Southbend X560DD S536A - Manual (Page 14)

C LEANING & M AINTENANCE 500 S ERIES R ESTAURANT R ANGES
P AGE 14 OF 48 O WNER ’ S M ANUAL 1188716 (09/07)
S TAINLESS -S TEEL S URFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature,
use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean
cloth.
To remove BAKED-ON grease and food splatter, or condensed vapors; 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.
“Heat tint” is darkened areas that 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 powered cleanser. Heat tint may be lessened by reducing heat to equipment
during slack periods.
B RIGHT -A NNEALED S TAINLESS -S TEEL S URFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature,
use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean
cloth.
Never use any abrasive cleaner, pad, wire brush, scrapper, or file to remove material from the bright-annealed
surfaces.
C ARE OF G RIDDLES
New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new
griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then gradually bring
each griddle up 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 the 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 (288°C), 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. 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.
Do not waste gas or abuse equipment by leaving valves at “Full On” position or thermostat at a high temperature if not
required. During idle periods, set valves at “Low” position or thermostats to low temperature settings to keep griddle
warm. Reset valves or thermostats, as required, for periods of heavy load. Turn valves or thermostats to OFF at end
of daily operation.