Solaire AGBQ-27, Use And Care Manual

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Leak Testing
Page 6
GENERAL
Although all gas connections on your
SOLAIRE INFRARED Grill are leak
tested at the factory prior to ship-
ment, a complete gas tightness check
must be performed at the installation
site due to possible mishandling
in shipment, or excessive pressure
unknowingly being applied to the unit.
Periodically check the whole system for
leaks, or immediately check if the smell
of gas is detected.
BEFORE TESTING
Make sure that all packing material is
removed from the grill including the
burner tie-down straps.
Do not smoke while leak testing.
Never leak test with an open flame.
Make a soap solution of one part liq-
uid detergent and one part water. You
will need a spray bottle, or brush to
apply the solution to the fittings. For
L.P. units, check with a full cylinder.
TO TEST
Make sure all control valves are in the
“OFF” position. Turn the gas supply
on. Check all connections from the
supply line, or L.P. cylinder up to and
including the manifold pipe assembly.
Soap bubbles will appear where
a leak is present. If a leak is present,
immediately turn off gas supply, tighten
any leaking fittings, turn gas on, and
recheck.
If you cannot stop a gas leak turn off
the gas supply and call your dealer
where you purchased your Grill. Only
those parts recommended by the
manufacturer should be used on the
Grill. Substitution can void the warranty.
Do not use the Grill until all connections
have been checked and do not leak.
IMPORTANT NOTE
ALWAYS CHECK FOR LEAKS AFTER EVERY L.P. TANK CHANGE
Check all gas supply fittings for leaks before each use. It is handy to keep
a spray bottle of soapy water near the shut-off valve of the gas supply line.
Spray all the fittings. Bubbles indicate leaks.
Disconnected L.P. cylinders must have threaded valve plugs
tightly installed, and must not be stored in a building, garage
or any other enclosed area. The gas must be turned off
at the supply cylinder when the unit is not in use.
If the appliance is stored indoors, the cylinder must be disconnected
and removed from the appliance. Cylinders must be stored outdoors
in a well-ventilated area out of the reach of children.
Care of Stainless Steel
Stainless Steel is widely used for
catering and residential kitchen
equipment because of its strength, its
ability to resist corrosion and its ease
of cleaning. In fact, stainless steel
ranks alongside glass and new china
in terms of “ease of cleaning” and in
percentage removal of bacteria during
washing up. As a result of these vir-
tues, the metal is often taken for grant-
ed and it is assumed that no problems
will arise during its usage. However,
some care is required to ensure that
the stainless steel can live up to this
reputation.
DAY TO DAY CARE
To maintain the original appearance of
your SOLAIRE INFRARED Grill, a regu-
lar cleaning routine should be carried
out using the following guidelines:
1. After use, following the safety
precautions detailed on Page 2, wipe
the Grill with a soft damp soapy cloth,
409 or citrus cleaner, and rinse with
clean water, preferably warm/hot
water. This should remove most sub-
stances encountered during the grilling
process
2. For more tenacious deposits, including
oil, grease and water-borne deposits,
use a multi purpose cream cleanser,
such as Soft Scrub, and apply with
a soft damp cloth. Rinsing with fresh
water, as above, should follow this.
3. For really stubborn dirt or burnt on
grease, a nylon-scouring pad may be
used in conjunction with the cream
cleanser. On no account should “wire
wool” pads be used unless they are
made of stainless steel.
4. Harsh abrasives and scouring
materials should not be used for
cleaning stainless steel as they will
leave scratch marks in the surface
and damage the appearance of the
Grill. Likewise do not use wire brushes,
scrapers or contaminated scouring
pads.
5. Your SOLAIRE INFRARED Grill
has a directional polished grain, any
cleaning with abrasives should be
carried out along this grain and not
across it.
6. After use, always remove wet
cleaning aids (such as cloths, pads,
containers) from the surface, to avoid
formation of water marks/stains.
7. If required, dry the Grill after use
with a soft dry cloth or towel.
If the preceding guidelines are
adhered to, your SOLAIRE INFRARED
Stainless Steel Grill should offer excel-
lent life and should live up to its repu-
tation of being “stainless”.
Neglect of this practice, however, can
lead to deterioration of the surface
and, in some extreme cases, corrosion
of the steel itself. The two most com-
mon types of corrosion that may be
encountered, particularly on stainless
steel, are rust marks and pitting of the
surface.
RUST MARKS
When this type of staining occurs it
is unlikely that rusting of the stainless
steel itself causes the marks. Similar
marks can be found with both porcelain
and plastic sinks. The rust marks are
more likely to be the result of small
particles of “ordinary-steel” which
have become attached to the surface;
these have subsequently rusted in the
damp environment. The most common
source of such particles is from “wire-
wool” scouring pads, but contamina-
tion may also occur from carbon steel
utensils and old cast iron water supply
pipes.
These brown marks are only superficial
stains, which will not harm the Grill;
they should be removable using a soft
damp cloth and a multi-purpose cream
cleanser. Occasionally, it may be nec-
essary to resort to a proprietary stain-
less steel cleanser, to return the surface
of the Grill to its original condition.
To avoid re-occurrence of any “rust-
staining” it is essential that the source
of the contamination be eliminated.
PITTING
Another form of corrosion, which
occasionally occurs in stainless steel,
is pitting of the surface. The reason
for this corrosive attack can usually be
attributed to certain household products,
for example:
Bleaches
Most common domestic bleaches &
sterilizing solutions contain chlorine
in the form of sodium hypochlorite. If
used in concentrated form, bleaches
can attack the stainless steel, caus-
ing pitting of the surface. They should
always be used to the strengths
prescribed by the manufacturer and
should be thoroughly rinsed off with
clean water immediately after use.
All cleaning agents containing hypo-
chlorites are unsuitable for long term
contact with stainless steel and, even
when used in the highly diluted form,
they can give pitting under certain con-
ditions.
Foodstuffs
In general stainless steel is fully resistant
to all foodstuffs in common use. Only
in isolated cases, such as when con-
centrated salt and vinegar mixtures are
allowed to remain in contact with the
steel for a long period, can any sur-
face marking result.
Page 15
1. Specified clearances maintained to combustibles.
2. All internal packaging removed.
3. Knobs turn freely.
4. Pressure regulator connected and set for L.P. or Natural gas operation.
5. Unit is tested and free of leaks.
6. User informed of gas supply shut off valve location.
7. Burners are sitting properly on orifices.
8. Each burner lights satisfactorily, individually or with adjacent burner lit.
Final Checklist