with
local codes and ordinances.
Use equipment in a flat, level position.
The base of the pot or pan should not exceed the size of the heating
plate. Pots and pans must be centered over the heating plate.
Do not use an extension cord with this equipment.
Use only high quality pots and pans with this equipment.
Do not allow pots or pans to run dry.
Do not operate without legs.
Unplug equipment, turn off and let it cool before cleaning or moving.
Do not spray controls or outside of equipment with liquids or cleaning
agents.
Do not clean the equipment with steel wool.
Keep equipment and power cord away from open flames, electric
burners or excessive heat.
Do not operate unattended.
Do not operate equipment in public areas and/or around children.
The equipment may be hot, even though the pilot light is not on.
Do not operate if equipment has been damaged or is malfunctioning in
any way.
F
Unction
and
p
UrpoSe
This equipment is intended to be used for heating or cooking foods in
commercial foodservice operations only. It is not intended for household,
industrial or laboratory use.
Before using this equipment it must be cleaned and dried thoroughly.
