Tips and Maintenance
• Convection ovens cook much faster than conventional ovens and the cook times will need to be adjusted » Some ovens have higher BTUs and faster recovery when the oven door is open and cook times may need to be adjusted Cleaning Tips: • Wipe down stainless steel exteriors with soap and water and a stainless-steel cleaner and polish regularly • Clean the oven and oven doors daily • Clean exterior finishes with a mild solution of soap or grease-dissolving cleaner. To remove discoloration, use a nonabrasive cleaner • Always rub with the grain of the metal. Stainless steel areas of the range can be polished by using a soft dry cloth. If needed, add stainless steel polish to the soft cloth • When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary steel scrapers. Particles of ordinary steel may become embedded in or lodge on the surface of the stainless steel, causing rust, unsightly stains and possible contamination. If it is necessary to scrape, use stainless steel, wood, plastic or rubber tools • Cast iron: » Seasoning is a very important first step when
• Oven interior - • Stainless or porcelain • Front top ledge - • Condiment rail • Towel bar • Cutting board • Deeper depth (for aid in plating right on rail) • Lengths: for overlapping multiple units, creating a seamless look and feel while preventing food and grease migration between units • Back risers - • Different heights: 6" (Stub), 10", 17", 22", 34" • Shelving: single shelf, double set of shelves, solid shelf and “flow thru” shelf • Lengths: for overlapping multiple units, creating a seamless look and feel while preventing food and grease migration between units *May vary by manufacturer » Clean cast iron plates with a mild soap and water solution » Do not dump water on the cast iron, use a wet rag and rise until the soap has been removed » Clean thoroughly and dry with a clean, water- absorbent towel » Season plates lightly with liquid vegetable or spray-type cooking oil immediately after drying • Griddle: » Clean the griddle regularly to maximize service life and optimize performance » To produce evenly cooked, perfectly browned griddle products, keep the griddle plate clean and free of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the griddle surface to the food, resulting in spotty browning and loss of cooking efficiency as well as a highly unappetizing appearance Service Tips: • Always disconnect the electrical power to the machine and follow all lockout and tagout procedures • All moving parts must be checked for wear and lubricated. Contact your local authorized servicer for assistance • Motors in convection ranges are permanently lubricated and require no additional maintenance • Do not use water or hose down the range as it may damage vital components and void the warranty
using cast iron. Unlike synthetically-coated cookware, cast iron can continuously be seasoned to restore its cooking surface
Accessories and Options* • Legs or Casters – • Standard six inch-high casters with a front locking mechanism to prevent movement • Adjustable casters for up and down movement, which allows matching to other equipment with different heights within one to two inches • Flanged or seismic feet allow for anchoring to floor to prevent movement • BTU = British Thermal Unit - the common term used to determine the power of a cooking device. • A common misconception is that higher BTUs means faster recovery or cooking time. This is not true. The entire burner assembly (burner grate, burner head, aeration bowl and BTU) determines the burner’s efficiency and cooking performance.
• Oven racks • Regulators - • Sized 3/4", 1", or 1-1/4". • Set for either natural or propane
EQUIPMENT GUIDE
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