TO REDUCE THE RISK OF A BBQ TOP GREASE FIRE:
a) Never leave surface units unaended at high sengs. Boilovers cause smoking and greasy spillovers that may
ignite. Heat oils slowly on low or medium sengs.
b) Always turn hood ON when cooking at high heat or when ambéing food (i.e. Crepes Suzee, Cherries Jubilee,
Peppercorn Beef Flambe’).
c) Clean venlang fans frequently. Grease should not be allowed to accumulate on fan or lter.
d) Use proper pan size. Always use cookware appropriate for the size of the surface element.
TO REDUCE THE RISK OF INJURY TO PERSONS IN THE EVENT OF A BBQ TOP GREASE FIRE, OBSERVE THE
FOLLOWING:
a) SMOTHER FLAMES with a close-ng lid, cookie sheet, or metal tray, then turn o the burner. BE CAREFUL TO
PREVENT BURNS. If the ames do not go out immediately, shut o the gas, EVACUATE AND CALL THE FIRE
DEPARTMENT.
b) NEVER PICK UP A FLAMING PAN—YOU MAY BE BURNED.
c) DO NOT USE WATER, including wet dishclothes or towels - a violent steam explosion will result.
d) Use an exnguisher ONLY if:
1. You know you have a Class ABC exnguisher and you already know how to operate it.
2. The re is small and contained in the area where it started.
3. The re department is being called.
4. You can ght the re with your back to an exit.
e) Follow the barbeque grill manufacturer’s instrucon when using gas grills, cookers, or any propane appliances.
f) BE CAREFUL TO PREVENT BURNS. If the ames do not go out immediately, EVACUATE AND CALL THE FIRE
DEPARTMENT.
Recommendaons:
1. Consult a licensed venlaon contractor or qualied technician for proper installaon of exhaust ducng.
Locate the cooking area for minimum cross dras.
2. Ducts must be of adequate size and duct runs should be as short as possible. Where turns are necessary, keep
turning radius as large and as smooth as possible.
3. The ducng must be air ght. Use a minimum of 2 sheet metal screws at every duct joint. Then, seal the duct
joints with high quality duct tape.
4. Do not use this unit with any solid-state speed control device.
5. This unit must be grounded.