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MODEL NUMBER BROILING AREA 3 OZ. BURGERS 12 OZ. STEAKS
CH-4 XX-4
CH-6 XX-6
CH-8 XX-8
CH-10 XX-10
CH-12
CH-14
CH-16
21” x 24”
31 1/2” x 24
42” x 24”
52 1/2” x 24”
63” x 24”
73 1/2” x 24”
84” x 24”
600
900
1200
1500
1800
2100
2400
120
180
240
300
360
420
480
Estimated Hourly Production
The table above gives estimated hourly production as a guide only. Actual production may vary depending on required
doneness, thickness and weight of product.
5. AVERAGE PRODUCTION GUIDE:
XX-12
III. TROUBLE SHOOTING GUIDE
CAUTION: Take extreme care to assure that, if a valve is opened, a flame is present. If a valve is left open
without a flame, turn the valve off and wait at least five minutes before attempting to (re)light. Service should
be performed only by a qualified gas technician.
1. BURNER FLAME ADJUSTMENT:
(a) The burner flame should be as blue as possible. However, there will be traces of orange and/or yellow
from particles in the air burning in the flame. Slight yellow tips at the flame ends are acceptable.
(b) If the flame appears yellow, loosen the air-mixer cap hold down screw “A” (see figs. 2 and 3). Rotate
the air mixer cap counter-clockwise to allow more air into the burner, until the flame turns blue.
Tighten the screw.
2. PILOT FLAME ADJUSTMENT:
The pilot flame can be adjusted by turning the appropriate adjusting screw using a screwdriver or a 3/16
wrench (see fig. 2), counter-clockwise to increase, clockwise to decrease and close. The pliot flame should be
about ½ inch long.
3. LACK OF HEAT:
Check to see if the pilot flames are on. If they are on but the burners do not light, or the burner flames look
weak, then there is a possibility of a gas pressure loss to the broiler.
(a) Check that the unit's main valve is fully open. Normally in the open position, the valve handle will be
parallel to the piping. The valve should be located somewhere on the gas line feeding the char-
broiler. If the handle is NOT parallel to the piping, the unit is not getting the gas supply required to
operate properly. Turn the valve handle parallel to the gas supply line.
food and fat caught in the grates and work necessary to keep them clean will be reduced.
Periodically, they should be turned over and brushed and then put back. In the event that an extra
amount of fat is accumulated on the top, due to use of low heat, we recommend turning up the flame
of this section for about an hour, which will burn off much of the fat and residue and the brushing
operation will be easier. Under no circumstances should the grates be placed in a dishwasher.
Soap, water, or any detergents should never be used on the cast iron grates.
(c) GREASE COLLECTION:
Your char-broiler is designed to bring grease into the front channel which in turn drains the grease into
the grease collection pan in the lower section of the broiler. The pan in the lower section should be
cleaned daily or more often if necessary. The channel should be cleaned periodically with a stiff
brush or scraper.
(d) CLEANING TOOLS:
Several models of specially designed top grate brushes and grease drain scrapers are available from
Bakers Pride. Contact Bakers Pride for more information.