INSTALLING THE HEAT BAFFLE:
The Heat Baffle (10) fits over the 3 Firepots using the square tubes attached to the Heat
Baffle (10) and the receiving tubes mounted on the bottom of the Grill. Refer to the
Component Diagram for proper orientation of the Heat Baffle (10).
POSITIONIG THE GREASE DRAIN PAN:
Slide the Grease Drain Pan (11) back into place making sure that the Grease Drain
Tubes (12) slide through the back wall of the Grill Body (32)
RECOMMENDATION for ease of clean-up: Line the Grease Drain Pan with heavy-
duty aluminum foil. Be sure the edges and ends of the foil are tight against the
bottom of the Grease Drain Pan. Overlap the foil to get complete coverage. Do not
allow the foil to block the Grease Drain Tubes.
INSTALLING THE PORCELAIN GRILLS:
Slide the 4 Porcelain Grills (2) into place in the tracks. Note: The Porcelain Grills (2) will
be oily. They are coated with vegetable oil at the factory. The Porcelain Grills (2) should
be oiled with vegetable or olive oil on a regular basis to help keep food from sticking to
them.
HANGING THE GREASE BUCKETS:
Hang the Grease Buckets (26) on the hooks above the Grease Drain Tubes (12).
Licensing requirements vary from state to state. You should check with the
appropriate licensing authorities to determine if your unit needs to be licensed as a
trailer or similar licensing and/or whether it needs to be licensed if used for
commercial food preparation. If required, please contact the factory for Proof of
Origin certificate to assist you with the licensing of your unit.
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