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 TM 55-1925-273-10-2
0150 00
Table 1. Preventive Maintenance Checks and Services Chart (continued)
ITEM INTERVAL MAN-
ITEM TO BE
PROCEDURE
EQUIPMENT
NO.
HOUR
CHECKED OR
NOT READY/
SERVICED
AVAILABLE IF:
32
Before
0.3
GRIDDLE
Visually inspect griddle for damage or
missing parts.
33
Before
0.2
Top Surface
WARNING
Griddle surface must be warm to
properly clean. Exercise care to avoid
skin contact with griddle surface and
possible injury.
While griddle surface is WARM, apply
griddle stone to clean. Wipe residue
with damp cloth. Season griddle
surface.
34
Before
0.2
Use spatula to remove fat and food
from griddle surface; scrape down
waste hole into grease bucket. Wipe
all other surfaces with damp cloth and
dry. Remove and empty grease bucket,
wash in hot soapy water, and rinse
with cool clean water.
35
Before
0.5
FRYER
Visually inspect fryer for damage or
missing parts.
Inspection Drains
Ventilation Hood Inspection Drains
Fryer
Range
Griddle
Oven
Grease Bucket
0150 00-8
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