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CLEANING AND MAINTENANCE Continued
3. The "Regal" 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 collected by a second
pan covering the remainder 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.
Weekly
If a daily maintenance is performed as recommended above,
weekly maintenance will not be required beyond the daily
cleaning for the last day of the working week.
SERVICE AND PARTS
Installation, maintenance and repairs should be performed
by your local authorized U.S. Range service agency listed in
your information manual pamphlet.
Page 8
Periodic
Your U.S. Range "Regal" Char-Broiler should be checked and
adjusted periodically by qualified service personnel as part of
a regular kitchen maintenance program.
Cleaning Stainless Steel
1. During the day, all stainless steel body parts should be
wiped regularly with hot, soapy water. At the end of each
day, a liquid cleaner designed for this material should be
used.
2. Do not use steel wool, abrasive cloths, cleansers, or
powders. If it is necessary to scrape stainless steel to
remove encrusted material, soak the area with hot cloths
to loosen the material, then use a wood or nylon scraper.
3. Do not use a metal knife, spatula, or any other metal tool
to scrape stainless steel! Scratches are almost impossible
to remove.
Part # 1382692 Rev 3 (02/22/08)
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