Southbend 4601DD-2RR - Manual (Page 17)

OWNER’S MANUAL 1190820 REV 4 (10/14) PAGE 17 OF 34
U LTIMATE R ESTAURANT R ANGES
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.
H OT T OPS
Allow range to cool. If water is used on tops while still hot, they may crack. Avoid this practice. Remove tops from range
and clean surfaces with hot water and detergent. A wire brush may be used on the underside of the hot top plate. It is
recommended not to clean tops while still on range, even if cooled, as excessive water will drip into the burner box and
deteriorate the metal.
Do not waste gas and abuse equipment by leaving all burners “Full On,” if not required. During idling periods, adjust
burner control knobs to keep top warm. Re-adjust burner control knobs as required for periods of heavy loads.
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.
The flash tubes must be clean and properly aligned with the pilot housing to insure good top burner ignition. Pilots should
have a 1/2” to 5/8” blue flame. Avoid carbon producing tip or unstable blowing or lifting of flame.
C LEANING