HEAVY DUTY GAS CHARBROILER OPERATION MANUAL
10
OPERATING INSTRUCTIONS
Operation
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.
Radiants
Place the radiants in their position as shown in Sketch
1. 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 sloping
toward the front as shown in Sketch 2.
Season Griddle
Heat to low temperature (300 - 350 F/150-180C)
and pour on a small amount of cooking oil, about one
ounce (30cc) per square foot of surface. Spread the oil
over the entire griddle surface with a cloth to create a
thin film. Wipe off any excess oil with a cloth. Repeat
this procedure 2 to 3 times until the griddle has a
slick, mirror-like surface.
When cooking grates are placed sloping toward
the front, the grooves on top will guide the excess
fat drippings into the grease trough. For wider
branding marks turn the cooking grate over so the
product is placed on the wider rails. There is less
grease removal with the cooking grates in this
position so there will be a little more flare ups in
this position.
NOTICE
Do not turn on gas valves without lighting the
pilots. This could cause a build up of gas and
potential explosion.
CAUTION
Sketch 1
Sketch 2
