DCS BGB48-BQRN-70494A, BGB48-BQRL-70494-A, BGB48-BQARL-70008-A, BGB36-BQARL-70006-A, BGB48-BQARN-70008A Owner’s Manual

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this DCS Professional "BGB" Series Grill. Because of these appliances' unique features we
have developed this Use and Care Guide. It contains valuable information on how to properly install, operate and
maintain your new appliance for years of safe and enjoyable cooking.

To help serve you better, please fill out and submit your Product Registration by visiting our website at
www.dcsappliances.com and selecting "Customer Care" on the home page and then select "Product Registration".

In addition, keep this guide handy, as it will help answer questions that may arise as you use your new appliance.

For your convenience, product questions can be answered by a DCS Customer Care Representative at

1-888-936-7872, or emaih [e-mail].

NOTE: Please write the Model, Code, and Serial Numbers on this page for reference (can be found on the inside,
right side panel behind the drip pan handle. See page 17.)

MODEL NUMBER CODE SERIAL NUMBER

NOTE: Inspect the product to verify that there is no shipping damage. If any damage is detected, call the shipper
and initiate a damage claim. DCS by Fisher & Paykel is not responsible for shipping damage.

DO NOT discard any packing material (box, pallet, straps) until the unit has been inspected.

WARNING!

Do not try lighting this appliance without reading the "Lighting Instructions" section of this manual.
Improper installation, adjustment, alteration, service or maintenance can cause property damage,
injury or death. Read the installation, operating and maintenance instructions thoroughly before
use, installing or servicing this equipment.This outdoor cooking gas appliance is not intended to be

installed in or on recreational vehicles, boats or in a non-ventilated room. For outdoor use only.

WARNING

.

Do Not store or use gasoline or any other flammable vapors and liquids in the vicinity of

this or any other appliance.

.

An LP cylinder not connected for use shall not be stored in the vicinity of this or any

other appliance.

DANGER

What To Do If You Smell Gas:

1. Shut off gas to the appliance.

2. Extinguish any open flames.

3. Open lid.

4. If odor continues, keep away from the appliance and immediately call your gas supplier
or your fire department.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

TABLE OF CONTENTS

SAFETY PRACTICES & PRECAUTIONS 3-5

GRILL MODELS 6

INSTALLATION

Locating Grill/Built-in Clearances 7-9
Built-in Construction Details 10-11

Gas Hook-up 12-15
Leak Testing 16

Burner Adjustment 17
Radiant Assembly 18

Installer Checklist 19

USING THE GRILL

Lighting Instructions 20
Grilling 21-22

USING THE SMOKER SYSTEM 23

USING THE ROTISSERIE 24-27

CARE & MAINTENANCE 28-30

TROU BLESHOOTI NG 31

SERVICE 32

WARRANTY 33-34

SAFETY PRACTICES & PRECAUTIONS

IMPORTANT SAFETY NOTICE!

Certain Liquid Propane dealers may fill liquid propane cylinders for useinthe grill beyond cylinder filling capacity.
This"Overfilling" may create a dangerous condition.

"Overfilled"tanks can build up excess pressure. As a safety device, the tank 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 safety precautions:

1.

When you have your tank filled, be sure you tell the supplier to fill it to no more than 3/4 (75%) of its total

capacity.

2.

If you own or use a spare tank, or have a disconnected tank, you should NEVER
store it near or under the grill/cart unit or heat box, or near any other ignition
or heat source. A metallic sticker with this warning is provided with the grill to
remind you, your family and all others who may use your BBQ grill of these
safety precautions. Install this sticker close to your barbeque grill.

3. Do not store a full tank in direct sunlight.

WARNING!

Do not try lighting this appliance without reading the "LIGHTING INSTRUCTIONS"
section of this manual. This grill is for outdoor use only.

WARNING!

Push and hold the igniter button, turn the selected burner knob to "SEAR". If
burner does not light in 4 to 5 seconds turn knob"OFF"and wait 5 minutes before
trying again for any accumulated gas to dissipate.

Begin by insuring proper installation and
servicing. Follow the installation
instructions within this manual. Have your
grill installed by a qualified installer. Have
the installer show you where the gas supply
shut-off valve is located so that you know
where and how to shut off the gas to the
grill. If you smell gas, your installer has not
done a proper job of checking for leaks. If
the connections are not perfectly sealed,
you can have a small leak and therefore a
faint gas smell. Finding a leak is not a"do-
it-yourself"procedure. Some leaks can
only be found with the burner control in
the "ON" position and this must be done by
a qualified technician.

Children should not be left alone or unattended in an area where the grill is being used. Never allow them to sit,

stand or play on or around the grill at any time. When in use, portions of the grill get hot enough to cause
severe burns.

Sticker

Do not store items of interest to children around or below the grill, in the cart or masonry enclosure. Never
allow children to crawl inside a cart or enclosure.

Never attach or disconnect an LP cylinder, or move or alter gas fittings when the grill is in operation or is hot.

Clean and perform general maintenance on the grill twice a year. Watch for corrosion, cracks, or insect activity.

Check the regulator, hoses, burner ports, air shutter, and venturi/valve section carefully. Always turn off gas at
the source (tank or supply line) prior to inspecting parts.

SAFETY PRACTICES & PRECAUTIONS

• After a period of storage or non-use (such as over the winter), the gas grill should be checked for gas leaks,
deterioration, proper assembly, and burner obstructions before using.

• Never let clothing, pot holders or other flammable materials come in contact with or get too close to any grate,
burner or hot surface until it has cooled. Fabric may ignite and result in personal injury.

• Do not heat unopened food containers as a build-up of pressure may cause the container to burst.

• Always use a covered hand when opening the grill lid and only do so slowly to allow heat and steam to escape.

• Never lean over an open grill. When lighting a burner, always pay close attention to what you are doing. Be
certain you are pushing the ignition button when you attempt to light the grill.

• After lighting burners, make sure burners are operating normally (see page 17).

• 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 grates or radiants. This can severely upset combustion air flow
or trap excessive heat in the control area. The result of this can be melted knobs or damaged ignition
components.

• Do not operate with a damaged cord or plug.

For personal safety, wear proper apparel. Loose fitting garments or sleeves should never be worn while using
this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking. Only certain
types of glass, heat-proof glass ceramic, earthenware, or other glazed utensils are suitable for grill use. Use of

these types of materials may break with sudden temperature changes. Use only on low or medium heat settings
according to the manufacturer's directions.

WARNING!

Spiders and insects can nest in the grill burners, causing gas not to flow through the burner. The gas will flow from
the front of the burner into the control panel. This is a very dangerous condition which can cause a fire to occur
behind the valve panel, thereby damaging the grill components and making it unsafe to operate.

WARNING!

Keep the area surrounding the grill free from combustible materials, trash, or combustible fluids and vapors such as

gasoline or charcoal lighter fluid. Do not obstruct the flow of combustion and ventilation air.

WARNING!

Never use the grill in windy conditions. If located in a consistently windy area (oceanfront, mountaintop, etc.) a
wind break will be required. Always adhere to the specified clearances listed.

GRILL PLACEMENT

GRILL EXHAUST EXHAUST VENT FLOW

Wind hitting the _r\NO
grill while in use, T

PREFERRED
AIR FLOW

especially winds
blowing into or 15" min.

across this hood |
gap, can cause

poor performance
and in some cases '_N\\_

can cause the _ J ZZ 3" _
control panel to

get dangerously

c_

Z

?

If wind is an
issue, a wind
screen should
be added. The
wind screen

should be
higher than
the top of the

opening in the
back of the

grill and
minimum of 3"

clearance
from the back

of the grill for
the lid.

SAFETY PRACTICES & PRECAUTIONS

When using the side burners always use flat bottomed pans which are large enough to cover the side 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 unintentionalspillovers. Hold the handle of the
pan to prevent movement of it when turning or stirring food. For proper lighting and performance of the burners
keep the ports clean. It is necessary to clean periodically for optimum performance.

Clean the grill with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the grill while it is hot.

Some cleaners produce noxious fumes or can ignite if applied to a hot surface.
Be sure all grill controls are turned off and the grill is cool before using any type of aerosol cleaner on or around

the grill. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal
parts to corrode.

Do not use the grill for cooking excessively fatty meats or products which promote flare-ups.
Never grill without the drip pan and grease tray in place and pushed all the way to the back of the grill. Without it

hot grease could leak downward and produce a fire or explosion hazard.
Do not operate the grill under unprotected combustible construction. Use only in well ventilated areas. Do not

use in buildings, garages, sheds, breezeway, covered structure or other such enclosed areas. This unit is for
outdoor use only.

If a cart unit is stored indoors, ensure that it is cool, fold the side shelf down, then push, never pull, the grill and
never push or pull on the side shelves. IfLP, the cylinder must be unhooked and the LP cylinder stored outside in

a well ventilated area, out of reach of children.

• Never use the grill in a windy area.

• Do not use charcoal or lighter fluid in the outdoor grill.

• Keep any electrical supply cord, or the rotisserie motor cord away from the heated areas of the grill and water
(pools, fountains, puddles).

• Never use a dented or rusty LP tank. Keep the ventilation openings of the cylinder enclosure free and clear from
debris.

• Use only dry potholders; moist or damp potholders on hot surfaces may cause burns from steam. Do not usea
towel or bulky cloth in place ofpotholders. Do not let potholders touch hot portions of the grill or burner grate.

• Have an ABC rated Fire Extinguisher accessible - never attempt to extinguish a grease fire with water or other
liquids.

• To avoid burns when cooking, use long handled BBQ tools.

• Do not move the appliance during its use.

• This unit is for outdoor use only! Do not operate in enclosed areas. This could result in carbon monoxide build-up
which would result in injury or death.

• When using a grill, be sure that all parts of the unit are firmly in place and that the grill is stable (can't be tipped
over).

To put out flare-ups, adjust the controls to lower the temperature
CALIFORNIA PROPOSITION 6S-WARNING: The Burning of gas cooking fuel generates some by-products which are

on the list of substances which are known by the State of California to cause cancer or reproductive harm.
California law requires businesses to warn customers of potential exposure to such substances. To minimize

exposure to these substances, always operate this unit according to the Use and Care Guide, ensuring you
provide good ventilation when cooking with gas.

This outdoor cooking gas appliance is not intended to be installed in or on recreational vehicles, trailers and/or

boats.

Note:

This product must be installed by a licensed plumber or gas fitter when installed within the Commonwealth of
Massachusetts.

5

GRILL MODELS

m=

BGB48-BQAR

BGB48-BQR

BGB36-BQAR

INSTALLATION

LOCATING GRILL/BUILT-IN CLEARANCES

Important!

Before installation, remove shipping brackets from the grill. To
do so, loosen the 4 screws on the bottom sides of the grill which

hold the brackets to the grill. Slide the shipping brackets off
and retighten the screws.

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 supply lines as short as
possible and away from heat sources. Locate the grill only in a well ventilated area. Do not build the grill under
overhead unprotected combustible construction. Never locate the grill in a building, garage, breezeway, shed or
other such enclosed areas. During heavy use, the grill will produce a lot of heat and smoke. Ensure there is
adequate area for it to dissipate.

If locating the grill in a windy area, try to locate the grill so the prevailing wind will blow air at the front of the
grill as shown in Fig. 02. This will assist the grill in venting hot air thru the back of the grill. In addition, this will

help keep any smoke from blowing at someone who is cooking on the grill. If you have to locate the grill in a
windy area where the prevailing wind is at the rear of the grill, a windbreak must be installed. The windbreak

should be made such that it will block wind from entering the exhaust vent in the rear of the unit as shown in
Fig. 02.

As high-performance gas appliance, your grill requires significant amounts of air to support the combustion
process. Your grill is designed to take air in through the valve panel area, and send the exhaust products out
through the exhaust gap at the rear of the hood. Using your grill in windy conditions can disrupt the proper flow
of air though your grill, leading to reduced performance, or in certain severe cases, causing heat buildup in the
valve panel area. This can lead to problems such as having the knobs melt, or burn hazards when the valve
panel surfaces become too hot to touch.

During high wind conditions, it is best if you don't use your grill. If you live in an area that is subject to frequent
high winds, or a steady directional wind, then the installation of a suitable windbreak may be advised. If you

have a grilling cart, it is best to position the unit so the prevailing wind blows into the valve panel, thus
supporting the proper airflow. Winds hitting the back of the grill directly are the most likely to cause problems,

although wind blowing along the exhaust gap in the rear can also be problematic.

FIG. 01

Please note that damage to your grill resulting from use in windy conditions, such as melted knobs or igniter
wires, or valve panel discoloration from heat build-up, are excluded from warranty coverage.

GRILL PLACEMENT

GRILL EXHAUST EXHAUST VENT FLOW

Wind hitting the _\NO
grill while in use, T"

especially winds 15"rain.
blowing into or /

_-J across this hood

gap, can cause
poor performance \_ \N_._ 1_..,

PREFERRED FLAME can cause the _,,___ /,_

A,RFLOW controlpane,to ..÷

--_ get dangerously _X_<x_'O_

and in some cases _ r_'i

hot. _x_/

FIG. 02

/

z

If wind is an
issue, a wind

screen should
be added. The

wind screen

should be

higher than
the top of the
opening in the

back of the
grill and

minimum of 3"
clearance
from the back
of the grill for

the lid.

Important!

Gas fittings, regulator, and installer supplied shut-off valves must be easily accessible.

INSTALLATION

LOCATING GRILL/BUILT-IN CLEARANCES

Clearances to Non-Combustible Construction*:

A minimum of 3" clearance from the back of the grill to non-combustible construction is required for the

purpose of allowing the lid to open fully. It is desirable to allow at least 6" rear and side clearance to non-
combustible construction above the cooking surface for counter space. If you'll be using the rotisserie option,
the space is essential for motor and skewer clearance. The grill can be placed directly adjacent to non-
combustible construction below the cooking surface. (Fig. 03)

Clearances to Non-Combustible Construction*

........................ 36 BQAR = 41-5/8"

_l 3" 48" Models = 47_7/8"

................................... 36" Models = 35-7/8" 1 "

I

i _._ rm°ti_sirie

4848BQRBQAR=53-7/16"=53-1/4" .......................................................

w th rotisser e motor mounted

(without rotisserie motor mounted)

0 _ ........

7 ......

9rill

exnaust

26_1/2" _ _ 3"(to non-combustible

', construction/minimum
' lid clearance)

o _ _'j_.__

FIG. 03

WARNING!

Failure to maintain required clearances creates a fire hazard that may result in property damage or serious personal
injury.

WARNING!

The BGB Grill is designed to function in an open area. Recommended minimum clearances should be maintained to
all surfaces (combustible and noncombustible) for optimum performance. Noncombustible material within the min-

imum clearance area could result in discoloration or deterioration.

WARNING!

If a noncombustible material such as stucco is covering a combustible material such as wood, the minimum clear-
ance distance needs to be held to the wood. The presence of a noncombustible material inside the clearance zone

does not eliminate the minimum clearance zone to combustible material.

DEFINITION OF NONCOMBUSTIBLEMATERIAL- Material which isnot capable of being ignited and burned, such as

materials consisting entirely of, or a combination of, steel,iron, brick tile, concrete, slate, and plaster.

Clearances to Combustible Construction**:

Minimum of 12" from the sides and rear of grill must be maintained to adjacent vertical combustible
construction, above the counter top level. You should take in account that there is a large volume of heat, and
smoke will exhaust from the rear of the grill. This may discolor or damage unprotected areas (Fig. 04). Do not

install under unprotected combustible construction without using a fire safe ventilation system.

A 12" minimum clearance must be maintained under the counter top to combustible construction. The clearance
can be modified by a use of an insulated jacket.

INSTALLATION

LOCATING GRILL/BUILT-IN CLEARANCES

Clearances to Combustible Construction _

--_ 12"rain. ii_

12" rnin.

rotisserie
motor

9rill

-- 26q/2"-- A _ 12"min.(tocombustible

24-

exhaust

J

I,

construction)

[10-1/2'

FIG. 04

10"

_ DEFINITION OF COMBUSTIBLE MATERIAL - Any materials of a building structure or decorative structure made of
wood, compressed paper, plant fibers, vinyl/plastic or other materials that are capable of transferring heat or
being ignited and burned. Such material shall be considered combustible even though flame-proofed, fire-retar-
dant treated, or painted surface or plastered.

Important!

It is required that a minimum of (3) 10 sq. inches of ventilation opening be provided for both the left and right
sides, as well as the back of enclosure (Fig. 06 and 07), in order to safely dissipate unburned gas vapors in the
event of a gas supply leak.

WARNING!

Note specific built-in enclosure ventilation requirements. See text and Fig. 06.

GENERAL

The grill is designed for easy placement into built-in masonry enclosures. For non-combustible applications the
grill drops into the opening shown in Fig. 05 and hangs from its side flanges. A deck is not required to support it
from the bottom. When using the insulated jacket in a combustible enclosure application, see the bottom of
Fig. 05. The insulation jacket assembly must be supported from the bottom by a ledge on each side and back or

a solid deck.

A carpenter's "spirit level" should be used to assure that the unit is level both front-to-back and side-to-side. If it
is not level, burner combustion may be erratic or the unit may not function efficiently for grease flow. If the floor

is uneven or has a decided slope, re-leveling may be required after each moving of a freestanding unit.

INSULATED JACKET:

WARNING!

Installing this product into a combustible enclosure without an insulated jacket could result in fire, property
damage and personal injury.

If the grill is to be placed into a combustible enclosure, an approved insulated jacket is necessary. Insulated

jackets are available from your dealer. Use only the DCS insulated jacket which has specifically been designed

and tested for this purpose. Review the detail drawing shown (Fig. 05) and take into account the provisions
shown for gas line hook-up clearance in the right rear corner. It is required that ventilation holes are provided in
the enclosure to eliminate the potential build-up of gas in the event of a gas leak. The supporting ledges or
deck must be level and flat and strong enough to support the grill and insulated jacket. The counter should also

be level.

INSTALLATION

BUILT-IN CONSTRUCTION DETAILS

grill

exhaust

Standard layout for non-combustible enclosure:

NOTE:If using a backguard

48" Models = 45-3/4" electrical service on the
36" Models = 34-1/2" right hand sidefor rotisserie

10 in,2Min. ventilation I

on the backside 3" Min. for Lid

lOin,2min,
ventilation

le_ hand

side

35-1/2"
Max. opening for accessdoors/

1" Min. drawers

_J--J" ...... ..j/f 48" Models = 46" (see Fig. 06 & 07 for

i. 36" Models = 34" ordering information)

I . 1_ apmotor.............connectionll' locate

Clearance

22-3/4"

7._

4" x 4" opening
line

10 in.2min.
ventilation

on the right

hand side

'_Bottom of

supportflange

......... i ........3" (to non-combustible

construction / minimum
lid clearance)

12"(to combustible

construction)

t

i

10"

Layout for insulated jacket only - combustible enclosure:

NOTE:If using a backguard
apron or rear wall, locate

10 in.2min. ventilation

on the back side

10in. 2min.
ventilation

left hand

side

I

35-1/2"
Max.

I 48" Models = 51-5/8" I electrical .... i..... the36" Models =40-1/2" right hand side for rotisserie

[ !

J motor connection

J

3" Min.for Lid
Clearance

23-3/4"

4" x 4" opening
for gassupply

line

10 in.2min.
ventilation

on the right

hand side

opening for access
doors/drawers

48" Models = 46" ordering information)
36" Models = 34"

Z_ WARNING!

If installing the grill into a non-combustible enclosure, all combustible
construction must still be outside the 12 inch clearance zone. If your

island is made of stucco over the top of wooden studs, the wood can not
be inside the 12 inch clearance zone to combustible, even though the

stucco is what is touching the grill area.

FIG. 05

10

INSULATEDJACKET

Size Part No,

36 70167
48 70 72

INSTALLATION

BUILT-IN CONSTRUCTION DETAILS

Access Drawers
Cutout dimensions

Vent _

j - Venr_

Opt real support
bocations _*

FIG. 06

NOTE: The cutout of each corner should be 90°angle in order for the access

drawers to fit properly.
* Island installation to use minimum of 3 vents, 10 square inches per vent (typical).
** For proper support and drawer operation, insure that support boards are

installed per Installation Guide instructions.

MODEL NUMBER A B C

(+O,-1/8) (+1/8,-O)
ADR48 46" 20" 24-1/2"
ADR36 34" 20" (Min,

ADR30 28" 20" All
ADR24 22" 20" Models)

Access Doors -

Cutout dimensions

Vent*

Cutout for Access Doors

FIG. 07

NOTE: The cutout of each corner should be 90°angle in order

for the access doors to fit properly.

* Island installation to use minimum of 3 vents, 10 square

inches per vent (typical).

MODEL NUMBER A B

(+O,-1/8) (+1/8,-O)

ADN20x48 46" 20"
ADN20x36 34" 20"
ADN20x30 28" 20"
ADN20x24 22" 20"

11

INSTALLATION

GAS HOOK-UP

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 underneath the unit bottom. Never connect an
unregulated gas line to the appliance. You must use the gas regulator provided with the unit, even if the supply

is controlled.

An installer-supplied gas shut-off valve must be installed in an easily accessible location. All installer supplied
parts must conform to local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA

70 or the Canadian Electrical Code, CSA C22.1, and the National Fuel Gas Code, ANSI Z223.1 or CAN/CGA-B149.1
Natural Gas Installation Code or CAN/CGA-B149.2 Propane Installation Code.

All pipe sealants must be an approved type and resistant to the actions of LPgases. Never use pipe sealant on
flare fittings. All gas connections should be made by a qualified technician and in accordance with local codes
and ordinances. In the absence of local codes, the installation must comply with the National Fuel Gas Code
ANSIZ223.1. Gas conversion kits are available from the factory. When ordering gas conversion kits, have the
model number, and the type of gas (natural or LP) from your grill.

TOTAL GAS CONSUMPTION OF THE GRILL WITH ALL BURNERS ON HI:

BGB48-BQR - 126,500 Btu/hr BGB48-BQAR - 121,500 Btu/hr BGB36-BQAR - 92,500 Btu/hr

The appliance and its individual shut-off valve must be disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in excess of 1/2 PSIG (3.5 kPa.) The appliance must be
isolated from the gas supply piping system by closing its individual manual shut-off valve during any pressure
testing of the gas supply piping system at test pressures equal to or less than 1/2 PSIG (3.5 kPa.). The installation
of this appliance must conform with local codes or, in the absence of local codes, with the National Fuel Gas

Code, ANSI Z223.1. Installation in Canada must be in accordance with the Standard Canl-b149.1 and/or .2
(installation code for gas burning appliances and

equipment) and local codes.

NATURAL GAS HOOK UP: (THIS TYPE OF CON-
NECTION SHOULD BE PERFORMED BY A CERTIFIED OR

LICENSED TECHNICIAN ONLY.)
Connection: 1/2" NPT male with 3/8" flare adapter.

Operating pressure: 4.0" W.C. Supply pressure: 5" to 14"
water column. If in excess of 14" W.C., a step down

regulator is required. Check with your local gas utility
company or local codes for instructions on installing gas
supply lines. Be sure to check on type and size of run,
and how deep to bury the line. If the gas line is too small,
the grill will not function properly. Any joint sealant used
must be an approved type and be resistive to the actions

of LP gases.

TO HOOK-UP THE FITTINGS SUPPLIED WITH
THE GRILL:

Assemble as shown (Fig. 08). Use threading compound on
male threads only. Do not use threading compound on
the male end of the 1/2 NPT to 3/8 flare adapter. Usea
second pipe wrench to hold the grill inlet pipe to avoid
shifting any internal gas lines of the grill. Ensure that the
regulator arrow points in the direction of gas flow towards
the unit, away from the supply.

Do not forget to place the installer-supplied gas valve in an accessible location.

Bottom of unit

Threading compound
must be resistant to LPgas \ 1/2" NPT x

Installer supplied shut-off

valve must be easily

accessible_

_U local cocli°snr_u _hct[nef°N_tiw_t__

Fuel Gas Code ANSI Z223.1 or
the CAN/CGA-B149.2 Propane
Installation Code

FIG. 08 Natural Gas

Coupling

Nipple

Regulator

/ to 3/8" flare fitting

Adapter 1/2"NPT

Do not put threading

compound on these
threads

LP GAS HOOK UP (TYPE 1 OR QCCl 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.

12

INSTALLATION

GAS HOOK-UP

Connection: I/2" NPT male with a 3/8" Flare adapter (included). LP Hose with a quick disconnect and fittings are
included. Operating pressure: 11.0" W.C.

CAUTION!

Before connecting LP tank to regulator, check that all grill burners and side burners, smokers, and rotisserie valves
are in the OFF position and open grill lid.

To connect the LP regulator/hose assembly to the tank/valve assembly, first make sure the main valve on the
tank is completely closed. Although the flow of gas is stopped when the Type 1 system is disconnected as part
of of its safety feature, you should always turn off the LP tank main valve (Fig. 09) after each use and during
transport of the tank or unit. Insert the regulator inlet into the tank valve and turn to the black coupler
clockwise until the coupler tightens up. Do not overtighten the coupler. Turn the main tank valve on and turn
the burner control valves on the unit to the "HI" position for about 20 seconds to allow the air in the system to
purge, turn valves off and wait 5 minutes before attempting to light the burners.

To disconnect the coupler, first make sure the main tank valve is turned off. Grasp the coupler and turn counter
clockwise. The inlet will then disengage. Remove the inlet from the tank valve opening if it has not already
done so when it disengaged. Your local LP filling station should be equipped with the proper equipment to fill
your tank.

LP TANK REQUIREMENTS:

A dented or rusty LP tank may be hazardous and should be checked by your LP supplier. The cylinder that is
used must have a collar to protect the cylinder valve. Never use a cylinder with a damaged valve. AIways
check for leaks after every LP tank change. The LP gas cylinder must be constructed and marked in accordance

with the specifications for LP gas cylinders of the U.S. DepartmentofTransportation (DOT orCAN/CSA-B339)
and designed for use withaType I system only. Do not change the regulator/hose assembly from that supplied
with the unit or attempt to use aType I equipped regulator/hose assembly with a standard 510 POL tank/valve
assembly. The cylinder must be provided with a shut-off valve terminating in an LP gas supply cylinder valve
outlet specified, as applicable, for connection Type I. If the appliance is stored indoors, the cylinder must be
disconnected and removed from the appliance. Cylinders must be stored outdoors in a well-ventilated area

out of the reach of children.

Note:

When an LP unit is being directly connected to an LP house system, you must follow the natural gas hook up guidelines.

The installer must provide the proper gas regulator to reduce the gas flow to 1I" W.C.

Note:
TheGrill comes with the LPRegulator/Hose assembly installed at the factory. Theassembly, along with the entire Grill

system, is leak tested. Do not remove the Regulator/Hose

assembly from the Grill during installation.

WARNING :

1.

Do not remove the Grill from the pallet until you are

ready to install.

2.

Do not place the Grill directly on the ground or any other

flat surface without support. This will prevent damaging
the regulatorlhose assembly by the weight of the grill.

3.

Check the hose, regulator and connectors for damage.

Look for cracks, abrasions, brittleness, holes, dents and
nicks.

4.

Do not attempt to remove, repair, or replace the

Regulator/Hose assembly by yourself. It must be done
by a qualified licensed technician only.

13

Type 1 Regulator _ _ \

Main TankValve _ _ tl 1/2" female

20 Ib LPTank _==_ .

• PTank I _ ./ I

q t f Elbow 45°

_ _'_!_ _]_ (installed on the unit

I

__ CAN/CGA-B149.2 Propane

Botto

\ II NPTx 3/8"male flare

_ local codes or with the National

_lnstallatlon must conform with

j Fuel Gas Code ANSI Z223.1 or the

Installation Code

FIG. 09 LP Gas

INSTALLATION

GAS HOOK-UP

LP TANK RESTRAINT FOR BUILT-IN INSTALLATION

If the grill is to be installed in a Built-in application, then the grill must be installed in accordance with the
Built-in installation guidelines.

If you intend to operate your Built-in grill on LP gas utilizing a 20 Ib Type 1 cylinder, then the Built-in LP tank
restraint must be installed prior to initial use of the grill. If you do not have one please contact DCS Customer
Care at [phone] for information on obtaining one.

The following steps will illustrate how to properly locate and install the LP tank restraint within the Built-in
enclosure.

NOTE:

The grill comes with the LP Regulator/Hose assembly installed at the factory. The assembly, along with the entire grill
system, is leak tested.

Do not remove the Regulator/Hose assembly from the grill during installation.

The maximum distance from the center
of the manifold cut out to the center of
the tank restraint is 18 inches.

Center of Tank Restraint must be
placed within this area to avoid

causing stress on the LP regulator
hose connection.

Center of manifold
cut out projected to

floor of the island.

FIG. 10

14

INSTALLATION

GAS HOOK-UP

STEP I

Place the tank restraint in the island (Fig. 11).

STEP 2

Locate the tank restraint in the island within the recommended area
(Fig. I0 and 12).

STEP 3
Once located, secure to the bottom of the island using all eight hole

locations provided on the restraint. Wood screws can be used for

wooden floors or I/4 inch diameter anchor screws or bolts may be

used if the floor is concrete or masonry (Fig. 13).

STEP 4

When secure, place the LP cylinder into the tank restraint making

sure to seat the tank all the way down, securely affixing the tank in

the restraint (Fig. 14).

STEP 5

Attach the regulator hose assembly and operate the grill normally as

described in the Use and Care manual (Fig. 15).

FIG. 11

FIG. 12

FIG. 13

FIG.14

FIG. I 5

15

INSTALLATION

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 flame. Makea
soap solution of one part liquid detergent and one part water. You will need a spray bottle, brush, or rag to
apply the solution to the fittings. For LP units, check with a full cylinder. The valve panel must be removed to
check the valves and fittings. Remove the knobs and the safety valve knob, then remove the 2 screws which
fasten the valve panel to the unit (you will needa Philips screw driver for this). Pull the valve panel outward and
unplug the wires from the ignition module and the back of the ignition button. In the back of the unit remove
the screws which hold the service panel in place. Remove the service panel.

To Test:

Make sure all control valves are in the "OFF" position. Turn the gas supply "ON". Check all connections from the
supply line, or LP cylinder up to and including the manifold pipe assembly. Apply the soap solution around the
connection, valve, tubing and end of the manifold. Soap bubbles will appear where a leak is present. Ifaleakis
present, immediately turn off gas supply, tighten any leaking connections, turn gas on, and recheck. Check all
the gas connections at the base of the control valves where they screw into the manifold pipe.

To check rotisserie burner and safety valve the burner must be lit, then leak test the connections located behind
the service panel. If you cannot stop a gas leak turn off the gas supply and call your local gas utility, or the
dealer you purchased the appliance from. Only those parts recommended by the manufacturer should be used
on the grill. Substitution can void the warranty.

WARNING!

Do not use the grill until all connections have been checked and do not leak.

Check all gas supply fittings for leaks before each use. Keep a spray bottle of soapy water near the gas supply
shut-off valve. Spray all the fittings. Bubbles indicate leaks (Fig. 16&17).

o6o oo

f ............................................................................

CHECK HOSE FOR
SIGNS OF ABRASIONS,
CRACKS, OR LEAKS

FIG. 16 LP Gas

FIG. 17 Nat. Gas

16

INSTALLATION

BURNER ADJUSTMENT

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.18.
Flames should be blue and stable with no yellow tips (LP units may have some yellow tipping), excessive noise or

lifting. If any of these conditions exist, check if the air shutter or burner ports are blocked by dirt, debris, spider
webs, etc. Proceed with air shutter adjustment. The amount of air which enters a burner is governed by a metal
cup at the inlet of the burner called an air shutter. It is locked in place by a screw which must be loosened prior
to lighting the burner for adjustment.

GRILL BURNER FLAME HEIGHT:

Before beginning, ensure the grill is OFF and cool. To access the grill

burner air shutters, first remove the grates and radiants from the fire-

box, then remove the grill burner using instructions shown on page 29,

Fig. 46. With a screw driver, loosen the lock screw on the face of the air
shutter slightly so that the air shutter can be adjusted.

To Adjust:

1.

Be careful as the burner may be very hot.

2.

If the flame is yellow, indicating insufficient air, turn the air shutter
counterclockwise to allow more air to the burner.

3.

If the flame is noisy and tends to lift away from the burner, indicating too much air, turn the air shutter
clockwise.

Reinstall theU-burner, ensuring the burner is level. Light the burner and check the flame. If all is okay, remove
the burner (CAUTION - burner may be hot, allow time to cool) and tighten the air shutter screw. If not repeat the
above procedure to readjust the air shutter.

FIG.18 Burner Flame

Height

LOW FLAME SETTING ADJUSTMENT:

The valves on the grill feature an adjustable low setting. Due to fluctuations in gas pressure, heating value or
gas conversion, you may feel it necessary to increase or decrease gas flow in the low position. We do not

recommend adjusting the infrared rotisserie burner.

To Adjust:

I. Light the burner.

2. Turn the control knob to the lowest setting (all the way counter-clockwise).

3. Remove the knob.

4. While holding the valve shaft with pliers, insert a thin, flat tipped screwdriver into the
shaft and while viewing the burner adjust to a minimum stable flame (Fig. 19).

Valve Stem J

FIG. 19 Low Setting Adjustment

SIDE BURNER FLAME HEIGHT:

The correct height of the flame mainly depends on the size of the bottom of the
cooking utensil, the material of the cooking utensil, the amount and type of food and
the amount of liquid in the utensil. Following are some basic rules for selecting flame

height.

Proper Flame Height

For safety reasons the flame must never extend beyond the bottom of the cooking

utensil. Never allow flames to curl up the side of the pan (see Fig. 20).

Utensils which conduct heat slowly (such as glass-ceramic) should be used with medium to low flames. If you
are cooking with a large amount of liquid, a slightly larger flame can be used.

Fig. 20

WARNING: IMPORTANT!

Before lighting, inspect the gas supply piping or hose prior to turning the gas "on". If there is evidence of cuts, wear,

or abrasion, it must be replaced prior to use.

17

INSTALLATION

RADIANT ASSEMBLY

RADIANT ASSSEMBLY INSTALLATION:

I. Unpack ceramic rods and remove radiant (Fig. 21) from the unit.

2. Unlock radiant end cap by pushing it up with two fingers (Fig. 22).

3. Place 18 ceramic rods on the radiant (Fig. 23).

4. Lock radiant end cap (Fig. 24).

5. Place the assembled radiant in the unit (Fig. 25).

FIG. 22

FIG. 21

FIG. 24

Note:

In case a ceramic rod breaks:

a)

Unlock radiant end cap by pushing it up with two fingers (Fig. 16) or pliers may be used.

b)

Replace broken ceramic rod.

c)

Lock radiant end cap.

FIG. 23

FIG. 25

18

INSTALLATION

INSTALLER CHECKLIST

Fj Specified clearances

maintained to
combustibles.

rj Verified proper enclosure

ventilation.

Fj All internal packaging

removed.

rj Removed shipping

brackets

rj Knobs turn freely, bezels

centered.
Each burner lights

satisfactorily, individually
or with adjacent burner

lit.

Fj Air shutters adjusted. Fj
rj Low flame setting

satisfactory.

rj Drip pan in place properly

and sliding freely.

Fj Pressure regulator

connected and set for 4.0"
W.C. Natural, 11.0" W.C. LP
gas.

rj Manual shut-off valve •

installed and accessible.

rj Unit tested and free of

leaks.

User informed of gas

supply shut-off valve

location.

rj All radiants are assembled

and put in place.

rj Check match lighting.

• PLEASE LEAVE THESE
INSTRUCTIONS WITH THE
USER.

USER, PLEASE RETAIN

THESE INSTRUCTIONS

FOR FUTURE REFERENCE.

NOTE:

If any of the listed items are missing, contact DCS at [phone]. Please be prepared with your
Model #, Serial # and description of item(s) that are missing.

Tag location of

Model # and Serial #

Read all installation instructions in this manual to see if the unit has been properly installed. If not done or
done correctly, correct before using the unit.

19

USING THE GRILL

LIGHTING INSTRUCTIONS

TO LIGHT THE GRILL BURNER:

Open the grill lid and/or remove the top grate cover from side burner (for 48BQR) before lighting. Turn all knobs
to "OFF': Turn the main gas supply on slowly. If you smell gas, shut off gas supply and call for service.

Push and hold the ignition button, turn the selected burner knob to "SEAR". If burner does not light in 4 to 5
seconds, turn knob "OFF" and wait 5 minutes before trying again for any accumulated gas to dissipate.

Grill Match Lighting:

If the burner will not light after several attempts then the burner
can be match lit. If you've just attempted to light the burner with

the ignition, allow 5 minutes for any accumulated gas to dissipate.
Keep your face as far away from the grill as possible and hold and

pass a lit, paper book match over the hole located on the top left
for burner on the left, or the right hole for the right burner (Fig. 26
& Fig. 27). Push and turn the control knob which is centered on

the burner where the lit match is located, to "SEAR/HI". If the FIG.26
burner does not light in 4 seconds, turn the knob off, wait 5 minutes and try again.

Once the left or right burner is lit, the adjacent burner can be lit by the cross-lighting method. For center
burners to cross light, light the adjacent far left or right burner using the standard or match light procedure.
Push and turn the control knob for the desired center burner to "HI". The gas will be ignited by the adjacent
burners flame. If the burner does not light in 4 seconds, turn knob off, wait 5 minutes and try again.

FIG. 27

NOTE:

Improper lighting procedures can cause the LP tank flow control to activate,
resulting in reduced heat output. If this is suspected, to reset flow control,
shut off all burner controls and LP cyfinder valve, wait 30 seconds, then turn

Failure to follow the steps in the order shown may cause the Flow
Limiting Device to activate resulting in extremely Iow gas flow and

improper operation.

LP cylinder valve on extremely slowly, wait five (5) seconds and push and
hold the ignition button and turn burner valve on to "SEAR':

1 [ OFF All knobs must be in the OFF position before_1 opening LP tank valve

SEA ....

2 Attach regulator hose assembly to tank

TO LIGHT DUAL SIDE BURNERS (48BQR MODELS ONLY):

3 _J/," - NowopentheLPtankvalvetwo(2)fuH

CAUTION!

The side burner cover may be hot if the grill burners are in operation.

Side Burners Lighting Instructions:

First remove the burner cover and any cooking utensils from the burner
grate. Push and hold the ignition button, turn the control knob to the "HI"
position until the burner is lit or 4 seconds pass. If the burner doesn't ignite,
wait5 minutes for any accumulated gas to dissipate then try again. If the
burner will not light after several attempts, check the trouble shooting
instructions on page 31.

Side Burners Match Lighting:

Hold a lit paper book match near the burner ports, turn the control knob
counterclockwise to "HI". Move your hand immediately once the burner is lit. Rotate
the control knob to the desired setting.

turns mhl

Control Knobs Ignition

FIG. 28

Cap

Note:
If you are using propane gas, a slight pop or flash may occur at the burner ports a few

seconds after the burner has been turned "off". This "extinction pop" is normal for

propane gas.

FIG. 29

Side burners:

Your side burner is equipped with burners typical of those used in restaurants. These burners are designed for
maximum cleanability and controlability. The burner should never be operated if the cap is not in place (Fig. 29).

2O

USING THE GRILL

GRILLING

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 radiant, and a stainless steel heat
retaining grate. Each burner is rated at 25,000Btu/hr. Below the burners there isa
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 protect the grill burner ports from blockage
(Fig. 30).

The grill is supplied with radiant ceramic rods. Because of the porosity of ceramic rods,
performance is superior in the rods' ability to capture heat as it rises from the grill burners. They also possess
the thermal mass needed for even cooking performance. Flare ups are controlled because the radiant ceramic
rods keeps grease from getting to the flames and igniting. The intense heat produced by this system produces
true grilled flavor as fats and juices are brought to the surface of the food and caramelized. Discoloration of the
grates are normal after use.

DIRECT/INDIRECT COOKING NOTES:

Direct cooking involves placing food on grates over lighted burners. Use this method for foods that take less
than 20 minutes to cook or to sear larger items at the start of the cooking process that will then be indirectly
cooked to finish. Place items on the preheated surface and leave until they no longer stick. Turning too soon and
too often is one of the most common grilling mistakes. Never spray water on the grill or into grease. The
patented Grease Management System TM reduces flare-ups by channeling grease away from the flame. Use a meat
thermometer to achieve desired doneness and remove items one degree below how you would like to enjoy
them, as the resting period before carving or consuming will raise the temperature.

FIG. 30

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. Indirect cooking
involves placing the food on grates where the burners below are not lit and then closing the grill top to create
an oven effect. All the items you usually oven-roast can be grilled to perfection using indirect heating. Preheat
the burners surrounding the food to be cooked. Use you grill to hold food and add water or chicken broth to the
pan to prevent the natural juices from burning or evaporating.

Direct Heat Grilling

(Hot Dogs, Hamburgers, Typical

Thickness Steaks/Chicken)

Indirect Heat Grilling

HEAT HEAT

I

Food_
Grill

Rack
Burner m

©

I

Burner Off

IMPORTANT Using the Grill:

To season the grates, pour a tablespoon of vegetable oil on a soft cloth and rub on both sides of the grates.
Only a light coating is needed and some smoke may be visible during the preheating. Grilling requires high
heat for searing and proper browning. Most foods are cooked at the "MEDIUM" to "LOW" heat setting for the
entire cooking time. However, when grilling large pieces of meat or poultry, it may be necessary to turn the
heat to a lower setting after the initial browning. This cooks the food through without burning the outside.

21

USING THE GRILL

GRILLING (Continued)

Foods cooked for a long time or basted with a sugary marinade may need a lower heat setting near the end
of the cooking time.

1. Check to be certain the drip pan and grease tray are in place.

2. Light the grill burners using the instructions on page 20.

3. Preheat the grill for S to 10 minutes. Once you have verified the burners are lit, put the lid down to preheat.

4. Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The control
knob may be set to any position between "SEAR" and"LO"- most grilling done is between"MED"and"LO"
settings.

S. Allow grill to cool and clean the grates, drip pan and grease tray after each use.

Note:
If using LP gas, your preheat time may be shorter than recommended. Toprevent overcooking or burning, you may want

to lower heat settings.

GRILLING HINTS:

The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat. The cooking time is
affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins,
and the degree of doneness desired. When defrosting meats it is recommended that it be done overnight in the
refrigerator as opposed to a microwave. This in general yields a juicier cut of meat. Use a spatula instead of
tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices run out. To get the

juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost

when the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface. Trim
any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat
around the edges at 2-inch intervals.

DUAL-SIDED GRATES:

Whether you or your guests crave seafood, steak or veggies, the double-sided grates provide varying surfaces for
varying textures. The"W"-shaped side creates nice sear lines for steaks, chicken and chops and routes oil and
grease away from the food. The opposite "radius" side offers more surface area for support and handling of

delicate items like scallops. (See below for a sample list of which foods to cook on which side of the grate.) Keep
the grates mixed-half on one side and half on the other or a percentage that best represents what you are

cooking.

"W"-SHAPED GRATE

• chicken (bone in and boneless cuts)

• steaks

• chops

• burgers

• ribs

• kabobs

• steak cuts offish like tuna and swordfish

• whole fish

• game

• oysters

• large slices of whole vegetables and mushrooms

• fruit

• bread

• sausages

• hot dogs

RADIUS GRATE

• delicate fish fillets

• lobster meat

• shrimp

• scallops

• clams

• mussels

• suckling pig

• turkey legs

• indirect cooking and smoking

• potatoes

• smaller vegetables or slices

• roasted peppers

• roasted whole garlic

• pizza dough and flat breads

• crab cakes

22