Garland MASTER SERIES HEAVY DUTY RANGES, FRYERS & BROILERS - Manual (Page 22)

Part # 4519069 Rev 01(7 Feb 14) Page 22
Cast Iron Top Grates And Ring Grates
1 Move the grates from the range and wash them in warm
water with mild soap. Then dry them with a clean cloth.
2. Immediately after drying, season the grates lightly with a
non-toxic oil (a light vegetable oil, liquid or spray).
WARNING: Do not season top grates while they are still on
the range top. A fl ash fi re may result.
3. After seasoning, replace the top grates on the range and
operate all the range top sections on LOW.
4. Allow the sections to operate for 20 minutes before using
pots and pans on them.
CAUTION: To grates required seasoning whenever they
have been cleaned. Failure to season them after cleaning will
cause rusting.
Cleaning
Raw Steel Finishes:
Some parts of cooking ranges use steel with untreated
surface fi nish (i.e., hot tops, griddles, springs, doors etc.).
These parts can react with moisture and rust or corrode. This
is normal and not considered a factory defect.
• Wipe away spills immediately.
Painted Finishes:
1. Wipe away spills immediately.
2. Allow equipment to cool before cleaning exterior
surfaces. Wipe exposed, cleanable surfaces with a
mild detergent and hot water when the surfaces have
cooled, not before. Remove stubborn residue spots with
a lightweight non-metallic scouring pad and dry the
surface thoroughly with a clean cloth.
Stainless Steel Finishes:
1. For routine cleaning, use hot water and a mild detergent.
Wash a small area at a time. Tackling a large area allows
water to evaporate, leaving chemicals that lead to
streaking. Rinse the washed area with a clean sponge
dipped in a sanitizer, and wipe it dry with a soft cloth
before it can dry by evaporation.
MAINTENANCE AND CLEANING continued
2. Use a paste of water and mild scouring powder if
necessary, but always with the grain, not against it.
Stainless steel is polished in one direction, so clean in
the same direction as the grain to preserve the fi nish.
Thoroughly rinse and dry with a soft cloth.
3. To avoid the appearance of fi ngerprints, several stainless
steel polishes are commercially available that leave an
oily or waxy fi lm. Do not use them on surfaces that will be
in contact with food.
4. Stainless steel may discolor if overheated. These stains
may be removed by vigorous rubbing with a scouring
powder paste or Scotchbrite pad.
CAUTION: Use only stainless steel, wooden or plastic tools
only if it is necessary to scrape off heavy deposits of food and
oil. On no account use ordinary steel scrapers or knives for
this purpose as iron particles may become imbedded in the
stainless steel and lead to corrosion. Never use steel wool on
stainless steel surfaces. It destroys the fi nish. Hot water or a
mild solution of bleach will sanitize stainless steel without ill
eff ect.
Oven Interiors (Porcelain Enamel):
WARNING: Before cleaning the inside surface of a range,
unplug the power supply.
1. Before cleaning an oven interior, remove the racks and
guides. Clean the oven racks and guides with a mild soap
and warm water solution, or pass them through a dish
washer.
2. Clean the porcelain enamel surface daily, using a soap
solution. At least once a week clean the oven thoroughly
with a detergent or any commercial oven cleaner
recommended for use with porcelain enamel, but only
when the oven is cold.
Griddles
CAUTION: Do not use water on griddle tops while they are
hot. Do not try to cool a griddle with ice. This will warp the
plate and may cause it to crack.
To maintain evenly cooked, perfectly browned griddle
products, keep the griddle free from carbonized grease.
Carbonized grease hinders the transfer of heat from the
griddle surface to the food product. This results in uneven
browning and loss of cooking effi
ciency. Carbonized
grease also clings to griddle foods, giving them a highly
unsatisfactory and unappetizing appearance. To keep a
griddle clean and maintain it at peak operating performance,
follow this procedure.