Garland Induction Grill Gas Range Owner Instruction Manual

— US. Range
Installation 87 Operation Instructions for
Sunfire
Series Gas Restaurant Ranges
PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE REFERENCE.
THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE
INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED.
THIS EQUIPMENT IS NOT RECOMMENDED FOR RESIDENTIAL INSTALLATION.
WE SUGGEST INSTALLATION, MAINTENANCE AND REPAIRS SHOULD BE PERFORMED BY YOUR
LOCAL MAINTENANCE AND REPAIR CENTER, LISTED IN YOUR INFORMATION MANUAL PAMPHLET.
NOTE: All SunFire ranges must be installed with no less than six inches (6”) clearance from combustible
construction at the rear and no less than nine inches (9”) clearance from combustible construction at each
side. SunFire ranges are suitable for installation on combustible floors.
Continuous product improvement is a U.S. Range policy, therefore design and specifications are subject to change without notice.
In the event you have questions about the installation, use, care
or service of this product, contact our customer service
department at:
US. Range
185 East South Street
Freeland, Pennsylvania 18224
Phone: (717) 636-1000
Fax: (717) 636-3903
Part 4 1844031 Printed in USA
US Range SunFire
Contents
Models & Input Ratings . ........... ttt eee eee 3
Individual Burner Input Ratings . . . ...... ie. 3
Pre-Installation Notes . . . . RR RR RR a a a a a eee 4
Assembly ........... A к квн кВ к квн квн ВВ кк кнеке ео 4
Appliances Equipped with Casters ...... ee 4
Appliances Equipped with Legs .... oo RR a ee a ee 4
Installation AAA A A A RR 5
Gas Connection ....1201 10000044 44 A4 4e ee 8e 4 4 RR RR a a 8 a a a a a a a a ae 6 5
Electrical Connection, (models with suffix “CP”) 1100100004 44 44 4 A4 4 4 A 4 a a a 4 a a aa a ae 5
Ventilation 87 Air Supply .............e..e0r0eereer0 ea o eerrecoeearocrrerroerrenreao. 6
Installing a Backguard or Shelf . ... ereereereooeooaorerreoeo. 6
Testing 87 Adjustement «oot ie ee eee 6 7
Griddle Break-in 111010110100 000 LL AAA AA 4 à à à 4 4 4 444 4 A 0 0 0 0 0 a a a 4 a 4 a a a a ee 6
Griddle Seasoning .....00000 0024 ee ea ea ea eee 4 ea eee ee ee ee ee ee ee a ee eee G
Operation . ......... iii ee ee ee eee 8
Open Top Burners . ... oo. eee 8
Hot Top Sections . .. oo eee 8
Thermostat Controlled Griddles 1210101001 A4 AAA 4 A AAA 4 a 4 44 a 4 a 8 4 4 a a ee 4 a a ea a a a ae 8
Valve Controlled Griddles . ...... A AAA 4 a a AAA RR RR 8 4 4 a a ea 4 a a a a a a ae 9
Raised Broiler/Griddles ...1100 0001 AA A A AA 4 A 4 4 A 4 4 RR RR RR 9
Standard Ovens 1111000444 A AAA 4 4 44 à a 44 A 4 8 AA 4 A A4 a a 8 8 a 4 84 a a a ea a a a aa aa 9
General TN 10
Open Burners 100202000444 ee 0 a ee a a a 0 a ae 10
Hot Tops ......020000 0000444444 eee a ae 00 10
Convection Ovens .. 112200000404 a A4 a 44 A4 4 A4 a ee 4 4 A 4 a 8 a 4 a 4 a 4 a 4 a 8 a 4 a a a a a a ea ae 11
Product Application Information . ........... . e aa ae a a ae a a ae a a a aa a ео 11
Griddles ....1 000002 AAA A A AAA 4 A 4 AAA 4 A 4 4 A4 A 4 8 4e 4 8 A 4 4 a 8 4 a a 88 a a a ea a a a ea 13
Convection Ovens .. 112200000404 a A4 a 44 A4 4 A4 a ee 4 4 A 4 a 8 a 4 a 4 a 4 a 4 a 8 a 4 a a a a a a ea ae 13
Care & Cleaning TTD 13
Painted Finish .......... 22.0... 0. .000oacoaooromnranooenraceoonracenrarnarvenrorconorcao 13
Stainless Steel ................0d 000000000 00drccoracaracaracmoracveraceracderecerecer 13
Oven Interior, (porcelain enamel)... A a a aa a a ea a Aa a ee a a a ae a en 13
Oven Interior ........eoeoeeceeeraaaoa cara RR RR RR RR RR RR RR 14
(optional continuous clean) ....... e 4 a ee 4e a A4 4e a ee a ea a ee 14
Open Top Burners .....2002 0000444 444 44 eee A 4 4 4e 4 4 A ee A 4 ee ee ee ee a a a a ee 14
Cast Iron Top & Ring Grates ......00000 00444 ae 44e a eee 4 a ee ee ee ee a a ee a ea a en 15
Griddle oe 15
Hot Tops «ote ee 15
Page 2
Models & Input Ratings
US Range SunFire
Model No. Configuration Total BTU's
S-4 (4) open burners, storage base 88,000
S-4-20 (4) open burners, (1) 20" oven 113,000
S-6 (6) open burners, storage base 132,000
S-6-26 (6) open burners, (1) 26" oven 162,000
S-6-26CP (6) open burners, (1) 26" convection oven 162,000
S-6-24BG-2626 (6) open burners, (1) 24" raised broiler/griddle, (2) 26" ovens 234,000
S-6-24BG-2626CP (6) open burners, (1) 24" raised broiler/griddle, (1) 26" oven, (1) 26" convection oven 234,000
S-6-24BG-26CP26CP (6) open burners, (1) 24" raised broiler/griddle, (2) 26" convection ovens 234,000
S-6-24BG-26 (6) open burners, (1) 24" raised broiler/griddle, (1) 26" oven (1) storage base 204,000
S-6-24BG-26CP (6) open burners, (1) 24" raised broiler/griddle, (1) 26" convection oven (1) storage base 204,000
S-10 (10) open burners, strorage base 220,000
S-10-2626 (10) open burners, (2) 26" ovens 280,000
S-10-2626CP (10) open burners, (1) 26” oven, (1) 26" convection oven 280,000
S-10-26CP26CP (10) open burners, (2) 26" convection ovens 280,000
S-10-26 (10) open burners, (1) 26" oven (1) storage base 250,000
S-10-26CP (10) open burners, (1) 26" convection oven (1) storage base 250,000
Individual Burner Input Ratings
Burner BTU's
Open Burner 22,000
Hot Top, (in lieu of two open burners) 24,000
12" Griddle, (in lieu of two open burners) 24.000
Broiler/Griddle 14,000
26" Oven Burner, (standard & convection) 30,000
20" Oven Burner 25,000
Page 3
US Range SunFire
Pre-Installation Notes
1. Damage check: Check carton or crate for possible 2.
damage incurred in shipping. After carefully
uncrating, check for “concealed” damage. Report
any damage immediately to your carrier.
Assembly
Appliances Equipped with Casters
1. The installation shall be made with a connector that
complies with the Standard for Connectors for
Moveable Gas Appliances, ANSI 721.69, (or latest
edition), addenda Z21.69a-1989, and a quick- 3.
disconnect device that complies with the Standard
for Quick Disconnects for Use with Gas Fuel, ANSI
Z21.41, (latest edition).
2. The front casters on the appliance are equipped with
brakes to limit the movement of the appliance
Appliances Equipped with Legs
The correct type of gas for which the unit was
manufactured is noted on the rating plate, and only
this type of gas must be used. Confirm that the range
is equipped for the type of gas you intend to supply.
Plan the installation to allow adequate clearance for
proper operation and service.
without placing any strain on the connector or quick
disconnect device or its associated piping.
Please be aware; required restraint is attached to a
bracket, (which is located on the rear caster closest
to the gas connection), and if disconnection of the
restraint is necessary, be sure to reconnect the device
after the appliance has been returned to its original
position.
Raise the front of the appliance and block. Do not the other three legs and adjust all four legs to the same
lay the appliance on its back. Position a leg insert inleg height. Legs can be further adjusted to level the
retainer opening and tap upward until the insert seats appliance and to compensate for uneven flooring.
at the collar flange. Repeat leg insert installation for
Page 4
Installation
Gas Connection
1.
The type of gas for which the unit is equipped is
stamped on the rating plate, (refer to ‘SERIAL
PLATE LOCATION, page 2). Connect a unit
stamped “NAT” only to natural gas, and a unit
stamped “PRO” only to propane.
. In a new installation, have the gas authorities check
meter size and piping to ensure that the gas supply
will deliver sufficient pressure to operate the unit
properly.
. When adding or replacing equipment, have gas
authorities check gas pressure to ensure that the
existing meter and piping will supply fuel to the
appliance with no more than 1/2 inch water column
pressure drop during operation.
. The gas pressure must be checked when the unit is
installed to ensure that the operating gas pressure is
the same as that specified on the rating plate. If
necessary, pressure adjustments may be made at the
pressure regulator, supplied on each appliance.
. Have a qualified gas technician check the gas pressure
to make certain that the existing gas facilities, (meter,
piping, etc.), will deliver the volume, (BTU’), of
US Range SunFire
9as required for proper operation with no more than
.50” water column pressure drop. When checking
pressure, be sure that all the equipment on the same
gas line is turned to the “ON” position.
6. Make certain that new piping, joints and connections
have been made in a clean manner, and have been
purged, so that the piping compound, chips, etc.,
will not clog pilots, valves, and/or controls. Use pipe
joint sealant that is approved for use with natural
and liquefied petroleum gases.
7. WARNING: Check gas connections for leaks using
soap solutions or similar means. DO NOT CHECK
WITH AN OPEN FLAME.
8. The appliance and its individual shut-off (supplied
by others) must be disconnected from the gas supply
piping system during any pressure testing of that
system at pressures in excess of 1/2 PSIG (3.45 KPA).
The appliance must be isolated from the gas supply
piping by closing its individual manual shut-off
(supplied by others) during any pressure testing of
the gas supply piping system at test pressures equal
to or less than 1/2 PSIG (3.45 KPA).
Electrical Connection
(models with suffix “CP”)
IMPORTANT - This appliance must be electrically
grounded in accordance with local codes, or, in the
absence of local codes, with the National Electrical Code.
Permanent connection to the electrical service must
comply with local codes, or in the absence of local codes,
with the national Electrical Code.
A wiring diagram is attached to the rear of each
appliance.
Page 5
US Range SunFire
Installation, (continued
Ventilation 8: Air Supply
Proper ventilation 1s highly essential for optimum
performance. The ideal method of ventilating open-
top equipment 1s the use of a properly designed canopy
which should extend six inches, (152mm), beyond all
sides of the appliance(s) and six feet, six inches,
(1981mm), above the floor.
À strong exhaust will create a vacuum in the room.
For an exhaust vent to work properly, replacement air
Installing a Backguard or Shelf
1. Rear of range must be easily accessible.
2. Remove the flat-head bolt “A” from each side of the
backguard only when the unit will be placed against
another appliance with a backguard, shelf, or broiler.
3. Place the backguard, high shelf, salamander, or
cheesemelter on the rear of the range, slipping the
support brackets into the openings in the burner box
sides.
4. Securely fasten the support brackets to the burner
box sides with (4) 1/4-20 x 3/4 slot truss head
machine screws, or (4) #10B x 1/2 Phillips sheet
metal screws. (Hardware package is supplied).
5. Remove front panel.
6. If the appliance is banked with others that have
backguards installed, replace the flat head bolts
removed in Step B so that the upright of the
Page 6
must enter the room. The amount of air that enters
must equal the amount exhausted.
All gas burners and pilots need sufficient air to
operate. Large objects should not be placed in front of
the appliance(s) which would obstruct the flow of air
into the front.
7 Bolt "A"
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а Hn Burner Box Side
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% — 1/4" x 3/4"
os — оаН Type "B"
Washer Hex
Head SMS
(4 Reqd.)
backguard is fastened to upright of the adjacent
backguard.
7. Replace the front panel(s).
Testing & Adjustement
All fittings and pipe connections must be tested for
leaks. Use approved gas leak detectors, soap solution or
equivalent, checking over and around all the fittings and
DO NOT USE A FLAME!
Accessibility to all gas lines and fittings require that valve
panel(s), lower front panel(s), and/or oven rack(s) be
pipe connections.
removed. It may be necessary to remove, or at least
raise and securely prop griddle(s), hot top(s), and/or top
grate(s). All parts removed, (including fasteners), should
be stored safely for re-installation.
1. Be sure that all valves and thermostats are in the
“OFF” position.
2. Turn on the main gas supply valve. Light all top
section pilots.
3. Leak test all valves and fittings as described at the
beginning of this section. Correct any leaks as
required and recheck.
US Range SunFire
4. Light the oven pilot.
5. If the range is equipped with an oven on/off valve
separate from the termostat, turn this valve on. If
the oven thermostat dial has an "OFF" position,
the thermostat is its own on/off valve.
In either case, now set the thermostat to 500% E
(260° C).
6. Leak test all valves and fittings as described at the
beginning of this section. Correct any leaks as
required and recheck.
7. Shut off all valves and set thermostat dials to “OFF”
or lowest position.
All units are tested and adjusted at the factory,
however, burners and pilots should be checked upon
installation and adjusted if necessary.
Griddle Break-in
Griddle Seasoning
1. Remove all factory applied protective material by
washing with hot water, mild detergent or soap
solution.
2. Apply a thin coat of cooking oil to the griddle surface,
about one ounce per square foot of griddle surface.
Spread over the entire griddle surface with a cloth to
create a thin film. Wipe off any excess oil with a
cloth.
3. Light all burners, set a lowest possible setting. Some
discoloration will occur when heat is applied to steel.
4. Heat the griddle slowly for 15 to 20 minutes. Then
wipe away oil. Repeat the procedure 2 to 3 times
until the griddle has a slick, mirror like finish. Do
this until you have reached the desired cooking
temperature.
IMPORTANT: Do not attain high (on valve control)
or 450°(on thermostat control) during “break-in”
period.
NOTE: Steel griddle surface will tone (blue
discoloration) from heat. This toning will not
diminish function or operation and is not a defect.
The griddle will not require reseasoning if it is used
properly. If the griddle is over heated and product begins
to stick to the surface it may be necessary to repeat the
seasoning process again. If the griddle is cleaned with
soap and water it will be necessary to reseason the griddle
surface.
Page 7
US Range SunFire
Operation
Open Top Burners
Lighting:
1. Light pilots located in the center of each burner.
2. Turn valve completely on. Burner flame should be 1/
2-inch, (13mm), stable blue flame, and should
impinge on the bottom of a pot placed on the ring
grate.
Shut Down:
1. Turn all valves to the “OFF” position.
2. If the unit is to be shut down for an extended period
of time, close the in-line gas valve.
Hot Top Sections
1. Raise or remove hot top sections. Each burner has
one pilot located at the front right side of the burner.
2. Light pilots. The pilot burner should be adjusted to
provide for rapid ignition of the burner.
Thermostat Controlled Griddles
1. Raise griddle at front and securely block.
2. Light pilots located at the front right side of each
burner.
3. The sensing bulbs must be fully inserted into their
individual holders, which are located on the
underside of the griddle.
Valve Controlled Griddles
1. Raise griddle at front and securely block.
2. Light pilots located at the front right side of each
burner.
Page 8
Uo
. Turn the burner valve on. A sharp blue flame should
be approximately 1/4-inch, (6mm), high.
4. Replace hot top sections.
4. Set the thermostat to its maximum setting. The
burner should have a 5/16-inch, (8mm), stable blue
flame.
5. Lower the griddle carefully into position, being very
careful not to leave any part of the capillary tube in
the burner compartment.
3. Turn burner valves completely on. Burners should
have 1/2-inch to 5/8-inch, (13mm to 16mm), stable
blue flame.
4. Lower griddle carefully into position.
US Range SunFire
Raised Broiler/Griddles
1. Light the pilots located in the broiler section. 2. Turn the burner valves completely on. Burners should
exhibit a 5/16-inch stable blue flame.
Standard Ovens
Lighting: Relighting:
1. Remove oven bottom(s). 1. Turn al gas valves oft.
2. Depress and hold the red reset button. located at the 2. Wait five, (5), minutes.
lower front of the oven, (beneath the oven door),
while lighting the oven pilot. Continue to hold the 3. Follow procedure under “LIGHTING” at left.
reset button for at least 60 seconds after the pilot is
lit. Release the button. If the pilot does not stay lit,
wait five, (5), minutes, then repeat the procedure.
Shut Down:
1. Turn all valves and thermostats to the “OFF” position,
or lowest setting.
2. If the range is to be shut down for an extended period
of time, close the in-line gas valve.
ZE
y BUTTON \/
Page 9
US Range SunFire
Operation, (continued
Convection Ovens
Lighting:
1.
Using the access through the louver panel hold the
reset button (RED) located on the oven safety valve.
(See prior)
. Using the access hole located below the louver in
the panel, push the RED IGNITOR BUTTON
continuously until the oven pilot ignites. (See prior)
If the pilot does not stay lit after you release the reset
button, wait 5 minutes and repeat Step 2 and hold
the reset button approximately 60 seconds.
Start Up
1. Activate the power switch to cook position.
2. Turn oven valve on.
3. Turn thermostat to desired setting.
Cool Down
1. Turn thermostat and oven valve off.
2. Open door.
3. Activate power to the cool down position
Page 10
The motor on your range convection oven 1s
maintenance free since it is constructed with self-
lubricating sealed ball bearings. It is designed to provide
durable service when treated with ordinary care. We
have a few suggestions to follow on the care of your
motor.
A.
When the motor is operating, 1t cools itself internally
by air entering the rear of the motor case, provided
proper clearance has been allowed.
. Since the blower wheel is in the oven cavity it is at
the same temperature as the oven. If the motor is
stopped while the oven is hot, the heat from the
blower wheel is conducted down the shaft and into
the armature of the motor. This action could shorten
motor life.
. We recommend, at the end of the bake or roasting
period, when the oven will be idle for any period of
time or before shutting down completely, that the
doors be left open, and by use of the cool-down
position on the fan switch, the fan continues to run
for at least 20 minutes. The “FAN” should never be
turned “OFF” when the oven 15 “HOT”.
US Range SunFire
Product Application Information
General
The range is the workhorse of the kitchen because
of its versatility. Most frequently used in small
applications, such as cafes, schools, church kitchens,
firehouses, and small nursing homes where demands are
less taxing. As a general rule of thumb, one four to six
burner range with a hot top will be adequate for a
restaurant seating 30 to 35.
The top of the range is designed for flexibility and
the preparation of numerous different types of products.
It mat be equipped with two, or even three different
types of tops and burners, depending on the menu needs.
An operation that cooks to order, or uses the range
primarily as back-up will find that open burners will
suit most of their needs.
Preparation of soups, stocks, or sauces is done on a
hot top where slow, even cooking is desirable.
Open Burners
The most traditional uses of open burners are
sautéing, pan frying, and small stock pot work. Short-
term cooking is the most efficient use for the open
burner. Pans should cover as much of the grate as
possible to minimize heat loss. The maximum stock
Hot Tops
Hot tops are recommended where long-term stock
pot cooking is required for soups, sauces or stocks. Pots
can be placed anywhere on the hot top, rather than in
one specific position, as on an open burner. The
maximum stock pot size to be used on the hot top is 12
inches, (305mm), in diameter.
Recommended preheat time for a 12-inch, (305mm),
hot top section is 30 minutes. This will thoroughly
saturate the metal with heat. Hot tops are evenly heated,
and have a smooth surface so that pots may be moved
Heating larger quantities of food can be done more
efficiently than heating small quantities. Pots and pans
should be covered whenever possible to reduce energy
consumption.
High acid sauces, such as tomato should be cooked
in stainless steel rather than aluminum to avoid chemical
reaction. Light colored sauces such as Alfredo may be
discolored by the use of aluminum, especially if stirred
with a metal spoon or whip. Saltwater shellfish may pit
aluminum pots if they are frequently used for this
purpose.
NOTE: Many parts of the commercial range are raw
steel. Hot tops, griddles, springs, door hooks, etc.,
can react with moisture, forming rust. This
occurrence is normal and not considered a defect.
Clean with a stainless steel or fiber pad. A light
coating of cooking oil may be applied.
pot size to be used on an open burner is 11 inches,
(279mm), diameter. Open burners should be turned
off when not in use to conserve energy. Leaving a flame
burning is of no advantage since the heat is
Instantaneous.
easily to any position. Pots must have a flat bottom for
maximum contact with the hot top surface. Warped or
dented pots will not transfer heat evenly or efficiently,
wasting energy and resulting in uneven cooking patterns.
Roasting pans with straps should not be used on a hot
top because only the straps will touch the heated surface
and transfer will be minimal. During slow times, group
pots on one hot top section and turn off the other
section(s). This will conserve energy. If needed, the
other section(s) will preheat in 10 to 15 minutes due to
the retained heat in the metal.
Page 11
US Range SunFire
Product Application Information, (continued
Griddles
Griddle tops are designed to have food cooked
directly on the surface, for example hamburgers, eggs,
pancakes, hash browns, etc. Do not put pots or pans
on the griddle surface. This will scratch or nick the
surface, resulting in sticking and scorching of product.
Never salt food on a griddle because this will cause a
gummy residue to build up, making the griddle more
difficult to clean. Avoid hitting the griddle plate with a
Convection Ovens
Generally, a temperature 25° to 50° F (-49 to 10°
C), lower than that specified in recipes for standard ovens
should be used. Cooking time may be reduced,
depending on the product. A 2% to 5% reduction in
cook time is a general rule. Keep a close check on any
product being prepared for the first time. The size of
the load, temperature of the product going in, and
moisture content are the major factors that influence
necessary cook times and temperatures. Successfully
prepared products should be recorded with their times
and temperatures for future reference.
Preheat the oven thoroughly before loading. It will
take approximately 15 minutes for the oven to reach
3509 E (1772 C). Best results will be attained when the
oven is allowed to preheat for 30 minutes or more for
thorough heat saturation.
Center the load on the oven racks to allow for proper
heat circulation around the sides. The oven will hold
three, (3), 18” x 20”, (457mm x 660mm), sheet pans,
six, (6), 12” x 20” x 2.5”, (305mm x 508mm x 64mm),
steam table pans, or one, (1), 17.75” x 25.75”, (451mm
Page 12
spatula, as this will also nick the surface. The most
frequently used temperature range for griddles is 325°
to 350° F, (163° to 177° C). Check and drain the grease
drawer frequently during heavy use to prevent
overflowing. Over a period of time, some discoloration
of the steel griddle plate will occur. This will not affect
performance. For best cooking results, keep the griddle
surface as clean and shiny as possible.
x 654mm), roast pan. Never place pans directly on the
oven bottom. Always use the lowest rack position that
will allow the heated air to circulate within the oven
cavity. Load and unload food as quickly as possible to
prevent excessive temperature drop. For even baking,
avoid using warped pans. Do not use a deep pan for
shallow cakes, cookies, etc., as heat circulation across
the top of these items is essential for even browning.
To prevent excessive shrinkage, roast meats at a low
temperature; 250° to 3259 E ( 1219 to 163° С).
When rethermalizing frozen products, preheat the
oven 50° F (10° C), higher than the cooking
temperature to compensate for heat loss during and after
loading. Return the thermostat to the cooking
temperature after loading.
To conserve energy, turn the oven off when not in
use. If you cover pans with aluminum foil, be sure to
crimp it tightly around the edges to prevent the foil
from blowing off in the oven. Any food or other matter
which becomes lodged in the fan must be removed as
soon as the oven is cool.
Care & Cleaning
Painted Finish
Establish a regular cleaning schedule. Any spills
should be wiped off immediately.
The oven should be permitted to cool down before
cleaning exterior surfaces.
1. Wipe exposed, cleanable surface when cool with a
mild detergent and hot water. Stubborn residue spots
Stainless Steel
For routine cleaning just wash with a hot water and
detergent solution. Wash just a small area at a time or
the water will evaporate leaving the chemicals behind
causing streaking.
Rinse the washed area with a clean sponge dipped in
a sanitizing solution and wipe dry with a soft clean cloth
before it can dry.
Use a paste (of water and a mild scouring powder) if
you have to, but never rub against the grain. All stainless
steel has been polished in one direction. Rub with the
polish lines to preserve the original finish. Then
thoroughly rinse as before.
Oven Interior, (porcelain enamel)
NOTE: Disconnect line cord (if applicable) from
power supply before cleaning or servicing.
1. Before cleaning oven interior, remove all oven racks
and guides (if “RC” base). Oven racks and guides
can be cleaned with a mild soap and warm water or
run through dish washer.
US Range SunFire
may be removed with a light weight non metallic
scouring pad. Dry thoroughly with a clean cloth.
2. Stainless steel should be cleaned using a mild
detergent, a soft cloth and hot water. If necessary to
use a nonmetallic scouring pad, always rub in the
direction of the grain in the metal to prevent
scratching. Use a water based stainless cleaner
(Drackett Twinkle), if you want a high shine.
To prevent fingerprints there are several stainless steel
polishes on the market that leave and oily or waxy film.
Do not use on surfaces that will be in contact with food.
Stainless steel may discolor if overheated. These stains
can usually be removed by vigorous rubbing with a
scouring powder paste.
Use only stainless steel, wood or plastic tools if
necessary to scrape off heavy deposits of grease and oil.
Do not use ordinary steel scrapers of knives as particles
of the iron may become imbedded and rust. STEEL
WOOL SHOULD NEVER BE USED.
Either a typical bleach solution or hot water can be
used to sanitize stainless steel with out harm.
2. The porcelain interior can be cleaned with oven
cleaners such as “Easy-Off”, or “Dow Oven
Cleaner”. Follow product manufactures instructions
for proper use.
Page 13
US Range SunFire
Oven Interior
(optional continuous clean)
NOTE: Disconnect line cord (if applicable) from
power supply before cleaning or servicing.
1. “Break-In Period” - When the oven is new, operate
the oven for at least two hours at high heat, with the
oven empty, before normal cooking operation.
Continue preheating the oven for two hours prior
to use during the first two weeks. During this break-
in period, it is important that the oven surfaces be
kept clean of excessive soiling due to spillage.
2. How to put “continuous cleaning” action to work:
Each day, after baking and roasting operations have
ceased, empty the oven, turn the temperature control
up to high heat (500°). This high heat will accelerate
the cleaning action and reduce the time required to
effectively clean the oven. Usually the cleaning
operation will take about 45 to 60 minutes.
3. Heavy Staining - When the oven appears soiled, due
to heavy staining, we suggest pre-heating the empty
oven each day for 1 or 2 hours (depending on the
condition of the oven) for effective results. Also,
ordinary household ammonia has proven to be
effective in removing baked-on “soil” build-up, and
Open Top Burners
Cleaning of the range top burner is a simple
procedure, and, if done at regular intervals will prolong
the life of the range and ensure good flame
characteristics.
1. The most common problem with open burner ranges
is spillage. Once the burner ports are partially
plugged with food, the air-to-gas mixture is disturbed
and results in an inefficient burner.
2. Wipe any spills as they occur.
3. Grids and trays should be removed daily, washed,
rinsed and dried thoroughly.
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has the beneficial effect of keeping the microscopic
“pores” of the coating open and free to perform its
cleaning action. An occasional light swabbing with
household ammonia while the oven is at room
temperature will prove extremely beneficial.
WARNING - Abrasives and Oven Cleaners should
not be used - in order to maintain continuous
cleaning action, it is very important to avoid the use
of abrasive materials such as steel wool scouring pads,
abrasives or sharp implements which can cause
permanent damage to the surface coating. In
addition, oven cleaners such as “Easy-Off” or “Dow
Oven Cleaner” will clog the “PORES” of the special
coating and will retard the cleaning action.
. High temperature cleaning causes grease and food
residue to be reduced to a fine powder. After oven
has cooled, the powder should be brushed from the
oven cavity.
. Period “Tune-Up” - Although the oven appears clean,
we recommend operating the oven at high heat for
2 hours approximately once each month. This will
insure against build-up of solids in the pores of the
coating.
. Use a wire brush to clean the ports of the burners.
Ignite and check for clogged holes.
. If any clogged holes are apparent, the burner should
be lifted out and brushed inside and out with a small
venturi brush. Each port on the burner itself should
be cleaned with a properly sized wire or thumb drill.
Wash with soap and hot water if grease is observed
on the burners. Dry thoroughly.
. Reinstall and check the flame pattern. Readjust the
air shutter if necessary.
. If a yellow flame appears around the edges instead
of being uniformly blue, it is usually a sign of grease
and dirt in the throat of the burner. Remove and
clean the burner and readjust the air shutter.
Cast Iron Top & Ring Grates
Cast iron top and ring grate(s) can be cleaned with
mild soap and warm water. For baked on material, a
wire brush can be used. Dry thoroughly. Lightly coat
with vegetable oil to help prevent rust from forming.
Griddle
To produce evenly cooked, browned griddle
products, keep griddle free from carbonized grease.
Carbonized grease on the surface hinders the transfer of
heat from the griddle surface to food product. This
results in uneven browning and loss of cooking
efficiency, and worst of all, carbonized grease tends to
cling to grilled foods, giving them a highly unsatisfactory
and unappetizing appearance. To keep the griddle clean
and operating at peak performance, follow these simple
instructions:
A. AFTER EACH USE clean griddle thoroughly with
a grill scraper or spatula. Wipe off any excess debris
left from cooking process.
B. ONCE A DAY clean griddle surface with a grill brick
and grill pad. Remove grease container and clean
thoroughly, in same manner as any ordinary cooking
utensil.
Hot Tops
While the surface is still slightly warm, wipe down
with a clean burlap cloth. Burnt on spillage should be
scraped off. If necessary, remove the plate and wash in
a sink with soap and hot water. Dry thoroughly. In
damp climates, wipe down with a light coating of oil to
prevent rusting. Avoid excessive use of water as this
could damage the surface and the controls below.
US Range SunFire
At the rear of the cast iron top grate there are spill shields.
These should be removed and cleaned. Replace after
cleaning to prevent grease and spillovers dripping down
the back of range.
C. ONCE A WEEK clean griddle surface thoroughly.
If necessary, use a grill stone or grill pad over the
griddle surface. Rub with grain of the metal while
still warm. A detergent may be used on the plate
surface to help clean it, but care must be taken to be
sure it is thoroughly removed. After removal of
detergent, the surface of the plate should be covered
with a thin film of oil to prevent rusting. To remove
discolorations, use a non-abrasive cleaner. Before
re-using the griddle must be reseasoned. Keep
griddle drain tube to grease container clear at all times
on those models without side grease container.
CAUTION: This griddle plate is steel, but the surface
is relatively soft and can be scored or dented by
careless use of spatula. Be careful not to dent, scratch,
or gouge the plate surface. This will cause food to
stick in those areas. Also, note, since this is a steel
griddle if a light coating of oil is not always present
rust will develop on exposed & uncoated areas.
NOTE: Steel griddle and hot top surface will “tone”
(blue/brown discoloration) from heat. This toning
will not diminish function or operation and is not a
defect.
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Sunfire