OPERATOR MAINTENANCE
USE ONLY SUITABLE CHEMICALS AND OBSERVE ALL
MANUFACTURER SAFETY REQUIREMENTS FOR SAFE
HANDLING AND USE.
Warning: Ensure the appliance is off and the parts are cool to touch.
Warning: Cooking by-products are collected in the channel at the front of the
Barbeque and drain in to a removable grease drawer. Cooking by-products
may also fall directly in to the grease drawer. Ensure the front channel,
drainage hole and grease drawer are cleaned regularly. Ensure the grease
drawer is always in position when cooking.
CLEANING BARBEQUE PLATES, RADIANT HOODS AND BURNERS
After each use, clean the open barbeque plates with a sharp grill scraper
and/or brush as necessary to remove any excess debris.
Warning: Never use liquids to clean the barbeque plates in the installed
position. Remove barbeque plates for thorough cleaning in liquid (refer below).
Warning: Empty the grease drawer as necessary, clean, dry and replace.
Ensure the grease drawer is always in position when cooking.
Barbeque plates, solid grill plate (if fitted), radiant hoods, rear support frame,
burners, heat deflectors (below burners) are all positively located and may be
removed (in sequence) for service and cleaning. Note: After cleaning, ensure
the components are dry and re-assemble in reverse order – ensure all items
are correctly and positively located and that the burners are correctly located
on the injectors.
Cleaning must be regular and thorough to ensure safe and efficient operation
of the equipment and to prevent flare-up. The amount of usage and the type of
products being cooked will largely determine how often complete cleaning is
necessary - you must assess this.
Barbeque Manual Page 14 Revision: 13 Sep 07
OPERATOR MANUAL B60 B90 130907.doc
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