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PRODUCT APPLICATION INFORMATION Continued
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 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.
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 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 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.
Part # 4515146 (02/29/08)
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 n 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 spatula, as this will also nick the surface. The most
frequently used temperature range for griddles in 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.
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