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INSTALLATION/OPERATING INSTRUCTIONS
Gas Charbroilers
START UP
During initial operation, the broiler will smoke until unit preservation oils and impurities are burned off.
OPERATION
Turn valves on high to preheat unit before attempting to broil. Adjust valve to desired heat setting. You will
have to experiment with grate location and valve setting for your meat product needs. It is recommended that
the grates be put in a sloped position to start with. This will allow the grease to run down the grate into grease
tray reducing the chance of flare-ups. Water pans must be checked frequently and water added as required.
Hot water vapors rising from the water pans and through the combustion chamber reduce flare-ups.
CAUTION...CAUTION...CAUTION!
CHARBROILERS ARE HOT!! NEVER ATTEMPT TO CHANGE LOCATION OR REMOVE GRATES
WHILE PRODUCTS ARE COOKING. FLARE-UPS CAN OCCUR UNEXPECTEDLY. TURN OFF
CHARBROILER AND ALLOW TO COOL BEFORE ATTEMPTING TO REMOVE OR REPOSITION
GRATES.
LAVA ROCKS (FOR LAVA ROCK SERIES CHARBROILERS ONLY)
Note: Maximum of 4 lbs. of lava rocks per burner.
GRATE LOCATION
Grate may be raised or lowered by adjusting location of grate hooks on back splash. Grate may be turned over
for different grid pattern. Use gloves or potholder to reposition grates.
BURNER ADJUSTMENT
Turn burner valve to high position. Decrease openings of air shutters to give soft blue flame having yellow tips,
and then slowly increase openings to a point when the yellow tips disappear and a hard blue flame is obtained.
TEMPERATURE ADJUSTMENT
Sections of broiler may be set at different temperatures. It is possible to have a high heat or searing section
while having a low heat finishing or holding section. For searing operation, set valves for section on or close to
high setting. For holding or finishing, set valves at lower setting. By experimenting with different settings, you
will determine which one will suit your specific needs.
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