OPERATION:
Before initial use, turn the gas control knob to the maximum setting and allow the equipment to burn-in for 15 minutes.
Seeing smoke coming from the cooking surface is normal during burn-in. After 15 minutes of burn-in, equipment is ready
for use
.
1.
Hold the leg and rotate the adjustable feet so the equipment is level.
2.
Set the grill grates to the full tilt position to start. This will allow grease to run down the grates and into the drip tray to
reduce flare-ups.
3.
Check the drip tray frequently and add water as necessary.
4.
To ignite the burners, depress and turn the gas control knob to high position
5.
Allow the equipment to pre-heat before attempting to use.
6.
Adjust the valve set-point to obtain the desired level of heat.
7.
To adjust the grill grate(s), raise or lower the back of the grates. Turn unit off and allow the grill grate(s) to cool. Make sure
to use pot holders or oven gloves to reposition.
CLEANING:
To maintain the appearance and increase the service life, clean your equipment daily.
DO NOT clean equipment with steel wool.
1.
Allow the equipment to cool completely before cleaning.
2.
Using a wire brush, scrape the grill grate(s) to remove any food residue.
3.
To clean equipment, use either a damp cloth, sponge with soapy water or a metal scraper.
4.
Dry grates thoroughly to prevent rusting.
5.
Empty and clean the drip tray.
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.
SPECIFICATIONS:
Model
Description
Burners
BTU/hr
Gas Type
FMCTH-12
Gas Hot Plate 12”
2
50,000
Natural or LPG*
FMCTH-24
Gas Hot Plate 24”
4
100,000
Natural or LPG*
FMCTH-36
Gas Hot Plate 36”
6
150,000
Natural or LPG*
*Shipped setup for Natural Gas and includes tips conversion to LPG.
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