Garland Sunfire X Series Gas Restaurant Range Instruction Manual

X Series Gas Restaurant Range
Instruction Manual All 24, 36, & 60-inch wide models.

Sunfire X Series Gas Restaurant Range

INSTALLATION AND OPERATION MANUAL
SUNFIRE X SERIES GAS RESTAURANT RANGES

FOR YOUR SAFETY:
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE
WARNING:
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE, OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH. READ THE INSTALLATION, OPERATING, AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN THEM FOR FUTURE REFERENCE.
THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED.
IN THE COMMONWEALTH OF MASSACHUSETTS THIS PRODUCT MUST BE INSTALLED BY A LICENSED PLUMBER OR GAS FITTER.
For Your Safety: Post in a prominent location, instructions to be followed in the event the user smells gas. This information shall be obtained by consulting your local gas supplier.
Users are cautioned that maintenance and repairs must be performed by a Garland-authorized service agent using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation instructions provided with the product, or any product that has its serial number defaced, obliterated or removed, or which has been modified or repaired using unauthorized parts or by unauthorized service agents. For a list of authorized service agents, please refer to the Garland website at http://www.garland-group.com. The information contained herein, (including design and parts specifications), may be superseded and is subject to change without notice.

GARLAND COMMERCIAL INDUSTRIES
185 East South Street
Freeland, Pennsylvania 18224
Phone: 570-636-1000
Fax: 570-636-3903
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4 CANADA
Phone: 905-624-0260
Fax: 905-624-5669
© 2007 Garland Commercial IndustriePsa, Inc.1

IMPORTANT INFORMATION

WARNING: This product contains chemicals known to the state of California to cause cancer and/or birth defects or other reproductive harm. Installation and servicing of this product could expose you to airborne particles of glass wool/ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers is known to the state of California to cause cancer. Operation of this product could expose you to carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the state of California to cause birth defects or other reproductive harm.
Keep appliance area free and clear of combustibles.

DIMENSIONS AND SPECIFICATIONS

Clearances

Clearances Applicable For All Models

Surface| Sides| Rear
Combustible Wall Minimum| 14″ (356mm)| 6″ (152mm)
Non-Combustible Wall Minimum| 0″| 0″

Gas Pressures

Gas Inlet Size

Rear Gas Connection

Individual Burner Input Rates

Rates are for installations up to 2000’ (610m) above sea level
Base Model Designations & Total Input Rates

104,000
X24 4L| 24″ (610mm) nominal size unit 4 open burners, space saver oven| 145,000| 129,000
X36-65| 36″ (914mm) nominal size unit 6 open burners, storage base| 180,000| 156,000
X36-6R| 36″ (914mm) nominal size unit 6 open burners, standard oven| 213,000| 185,000
X60-1ORS| 60″ (1524mm) nominal size unit, 10 open burners, 1 Standard oven, storage base| 333,000| 289,000
X60-1ORR| 60″ (1524mm) nominal size unit, 10 open burners, 2 standard ovens| 366,000| 318,000
X60-6R24SS| 60″ (1524mm) nominal size unit, 6 open burners, 24″ (610mm) Raised Griddle/Broiler, 2 storage bases| 203,000| 189,000
X60-6R24RS| 60″ (1524mm) nominal size unit 6 open burners, 24″ (610mm) Raised Griddle/Broiler, standard oven, storage bases| 246,000| 218,000
X60-6R24RR| 60″ (1524mm) nominal size unit 6 open burners, 24″ (610mm) Raised Griddle/Broiler, 2 standard ovens| 279,000| 247,000

Rates are for installations up to 2000’ (610m) above sea level

INTRODUCTION

1. Check the crate for possible damage sustained during transit. Carefully remove the unit from the crate and again check for damage. Any damage to the appliance must be reported to the carrier immediately.
2. The wires for retaining packing material must be removed from units. Any protective material covering stainless steel parts must also be removed.
3. All equipment is supplied with 6″ (152mm) legs unless specified to be a dais for cove base mounting, casters or deck mount flanged feet. 60″ (1524mm) wide units have legs factory mounted. Base mounting is required when the range is being installed on a combustible floor.
4. The type of gas and supply pressure that the equipment was set up for at the factory is noted on the rating plate and on the packaging. This type of gas supply must be used.
5. Do not remove permanently affixed labels, warnings or rating plates from the appliance, for this may invalidate the manufacturer’s warranty.

Rating Plate
All burner input rates are shown on the rating plate, which is located behind the lower front drop-down panel under the oven door.

INSTALLATION

This product has been certified as commercial cooking equipment and must be installed by professional personnel as specified. THIS APPLIANCE IS NOT RECOMMENDED FOR RESIDENTIAL INSTALLATION.
We suggest installation, maintenance and repairs should be performed by your local Garland/US Range authorized service agency.
Siting
The floor on which the appliance is to be sited must be capable of adequately supporting the weight of the appliance and any ancillary equipment. Units with ovens must be fitted with legs if installed on a combustible floor. Adequate clearance must be provided for servicing and proper operation.
Appliances Equipped With Casters

1. The installation shall be made with a connector that complies with the Standard for Connectors for Moveable Gas Appliances, ANSI Z21.69/CSA 6.16, Addenda Z21.69B2006/CSA 6.16B-2006 (or latest edition), and a quick disconnect device that complies with the Standard for Quick Disconnects for Use with Gas Fuel, ANSI Z21.41/ CSA 6.9, Addenda Z21.41A-2005/CSA 6.16A-2005 (or latest edition).
2. The front casters of the appliance are equipped with brakes to limit the movement of the appliance without placing any strain on the connector or quick disconnect device or its associated piping.
3. Please be aware; the required restraint is attached to a bracket, (which is located on the rear of the caster closest to the gas connection), and if disconnection of the restraint is necessary, be sure to reconnect the device after the appliance has been returned to its original position.

Appliances Equipped With Legs

1. Raise the front of the appliance and block. Do not lay the appliance on its back.
2. Legs are threaded to be easily screwed into the holes provided on the bottom of the range.
3. Once legs have been attached and secured they can be adjusted to level the appliance and compensate for uneven flooring.

Installing Shelf To Backguard
Note: The shelf may be installed before or after installing the backyard to the range.

1. Loosen 4 bolts on the front of the backyard approximately 1/4″ (6mm).
2. Align the 4 slotted holes on the back of the shelf with the 4 bolts on the backguard.
3. Slide the shelf downward until the 4 bolts are engaged in the slotted portion of the keyhole.
4. Tighten the 4 bolts to secure the shelf.
5. On 60″ units only, install a sheet metal screw through the hole in the underside of the shelf into the backyard and tighten.

Backguard With High Shelf, Salamander, Or Cheesemelters Mounting Instruction s

1. The rear of the range must be easily accessible.
2. Place the backyard, high shelf, salamander, or cheese melter on the rear of the range, slipping the support brackets into the openings in the main body sides.
3. Securely fasten the support brackets to the burner box sides with (4) sheet metal screws provided.

Ventilation Air
The following notes are intended to give general guidance. For detailed recommendations, refer to the applicable code(s) in the country of destination. Proper ventilation is critical for optimum performance. The ideal method of ventilating open-top equipment is the use of a properly designed canopy that should extend six inches (152 mm), beyond all sides of the appliance(s) and six feet, six inches (1981mm) above the floor. A strong exhaust will create a vacuum in the room. For an exhaust vent to work properly, replacement air must be equal to the amount of exhaust. An imbalance between the exhaust and replacement air can cause degradation in the appliance’s performance. All gas burners and pilots need sufficient air to operate. Large objects should not be placed in front of the appliance(s) that would obstruct the flow of air into the front.
Statutory Regulations
The installation of this appliance must be carried out by a competent person and in accordance with the relevant regulations, codes of practice, and the related publications of the country of destination.
The installation must conform to the National Fuel Gas Code ANSI Z223.1, or latest edition, NFPA No.54 – latest edition/or local code to assure safe and efficient operation. In Canada, the installation must comply with CSA B149.1 and local codes.
Gas Connection
The local gas authority should be consulted at the installation planning stage in order to establish the availability of an adequate supply of gas and to ensure that the meter is adequate for the required flow rate. The pipework from the meter to the appliances must be an appropriate size.
All fixed (non-mobile) appliances MUST be fitted with an accessible Upstream gas shut-off valve as a means of isolating the appliance for emergency shut- off and for servicing. A union or similar means of disconnection must be provided between the gas-cock and the appliance.
A manually operable valve must be fitted to the gas supply to the kitchen to enable it to be isolated in an emergency. Wherever practical, this shall be located either outside the kitchen or near to an exit in a readily accessible position.
Where it is not practical to do this, an automatic isolation valve system shall be fitted which can be operated from a readily accessible position near to the exit.
In locations where the manual isolation valve is fitted or the automatic system can be reset a notice MUST be posted stating:
“ALL DOWNSTREAM BURNER AND PILOT VALVES MUST BE TURNED OFF PRIOR TO ATTEMPTING TO RESTORE THE SUPPLY. AFTER EXTENDED SHUT-OFF, PURGE BEFORE RESTORING GAS.”
Installation Notes
Before assembly and connection check the gas supply.
A. The type of gas for which the unit is equipped is stamped on the data plate located behind the lower front panel. Connect a unit stamped “NAT” only to natural gas; connect one stamped “PRO” only to propane gas.
B. If it is a new installation have the gas authorities check meter size and piping to assure that the unit is supplied with the necessary amount of gas pressure required to operate the unit.
C. If it is additional or replacement equipment has the gas authorities check the pressure to make certain that the existing meter and piping will supply fuel to the unit with no more than 0.15 Kpa pressure drop.
D. Make certain new piping and connections have been made in a clean manner and have been purged so that piping compound, chips, etc. will not clog pilots, valves or burners. Use pipe joint compound approved for natural and liquefied petroleum gases.
NOTE: Gas pressure should be checked when the unit is installed and all other equipment on the same line is on. The operating gas pressure must be the same as that specified on the rating plate. If necessary, pressure adjustment may be made at the pressure regulator supplied with the appliance.
The appliance and its individual shut-off valve must be disconnected from the gas supply piping system during any pressure testing of that system where pressures are in excess of 1/2 PSIG (3.45kPa.)
Final Preparation
NOTE: Your new range has a plastic coating to help protect the finish from scratches during shipping. This protective plastic film should be peeled off prior to starting the range.

TESTING AND ADJUSTMENT

Testing
All fittings and pipe connections must be tested for leaks. Use approved gas leak detectors, soap solution or equivalent, checking over and around all the fittings and pipe connections. DO NOT USE A FLAME! Accessibility to all gas lines and fittings requires that valve panel(s) lower front panel(s), and/or oven rack(s) be removed. It may be necessary to remove, or at least raise and securely prop griddle(s), hot top(s), and/or top grate(s). All parts removed, (including fasteners), should be stored safely for reinstallation.

1. Be sure that all valves and thermostats are in the “OFF” position.
2. Turn on the main gas supply valve. Light all top-section pilots.
3. Leak test all valves and fittings as described at the beginning of this section. Correct any leaks as required and recheck.
4. Light the oven pilot.
5. Set the oven thermostat to maximum. Leak test all valves and fittings as described at the beginning of this section. Correct any leaks as required and recheck.
6. Shut off all valves and set thermostat dials to “OFF” or the lowest position. All units are tested and adjusted at the factory, however, burners and pilots should be checked upon installation and adjusted if necessary.

CAUTION: Gas will flow to the top section burners even if top section pilots are not lit . Gas will not be interrupted. It is the responsibility of the operator to confirm the proper ignition of each burner as it is turned on. Should ignition fail to occur 4 seconds after turning a burner on, turn the burner off, wait 5 minutes, and try again.

OPERATION

Caution: In the event that a binding malfunction valve or thermostat control is observed DO NOT light the pilots or continue operation until an authorized service technician has inspected the appliance. Failure to do so may result in injury.
Open Top burners
Lighting

1. Light pilots adjacent to each burner.
2. Turn the valve completely on. The burner flame should be 1/2″ (13mm) high, stable, and blue in color. It should also impinge on the bottom of a pot placed on the burner grate.

CAUTION: Should burner ignition fail within 4 seconds, turn the burner valve off and repeat steps 1 through 2. If the ignition continues to fail, consult your factory-authorized service agency.
Ovens (Standard)
Lighting

1. Lower the front kick panel below the oven door, and raise the oven hearth bottom for easy access to the oven pilot.

2. Turn the oven control knob (figure 1) to the ” ” position and then push in to engage the flow of gas through the safety device to the pilot.

3. While holding the knob in, light the pilot with a match/BBQ lighter or use the spark ignition (if provided) to spark ignite the pilot.

4. Continue to hold the knob in for 15 seconds after ignition, then release. The pilot should remain lit.

5. If the pilot burner fails to light or does not stay lit, wait 5 minutes and repeat steps 2 through 4.

6. Replace the hearth and close the kick panel, then turn the oven thermostat to desired cooking temperature.

7. To shut down the main burner turn the control knob (figure 1) to the ” ” position.

Shut Down If a pilot shut down is required loosen the set screw on the knob and remove the outer temperature thermostat knob by carefully pulling it off. Then push in and turn the inner control knob (figure 2) to the position. The system will disengage within 60 seconds.

Hot Top Sections

1. Raise or remove hot top plate section(s). Each burner has one pilot located at the front left side of the burner.
2. Light pilots. The pilot burner should be adjusted to provide for rapid ignition of the burner.
3. Turn the burner valve on. A sharp blue flame should be approximately 1/4-inch, (6mm), high.
4. Replace hot top sections.

Valve Controlled Griddles
See griddle seasoning before use.

1. Pilots should be lit through the front panel with an extended match. If necessary the front panel of the range can be removed to allow the griddle plates to be raised at the front and blocked securely.
2. Light pilots are located at the front right side of each burner.
3. Turn burner valves completely on. Burners should have 1/2-inch to 5/8-inch, (13mm to 16mm), stable blue flame.
4. If the griddle has been raised, lower it carefully into position and replace the front panel of the range.

Griddle/Broiler
(Models X60-6R24RR, X60-6R24SS, X60-6R24RS,
See griddle seasoning before use.
Before turning on the main gas supply, be sure all burner valves are in the “OFF” position.

1. Eight (8) ceramic bricks are supplied with each range. These ceramics are to be placed in the burner section of the griddle/broiler before it is put into operation.
2. Each burner has a flange on each side which will serve as a rest for a pair of ceramics. Position two ceramics between each pair of burners with the projections facing downward. Place two ceramics between the outside burner on each side, using the sidelining ledges as the outer support.
3. Light the pilots located in the broiler section.
4. Turn the burner valves completely on. Burners should exhibit a 5/16-inch stable blue flame.
   NOTE : If burners need adjustment contact an authorized licensed gas technician.

Range Shut down

1. Turn all valves to the “OFF” position.
2. If the unit is to be shut down for an extended period of time, close the in-line gas valve.

PRODUCT APPLICATION INFORMATION

General
The range is the workhorse of the kitchen because of its versatility. Most frequently used in small applications, such as cafes, schools, church kitchens, firehouses, and small nursing homes where demands are less taxing. As a general rule of thumb, one four to the six-burner range with a hot top will be adequate for a restaurant seating 30 to 35.
The top of the range is designed for flexibility and the preparation of numerous different types of products. It may be equipped with two, or even three different types of tops and burners, depending on the menu needs. An operation that cooks to order, or uses the range primarily as a backup will find that open burners will suit most of their needs.
Preparation of soups, stocks, or sauces is done on a hot top where slow, even cooking is desirable.
Heating larger quantities of food can be done more efficiently than heating small quantities. Pots and pans should be covered whenever possible to reduce energy consumption.
High-acid sauces, such as tomato should be cooked in stainless steel rather than aluminum to avoid chemical reactions. Light-colored sauces such as Alfredo may be discolored by the use of aluminum, especially if stirred with a metal spoon or whip. Saltwater shellfish may pit aluminum pots if they are frequently used for this purpose.
NOTE: Many parts of the commercial range are raw steel. Hot tops, griddles, springs, door hooks, etc., can react with moisture forming rust. This occurrence is normal and not considered a defect. Clean with a stainless steel or fiber pad. A light coating of cooking oil may be applied.
Open Burners
The most traditional uses of open burners are sautéing, pan frying, and small stock pot work. Short-term cooking is the most efficient use for the open burner. Pans should cover as much of the grate as possible to minimize heat loss. The maximum stock pot size to be used on an open burner is 12 inches, (305 mm), in diameter. Open burners should be turned off when not in use to conserve energy. Leaving a flame burning is of no advantage since the heat is instantaneous.

MAINTENANCE AND CLEANING

Seasoning
Griddle
A. Remove all factory-applied protective material by washing with hot water, mild detergent, or soap solution.
B. Apply a thin coat of cooking oil to the griddle surface, about one ounce per square foot of the griddle surface. Spread over the entire griddle surface with a cloth to create a thin film. Wipe off any excess oil with a cloth.
C. Light all burners, and set at the lowest possible setting. Some discoloration will occur when heat is applied to steel.
D. Heat the griddle slowly for 15 to 20 minutes. Then wipe away the oil. Repeat the procedure 2 to 3 times until the griddle has a slick, mirror-like finish. Do this until you have reached the desired cooking temperature.
IMPORTANT: Do not set it to a high position (on valve control) during the “break-in” period
NOTE: Steel griddle surface will tone (blue discoloration) from heat. This toning will not diminish function or operation and it is not a defect.
The griddle will not require reseasoning if it is used properly. If the griddle is overheated and the product begins to stick to the surface it may be necessary to repeat the seasoning process again. If the griddle is cleaned with soap and water it will be necessary to reseason the griddle surface.
Cast Iron top Grates
First, remove the cast iron top grates from the range. Wash the cast iron top grates thoroughly with mild soap and warm water. Dry the cast-iron top grates thoroughly with a clean cloth. Immediately after drying, season the top grates lightly with a non-toxic oil, (Liquid vegetable oil or Pam spray oil) WARNING; DO NOT SEASON THE TOP GRATES WHILE ON THE RANGE TOP! Seasoning grates on the range top over an open flame could cause a flash fire. After seasoning, replace the top grates with the range. Turn all the range top sections “ON LOW”. Allow the top sections to burn in this manner for at least 20 minutes before using pots or pans on the top grates. SEASONING OF THE TOP GRATES WILL BE REQUIRED WHENEVER THEY HAVE BEEN CLEANED. FAILURE TO SEASON GRATES WILL CAUSE RUSTING.
Stainless Steel
For routine cleaning just wash with hot water and a detergent solution. Wash just a small area at a time or the water will evaporate leaving the chemicals behind and causing streaking.
Rinse the washed area with a clean sponge dipped in a sanitizing solution and wipe dry with a soft clean cloth before it can dry.
Use a paste (of water and a mild scouring powder) if you have to, but never rub it against the grain. All stainless steel has been polished in one direction. Rub with the polish lines to preserve the original finish. Then thoroughly rinse as before.
To prevent fingerprints there are several stainless steel polishes on the market that leave an oily or waxy film. Do not use on surfaces that will be in contact with food.
Stainless steel may discolor if overheated. These stains can usually be removed by vigorous rubbing with a scouring powder paste.
Use only stainless steel, wood, or plastic tools if necessary to scrape off heavy deposits of grease and oil. Do not use ordinary steel scrapers or knives, as particles of the iron may become embedded and rust. STEEL WOOL SHOULD NEVER BE USED.
Either a typical bleach solution or hot water can be used to sanitize stainless steel.
Oven Interior (Porcelain Enamel)

1. Before cleaning the oven interior, remove all oven racks and guides. Oven racks and guides can be cleaned with mild soap and warm water or run through the dishwasher.
2. The porcelain interior can be cleaned with oven cleaners such as “Easy Off, or “Dow Oven Cleaner”.

Follow the product manufacturer’s instructions for proper use.
Interior Cleaning of Standard Aluminized Steel Interior Surfaces
The oven sides and top linings are formed of heavy gauge steel with aluminum fused into its surface to provide for the reflectance of heat back to the food being prepared and to virtually eliminate the possibility of rust formation. Establish a regular cleaning schedule or wipe off on the same day when spillovers occur.

1. Cool down the oven.
2. Remove oven racks.
3. Lift rack guides on either side of the oven off of holders, and pull the top away from the cavity wall, when it’s cleared the clips push down and remove. Racks and guides may be run through the dishwasher while the oven cavity is being cleaned.
4. Use a concentrated detergent on a plastic pad to remove burned-on soil. Do Not Use Steel Wool, Oven Cleaner, Or Abrasive Powders. These will remove the aluminum. Rinse with warm water on a soft cloth. Be sure to remove all traces of detergent. Any discoloration, which may remain after the soil build-up has been removed, will not affect the performance of the oven.
5. To reinstall the reverse procedure. Place the bottom of the rack guide against the cavity wall. Keeping the top pulled away from the wall lift up. Push the top of the rack guide against the wall and push down locking it into place.

Open Top Burners

Cleaning of the range top burner is a simple procedure, and, if done at regular intervals will prolong the life of the range and ensure good flame characteristics.

1. The most common problem with open burner ranges is spillage. Once the burner ports are partially plugged with food, the air-to-gas mixture is disturbed and results in an inefficient burner.

2. Wipe any spills as they occur.

3. Grids and trays should be removed daily, washed, rinsed, and dried thoroughly.

4. Use a wire brush to clean the ports of the burners. Ignite and check for clogged holes.

5. If any clogged holes are apparent, the burner should be lifted out and brushed inside and out with a small Venturi brush. Each port on the burner itself should be cleaned with a properly sized wire or thumb drill. Wash with soap and hot water if grease is observed on the burners. Dry thoroughly.

6. When reinstalling the open-top burner head be sure the burner ports are lined up correctly with the pilot. On the cast burner head, there is an extended finger with port openings, when this is in line with the pilot, the burner is installed correctly.

7. If an abnormal flame appears around the edges, it is usually a sign of grease dirt in the throat of the burner. Remove the burner venturi (the main body that the burner heads sit on) to access the air shutter opening. Remove grease and dirt from the air shutter area carefully. Do not adjust the shutter setting. The air shutter allows the proper amount of air to mix with the flow of gas coming in from your valve/thermostat orifice and should not be adjusted unless by a licensed gas fitter technician.

Cast Iron Top & Grates
Cast iron top and grate(s) can be cleaned with mild soap and warm water. For baked-on material, a wire brush can be used. Dry thoroughly. Lightly coat with vegetable oil to help prevent rust from forming.
Hot Tops
While the surface is still slightly warm, wipe it down with a clean burlap cloth. Burnt-on spillage should be scraped off. If necessary, remove the plate and wash in a sink with soap and hot water. Dry thoroughly. In damp climates, wipe down with a light coating of oil to prevent rusting. Avoid excessive use of water as this could damage the surface and the controls below.
NOTE: Steel griddle and hot top surface will “tone” (blue/ brown discoloration) from heat. This toning will not diminish function or operation and is not a defect.
Griddle
To produce evenly cooked, browned griddle products, keep the griddle free from carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food products. This results in uneven browning and loss of cooking efficiency, and worst of all, carbonized grease tends to cling to grilled foods, giving them a highly unsatisfactory and unappetizing appearance. To keep the griddle clean and operating at peak performance, follow these simple instructions:
A. AFTER EACH USE clean griddle thoroughly with a grill scraper or spatula. Wipe off any excess debris left from the cooking process.
B. ONCE A DAY clean the griddle surface with a grill brick and grill pad. Remove the grease container and clean thoroughly, in the same manner as any ordinary cooking utensil.
C. ONCE A WEEK clean the griddle surface thoroughly. If necessary, use a grill stone or grill pad over the griddle surface. Rub with the grain of the metal while still warm. A detergent may be used on the plate surface to help clean it, but care must be taken to be sure it is thoroughly removed. After the removal of the detergent, the surface of the plate should be covered with a thin film of oil to prevent rusting. To remove discolorations, use a non- abrasive cleaner. Before re-using, the griddle must be reseasoned. Keep the griddle drain tube to the grease container clear at all times.
CAUTION This griddle plate is steel, but the surface is relatively soft and can be scored or dented by careless use of a spatula.
Be careful not to dent, scratch, or gouge the plate surface. This will cause food to stick in those areas. Also, note, since this is a steel griddle if a light coating of oil is not always present rust will develop on exposed and uncoated areas.

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