BBQ Operation & Cleaning

BBQ Operation & Cleaning

BBQ OPERATION & CLEANING

FOOD VENUE FIRE CODE REQUIREMENTS

  • All food venues must be equipped with a portable multi-purpose dry chemical fire extinguisher (minimum ratting 2A10BC). Each fire extinguasher must display a service and inspection tag from a qualified agency dated within the past 12 months.
  • Cooking appliances should be operated at least 1m distance from any combustible material, structure or tent or separated using fire rated wall board, tile or stainless steel to reduce spatial requirements.
  • All open flames, hot plates, grills, barbecues, and other cooking appliances shall be out of reach of the public. Provide a 1m secure barrier around all such appliances to prevent the public from intentional or accidental contact (roping of area is not sufficient or acceptable).

HOW TO OPERATE

  • These barbecues are designed for OUTDOOR USE ONLY.
  • Connect the propane tank to the barbecue (see other side for “Propane Use & Safety”).
  • Make sure ALL control knobs are in the “CLOSED” position (turned to the left). Turn the propane tank’s valve completely open.
  • Turn the propane tank’s valve completely open.
  • Hold a lit butane gun next to burner and turn burner knob to “OPEN” (po1ntmg at you) and the burner will ignite instantly. The burners in each section will instantly light by simply turning them on by turning slowly to the right.
  • Adjust control knobs to desired temperature.
  • Be sure to CLOSE ALL control knobs, CLOSE propane tank valve and disconnect the barbecue from the propane tank once you are finished cooking.

BARBECUE CLEANING INSTRUCTIONS

  • These barbecues are designed for OUTDOOR USE ONLY.
  • To avoid a $37.50 cleaning charge, equipment must be returned in the same condition it was received -thoroughly clean and ready for immediate use.
  • Just wiping down the barbecue with a rag does not sufficiently clean the barbecue unit.
  • Barbecue grates must be scrubbed down with a wire brush to remove all food & charred particles (cleans best when BBQ is still warm).
  • Clean all surface areas including the stand, hoses, drip pan and propane tank as well as the underside of the grates, with a rag and hot soapy water.
  • Spray grates with a light coat of vegetable oil to prevent rust.
  • Remove all food & charred particles from the lava rocks.
  • Store in a dry location.

A $37.50 Cleaning Fee will be charged to each barbecue returned not cleaned.

**PLEASE DO NOT DISMANTLE BARBECUES FOR TRANSPORTATION!!!**

PROPANE USE & SAFETY

  • All propane cylinders must be secured in an upright position.
  • If using appliances in a tent, the propane tank must be to the exterior of the tent, on a weatherproof base, using a non-combustible strap or chain.
  • 20lb. Cylinders must be set in a box or crate to prevent it from being overturned.
  • Only 1 spare 20lb. Cylinder is allowed per tent (properly stored with the valve in the closed position).
  • Use soapy water to test all fittings and connections for leaks before operating the appliance.

CONNECTING TANK

  • Remove the main tank’s valve plug. Thread the POL connector snugly into the main tank by turning the tank valve counterĀ­ clockwise.
  • Always position the propane tank so that the connecting hose is not bent.

GENERAL USE & DISCONNECTING

  • Propane tanks are designed to be used with the valve completely open. Never leave the valve partially open or closed.
  • When not in use, turn off all temperature controls and completely close the main valve on the propane tank.

STORAGE & TRANSPORTING

  • Insert the propane tank plug into the propane tank’s main valve.
  • Never store propane tanks in a building.
  • Never keep propane tanks in a hot vehicle. Heat may cause the relief valve to discharge propane and create a dangerous situation.