Wells GAS GRIDDLES User manual

WELLS MANUFACTURING COMPANY
2 ERIK CIRCLE, P. O. Box 280
Verdi, NV 89439
Customer Service [phone] Ext.502
fax: [phone]
www.wellsbloomfield.com
OPERATION
MANUAL
for
GAS
GRIDDLES
includes:
INSTALLATION,
USE and CARE
IMPORTANT: DO NOT DISCARD THIS MANUAL
This manual is considered to be part of the GRIDDLE and is to be given to the OWNER
or MANAGER of the restaurant, or to the person responsible for TRAINING OPERATORS
of the GRIDDLE. Additional manuals are available from your WELLS DEALER .
THIS MANUAL MUST BE READ AND UNDERSTOOD BY ALL PERSONS USING OR
INSTALLING THIS GRIDDLE. Contact your WELLS DEALER if you have any questions
concerning installation, operation or maintenance of this equipment.
P/N 45324 Rev. B M121 110100 cps
121

xi
All commercial cooking equipment manufactured by WELLS MFG. CO. is warranted against defects in materials
and workmanship for a period of one year from the date of original installation or 18 months from the date of
shipment from our factory, whichever comes first, and is for the benefit of the original purchaser only.
THIS WARRANTY IS THE COMPLETE AND ONLY WARRANTY, EXPRESSED OR IMPLIED IN LAW OR IN
FACT, INCLUDING BUT NOT LIMITED TO, WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY
PARTICULAR PURPOSE, AND/OR FOR DIRECT, INDIRECT OR CONSEQUENTIAL DAMAGES IN CON-
NECTION WITH WELLS MFG. CO. PRODUCTS. This warranty is void if it is determined that, upon inspection
by an authorized service agency, the equipment has been modified, misused, misapplied, improperly installed,
or damaged in transit or by fire, flood or act of God. It also does not apply if the serial nameplate has been
removed, or if service is performed by unauthorized personnel. The prices charged by Wells Mfg. Co.for its
products are based upon the limitations in this warranty. Seller’s obligation under this warranty is limited to the
repair of defects without charge by a Wells Mfg. Co. factory authorized service agency or one of its sub-service
agencies. This service will be provided on customer’s premises for non-portable models. Portable models (a
device with a cord and plug) must be taken or shipped to the closest authorized service agency, transportation
charges prepaid, for service. In addition to restrictions contained in this warranty, specific limitations are shown
in the Service Policy and Procedure Guide. Wells Mfg. Co. authorized service agencies are located in principal
cities. Thiswarrantyisvalidin the UnitedStates and Canadaand void elsewhere. Pleaseconsult your classified
telephonedirectory, your foodserviceequipment dealeror writethe Factory ServiceDepartment, WellsManufac-
turing Company, P.O. Box 280, Verdi, Nevada 89439, phone [phone] or [phone], for information
and other details concerning warranty.
LIMITED WARRANTY STATEMENT
SERVICE POLICY AND PROCEDURE GUIDE
ADDITIONAL WARRANTY EXCLUSIONS
1. Resetting of safety thermostats, circuit breakers, overload protectors, and/or fuse replacements are not
covered by this warranty unless warranted conditions are the cause.
2. All problems due to operation at voltages or phase other than specified on equipment nameplates
are not covered by this warranty.
Conversion to correct voltage and/or phase must be the customers responsibility.
3. All problems due to electrical connections not made in accordance with electrical code requirements
and wiring diagrams supplied with the equipment are not covered by this warranty.
4. Replacement of items subject to normal wear, to include such items as knobs, light bulbs; and, normal
maintenance functions including adjustments of thermostats, adjustment of micro switches and replacement
of fuses and indicating lights are not covered by warranty.
5. Damage to electrical cords and/or plug due to exposure to excessive heat are not covered by this warranty.
7. Full use, care, and maintenance instructions are supplied with each machine. Noted maintenance and
preventative maintenance items, such as servicing and cleaning schedules, are customer responsibility.
Those miscellaneous adjustments noted are customer responsibility. Proper attention to preventatve
maintenance and scheduled maintenance procedures will prolong the life of the machine.
8. Travel mileage is limited to sixty (60) miles from an Authorized Service Agency or one of its sub-service
agencies.
9. All labor shall be performed during regular working hours. Overtime premium will be charged to the buyer.
10. All genuine Wells replacement parts are warranted for ninety (90) days from date of purchase on non-
warranty equipment. This parts warranty is limited only to replacement of the defective part(s). Any use
of non-genuine Wells parts completely voids any warranty.
11. Installation, labor, and job check-outs are not considered warranty and are thus not covered by this
warranty.
12. Charges incurred by delays, waiting time or operating restrictions that hinder the service technician’s
ability to perform service arenot covered by warranty. This includes institutional and correctional facilities.

TABLE OF CONTENTS
1
SHIPPING DAMAGE CLAIM PROCEDURE
NOTE: Foryour protection,please notethat equipmentin thisshipment wascarefully inspected
andpackaged byskilled personnelbefore leavingthefactory. Upon acceptanceof thisshipment,
thetransportationcompanyassumesfullresponsibilityforitssafedelivery.
IF SHIPMENT ARRIVES DAMAGED:
1. VISIBLE LOSS OR DAMAGE: Becertain that any visible lossordamage is noted on
thefreight bill orexpressreceipt, and that thenote of loss ordamage is signedbythe
deliveryperson.
2. FILE CLAIM FOR DAMAGE IMMEDIATELY: Regardlessofthe extent of the damage.
3. CONCEALED LOSS OR DAMAGE: ifdamage is unnoticeduntilthe merchandise is
unpacked,notifythe transportationcompany orcarrierimmediately,andfile
“CONCEALEDDAMAGE” claim with them. Thisshould be donewithinfifteen(15) days
fromthe date thedelivery was madetoyou. Be suretoretain the containerfor inspection.
WellsManufacturing cannotassume liabilityfor damageorloss incurredin transit. Wewill,
however,atyour request,supplyyou withthenecessarydocumentsto supportyourclaim.
Warranty InsideCover
Specifications 1
FeaturesandOperatingControls 2
SafetyProcedures 3
WarmerPrecautions&GeneralInformation 3
InstallationInstructions 4
GriddleStart-UpInstructions 7
Testing& CalibrationInstructions 8
Operation 9
PreventativeMaintenance
GriddleCleaningInstructions 11
Parts& Service 15
SPECIFICATIONS
IncomingGas Pressure Natural Gas 5.0 inch water column
LP/Propane 10.0 inch water column
GasConsumption 25,000 BTU / hour/ burner
EQUIPMENT BURNERS THERMOSTATS TOTALBTU
WG-2424G 22 50,000 BTU / hour
WG-2436G 33 75,000 BTU / hour
WG-3036G 33 75,000 BTU / hour
WG-2448G 44 100,000 BTU / hour
WG-3048G 44 100,000 BTU / hour

2
FEATURES and OPERATING CONTROLS
A. FRONTACCESSPANEL
Controlsare accessible through the fold-down front control
panel.
B. THERMOSTAT
The gas valve is opened according to the control knob position
andthe actual temperature at the temperature sensing
thermobulb.
The temperature of each section of the griddle is
individuallycontrollabletoallow preparation of different
products, or to allow the griddle to be used for both product
preparationandtemporaryholding of prepared product.
The dial position is an indication of the temperature
setting. Actual griddle surface temperature will vary,
depending upon type and initial temperature of product ,
andothervariables.
C. GAS SAFETY VALVE
Opens to allow gas to the burners only if a pilot flame is
present.
D. GREASE TROUGH
Extra wide trough with radiused corners makes cleaning
easier. Trough slopes to large waste hole in center,
which empties into the removable grease drawer.
E. GREASE DRAWER
Large-capacitydrawer is removable from the front for
easy cleaning. Special “reminder” hole in center of
drawer indicates when drawer is full.
F.REMOVABLE SPLASH GUARD
Stainlesssteel splash guard simplifies griddle
maintenance and keeps grease from splattering onto
adjacentwalls and equipment.
G.ADJUSTABLE LEGS
Gasgriddles areequipped withadjustable legs.
Thelegs allow for:
a. providingair tothe burnersfor combustion
b. ventillation aroundthegriddle
c. cleaningunderthegriddle
d. levelingthegriddle
Thelegs MUSTbe properly installedbefore thegriddle
isplacedintooperation.
MOUNT INTO
THREADED
HOLES IN
GRIDDLE
FRAME
TURN
BOTTOM
PORTION
TO
ADJUST
SPLASH
GUARD
GREASE
TROUGH
GREASE
DRAWER
FRONT
ACCESS
PANEL
GAS SAFETY VALVE
THERMOSTAT
TEMPERATURE
CONTROL
KNOB

3
SAFETY PROCEDURES
Knowledge of proper procedures is essential to the safeoperation of electrically energized
equipment. In accordance with generally accepted product safety labeling guidelines for
potential hazards, the following signal words and symbols are used throughout this manual.
WARNING -Warningisused to indicate the presenceof a hazard whichcan cause
personalinjuryandpossiblydeath,or major property damage, in the event the state-
ment is ignored.
CAUTION - Caution is used to indicate the presence of a hazard which will or can
cause minor personal injury, or property damage in the event the statement is ignored.
NOTE-Noteisusedtonotifypersonnelof installation, operation or maintenanceinformation
which is important, but not hazard related.
DANGER - Danger is used to indicate the presence of a hazard which will
cause severe personal injury, death, or substantial property damage in the
event the statement is ignored.
GRIDDLE PRECAUTIONS AND GENERAL INFORMATION
1. Griddles are intended for use tocook food products for human consumption. No other useis
recommended or authorized by the manufacturer or itsagents.
2. Griddles are intended for use in commercial establishments, where all operators are familiar with
the appliance use, limitations and associated hazards. Operating instructions and warnings must
be readand understood by alloperators and users.
3. Never use the Griddle as a ladder or stool. Serious injury and damage to the appliance may result.
4. Do not submerge griddles in water. Do not splash or pour water onto controls, control panels or
wiring.
5. Verifythat gas supply shut off valve isaccessible and functional before performing any serviceor
maintenance. Shut off gas before performing any procedure which may cause a break in the gas
piping system.
6. Any parts replacement, maintenance procedure or servicing procedure requiring the use of tools
must be performed by an Authorized Service Agency.
7. Any troubleshooting guides, component views, parts lists or installation guides provided with this
equipment are intended for the use of qualified technical personnel only.
8. Exceptwhereotherwisenoted, thispieceofequipmentismadeintheUSAandhasAmericansizeson
hardware.
9. This manual should be considered a permanant part of this appliance. This manual and all
supplied instructions, diagrams, schematics, parts break downs, notices and labels must remain
with the appliance if it is sold or moved to another location.

4
INSTALLATION INSTRUCTIONS
A. UNPACKING AND INSPECTION
1. Carefully remove the GRIDDLE from the carton. Remove all protective plastic film, packaging
materials and accessories from the GRIDDLE before connecting electrical power or otherwise
performingany installation procedures.
NOTE: DO NOT discard theCARTON and otherPACKAGINGMATERIALuntil youhave
inspected the warmer for hidden damage and tested it forPROPER OPERATION.
Refer to SHIPPING DAMAGE CLAIM PROCEDURE onpage 1 of this manual.
2. Carefully read all instructions in this manual and theINSTALLATION INSTRUCTIONS packed with
the warmer before starting installation of this warmer. READAND UNDERSTAND ALL LABELS
AND DIAGRAMS ATTACHED TO THE GRIDDLE.
3. Carefully account for all components and accessories before discarding packing materials.
Store the accessories in a convenient place for later use:
B. SET-UP
1. Setup the griddle only on a firm, level surface. Non-combustible material (e.g. metal, terrazzo) is
recommended.
2. Maintainclearancesbetweentheapplianceandadjacent combustible surfaces. Avoid storing
combustible or flammable materials near the appliance.
3. Legs must be properly installed and the griddle levelled. If the griddle is to be moved, use care to
avoid damage to the legs.
4. Install grease drawer and splash guard prior to using griddle.
C. GAS HOOK-UP
NOTE: Manufacturer’s warranty is in effect only when the Griddle is installed by qualified
personel in accordance with the owner’s guide and local ordinances, or, in the absence of local
ordinances, the NFPA #54 and the National Fuel Gas Code, ANSI Z223.1 (current edition).
Wells Manufacturing is not liable for any damage resulting from failure to comply with this notice.
When servicing is required to correct any electrical or temperature complaint, always refer
service to a Wells Factory Authorized Service Agency.
See Wells form# 37000 for a complete listing of factory authorized service agencies.
Natural gas and LP gas can be extremely dangerous if allowed to
leak into the building.
FOR YOUR SAFETY - WHAT TO DO IF YOU SMELL GAS
Shut off this appliance at the main gas valve. Do NOT try to light any appliance.
Do NOT touch any electrical switch. Do NOT use a phone in your building.
Immediately call your gas supplier or local fire department from a neighbor’s
phone. Follow the gas supplier’s or fire department’s directions.
For your safety, do not use or store gasoline or any other flammable vapor or liquid
in the vicinity of this or any other appliance.

1. INSTALLATION REQUIREMENTS
WG Series Griddles are design certified for installation only on a non-combustible countertop.
Formica or other non-metallic laminate over a combustible material is not considered
non-combustible.
2. INSTALLATION CLEARANCES
A minimum clearance of 3” is required between the rear and side panels of the griddle and any
adjacent combustible wall. A minimum of 3 feet of open space in front of the Griddle must be
maintained to allow room for servicing the griddle. The area surrounding the Griddle must be kept
free and clear of loose combustible materials. A partial list would include: rags, paper items, mops
and electrical cords.
3. VENTILLATION REQUIREMENTS
Venting of the Griddle must comply with N.F.P.A #96 Standard for the Installation of Equipment for
the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment. The
venting of the Griddle shall not in any way be obstructed, nor shall the flow of combustion air
requiredfor for proper combustionbe obstructed.
4. LEVELING THE GRIDDLE
Make sure the Griddle is level before connecting to the gas supply piping. Recheck the leveling after
piping connections are completed in order to avoid problems associated with cooking on a slanted
surface.
5
CAUTION: Leak testing should be performed with a water/soap solution.
Do NOT use flame to check for leaks.
CAUTION: DO NOT operate griddle without legs installed. Four inch high sanitary
legs are provided with each Griddle, and must be installed prior to operating the appliance
CAUTION: This gas griddle is set at the factory for use with either Natural Gas
or L.P. (propane) gas. Wells Manufacturing DOES NOT recommend field
conversion of this applaince from one fuel type to the other.
Improper installation, adjustment, alteration,service ormaintenance can cause
propertydamage,injuryordeath. Readtheinstallation,operatingandmaintenance
instructions thoroughly before installing, operating or servicing this equipment.
Forassistanceoradditionalinformation,consult agualifiedinstaller,Wells Authorized
Service Agency, or the Wells Factory at [phone].
Pipe joints must be sealed with a good quality pipe sealant; one rated for use with
natural gas or LP gas as applicable. In order to avoid contaminating critical control
components, apply sealant sparingly to the male threads only.
Wells Manufacturing does not recommend the use of Teflon products for sealing joints
on gas piping or components.

6
D. GAS PIPING REQUIREMENTS
1. PRESSURE REGULATOR
Each Griddle is shipped with a PRESSURE REGULATOR matching the fuel type on which the
Griddle, its gas valve, pilots and burner orifices are designed to operate. The Regulator supplied
with this griddle must be used, and must be installed with its outlet connection connected to the
inlet pipe of the Griddle. Failure to install the Regulator, or improper installation of the Regulator (i.e.
reversing the connections) will void the warranty, and may result in a hazardous condition and/or
damage to the gas valve.
2. GAS PIPING
a. Supply piping should be a minimum of ¾” black iron pipe with a sediment trap (drip leg),
consisting of a pipe tee and 4” nipple with cap, to prevent dirt from entering the control
valves. Consult local codes and ordinances for guidance, or, in the absence of local
codes, use the National Gas Code ANSI Z223.1 and N.F.P.A. #54.
b. Be sure all gas piping is clean and free from obstructions, dirt and piping compounds.
c. Pipe thread compounds should be of a type that is resistant to the action of Propane and
LP(Liquified Petroleum) gasses.
d. DO NOT use Teflon tape or Teflon pipe thread compound on the inlet connection; use a
quality pipe thread compound. Apply thread compound sparingly to the male threads only.
3. GAS SUPPLY SHUT-OFFVALVE
For safety, an individual manual shut-off valve must be installed in the gas supply piping and prior to
the Pressure Regulator for the Griddle.
4. GAS PIPE PRESSURE TESTING
a. The main piping system must be capable of supplying the Griddle with sufficient volume/flow
of fuel to satisfy the maximum operational input requirements.
b. Make sure the supply piping system has been pressure tested before the regulator and
Griddle are connected. If the system must be re-tested, be sure the regulator is isolated by a
manual shut-off valve, in order to prevent damage to the regulator and Gas Griddle valves.
c. Piping and connections should be leak tested using a water/soap solution. Do NOT use
flame to check for gas leaks.
d. Equipment gas pressure (the pressure downstream of the pressure regulator) may be tested
by adapting a water column gauge to one of the plugged ports on the main gas manifold.
The pressure regulator supplied with the Gas Griddle is factory set for a nominal gaspressure
of 5” w.c.
e. Be sure to remove any adapters, and to re-plug and leak check the port before returning the
Griddle to service. Leak testing should be performed using a water/soap solution. Do NOT
use flame to check for gas leaks.
NOTE: The maximum inlet pressure from the supply piping must not exceed ½ p.s.i (14” W.C.)
Pressure above this limit will damage the regulator and gas valves in the Gas Griddle.
5. GAS SUPPLY FLOW VOLUME TESTING REQUIREMENTS
While testing for adequate gas pressure, be sure all other gas appliances that utilize the same
source piping are in operation with burners ON in order to ensure accurate operational conditions. If
flow volume in the system piping is marginal, and should other appliances on that system not be
consuming gas while testing for pressure, the test results may be inaccurate.

7
GRIDDLE START-UP INSTRUCTIONS
A. GRIDDLE CLEANING INSTRUCTIONS
The cooking surface of the Griddle is protected by a rust preventative prior to shipping from the
factory. Clean the Griddle cooking surfaces with water and a mild detergent, and rinse thoroughly
with clear water BEFORE attempting to light the appliance.
B. GRIDDLE LIGHTING INSTRUCTIONS
NOTE: See LIGHTING INSTRUCTIONS inside front panel.
1. Each burner assembly has a pilot assembly which must be lit before the associated main burner
can be operated. This operation requires a LONG match. Set all temperature control knobs and
gas safety valve control knobs to the OFF position.
2. To light the pilot flame, turn the knob on the SAFETY VALVE (adjacent to each thermostat) to the
PILOT position. Depress and hold the safety valve knob and light the pilot. The pilot is located
behind the front baffle, and is visible through the small opening in the baffle.
3. After the pilot flame has been established, the match can be withdrawn. Continue to press in on the
knob for approximately 30 seconds, then slowly release the knob. When the knob is released, the
pilot should stay lit.
4. When the pilot flame is established, turn the safety valve knob counter clock-wise to theON position.
NOTE: On new installations, or whenever the gas line has been disconnected, the pilot flame may
take several minutes to light. See PURGING AIR FROM GAS LINE, page 8.
4. Turn the thermostat to the desired setting and, when the burner lights, observe the flame. Burner
mixture may be adjusted by rotating the shutter on the end of the main burner.
Refer to PILOT FLAME ADJUSTMENT,page 8, for initial pilot flame adjustment and calibration
procedures.

TESTING AND CALIBRATION
TESTING AND CALIBRATION TO BE PERFORMED BY QUALIFIED TECHNICIANS ONLY.
A. TESTING GAS PRESSURE
1. Ports for measuring outlet gas pressure are located on the end of each valve, below the red terminal
block. A port is also available on the manifold. To connect a water column gauge, remove the
grease drawer to gain access to the left side valve, remove the allen head plug sealing the test port,
then connect the hose of the gauge.
2. The regulator has an adjustment screw under the cap at the raised center of the regulator body.
Outlet pressure is factory set by the regulator manufacturer for 5 “W.C. (Natural Gas), or 10” W.C.
(Propane Gas).
3. If adjustment is required, remove the cover screw on the regulator, adjust the inner screw counter-
clockwise to increase the pressure or clockwise to decrease.
B. PURGING AIR FROM GAS LINES
Air must be purged from the gas lines for the initial startup. Turn the knob on the safety valve to
PILOT, press and hold until a flame can be established at the pilot burner. Repeat for each pilot.
Caution must be taken to ensure that no raw gas is present in the surrounding area when attempting
to place the Griddle into operation.
C. PILOT FLAME ADJUSTMENT
1. The pilot flame may be adjusted at the safety valve
by removing the pilot adjusting screw cover (notice
the fiber washer) and turning the adjusting screw
until the pilot flame covers 3/8” to 1/2” tall section of
the thermopile. This will ensure that the thermopile
will energize the pilot valve and maintain the pilot
flame. Remember to replace the cover and fiber
washerafteradjustmentsare completed.
2. To check the calibration of the thermopile, turn the
main burner thermostat knob to OFF. Connect a
millivolt meter to the TP and TP TH connections on
the red terminal block on the safety valve. The thermopile should generate 200mV (minimum) within
2 minutes of the pilot flame being lit. 250 mV will provide sufficient power to open both the pilot valve
and main burner valve. To conserve thermopile life and reduce gas consumption, the reading
should be no more than 500 mV.
D. MAIN BURNER AIR/FUEL MIXTURE
Each main burner has an adjustment collar at the inlet end
of the burner. This collar is locked by a 1/4” hex head screw.
Loosen the screw and rotate the collar to adjust the amount
of combustion air mixed with the incoming gas as it enters
the main burner. Adjust the fuel/air mixture to produce a
steady, blue flame. Re-tighten the lock screw after the
proper mixture has been set.
When using LP Gas, remember that LP Gas is heavier than air. Sniff at floor level for the
presence of LP Gas. If present, do not attempt to start or light pilots.
8
LOCKING
SCREW
MORE
AIR
LESS
AIR
COLLAR
3/8“ to 1/2”
THERMOCOUPLE
OR
THERMOPILE

OPERATING INSTRUCTIONS
A. PREPARING THE GRIDDLE SURFACE
1. SEASONING STANDARD GRIDDLES
As manufactured, the steel surface of your Wells griddle has microscopic pores. It is important to
fill these pores with oil in order to provide a hard, non-stick cooking surface.
a. Preheat the griddle surface to 375ºF (191ºC).
b. Spread a light film of cooking oil over the entire griddle surface
c. Allow the oil film to cook in for approximately 2 minutes, or until it smokes.
d. Wipe the griddle surface with a clean damp cloth until all oil is removed.
e. For new griddles, repeat this procedure 2-3 times until the griddle has a slick, clean surface.
2. CHROME PLATED GRIDDLES
Because the microscopic pores in the griddle surface are filled by the chrome plating, no seasoning
of the griddle surface is required.
a. Thoroughly clean the griddle surface using a soft clean cloth and a small amount of mild
detergent.
b. Rinse and dry thoroughly after cleaning.
c. The griddle is now ready to use.
IMPORTANT:SCRATCHES WILL DAMAGE THE GRIDDLE SURFACE!
DO NOT use anything on this griddle that could scratch the surface.
DO NOT clean chrome surface with griddle bricks, pumice stone or abrasive cleansers.
B. USING THE GRIDDLE
1. Check the chart on page 10 for recommended cooking temperatures. Turn the temperature control
knob to the desired temperature. The indicator light will glow while the griddle is heating. When the
indicator light first goes out, the griddle is ready to use.
NOTE: Separate sections of the griddle may be set to different temperatures. This will allow a
variety of products to be prepared at the same time, and will allow prepared product to be held
at serving temperature after cooking. For best results, different temperatures should be set from
coolest to hottest sequentially across the width of the griddle. (Heat will migrate over the entire
griddle surface. Setting one section low, adjacent to a section set high, may overwork components
in the “high” section as the thermostat tries to compensate for heat lost to the “low” section.)
2. For standard griddles, keep the griddle surface clean and well oiled during use. Scrape cooking
wasteintothegrease trough frequently during use. Occasionally brush or spray a light coat of
cooking oil on the griddle surface in order to maintain the non-stick surface.
3. Forchrome plated griddles, scrape cooking waste into the grease trough afterpreparing each order.
DO NOT bang or tap pots, pans spatulas or other metal utensils on the griddle surface as this may
damage the chrome plating.
9
CAUTION: Do NOT use the Griddle as a ladder or stool. Serious injury and
damage to the appliance may result.
CAUTION: Hot Surfaces
Exposed surfaces can be extremely hot and may cause severe burns on contact.

10
C. RECOMMENDED GRILLING TIMES AND TEMPERATURES
NOTE: The times and temperatures in this chart are suggestions only. Your own experience
with your own menu items will be your best guide to achieving the best food product.
PRODUCT TEMPERATURE ºF TIME
Sausage,link and patty 350º 3 minutes
Bacon 350º 2 - 3 minutes
CanadianBacon 350º 2 - 3 minutes
Ham Steaks 375º 3 - 4 minutes
Broiled Ham 375º 2 minutes
BeefTenderloin 400º 3 - 4 minutes
Minute Steaks 400º 3 - 4 minutes
Club Steak, 1” thick 400º 3 - 5 minutes
Hamburgers 350º 3 - 4 minutes
Cheeseburgers 350º 3 - 4 minutes
MeltedCheeseSandwich 375º 3 - 4 minutes
HotDogs 325º 2 - 3 minutes

11
DO NOT REMOVE FROM MANUAL - PHOTOCOPY TO DISTRIBUTE
PREVENTATIVE MAINTENANCE CARD
STANDARD GAS GRIDDLE
CLEANING INSTRUCTIONS
PREPARATIONS: Set temperature control to 220ºF. Allow the griddle temperature to drop to
220ºFbeforeproceeding.
FREQUENCY: Daily
TOOLS: Griddle Brick or Pumice Stone
Fiber Brush
Plastic Scouring Pad, Plastic Scraper
MildDetergent,Non-AbrasiveCleanser
Clean Soft Cloth / Sponge
1. Pour a small amount of water on the griddle surface and let it "sizzle".
2. Cleanthe griddle surface:
a. For standard griddles, use a pumice stone or griddle brick to scrape food waste.
Clean the griddle surface down to bright metal. Wipe off any remaining
powderresidue.
b. Forgrooved-surface griddles, use the supplied contouredscraper to scrape food
waste. Clean the griddle surface down to bright metal.
IMPORTANT:NEVER USE STEEL WOOL TO CLEAN THE GRIDDLE SURFACE!
3. Use a soft-bristled fiber brush in a circular motion to remove any remaining food particles.
4. Turn temperature control toOFF. Allow the griddle surface to cool, then wipe the surface
with a clean cloth. Dry the griddle surface thoroughly.
IMPORTANT:Season the cooking surface after each cleaning.
5. At least once each day, the grease trough must be thoroughly cleaned. Using a scraper,
remove all grease and food waste from the grease trough by pushing it down the waste
hole and into the grease drawer.
IMPORTANT:Use care not to gouge grease trough. Repeated scraping can wear
through the trough.
6. After scraping all cooking waste from grease trough into the grease drawer, take the
grease drawer tokitchen cleaning area andproperly dispose of all waste.
a. Clean drawer with hot water and a mild detergent.
b. Dry drawer thoroughly and reinstall in griddle.
7. Clean the splash guard in the sink with warm water and mild detergent, or in the dish
washer. Rinse thoroughly and reinstall.
8. Wipe down exterior of griddle cabinet with a clean cloth and non-abrasive cleanser. Rinse
thoroughly with water and a clean cloth. Dry with a soft clean cloth.
IMPORTANT: DO NOT splash or pour water onto control panel.
Procedure is complete.
PM 121.1

PM 121.1
12

13
DO NOT REMOVE FROM MANUAL - PHOTOCOPY TO DISTRIBUTE
PREVENTATIVE MAINTENANCE CARD
CHROME PLATED GAS GRIDDLE
CLEANING INSTRUCTIONS
PREPARATIONS: Set temperature control to 225ºF. Allow the griddle temperature to drop to
225ºFbeforeproceeding.
FREQUENCY: Daily
TOOLS: 4” Razor-Style Scraper
MildDetergent,Non-AbrasiveCleanser
Clean Soft Cloth / Sponge
1. Pour a small amount of water on the griddle surface and let it "sizzle".
2. Use a 4” razor-style scraper to clean the remaining food particles from the griddle surface
IMPORTANT:NEVER USE GRIDDLE BRICKS, PUMICE STONES OR STEEL
WOOLTO CLEAN THE GRIDDLE SURFACE!
3. Use a soft-bristled fiber brush in a circular motion to remove any remaining food particles.
4. Turn temperature control toOFF. Allow the griddle surface to cool, then wipe the surface
with a clean cloth. Dry the griddle surface thoroughly.
5. At least once each day, the grease trough must be thoroughly cleaned. Using a scraper,
remove all grease and food waste from the grease trough by pushing it down the waste
hole and into the grease drawer.
IMPORTANT:Use care not to gouge grease trough. Repeated scraping can wear
through the trough.
6. After scraping all cooking waste from grease trough into the grease drawer, take the
grease drawer tokitchen cleaning area andproperly dispose of all waste.
a. Clean drawer with hot water and a mild detergent.
b. Dry drawer thoroughly and reinstall in griddle.
7. Clean the splash guard in the sink with warm water and mild detergent, or in the dish
washer. Rinse thoroughly and reinstall.
8. Wipe down exterior of griddle cabinet with a clean cloth and non-abrasive cleanser. Rinse
thoroughly with water and a clean cloth. Dry with a soft clean cloth
IMPORTANT: DO NOT splash or pour water onto control panel.
Procedure is complete.
PM 121.2

PM 121.2
14

CUSTOMER SERVICE DATA
please have this information available if calling for service
RESTAURANT_____________________________ LOCATION _______________
INSTALLATIONDATE ________________________TECHNICIAN_____________
SERVICE COMPANY__________________________________________________
ADDRESS___________________________STATE______ ZIP__________
TELEPHONENUMBER (_____)_____-_________
EQUIPMENTMODELNO.______________________________________________
EQUIPMENTSERIAL NO.______________________________________________
FUEL:(check one)NATURAL GAS LP PROPANE
15
PARTS & SERVICE
IMPORTANT: Useonlyfactory authorizedservice partsandreplacementfilters.
Forfactoryauthorizedservice,ortoorderfactoryauthorizedreplacementparts,contactyour
WELLSAUTHORIZEDSERVICEAGENCY,orcall:
WellsManufacturingCompany
2Erik Circle, P. O. Box 280
Verdi, NV 89439
phone: [phone] askfor:
CustomerService fax : [phone]
ServicePartsDepartment fax: [phone]
ServiceParts Department can supplyyouwith the name /telephonenumber of the WELLS
AUTHORIZED SERVICEAGENCY nearestyou.
ACCESSORIES PART#
LEGS, 4”, METAL, SET OF 4 20563
SCRAPER, GROOVED GRIDDLE 20651

WELLS MANUFACTURING COMPANY
2 ERIK CIRCLE, P. O. Box 280
Verdi, NV 89439
Customer Service [phone] Ext. 502
fax: [phone]
www.wellsbloomfield.com