Shut Down; Final Preparation; Cleaning And Maintenance; Daily-C-Hdsa Series - U.S. Range “REGAL” SERIES Installation And Operation Manual

INSTALLATION Continued
NOTE: It may be necessary to re-light the pilots several
times until the new lines are purged of any trapped air and
constant gas flow is attained.

Shut Down

1. Turn top burner valves clockwise to "OFF" position.
2. When shutting down for periods longer than overnight,
turn the manual ON/OFF valve on the incoming service
line "OFF". Close all pilot adjusting screws (right-hand turn
all the way in).

CLEANING AND MAINTENANCE

Any piece of equipment works better and lasts longer when
maintained properly and kept clean. Cooking equipment is
no exception. Your Garland/U.S. Range Char-Broiler must be
kept clean during the working day and thoroughly cleaned
at the end of each day.
WARNING: If gas odors are detected, the gas supply must
be turned "OFF" at the main shut-off valve and the local
gas company or authorized service agency contacted for
service.

Daily-C-HDSA Series

1. Remove the broiler grates. Wire brush them clean of
any encrusted materials and wash in hot, soapy water. A
common cleaning practice is to turn grates upside-down
to burn off encrusted material. Do not do this with the
char-broiler! It is likely that cooked on matter will cook in
even deeper rather than burn off.
2. With the grates removed, turn over all the briquettes on
the ceramic coal model.
3. Remove the perforated screen, drip pan, and grease can
and clean thoroughly.
Part # 1382693 (05/28/09)

Final Preparation

New units are wiped clean with solvent at the factory to
remove any visible signs of dirt, oil, grease, etc., remaining
from the manufacturing process. They should be washed
with hot, soapy water to remove any solvent or oil residue or
installation dust or debris before using for food preparation.

Daily-RG-HDSA Series

1. Remove the broiler grates. Wire brush them clean of
any encrusted materials and wash in hot, soapy water. A
common cleaning practice is to turn grates upside-down
to burn off encrusted material. Do not do this with the
radian char-broiler! The flame from the burner is shielded
by a cast iron radiant, with the result that heat not flame
reaches the grate. If is likely that cooked-on-matter will
cook in even deeper rather than burn off.
2. 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.
3. The Garland/U.S. Range Char-Broiler uses a double drip
tray. The front grease trough (at the top of the unit)
downspouts to a 3-5/8" tray running the width of the
body; remaining grease which drips past the radiants is
connected by a second pan covering the reminder of the
broiler bottom. The front tray must be checked frequently
during operation and drained as necessary; the rear drip
pan should also be checked occasionally. Spills should be
wiped as they occur and, at the end of the day, both pans
should be washed in hot, soapy water.
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