Fig. 8.1
Fig. 8.2
© Supera, 2013 Version 1 | June 2013 | Charbroilers Page 8
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Operating Instructions:
Operating the Charbroiler
Prior to operating your new charbroiler, thoroughly wash the exterior with a mild detergent or soap solution. Do
not use abrasive cleaners, since this might damage the cabinet finish. If the stainless steel surfaces become
discolored, scrub by rubbing only in the direction of the finished grain.
Turn the burners on about 15-20 minutes before broiling for preheating. Set the knobs to the desired flame height
or temperature. Each valve will control the gas flow to the burner to bring that area of the unit up to the set tem-
perature. If different temperature settings are to be used, adjoining areas should be set at progressively higher
temperatures using the lowest temperatures on the outside burners. A uniform and systematic approach to the
loading of the unit will produce the most consistent product results.
NOTE: When the charbroiler is first heated, it will smoke until oil used in manufacturing, preser-
vation and dust from storage and shipping are burned off. An hour at “max.” on all burners is
usually sufficient.
Radiant Charbroiler
1. Place the angled radiants in their position as
shown in Fig. 8.1
2. Make sure that the radiants are setting prop-
erly into the slots on the front and rear
supports. Radiants should be centered over
straight section of the burners.
Broiling Grates
Place the top broiling grates with the grid bars
angled toward the front as shown in Fig. 8.2.
Or, place the grid bars flat, not angled for broil-
ing.
NOTE: When broiling grates are placed angled
toward the front, the grooves on top will guide
the excess fat drippings into the grease trough.
The broiling grates are heavy duty cast iron
which will oxidize if emerged in water. Lightly
oil grates if not being used regularly
Position
3
2
1
Reversible Grates:
The reverse side of the grate is a flat surface
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