USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
COMPONENT PARTS
The charbroiler comes with several standard parts as illustrated. Each can be easily
removed and installed easily by hand for cleaning and maintenance. Note that the Burner
and Deflector are an assembly and are NOT designed to be disassembled. Regarding the
radiant cover, there are different materials for different models. ECB series come with cold
rolled steel material. The others come with cast iron material.
CLEANING
Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow
debris to accumulate on the grates.
Top grates may be immersed in strong commercial cleaning compound overnight. In the
morning, rinse with hot water to remove any residues of cleaning compound. Thoroughly dry
and apply cooking oil to prevent rusting.
Stainless steel surfaces may be cleaned using damp cloth with mild detergent and water
solution.
Places where fat, grease, or food can accumulate must be cleaned regularly
Never cover surface of unit with pans or other objects in attempt to “burn off ” or clean debris
from unit. This will cause a buildup of heat that can potentially damage and warp
components of the charbroiler.
MAINTENANCE:
• A qualified service company should check the unit for safe and efficient operation on an
annual basis.
• Gas piping shall be a certain size and installed to provide a supply of gas sufficient to meet
the full gas input of the equipment.
• A manual shut off valve should be installed upstream from the manifold within 4 ft. (1.2m)
of the equipment and in a position where it can be reached in the event of an emergency.
• Check entire gas piping system for leaks every so often. Using a gas leak detector or
soapy water solution is recommended.
• Install equipment under efficient exhaust hood with flameproof filters with a distance of no
less than 4 feet between the top of the equipment and the filters or any other combustible
materials.
*Shipped setup for Natural Gas and includes a kit for conversion to LPG.
LEVELING
It is important that the charbroiler is level front to back and left to right. Areas of uneven heat
distribution will occur on an unleveled unit. The charbroiler is equipped with adjustable legs.
Turn the feet at the bottom of the legs to adjust to level. The unit should be rechecked for
level anytime it has been moved.
