Use and Care Manual

LIGHTING THE PILOT:
The manifold units are equipped with standing pilots and each should be lit immediately after the
gas is supplied to the equipment.
1. Before attempting to light the pilots, turn off the main gas valve to the equipment and wait 5
minutes to clear the gas.
2. Turn off all gas control knobs.
3. Turn on control valve and light all pilots.
4. The pilot burner must be lit from the top. Hold an ignition source and light the pilot. When the
flame is stable, remove ignition source.
5. Turn off the main gas valve to shut down the equipment.
There is one pilot for each burner. The charbroiler is equipped with standing, unmonitored pilots. Gas
will flow from the pilots as soon as the main gas supply to the unit is turned on. Standing pilots should
be adjusted to provide a slight yellow tip on the f lame. Air shutters on the main burners must be
individually adjusted to provide a blue f lame. All traces of yellow should be adjusted out of the
burner f lame.
The charbroiler is a free vented appliance. All products of combustion and the heat generated by the
burners pass through the grates. When meat is placed on the grates, this blocks the venting and
causes a temperature build-up.
Pilot Flame Height Adjustment:
• The pilot flame on the equipment has been factory adjusted. When adjustment is necessary, adjust
the pilot flames as small as possible but high enough to light the burner immediately when the burner
valve is turned to the highest setting. Access to the pilot flame adjustment screw is obtained through
the holes in the front panel
Burner Adjustment:
• Remove the front panel to gain access. Turn burner valve knob to highest setting. Slowly decrease