Southbend S36D Bedienungsanleitung PDF herunterladen (Seite 13)

ERIES

ESTAURANT

ANGES

LEANING

AINTENANCE

WNER

’

ANUAL

1191904

REV

(11/10) P

AGE

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.

ARE OF

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.

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.

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.

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