Town Mongolian Barbecue Small - Manual (Page 9)

(718) 388-5650 (800) 221-5032 except NY fax: (718) 388-5860 townfood.com
IMPORTANT OPERATION SAFEGUARDS
PLEASE DO NOT THROW AWAY THESE INSTRUCTIONS.
This manual must remain with the unit for future reference.
OPERATIONAL OVERVIEW
The Town Mongolian Barbecue is a simple range best used by a skilled chef but is built to
withstand the errors of the inexperienced. Cast iron top is 1” thick and heavy. We encourage
training to prevent abuse to the equipment and unhappy guests. This unit should be used like
any griddle top applicance, sudden heating or cooling of the top can cause it to warp and
crack. If you have questions regarding use of the unit, feel free to call our technical support at
(718)388-5650 (M-F, 9-5pm) or email us at [email protected].
The MBR series Mongolian Barbecues are high performance three section griddle-style units.
Three burners with individual valves and safety controls are centered for easy access during
operation. Up to three chefs can work at this unit as they sautée vegetables, fish, meat and
poultry as guests watch. Mongolian Barbecues are similar to a tepanyaki griddle in use.
SEASONING
The first time you use the unit the top must be seasoned. This must be done while the
ventilation system is in operation. Wash the top with soapy water to remove all grease and oil
from the manufacturing process. Rinse the top immediately and dry it off; it is cast iron and
will rust if not dry. Using the procedure described earlier, fire up the unit and get the top hot.
Turn down the heat and wipe the surface with a towel coated with cooking oil. With repeated
heating and wiping, the top will attain a nonstick finish. Do not use soap again to clean the top
but use a stainless steel sponge with enthusiasm to keep the top free from carbon buildups.
COOKING
Cooking on this unit is like cooking on a high-speed griddle. The intense heat generated by the
burners is designed to achieve the searing quality of wok-style cooking. Similar techniques including
stir-fry, applications of sauces and seasonings are generally used. As in tepanyaki style cooking,
the chef understands the differences of the food being cooked and will adjust his method to the
individual dish.
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