Charbroiler

• Ensure drip drawer is clean with a layer of aluminum foil lining bottom of drawer
• Fill drawer with approximately 1/2" clean water (1 gallon or so)
• Set grates to desired settings – flat or angled
• Ensure grates are clean and one layer of lava briquettes are in place
• Unit has a manual pilot
  • Find extra-long lighter
  • Turn on exhaust hood and make-up air supply
  • Turn on gas valve behind unit
  • Light ALL 3 pilots through holes in front trim panel or remove single briquette near holes to light from above
• Turn desired zones fully on until lit, then set to desired output
• Use a spray bottle with clean water to extinguish any flare-ups
• After cooking, turn off gas valve to extinguish pilots
• Scrape grates clean using steel grill brush to remove any food particles while unit is still hot
• Scrub grates with pumice stone to remove charred on food
• Remove grates from charbroiler onto sheet pan to allow them to cool somewhat
• Empty and wash drip drawer for next user
• Reapply aluminum foil in drawer for next user
• When grates are cool enough to handle with bare hands, rinse off in 1st bay of 3-compartment sink
• Replace grates in angled position to allow to dry