Product manual
OWNER’S INFORMATION
Cleaning the Griddle After Uncrating:
Before using for the first time, be sure to remove the factory-applied rust preventative compound. Add a mild
detergent to hot water and wash the griddle well. Rinse with a clean, damp cloth and wipe dry.
The Controls:
Turning the dial knob (recessed in the front control panel) controls the heat of the griddle surface. When at
least one control is turned on, a signal light in the upper left-hand corner of the control panel will glow
continuously. Thus, the operator knows at a glance whether or not the griddle is energized. Separate signal
light cycles with each control. Whenever the thermostat calls for heat, the signal light associated with it will
be on. Each thermostat controls twelve inches of griddle surface width. Thermostat temperature range is
200-450F +/- 10F.
Seasoning the Griddle Surface:
After thorough cleaning, the griddle is ready for seasoning. Preheat to 400F. When the dialed temperature is
reached as indicated by the signal lights going off, spread a light film of cooking oil or fat over the entire
surface of the griddle. In two minutes, wipe the griddle clean of excess oil. Repeat this operation. The griddle
is now ready for use.
Operating Instructions:
1. Preheat griddle (preheat time, 77F - 350F, approximately 8 minutes). Set the thermostat dials at the correct
griddling temperature for the food to be cooked. A red light will flash on automatically for each section of the
griddle when the dial is set and will flash off when the section has reached the dialed temperature. (The
signal light will flash on and off during the cooking operation to show that correct temperature is being
maintained.) You are now ready to load the griddle.
2. Load Griddle. After preheating, load griddle and cook according to recipe. Turn foods halfway through
cooking time unless otherwise specified in recipe.
3. Economy Hint. Turn griddle OFF (or to lowest thermostat setting) during idle periods.
Care and Cleaning:
1. IMPORTANT: At the end of each day’s operation, turn all temperature controls to “OFF.”
MODEL EGD-48 MODEL EGD-72
BOTH MODELS
QTY APPROX
Per Hourly
Load Production
QTY APPROX
Per Hourly
Load Production
Cooking
Time
& Temp
MEATS
Hamburgers (2 ½-oz servings, 3 ½” diam.)
Minute Steaks (4-oz. steaks, ½” thick) .......
Beef Tenderloin (5-oz. steaks, 1” thick) ......
Liver (3-oz. slices, 3/8” thick) .....................
Bacon (22 to 32 slices per lb.) ...................
Pork Link Sausages (Fresh, 1 ¼-oz., 3 ½”
long)
Hot Dogs (split) ..........................................
Ham Steaks (1-lb, tenderized, ½” thick) .....
OTHER FOODS
Eggs, Fried ...............................................
Pancakes (4” diam.) ..................................
Fried Potatoes, Blanched (Servings) .........
Fried Onions, Blanched (Servings) ............
65 . . . . 945+
24 . . . . 360+
48 . . . . 280+
36 . . . . 450+
3 ½ lbs . . . . 30 lbs.
12 lbs . . . . 70 lbs
64 . . . . 900+
24 . . . . 325+
64 . . . . 900+
40 . . . . 450+
51 . . . . 750+
75-77 . . . . 1100+
32 . . . . 600+
86 . . . . 1300+
32 . . . . 400+
64 . . . . 370+
48 . . . . 600+
4-2/3 lbs . . . . 40 lbs
16 lbs . . . . 93 lbs
86 . . . . 1200+
32 . . . . 433+
86 . . . . 1200+
53 . . . . 600+
67-80 . . . . 1000+
100-106 . . . . 1470+
43 . . . . 852+
3 min. at 350F
4 min. at 350F
8 min. at 350F-360F
3-4 min. at 350F
5-6 min. at 350F
10 min. at 325F
3 min. at 350F
4 min. at 350F
3 min. at 300F
3-4 min. at 360F-375F
4 min. at 375F
3 min. at 340F
2 min. at 350F
CAPACITIES
7