Cleaning And Maintenance - Rinnai Gourmet 4 Owner's Operation Manual

CLEANING AND MAINTENANCE

General
Regular cleaning and maintenance will result in reliable and safe operation whiles also prolonging the
life of your barbecue.
It is recommended that the cleaning and maintenance routine in this chapter be carried out prior to
each barbecue season or more frequently if required.
If used in coastal areas or areas with high atmospheric moisture content the resulting rain, mist, salt
spray etc. may adversely affect any exposed parts. Frequent cleaning and drying is recommended to
minimise exposure and will avoid material breakdown.
• Ensure BOTH the burner controls and gas cylinder valve are 'OFF' and let
barbecue cool before attempting any cleaning or maintenance.
CAUTION
• DO NOT use oven cleaner to clean any barbecue components.
• DO NOT use a water pressure machine.
• The use of 'steel wool' or wire brushes are not recommended for cleaning as these
will leave scratches. Such scratches are not covered under warranty.
• DO NOT pour cold water over any hot surfaces for cleaning purposes.
Cleaning the hot plate and grill
Using the 'HIGH' setting on the main burners after cooking will burn much of the food residue from the
plates and grills after cooking is over. It is recommended the hot plate and grill are cleaned before the
first use and after every subsequent use. Use a suitable mild household detergent and a soft textured
cleaning cloth or dishwashing brush. DO NOT use appliance on 'HIGH' for extended duration as this
could discolour stainless steel.
To remove stubborn deposits, submerse the hot plate and grill plates in water mixed with a small
amount of suitable mild household detergent for an extended period of time (for example, overnight).
After immersing, any remaining deposits can then be removed using a cloth or brush. Rinse and dry
thoroughly before refitting to barbecue.
Cleaning the flame tamers / heat shields and drip tray
Periodic cleaning is recommended to prevent buildup of food residue. The cleaning method is the
same as described for the hot plate and grill.
Cleaning the barbecue panels and drawers
Barbecue panels are made from Stainless Steel for greater durability. Use a stainless steel cleaner
and soft textured cleaning cloth wiping in the same direction as the 'grain' to avoid scratching. Do not
use paint thinners or similar solvents for cleaning.
The inside panels of the drawers should be cleaned using a mild household detergent or cleaner and
soft textured cleaning cloth.
Cleaning the interior of the barbecue body
Rinnai recommend occasional cleaning of the interior of the barbecue body, as follows:
1. Remove and clean the hot plate, grill, warming rack, flame tamers, heat shields, smoke box (if
fitted) drip tray and burners.
2. Remove the rear main panel of the barbecue body. Use a Phillips head screwdriver to loosen the
fastening screws. This allows access to the 'interior' of the barbecue body.
3. Clean the interior panels and cooking tray surfaces using a stainless steel cleaner and soft
textured cleaning cloth wiping in the same direction as the 'grain' to avoid scratching. Do not use
paint thinners or similar solvents for cleaning.
4. Replace rear main panel, burners, flame tamers, heat shields, hot plate, grill plates, smoke box (if
fitted) and drip tray.
5. Reconnect to gas, performing the checks in accordance with the "Safety Information" on page 5.
Rinnai Australia - 18 - BBQ Owner's Operation Manual