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OPERATION
WARNING: THE CHARBROILER AND ITS PARTS ARE HOT. USE CARE WHEN
OPERATING, CLEANING, OR SERVICING THE CHARBROILER.
OFF ON
CONTROLS (Fig. 2)
BURNER VALVES
Fig. 2
All orifices are of the fixed type and require no adjustment.
Standing pilots should be adjusted to provide a slight yellow tip on the flame. Pilots may
be lighted by removing adjacent cast iron top grates and radiants.
Air shutters on the main burners must be individually adjusted to provide a blue flame.
All traces of yellow should be adjusted out of the burner flame.
When charbroiling, turn burner control valves to
1
/
3
or ½ to prevent overheating.
Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow
debris to accumulate on the grates.
Turn flame to low setting during slack periods to conserve energy.
The charbroiler is a free vented appliance. All products of combustion and the heat
generated by the burners pass through the grates. When meat is placed on the grates,
this blocks the venting and causes a temperature build-up. The charbroiler operates most
efficiently with valves turned down to
1
/
3
or ½.
LIGHTING THE GAS PILOT (Fig. 3)
Pilot
1. Turn the individual burner gas valves
off and wait 5 minutes.
2. Remove the Top Grates. Turn the
incoming main gas supply valve on.
Light pilots using a taper (Fig. 3).
3. To light the burners, turn the individual
burner valves on.
Fig. 3
TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS
For complete shutdown: Turn the main gas supply valve off. (Make sure all individual
burner valves are off before relighting.)
PREHEATING THE CHARBROILER
Allow the charbroiler to preheat for 30 minutes. Rub grates with cooking oil before using.
Note that grease runs forward and drips into the trough in front of the charbroiler before
draining into the grease drawer
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