U.S. Range "REGAL" SERIES, Installation, Operating & Service Instructions

Page: 8 / 12

Part # 1382692 Rev 2 (09/04) Page 8
SERVICE AND PARTS
Installation, maintenance and repairs should be
performed by your local authorized U.S. Range service
agency listed in your information manual pamphlet.
2. Remove the radiants and wire brush them clean,
then wash in hot soapy water. A rule of thumb is
that if the grates are becoming encrusted, so are the
radiants.
3. The “Regal” Char-Broiler uses a double drip tray.
The front grease trough (at the top of the unit)
downspouts to a 3-5/8” tray running the width of
the body; remaining grease which drips past the
radiants is collected by a second pan covering the
remainder of the broiler bottom. The front tray
must be checked frequently during operation and
drained as necessary; the rear drip pan should also
be checked occasionally. Spills should be wiped as
they occur and, at the end of the day, both pans
should be washed in hot, soapy water.
Weekly
If a daily maintenance is performed as recommended
above, weekly maintenance will not be required beyond
the daily cleaning for the last day of the working
week.
Periodic
Your U.S. Range “Regal” Char-Broiler should be checked
and adjusted periodically by qualified service personnel
as part of a regular kitchen maintenance program.
Cleaning Stainless Steel
1. During the day, all stainless steel body parts should
be wiped regularly with hot, soapy water. At the
end of each day, a liquid cleaner designed for this
material should be used.
2. Do not use steel wool, abrasive cloths, cleansers, or
powders. If it is necessary to scrape stainless steel to
remove encrusted material, soak the area with hot
cloths to loosen the material, then use a wood or
nylon scraper.
3. Do not use a metal knife, spatula, or any other
metal tool to scrape stainless steel! Scratches are
almost impossible to remove.
CLEANING AND MAINTENANCE Continued