Southbend Platinum Steakhouse Broiler - Manual (Page 12)

S TEAKHOUSE B ROILER
OWNER’S MANUAL 1190950 REV 2 (11/14) PAGE 12 OF 22
O
PERATION
DANGER
EXPLOSION HAZARD
In the event a gas odor is detected, shut down equipment at the main gas shut-off valve and immediately call the
emergency phone number of your gas supplier.
Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the flow
of combustion and ventilation air to and from cooking appliances.
CAUTION
If the broiler pilots should go out, the flow of gas to the broiler burners is NOT interrupted. Consequently, it is the
responsibility of the operator to check the ignition of the burners immediately EVERY TIME the broiler is turned on.
Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then try again.
O PERATION
O PERATION OF B ROILER
The location of the broiler controls and other components are shown in Figure 5.
Southbend steakhouse broilers offer the intensity to broil the thickest cuts of meat at reduced cook times, the adjustability
to finish delicate dishes to perfection, and the versatility of a griddle surface to sear and prepare non-broiled menu items.
Southbend steakhouse broilers require a preheat time of 5 minutes to stabilize rack temperatures and 30 minutes for the
griddle to reach even heat distribution temperatures for searing. The burner flame may lift until temperatures stabilize
and reach operating temperature. When the ceramic tiles appear to glow evenly red, the broiler is ready to accept
product. The broiling rack adjusts to nine heights, and rolls out for easy access.
The cooking area has removable racks and drip trays for cleaning. As food cooks, drippings drain into a grease drawer
located on the front of the unit next to the burner control knobs. To operate the broiler, do the following:
1. Light the constant-burning pilots located near the front of the broiler burners (unless they are already lit).
2. If necessary, pull out and empty the bottom grease drawer and the griddle grease chute. Keep the drip pans in
place below the rack when broiling! Without them in place, excessive air will be pulled past the burners, reducing
temperature and cooking efficiency.
3. Turn the burner controls to HIGH and visually check that the burners have ignited. When the burners ignite, a
blue flame will carry across the ceramic tiles. Flames may lift from the burner until temperatures stabilize. When
the burner control is set to HIGH, the ceramic tips will glow red across the entire tile. When the burner control is set
to LOW, the ceramics tips will glow red across 2/3 of each tile. (If the flame continues to lift after 10 minutes, or if the
flame remains yellow and sooting occurs, the broiler requires adjustment by a service technician.)
4. If searing the food to mark it with grid marks is desired, before placing food on the broiler rack move the rack to its
highest position and allow the burners to operate on HIGH for five minutes to heat the rack surface.
5. Turn the burner control to HIGH or LOW (as appropriate for the food to be cooked).
6. Raise or lower the broiler rack to the height appropriate for the food to be cooked. A clicking noise will indicate
changes in rack position when lowering the rack. To lower the rack, simply push down on the ball knob. To raise the
rack, depress the paddle handle.
7. Pull out the rack, place food on the rack, and slide the rack back into the broiler. (It is recommended the rack be in
the lowest position when loading food.)
8. Broil food for the appropriate time, turning it when appropriate. Periodically check the broiler grease drawer and
grease chute and empty them when necessary.
9. When done broiling, turn the burner controls to OFF. (To keep the broiler rack hot in order to mark food with sear
marks without preheating, turn the burner controls to LOW and move the broiler rack to its highest position.)