INSTALLATION AND OPERATING INSTRUCTIONS Electric Drop-In Griddles With Griddle Box Models: EGD48GB & EGD72GB PRODUCT MANUAL Safety Instructions Installation Instructions Operation Instructions Maintenance Instructions Replacement Parts List Warranty/Service Information IMPORTANT FOR FUTURE REFERENCE Please complete this information and retain this manual for the life of the equipment. For Warranty Service and/or Parts, this information is required.
Installation and start-up should be performed by a qualified installer who thoroughly read, understands and follows these instructions. If you have questions concerning the installation, operation, maintenance or service of this product, write Technical Service Department APW/Wyott Foodservice Equipment Company, P.O. Box 1829, Cheyenne, WY 82003. SAFETY PRECAUTIONS Before installing and operating this equipment be sure everyone involved in its operation is fully trained and is aware of all precautions.
! WARNING: Install per the spacing requirements listed in the installation section of this manual. We strongly recommend having a competent professional install the equipment. A licensed electrician should make the electrical connections and connect power to the unit. Local codes should always be used when connecting these units to electrical power. In the absence of local codes, use the latest version of the National Electrical Code.
LOCATION OF DATA PLATE The data plate for the electric drop-in griddles with grill box is located on the bottom panel near the knock out for bringing in the power cord. IMMEDIATELY INSPECT FOR SHIPPING DAMAGE All containers should be examined for damage before and during unloading. The freight carrier has assumed responsibility for its safe transit and delivery. If equipment is received damaged, either apparent or concealed, a claim must be made with the delivering carrier.
This griddle is wired for 208 volt or 240 volt service. Proper installation should comply with the attached rating plate containing model number, serial number, voltage and amperage. The unit has been pre wired at the factory. Connect the leads supplied to branch circuit protecting device of adequate rating for the griddle. Consult local and/or national electrical code for proper protection device. ! WARNING: This unit is supplied with connection wires for the length provided.
OPERATION Turning the dial knob (recessed in the front panel) controls the heat of the griddle surface. When a control is turned on, a signal light directly above the dial will glow. This indicates the griddle is heating in that zone. The individual controls operate each 12” wide cooking zone. Make sure power is supplied to the unit then turn the control knob to the desired temperature. When the light is out, with the dial set on a temperature setting, the griddle plate has reached the desired temperature.
CLEANING IMPORTANT: At the end of each day’s operation, turn all temperature controls to “OFF.” NEVER clean any electrical unit by immersing it in water. After each cooking load, scrape the griddle surface with a scraper or rigid spatula to remove excess fat and food particles. Once a day, or whenever necessary, thoroughly clean and wipe out grease trough. As necessary during use, wipe out accumulated material to provide good drainage. Remove the grease receptacle, empty and wash.
COOKING CHART CAPACITIES CAPACITIES MODEL EGD48GB QTY/ APPROX LOAD PROD/HR MEATS Hamburgers 2.5oz 3.5”dia Minute steak 4 oz 1/2”th Beef Tenderloin 5 oz 1”th Liver 3 oz. 3/8” th. Bacon 22 to 32 slices/lb Pork Link Sausages fresh 1.25 oz 3.5” long Hot Dogs split Ham Steak 1lb 1/2” th OTHER FOODS Eggs, Fried Pancakes 4” diameter Fried Potatoes blanched Servings Fried Onions blanched Servings Hamburger Buns 3.5” dia.
If all of the above are correct and the unit still does not work, call an APW Wyott Authorized Service Agency. NOTICE: Only a qualified technician who is experienced in and knowledgeable with the operation of this electrical equipment should perform Service work. Contact the Authorized Service Agency for reliable service, dependable advice or other assistance and for genuine factory parts. A current listing of all authorized APW Wyott Authorized Parts and Service Distributors is included with this unit.
SENSING LOCATIONS 6” 12” 12” 12” 6” Sensing Locations EGD48GB WIRING DIAGRAM Incoming Supply See Notes 1 & 5 Griddle (Bottom View) Thermostat Bulb 16 16 15 15 17 17 55 44 55 5 5 99 33 5 55 66 22 5 TB2 L1 L2 L3 E1 10 66 88 77 10 11 13 12 12 11 99 13 14 14 55 55 11 11 Ground Lug Note: 1. Wiring shown 3 phase only. 5. Servicing Only Power source must be disconnected before servicing griddle.
21 21 DS1 27 27 E1 10 10 L2 L3 19 17 88 19 17 TB1 L1 HS1 77 Indicator Lights 66 66 20 20 27 27 21 21 55 55 12 12 88 4 20 20 Trough 4 Side 13 13 HS2 Sleeve (208 & 240V Only) DS2 26 26 10 10 20 20 12 12 26 26 21 21 19 19 20 20 DS3 25 25 25 25 Thermostat Bulb HS3 17 77 17 11 11 20 20 T Single wrap tape around all pilot light leads 44 33 20 20 24 24 21 21 DS4 24 24 22 12 12 12 12 23 23 99 11 20 20 HS4 33 14 14 22 22 Griddle (Bottom View) 18 18 2
PARTS BREAKDOWN 34 38 31 1 37 10 3 21 4 40 20 35 58 6 63 60 34 7 57 26 5 62 32 31 36 61 15 59 17 14 30 64 65 33 2 42 45 18 29 23 39 22 24 56 42 46 48 9 19 27 28 44 8 47 25 13 41 16 59 12 59 55 43 13 11
PARTS LIST ITEM PART NUMBER DESCRIPTION QUAN ITEM PART NUMBER DESCRIPTION QUAN 1 643355-30 Grease Chute Bottom 2 34 8417100 Nut, Hex, KEPS 10-32 28 2 644635-05 Thermostat Assembly 6 35 8436200 Hex Nut 5/16-18 106 3 14397-25 Heater Element, 208V 12 36 84364-00 Reg.
OVERVIEW OVERVIEW PURPOSE To prepare, hold and serve ground beef patties. To prepare meat for chili. To review grill position, maintenance and responsibilities. To describe grill set up and cleaning procedures. QUICK REFERENCE Ground beef shelf life: Use-by date stamped on box. Cases are dated by meat packer for proper rotation. Do not stack cases more than five high in walk-in cooler. Walk-in temperature: 34°F. to 38°F. Freezer temperature: 0°F. to 10°F. Grill temperature: 250°F.
Rubber apron. Rubber gloves. Safety glasses or face shield. Disposable, plastic gloves. HEALTH AND SAFETY Wash hands before and after handling meat to prevent contamination and health hazards. Grill operators must thoroughly wash hands before taking position, after leavung position and before and after completing any off-line task. Disposable gloves must be worn over Band-Aid or bandages while working with foods.
! CAUTION PANNING PROCEDURES FOR 2-OUNCE MEAT Fifteen minutes prior to opening, remove one sleeve each of 4-ounce and 2-ounce meat patties from the reach-in cooler beneath the free-standing meat well. Be sure to use any carryover sleeves from the previous day first. Remove clear, plastic lids from top of empty meat pan and place sleeves of meat side by side in the pan, on top of the perforated, stainless steel false bottom. Stand each sleeve of meat on end with bottom side facing you.
GRILL SETUP Place full aluminum salt dredge on sandwich board in front of grill. Do not use fine flake salt for grill. Make sure grease buckets are directly under grease chutes. Place chili meat pan in sandwich board warmer, MPHC drawer or on grill. If holding chili meat on grill, fill 1/3-sized pan ½ full with water. Place two grill spatulas on sandwich board in front of grill. Turn grill on to 250°F. 30 minutes prior to use.
MEAT FOR CHILI Once meat is boiled and chopped, add hot chopped meat directly to chili ingredients, stir, tag and immediately place entire chili on stove to cook. It is unacceptable to combine hot chopped meat with chili ingredients and then refrigerate mixture for cooking at a later time. The entire mixture will remain above the 40°F. temperature for an unacceptable amount of time resulting in possible rapid bacteria growth.
Project correct amount of meat needed. (See “Grill Staging and Projection.”) Always have meat done and ready to serve. Always load fresh meat to begin cooking prior to serving cooked meat. Failure to do so will result in frequent product outages. Stay in position to maintain staging and quality and be prepared to interrupt postrush or nonservice tasks in order to serve guests. Serve meat to the heel of the bun within 3 seconds of when the sandwich was started to ensure smooth flow of service.
GREASE BUCKETS GRILL ScotchBrick Water Cleaning The Grill NOTE: For stores that only have one 1/3-sized pan at the meat well, when a sleeve of meat (either size) has one stack of patties or less, move the stack to the 1/3-sized pan (to be used first), mark hold time and open a new sleeve of meat. When a sleeve of meat is emptied, carefully remove empty sleeve from meat pan and place in a trash can located next to the grill.
Using a pan of hot, soapy water and a clean towel, wash inside of free standing meat well reach-in. Next, sanitize the reach-in with a fresh pan of sanitizer water and a clean towel. GRILL ! CAUTION Thoroughly cook any hamburger patties remaining on the grill after close for chili meat. Remove chili meat from grill and store properly. Turn off heating elements. Place any opened sleeves of meat into clean meat pans with perforated false bottoms and cover with plastic wrap.
12. APW WYOTT EQUIPMENT LIMITED WARRANTY APW Wyott Foodservice Equipment Company warrants it's equipment against defects in materials and workmanship, subject to the following: This warranty applies to the original owner only and is not assignable. Should product fail to function in its intended manner under normal use within the limits defined in this warranty, at the option of APW Wyott such product will be repaired or replaced by APWWyott or itsAuthorized Service Agency.
