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MAINTENANCE & CLEANING
Char-Broilers
Establish a regular cleaning schedule. It is necessary to avoid
obstruction between grates and to allow proper combustion
and performance.
1. Broiling grates should be wiped daily while still warm,
using a heavy cloth or other grease absorbing material to
remove grease and burnt food before they burn into the
grid. Remove burnt materials, such as carbonized grease
or food, with a stiff wire brush. Do Not use Any Type Of
Steel wool. Small particles may be left on the grid surface
and get into food products.
A common cleaning practice is to turn grates upside
down to burn off the encrusted material. Do not do this
with the radiant broilers! The flame from the burners is
shielded by a cast iron radiant, which prevents flame from
reaching the grates. It is likely that cooked-on matter will
cook in even deeper rather than burn off.
2. Broiling grates should be washed thoroughly using a wire
brush and a hot, mild detergent or soap solution. Rinse
with clear, warm water.
3. Dry thoroughly.
4. Immediately after drying, season the top grates lightly
with a non-toxic oil, (liquid vegetable oil or spray oil)
RADIANT BROILERS:
Remove the radiants and wire brush
them clean; then wash in hot soapy water. A rule of thumb is
that if the grates are becoming encrusted,so are the radiants.
CERAMIC BRIQUETTE BROILERS:
With the cooking grates
removed, turn over all the briquettes and debris will burn off.
5. The front grease trough collects grease via downspout
that empties into the drip tray. Additional grease which
drips past the radiants or ceramic briquettes is also
collected in the same drip tray. The tray must be checked
frequently during operation and drained as necessary.
Spills should be wiped as they occur and at end of each
day the drip tray should be emptied, washed in hot soapy
water., and thoroughly dried before reinstalling.
NOTE:
Do not waste gas or abuse equipment by leaving
valves at high temperature settings while not in use.
Throughout all idling periods, set valves at low temperature
setting to keep grids warm. Re-set valves as required for
periods of heavy load. Turn valves to OFF at end of daily
operation. When the broiler is running, never use objects
such as sheet pans to cover the grates in order to hold in heat
in an attempt to burn off grease or other debris.
Stainless Steel
For routine cleaning, wash with a hot water and detergent
solution. Wash just a small area at a time or the water will
evaporate leaving the chemicals behind causing streaking.
Rinse the washed area with a clean sponge dipped in a
sanitizing solution and wipe dry with a soft clean cloth
before it can dry.
Use a paste (of water and a mild scouring powder) if you
have to, but never rub against the grain. All stainless steel has
been polished in one direction. Rub with the polish lines to
preserve the original finish. Then thoroughly rinse as before.
To prevent fingerprints there are several stainless steel
polishes on the market that leave an oily or waxy film. Do not
use on surfaces that will be in contact with food.
Stainless steel may discolor if overheated. These stains can
usually be removed by vigorous rubbing with a scouring
powder paste.
Use only stainless steel, wood or plastic tools if necessary
to scrape off heavy deposits of grease and oil. Do not use
ordinary steel scrapers or knives, as particles of the iron may
become imbedded and rust. NEVER USE STEEL WOOL.
Either a typical bleach solution or hot water can be used to
sanitize stainless steel.
Part # 4528529 Rev. 1 (11/03/11)
