Use & Care Manual

ManualsBrandsBlueStar ManualsCooking Appliances36" Wall Mount with Shelf

Installation and Operation Instructions for

the BlueStar Infra-Red Salamander Broiler

THIS PRODUCT WAS DESIGNED FOR EASE OF INSTALLATION AND

OPERATION.HOWEVER, WE RECOMMEND THAT YOU READ ALL

SECTIONS OF THIS MANUAL BEFORE BEGINNING INSTALLATION AND

THAT YOUR BROILER IS INSTALLED BY AN APPROVED GAS

INSTALLATION TECHNICIAN IN ACCORDANCE WITH THE LOCAL

CODES, OR IN THE COMMONWEALTH OF MASSACHUSETTS A

LICENCED PLUMBER OR LICENCED GAS FITTER, CAPABLE OF

REVIEWING AND PREFORMING THE MANUFACTURES INSTALLATION

CHECKLIST INCLUDED IN YOUR INFORMATION PACKET.

PLEASE DO NOT REMOVE PERMANENTLY AFFIXED LABELS,

WARNINGS, OR DATAPLATES FROM THE UNIT, AS THIS MAY VOID THE

MANUFACTURER’S WARRANTYAND/OR HINDER EFFECTIVE SERVICING

AND MAINTAINCE

- Do not store or use gasoline or other flammable vapors and liquids in the

vicinity of this or any other appliance.

- WHAT TO DO IF YOU SMELL GAS

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a neighbor’s phone. Follow the

gas supplier’s instructions.

• If you cannot reach your gas supplier, call the fire department.

- A qualified installer, service agency or the gas supplier, must perform

installation and service.

WARNING: IF THE INFORMATION IN THIS MANUAL IS NOT

FOLLOWED EXACTLY, A FIRE OR EXPLOSION MAY RESULT

CAUSING PROPERTY DAMAGE, PERSONAL INJURY OR

DEATH.

Summary of content (18 pages)

PAGE 1
Installation and Operation Instructions for the BlueStar Infra-Red Salamander Broiler THIS PRODUCT WAS DESIGNED FOR EASE OF INSTALLATION AND OPERATION.
PAGE 2
THIS APPLIANCE MUST BE MOUNTED UNDER AN APPROVED VENTILATION HOOD. CONTACT A LICENSED GAS CONTRACTOR IN ACCORDANCE WITH THE LOCAL CODES (OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE, ANSI Z223.1/NFPA 54) FOR INSTALLATION. This appliance is not intended to be installed underneath a cabinet. This appliance must be electrically grounded in accordance with the local codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70.
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TABLE OF CONTENTS TABLE OF CONTENTS………………1 GENERAL INFORMATION…………2 SPECIFICATIONS…………………….3 DIMENSIONS & MODELS…………..4, 5,6&7 INSTALLATION………………………8,9, &10 VENTILATION AND AIR SUPPLY…11 OPERATION………………………….. 12&13 WIRING DIAGRAM…………………..14 COOKING GUIDE………………….…15 MAINTAINCE……………………...….
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GENERAL INFORMATION The Infra-Red Salamander Broiler is designed to be a High Speed Cooking Appliance. It is ideal for preparing a variety of meats, fish, melted cheese dishes, casseroles, au gratin dishes, soufflé’s, French onion soup, and other ethnic foods. I. R. BROILER PERFORMANCE and CONSTRUCTION Two Hi-Low gas valves provide individual control of the (2) atmospheric- type 10,500 BTU gas Infra-Red burners for the salamander. The “LO” position is adjustable for most field gas pressure situations.
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SPECIFICATIONS SALAMANDER WIDTH…………………………………….25” DEPTH…………………………………..19 1/2” HEIGHT…………………………………..16 1/2” GAS SPECIFICATIONS: ALL MODELS (2) Burners @ 10,500 BTU/HR each. TOTAL 21,000 BTU/HR NATURAL GAS-----------@ 5.0” Water Column,……..Orifice Size = 54 PROPANE GAS-----------@10.0 Water Column,……..
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INSTALLATION The importance of the proper installation of the Gas Cooking Equipment cannot be over stressed. Proper performance of the equipment is dependent, in great part, on the compliance of the installation with the manufacture’s specifications. Installation must conform to local codes or, in the absence of local codes, with the National Fuel Code, ANSI Z223.1 National Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2, as applicable.
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INSTALLATION WALL MOUNTED SALAMANDER AND SHELF ASSY FOR 36”, 48” AND 60” WIDE UNITS 1. Each gas appliance shall be located with respect to building construction and Other Equipment so as to permit access to the appliance. Such access and Clearance is necessary for service and cleaning. 2.
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INSTALLATION Salamander mount w/out shelf 1. Each gas appliance shall be located with respect to building construction and other Equipment so as to permit access to the appliance. Such access and clearance may be necessary for service and cleaning. 2. A welded wall mount bracket assembly provided, which includes two (2) hihat supports and a left and right wall, mount bracket. 3. One bottom panel, (4) sheet metal screws and (4) plug buttons 4.
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Ventilation and Air Supply ALL VENTILATION HOODS MUST COMPLY WITH THE U.L. STANDARD- U.L. 507 HOOD SPECIFICATIONS. NOTE!!!!! ALL SALAMANDER BROILERS MUST BE MOUNTED UNDER AN APPROVED VENTILATION HOOD Adequate ventilation is very important for proper operation. The ideal method of ventilation for a Salamander Broiler is the use of a properly designed canopy hood which should extend three inches (3”) beyond all sides of the appliance and Six (6) feet six (6”) inches from the floor.
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OPERATION MAIN BURNER OPERATION: 1. Push and turn the lower valve dial to the left so that the HIGH position on the dial is at 12:00. Immediately you will hear the spark igniter snapping and the top front burner will ignite. 2. Note: Until the burner has an adequate amount of gas it will not ignite 3. Repeat the same procedure for the upper valve dial, which will ignite the top rear burner. 4. When ignition has been accomplished a blue flame will be visible across the Entire face of the Infra-Red burner.
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OPERATION MAIN BURNER ADJUSTMENTS: All Salamanders are provided with a fixed burner orifice to provide 10,500 BTU/HR per burner at the “MAX” setting for NATURAL gas supplied at 5.0” W/C pressure and 10,500 BTU/HR per burner at the “MAX” setting on PROPANE gas supplied at 10.0” W/C pressure. The “LOW” setting is adjustable and should be set as follows: 1. Set the burner valve knob to the low setting and remove the burner knob. 2.
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COOKING GUIDE SOME OF THE ITEMS TESTED ITEM BURNER SETTING RACK POSITION EST. COOK TIME HI 3 4 MIN. PER SIDE (MED) HI 3 4 MIN.PER SIDE (MED) SAUSAGE (PRE- COOKED) HI 2 7 MIN.TURNING) HAMBURGER HI 2 3 MIN. PER SIDE (MED) CHICKEN PCS.(FULL RACK) HI 1 OR 2 35 MIN.(TURNING) HOT DOGS HI 1 3 MIN.(TURNING) HI 1 7 MIN. HI 1 1 MIN. STRIP (1 1/4) THICK T- BONE (1") THICK FRENCH ONION SOUP (LARGE) GARLIC BREAD NOTE: COOK TIMES WILL VARY DUE TO THE ITEMS THICKNESS AND ITEM PREFERENCE.
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MAINTENANCE A program of proper cleaning techniques will aid in continued trouble free operation of this or any Quality equipment. DAILY The Grid Rack should be wiped daily while still warm, using a heavy cloth or other grease absorbing material to remove grease and burnt food before they burn into the grid. Remove burnt materials, such as carbonized grease or food, with a stiff wire brush. DO NOT USE ANY TYPE OF STEEL WOOL. Small particles may be left on the grid surface and get into the food products.