Service and Parts, Weekly, Periodic | Garland RBA Series specs

CLEANING AND MAINTENANCE Continued

3.The “Regal” Char-Broiler uses a double drip tray. The front grease trough (at the top of the unit) downspouts to a 3- 5/8” tray running the width of the body; remaining grease which drips past the radiants is collected by a second pan covering the remainder of the broiler bottom. The front tray must be checked frequently during operation and drained as necessary; the rear drip pan should also be checked occasionally. Spills should be wiped as they occur and, at the end of the day, both pans should be washed in hot, soapy water.

Weekly

If a daily maintenance is performed as recommended above, weekly maintenance will not be required beyond the daily cleaning for the last day of the working week.

Periodic

Your U.S. Range “Regal” Char-Broiler should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.

Cleaning Stainless Steel

1.During the day, all stainless steel body parts should be wiped regularly with hot, soapy water. At the end of each day, a liquid cleaner designed for this material should be used.

2.Do not use steel wool, abrasive cloths, cleansers, or powders. If it is necessary to scrape stainless steel to remove encrusted material, soak the area with hot cloths to loosen the material, then use a wood or nylon scraper.

3.Do not use a metal knife, spatula, or any other metal tool to scrape stainless steel! Scratches are almost impossible to remove.