Usr Standard Range SR-CB12-M User manual

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
USER MANUAL
GAS COUNTERTOP RADIANT
CHARBROILER
MODEL: SR-CB12-M, SR-CB24-M
SR-CB36-M, SR-CB48-M
USR Brands, Inc.
Phone: [phone] | www.usrestaurant.com | [email protected]

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
- IMPORTANT SAFETY NOTICE-
This manual contains important safety instructions which must be strictly followed when using this
equipment. Please retain this manual for future reference.
WARNING
WARNING:IMPROPER INSTALLATION,ADJUSTMENT,ALTERATION,SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY DAMAGE,INJURY OR DEATH.READ THE
INSTALLATION,OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE
INSTALLING OR SERVICING THIS EQUIPMENT.
Please call the Service Department and ask for contact information for your local service company.

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
Index
ATTENTION OWNERS AND OPERATORS.....................................................3
UNPACKING & INSTALLATION........................................................................ 4-5
WARNINGS & SAFEGUARDS FOR OPERATION..........................................6
OPERATING INSTRUCTIONS...........................................................................7-8
CLEANING INSTRUCTIONS............................................................................. 9-10
TROUBLESHOOTING..........................................................................................11
CHARBROILER CONVERSION KIT INSTRUCTIONS..............................12

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
The equipment is designed to provide safe and productive processing, cooking and warming of food
products as long as the equipment is used in accordance with the instructions in this manual and is
properly maintained. Unless the operator is adequately trained and supervised there is a
possibility of serious injury. Owners of this equipment bear the responsibility to make certain that
this equipment is used properly and safely, and to strictly follow all of the instructions contained in
this manual and the requirements of local, state or federal law.
Owners should not permit anyone to touch this equipment unless they are over 18 years old, are
adequately trained and supervised, and have read and understood this manual. Do not attempt to
repair or convert any gas types on your own. Repairs and conversions are to be made solely by an
authorized merchant servicer. Owners should also ensure that no customers, visitors or other
unauthorized personnel come in contact with this equipment. Please remember that our company
cannot anticipate every circumstance or environment in which its equipment will be operated. It is
the responsibility of the owner and the operator to remain alert to any hazards posed by the function
of this equipment. If you are ever uncertain about a particular task or the proper method of operating
this equipment, ask your supervisor.
This manual contains a number of precautions to follow to help promote safe use of this equipment.
Throughout the manual you will see additional warnings to help alert you to potential hazards.
Warnings affecting your personal safety indicated by:
Warnings affecting your possible damage to the equipment and property are indicated by:
If any warning labels or this manual are misplaced, damaged, or illegible, or if you require additional copies,
please contact your nearest representative or equipment supplier directly for these items at no charge.
Please remember that this manual or the warning labels do not replace the need to be alert, to properly train
and supervise operators, and to use common sense when using this equipment.
Model
GAS
Number Of Burners
BTU/hr Input Rating
24”Charbroiler
Natural
2
70,000
36”Charbroiler
Natural
3
105,000
48”Charbroiler
Natural
4
140,000
Attention Owners and Operators

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
TO AVOID SERIOUS PERSONAL INJURY AND PROPERTY DAMAGE:
· ALWAYS install equipment in a work area with adequate light and space.
· ONLY operate on a solid, level, nonskid surface that is nonflammable and away from sinks and water
hazards.
· NEVER bypass, alter or modify this equipment in any way from its original condition. Doing so may create
hazards and will void warranty.
GAS and GAS PRESSURE
Unit installation must conform with the National Fuel Gas Code, ANSI
Z223.1/NFPA 54, the National Gas Installation Code, CSA-B149.1, or the
Propane Installation Code, CSA-B149.2 as applicable and in accordance with
local codes.
The appliance and it’s individual shutoff valve (to be supplied by user)
must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of ½ psi
(3.45 kPa).
These models are designed, built, and sold for commercial use only.
Instructions must be posted in a prominent location. All safety precautions must be taken in the
event the user smells gas. Safety information can be obtained from your local gas supplier.
UNPACKING
Unpack the charbroiler immediately after receipt. Remove the gas charbroiler from the crate;
remove all packaging on and surrounding the unit and be certain to remove all protective plastics
and residues from all surfaces. Make sure that all parts provided including the L.P. gas conversion
kit are located. Equipment must have the legs properly installed before use. Equipment must have
the legs properly installed before use.
If the machine is found to be damaged, save the packaging material and contact vender or your
local dealer of the equipment immediately.
UNPACKING & INSTALLATION

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
INSTALLATION
1. Read this manual thoroughly before installation and operation. DO NOT proceed
with installation and operation if you have any questions or do not understand
anything in this manual. Contact your local representative first.
2. Select a location for the charbroiler that has a level, solid, nonskid surface that is
nonflammable and away from water hazards or sinks, and is in a well-lighted work area
away from children and visitors.
3. Equipment must be installed under proper ventilation as required per local code.
NOTICE: Local codes regarding installation and ventilation vary greatly by area. The
National Fire Protection Association, Inc, states that local codes are “authority having
jurisdiction” when it comes to requirements for installation of equipment. Therefore,
installation should comply with all local codes.
4. This appliance is equipped for Natural gas, for conversion to LP gas please see
another conversion kits instruction.
5 Screw legs into the permanently fastened nuts on the four corners of the unit and tighten
by hand. Legs must be installed to adequately provide proper ventilation to the unit.
6 Level unit by adjusting the four feet and tighten securely. The adjustable feet have an
adjustment of one inch for lineup with other countertop lines. Do not slide unit with legs
mounted, lift if necessary to move unit.
7 The supplied gas pressure regulator is factory set at 4'' Natural gas W.C. or 10'' for L.P.
8 THESE UNITS ARE SUITABLE FOR INSTALLATION ON NON-COMBUSTIBLE
SURFACES ONLY.
Noncombustible clearances: 0'' sides (0 mm) 6'' rear (152 mm) 4'' floor (102 mm)
9 Do not obstruct the flow of combustion and ventilation air, under the unit by the legs or
behind the unit by the flue. Do not place objects between the bottom of the unit and the
counter top.
10 There must be adequate clearance for removal of the front panel. All major parts except
the burners are removable thru the front if the gas line is disconnected.
11 It may be necessary to adjust the balance of gas volume and air supply to each burner.
This must be done by an authorized service technician.
12 Pipe threading compound must be resistant to the action of liquefied petroleum gases.
DO NOT use an open flame to check for leaks. Check all gas
piping for leaks with a soap and water solution before operating
unit.
COMMISSIONING:
Commissioning of your new charbroiler is of the utmost importance. Commissioning is the
thorough and methodical testing of the equipment, sub systems, and systems to ensure
that the final product functions properly and safely at the work site. By identifying any
potential problems (i.e.: equipment location, ventilation, local fire/electrical codes,
installation, operator training and certification) prior to equipment being placed into service,
costly outages and potential damages may be avoided.
SAFETY ALWAYS.

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
TO AVOID SERIOUS PERSONAL INJURY AND PROPERTY DAMAGE:
For your safety, do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliances. Keep the area free and
clear of combustible. (See ANSI Z83. 14B, 1991).
Improper installation, adjustment, alteration, service or maintenance of this
equipment can cause property damage, personal injury, or death and voids
warranty. Read the installation operating and maintenance instructions
thoroughly before installing, or operating this equipment.
Instructions must be posted in a prominent location. All safety precautions
must be taken in the event the user smells gas. If you smell gas, immediately
shut off the main gas valve, extinguish all heat and flames, and call 911.
Safety information can be obtained from your local gas supplier.
IMPORTANT SAFEGUARDS & SAFETY INSTRUCTIONS
When using gas cooking equipment, basic safety precautions should always be followed, including
the following:
The charbroiler burners, cooking grates and outside surfaces may become HOT after use. Use
caution when touching the unit.
·Never directly touch the burners or cooking grates while the charbroiler is on.
·Always turn off the unit when not in use, servicing or adjusting any parts or attachments, and
before cleaning.
·Never leave the charbroiler on overnight.
·Do not operate any equipment with a damaged or leaking gas line, ignitor or valves or if the unit is
dropped or damaged in any manner. Call for service.
·The use of attachments not recommended or sold by the manufacturer may cause fire, injury or
even death.
·Do not use outdoors.
·Do not use this equipment for any use other than the use intended by the manufacturer.
·Never use the charbroiler as a heating source
·The charbroiler does not contain any user-serviceable parts. Dealers or recommended qualified
technicians should carry out repairs. Do not remove any components or service panels on this
product.
·Never bypass, alter, modify or attach any unauthorized parts to this equipment. Doing so may
create hazards and will void warranty
·Our company takes every care to ensure that all products are safe. Steel cutting procedures used
to manufacture these items result in sharp edges. These sharp edges are removed to the best of
our ability; however, we insist the operator take care when in contact with this piece of
equipment.
·Always keep hands, hair and clothing away from heating source.
·Allow the charbroiler to cool down after use and before dismantling for cleaning; the unit will be too
hot to handle immediately after use.
WARNINGS & SAFEGUARDS FOR OPERATION

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
Operating Instructions
Operating the Charbroiler - Pilot Lighting Instructions
Before operating charbroiler, it should be checked to see that it is sitting level. Adjust the
feet to level the charbroiler. Be sure the catch tray has been properly placed.
The pilot light on the appliance have been set at the factory. Each burner has a pilot light.
1. Make sure all knobs are in the “OFF” position.
2. The main gas valve should be “CLOSED/OFF” for five (5) minutes prior to lighting pilots
to clear any existing gas. (Main gas valve is supplied by others.)
3. Turn “ON/OPEN” the main gas valve to the unit.
4. Light and hold an ignition source (match) at the pilots. When the flame is established,
remove the ignition source. Repeat this step for each burner as each burner has its own
individual pilot.
The pilot can be reached through the holes on the front of the unit or through the top grate.
Remove the radiant before attempting to light.
5, Adjust the pilot valve, make sure the pilot flame at 1/2 inch height.
6 Turn each burner knob “ON”. If the burners do not ignite promptly, turn the knobs “OFF”.
From the opening in the front panel, use a screwdriver and turn the pilot valve screw
counterclockwise which will increase the flame height and repeat step 4.
If the pilot flame appears larger than necessary, turn it down and reset burner ignition.
The pilot flame should be as small as possible but large enough to guarantee reliable
ignition of the burners when the knobs are turned to “ON”. The holes located in the front
panel are pilot valve adjustments. Use a screwdriver to turn the valve to adjust the
flame height to your desired level.
Igniting the Burner
To ignite the burner, turn knob to the “ON” position. Then back off to the desired flame level.
The range of adjustment is virtually infinite between “ON” and “OFF”.
The space between the legs at the bottom admits combustion air. DO NOT BLOCK THIS SPACE.
All burners are lit from a constantly burning pilots. Turning the valve to the desired flame height is all
that is
required to put the unit in service.
Do not permit fans to blow directly at the unit. Wherever possible, avoid open windows next to the
unit’s sides or back. Avoid wall type fans which create air cross-currents within a room.
It is also necessary that sufficient air should be allowed to enter the room to compensate for the
amount of air removed by any ventilating system. Otherwise, a subnormal atmospheric pressure will
occur, affecting operation and causing undesirable working conditions.
A properly designed and installed hood will act as the heart of the ventilating system for the room
or area in which the unit is installed, and will leave the unit independent of changing draft
conditions.
NOTE: It may be necessary to adjust the balance of gas, volume and air supply to each
burner. This must be done by an authorized service technician.
Shutdown burner
To turn 'OFF' the appliance completely, turn the gas control knob completely clockwise to the 'O'
position, the pilot burner will extinguish.

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
Fig. 8-2
Operating the Charbroiler
Prior to operating your new charbroiler, thoroughly wash the exterior with a mild detergent
or soap solution. Do not use abrasive cleaners, since this might damage the cabinet finish.
If the stainless steel surfaces become discolored, scrub by rubbing only in the direction of
the finished grain.
Turn the burners on about 15-20 minutes before cooking for preheating. Set the knobs to
the desired flame height or temperature. Each valve will control the gas flow to the burner
to bring that area of the unit up to the set
temperature. If different temperature settings are to be used, adjoining areas should be set
at progressively higher temperatures using the lowest temperatures on the outside burners.
A uniform and systematic approach to the loading of the unit will produce the most
consistent product results.
NOTE: When the charbroiler is first heated, it will smoke until oil used in manufacturing,
preservation and dust from storage and shipping are burned off. An hour at “max.” on
all burners is usually sufficient.
Radiant Charbroiler
1. Place the angled radiants in their position as shown in 8-1
2. Make sure that the radiants are setting properly into the slots on the front and rear supports. Radiants
should be centered over straight section of the burners.
COOKING GRATES
Place the top cooking grates with the grid bars angled toward the front as shown in Fig. 8-2. Or, place the
grid bars flat, not angled for cooking.
NOTE: When cooking grates are placed angled toward the front, the grooves on top will guide the excess fat
drippings into the grease trough.
The cooking grates are heavy duty cast iron which will oxidize if emerged in water. Lightly oil grates if not
being used regularly.
Fig. 8-1

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USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
Cleaning Instruction
· DO NOT use any abrasive or flammable cleaning fluids.
· DO NOT hose down, immerse or pressure wash any part of the charbroiler, excluding the catch tray.
· DO NOT use any abrasive or flammable cleaning fluids.
· DO NOT hose down, immerse or pressure wash any part of the charbroiler, excluding the catch tray.
· NEVER use a scrubber pad, steel wool or abrasive material, or cleaners containing chlorine, iodine and
ammonia or bromine chemicals as these will deteriorate the stainless steel and shorten the life of the unit.
IF CLEANING THE BURNER OF THE CHARBROILER, THE MAIN GAS VALVE MUST BE
SWITCHED TO THE CLOSED POSITION. AFTER CLEANING, THE GAS LINE CAN BE
SWITCHED BACK TO THE
OPEN POSITION. PLEASE FOLLOW THE LIGHTING INSTRUCTIONS IN THIS MANUAL TO
RELIGHT THE CHARBROILER’S PILOT LIGHTS.
RECOMMENDED CLEANING
It takes very little time and effort to keep the charbroiler attractive and performing at top efficiency. Wait at
least one hour for the unit and grates to cool after the unit has been turned off. Please follow the cleaning
steps below:
PART
REQUIRED ACTION
FREQUENCY
Body
Use a clean cloth and a non-abrasive cleaner to clean the stainless
steel body of the charbroiler.
Wipe the polished areas with a soft cloth.
Daily
Controls
Unit should be turned off when not in use.
It is recommended that the unit be disconnected from the gas supply
by closing the main gas valve.
Use a clean cloth to wipe any down controls and/or knobs
Daily
Grates and
Radiants
Caution: When handling grates/grids or radiants, always use
insulated gloves to prevent burns.
• Place grates on broiler, with grid bars horizontal, facing down.
• Turn the broiler on for approximately 45 minutes.
• Turn off the broiler and allow it to cool for 20 Minutes.
• Clean top and bottom surfaces of grate with a wire brush toremove
animal fats and carbonized grease.
• Clean channels on grates with a scraper.
• Remove grates from broiler. Clean top surface of radiants with the
wire brush. They may be cleaned in place.
Warning: Do not cover the top of the grates grid during a burn off
operation. Restricting the airflow by covering the grid grates may
cause them to warp. It will also cause damage to the valves, the
knobs and the front panel decal.
Daily or as needed