Rinnai Gourmet 4 Instructions for use

This appliance shall be installed and operated in
accordance with:
• Current AS 5601 'Gas Installations'
•
Any other local relevant Statutory Regulations
Distr ibuted a nd serviced in Australia und er a Qu ality
System certified as complying with ISO 9001 by
SAI Global
Do not operate this appliance before reading these instructions
Outdoor Kitchen
Owners Operation Manual
For Models:
Gourmet 4
Gourmet 5
Impressor 5
Impressor 8
Impressor 10
• These instructions
All Rinnai gas products
are A.G.A. certified.

Rinnai Australia - i - BBQ Owner’s Operation Manual
© Copyright Rinnai Australia Pty Ltd ABN 74 005 138 769
All rights reserved
Produced by Rinnai Australia Technical Support Department
14 December 2007 - Issue 4
No part of this manual may be copied without permission from Rinnai Australia Pty Ltd.
Rinnai Australia reserves the right to make modifications and change specifications without notice.
• Read these instructions carefully before operation and retain for future reference.
• Illustrations may vary from barbecue contained in carton.
• Failure to comply with these instructions may result in fire or explosion which
could cause property damage, serious bodily injury or death.
WARNING
OUTDOOR USE ONLY
DO NOT OPERATE THIS APPLIANCE BEFORE READING THE
INSTRUCTION BOOKLET
DO NOT STORE CHEMICALS OR FLAMMABLE MATERIALS,
OR SPRAY AEROSOLS NEAR THIS APPLIANCE
DO NOT PLACE ARTICLES ON OR AGAINST THIS APPLIANCE
DO NOT OPERATE THE APPLIANCE INDOORS
DO NOT OPERATE IN AN ENCLOSED AREA
FOR YOUR SAFETY
1. SHUT OFF GAS TO THE APPLIANCE AND AT THE SOURCE IF POSSIBLE.
2. EXTINGUISH ANY OPEN FLAME.
3. OPEN THE HOOD.
4. PERFORM GAS LEAK TEST PROCEDURE.
5. IF ODOUR CONTINUES, IMMEDIATELY CALL YOUR GAS SUPPLIER.
IF YOU SMELL GAS:
STORAGE:
1. DO NOT STORE OR USE PETROL OR OTHER FLAMMABLE VAPOURS
AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
2. DO NOT STORE GAS CYLINDERS THAT ARE NOT CONNECTED FOR
USE IN THE VICINITY OF THIS APPLIANCE.
3. ONLY TO BE USED OUTDOORS.

Rinnai Australia - ii - BBQ Owner’s Operation Manual
PLEASE RECORD THE FOLLOWING INFORMATION FOR YOUR OWN RECORDS:
Your Retailer:
Name:
Address:
Telephone Number:
Serial Number:
Model Number:
Date of Purchase: / /
Remember to send in your Warranty Card .....
TABLE OF CONTENTS .......................................................................ii
SPECIFICATIONS ...............................................................................1
SAFETY INFORMATION .....................................................................3
CLEARANCES AND LOCATION .........................................................6
ASSEMBLY & TESTING ......................................................................7
HOW TO USE ....................................................................................12
COOKING ..........................................................................................14
STORAGE ..........................................................................................17
CLEANING AND MAINTENANCE .....................................................18
TROUBLE SHOOTING ......................................................................20
CONTACT INFORMATION ................................................................21
Congratulations on your purchase of a Rinnai Outdoor Kitchen.
Please read this manual carefully it contains important
information for safety and enjoyable cooking
with your new state of the art barbecue.
TABLE OF CONTENTS

Rinnai Australia - 1 - BBQ Owner’s Operation Manual
FEATURES FREESTANDING INBUILT
Gourmet 4 Gourmet 5 Impressor 5 Impressor 7 Impressor 8 Impressor 10 Gourmet 3 Impressor 6
Order code GOUR4SS GOUR5SS IMP5SS1 IMP7TSS IMP8SS1 IMP10SS1 GOUR3SSIB IMP6SS1IB Body construction - stainless steel grade 304 commercial 304 commercial 304 commercial 304 commercial 304 commercial 304 commercial 304 commercial 304 commercial Twin skin hood with temperature gauge Both hoods
Main cooking burners 2 x 22MJ/h 3 x 22MJ/h 3 x 22MJ/h 3 x 14.5MJ/h
1 x 22MJ/h 5 x 13MJ/h 5 x 13MJ/h 3 x 22MJ/h 5 x 13MJ/h
Main burner type S/S U-burner S/S U-burner S/S U-burner S/S Rail burner S/S Rail burner S/S Rail burner S/S U-burner S/S Rail burner Side burner(s) 1 x 18.5 MJ/h 1 x 18.5 MJ/h 1 x 18.5 MJ/h 1 x 10 MJ/h
1 x 5.5 MJ/h
1 x 10 MJ/h
1 x 5.5 MJ/h
1 x 18.5 MJ/h
1 x 10 MJ/h
1 x 5.5 MJ/h
--
Infrared rotisserie burner 1 x 12MJ/h 1 x 13.5MJ/h 1 x 13.5MJ/h 1 x 12MJ/h 1 x 13.5MJ/h 1 x 13.5MJ/h - 1 x 13.5MJ/h Fish burner - - - - - 1 x 10MJ/h - - Smoker box Optional Optional Optional Optional
Electronic ignition (main & infrared) Ignition (side burners) Piezo Piezo Electronic Electronic Electronic Electronic - - Stainless steel grill area 40% 50% 50% 35% 50% 50% 50% 50%
Reversible solid plate area 60% 50% 50% 65% 50% 50% 50% 50%
Flame tamers - stainless steel
Warming rack Side towel rail - - --
Storage cabinet 2 door 2 door - - 1 door 1 door - - Glide-out storage drawers - - 2 drawers 2 drawers 2 drawers 2 drawers - - Gas bottle cupboard - - -- Glide-out gas bottle drawer - - - -- Glide-out bin drawer - - - --- Stainless steel wind & heat shields
Full width stainless steel grease tray Cookbook Rotisserie kit 240V Kit 240V Kit 240V Kit 240V Kit 240V Kit 240V Kit Optional 240V Kit
Protective cover
Dimensions (H x W x D) 1250 x 1490 x 650 1250 x 1760 x 650 1250 x 1850 x 650 1250 x 2000 x 650 1250 x 1850 x 650 1250 x 2285 x 650 580 x 935 x 630 580 x 935 x 630 Net weight 70 kg 90 kg 110 kg 130 kg 110 kg 135 kg 54kg 55 kg Warranty - body, hood & cabinet 5 Years 5 Years 5 Years 5 Years 5 Years 5 Years 5 Years 5 Years Warranty - plates, burners & other 1 Year 1 Year 1 Year 1 Year 1 Year 1 Year 1 Year 1 Year
BARBECUE TEST POINT GAS PRESSURES (ALL MODELS): ULPG (PROPANE GAS) = 2.75kPa. NATURAL GAS = 1.0 kPa Above specifications relate to LPG models only. Natural gas models must be plumbed-in with a minimum 20mm (3/4”) gas line and are not suitable for flexible hoses or bayonet points Optional accessories are available. Ask in-store for details. Rinnai Australia Pty. Ltd. reserves the right to make modifications and change specifications without notice.
SPECIFICATIONS

Rinnai Australia - 2 - BBQ Owner’s Operation Manual
All barbecues share the same type of components, however, details may vary
between models.
Rinnai Australia Pty Ltd. reserve the right to make modifications and change the
specifications without notice.
Temperature Gauge
Hood
Inbuilt Side Burner
RevesibleTrivet
Supplied with selected models
Drip Tray
Control Knobs
Side Shelf
Rotisserie Motor
Castors
Storage Drawers and/or Cabinets
Gas cylinder compartment on some models
Under the Hood
Main Barbecue Components
Castors
Warming Rack
Grill Plate
Rotisserie Bar & Skewer
Main Burners
4 to 5 burner BBQs use Horseshoe type burner
s
8 to 10 burner BBQs use Rail type burners
Flame Tamers
4 to 5 burner BBQs use V type flame tamers
8 &10 burner BBQs use Plate type flame tamers
Back Burner
Reversible
Hot Plate
Smoker Box
Supplied with selected models
Side Shelf Burner
Heat Shields
Used with V type flame tamers
Removable Handle
Fire Box
Flame Tamer / Heat Shield Bracket
Used with V type flame tamers
RevesibleTrivet
Supplied with selected models
NOTE
SPECIFICATIONS

Rinnai Australia - 3 - BBQ Owner’s Operation Manual
.
FAILURE TO COMPLY WITH THESE INSTRUCTIONS COULD RESULT IN A
FIRE OR EXPLOSION WHICH COULD CAUSE SERIOUS INJURY, DEATH OR
PROPERTY DAMAGE
BEFORE USING YOUR BARBECUE
• Check that the barbecue supplied is correct for the gas type being used. The gas type
Propane, Universal LPG, or Natural Gas is clearly labelled on the barbecue.
• A Natural Gas unit MUST BE installed by an authorised person in accordance with AS 5601.
• If your barbecue is Propane or Universal LPG it is normally used with a gas cylinder.
However, it is possible to install these barbecues on a reticulated Propane or Universal LPG
supply and not use a gas cylinder. Such Installations must be performed by an authorised
person in accordance with AS 5601.
• Pipe sizing for reticulated Natural, Propane or Universal LPG gas supplies must be in
accordance with an approved sizing chart such as the one in AS 5601.
LOCATION
• This barbecue is for OUTDOOR use only. Refer to page 6 for details.
•DO
NOT operate the barbecue indoors.
•DO
NOT operate in an enclosed area.
•DO
NOT operate in an unventilated area.
• This barbecue must be placed on a level and stable surface. Surfaces which ignite easily
(such as carpet) MUST NOT be used.
•DO
NOT obstruct the flow of air around the barbecue whilst in use. Refer to the “Clearances
and Location” section page 6.
• Certain materials or items when placed near the barbecue may be affected by the radiant
heat and could be damaged. Keep these items away from your barbecue.
• Keep barbecue away from combustible materials. Maintain Clearances shown on .
• For installations on recreational vehicles or boats see page 6.
OPERATION
•DO
NOT connect the barbecue directly to the gas cylinder without a regulator.
• Propane or universal LPG models MUST always use the hose and regulator supplied.
• Inspect the gas hose at least once per year, or whenever the gas cylinder is replaced. If the
hose is cracked, cut, abraded, discoloured or damaged in any other way the barbecue must
not be used. The hose must be replaced if damaged or when local regulations require this.
Contact your supplier or local regulating authority if uncertain. Replacement must only be
carried out by an Authorised person.
• Avoid unneccesary twisting of the gas hose.
•DO
NOT alter or modify any parts of the barbecue including any of the gas components.
• IF YOU SMELL GAS?
1. Shut off gas to the barbecue and at the source if possible.
2. Extinguish any open flame.
3. Open hood.
4. Perform gas leak check procedure as per “Leak Testing” on page 5.
DO NOT test for gas leaks with an open flame!
5. If the odour continues, immediately call your gas supplier.
• DO NOT light the barbecue with the hood or side burner lid closed.
•DO
NOT lean over the cooking surfaces whilst lighting the barbecue.
• DO NOT leave your barbecue unattended while in use.
• DO NOT use briquettes, charcoal or other solid fuels in this barbecue.
• DO NOT use aluminium foil to line the flame tamers or drip tray. Using foil in this manner
can block off air for combustion and ventilation and result in a dangerous condition.
• DO NOT smoke whilst operating your barbecue.
•DO
NOT use any burner, or a combination of burners, on 'HIGH' for extended periods when
cooking with the hood closed.
•DO
NOT heat unopened food containers as pressure build-up during heating may cause the
container to burst.
• The drawers are designed for the storage of cooking utensils. They are not designed for
storage of heavy components. The combined weight of utensils in all drawers SHOULD NOT
EXCEED 14 kg.
IMPORTAN
T
SAFETY INFORMATION

Rinnai Australia - 4 - BBQ Owner’s Operation Manual
•DONOT move barbecue whilst hot or in operation. Lock wheels during use.
•DO
NOT close the side burner lid whilst the side burner is alight.
•DO
NOT allow children or the infirm to operate or handle any parts of the barbecue.
•DO
wear appropriate clothing whilst operating the barbecue. Some synthetic fabrics (such
as Nylon) are highly flammable and should be avoided.
•DO
use good quality insulated oven mitts when operating the barbecue.
• If burners go out during operation, close the gas supply at the source and turn all burner
controls to ‘OFF’. Open the hood and wait at least 5 minutes before attempting to relight.
• Should a grease fire occur attempt to shut off the gas supply at the source, turn off all
burners and remove food if possible.
• Observe the instructions and warnings on the rotisserie motor case and electric cord at all
times. If electrical cord is damaged, return to supplier for repair.
STORAGE
•DO
NOT store your gas cylinder indoors. Gas 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.
• Barbecues using bottled gas: If stored indoors, ALWAYS disconnect and remove the gas
cylinder first. Gas cylinders must be stored outdoors in a well ventilated area out of reach of
children. They MUST NOT be stored in a building, garage or any other enclosed area or in
the vicinity of this or any other appliance.
•DO
NOT store or use petrol or other flammable vapours and liquids in the vicinity of this or
any other appliance.
GAS CYLINDER (Propane or Universal LPG)
• This barbecue is designed for use with a 9kg LP Gas cylinder. This cylinder should conform
to AS 2030.1 - 1999. DO NOT connect this barbecue to a gas cylinder of different capacity.
• The barbecue is designed for use in the vapour withdrawal mode. Therefore it is important
to always store and use the gas cylinder in an upright position.
• For storage and when refilling / exchanging cylinders, disconnect the hose and regulator at
the cylinder end only. Do not disconnect the hose and regulator from the barbecue end.
• The gas cylinder should be refilled by a reputable gas dealer, or exchanged at a reputable
gas cylinder exchange outlet. Gas cylinders should be inspected and tested periodically in
accordance with local statutory regulations. A dented or rusty gas cylinder may be
hazardous and should not be used.
•DO
NOT subject the gas cylinder to excessive heat.
• Always close the cylinder valve when the barbecue is not in use.
HOSE AND REGULATOR
• Replacement pressure regulators and hose assemblies must be those specified by Rinnai
for use with this appliance.
• Avoid twisting of the hose.
• Keep the gas hose away from hot surfaces or dripping grease or oil.
Propane or Universal LPG
• The pressure regulator and hose assembly supplied with the appliance MUST be used.
• The pressure regulator supplied is fixed to have an outlet pressure of 2.75 kPa, any other
pressure is not suitable. The regulator and hose assembly are for bottled LP gas ONLY.
• When the barbecue is not in use, the hose and regulator must only be disconnected from
the cylinder. The hose and regulator must not be disconnected from the barbecue unless it
is being replaced. Such replacement must only be carried out by an Authorised person.
• Inspect the gas hose when replacing the gas cylinder, or once per year, whichever is more
frequent. If the hose is cracked, cut, abraded, discoloured or damaged in any other way, the
barbecue must not be used. The hose must be replaced if damaged or when local
regulations require this. Contact your supplier or local regulating authority if uncertain.
Such replacement must only be carried out by an Authorised person.
Natural Gas
• Inspect the gas hose at least once per year. If the hose is cracked, cut, abraded, discoloured
or damaged in any other way, the barbecue must not be used. The hose must be replaced if
damaged or when local regulations require this. Contact your supplier or local regulating
authority if uncertain. Replacement must only be carried out by an Authorised person.
SAFETY INFORMATION

Rinnai Australia - 5 - BBQ Owner’s Operation Manual
Gas Cylinder Installation
1. Familiarise yourself with the information in this manual, in
particular the items under "Safety Information" and "Gas
Safety".
2. Ensure all burners are in the "OFF" position as shown.
3. Connect the regulator to the gas cylinder by turning the
coupling nut anti-clockwise to tighten to a full stop (left
hand thread). The seal has now engaged. An additional
one half to three quarter turn is required to complete the
connection. Tighten by hand only. DO NOT USE TOOLS.
Leak Testing
DO NOT test for gas leaks with an open flame!
4. Make a soapy solution by mixing one part liquid detergent
(such as dish-washing liquid) and ten parts water.
5. Open the gas valve on the cylinder by turning it
anticlockwise.
6. Apply the soapy solution to all visible gas connections in
the vicinity of the cylinder and regulator and where the gas
hoses attach to the fitting on the solid barbecues gas pipe
and to the side shelf burner (if fitted). Gas leaks will show
as small bubbles in the soapy solution.
7. If there is a gas leak from the connection between the
regulator and gas cylinder, close the gas valve on the
cylinder by turning it clockwise. Disconnect the regulator
and hose assembly from the cylinder by turning the
coupling nut clockwise to disengage. Inspect for debris
inside the cylinder fitting and fitting at the end of the
regulator. Remove debris and reconnect as per step 3).
Retest for gas leaks.
If there are still gas leaks from the connection
between the regulator and gas cylinder or any
other connections contact your supplier or
Rinnai for assistance. Connections other than
the connection between the regulator and gas
cylinder must only be altered by an Authorised
person. If gas leaks are present DO NOT operate
the barbecue.
8. Use the anchor chain provided to secure the cylinder in
position. Shorten the chain if necessary by moving one end
of the clip to loop extra chain links through retaining clip.
Selected barbecues come fitted with a slide-out gas
cylinder tray. Use the anchor chain provided to secure both
the cylinder and tray in position.
Gas Cylinder Removal - Propane or Universal LPG.
1. Ensure that the gas cylinder valve is “OFF” before
attempting to disconnect gas cylinder from barbecue. To
remove the gas cylinder from the hose and regulator follow
the reverse order of the connection procedure above.
OFF
POSITION
HI
LO
OFF
Gas leaks will
show as small
bubbles in the
soapy solution
ON OFF
WARNING
CAUTIO
N
SAFETY INFORMATION

Rinnai Australia - 6 - BBQ Owner’s Operation Manual
Clearances
The following minimum clearances must be maintained:
• Top 1000 mm - measured from the top of the hood in the closed position.
• Rear 250 mm - measured from the rear main panel.
• Sides 250 mm - measured from the outer most edge of the barbecue.
Openings around the perimeter of the appliance provide air for cooling and combustion and must not
be obstructed.
Location
‘Outdoor Use’ is defined as use in an above ground, open air situation with natural ventilation, without
stagnant areas and where gas leakage and products of combustion are rapidly dispersed by wind and
natural convection.
The following diagrams are representations of ‘Outdoor Use’ as defined:
1. An enclosure with walls on all sides, but at least one permanent opening at ground level and no
overhead cover.
2. Within a partial enclosure that includes an overhead cover and no more than 2 walls.
A. Both ends open
3. Within a partial enclosure that includes an overhead cover and more than 2 walls the following shall
apply:
B. At least 25% of the total wall area is completely open and
C. 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.
Vehicles And Boats
Barbecue installations on recreational vehicles and boats require consideration of many additional
safety aspects that would not apply otherwise. Such installations must not be performed by the user.
They must be managed by authorised persons with the relevant qualifications and expertise, in
accordance with AS 5601 “Gas Installations” and any specific local requirements.
• This barbecue is for OUTDOOR use only.
•DO
NOT operate the barbecue indoors.
•DO
NOT operate in an enclosed area.
•DO
NOT operate in an unventilated area.
•DO
NOT obstruct the flow of air around the barbecue whilst in use.
• This barbecue must be placed on a level and stable surface.
• Certain materials or items when placed near the barbecue may be affected by the
radiant heat and could be damaged. Keep these items away from your barbecue.
• Keep barbecue away from combustible materials.
• For installations on recreational vehicles or boats see Vehicles and Boats
CAUTIO
N
Plan View Plan View
Plan View
Plan View
Plan View
12
A
3
B
B
CC
C
C
C
C
CLEARANCES AND LOCATION

Rinnai Australia - 7 - BBQ Owner’s Operation Manual
TOOLS REQUIRED
A Phillips screw driver is all that is required for the assembly of your Rinnai barbecue.
UNPACKING THE BARBECUE
Check for damage. If the barbecue is damaged, contact your supplier for advice. Before installing the
appliance, check it is labelled for the correct gas type (see data plate). Refer to local gas authority for
confirmation of gas type if you are in doubt. Carefully remove packaging and discard / recycle as
appropriate, taking care not to damage any components. The package should contain all items listed
under "Specifications" section. If any items are missing or damaged, DO NOT continue with assembly
and contact your Supplier..
ADDITIONAL ASSEMBLY ITEMS (FOR IMPRESSOR SERIES BARBECUES ONLY)
Both the side self and handle are packed separately and will need to be installed.
1. Attach the two angle brackets to the side shelf as shown.
2. Mount the side shelf to the left end of the barbecue, Note: To aid installation the screws marked
"A" use the key-hole mounting method and do not require to be fully removed.
3. Mount the handle to the right end of barbecue.
4. For the Impessor 10 the drip tray for the side burners is
shipped separately and will need to be installed, to do this
remove the protective plastic coating from the drip tray.
Slide open the rubbish bin draw and then working from the
left, place drip tray into the bracket located directly under
the fish burner pad.
ADDITIONAL ASSEMBLY ITEMS (FOR GOURMET SERIES BARBECUES ONLY)
The side selves and the gas cylinder bracket are packed separately and will need to be installed.
The protective plastic coating MUST be removed from ALL barbecue
components and surfaces, both inside and outside. All surfaces
MUST BE thoroughly cleaned before lighting.
This ensures oils and adhesives from the manufacturing process
are removed avoiding appliance discolouration and damage.
1. Attach the gas cylinder bracket to the lower right side of the barbecue.
2. Loosen the supporting screws “A” on the left and right sides of the barbecue.
3. Unpack the side shelf as shown.
4. Engage key hole slots over the supporting screws and tighten to secure side shelf in place.
WARNING
LEFT
RIGHT
12 3
Fish Burner Pad
Drip Tray
4
21 34
ASSEMBLY & TESTING

Rinnai Australia - 8 - BBQ Owner’s Operation Manual
BURNER AND IGNITION SYSTEMS
BURNERS
5. For your safety and conveniencethe side shelf burner gas hose
is connected to the gas rail of the barbecue at the factory during
production.
During assembly of the side shelf burner to the
barbecue there is no need to disconnect or adjust this
connection.
Factory fitted connections MUST ONLY be altered by an
Authorised person.
Take care not to twist or kink the gas hose.
To ensure the hose does not come into contact with hot surfaces
under the side burner, loop the hose through the supporting clip
located next to the inlet connection.
Locate the red indicator marked on the hose of the side shelf burner. Align this red mark with the
hose retaining clip and secure into place, this is to ensure that any excess hose length is kept
clear of hot surfaces.
The main and searing burners of this appliance are delivered fully assembled from the
factory, however it is necessary to check the burner and ignition systems for correct
positioning and operation before further assembly as movement may have occured
during transport.
The components for the side burners are shipped installed in place, however these are
also wrapped in protective packaging that will need to removed before testing and the
components then re-installed.
The following sections describe how to check the burner and ignition systems for
correct positioning and operation.
To ensure the continued safe operation of this appliance Rinnai recommends that the
burner and ignition systems are checked regulary and in particular:
• At the beginning of each barbecue season.
•After the cooking surfaces and burner components have been cleaned.
• Whenever the burners are removed and re-inserted.
• When the barbecue is moved between locations.
• After extended use.
When a main burner is fitted correctly the venturi is seated over the end of the injector and the non-
venturi end is used to lock the burner into place. Horseshoe type burners are locked into place by a
spring clip, while rail type burners are locked in place by a securing screw as shown below.
Side burner(s), the burner base spigot is seated into the venturi and the sparker hole is aligned with
the sparker electrode. Place the ring burner into theouter recess of the burnerbaseusingthepositing
pin for alignment, then place the cap burner into the central recesse as shown above.
5
To Bottle
& Regulator
Cylinder
Hook
CAUTION
To Side Shelf Burner
Connections
To Side Shelf Burner
Connections
Hose Retaining Clip
Hose Retaining Clip
E
x
c
e
s
s
H
o
s
e
L
e
n
g
t
h
E
x
c
e
s
s
H
o
s
e
L
e
n
g
t
h
Hose Alignment
Marker
Hose Alignment
Marker
CAUTIO
N
NOTE
CLICK !
3, 4, 5 burner models
Venturi
Spring Clip
8 and 10 burner models
Venturi
Securing
Screw
Side Shelf Burner
Spigot
Venturi
Sparker
hole
Sparker
Electrode
Burner Base
Recess
Recess
Cap Burner
Ring Burner
Burner Base
Pin
ASSEMBLY & TESTING

Rinnai Australia - 9 - BBQ Owner’s Operation Manual
IGNITION SYSTEMS
Ignition of the Main and Rotisserie burners is via a common electronic ignition module with wiring and
an electrode to individual burners.
Ignition of the side burner on the Gourmet range is independent to that of the Main and Rotisserie
burners and is of the 'Piezo' type incorporated into the side burner assembly.
The Impressor 5 has one ignition unit which lights all burners on the barbecue.
The Impressor 8 and 10 have 2 ignition units.
The left hand ignition unit lights the burners under the hood (main and rotisserie burners).
The right hand ignition unit lights the side burners.
The separation of the left and right hand ignition areas is indicated on the fascia panel by a black
vertical line between the relevant gas knobs.
Battery Installation
1. Unscrew the ignition cap (turning anticlockwise)
from ignition socket assembly.
2. Install 1 x AA battery so that the negative end is
inserted first and the positive end is upper most.
3. Screw the ignition cap (turning clockwise) back onto
the ignition socket assembly.
Testing The Ignition Systems
DO NOT touch any components in the vicinity of the burner or spark electrode whilst
the ignitor button is pressed as an electric shock could result.
1. Ensure the burners are correctly positioned (see
page 8) and that the hot plate, grill plates, flame
tamers, heat shields and trivet are removed.
2. Ensure all burner controls are in the 'OFF' position
and the gas supply on the cylinder is shut off.
3. Checking for Spark:
For Electronic Burner Ignition.
Push the ignitor button and check for sparking
between the spark electrodes and burners. A blue
spark should be seen and heard between each
spark electrode and burner.
For Piezo Burner Ignition
Push and turn the control knob to 'Ignition' and then
immediately back to the 'OFF' position. A 'click'
should be felt and heard whilst turning the control
knob to 'Ignition' and at this time a blue 'spark'
should be seen between the spark electrode and
burner.
4. If no spark is seen or heard at all, bend the spark
electrode to be within 5 mm of the burner(s) without
spark using a small pair of pliers. If after adjustment
the spark is still not evident, contact Rinnai.
Ignition
Cap / Button
Ignition Socket
WARNING
OFF
POSITION
HI
LO
OFF
8 & 10 Burner
3, 4, 5 Burner
CLICK !
Sparker Electrode
Ensure a 5 mm Gap
Main Burner
ASSEMBLY & TESTING

Rinnai Australia - 10 - BBQ Owner’s Operation Manual
TESTING BURNER OPERATION
1. Push and turn the control knob of the desired burner to ‘HIGH’, simultaneously pushing the
electronic igniter button. The burner should light within 5 seconds.
2. Checking burner flame:
Main and Searing Burners
Check each burner individually, with a 'HIGH' flame established the burner flame is approximately
2 cm tall and emanating around the perimeter of the burner tube, the flame should be generally
'blue' in appearance.
Testing Cross Ignition (MAIN BURNERS ONLY!) Establish a flame on any individual burner.
Push and turn the control knob of an adjacent burner to ‘High’, this burner should then cross
ignitie within 5 seconds. Repeat this procedure until all the main burners have been ignited.
Rotisserie Burner
The rotisserie burner has only has one operating position (‘On’), it is a 'surface combustion' type
ceramic burner. As such when hot, there should be an orange/red 'glow' emanating evenly from
the burner surface.
Side Burners
With ‘HIGH’ flame established on the side burner check that the burner flame is approximately 2
cm tall and emanating around the perimeter of the inner and outer burner rings, the flame should
be generally 'blue' in appearance.
3. If a burner flame cannot be achieved, perform the Ignition System Tests on page 9. If ignition
system is satisfactory and a burner flame can still not be established contact Rinnai.
For safety, before attempting to ignite any burners, it is important to
ensure that the locks for the castor wheels are ‘ON’ to prevent the
barbecue from moving during use, do this by rotating the locking
levers anti-clockwise.
Turn ‘OFF’ the locks by rotating the locking levers clockwise.
•DONOT light the barbecue with the hood or side burner lid closed.
•DO
NOT close the side burner lid whilst the side burner is alight.
•DO
NOT lean over the cooking surfaces whilst lighting the barbecue.
•DO
NOT move the barbecue whilst hot or in operation.
• If burners go out during operation, close the gas supply at the source and turn all
burner controls to ‘OFF’. Open the hood and wait at least 5 minutes before
attempting to relight.
In all cases if any burner fails to light, turn all control knobs to 'OFF', ensure that all
hoods are opened and wait 5 minutes. Then repeat the lighting procedure. If a flame
can not be achieved on any individual burner, check that burner for obstructions and
for main, searing and side burners check that the positioning is correct, refer to page 8
for details of the burner and ignition system.
ABNORMAL FLAME CHARACTERISTICS
Main and Side Burners
Excessive yellow flame, irregular size or wafty flame,
'popping' of the flame, sooting, black smoke, hissing sounds
or other abnormal noises may indicate incorrect assembly or
a defect.
Rotisserie Burner
Flames or sparks jumping from the burner surface, an uneven glow, sooting, black
smoke, 'streaming' of flames away from the burner surface, hissing sounds or other
abnormally noises may indicate incorrect assembly or defect. Refer to the “Trouble
Shooting” section page 20.
IMPORTANT
OFF
ON
CASTOR
LOCK
AA
A
WARNING
WARNING
WARNING
ASSEMBLY & TESTING

Rinnai Australia - 11 - BBQ Owner’s Operation Manual
FLAME TAMER, HOT PLATE AND GRILL INSTALLATION
Flame Tamer Placement
It is recommended the flame tamers, heat shields, hot plate and grill are cleaned with
a suitable mild household detergent before their first use.
Flame tamers provide an even heat distribution to the grilled cooking surfaces and reduce flare-up
from dripping fat. For the 8 and 10 burner model barbecues when a combination of grill and hot plates
are used there is no need for a flame tamer under the solid hot plate portion of the cooking area.
4 to 5 burner barbecues 8 and 10 burner barbecues
Hot Plate and Grill Placement
The barbecue firebox is not designed to be completely enclosed by solid hot plates. At
least 50% of the cooking area MUST be made up of grill to allow for proper combustion.
You MUST USE the hot plate and grill combinations supplied with the barbecue.
NOTE
1
2
3
4
Heat Shields
Flame Tamer / Heat Shield Bracket
Heat Shields
Flame Tamers
Flame Tamers
Flame Tamer / Heat Shield Bracket
1
2
3
4
Flame Tamers
NOTE
YES
YES
NO
YES
NO
NO
NO
YES
ASSEMBLY & TESTING

Rinnai Australia - 12 - BBQ Owner’s Operation Manual
BEFORE USING THIS BARBECUE FOR THE FIRST TIME AND AT THE BEGINNING OF
EACH BARBECUE SEASON ENSURE THAT YOU:
1. Read this manual carefully, especially the information included in the “SAFETY
INFORMATION” section and be careful to observe all other warnings and other
safety Information within this manual.
2. Locate the barbecue in accordance with the information in the “Clearances and
Location” section. Avoid strong winds as these will drastically reduce the
cooking efficiency. This applies especially to the rotisserie burner.
3. Check for burner obstructions and check burner positioning as explained in the
“ASSEMBLY & TESTING” section.
4. Check gas cylinder and ensure it is full (if fitted).
5. Check for gas leaks as explained in the “SAFETY INFORMATION” section.
6. For safety, before attempting to ignite any burners, it is
important to ensure that the locks for the castor wheels
are ‘ON’ to prevent the barbecue from moving during use,
do this by rotating the locking levers anti-clockwise.
Turn ‘OFF’ the locks by rotating the locking levers
clockwise.
7. Check ignition system and burner operation as explained
in the “ASSEMBLY & TESTING” section.
BURNING OFF
Before cooking on your barbecue for the first time, burn off using moderate heat to
remove any residual oils used during manufacture.
During the ‘Burning Off’ procedure operate the main burners on ‘LOW’ and keep the
hood closed for approximately 10 minutes. Then open the hood and allow to cool.
Remove and wash the hot plate and grills with a suitable mild detergent and allow to
dry before replacing.
ROTISSERIE MOTOR
The rotisserie motor case and plug contains important warnings and instructions
relating to use of the rotisserie motor and it's connection to the electric power supply.
Observe these instructions and warnings at all times. Failure to observe these
important instructions and warnings can result in electric shock.
In case of damage to the electrical cord or plug, return to supplier for repair.
ABNORMAL FLAME CHARACTERISTICS
Main and Side Burners
Excessive yellow flame, irregular size or wafty flame,
'popping' of the flame, sooting, black smoke, hissing sounds
or other abnormal noises may indicate incorrect assembly or
a defect.
Rotisserie Burner
Flames or sparks jumping from the burner surface, an uneven glow, sooting, black
smoke, 'streaming' of flames away from the burner surface, hissing sounds or other
abnormally noises may indicate incorrect assembly or defect.
Refer to the “Trouble Shooting” section page 20 for more information.
DRIP TRAY(S)
Fat, juices and food scrapings collect in the drip tray(s), inspect and clean the drip
tray(s) regularly and DO NOT allow these cooking residues to build up as they can
become a fire hazard.
IMPORTAN
T
OFF
ON
CASTOR
LOCK
AA
A
WARNING
WARNING
HOW TO USE

Rinnai Australia - 13 - BBQ Owner’s Operation Manual
BURNER IGNITION AND OPERATION
MANUAL BURNER IGNITION
If the ignition system is unable to produce a spark at the electrodes your barbecue burners can be lit
carefully with a match as detailed below.
•DONOT light the barbecue with the hood or side burner lid closed.
•DO
NOT close the side burner lid whilst the side burner is alight.
•DO
NOT lean over the cooking surfaces whilst lighting the barbecue.
•DO
NOT move the barbecue whilst hot or in operation.
• If burners go out during operation, close the gas supply at the source and turn all
burner controls to ‘OFF’. Open the hood and wait at least 5 minutes before
attempting to relight.
ELECTRONIC IGNITION
1. Push and turn the control knob of the desired burner to
‘HIGH’, simultaneously pushing the electronic igniter button.
The burner should light within 5 seconds.
Observe burner ignition via either the hot plate drainage
holes or where possible through the grill.
Cross Ignition (MAIN BURNERS ONLY!)
Establish a flame on any individual burner. Push and turn
the control knob of an adjacent burner to ‘High’, this burner
should then cross ignitie within 5 seconds.
Repeat this procedure until all desired main burners have
been ignited.
In all cases if any burner fails to light, turn all control knobs to 'OFF', ensure that all
hoods are opened and wait 5 minutes. Then repeat the lighting procedure. If a flame
can not be achieved on any individual burner, check that burner for obstructions and
for main, searing and side burners check that the positioning is correct, refer to
page 8 for details of the burner and ignition system.
2. If the ignition system(s) fails to produce a spark and the problem cannot be rectified as detailed
in the “IGNITION SYSTEM TEST” section on page 8, contact Rinnai for service and/or repair.
• Manual Ignition should only be performed on a temporary basis whilst waiting for
the service and/or repair to the Ignition System(s) to take place.
• Keep your face and body at a safe distance from the manual lighting.
• When using a match for manual ignition, ensure that the match is ignited and
placed at the ignition point before attempting to turn on any gas.
• When manually igniting main burners, iginte the left burner using the manual
lighting stick as shown below. Use cross ignition to ignite the raiming burners.
WARNING
HIGH / IGNITION
POSITION
HI
LO
OFF
OFF
POSITION
HI
LO
OFF
WARNING
CAUTIO
N
MANUAL LIGHTING STICK WITH LIT SAFETY MATCH
MAIN BURNER SIDE BURNER
BARBECUE SAFETY MATCH
FRONT
OUTSIDE VIEW INSIDE VIEW
ROTISSERIE BURNER
FRONT
Main Burner Manual Ignition Access
LEFT
OUTSIDE
VIEW
HOW TO USE

Rinnai Australia - 14 - BBQ Owner’s Operation Manual
BURNER SETTINGS
HIGH - This setting is for searing foods or for burning food residue off from the hot plate and grill.
The 'HI' setting is rarely used for extended cooking.
MEDIUM - (Midway). This setting is for grilling and for cooking burgers and vegetables.
LOW - This setting is for cooking lean or thin cuts of meats, poultry or fish. This is also the
recommended setting used for hood down cooking.
The required burner settings will also be influenced by the outside air temperature and wind.
COOKING WITH THE HOOD UP
Cooking with the hood in the open position is best suited for the traditional barbecue style of cooking.
Preheating For Cooking With The Hood Open
Cooking Tips
A little cooking fat or oil on the hot plate or grill will prevent food from sticking during cooking.
During cooking, fat and scrapings will drip through to the drip tray. Do not allow excess fat and
scrapings to build up.
Fats and juices that drip from the food being cooked onto the hot surfaces beneath may cause 'flare
ups'. Flare ups impart a distinct taste to the food being cooked and are desirable within reason. If flare
ups are excessive turn the burners down a little.
COOKING WITH THE HOOD DOWN
Cooking with the hood in the closed position creates an 'oven' style effect by retaining the heat evenly
in the enclosed space. This is especially suitable for large cuts of meat and poultry. The hood
temperature gauge is a guide to the temperature under the hood.
Preheating For Cooking With The Hood Down
COOKING WITH THE HOOD DOWN (Continued)
Before cooking it is best to pre-heat the hot plate and
grill. With the hood closed run all the main burners on
‘HIGH’ for approximately 10 minutes.
DO NOT leave the main burners on high
with the hood closed for extended periods.
After the plates have been pre-heated open the hood
and commence cooking, using the low and medium
flame setting to control the heat.
It is best to pre-heat the barbecue before cooking.
Operate the main burners on ‘HIGH’ until desired
cooking temperature is reached.
DO NOT leave the main burners on high
with the hood closed for extended periods.
If preheating for cooking with the main burners
(convection cooking see page 15), once the required
preheat temperature has been reached turn the centre
burner(s) ‘OFF’ and use the outer burners between
‘LO’ and ‘HI’ to maintain the desired cooking
temperature.
If preheating for cooking with the rotisserie burner (radiant cooking see page 15), once the required
preheat temperature has been reached it is usually not necessary to use any of the main burners to
continue cooking.
OFF
HI
LO
FOR
PREHEAT
H
O
O
D
C
L
O
S
E
D
H
O
O
D
C
L
O
S
E
D
Preheat plates
with hood down
for 10 minutes
CAUTIO
N
OFF
HI
LO
OFF
HI
LO
FOR
PREHEAT
FOR
COOKING
C
L
O
S
E
H
O
O
D
C
L
O
S
E
H
O
O
D
CAUTIO
N
COOKING

Rinnai Australia - 15 - BBQ Owner’s Operation Manual
Convection Cooking
For the best results during convection cooking, use only the outer burners and leave the centre
burner(s) in the ‘OFF’ position. This creates an even circulation of heat around the food and prevents
hot spots from forming directly beneath the food which may lead to drying out or burning.
Cooking Without A Rotisserie
When convection cooking the solid hot plate is to
be removed and the grill placed over the centre
burners to support the food being cooked.
Cooking With A Rotisserie
When convection cooking and using a rotisserie
the solid hot plate, grill and the warming rack are
all to be removed to allow for free rotation of the
food being cooked.
Radiant Cooking
The rotisserie burner is an 'infrared' type burner
that provides an intense heat which imparts
unique flavours and prevents the natural juices in
the food from escaping and is most commonly
used for cooking meat or poultry on the rotisserie.
Cooking times vary depending on the size and
cut of the meat or poultry.
It is usually not necessary to use any of the main
burners to continue cooking.
The rotisserie burner has only two settings either
‘ON’ or ‘OFF’.
When radiant cooking the rotisserie must be used
and the solid hot plate, grill and the warming rack
are all to be removed to allow for free rotation of
the food being cooked
USING THE ROTISSERIE
The side burner MUST NOT be used while cooking with the rotisserie to avoid
overheating and damage to barbecue and rotisserie components. However on the 10
burner model ONLY, the extreme right hand side burner may be used.
The rotisserie bar spike and rotisserie bar 'prongs' are very sharp and care must be
taken to avoid injury.
HI
LO
OFF
HI
LO
OFF
HI
LO
OFF
OUTER BURNER(S) OUTER BURNER(S)CENTRE BURNER(S)
HI
LO
OFF
HI
LO
OFF
HI
LO
OFF
OUTER BURNER(S) OUTER BURNER(S)CENTRE BURNER(S)
ON
OFF
OUTER BURNER OUTER BURNERCENTRE BURNER(S) ROTISSERIE BURNER
HI
LO
OFF
HI
LO
OFF
HI
LO
OFF
CAUTIO
N
COOKING

Rinnai Australia - 16 - BBQ Owner’s Operation Manual
Cooking Temperatures
Raw meat and poultry can contain harmful bacteria that can cause food poisoning. It is important to
cook the meat to the correct temperature to ensure these bacteria are destroyed. A meat thermometer
probe displays the exact temperature inside the meat or poultry so you can be sure it is cooked all the
way through. Correct temperatures for ‘cooked’ meats are shown below:
Insert the rotisserie bar spike through the centre of the piece of meat or
poultry and use the rotisserie bar 'prongs' to secure the meat or poultry in
place. The meat or poultry weight should not exceed 5kg.
To ensure proper rotation the meat or poultry MUST BE evenly balanced on
the rotisserie bar, the easiest way to achieve this is to use meat or poultry
that is of a uniform shape.
To test for correct balance before cooking, with the meat or poultry attached,
place the rotisserie bar loosely in the palm of your hands.
If the rotisserie bar rolls easily through 360° then there is no further need for adjustment, however if
there is a tendency for the bar to roll part way and then stop, use the supplied counter-weight to offset
the weight of the meat or poultry, moving the weight slide in or out to achieve best balance.
Place the rotisserie motor onto the rotisserie motor bracket located on the left hand end next to the
hood and insert the pointed square end of the rotisserie shaft into the motor slot.
ROTISSERIE HANDLE
The rotisserie handle has a quick release feature that allows easy
removal from the rotisserie shaft. During cooking the handle
MUST BE removed, to prevent any heat damage to the handle
and also to provide a cool surface to hold on to at the completion
of cooking.
When fitting or removing the handle make sure the side burner(s)
are not in use.
Removing Rotisserie Handle
Before attempting to remove the handle from the rotisserie shaft,
ensure that the rotisserie motor is switched ‘OFF’.
1. To remove the handle, slide the brass locking ring
backwards.
2. This releases the handle lock and allows the handle to be
removed from the shaft.
Replacing Rotisserie Handle
Before attempting to replace the handle to the rotisserie shaft,
ensure that the rotisserie motor is switched ‘OFF’.
1. To replace the handle, slide the brass locking ring
backwards. This releases the handle lock and allows the
handle to be fitted to the shaft.
2. Slide the handle onto the shaft until it stops.
3. Simply release the locking ring to re-secure the handle.
Fish 65°C
Minced Meats, Sausages 71°C
Chicken, Turkey, Duck Breast 77°C Whole / Bone 82°C
Pork Medium 71°C Well Done 77°C
Beef, Veal, Lamb Medium Rare 63°C Medium 71°C Well Done 77°C
CAUTIO
N
Brass locking ring
1.
2.
CLICK !
Brass locking ring
1.
2.
COOKING

Rinnai Australia - 17 - BBQ Owner’s Operation Manual
COOKING USING THE SMOKE BOX (Supplied with some models)
The smoke box can be filled with wood chips suitable for smoking of foods. Charcoal, briquettes, rocks
or sand are not suitable. Used in conjunction with the Rotisserie and Hood Down cooking methods, a
distinct smoked flavour can be imparted on the foods being cooked when the smoke box is used.
USING THE WARMING RACK
The warming rack can be used to keep foods that have already been cooked warm. The warming rack
must be removed when the rotisserie is in use.
COOKING ON THE SIDE BURNER(S)
The side burner(s) are similar to the burners on a conventional gas cooktop. As such, they are most
suitable for heating the bottom surfaces of pots, woks, pans or baking dishes in which the food to be
cooked is placed.
It is recommended that exposure to the elements is minimised whilst the barbecue is in storage.
It is also recommended that the barbecue cover is always used.
These precautions will avoid material breakdown and prolong the life of your barbecue.
DO NOT cook food by placing it directly on the side burner trivet.
Avoid using pots, pans or baking dishes which cover the majority of the side burner
trivet as this may result in poor burner combustion which may result in
discolouration of side burner surfaces.
The side burner MUST NOT be used while cooking with the rotisserie to avoid
overheating and damage to barbecue and rotisserie components. However on the 10
burner model ONLY, the extreme right hand side burner may be used.
DO NOT move the barbecue while it is still HOT.
DO NOT fit the cover to the barbecue while it is still HOT.
DO NOT store your gas cylinder indoors. Gas 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.
DO NOT store or use petrol or other flammable vapours and liquids in the vicinity of
this or any other appliance.
Barbecues using bottled gas: If stored indoors, ALWAYS disconnect and remove the
gas cylinder first. Gas cylinders must be stored outdoors in a well ventilated area out
of reach of children. They MUST NOT be stored in a building, garage or any other
enclosed area or in the vicinity of this or any other appliance.
CAUTIO
N
WARNING
COOKING
STORAGE