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Installation and Operation Instructions for
the BlueStar Infra-Red Salamander Broiler
THIS PRODUCT WAS DESIGNED FOR EASE OF INSTALLATION AND
OPERATION.HOWEVER, WE RECOMMEND THAT YOU READ ALL
SECTIONS OF THIS MANUAL BEFORE BEGINNING INSTALLATION AND
THAT YOUR BROILER IS INSTALLED BY AN APPROVED GAS
INSTALLATION TECHNICIAN IN ACCORDANCE WITH THE LOCAL
CODES, OR IN THE COMMONWEALTH OF MASSACHUSETTS A
LICENCED PLUMBER OR LICENCED GAS FITTER, CAPABLE OF
REVIEWING AND PREFORMING THE MANUFACTURES INSTALLATION
CHECKLIST INCLUDED IN YOUR INFORMATION PACKET.
PLEASE DO NOT REMOVE PERMANENTLY AFFIXED LABELS,
WARNINGS, OR DATAPLATES FROM THE UNIT, AS THIS MAY VOID THE
MANUFACTURER'S WARRANTYAND/OR HINDER EFFECTIVE SERVICING
AND MAINTAINCE
WARNING: IF THE INFORMATION IN THIS MANUAL IS NOT
FOLLOWED EXACTLY, A FIRE OR EXPLOSION MAY RESULT
CAUSING PROPERTY DAMAGE, PERSONAL INJURY OR
DEATH.
- Do not store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other appliance.
-
WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
• Do not touch any electrical switch.
• Do not use any phone in your building.
• Immediately call your gas supplier from a neighbor's phone. Follow the
gas supplier's instructions.
• If you cannot reach your gas supplier, call the fire department.
- A qualified installer, service agency or the gas supplier, must perform
installation and service.
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Summary of Contents for BlueStar Infra-Red Salamander Broiler
- Page 1 Installation and Operation Instructions for the BlueStar Infra-Red Salamander Broiler THIS PRODUCT WAS DESIGNED FOR EASE OF INSTALLATION AND OPERATION.HOWEVER, WE RECOMMEND THAT YOU READ ALL SECTIONS OF THIS MANUAL BEFORE BEGINNING INSTALLATION AND THAT YOUR BROILER IS INSTALLED BY AN APPROVED GAS...
- Page 2 THIS APPLIANCE MUST BE MOUNTED UNDER AN APPROVED VENTILATION HOOD. CONTACT A LICENSED GAS CONTRACTOR IN ACCORDANCE WITH THE LOCAL CODES (OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE, ANSI Z223.1/NFPA 54) FOR INSTALLATION. This appliance is not intended to be installed underneath a cabinet. This appliance must be electrically grounded in accordance with the local codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70.
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Page 3: Table Of Contents
TABLE OF CONTENTS TABLE OF CONTENTS………………1 GENERAL INFORMATION…………2 SPECIFICATIONS…………………….3 DIMENSIONS & MODELS…………..4, 5,6&7 INSTALLATION………………………8,9, &10 VENTILATION AND AIR SUPPLY…11 OPERATION………………………….. 12&13 WIRING DIAGRAM…………………..14 COOKING GUIDE………………….…15 MAINTAINCE……………………...….16 CHECKLIST WARRANTY & SERVICE KEEP APPLIANCE AREA FREE AND CLEAR FROM -COMBUSTIBLES- PAGE 1 OF 16... -
Page 4: General Information
GENERAL INFORMATION The Infra-Red Salamander Broiler is designed to be a High Speed Cooking Appliance. It is ideal for preparing a variety of meats, fish, melted cheese dishes, casseroles, au gratin dishes, soufflé’s, French onion soup, and other ethnic foods. -
Page 5: Specifications
SPECIFICATIONS SALAMANDER WIDTH…………………………………….25” DEPTH…………………………………..19 1/2” HEIGHT…………………………………..16 1/2” GAS SPECIFICATIONS ALL MODELS (2) Burners @ 10,500 BTU/HR each. TOTAL 21,000 BTU/HR NATURAL GAS-----------@ 5.0” Water Column,……..Orifice Size = 54 PROPANE GAS-----------@10.0 Water Column,……..Orifice Size = 64 Minimum Clearances: Sides Rear PRZSAL24: Combustible Construction 6”... - Page 6 PAGE 4...
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Page 10: Installation
INSTALLATION The importance of the proper installation of the Gas Cooking Equipment cannot be over stressed. Proper performance of the equipment is dependent, in great part, on the compliance of the installation with the manufacture’s specifications. Installation must conform to local codes or, in the absence of local codes, with the National Fuel Code, ANSI Z223.1 National Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code,... - Page 11 INSTALLATION WALL MOUNTED SALAMANDER AND SHELF ASSY FOR 36”, 48” AND 60” WIDE UNITS 1. Each gas appliance shall be located with respect to building construction and Other Equipment so as to permit access to the appliance. Such access and Clearance is necessary for service and cleaning.
- Page 12 INSTALLATION Salamander mount w/out shelf 1. Each gas appliance shall be located with respect to building construction and other Equipment so as to permit access to the appliance. Such access and clearance may be necessary for service and cleaning. 2. A welded wall mount bracket assembly provided, which includes two (2) hi- hat supports and a left and right wall, mount bracket.
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Page 13: Ventilation And Air Supply
Ventilation and Air Supply ALL VENTILATION HOODS MUST COMPLY WITH THE U.L. STANDARD- U.L. 507 HOOD SPECIFICATIONS. NOTE!!!!! ALL SALAMANDER BROILERS MUST BE MOUNTED UNDER AN APPROVED VENTILATION HOOD Adequate ventilation is very important for proper operation. The ideal method of ventilation for a Salamander Broiler is the use of a properly designed canopy hood which should extend three inches (3”) beyond all sides of the appliance and Six (6) feet six (6”) inches from the floor. -
Page 14: Operation
OPERATION MAIN BURNER OPERATION: 1. Push and turn the lower valve dial to the left so that the HIGH position on the dial is at 12:00. Immediately you will hear the spark igniter snapping and the top front burner will ignite. 2. -
Page 15: Operation
OPERATION MAIN BURNER ADJUSTMENTS All Salamanders are provided with a fixed burner orifice to provide 10,500 BTU/HR per burner at the “MAX” setting for NATURAL gas supplied at 5.0” W/C pressure and 10,500 BTU/HR per burner at the “MAX” setting on PROPANE gas supplied at 10.0”... -
Page 16: Wiring Diagram
PAGE 14... -
Page 17: Cooking Guide
COOKING GUIDE SOME OF THE ITEMS TESTED ITEM BURNER RACK EST. COOK SETTING POSITION TIME STRIP (1 1/4) THICK 4 MIN. PER SIDE (MED) T- BONE (1") THICK 4 MIN.PER SIDE (MED) SAUSAGE (PRE- COOKED) 7 MIN.TURNING) HAMBURGER 3 MIN. PER SIDE (MED) CHICKEN PCS.(FULL RACK) 1 OR 2 35 MIN.(TURNING) -
Page 18: Maintaince
MAINTENANCE A program of proper cleaning techniques will aid in continued trouble free operation of this or any Quality equipment. DAILY The Grid Rack should be wiped daily while still warm, using a heavy cloth or other grease absorbing material to remove grease and burnt food before they burn into the grid.
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