Town MasterRange Smokehouses - Manual (Page 10)

FOOD SERVICE EQUIPMENT CO., INC. • 72 BEADEL ST • BKLYN • NY 11222
10
USE OF OPTIONAL RACKS AND RACK GUIDES
1. After cleaning rack guides, notice top of the guide has a hook to be placed in a slot in the upper
skewer rest.
2. The front of the rack guide has a tab close to the front of each level. This tab acts as a stop so that
shelves pulled out will not fall out if not pulled past that point. See figure 1.
3. There are left and right sides to the rack guides. Each will have rack stops toward the front edge of
each level.
4. Hook the rack guides into the skewer rests, making sure the rack stop is located in toward the front
of the unit.
5. The racks may now be placed on the levels as needed.
MAINTENANCE
Never allow accumulations of grease to form anywhere! It is recommended that the smokehouse be cleaned
after every use after it cools. Remove grate, racks and any utensils (skewers, hooks, etc.). Wash and replace in
unit. The water pan should be removed and emptied into a sink connected to a grease tap. Then wash the water
pan, dry and replace.
The interior of the unit should be washed using a mild detergent and metal sponge. This should be done with
the water pan in place to prevent spillage from entering the combustion chamber. Rinse and dry the interior.
Remove the water pan and rinse it. Replace water pan into the unit after drying.
Clean the exterior using a towel and mild detergent. Remove any baked accumulations of grease
using a metal sponge but this may scratch the exterior finish of the smokehouse. Remove the interior top
baffles not less than once a month and wash.
MAINTENANCE & USER TIPS:
1. Clean and season the smokehouse interior regularly.
2. Never use the unit with an empty or leaky water pan or without a water pan.
3. Do not operate the smokehouse in an area with strong air currents as cooking will be uneven.
figure 1 figure 2