9
Maintenance
COMPONENT PARTS
The broiler comes with several standard parts as illustrated. Each can be easily removed and installed easily
by hand for cleaning and maintenance. Note that the Burner and Deflector are an assembly and are NOT
designed to be disassembled.
CLEANING
Spits may be immersed in strong commercial cleaning compound overnight. In the morning, rinse with hot
water to remove any residues of cleaning compound. Thoroughly dry and apply cooking oil to prevent rusting.
Stainless steel surfaces may be cleaned using damp cloth with mild detergent and water solution. Places
where fat, grease, or food can accumulate must be cleaned regularly.
MAINTENANCE
• A qualified service company should check the unit for safe and efficient operation on an annual basis.
• Gas piping shall be a certain size and installed to provide a supply of gas sufficient to meet the full gas
input of the equipment.
• A manual shut off valve should be installed upstream from the manifold within 4 ft. (1.2m) of the equipment
and in a position where it can be reached in the event of an emergency.
• Check entire gas piping system for leaks every so often. Using a gas leak detector or soapy water solution
is recommended.
• Install equipment under efficient exhaust hood with flameproof filters with a distance of no less than 4 feet
between the top of the equipment and the filters or any other combustible materials.
*Shipped setup for Natural Gas and includes a kit for conversion to LPG.
LEVELING
It is important that the broiler is level front to back and left to right. Areas of uneven heat distribution will occur
on an unleveled unit. The unit should be rechecked for level anytime it has been moved.
VENTILATION HOOD
The broiler should be installed under a suitable ventilation hood. For safe operation and proper ventilation,
keep the space between the broiler and vent hood free from any obstructions.
