Weber 47812001 - User Manual

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Overview

Function Description
Important Technical Specifications
Usage Features
Maintenance Features

This document is an owner's manual for the Weber Spirit SP-335 gas grill, providing comprehensive information on its features, operation, maintenance, and troubleshooting.

Function Description

The Weber Spirit SP-335 is a gas grill designed for outdoor cooking. It utilizes liquid propane (LP) gas as fuel and incorporates a crossover ignition system for easy lighting of its main burners and a dedicated electronic ignition for its side burner. The grill is equipped with a Sear Station for intense heat searing and a warming rack for keeping food warm or toasting buns. It also features a grease management system to funnel grease away from food and into a disposable catch pan, preventing flare-ups and fires. The grill is intended for private single-family home or apartment use and is not designed for commercial, communal, or multi-unit settings.

Important Technical Specifications

Model: Spirit SP-335
Fuel Type: Liquid Propane (LP) gas
Main Burners: 11,254 kJ/h (10,675 BTU/h)
Sear Station Burner: 7,913 kJ/h (7,500 BTU/h)
Side Burner: 12,661 kJ/h (12,000 BTU/h)
LP Tank Requirements: Approximately 18.5 inches (46.35 cm) high and 12.5 inches (31.1 cm) in diameter, with a marked 20-pound (9.07 kg) LP capacity or 47.6-pound (21.6 kg) water capacity. Must be equipped with a listed OPD (Overfilling Prevention Device) and a Type 1 (CGA 791) tank connection. Tanks must have a D.O.T. certification and a testing date within five years of current use.
Regulator: Equipped with a pressure regulator with a flow-limiting device. Replacement regulator and hose assemblies must be as specified by Weber-Stephen Products LLC (UL-listed Type 1 (CGA 791) tank connection device).
Clearance to Combustible Materials: Do not use the grill within 24 inches (61 cm) of combustible materials (top, bottom, back, and sides).
Operating Pressure (Mexico): 2.75 kPa

Usage Features

Built-In Thermometer: Allows monitoring and adjustment of internal grill temperature.
Warming Rack: Keeps food warm or toasts buns while the main meal cooks.
Porcelain-Enameled, Cast Iron Cooking Grates: Reversible grates with a thin side for delicate foods (fish, shrimp) and a wider side for thick sear marks.
Sear Station: Creates an intense heat zone for quickly adding sear marks to meat.
Side Tables with Integrated Tool Hooks: Provides workspace for platters, seasonings, and tools, with hooks for organization.
Side Burner: For simmering BBQ sauce or sautéing vegetables while the main course grills.
Fuel Gauge: Easy-to-read gauge located next to the gas tank to show remaining fuel level.
Grill Cabinet: Enclosed storage space for grilling tools and accessories.
Direct Heat Grilling: Recommended for small, tender pieces of food that cook in less than 20 minutes (hamburgers, steaks, chops, kabobs, boneless chicken, fish fillets, shellfish, sliced vegetables). Heat is directly below the food for searing and caramelization.
Indirect Heat Grilling: Recommended for larger cuts of meat that require 20 minutes or more of grilling time, or delicate foods (roasts, bone-in poultry, whole fish, whole chickens, turkeys, ribs). Heat is on both sides of the grill, or off to one side, with food placed over the unlit part of the cooking grate.
Electronic Ignition System: Crossover ignition for main burners (ignites burner 1, then others from it) and a separate electronic ignition for the side burner.
Match Lighting: Instructions provided for manually lighting burners if electronic ignition fails.
Grilling Guide: Includes approximate total grill times for various types of red meat, pork, poultry, seafood, and vegetables, along with recommended thickness/weight and cooking methods (direct/indirect heat).

Maintenance Features

Meal-to-Meal Maintenance:
- Grease Check: Remove and clean the slide-out grease tray and disposable drip pan after each use to prevent grease fires.
- Hose Inspection: Routinely check the gas hose for cracks, abrasions, or cuts. Replace if damaged.
- Preheating: Preheat the grill on the highest setting for 10-15 minutes (or until 500°F/260°C) before each use to prevent sticking and burn off residue.
- Cooking Grate Cleaning: Brush grates with a stainless steel bristle grill brush immediately after preheating.
Thorough Cleaning (Recommended at least twice a year, quarterly for consistent use):
- Lid Cleaning: Brush carbonized grease from the inside of the lid with a stainless steel bristle grill brush. Wipe with a paper towel while warm to minimize buildup.
- FLAVORIZER BARS Cleaning: Scrape with a plastic scraper, then brush with a stainless steel bristle grill brush if necessary.
- Burner Cleaning:
  - Burner Ports: Use a clean stainless steel bristle grill brush to clean the outside of the burners, brushing across the ports (not lengthwise).
  - Ignition Electrode: Exercise care when cleaning around burner 1's ignition electrode.
  - Spider Screens: Clean spider/insect screens on the ends of the burners with a soft bristle brush.
- Cookbox Cleaning: Scrape debris from the sides and bottom of the cookbox into the slide-out catch pan.
- Stainless Steel Surfaces: Clean with a non-toxic, non-abrasive stainless steel cleaner or polish and a microfiber cloth, cleaning in the direction of the grain. Avoid abrasive pastes.
- Painted, Porcelain-Enameled, and Plastic Components: Clean with warm soapy water and paper towels or cloth. Rinse and dry thoroughly.
- Unique Environments: For grills in harsh environments (acid rain, pool chemicals, salt water), clean the exterior more often with warm soapy water, rinse, and dry. Consider weekly stainless steel cleaner application.
LP Tank Installation & Leak Checking:
- Installation: Install the LP tank in the base cabinet on the tank scale, ensuring proper orientation.
- Inspection: Confirm the tank valve is fully closed, is the proper mating type for the regulator, and inspect for damage or debris.
- Connection: Screw the regulator coupling onto the tank valve clockwise, hand-tighten only.
- Leak Check: Perform a leak check after installation and annually, using a soap and water solution on fittings (regulator to tank, hose to bulkhead, bulkhead to corrugated gas line). Look for bubbles. If leaks persist, contact customer service.
Troubleshooting: Provides solutions for common issues such as burners not igniting, gas flow problems (e.g., "flow limiting device" activation, low fuel, kinked hose, dirty burner ports), yellow/lazy flames (obstructed spider screens), and gas smell/hissing (damaged LP tank seal, incomplete connection). Includes instructions for checking electronic ignition components (battery, wires).