Magikitch'n MKE Electric Griddle - Manual (Page 3)

Table of Contents
MKE Series Electric Griddle
L20-369 REV. 2 (05/12) 3
1. INSTALLATION SECTION ...................................................................................... 4
1.1. C HECKING Y OUR N EW G RIDDLE .................................................................................................... 4
1.2. I NSTALLATION C LEARANCES .......................................................................................................... 4
1.3. I NSTALLATION S ETUP .................................................................................................................... 5
1.3.1. Counter Use With Legs .................................................................................................................. 5
1.3.2. Counter Use Without Legs ............................................................................................................. 5
1.3.3. For Use On Optional Equipment Stand .......................................................................................... 5
1.3.4. Leveling
Instructions ...................................................................................................................... 6
1.4. ELECTRICAL CONNECTIONS .................................................................................................. 7
1.5. VENTILATION AND FIRE SAFETY SYSTEMS ......................................................................... 8
2. OPERATION SECTION ........................................................................................... 8
2.1. O PERATION ................................................................................................................................... 8
2.1.1. Solid State And Electric Thermostat Appliances ............................................................................ 8
2.2. I NITIAL S TARTUP ........................................................................................................................... 8
2.2.1. Griddle Surface Seasoning ............................................................................................................ 9
2.2.2. Surface Temperature Check .......................................................................................................... 9
2.3. S HUTDOWN P ROCEDURE ............................................................................................................... 9
2.3.1. Solid State And Electric Thermostat Appliances ............................................................................ 9
3. THERMOSTAT CALIBRATION SECTION .............................................................. 9
3.1. C ALIBRATION P ROCEDURES .......................................................................................................... 9
3.1.1. Electric Thermostat ........................................................................................................................ 9
3.1.2. Solid
State Thermostat ................................................................................................................ 10
4. BASIC OPERATION .............................................................................................. 10
4.1. O PERATIONAL H ELPFUL H INTS .................................................................................................... 10
4.2. S UGGESTED C OOKING T IMES A ND T EMPERATURES ...................................................................... 10
5. CLEANING & MAINTENANCE SECTION ............................................................. 11
5.1. D AILY C LEANING ......................................................................................................................... 11
5.2. G RIDDLE S URFACE C LEANING , E ND O F S HIFT .............................................................................. 11
5.2.1. Plain Steel Cooking Surface ........................................................................................................ 12
5.2.2. Chrome Plated Cooking Surface .................................................................................................. 12
5.3. M ONTHLY M AINTENANCE ............................................................................................................. 12
5.3.1. Monthly Preventative Maintenance .............................................................................................. 12
5.4. A NNUAL /P ERIODIC P REVENTATIVE M AINTENANCE AND I NSPECTION .............................................. 12
5.4.1. Safety Evaluation ......................................................................................................................... 12
5.4.2. Mechanical Inspection ................................................................................................................. 12
5.4.3. Control Box & Electrical Components .......................................................................................... 13
5.4.4. Systems
Operation Inspection ..................................................................................................... 13
5.5. V ENTILATION H OOD ..................................................................................................................... 13
5.6. T ROUBLE S HOOTING C HARTS ...................................................................................................... 14
5.6.1. Cooking Performance .................................................................................................................. 14
5.6.2. Operating Performance ................................................................................................................ 14
6. ACCESSORIES ..................................................................................................... 15
6.1. S TANDARD .................................................................................................................................. 15
6.2. O PTIONAL ................................................................................................................................... 15
6.2.1. Service Shelves, Front ................................................................................................................. 15
6.2.2. Cutting Boards ............................................................................................................................. 16
6.2.3. Warming
Shelves, Rear ............................................................................................................... 17
6.2.4. Equipment Stands ........................................................................................................................ 18
6.2.5. Miscellaneous .............................................................................................................................. 19
7. NOTES PAGE ........................................................................................................ 21