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OPERATION
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.)
WARNING: THE BROILER AND ITS
PARTS ARE HOT. USE
CARE WHEN OPERATING,
CLEANING, OR SERVICING
THE BROILER.
CONTROLS
Access hole to
pilot adjustment
OFF ONOFF ON
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.
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.
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.)