Southbend S Series Restaurant Ranges - Manual (Page 18)

S S ERIES R ESTAURANT R ANGES
OWNER’S MANUAL 1191904 REV 2 (5/14) PAGE 18 OF 31
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.
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 control knobs at “Full On” position or thermostat at a high temperature
if not required. During idle periods, set control knobs at “Low” position or thermostats to low temperature settings to
keep griddle warm. Reset control knobs or thermostats, as required, for periods of heavy load. Turn control knobs or
thermostats to OFF at end of daily operation.
T OP B URNERS
Little attention is needed, but if spillage should occur, it may be necessary to clean around pilot areas, air mixer and under
burners. Use a wire brush if necessary.
Periodically, burners (particularly open top type) should be removed and cleaned. Allow interior to drain. Dry thoroughly
before replacing.
Burner grates can be lifted out for cleaning. Clean them with a solution of hot water and strong soap or detergent.
Dry quickly to avoid rust.
Season grates for long term protection.
C LEANING