H
EAVY
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UTY
C
OUNTERLINE
O
PERATION
O
WNER
’
S
M
ANUAL
1195059 P
AGE
15
OPERATION
OPERATION OF CHARBROILER MODELS
Each 6"-wide charbroiler section has a knob on the front panel that directly controls the flow of gas, and so
the heat. Turn the knob counterclockwise to increase the heat; turn it clockwise to reduce the heat.
To use the charbroiler, turn all the control knobs to the full “ON” position. (If any burners do not light, check
the pilots and, if necessary, light the pilots as described later in this section.) After 15 to 20 minutes turn
back the flame to maintain enough heat to keep the bottom of the radiants or lava-rock grates hot. The
radiants or grates will be at broiling temperature throughout, providing the radiant heat that is essential to
provide fast broiling.
By design, the rear two-thirds of the broiler grid is much hotter than the front third. Use the rear of the
charbroiler to quickly sear both sides of meat to retain maximum juices. This fast cooking is one of the
secrets of successful meat broiling, and gives the meat that special “outdoor” flavor. Cook rare meats at the
back quickly; cook medium and well-done meats closer to the front more slowly. Adjust the cooking time
according to the thickness of the meat and amount of doneness desired. If desired, move meat cooked rare
to the very front to keep it warm while medium and well-done meats are still cooking. Remember that to
cook meat properly you must keep in mind both
heat
and
time
.
The tilt angle of the charbroiler grid is adjustable by pulling up on the back of the grid. The tilted position is
normal and recommended. The tilt angle allows most fat rendered off meat during broiling to run into the
grease trough, thus eliminating excess flaring of fats and accompanying smoke. Steaks and chops, being
fattier than other meats, will still have some flaring up to give the desired broiling results while enough fat
drains off to avoid severe flares. Use the flat position for heating on the top, or for continuous cooking of hot
dogs and sausage. Fats dripping down into the fire will burn up on the meat to help give it that desirable
special flavor.
The heavy cast iron grids can be turned over for different “branding” width. One side has wide-branding
(1/4") and the other side has narrow branding (1/8" with grease channel). Chrome-plated grids can be
ordered for cooking fish.
At the end of each day’s use, turn all knobs to the “OFF” position.
To shut down the appliance for an extended period (or before disconnecting the gas supply), turn all the
burner control gas knobs “OFF,” then turn the main gas supply valve to “OFF.”
To light the pilot(s) of a charbroiler section
, do the following:
1. Turn all control knobs to the “OFF” position.
2. Light the pilot located next to each burner (accessed through front). If the pilot will not remain lit, have a
service technician adjust the pilot by turning the screw on the pilot fitting.
3. Turn burner knobs to “HI” position. The burners should have a 1/2" to 5/8" steady blue flame. If they do
not, have them adjusted by a service technician.
4. To turn burners off, turn knob to “OFF” position.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901
