Garland MASTER SERIES HEAVY DUTY RANGES, FRYERS & BROILERS - Manual (Page 21)

Part # 4519069 Rev 01(7 Feb 14) Page 21
OPERATION continued
MAINTENANCE AND CLEANING
Proper maintenance, cleaning and care of cooking
equipment is an important part of any program and will keep
it in good operating condition. These notes provide a code
of good practice for users to maintain a regular cleaning
schedule
Seasoning
Griddles
1. Remove any factory applied protective material by
washing with hot water and a mild detergent or soap
solution.
2. Apply a thin coat of cooking oil to the griddle surface in
the proportion of about one ounce per square foot of
surface area. Spread this over the entire surface with a
cloth to create a thin fi lm. Wipe off any excess oil with a
cloth.
3. Light the burners and set them at the lowest setting.
Some discoloring will occur when heat is applied to the
steel.
4. Heat the griddle slowly for 15 to 20 minutes. Then wipe
away the oil. Repeat this procedure three times or until
the griddle has a slick, mirror-like fi nish. Continue doing
this until the desired cooking temperature is reached.
CAUTION
Do not go to HIGH (on valve control) or 230°C (on thermostat
control) during the seasoning period. If it is seasoned
properly, the griddle will not require re-seasoning. If,
however, the griddle is overheated and product begins
to stick to the surface, it may be necessary to repeat the
seasoning process.
FENWALL
OPERATING
THERMOSTAT
INSERT 2
ON/OFF
SWITCH
(OPTIONAL)
INSERT 1
SAFETY DRAIN
SWITCH
(OPTIONAL)
HI-LIMIT
THERMOSTAT
FRYER CONTROL CIRCUIT FOR MILLIVOLT SYSTEMS
THERMOCOUPLE
PILOT
OFF
ON
THERMOPILE
PILOT
GENERATOR
PILOT
ADJ.
HONEYWELL 1/2 P
.S
.I.
1/2 P.S.I.
Honeywell