Part # 3052000 (09/16/09)
Page 24
Broiler Cleaning
C836-36A/C836-36ARC Models
Daily
1. Remove the broiler grates. Wire brush them clean of
any encrusted materials and wash in hot, soapy water.
A common cleaning practice is to turn grates upside-
down to burn off encrusted material. Do not do this with
the Cuisine Char-broiler! The flame from the burner is
shielded by a cast iron radiant, with the result that heat-
not flame – reaches the grate. It is likely that cooked-on
matter will cook in even deeper rather than burn off.
2. Remove the radiants and wire brush them clean; then
wash in hot, soapy water. A rule of thumb is that if the
grates are becoming encrusted, so are the radiants.
3. The Cuisine Char-Broiler uses a double drip tray. The front
grease trough (at the top of the unit) downspouts to a 3
5/8” wide tray running the depth of the unit. Remaining
grease which drips past the radiants is collected by a
second pan covering the remainder of the broiler bottom.
The front tray must be checked frequently during
operation and drained as necessary: the rear drip pan
should also be checked occasionally. Spills should be
wiped as they occur and at the end of the day both pans
should be washed in hot soapy water.
Weekly
If daily maintenance is performed as recommended above,
weekly maintenance will not be required beyond the daily
cleaning for the last day of the working week.
C836-336A/C836-336ARC Models
Daily
1. Remove the broiler grates. Wire brush them clean of
any encrusted materials and wash in hot, soapy water. A
common cleaning practice is to turn grates upside-down
to burn off encrusted material. Do not do this with the
Cuisine Char-broiler! It is likely that cooked-on matter will
cook in even deeper rather than burn off.
2. With the grates removed, turn over all the briquettes on
the ceramic coal model.
3. Remove the perforated screen, drip pan, and grease can
and clean thoroughly.
MAINTENANCE AND CLEANING Continued
C836-436A/C836-ARC Models
Daily
1. Remove the broiler grates. Wire brush them clean of
any encrusted materials and wash in hot, soapy water.
A common cleaning practice is to turn grates upside-
down to burn off encrusted material. Do not do this with
the Cuisine Char-broiler! The flame from the burner is
shielded by a cast iron radiant, with the result that heat-
not flame – reaches the grate. It is likely that cooked-on
matter will cook in even deeper rather than burn off.
2. Remove the radiants and wire brush them clean; then
wash in hot, soapy water. A rule of thumb is that if the
grates are becoming encrusted, so are the radiants.
3. The Cuisine Char-Broiler uses a double drip tray. The front
grease trough (at the top of the unit) downspouts to a 3
5/8” wide tray running the depth of the body remaining
grease which drips past the radiants is collected by a
second pan covering the remainder of the broiler bottom.
The front tray must be checked frequently during
operation and drained as necessary: the rear drip pan
should also be checked occasionally. Spills should be
wiped as they occur and at the end of the day both pans
should be washed in hot soapy water.
Adjustments
Oven Orifice
The top and oven orifices are fixed and cannot be adjusted.
Proper rate is attained if the gas supply pressure is adequate.
Pressure may be checked by using the 1/8” N.P.T. manifold
pressure tap. A properly adjusted air shutter will provide for
a distinct blue flame over the entire port area of the burners
when at full rate.
Pilot Adjustments
All pilot adjustment valves are mounted on the range top
manifold. The pilot burner for the griddle or hot top burner
should provide for rapid ignition of the burner but should
not impinge on any part of the burner. When properly
adjusted it should neither lift off the burner nor should it
show a yellow tip.
