CH CHARBROILER OPERATION MANUAL
6
OPERATING INSTRUCTIONS
ensure uninterrupted smoking capabilities
throughout your service period.
4) If the wood flares up because of the
dripping grease or oil, spray water
generously, directly on the burning wood.
5) If the wood tends to over flare, either pre-
soak wood in water, or use a combination
of dry and pre-soaked wood as required to
balance ignition and flare.
6) The amount of wood needed to complete
the meal service will vary greatly depending
on the size of the wood pieces and the
moisture content.
Helpful Hints:
(a)
Do not press the juice out of the meat because
that will cause a dry product.
(b) Allow the meat to sit covered on a heated
platter for 2 to 5 minutes after broiling
before cutting. This will allow the juices to
“settle” and the product will be more moist.
IMPORTANT SAFETY INFORMATION: At the
end of the meal service, if there is unspent
wood remaining in the log holders, be sure
to empty it into a sealable metal container,
douse with water, stir embers, douse again,
then cover with an airtight lid.
CAUTION
(c) Do not use forks or other sharp objects
which poke holes in the meat. Do not cut the
meat as it cooks.
(d) Thick pieces of meat require a longer broiling
time with less flare-up. Reduce flare-up
trimming excess fat for a longer broil time
without burning.
(e) Keep the unit clean. Food caught between
the grates will not allow hot air to rise around
the product. This will result in uneven heating
and increase cook time.
Maintenance:
(a)
Service:
Shut off the main gas supply before
attempting any maintenance on the unit. If
required, contact your Dealer, the Factory, or
a local Service Company to obtain qualified
maintenance and repairs.
(b)
Care And Cleaning of Top Grates:
The top
grates should be cleaned using a stiff wire
brush. If this is done daily, the accumulation
of food and fat caught in the grates and
work necessary to keep them clean will
be reduced. Periodically, they should be
turned over and brushed and then put back.
In the event that an extra amount of fat is
accumulated on the top, due to use of low
heat, we recommend turning up the flame
of this section for about an hour, which will
burn off much of the fat and residue and the
brushing operation will be easier. Under no
circumstances should the grates be placed in
a dishwasher. Soap, water, or any detergents
should never be used on the cast iron grates.
(c)
Grease Collection:
Your char-broiler is
designed to bring grease into the front
channel which in turn drains the grease into
the grease collection pan in the lower section
of the broiler. The pan in the lower section
should be cleaned daily or more often if
necessary. The channel should be cleaned
periodically with a stiff brush or scraper.
(d)
Cleaning Tools:
Several models of specially
designed top grate brushes and grease drain
scrapers are available from Bakers Pride.
Contact Bakers Pride for more information.