Southbend HDG-60E - Manual (Page 25)

H
EAVY
D
UTY
C
OUNTERLINE
C
LEANING
C
LEANING
Southbend equipment is constructed with the best quality materials and is designed to provide durable
service when properly maintained. To expect the best performance, your equipment must be maintained in
good condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount
and degree of usage.
Daily:
• Remove, empty, and clean grease drawers of griddles and charbroilers.
• Clean griddle drain chutes of griddles.
Monthly:
• Clean around burner air mixers and orifices if lint has accumulated.
• Visually assure proper pilot operation.
CARE OF CARBON STEEL GRIDDLE SURFACE
Never allow water on a hot griddle and never wash it with soap and water.
CLEANING
Use a Norton Alundum Griddle Brick to clean the griddle. Always remember to heat a 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 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 a 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.
CARE OF CHROME PLATED GRIDDLE SURFACE
Allow griddle plate to cool down to approximately 200°F. Pour 8 ounces of water onto griddle surface.
Apply a non-abrasive degreaser to water on griddle surface. Using a non-abrasive brush, evenly spread
degreaser solution around entire griddle plate surface and use additional water if necessary to cover entire
griddle plate. Allow time to soak until grease begins to separate. Using a non-metallic scraper, remove
remaining grease particles from the griddle surface. Flush the entire griddle surface with clean water until
all degreaser solution has been removed. Wipe he entire griddle surface, back and splash walls with a
clean damp cloth.
CARE OF STAINLESS STEEL SURFACES
To remove normal dirt, grease and food residue from stainless steel that operates 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 grease, food splatter, or condensed vapors that have BAKED onto the equipment, apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
O PERATOR ’ S M ANUAL 1182845 REV 6 P AGE 25