Southbend Infrared/Radiant Broilers - Manual (Page 15)

OWNER’S MANUAL 1186527 REV 6 (8/14) PAGE 15 OF 21
I NFRARED/ R ADIANT C OMPACT B ROILER
C
LEANING
Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when
treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and
cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions (such
as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely affected.
Keep exposed, cleanable areas clean at all times.
WARNING
Disconnect the power supply to the appliance before cleaning. Do not remove panels that require tools to remove.
C LEANING
D AILY C LEANING AND M AINTENANCE
To prevent excess smoking, the broiler grid, bottom grease drawer, and the other broiler components must be kept clean
of food remnants. Use a wire brush or similar scraping utensil. DO NOT use steel wool or a similar scrub pad that will
leave small particles, which can get into food. The daily cleaning procedure is as follows:
1. Turn all controls to OFF, shut off the gas supply, and allow time for the broiler to cool.
2. Move the broiling rack to the low position. Pull out the rolling broiler rack.
3. Lift out the broiler grids and clean them with a wire brush or non-toxic solvent.
4. Lift out the two drip shields and clean them with soap and water.
5. With rolling rack pulled-out to its “stop,” clean all parts where residue can collect.
6. Remove the bottom grease drawer and clean it.
7. Clean all parts of the raising-and-lowering frame.
8. Lubricate bearings with cooking oil (helps to extend the life of the bearings).
9. Reassemble broiling rack mechanism.
10. Check that nothing has been placed on top of the broiler (which will block the escape of combustion exhaust).
11. Check that the air-intake openings on the rear of the broiler are not obstructed.
12. Turn on gas supply, check that all controls are turned to OFF, and light the pilots.
WARNING
Adjustments and service work should be performed only by a qualified technician who is experienced in, and
knowledgeable with the operation of commercial gas cooking equipment. To assure confidence, contact your authorized
service agency for reliable service, advice and other assistance with your appliance. Insist upon genuine factory parts to
be used for any repair or service of your appliance.
M ONTHLY C LEANING AND M AINTENANCE
The following tasks should be performed monthly:
1. Check for proper pilot operation. The flame on each pilot should be just large enough to extend along the flame carrier
to the burner surface. If adjustment is necessary, call for service (919-762-1000).
2.
Infrared: Check for proper burner operation. When the burner control is set to HIGH, the ceramics should glow red
and the flame on the surface of the ceramics should be barely visible, with little or no blue haze. When the burner
control is set to LOW, the surface of the ceramics should glow very dull red and the flame should have a blue-haze
color. The flame should not flutter or “pop.” If adjustment is necessary, call for service (919-762-1000).
Radiant: Check for proper burner operation. When burner control is set to HIGH, blue flames should emit from the
tube burner, and spread over the stainless steel radiant causing the radiant to glow.