ROYAL OAK 86530 User manual

ASSEMBLY INSTRUCTIONS
30” SPECIAL EDITION CHARCOAL GRILL
THIS GRILL IS FOR OUTDOOR USE ONLY.
PLEASE READ INSTRUCTIONS CAREFULLY BEFORE ASSEMBLY
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Model # 86530 Product Code # 230-865-030

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SAFETY WARNINGS
ASSEMBLY
•Check the box and make sure you have all parts listed. If you have parts missing or damaged, please contact Customer Service
for assistance at 800-505-8319 M~F 8:30 to 5:30 pm EST or via web 24 hours a day www.americancustomerservice.com.
•Use caution during assembly or operation of grill.
•Use caution when reaching into or under grill.
•When moving or lifting grill, use caution to avoid back strains or injuries. (If necessary, use two people to move grill.)
•Do not attempt to operate the grill until it is fully assembled. Please properly dispose of all packaging materials.
PLACEMENT
•Outdoor Use Only. Place in a well ventilated area. Do not use the grill indoors or in an enclosed or non-ventilated area.
•Household Use Only.Do not operate this grill or use for any other purpose than its intended use.
•Never use grill on a wooden surface or other flammable surfaces. Use grill only on a hard, stable surface that can support the
grill’s weight.
•Allow 10 feet of clearance between the grill and any combustible materials when the grill is in use: including, but not limited to,
bushes, shrubs, trees, leaves, grass, wooden decks or fences, buildings, etc.
•Keep grill away from gasoline and/or other flammable liquids, flammable gases, flammable vapors, or areas where these may be
present. Do not store or use grill in these areas.
•In windy conditions, place in an outdoor area that is sheltered from wind.
•Keep out of reach of children and pets.
•When moving or lifting grill, use caution to avoid back strains or injuries. If necessary, use two people to move grill.
•Lock casters before lighting to keep grill from shifting while in use. Do not try to move or reposition grill while it is in use or
hot.
LIGHTINGA FIRE
•WARNING! Do not use gasoline, kerosene, or alcohol to light charcoal. Using any of these products (or similar products) may
result in a flare up, flash fire, or explosion. Severe bodily injury could result. If using lighter fluid to start fire, leave the roll top
hood open until briquettes are ashed over and lighter fluid has burned completely off of the briquettes. Closing the hood too soon
could cause fumes from the lighter fluid to accumulate inside the grill. This may result in a flare up or explosion when hood is
opened.
•Do not add lighter fluid to warm or hot coals. A flash fire may result that could cause severe bodily injury.
•Do not add instant light charcoal briquettes to an existing fire.A flash fire may result that could cause severe bodily injury.
•Do not light grill without the slide out ash pan in place.
•WARNING! If your grill catches fire, use an ABC fire extinguisher to extinguish the fire. Never attempt to extinguish a
grease fire with water or other liquids!
WARNING!
Before assembling or using your new ROYAL OAK CHARCOAL GRILL -- carefully read the instruction manual and
all safet
y
warnin
g
s! Failure to follow safet
y
warnin
g
s could result in death, serious bodil
y
in
j
ur
y
, and/or propert
y
loss.
Please read all instructions carefully before assembly or use of this outdoor charcoal grill.

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GRILL USAGE AND OPERATION
•WARNING! Grill is very hot during and after use. Do not touch grill surfaces with unprotected hands. Always wear
insulated mitts when grill is in use.
•WARNING! Do not wear loose clothing when using grill or allow hair to come in contact with grill.
•WARNING! Do not attempt to move grill when in operation or hot.
•WARNING! Never allow children to play near this grill during operation. Never allow children to operate this grill.
•When in use, never leave grill unattended. Do not operate grill without the slide-out ash pan in place.
•Use caution when opening the charcoal pan access door. The charcoal pan access door handle may be hot – use insulated mitts.
Follow additional instructions in the “ADDING ADDITIONAL CHARCOAL” section.
•Use caution when adjusting the charcoal pan -- do not allow adjustable charcoal pan to fall uncontrolled to its lowest position.
•Roll top hood’s handle may be hot – use insulated mitts. Use caution when opening the stainless steel roll top hood – push back
to its fully opened position. If the hood is left partially open, it may fall closed suddenly causing bodily injury.
•Do not lean on or place more than 15 pounds on the side shelves.
•WARNING! If your grill catches fire, use an ABC rated fire extinguisher to extinguish the fire. Never attempt to extinguish a
grease fire with water or other liquids! When fresh air comes in contact with flame, a flare up can result. Use caution when
opening roll top hood or charcoal pan access door. Maintain a safe distance from hot steam and flame.
•Close roll top hood and butterfly dampers to extinguish flames.
•To prolong grill finish and metal life, do not exceed a grill temperature of 400°F, and do not let burning charcoal or wood come
in contact with the walls of the grill.
ASH DISPOSALAND CLEAN UP
•To prolong the life of your charcoal grill, you should properly clean your grill after each use.
•Do not leave hot grill or hot coals and ashes unattended.
•Do not remove or empty slide out ash pan until coals and ashes have completely cooled.
•Using insulated mitts – after coals and ashes have completely cooled – remove slide out ash pan and empty ashes into a metal
container. Douse with water before disposal. Keep container a safe distance from combustible materials.
•Wet the surfaces beneath and around the grill to extinguish any ashes or coals that may have fallen out of grill.
•To prevent excessive rust: clean grill after each use, apply a light coat of cooking oil, cover, and store in a dry place.

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PART LIST
Read all safety warnings and assembly instructions carefully before assembling or operating your grill. Please inspect contents of
box to make sure all parts are included and not damaged.
For missing parts, call Customer Service at 1-800-505-8319 M-F 8:30am-5:30pm EST or visit us on the web 24 hours a day
www.americancustomerservice.com.
(Proof of purchase may be required.)
Part
Number Description Picture of Part Quantity
1. TOP/BACK PANEL
1 PC
2L LEFT SIDE PANEL
1 PC
2R RIGHT SIDE PANEL 1 PC
3. BOTTOM PANEL
1 PC
4. FRONT PANEL ( with door )
1 PC
5F LEFT FRONT LEG 1 PC
5B LEFT BACK LEG
1 PC
6F RIGHT FRONT LEG
1 PC
6B RIGHT BACK LEG 1 PC
7. WHEELAXLE
1 PC
8. WHEEL
2 PC
8a. HUB CAP 2 PC
9. BOTTOM STORAGE SHELF
1 PC
10. ASH PAN
1 PC
11. ASH PAN HANDLE w/screws
1 PC
12. DOOR HANDLE w/ screw
(pre-assembled)
1 PC
13. DOOR LATCH
(pre-assembled)
1 PC

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Part
Number Description Picture of Part Quantity
14. DOOR HANDLE SUPPORT
(pre-assembled)
1 PC
15. CHARCOAL PAN
1 PC
16. ADJUSTABLE CHARCOAL
PAN ASSEMBLY
(pre-assembled)
1 PC
17. CHARCOAL PAN
ADJUSTMENT HANDLE 1 PC
18. STAINLESS STEEL HOOD
1 PC
19. HOOD HANDLE w/screws 1 PC
20. HEAT INDICATOR w/nuts
1 PC
21. BUTTERFLY DAMPER
4 PCS
22. CASTER ASSEMBLY 2 PCS
23. COOKING GRATE 3 PCS
24. SIDE TABLE 2 PCS

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HARDWARE
A. M6x60 SCREW 12 PCS
B. M6x12 SCREW
14 PCS
C. M6x10 SCREW
32 PCS
D. M5x12 SCREW
4 PCS
E. WHEEL NUT
2PCS
F. M6 NUT
55 PCS
G. Ø6 WASHER
9 PCS
H. M5 WING NUT
4 PCS
I. COTTER PIN
2 PCS
J. NON-THREADED BOLT
(for adjustable charcoal pan handle)
2 PCS
K. M5 X 12 SCREW
2 PCS
L. M5 NUT
2 PCS
M. INSULATING WASHER
2 PCS

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ASSEMBLY INSTRUCTIONS
•.
Step 1 – Separate and identify all parts. You will
need a Phillips head screwdriver and two adjustable
wrenches, or a pair of pliers.
Step 2 – Lay Part “1” (Top/Back Panel) on its back
on a non-abrasive surface. The top panel should be
pointing straight up. We recommend using the bottom
of the corrugated box as an assembly pad.
See Figure 8.1
Step 3 – Attach Parts “2L & 2R” (Left & Right
Panels) to Part “1” (Top/Back Panel) using four Part
“C” screws and four Part “F” nuts. Do not tighten
completely – finger-tight tension is sufficient. The side
panel flanges go inside the flanges of the top/back
panel, making a flush surface. Screws should be
installed from the outside in (with the nuts positioned
inside of the grill body).
See Figure 8.2
Figure 8.1
1

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Step 4 – VERY IMPORTANT – (This step only)
The screws are installed from the INSIDE OUT,with
the nuts positioned outside the grill body.
Attach Part “3” (Bottom Panel) to the bottom of
Parts “2L & “2R using eight Part “C” screws and eight
Part “2F” nuts. Do not tighten completely –
finger-tight tension is sufficient. The bottom panel
flanges go inside the side panels, making a flush
surface.
See Figure 8.3
May require two people for assembly
Step 5 - Lift partially assembled grill body into the
upright position. Secure Part “1” (Top/Back Panel) to
Parts “2L & 2R” (Side Panels) using ten Part “C”
screws and ten Part “F” nuts. Do not tighten
completely – finger-tight tension is sufficient.
See Figure 8.4
USINGADJUSTABLE WRENCH AND
PHILIPS HEAD SCREWDRIVER, TIGHTEN
ALL BOLTS SECURELY
Figure 8.3
Figure 8.4

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Step 6 - Identify Parts “6F & 6B” (Right Legs). These
two parts have the “screw in” caster holes at the bottom. Part
“6F” is the leg with the four notches for adjusting the charcoal
pan handle and MUST be positioned at the front. Identify
Parts “5F & 5B” (Left Legs). These are the legs WITHOUT
the “screw in” caster holes.
Step 7 - Lay the grill body back onto its back surface.
Step 8 - Attach the legs 5F, 5B, 6F, 6B to the sides of the grill
body using eight Part “A” screws, eight Part “G” washers, &
eight Part “F” nuts. Note: ensure that bolt holes used for
securing side tables are to inside. DO NOT tighten completely.
Install screws from the outside in (with the nuts positioned inside
of the grill body).
Step 9 - Attach Part “9” (Bottom Storage Shelf) to the
bottom of the legs using four Part “A” screws and four Part
“F” nuts. Part “9” (Bottom Storage Shelf) must be positioned
with the “pan” side facing down to prevent it from collecting
water.
See Figure 9.1
Step 10 - Attach both Part “24” (Side Tables) using
eight Part “B” screws and no nuts.
See figure 9.2
Figure 9.2
Fi
g
ure 9.1
24

10
•
Step 11 - Screw two Part “22” (Locking Caster) into
the caster holes at the bottom of Parts “6F & 6B” (Right
Legs).
See figure 9.3
Step 13 – Carefully lift grill and rest on right side
(Note: Two people are recommended)
Locate Part “7” (wheel axle) and, Part “8” wheels.
Remove hub caps from wheels by sliding axle into wheel
and gently taping against hub cap until is pops off.
Slide Wheel Axle (Part “7”) through the holes at the
bottom of Parts “5F & 5B” (Left Legs). See figure
9.4
Step 12 - While grill is still on its back, completely
tighten all exposed screws on the top panel and legs.
CAUTION: Do not over tighten the screws on the legs.
Figure 9.4 Step 15 - Attach Part “8a” (Plastic Hub Caps) by
pushing them onto to the wheel hubs, therefore covering
the Wheel Nuts on each wheel. See figure 9.4
Figure 9.3

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•
•
•
Step 16 – Locate Part “16” (Adjustable
Assembly) Realign the right hand components
so that it mirrors the left-side assembly.
See figure 10.1
Step 17 – Place Part “15” (Charcoal Pan) inside
the TABS of Part “16” (Adjustable Assembly) and
then align SPINDLE holes over TAB holes. Attach
TABS and SPINDLES of Part “16” to Part “15”
using two Part “B” screws and two Part “F” nuts.
NOTE: Part “15” should be placed so that the pan
acts as a “basket” or “bowl”.
See figure 10.2
Figure 10.2
Spindle
Tab
Step 18 – Insert the assembled adjustable
charcoal pan (Parts “15 & 16”) into the grill body.
(NOTE: The handle rod should penetrate the grill
body via the hole on the right side.)
Attach charcoal pan brackets to grill body using
four Part “B” screws and four Part “F” nuts.
Screws should be installed from the outside of
grill body, with nuts positioned inside the grill
body. Finger tighten until all 4 screws are in
place, then secure tightly.
See figure 10.3
Figure 10.3
Figure 10.1

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•
•
Step 19 – Attach all four Part “21” (Butterfly
Dampers) to the back and sides of the grill using
four Part “D” (M5x12) screws and four Part “H”
(M5 Wing Nuts). NOTE: Screws should be
installed from the outside in with the wing nuts
positioned INSIDE the grill body. Hand-tighten.
See Figure 11.1
Step 20 – Attach Part “17” (Adjustment Handle)
to the handle rod portion of Part “16” (Adjustable
Assembly) that should be protruding from the grill
body. Use Part “I” (Cotter Pin) and Part “J”
(Non-threaded Bolt) to complete the assembly.
NOTE: The handle grip of Part “17” should face to
the right.
See Figure 11.2
Figure 11.2
Step 21 – Attach Part “20” (Heat Indicator)
using the nuts provided with indicator to Part “4”
(Front Panel)
See Figure 11.3

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•
•
•
Step 22 – Attach Part “4” (Front Panel) to the
grill side panels using six Part “C” screws and six
Part “F” nuts. (NOTE: The side panel flanges go
behind the front panels to make a flush surface.) The
screws should be installed from the outside in (with
the nuts positioned inside the grill body). Tighten
securely. See figure 11.4
Step 23 – Disassemble the door handle assembly
containing Parts “12, 13, & 14”. Attach Part “12”
(Door Handle w/screw) to Part “4” (Front Panel
w/door) using the attached nut, (G) washer, Part “14”
(Door Handle Support), and Part “13” (Door Latch)
as shown. The latch should be with the face “up”
when installing. Tighten securely.
See figure 12.1
Step 24 – Attach Part “11” (Ash Pan Handle)
to Part “10” (Slide-Out Ash Pan) using the
attached screws.
See figure 12.2
Figure 11.4
Figure 12.1

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•
•
Step 25 – Raise Part “15” (Charcoal Pan) to its
highest position using Part “17” (Adjustable
Handle). NOTE: Always perform this step
before removing or installing Part “10” (Ash Pan).
Slide Ash Pan into the opening at the bottom of
the grill.
See figure 12.3
Figure 12.3
Step 26 – Attach Part “19” (Hood Handle) to
Part “18” (Stainless Steel Roll Top Hood) using the
screws (included with handle) and two Part “M”
(Insulating Washers). The washers go between the
hood handle and the outside of the hood.
See figure 12.4
Step 27 – Install Part “18” (Stainless Steel Roll
Top Hood) making sure that the TOP FLANGE of
the hood is inside the body of the grill when the hood
is closed. Insert one Part “K” screw to align holes.
Hold the screw in place while opening the hood and
attach one Part “L” nut. Repeat steps for other side.
See figure 12.5
Figure 12.5
Figure 12.4

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Step 28 – Insert three Parts “23” (Porcelain-Coated
Cooking Grates).
See figure 13.1
Figure 13.1

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CLEANINGASH FROM THE GRILL
It is imperative that you clean out the ashes from your ROYAL OAK CHARCOAL GRILL after the grill and
the ashes have completely cooled and before moisture can combine with the ash. Ash and moisture can create
lye, which is very acidic, and can cause rusting. (FYI -- lye soap was made from the lye leached out of ashes by
pouring water through them.)
CLEANING OF COOKING GRATES
It is much easier to keep the porcelain-coated cooking grates clean if they are brushed just after cooking, while
the coals are still hot. After brushing, allow the grates (as well as the grill itself) to cool.
GRILLTOUCH UP
Over time, rusting may occur on your grill. Surface rust can be removed with a wire brush. After removing
rust, use a “high temperature” black paint to protect cleaned areas from further rusting. Please follow the paint
manufacturer’s directions.
LIGHTINGAND CONTROLLING THE FIRE
To light your grill:
•First, open the stainless steel hood of your ROYAL OAK CHARCOAL GRILL, as well as all of the
butterfly dampers.
•Remove the cooking grates and raise the adjustable charcoal pan to its highest setting.
•Pour 4-5 pounds of charcoal briquettes or 2-3 pounds of natural wood lump charcoal into the pan and make
a pile. Do not put more than 8 pounds of charcoal briquettes or 4 pounds of lump charcoal into the pan.
•Lower the adjustable charcoal pan to its lowest setting.
•If you choose to use lighter fluid, please follow all manufacturers’directions to avoid injury.
Allow the charcoal enough time to completely ash over before beginning to cook so that the lighter fluid
has enough time to burn off. (Note: Starting to cook too soon can leave your food tasting like lighter fluid.)
•After ash-over is complete, use long-handled tongs to spread the charcoal into a single layer on the pan.
Chimney starters, electric starters, or other types of fire starters may be used instead of lighter fluid to light
the fire, but please use only according to the manufacturer’s instructions. Never use instant light charcoal or
charcoal lighter fluid with any of these other starting methods.
Please allow enough time for the grill to heat up before attempting to cook. You cannot cook properly when the
grill is cold, nor can you nurse a fire to life while busy with the food. Once the fire is burning well, it is easy
to keep it going with very little attention.
Rising heat will move up and out of the grill, pulling in cooler air behind it, providing oxygen for the fire.
Your ROYAL OAK CHARCOAL GRILL has four butterfly dampers which control the airflow and allows you
to fine tune the cooking temperature. After the fire is established and the grill reaches the desired cooking
temperature, the butterfly dampers can be left completely open, providing maximum airflow for a higher
cooking temperature or closed, as needed, to decrease airflow for a lower temperature. Use the color-coded heat
indicator to monitor the grill temperature. Opening the upper damper fully on one side and fully opening the
opposite lower damper (while closing the remaining dampers) will create convection current inside the grill
when the hood is closed. This will allow for extended cooking times when barbecuing. The adjustable charcoal
pan can also be used to control the temperature. Raise it to its highest setting for quick searing and lower it to its
lowest setting for slow cooking.
Care and Use of your
Royal Oak Charcoal Grill

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ADDINGADDITIONAL CHARCOAL
To achieve the extended cooking times needed for barbecuing or slow smoking, additional charcoal can be
added through the charcoal pan access door. WARNING: Use extreme caution when adding charcoal to
avoid injury. Lower the adjustable charcoal pan to its lowest setting. Open the charcoal pan access door using
an insulated grill mitt. (Handle will be very hot.) Using long-handled tongs, stoke the coals enough to allow
excess ash to fall through the charcoal pan into the slide out ash pan below. Again, using insulated mitts and
long handled tongs, add charcoal to the pan as needed and close the access door. Raise the adjustable charcoal
pan to the desired level.
WARNING: Do not use lighter fluid or instant light charcoal when adding additional charcoal to an
existing fire. This can be dangerous and will leave a fluid aftertaste on your food.
Do not attempt to empty the ash pan of burning charcoal pieces or hot ash. Wait until the ashes and
grill have completely cooled before emptying the grill.
COOKING METHODS
You can use your ROYAL OAK CHARCOAL GRILL to cook three different ways, depending on the type of
food, and how you want to prepare it.
GRILLING
Grilling is cooking directly over the fire using direct heat. This method is the quickest and works well for foods
that are tender before you cook them, including: steaks, beef or pork tenderloin, burgers, hot dogs, sausages,
chicken, seafood, etc. Vegetables are also wonderful when grilled. Grilling uses very high temperatures that are
over 325°F. When cooking at these temperatures, it is important to carefully watch your food to keep it from
burning. Also, be prepared with a water spray bottle to put out any grease flare-ups that may occur when
flipping burgers or steaks.
BARBECUING
Barbecuing uses indirect heat and smoke. This method takes a little longer, but can be used for nearly any kind
of food you want to cook (including those above). Since barbecuing uses lower temperatures and longer
cooking times, this method will work best for cuts of meat that need time to tenderize such as; ribs, brisket, pork
shoulder, wild game, etc. Barbecuing is also a great way to prepare vegetables. This method uses temperatures
from 225°F to 325°F. Try to maintain 275°F for optimal results. Use your imagination when barbecuing, as the
possibilities are endless!
SLOW SMOKING
Slow smoking uses much lower temperatures and much longer cooking times. Slow smoking is actually a way
to cure meats rather than cook them. Slow smoking is ideal for turkeys, chickens, beef briskets, cheese and
sausage. This method uses temperatures that range from 140°F to 225°F. Most slow smoking recipes call for the
use of saline brine that helps to preserve the meat and avoid bacterial contamination during the cooking process.
Please use caution when slow cooking & smoking. Slow cooked and undercooked meats have higher risks of
bacterial contamination associated with them.

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USING CHARCOALAND WOOD
CHARCOAL
Your ROYAL OAK CHARCOAL GRILL is designed to burn either charcoal briquettes or natural wood lump
charcoal. These two types of charcoal have different attributes. Briquettes typically provide longer burning
times than lump charcoal. However, natural wood lump charcoal burns hotter than briquettes. Using the
charcoal pan access door to add more charcoal makes both briquettes and lump easy and convenient for
extended cooking times. SEE “ADDING ADDIITONAL CHARCOAL” SECTION.
SMOKING WOODS
Adding smoking woods to your ROYAL OAK CHARCOAL GRILL is an easy and effective way to create
wonderful flavor combinations for all types of grilled, barbecued, or slow smoked foods. Wood chips are
typically used for shorter cooking times, whereas wood chunks are better for longer cooking times.
When choosing smoking woods, the rule of thumb is to use a fruited hardwood from a tree that bears a nut, fruit,
or berry. The most popular and widely available smoking woods are hickory and mesquite. Hickory imparts a
milder flavor while mesquite is more intense. Other common wood varieties are oak, apple, pecan, cherry, etc. It
is important to never use pine, cedar, or kiln dried wood. Also, any smoking woods should be well cured since
green wood still contains all the sap and moisture needed to keep the tree alive and will impart a super
strong-tasting smoke that will turn your foods black. Also, when you try burning green wood, it is more difficult
to reach a good temperature due to the moisture in the wood. Well-cured wood lights easily, maintains
cooking temperature, and produces a great tasting smoke flavor that is not too strong. The amount of smoke
flavor imparted to your food can be controlled by the type of wood you use and by the length of time the meat is
smoked. Barbecuing typically adds more smoke flavor to food than grilling, due to the longer cooking times.
You can also control the amount of smoke flavor by wrapping meats in aluminum foil for the last part of the
cooking process. Cook meat for 1/2 to 2/3 of the total cooking time, or until it looks to be the perfect color.
Then wrap the meat in foil and finish cooking the meat until done.
USING DRY RUBS, MARINADES, AND SAUCES
DRY RUBS
Dry rubs serve the purpose of adding flavor to your meat. They are used by mixing together spices and then
rubbing them into the surface of the meat. Dry rubs eliminate the need for marinades, which can be messy and
time-consuming. When barbecuing with a dry rub, the rub itself permeates the meat during the cooking
process.
MARINADES
There are two schools of thought on marinades. One says that marinades tenderize an otherwise tough cut of
meat, and also flavor it. The other school says that the barbecuing process itself will tenderize a tougher cut of
meat, so a marinade is unnecessary except to further flavor the meat. Whatever your reason for using a
marinade, it is the best way to get certain liquid flavors into meats that might otherwise be difficult, such as:
beer, fruit juices, soy sauce, etc... A plastic bag makes marinating easy. Place the meat in the plastic bag, pour in
the marinade, and seal. Always marinate meats in the refrigerator, never at room temperature. Remove the
food from the plastic bag before grilling.
SAUCES
Nowhere in cooking is there more variety and individuality than in the sauces. While dry rubs influence the
flavor of meat before and during the cooking process, the sauce is the final completion of the flavoring process
and the final statement of your own individuality as a barbecue chef! Experiment with different sauces to see
what best suits your taste. For example, you may find that a robust sauce that goes well with pork will
overwhelm seafood (and vice versa). If you desire to baste your meat while it cooks, avoid sauces with tomato
or sugar, since they burn easily. Also, you might try adding the sauce during the last ten minutes of cooking to
avoid burning.

19
Limited Warranty
For ninety days from the date of purchase, Royal Oak Sales Inc. warrants the grill against defects due to
workmanship or materials to the original purchaser. Royal Oak’s obligations are limited to the following:
•This warranty does not cover grills that have been altered or damaged due to normal wear, rust,
abuse, improper maintenance, improper use, or modifications to the product. Repair labor is not
covered.
•This warranty does not cover surface scratches or heat damage to the finish which is considered
normal wear.
•All warranty claims apply only to the original purchaser and require a proof of purchase verifying
date of purchase.
•All parts that meet the warranty requirements will be shipped at no-charge via the discretion of the
customer service department.
•Do not return parts without first obtaining return authorization from our customer service
department.
Except as above stated, Royal Oak Sales Inc. makes no other express warranty.
This warranty may give you specific legal rights that vary by state.