Table of Contents
Advertisement
S S
R
R
ERIES
ESTAURANT
ANGES
A
T
DJUSTMENT OF
HERMOSTATIC
When the griddle reaches the temperature at which the dial is set, the control cuts down the flow of gas to the amount
required to keep the griddle at that temperature. Always, however, the control must bypass enough gas to keep the
entire burner lit. To maintain this minimum flame, the bypass must be set carefully and accurately, as follows (see
Figure 12 on page 28):
1. Light the burner, then turn dial FULL ON.
2. After 5 minutes, turn dial clockwise to point slightly beyond first mark on dial.
3. Remove dial and bezel.
4. With a screwdriver, turn Bypass Adjustor (counterclockwise to increase the flame, clockwise to decrease it) until
there is a minimum flame over the entire burner.
5. Replace bezel and dial, turning the dial clockwise until it locks in the OFF position.
C
T
ALIBRATION OF
HERMOSTATIC
The griddle temperature control is carefully calibrated at the factory—that is, it is so adjusted that dial settings match
actual temperatures. Field recalibration is seldom necessary, and should not be resorted to unless considerable
experience with cooking results definitely proves that the control is not maintaining the temperatures to which the dial
is set.
Recalibration should not be undertaken, however, until the griddle bypass flame has been adjusted (see previous
subsection).
To check temperatures when recalibrating, use a test instrument with a DISC type thermocouple for surface
temperature checking. Drop a couple of drops of oil on griddle surface plate and place thermocouple disc flat into the
oil.
Proceed as follows (see Figure 12):
1. Remove dial and push out metal insert.
2. Replace dial, turn to 350° F (175° C) mark, and light burner.
3. After burner has been on about 15 minutes check temperature.
4. Continue to check temperature, at 5-minute intervals, until two successive readings are within 5° F (3° C) of each
other.
The control should be recalibrated if your reading is not within 20° F (11°C) of the dial setting (350° F or 175°C). If
calibration is required, the additional steps to be taken are these:
5. Hold dial firmly, insert screwdriver through center of dial, and push calibration stem inward. DO NOT TURN THIS
STEM.
6. While holding calibration stem in firmly with screwdriver, turn dial until it is set at the actual oven temperature as
shown by your test instrument. Release pressure on calibration stem. Replace dial insert.
7. Set dial at 400° F (205°C) mark. Check temperature again, as instructed in steps 3 and 4. If the temperature is
not within 20° F (11° C) of the dial setting (400° F or 205° C), it means that the sensing element is inoperative and
the control should be replaced.
O
'
WNER
S
G
RIDDLE
G
RIDDLE
M
1191904 REV 1 (11/10)
ANUAL
B
F
L
YPASS
LAME
EVEL
T
HERMOSTAT
S
ERVICE
P
27
40
AGE
OF
Hide quick links:
Advertisement
Table of Contents
Troubleshooting
