Operating instructions

8
Step 6
Loosen top screws across the front of the unit and remove bottom screws. Slide keyways of the shelf and supports over the
screw heads and slide into place. Install bottom screws and tighten top screws. Place cutting board over the stops.
7) OPERATION INSTRUCTIONS FOR GST
1. LIGHTING INSTRUCTIONS
a. STANDING PILOT – If pilots or burners go out, turn off the gas to the unit and wait five minutes
before attempting to relight. The pilots must be adjusted before using the appliance. This can be
done by turning the pilot adjustment screw while using a lighting wand to light the pilot. When
lighting the burners turn the knob all the way to the lowest setting before setting the desired
flame setting. Always make sure the burner has lit properly from the pilot by looking at the
burner. To turn a burner off, rotate knob clockwise.
2. PREHEAT - To preheat individual sections, turn the valve dial to high for 10 - 20 minutes before the
foods are placed in the compartments. Insure that pan openings are covered to prevent loss of heat.
When using water it is recommended to use water that has already been preheated to speed up preheat
times.
3. Water – Is not necessary in the GST model.
a. Water. Water will allow for a more even heat in the well. When using water ½” to 1” of boiling
water should be placed in a spillage pan in the well. The food pan will be then placed in the
spillage pan. Note – If water is used the GST model a spillage pan is required. When air is
used the spillage is not required or recommended.
b. Air. Being easier and quicker to heat than water makes the waterless steam table faster and
more economical to operate than a table using water. Foods can be kept moist by keeping them
at the correct temperature. Foods dry out only when excessive temperatures are reached, so
when foods tend to dry out, REDUCE HEAT.
4. If only part of the food warmers is needed, the compartment not in use does not need to be heated.
5. SWITCH SETTINGS
a. The most satisfactory valve settings must be determined by experience based on the nature of
the foodservice and the type of operation as well as individual preference of the restaurant