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The charbroiler is a free-vented appliance. All the products of combustion and the heat generated by
the burners pass through the grates. When meat is placed on the grates, you are blocking the venting,
thus causing a temperature build-up. The charbroiler, with a complete load, will operate most efficiently
with burners turned down
1
/3 to
1
/2.
DRIP PAN
DO NOT allow the drip pan to overflow. Empty the drip pan when three-quarters full to reduce the
possibility of spillage.
CLEANING
Daily
Thoroughly scrape grate so that grease flows into front grease trough and drip pan. This prevents flare-
ups.
Grates may be laid in the flat position with burners full on to burn off fat and carbon. When grates have
cooled off, brush thoroughly with a steel brush.
Remove grates and front grease trough for thorough cleaning.
Remove and empty drip pan. Clean as you would any normal utensil. Rinse thoroughly and wipe dry
with a soft clean cloth.
Once charbroiler is clean, replace drip pan, grates, and front grease trough.
Clean stainless steel surfaces with a mild detergent and water, using a damp cloth, or with a
commercial stainless steel cleaner. Rinse thoroughly and wipe dry with a soft clean cloth.
Burner ports and throats should be thoroughly cleaned. Venturi must be free from grease and lint. DO
NOT insert pick in burner port hole.
Burner with baffle may be removed periodically for cleaning (use a wire brush).