OPERATION
WARNING: THE BROILER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE BROILER.
CONTROLS
OFF ON
Access hole to pilot adjustment
Figure 9
All orifices are of the fixed type and require no adjustment.
Standing pilots should be adjusted via the pilot adjustment valve to provide a slight yellow tip on the flame. Pilots may be lighted by extending a taper to the pilot lighter tube up under the broiler area.
When broiling, turn burner control valves to 1/3 or 1/2 to prevent overheating.
Air shutters on the main burners must be individually adjusted to provide a blue flame.
All traces of yellow should be adjusted out of the burner flame. (See burner adjustment.)
When the grate is hot, scrape it with a wire brush to keep the grate clean. Do not allow debris to accumulate on the grate.
Turn flame to low setting during slack periods to conserve energy.
The broiler is a free vented appliance. All products of combustion and the heat generated by the burners pass through the grates. When meat is placed on the grates, this blocks the venting and causes a temperature buildup. The broiler operates most efficiently with valves turned down to 1/3 or 1/2.
LIGHTING THE GAS PILOT
1.Turn the individual burner gas valves off and wait 5 minutes
2.Turn the incoming main gas supply valve on. Light pilots through grate area by extending a taper to the pilot lighter tube up under the broiler area (Fig. 10).
3.To light the burners, turn the individual burner valves on.
Figure 10
TEMPORARY SHUTDOWN
Turn burner valves off.
COMPLETE SHUTDOWN
For complete shutdown, turn the main gas supply valve off. (Make sure all individual burner valves are off before relighting.)
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