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THE PROFESSIONAL
30” BGB GRILL
Use and Care Guide
MODELS:
BGB30-BQR
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A MESSAGE TO OUR CUSTOMERS Thank you for selecting this DCS Professional “BGB” Series Grills. Because of these appliances unique features we have developed this Use and Care Guide. It contains valuable information on how to properly operate and maintain your new appliance for years of safe and enjoyable cooking. To help serve you better, please fill out and submit your Ownership Registration Card by visiting our website at www.dcsappliances.com and selecting “Customer Service” on the home page a
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TABLE OF CONTENTS SAFETY PRACTICES & PRECAUTIONS.......................................................................................................3-5 GRILL MODELS................................................................................................................................................................6 GAS REQUIREMENTS..............................................................................................................................................7-8 LOCATING
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SAFETY PRACTICES & PRECAUTIONS IMPORTANT SAFETY NOTICE: Certain Liquid Propane dealers may fill liquid propane cylinders for use in the grill beyond cylinder filling capacity. This “Overfilling” may create a dangerous condition. “Overfilled” tanks can build up excess pressure. As a safety device, the tanks pressure relief valve will vent propane gas vapor to relieve this excess pressure. This vapor is combustible and therefore can be ignited. To reduce this danger, you should take the following
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SAFETY PRACTICES & PRECAUTIONS When using the grill, do not touch the grill burner grate or immediate surrounding area as these areas become extremely hot and could cause burns. Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect in the drip pan. Clean often. Do not use aluminum foil to line drip pans or grill racks. This can severely upset combustion air flow or trap excessive heat in the control area. The result of this can be me
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SAFETY PRACTICES & PRECAUTIONS When using the open top burners always use flat bottomed utensils which are large enough to cover the burner. Adjust the flame so that it heats only the bottom of the pan to avoid ignition of clothing. Position handles inward away from open edges of the unit to avoid burns associated with unintentional spillovers. Hold the handle of the pan to prevent movement of the utensil when turning or stirring food. For proper lighting and performance of the burners keep th
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ROT ISSERIE GRILL MODELS BGB30-BQR 6
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GAS REQUIREMENTS Verify the type of gas supply to be used, either natural or LP, and make sure the marking on the appliance rating plate agrees with that of the supply. The rating plate is located on the inside Bottom of unit back wall of the Grill. Never connect an unregulated gas line to the appliance. Coupling Threading compound must be resistant to LP gas 1/2 NPT Close An installer supplied gas shut-off valve must be NIpple installed in an easily accessible location. All Regulator 4.0" W.C
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GAS REQUIREMENTS LP GAS HOOK UP (TYPE 1 OR QCC1 REGULATOR): Grills orificed for use with LP gas come equipped with a high capacity hose/regulator assembly for connection to a standard 20 lb. LP cylinder (Type 1). The LP tank is not included. Connection: 1/2" NPT male with a 3/8" Flare adapter (included). LP Hose with a quick disconnect and fittings are included. Operating pressure: 10.0" W.C. To connect the LP regulator/hose assembly to the tank/valve assembly, first make sure the main valve on
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ROTISSERIE LOCATING GRILL/BUILT-IN CLEARANCES INSULATED JACKET: Do not install the Grill under overhead unprotected combustible construction. If the Grill is to be placed into a combustible enclosure use only the DCS insulated jacket which has specifically been designed and tested for this purpose and is available from your dealer. Location: When determining a suitable location take into account concerns such as exposure to wind, proximity to traffic paths and keeping any gas or electrical suppl
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LOCATING GRILL/BUILT-IN CLEARANCES IMPORTANT: It is recommended that a minmum of 10 sq. inches of ventilation opening be provided for both the left and right sides, as well as the back of enclosure (fig. 3A). In order to safely dissapate unburned gas vapors in the event of a gas supply leak. WARNING: Note specific built in enclosure ventilaiton requirments. See text and fig 3A. GENERAL The Grill is designed for easy placement into masonry enclosures. For non-combustible applications the grill d
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BUILT–IN CONSTRUCTION DETAILS grill exhaust 3" (to non-combustible construction / minimum lid clearance), 12" (to combustible construction) 13-3/4" Bottom of support flange 10-1/16" 2" 22-3/4" 3/4" 25-1/2" Standard layout for non-combustible enclosure: NOTE: If using a backguard apron or rear wall, locate electrical service on the right 30" Models = 28-1/2" hand side for rotisserie motor connection 3" Min. for Lid Clearance 22-3/4" 18-1/2" 4" x 4" opening for gas supply line 10-1/8" 20"
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LEAK TESTING GENERAL: Although all gas connections on the grill are leak tested at the factory prior to shipment, a complete gas tightness check must be performed at the installation site due to possible mishandling in shipment, or excessive pressure unknowingly being applied to the unit. Periodically check the whole system for leaks, or immediately check if the smell of gas is detected. Before Testing: Do not smoke while leak testing. Extinguish all open flames. Never leak test with an open fla
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INSTALLER CHECKLIST/BURNER ADJUSTMENTS INSTALLER FINAL CHECKLIST: ❏ Specified 12” clearances ❏ Air shutters adjusted. ❏ User informed of gas supply maintained to combustibles. shut-off valve location. ❏ Adjustable low setting satis- ❏ Verified proper enclosure factory. ❏ All radiants are assembled ventilation. (see page 15) and put in ❏ Drip pan in place properly place. ❏ Nylon straps removed from and sliding freely. burners. ❏ Pressure regulator ❏ All internal packaging connected and set for 4.
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GRILL BURNER ADJUSTMENTS Grill Burner Air Adjustment: Each grill burner is tested and adjusted at the factory prior to shipment; however, variations in the local gas supply or a conversion from one gas to another may make it necessary to adjust the burners. The flames of the burners (except the rotisserie burner) should be visually checked and compared to that of the drawing in Fig.07 and Fig. 09. Flames should be blue and stable with no yellow tips, excessive noise or lifting. If any of these
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USING THE GRILL GRILL: Each grill section consists of a large stainless steel burner, stainless steel heat baffles, a series of ceramic rods encased in a stainless steel rack, and a stainless steel heat retaining grate. Each burner is rated at 25,000 Btu/hr. Below the burners there is a stainless steel heat baffle which reflects usable heat upward into the cooking area and reduces temperatures of the drip pan below. Above the burners are stainless steel radiants which encase the ceramic rods and
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USING THE GRILL REPLACEMENT OF REGULATORS AND HOSE The pressure regulator and hose assembly supplied with the unit must be used. The replacement pressure regulators and hose assembly must be the type specified by the manufacturer. Do not use the grill if the odor of gas is present. If the unit is LP, screw the regulator into the tank and leak check the hose and regulator connections with a soap and water solution before operating the grill. Turn all knobs to "OFF" then turn on the gas supply. If
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USING THE GRILL/LIGHTING INSTRUCTIONS Grilling Method Note: Indirect cooking method is a popular alternative to direct heat grilling. Indirect cooking uses heat from adjacent burners to cook food and in many cases, reduces the possibility of overcooked or overly browned food. Foods most appropriate for indirect grilling included breads, thicker pieces of chicken or steaks. Direct Heat Grilling (Hot Dogs, Hamburgers, Indirect Heat Grilling Typical Thickness Steaks/Chicken) HEAT Food Grill Rack HE
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USING THE ROTISSERIE The grill rotisserie system is designed to cook items from the back using infrared heat. The location of the burner allows the placement of the rotis basting pan (included) beneath the food to collect juices and drippings for basting and gravy. To flavor the contents of the basting pan, you can add herbs, onion, garlic, or spices. Hams are especially good with the addition of pineapple slices and brown sugar to the basting pan. The rotisserie burner is an infrared type whic
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USING THE ROTISSERIE IMPORTANT: Never have the grill burners (bottom burners) on during Rotisserie cooking. It will burn your meat and make it very dry. Use only one thing on at a time, grill or rotisserie. PREPARATION Recommended: Dental floss or butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil, and hot pads. Working Area: Allow enough space to accommodate food and rotisserie rod assembly in a clean environment. Meat Preparation: Tie meat with butcher
