Maintenance; Warranty - SUNWIND HILD User Manual

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How to cure HIlds east iron grids
The east iron grids should be washed with diluted soap water prior to usage to remove possible
remnants of grease and/or oil from manufacturing. Wipe dry, then treat both sides of the grids
with cooking oil. Place the grids back inside the grill, turn on the burners and leave them burn-
ing on a low position for 15-20 minutes, or until it stops oozing.
Burning at maximum heat for approx. 10 minutes is recommended after each use, to dean the
east iron grids. Remnants of food and sot are then removed using a steel brush, which can be
bought from your supplier.
NOTE: The grids should also be saturated with oil after usage and if the BBQ is not to be used for
a longer period. Failure to do this can result in a layer of rust on the surface.

Maintenance

Your BBQ should be kept clean not to deteriorate. The surface will need similar treatment to
that of a car.
Clean Hild thoroughly on a regular basis: take out all grids and burners and dean those, wash
all surfaces and all little corners and afterwards cover it with a thin layer of neutral oil (acid free
oil). Oils used for sowing machines or weapons are suitable. Movable parts such as the hinges,
wheel nuts and doors should be sprayed with a lubricant.
The burner also need maintenance. Keep these clean by brushing them and assure that the
holes are kept open and free of dirt. The cast iron grids should be covered with cooking oil a
few times per season and always at the end of each season - before stalling the BBQ for a longer
period of time!

Warranty

Hild has a 5-year warranty program, the warranty also applies to perforation. This warranty does
not cover burners, grease trays and grids as these parts are defined as wear parts. For the war-
ranty to be valid, it requires maintenance, as stated in the manual. Misappropriation and lack of
maintenance could result in partial or full loss of warranty. In the case of surface rust, this is not
covered by the warranty.
Lack of maintenance that results in fat burning results in loss of warranty.
The combination of grease, salts and heat provides an environment the fewest steel types are
resistant to. In addition, most grills are stored outside, and moisture and varying air tempera-
tures also have an influence.
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