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INSTALLATION
WARNING
Fire, Injury, Death Hazard
This equipment must installed by a qualified installer in
accordance with all federal, state and local codes. Failure to
install this equipment properly can result in injury or death.
Applicable Codes and Standards
United States
Vollrath recommends all commercial cooking equipment be provided
with a ventilation system in compliance with NFPA96.
• Cooking equipment that uses or produces grease (e.g. fryer,
griddle), must be provided with hoods that are designed to capture
grease and provide fire protection.
• Equipment must be installed in accordance with the requirements
and approval of the AHJ "Authority Having Jurisdiction."
Clearance and Environment Requirements
This equipment must be placed on a surface that is non-combustible.
Adjacent surfaces must also be non-combustible. Do not place any
items under the equipment.
Unpacking
1. Remove all packing material and tape, as well as any protective plas-
tic from the equipment.
2. Clean any glue residue left over from the plastic or tape.
3. Save the original packaging. Use this packing to ship the product if
repairs are needed.
Install the Included Legs
The included legs must be installed. Operating the equipment without
the legs could damage the equipment and create a fire hazard.
2
FEATURES AND CONTROLS
C
B
A
A Temperature Control Dial. Sets the temperature of the heating
surface. The "0" position is off.
B Pilot Light. Indicates the surface is heating. The light will turn off
when the griddles reaches the set temperature. The light will
cycle on and off as equipment heats to maintain temperature.
This is not a power indicator light.
C Drip Trough. Opening on the front of the grill allows grease or oil
to drain to the drip tray.
D Griddle Plate. Cooking surface.
E Drip Tray. A container under the drip trough that collects grease
and oil from the grease trough.
F Adjustable Leg. Supports the equipment. Used to level the
equipment.
BEFORE FIRST USE
CAUTION
Burn Hazard
Hot surfaces and food can burn skin. Allow the hot surfaces to
cool before handling. Do not drop or spill water onto the
cooking surface as it can spray or splatter.
Before using, the equipment it must be thoroughly cleaned, burned-in
and seasoned.
Clean the Griddle
1. Use a food grade cleaner to remove the protective coating from the
griddle surface.
Burn-in the Griddle
1. Turn the temperature to the maximum setting.
2. Allow the griddle to heat for 30 minutes. Smoke may appear due to
the heating elements burning-in. This is normal.
3. After the 30 minute burn-in period the equipment is ready for use.
Season the Griddle
1. Allow the griddle to cool or heat to approximately 200° F.
2. Rub cooking oil or similar onto the griddle with a clean cloth.
3. Heat the griddle to 350 – 400° F and allow it to operate for
approximately 30 minutes.
4. Turn the temperature down to approximately 200° F and allow the
surface to cool to the set temperature.
5. Use a clean cloth to remove any excess oil and wipe the griddle
clean.
6. Repeat the process.
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Cayenne
Electric Flattop Griddle Operator's Manual
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