Lynx L27 Series Technical manual

PROFESSJOJ'-JAL GRILLS
A MESSAGE TO OUR CUSTOMERS...
ou've just joined the world of Lynx
cooks ... a discriminating collection of
amateur and professional chefs that take
outdoor cooking to a new level.
iiiix
Your grill has been designed and built
with meticulous attention to detail and it
offers some unique and powerful
features. You can achieve maximum
performance and enjoyment of these
features only by carefully reading the Use
& Care manual ... before your first cook-out.
It includes important safety tips, great hints for better
griJl!ng and some delectable recipes for you to try.
You JJwant to keep it handy for easy reference.
Also, we enjoy hearing from our customers. We like to
hear about your successes but also about any
difficulties you are having. Please feel free to contact
us with any questions or problems, or just to share ........
a new redp.e You never know, your redpe could
end up in our next printing of this manual! Please
include the model number of your grill in your
correspondence.
With the proper use and care this product wiJJ
provide years of trouble-free service.
Should your Lynx grill change ownership, please
make sure that the new owner receives this manual.
Thanks again for your purchase. Enjoy!

PROFESSIONAL GRILLS PROFESSIONAL GRILLS
READ THIS MANUAL CAREFULLY and completely before using your grill to reduce the risk of:
1) Fire
2) Burn hazard, personal injury or property damage
3) Ruined steaks or other unpleasant cooking experiences
4) Unapproved installation or servicing.
THIS PRODUCT IS DESIGNED FOR OUTDOOR USE ONLY. Improper installation, adjustment,
alteration, service or maintenance can cause property damage, injury or death.
Read this manual thoroughly before installation, use, or servicing of this product.
OOOO_.>OOOOOOOOOO<>OOOOOOOOO/OOOOOOOOOOOC>
DANGER
IF YOU SMELL GAS:
1) Shut off all gas supply lines to the grill.
2) Extinguish any open flames.
3) Carefully open lid. Remember, it may be
extremely hot!
4) If odor continues, keep everyone away
from the grill and immediately call your
gas supplier or your fire department.
c_o_.>OooOOOOO_ooOOoo_oOOOo<>OooOOOOO_ooOo_
DANGER
S'IL Y A UNE ODEUR DE GAZ:
1) Coupez I'admission de gaz de I'appariel.
2) Eteindre toute flamme hue.
3) Ouvrir le couvercle.
4) Si I'odeur persiste, _loignez-vous de
I'appareil et appelez imm_diatement
le fournisseur de gaz ou le service
d'incendie.
WARNING
1) DONOTstoreorusegasolineorother
flammablevaporsandliquidsinthe
vicinityofthisoranyotherappliance.
2) AnLPcylindernotconnectedforuse
shallnotbestoredinthevicinityofthis
oranyotherappliance.
WARNING
1) Ne pas entreposer ni utiliser de I'essence
ni d autres vap,eurs ou liquides inflam-
mables clans le voisinage de I'appareil,
ni de tout autre appaAn LP cylinder not
connected for use shall not be stored in
the vicnity of this or any other appliance.
2) Une bouteille de propane qui nest pas
raccord@e en vue de son utiJisation, ne
dolt pas _tre entrepos@e dans le voisin-
age de cet appareiJ ou de tout autre
appareil.
O_C_OOOOO_OOOOOOO_ ..... OOOOOOO_
WARNING! CALIFORNIA PROPOSITION 65
1) The burning of gas cooking fuel generates some bymproducts which are on the list of sub-
stances which are known by the State of California to cause cancer or reproductive harm.
2) California law requires businesses to warn customers of potential exposure to such substanc-
es. To minimize exposure to the substances, always operate this unit accordin 9 to the use
and care instructions found in this manual. Be certain to provide adequate ventilation when
cooking.
3) California Proposition 65 lists "Silica, crystalline" which is used in one of the components of
the IR burner, as an agent known to the state of California to cause cancer.
3

PROFESSIONAL GRILLS
WARNING
1) Never use dented, rusty or damaged propane cylinders. NEVER store additional or empty
propane cylinders in the grill cabinet or in the vicinity of this or any other appliance. Do not
store propane cylinders indoors or on their sides.
2) Children should NEVER BE LEFT ALONE or unattended in an area where a grill is located.
Place your grill well away from areas where children play. Do not store items that may interest
children in or around the grill, in the cart, or in the masonry enclosure.
3) NEVER move the grill when hot. When in use, portions of the grill are hot enough to cause
severe burns.
4) Always maintain the required clearances from combustibles as detailed. The grill is designed
for outdoor use only. NEVER use in a garage, building, shed, breezeway, or other enclosed
area. Do not use this grill under any overhead combustible construction.
5) Gas grills are not designed or certified for and are not to be installed in or on recreational
vehicles, portable trailers, boats or any other moving installation.
6) ALWAYS have an ABC Fire Extinguisher accessible -- never attempt to extinguish a grease
fire with water or other liquids.
7} STORING YOUR GRILL:Store your grill in a well-ventilated area. If stored indoors, detach
and leave LP. cylinder outdoors in a well-ventilated area away from heat and away from
where children may tamper with it
8) Keep any electrica/supply cord and the fuel supply hose away from any heated surfaces.
Electrical cords should be placed away from walkways to avoid tripping hazard.
9) Do not repair or replace any part of the grill unless specifically recommended in this manual.
Other service should be performed by a qualified technician.
10) If the grill is installed by a professional installer or technician, be sure that he/she shows you
where your gas supply shut-off is located. All gas lines must have a shut-off that is readily and
easily accessible. If you smell gas, check for gas leaks immediately. Check only with a soap
and water solution. (See iNDEX: Leak Testing for further details.) Never check for gas leaks with an
open flame.
11) Inspect the LP gas supply hose prior to each use of the grill. If there is evidence of excessive
abrasion or wear, or the hose is cut, it must be replaced before using the grill
12) Never remove the grounding prong from the plug or use this product with an ungrounded,
2-prong adapter.
13) This manual must remain with the product owner for future reference.
This product complies with ANSI standard Z21.58-2007/CSA 1.6-2007 and has been tested and
approved by Intertek.
To obtain replacement parts or service contact:
Lynx Professional Grills
5895 Rickenbacker
Commerce, CA 90040
888-879-2322
4

PROFESSIONAL GRILLS
TABLE OF CONTENTS
A Message to our Customers; ...,.;. .................................................................................... 2
USE &
" ..... .:............................................................................................ 12
U,s_r_g"7he f roSear BUrr_er........................................................................................... 13
O_irzg The Rotisserie Burrzer ........................................................................................... 14
&Sir_gThe Smoker Box ................................................................................................... 15
Cleaning Your I,ynx Grill ................................................................................................. 16
_oubleshooting Your I,ynx Grill ................................................................................... 19
Poter_ti(d Problems ......................................................................................................... 19
How 7b Obtair_ Service From Lyr_x .................................................................................. 22
The Lyr_x Story ............................................................................................................. 22
Warranty .......................................................................................................................... 23
INSTALLATION GUIDELINES ...................................................... 25
Bef'ore You Start ............................................................................................................... 27
[/shipmer_t arrives (t(_maged .......................................................................................... 27
Unpacking and Assembly ................................................................................................ 30
Electrical Connections ..................................................................................................... 31
Gas Connections ................................................................................................ _:...... , ,°,:32
Wiring Schematics ................................................................. :'-"u'; .........
L27 Non-Rotisserie Grill
L27 & L30 rotisserie Grill ..................................................
L36 & L42 rotisserie Grill ..................................................
L54 rotisserie Grill ............................................................
2010 Lynx Professional Grills Exploded Parts View ...............
2010 Lynx Professional Grills Parts list ..................................
5

PROFESSIONAL GRILLS
This use & care manual covers the Lynx gd[[ models listed below.
Some features and options wi[[ vary based upon the mode[ that you purchased.
LY__L MOE_ELS
BUILT-IN
L27-2
L27 R-2
L27 PS R-2
L3OR-I
L3OPSR-1
L36R-1
L36PSR-1
L42R-1
L42PSR-1
L54PSR-1
FREESTANDING
L27 F-2
L27 FR-2
L27PSFR-2
L3OFR-I
L3OPSFR-I
L36PSFR-1
L42PSFR-1
L54PSFR-1
6

PROFESSHONAL GRHLLS
IMPORTANT SAFETY PRECAUTIONS
PLEASE REVIEW THESE iMPORTANT SAFETY PRECAUTIONS
BEFORE YOU USE YOUR GRmLL
1) NEVER LEAVE THE GRmLL UNATTENDED WHmLE COOKING.
2) Ensure all tie-down wires have been removed from the burners.
3) Always use caution when operating the grill in a windy area. (See UNDEX: "Grilling in Windy Condi-
tions" for further details.)
4) Avoid wearing loose-fitting garments or long sleeves while grilling. They could ignite.
5) Never touch the grill racks, hood or immediate surrounding metal surfaces with your bare hands
while grilling.
6) Use an insulated glove or mitt when opening and operating the grill. Always open the grill lid
slowly to allow heat and smoke to escape before fully opening.
7) The grill hood must be fully opened while lighting the grill. Releasing fuel into a closed grill
before lighting wiJJnot make it light sooner or more efficiently. It will only risk explosion and
personal injury or death. Never Jean over hot grill surface or look directly into the grill when at-
tempting to light.
8) Do not heat unopened food containers as pressure build-up will cause the container to ex-
plode.
9) Do not use aluminum foil to line grill racks or drip pans. This wiJl alter the airflow or trap exces-
sive heat in the control area and can melt knobs and ignition modules. Such damage is specifi-
cally excluded from your warranty.
10) Never use charcoal or any other solid fuel in the grill.
11) Cooking excessively fatty meats and oils wiJJcause flare ups. Internal fires or damage caused by
them or by the grill being left unattended while cooking are not covered under the terms and
conditions of our warranty.
12) Never grill without the drip pan in place. Always ensure the drip pan is pushed all the way to
the back of the grill. Hot grease can leak downward and produce a fire or explosion.
13) Grease is extremely flammable. Let hot grease cool down before attempting to handle or dis-
pose of it. The drip tray should be cleaned of grease on a regular basis.
14) Do not use the grill unless a leak check has been performed on aJJgas connections. (SeeUNDEX:
"Leak Test Procedure" for further details.)
15) Never operate the grill while under the influence of alcohol or drugs.
16) Do not Jean on side shelves and never place a load weighing more than 25 pounds on a side
shelf.
17) If any burner does not light or goes out during operation, turn off aJJgas control knobs, open
the hood and wait five (5) minutes before attempting to redight.

PROFESSIONAL GRILLS
18) Portable LP cylinders: Always shut off the main valve on the LP cylinder after each use.
19) Spiders and insects like to nest in the burners, venturis, valves and orifices of a grill, disrupting
the gas flow. This very dangerous condition can cause a fire behind the control panel, damag-
ing the grill and risking personal injury. If your grill has been unused for a long time, !,nspect
and dean the burners, venturis, valves and orifices. (See UNDEX: Cleaning the Brass Burner for further
details.)
oRI I[N GIN NDY COND IT][ ONS
\v ,° ...........
Outdoor grills create more
heat than interior kitchen
ranges. That's how they sear
andgrill steaks and other
foods.
These high-performance
burners require a constant,
steady supply of fresh air to
mix with the fuel. Your Lynx
9rill pulls air in through the
tront and vents hot gases out
through the rear.
Using. your grill in windy
conditions may disrupt the
front-to-back air flow. If, while
rilling with all burners on
igh and the hood closed,
you notice that the tempera-
ture gauge fails to rise ... be
careful. If wind has kept hot
gases from exiting the rear
of the grill the control panel
and knobs may have become
extremely hot.
Fi
gcan disrupt proper exhaust.
Your Lynx grill features an
exclusive, patent-pending
Heat Stabilizer that will deflect
wind and, in most cases,
prevent this situation.
But there are a few things you
can do to further prevent the
possibility of improper heat
buildup:
I_ On breezy days, be
careful not to leave the front
hood clown for more than 15
minutes when the burners are
on high. (Never leave the grill
unattended when in operation)
I_ If you suspect the grill is
overheating, using an oven
mitt, open the front hood.
Then adjust the burner control
knob to a lower setting.
Install your grill with a
wind break behind it.
1_ Orient the grill so prevail-
ing winds are not blowing into
the rear of the grill.
Please Note: Any damage
caused from use in windy
conditions, such as melted
knobs or igniter wires, or
control panel discolor-
ation from heat buildup,
is excluded from warranty
coverage.
<_>OO_JOOO<)OO<>OOO_O<>OOO_O<>OOO_X)OOOOO<'X>OO
8

PROFESSIONAL GRILLS
USING YOUR GRILL
rilling requires high heat
for searing and low, con-
trolled heat for slow cooking.
Thinner cuts of food are often
cooked at a "HI" heat setting
with the lid open.
On the other hand, large,
thick pieces of meat or
poultry are often first seared
at the k/gk setting and then
grilled at a/owersett/'ng ...
sometimes with the lid closed
... achieving the best results
in the middle of the food
without burning the outside.
Some foods are cooked using
direct heat and some using
indirect heat.
Your Lynx grill features a
variety of professional-level
burners and tools for meeting
the wide variety of cooking
challenges. We wiJJ reveal
how these features work for
you. So please read and
enjoy!
Depending on the model you chose, your Lynx grill may be equipped with up to three different
burner types. The operation of each type varies, so it is important to understand all three.
ProSear TM
Main Brass Burner
B urn e r This advanced
This heavy-duty, infrared burner
durable brass burner )rovides high-
is the standard main }ity infrared
burner found under searing
the briquette trays, foods and sealing
in flavor.
Rotisserie Burner
This adjustable infrared burner spans the
back of the cooking area and provides
consistent heat for slow rotisserie cooking,
BEFORE YOUR FIRST
USE
There are a few must-check
safety precautions to consider
before you use your grill.
Please be sure that:
[] All packing materials and
tie-down wires have been
removed from the burners.
]mg removed?
PRE,GR I CHECKL'IST
[] You have fuel connected.
(See INDEX: "Gas Requirements"
for further details.)
[] You have electric
connected. (See iNDEX: "Electric
Requirements" for further details.)
[] Aqualified plumber has
performed a leak test on all
the fittings that supply fuel to
your grill.
IF YOUR GRILL DOES
NOT LIGHT IN 4 TO 5
SECONDS you may need
to purge the line. (See
iNDEX: "Purging the Gas Line"
for further details.)
AT EACH NEW SEASON
t the start of each new
grilling season you should
remove the grilling racks and
briquette trays and check the
burners, venturis, orifices and
valves for obstructions.
Spiders and insects often nest
in these areas of the grill and
can disrupt air flow, causing
damage to the grill and
personal injury.
Also, check all hoses and
fittings for damage, abrasion,
wear and tear.
9

PROFESSIONAL GRILLS
BEFORE EA 04
USE
Before any use, always make
sure that:
[] ... you do not smell gas
before you light the grill. If
you do smell gas, shut every-
thing off and have a qualified
plumber check for leaks.
[] ...YOU NEVER LEAVE THE
GRILL UNATTENDED WHILE
COOKING.
[] ... the cooking area is free
and clear of any combustibles,
besides your food, that might
ignite.
[] ... the control knobs turn
freely.
[] ... if you are using a
portable propane cylinder, it is
securely connected and leak
tested. (See INDEX: "Cylinder
Retention Instructions" for details.)
[] ... you know where the
main gas supply shut-off is
located
[] ... the burners are seated
properly in the grill with
mounting legs in the slots.
firmly on the frame with their mount:
in9 !egs inserte d into the frame slots.
[]
strongly or blowing on the
back of grill.
WARNING
1) Never attempt to light a burner if you smell gas.
2) Always keep the lid open (side-burner lids must be com-
pletely removed) when lighting your grill.
3) Releasing fuel into a closed grill before lighting will in-
crease the risk of explosion, property damage, personal
injury or death.
4) Keep your face and body as far from the grill as possible
when lighting. Any time a burner ctoesn t light within 5
seconds, turn off the control, wait 5 minutes for gas to dis-
sipate, and repeat the lighting procedure.
ELECTRIC IGNITION
efore proceeding, make
sureyou have completed
the Before Each Use"
checklist.
Follow these steps to light any
of the burners on your grill:
First, make
sure all burner
control knobs
are set to OFR
Push and hold
in for 2 seconds,
allowing the igniter to heat
up. Then rotate the knob to
"LITE". After ignition, set
the knob to the desired heat
setting.
FOR THE ROTISSERIE
BURNER:
:ures
a thermocouple sensor with a
safety valve that automatically
shuts off the flow of gas if the
burner goes out. (See INDEX:
"Windy Conditions" for tips on how
to prevent burner blow out)
To light the rotisserie burner,
push and hold the control
knob in for 2 seconds and
then turn the knob to the
"LITE" position.
After ignition CONTINUE
HOLDING THE CONTROL
KNOB IN for 30 to 60
seconds. During this time the
thermocouple will heat up and
the safety valve will remain
open.
If you release the control knob
before the thermocouple has
heated up, the safety valve
will shut off the flow of gas to
the rotisserie burner and you
will have to re-light the burner.
10

PROFESSIONAL GRILLS
WARNING: PROPANE
Extremely cold temperatures
may cause your ProSear TM
burner to light/hs/b/e the
burner instead of out-
s/de. Once lit, if you hear a
'whooshing' sound, imme-
diately turn the burner knob
off to extinguish the flame
and then immediately re-
light the burner.
MANUAL LIGHTING
f a burner doesn't light after
several attempts, it can be
match lit using the lighting rod
stored in the drip tray.
Match-lighting your grill is
done in one of three ways,
depending upon which
burners are being lit.
First, make sure you've
returned all of the control
knobs to the OFF position
and have allowed 5 minutes
for any accumulated gas to
dissipate before attempting to
match light a burner.
MANUAL LIGHTING TUBE
Your grill features individual
manual lighting tubes for all
main burners except for the
right-most main burners.
Using the lighting rod, place a
lit match infront of the manual
lighting tube for the burner
you wish to light. (See photo)
Push and turn the correspond-
ing burner control knob to
"LITE". If the burner doesn't
light within 5 seconds turn the
knob off and wait 5 minutes
before attempting to light it
again. Once [it, gas will stop
flowing through the manual
lighting tube.
RIGHT-MOST MAIN BURNER
The right-most main burner,
does not feature a manual
lighting tube.
To match-light this burner, use
the lighting rod to insert a lit
match through the cooking
grate into the front slot of the
briquette tray for that burner.
ing burner control knob to
"LITE". If the burner doesn't
light within 5 seconds turn the
knob off and wait 5 minutes
before attempting to light it
ProSear TM BURNER
The ProSear TM burner, does
not feature a manual lighting
tube.
To match-light this burner, use
the lighting rod to insert a lit
match through the cooking
grate and through the protec-
tive screen.
ing burner control knob to
"LITE". If the burner doesn't
ht within 5 seconds turn the
off and wait 5 minutes
before attempting to light it
again.
11

PROFESSIONAL GRILLS
re-heating your grill every
time you use it is extremely
important. Pre-heating allows
the briquettes to properly
heat up, providing more even
and more consistent cooking
resu Its.
Pre-heat your grill by igniting
all main burners, including the
ProSear TM burner, and setting
them to "HI".
Then close the hood and
allow the grill to heat for 10
to 15 minutes. Once you've
reached your desired pre-
heat temperature, turn off
the burners that you won t be
using to cook your food.
WARNING!
DO NOT LEAVE THE
GRILL UNATTENDED
DURING THE PREHEAT
CYCLE OR AT ANY
TIME WHILE THE GRILL
IS IN USE.
PREHEATING FOR
MORE THAN 15 MIN-
UTES MAY OVERHEAT
THE GRILL, CAUSING
DAMAGE TO THE
GRILL.
>O_O#
TYPES OF COOKING
he main brass burners and
the ProSear TM burner in
your Lynx grill are capable
of creating a range of heat
intensities. By varying the
heat output, the number of
burners used and the position
of the hood, you can create
either direct or indirect heat
or a combination of both and
develop a wide variety of
succulent recipes. There are
two basic types of grilling in
an outdoor grill... D_?ectHeat
and/nc//?ect Heat
DIRECT HEAT
Direct heat cooking occurs
when foods are placed
directly over the heat source.
This form of heat is known as
"radiant" heat because the
heat radiates directly from the
source to the food.
Direct heat is a must when
you want to sear the outside
of your food to seal in flavor.
Lynx main brass burners
provide the heat necessary to
sear foods and seal in flavor.
INDIRECT HEAT
Indirect heat cooking occurs
when the food is not close to
the heat source. Heat reaches
the food via air movement
within the cooking area. This
form of heat is known as "con-
vection" heat.
Indirect, or "convection"
cooking is achieved byplacing
the food on one side of the
grill and igniting burners on
the other side. You leave the
burner below the food "OFF".
You should keep the hood
closed as much as possible
during this type of cooking to
maintain even heat around the
food. You regulate the heat
by adjusting the burner, using
the hood thermometer to
monitor the temperature.
12

PROFESSIONAL GRILLS
7USING PROSEAR BURNER
_rofessional
resta urant
:hefs have
,s relied
of heat
red
heat ... to create a higher
searing temperature than
what standard burners can
achieve. So Lynx provides the
ProSear TM infrared burner.
Infrared burners work by
focusing the gas flame
through a ceramic element
filled with tiny holes. These
holes
focus
the
flame
on the
surface
of the
element, creating an intense
heat much higher than that
of a standard brass burner. It
allows you to sear your food
more quickly while leaving the
inside rare, if desired.
The ProSear TM burner, with
its advanced components,
requires particular attention to
lighting, usage and cleaning
guidelines. Refer to UNDEX:
"Pro-Sear TM''for further details..
PREHEATING THE ProSear TM
BURNER
Always preheat the entire grill
before cooking to achieve
consistent, successful results.
(See UNDEX: "Preheating" for further
details.)
cooking you should still pre-
heat the ProSear TM burner for
2-3 minutes, or until it glows
red.
Never place food over a
ProSear TM burner before it is
fully pre-heated because food
particles and grease dripping
onto a cold ProSear TM burner
can clog the tiny ports and
damage the burner.
For the same reason you
should minimize watereSpills
on the ProSear TM burn
and should not use water to
control flare-ups. Take special
care to minimize dropping
any liquids on the ProSear TM
burner while cleaning the
cooking grids.
HOW TO SEAR
earing locks in flavor and
ju!ces while allowing the
food s outer surface to absorb
smoke and food-born aromas
produced when drippings are
vaporized by the burner.
The result is a restaurant-style
finish ... crisp, flavorful outside
with a tender, juicy inside.
While the brass burners in
your grill are capable of
producing searing heat, the
ProSear TM infrared burner is
specifically designed for this
purpose.
SAFETY PRECAUTIONS
nx grill cooking grids are
eavy duty'. Dropping them
on the ProSear TM burner will
damage the burner. Such
damage is not covered by
the product warranty and will
cause a fire, burns or other
personal injury.
ProSear TM CLEANING
It's easy to keep your
ProSear TM burner operating
at peak performance. Just
run it on "HI" with the hood
open for 5 minutes after each
use to burn away any food
particles or drippings.
Any ash accumulation on
the burner surface can be
removed with a light brush
(like a paint brush) or vacuum
... BUT WAIT UNTIL THE
BURNER IS COOL!
Be sure to put the protec i
tive screen back in place
after cleaning. It will prevent
damage to the ceramic
element that could occur
from falling food or other
items.
If the grill is already hot from
13

PROFESSIONAL GRILLS
USING THE ROTISSEPdE _RNER
J_ i!i!ii!i!i!i_i'_!i'__
otisserie cooking provides
an even delivery of heat to
your foods. It has no equal.
The constant rotation not only
cooks
Plug the motor power cord
into the motor and into the Swing the warming rack up
and out of the way. It will rest
in place.
foods
evenly, it al._
bastes. As juices rise to the
surface of the food, they
naturally flow around it as it
rotates. And, by moving the
burner out from beneath the
food, you avoid scorching
flare-ups.
Vo u r will
l: more
juicier vv slow-
roasted on a Lynx's rotisserie.
The Lynx rotisserie system
consists of four main parts, the
motor, the skewer, the forks
and the infrared burner.
The Motor
Install the moto
into one of the slo]
here. Use the
top slot for small
foods or fast
cooking and the
lower slot for
large foods and
slower cooking.
it
]OWn
14
front lel Your grill
must be ed into an AC
power supp rotisserie
to work.
Place a basting pan in the grill
to prevent food accumulations
on the briquettes and burners.
But BE SURE YOU REMOVE IT
before using any of the other
burners.
The location of the rotisserie
burner makes it more suscep-
tible to strong wind conditions
(more so than the main grill
burners).
For this reason it features a
safety valve that automatically
closes any time the rotisserie
burner is not properly lit ...
like if it were to extinguish
in windy conditions; During
windy conditions, its best to
keep the lid closed and to pe-
riodically check the burner.
The Skewer & Forks
The rotisserie can handle large
food items. You should
prepare any item and first
mount it on the skewer.
Then mount the skewer on the
grill before lighting the rotis-
serie infrared burner. Lighting
the burner first could result
in burning your hands while
trying to mount the skewer on
the grill.
It's okay to remove the grill
racks and even the briquette
trays to make room for large
foods on the skewer.
To load the skewer, slide one
of the forks onto the skewer.
Push the skewer through the
center of the food, then slide
the second fork onto the
skewer. Center the food to be
cooked on the skewer then
push the forks firmly together.
Tighten the thumb screws (use
pliers if You should
wrap any loose, gling
pieces of food (like wings) with
butchers string (never use
nylon or plastic string).
With the food secured to the
skewer slowly roll the skewer
in the palms of your hands to
check for balance. It should
rotate smoothly. If you find it
has a heavy side, adiust where
the skewer pierces the meat.
An unbalanced skewer will
cause uneven rotation and
uneven cooking. It's normal
for the skewer to flex with
large foods.

PROFESSmONAL GRmLLS
Slide the pointed end of the
skewer into the motor and rest
the other end on the rollers on
the other side of the grill.
The notched
portion of the
skewer must
rest on the
rollers for proper
operation.
The Rotisserie Burner
To light the rotisserie infrared
burner, first mount the
skewered food item on the
jgrill then follow the rotisserie
!ghting procedure. (See UNDEX:
Rotisserie Burner, Lighting for
further details.)
Once lit, the rotisserie burner
should reach cooking tem-
peratures in about 1 minute.
it will glow evenly across its
surface in about 5 minutes.
NOTE: The grill thermom-
eter should not be used
for rotisserie cooking. It is
not designed to read direct
infrared heat.
if the burner wiJJ not stay lit
when you release the control
knob, re-light it and hold the
control knob in for at least 60
seconds to allow the thermo-
couple to heat up.
If, after holding the control
knob in for at least 60
seconds, the burner still will
not stay lit when releasing the
control knob, caJJ for service.
(See UNDEX: "Obtaining service
from Lynx" for further details.)
rofessional chef's far and
wide set their restaurant
cuisine apart by cooking
over wood fires, imparting a
delicate hint of wood smoke
enhances food, raising your
culinary skills to the next level.
Now you can impart that same
culinary touch using the Lynx
smoker/steamer accessory.
The smoker
will rest
:Jy on the
teneath the
in racks,
double as a steamer box,
filling it with water instead
of wood. Whether smoking
or steaming though, keep
the hood closed as much
as possible to maximize the
effect.
A high quality meat thermom-
eter is a good thing to have
when smoking your foods
because cooking times can
vary greatly from one food to
the next and from one day to
the next.
Wood Chips
There are many wood chips
available and selection is
based on personal taste. The
most common woods used
are mesquite or hickory,
Soak the chips in water for
at least 30 minutes before
putting them on the slotted
rack in the box, That wiJJslow
their burning and provide
more smoke,
Extended cooking times,
such as with large roasts, may
require adding wood chips
and water to the box several
times. Try to limit the number
of times you open the hood,
as each opening can add as
much as 15 minutes to the
cooking time.
Use high heat to start the
chips smoking, then reduce
the heat to prevent them from
drying out and flaming up.
The smoker box can also
CAUTION:
Handle the smoker box with
care. The cover becomes
extremely hot when in use.
Use sturdy, properly" insulated
gloves or dry pot holders.
15

PROFESSIONAL GRILLS
CLEANING YOUR GRILL
STAINLESS STEEL
nx products are known for
their attractive appearance.
We achieve this by selecting
only the finest grades of
stainless steel and applying
exacting workmanship.
In order to maintain this at-
tractive appearance over the
life of the grill it is important
to take the following steps:
After each use wiAe clown
the exterior of the grill to
remove grease and splatters.
Be sure to follow the
cleaning instructions for
keeping the grates and
burners clean and ready for
use.
Use a commercially
available Stainless Steel
cleaner to dean and polish
the exterior surfaces.
Doing these things on a
regular basis minimizes the
amount of effort required.
Part of the appeal ofyour Lynx
Grill is the fine grain finish.
When removing stubborn
stains:
Do not use metallic
abrasives and always rub in
the direction of the grain.
Some household cleaning
products are not suitable for
stainless steel; be sure to read
the label before using on your
Lynx Grill.
Always use the miJdest
cleaning solution first,
scrubbing in the direction of
the grain. Specks of grease
may gather in the grain of the
stainless steel andbake on to
the surface, giving the appear-
ance of rust.
To remove these baked-on
foods use a fine to medium
grit non-metallic abrasive pad
(Scotch Brite is good) in con-
junction with a stainless steel
cleaner.
Solutions used for
cleaning concrete and
masonry can be
corrosive and will
stainless steeJo Ensure your
Lynx products are well
protected before you allow
the use of such chemicals
near your griJh
SPECIAL NOTE FOR
LOCATIONS NEAR POOLS
AND COASTAL AREAS
The 304 stainless steel
material used in the con-
struction of a Lynx Grill is
highly rust resistant, however,
chlorine in the air from
swimming pools or the salt
from sea air may cause surface
rust to appear and even
create some pitting if left on
the product.
Here are a few tips to avoid
this:
Regularly wipe down the
exterior surfaces with a damp
cloth. (Micro fiber cloths such
as Ecioth perform very well).
Allow the surfaces to dry
before installing the cover.
-do not cover a damp grill.
In extreme environments
apply a rust inhibitor which
leaves a microscopic protec-
tive layer on the grill. Products
that provide a layer of vapor
corrosion inhibitors (VpCI TM)
protect the surface very well.
For seasonal storage use
the product referred to above,
ensure the grill is dry and then
cover and secure the cover to
minimize the amount of damp
air getting to the surfaces.
THE Lynx LIMITED LIFE TIME
WARRANTY PROVIDES PRO-
TECTION AGAINST RUST-
THROUGH OF PARTS THAT
RENDER THE PRODUCT
INOPERATIVE. IT DOES
NOT COVER OCCASIONAL
SURFACE RUST OR STAINING
DUE TO ENVIRONMENTAL
CONDITIONS.
After your first use certain
areas of the grill may discolor
from the intense heat given off
by the burners - this is normal
and cannot be cleaned off.
For light and heavy food
stains there are many different
stainless steel cleaners
available.
DRIP TRAY
he drip tray should be
cleaned after each use.
After the grill is completely
cool, remove the drip tray by
pulling it out until it stops,
then lifting the front edge
until the drip tray comes free.
16

PROFESSIONAL GRILLS
Clean it with hot soapy water
or an oven-style cleaning
product and re-install.
Also, check the tray after rain.
If you ve left the grill
uncovered, you may need to
remove the drip tray drain
plug to drain the water from
the tray'. The drain plugcan
be removed with a flat-head
screwdriver.
WARNIN6 _
DO NOT ALLOW EXCESS
GREASE OR LIQUIDS TO
ACCUMULATE IN THE DRIP
TRAY AS THIS MAY CREATE
A FIRE HAZARD.
NEVER USE GRILL WITHOUT
DRIP TRAY PROPERLY IN-
STALLED
GRILLING RACKS
he easiest way to clean
the grill racks is to do so
immediately after turning off
the burners, while they are
still hot. Wearing a long BBQ
mitt to protect your hand
from steam, dip a brass bristle
brush in hot water and scrub
the grill rack. Dip the brush
frequently because the steam
helps remove baked-on foods.
CERAMIC BRIQUETTES
he ceramic briquettes
normally burn off any accu-
mulated food drippings. But
you may occasionally experi-
ence larger spills that don t
burn off under normal use.
When this happens, let the
grill cool completely.
Remove the racks and then
the briquette trays by lifting
the front edge and pulling
them towardyou.
Flip the trays
.... and put
them back in
over the
Light
:he burners
_nd set them
"HI" for 5
: 10 minutes
to burn the briquettes clean.
Any remaining food items can
be brushed off using a soft
brush.
Be sure the trays have com-
pletely cooled before reinstall-
ing them.
Replacement briquette trays
can be ordered from Lynx or
from your dealer.
MAIN BRASS BURNERS
ake sure the grill is com-
cool before pro-
Ensure that the gas supply is
off and all control knobs are in
the "OFF" position.
To Remove Brass Burners:
1) Remove the grill racks and
briquette trays.
2) Lift the burner up until the
legs exit the frame.
3) Then pull to the rear of
the grill so the burner head
comes off the brass orifice at
the front.
4) Angle the burner sideways
and lift it out.
Be careful not to change the
air shutter position.
To Clean the Brass Burner:
To maximize grill perfor-
mance, clean the exterior of
the burner with a wire brush.
Remove stubborn scale with a
metal scraper.
Clear any clogged ports with a
straightened paper clip. Never
use a wooden toothpick as
it may break off and clog the
port.
Shake out any debris through
the air shutter.
Use a flashlight to inspect the
burner inlet to ensure it is not
blocked. If obstructions can
be seen, clean it with a paper
clip or a pipe cleaner.
PROPER PLACEMENT OF
EACH BURNER IS CRITICAL.
AFTER CLEANING THEY
MUST BE CENTERED ON
THE BRASS ORIFICE, REST-
ING LEVEL WITHOUT ANY
ROCKING.
FAILURE TO MEET THESE
CONDITIONS MAY CAUSE
A VERY DANGEROUS CON-
DITION THAT CAN CAUSE
PERSONAL INJURY AND
PROPERTY DAMAGE.
v .....
17

PnOFESS ONAL GRiLlS
PROSEARTM BURNER
t's easy to keep your
ProSear TM burner operating
at peak performance. Just run
it on "HI" with the hood open
for 5 minutes after each use to
burn away any food particles
or drippings.
Any ash accumulation on
the burner surface can be
removed with a light brush or
vacuum ... BUT WAIT UNTIL
THE BURNER IS COOL!
Every 3 to 6 months, remove
the burner (its held in place
by a set-screw) and inspect
the venturi (inlet) and orifice
to ensure that they're free of
obstructions.
Food debris on the inside
of the burner can be gently
shaken out. Do not touch the
ceramic surface.
Clean any obstructions with
a straight piece of metal coat
hanger, pipe cleaner or paper
clip.
When re-installing the
ProSear TM burner, be sure to
correctly position the burner
and the protective screen.
18

PROFESSmONAL GRmLLS
TROUBLESHOOTING YOUR_GRILL
BEFORE YOU CA LL:
Please check a few things before you call for service:
Is there fuel supplied to the grill?
Is the main shut-off valve open?
Are you using correct type of fuel? (LP or Natural Gas) (See INDEX: "Gas Requirements" for further
details.)
Is your propane cylinder empty? Have you recently refilled the propane cylinder? If so, is the
connection tight?
Have you opened the valve on the propane cylinder?
Is the grill plugged in to a live electric circuit?
If you've checked the above items, review the trouble-shooting list below before calling for Lynx for
service.
GRILL WON'T LIGHT pressure. (See INDEX: "Leak Test"
Your Lynx grill uses an electric
ignition system that does not
spark. The igniters should
glow constantly when a
control knob is pushed in.
First, confirm that the grill is
getting electricity by turning
on the lights.
CHECK THE IGNITERS
[] Ensure that all burner
controls are set to OFR
[] Remove the racks and
briquette trays.
[] Watch an igniter as you
push in and hold the
corresponding control
knob. You will need either
a small mirror or shiny
metal object to see the
igniter under its cover.
(Be sure you push in the
correct control knob and
keep the knob in the
"OFF" position)
[] Check the remaining ,
igniters. If igniters don t
glow, proceed with trou-
bleshooting or match-
light the burner.
CHECK THE BURNERS
If the igniters are working
check to see if gas is
reaching the burners by" at-
tempting to match light a
burner.
BE CAREFUL! IF THE
BURNER FALLS TO IGNITE,
WAIT 5 MINUTES BEFORE
ATTEMPTING TO IGNITE
OTHER BURNERS! (See
INDEX: "Match Lighting" for
further details.)
If match lighting doesn't
work, re-check fuel connec i
tions for leaks and ensure
the supply is of the correct
type and is of adequate
for further details.)
If the burner will light with a
match, then the igniter may
not be functioning correctly.
Call for service.
If the burner will not match
light, and you know you are
getting gas, wait for any
gas to dissipate and remove
the burner and check it for
blockages. (See INDEX: "Clean
the Brass Burner" for further details.)
YELLOW FLAME OR GAS
SMELL WHILE COOKING
IF YOU SMELL GAS WHILE
THE GRILL IS OPERATING,
IMMEDIATELY TURN OFF ALL
BURNERS AND SHUT OFF
THE MAIN FUEL SUPPLY.
PERFORM A LEAK TEST
(See INDEX: "Leak Test" for
further details.)
CHECK FOR BLOCKAGES
(See INDEX: "Clean the Brass
Burner" for further details.)
19

PROFESSIONAL GRILLS
A yellow flame on the main
burners indicates a lack of air.
But, if the air around the grill
is dusty or if heavy grease is
present, some orange tips on
the burner flame are normal.
ADJUST THE AIR SHUTTER
To adjust for insufficient air,
adiust the air shutter. (See ,
iNDEX: Air Shutter Adjustment for
further details.)
LOW OR INSUFFICIENT
NO PART OF THE GRILL
SHOULD EVER BE LINED
WITH ALUMINUM FOIL.
Doing so will interfere with
airflow and can cause a low
heat condition.
Ensure that you've preheated
the main burners for at
least 10 to 15 minutes with
the hood closed and the
ProSear TM burner for 3
minutes.
Proper levelin 9 during instal-
lation is critical. A grill that is
out of level will cause erratic
burner combustion and inef-
ficient, uneven heating. A
carpenters spirit level should
be used to level the grill both
front-to-back and side-to-side.
If the low heat problem
persists:
CHECK THE GAS SUPPLY
LINE SIZING REQUIRE-
MENTS.)
CHECK THE GAS SUPPLY
LINE FOR KINKS OR
DAMAGE.
REPLACE any damaged
supply lines.
CHECK THE REGULATOR
Make sure that the regulator
& hose assembly is the one
designed for and supplied
with your Lynx 9rill and that
20
it is correctly set up for the
type of fuel you are using.
(See iNDEX: "Regulator Conver-
sion" for further details.)
The hose and regulator
provided by Lynx must be
used if your grill is set-up for
an LP Gas Cylinder.
Check that there is no
physical pressure being
applied to the regulator
attached to the back of the
grill. The regulator contains
a flexible diaphragm and
should not be allowed to
touch the grill body or its
surroundings.
CHECK FOR OBSTRUC i
TIONS
Ensure that the burners and
drip tray are clean and free
from obstructions.
LP (Propane) units:
IS THE CYLINDER
ALMOST EM PTY?
Almost-emAty cylinders may
not have sufficient pressure
to run the burners at high
heat.
HAVE THE LINE
PRESSURE CHECKED BY
A QUALIFIED TECHNll
ClAN (See iNDEX: "Gas
Requirements" for further
details.)
FLOW LIMITING DEVICE
Improper lighting proce-
dures may have activated
the LP cylinders flow control
device, reducing the heat
output.
To reset the flow control:
[] Shut off all burner
controls and close the LP
cylinder valve.
[] Wait 30 seconds and,
very slowly, reopen the
cylinder valve.
[] Wait a few seconds and
reJite a burner,
Bulk LP Cylinder Users
Bulk LP cylinder lines must
be properly regulated,
Ensure that you are using
a 4/11 appliance regulator
supplied by Lynx and
converted to LPgas. Also
ensure that you do not have
more than one regulator in
line.
Natural Gas units:
SUPPLY LINE
Ensure thatthe supply" line is
at least 3/4 inside diameter
or 1" outside diameter.
CHECK LINE PRESSURE
Natural gas pressure should
be at least 7" W.C. and 4"
W.C. pressure under full load
(with all burners on.)
CHECK BURNERS FOR
BLOCKAGES
CHECK FLAME CHAR-
ACTERISTICS. (See iNDEX:
"Flame, Correct Size" )
CLEAN OR ADJUST AIR
SHUTTER (See iNDEX: "Air
Shutter Adjustment."
WIND HITTING GRILL
Wind hitting the grill while in
use, especially winds blowing
into or across the hood gap
from behind, can cause poor
performance and in some
cases can cause the control
panel to get dangerously hot.
Steady or
g. sty
winos can
prevent
the normal
exhaust of
hot gases.
Locate ,our
grill ng
winds grilling in
windy conditions.