1.The smell of gas in conjunction with the burner flames appearing Yellow.
2.When you light the grill, sound is significantly different than normal.
3.The Grill does not reach temperature.
4.The Grill heats unevenly.
5.The burners make popping noises.
BEFORE CALLING FOR SERVICE/TROUBLESHOOTING CHECKLIST
Grill won't light when the igniter button is depressed.
Replace Battery
Ensure electrode is attached to igniter module and also to the end of
the electrode behind the burners. | DO NOT TURN THE CONTROL |
VALVE "ON" AT THIS STAGE. | Depress the igniter button and |
watch the igniter tip. You should see a spark jump from the tip of the igniter when the button is pressed. If there is no spark, clean the igniter tip and free from debris. Readjust for proper gap.
If there is a spark, is there gas supplied to the unit and is the link purged of air?
Can you match light the burner? Check the orifice for blockage
Burner flame is yellow or orange, or is there the odor of gas.
Turn the burner off
Check the burner inlet for obstructions (spiders, etc).
Adjust the air shutter rings to allow more or less gas found at the end of the burner venturi.
Is the grill in a dusty area?
Low heat - with the control knob set to the "HI" position. Does the orifice or burner need cleaning?
Is the gas supply, or gas pressure low?
Is the grill being preheated for 3 minutes?
Is there L.P. gas in the tank?
CARE OF STAINLESS STEEL
Stainless Steel is widely used for catering and residential kitchen equipment because of its strength, its ability to resist corrosion and its ease of cleaning. In fact, stainless steel ranks alongside glass and new china in terms of "ease of cleaning" and in percentage removal of bacteria during washing up. As a result of these virtues, the metal is often taken for granted and it is assumed that no problems will arise during its usage. However, some care is required to ensure that the stainless steel can live up to this reputation.
DAY-TO-DAY CARE
To maintain the original appearance of your PGS, a regular cleaning routine should be carried out using the following guidelines:
1.After use, wipe the Grill with a soft, damp, soapy cloth and rinse with clean water, preferably warm/ hot water. This should remove most substances encountered during the grilling process.
2.For more tenacious deposits, including oil, grease and
3.Harsh abrasives and scouring materials should not be used for cleaning stainless steel as they will leave scratch marks in the surface and damage the appearance of the Grill. Likewise do not use wire brushes, scrapers or contaminated scouring pads.
4.Your PGS Grill has a directional polished grain, any cleaning with abrasives should be carried out along this grain and not across it
5.If required, dry the Grill after use with a soft dry cloth or towel.
If the preceding guidelines are adhered to, your PGS Stainless Steel Grill should offer excellent life and should live up to its reputation of being "stainless". Neglect of this practice, however, can lead to deterioration of the surface and, in some extreme cases, corrosion of the steel itself. The two most common types of corrosion that may be encountered, particularly on stainless steel, are rust marks and pitting of the surface.
RUST MARKS
When this type of staining occurs it is unlikely that rusting of the stainless steel itself causes the marks. Similar marks can be found with both porcelain and plastic sinks. The rust marks are more likely to be the result of small particles of "ordinary "steel which have become attached to the surface; these have subsequently rusted in the damp environment. The most common source of such particles is from
These brown marks are only superficial stains, which will not harm the Grill; they should be removable using a soft damp cloth and a quality stainless cleaner. Occasionally, it may be necessary to resort to a proprietary stainless steel cleanser, to return the surface
of the Grill to its original condition. To avoid
PITTING
Another form of corrosion, which occasionally occurs in stainless steel, is pitting of the surface. The reason for this corrosive attack can usually be attributed to certain household products. for example:
Bleaches:
Most common domestic bleaches & sterilizing solutions contain chlorine in the form of sodium hypochlorite. If used in concentrated form, bleaches can attack the stainless steel, causing pitting of the surface. They should always be used to the strengths prescribed by the manufacturer and should be thoroughly rinsed off with clean water immediately after use.
Foodstuffs;
In general stainless steel is fully resistant to all foodstuffs in common use. Only in isolated cases, such as when concentrated salt and vinegar mixtures are allowed to remain in contact with the steel for along period, can any surface marking result.
COOKING GRIDS
Routine cleaning of the grill grids is best accomplished by scrubbing the grids with a brass or stainless steel brush immediately before and after cooking, while the grill is hot. Wear a barbeque mitt to protect your hand from the heat while cleaning. When needed, remove the grids from the grill and scrub with a soap solution or oven cleaner. Rinse thoroughly, and allow the grids to dry completely before reinstalling onto grill.
MASONRY ENCLOSED GRILL
PGS grills are easily installed in Masonry enclosures. | No additional | ||
supports “frames” are necessary. | We have included a natural gas | ||
regulator set at 5 1/2” w.c. which must be installed for proper grill | |||
performance. | Please have masonry contractor examine grill before | ||
building enclosure to ensure proper clearance for the natural gas | |||
regulator and gas connection from building material. | A “carve out” | ||
of the masonry material may be necessary to accommodate regulator combination shown on page 10.
ENCLOSURE MUST BE CONSTRUCTED ON A
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