Garland X24-4L Installation Manual
INSTALLATION AND
OPERATION MANUAL
SUNFIRE X SERIES GAS
RESTAURANT RANGES
All 24, 36, & 60-inch wide models.
Français . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 15
Españo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Página 29
FOR YOUR SAFETY:
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER
APPLIANCE
PLEASE READ ALL SECTIONS OF THIS MANUAL
AND RETAIN FOR FUTURE REFERENCE.
THIS PRODUCT HAS BEEN CERTIFIED AS
COMMERCIAL COOKING EQUIPMENT AND
MUST BE INSTALLED BY PROFESSIONAL
PERSONNEL AS SPECIFIED.
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
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 web site 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The information contained herein, (including design and parts specifications), may be superseded and is subject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.
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.
GARLAND COMMERCIAL INDUSTRIES
185 East South Street
Freeland, Pennsylvania 18224
Phone: (570) 636-1000
Fax: (570) 636-3903
Part # 4523343 Rev 2 (03/04/10) © 2007 Garland Commercial Industries, Inc.
Part # 4523343 Rev 2 (03/04/10) Page 1
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: 905-624-0260
Fax: 905-624-5669
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.
Part # 4523343 Rev 2 (03/04/10)Page 2
TABLE OF CONTENTS
IMPORTANT INFORMATION. . . . . . . . . . . . . 2
DIMENSIONS AND SPECIFICATIONS . . . . . 4
Clearances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Gas Pressures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Gas Inlet Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Individual Burner Input Rates . . . . . . . . . . . . . . . . . 4
Base Model Designations & Total Input Rates . . 5
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . 5
Rating Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . 6
Siting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Appliances Equipped With Casters . . . . . . . . . . . .6
Appliances Equipped With Legs . . . . . . . . . . . . . . 6
Installing Shelf To Backguard . . . . . . . . . . . . . . . . . 6
Backguard With High Shelf, Salamander Or
Cheesemelters Mounting Instructions . . . . . . . . 6
TESTING AND ADJUSTMENT . . . . . . . . . . . . 8
Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
OPERATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Open Top burners . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Ovens (Standard) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Hot Top Sections . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Valve Controlled Griddles . . . . . . . . . . . . . . . . . . . . 9
PRODUCT APPLICATION
INFORMATION . . . . . . . . . . . . . . . . . . . . . . . .10
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Open Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Griddle/Broiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Range Shut down . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
MAINTENANCE AND CLEANING . . . . . . . . 11
Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Griddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Ventilation Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Statutory Regulations . . . . . . . . . . . . . . . . . . . . . . . . 7
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Installation Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Final Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Cast Iron top Grates . . . . . . . . . . . . . . . . . . . . . 11
Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Interior (Porcelain Enamel) . . . . . . . . . . . . 11
Interior Cleaning of Standard
Aluminized Steel Interior Surfaces . . . . . . . . . . . 12
Open Top Burners . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Cast Iron Top & Grates . . . . . . . . . . . . . . . . . . . . . . . 12
Hot Tops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Griddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Part # 4523343 Rev 2 (03/04/10) Page 3
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
Natural 7” WC (17.5 mbar) 4.5” WC (11.25 mbar)
Propane 11” WC (28 mbar) 10” WC (25 mbar)
Minimum Supply
Pressure
Manifold Operating
Pressure
Gas Inlet Size
Model Width Connection
24” (610mm) &
36” (914mm)
60” (1524mm)
3/4” NPT
Rear Gas Connection
1” NPT
Rear Gas Connection
Individual Burner Input Rates
Input BTU/HR
Burner
Open Top 30,000 26,000
Hot Top Burner (In lieu of 2 open top burners) 18,000 18,000
Griddle Burner (In lieu of 2 open top burners) 18,000 18,000
Raised Griddle Broiler (Consists of 3 burners) 33,000 33,000
Oven Burner Standard 33,000 29,000
Space Saver Oven 25,000 25,000
Rates are for installations up to 2000’ (610m) above sea level
Natural
Gas
Propane
Gas
Part # 4523343 Rev 2 (03/04/10)Page 4
DIMENSIONS AND SPECIFICATIONS continued
Base Model Designations & Total Input Rates
Input BTU/Hr
Model # Description
X24-4S 24” (610mm) nominal size unit, 4 open burners, storage base 120,000 104,000
X24-4L 24” (610mm) nominal size unit, 4 open burners, space saver oven 145,000 129,000
X36-6S 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
X60-10RS 60” (1524mm) nominal size unit, 10 open burners, 1 Standard oven, storage base 333,000 289,000
X60-10RR 60” (1524mm) nominal size unit, 10 open burners, 2 standard ovens 366,000 318,000
X60-6R24SS
X60-6R24RS
X60-6R24RR
Rates are for installations up to 2000’ (610m) above sea level
60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) Raised Griddle/Broiler,
2 storage bases
60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) Raised Griddle/Broiler,
standard oven, storage bases
60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) Raised Griddle/Broiler,
2 standard ovens
Natural
Gas
203,000 189,000
246,000 218,000
279,000 247,000
Propane
Gas
INTRODUCTION
1. Check crate for possible damage sustained during transit.
Carefully remove unit from 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
specied to be dais for cove base mounting, casters or
deck mount anged feet. 60” (1524mm) wide units have
legs factory mounted. Base mounting is required when
range is being installed on a combustible oor.
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 axed 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.
Part # 4523343 Rev 2 (03/04/10) Page 5
INSTALLATION
This product has been certied as commercial cooking
equipment and must be installed by professional personnel
as specied. 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 oor 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 tted with legs if installed on a combustible oor.
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 quickdisconnect 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. Once legs have been attached and secured they can
be adjusted to level the appliance and compensate for
uneven ooring.
Installing Shelf To Backguard
Note: Shelf may be installed before or after installing the
backguard to the range.
1. Loosen 4 bolts on the front of the backguard
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 though the
hole in the underside of the shelf into the backguard and
tighten.
MOUNTING
BOLTS
BACKGUARD
SHELF
SHEETMETAL
SCREW
3. Please be aware; 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.
Backguard With High Shelf, Salamander Or
Cheesemelters Mounting Instructions
1. Rear of the range must be easily accessible.
2. Place the backguard, high shelf, salamander, or
cheesmelter on the rear of the range, slipping the
support brackets into the openings in the main body
sides.
Part # 4523343 Rev 2 (03/04/10)Page 6
INSTALLATION Continued
3. Securely fasten the support brackets to the burner box
sides with (4) sheet metal screws provided.
Upright
Main Body
Side
Sheet Metal
Screws (4 Req'd)
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 oor.
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 exhausted. An imbalance between
exhaust and replacement air can cause degradation in the
appliance’s performance.
All gas burners and pilots need sucient air to operate. Large
objects should not be placed in front of the appliance(s) that
would obstruct the ow 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 ecient 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 ow rate. The
pipe work from the meter to the appliances must be an
appropriate size.
All xed (non-mobile) appliances MUST be tted with
an accessible Upstream gas shut o valve as a means of
isolating the appliance for emergency shut o 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 tted 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 tted which can be operated from a
readily accessible position near to the exit.
In locations where the manual isolation valve is tted 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 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.
Part # 4523343 Rev 2 (03/04/10) Page 7
INSTALLATION Continued
B. If it is a new installation have the gas authorities check
meter size and piping to assure that the unit is supplied
with necessary amount of gas pressure required to
operate the unit.
C. If it is additional or replacement equipment have the gas
authorities check pressure to make certain that 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 liqueed petroleum gases.
TESTING AND ADJUSTMENT
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 specied
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-o 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
protective the nish from scratches during shipping. This
protective plastic lm should be pealed o prior to starting
the range.
Testing
All ttings and pipe connections must be tested for
leaks. Use approved gas leak detectors, soap solution or
equivalent, checking over and around all the ttings and
pipe connections. DO NOT USE A FLAME! Accessibility to
all gas lines and ttings require 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 ttings 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 ttings as described at the beginning of this section.
Correct any leaks as required and recheck.
6. Shut o all valves and set thermostat dials to “OFF” or
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 ow 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 conrm 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 o, wait 5 minutes, and try again.
Part # 4523343 Rev 2 (03/04/10)Page 8
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 valve completely on. Burner ame 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 o and repeat steps 1 through 2. If ignition
continues to fail, consult your factory authorized service
agency.
Ovens (Standard)
Lighting
5. If pilot burner fails to light or does not stay lit, wait 5
minutes and repeat steps 2 through 4.
6. Replace hearth and close kick panel, then turn oven
thermostat to desired cooking temperature.
7. To shut down main burner turn control knob (gure 1) to
“ ” position.
Shut Down
If pilot shut down is required loosen the set screw on the
knob and remove the outer temperature thermostat knob
by carefully pulling it o. Then push in and turn the inner
control knob (gure 2) to position. The system will
disengage with 60 seconds.
Figure 2
1. Lower front kick panel below oven door, raise oven
hearth bottom for easy access to oven pilot.
2. Turn oven control knob (gure 1) to “ ” position and
then push in to engage the ow of gas through the safety
device to the pilot.
Figure 1
3. While holding knob in, light pilot with a match/BBQ
lighter or use the spark ignition (if provided) to spark
ignite pilot.
4. Continue to hold knob in for 15 seconds after ignition,
then release. Pilot should remain lit.
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 ame 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 though the front panel with an extend
match. If necessary the front panel of the range can be
removed to allow the griddle plates to be raised at the
front, block securely.
Part # 4523343 Rev 2 (03/04/10) Page 9
OPERATION continued
2. Light pilots 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 ame.
4. If the griddle has been raised, lower 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 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 ange 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 side lining 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 ame.
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, rehouses, and small nursing
homes where demands are less taxing. As a general rule of
thumb, one four to 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 exibility and the
preparation of numerous dierent types of products. It may
be equipped with two, or even three dierent types of tops
and burners, depending on the menu needs. An operation
that cooks to order, or uses the range primarily as back-up
will nd 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
eciently 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
reaction. Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred with
a metal spoon or whip. Saltwater shellsh 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 the
moisture forming rust. This occurrence is normal and not
considered a defect. Clean with a stainless steel or ber 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 ecient 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), diameter. Open burners should be turned
o when not in use to conserve energy. Leaving a ame
burning is of no advantage since the heat is instantaneous.
Part # 4523343 Rev 2 (03/04/10)Page 10
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 griddle surface.
Spread over the entire griddle surface with a cloth to
create a thin lm. Wipe o any excess oil with a cloth.
C. Light all burners, set at 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 oil. Repeat the procedure 2 to 3 times until the
griddle has a slick, mirror like nish. Do this until you have
reached the desired cooking temperature.
IMPORTANT: Do not set to a high position (on valve control)
during “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 over heated and 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 a 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 ame could cause a ash re. After seasoning, replace
the top grates onto 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 a hot water and
detergent solution. Wash just a small area at a time or the
water will evaporate leaving the chemicals behind 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 against the grain. All stainless steel has
been polished in one direction. Rub with the polish lines to
preserve the original nish. Then thoroughly rinse as before.
To prevent ngerprints there are several stainless steel
polishes on the market that leave an oily or waxy lm. 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 o heavy deposits of grease and oil. Do not use
ordinary steel scrapers or knives, as particles of the iron may
become imbedded 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 oven interior, remove all oven racks and
guides. Oven racks and guides can be cleaned with a mild
soap and warm water or run through dish washer.
2. The porcelain interior can be cleaned with oven cleaners
such as “Easy O, or “Dow Oven Cleaner”.
Follow product manufacturer’s instructions for proper use.
Part # 4523343 Rev 2 (03/04/10) Page 11
MAINTENANCE AND CLEANING Continued
Interior Cleaning of Standard Aluminized
Steel Interior Surfaces
The oven sides and top linings are formed of heavy gauge
steel with an aluminum fused into its surface to provide
for the reectance of heat back to the food being prepared
and to virtually eliminate the possibility of rust formation.
Establish a regular cleaning schedule or wipe o on the same
day when spillovers occur.
1. Cool down oven.
2. Remove oven racks.
3. Lift rack guides on either side of oven o of holders, 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 dishwasher while 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 aect
the performance of the oven.
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 to the pilot. On the
cast burner head there is an extended nger with port
openings, when this is in line with the pilot, the burner is
installed correctly.
EXTENDED FINGER
PILOT
5. To reinstall 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 ame 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
inecient 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.
7 If an abnormal ame appears around the edges, it is
usually a sign of grease dirt in the throat of the burner.
Remove the burner venturi (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
adjusting the shutter setting. The air shutter allows the
proper amount of air to mix with the ow of gas coming
in from your valve/thermostat orice and should not be
adjusted unless by a license gas tter 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.
Part # 4523343 Rev 2 (03/04/10)Page 12
MAINTENANCE AND CLEANING Continued
Hot Tops
While the surface is still slightly warm, wipe down with a
clean burlap cloth. Burnt on spillage should be scraped o. 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
griddle free from carbonized grease. Carbonized grease on
the surface hinders the transfer of heat from the griddle
surface to food product. This results in uneven browning
and loss of cooking eciency, 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:
B. ONCE A DAY clean griddle surface with a grill brick and
grill pad. Remove grease container and clean thoroughly,
in same manner as any ordinary cooking utensil.
C. ONCE A WEEK clean griddle surface thoroughly. If
necessary, use a grill stone or grill pad over the griddle
surface. Rub with 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 removal of detergent, the surface of the
plate should be covered with a thin lm of oil to prevent
rusting. To remove discolorations, use a non-abrasive
cleaner. Before
re-using, the griddle must be reseasoned. Keep griddle
drain tube to 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
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.
A. AFTER EACH USE clean griddle thoroughly with a grill
scraper or spatula. Wipe o any excess debris left from
cooking process.
Part # 4523343 Rev 2 (03/04/10) Page 13
Part # 4523343 Rev 2 (03/04/10)Page 14
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