Use and Care Manual

Air Supply and ventilation:
• The area in front and around the equipment must be kept clear to avoid any obstruction of the flow
of combustion and ventilation air.
• Adequate clearance must be maintained at all times in front of and at the sides of the equipment
for servicing and proper ventilation.
Pressure Regulator:
• All commercial cooking equipment must have a pressure regulator on the incoming service line for
safe and efficient operation. The regulator provided for this equipment is adaptable for both Natural
gas and LP gas.
• Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 4” WC Natural Gas standard
and may be converted by qualified personnel to be used for Propane at 10” WC.
Prior to connecting the regulator, check the incoming line pressure. The regulator can only withstand
a maximum pressure of ½ PSI (14” WC). If the line pressure is beyond this limit, a step down regulator
before the regulator provided will be required. The arrow above(FLOW) shows gas flow direction and
should point downstream to the equipment.
PROPANE GAS CONVERSION
This char broiler is shipped from the factory equipped with fixed burner orifices for natural gas
operation. The burner orifices required to convert the char broiler to propane gas are shipped with
the char broiler in the shipping packaging. It is recommended that a trained gas service technician
with the necessary tools, instruments and skills perform the conversion.
To convert to propane, following steps must be completed:
1. Remove all natural gas burner orifices and install the provided propane burner orifices.
2. Set the regulator to 10” W.C. by inverting the regulator spring plug like below pictures