Cinders Barbecues CLASSIC TG160

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Overview

Function Description
Important Technical Specifications
Usage Features
Maintenance Features
Warnings
Troubleshooting

The Cinders Classic TG160 is a commercial propane gas barbecue designed for outdoor use in Great Britain and Ireland. It is manufactured by Cinders Barbecues Limited.

Function Description

The Cinders Classic TG160 is a gas-fired barbecue intended for cooking food outdoors. It uses propane gas as fuel and is designed for commercial catering events, street food, and mobile catering. The appliance is built for high-volume cooking and features a self-cleaning mechanism for internal components.

Important Technical Specifications

Model: Classic TG160
Dimensions:
- Height: 790mm
- Length: 1700mm
- Depth: 660mm
Weight: 44.5Kg
Gas Type: Propane only (G31)
Input Pressure: 1.0 bar (1000 mbar)
Supply Cylinder: Designed for 19Kg propane cylinders (e.g., Calor Gas Red Cylinders) with L/H female screw thread connections. A 19Kg cylinder provides approximately 12 hours of run time.
Regulator: BS EN 16129:2013 compliant, with L/H male screw thread and brass 'bullnose' connection. Output pressure is 1.0 bar (1000 mbar). Crucially, a domestic low-pressure (37mbar) regulator must NOT be fitted; this commercial appliance requires a 1bar (1000mbar) input pressure.
Hose: BS EN 3212 type 2 or ISO 3821 compliant. Maximum service life is 5 years. Approved length is 1.5m (1500mm).
Heat Input: 20.0 kW (1450g/hr propane)
Injector Size: 60cc (orifice 0.7mm)
Appliance Category: I3P (1000mbar)
Safety Standards: UKCA (BS EN 498:2012) certified.

Usage Features

The barbecue is designed for straightforward assembly and operation.

Assembly: The legs fold out from retaining clips at either end. Inner struts rotate and push into retaining clips to secure the legs. The barbecue should be stood upright on a firm, level surface.
Fat Drainage: An empty ring-pull drinks can can be used as a fat drain container. A stainless steel clip emerges from each drain hole (located within a chromed hoop at either end) to thread through the can's hole. Users are cautioned to use an oven glove when removing the hot can and to dispose of hot fat carefully.
Positioning: Propane is heavier than air, so proper ventilation is critical. The barbecue requires three open sides and a continuous back wall for adequate ventilation, as per UKLPG Code of Practice 24, Pt2:2017. It must be placed on a level, steady surface, away from combustible materials, and not in excessively windy environments. Minimum clearances are specified: 2000mm above, 690mm to the sides, and 1000mm to the front.
Gas Cylinder Connection: The gas cylinder should not be in contact with or underneath the barbecue. The hose must be routed away from hot surfaces. The cylinder needs to be on a firm, level surface, with the hose neither stretched nor twisted. Easy access to the regulator and cylinder valve for connection/disconnection and emergency shut-off is required. The regulator connects to the propane cylinder by tightening anti-clockwise (when viewed from the hose connection) using the provided spanner.
Hose Integrity: Regular inspection of the flexible hose is essential. If perished, worn, or damaged, it must be replaced by a dealer with a hose compliant with BS: 3212 Type 2 or ISO 3821. 'Jubilee' clips are not recommended for securing the hose due to their inability to impart perfectly circular pressure.
Lighting:
1. Turn both control valves on the barbecue OFF (clockwise to a firm 'stop').
2. Turn the gas supply from the cylinder ON (cylinder valve anti-clockwise).
3. Perform a leakage check: Apply a soapy water solution around all gas connections and along the hose. If bubbles appear, indicating a leak, turn off the gas at the cylinder and contact an LPgas engineer.
4. If no leaks, insert a lighted taper or gas match into one of the brass lighting holes (centrally under each firebox).
5. Turn ON the control valve at that end of the barbecue (anti-clockwise). The burner should light immediately, verifiable through the 10mm sighting hole on the side of the firebox.
6. If the burner doesn't light, turn OFF the control valve, wait 5 minutes, and try again. If still unsuccessful, contact an LPgas engineer or Cinders for advice.
Turning Off:
1. Turn OFF the gas supply at the cylinder valve (clockwise to a firm 'stop').
2. Turn both control valves on the barbecue to the OFF position (clockwise to a firm 'stop').
3. If cooking is finished, detach the regulator from the gas cylinder by unscrewing clockwise (when viewed from the hose connection) and replace the protective plastic plug in the cylinder outlet.
4. Allow the barbecue to cool before moving.
Changing Cylinders: This must be done with no naked flame in the vicinity. First, turn OFF the gas supply at the cylinder valve, then turn OFF both barbecue control valves BEFORE disconnecting the regulator. Empty cylinders must be stored outdoors, well away from the barbecue, in a secured and flame-free environment, with their protective plastic plugs firmly screwed in position.

Maintenance Features

Internal Cleaning: The barbecue is designed to internally self-clean. Users should allow the barbecue to burn away fatty debris until no more smoke exits the cooking surface. No further internal cleaning is required. The stainless steel cooking surface should NOT be removed.
Cooking Surface Cleaning: The cooking surface can be cleaned by turning the barbecue on full power and laying a flat griddle accessory on top to super-heat the surface, converting carbon to white fluffy powder. Alternatively, a stiff wire brush and nylon scouring pad can be used.
External Cleaning: The rest of the appliance can be cleaned with hot soapy water.
Aeration Port: Care must be taken NOT to block any portion of the burner aeration port (an 11.75mm diameter hole in the short horizontal metal pipe where the control valve screws in). This port will be checked by a qualified gas engineer during servicing. Caustic cleaners will reduce the life of the heat exchanger.
Servicing: Servicing is recommended at least once per season, depending on usage. Servicing and maintenance must NOT be carried out by the owner. Always use a registered Gas-Safe engineer or contact Cinders for advice. A list of qualified engineers is available on the Cinders website.
Storage: When not in use, the barbecue should be stored indoors in dirt-free, damp-free, hygienic conditions, always disconnected from the cylinder. Propane cylinders must always be stored outdoors. Users should consult their propane supplier for cylinder storage best practices.

Warnings

USE OUTDOORS ONLY.
Accessible parts may be very hot. Keep young children and vulnerable adults away.
Do not touch the top or sides of the barbecue as these areas get extremely hot and will result in burns.
Protective gloves must be worn when using this barbecue.
Do not move the appliance whilst it is alight or in the hot condition.
Any modification of the appliance may be dangerous.
Turn off the gas supply at the cylinder after use.
This appliance shall be kept away from flammable materials.
DO NOT FIT A DOMESTIC LOW PRESSURE (37mbar) REGULATOR. This commercial appliance operates at 1bar (1000mbar) input pressure.

Troubleshooting

Low Power (Both Sides):
- Most common reason: A domestic low-pressure (37mbar) regulator has been retro-fitted. The barbecue was supplied with an adjustable 0.5bar (500mbar) to 1bar (1000mbar) regulator. A replacement hose and regulator are available from the Cinders website.
- Adjustable regulator set on half heat. Unscrewing control knobs on propane regulators reduces pressure (refer to the yellow tag on the regulator neck).
- Low gas level in the cylinder.
Low Power (One Side):
- Most common reason: Blocked injector. Cleaning the injector is part of routine annual maintenance by a qualified gas engineer.
Loud Roaring Noise / Flames Exiting Barbecue:
- Severely blocked burner due to years of zero maintenance.
- Lighting at the air intake (located next to the control knob). Refer to pages 3 and 4 for correct lighting.
Flare-ups:
- Rarely: Very high-pressure regulator (2bar/2000mbar) retro-fitted. These cannot be accurately regulated to the maximum 1bar pressure required.
- More common: Too much fat in the food. "100% burgers" may contain high fat content. Good quality, thin burgers with rusk cook faster. Thinly sliced, tenderized steak is a good benchmark. Never cook from frozen, as fat renders out before the inside reaches a safe temperature. A solid griddle accessory is available for cooking eggs, bacon, and onions.
- "Getting the best from your barbecue" information is available on the Cinders website. Barbecuing does not improve poor quality food.