Town Mongolian Barbecue Ranges - Manual (Page 12)

FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel St. • BKLYN • NY 11222
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MAINTENANCE, continued:
Other than cleaning the exterior the unit should need minimal maintenance. If any major work needs to
be done the cook top should be fully removed for service.
CLEANING
Your MBR should be cleaned each evening after use. Wash the stainless steel scrap gutter and body with
a brush and solution of mild grease dissolver with water. Rinse with water. Remove and clean the scrap
cups. Open the access door and roll the Scrap Bin out to be emptied and cleaned. The Scrap Chute should
be removed for cleaning only after the top has sufficiently cooled. The safety controls and valves below
the unit should be kept dry during the washing process.
Do not use soaps on the cast iron cooking surface. Lightly scrub the surface with a stainless steel scraper
and water, then heat the top and re-season with cooking oil. The surface must be seasoned to prevent rust
and maintain the nonstick nature.
SPARE PARTS
All MBR 48/84 units require periodic service. Parts subject to replacement include:
249011 Safety Control 249012 Pilot Burner, natural gas
252238 Heavy Duty Thermocouple 249009 Pilot Burner, propane
226102F Main Burner Valve, brass
REPAIR AND SPARE PARTS
The MBR will experience difficulties if not properly installed and/or maintained. Reported difficulties
have been caused by pressure regulators, gas line debris becoming trapped in safety controls, and
thermocouple or control failure due to excessive water exposure. We do not warranty repairs due
to abuse or improper operation. Warranty is available upon notification to our Service Department.
Call 718-388-5650 Monday to Friday- 8:30 AM –4 PM EST. Service will generally be provided during
normal (9AM-5PM) business hours. We suggest that you locate a local repair company that can provide
emergency service as necessary.
CAST IRON MONGOLIAN COOK TOP CARE AND MAINTENANCE
These are suggested standard operating procedures to prepare your top for use and maintain it
thereafter. The cast iron top of a Mongolian range should be viewed as a large cast iron skillet. It must
be washed and seasoned when new. The seasoning must be maintained to keep the black shiny surface
that acts as a non-stick surface.
INITIAL SEASONING
When new, wash the top very thoroughly with warm soapy water. The top is coated with rust inhibiting
protective oil at time of manufacture. All traces of manufacturing oil must be removed prior to
seasoning. Follow these steps for initial seasoning:
Remove all traces of manufacturing oil using warm soapy water and brushes, cloths, and/or mildly
abrasive scrubbers such as stainless sponges.
After all traces of manufacturing oil have been removed, dry the top using clean wipes.
After the pilots are lit, turn the gas valves to full ON position. Refer to the diagram earlier in
Operating Instructions.
The top will slowly begin to become hot. When a drop of water boils on the surface of the top, wipe
the top with a thin coat of oil. Immediately wipe the top with a dry cloth to remove any excess oil.
Avoid oil build ups.
Wait an additional five to ten minutes to allow the top to continue to heat. The top will have started
to become darker. Apply another coat of oil and wipe dry as above.
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