XX & CH CHARBROILER OPERATION MANUAL
6
OPERATING INSTRUCTIONS
3) As the wood incinerates and begins to turn to
ash, it will lose its ability to impart a smoke
flavor. Periodically check the condition of the
wood and replenish before it is completely
burned. This will 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.
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
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.
(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.
