Garland 36 E SERIES HEAVY DUTY ELECTRIC RANGES AND BROILERS - Manual (Page 14)

Part # 1009067 Rev13(12/04/09) Page 14
Griddle Plates
All steel griddle plates are controlled by thermostats
permitting separate temperatures to be maintained at
any time. Heavy Griddle work recommended for quantity
cooking where even temperature and fast recovery is
required. Top plate has welded 2 1/2” (64 mm) high side
splash guards. Griddle Top: One 36” (914 mm) x 24” (610
mm) polished steel plate, has three heat zones each
thermostatically controlled from 150°F (38°C) to 450°F
(232°C) with indicator lamp. Total top input of 15.0 k.W.
preheats to 350°F (180°C) in eight minutes.
Remove all factory applied protective material (gelled
mineral oil) by washing with a hot, mild detergent or soap
solution, then dry thoroughly.
Three
Heat
Zones
Switch
Panel
Grease
Drains
Top View
of 36ER38
Seasoning
Before being used for the first time, all griddles must be
“Seasoned.” The following method is recommended:
• Apply a thin coat of cooking oil to the griddle surface,
about one ounce per square foot of griddle surface.
Spread over the entire griddle surface with a cloth to
create a thin film. Wipe off any excess oil with a cloth.
• Turn on all thermostats, set at 150°F setting. Some
discoloration will occur when heat is applied to steel.
• Heat the griddle slowly for 15 to 20 minutes. Then wipe
away oil. Repeat the procedure 2 to 3 times until the
griddle has a slick, mirror like finish. Do this until you have
reached the desired cooking temperature.
Important: Do not attain 450°F during “break-in” period.
Note: Steel griddle surface will tone (blue discoloration) from
heat. This toning will not diminish function or operation and
is not a defect.
The griddle will not require reseasoning if it is used properly.
If the griddle is over heated and product begins to stick to
the surface it may be necessary to repeat the seasoning
process again. If the griddle is cleaned with soap and water it
will be necessary to reseason the griddle surface again.
Operation of Broiling Section
Heavy Duty Electric Broilers are available in single or double
deck model mounted on an oven or storage base. It is also
available as a single deck or double deck modular section.
Broiling Compartments has broiler rack in each section
riding in a spring counter-balanced raising and lowering
mechanism, adjustable to 15 positions. The rack may be
raised to with 1/2” of the heating elements. The 24” by 22-
5/8” broil rack, with attached drip shield, rolls in and out
easily on six roller bearings. A lock stop prevents the rack
from accidentally being pulled out of the tracks, yet the
rack and drip shield may be readily removed for cleaning.
The large porcelain enameled grease pan is removed for
cleaning. Baffle spoilers within the pane prevent spillage
during removal.
Heating Elements: Two inconel sheathed heating element
packages are provided; one service the rear half of the
broiling compartment, the other the front half. The element
package for the front half of the broiling compartment is
controlled by a three position heat heavy duty reversible
switch mounted at the bottom of the panel. Each switch
adjusts from full OFF to HIGH, MEDIUM and LOW modes.
Each broiler section is provided with a pilot indicator lamp
mounted in the control panel. When the lamp is lit, it signals
that energy is being applied to the elements. Each element
package has a maximum rating of 6 k.W. providing a 12 k.W.
maximum total for each section
OPERATION Continued