MAINTENANCE
7
A Word About Stainless Steel:
Stainless Steel, contrary to popular belief, can rust. Most commonly,
deposits on the surface of the product will trap moisture. It is this moisture that robs the stainless steel of
oxygen. Oxygen is the element that reacts with the stainless steel to form a protective layer of chrome
oxide. Robbed of oxygen this reaction does not take place and “crevice corrosion”, or “surface rusting”,
occurs. To minimize this effect, thoroughly clean your grill with products specifically designed to clean
stainless steel, rinse with fresh water, and towel dry. Additionally, stainless steel that is exposed to high
heat for prolonged periods will change in color and texture over time. The radiant plate, used to distribute
heat evenly across the grill, does so by deflecting high heat over a large surface area. This prolonged
exposure to high temperature will cause the radiant plate, burner and the inner fire pan/shell to change
color. This ”bluing” and later ”browning” is normal and will not affect the product operation. However in
time, this exposure will burn the chromium and nickel completely out of the stainless steel, and without
chromium and nickel, the stainless steel material may eventually rust and need to be replaced.
Interior Stainless Steel Components:
Interior stainless steel components (firepan, radiant plate &
dome, grease catch pan with threaded pipe, and the burner) are subject to high temperatures, grease and
food residue. The exposure to high heat will cause the interior stainless steel components to first blue,
then brown. This is not a failure of the stainless steel and will not affect the operation of the product.
Again, we recommend a thorough cleaning, of all internal parts, after each use. It is important to
disassemble the interior components and remove any food residue. A ”Scothbrite” pad or similar product
may be used in this process. For heavier burned-on stains we recommend ”Easy-Off Oven & Grill Cleaner”.
Note: Unscrew the burner and you will be able to lift out the inner liner of the bowl for easier cleaning
and maintenance. You will also want to remove the grease catch pan to thoroughly clean it. Once your
grill is free of debris and stuck-on food residue, be sure to replace all internal parts correctly.
Burner:
The round burner needs to be unscrewed and cleaned periodically. The threaded gas feed pipe
and the threads on the burner also require lubrication from time to time. We recommend using WD-40 or
a similar product for this purpose. This will insure easier removal of the burner in the future.
Grill Grate:
We recommend that you clean the grill grate with a brass wire brush while the grill is still
warm after each use. The grill grate can then be washed by hand or in a dishwasher as required.
Regulator:
The threaded fitting of the combination control valve/regulator will, from time to time require
lubrication. We recommend a small spray of WD-40 or similar product to keep the threads clean and well
lubricated.
Grease Catch Pan:
The Grease Catch Pan is designed to allow several meals (leaner cuts) to be prepared
before it is necessary to take apart and clean. However, since this is the last and final place for any food
residue to go. We highly recommend cleaning the Grease Catch Pan after every use and especially after
preparing greasier foods. Do not allow grease drippings to build up. Once the pan is full, it can overflow.
Stowing the Grill:
Fresh water, saltwater, and even damp air can cause stainless to corrode. Do not
store your grill for prolonged periods in lockers, bilges, dock boxes, or any other damp area. We suggest
covering your grill with a breathable material such as Sunbrella
®
and storing your grill in a clean, dry
atmosphere. Never cover your grill with a non-breathable material as this will accelerate the potential for
corrosion.
If you need any assistance with cleaning instructions, please do not hesitate contacting us at
or call us at
(562) 627-0500.
