Rinnai GT104BHB Operation and maintenance manual

This appliance shall be installed and operated in
accordance with:
• Current AS/NZS 5601 'Gas Installations'
•
Any other local relevant Statutory Regulations
Do not operate this appliance before reading these instructions
Gas Barbecue
Assembly Instructions
and Operation Manual
For Models:
GT104BHB
GT104BHS
• These instructions
All Rinnai gas products
are A.G.A. certified.
1

Rinnai Australia i GT104BHBN/L&GT104BHSN/LOIM
Congratulations on the purchase of your
Rinnai Gas Barbecue.
We trust you will have many years of enjoyment from your appliance.
THIS MANUAL CONTAINS IMPORTANT INFORMATION FOR SAFE AND
ENJOYABLE COOKING. READ CAREFULLY BEFORE PROCEEDING WITH
ASSEMBLY, INSTALLATION AND OPERATION OF YOUR NEW BARBECUE AND
GAIN A FULL UNDERSTANDING OF THE APPLIANCE.

Rinnai Australia - 1 - GT104BHBN/L&GT104BHSN/LOIM
PLEASE RECORD THE FOLLOWING INFORMATION FOR YOUR OWN RECORDS:
Your Retailer:
Name:
Address:
Telephone Number:
Serial Number:
Model Number:
Date of Purchase: / /
WARNING ................................................................................................................................................. 2
SAFETY INFORMATION .......................................................................................................................... 3
CLEARANCES AND LOCATION .............................................................................................................. 7
ASSEMBLY ............................................................................................................................................... 8
BARBECUE ASSEMBLY / INSTALLATION ..............................................................................................................................8
TESTING ................................................................................................................................................. 10
BURNERS ...............................................................................................................................................................................10
MAIN BURNERS .....................................................................................................................................................................10
IGNITION SYSTEMS ...............................................................................................................................................................10
BURNER IGNITION AND OPERATION ..................................................................................................................................11
CLEANING AND MAINTENANCE .......................................................................................................... 12
HOW TO USE ......................................................................................................................................... 15
BURNER IGNITION AND OPERATION .................................................................................................................................16
MANUAL BURNER IGNITION .................................................................................................................................................16
COOKING ................................................................................................................................................ 17
COOKING WITH THE HOOD UP ............................................................................................................................................17
COOKING WITH THE HOOD DOWN .....................................................................................................................................17
ROTISSERIE COOKING (where applicable) ...........................................................................................................................19
COOKING WITH THE BACK BURNER ..................................................................................................................................20
STORAGE ...............................................................................................................................................................................20
TROUBLE SHOOTING ........................................................................................................................... 21
SPECIFICATIONS ................................................................................................................................... 23
PARTS AND EXPLODED DIAGRAMS ................................................................................................... 24
WARRANTY ............................................................................................................................................ 28
CONTACT INFORMATION ..................................................................................................................... 30
TABLE OF CONTENTS

Rinnai Australia - 2 - GT104BHBN/L&GT104BHSN/LOIM
WARNING
© Copyright Rinnai Australia Pty Ltd ABN 74 005 138 769
All rights reserved
Produced by Rinnai Australia Engineering & Technical Group
03/09/14 - Issue 1.
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
OPERATE THIS APPLIANCE BEFORE READING THE
INSTRUCTION BOOKLET
PLACE ARTICLES ON OR AGAINST THIS APPLIANCE
STORE CHEMICALS OR FLAMMABLE MATERIALS, OR
SPRAY AEROSOLS NEAR THIS APPLIANCE
OPERATE THE APPLIANCE INDOORS
OPERATE IN AN ENCLOSED AREA
OPERATE THIS APPLIANCE BEFORE LEAK CHECKING
HOSES AND GAS CYLINDER CONNECTIONS
DO NOT
DO NOT
DO NOT
DO NOT
DO NOT
DO NOT
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 '!3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$/./453%).$//23.

Rinnai Australia - 3 - GT104BHBN/L&GT104BHSN/LOIM
SAFETY INFORMATION
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 Label Propane or
Natural Gas is clearly labelled on the Barbecue.
• This is a Propane Barbecue, it MUST BE used with a Propane gas cylinder. Any other type of gas is
unsuitable and unsafe.
LOCATION
• This Barbecue is for OUTDOOR use only. Refer to page 7 for details.
•DO
NOT operate the Barbecue indoors.
•DO
NOT operate in an enclosed area or use your Barbecue in garages, porches, breezeways, or sheds.
•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 7.
• 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 as shown on page 7.
OPERATION
•DO
NOT connect the Barbecue directly to the gas cylinder or reticulated Propane supply without a
regulator.
• Propane Barbecues 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 Rinnai Service
agent/stockist or local regulating authority if uncertain. Replacement must only be carried out by an
authorised person.
• Avoid any 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 all flames.
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 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, wood, charcoal or other solid fuels in this Barbecue.
•DO
NOT use aluminium foil to line the burner box. Using foil in this manner can block off air for
combustion and ventilation and result in a dangerous condition.
•DO
NOT smoke whilst lighting your Barbecue - As this could be an un-intentional ignition source.
• NEVER use the two inner burners when cooking with the hood closed, use the outer burners only!
•DO
NOT heat unopened food containers as pressure build-up during heating may cause the container
to burst.
•DO
NOT move Barbecue whilst hot or in operation.
IMPORTANT

Rinnai Australia - 4 - GT104BHBN/L&GT104BHSN/LOIM
SAFETY INFORMATION
•DONOT 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 the burners go out during operation, shut the gas supply off 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 and if safe to do so, attempt to shut off the gas supply at the source, turn off
all burners and remove food if possible.
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.
•DO
NOT store empty or full spare gas cylinders under or near this or any other appliance.
GAS CYLINDER PROPANE
• This Barbecue is designed for use with a 9kg LP Gas cylinder. This cylinder should conform to
AS 2030.1. 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.
• 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.
• The gas cylinder should be filled by a reputable gas dealer, or exchanged at a reputable gas cylinder
exchange outlet.
• Gas cylinders should be visually inspected and re-qualified as per local requirements.
Propane Gas / Hose and Regulator
• 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 Rinnai
Service Agent/Stockist or local regulating authority if uncertain. Such replacement must only be carried
out by an authorised person.
• Replacement pressure regulators and hose assemblies must be those specified by Rinnai for use with
this appliance.
• Avoid any twisting of the hose.
• Keep the gas hose away from hot surfaces or dripping grease or oil.

Rinnai Australia - 5 - GT104BHBN/L&GT104BHSN/LOIM
SAFETY INFORMATION
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. Place the gas cylinder in the holder provided to secure the cylinder in
position.
4. Connect the regulator to the gas cylinder by turning the coupling nut
anticlockwise 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.
The inlet connection is a POL or POLAUTO fitting which has a left
hand thread.
The user should regularly check the fitment and condition of the
rubber "O" ring seal located on the inlet connection nipple.
Leak Testing
DO NOT test for gas leaks with an open flame!
5. Make a soapy solution by mixing one part liquid detergent (such as
dishwashing liquid and (4) four parts water.
6. Open the gas valve on the cylinder by turning it anticlockwise.
7. 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 Barbecue’s gas pipe and to the side shelf burner (if fitted). Gas leaks
will show as small bubbles in the soapy solution.
8. 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 4 above. 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
Rinnai Service Agent/Stockist for assistance. Leaking
connections other than the connection between the regulator
and gas cylinder must only be repaired by an authorised person.
If gas leaks are present DO NOT operate the Barbecue.
OFF
POSITION
NOTE
WARNING
CAUTION
Gas leaks will
show as small
bubbles in the
soapy solution

Rinnai Australia - 6 - GT104BHBN/L&GT104BHSN/LOIM
Gas Cylinder Removal - Propane.
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 gas cylinder installation on page 5
procedure.
Also check for leaks when:
• Prior to first use
• At the beginning of each new season
• Every time the cylinder has been changed
• After maintenance has been carried out
• After prolonged storage period
DANGER - IF YOU SMELL OR HEAR THE HISS OF ESCAPING GAS FROM THE GAS CYLINDER
• KEEP CLEAR OF THE GAS CYLINDER
• TURN ALL CONTROLS ON THE BARBECUE TO “OFF”
• EXTINGUISH ANY FLAME
• REMOVE LID OR OPEN HOOD
• IF GAS ODOUR CONTINUES, IMMEDIATELY CALL YOUR GAS SUPPLIER OR FIRE
DEPARTMENT
• Before initial use, and periodically thereafter, we suggest you wash your Barbecue using a
mild soap and warm water solution. You can use a wash cloth or sponge for this process.
• DO NOT use a stiff wire brush or similar. These will scratch stainless steel and chip painted/
coated surfaces (varies by model) during the cleaning process.
• DO NOT use oven cleaners, or similar compounds as these may damage coated surfaces.
ON OFF
WARNING
HINT
SAFETY INFORMATION

Rinnai Australia - 7 - GT104BHBN/L&GT104BHSN/LOIM
CLEARANCES AND LOCATION
Clearances
The following minimum clearances must be maintained:
• Top 1000 mm - measured from the top of the cooking surface.
• Rear 450 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 beobstructed.
Location
This appliance shall only be used in an above ground open-air situation with natural ventilation, without stagnant
areas, where gas leakage and products of combustion are rapidly dispersed by wind and natural convection.
Any enclosure in which the appliance is used shall comply with one of the following (
see drawings below ):
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 two walls.
A. both ends open.
3. Within a partial enclosure that includes an overhead cover and more than two 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 of the side, back and front wall areas shall be and remain open
and unrestricted. .
Vehicles and Boats
The barbecue is not intended to be installed in or used on recreational vehicles and/or boats.
• 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.
CAUTION
Plan View Plan View
Plan View
Plan View
Plan View
12
A
3
B
B
CC
C
C
C
C

Rinnai Australia - 8 - GT104BHBN/L&GT104BHSN/LOIM
ASSEMBLY
BARBECUE ASSEMBLY / INSTALLATION
Building of non combustible structure / opening
List of Assembly Components and Hardware
This Barbecue is suitable for installation into ‘non combustible’ (masonry) structures only. This
Barbecue must not be installed into combustible structures, such as structures made from wood,
plasterboard, particle board etc. Structure must be constructed in accordance with AS/NZS 5601.
Opening Dimensions
A. 225mm Minimum
B. 590mm Minimum
C. 830mm - 840mm
D. 450mm Minimum to combustible and 150mm to non-combustible clearance.
E. 250mm Minimum non-combustible clearance.
F. 100mm Minimum Diameter.
ASSEMBLY COMPONENTS HARDWARE
Part No. Description Qty Part No. Description Qty
A. Barbecue Head 1 a. Phillips Head Screw 1/4"x3/8" 4
30. Grease Tray Bracket 1
31. Grease Tray 1 b. Countersunk Flat Head Screw 1/4"x3/8" 6
37. Trim Bracket-Left 1
38. Trim Bracket-Right 1 c. Flange Nut 1/4" 6
39. Trim Bracket-Rear 1
d. Battery 1
For full Hardware Pack refer to Hardware Pack Table page 27.
IMPORTANT
BA
D
E
E
E
C
F
F60mm
60mm
60mm
60mm

Rinnai Australia - 9 - GT104BHBN/L&GT104BHSN/LOIM
ASSEMBLY
Assembly Method
Step 1. Install the Trim Bracket-Left (37) with Screw (a. x1), Insert Screws (b. x3) from the inside of the burner
box through both the side of the Barbecue Head (A) and the Trim Bracket, then attach and tighten
Flange Nuts (c. x3). Repeat the procedure for Trim Bracket-Right (38). Install the Trim Bracket-Rear
(39) with Screws (a. x2).
Step 2). Insert the Grease Tray (30 / 31) into the gap at the base of the Barbecue Head (A).
• Connect the Gas Cylinder in accordance with “Gas Cylinder Installation” on page 5.
• Before attempting to use the Barbecue, ensure to leak test the connections in accordance with
“Leak Testing” on page 5.
• When gas cylinders are located in an enclosed space ventilation must comply with AS 4557.
a. (x4)
b. (x4)
c. (x4)
39
38
37
a.
a.
a.
a.
c.
c.
b.
A
(GT104BHB - Stainless Steel)
(GT104BHS - Stainless Steel)
(GT104BHB - Stainless Steel)
(GT104BHS - Stainless Steel)
(GT104BHB - Stainless Steel)
(GT104BHS - Stainless Steel)
Gas Line
31
Gas Line
30
Hole to allow regulator
access to gas cylinder
will need to be 100mm
or greater!
NOTE

Rinnai Australia - 10 - GT104BHBN/L&GT104BHSN/LOIM
TESTING
BURNERS
Testing Ignition System
1. Ensure that the hot plate, grill plates and trivets are removed.
2. Ensure all burner controls are in the 'OFF' position and the gas supply on the cylinder is shut off.
3. Main burners and back burner, push the button on the ignition module, clicking should be heard and a blue
spark should be visible between the electrode tips and burner tube.
4. If no spark is seen or heard at all, refer to “TROUBLE SHOOTING” on page 21.
The burners and associated componentry of this appliance are delivered fully assembled from
the factory, however it may be necessary to check the burner and ignition systems for correct
positioning and operation.
The following sectionsdescribe how to check burners and ignition system for correct positioning
and operation.
To ensure the continued safe operation of this appliance Rinnai recommends that the burner and
ignition systems are checked regularly 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.
MAIN BURNERS
When fitted correctly the venturi of the main burners are located over
the end of the injectors. The non-venturi end of the burners are locked
into place by a securing screw.
For removal see “Cleaning burner tubes” on page 14.
IGNITION SYSTEMS
Electronic Ignition
The main and back burner are ignited by the battery operated push
button electronic ignition, the control button is on the control panel.
Battery Installation
The electronic ignition is located between the main burner control
knobs. Unscrew the ignition cap / buttonand insert the negative end of
the AA battery ‘provided’ into the ignition socket then replace the
ignition cap / button.
Make sure the Gas is turned ‘OFF’ at the cylinder! (Refer to page 3).
NOTE
Main burners are secured
at non-venturi end via
securing screws x4
(1 each per burner)
Venturi end.
Ignition Socket
Ignition
Cap / Button
WARNING

Rinnai Australia - 11 - GT104BHBN/L&GT104BHSN/LOIM
TESTING
BURNER IGNITION AND OPERATION
•DONOT light the barbecue with the hood closed.
•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.
1. Turn gas ‘ON’ at the cylinder by opening the gas valve on at the
cylinder and turning it anticlockwise.
Main and Back Burners
Step 1. Push and turn the main burner control knob to the ‘HI’ position.
Step 2). Press and hold the ignition button on the control panel.
Step 3). The burner should light within 5 seconds.
Step 4). Release the ignition button.
Step 5). Repeat to check all Main Burners and Back Burner.
Step 6). The burner will should ignite on the first click.
In all cases if any burner fails to light after three attempts,
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.
If ignition can still not be achieved refer to “TROUBLE
SHOOTING” on page 21.
2. Checking Burner Flame:
Main Burners
Check each burner individually, with a 'HIGH' flame established the
burner flame is approximately 2cm tall and emanating around the
perimeter of the burner tube, the flame should be generally 'blue' in
appearance.
3. If a burner flame cannot be achieved, perform the Ignition System Tests on page 10. If ignition system is
satisfactory and a burner flame can still not be established contact Rinnai.
ABNORMAL FLAME CHARACTERISTICS
Main 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.
WARNING
HI / IGNITION
POSITION
CLICK !
Burner Tube
Burner Tube
Sparker is located
under Burmer Tube
Spark Gap 4-5mm
Spark Electrode Tip Spark Receiver
WARNING
WARNING

Rinnai Australia - 12 - GT104BHBN/L&GT104BHSN/LOIM
CLEANING AND MAINTENANCE
Burner tube inspection and cleaning should take place especially in late summer or early autumn when spiders and
wasps are most active or when the Barbecue has not been used for an extended period.
Inspection and cleaning procedure is as follows:
1. Turn all burner valves to the full ‘OFF’ position.
2. Turn the LP gas cylinder valve to the full ‘OFF’ position.
3. Remove hot plate, grill and warning rack.
4. Remove burners as shown below.
5. Check and clean burner / venturi tubes for insects and insect nests. A clogged tube can lead to a fire beneath
the barbecue.
Option 1). Bend a stiff wire or wire coat hanger into a small hook as shown and run the hook through the
burner tube and inside the burner several times to remove debris.
Option 2).Use a bottle brush with a flexible handle and run the brush through the burner tube and inside the
burner several times to remove any debris.
Option 3).Use an air hose to force air through each burner tube. The forced air should pass debris or
obstructions through the burner and out the ports.
6. Clean the outside of the burner tubes by using a mild household detergent and dishwashing brush. To remove
stubborn deposits and wash the inside of the burner tubes, immerse the burner tubes in water mixed with a
small amount of mild household detergent for an extended period of time (for example, overnight).
• Spiders and small insects can occasionally spin webs or make nests in the burner tubes and
ports. These can lead to gas flow obstruction which could result in poor combustion or, at
worst, a fire in and around the burner tubes.
• This type of fire is known as 'flash back' and can cause serious damage to your Barbecue and
create an unsafe operating condition for the user.
• Obstructed burner tubes and ports are the most common cause of 'flash back'.
• It is important that burner tubes are inspected and cleaned frequently to prevent ‘flash back’.
• Although an obstructed burner tube is not the only cause of ‘flash back’ it is the most common
cause and frequent inspection and cleaning of the burner tube is necessary.
CAUTION
Main burner
securing screws x4
(1 each per burner)
To remove main burner
push towards the back
then lift upwards

Rinnai Australia - 13 - GT104BHBN/L&GT104BHSN/LOIM
CLEANING AND MAINTENANCE
After immersing, any deposits remaining on the outside can then be removed by using a dishwashing brush. If
stubborn deposits still remain, steel wool or a wire brush can be used, however, these are more likely to leave
scratches and are not recommended.
7. Inspect each burner for damage (cracks or holes) and if such damage is found, order and install a new burner.
After installation, check to ensure that the gas valve orifices are correctly placed inside the ends of the burner
tubes. Also check the position of your spark electrode.
8. Replace burners by following the reverse of the ‘burner removal’ procedure (Step 4).
9. Check the ignition system, burner operation and replace the heat shields, hot plate and grill plates in
accordance with “Assembly and Testing” section.
General
Before initial use, and periodically, wash your cooking plates in a mild soap and warm water solution. You can use
a wash cloth or vegetable brush to clean your cooking plates. After washing ensure that the plates are thoroughly
dry before returning them to the Barbecue. It is recommended the cooking plates be coated with a thin layer of
cooking oil on a regular basis to prevent rusting. Slight rusting can be removed with a scrubbing brush before use.
Regular cleaning and maintenance will result in reliable and safe operation whiles also prolonging the life of your
barbecue.
It is recommended that the cleaning and maintenance routine in this chapter be carried out prior to each barbecue
season or more frequently if required.
If used in coastal areas or areas with high atmospheric moisture content the resulting rain, mist, salt spray etc. may
adversely affect any exposed parts. Frequent cleaning and drying is recommended to minimise exposure and will
avoid material breakdown.
Cleaning the hot plate and grill
Using the 'HIGH' setting on the main burners after cooking will burn much of the food residue from the plates and
grills after cooking is over. It is recommended the hot plate and grill are cleaned before the first use and after every
subsequent use. Use a suitable mild household detergent and a soft textured cleaning cloth or dishwashing brush.
DO NOT use appliance on ‘HIGH’ for extended duration as this could discolour stainless steel.
Rinse and dry burners thoroughly on both the inside and outside before refitting to Barbecue.
For safe operation ensure the gas valve
assembly orifice is inside the burner tube
before using your Barbecue). If the orifice
is not inside the burner tube, lighting the
burner may cause an explosion and/or fire
resulting in serious bodily injury and / or
property damage.
• Ensure BOTH the burner controls and gas cylinder valve are 'OFF' and let Barbecue cool before
attempting any cleaning or maintenance.
•DO
NOT use oven cleaner to clean any barbecue components.
•DO
NOT use a water pressure machine.
• The use of 'steel wool', wire brushes or other abrasives are not recommended for cleaning as
these will leave scratches. Such scratches are not covered under warranty.
•DO
NOT pour cold water over any hot surfaces for cleaning purposes.
IMPORTANT
IMPORTANT
Orifice
Burner Tube
Fig. 1
Gas Valve Assembly
CAUTION

Rinnai Australia - 14 - GT104BHBN/L&GT104BHSN/LOIM
CLEANING AND MAINTENANCE
To remove stubborn deposits, submerse the hot plate and grill plates in water mixed with a small amount of suitable
mild household detergent for an extended period of time (for example, overnight). After immersing, any remaining
deposits can then be removed using a cloth or brush. Rinse and dry thoroughly before refitting to barbecue.
Cleaning the heat shields and Grease Tray
Periodic cleaning is recommended to prevent buildup of food residue. The cleaning method is the same as
described for the hot plate and grill.
Cleaning the Barbecue cabinet and exterior surfaces
Before initial use, and periodically, thereafter, we suggest you wash your Barbecue using a mild soap and warm
water solution. You can use a wash cloth or sponge for this process. DO NOT use a stiff wire brush or similar.
These will scratch stainless steel and chip pained surfaces (varies by model) during the cleaning process.
Cleaning the interior of the Barbecue body
Rinnai recommend occasional cleaning of the interior of the Barbecue body, as follows:
1. Remove and clean the hot plate, grill, warming rack, grease tray and burners.
2. Clean the interior panels and cooking tray surfaces using a mild household detergent or cleaner and soft
textured cleaning cloth. DO NOT use paint thinners or similar solvent for cleaning.
3. Replace burners, hotplate, grill and Grease Tray.
4. Reconnect to gas, performing the checks in accordance with the “SAFETY INFORMATION” on page 4.
Cleaning burner tubes
Burner tube inspection and cleaning should take place especially in late summer or early autumn when spiders and
wasps are most active or when the barbecue has not been used for an extended period.
Care for Stainless Steel surface
The stainless steel over time will be affected by ‘tea staining’ (the brown discolouration of some stainless steel).
Tea staining can be reduced by washing the surface with mild detergent and warm water. This should then be
followed by rinsing with clean cold water. We recommend the surface then be wiped dry with a clean cloth.
After drying coat with a light film of oil such as a 50/50 mix of baby oil and methylated spirits. There are also
proprietary products available from your local retailer such as Viva® stainless steel wipes.
Maintenance / Cleaning the Grease Tray
To reduce the chance of fire, the grease draining tray should be visually inspected before each Barbecue use.
Remove any grease and wash grease tray and receptacle with a mild soap and warm water solution.
• The Grease Tray may be lined with foil for easy cleaning. DO NOT use “Kitty Litter” or similar
products as this may lead to fat fires. Clean the grease tray regularly.
• FAT FIRES ARE NOT COVERED BY WARRANTY.
• Contents of grease draining tray may be very hot during cooking.
• Allow to cool completely before disposing of the contents.
• After continuous use. Fat and/or cooking juices may build up. To avoid any flare-ups, it is
recommended that the grease tray be emptied regularly.
NOTE

Rinnai Australia - 15 - GT104BHBN/L&GT104BHSN/LOIM
HOW TO USE
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.
3. Check for burner obstructions and check burner positioning as explained in the “ASSEMBLY
& TESTING” sections.
4. Check gas cylinder and ensure it is full (if fitted).
5. Check for gas leaks as explained in the “SAFETY INFORMATION” section.
6. Check ignition system and burner operation as explained in the “ASSEMBLY & TESTING”
page 8, and page 10.
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 two outer 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.
ABNORMAL FLAME CHARACTERISTICS
Main 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.
Refer to the “TROUBLE SHOOTING” on page 21 for more
information.
GREASE TRAY(S)
Fat, juices and food scrapings collect in the
Grease Tray (31) and Burner Box (A), pull out
the Grease Tray Bracket (30) and inspect and
clean the Grease Tray and Burner Box regularly
and DO NOT allow these cooking residues to
build up as they can become a fire hazard.
IMPORTANT
WARNING
31
30
A

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HOW TO USE
BURNER IGNITION AND OPERATION
•DONOT light the Barbecue with the hood closed.
•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.
1. Turn gas ‘ON’ at the cylinder by opening the gas valve on at the
cylinder and turning it anticlockwise.
Step 1).Push and turn the main burner control knob to the ‘HI’
position.
Step 2).Press and hold the ignition button on the control panel.
Step 3).The burner should light within 5 seconds.
Step 4).Release the ignition button.
In all cases if any burner fails to light after three attempts, 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 the burner for obstructions.
If ignition can still not be achieved refer to “TROUBLE SHOOTING” on page 21.
5. If a burner flame cannot be achieved, perform the Ignition System Tests on page 10. If ignition system is
satisfactory and a burner flame can still not be established contact Rinnai.
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.
• 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, ignite the main burner under grill plate using the manual
lighting stick as shown below.
WARNING
Turn Burner ‘ON’ first
Push Ignition
Button
Main Burner
Rotisserie/
Back Burner
Burner
Burner
Burner
POSITION
HI/Ignition
OFF
POSITION
WARNING
CAUTION
MANUAL LIGHTING STICK
WITH LIT SAFETY MATCH

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COOKING
BURNER SETTINGS
HIGH - This setting is for searing foods or for burning food residue off from the hot plate and grill. The 'HIGH'
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 Grease 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 or remove the fatty food.
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.
Before cooking it is best to pre-heat the hot plate and grill. With the
hood open run all the main burners on 'HIGH' for approximately 10
minutes.
Never use the two inner burners when cooking with the
hood closed, use the outer burners only!
After the plates havebeen pre-heated open the hood and commence
cooking, using the low and medium flame setting to control the heat.
Preheating For Cooking With The Hood Down
It is best to pre-heat the barbecue before cooking. Operate the two
outer main burners on ‘HIGH’ until desired cooking temperature is
reached.
Never use the two inner burners when cooking with the
hood closed, use the outer burners only!
Once the required preheat temperature has been reached use two
outer burners between 'LOW' and 'HI' to maintain the desired cooking
temperature.
Natural 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 andprevents hot spots from forming directly
beneath the food which may lead to drying out or burning.
HI FOR
PREHEAT
Preheat plates
with hood down
for 10 minutes
H
O
O
D
C
L
O
S
E
D
OUTER MAIN
BURNER ONLY!
CAUTION
H
O
O
D
C
L
O
S
E
D
OUTER MAIN
BURNER ONLY!
HI FOR
PREHEAT
LOW FOR
COOKING
CAUTION

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COOKING
Suggested 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 youcan be sure it is cooked all the way through. Suggested temperatures
for ‘cooked’ meats are shown below:
Using the Warming Rack
The warming rack can be used to keep foods that have already been cooked warm.
Cooking with the hood in the closed position helps to cook food more quickly than in conventional Barbecues with
a simple lid.
The hood (when closed) helps to retain the heat more evenly and conserves energy.
High direct heat when the hood is down may result in burnt food, or damage to painted surfaces.
Remove the grill plate and position the hotplate in the centre of the Barbecue.
When roasting in your Barbecue, food should be positioned over the centre burners either on a roasting rack with
the cooking pan underneath, or directly in the cooking pan.
Use a maximum of three (3) burners at low settings. If too hot, turn ‘OFF’ one burner and modulate the 2 lit burners
for the desired cooking temperature.
The heat from the selected burners circulates gently throughout the Barbecue, cooking the meat or poultry without
any direct flame touching it. This method greatly reduces flare-ups when cooking extra fatty cuts, because there is
no direct flame to ignite the fats and juices that drip during cooking.
Flare-Ups
The fats and juices that drip from the meat may cause flare-ups. Since flare-ups impart the distinctive taste and
colour of food cooked over an open flame, they should be expected and encouraged within reason. Nevertheless,
uncontrolled flaring can result in a ruined meal.
• If burners fail to light or go out during operation close gas supply at source, and turn all burner
controls ‘OFF’.
• Open hood and wait 5 minutes before re-attempting to light (ensure accumulated gas fumes
have cleared).
• Should a grease fire occur, attempt to close gas supply at source, turn ‘OFF’ all burners and
remove food if possible.
• Keep the ventilation openings of the cylinder enclosure free and clear from debris.
• The hood must be in the open position for lighting.
• DO NOT smoke when attempting to ignite Barbecue.
• DO NOT move Barbecue while in operation.
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
•
•
• Never use any burner or combination of burners on ‘HI’ for extended periods when cooking with
the hood closed. Exceeding 250°C for extended periods with the hood closed may damage the
Barbecue.
CAUTION
IMPORTANT