The griddle plate is steel, but the surface is relatively soft and can be scored or dented by
carelessly using a spatula. Be careful not to dent, scratch, or gouge the plate surface. Do not
try to knock off loose food that may be on the spatula by tapping the corner or the edge of
the spatula on the griddle surface.
1. Turn all thermostats to the OFF position.
2. After each meal, scrape the griddle surface (1) with a scraper or rigid spatula to remove excess fat
and food particles. Take care that the integral splash back (2) is not rigorously banged with a spatula.
3. As necessary during use, wipe out accumulated material to provide good drainage. At the end of the
workday, thoroughly clean and wipe out the grease trough (3) around the griddle.
4. Remove the grease drawer (4), empty and wash it in the same manner as any ordinary cooking
utensil. Wipe the griddle exterior (5) clean with a damp cloth and dry.
5. Weekly, or when necessary, polish the griddle surface (1) thoroughly using a pumice or griddle stone
over the surface. Polish the metal while still warm (not hot). Do not use steel wool because it may
damage the surface of the Griddle.
6. After each thorough cleaning, the cooking surface (1) must be reseasoned.