Gasmate JBQ2056G User manual

• Includes LCC27 SafeLok regulator and hose
• Traditional style smoker for delicious smoking
and slow cooking of foods
• 10.5 MJ/h Burner
• 3 Adjustable chrome plated wire racks
• 6 Hanging meat hooks
• Vitreous enamel smoker box
• Door mounted thermometer
• 2 Side handles that double as tool hooks
• Includes water bowl and smoker box to add
moisture and flavour when cooking
• Hose and regulator included
• For outdoor use only
• Universal LPG
• Gas certified to Australian Standards
• Size: 550mm W x 490mm D x 1030mm H
Important: Retain these instructions for future use.
04398 02/22
Gasmate® is a registered trademark of
Sitro Group Australia Pty Ltd www.gasmate.com.au
Aber Living, N.Z. www.gasmate.co.nz
FOR OUTDOOR USE ONLY
WARNING:
Improper installation, adjustment, alteration, service or
maintenance can cause injury or property damage.
Read the instructions thoroughly before installing or
servicing this equipment.
LCC27 REGULATOR
SUPPLIED
This LCC27 Regulator can only be used
with the new safer industry standard
LCC27 Gas Cylinder Connection.
GAS SMOKER
Model No. JBQ2056G

32
1. Add soap and water to spray bottle or soapy water with brush. 2. Turn off gas valves.
3. Turn gas cylinder on. 4. Spray or apply soapy water
on gas connections.
5. If leak is present,
bubbles will appear.
+
OFF
HIGH
LOW
LEAK TESTING
Please check for gas leakage the first time you are connecting the Smoker to the gas cylinder, and also
each time you are replacing the gas cylinder or disconnecting/reconnecting any fittings. Inspect the hose
before each use.
To check for gas leakage, turn on the gas supply at the gas cylinder, but do not switch on the burners
inside the Smoker. The gas hose will now be filled with gas. Then pour water with soap over all
connections. Any gas leakage should result in bubbles within 20 seconds. If a gas leakage is detected,
tighten the connection. If the gas leakage persists, contact your supplier or place of purchase. As an
alternative, you may use a gas leak detector, following the manufacturer’s instructions, available at all
major BBQ retailers. This provides an easier way to check for gas leaks.
DO NOT USE NAKED FLAME FOR LOCATING GAS LEAKS.
IF A LEAK PERSISTS, CALL AN AUTHORISED PERSON.
SOAP WATER
READ ME FIRST
NOTE: If you smell gas:
1. Shut off the gas to the appliance.
2. Extinguish any open flame.
3. If odour continues, immediately call your gas supplier.
Do not store or use gasoline or other flammable vapour and liquids in the vicinity of this or any other
appliance.
FOR YOUR SAFETY

32
This appliance has been supplied with the new
safer gas cylinder connection SafeLok LCC27
Type 27 regulator and hose connection. This
connection will only connect to a 4kg or 9kg gas
cylinder with an LCC27 Type 27 cylinder valve.
This connection will NOT connect (screw) to the
old type 21 POL gas cylinder valve.
Gas Installation Codes
• Appliances must be used in accordance with the
installation requirements of your gas supply
authority, or the Australian Standard AS 5601.
• Appliances for use with bottled gas are labelled
‘propane gas’ or Universal L.P.G.
• Appliances for use with natural gas are labelled
‘natural gas’ and must be installed by an
authorised person. Check the gas type sticker
attached to the appliance.
Clearances
Minimum Clearances from combustible materials
must be:
Rear - 100mm Sides - 100mm Top - 1000mm
Hose & Regulator Safety
The regulator and hose assembly supplied
with the appliance are suitable for propane gas
only. A gas regulator adjusted to have an outlet
pressure of 2.75kPA is supplied for connection to
the propane gas cylinder. The pressure regulator
and hose assembly supplied with the appliance
must be used. Replacement pressure regulators
and hose assemblies must be those specified by
the appliance manufacturer.
When connecting the hose and regulator
assembly to the gas cylinder, take care to avoid
unnecessary twisting or kinking of the flexible
hose.
After the assembly has been secured, turn on the
gas and check for leaks by brushing a soap and
water solution over all connections.
If you are unable to correct the leak by tightening
the connections, turn off the gas and contact the
supplier immediately.
Always ensure the appliance is kept away from
flammable materials and the gas cylinder clear
of any heat source. When changing over from
an empty gas cylinder to a full one make sure
this procedure is carried out in a flame free
atmosphere.
Specifications
Appliance specifications can be found on the
data label attached to the door panel or the
appliance body. Hose connection thread at gas
inlet is 5/8” - 18, U.N.F.
Gas Cylinder Use & Safety
This is a low pressure appliance and must only be
used with the hose and regulator supplied. Your
appliance is designed for use with 9Kg propane
gas cylinders certified to AS 2469.
The cylinder should be filled by a reputable gas
supplier and visually inspected and re-qualified at
each filling.
Always keep cylinder in an upright position.
Always close the cylinder valve when the
appliance is not in use.
Do not subject the cylinder to excessive heat.
Never Store your Gas Cylinder Indoors.
If you store your appliance indoors, ALWAYS
disconnect the cylinder first and store it safely
outside. Cylinders must be stored outdoors in a
well ventilated area out of reach of children, and
must not be stored in a building, garage or any
other enclosed area.
Location of your Appliance
DO NOT use your appliance in garages, porches,
sheds, breezeways, or other enclosed areas.
Your appliance is to be used OUTDOORS. The
appliance is not intended to be installed in or on
recreational vehicles and/or boats and should not
be placed under any surface that will burn. Do not
obstruct the flow of combustion and ventilation air
around the appliance housing.
Check Appliance for any Damage
Contact your supplier for assistance regarding
replacement of any damaged or missing parts.
Do not operate a appliance that appears
damaged.
Protect Children
Keep children away from appliance during
use and until appliance has cooled after you
have finished. Do not allow children to operate
appliance.
Always ensure that no sporting or physical
activities are carried out in close proximity to the
appliance during use and while still hot.
GENERAL INFORMATION

54
WARNING
Failure to comply with these instructions
could result in a fire or explosion which could
cause serious bodily injury, death or property
damage.
Accessible parts may be very hot.
Keep young children away.
Any modifications to this appliance may
be dangerous.
Do not move this appliance during use.
Turn off gas supply at the cylinder after use.
Read instructions before using the appliance.
Parts sealed by the manufacturer or their
agent must not be manipulated by the user.
This appliance is only to be used outdoors.
Never operate this appliance without a
regulator.
Do not test for gas leaks with an open flame
If this information is not followed exactly, a
fire causing death or serious injury may
occur.
Do not store a spare gas cylinder under or
near this appliance. Never fill the cylinder
beyond 80% full.
If you smell gas:
1. Shut off gas to the appliance at its source,
if possible.
2. Extinguish any open flame.
3. Open hood.
4. If odour continues, immediately call your
gas supplier or fire department.
Do not connect your appliance to a gas
cylinder exceeding 9kg capacity.
Never connect an unregulated gas cylinder to
your appliance.
Read carefully before assembling and
operating your appliance.
= FOR YOUR SAFETY
• Do not store or use petrol or other
flammable liquids in the vicinity of this or
any other appliance.
• Keep the gas hose away from hot surfaces
and protect from dripping grease. Avoid
unnecessary twisting of hose. Visually
inspect the hose prior to each use for
cracks, excessive wear or other damage.
Replace the hose if necessary.
• Never test for gas leaks with a lit match or
open flame. Never light appliance with door
closed or before checking to ensure the
burner tubes is fully seated over gas valve
orifices.
• Never alter or modify the regulator or gas
supply assembly.
• Ensure the appliance is set up on a level
and stable surface.
• Do not move the appliance while in use or
when hot.

54
Connecting & Disconnecting
to the Gas Source
Familiarise yourself with the general information
and safety guidelines located at the front of this
manual.
Check:
1. The cylinder is filled. A sloshing sound will be
heard when shaken.
2. The burner controls are in the ‘OFF’ position
Connecting:
1. Ensure cylinder valve is in its full off position.
2. Check for any damage to either the cylinder
connection or the hose. NEVER attempt to use
damaged equipment.
3. When connecting the hose to the cylinder
tighten the nut to a positive stop by hand
or spanner.
4. Open cylinder valve fully. If a leak can be heard
at either end of the hose turn cylinder off and
tighten joint. Wait 5 minutes before re-testing
and use a soapy water solution to check the
joint. If bubbles appear, the connection will
need to be re-tightened.
Disconnecting:
1. Ensure the burner control is in the ‘OFF’
position.
2. Ensure cylinder valve is in the full off position.
For storage and cylinder exchange, disconnect
hose at the cylinder only, DO NOT disconnect
hose from appliance.
NEW LCC27 GAS CYLINDER AND
APPLIANCE CONNECTION
This appliance has been supplied with the new
safer gas cylinder connection SafeLok LCC27
Type 27 regulator and hose connection.
This connection will only connect to a 4kg or
9kg gas cylinder with an LCC27 Type 27 cylinder
valve. This connection will NOT connect (screw) to
the old type 21 POL gas cylinder valve.
IMPORTANT
• Do not smoke when attempting to ignite
the appliance.
• Always use protective gloves when
handling hot components.
• Note: If for some reason, ignitor fails to
produce a spark at the electrode, appliance
can be lit by a long appliance match. With
door open insert lighted match into match
lighting hole positioned on the side of the
burner chamber. Push and turn control
knob to ‘HIGH’. Burner ignition can be
checked through this hole.
• The door must be in the open position
for lighting.
• Do not leave the appliance unattended
when alight.
• The unit must be on a flat surface when in
use.
• After use, ensure the smoker has allowed to
cool before moving.
• Not recommended for use on timber
decking or any other combustible surface.
• Turn off the gas supply at the gas cylinder
after use.
• Warning! – Accessible parts may be very
hot during use. Keep young children away
from appliance during use.
GENERAL ASSEMBLY

76
Burner Operation & Ignition
System Check
1. Turn the control knob clockwise to “OFF”
position.
2. Connect the regulator to the gas bottle. Turn
the gas supply “ON” at the cylinder. Check
with the use of soapy water for any gas
leakage between the bottle and the regulator
3. Open the door then push down the control
knob and keep pressing whilst turning anti-
clockwise to the “HIGH” (a clicking sound is
heard), this will light the burner. If the burner
does not light,repeat this process.
4. If the burner still does not light, turn the control
knob to ‘OFF’ wait 5 minutes and repeat
step 3.
5. Adjust the heat by turning the knob to the
High/Low position.
6. To turn the appliance ‘OFF’, turn the cylinder
valve to the ‘OFF’ position and then the control
knob on the appliance clockwise to the ‘OFF’
position.
Problem: Burner will not ignite
Possible Reason Solution
Valve on cylinder
is closed Open valve on cylinder
Control knob is off Turn knob to high
when lighting
Igniter is faulty Use a long match
Ignition System Check
LIGHTING PROCEDURE
LCC27 Cylinder Connection Device

76
Smoking
1. Carefully place a handful of flavouring wood
directly into smoker box
2. Position the racks as required and place food
in a single layer with space between each
piece. This will allow smoke and moist heat to
circulate evenly around all pieces of food.
3. Always use a meat thermometer to ensure
food is fully cooked before removing from
Smoker.
4. After cooking, allow Smoker to cool completely
then follow instructions in the “Care &
Maintenance” sections of this manual.
Adding Flavoured Wood During Cooking
1. Stand back and carefully the door.
2. Add flavoured wood using long tongs.
3. Close the door and allow food to continue
cooking.
Flavouring Wood Chips
To obtain your favourite smoke flavour, experiment
by using chunks, sticks or chips of flavour
producing wood such as hickory, mesquite or
cherry. Most fruit or nut tree wood can be used
for smoke flavouring. Do not use resinous woods
such as pine as it will produce an unpleasant
taste.
Note: Do not use man made timbers like MDF,
chipboard due to resins used in manufacture.
Wood chunks or sticks 7.5 - 10cm long and 1.25
- 2.5cm thick work best. Unless the wood is still
green, soak the wood in water for 20 minutes
or wrap each piece in foil and tear several small
holes in the foil to produce more smoke and
prevent the wood from burning too quickly. A lot
of wood is not required to obtain a good smoke
flavour. A recommended amount is 3-4 wood
chunks or sticks. Experiment by using more wood
for stronger smoke flavour or less wood for milder
smoke flavour.
Also suitable are flavouring pellets, these do not
need to be soaked and can be used straight from
the box. Use about 2 handfuls of the flavouring
pellets.
Gas Type Injector Size Total Gas
Consumption
Gas Pressure
ULPG Ø 0.90mm 10.5 MJ/h 2.75 kPa
Technical Specifications
OPERATING INSTRUCTIONS

98
NOTE: If your looking you’re not smoking!
For best results leave door closed.
Smoking is a slow process.
IMPORTANT
Place the Smoker outdoors on a hard, level
and non-combustible surface away from
roof overhangs or any combustible material.
Never use on wooden or other surfaces that
could burn. Place the Smoker away from
open windows or doors to prevent smoke
from entering your house. In windy weather,
place the Smoker in an outdoor area that is
protected from the wind.
Never attempt to remove water bowl when
hot.
Read all safety warnings and instructions
carefully before operating your Smoker.
Caution: Before each use, check handles
and support brackets to make sure they are
securely fastened.
ADDING WATER OR WOOD
DURING COOKING
Additional flavouring wood should not have to
be added during the cooking process, however
it may be necessary when cooking very larger
pieces of meat. Follow the instructions and
cautions below to avoid injury while adding water
and/or wood.
Adding Water
1. Wearing oven mitts carefully open the door.
2. Carefully add the water or liquid to the pan.
3. Carefully close the door.
Adding Wood
1. Wearing oven mitts carefully open the door.
2. VERY HOT!! Lift the lid off.
Note: Do not put on any combustible surface.
3. Carefully add around a handful of wood chips/
pellets.
Note: Wood chips must have been soaked in
water for 20 minutes before being added.
4. VERY HOT!! Place lid back on smoker box.
5. Carefully close the door.
COOKING TIPS
• Variations in flavour can be achieved by adding
wine, soft drinks, herbs, spices, bits of citrus
peel, fruit juice, onion or marinades to the water
bowl as well as some water.
• Brush poultry and naturally lean meats with
cooking oil, butter or margarine before cooking.
• Meat should be completely thawed before
cooking.
• When cooking more than one piece of meat, the
cooking time is determined by the largest single
piece being cooked.
• The meat bastes itself while cooking in the
Smoker. No basting or turning is necessary
after the meat is placed on the rack. For added
variety, barbecue sauce or marinade may be
applied on meat before placing on rack.
• Always use a meat thermometer to determine
if food is done. Many variables (outside
temperature, proximity of food to heat source,
etc.) will affect actual cooking times. When using
a meat thermometer, place probe mid-way into
the thickest part of the meat, making sure that
it does not touch any fat or bone. Allow five
minutes for the thermometer to properly regulate
temperature.
Air Vent Adjustments
Smoking cabinet temperature is best controlled
by varying the air vent openings.
The key to effective smoking it to check the
temperature gauge on the door and adjust the air
vents accordingly.
Opening the upper air vents helps to exhaust both
heat and smoke which will allow the smoker to
run cooler.
Whilst closing the upper air vents will help to
increase the temperature.
Note: The vents should never all be fully closed.

98
Smoked Chicken
1 chicken
50ml olive oil
Juice of one lemon
Salt & Pepper
Mix the olive oil and lemon juice together in a cup
or ramekin and then rub over the skin and sprinkle
with salt and pepper. Place the chicken onto the
cooking rack and place it in the smoker at 80°C
for 90 minutes per 1/2 kilo.
It’s important to make sure the chicken is
properly cooked so ensure the juices run clear
when a skewer is placed in the meat or use a
thermometer. Breast meat should be at 73°C and
thigh meat at 80°C.
Smoked Herb Chicken
1 (approximately 2Kg) whole chicken
45g butter
4g chopped fresh parsley
6g chopped fresh oregano
3g chopped fresh basil
3g fresh chives, finely chopped
Preheat outdoor Smoker & Grill for low heat.
Using hickory is a great option if you want
additional flavour in the chicken.
Rinse chicken inside and out and pat dry.
Loosen skin around the breast area.
Place three tablespoons of butter in various
places under the skin. Mix herbs together and
place half under the skin and the other half inside
the chicken.
Cook chicken in Smoker & Grill for 5-7 hours.
It’s important to make sure the chicken is
properly cooked so ensure the juices run clear
when a skewer is placed in the meat or use a
thermometer. Breast meat should be at 73°C and
thigh meat at 80°C.
Smoked Mussels
Steam required quantity of mussels open.
Marinate in sweet chilli sauce for 4 – 24 hours
with a little brown sugar added. Smoke for
approximately 40 minutes at about 70°C.
Smoked Mushrooms
4 cups mushrooms
2 tablespoons lemon pepper
2 tablespoons garlic powder
Cut mushroom stems off and wash. Sprinkle
lemon pepper and garlic powder lightly over
mushrooms. Smoke at 80°C for 60 minutes.
Hickory Smoked Trout
120g x 4 portions Trout
Brown sugar
Salt & Pepper
2 handfuls Hickory chips
Coriander
Fillet trout taking care to remove all bones.
Tie 2 fillets together with string, having placed a
sprig of coriander inside each.
Sprinkle trout with the brown sugar, salt and
pepper. Place Hickory wood pellets into Smoker
and place seasoned fish onto the cooking rack.
Starting with a high heat of 80°C to get a strong
scent of Hickory, then allow to cool down to 60°C.
This results in a beautiful caramel colour and
tender pink centres. When cooked, remove string
and serve as required.
Smoked Corn on the Cob
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch finely chopped spring onions
(including tops)
Gently pull back the husks on each ear. Remove
the silk but not the husks. Place the ears in a large
pot and cover with water. Let sit for several hours.
Remove from water and brush each ear of corn
with olive oil, then sprinkle about 2 teaspoons of
spring onion over. Cover corn with husks.
Repeat with each ear of corn.
Prepare smoker. The ears of corn will need to
smoke at 80°C for about 2 hours.
When finished, remove husks and eat.
RECIPE IDEAS

1110
Smoked Barbecue Baby Back Ribs
Total Time: 3 hrs 30 mins
Active Time: 30 mins
Makes: 3 racks, about 45 ribs
Ingredients
3 tablespoons salt
2 tablespoons packed dark brown sugar
2 tablespoons Mexican mild chili powder
2 - 3 tablespoons smoked paprika
(depending on taste)
1 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
½ - 1 teaspoon ground mustard seeds (depending
on taste)
3 full racks baby back pork ribs (about 1kg)
3 tablespoons vegetable oil
2 cups barbecue sauce
Instructions
Remember you are smoking and this is a slow
process. Also if you are looking then you are not
smoking.
1. Combine the salt, sugar, and spices in a small
bowl, using a fork to break up any chunks;
cover and set aside for at least 15mins.
2. Pat the ribs dry with paper towels and place
on a work surface. Remove the thin membrane
attached to the underside of the ribs by doing
the following: Flip the ribs over so they’re
bone-side up. Starting at the end of 1 rack,
slide the tip of a paring knife between the
membrane and the bone, then lift and cut
through the membrane.
3. Rub the ribs all over with the vegetable oil,
evenly sprinkle with the spice mix. Place the
ribs on a baking sheet, cover with plastic wrap,
and refrigerate for at least 30 minutes and up
to 8 hours. When ready to cook, remove the
ribs from the refrigerator and let them come to
room temperature, about 30 minutes.
4. Prepare the Gasmate smoker as per the
instructions, ensuring to use water in the water
tray and your favourite smoking pellets/chips
in the smoking box.
5. Place the ribs into the Gasmate smoker,
ensuring 1 rack of ribs per cooking grate, bone
side down.
6. Smoke for at least 45mins at around 65
degrees.
7. Once the smoke starts to die down. Slather
some barbecue sauce on the rib racks.
8. Start to close some of the air vents and work
the smoker up to around 90-100 degrees.
9. Cook the racks of ribs for a further 2 – 2 1/2
hours. Check for doneness by lifting up one
end of a rib rack. The rack should bend slightly
in the middle. If it does not bend, continue to
cook, until it does bend.
10.Serve the ribs warm with extra sauce

1110
• Wash cooking racks and water bowl with hot
soapy water, rinse well and dry. Lightly coat
cooking racks with vegetable oil or vegetable
cooking spray.
• Clean inside and outside of Smoker by wiping
off with a damp cloth. After cleaning, apply a
light coat of vegetable oil or vegetable cooking
spray to the interior surface of the smoker body,
cooking racks and water bowl. This simple
process will help reduce interior rusting.
Note: NEVER oil the smoker pan lid. This could
cause fire.
Note: Smoke will accumulate and leave a
residue in the top of your unit that may drip onto
food during cooking. To minimize accumulation
of residue, wipe off after each use.
• Never apply paint to the interior surface.
• Rust spots on the interior surface can be buffed,
cleaned, then lightly coated with vegetable oil or
vegetable cooking spray to minimize rusting.
• Always keep your Smoker covered when
not in use to protect against excessive
rusting and dust.
Flash-Back
Spiders and small insects occasionally spin
webs or make nests in the burner tubes during
warehousing and transit. These webs can lead to
a gas flow obstruction which could result in a fire
in and around the burner tubes.
This type of fire is known as ‘FLASH-BACK’ and
can cause serious damage to your appliance and
create an unsafe operating condition for the user.
Although an obstructed burner tube is not the only
cause of ‘FLASH-BACK’ it is the most common
cause and frequent inspection and cleaning of the
burner tubes is necessary.
If fire occurs in and around the burner,
immediately turn off gas at its source and turn the
burner control to ‘OFF’, wait until the appliance
has cooled, then clean the burner tubes and
burner ports.
Abnormal Operation
Any of the following are considered to be
abnormal operation and may require servicing:
• Yellow tipping of the burner flame
• Burners not igniting properly
• Burners failing to remain alight
• Burners extinguished by doors
• Gas valves, which are difficult to turn
Service
If the appliance cannot be adjusted to perform
correctly it should not be used until serviced or
repaired. Contact Sitro Group Australia for spare
parts and service information.
WARNING
• Always allow Smoker and all components
to cool completely before handling.
• Cover and store Smoker in a protected
area, out of reach of children.
CARE & MAINTENANCE

1312
No. Description QTY
1 Smoker Cabinet 1
2 Door 1
3 Temperature Gauge 1
4 Door Handle 3
5 Side Handle 2
6 Water Bowl 1
7 Smoker Box Cover 1
8 Smoker Box Body 1
9 Air Vent Damper 5
10 Rack Support 8
11 Hanging Hook 6
12 Cooking Rack 3
No. Description QTY
13 Rack Beam 4
14 Leg Assembly 4
15 Burner Chamber 1
16 Control Panel 1
17 Knob 1
18 Electrode Pin 1
19 Burner 1
20 Manifold 1
21 Thermocouple 1
22 Corrugated Pipe 1
23 Smoker Box Support 1
COMPONENTS

1312
HARDWARE
ASSEMBLY INSTRUCTIONS
STEP 1
With the smoker cabinet upside down attach the legs as shown using six M6x12mm screws.
IMPORTANT: Remove any transit protection material before use.
TOOLS: Phillips Head Screwdriver, Adjustable Spanner
ASSEMBLY INSTRUCTIONS

1514
STEP 2
Position the burner chamber ensuring the burner tube is located over the gas valve and secure from
inside the cabinet with four M6x12mm screws, then attach the facia panel using two M6x12mm screws.

1514
STEP 3
Attach the handles using eight M6x12mm screws and nuts. Attach the five rotating air vents as shown
using five M6x12mm screws, washers and nuts, ensuring that they cannot be fully closed.

1716
STEP 4
Locate the smoker box supports at the lowest position above the burner, and the water bowl above it.
The cooking racks and hooks can be positioned as required.

1716
STEP 5
Attach the temperature gauge using the attached nut and the door handle using two M4x6mm screws.

1918
STEP 6
Your smoker assembly is now complete. Please ensure you do a gas leak test before first use.

1918
This appliance shall only be used in an above ground open-air situation with natural ventilation, without stagnant
areas, where gas leakage and products of combustion are rapidly dispersed by wind and natural convection.
Any enclosure in which the appliance is used shall comply with the following:
An enclosure with walls on all sides, but at least one permanent opening at ground level and no overhead cover.
Within a partial enclosure that includes an overhead cover and no more than two walls.
Within a partial enclosure that includes an overhead cover and more than two walls, the following will apply:
at least 25% of the total wall area is completely open, and
at least 30% of the remaining wall area is open and unrestricted.
In the case of balconies, at least 20% of the total wall area shall be and remain open and unrestricted.
DIAGRAMMATIC REPRESENTATIONS OF OUTDOOR AREAS
The following figures are diagrammatic representations of outdoor areas. Rectangular areas have been used in these
figures – the same principles apply to any other shaped area.
SAFE APPLIANCE LOCATIONS

For any queries or assistance call
Customer Service
(Australia Only)
1300 174 876
Hours of operation:
Monday to Friday 8am - 5pm EST
Do not return to place of purchase.
Keep your purchase receipt, this will be required to
make any claims under the 1 year warranty.