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I2. Burner Maintenance
Provided that they are operating correctly, in
normal usage, burning off the residue after
cooking will keep the burners clean. The
burners should be removed and cleaned
annually, or whenever heavy build up is
found, to ensure that there are no signs of
blockage (fat, debris or insects for example),
in either the burner portholes or the burner
primary air inlet. Use a pipe cleaner to clear
obstructions. When refitting the burners, be
careful to check that the neck of the burner
fits over the valve outlet.
Your burners have been preset for optimal
flame performance. You will normally see a
blue flame, possibly with a small yellow tip
when the burner is alight. If the flame pattern
is significantly yellow, this could be a problem
caused by grease from cooking blocking the
burner or spiders or other insects in the
burner venturi. This can result in the flow of
the gas and air mixture being restricted or
blocked which may result in a fire behind the
control panel causing serious damage to your
barbecue.
If this happens, the gas should
be immediately turned off at the bottle.
Burners should be inspected and cleaned on
a regular basis in addition to the following
conditions:
•
Bringing the barbecue out of storage.
•
One or more of the burners do not ignite.
•
The burner flame pattern is significantly
yellow.
•
The gas ignites behind the control panel.
To clean a burner, remove it from the
barbecue. The outside of the burner can be
cleaned with a wire brush.
Clean the portholes with a pipe cleaner or
piece of wire. Take care not to enlarge the
portholes.
Clean the insect screen on the end of the
venturi tube with a bristle brush (i.e. an old
toothbrush).
Clean the venturi tube with a pipe cleaner or
piece of wire. You may need a torch to see
into the venturi tube to make sure it is clear.
Turn the burner up on end and lightly tap
against a piece of wood to dislodge any
debris from inside.
I3. Flame Tamer
Remove any food residue from the flame
tamer surface with a plastic or wooden
scraper or brass wire brush. Do not use a
steel scraper or wire brush. Clean with hot
soapy water and rinse well.
I4. Drip Tray
After every use, check the drip tray for fat
build up in the sand. Discard any saturated
sand and replace it with fresh sand. Failure to
carry out this procedure can result in a fat fire
in the tray. This can severely damage the
barbecue and is not covered by the warranty.
If the barbecue is being used for extended
periods the burners should be turned off and
the drip tray checked before the end of the
cooking session.
I5. Barbecue Body
Regularly remove excess grease or fat from
the barbecue body with a soft plastic or
wooden scraper. It is not necessary to
remove all the grease from the body. If you
need to clean fully, use hot soapy water and
a cloth, or nylon-bristled brush only. Remove
cooking surfaces and burners before full
cleaning. Do not immerse the gas controls or
manifold in water. Check burner operation
after carefully refitting into body.
I6. Barbecue Hood
Use a non-abrasive cloth or pad and clean
with hot, soapy water. Do not use scouring
pads or powders as they can permanently
damage the finish. The inside of the hood will
also need cleaning to prevent an excessive
build up of grease which can then turn to
carbon and start to flake off. This can
resemble paint flaking off but it is not as the
hood is porcelain coated.
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