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GHP User Manual 0621
OPERATION
Before initial use, turn the gas control knob to the maximum setting and allow the equipment to
burn-in for 20 minutes.
Seeing smoke coming from the cooking surface is normal during burn-in. After 20 minutes of burn-in,
equipment is ready for use.
1. To ignite the burners, depress and turn the gas control knob to high position
2. The valve should always be set at maximum positions. If it is set in the middle positions, this might cause
pressure drop after the nozzle, thus leading to poor mixing of gas and air. The burners might have strong yellow
tips of flame.
3. After cooking is done, please turn the valve to off position.
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.
*Shipped setup for Natural Gas and includes a kit for conversion to LPG.
