MAINTENANCE
WARNING:
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUAU. FIED
TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE
OPERATION OF COMMERCIAL GAS COOKING EQUIPMENT. HOWEVER, TO ASSURE
YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE
SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCES, AND FOR GENUINE
FACTORY PARTS.
CLEANING BROILER TOP GRID:
Daily —
Brush regularly with a wire brush followed by wiping with a cloth, to prevent accumulation of carbon.
The grids should be cleaned regularly since this is where the rendered fat from the broiling operation runs off. If
accumulation of carbon develops here, the fats will drip from the points of carbon instead of running all the way
down to the end of the grid into the grease trough. To expect the best performance, your equipment must be
maintained in good condition, and cleaned daily. Naturally, the periods for this care and cleaning depend on the
amount and degree of usage.
Weekly
— The grid should be removed at least weekly and scrubbed thoroughly. Done regularly this is an easy
job, but if neglected strong methods must be used to get it clean.
CLEANING CAST-IRON GRATES AND CERAMIC COALS:
(MODELS WITHOUT R SUFFIX)
The cast-iron grates receive the greatest amount of wear due to the extreme heat required for char broiling. Tb
insure longest possible life, coals and grates should be removed every few days, clinkers removed, and grates
brushed.
CAUTION:
DO NOT OVERLOAD WITH COALS - ONE LAYER PLACED AT RANDOM IS
SUFFICIENT.
When grates become too badly warped they should be replaced.
CLEANING RADIANTS: (MODELS WITH R SUFFIX)
The radiants receive a great amount of wear due to excessive heat and drippings from cooking. Clean the radiants
every few days by placing in dishwasher.
CLEANING BURNERS:
Burners should be cleaned weekly. Remove and clean with wire brush. If burner ports are clogged, ream with stiff
wire. Due to intense heat it's possible burners will warp. Warped burners should be replaced immediately.
CLEANING CRUMB TRAY AND GREASE PAN:
There are 2 pans in the bottom of the unit. One is to catch grease (in the far left-hand comer of the broiler) and the
other is to catch crumb drippings from the broiler. The large pan, or crumb tray, should be removed every couple
of days and washed thoroughly. The small pan, or grease drawer, should be removed frequently to empty
accumulated grease and avoid overflow. This should be done while warm so that the grease is in a liquid state. The
shield over the grease protects it from the intense radiant heat, avoiding a fire hazard. When these pans are out it's
a good idea to wipe out the interior of the unit with a warm soapy cloth to prevent grease and carbonization
buildup. As with anything else, proper care, maintenance and cleaning will add months and years to the life of the
equipment, and eliminate costly delays because of breakdown.
CHAR BROILERS
SECTION TWO — USER'S GUIDE
PAGE 4
Litho in U.S.A.
11-92