Service I Repair Troubleshooting Guide, Weekly

CAUTION:Cleanthe

atleast once

month.Make sure

ventopeningis

andnot

WEEKLY

shortenregulator

Thoroughly clean the expos

d surfaces of broiler, sides, front and top grease trough, with

damp cloth,

then polish with a soft, dry cloth. A detergent may be used for cleaning. To remove d

color tion, use a non-

abrasive cle

ner.

After perf

rming daily cleani

cedure

, proc

ed wi h the following:

move the radiants. Clean refl cting drip shield of any du

or debris with a brush.

te: Top grid grat

and

ck gr

tes re he vy.

Burn

r air shutter openings must be kept clean.

Burn

r ports must be k pt clean. To cl an burner , boil them in a strong solution

f lye water for

fifteen to twenty minutes. Then,

ther brush with

wire brush or clean gas por s with a sharp-

point

metal instrument

insure open ports.

blockednanywellanditcouldthlifeway.Failuredoofthesowillvariationsproductcause.

inpressurthe.Yourunitwillnotopenfuctionas

EXTENDED SHUTDOWN:

Turn the manual shutoff valve to "OFF"; (field installed valve not supplied by the manufacturer), turn all control knobs to the "OFF" position and shut off the pilot flame by turning the adjustment on the pilot valve.

SERVICE I REPAIR

NOTE: THIS APPLIANCE MUST ONLY BE SERVICED BY AN AUTHORIZED AGENT.

NOTE: Parts protected by the manufacturer or his agent are not to be adjusted by the installer, unless the installer is an authorized service agent.

TROUBLESHOOTING GUIDE

PROBLEM	POSSIBLE CAUSE

Heat does not come on	Pilot burner not lit.
when valve is turned on.	Gas valve is bad.
Pilot burner will not light.	Obstructed pilot orifice.
	Pilot gas turned off at automatic pilot.
	Automatic pilot valve is bad.
Pilot burner will not stay lit.	Thermocouple is bad.
	Thermocouple is not hot enough.
	Obstructed or wrong size pilot orifice.
	Gas supply is not purged of air.
	Air is blowing pilot light out.
	Automatic pilot valve is bad.
Fat appears to smoke excessively.	Heat is set too high.
	Moisture in the food may be turning into steam.
Food sticks to grates.	Heat is set too high.
	Griddle surface needs cleaning and/or seasoning.
	Surface under food may not have been covered with
	enough cooking oil.
Food is undercooked inside.	Heat is set too high.
	Food may not have been cooked for long enough time.
Food tastes greasy or has	Food itself may have off flavor.
objectionable off-flavor.	Food may have been stored improperly before cooking.
	Too much griddle fat used.
	Heat is set too low.

GCRB-18H, GCB-24H, GCRB-24H, GCB-36H, GCB-48H specifications

APW Wyott is renowned for producing high-quality cooking equipment that serves the needs of the food service industry. Among their impressive lineup, the GCRB-36H, GCB-18H, GCRB-24H, GCB-36H, and GCB-24H stand out due to their design and operational efficiency, catering to restaurants, catering operations, and various foodservice establishments.

The GCRB-36H is a grill that features heavy-duty construction with a stainless steel body, ensuring durability and easy maintenance. Its 36-inch cooking surface can accommodate a variety of foods, making it ideal for grilling meats, vegetables, and more. With adjustable heat controls, operators can achieve the perfect cooking temperature for different dishes. A standout feature of this model is its radiant heat technology, which ensures even cooking and enhances flavor retention.

Similarly, the GCB-18H offers a more compact solution with a width of 18 inches, making it perfect for kitchens with limited space. Despite its size, it does not compromise productivity. This model also incorporates easy-to-use heat controls and a stainless steel construction, known for its longevity and resistance to corrosion.

The GCRB-24H is another versatile option with a 24-inch cooking surface, designed to fit into tight spaces while providing the same radiant heat technology that ensures even cooking. This model is particularly useful for high-demand foodservice environments, promoting operational efficiency.

For establishments needing a robust solution, the GCB-36H presents a large 36-inch cooking area, making it ideal for handling larger volumes of food. It includes features such as a removable grease tray, which facilitates easy cleanup and enhances the overall cooking experience by preventing flare-ups.

Finally, the GCB-24H embodies a balance between size and efficiency with a 24-inch cooking surface. It is engineered with user-friendly controls and a robust design, making it suitable for both high-volume cooking and occasional use. This model is particularly favored for its energy efficiency, which can lead to reduced operational costs for businesses.

In conclusion, APW Wyott's offerings of the GCRB-36H, GCB-18H, GCRB-24H, GCB-36H, and GCB-24H captivate users with their robust construction, versatile heating technology, and user-oriented designs. These devices are engineered to meet the demands of modern foodservice establishments while providing remarkable performance and reliability in diverse cooking applications. Restaurants and catering services looking for durable and efficient cooking solutions can greatly benefit from this range of products, ensuring quality food preparation that meets customer expectations.