Emberglo 25WC Installation Manual

Installation and Service Instructions

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Gas Open Hearth Broilers
Models: 25, 25 Kabob,
25W Kabob, 31, 31 Kabob,

MADE in the USA

31N, & 41 Broilers

Natural Gas - Counter Top Models

25C Open Front 5010102
25C Kabob Open Front 5010400

See Service Bulletin - 8476-00 - for quick start up instructions.

Warranty - See page 8 for warranty.

This warranty does not apply to damages
resulting from accident, misuse, abuse or
alteration.

No equipment may be returned without
written authorization from EmberGlo (or
Midco). Returned goods must be shipped
prepaid to the factory.

Warranty card must be fi lled in and returned
to EmberGlo (or Midco) to validate warranty.

CAUTION: EmberGlo Open
Hearth Broilers are for installation on
non-combustible locations only.

This manual contains suffi cient information
for installation of the EmberGlo Broiler in
normal locations.

In the United States, installation must
conform with local codes, or in absence
of local codes, with National Fuel Gas
Code, ANSI Z223.1 /NFPA 54. In Canada,
installation must be in accordance with

Natural Gas and Propane Gas Installation
code CSA B149.1 or .2 as applicable.

PURCHASER: Retain these instructions
for future use. Post, in a prominent location

near the broiler, instructions for turning off
gas valves in case gas odor is detected and
any other instructions as advised by your
local gas supplier.

AVOID ERROR IN PARTS SELECTION. When ordering use complete EMBERGLO Part Number
and Description. Furnish Model Number, Bill of Material Number and Serial Number (if available)
from the specifi cation plate found on the product.
IMPORTANT: Availability of parts as well as specifi cations are subject to change without notice.
Please consult factory for item availability.

CAUTION: To avoid grease fi lter fi re
hazard, commercial kitchen exhaust hoods
should be positioned at a minimum of 3½ feet
above the broiler cooking surface, as specifi ed by
Commercial Grease Removal, Building Offi cials
& Code Administrators International Inc. and the
National Mechanical Code, 1990 Seventh Edition
(or latest edition), Article 5, Section M504.0, Table
M504.3.2.
CAUTION: Cooking equipment should
be used in an environment protected by an
automatic fi re suppression system. Consult the
National Fire Protection Association NFPA Code
96 or the latest edition of Standards for Installation
of Equipment for Removal of Smoke and
Grease-Laden Vapors From Commercial Cooking
Equipment.

WARNING: Improper installation,

adjustment, alteration, service or
maintenance can cause property damage,
injury or death. Read the installation,
operating and maintenance instructions
thoroughly before installing or servicing
this equipment.

FOR YOUR SAFETY
Do not store or use gasoline or other
fl ammable liquids and vapors in the vicinity
of this or any other appliance.
IF YOU SMELL GAS:

1. DO NOT TOUCH ELECTRIC
SWITCHES

2. EXTINGUISH ANY OPEN FLAME

3. IMMEDIATELY CALL YOUR GAS
COMPANY

25WC Kabob Open Front 5010504
31C Closed Front 5020100
31C Open Front 5020102
31C Mid Closed Front 5020103
31C Kabob Mid Closed Front 5020400
31NC Open Front 5020504
41C Closed Front 5030100
41C Open Front 5030102

Natural Gas - Floor Models

25F Open Front 5010201
25F Kabob Open Front 5010401
25WF Kabob Open Front 5010604
31F Closed Front 5020200
31F Open Front 5020201
31F Mid Closed Front 5020202
31F Kabob Mid Closed Front 5020401
31NF Open Front 5020604
41F Closed Front 5030200
41F Open Front 5030201

Propane Gas - Counter Top Models

25C Open Front 5110102
25C Kabob Open Front 5110400
25WC Kabob Open Front 5110504
25WC Open Front 5110505
31C Mid Closed Front 5120102
31C Closed Front 5120103
31C Open Front 5120104
31C Kabob Mid Closed Front 5120400
31NC Open Front 5120504
41C Closed Front 5130101
41C Mid Closed Front 5130102
41C Open Front 5130103

Propane Gas - Floor Models

25F Open Front 5110201
25F Kabob Open Front 5110401
25WF Kabob Open Front 5110604
31F Open Front 5120202

SAFETY INFORMATION TERMS: The following terms are
used to identify hazards, safety precaution of special notations
and have standard meanings throughout this manual. They are
printed in all capital letters using a bold type face as shown below,

EmberGlo

A Div of Midco® International Inc.

4140 West Victoria Street
Chicago, Illinois 60646
free 866.705.0514
tel [phone]
fax [phone]
web www.emberglo.com
e-mail [e-mail]

and preceded by the exclamation mark symbol. When you see
the safety alert symbol and one of the safety information terms as
shown below, be aware of the hazard potential.

DANGER: Identifi es the most serious hazards which will result in severe personal injury or death.
WARNING: Signifi es a hazard that could result in personal injury or death.
CAUTION: Identifi es unsafe practices which would result in minor personal injury or product and property damage.

As an ISO 9001:2008 certifi ed company, we proudly design, manufacture and assemble our products in Chicago, Illinois, USA.

Quality Designed for Proven Performance

31F Mid Closed Front 5120209
31F Kabob Mid Closed Front 5120401
31NF Open Front 5120604
41F Closed Front 5130201
41F Open Front 5130202

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8448 24

Printed in USA

Gas Broiler - Installation

Gas Pressure

Requirements

Installation

GAS PRESSURE REQUIRED
Natural Gas Propane Gas
800 to 1,100 BTU/cu. ft 2,500 BTU/cu. ft.

5.0″ to 14″ W.C. 11.0″ to 14.0″ W.C.

Table 1 - Gas Pressure Requirements

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Clearance Instructions:

1. For use in non-combustible locations only - For use only on non-combustible counter tops, where
minimum clearance from sides and back is 6″ (153 mm).

2. The appliance area must be free and clear of all combustible items.

3. The unit must be leveled before placing it in operation. Level the unit on an uneven surface to
prevent rocking, adjustable feet have been provided. (Floor models only).

4. When using gas broiler, keep the appliance area free from obstructions that could block the
fl ow of fresh air for the ventilation and Flaretrol systems.

If a fl oor model broiler is equipped with adjustable legs use an open-ended wrench on the
bottom hex of each leg to adjust the height and to level the broiler.
When a fl oor model broiler is supplied on casters and is connected to the supply piping by
means of a connector for movable appliances, the operator must be aware of the restraints on the
appliance and if disconnection of the restraints is necessary to reconnect this restraint after the
appliance has been returned to its originally installed position.

For an appliance equipped with casters the following criteria must be met:

1. The installation shall be made with a connector that complies with the Standard or Connectors
for Movable Gas Appliances, ANSI Z21.69 - CSA 6.16, and a quick-disconnect device that
complies with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI

Z21.41 - CSA 6.9.

2. Adequate means must be provided to limit the movement of the appliance without depending
on the connector and the quick-disconnect device or its associated piping to limit the appliance
movement

3. The location(s) where the restraining means may be attached to the appliance shall be specifi ed.

The broiler is shipped with knobs unattached. To install knobs, align shaft fl ats with knob fl ats
and press on (no set screws are used). When pressing, reach under broiler and support valve shafts.
Do not hammer knobs as valve damage could occur.

Electrical: The wiring diagram is located inside the electrical box cover plate.
The Flaretrol system is rated at 120 Volts, 60 Hz. with a current draw of 1.5 Amps maximum.
Installation wiring and grounding of the broiler must conform to local codes or, in the absence of local
codes in the United States to National Electric Code, ANSI/NFPA 70 or latest edition; in Canada,
to Canadian Electrical Code, CSA Standard C22.2.

WARNING: Electrical grounding instructions - This appliance, is equipped with a three-

prong (grounding) plug for your protection against shock hazard, should be plugged directly
into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong
from the plug.

Gas Line Connection: The gas pressure regulator is factory installed. TAMPERING OR REMOVING
THE REGULATOR WILL VOID ALL WARRANTIES

Supply line size should be suffi cient to provide full input at the broiler. For Model 25 & 25
Kabob, use 1/2″ pipe for runs up to 100 ft. For Models 25W, 31, 31 Kabob, 31N and 41, use 1/2″
pipe for runs up to 50 ft. and 3/4″
gas, 1/2″ pipe will be suffi cient for runs up to 100 ft.

Use pipe joint compound resistant to Liquefi ed Petroleum Gases. Check the broiler piping and
valves for gas leaks by applying a weak liquid soap solution to unions and joints with the gas supply
on. Leakage will be indicated by the appearance of soap bubbles. Locate and correct all gas leaks
before proceeding.

Figure 3

Ceramic Grate Rod

Placement

pipe for runs of 50 ft. or more. For all broilers using PROPANE

2

MADE in the USA

EmberGlo A Division of Midco International Inc

8448 24

Gas Broiler Hearth Setup

IMPORTANT:
Placement of the Support Bricks is identical for either Briquette or Barbriq set-up.

Burner Tips

Burner
Tips

MODEL 25C, 25F,

(OPEN END TOWARD BURNER TIP)

CORRECT

INCORRECT

Figure 1

Support Brick Placement

MODEL 25WC, 25WF

NEVER place the support bricks

directly in front of the tips.

Support
Bricks

MODEL 41C, 41F

Figure 2

MODEL 31C, 31F, 31C Kabob & 31F Kabob

Support Brick Arrangements

25C Kabob & 25F Kabob

MODEL 31NC, 31NF

Set grate support bricks in fi rebox. Be sure cut-out end of brick is placed midway between each
burner tip - NEVER directly in front of the tips.

CAUTION: When the Char Broiler is HOT!! never attempt to change
location or remove grates during cooking. Flare-Up can occur at anytime.
Turn off the char broiler and wait until it cools.

Broiler Hearth Setup

General Support

Bricks Setup

Briquette Setup (on support bricks) Barbriq Setup (on support bricks)

FOR BRIQUETTES
PLACE CERAMIC RODS

CERAMIC RODS

BRIQUETTES

IN GROOVES

1/8" to 1/4"

SPACE

Figure 4

Briquette Placement

Set ceramic briquette on grate rods. Be sure
to allow 1/8″ to 1/4″ space between each
briquette. Briquette should only cover grate
rod area of hearth. Briquette arranged in
columns (as shown) or staggered briquette
arrangements are acceptable.

Figure 5

Ceramic Barbriq

Placement

Place ceramic Barbriqs in grooves. The
featured design aligns automatically between
each Barbriq. Barbriqs should only cover
grate support brick area of hearth. Barbriqs
are arranged in columns (as shown) end to
end.

BACK

STAINLESS LEDGE

Figure 6

Cooking Grill ( All Models)

Install cooking grill by resting it on stainless
ledge at rear and then lowering it onto metal
bracket at front.

BARBRIQ

FRONT

Barbriq and

Briquette Setup

Grill Setup

8448 24

EmberGlo A Division of Midco International Inc

MADE in the USA

3

Gas Broiler - Installation

Installation
Continued

WARNING: DO NOT USE OPEN FLAME.
During any pressure testing of the gas supply piping system at test pressures equal
to or less than 1/2 psi (3.45 ka), the Broiler must be isolated from the gas supply piping system by
closing its individual Main Manual Shut-Off Valve.
During any pressure testing of the gas supply piping system at test pressures in excess of 1/2 psi
(3.45 ka), the Broiler and its individual Main Manual Shut-Off Valve must be disconnected from that
system.
WARNING: EXPLOSION HAZARD. DO NOT USE OXYGEN FOR PRESSURE TESTING.

AN EXPLOSION COULD OCCUR DURING INITIAL START-UP

Manifold pressure taps are supplied for testing operating pressures and setting gas input. On
Model 25 & 25 Kabob, the tap is located in the main manifold piping directly behind the Manual Burner
Valve. On Models 31, 31 Kabob and 41, it is located in the pilot line behind the Manual Pilot Valve.
Each burner tip has been individually orifi ced for the correct gas input for NATURAL or PROPANE
gas.

BROILER MODEL 25C/25F & 25WC/25WF 31C/31F & 31NC/31NF 41C/41F
25 Kabob Kabob 31 Kabob Kabob
Number of burner tips 6 6 8 8 10
Capacity/Tip (BTU/Hr) 6,600 (2) 6,600 8,500 7,550 8,500
(4) 8,500

Max. BTU/Hr Input 39,600 47,200 68,000 60,400 85,000

NAT Gas Orifi ce Size #56 (2) #56 #54 #55 #54
(4) #54

Manifold Pressure 4″ W.C. 4″ W.C. 4″ W.C. 4″ W.C. 4″ W.C.

PROP Gas Orifi ce Size #68 (2) #68 #65 #65 #65
(4) #65

Manifold Pressure 10″ W.C. 10″ W.C. 10″ W.C. 10″ W.C. 10″ W.C.

Table 2 - BTU Capacity, Orifi ce Size and Manifold Pressure

USE OF PROPANE FOR GAS BROILERS

Model BTU/Hr LB of Propane Cylinder Hours of Use
Used/Hour Size Full On (approx.)
25* & 39,600 1.84 lb 20# 10.8 Hr
25 Kabob * 40# 21.7 Hr
100# 54.3 Hr
25W ** 47,200 2.19 lb 20# 9.1 Hr
40# 18.2 Hr
100# 45.6 Hr
31*** & 68,000 3.16 lb 40# 12.6 Hr
31 Kabob *** 100# 31.6 Hr
31N **** 60,400 2.80 lb 40# 14.2 Hr
100# 35.7 Hr
41***** 85,000 3.94 lb 100# 25.3 Hr

Minimum size Cylinder: * Model 25 & 25 Kabob - 20# / ** Model 25W - 20#
*** Model 31 & 31 Kabob - 40# / **** Model 31N - 40#
***** Model 41 - 100#

Table 3 - Propane per Hour Usage

4

MADE in the USA

Ventilation: A suitable power or gravity ventilating system must be used in conjunction with the
EmberGlo Open Hearth Broiler.

Power Types: Either of the two types of power ventilators - the overhead hood type or under shelf
exhaust type - may be used. The latter off ers simplicity of installation and minimum cleaning expense.
Both require fl ame-proof fi lters for grease removal. Connect the ventilator to a duct of suitable size.
The exhaust blower must be capable of removing a minimum of 325 CFM of air per square ft. of broiler

EmberGlo A Division of Midco International Inc

8448 24

Gas Broiler - Operations & Maintenance

surface; specifi cally: a fan capacity of ...
775 CFM for the Model 25 & 25 Kabob
1100 CFM for the Model 25W
1400 CFM for the Model 31 & 31 Kabob
1000 CFM for the Model 31N
2,000 CFM for the Model 41 is required

Gravity Types: Since no power exhaust is used, the gravity ventilating system is adequate only
in certain conditions. It is only practical in single story buildings not surrounded by higher structures.
A large straight duct, equal to a minimum of half the grill area, must be carried upward from a hood
over the broiler to a height of four feet above the highest point of the roof. It should be equipped with
a rotary outlet. The hood must extend at least 12 inches beyond each side of the grill. Since no fi lters
are used, periodic inspection and cleaning of the hood and duct work is especially important.
FOR PROPER OPERATION, ALL VENTILATING SYSTEMS REQUIRE AN ADEQUATE SUPPLY

OF FRESH AIR INTO THE ROOM.

SEE IMPORTANT NOTE REGARDING EXHAUST HOODS on the front page of this manual.

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Instructions for turning on the Broiler:

The two pilots are located under the front panel on the right and left hand sides.

1. Make sure that the Main Manual Shut-Off Valve is in the ON position and the Manual Burner
Valve(s) are in the OFF position.

2. Turn Manual Pilot Valve ON and use a match or long lighter to ignite the pilots.

3. Once the pilot(s) is lit turn on the manual burner valves.

4. If the fl ame fails to light or goes out, turn off the manual burner valves and the pilotvalves. Wait
for 5 minutes. Repeat from step 2.

If necessary, a few briquettes or Barbriqs (bricks) may be removed from the hearth for easy access to
the pilot; they should be replaced before operating the broiler.
If the pilot fl ame is too short or too long, remove the Manual Pilot Valve handle and adjust the
slotted screw in the valve stem for a suitable fl ame.

Installation

Continued

Operation

Preheating: The Models 25, 25 Kabob broilers have a single Manual Burner Valve which controls all
six main burners. Models 31, 31 Kabob, 31N and 41 have two Manual Burner Valves, one for each
side of the broiler. Preheat the broiler with the Manual Burner Valves wide open for a short period, until
a dull red glow is visible on the lower surface of the Barbriq. After preheating, reduce valve settings to
the lowest fl ame required to maintain the glow on each side of the broiler hearth - not necessarily in
the center. DO NOT broil with the Manual Burner Valves wide open, or with excessively bright Barbriqs
on the hearth. Maximum valve setting is used only for preheating.

How to Broil on an EmberGlo Broiler:
IMPORTANT: Turn on full high for about 20 to 30 minutes to preheat the bricks to a glowing
orange. After preheating turn the broiler down about 1/3 and begin broiling. Seal the meat quickly to
keep the juices in by searing over the glowing bricks on the center of the grill. NOTE: Do not turn
the gas control down further when not busy using the broiler. Turning the gas down will drop the
temperature of the bricks and it will take 10 to 15 minutes to bring the broiler back up to proper broiling
temperature. At the end of the work day leave the broiler on full high for about 15 to 20 minutes to burn
off the drippings that accumulated on the bricks during the work day.
All models of the gas broilers were designed to have distinct cooking zones. The middle third,
where the tips of the fl ame meet under the bricks, is the hottest and best used to initially sear meats
and vegetables. The outer thirds, left and right, are slightly lower in temperatures and best used to
fi nish the food.

Flaretrol: Turn the Flaretrol switch ON when an excessive grease fl are develops. When there is no
fl are, turn it OFF. Continuous operation of the Flaretrol will not damage the motor, but it will needlessly
lower the temperature at the grill.
If excessive fl are develops which cannot be adequately controlled by the Flaretrol, move meat to
another area of the grill. Do not overload the grill; leave suffi cient space between the pieces of meat to
allow the meat to be shifted and smoke to exit. If cooking during a power failure, the Flaretrol function
is lost; therefore take special care to avoid excessive grease fl are-up.
During heavy periods of broiling, reduce the valve settings to compensate for increased heat from
grease fl are.

To Shut Off the Broiler: Turn the Manual Burner Valve(s) to the OFF position. Turn the Manual Pilot
Valve to the OFF position.

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8448 24

EmberGlo A Division of Midco International Inc

MADE in the USA

5

Gas Broiler - Maintenance & Broiling Techniques

Maintenance

IMPORTANT: Disconnect power supply prior to cleaning or servicing.

Depending on the amount of use, periodic cleaning is necessary. Turn the Main Knobs on high for
30 minutes. Turn the broiler off and wait for a complete cool down. Brush or vacuum the hearth. Be
sure that the pilot areas are clean and clear of ash and burned matches. Because of the incinerator
action of the hearth, grease does not normally accumulate under the grate; however, periodically the
Barbriqs or ceramic rods should be removed and the hearth cleaned, either by brushing or vacuuming.
Wipe grease splatter from the top and adjacent surfaces. Monthly vacuuming is recommended.
However, the frequency of vacuuming is dependent on usage.

WARNING: Use of marinades: It is recommended to use marinades sparingly. Do not
pour liquids directly over foods when on the grate -- a fi re may result!

Heavy use of marinades will shorten the life of the ceramic hearth and will result in replacement of
the ceramics more often.
The Flaretrol motor features permanently lubricated ball bearings and requires no routine

oiling.

Keep the area around the broiler free of combustible materials. Since the combustion and Flaretrol
air is taken from the front of the unit, do not obstruct the free fl ow of air to the front.
Season the grate with cooking oil prior to daily use. Daily oil treatment of grate with oil is
recommended for best cooking results.
To clean the grate - turn main valve on “HIGH” for 15 to 20 minutes to burn off all grease and food
particles after each day of cooking.
CAUTION: On the counter models, do not store cooking utensils, mitts, towels or

anything combustible between broiler and counter top. Restricting air fl ow, particularly on
counter models,can cause over-heating and premature motor failure.
CAUTION: On fl oor models, do not store combustible materials such as paper, fabric,
cooking oils, or any other fl ammable liquids in fl oor models’ stainless steel storage shelf.

Do not obstruct the fresh air supply into the room or the ventilating system. For maintenance and
service, refer to your local gas service or utility company.

Broiling Techniques

6

MADE in the USA

If removal of the front plate of the broiler is needed follow these directions:

1. Slip the valve knobs from their stems (no set screws are used).

2. Remove the side screws holding the front plate.

3. Pulling from both sides at the bottom, snap out lower section and lift off .

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Open hearth broiling on the EmberGlo has great advantages over other methods of cooking
meats, fi sh, and poultry. It is fast and gives a seared surface to the food, improving both appearance
and taste. It uses no grease except that which is in the food itself.
The temperature at the grill surface, as in all cooking processes, is most important. It is possible
to create various zones of temperature ranging from 350°F to 750°F by adjusting the Main Knobs
on the EmberGlo Broiler. The higher temperatures impart the seared dark brown surface that some
customers prefer, and speed cooking time. The lower temperatures are for thick cuts of meat which
must be well done without excessive surface charring. Excessive grill temperatures should be avoided.
The temperature at the grill surface is the determining factor in cooking-the hotter the grill, the shorter
the cooking time, and vice versa.
Start broiling by placing food products on the center of the cooking grill (hottest area) and fi nish
in the cooler zone (sides). Following are some helpful hints for getting the most from your EmberGlo
Broiler.

1. Thick pieces of meat, whole fi sh and half chickens should be broiled over lower heat to prevent
undue charring of the surface while the center is being cooked. This should be done over a cooler
zone on the grill.

2. In broiling large quantities of strip steaks simultaneously, excess fat should be trimmed off . If thick
steaks are being broiled, sear at high fi re and fi nish in a cooler zone, particularly if medium or well
done steak is desired.

3. Fillets Mignon and other lightly fatted meats may be brushed with butter or garlic butter before
broiling or when fi rst placed over the fi re. This gives a more even browning to the meat, and
prevents excessive surface charring.

4. Meat or fi sh should not be salted before broiling in order to prevent the rapid loss of natural juices.
However, poultry should be salted before placing on the grill to prevent too charred a surface.

5. Raw pork must,of course, be cooked throughout. This means slow broiling at lower temperatures.
Ribs, chops, and other cuts are delicious when so broiled. Due to the time involved, it is often
advisable to partly cook the ribs and double chops on the EmberGlo Broiler and then fi nish­broiling on a standard top broiler.

6. Fish requires basting two or three times during the broiling period. Butter, margarine or salad

EmberGlo A Division of Midco International Inc

8448 24

Gas Broiler Broiling Techniques, Cooking Guide & Model Numbers

(cooking) oil may be used. Some chefs prefer a basting sauce or lemon juice and spices mixed
with oil. Others recommend supplying the customer with special sauces at the table. The purpose
of basting with oils is to speed browning of the quickly broiled, moist fl esh.

7. Lobster is often prepared by the open hearth method. Basting is required but the use of lobster
racks makes this simple. Many establishments feel this is the best possible method of broiling
lobster.

8. Veal is seldom broiled because the lack of fat tends to make the meat dry and “chewy.” Connective
tissue in veal usually requires a longer cooking time than is desired with broiling.

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This table gives the approximate times for broiling various cuts
and thicknesses of diff erent meats on the EmberGlo Broiler.

Cooking time is given for raw meats.

Thickness Rare Medium Well
Cooking Time in Minutes
BEEF
Filet Mignon, Porterhouse 1″ 6 8 10
T-Bone, Club, Rib 1½″ 9 10 13
Sirloin 2″ 16 18 21
Strip Sirloin ¾″ 4 6 8
Hamburger, Ground Chuck,
or Round ½″ 2 4 8

Broiling Techniques

Continued

Cooking Guide

8448 24

LAMB*
Center cut loin, rib 1″ -- 10 15
Sirloin chops, double rib 1½″ -- 15 21
English chops 2″ -- 20 25
Shoulder chops and leg steaks 1″ -- 10 15
Lamb riblets or Mutton chops 1″ -- 12 18

PORK*
Spare ribs -- -- -- 30-40
Single chops ½″ -- -- 15
Double chops 1½″ -- -- 25

Thickness Well
FISH Cooking Time in Minutes
Fillets (times are for one ¼″ 5
side of fi llet only do not turn) ½″ 6
1″ 8
Fish steaks ½″ 3
1″ 5
1½″ 8
Whole fi sh, dressed 3″ 5
Split (times are for one 1½″ 6
side of split only - do not turn) 2″ 9

POULTRY
Broiling chickens ¾ lb. 9
(Ready-to-broil weight 1 lb. 11
for half chickens) 1½ lbs. 14

* These times can be shortened by partial pre-or post- cooking.

EmberGlo A Division of Midco International Inc

MADE in the USA

7

Warranty

ISO

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Warranty

Midco® International Inc Limited Warranty Policy Exclusions Terms, Customer Requirements and Instructions

All claims should be fi led through Warranty Central. Call factory for information (773 604 8700)

Only Authorized Service Providers are authorized to provide Limited Warranty service on all EmberGlo

®

, a Division of Midco®
International Inc., food equipment as described under and Midco® International Limited Warranty Policy. A list of providers can be
found on our web site: www.emberglo.com
Provisions: In lieu of an implied warranty, all repairs and replacement parts furnished under our Limited Warranty shall be
f.o.b. point of distribution, but the owner must pay the necessary freight, delivery and labor costs involved when required. Any
Federal, State or Local taxes are also extra. This Limited Warranty is eff ective for a period of one year from date of installation.
EmberGlo
the EmberGlo

®

Char Broilers and EmberGlo® Electric Food Preparation Equipment manufactured by Midco International, sold under

®

trademark, are guaranteed to be free from defect in material and workmanship under normal use and service for a
period of 1 (one) year after the date of original installation. Midco’s obligation under this Limited Warranty Policy shall be limited to
repairing or replacing, at our option, any part of said equipment which Midco examination shall disclose to its satisfaction to be thus
defective.
Exclusions: This Limited Warranty Policy does not apply to damages resulting from accident, misuse, abuse or alteration, nor does
it apply to limed steam generators, nor does it apply to any consequential damages. Most geographical areas require the use of
distilled or demineralized water. Tap water is permissible only with ES Series Steamers. Nor does it apply to Barbriq’s

®

, briquettes,

or rods used in gas broilers. Midco’s obligation will be the replacement of the product or parts removed.
Terms: Under the terms of this Limited Warranty Policy, models considered portable (devices with cords and plug caps such as
EmberGlo Steamers) must be taken or returned to the nearest service provider, transportation prepaid, returned transportation
collect. Non-portable units with permanent wiring will be serviced on the customer’s premises. Under these terms, Midco agrees,
within the terms of this Limited Warranty period, to make all repairs at no charge by the authorized service provider. Labor and
mileage charges submitted by any other provider not authorized will be the responsibility of the customer.
Customer Requirements: All charges related to repairs made one (1) year after the date of original installation, during the Limited
Warranty period will be the responsibility of the customer. The product registration information is located on the product I.D. plate.

If a part is defective due to workmanship or materials and is removed from the product within the applicable warranty period and
returned to Midco in accordance with the following procedure described, Midco will, at its option, either repair or replace the part.

Call the factory for Instructions on returned goods.

No equipment may be returned without written authorization from EmberGlo / MIDCO. Returned goods must be shipped
prepaid to the factory.

WARNING: Improper installation and use of this product could result in personal or property injury.

TO VALIDATE WARRANTY:

FILL OUT THE FORM ON THE NEXT PAGE

AND RETURN TO EMBERGLO
Mail: EmberGlo
4140 W Victoria Street
Chicago, IL 60646
Fax: [phone]
Email: [e-mail]

Keep for your records

Gas Broiler Electric Broiler Steamer

Model Number

Serial Number

Installation Date

Purchased from - Name:

Address

City, State, Zip

MADE in the USA

8

toll free: 866 705 0515 - tel: [phone] - fax: [phone] - web: www.emberglo.com - e-mail: [e-mail]

EmberGlo A Division of Midco International - 4140 West Victoria Street - Chicago, Illinois 60646

12 17

8448 24

Printed in USA



Warranty Form- Fill Out and Return

Warranty

Midco® International Inc Limited Warranty Policy

Exclusions Terms, Customer Requirements and Instructions

All claims should be fi led through Warranty Central. Call factory for information (866 705 0514)
Fill out form and fax to 866 580 8700 or copy and mail to: EmberGlo
4140 West Victoria Street
Chicago, Illinois 60646

Date of Purchase

End User Name

Company Name

Street & Apt. No.

City, State, Zip

Div of Midco International Inc

E-mail Address

Web Address

Telephone

Fax

Steamer Gas Broiler Electric Broiler

Model Number

Serial Number

Installation Date

Purchased from - Name:

Address

City, State, Zip

8448 24

EmberGlo A Division of Midco International Inc

MADE in the USA

9

EmberGlo Div of Midco International Inc.

ISO

9001

C

O

M

P

A

N

Y

R

E

G

I

S

T

E

R

E

D

Attn: Warranty Department

4140 West Victoria Street

Chicago, Illinois 60646

FOLD LINE

PLACE
STAMP
HERE

FOLD LINE

MADE in the USA

toll free: 866 705 0515 - tel: [phone] - fax: [phone] - web: www.emberglo.com - e-mail: [e-mail]

EmberGlo A Division of Midco International - 4140 West Victoria Street - Chicago, Illinois 60646

318

8448 24

Printed in USA