L25-001 REV 2 (05/11)
6. CLEANING AND MAINTENANCE
DAILY CLEANING AND MAINTENANCE
TOP GRID - The top grid can be cleaned in numerous ways. The recommended procedure is to
remove the grid and clean the frame, tubes and angles on front, sides and back with steel wool.
The rods need only be scraped free of all cooking debris, especially the underside of the rods,
using the MagiKitch’n scraper provided. The light oily sheen will aid in cooking, acting like a
seasoned iron skillet.
OUTER SIDES AND FRONT - The outer sides and
front are stainless steel. Any reputable
cleaner can be used to clean these surfaces.
INNER COOKING AREA - These surfaces are also stainless steel. A paste type oven cleaner
will work best to clean them, but be sure to
remove all residues
before you resume cooking
operation. The grease collection pan should
be emptied daily and t he grease disposed of
properly.
WATER TUB – The water tub is designed to reduc e flair-up and to eliminate flash back, which
is common on radiant style charbroilers. Fl aming grease which drips down will extinguish as
soon as it hits the water. The water tub
should never be allowed to run dry and should be
emptied daily and the grease disposed of properly.
Maintaining a clean, well-kept broiler will ensure long-lasting cooking performance and prolong
it’s life.
WEEKLY CLEANING MAINTENANCE
Generally, with this style broiler, you can follow the directions for daily cleaning. However, your
top grid can be soaked in a detergent degreasing
solution weekly or monthly. After this
soaking, your grid will need to be thoroughly rinsed with fresh water and then re-seasoned.
7. IMPORTANT OPERATION INSTRUCTIONS RECAP
1. Always cook in a tilted position. This will a llow excess grease to drain into the front grease
trough and reduce smoke and flare-up.
2. Keep the top cooking grids clean, especially t he underside of the rods. This will unsure that
the grease will drain toward the front grease trough.
Remember the following formula for flare-up:
High Heat + High Fat Content = Maximum Flare-up
Low Heat + Low Fat Content = Minimum Flare-up
