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Hersteller: Blodgett Dateigröße: 615.05 kb Dateiname: cdc0ba24-4b10-4c12-b9f5-7b4fc10338dc.pdf Unterrichtssprache:

9. When done broiling, turn the burner control to OFF. (To keep the broiler grid hot in order to mark food with sear marks without preheating, turn the burner controls to LOW and move the broiler rack to its highest position.) LIGHTING BROILER PILOTS The pilots should burn continuously unless the broiler is to be completely shut down. The broiler cavity has two or three pilots, each near the front of a pair of burners. If the pilots are extinguished, the pilot gas supply is NOT automatically interrupted. To light the pilots, do the following: 1. Turn the control valves on the front of the broiler to OFF. 2. Turn on the gas supply to the broiler (if not already on). 3. Light the pilots. SHUTDOWN OF BROILER To place the broiler in a standby state (ready for use), turn the burner control valves to OFF. The pilots will remain lit. To completely shut down the broiler for an extended period (or prior to disconnecting the gas supply), turn OFF the manual shutoff valves of all gas supply connections. (This will extinguish all pilots.) PAGE 10 OF 24 INSTALLATION & OPERATIONS MANUAL 1186529 REV 3 (12/06) INFRARED/RADIANT COMPACT BROILER CLEANING & MAINTENANCE CLEANING & MAINTENANCE WARNING Shut off the gas supply to the appliance before cleaning or performing maintenance on any gas appliance. The appliance may be equipped with a restraint device to limit its movement in order to prevent damage to the gas connection. If disconnection of this restraint is necessary to move the appliance for cleaning or maintenance, reconnect the restraint when the appliance is moved back to its original installed position. Blodgett Range equipment is sturdily constructed of the best materials and is designed to provide durable service when treated with ordinary care. To provide the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage. Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions (such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely affected. Keep exposed, cleanable areas of broiler clean at all times. (See next page for instructions on cleaning stainless steel and baked-enamel surfaces.) DAILY CLEANING AND MAINTENANCE To prevent excess smoking, the broiler grid, bottom grease drawer, and the other broiler components must be kept clean of food remnants. Use a wire brush or similar scraping utensil. DO NOT use steel wool or a similar scrub pad that will leave small particles, which can get into food. The daily cleaning procedure is as follows: 1. Move the broiling rack to the low position. Pull out the rolling broiler rack. 2. Lift out the broiler grids and clean them with a wire brush or non-toxic solvent. 3. Lift out the (2) drip shields and clean them with soap and water. 4. With rolling rack pulled-out to its “stop,” clean all parts where residue can collect. 5. Remove the bottom grease drawer and clean it. 6. Clean all parts of the raising and lowering frame. 7. Lubricate bearings with cooking oil (helps to extend the life of the bearings). 8. Reassemble broiling rack mechanism. 9. Check that nothing has been placed on top of the broiler (which will block the escape of combustion exhaust). 10. Check that the air-intake openings on the rear of the broiler are not obstructed. MONTHLY CLEANING AND MAINTENANCE The following tasks should be performed monthly: 1. Check for proper pilot operation. The flame on each pilot should be just large enough to extend along the flame carrier to the burner surface. If adjustment is necessary, call for service. 2. Infrared: Check for proper burner operation. When the burner control is set to HIGH, the ceramics should glow red and the flame on the surface of the ceramics should be barely visible, with little or no blue haze. When the burner control is set to LOW, the surface of the ceramics should glow very dull red and the flame should have a blue-haze color. The flame should not flutter or “pop.” If adjustment is necessary, call for service. Radiant: Check for proper burner operation. When burner control is set to HIGH, blue flames should emit from the tube burner, and spread over the stainless steel radiant causing the radiant to glow. SEMIANNUAL CLEANING AND MAINTENANCE At least twice a year the venting system should be examined and cleaned. INSTALLATION & OPERATIONS MANUAL 1186529 REV 3 (12/06) PAGE 11 OF 24 CLEANING & MAINTENANCE INFRARED/RADIANT COMPACT BROILER STAINLESS-STEEL SURFACES To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and rub cleanser on ...

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