J&R Wood Show Broiler Operation manual

J&R MANUFACTURING, INC.[phone] (Texas)
820 W. Kearney, Suite B [phone] (All 50 States & Canada)
P. O. Box 850522 [phone] (Parts & Service)
Mesquite, TX 75185-0522 [phone] (Fax)
OPERATIONS AND SERVICE MANUAL

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WARNINGS!
Disposal of Ashes
Ashes should be placed in a metal container with a tight-fitting lid. The closed
container of ashes should be placed on a noncombustible floor or on the ground,
well away from all combustible materials, pending final disposal. If the ashes are
disposed of by burial in soil or otherwise locally dispersed, they should be
retained in the closed container until all cinders have thoroughly cooled.
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Creosote – Formation and Need for Removal –
When wood is burned slowly, it produces tar and other organic vapors, which
combine with expelled moisture to form creosote. The creosote vapors condense
in the relatively cool chimney flue of a slow-burning fire. As a result, creosote
residue accumulates on the flue lining. When ignited this creosote makes an
extremely hot fire. The chimney connector and chimney should be inspected at
least twice monthly during the heating season to determine if a creosote buildup
has occurred. If creosote has accumulated it should be removed to reduce the
risk of a chimney fire.
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Exhaust Hood Required
This unit MUST BE INSTALLED under a Class 1 exhaust hood with an approved fire suppression
system
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DANGER-Risk of Fire or Explosion
Do not burn garbage, gasoline, drain oil or other flammable liquids
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WARNING-Risk of Fire
Do not operate with fuel loading doors or ash removal drawers open.
Do not store fuel or other combustible material within marked
installation clearances.
Inspect and clean flues and chimney regularly
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CAUTION-Hot Surfaces
Keep children away
Do not touch during operation

WOOD SHOW BROILER
OPERATIONS AND
SERVICE MANUAL
MANUFACTURED BY:
J & R MANUFACTURING, INC
Rev. 09-17

CONTENTS
WOOD SOURCE ...............................................................................7
WARRANTY ......................................................................................6
WORDS OF CAUTION & CLEANING AND ASH REMOVAL ............................4
VENTING INSTRUCTIONS ....................................................................1
INSTALLATION...................................................................................2
MAINTENANCE AND SUGGESTIONS.......................................................5
OPERATING PROCEDURES..................................................................3

VENTING INFORMATION
B. For Canopy-type commercial cooking hoods the inside edge thereof shall
overhang or extend a horizontal distance of not less than six (6) inches
beyond the edge of the cooking surface on all open sides, and the vertical
distance between the lip of the hood and the cooking surface shall not
exceed four (4) feet.
In all cases, it is imperative to obtain the approval of the AHJ (Authority Having
Jurisdiction). This will typically be the mechanical inspection department of the
local municipality’s building inspection division and/or the local fire marshal.
C. A grease duct serving a Type 1 Hood shall be constructed of at least 0.054
inch thick (No. 16 Manufacturer’s Standard Gauge)steel or at least
0.043inch thick stainless steel (No. 18 MSG). Duct enclosures for grease
duct shall be constructed as the Building Code requires. Duct
enclosures shall be of at least one-hour fire-resistive construction in
all buildings and shall be of 2-hour fire-resistive construction in
buildings with four or more stories.
1
Notes :
1. Exhaust volume should be determined by the exhaust hood
manufacturer based on their products listing and local code
requirements. States such as California, Oregon, Washington, and
Connecticut all have code driven maximum exhaust volumes for specific
equipment. For example: California mandates that solid fuel exhaust
hoods for a wall mounted application can use NO MORE than 385 cfm/lf
for solid fuel.
2. Spark arrestor type filters are required
3. Hoods serving solid fuel equipment must be dedicated to solid fuel
only (no gas or electric) with their own dedicated fire protection system.
A. Exhaust hoods should be
Listed, Type 1 hoods with automatic fire
suppression systems and conform to NFPA 96 requirements.
D. Exhaust hood volume should be based on the specifications from the
2009 (or later) International Mechanical Code Section 507.

2
INSTALLATION
SHIPPING:
The Wood Show will be shipped fully assembled. The grates will be packed inside the unit,
along with the casters.
HANDLING:
The unit can be handled with a forklift with a 4000 pound capacity (larger, custom Wood
Shows may require a larger forklift). Install the casters on the unit while the forklift is available,
then it can be rolled into place.
CLEARANCE:
The unit must be installed to conform to the following minimum clearances (in inches):
From non-combustible walls:
Back and sides: 0
Front: 48
From combustible walls :
Front: 48”
Back and sides:
With no upper enclosure panels: 48
With upper enclosure panels: 2
Unit to be installed on a non-combustible floor.
GRATES AND GRATE FRAME :
Remove all items packed inside the unit. If your unit has a moveable cooking surface (with
lifting wheel), carefully allign the cables on the wheel shaft while the grate frame is resting on
the firebox floor, with no grates installed. Slowly turn the wheel to begin lifting the grate frame,
taking care to ensure that the cables spool onto the shaft without overlapping. The right and left
cables should simultaneously begin to lift their respective sides. If the grate frame is not level,
lower it and begin the lift again, adjusting the cable track to ensure a level frame. Install the
grates on the grate frame.