Magikitch'n 600 SERIES manual Cleaning and Maintenance, Important Operation Instructions Recap

6. CLEANING AND MAINTENANCE

DAILY CLEANING AND MAINTENANCE

TOP GRID - The top grid can be cleaned in numerous ways. The recommended procedure is to remove the grid and clean the frame, tubes and angles on front, sides and back with steel wool. The rods need only be scraped free of all cooking debris, especially the underside of the rods, using the MagiKitch’n scraper provided. The light oily sheen will aid in cooking, acting like a seasoned iron skillet.

OUTER SIDES AND FRONT - The outer sides and front are stainless steel. Any reputable cleaner can be used to clean these surfaces.

INNER COOKING AREA - These surfaces are also stainless steel. A paste type oven cleaner will work best to clean them, but be sure to remove all residues before you resume cooking operation. The grease collection pan should be emptied daily and the grease disposed of properly.

WATER TUB – The water tub is designed to reduce flair-up and to eliminate flash back, which is common on radiant style charbroilers. Flaming grease which drips down will extinguish as soon as it hits the water. The water tub should never be allowed to run dry and should be emptied daily and the grease disposed of properly.

Maintaining a clean, well-kept broiler will ensure long-lasting cooking performance and prolong it’s life.

WEEKLY CLEANING MAINTENANCE

Generally, with this style broiler, you can follow the directions for daily cleaning. However, your top grid can be soaked in a detergent degreasing solution weekly or monthly. After this soaking, your grid will need to be thoroughly rinsed with fresh water and then re-seasoned.

7.IMPORTANT OPERATION INSTRUCTIONS RECAP

1.Always cook in a tilted position. This will allow excess grease to drain into the front grease trough and reduce smoke and flare-up.

2.Keep the top cooking grids clean, especially the underside of the rods. This will unsure that the grease will drain toward the front grease trough.

Remember the following formula for flare-up:

High Heat + High Fat Content = Maximum Flare-up

Low Heat + Low Fat Content = Minimum Flare-up

L25-001 REV 1 (11/02)