Initial Operation; Initial Pilot Light; Final Preparation; Cleaning And Maintenance - U.S. Range "REGAL" SERIES Installation And Operation Manual

INITIAL OPERATION

Initial Pilot Light

Initial pilot light is in the following sequence:
1. Turn the manual shut-off valve on the incoming service
line "OFF".
2. Turn all burner valves "OFF".
3. Close all pilot adjusting screws (clockwise turn all the
way in).
4. Wait for any accumulated gas to disperse.
5. Open the manual shut-off valve.
6. Apply a lighted match or taper to a pilot burner and open
that pilot's adjustment screw gradually until the pilot
lights.
7. Adjust the pilot flame for the desired characteristics.
8. Turn "ON" that main burner and watch to make sure it
lights from the pilot, then turn the burner "OFF".

CLEANING AND MAINTENANCE

WARNING: If gas odors are detected, the gas supply must
be turned "OFF' at the main shut-off valve and the local
gas company or authorized service agency contacted for
service .

General Cleaning

Any piece of equipment works better and lasts longer when
maintained properly and kept clean. Cooking equipment is
no exception. Your U.S. Range Cheese Melter must be kept
clean during the working day and thoroughly cleaned at the
end of each day.

Periodic

Your U.S. Range Cheese Melter should be checked and
adjusted periodically by qualified service personnel as part of
a regular kitchen maintenance program.
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9. Repeat steps 6 through 8 to light all remaining pilots.
If only one pilot has gone out, it is not necessary to follow
the entire procedure outlined above. Merely apply a lighted
match or taper to the pilot until it lights, then adjust the pilot
valve. If the pilot will not light, close the adjustment valve
completely, do not use that burner, and call for service.
NOTE: It may be necessary to re-light the pilots several
times until the new lines are purged of any trapped air and
constant gas flow is attained

Final Preparation

New units are wiped clean with solvent at the factory to
remove any visible signs of dirt, oil, grease, etc., remaining
from the manufacturing process. They should be washed
with hot, soapy water to remove any solvent or oil residue or
installation dust or debris before using for food preparation.

Cleaning Stainless Steel

All stainless steel body parts should be wiped regularly with
hot, soapy water during the day, and with a liquid cleaner
designed for this material at the end of each day. Do not
use steel wool, abrasive cloths, cleansers, or powders! If it
is necessary to scrape stainless steel to remove encrusted
materials, soak the encrusted area with wet cloths to loosen
the material, then use a wood or nylon scraper. Do not use
a metal knife, spatula, or any other metal tools to scrape
stainless steel. Scratches are almost impossible to remove.
Part # 1382697 Rev. 1 (10/18/11)