DCS BH148RIL 48 Inch Built-In Gas Grill with 1182 sq. in. User Manual

PROFESSIONAL GRILL

36 & 48” BH1 models

LE GRIL PROFESSIONNEL

Modèles 36 et 48” BH1

INSTALLATION GUIDE / USER GUIDE

GUIDE D’INSTALLATION / GUIDE D’UTILISATION

US CA

DANGER

IF YOU SMELL GAS

• Shut off gas to the appliance.

• Extinguish any open flame.

• Open lid.

• If odor continues, keep away from the

appliance and immediately call your

gas supplier or your fire department.

WARNING

• Do not store or use gasoline or other

flammable liquids or vapors in the

vicinity of this or any other appliance.

• An LP cylinder not connected for use

must not be stored in the vicinity of

this or any other appliance.

CONTENTS

IMPORTANT!

SAVE THESE INSTRUCTIONS

The models shown in this user guide may not be available in all markets and are subject to change at any time. For current details about model

and specification availability in your country, please visit our website listed on the back cover or contact your Fisher & Paykel dealer.

Safety and warnings 3

Grill models 6

Product dimensions 7

Installation 10

Locating Grill/Built-in Clearances 10

Built-in Construction Details 14

Gas Hook-up 16

Leak Testing 19

Ignition Battery 19

Burner Adjustment 20

Radiant Assembly 21

Installer Checklist 22

Using the grill 23

Lighting Instructions 23

Grilling 25

Using the U-burners 26

Using the Sear burner (some models only) 27

Grate positions 28

Using the smoker system (some models only) 29

Using the rotisserie 30

Care and maintenance 34

Troubleshooting 38

Warranty and service 39

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this DCS Professional BH1 Series Grill. This installation and user guide

contains valuable information on how to properly install, operate and maintain your new appliance

for years of safe and enjoyable cooking.

Please fill out and submit your Product Registration by visiting our website at

www.dcsappliances.com and selecting “Support” on the home page and then selecting “Product

Registration”.

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

at www.dcsappliances.com, or email: [email protected].

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 20).

MODEL NUMBER CODE SERIAL NUMBER

IMPORTANT!

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

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.

SAFETY AND WARNINGS

To reduce the risk of fire, electrical shock, injury to persons, or damage when using the appliance,

follow the important safety instructions listed below:

WARNING!

Hot Surface Hazard

Accessible parts may become hot during use.

Do not touch surface units or areas near units of the grill.

Hood must be opened before lighting the grill.

Never let clothing 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

fire or personal injury. Keep outdoor cooking gas appliance area clear and free from

combustible materials, gasoline and other flammable vapors and liquids.

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 burner knob when you attempt to

light the grill.

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. Never operate the grill without a grease tray. Let hot grease cool

before attempting to handle it. Avoid letting grease deposits collect in the drip pan.

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.

Use only dry potholders; moist or damp potholders on hot surfaces may cause burns

from steam. Do not use a towel or bulky cloth in place of potholders. Do not let

potholders touch hot portions of the grill or burner grate.

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

Failure to follow this advice may result in burns and scalds or serious injury.

WARNING!

Explosion Hazard

If you smell gas, do not use the appliance.

Do not use water on grease fires, a violent steam explosion may result. Turn all burners

off, then smother fire or flame or use dry chemical or foam-type extinguisher.

Do not heat unopened food containers such as cans – Build up of pressure may cause

container to burst and result in injury.

Failure to follow this advice may result in injury or death.

WARNING!

Fire Hazard

Do not operate the grill under un protected combustible construction. Use only in

well ventilated areas. Do not use in buildings, garages, sheds, breezeways, covered

structures or other such enclosed areas. This unit is for outdoor use only.

Never leave the grill unattended when in use.

Never store a spare LP cylinder under or near this unit.

Never fill the cylinder beyond 80 percent full.

Failure to follow this advice may result in death or serious injury.

WARNING!

Electrical Shock Hazard

This appliance is equipped with a three-prong or four-prong grounding plug for

your protection against shock hazard and should be plugged directly into a properly

grounded power outlet. Do not under any circumstances cut or remove the grounding

prong from this plug.

Failure to follow this advice may result in death or electrical shock.

SAFETY AND WARNINGS

IMPORTANT SAFETY INSTRUCTIONS!

y 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.

y Always use a covered hand when opening the grill hood and only do so slowly to allow heat and

steam to escape.

y After lighting burners, make sure burners are operating normally (see page 21).

y Do not use aluminium 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.

y Do not operate with a damaged cord or plug, after the appliance malfunctions or after the

appliance has been damaged in any manner. Contact the manufacturer for repair.

y Do not let the rotisserie cord hang over the edge of a table or touch hot surfaces.

y Do not use an outdoor cooking appliance for purposes other than intended.

y Do not use lighter fluid in the charcoal burner insert or on the gas burners.

y 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.

y Never grill without the drip pan and grease tray in place and hooked into the front of the grease

tray (see Fig. 34 on page 40 for diagram). Without it hot grease could leak downward and

produce a fire or explosion hazard.

y The sear burner is designed specifically for searing food. Do not use the griddle plate or charcoal

insert over the sear burner or cover it with any utensil type.

y If you are using griddle plates, do not place them side by side on the grill.

y Never use the grill in a windy area.

y Do not try lighting this appliance without reading the “LIGHTING INSTRUCTIONS” section of this

manual.

y Do not locate, store or operate the grill on an inclined plane.

y Keep any electrical supply cord and the fuel supply hose or the rotisserie motor cord away from

the heated areas of the grill and water (pools, fountains, puddles).

y Never use a dented or rusty LP tank. Keep the ventilation openings of the cylinder enclosure free

and clear from debris.

y Have an ABC rated Fire Extinguisher accessible – never attempt to extinguish a grease fire with

water or other liquids.

y Do not move the appliance during its use.

y Do not operate in enclosed areas. This could result in carbon monoxide build-up which would

result in injury or death.

y 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).

y To put out flare-ups, adjust the controls to lower the temperature or move the food away from

flare up.

y Do not ignite the grill burners while the rotisserie burner is lit.

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

operation or is hot.

y CALIFORNIA PROPOSITION 65-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 manual, ensuring you provide good ventilation when cooking with gas.

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

trailers and/or boats.

y This product must be installed by a licensed plumber or gas fitter when installed within the

Commonwealth of Massachusetts.

SAFETY AND WARNINGS

IMPORTANT SAFETY INSTRUCTIONS!

y Do not obstruct the flow of combustion and ventilation to the grill.

y Storage of an outdoor cooking gas appliance indoors is permissible only if the cylinder(s) is (are)

disconnected and removed from the outdoor cooking gas appliance.

y Cylinders must be stored outdoors out of the reach of children and must not be stored in a

building, garage, or any other enclosed area.

y When not in use, ensure the gas supply is turned off at the supply cylinder.

y Only use LP cylinder provided with a listed Overfilling Prevention Device (OPD) and with a

cylinder connection device compatible with the connection for outdoor cooking gas appliances.

To reduce this danger, you should take the following safety precautions:

y Never fill the cylinder beyond 80 percent full.

y If you own or use a spare tank, or have a disconnected tank, you should NEVER store it near

or under the grill unit or heat box, or near any other ignition or heat source. A metallic sticker

with this warning is provided with the grill. Install this sticker close to your barbeque grill.

y Do not store a full tank in direct sunlight.

y Push in and turn the selected control knob to HI/SEAR position. Release the knob when the

burner lights. If burner does not light in four to five seconds, turn knob “OFF” and wait five

minutes before trying again so any accumulated gas may dissipate.

y Before each use, 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.

y 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 the connections are not perfectly sealed,

you can have a small leak and therefore a faint gas smell. Some leaks can only be found with the

burner control in the “ON” position - this must be done by a qualified technician.

y 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.

y Do not store items of interest to children around or below the grill.

y 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.

y Never use the grill or sear burner while the rotisserie burner is lit.

y In sunny locations, the rotisserie and sear burners may be difficult to see if they are lit.

y When connecting, first connect plug to the appliance then plug appliance into the outlet.

BH1-48R

BH1-48RS

BH1-36R

GRILL MODELS

BH1-48RI

BH1-36RI

PRODUCT DIMENSIONS

BH1-48R AND BH1-48RI

MODELS

INCHES (MM)

Overall height of grill

24 ¼ (616)

Overall width of grill

47 ⅞ (1216)

Overall depth of grill

(excluding handle and dials)

26 ⅝ 676

Depth of chassis

22 5/16 (567)

Height of chassis

10 (254)

Height of hood

13 ¾ (349)

Overall width of grill with rotisserie motor

mounted

53 ¼ (1352)

Height from top of hood to top of countertop

24 ⅝ (625)

BH1-48RG Model Illustrated

PLAN VIEW

FRONT VIEW

PROFILE VIEW

PRODUCT DIMENSIONS

BH1-48S MODELS

INCHES (MM)

Overall height of grill

24 ¼ (616)

Overall width of grill

47 15/16 (1217)

Overall depth of grill

(excluding handle and dials)

26 ⅝ (676)

Depth of chassis

25 ½ (648)

Height of chassis

10 ½ (267)

Height of hood

13 ¾ (349)

Overall width of grill with rotisserie motor

mounted

53 ⅜ (1356)

Height from top of hood to top of countertop

24 ⅝ (625)

PLAN VIEW

FRONT VIEW

PROFILE VIEW

BH1-48RS Model Illustrated

PRODUCT DIMENSIONS

BH1-36R AND BH1-36RI

MODELS

INCHES (MM)

Overall height of grill

24 ¼ (616)

Overall width of grill

35 15/16 (913)

Overall depth of grill

(excluding handle and dials)

26 ⅝ (676)

Depth of chassis

25 ½ (648)

Height of chassis

10 ½ (267)

Height of hood

13 ¾ (349)

Overall width of grill with rotisserie motor

mounted

41 9/16 (1056)

Height from top of hood to top of countertop

24 ⅝ (625)

PLAN VIEW

FRONT VIEW

PROFILE VIEW

BH1-36R Model Illustrated

INSTALLATION

Locating Grill/Built-in Clearances

IMPORTANT!

Before installation, remove shipping brackets from the grill.

Loosen the four screws. Slide the shipping bracket off and

re-tighten 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 that the grill is used in a well ventilated area.

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. 01b. This will assist the grill in venting hot air through 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 (Fig. 01a), a windscreen must be installed. The windscreen should be set-up so that it blocks

wind from entering the exhaust vent in the rear of the unit as shown in Fig. 01c. Location of the

windscreen relative to rear of the grill must adhere to the clearances specified for combustible or

non-combustible construction as defined in these instructions. Refer to following pages.

As a 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.

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.

INSTALLATION

Locating Built-in Clearances

IMPORTANT!

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

Wind hitting the grill while in use, (especially wind blowing into or across the hood gap) can cause

poor performance and in some cases can cause the control panel to get dangerously hot.

If wind is an issue, a windscreen should be added. The windscreen should be higher than the top of

the opening in the back of the grill, with a minimum clearance of 3” (76mm) for non-combustibles,

or 18” (457mm) for combustibles, from the back of the grill.

PRIMARY INTAKE

AIR FLOW

EXHAUST VENT FLOW

WIND

15” (381 mm) min.

3” (76 mm) min. for

non-combustibles

18” (457 mm) min.

for combustibles

FIG. 01c

FIG. 01a FIG. 01b

PREFERRED

AIR FLOW

GRILL EXHAUST

EXHAUST

WIND

DIRECTION

EXHAUST

FLAME LIFT

INSTALLATION

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. 02).

Locating Built-in Clearances

*DEFINITION OF NON-COMBUSTIBLE MATERIAL - Material which is not capable of being ignited and

burned, such as materials consisting entirely of, or a combination of, steel, iron, brick tile, concrete,

slate, and plaster.

IMPORTANT!

y Failure to maintain required clearances creates a fire hazard that may result in property damage or

serious personal injury.

y The grill is designed to function in an open area. Recommended minimum clearances should be

maintained to all surfaces (combustible and non-combustible) for optimum performance.

Non-combustible material within the minimum clearance area could result in discoloration or deterioration.

y If a non-combustible material such as stucco is covering a combustible material such as wood, the

minimum clearance distance needs to be considered for wood. The presence of a non-combustible material

inside the clearance zone does not eliminate the minimum clearance zone to combustiblematerial.

FIG. 02

NON-COMBUSTIBLE

SURFACE

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. 04 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 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 spirit level should be used to ensure 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, re-leveling may be required whenever a freestanding unit is moved.

PRODUCT DIMENSIONS INCHES (MM)

Minimum distance from non-combustible surface to grill

(76)

Minimum clearance from non combustible surface from

top of grill lid while open

24" (610)

INSTALLATION

Locating Built-in Clearances

Insulated jacket

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.

IMPORTANT!

Installing this product into a combustible enclosure without an insulated jacket could result in fire,

property damage and personal injury.

FIG. 03

**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-retardant treated or surface-painted, or plastered.

IMPORTANT!

It is recommended that a minimum of two 12 1/4x12 1/4” (311 x 311mm) vents be provided in order to

safely dissipate unburned gas vapors in the event of a gas supply leak. These are to be located on

each side of the enclosure and within 5” (127mm) of the top.

Clearances to combustible construction**

Minimum of 18” (457 mm) 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. Do not install under unprotected combustible construction without using a fire

safe ventilation system.

A 18” (457mm) minimum clearance must be maintained under the counter top to combustible

construction. The clearance can be modified by a use of an insulated jacket.

A A

PRODUCT DIMENSIONS INCHES (MM)

Minimum distance from combustible surface to grill

18" (457)

NON-COMBUSTIBLE

SURFACE

COMBUSTIBLE

SURFACE

INSTALLATION

CAVITY DIMENSIONS

BH1-48R BH1-36R

Inches (mm) Inches (mm)

Maximum height of enclosure shell

35 ½ (902) 35 ½ (902)

Depth of enclosure shell

22 ¾ (578) 22 ¾ (578)

Minimum depth for hood swing

3 ¾ (95) 3 ¾ (95)

Width of enclosure cavity

45 ¾ (1162) 34 ½ (876)

Height of enclosure cavity

10 ⅛ (257) 10 ⅛ (257)

Depth to gas supply opening

18 ½ (470) 18 ½ (470)

Height of opening for access doors/drawers

20 (508) 20 (508)

Width of opening for access doors/drawers

46 (1168)

34 (864)

Built-in Construction Details

Standard layout for non-combustible cavity

IMPORTANT!

If installing the grill into a non-combustible enclosure, all combustible construction must still be

outside the 18" (457mm) clearance zone. If your island is made of stucco over the top of wooden

studs, the wood can not be inside the 18 inch clearance zone to combustible, even though the

stucco is what is touching the grill area.

Note: The enclosure should have

ventilation holes to prevent gas

build-up in the event of a leak.

Refer to ANSI Z21.58 Standard for

Outdoor Cooking Gas Appliances,

Section 1.7 Enclosures For Self

Contained LP-Gas Supply Systems.

Note: 4x4” (102 x 102mm)

opening for gas supply line.

FIG. 04

Note: the cut-out of

each corner should be a

90°angle in order for the

access doors/drawers to

fit properly.

INSTALLATION

CAVITY DIMENSIONS

BH1-48R BH1-36R

Inches (mm) Inches (mm)

Maximum height of enclosure shell

½ (902) 35 ½ (902)

Depth of enclosure shell

¾ (603)

23 ¾ (603)

Minimum depth for hood swing

¾ (476)

18 ¾ (476)

Width of enclosure cavity

⅝ (1318) 40 ½ (1029)

Height of enclosure cavity

⅛ (283)

11 ⅛ (283)

Depth to gas supply opening

(470) 18 ½ (470)

Height of opening for access doors/drawers

20 (508) 20 (508)

Width of opening for access doors/drawers

46 (1168) 34 (864)

ACCESS DOORS

MODEL NUMBER

ACCESS DRAWERS

MODEL NUMBER

CAVITY WIDTH CAVITY HEIGHT

Inches (mm) Inches (mm)

ADN1-20x48 ADR2-48 46 (1168) 20 (508)

ADN1-20x36 ADR2-36 34 (864) 20 (508)

ADN1-20x30 ADR2-30 28 (711) 20 (508)

ADN1-20x24 ADR2-24 22 (559) 20 (508)

Built-in Construction Details

Standard layout for cavity including insulated jacket

Note: the enclosure should have

ventilation holes to prevent gas

build-up in the event of a leak.

Refer to ANSI Z21.58 Standard for

Outdoor Cooking Gas Appliances,

Section 1.7 Enclosures For Self

Contained LP-Gas Supply Systems.

Note: the cut-out of

each corner should be a

90°angle in order for the

access doors/drawers to

fit properly.

Note: 4x4” (102mm x 102mm)

opening for gas supply line.

FIG. 05

To order access drawers or doors, please visit www.dcsappliances.com for further details.

INSTALLATION

Gas Hook-up

Gas requirements

Verify the type of gas supply to be used, either Natural or combustible, and make sure the marking on the

appliance rating plate agrees with that of the supply. The rating plate is located on the underside of the drip

tray. Never connect an unregulated gas line to the appliance. You must use a gas regulator 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 CSA-B149.1

Natural Gas Installation Code or CSA-B149.2 Propane Installation Code. In Massachusetts such shut-off valves

should be approved by the Board of State Examiners or Plumbers & Gas Fitters.

All pipe sealants must be an ap proved type and resistant to the actions of combustible gases. 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 ANSI Z223.1. Gas conversion kits are available from Customer care. When ordering gas conversion kits, have

the model number, and the type of gas (natural or combustible) from your grill.

Total gas consumption of the grill with all burners on HI

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/NFPA

54. Installation in Can ada must be in accordance with Natural Gas and Propane

Installation Code, CSA B149.1, and/or Propane Storage and Handling Code, B149.2

and local codes.

All piping and hoses to run away from the product and never against the

product surfaces.

Natural gas built-in hook-up

(This should be performed by a technician only.)

Connection: 1/2” NPT female. Operating pressure: 4.0” W.C.

Supply pressure: 5” to 14” WC. 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 combustible gases.

To hook-up the fittings supplied with the grill

Assemble as shown (Fig. 06). Use threading compound on male

threads only. Use a 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.

Bulk LP gas built-in hook up

Remove the brass elbow and LP regulator and hose. Install rigid

1/2" piping and step down LP regulator (11"wg) not supplied.

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 pressure to 11” W.C.

*Installation must conform

with local codes or with the

National Fuel Gas Code ANSI

Z223.1 or the CSA-B149.2

Propane Installation Code

Coupling

1/2” NPT

x 2.0”

NIpple

Regulator

4.0" W.C.

Bottom of unit

Threading compounds

(Must be resistant to

LP gas)

1/2” NPT x

5.0" Nipple

Installer supplied

shut-off valve must be

easily accessible*

FIG. 06 Natural Gas

BURNER INPUT RATES

BH1-36R/RI 88000 BTU/hr

Grill 25000 BTU/hr

Rotisserie 14000 BTU/hr

Sear 24000 BTU/hr

BH1-48R/RI 117000 BTU/hr

Grill 25000 BTU/hr

Rotisserie 18000 BTU/hr

Sear 24000 BTU/hr

INSTALLATION

Gas Hook-up

cart hook-up

Grills orificed for use with combustible gas come equipped with a high capacity hose/regulator

assem bly for connection to a standard 20 lb. combustible gas cylinder (Type 1). The combustible

gas tank is not included.

The grill system is leak tested, do not remove the Regulator/Hose assembly

from the grill during cart installation.

Connection: LP gas Hose with a Type 1 quick disconnect and regulator is included. Operating

pressure: 11.0” W.C. Note: all gas piping and connectors must conform to the Standard for

Connectors for Outdoor Gas Appliances and Manufactured Homes, ANSI Z21.75/CSA 6.27.

To connect the LP gas 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 its safety feature, you should always turn off the combustible

gas tank main valve (Fig. 07) 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 over tighten 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 five minutes before attempting to ignite 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 combustible gas filling station should

be equipped with the proper equipment to fill your tank.

LP tank requirements:

A dented or rusty combustible gas tank may be hazardous and should be checked by your

combustible gas supplier. The cylinder that is used must have a collar to protect the cylinder valve.

Never use a cylinder with a damaged valve. Always check for leaks after every combustible gas

tank change. The combustible gas cylinder must be constructed and marked in accordance with

the specifications for combustible gas cylinders of the U.S. Department of Transportation

(DOT or

CAN/CSA-B339)

and designed for use with a Type 1 system only. Do not change the regulator/hose

assembly from that supplied with the unit or attempt to use a Type 1 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 combustible gas supply cylinder valve outlet specified, as applicable,

for connection Type 1. 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.

IMPORTANT!

y Before connecting

tank to regulator, check

that all grill burners and rotisserie valves are in

the OFF position and open grill hood.

y Do not place the Grill directly on the ground or

any other flat surface without support. This will

prevent damaging the regulator/hose assembly

by the weight of the grill.

y Check the hose, regulator and connectors for

damage. Look for cracks, abrasions, brittleness,

holes, dents and nicks.

y Do not attempt to remove, repair, or replace the

regulator/hose assembly by yourself. It must be

done by a qualified licensed technician only.

Bottom of unit

Elbow 45°

1/2” female

NPT x 3/8” male ﬂare

(installed on the unit)

LP Regulator hose

assembly 11" W.C.

Type 1 Regulator

Main Tank Valve

20 lb.

LP Tank

*Installation must conform

with local codes or with the

National Fuel Gas Code ANSI

Z223.1 or the CSA-B149.2

Propane Installation Code

FIG. 07 combustible Gas - Cart

INSTALLATION

Gas Hook-up

Connection: LP Hose with a Type 1 quick disconnect and regulator is included. Operating pressure:

11.0” W.C. All gas piping and connectors must conform to the Standard for Connectors for Outdoor

Gas Appliances and Manufactured Homes, ANSI Z21.75/CSA 6.27.

If you intend to operate your built-in grill on LP gas utilizing a 20lb type 1 cylinder, then a built- in

LP tank restraint must be installed prior to initial use of the grill. The Installer must supply ½” ID

Flex hose and fixed pipe and a flare adaptor as indicated in Fig. 08.

When using a LP gas cylinder ensure it is installed in a vertical position to provide the required vapor

withdrawal.

This appliance can be used with any brand of 20lb LP gas tank provided it is compatible with a proper

retention device (not supplied).

LP built-in hook-up using a 20lb tank

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 and

the LP regulator/hose assembly must be removed from the

product

IMPORTANT!

Gas piping and connectors must be clamped within the the enclosure to avoid contact with moving

parts and hot surfaces. Where the gas piping passes through an opening in the enclosure, the

piping must be protected for a distance of at least 2” (50mm) either side of the opening.

Bottom of unit

LP regulator/

hose assembly

Enclosure wall

1/2” ID ﬂex hose with

1/2” NPT ﬁttings

(not supplied)

1/2” NPT ﬁxed pipe

(not supplied)

Adapter 3/8”

flare fitting

1/2” NPT female

(not supplied)

20 lb

LP Tank

(not supplied)

Tank retention

device (not

supplied)

FIG. 08 LP Gas - Built-in

Ignition Battery

See page 34.

INSTALLATION

Leak Testing

IMPORTANT!

Gas leak testing must be carried out by a qualified technician.

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.

Make a 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 need a Philips

screw driver for this). Pull the valve panel outward and unplug the wires from the ignition module.

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. Avoid

getting the soap solution on or in the valve switches. Soap bubbles will appear where a leak is

present. If a leak is 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.

IMPORTANT!

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

y 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.

BTTO   T

L TT T

C









  

CRACKS, LEAKS

OR ABRASIONS

BOTTOM OF UNIT

LEAK TEST POINTS

FIG. 10 LP Gas - CartFIG. 09 Nat. Gas FIG. 11 LP Gas - built-in

BOTTOM OF UNIT

LEAK TEST POINTS

CHECK HOSES

FOR SIGNS OF

CRACKS, LEAKS

OR ABRASIONS

INSTALLATION

Burner Adjustment

U-burner 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. 12. 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. If cleaning the burner ports

and air shutter does not improve performance, you can alter

the 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.

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.

U-burner flame height adjustment

Before beginning, ensure the grill is OFF and cool. To access the grill burner air shutters, first

remove the grates and radiants from the firebox, then remove the grill burner using instructions

shown on page 41. 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 counter-clockwise 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.

Note: reinstall the U-burner, ensuring it is level. Light the burner and check the flame. If the color

of the flame is blue and the height is stable, remove the burner and tighten the air shutter screw. If

the flames show instability or an inconsistent color, repeat the above procedure to readjust the air

shutter.

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

1 Light the burner.

2 Turn the control knob to the lowest setting (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.

For sear burners, a slight flutter will be

present before the flame becomes unstable.

FIG. 13

FIG. 12

1 ½"

(38mm)

⅜"

(10mm)

VALVE STEM

BEZEL

2 Unpack ceramic rods and

remove radiant from the unit.

1 Locate the radiant in the unit. 3 Unlock radiant end cap

by pushing it up with two

fingers.

5 Lock radiant end cap. 6 Place the assembled

radiant into the unit.

4 Place the ceramic rods onto

the radiant.

If a ceramic rod breaks

1 Unlock radiant end cap by pushing it up with two fingers.

2 Replace broken ceramic rod.

3 Lock radiant end cap.

To order a replacement ceramic rod, please visit www.dcsappliances.com.

IMPORTANT!

Before assembling the radiant, check that the radiant trays have not moved during transit. They

should sit securely on their locating pins in the base of the grill.

Radiant Assembly

INSTALLATION

y 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.

y 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.

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.

INSTALLATION

Contact DCS at www.dcsappliances.com if any of the listed items are missing. Please be prepared

with your model #, serial # and description of item(s) that are missing.

IMPORTANT!

Read all installation instructions in this manual to see if the unit has been correctly installed. Ensure

that installation has been completed correctly before use.

Tag location of

model # and serial #

Installer Checklist

Specified clearances

maintained to

combustibles.

Verified proper

enclosure ventilation.

All internal packaging

and any adhesive residue

removed. To remove

stubborn residue, use

rubbing alcohol or a

commercially available

adhesive remover.

Removed shipping bracket.

Knobs turn freely,

bezels centered.

Each burner lights

satisfactorily - individually

or with adjacent burner lit.

Air shutters adjusted.

Low flame setting

satisfactory.

Drip pan in place properly

and sliding freely.

Pressure regulator

connected and set for

4.0” C.E. Natural, 11.0” C.E.

LP gas.

Manual shut-off valve

installed and accessible.

Unit tested and free

of leaks.

User informed of gas

supply shut-off

valve location.

All radiant trays are

assembled and put in place.

Check match lighting.

Sear burner models: ensure

mesh is in place.

Please leave these

instructions with the user.

User, please retain

these instructions for

future reference.

Product rating plate,

on underside of

drip tray

USING THE GRILL

IMPORTANT!

Failure to follow the steps in the order shown may cause the Flow Limiting Device to activate resulting

in extremely low gas flow and irregular operation

Match lighting

If the burner will not light after several attempts, then

the burner can be match lit. If you have attempted to

light the burner with the ignition, allow five minutes for

any accumulated gas to dissipate.

U-burners

Keep your face as far away from the grill as possible while

manually igniting. To manually ignite, pre-light a match

before pushing and turning the control knob to “SEAR”

for the leftmost or rightmost burner. Wait 2 seconds for

gas to prime manual ignition tube, then move match to

10mm in front and a little below the hole located to the

left of the burner (Fig. 14a). If the burner does not light

in four to five seconds, turn knob off, wait five minutes

and try again.

Sear burner (some models only)

Keep your face as far away from the grill as possible. To

light, place a lit butane lighter into the gap between the

grates until the lighter touches the mesh. (Fig. 14b). Push

and turn the knob to “MAX”. If the burner does not light

in four to five seconds, turn knob off, wait five minutes

and try again.

Improper lighting procedures can cause the LP tank flow control to activate resulting in reduced heat

output. If this is suspected the flow control will need to be reset.

Refer to the Troubleshooting section of the user guide if you encounter any difficulties lighting your grill.

1 All knobs must be in the

OFF position.

2 Attach regulator hose

assembly to the tank.

3 Open the LP tank valve.

(Two full turns min).

Resetting the flow control

Grill lighting instructions

IMPORTANT!

• Open the grill hood before lighting. Turn all knobs to “OFF”. Turn the main gas supply on. If you

smell gas, shut-off gas supply and call for customer care. Only light one burner at a time.

Pushing in on the burner knob will activate the Grill Igniter, and then turning the knob from the “OFF”

position will allow the flow of gas to the burner.

The Grill Igniter will glow orange, but there will be no clicking sound during ignition.

Push in and

hold the burner knob for two seconds. Verify that the hot surface ignitor is glowing. Turn the knob

counterclockwise. Release when the burner lights. If the burner does not light in four to five seconds,

turn knob “OFF” and wait five minutes before trying again so any accumulated gas may dissipate.

FIG. 14a

FIG. 14b

Lighting Instructions

Cap

Side Burners Lighting Instructions

First remove the burner cover and any cooking utensils from the

burner grate. The control knob is connected to the electronic

ignition module. Pushing in on the control knob will activate the

ignition module to get a spark. Push the control knob in and turn to

“HI”. If burner does not light in four to five seconds, turn knob “OFF”

and wait five minutes before trying again for any accumulated gas

to dissipate. If the burner will not light after several attempts, check

the trouble shooting instructions on page 37.

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.

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.

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. 16).

To Light Dual Side Burners (48BQR Models only)

IMPORTANT!

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

USING THE GRILL

Lighting Instructions

FIG. 15

FIG. 16

USING THE GRILL

Grilling

Each grill section consists of a large stainless steel burner, a series of ceramic

rods encased in a stainless steel radiant and a stainless steel heat retaining

grate. Below the burners there is a stainless steel heat shield 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. 17a).

The grill is supplied with radiant ceramic rods. The ceramic rods have the

thermal mass to capture heat as it rises from the grill burners. Flare ups are

controlled because the radiant ceramic rods get hot & vaporise majority of food

drips that cause flare ups. The intense heat produced by this system allows for

production of true grilled flavours.

Sear burner models only

Each sear burner section consists of a sear burner, a wire mesh, and wire

grate. Each burner is rated at 24,000 Btu/hr or 25.3 MJ/hr. Below the burner

is a stainless steel heat baffle which reflects usable heat upward into the

cooking area and reduces temperatures of the drip pan below. On the right

side of the sear burner is a removable stainless steel wall designed to reflect

heat back to the cooking zone above while also preventing the adjacent

cooking zones from overheating. (Fig. 17b).

The wire mesh on the sear burner is designed to protect the ceramic tiles

from food debris which may block the pores in the tiles. Most grease will

vapporise on contact with the hot mesh and tiles.

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. Never spray water on the grill

or into grease. The patented Grease Management System™ reduces flare-ups by channeling grease away from

the flame. Use a meat thermometer to achieve desired doneness and remove items 5 - 10 degrees below how you

would like to enjoy them, as the resting period before carving or consuming will raise the temperature.

Indirect cooking method is a popular alternative to direct heat grilling. Indirect cooking uses heat from an

adjacent heat source to cook food and, in many cases, reduces the possibility of overcooked or overly browned

food. Foods most appropriate for indirect grilling include breads, thicker pieces of chicken or steaks. Indirect

cooking involves placing the food to the side of or above the heat source instead of directly over the flame 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 your secondary cooking tray

to hold food and add water or chicken broth to the tray to prevent the natural juices from burning or evaporating.

When indirect cooking over the sear burner, make sure there is a tray in place to collect any drips.

IMPORTANT!

y Season your grates before first use and then periodically to protect the grate surface from corrosion, and to

stop food sticking. See 'Care and Maintenance'. To season the grates, pour a tablespoon of vegetable oil on a

soft cloth and rub on both sides of the grates (only W-grate). Only a light coating is needed and some smoke

may be visible during the preheating.

y 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. 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. For models with Sear Burner, you can use Sear Burner to quickly

brown the surface of your foods and then use U-Burner on Low to finish cooking & reach desired doneness.

FIG. 17a

FIG. 17b

BURNER

GRILL RACK

FOOD

Indirect Heat Grilling

BURNER OFF

Direct Heat Grilling

USING THE GRILL

Using the U-burners

"W" SHAPED GRATE RADIUS GRATE

y Chicken (bone-in and boneless cuts)

y Delicate fish fillets

y Steaks

y Lobster meat

y Chops

y Shrimp

y Burgers

y Scallops

y Ribs

y Clams

y Kabobs

y Mussels

y Steak cuts of fish like tuna and swordfish

y Suckling pig

y Whole fish

y Turkey legs

y Game

y Indirect cooking and smoking

y Oysters

y Potatoes

y Large slices of whole vegetables

y Smaller vegetables or slices

y Fruit

y Roasted peppers

y Bread

y Roasted whole garlic

y Sausages

y Pizza dough and flat breads

y Hot dogs

y Crab cakes

1 Ensure that the drip pan and grease tray are in place.

2 Set your grates to preferred position for cooking (referring to angle position plus W side or radius

side up)

3 Light the grill burners following the “LIGHTING INSTRUCTIONS”.

4 Once you have verified the burners are lit, set to your preferred heat setting ( For Low & Med heat

setting preheat for 5 mins & for High & Sear heat setting preheat for 10 minutes) with hood down.

5 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 “LOW".

6 When you have finished using the grill, turn the control knobs to “OFF” and shut off the main gas supply.

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

Grilling Hints

The time it takes to reach a certain doneness within meat (rare, medium or well done) is affected

by the thickness of the cut & the cooking temperature used. If grilling a 2” piece of Rib eye at high

temperature it is most ideal to sear the surface first before cooking at a lower temperature till you

achieve the desired doneness. This can be checked using a thermometer. When defrosting meats it is

recommended that it be done overnight in the refrigerator as opposed to a microwave.

Dual-sided grates

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.

Using the temperature gauge

When preheating the grill, use the temperature gauge in the hood to check if the grill has reached

the desired heat setting.

Note: the temperature gauge only indicates air temperature inside the grill. For food safety and

optimal cooking performance, use a meat probe to check the temperature of meat while cooking and

to ensure desired internal temperatures are reached.

USING THE GRILL

IMPORTANT!

Never place food over a sear burner before it is fully pre-heated. Food particles and grease dripping

onto a cold sear burner can cause damage.

Searing hints

Your sear burner can be used to achieve perfect sear lines or surface browning on your food

before moving it to a low heat to finish the cooking process. The sear burner is ideal for the sear

part of the reverse sear cooking method as it provides optimal conditions for direct searing.

Due to intense heat produced by the sear burner, we recommend keeping a close eye on your

food & turning it constantly for optimal searing.

Do not allow the sear burner to get wet

Failure to keep the sear burner dry may result in product damage or poor performance. If the burner

does get wet, allow it to dry completely before use. The sear burner is not dishwasher safe.

1 Remove the sear burner (refer to page 36)

2 Rest the burner upside down to allow the water to drain.

3 Let the burner dry before reinstalling into the grill (refer to page 36)

If the burner flares up or does not turn red during the pre-heat process, the burner may require

replacement.

1 Ensure that the drip pan and grease tray are in place.

The sear burner should be visually checked before

each use.

2 Light the sear burner & the adjacent U Burner following the "LIGHTING INSTRUCTIONS"

3 Once you have verified the sear burner is lit, set to "MAX" for sear burner & "SEAR" for U-burner

and pre-heat for 10 minutes with the hood down. If using LP gas, or if the sear burner area is already

warm, preheating your grill for at least 5 minutes will allow the sear burner area to warm up to searing

temperatures. Ensure the ceramic tiles are uniformly red in appearance before use.

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 “MAX” and “LOW".

Some food particles will show as

yellow flames but should burn off.

5 When you have finished using the sear burner, turn the control knob to "OFF" and shut off the main

gas supply.

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

Sear burner grate

The sear burner grate should be used directly over the sear burner. This grate

has be designed to provide clean sear lines and optimal heat distribution.

Using the Sear burner (some models only)

Dual-sided grates

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. The dual-sided

grates are not to be used over the sear burner.

USING THE GRILL

Grate positions

As well as moving the grates to be positioned to your preference along the grill, the dual-sided

grates can be placed in an angled position. If the grates are hot, please use the multi-tool to move

the grates or re-position them. Placing the grates in an angled positioned (Fig. 18a), allows fat and

grease to run off food and into the grease management system while also allowing for a slightly

slower cooking time. If you are using a griddle plate please ensure that the plate is flat or tilted

at an upward angle, and not tilted down. Sear burner grates can only be used in a flat position as

shown in Fig. 18b.

• The dual-sided grates can be used in an angled

position.

• The dual-sided grates can not be used in a flat

position.

Dual-sided grates

• The sear burner grate must be used over the

sear burner in a flat position.

• Ensure the rear rod is secured via the hooks

at the back of the grill. Do not place the sear

burner grate above the back rods at any time.

Sear burner grates (some models only)

FIG. 18b

FIG. 18a

FIG. 19

FIG. 18

USING THE SMOKER SYSTEM (SOME MODELS ONLY)

To light the smoker burner

Open the lid and remove the smoker tray. Locate the

burner visually by looking through the cut-out in the valve

panel. Push in the burner knob and turn to the “HI” position

until the burner is lit. If the burner doesn’t ignite, wait five

minutes for any accumulated gas to dissipate, then try again.

If the burner will not light after several attempts, wait five

minutes, then match light using a paper book match through

the cut-out in the valve panel. Once lit, fill the smoker tray

and replace.

Wood chips

There are many wood chips available for purchase and

selection is based on personal taste. The most common

wood chips used are mesquite or hickory. Mesquite has

a sweeter taste and is commonly used with poultry and

seafood. Hickory is best suited for red meats. Use of oak,

cherry, maple, aspen or apple is also common while aromatic

herbs like sage, bay leaves, thyme or basil may also be

used. Soaking the chips in water before using them will help

ensure the wood chips smoke and do not flame up. To start,

you may want to use the “HI” position to start the chips

smoking, then reduce the heat to a lower level to prevent

them from drying out and flaming. If the wood chips do

flame up, add a small amount of water to extinguish the

flame. This should be done carefully through the top in the

grill area, or by pulling the tray out slightly. Use caution

when adding water to a hot tray to avoid steam burns, and

never completely remove a hot tray. When smoking, the lid

should remain closed as much as possible to maximize the

effect. During extended roasting periods it is normal to add

fresh wood chips to the tray several times.

Your smoker tray comes with a removable smoker lid.

Forbest results we recommend using the smoker lid.

The smoker system on each grill consists of a stainless steel slide out tray which is positioned

above a 3,500 Btu/hr or 3.7 MJ/h burner. The burner is controlled by a precision brass valve

which is capable of being turned down to very low heat levels. The system may be used alone for

low temperature roasting and smoking or in conjunction with any combination of other burners.

Whenusing the smoker system in conjunction with the optional infrared rotisserie burner, you’ll find

it helpful to use the low setting of the smoker burner to minimize the heat rising up to the rotisserie

basting pan. Staggering the meat away from the smoker burner also helps.

To minimize burn potential do not completely remove the smoker tray when hot.

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 rotisserie 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 which provides

intense searing radiant heat. Preferred by chefs over other

methods, this intense heat is magnificent for searing in the

natural juices and nutrients found in quality cuts of meat.

Once lit, the rotisserie burner will reach cooking temperatures

in about one minute. The orange/red glow will even out in

about five minutes. The rotisserie motor is equipped with metal

gears and is capable of turning up to a 50 lb. cut of meat or

poultry. The rotisserie motor on the grills is secured down

to a cast rotisserie block with two black screw-down knobs.

Therotisserie block is in turn bolted to the right side panel.

The rod for the rotisserie is assembled into the motor assembly

by placing the pointed end into the motor, and resting the

handle end on the support at the left side of the grill. With the

rod pushed as far as possible into the motor, the round end of

the rod should rest on the rollers.

The motor is equipped with a halogen bulb to provide light

when other sources of light are not sufficient. Useonly

a 50W (or its equivalent) Max. Halogen Narrow Flood

replacementbulb.

IMPORTANT!

Halogen lamps are constructed of a glass bulb with a

pressurized internal filament tube that operates at high

temperatures and could unexpectedly shatter. Should the outer

bulb break, particles of extremely hot glass could be discharged

into the fixture enclosure and/or surrounding environment,

thereby creating a risk of personal injury or fire. When replacing

the bulb, let the bulb cool, and assure that power to the light

has been turned off. Never allow the hot bulb to come into

contact with water. DO NOT TOUCH the light bulb when in use.

It may be hot enough to cause injury.

FIG. 20

FIG. 21

FIG. 22

LIGHT

MOTOR

USING THE ROTISSERIE

IMPORTANT!

Do not use the grill burners when the rotisserie burner is on. It will burn your meat and make it very

dry. Use only one section at a time, grill or rotisserie.

Preparation

Recommended: dental floss or butcher string, scissors, broiler pan (bottom only), pliers, meat

probe, foil, and hot pads.

Working area

Allow enough space to accommodate food and rotisserie rod assembly in a clean environment.

1 Determine the center placement for the food,

put first prong on the rod, turn “L”-shaped

screw to tighten.

3 Pick up the rod, rotate it to check for balance.

If unbalanced, adjust prongs and food.

Takepliers and tighten the “L”-shaped screws

on both prongs.

2 Center tied meat/poultry on the rod, place

second prong, turn “L”-shaped screw

totighten.

4 Remove grates and top rack on the grill.

Placebottom portion of basting pan on ceramic

rods so meat drippings can be caught in pan.

Meat preparation

Tie meat with butcher string or dental floss in three areas. Purchase a roast that is equally balanced

from top to bottom in size to ensure meat will cook evenly while on the rotisserie. For poultry,

tie wings and legs to the body using dental floss or butcher string to prevent flopping around

whileturning.

USING THE ROTISSERIE

To light the rotisserie burner before cooking

The location of the rotisserie burner makes it more susceptible to strong wind conditions, more so

than the protected grill burners. For this reason you should avoid operating the rotisserie during

windy conditions. As an added safety feature we’ve equipped the burner with an automatic safety

valve which will not allow gas to flow to the rotisserie burner unless the following conditions are

present with the knob on:

1 The safety valve button is pressed, and held down.

2 The safety valve thermocouple has been sufficientlyheated to keep safety valve open.

Open the lid. Push in and hold the burner knob. You’ll hear a snapping sound. Turn the burner knob

to “HI”. Engage the safety valve button and continue to hold until the burner is lit. Once lit, turn

burner knob to desired setting. If the burner does not light within four to five seconds, release the

safety valve button and turn the burner knob to “OFF” and wait five minutes before trying again.

y If relighting a hot burner, wait five minutes.

y Never leave the control knob on if rotisserie is not in use.

y Never light the grill burners under the rotisserie while the rear rotisserie burner is lit.

IMPORTANT!

Electrical Grounding Instructions: this appliance (rotisserie motor) is equipped with a three-prong

(grounding) plug for your protection against shock hazard and should be plugged directly into

a properly grounded three-prong receptacle or a three-prong grounded extension cord rated for

the power of the rotisserie motor and approved for outdoor use with a W-A marking, or use only

extension cords with a 3 prong grounding plug, rated for the power of the equipment, and approved

for outdoor use with a W-A marking. Never remove the grounding plug or use with a 2 prong adapter.

Use only a ground fault interrupter (GFI) protected circuit.

The rotisserie motor must be electrically grounded in accordance with local codes or, in the absence

of local codes, with the National Electrical Code, ANSI/NFPA 70. Keep the rotisserie motor electric

cord away from the heated surfaces of the grill. When not in use, remove and store the motor in a

dry location. To protect against electric shock, do not immerse the cord or plug in water or other

liquid. Unplug product from the outlet when not in use and before cleaning. Allow the product to

cool before putting on or taking off parts.

Manual lighting

To manually light the rotisserie, place a butane lighter

near the tip of the thermocouple as shown in Fig. 23. Turn

the burner knob to “HI”. Hold the safety valve button in

for about four to five seconds or until the burner remains

lit. Once lit, turn burner knob to desired setting. If the

burner does not light within four or five seconds, release

the safety valve button and turn the burner knob to “OFF”

and wait five minutes before trying again.

IMPORTANT!

Keep hands and face away from front of burner! Stand to

the side when lighting. Once lit move hand away quickly.

FIG. 23

USING THE ROTISSERIE

IMPORTANT!

The prongs are very sharp. Keep hands

away from tips when removing the food.

Note: cover with foil for a 15 to 20 minute

waiting time. Meat will carve better and

juices will go back into the meat.

1 Place prepared rod into motor, lay across

and into the rollers on other side.

3 To check temperature of the meat, turn off

motor and turn temperature to low while

using a meat probe.

5 Remove the rod and place meat or poultry on

pan then remove prongs. Take care as the rod

will be hot.

2 Once placement has been verified, ignite

burner and start rotisserie motor. Turn the

burner knob to the desired setting.

4 Once finished, turn the motor and rotisserie

knob to “OFF”. If you have finished using the

appliance altogether, turn the main gas supply

off too.

Cooking on the rotisserie

CARE AND MAINTENANCE

FIG. 24

Ignition battery replacement

IMPORTANT!

Battery condition should be checked at least once a year.

1 Remove drip pan.

2 Open cart door (on cart model only).

3 Pull battery downwards (this may require use of pliers).

4 Re-install upward and push to snap (polarity shown in Fig. 24).

Regulator and hose replacement

The pressure regulator and hose assembly supplied with the unit must be used. If replacements are

needed, contact Customer Care at www.dcsappliances.com. 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 LP, check that there is gas in the tank.

IMPORTANT!

y Always keep your face and body as far away from the grill as possible when lighting.

y DO NOT leave the grill unattended while cooking.

y Keep a spray bottle of soapy water near the gas supply valve and check connections before each use.

y Do not attempt to light the grill if the odor of gas is present.

y Wait five minutes before relighting a hot grill.

Grill grates

Method 1

Turn on “HI” for 15-20 minutes to burn any remaining food particles. After turning the grill “OFF”,

use a bristle barbeque brush to remove any remaining food particles or ash.

Method 2

The easiest way to clean the grill is immediately after cooking is completed and after turning off the

flame. Wear a barbeque mitt to protect your hand from the heat and steam. Dip a soft brass bristle

barbeque brush in a mixture of 2 cups of tap water and 1/2 cup of vinegar and scrub the hot grill.

Dip the brush frequently in the bowl of water and vinegar. Steam, created as water contacts the hot

grill, assists the cleaning process by softening any food particles. The food particles will fall onto the

ceramic rods and burn or fall into the drip pan. If the grill is allowed to cool before cleaning, cleaning

will be more difficult.

Method 3

Take about 1 foot of aluminum foil, crumpled up in a ball and rub it over cooled grates to release

food particles.

Note: grill grates must be re-seasoned after cleaning to prevent rust stains.

Drip pan and grease tray

The full width drip pan with grease tray will collect grease from the grill section and boil overs and

spills from the side burners. Allow the pan and its contents to cool before attempting to clean.

Cleangrease from the pan often to avoid the possibility of a grease fire.

Ceramic rods

It is not necessary to remove the ceramic rods for cleaning. They burn themselves clean during the

next cooking operation. Periodically the trays holding the ceramic rods need to be turned over, and

shaken free of debris for a thorough cleaning. How often you use the grill and the amount and type

of food cooked will determine when it is necessary to clean the trays. If grease can be seen on the

top of the tubes or if you get a lot of flare-up during cooking, the tubes need to be turned over and

heated on “HI” for 30 minutes; longer for heavy soil.

CARE AND MAINTENANCE

Stainless steel

The grill is made from non-rusting and non-magnetic stainless

steel. After initial usage, areas of the grill may discolor from

the intense heat given off by the burners, this is normal.

There are many different stainless steel cleaners available.

Always use the mildest cleaning procedure first, scrubbing in

the direction of the grain. To touch up noticeable scratches

in the stainless steel, sand very lightly with wet 100 grit

emery paper in the direction of the grain. Specks of grease

can gather on the surfaces of the stainless steel and bake on

to the surface and give the appearance of rust. For removal

use an abrasive pad (Scotch Brite is good) in conjunction

with a stainless steel cleaner. Always rub in the direction of

thegrain.

Note: stainless steel tends to corrode in presence of chlorides

and sulfides especially in coastal areas. To ensure corrosion

prevention, wash all stainless steel surfaces every three to

four weeks with fresh water and stainless cleaner. Keep grill

covered when not in use.

Electrodes

Wipe with a water dampened cotton swab. Be careful not to

damage the electrode (see Fig. 25).

To remove the U-Burners for Cleaning

Ensure gas supply has been turned off. Remove the grill

grates, then lift out the grill radiant tray. Grip the U-burner

as shown in the photo (Fig. 27) and press downwards with

your thumbs on the bracket in the back while lifting up on the

U-Burner. In some cases it may be necessary to use a screw

driver to pry open the slot to release the U-burner (Fig. 26).

Pull it up and slightly to the rear of the unit so the burner air

shutter head comes off the brass orifice at the front, angle

the burner sideways, and remove. After cleaning, when

re-installing the U-Burner ensure the U-Burner is completely

level and locked in place. This is needed to ensure your grill

provides even cooking performance.

Grill burner cleaning

Clean the exterior of the burner with a stainless steel wire

brush. Clear stubborn scale with a metal scraper. Clear any

clogged ports with a straightened paper clip. Never use a

wooden toothpick as it may break off and clog the port.

Shake out any debris through the air shutter. Use a flashlight

to inspect the burner inlet to ensure it is not blocked.

Ifobstructions can be seen, use a metal wire coat hanger

thathas been straightened (See Fig. 28).

Orifice cleaning (U-burners, rotisseries and sear burners)

With the burner removed, remove the orifice and shine a

flashlight through the opening to ensure there is no blockage.

Use a needle to clear any debris. Be extremely careful not to

enlarge the hole or break off the needle.

Fig. 25

Fig. 26

Fig. 27

Fig. 28

Removing the sear burner for cleaning

Removing and cleaning the sear burner mesh

Sear burner cleaning

1 Ensure gas supply has been turned off and any

grill grates have been removed.

Lift the wire mesh up off the sear burner. Gently brush off any

soil or food residue from the mesh and c

heck for any insects and

insect nests.

For a deeper clean of the mesh, it can be rinsed in warm water

once removed from the burner.

Gently vacuum the sear burner to remove debris from the pores

Do not use a wire brush to clean the burner. Avoid submerging

the sear burner in water.

Grip the sear burner at the sides and lift up

at the rear so the burner is removed from its

mount. Slide the burner to the rear of the

product so that the air shutter head comes

off the brass orifice at the front. Lift burner

upwards at the front of the product to remove.

IMPORTANT!

When re-installing the sear burner after cleaning, ensure that it

is completely level and locked in place. This is needed to ensure

your grill provides an even cooking performance.

CARE AND MAINTENANCE

Be careful not to misalign the air shutters’ original position (unless readjusting). Lower the rear of

the burner into the cutouts on the support channel at the rear of the burner box. Make sure it is

level and does not rock. Light all of the burners and check that the flame is blue, stable and even.

If adjustments are necessary, refer to page 18. Complete these adjustments prior to cooking.

Side burners (BH1-48RS model)

For proper lighting and performance keep

the burners clean. It is necessary to clean the

burners if they do not light even though the

electrode clicks, if there has been a severe

boil over, or when the flame does not burn

blue. Becertain all control knobs are in the

off position before attempting to clean the

burners. The burners have been designed for

ease in cleaning. When the grates and burners

are cool, remove the grate. The burner cap

and the brass port ring can easily be lifted off.

Wash these parts in hot soapy water, rinse and

dry thoroughly. The burner caps are porcelain

enamel. A bristle brush can be used to clean

out the toothed burner ports, if necessary.

After cleaning, it is important to make sure the

location pins on the bottom side of the port ring

are properly aligned with the corresponding

holes in the base. Incorrect alignment will

produce a potentially dangerous flame and poor

burner performance (see Fig. 31).

Smoker burner

The smoker burner can be removed and cleaned

by unplugging the electrode wire and lifting out

the burner. Cleaning is similar to the grill burner.

Replace the burner by sliding the air shutter

over the brass orifice, centering it in the hole.

IMPORTANT!

Center the burner onto the orifice properly before lighting the grill to prevent fire hazard or explosion.

Burner alignment

FIG. 31

Brass Ring Locating Pins

Electrode

Main Burner

Port Ring

Locating Notch

Burner

Base

Venturi

Locating Holes

Cap

K 

VVE

E

VE

VVE

PE

3⁄8

”

MIN

Fig. 29 Fig. 30

REMOVE DRIP PAN TO VIEW CONNECTION

TROUBLESHOOTING

Before calling for service

If the grill does not function properly, use the following checklist before contacting your dealer for

service. You may save the cost of a service call. Troubleshooting is for general purposes only. If the

problem persists and you feel you require service, contact your dealer or the nearest authorized

agency to perform service. Only authorized agencies can perform warranty service. Contact DCS at

www.dcsappliances.com

PROBLEM WHAT TO DO

Grill won’t light when the

burner knob is pushed.

y Check the gas supply is on.

y Ensure the grill is cool. Remove the grill top grates and the ceramic

radiant trays, watch the electrode tip. You should see a spark jump

from the tip of the ignition when the burner knob is pushed in.

y If there is no spark when burner knob is pushed in, check the battery

condition. Battery condition should be checked at least once a year.

y Attempt to match light the burner (see page 21, 22 & 32). Check to

see that other burners on the unit operate. Clean electrode tip of

anydebris.

Burner flame is yellow or

orange, in conjunction

with the odor of gas.

y Check the burner inlet for obstructions such as spider webs.

Checkthe air shutter for proper adjustment.

y Grill may be in a dusty area. Move to less dusty area if possible.

Low heat with knob in “HI/

SEAR” position.

y If only one of the burners appears low, clean the orifice and burner,

clearing ports of any obstruction (see page 35).

y Grill may be in a dusty area. Move to less dusty area if possible.

y Check for proper gas supply and pressure.

y Pre-heat grill for a full 15 minutes.

y If using LP gas, check for empty tank.

Rotisserie won’t light.

y Check the gas supply is on.

y Check there is a spark at the electrode.

y Check the rotisserie burner lights when attempting to light with a

butane lighter.

Rotisserie lights, but will

not hold flame once

button is released.

y Continue holding safety valve button in depressed position until

burner remains lit when released.

Sear burner flames appear

to be yellow and off

surface, or a portion of the

tile surface is not glowing

red anymore.

y Turn sear burner onto MAX and close lid allowing heat to build up

and burn fats out of ceramic

y For salts and food particles, gently vacuum the surface of the burner.

WARRANTY AND SERVICE

How to obtain service

For warranty service, please contact your local service provider or through our website

www.dcsappliances.com. Please have the following information:

y Model number (can be found on the inside, right side panel behind the drip pan handle. See page 20).

y Serial number (can be found on the inside, right side panel behind the drip pan handle. See page 20).

y Code (can be found on the inside, right side panel behind the drip pan handle. See page 20).

y Date of installation.

y A brief description of the problem.

Your satisfaction is of the utmost importance to us. If a problem cannot be resolved to your

satisfaction, please write or email us at:

Write

Fisher & Paykel Appliances Inc.

Attention: DCS Customer Care

695 Town Center Drive, Suite 180

Costa Mesa. CA 92626-1902 USA

[email protected]

Complete and keep for safe reference:

Model

Serial No.

Purchase Date

Purchaser

Dealer

City

State

Zip

Country

590836F 11.22

WWW.DCSAPPLIANCES.COM

The models shown in this guide may not be available in all markets and are

subject to change at any time. The product specifications in this guide apply to

the specific products and models described at the date of issue. Under our policy

of continuous product improvement, these specifications may change at any time.

For current details about model and specification availability in your country,

please go to our website or contact your local Fisher&Paykel dealer.

Les modèles illustrés dans ce guide peuvent ne pas être disponibles dans tous les

pays et sont sujets à modifications sans préavis. Les caractéristiques de produit

présentées dans ce guide s’appliquent aux modèles et produits spécifiques

qui y sont décrits à la date de publication. Dans le cadre de notre politique

d’amélioration en permanence de nos produits, ces caractéristiques peuvent être

modifiées à tout moment. Pour les plus récentes informations sur la disponibilité

des modèles et des caractéristiques dans votre pays, veuillez visiter notre site

Web ou contacter votre détaillant Fisher&Paykel local.

DCS BH148RIL 48 Inch Built-In Gas Grill with 1182 sq. in. Total Cooking Area, U-Burners,

Product's Documents

Installation & User Guide

Specifications

DCS BH148RIL Questions and Answers