Magikitch'n SERIES 600 Installation Operation & Maintenance - page 13
L25-001 R5 (2/15)
CLEANING AND MAINTENANCE
DAILY CLEANING AND MAINTENANCE
TOP GRID - The top grid can be cleaned in numerous ways. The recommended procedure is to remove
the grid and clean the frame, tubes and angles on front, sides and back with steel wool. The rods need
only be scraped free of all cooking debris, especially the underside of the rods, using the MagiKitch'n
scraper provided. The light oily sheen will aid in cooking, acting like a seasoned iron skillet.
OUTER SIDES AND FRONT - The outer sides and front are stainless steel. Any reputable cleaner
can be used to clean these surfaces.
INNER COOKING AREA - These surfaces are also stainless steel. A paste type oven cleaner will work
best to clean them, but be sure to remove all residues before you resume cooking operation. The
grease collection pan should be emptied daily and the grease disposed of properly.
WATER TUB - The water tub is designed to reduce flair-up and to eliminate flash back, which is
common on radiant style charbroilers. Flaming grease which drips down will extinguish as soon as it hits
the water. The water tub should never be allowed to run dry and should be emptied daily and the
grease disposed of properly.
Maintaining a clean, well-kept broiler will ensure long-lasting cooking performance and prolong it's life.
WEEKLY CLEANING MAINTENANCE
Generally, with this style broiler, you can follow the directions for daily cleaning. However, your top grid
can be soaked in a detergent degreasing solution weekly or monthly. After this soaking, your grid will
need to be thoroughly rinsed with fresh water and then re-seasoned.
IMPORTANT OPERATION INSTRUCTIONS RECAP
1.
Always cook in a tilted position. This will allow excess grease to drain into the front grease trough
and reduce smoke and flare-up.
2.
Keep the top cooking grids clean, especially the underside of the rods. This will insure that the
grease will drain toward the front grease trough.
Remember the following formula for flare-up:
High Heat + High Fat Content = Maximum Flare-up
Low Heat + Low Fat Content = Minimum Flare-up
ANNUAL MAINTENANCE AND INSPECTION
Disconnect all gas sources before you perform this
procedure. The unit should be inspected annually by a
qualified gas appliance service personnel.
The main burner valves should be greased annually, or as
necessary, to maintain smooth operation and prevent gas
leakage.
1. Remove the knobs from the front of the unit.
2. Remove the outer front panel.
3. Loosen the two screws securing the collar to each valve.
4. Carefully disassembly the valves. See Figure 6.
5. Clean all parts.
6. Apply high temperature valve grease to the rotor assembly.
NOTE: The valve grease must be suitable for all gas
types.
Reassemble the valves and broiler.
Figure 6