Town Mongolian Barbecue Ranges - Manual (Page 11)

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11
OPERATIONAL OVERVIEW
The MBR Series Mongolian Barbecues are high performance griddle-style units. Multiple burners
are equally spaced under the top with individual valves and safety controls. Depending on the
size of the top up to four chefs can cook simultaneously as they sautée vegetables, fish, meat and
poultry as guests watch. The MBR is similar to a tepanyaki griddle but much more powerful.
SEASONING
The first 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 manu-
facturing process. Rinse the top immediately. Using the procedure described earlier, fire up the
unit and get the top hot. Turn down the heat and wipe the surface with a towel coated with cook-
ing oil. With repeated heating and wiping, the top will attain a nonstick finish. Do not use soap
again to clean the top but rather a griddle scraper to keep the top free from carbon build-ups.
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.
The MBR is designed for use with as implements such as our MBR Swords and MBR Veggie Sticks.
Like a wok or cast iron fry pan, the top must be re-seasoned periodically. Food should not be al-
lowed 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.The MBR has manual valves and is not thermostatically controlled. Do not allow all
burners to operate at full on after the top has reached operating temperature. HALF of the burners
on in a staggered arrangement should provide satisfactory surface temperature of 500ºF.
MAINTENANCE
Due to the extreme temperatures generated by the MBR, it is recommended the user keep a supply
of thermocouples and at least two safety controls at all times. This may save downtime if these
parts are needed. Replacing all thermocouples once every three months and safety controls an-
nually is recommended. Access to service the unit is through the doors in the body and should
be done when the unit is cold.
OPERATIONAL NOTES:
1. Allow the top to cool down before cleaning if a liquid cleaner is used. Do not use any abra-
sive cleaners. We recommend using a blade type grill scraper to clean the top.
2. Do not allow any water to spray on the thermocouples or safety controls during cleaning. If
the thermocouples get wet they will fail prematurely.
3. This unit operates at high temperatures causing unit expansion and contraction. MBR should
be checked monthly and loose fittings should be tightened as necessary.
4.The burners and pilot assemblies should be checked monthly and cleaned as necessary.
When installing the top, extreme caution must be taken to prevent a pinch point accident. The
end user/installer must take precautions to prevent a pinch point accident by supporting the raised
top with additional bracing of sufficient strength to sustain the load and prevent the top from
slipping off its locator pins while it is being installed or maintenance is performed on the unit.