BULL Built-In Propane Gas Searing Station Stainless Instructions

BULL Built-In Propane Gas Searing Station Stainless

SAFETY INSTRUCTIONS

This searing station must be installed in accordance with local codes or, if in an area without local codes, with the latest edition of the National Fuel Gas Code ANSI Z223.1. In Canada, installation must conform to the standard CAN/ CGA 1-b149.1 and/or .2 (Installation Code for Gas Burning Appliances and Equipment) and any local codes.
WARNING: Fuels used in gas or oil-fired appliances and the products of combustion of such fuels, contain chemicals known to the State of California to cause cancer, birth defects and/or reproductive harm. This warning is issued pursuant to California Health & Safety Code Sec. 25249.6.

THE LOCATION FOR YOUR SEARING STATION

DO NOT use your searing station in garages, porches, breezeways, sheds or other enclosed areas. Your searing station is to be used OUTDOORS ONLY, with at least 21 inches clearance from the back and side of any combustible surface. The station should not be placed under or on top of any surface that will burn. Do not obstruct the flow of combustion and ventilation air around the housing.
PROTECT CHILDREN: Keep children away from the station during use and until the station has cooled after you are finished. Do not allow children to operate the searing station.

• DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
• DO NOT store empty or full spare gas cylinders and/or chemicals under or near this or any other appliance.
• Keep the fuel hose away from hot surfaces. Protect the fuel hose from dripping grease. Avoid unnecessary twisting of the hose. Visually inspect the hose prior to each use for cuts, cracks excessive wear or other damage and replace if necessary.
• NEVER test for gas leaks with a lighted match or open flame.
• NEVER light station with lid on or before checking to ensure burner tube is fully seated over gas valve orifice.
• NEVER lean over cooking surface while lighting station. Use barbecue tools with wood handles and good quality insulated oven mitts when operating station.

DANGER! IF YOU SMELL GAS…

1. Shutoff gas to the appliance at its source.
2. Extinguish any open flame.
3. Remove station lid to release any accumulation of fumes.
4. If gas odor persists, immediately contact your gas supplier or your fire department.

CHECKING FOR GAS LEAKS

NEVER TEST FOR GAS LEAKS WHILE THE STATION IS LIT! Prior to the first use and at the beginning of each new season (or, if using LP, whenever gas cylinder is changed), it is a must that you check for gas leaks. Follow these steps:

1. Make a soap solution by mixing one part liquid detergent and one part water.
2. Turn off heat control valve, and then turn on gas at source.
3. Apply the soap solution to all gas connections: bubbles will appear in the soap solution if connections are not properly sealed. Tighten or repair as necessary.
4. If you have a gas leak that you cannot repair, turn off the gas at the source, disconnect fuel line from the station and immediately call your dealer and gas supplier for professional assistance.

NATURAL GAS SAFETY

Your natural gas searing station is designed to operate on natural gas ONLY, at a pressure of 4” water column (W.C.) regulated at the natural gas regulator attached at the back of the station. Check with your gas utility for local gas pressure and with your local municipality for building code requirements.
Check with your gas utility or with local building codes for instructions to install gas supply line, or call a licensed and knowledgeable installer.
It is recommended that an “ON-OFF” shutoff valve be installed at the gas supply source:

• Outdoors after gas line piping exits outside wall or before gas line piping enters ground.
• Indoors in the branch fuel line in an accessible location near the supply line.

Pipe sealing compound or pipe thread tape of the type resistant to the action of natural gas must be used on all male pipe thread. Apply compound or tape to at least the first three threads when making the connection.

Disconnect your station from the fuel source when the gas supply is being tested at high pressures. This appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of 1/2 psig (3.5 kPa).

Turn off your station when the gas supply is being tested at low pressures. This appliance must be isolated from the gas supply piping system by closing its individual valve.
WARNING: The gas valve is preset at the factory to operate on LP or natural gas. If you wish to convert to a different gas type, be sure to contact your station dealer, licensed plumber or authorized service center for further details. Conversion kits are not sold to the general public and require a professional to perform service. Failure to properly convert a unit can cause serious injury to yourself and/or others, irreparable damage to your searing station and void of warranty.

CAUTION: BURNER MUST BE INSPECTED AND CLEANED BEFORE FIRST USE.
Spiders and small insects occasionally spin webs or make nests in the burner during warehousing, transit and/or after long periods of non-use. T hese webs can lead to a gas flow obstruction, which could result in a fire in and around the burner tube. This type of fire is known as “FLASH-BACK” and can cause serious damage to your station and create an unsafe operating condition for the user. Although an obstructed burner tube is not the only cause of “FLASH BACK” it is the most common cause, and frequent inspection and cleaning of the burner is necessary.

PROPANE GAS SAFETY

Your propane searing station is designed to operate on propane gas ONLY, at a pressure regulated at 11” water column (W.C.) when equipped with the correct propane orifice on the valve and a propane regulator on the supply line regulated at the residential meter.

Your propane searing station is designed to be used with a standard 20 lb gas cylinder and must be constructed and marked in accordance with specifications of the US Department of Transportation for Propane Gas Cylinders.
Always keep cylinder securely fastened in an upright position.
Never connect an unregulated propane gas cylinder to the searing station.
Do not subject propane cylinders to excessive heat.

CAUTION: Never store a propane gas cylinder inside a building or in the vicinity of any gas-burning appliance.
WARNING: The gas valve is preset at the factory to operate on LP or natural gas. If you wish to convert to a different gas type, be sure to contact your station dealer, licensed plumber or authorized service center for further details. Conversion kits are not sold to the general public and require a professional to perform service. Failure to properly convert a unit can cause serious injury to yourself and/or others, irreparable damage to your searing station and void of warranty.

BEWARE OF SPIDERS

CAUTION: BURNER MUST BE INSPECTED AND CLEANED BEFORE FIRST USE.
Spiders and small insects occasionally spin webs or make nests in the burner during warehousing, transit and/or after long periods of non-use. T hese webs can lead to a gas flow obstruction, which could result in a fire in and around the burner tube. This type of fire is known as “FLASH-BACK” and can cause serious damage to your station and create an unsafe operating condition for the user. Although an obstructed burner tube is not the only cause of “FLASH BACK” it is the most common cause, and frequent inspection and cleaning of the burner is necessary.

• Do not store a spare or disconnected liquid propane cylinder under or near this searing station.
• A dented or rusty liquid propane cylinder may be hazardous and should be check by your liquid propane provider.
• Do not use a liquid propane cylinder with a damaged valve.

INSTALLATION INSTRUCTIONS

Your built-in searing station comes to you fully assembled. We strongly recommend professional installation and hookup of the searing station. These instructions will provide you with the measurements necessary for you or your builder to construct a masonry structure to house your outdoor searing station.
NOTE TO INSTALLER: Leave these instructions with the consumer for future reference. The grill must be installed in accordance with all local building codes.

SPECIFICATIONS FOR BARBECUE STRUCTURE

1. Your choice of masonry can be used for cabinet construction for the built-in searing station; however it must be non-combustible material. Keep in mind when choosing a location for your searing station that it should NOT be located under any overhead combustible construction. Upper and lower level vents must be provided for combustion air on both sides of built-in cabinet. Vents on searing station insert must remain unobstructed to allow for combustion air and ventilation. Upper vents must be located within 5 inches from the top of the island enclosure to the bottom of the vent. Lower vents must be located within 1 inch from the bottom of the island enclosure to the bottom of the first vent openings and no more than 5 inches from the bottom of the island enclosure to the top of the vent. If not using Bull vents, the vents you use must meet ANSI Standard codes. The upper vents must have openings that have a total free area of not less than 1 sq in per lb of stored fuel capacity per vent and the lower vents must have openings that have a total free area of not less than 1/2 sq in per lb of stored fuel capacity per vent. Both upper and lower vent openings must have minimum dimensions so as to permit the entrance of a 1/8 in diameter rod.
2. The searing station requires a wall opening of the following dimensions: See PAGES 7 & 8 for different models.
3. Place searing station assembly into wall opening as shown in illustration on pages 7 & 8. The searing station rests on side and back edges of the station insert.
4. For propane gas LP TANK STORAGE AREA MUST BE ISOLATED FROM SEARING STATION AND VENTED.
5. Do not use any combustible materials for this construction. Minimum horizontal clearance to adjacent combustible surface from side and back of the searing station must be 21 inches. A 6 inch clearance is required behind the station to allow for ventilation purposes.

CONNECTING TO GAS SOURCE

Refer to the following instructions and illustrations for typical gas supply connections. We strongly suggest professional installation and hook-up of the searing station.
IMPORTANT: Before connecting station to gas source, make sure the station control knob is in the “OFF” position.

NATURAL GAS CONNECTIONS

IMPORTANT: Bull Outdoor Products does not recommend the use of an y quick connect fittings or lines to the unit. Use of these types of fittings or lines could cause low gas flow and greatly reduce the performance of the unit.

• Pipe sealing compound or pipe thread tape of the type resistant to the action of natural gas must be used on all male pipe thread.
• Apply compound or tape to at least the first three threads when making th e connection.
• Remove plastic cap from regulator.
• Attach stainless steel flex line 3/8” flare-female end to the regulator.
• Attached the other end of flex line to shut-off valve through a nipple.
• Attach a shut-off valve to gas supply pipe.
  PERFORM GAS LEAK CHECK – REFER TO PAGE 2

PROPANE GAS CONNECTIONS

• The LP gas pressure regulator and hose assembly supplied with this unit must be used w ithout alteration. If this assembly needs to be replaced, use only the type 1 specified in the parts list supplied with this unit. Use a LP tank with a type 1 cylinder valve.
• Make sure the tank is firmly secured in an upright position.
• Turn the black coupling nut of the hose and regulator assembly in a clockwise direction.
• Make sure it is completely threaded onto the cylinder valve before turning gas supply on.
  PERFORM GAS LEAK CHECK – REFER TO PAGE 2

OUTDOOR NATURAL GAS SEARING STATION INSTALLATION SPECIFICATIONS

• Vents must be provided for combustion air and ventilation on both sides of built-in cabinet.
• When choosing a location for your station keep in mind that it should never be located under any overhead combustible construction.
• The sides and back of the station should not be any closer than 21 inches to combustible construction.
• DO NOT store empty or full spare tanks under or near this or any other appliance.
• There must be a minimum of 6” counter space behind the station in order to allow for ventilation purposes.
• A 1/2” hard pipe is required connecting to the searing station NG regulator.

OUTDOOR PROPANE GAS SEARING STATION INSTALLATION SPECIFICATIONS

• Vents must be provided for combustion air and ventilation on both sides of built-in cabinet.
• When choosing a location for your station keep in mind that it should never be located under any overhead combustible construction.
• The sides and back of the station should not be any closer than 21 inches to combustible construction.
• DO NOT store empty or full spare tanks under or near this or any other appliance.
• There must be a minimum of 6” counter space behind the station in order to allow for ventilation purposes.
• The cylinder valve on the tank must be readily accessible for hand operation. The tank must be isolated enough to where it is shielded from radiation, open flames and protected from foreign matter such as hot drippings.
• There must be access so the tank can be connected, disconnected, inspected and leak tested outside of the cabinet. As well access so that connections which could be disturbed when installing the tank in the cabinet can be leak tested inside the cabinet.

LP GAS TANK RETENTION

If using a LP gas tank, the tank must be properly secured within the structure to prevent being knocked over.

The tank retention system must be securely fastened to the bottom of the island with the use of bolts, washers and nuts. There must be a minimum clearance of 2” between the floor and the cylinder enclosure. Once secured, place the LP tank in the tank retention system and tighten the tank retention bolt until the tank is snug and cannot move.

INSPECTING / CLEANING BURNER AND GAS VALVE ORIFICE

By following these cleaning procedures on a timely basis, your station will be kept clean and working properly with minimum effort.

BURNER CLEANING

1. Remove burner from the station insert (See drawing below).
2. Using a narrow bottlebrush with a flexible handle, run it through the burner tube several times.
3. Inspect the burner assembly for any openings caused by corrosion.

BURNER REPLACEMENT INTO INSERT

CAUTION – Always turn off the gas supply prior to clearing your searing station.

1. Replace burner back into the station insert. There is no need to replace the wing nut back into the cast peg, it is for shipping purposes only.
2. Check the burner for proper location after replacing. Make sure the orifice is inside of the burner tube (see drawing below). If the orifice does not fit inside the burner tube, lighting the burner may cause explosion and/or fire.

IGNITER / ELECTRODE CHECK

With the control knob set to “OFF”, check the igniter for presence of spark at electrode. Push control knob in fully and turn slowly about a 1/4 turn to the left (counter-clockwise) until a click is heard; the trigger hitting the strike block should produce a blue spark at the electrode tip. Return control knob to “OFF”.

BURNER OPERATION CHECK

NOTE: Upon first assembly the gas lines and burner will be full of air. In order for the burner to light properly the lines must fill with gas. It may require several attempts at lighting the burner before you are successful.

1. With the searing station control knob in the “OFF” position, turn on the Gas supply.
2. Light the burner by pushing its control knob in fully and slowly (3 to 4 seconds) turning it about 1/4 turn to the left (counter-clockwise) until a click is heard. The 3 to 4 second duration should provide enough gas to light the burner. If the burner does not light, immediately return the control knob to “OFF”, wait several minutes for the gas to disperse, and repeat the process. After burner lights successfully, turn control knob to “OFF”.
3. If the burner fails to light after several attempts, discontinue gas supply at source and re-inspect for obstructions to gas flow and orifices.

COOKING COMPONENT

IMPORTANT: Before first use: wash cooking grid with warm, soapy water. Rinse and dry thoroughly. Season metal surfaces with cooking oil occasionally. (After cooking is completed, turn station to high setting for NO MORE THAN five minutes to burn off excess grease or food residue).
NOW YOUR SEARING STATION IS READY TO USE!
Before first use and at the beginning of each barbecue season:

1. Please read Safety, Lighting and Operating Instructions carefully.
2. Check gas valve orifice, burner tube and burner ports for any obstructions.
3. PERFORM GAS LEAK CHECK – REFER TO PAGE 2.

LIGHTING & OPERATING INSTRUCTIONS

CAUTION: TO ENSURE YOUR SAFETY, DO NOT OPERATE SEARING STATION UNTIL YOU FULLY READ AND UNDERSTAND THE INSTRUCTIONS.

LIGHTING PROCEDURES

1. Become familiar with the safety guidelines at the front of the manual. DO NOT SMOKE WHILE LIGHTING STATION OR CHECKING GAS SUPPLY CONNECTIONS!
2. If your station fuel source is a LP gas cylinder, check to see that cylinder is filled.
3. Check that the end of the burner tube is properly located over the orifice.
4. Make sure all gas connections are securely tightened. TEST FOR LEAKS WITH A SOAP SOLUTION, NEVER WITH A FLAME. (Gas Leak Check instructions are on page 2).
5. Always remove lid before lighting.
6. Set control knob to “OFF” and open gas supply, LP cylinder or natural gas valve.
7. To ignite the burner: Push in control knob completely and rotate slowly (3 to 4 seconds) about 1/4 turn to the left (counter clockwise) until a click is heard. The 3 to 4 second duration should provide enough gas to light the burner. If the burner does not light, immediately return the control knob to ‘OFF’, wait several minutes for the gas to disperse, and repeat the process.
8. Adjust control knob to desired searing temperature.

NOTE: If igniter fails to produce a spark at the electrode tip, burner can be manually lit with a fireplace-type match.

NOTE: To light the station with a fireplace-type match, follow steps 1 through 6 above. Remove cooking grid and insert lighted fireplace-type match or long-necked butane lighter placing flame near to burner ports. Press in control knob and rotate left to “HIGH” setting to release gas. Burner should light immediately. Replace cooking grid and adjust burner to desired searing temperature.

OPERATING PROCEDURE

Burn-off: Before searing on your station for the first time, burn the station to get rid of any odors or foreign matter by igniting the burner and operating at “HIGH” setting for about five minutes. You may then either set the control to “OFF” or sear on your station immediately by turning the control knob to a lower setting.
CAUTION: DO NOT LEAVE SEARING STATION UNATTENDED WHILE IN USE.
Preheating: It is necessary to preheat the station for a short time before searing certain foods, depending on the type of food and the cooking temperature. Food that requires a high cooking temperature needs to preheat for five minutes; food that requires a lower cooking temperature needs only a period of two to three minutes.

COOKING TEMPERATURES

HIGH setting – Use this setting for searing thick cuts such as steaks and chops.
LOW setting – Use this setting for searing lean cuts such as fish.

CAUTION:

• If burner goes out during operation, close gas supply at source, and turn off gas valve. Wait five minutes before attempting to re-light (this allows accumulated gas fumes to clear).
• Should a grease fire occur, close gas supply at source, turn off the burner and leave lid off until fire is out. Do not use water or any liquid to extinguish a grease fire.
• Do not attempt to disconnect any gas fitting while your searing station is in operation or while gas feed is on.
• Do not allow children to operate the searing station.
• Do not place any body parts over the searing station for any period of time.
• Never pour water on or in the station at any time.

CLEANING & MAINTENANCE

CAUTION: ALWAYS ALLOW THE SEARING STATION TO COOL COMPLETELY BEFORE CLEANING AND DO NOT ALLOW WATER TO GET ONTO THE BURNER SURFACE.

CLEANING THE COOKING GRID

After searing, turn control knob to “OFF” and let station cool before attempting to clean your cooking grid. Before first use and periodically it is suggested that you wash the cooking grid in a mild soap and warm water solution. You can use a washcloth or a vegetable brush to clean your cooking grid.

CLEANING THE BURNER

IMPORTANT: Gas control knob should be in the “OFF” position, and fuel line should be disconnected from gas valve manifold. To reduce the chance of FLASHBACK, the procedure below should be followed at least once a month or when your station has not been used for an extended period of time.

1. Remove burner from the station by carefully lifting the burner up and away from orifice.
2. Wire brush entire outer surface of burner to remove food residue and dirt. Clean any clogged orifices with a stiff wire such as an open paper clip.
3. Inspect the burner for damage (cracks or holes) and if such damage is found, order and install a new burner.
4. After installation, check to insure that the orifice is correctly placed inside the end of burner tube. Also check position of spark electrode.

CLEANING THE GREASE TRAY
The grease tray should be emptied and wiped down periodically and washed in a mild detergent and warm water solution. This procedure will reduce the risk of a grease fire.

ANNUAL CLEANING OF STATION HOUSING
Burning-off the searing station after every cookout will keep it ready for instant use. However, periodically the station should be given an entire thorough cleaning to ensure optimal performance.

1. Shut off gas supply at source and disconnect fuel line from gas valve manifold. Protect fuel line fitting.
2. Remove and clean the cooking grid as explained above.
3. Cover the gas orifice with a piece of aluminum foil.
4. Brush the inside and bottom of the station with a stiff wire brush, and wash down with a mild soap and warm water solution. Rinse thoroughly and let dry.
5. Remove aluminum foil from the orifice and check for obstruction.
6. Check electrode as instructed on page 11.
7. Replace cooking grid.
8. Reconnect to gas source and observe burner flame for correct operation.

IMPORTANT: You should NOT line the bottom of the station housing with aluminum foil, sand or any other grease absorbent substance. Grease will not be able to drip down into grease collector and a grease fire could occur.

STAINLESS STEEL CLEANING AND MAINTENANCE
Stainless steel is a corrosion resistant chromium/nickel alloy steel that is both durable as well as strong with an outstanding luster. The goal of your cleaning and maintenance routine should be to keep the stainless steel’s protective chromium oxide layer intact. This is what prevents corrosion. Contrary to popular belief, stainless steel is NOT rustproof, especially in the environment of a swimming pool. Chlorine, bromine, some fertilizers and other elements are extremely caustic chemicals for stainless steel. These chemicals combined with heat and humidity greatly increase the corrosiveness of these chemicals. Regular cleaning is the best way to prevent corrosion and add years of enjoyment to your Bull stainless steel products.

SEARING BURNER
The ceramic searing burner needs to be properly maintained in order to ensure optimal performance. Cracking can occur to the ceramic which could lead to burner failure. Listed are a few common causes of ceramic cracking:

WATER OR LIQUIDS – The ceramic surface gets extremely hot when in use; any cold water or liquid making contact to the hot surface could cause enough pressure to crack the ceramic. Never use water or any other liquid to control a grease fire or flare-up. Never use your searing station in the rain; rainfall could soak the ceramic burner and cause cracks. Never use any chemicals or cleaning agents on the searing burner.

SOLID OBJECTS – Be careful not to hit the ceramic burner with any solid or hard objects. This could crack or damage the burner and lead to failure.

IMPROPER VENTILATION – To ensure that the unit functions correctly, it is imperative that hot air must be able to exit the burner. This channel not only allows the hot air to be transferred throughout the unit, but it also acts as a feed of oxygen preventing a flashback and possible damage to the ceramic burner. Always leave open space on the cooking space to allow the hot air to escape (see below).

TROUBLESHOOTING

IF SEARING STATION FAILS TO OPERATE PROPERLY

1. Turn off gas at source, turn control knob to “OFF”, and wait five minutes before trying again.
2. Check gas supply/connections.
3. Repeat lighting procedure.

If station still fails to operate properly, TURN “OFF” GAS AT SOURCE, TURN CONTROL KNOB TO “OFF”, wait for station to cool, and check the following:

• Misalignment of burner tube over orifice
  CORRECTION: Reposition burner tube to properly seat over orifice.

• Obstruction in gas line
  CORRECTION: Remove fuel line from the station. DO NOT SMOKE AROUND EXPOSED GAS LINE! Open gas supply for one second to blow any obstruction from fuel line. Close off gas supply at source and reconnect fuel line to the station.
  

• Plugged orifice
  CORRECTION: Remove cooking grid. Remove burner from bottom of station insert by unscrewing the wing nut from beneath burner peg (Please reference the diagram on page 10). Carefully lift the burner up and away from gas orifice. Remove the orifice from the orifice adapter using a crescent wrench and gently clear any obstruction with a fine wire (be careful not to bend the metal flange the adapter connects to when removing the orifice). Re-install the orifice onto the adapter, reinstall burner over the orifice and seat the burner peg into mounting bracket at bottom of station insert. There is no need to replace the wing nut, it is for shipping purposes only. Replace the cooking grid and grease tray. If an obstruction is suspected in the gas valve or the gas valve bracket, please contact your searing station dealer or gas appliance service person for assistance.
  

• Misalignment of igniter on burner
  CORRECTION: Check for proper position of electrode tip. The tip of the electrode should be pointing forward toward the front and free from grease for spark discharging. The ignition wire should be firmly connected to the valve ignition and electrode. Replace the ignition wire if the wire were broken or cracked. With gas supply closed and the control knob set to “OFF”, check the positive igniter individually for presence of spark at electrode. Push the control knob in fully and rotate about 1/4 turn to the left (counter- clockwise) until click is heard; the trigger hitting the strike block should produce a blue spark at the electrode tip. Return control knob to “OFF”.

If reignition is necessary
While the searing station is still hot, you must wait for a minimum of five minutes before commencing to re-ignite (this allows accumulated gas fumes to clear). If all checks/corrections have been made and station still fails to operate properly, consult your station dealer or gas appliance service person.

FLASHBACK

When fire occurs in and around the burner tube, immediately turn off gas at its source and turn the control knob to “OFF”. Wait until the station has cooled completely, then clean the burner tube and screen as described on page 10.

PARTS LIST

• MODEL #94008 SEARING STATION STAINLESS STEEL, BUILT-IN, L.P. (PROPANE)
• MODEL #94009 SEARING STATION STAINLESS STEEL, BUILT-IN, N.G. (NATURAL GAS)

HOW TO ORDER REPLACEMENT PARTS
Please refer to the parts list on this page.
To make sure you obtain the correct replacement parts for your searing station, the following information is required to assure getting the correct part.

1. Searing station model number (see data sticker on station) and type of gas hook up.
2. Reference number of replacement part needed.
3. Description of replacement part needed.
4. Quantity of parts needed.

IMPORTANT: Use only factory authorized parts. The use of any part that is not factory authorized can be dangerous. This will also void your warranty.
IMPORTANT: Keep this assembly and operating instruction manual for referral, and for replacement parts ordering.
CAUTION: The gas valve is preset at the factory. If you wish to convert at some later date, be sure to contact your gas supplier or searing station dealer before making the conversion.
CAUTION: A different gas valve must be installed when converting from one type of gas to another. You will also need a data plate indicating what type of gas the station uses.

EXPLODED ILLUSTRATION

LIMITED WARRANTY

REGISTERING YOUR SEARING STATION

In order to validate your Bull Limited Warranty, you must complete the Warranty Registration Card within 90 days from the Proof of Purchase. You may register your unit either online at www.bullbbq.com or by sending in the completed hard copy along with a copy of the Proof of Purchase to:

Product Registration
Bull Outdoor Products
2483 W Walnut Ave
Rialto, CA 92376
Bull Outdoor Products, Inc. warrants to the original purchaser at the original site of delivery with proof of purchase of each Outdoor Gas Searing Station that when subject to normal residential use, it is free from defects in workmanship and materials for the periods specified below. This warranty excludes searing stations used in rental or commercial applications. It does not apply to rust, corrosion, oxidation or discoloration, which may occur due to moisture or overheating, unless the affected component becomes inoperable. It does not cover labor or labor related charges. There will be a shipping and handling charge for the delivery of the warranty part(s).

Our obligation under this warranty is limited to repair or replacement, at our option, of the product during the warranty period. The extent of any liability of Bull Outdoor Products, Inc., under this warranty is limited to repair or replacement. This warranty does not cover normal wear of parts, damage resulting from any of the following: negligent use or misuse of the product, use on improper fuel/gas supply, use contrary to operating instructions, or alteration by any person other than our factory service center. The warranty period is not extended by such repair or replacement.

Warranty claim procedure: If you require service or parts for your Bull searing station or if you have any questions about warranty, please contact our Warranty Service Center for factory direct assistance. Our hours of operation are 5AM to 5PM PST. Our phone number is 800-521-2855 and our FAX number is 909-770-8627.

Product repair as provided under this warranty is your exclusive remedy. Bull Outdoor Products, Inc. shall not be liable for any incidental or consequential damages for breach of any express or implied warranty on its products. Except to the extent prohibited by applicable law, any implied warranty or merchantability or fitness for a particular purpose on this product to the duration of the above warranty. Some states do not allow the exclusion or limitation of incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights, and you may have other rights, which vary from state to state.

References

• Customizable Outdoor Kitchens & Stainless Steel Grills - Bull BBQ

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