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SECTION 3 - COOKING HINTS
The operator has variable options that may affect cooking performance. These are:-
Temperature Setting
HIGH
(maximum power)
to LOW
(minimum power)
Position of Branding Bars
The rear of the bars can be set low or can be raised to rest on ledge located approximately 50mm
above low position.
Cut of meat, size and weight of portion, fat content of food, food temperature, temperature setting
and personal opinion.
It is good practice to locate bars at in a preferred position before lighting burners. This will avoid the bars
having to be moved when they are extremely hot.
The cooler area at the front is an ideal resting place for food to be held prior to serving.
It is always best to preheat bars using HIGH flame
(maximum)
setting for 30 minutes. Once
heated, controls may be turned down if preferred.
We recommend cooking the majority of foodstuff at HIGH flame setting in low branding bar
position.
During quiet periods, unit can be turned down to LOW flame or pilot settings to conserve energy.
Chargrilling is a dry method of cooking.
Due to excessive dry heat, certain types of food are particularly suitable for chargrilling. Some food
items may benefit from being marinated prior to cooking.
Lubrication is required to prevent food sticking to branding bars. Either lightly oil bars or the
foodstuff
.
Note :
Take care when removing cast iron components they are heavy items.
Grid Bar –
7kg
Radiants – 6kg
Burners –
7kg
.
SECTION 4 – CLEANING and MAINTENANCE
MAINTENANCE CHECK
Regular servicing of the appliance should be undertaken to ensure correct operation, it is functioning as
intended, and safe to use. We recommend servicing after 2,500 hours of use, or annually, whichever
comes first.
Any maintenance schedule should be carried out in accordance with SFG20 Maintenance Schedules.
Should any issues with the integrity of the components be identified these should be replaced. If the
appliance is not considered safe the unit should be removed from service and the responsible person
advised why the unit is not safe to use and what remedial action is needed. Contents of the maintenance
schedule should be agreed with the maintenance provider.
When removing heavy items to aid cleaning or maintenance particular care should be taken. A manual
handling risk assessment is the best way to determine the level of risk to anyone using or maintaining this
equipment. To help with such an evaluation we have included the weights of individual components that
may present significant risk.
For further help and information on manual handling and associated risk assessment we would refer you to
you the Health and Safety Executive website;
document ref: manual handling at work
INDG143. International customers should default to the health and safety guidelines provided by your
government body.
The cleaning of fryers or other products that use hot oil present significant risks to end users and particular
care should be taken. Cold water and hot oil for example are an explosive mix and should be avoided at all
costs.
