Garland SUNFIRE X SERIES Installation And Operation Manual

Also see for SunFire X Series 36": Technical reference manual Specifications Specifications

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Garland SUNFIRE X SERIES Installation And Operation Manual Manual pdf 10 page image

Part # 4523343 Rev 2 (03/04/10)Page 10OPERATION continued2 Light pilots located at the front right side of each burner3 Turn burner valves completely on Burners should have1/2-inch to 5/8-inch, (13mm to 16mm), stable blue flame4 If the griddle has been raised, lower carefully into positionand replace the front panel of the rangeGriddle/Broiler(Models X60-6R24RR, X60-6R24SS, X60-6R24RS,See griddle seasoning before useBefore turning on main gas supply, be sure all burner valvesare in the “OFF” position1 Eight (8) ceramic bricks are supplied with each rangeThese ceramics are to be placed in the burner section ofthe griddle / broiler before it is put into operation2 Each burner has a flange on each side which will serveas a rest for a pair of ceramics Position two ceramicsbetween each pair of burners with the projections facingdownward Place two ceramics between the outsideburner on each side, using the side lining ledges as theouter support3 Light the pilots located in the broiler section4 Turn the burner valves completely on Burners shouldexhibit a 5/16-inch stable blue flameNOTE: If burners need adjustment contact an authorizedlicensed gas technicianRange Shut down1 Turn all valves to the “OFF” position2 If the unit is to be shut down for an extended period oftime, close the in-line gas valvePRODUCT APPLICATION INFORMATIONGeneralThe range is the workhorse of the kitchen because of itsversatility Most frequently used in small applications, such ascafes, schools, church kitchens, firehouses, and small nursinghomes where demands are less taxing As a general rule ofthumb, one four to six burner range with a hot top will beadequate for a restaurant seating 30 to 35The top of the range is designed for flexibility and thepreparation of numerous different types of products It maybe equipped with two, or even three different types of topsand burners, depending on the menu needs An operationthat cooks to order, or uses the range primarily as back-upwill find that open burners will suit most of their needsPreparation of soups, stocks, or sauces is done on a hot topwhere slow, even cooking is desirableHeating larger quantities of food can be done moreefficiently than heating small quantities Pots and pansshould be covered whenever possible to reduce energyconsumptionHigh acid sauces, such as tomato should be cooked instainless steel rather than aluminum to avoid chemicalreaction Light colored sauces such as Alfredo may bediscolored by the use of aluminum, especially if stirred witha metal spoon or whip Saltwater shellfish may pit aluminumpots if they are frequently used for this purposeNOTE: Many parts of the commercial range are raw steel Hottops, griddles, springs, door hooks etc , can react with themoisture forming rust This occurrence is normal and notconsidered a defect Clean with a stainless steel or fiber padA light coating of cooking oil may be appliedOpen BurnersThe most traditional uses of open burners are sautéing, panfrying, and small stock pot work Short-term cooking is themost efficient use for the open burner Pans should coveras much of the grate as possible to minimize heat loss Themaximum stock pot size to be used on an open burner is 12inches, (305 mm), diameter Open burners should be turnedoff when not in use to conserve energy Leaving a flameburning is of no advantage since the heat is instantaneous