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MAINTENANCE
WARMNG:
ADJUSTMENTS
AND SERVICE WORK MAY BE PERFORMED
ONLY BY A QUALI-
FIED TECHNICIAN
WHO IS EXPERIENCED
IN, AND KNOWLEDGEABLE
WITH,
THE OPERATION
OF COMMERCIAL
GAS COOKING
EQUIPMENT
HOWEVER,
TO ASSURE YOUR CONFIDENCE,
CONTACT YOUR AUTHORIZED
SERVICE
AGENCY
FOR
RELIABLE
SERVICE,
DEPENDABLE
ADVICE
OR OTHER
ASSI!!B!ANCES, AND FOR GENUINE
FACTORY PARTS.
CLEANING
BROILER
TOP GRID:
Daily - Brush regularly with a wire brush followed by wiping with a cloth, to prevent accumulation
of carbon. The grids should be cleaned regularly since this is where the rendered fat
from
the broiling
operation runs off. If accumulation of carbon develops here, the fats will drip from the points of carbon
instead of running all the way down to the end of the grid into the grease trough. To expect the best
performance, your equipment must be maintained
in good condition, and cleaned daily. Naturally,
the periods for this care and cleaning depend on the amount and degree of usage
Weekly - The grid should be removed at least weekly and scrubbed thoroughly. Done regularly this
is an easy job, but if neglected strong methods must be used to get it clean.
C!LEA.NTNG CAST-IRON GRATES AND CERAMIC
COALS:
(MODELS WITHOUT
R SUFFIX)
The cast-iron grates receive the greatest amount of wear due to the extreme heat required for char
broiling. To insure longest possible life, coals and grates should be removed every few days clinkers
removed, and grates brushed.
CAUTION:
DO NOT OVERLOAD
WITH COALS - ONE LAYER PLACED AT RANDOM
IS SUFFICIENT
When grates become too badly warped they should be replaced.
CLEANING
RADIANTS
f-MODELS WITH R SUFFIX)
The radiants receive a great amount of wear due to excessive heat and drippings from cooking. Clean
the radiants every few days by placing in dishwasher.
CLEANING
BURNERS:
Burners should be cleaned weekly. Remove and clean with wire brush. If burner ports are clogged,
ream with stiff wire Due to intense heat it's possible burners will warp. Warped burners should be
replaced immediately.
CLEANING
CRUMB TRAY AND GREASE
PAN:
There are 2 pans in the bottom of the unit. One is to catch grease (in the far left-hand comer of the
broiler) and the other is to catch crumb drippings from the broiler. The large pan, or crumb tray,
should be removed every couple of days and washed thoroughly. The small pan, or grease drawer,
should be removed frequently to empty accumulated grease and avoid overflow. This should be done
while warm so that the grease is in a liquid state The shield over the grease protects it from the
intense radiant heat, avoiding a fire hazard. When these pans are out it's a good idea to wipe out
the interior of the unit with a warm soapy cloth to prevent grease and carbonization buildup. As
with anything else, proper care, maintenance
and cleaning will add months and years to the life of
the equipment, and eliminate costly delays because of breakdown.
CHAR BROILERS
SECTION TWO -
USER'S GUIDE
PAGE 4
Litho in U.S.A.
11-92
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