MAINTENANCE
WARNING: THE CHARBROILER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE CHARBROILER.
VENT SYSTEM
At least twice a year the exhaust hood (venting system) should be examined and cleaned.
SERVICE
Contact your local Service Agency for any repairs or adjustments needed on this equipment.
ACCESSORIES
STANDS
The charbroiler has an optional 24” high by 30” deep by 24”, 36”, 48”, 60” or 72” wide stainless steel stand with casters or flanged legs. The front casters lock, and flanged legs may be bolted to the floor. The stand includes a top shelf with marine edges style lip and a lower shelf. When mounted on a stand with standard legs and properly leveled, the cooking surface should approximately 36” from the floor.
GRATES
The charbroiler has a variety of optional grate accessories. Refer to your current catalog for pricing and availability.
CAST SLANTED GRATE | CAST STRAIGHT GRATE | ||
• | Standard grate used on | • | Thin consistent markings |
• | all charbroilers | • | Trough for grease |
Trough for grease |
| drainage | |
drainage
S.S. DIAMOND GRATE |
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| STEEL ROD GRATE | ||
• | Steak |
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| • Chicken | ||
• | Hamburgers |
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• | Low fat products |
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CAST DIAMOND GRATE
•Thicker markings
•More caramelizing
•Low to moderate fat products
CAST WAFFLE GRATE
•Seafood
•Steaks
•Chicken
•Fajitas
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