Part # 4519069 (07/24/09) Page 19
Shut Down:
1. Turn all valves to the OFF position by rotating the knob
clockwise 6 mm (1/4”) turn.
2 If the unit is to be shut down for an extended time, close
the in-line gas valve.
NOTE: Sux E models are equipped with an electric spark
ignition module for pilot burner ignition. Pushing the spark
button will ignite all pilot burners simultaneously.
Assembly Of Char-Broiler:
The broiler is supplied with 5/8” (16 mm) diameter steel
rods to support the briquettes. The rods are installed in the
grooves in the support bracket atop the main burners. If it
is necessary to disassemble or replace damaged briquettes,
follow the arrangement shown in Figure 9.
OPERATION continued
Figure 9– Briquette Pattern
Arrangement
of briquettes
as illustrated
Top view (less main top)
Steel bars
7 Rows
Front
MAINTENANCE AND CLEANING
Proper maintenance, cleaning and care of cooking
equipment is an important part of any program and will keep
it in good operating condition. These notes provide a code
of good practice for users to maintain a regular cleaning
schedule
Seasoning
Griddles
1. Remove any factory applied protective material by
washing with hot water and a mild detergent or soap
solution.
2. Apply a thin coat of cooking oil to the griddle surface in
the proportion of about one ounce per square foot of
surface area. Spread this over the entire surface with a
cloth to create a thin lm. Wipe o any excess oil with a
cloth.
3. Light the burners and set them at the lowest setting.
Some discoloring will occur when heat is applied to the
steel.
4. Heat the griddle slowly for 15 to 20 minutes. Then wipe
away the oil. Repeat this procedure three times or until
the griddle has a slick, mirror-like nish. Continue doing
this until the desired cooking temperature is reached.
CAUTION
Do not go to HIGH (on valve control) or 230°C (on thermostat
control) during the seasoning period. If it is seasoned
properly, the griddle will not require re-seasoning. If,
however, the griddle is overheated and product begins
to stick to the surface, it may be necessary to repeat the
seasoning process.
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