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RADIANT STEAKHOUSE BROILER INSTALLATION
OWNER’S MANUAL 1190950 (02/09) PAGE 15 OF 20
STEP 5: CHECK BROILER OPERATION
1. Turn the gas supply on. Immediately check all gas connections for leaks using soapy water.
2. Light the pilots and check that the pilot flames are large enough to extend along the flame carrier to the burner
surface. If not, adjust the pilots (see page 17).
3.
Turn the burner control to HIGH and visually check that the burners have ignited. When the burners ignite, a blue
flame will carry across the ceramics tiles. Flames may lift from the burners until temperatures stabilize. When the
burner control is set to HIGH, the ceramics tips will glow red across the 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 continues to lift after 10 minutes or if
flame remains yellow and sooting occurs, adjust the burner venturi.)
4. Check that the gas supply is adequate by simultaneously turning on all burners of all appliances connected to the
same gas supply to their highest setting, then again checking that the broiler’s pilot and burner flames have
correct appearance and height.
5. Spread over the hot griddle three or four ounces of beef suet, or as a substitute, baking soda, to season it.
6. Turn off all burners and allow the broiler to cool.
STEP 6: WIPE-CLEAN AND SHUT-DOWN APPLIANCE
1. Wipe clean all surfaces.
2. Unless the broiler is to be placed in service immediately, shut off the gas supply.
3. Make sure that a copy of this manual is available to the people who will operate and maintain the broiler.