Page 12
Operating Instructions
Operating the Char broiler
Prior to operating your new broiler, thoroughly wash the exterior with a mild detergent or soap solution. Do not use
abrasive cleaners, since this might damage the cabinet finish. If the stainless steel surfaces become discolored,
scrub by rubbing only in the direction of the finished grain.
Turn the burners on about 15-20 minutes before cooking for preheating. Set the knobs to the desired flame
height or temperature. Each valve will control the gas flow to the burner to bring that area of the unit up to the set
temperature. If different temperature settings are to be used, adjoining areas should be set at progressively higher
temperatures using the lowest temperatures on the outside burners. A uniform and systematic approach to the
loading of the unit will produce the most consistent product results.
NOTE: When the broiler is first heated, it will smoke until oil used in manufacturing, preservation and dust from
storage and shipping are burned off. An hour at “max.” on all burners is usually sufficient.
Radiant Char broiler
1. Place the angled stainless steel radiants in their position as shown in 10.1
2. Make sure that the radiants are setting properly into the slots on the front and rear supports. Radiants should be
centered over straight section of the burners.
Rock Char broiler
1. Place the racks that hold the rocks in place.
2. Place the char rocks leaving a small air space between
them on the rack. Do not pile or stack the char rocks.
3. Please use following amount of char rocks per model:
GCB15G / GCBRK15G: 40 pcs
GCB24G / GCBRK24G: 80 pcs
GCB36G / CBRK36G: 120 pcs
GCB48G / CGBRK48G: 160 pcs
COOKING GRATES
Place the top cooking grates with the grid bars sloping
toward the front as shown in Fig. 10.2.
NOTE: When cooking grates are placed sloping toward the
front, the grooves on top will guide the excess fat drippings
into the grease trough.
The cooking grates are heavy duty cast iron which will
oxidize if emerged in water. Lightly oil grates if not being
used regularly.
Fig. 10.1
Fig. 10.2
