Southbend Range SE36 Operators Manual
Installation & Operations Manual
Oven Range
Model SE36
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain
this manual for the life of the equipment:
Model #: _________________________
Serial #: _________________________
Date Purchased: _________________
Manual 1189331 Rev 0 (02/07)
$30..00 Oven Range
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Page I
Installation & Operations Manual 1189331 Rev 0 (02/07)
WARNING
FOR YOUR SAFETY, DO NOT STORE OR USE GASOLINE OR
OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER APPLIANCE.
WARNING
In case of fire, de-energize the Oven Range at its main discon-
nect switch/circuit breaker. Switching OFF the power to the Oven
Range allows it to cool, making it easier to extinguish a fire.
WARNING
ONLY use a CO
or other fire extinguisher suitable for grease, oil,
2
and electrical equipment fires. Do NOT try to stop a grease fire by
pointing the fire extinguisher nozzle directly on the burning
grease. Direct the nozzle to the outside of the flames to prevent
them from spreading. Gradually, spray closer to the center of the
flames, to cool and smoother them.
CAUTION
DO NOT move the Oven Range while cooking.
Pots of liquid could spill, causing injury.
NOTICE
Contact your local authorized Service Agency to perform
maintenance and repairs. A Service Agency directory is supplied
with your oven.
NOTICE
Using any parts other than genuine Toastmaster factory-supplied
parts relieves the manufacturer of all liability.
NOTICE
Toastmaster (Manufacturer) reserves the right to change
specifications and product design without notice. Such revisions do
not entitle the buyer to corresponding changes, improvements,
additions or replacements for previously purchased equipment.
Installation & Operations Manual 1189331 Rev 0 (02/07) Page II
TABLE OF CONTENTS
SECTION 1
DESCRIPTION .................................................................................................... 1
A. Oven Base ............................................................................................... 1
B. Range....................................................................................................... 2
C. Specifications ........................................................................................... 7
SECTION 2
INSTALLATION ................................................................................................... 9
A. Inspect For Shipping Damage .................................................................. 9
B. Installationof Oven Range ...................................................................... 10
C. Assembling of Oven Range.................................................................... 11
D. Elecrtical Connection ............................................................................. 11
E. Initially Cleaning the Griddle and/or Hot Plates ...................................... 11
F. Testing the Installation ............................................................................ 12
G. Marine Oven Range Installation On Curb .............................................. 12
H. Dimension Drawings .........................................................................13-14
SECTION 3
OPERATION ..................................................................................................... 15
I. Component Function and Location .......................................................... 15
II. Control Functions and Location .............................................................. 16
III. Operation ............................................................................................... 19
IV. Time and Temperature Charts ............................................................... 24
SECTION 4
PARTS LIST ...................................................................................................... 29
Overall Drawing Parts List .......................................................................... 30
Convection Oven ........................................................................................ 32
Deck Oven .................................................................................................. 34
Vents and Marine Rails ............................................................................... 36
SECTION 5
SCHEMATICS ................................................................................................... 39
Electrical Schematics & Wiring .............................................................. 39-81
Installation & Operations Manual 1189331 Rev 0 (02/07)Page III
SECTION 1
DESCRIPTION
I. Description
Southbend Model SE36 electric oven ranges are rated heavy duty for commercial use. The oven range consists
of a range top fastened to an oven base. There is a marine kit available which qualify it for shipboard use. The
marine features are an oven door latch, grease tray latch, bolt-down legs , range top adjustable sea rails and a
grab bar across the front.
A. OVEN BASE
the oven base can be either a deck oven or convection oven.
1. Deck Oven (“D” in Model #, example SE36D-HHH))
The deck oven base has an aluminized steel inner lining, removable deck of rigidized steel, vent with
damper and fully gasketed landing shelf type stainless steel lined door. The oven is insulated on all
sides and is equipped with one slide-in rack. Heating is accomplished with top and bottom formed
tubular heating elements which are each controlled by a 3-heat (low, medium, high) switch. The deck
oven has a thermostatic control with a temperature range of 200oF to 550oF (93oC to 287oC). The
oven will preheat to 450oF (232oC) in 20 minutes.
2. Convection Oven (“A” in Model #, example SE36A-HHH)
The convection oven has removable stainless steel oven liners, vent damper and fully gasketed
landing shelf type stainless steel lined door. The oven is insulated on all sides. Removable rack
supports can accommodate six racks. The heating element is enclosed in the side of the oven cavity
and encircles the oven blower fan. The convection oven has a thermostatic control with a
temperature range of 150oF to 450oF (65oC to 232oC). The oven will preheat to 450oF (232oC) in 15
minutes.
Figure 1-1
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 1
Section 1 - Description
B. RANGE
The range can consist of up to 3 different components and the components can be configured in six
ways. Troughs with drip chutes are located at the front and rear for draining into two wide drawer type
receptacles
1. Range Components Descriptions
a. Griddle for griddling. The griddle can be either 24”x24” or 24” x 36”. The griddles are controlled by
thermostats. The 24”x24” griddle has a thermostat control for each of two 12”x24” zones and the 24”x
36” griddle has a thermostat for each of four 9”x24” zones. The griddle zones have a temperature
range of 150oF to 450oF (65oC to 232oC) and will preheat to 400oF (204oC) in 12 minutes.
Figure 1-2
Griddle
Page 2 Installation & Operations Manual 1189331 Rev 0 (03/07)
Section 1 - Description
b. 12”x24” Hot Plate for stock pot cooking (Not recommended for griddling). The hot plates are thermo-
statically controlled and have a temperature range of 250oF to 850oF (121oC to 454oC) and will preheat to
400oF (204oC) in 12 minutes
Figure 1-3
Hot Plate
c. Round Hot Plate for stock pot cooking. The twin hot plates have a 9” diameter and are controlled by 3-
heat (low, medium, high) switches.
Figure 1-4
Round Hot Plate
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 3
Section 1 - Description
2. Range Top Configurations
a. All purpose TOP SE36D/A-HHH. The all purpose top consists of three 12”x 24” hot plates. The all
purpose top is not recommended for griddling
Figure 1-5
All Purpose Plate
b. Multi-Purpose Top SE36D/A-HHB The multi purpose top consists of two 12”x 24” hot plates and
two 9” round hot plates. The multipurpose top is not recommended for gridling.
Figure 1-6
Multi-Purpose Top
Page 4 Installation & Operations Manual 1189331 Rev 0 (03/07)
c. Griddling Top SE36D/A-TTT. the griddle top consists of one 36”x24” griddle plate.
Figure 1-7
Griddle Top
d. Round Hot Plate Top SE36D/A-BBB. The round hot plate top consists of six 9” hot plates.
Figure 1-8
Round Hot Plate
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 5
Section 1 - Description
e. Griddle/Round Hot Plate Top SE36D/A-TTB. The griddle/round hot plate top consists of one
24”x24” griddle and two 9” round hot plates.
Figure 1-9
Griddle/Round Hot Plate
f. Griddle 12”x24” Hot Plate Top SE36D/A-TTH. The griddle 12” x 24” hot plate top consists of one
24” x24” griddle and one 12”x24” hot plate.
Figure 1-10
Griddle/Hot Plate
Page 6 Installation & Operations Manual 1189331 Rev 0 (03/07)
C. Specifications
OVEN RANGE MODELS SE36
Overall Dimensions
Width 36” (91.5cm)
Depth 38-3/4” (96.4cm)
Height 38-1/4” (97cm)
Net Weight
Model SE36A-HHH 569 lb (258 kg)
Model SE36A-HHB 515 lb (234 kg)
Model SE36A-TTT 588 lb(267 kg)
Model SE36A-BBB 455 lb (207 kg)
Model SE36A-TTB 515 lb (234 kg)
Model SE36A-TTH 545 lb (247 kg)
Model SE36D-HHH 569 lb (258 kg)
Model SE36D-HHB 515 lb (234 kg)
Model SE36D-TTT 588 lb (267 kg)
Model SE36D-BBB 497 lb (226 kg)
Model SE36D-TTB 515 lb (234 kg)
Model SE36D-TTH 545 lb (247 kg)
Shipping Weight
Model SE36A-HHH 610 lb (227 kg)
Model SE36A-HHB 570 lb (259 kg)
Model SE36A-TTT 610 lb(277 kg)
Model SE36A-BBB 485 lb (220 kg)
Model SE36A-TTB 570 lb (259 kg)
Model SE36A-TTH 545 lb (247 kg)
Model SE36D-HHH 569 lb (258 kg)
Model SE36D-HHB 515 lb (234 kg)
Model SE36D-TTT 588 lb (267 kg)
Model SE36D-BBB 497 lb (226 kg)
Model SE36D-TTB 515 lb (234 kg)
Model SE36D-TTH 545 lb (247 kg)
Construction ----------- Welded Angle Iron ----------
Finish: ---------- Stainless Steel Front Sides and Top ----------
---------- Aluminized Steel Back ----------
Electrical Specifications Refer to Section 5
Section 1 - Description
Southbend (Manufacturer) reserves the
right to change specifications and
product design without notice. Such
revisions do not entitle the buyer to
corresponding changes, improvements,
additions or replacements for previously
NOTICE
purchased equipment.
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 7
Section 1 - Description
NOTES
Page 8 Installation & Operations Manual 1189331 Rev 0 (03/07)
SECTION 1
INSTALLATION
A. Inspect for Shipping Damage
All shipping containers should be examined for damage before and during unloading. This equipment was
carefully inspected and packaged at the factory. the freight carrier has assumed responsibility for its safe
transit and delivery. If equipment is received in damaged condition, either apparent or concealed, a claim
must be made with the delivering carrier.
1. Apparent Damage or Loss - If damage or loss is apparent it must be noted on the freight bill or express
receipt at the time of delivery, and must be signed by the carrier’s agent (driver). If this is not done , the
carrier may refuse the claim. The carrier will supply the necessary claim forms.
2. Concealed Damage or Loss - If damage or loss is NOT apparent until after equipment is unpacked, a
request for inspection of concealed damage must be made with the carrier within 15 days. The carrier will
make an inspection and will supply necessary claim forms. Be certain to retain all contents plus external and
internal packaging materials for inspection.
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 9
Section 2 - INSTALLATION
Figure 2-1
B. Inspect of Oven Range
The oven range can be shipped assembled or the range top module and the oven can be packed in separate
cartons. If the oven range is shipped assembled simply remove the metal banding straps and packing materials and move it to the permanent location.
If the oven range is packed in two separate cartons and must be moved through a narrow passage follow the
Pre-Installation instructions located on the outside of the carton. If the oven range does not have to be moved
through a narrow doorway then simply remove the metal banding straps and packing materials and move
each carton to the permanent location. Use the following procedure to assemble the range top and oven
modules.
Page 10 Installation & Operations Manual 1189331 Rev 0 (03/07)
Section 2 - INSTALLATION
C. Assembling (Stacking) the Oven Module and Range Module
1. Move the range top module and the oven module to the area of their permanent location as directed in the
previous Paragraph “B” or the Pre-installation Instructions on the outside of the shipping carton.
2. Remove the following (refer to Figure 2-1):
• Two drip pans
• Two side panels
• Back cover
• Front louvered panel located below control panel
3. Place range top module in position on oven module.
4. Attach range top to oven using two 5/16” hex bolts on each side of the oven (4 bolts total, furnished).
Refer to Figure 2-1
5. Thread jumper wire harness from range top through oven base frame opening and connect wires marked
201, 202 and 203 to terminal block as shown in Figure 2-1.
6. Remove all remaining packing materials.
7. On Marine Oven Ranges bolt the oven range to the floor/deck using the leg brackets.
D. Electrical Connection
1. Remove the right side panel and the front louvered panel located below the control panel if they have not
already been removed.
2. Remove knockout plate located below terminal block on oven floor as shown in Figure 2-1. Knockout
desired hole in knockout plate. Reassembled knockout plate to floor of oven.
3. Connect main power wires from circuit breaker to terminal block as shown in Figure 2-1.
4. Reinstall all panels and drip pans that were removed.
E. Initially Clean the Griddle and/or 12” x 24” Hot Plate(s)
1. Remove the rust preventative material from the surface with a nonflammable grease solvent.
2. Wash the surface with warm water and a mild detergent.
3. Rinse with a damp cloth and wipe dry.
4. Griddle must then be seasoned immediately. Refer to Section 3, Operation, for procedure to follow.
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 11
Section 2 - INSTALLATION
F. Testing the Installation
1. Turn all range and oven controls to the OFF position.
2. Turn main power disconnect switch to ON
3. Check range top components by turning on one control at a time starting at the left side of the control
panel. Check that the component is starting to heat and then turn it off.
4. Check the oven controls.
a. Deck oven - Set thermostat control at 300°F (149°C). turn both the upper and lower heating element
switches to LOW. Check that both the upper and lower elements are starting to heat and then turn them
to OFF.
b. Convection oven - Set thermostat control to 300°F(149°C). Push fan switch LOW position. Turn oven
power switch ON. After a few minutes open oven door and check for heat. If oven is heating turn all
controls to OFF
G. Marine Oven Range Installation on Curb
1. Installation of Oven Range on metal curb (shipped separately)
a. Bolt or weld base flange of metal curb (P/N33669) to floor of ship. See figure 2-2.
b. Position oven range on curb as shown in figure 2-3.
c. Remove oven side covers and use existing mounting holes to bolt oven range to top flange of curb.
2. Installation of Oven Range on existing curb.
a. Existing curb must be ventilated as shown on metal curb in Figure 2-3. The opening for circulation
must equal 8 square ft. (0.74 square meters).
b. Remove oven side covers and use existing mounting holes to bolt oven range to top of curb.
Page 12 Installation & Operations Manual 1189331 Rev 0 (03/07)
H. Dimension Drawings
Section 2 - INSTALLATION
Figure 2-4
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 13
Section 2 - INSTALLATION
Figure 2-5
Page 14 Installation & Operations Manual 1189331 Rev 0 (03/07)
SECTION 2
OPERATION
I. COMPONENT FUNCTION AND LOCATION
A. OVEN BASE Module - either a convection oven or deck oven base.
Convection Oven heating element located on side of oven cavity with the blower fan.
Deck Oven has a heating element at both the top and bottom of the oven cavity.
B. OVEN CONTROL PANEL - All Oven operating controls and indicators.
C. RANGE TOP - Configured six different ways which consist of griddle, round hot plate, and/or 12” x
24” hot plate.
D. RANGE TOP CONTROL PANEL - Contains all operator controls for range top operation
E. GREASE TROUGHS - In front and behind the Range Top cooking surfaces. (Grease chutes
provide drainage into the grease drawers)
F. GREASE DRAWERS - Containers for grease draining through the grease chutes from grease
troughs.
G. VENT DAMPER CONTROL - Controls the amount of moisture that can be vented from the oven.
Figure 3-1
Convection
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 15
Section 3 - OPERATION
II. Control Functions and Locations
A. Convection Oven Control Panel
Figure 3-2
Convection Control Panel
1. Temperature Thermostat Control - adjustable from 150°F to 450°F(65°C to 232°C). The thermostat is
also provided with ON/OFF position. The oven will preheat to 450°F(232°C) in 15 minutes.
2. Heating Light - Amber light signals when oven is coming up to set temperature and heating element is
energized.
3. Power Switch - turns ON or OFF.
4. On Light - Green light signals when power is on.
5. Timer - Adjustable from 6 to 120 minutes.
6. Fan Switch - turns fan to LOW or HIGH speed and turns fan OFF. If fan switch is turned OFF the
heating element will not heat. Fan switch must be positioned in LOW or HIGH for oven to function.
7. Fuse Holders - Contains fuses.
Page 16 Installation & Operations Manual 1189331 Rev 0 (03/07)
B. Deck Oven Control Panel
Section 3 - OPERATION
Figure 3-3
Deck Control Panel
1. Temperature Thermostat Control - adjustable from 200°F to 500°F(93°C to 287°C). The thermostat is
also provided with ON/OFF position. The oven will preheat to 450°F(232°C) in 20 minutes.
2. Upper and Lower Heating Element Switches - are 3 position switches which adjust the heating
elements at low, medium or high. The heating element switches also have an OFF position.
3. Heating Light - Amber light signals when oven is coming up to set temperature and heating
element(s) is energized.
4. Timer - Adjustable from 6 to 120 minutes.
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 17
Section 3 - OPERATION
C. Range Top Controls
1. Griddle is controller by a Temperature Thermostat Control (see Figure 3-4) adjustable from 150°F to
450°F(65°C to 232°C). The griddle will preheat to 400°F(204°C) in 12 minutes. Adjacent green light
remains on while heating elements are energized and griddle is coming up to set temperature.
Figure 3-4
Range Top with Griddle Control
Griddles have independent heat zones each with its own heating element and temperature control. The
24” x 24” griddle has two 12” heat zones and the 24” x 36” griddle has four 9” heat zones.
2. 12” x 24” Hot Plate is controlled by a Temperature Thermostat Control (see Figure 3-5) adjustable from
250°F to 850°F (121°C to 455°C). The 12” x 24” hot plate will preheat to 400°F(204°C) in 12 minutes.
Adjacent green light remains on while heating elements are energized and griddle is coming up to set
temperature.
3. Round Hot Plate is controlled by a 3-heat switch. The switch positions are LOW, MEDIUM, HIGH and
OFF. Adjacent green light is always on while hot plate is on.
Figure 3-5
Range Top with Hot Plate Control
Page 18 Installation & Operations Manual 1189331 Rev 0 (03/07)
III. Operation
A. Convection Oven Operation
1. Set temperature control knob to the desired tenperature.
2. Push the oven power switch to the ON position.
3. Push the fan switch to the HIGH or LOW position. The LOW fan speed should be used for
delicate products or products with loose toppings such as pepperoni on a pizza. Use HIGH fan
speed for all other products that will not be affected by a fast air movement.
4. Allow oven to preheat to the set tmerpature. The amber signal light will remian on until the
temperature has been reached.
5. Place pans containing food products inot oven ans set timer for desired cook time. Refer to the
Time and Temperature Cahrts on the following pages for suggested cook times and temperatures. When placing pans in oven do not block air flow on sides or in back of oven cavity.
Blocking the air flow can cuase uneven cooking.
Opening the oven door too often will also cause uneven cooking. Keep oven door closed except
for necessary checking of food products.
Section 3 - OPERATION
6. Flue vent damper should be opened when cooking high moisture content foods. Pull the flue
vent handle to open the vent damper.
7. When timer signal that cooking time has elapsed remove food product and turn power switch,
temperture control and fna switch to OFF.
8. CONVECTION OVEN CLEANING
a. At the end of the day’s operation be sure the oven is turned off.
b. Open the oven door and allow it to cool down.
c. Remove the oven racks.
d. Remove the oveb rack hangers by lifting up and off the screw studs holding them in place.
e. Remove the baffle surrounding the fan by removeing the three screws on the front and pulling the
baffle forward.
f. All racks, rack hangers and fan baffle can be washed in warm soapy water, rinsed and wiped dry.
g. Wash the blower wheel.
h. Using a stiff brush (not sire), clean the interiot of baked on food particles. Using a mild detergent
and damp sponge wipe down the inside of the oven and door. Rinse and wipe dry. If these procedures are followed daily, it will prevent food particles from building up and creating hard to remove
stains. Do not use strong abrasives as they will scrathc the finish.
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 19
Section 3 - OPERATION
B. Deck Oven Operation
1. Set temperature control knob to the desired temperature.
2. Turn both Upper and Lower element switches to HIGH.
3. Allow oven to preheat to the set temperature. The amber signal light will remain on until the set tem-
perature has been reached.
4. After oven is preheated set Upper and Lower element switches to desired setting (LOW, MEDIUM or
HIGH).
When roasting, the nest results are obtained by using balanced heat with both the Upper and Lower
element switches on HIGH. A measured top heat provides excellent coloring and a caramelized finish
to the meats, but where a seared or browned appearance is not desired, as in roasting fowl, the upper
oven element switch should be set on MEDIUM, LOW or OFF.
5. Place pans containing food products into oven. For baking and roasting, pans should be placed on the
intermediate rack. When roasting and baking pans are on both the deck and the rack the pans should
be rotated halfway through the cooking cycle.
When placing pans in oven do not block air flow on sides or in back of oven cavity. Blocking the air
flow can cause uneven cooking.
Opening the oven door too often will also cause uneven cooking. Keep oven door closed except for
necessary checking of food products.
6. Set timer for desired cook time. Refer to the Time and Temperature charts on the following pages for
suggested cook times and temperatures.
7. Flue vent damper should be opened when cooking high moisture content foods. Pull the flue vent
handle to open the vent damper.
8. When the timer signals that cooking time has elapsed remove food product and turn temperature
control and Upper and Lower element switches to OFF.
9. DECK OVEN CLEANING
a. At the end of the day’s operation be sure the oven is turned OFF.
b. Open the oven door and allow it to cool down.
c. Remove the oven rack and the oven deck at the bottom of the oven.
d. Oven rack and deck can be washed in warm soapy water, rinsed and wiped dry.
e Using a stiff brush (not wire), clean the interior of baked on food particles. Using a mild detergent
and damp sponge wipe down the inside of the oven and the oven door. Rinse and wipe dry. If these
procedures are followed daily, it will prevent food particles from building up and creating hard to
remove stains. Do not use strong abrasives as they will scratch the finish.
Page 20 Installation & Operations Manual 1189331 Rev 0 (03/07)
Section 3 - OPERATION
C. Griddle Operation
IMPORTANT: Do not turn griddle on before seasoning procedure has been completed.
IMPORTANT: If your griddle is new you must remove the rust preventative material before turning the
griddle on. Refer to Section 2, Installation, Paragraph E.
1. Griddle Seasoning Procedure.
a. Preheat the griddle to 300°F(149°C) and spread a light film of unsalted cooking oil or fat over the
surface with a soft cloth.
b. Allow griddle to stand this way for two minutes to give the oil an opportunity to work into the pores of
the metal and to form a smooth coating over the outside.
c. Wipe off excess oil and repeat Steps 1 and 2 at 350°F(175°C).
d. After the second step is complete wipe off excess cooking oil, set thermostat control knob for desired
temperature. The griddle is now ready for use.
2. Operating Hints and Safety
Although the finest materials, engineering and manufacturing facilities have provided for safety and
trouble -free operation, only proper use and maintenance will assure personnel safety and long life of the
equipment. The following are a few precautions and operating suggestions for use of the griddle.
a. Disconnect power to the griddle at the disconnect switch at the end of each day of operation.
b. Do not leave the griddle in operation without an attendant.
c. Turn thermostat dials down to 200°F(93°C) during idle periods. It takes only a few minutes to regain
operating temperatures.
d. Do not heat the entire griddle for cooking small amounts of food.
e. Various kinds of foods can be cooked at the same time by setting each section of the griddle at
different temperatures.
f. Use a spatula to push excess grease into troughs after each load of food is cooked. This will reduce
smoking of hot grease and carbonizing.
g. Do not leave griddle at high temperature when not in use or during idle periods. This will cause food
particles and grease film to carbonize.
3. Daily Griddle Operation and Maintenance.
Daily Pre-Operation
a. Season the griddle before operation daily, as described in Step 1 above.
b. Turn the temperature controls to the desired temperature and allow 15 minutes or preheat time
before loading griddle with food. Green signal light will remain on while heating elements are
energized and griddle is coming up to set temperature. This will allow time for the griddle surface to
be saturated with heat. Failure to allow sufficient preheat time will result in unsatisfactory cooking of
the first load. The following chart indicates cooking time and temperature for various type of food.
c. If a portion of the griddle is to be used for holding, then set the temperature controls for different
temperatures.
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 21
Section 3 - OPERATION
Daily Post Operations:
a. Cleaning the Griddle Surface
AA. Good cooking requires clean equipment. To provide evenly cooked and perfectly
browned foods, keep the griddle surface free fo carbonized grease. Carbonized grease
on the griddle surface hinders the transfer of heat from the griddle surface to the food.
This also results un spotty browning, decreased cooking efficiency, and worst of all,
carbonized brease tends to cling to the griddled foods, giving them a highly unsatisfactory and unappetizinf appearance.
BB. At the end of each day of operation or at the end of each shirt, thoroughly clean the front
and rear grease troughs and the chutes into grease drawers.
CC. Clean the griddle surface woth a pumice or griddle stone by rubbing with the grain of the
metal while the griddle surface is still warm. Wipe griddle clean of residue from the
griddle stone.
b. Clening - Wipe down sides of griddle and all areas around griddle to keep them free of splashed
grease.
AA. Clean all surrounding surfaces of the griddle with warm water and a mild detergent daily.
BB. Rinse and wipe off excess water.
CC. Polish with a dry soft cloth.
NOTE: This simple treatment not only keeps the equipment dirt free and sparkling, it also
eliminates the danger of grease accumulation forming hard to remove stains.
c. Cleaning the grease drawer - Empty each gresae drawer as often as necessary, but they must be
emptied at the end of ech day of operation or the end of each shift. Also wash out grease drawers
with hot water and a mild detergent. Wipe dry and replace in range. NOTE: Marine ranges are
equipped with a grease drawer latch which must be held depressed as the grease drawers are
removed.
Page 22 Installation & Operations Manual 1189331 Rev 0 (03/07)
D. 12” x 24” Hot Plate Operation
IMPORTANT: If your hot plate is new you must remove the rust preventative material before turning
the griddle on. Refer to Section 2, Instalaltion, Paragraph E.
1. Turn the termperature controls to the desired temperature and allow 15 minutes of preheat timer
before using the hot plate. the green signal light will remain on while the heating elements are
eneergized and the hit plate is coming up to set temperature.
2. When hot plate is preheated place pots or vessels onto hot plate for cooking.
3. HOT PLATE CLEANING.
a. Wash range with warm soapy water, rinse and wipe dry.
b. Be sure to clean all surfaces around and on the hot plates.
c. Polish with a soft cloth.
E. Round Hot Plate Operation
Section 3 - OPERATION
1. Turn the 3-heat switch to LOW, MEDIUM or HIGH. Allow the hot plate to preheat for 10 minutes
and then place pots or vessels onto hot plate for cooking.
2. Green signal light will remian on until 3-heat switch is turned to the OFF position.
3. ROUND HOT PLATE CLEANING
a. Wash range with warm soapy water, rinse and wipe dry.
b. Be sure to clean all surfaces around and on the hot plates.
c. Polish with a soft dry cloth.
F. Marine Ranges
Marine ranges are provided with a full width grab bar, 6” marine bolt down legs, and oven door latch and sea
rails to prevent movement of pots on range top.
The range top sea rails may have to be repositioned when various size pots or vessels are used.
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 23
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