Garland GF SENTRY SERIES GAS RESTAURANT RANGES - Manual (Page 20)

Part # 4525587 Rev 4 (29 April 14) Page 20
4. Use a wire brush to clean the ports of the burners. Ignite
and check for clogged holes.
5. If any clogged holes are apparent, the burner should be
lifted out and brushed inside and out with a small Venturi
brush. Each port on the burner itself should be cleaned
with a properly sized wire or thumb drill. Wash with soap
and hot water if grease is observed on the burners. Dry
thoroughly.
6. When reinstalling the open top burner head be sure
the burner ports are lined up correctly to the pilot. On
the cast burner head there is a raised indicator arrow to
ensure the burner is installed correctly.
RAISED ARROW INDICATOR PILOT
7. If an abnormal fl ame appears around the edges, it is
usually a sign of grease or dirt in the throat of the burner.
Remove the burner venturi (main body that the burner
heads sit on) to access the air shutter opening. Remove
grease and dirt from the air shutter area carefully. Do
not adjust the shutter setting. The air shutter allows the
proper amount of air to mix with the fl ow of gas coming
in from your valve/thermostat orifi ce and should not be
adjusted unless by a licensed gas fi tter technician.
Cast Iron Top & Grates
Cast iron top and grate(s) can be cleaned with mild soap
and warm water. For baked on material, a wire brush can be
used. Dry thoroughly. Lightly coat with vegetable oil to help
prevent rust from forming.
Hot Tops and Front-Fired Target Hot Tops
While the surface is still slightly warm, wipe down with a
clean burlap cloth. Burnt on spillage should be scraped off . If
necessary, remove the plate and wash in a sink with soap and
hot water. Dry thoroughly. In damp climates, wipe down with
a light coating of oil to prevent rusting. Avoid excessive use
of water as this could damage the surface and the controls
below.
CAUTION: Do not use water on top plates while they are hot
or Do not use ice to cool plates.
NOTE: Hot top and front-fi red target hot top surface will
“tone” (blue/brown discoloration) from heat. This toning will
not diminish function or operation and is not a defect.
Griddle
To produce evenly cooked, browned griddle products, keep
griddle free from carbonized grease. Carbonized grease on
the surface hinders the transfer of heat from the griddle
surface to food product. This results in uneven browning
and loss of cooking effi
ciency, and worst of all, carbonized
grease tends to cling to grilled foods, giving them a highly
unsatisfactory and unappetizing appearance. To keep the
griddle clean and operating at peak performance, follow
these simple instructions:
A. AFTER EACH USE clean griddle thoroughly with a grill
scraper or spatula. Wipe off any excess debris left from
cooking process.
B. ONCE A DAY clean griddle surface with a grill brick and
grill pad. Remove grease container and clean thoroughly,
in the same manner as any ordinary cooking utensil.
C. ONCE A WEEK clean griddle surface thoroughly. If
necessary, use a grill stone or grill pad over the griddle
surface. Rub with grain of the metal while still warm.
A detergent may be used on the plate surface to help
clean it, but care must be taken to be sure it is thoroughly
removed. After removal of detergent, the surface of the
plate should be covered with a thin fi lm of oil to prevent
rusting. To remove discolorations, use a non-abrasive
cleaner. Before re-using, the griddle must be reseasoned.
Keep griddle drain tube to grease container clear at all
times.
CAUTION This griddle plate is steel, but the surface is
relatively soft and can be scored or dented by careless use of
a spatula.
Be careful not to dent, scratch, or gouge the plate surface.
This will cause food to stick in those areas. Also, note, since
this is a steel griddle if a light coating of oil is not always
present rust will develop on exposed and uncoated areas.
MAINTENANCE AND CLEANING Continued