5
EQUIPMENT PREPARATION
The griddle is shipped with protective coatings of oil and/or grease. Remove the griddle plate coating just prior to
its first cooking use. If the griddle is to be shut down for an extended period, put a heavy coat of clean grease
back over the griddle plate.
Wipe the remaining cabinet parts down with a hot, wet cloth to remove any shipping dust and protective oil.
Remove anything that may be in the grease drawer.
CAUTION: Care must be exercised not to overheat the griddle plate on initial start-up by
setting the controls above normal operating temperature. Overheating may cause the plate
to warp and will carbonize the grease (this will cause sticking).
OPERATING SEASONING
A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is porous.
Food tends to get trapped in these pores and stick; therefore, it is important to "season" or "fill up" these pores
with griddling "fat" before cooking on any metal surfaced griddle. Seasoning gives the surface a slick, hard finish
from which the food with release easily.
To season, heat the griddle to a low (300°F to 350°F) temperature and pour on a small amount of cooking oil,
about one ounce per square foot of surface. Spread the oil over the entire griddle surface with a cloth to create a
thin film. Wipe off any excess oil with a cloth.
Repeat the procedure 2 to 3 times until the griddle has a slick, mirror-like surface.
CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored
or dented by carelessly using a spatula. Be careful not to dent, scratch, or gouge the plate
surface. Do not try to knock off loose food that may be on the spatula by tapping the
corner or the edge of the spatula on the griddle surface.
CLEANING
NEVER clean any electrical unit by immersing it in water. Turn unit off and allow it to cool down before surface
cleaning. Always clean equipment thoroughly before first use. Clean unit daily. Except where noted on charts:
use warm, soap water. Mild cleansers and PLASTIC scouring pads may be used to remove baked on food and
water scale on metal units. Unplug electrical units before cleaning or servicing. All service should be performed
by an American Wyott authorized service agency.
Empty the grease drawer daily. Clean the unit regularly. A clean unit looks better, lasts longer and performs
better.
KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, perfectly browned griddle products,
keep the griddle free of carbonized grease.
Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food. This results in
spotty browning and loss of cooking efficiency and, worst of all; carbonized grease tends to cling to the griddled
foods, giving them a highly unsatisfactory and unappetizing appearance. To keep the griddle clean and operating
at peak efficiency, follow these simple instructions.
AFTER EACH USE, clean the griddle with a wire brush or flexible spatula.
ONCE A DAY, thoroughly clean splash back, sides and front. Remove the grease drawer and chute, empty and
wash them out in the same manner as any ordinary cooking utensil.
ONCE A WEEK, clean the griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool
on the surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used on the
plate surface to help clean it, but care must be taken to be sure the detergent is thoroughly removed. After
removal of the detergent, the surface of the plate should then be covered with a thin film of oil to prevent rusting.
Clean stainless steel surfaces with a damp cloth and polish with a soft, dry cloth. To remove discoloration, use a
