9
Operating Instructions
Operating the Charbroiler
Prior to operating your new charbroiler, thoroughly wash the exterior with a mild detergent
or soap solution. Do not use abrasive cleaners, since this might damage the cabinet finish.
If the stainless steel surfaces become discolored, scrub by rubbing only in the direction of
the finished grain.
Turn the burners on about 15-20 minutes before cooking for preheating. Set the knobs to the desired flame
height or temperature. Each valve will control the gas flow to the burner to bring that area of the unit up to
the set
temperature. If different temperature settings are to be used, adjoining areas should be set at progressively
higher temperatures using the lowest temperatures on the outside burners. A uniform and systematic
approach to the loading of the unit will produce the most consistent product results.
NOTE: When the charbroiler is first heated, it will smoke until oil used in manufacturing, preservation and
dust from storage and shipping are burned off. An hour at “max.” on all burners is usually sufficient.
Radiant Charbroiler
1.
Place the angled radiants in their position as shown in 8-1
2.
Make sure that the radiants are setting properly into the slots on the front and rear supports. Radiants
should be centered over straight section of the burners.
COOKING GRATES
Place the top cooking grates with the grid bars angled toward the front as shown in Fig. 8-2. Or, place the
grid bars flat, not angled for cooking.
NOTE: When cooking grates are placed angled toward the front, the grooves on top will guide the excess fat
drippings into the grease trough.
The cooking grates are heavy duty cast iron which will oxidize if emerged in water. Lightly oil grates if not
being used regularly.
Fig. 8-1
Fig. 8-2
