R
ADIANT
S
TEAKHOUSE
B
ROILER
C
LEANING
&
M
AINTENANCE
C
LEANING
&
M
AINTENANCE
WARNING
Shut off the gas supply to the appliance before cleaning or performing maintenance on any gas appliance.
The appliance may be equipped with a restraint device to limit its movement in order to prevent damage to the
gas connection. If disconnection of this restraint is necessary to move the appliance for cleaning or
maintenance, reconnect the restraint when the appliance is moved back to its original installed position.
Southbend equipment is sturdily constructed of the best materials and is designed to provide durable service when
treated with ordinary care. To provide the best performance, your equipment must be maintained in good condition
and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions
(such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely
affected.
Keep exposed, cleanable areas of the broiler clean at all times. (See next page for instructions on cleaning stainless
steel and baked-enamel surfaces.)
D
AILY
C
LEANING AND
M
AINTENANCE
To prevent excess smoking, the broiler grids, bottom grease drawer, griddle grease chute, and the other broiler
components must be kept clean of food remnants. Use a wire brush or similar scraping utensil. DO NOT use steel
wool or a similar scrub pad that will leave small particles, which can get into food. The daily cleaning procedure is as
follows:
1. Use a Norton Alundum Griddle Brick to clean the griddle. Never wash a griddle with soap and water.
2. Remove the griddle grease chute and clean it.
3. Move the broiling rack to the low position. Pull out the rolling broiler rack.
4. Lift out the broiler grids and clean them with a wire brush or non-toxic solvent.
5. Lift out the drip shields and clean them with soap and water.
6. With the rolling rack pulled-out to its stop, clean all parts where residue can collect.
7. Clean all parts of the raising and lowering frame.
8. Lubricate bearings with cooking oil (this helps to extend the life of the bearings).
9. Reassemble broiling rack drip shields and grids.
10. Remove the bottom grease drawer and clean it.
11. Wipe clean all exterior surfaces.
12. Check that nothing has been placed on top of the broiler flue (which will block the escape of combustion exhaust).
13. Check that the air-intake openings on the rear of the broiler are not obstructed.
M
ONTHLY
C
LEANING AND
M
AINTENANCE
The following tasks should be performed monthly:
1. Check for proper pilot operation. The flame on each pilot should be just large enough to extend along the flame
carrier to the burner surface. If adjustment is necessary, call for service.
2. Check for proper burner operation. When the burner control is set to HIGH, a blue flame will carry across the
ceramics tiles. The ceramics tile tips will glow red across entire tile. When the burner control is set to LOW, the
ceramics tips will glow red across 2/3 of each tile. If the flame is yellow or sooting occurs, request adjustment by a
service technician.
S
EMIANNUAL
C
LEANING AND
M
AINTENANCE
At least twice a year the venting system should be examined and cleaned.
O
WNER
’
S
M
ANUAL
1190950
(02/09) P
AGE
9
OF
20
