Before First Use - Vulcan-Hart 77 SERIES Installation And Operation Manual

Open Top Pilot
1. Remove all top section cover plates and griddles.
2. Turn main gas supply ON (all burner valves should be in OFF position).
3. Begin from the left range top side. Light each individual pilot from front to rear across the entire
range top section. (When lighting broiler/griddle section, the pilot is tubular in shape.)
4. If any pilot fails to light or extinguishes, turn that burner valve to the OFF position. Wait 5 minutes,
then relight.
5. After all pilots are lit, check that all burners are operational. To ignite burners, turn the burner valve
knobs fully ON, starting from left to right.
6. Turn burners OFF and reassemble top sections.
Broiler/Griddle Section
The broiler/griddle sections are operated by the same burners as the open top section. When lighting
the broiler/griddle section, remove the grid pan assembly, and using a taper, light the pilot from the
underside of the griddle where the grid pan assembly was removed.

BEFORE FIRST USE

Cleaning Griddle Plate at Start-up
The griddle plate is shipped covered with a protective coating of grease. Remove this film only when
the griddle plate is being cleaned prior to its first cooking use. Remove film by scraping the griddle
surface with the straight edge of a large piece of stiff cardboard. For cleaning procedures, see
CLEANING - GRIDDLE TOP in this manual.
Seasoning of Griddle Plate or Fry Top Section
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 edge of the
spatula on the griddle surface.
CAUTION: Do not overheat the griddle plate by setting thermostats well above recommended
temperatures. Overheating the plate may cause plate warpage, and will carbonize any grease
on the plate and cause sticking.
Before first use of the griddle or fry top section, the cooking surface must be seasoned. The metal
cooking surface is porous. Foods tend to get trapped in the surface pores and stick. Seasoning
provides the cooking surface with a slick hard finish from which foods will release easily.
– 16 –