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MAINTENANCE
WARNING: THE CHARBROILER AND ITS PARTS ARE HOT. USE CARE WHEN
OPERATING, CLEANING, OR SERVICING THE CHARBROILER.
VENT SYSTEM
At least twice a year the exhaust hood (venting system) should be examined and cleaned.
SERVICE
Contact your local Service Agency for any repairs or adjustments needed on this
equipment.
ACCESSORIES
STANDS
The charbroiler has an optional 24” high by 30” deep by 24”, 36”, 48”, 60” or 72” wide
stainless steel stand with casters or flanged legs. The front casters lock, and flanged legs
may be bolted to the floor. The stand includes a top shelf with marine edges style lip and
a lower shelf. When mounted on a stand with standard legs and properly leveled, the
cooking surface should approximately 36” from the floor.
GRATES
The charbroiler has a variety of optional grate accessories. Refer to your current catalog
for pricing and availability.
CAST SLANTED GRATE
• Standard grate used on
all charbroilers
• Trough for grease
drainage
CAST STRAIGHT GRATE
• Thin consistent markings
• Trough for grease
drainage
CAST DIAMOND GRATE
• Thicker markings
• More caramelizing
• Low to moderate fat
products
S.S. DIAMOND GRATE
• Steak
• Hamburgers
• Low fat products
STEEL ROD GRATE
• Chicken
CAST WAFFLE GRATE
• Seafood
• Steaks
• Chicken
• Fajitas