11
Operation
NOTE: It may be necessary to adjust the balance of gas, volume and air supply to each burner. This
must be done by an authorized service technician.
OPERATING THE CHARBROILER
Prior to operating your new charbroiler, 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 charbroiler 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 CHARBROILER
1. Place the angled radiants in their position as shown in Fig. 8-1.
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.
COOKING GRATES
Place the top cooking grates with the grid bars angled toward the front as shown in Fig. 8-2. Or, place the grid
bars flat, not angled for cooking.
NOTE: When cooking grates are placed angled 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. 8-1
Fig. 8-2
