Southbend Platinum Steakhouse Broiler - Manual (Page 15)

OWNER’S MANUAL 1190950 REV 2 (11/14) PAGE 15 OF 22
S TEAKHOUSE B ROILER
S EMIANNUAL C LEANING AND M AINTENANCE
At least twice a year the venting system should be examined and cleaned.
C ARE OF G RIDDLES
The griddle should be carefully cared for in order to avoid possible damage. Use a Norton Alundum Griddle Brick to
clean the griddle. Do not use any type of steel wool because small particles may be left on the surface and get into
food products. Never allow water on a hot griddle, and never wash it with soap and water. Do not strike the griddle with
utensils as this will cut and pit the griddle plate, leaving it rough and hard to clean.
S TAINLESS- S TEEL S URFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use
ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth.
To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and
rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as gently as possible, in
the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION.
Soil and burnt deposits, which do not respond to the above procedure, can usually be removed by rubbing the surface
with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any
particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL
SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces, which are marred,
collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack.
Refinishing may then be required.
“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to
excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are
not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls
for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS scouring
pad in combination with a powered cleanser. Heat tint may be lessened by reducing heat to the equipment during slack
periods.
C LEANING