ELECTRIC COUNTERTOP CHARBROILER | OPERATION |
OPERATION |
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B. OPERATION INFORMATION
Although specifications, engineering planning and manufacturing facilities have provided for safety and trouble- free operation, only proper operation and maintenance will assure personnel safety and long life of the equipment.
1.The following is a list of precautions for operators of this equipment:
a.Keep the exterior body and area around the equipment clean of splashed grease and other foreign matter.
b.Turn all controls to the OFF position when equipment is not in use.
c.DO NOT leave equipment in operation without an attendant.
d.Schedule periodic inspection of the electrical system.
e.THIS IS HIGH VOLTAGE EQUIPMENT, DO NOT ATTEMPT TO SERVICE ELECTRICAL DEVICES BEFORE OPENING THE MAIN DISCONNECT SWITCH.
f.Empty and clean the grease pan (s) frequently. Always maintain at least a ¼” water level in the grease pan (s) during operation.
g.Do not raise temperature settings while food is being cooked. If a higher setting is required, wait until food is removed and preheat to a higher temperature before reloading the broiler.
h.Do not operate the broiler at any time with parts missing. Always have the complete assembly properly clean and in place before using.
2.The following list explains areas controlled by a thermostat.
a.Model 4224 has one thermostat, it regulates the temperature of the entire meat rack surface.
b.Model 4236 have two thermostats. The left thermostat controls the left 18" of the grid width, the right thermostat controls the right 12" of the grid width.
c.Adjacent to each thermostat is an amber signal light indicating when the heating elements are nergized. The signal will glow on the off during operation, indicating the desired temperature is being maintained.
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