11. ADDITIONAL INSTRUCTIONS:
(i)
Keep the area around the broiler free and clear of all combustible material.
(ii)
Provision of adequate supply of air to your broiler is essential. Provide for sufficient outside air to
enter the broiling area and assure that this air flow is not obstructed.
(iii)
Air enters the burner area from the front of your broiler only. Assure that this area is kept open and
unobstructed.
12. INSTALLATION WITH CASTERS:
THIS IS AVAILABLE FOR FLOOR MODELS ONLY.
Four casters (two with wheel brakes) and the mounting hardware is packed and included in the shipment, if
ordered. Install casters with wheel brakes on the front of the unit.
Adequate means must be provided to limit the movement of the appliance without depending on the
connector and any quick disconnect device or its associated piping to limit the appliance movement.
The restraint should be attached to the right side of the back of the unit close to the gas inlet pipe.
If disconnect of the restraint is necessary, the restraint should be reconnected after the appliance has been
returned to its originally installed position
BEFORE
the gas line is reconnected.
II OPERATING INSTRUCTIONS
ONLY QUALIFIED PERSONNEL, PROPERLY TRAINED AND FAMILIAR WITH THIS EQUIPMENT
SHOULD OPERATE THIS BROILER
.
1. LIGHTING INSTRUCTIONS:
See Section 10 of Installation Instructions.
Once each individual Pilot Burner, or the Carry-Over Lighter Tube, is lit, the Main Burners of the broiler may
be turned “ON” , “OFF” or to “Low” by turning the corresponding Control Knob located in the front of the
Broiler under the Work Deck.
Note: The “Low” flame can be adjusted up or down by turning the small screw in the center
of the valve stem. (See Figure “E”)
2. BROILING:
BROILER TOP GRATES MUST BE HOT ENOUGH TO MAKE BLACK CHAR MARKS WHEN
STARTING TO BROIL.
Adequate preheating time is necessary for the food to release from the broiler grates and to cook properly.
Before Broiling, allow Radiant units to preheat for 10-15 minutes and Glo-Stone units for 20-25 minutes.
(i)
Do not press the juice out of the meat as this will dry out the meat.
(ii)
After Broiling, allow the meat to sit covered on a heated platter for 2-5 minutes before cutting. This
will allow the juices to 'settle' and the meat will be more moist.
(iii)
Do not use forks or other sharp objects to poke holes in the meat. Do not cut the meat as it cooks.
(iv)
Thick pieces of meat require longer broiling time with less flare-up. Reduce flare-up by trimming
excess fat for a longer broil time without burning.
(v)
Keep the unit clean. Food caught between the grate will not allow hot air to rise around the product.
This will result in uneven heat, increase the cook time and can cause the Broiler to overheat which
may result in permanent damage.
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