Broaster 2000 User manual

MODEL 2000 BROILER
INSTALLATION AND OPERATION
MANUAL
The Broaster Company
2855 Cranston Road, Beloit, WI 53511-3991
608/365-0193 www.broaster.com
Design Certified by: AGA, CGA, and NSF
Printed in USA Copyright 1997 The Broaster Company
“An American Tradition Since 1954!”
Be sure ALL installers read, understand, and have access to this manual at all times.
Effective: S2KA790010
13799 5/97 Rev 3/06

FOR YOUR SAFETY
Do not use or store gasoline or other flammable vapors
or liquids in the vicinity of this or any other appliance.
WARNING: Improper installation, adjustments, alteration, service or maintenance can
cause property damage, injury or death. Read the installation, operating and mainte-
nance instructions thoroughly before installing or servicing this equipment.
All adjustments and repairs shall be made
by an authorized Broaster Company repre-
sentative.
If there is a power failure, turn POWER on
switch OFF. DO NOT attempt to operate
unit during a power failure.
WARNING: Failure to read and
understand this manual completely
could result in serious injury or death. Be
sure ALL operators read, understand and
have access to this manual at all times.
WARNING: Rags or papers containing
cooking oil can catch fire if exposed to
heat. Laundering will not remove the oil. Dis-
pose of all oil-soiled papers and rags in a trash
container that is in a ventilated area away from
all cooking equipment or other heat sources
such as direct sunlight.
Manual #13799 5/97 Rev 3/06
For the sake of safety and clarity, the following words used in this manual are defined as follows:
DANGER: Indicates an imminently hazardous situation which, if not avoided, could result
in serious injury or death.
WARNING: Indicates a potentially hazardous situation which, if not avoided, could result
in serious injury or death.
CAUTION: Indicates a potentially hazardous situation which, if not avoided, could result in
minor injury, property damage or both.

Manual #13799 5/97
TABLE OF CONTENTS
1 - LIMITED WARRANTY...................................................................................................1 - 1
2 - OWNER’S RESPONSIBILITY .......................................................................................2 - 1
3 - INSTALLATION.............................................................................................................3 - 1
GENERAL ...................................................................................................................3 - 1
LOCATION..................................................................................................................3 - 1
CLEARANCE...............................................................................................................3 - 1
LEVELING...................................................................................................................3 - 2
VENTILATION.............................................................................................................3 - 2
General Requirements........................................................................................3 - 2
Hood Dimensions In Inches ................................................................................3 - 3
GAS SPECIFICATIONS..............................................................................................3 - 4
Connecting..........................................................................................................3 - 4
ELECTRICAL SPECIFICATIONS ...............................................................................3 - 4
Connecting..........................................................................................................3 - 4
Wiring Diagram....................................................................................................3 - 5
INSTALLING REMOVABLE PARTS...........................................................................3 - 6
Grease Baffles.....................................................................................................3 - 6
Drip Pan ..............................................................................................................3 - 6
Drip Tray..............................................................................................................3 - 7
Door Panel ..........................................................................................................3 - 7
Stack Guards.......................................................................................................3 - 8
Meat Rack...........................................................................................................3 - 8
4 - OPERATOR’S INSTRUCTIONS....................................................................................4 - 1
PRE-HEATING............................................................................................................4 - 1
BROILING ...................................................................................................................4 - 1
BROILING TIMES .......................................................................................................4 - 2
Filet Steaks..........................................................................................................4 - 2
Strip Steaks.........................................................................................................4 - 2
Ribeye Steaks .....................................................................................................4 - 2
Baby Back Ribs...................................................................................................4 - 2
Boneless Chicken Breasts ..................................................................................4 - 2
8 Piece Cut Chicken (Bone-In)............................................................................4 - 2
Cod Fillets ...........................................................................................................4 - 3
Potatoes..............................................................................................................4 - 3

Manual #13799 5/97
5 - CLEANING AND MAINTENANCE ................................................................................5 - 1
SHUTDOWN ...............................................................................................................5 - 1
PARTS REMOVAL......................................................................................................5 - 1
Door Panel ..........................................................................................................5 - 1
Drip Tray..............................................................................................................5 - 2
Drip Pan ..............................................................................................................5 - 2
Grease Baffles.....................................................................................................5 - 3
Meat Rack...........................................................................................................5 - 3
CLEANING..................................................................................................................5 - 4
PREVENTIVE MAINTENANCE...................................................................................5 - 5
6 - TROUBLESHOOTING...................................................................................................6 - 1

Manual #13799 5/97 1 - 1
1 - LIMITED WARRANTY
Subject to the terms and conditions of this warranty, The Broaster Company (Company) war-
rants that all equipment and parts manufactured or sold by the Company and purchased new
from an authorized Company distributor are free from defects in material and workmanship for a
period of one year from the date of installation, if installation is made by a qualified installer
under supervision by an authorized distributor in accordance with applicable laws and regula-
tions. Warranty coverage is extended to the original purchaser only and is void if the equipment
is resold. If an authorized Company distributor is notified of a warranty claim during the war-
ranty period, the Company will at its option replace, recondition or repair at its factory any part
or parts of the equipment which the Company judges defective, provided the equipment has
been subjected to normal usage, properly installed, operated and serviced in accordance with
Company operating instructions, and there is no evidence of accident, alteration or abuse of the
equipment or the use of unauthorized repair methods. All parts replaced under this warranty
carry only the unexpired term of the warranty.
Service under this warranty shall be furnished only by an authorized Company distributor. The
Company does not send service representatives to furnish warranty service. Your authorized
Company distributor should be contacted for warranty service.
This warranty covers parts only and does not cover labor charges, transportation charges or
other expenses in the connection with warranty service, which are the obligation of the owner
unless otherwise specified in the original sales contract between the purchaser and the autho-
rized Company distributor from which the equipment is purchased. Please refer to that contract
for coverage as to those charges.
The foregoing warranty is made in lieu of all other warranties, express or implied, and
the Company specifically disclaims any implied warranties of merchantability or fitness
for a particular purpose. The Company’s full obligation under this warranty, and the pur-
chaser’s sole remedy shall be limited to replacement, reconditioning or repair as specified
above.
IN NO EVENT SHALL THE COMPANY BE LIABLE TO THE ORIGINAL OWNER OR ANY
OTHER PERSON FOR ANY INCIDENTAL, CONSEQUENTIAL OR SPECIAL DAMAGES
RESULTING FROM THE USE OR INABILITY TO USE THE EQUIPMENT COVERED
HEREBY, WHETHER ARISING FROM BREACH OF WARRANTY, STRICT LIABILITY OR
OTHERWISE.
The Company reserves the right to change or improve its products in any way without obligation
to alter products previously manufactured.
Used Company equipment or Company equipment not purchased from an authorized distribu-
tor carries no warranty express or implied.

Manual #13799 5/97 2 - 1
2 - OWNER’S RESPONSIBLITY
It is the owners responsibility to:
•Insure the unit is properly maintained.
•Insure all warning signs are in place and
legible.
•Allow only properly trained personnel to
operate, clean, and maintain your unit.
•Retain this manual for future reference.
•Make this manual easily accessible to all
personnel.
•When you sell, trade or give away your
unit, you must make sure all warning
signs are intact and legible and the oper-
ators manual is included with the unit.
•Be sure main electric power supply is
disconnected before cleaning and ser-
vicing.
•Be sure main gas supply is OFF before
cleaning or servicing.
If you need replacement warning signs or
manuals, contact an authorized Broaster
Company representative or The Broaster
Company at 608/365-0193.
The Customer Service Department at The
Broaster Company should be contacted at
the time of sale or disposal of your unit so
records may be updated.

3 - INSTALLATION
GENERAL
•Installation must conform to local codes
or in the absence of local codes, with the
National Fuel Gas Code, ANSI Z223.1.
•Canada: Installation shall be made in
accordance with CAN 1-B1491.1 & 2
“Installation Codes for Gas Burning
Appliances and Equipment” or local
codes.
•A remote circuit breaker or fuse, installed
in main power supply, should be located
in a path of exit and clearly identified.
•A gas shut-off valve, installed in the gas
supply line, should be located in a path
of exit and clearly identified.
•DO NOT obstruct flow of combustion
and ventilation air.
•The unit and its individual shut-off valve
must be disconnected from the gas sup-
ply piping system during any pressure
testing of that system at test pressures in
excess of 1/2 psig.
•The unit must be isolated from the gas
supply piping system by closing its indi-
vidual manual shut-off valve during any
pressure testing of the gas supply piping
system at test pressures equal to or less
than 1/2 psig.
•Keep area around unit clear of all com-
bustible materials.
•Consult your local Broaster Company
representative for gas conversions and
installations exceeding 2000 feet above
sea level.
LOCATION
For convenience and speed, location of the
unit should be given careful consideration.
If possible, locate the unit so the flow of
cooked product is in a straight line from stor-
age, in and out of the unit and to the cus-
tomer.
•Unit must be restrained to prevent tip-
ping and strain on electrical and gas
connections. This can be done by
installing unit in a battery of appliances,
in an alcove ,or with adequate ties.
•DO NOT install unit where traffic areas
are on either side or in back of the unit.
CLEARANCE
•DO NOT obstruct open area around bot-
tom of unit at the front, back, and sides
which would restrict combustion air to
the burner’s. Provisions must be pro-
vided for adequate air supply.
•Required Clearances:
From Combustible Surfaces:
Left Side: 1 inch minimum
Right Side: 12 inches minimum
Rear: 6 inches minimum
From Non-Combustible Surfaces:
Left Side: 0 inches
Right Side: 0 inches
Rear: 6 inches minimum
•Recommended Clearances:
Eighteen inch (18”) minimum clear-
ance on sides and back of unit for
servicing.
Manual #13799 5/97 3 - 1 Replace 10/97

LEVELING
Adjust feet to level entire unit.
VENTILATION
Exhaust hood should comply with ANSI/
NFPA #96 or national, state, and local
codes. All units must be under an adequate
power exhaust hood for ventilation of cook-
ing vapors and products of combustion.
Precautions should be taken in the design of
the exhaust hood to avoid interference with
operation of the unit. Consult a local ventila-
tion company for fire suppression, design,
and installation of a hood.
WARNING: DO NOT extend the
exhaust flue of any unit. Doing so may
cause a negative back draft causing mal-
function and interference with burner opera-
tion and improper exhausting of cooking
vapors.
General Requirements:
1. Exhaust hood must conform to applica-
ble national, state, and local codes.
2. It is recommended that requirements of
the National Fire Protection Associa-
tion (NFPA), Standard No. 96 be fol-
lowed for the design, installation, and
use of exhaust system components.
This includes hoods, grease removal
devices, exhaust ducts, dampers, air
moving devices, auxiliary equipment,
and fire extinguishing equipment for
the exhaust system and the cooking
equipment used therewith in commer-
cial, industrial, institutional, and similar
cooking applications.
3. Hood Size: The overhead canopy
type hood should be sized to com-
pletely cover the equipment it is
designed to ventilate plus an overhang
of at least six inches (6”) on all sides of
equipment not immediately adjacent to
walls or other construction extending
above the cooking surface. Non-can-
opy, prefabricated “backshelf” type
hoods should be sized according to the
manufacturers specifications.
4. Exhaust Air Volume (Minimum):
Canopy hood open on all four sides:
1800 cu. ft./minute. Canopy hood
open on three sides or less: 1200 cu.
ft./minute.
5. Exhaust Air Velocity: All exhaust
ducts should be sized to provide an air
velocity in the ducts of at least 1500 ft./
minute.
Manual #13799 5/97 3 - 2

Hood Dimensions In Inches:
Manual #13799 5/97 3 - 3

GAS SPECIFICATIONS
•Consult your local Broaster Company
representative for gas conversions and
installations exceeding 2000 feet above
sea level.
•Gas Pressure and Orifice Size:
Manifold Gas Pressure:
NAT - On HIGH = 4.5” W.C.
LP - On HIGH = 8” W.C.
Burner Orifice Size:
NAT - #49 P/N 06783
LP - #56 P/N 06972
LOW Fire Orifice Size:
NAT - #24 P/N 14144
LP - #31 P/N14145
Connecting:
•A 1/2” pipe is located in the rear for gas
connection. Connect unit to 3/4” gas
supply line using adapter included with
your unit.
•Gas piping should conform to NFPA #54
or national, state, and local codes.
1. Turn POWER ON switch OFF.
2. After unit is installed in its permanent
location, turn gas shut-off valve ON.
Check all connections and pipes with a
soap and water solution. Bubbles indi-
cate a gas leak.
ELECTRICAL SPECIFICATIONS
WARNING: Electrical Grounding
Instructions - This unit is equipped
with a three-prong (grounding) plug for your
protection against shock hazard and should
be plugged directly into a properly grounded
three-prong receptacle. DO NOT cut or
remove grounding prong from this plug.
•When installed, the unit must be electri-
cally grounded in accordance with local
codes, or in the absence of local codes,
with the National Electrical Code, ANSI/
NFPA 70.
•Canada: When installed, the unit must
be electrically grounded in accordance
with local codes, or in the absence of
local codes, with the Canadian Electrical
Code, CSA C22.2.
•The model 2000 Broiler is 1 20VAC,
1.25amp, 60Hz, grounded.
•When installing or servicing the unit,
always check the data plate located on
the inside of right hand side panel to
make certain proper parts are used and
the correct service rendered. DO NOT
apply a voltage to this unit other than
that shown on the data plate. If in doubt,
consult your local power company.
Connecting:
1. Turn POWER ON switch OFF.
2. After unit is installed in its permanent
location, plug in main power supply
cord attached to your unit.
Manual #13799 5/97 3 - 4 Replace 8/97

Wiring Diagram:
Located on inside right hand side panel.
Manual #13799 5/97 3 - 5

INSTALLING REMOVABLE PARTS
WARNING: Operating broiler without
baffles installed and cooking oil in drip
pan could result in fire and possible per-
sonal injury.
Grease Baffles:
1. From bottom of unit, install baffles (1)
by raising them above retaining ridge
and dropping into position.
Drip Pan:
1. Install rear of drip pan (2) then lift up on
the front and install swinging handle
onto front tab.
2. Fill drip pan to overflow level with cook-
ing oil. DO NOT use water. Water
evaporates too quickly. Oil in the pan
creates an air tight seal. An air tight
seal prevents food product flame-up,
smoke, and extended cook times.
3. Install condensate pan support (2a)
toward front of drip pan (2).
4. Install half size pan onto condensate
pan support directly beneath overflow
in drip pan.
Manual #13799 5/97 3 - 6

Drip Tray:
1. Rotate retaining clips (3) back.
2. Install drip tray (4) onto front of unit and
slide up. Be sure edge of front panel
engages clips (5) at the bottom of pan.
3. Rotate retaining clips (3) forward to
secure pan.
Door Panel:
1. Pull drawer out approximately 4
inches.
2. Install door at an angle. Install one
lower pin (6) into slide (7) and tilt door
until other pin is installed.
3. Install door hangers (8) onto drawer
pins (9).
Manual #13799 5/97 3 - 7

Stack Guards:
1. Install stack guards (10) into two large
slots (11) on top of unit. Guards sit on
top of three rods inside of stack.
Meat Rack:
1. Open broiling drawer.
2. Simply slide rack (12) onto rails (13).
Manual #13799 5/97 3 - 8

4 - OPERATOR’S INSTRUCTIONS
PRE-HEATING
WARNING: Be sure all loose parts
are installed and drip pan is filled to
the overflow level with cooking oil. DO NOT
use water. Water evaporates too quickly.
Oil in the pan creates an air tight seal. An
air tight seal prevents food product flame-
up, smoke, and extended cook times.
1. Turn gas shut-off valve ON.
2. To ignite burners, turn POWER ON
switch to HIGH. Open broiler drawer to
be sure all four burners ignite. If not,
turn POWER ON switch OFF. Wait
five minutes before attempting to re-
light burners.
3. Turn timer to 15 minutes. When alarm
sounds, turn timer to OFF and POWER
ON switch to LOW.
Note: Do not leave unit onHIGH during idle
periods.
BROILING
See BROILING TIMES.
1. Open drawer.
2. With tongs or hot mitt, load food on
broiling rack. Load food in a single
layer and close drawer.
3. Set timer to desired time .
4. When alarm sounds, turn timer OFF.
Open drawer and unload food.
5. Close drawer.
Manual #13799 5/97 4 - 1

BROILING TIMES
For best results for thicker food products (ie:
chicken parts) or products generally slow
cooked (ie: ribs) cook products fully by other
cooking methods. Reheat to a minimum
internal temperature of 165°F in Model
2000.
Ribeye Steaks
Lightly season both sides with Broaster
Foods Prep Seasoning and allow to set-
up a minimum of 1 minute. Broil on
HIGH. See Following cook times for
steaks cooked to medium (light pink in
center and brown toward exterior) or an
internal temperature of 160°F.
1/2 inch thick (4 oz.) approx. 3 minutes.
3/4 inch thick (6 oz.) approx. 3-1/2 to 4
minutes.
1 inch thick (10 oz.) approx. 4-1/2 to 5
minutes.
Ground Round Steaks:
Lightly season both sides with Broaster
Foods Prep Seasoning and allow to set-
up a minimum of 1 minute.
Cook to a minimum internal temperature
of 160°F.
3/4” thick
Broil time = approximately 3 1/2 minutes
on HIGH.
Pork Steaks:
Lightly season both sides of steak with
Broaster Foods Prep Seasoning or Bar-
becue Seasoning and allow to set-up a
minimum of 1 minute. Broil on HIGH.
See following cook times for steaks
cooked to an internal temperature of
160°F.
1/2 inch thick (8 oz.) approx. 4 to 5 min-
utes.
1 inch thick (16 oz.) approx. 7 to 8 min-
utes.
Pork Chops:
Lightly season both sides of chop with
Broaster Food Prep Seasoning and
allow to set up for one minute. Broil on
HIGH. See following cook times for
chops cooked to an internal temperature
of 160°F.
1/2 inch thick (5 TO 6 OZ.) approx. 3
minutes.
1 inch thick (6to 8 oz.) approx.5 to 5-1=2
minutes
Boneless Chicken Breast Fillets:
Lightly season both sides of fillet w ith
Broaster Food s Original Brotisserie S ea-
soning and allow it to set-up for one
minute. See following cook times. See
cook times for fillets cooked to an inter-
nal temperature is 170°F.
1/2 inch thick (5 oz.) approx.5-1/2 to 6 min-
utes.
Manual #13799 5/97 4 - 2 Replace 1/98
Product continues to cook after removing from broiler. Allow products to “stand” for approx.
2 minutes after cooking.