Manual with Timer 2016

12
BEFORE CALLING FOR SERVICE/TROUBLESHOOTING
CHECKLIST
Grill won't light when the igniter button is depressed.
Replace Battery
Ensure electrode is attached to igniter module and also to the end of the
electrode behind the burners. DO NOT TURN THE CONTROL
VALVE "ON" AT THIS STAGE. Depress the igniter button and watch
the igniter tip. You should see a spark jump from the tip of the igniter
when the button is pressed. If there is no spark, clean the igniter tip
and free from debris. Readjust for proper gap.
If there is a spark, is there gas supplied to the unit and is the link purged
of air? Can you match light the burner? Check the orifice for blockage
Burner flame is yellow or orange, or is there the odor of gas.
Turn the burner off. Check the burner inlet for obstructions (spiders,
etc). Adjust the air shutter rings to allow more or less gas found at the
end of the burner venturis. Is the grill in a dusty area?
Low heat - with the control knob set to the "HI" position.
Does the orifice or burner need cleaning?
Is the gas supply, or gas pressure low?
Is the grill being preheated for 10-15 minutes?
Is there L.P. gas in the tank?
CARE OF STAINLESS STEEL
Stainless Steel is widely used for catering and residential kitchen
equipment because of its strength, its ability to resist corrosion and its
ease of cleaning. In fact, stainless steel ranks alongside glass and new
china in terms of "ease of cleaning" and in percentage removal of
bacteria during washing up. As a result of these virtues, the metal is
often taken for granted and it is assumed that no problems will arise
during its usage. However, some care is required to ensure that the
stainless steel can live up to this reputation.
DAY-TO-DAY CARE
To maintain the original appearance of your PGS, a regular cleaning
routine should be carried out using the following guidelines:
1. After use, wipe the Grill with a soft, damp, soapy cloth and rinse with
clean water, preferably warm/ hot water. This should remove most
substances encountered during the grilling process.
2. For more tenacious deposits, including oil, grease and
water-borne deposits, PGS has a wonderful spray cleaner
and also cleaning “wipes”. Please see your local dealer.
3. Harsh abrasives and scouring materials should not be
used for cleaning stainless steel as they will leave scratch marks in the
surface and damage the appearance of the Grill. Likewise do not use
wire brushes, scrapers or contaminated scouring pads.
4. Your PGS Grill has a directional polished grain, any cleaning with
abrasives should be carried out along this grain and not across it
5. If required, dry the Grill after use with a soft dry cloth or towel.
If the preceding guidelines are adhered to, your PGS Stainless Steel Grill
should offer excellent life and should live up to its reputation of being
"stainless". Neglect of this practice, however, can lead to deterioration
of the surface and, in some extreme cases, corrosion of the steel itself.
The two most common types of corrosion that may be encountered,
particularly on stainless steel, are rust marks and pitting of the surface.
RUST MARKS
When this type of staining occurs it is unlikely that rusting of the
stainless steel itself causes the marks. Similar marks can be found with
both porcelain and plastic sinks. The rust marks are more likely to be the
result of small particles of "ordinary "steel which have become attached
to the surface; these have subsequently rusted in the damp
environment. The most common source of such particles is from
"wire-wool" scouring pads, but contamination may also occur from
carbon steel utensils and cast iron water supply pipes. These brown
marks are only superficial stains, which will not harm the Grill; they
should be removable using a soft damp cloth and a quality stainless
cleaner. Occasionally, it may be necessary to resort to a proprietary
stainless steel cleanser, to return the surface of the Grill to its original
condition. To avoid re-occurrence of any "rust-staining" it is essential
that the source of the contamination be eliminated.
PITTING
Another form of corrosion, which occasionally occurs in stainless steel, is
pitting of the surface. The reason for this corrosive attack can usually be
attributed to certain household products. For example:
Bleaches: Most common domestic bleaches & sterilizing solutions
contain chlorine in the form of sodium hypochlorite. If used in
concentrated form, bleaches can attack the stainless steel, causing
pitting of the surface. They should always be used to the strengths
prescribed by the manufacturer and should be thoroughly rinsed off
with clean water immediately after use.
Foodstuffs: In general stainless steel is fully resistant to all foodstuffs in
common use. Only in isolated cases, such as when concentrated salt
and vinegar mixtures are allowed to remain in contact with the steel for
along period, can any surface marking result.
COOKING GRIDS
Routine cleaning of the grill grids is best accomplished by scrubbing the
grids with a brass or stainless steel brush immediately before and after
cooking, while the grill is hot. Wear a barbeque mitt to protect your
hand from the heat while cleaning. When needed, remove the grids
from the grill and scrub with a soap solution or oven cleaner. Rinse
thoroughly, and allow the grids to dry completely before reinstalling
onto grill.
MASONRY ENCLOSED GRILL
PGS grills are easily installed in Masonry enclosures. No additional
supports “frames” are necessary. We have included a natural gas
regulator set at 4.5” w.c. which must be installed for proper grill
performance when grill is fuel by Natural Gas. Please have masonry
contractor examine grill before building enclosure to ensure proper
clearance for the natural gas regulator and gas connection from building
material. A “carve out” of the masonry material may be necessary to
accommodate regulator combination shown on page 9.
ENCLOSURE MUST BE CONSTRUCTED OF A NON-COMBUSTIBLE
MATERIAL AND MUST BE AT LEAST 30” AWAY FROM ANY
COMBUSTIBLE MATERIAL WITH NOTHING COMBUSTIBLE
ABOVE. ADDITIONALLY, ISLAND MUST BE VENTED TO
INSURE PROPER AIR FOR COMBUSTION AND FOR
DISBURSION OF GAS IN THE EVENT OF A GAS LEAK. PLEASE
CHECK LOCAL BUILDING CODES TO INSURE ISLAND HAS
ADEQUATE VENTILATION.
Size, shape and configuration of island is up to owner.
Generally island should be at least twice the width of the grill,
generally accepted finished counter height is 36”. Island
must be constructed 100% in non-combustible materials with
nothing combustible within 30” and nothing combustible
above.
Masonry Cutouts
Model Height Depth Width
Newport (S27, S27T) 9 ½” 23” 28”
Newport Gourmet 9 ½” 23” 28”
Pacifica (S36, S36T) 9 ½” 23” 36 ½”
Pacifica Gourmet 9 ½” 23” 36 ½”
BIG SUR 9 ½” 23” 49”
MDS L30 19-3/8” 29-1/4”
MDS L36 19-3/8” 38”