Stock pot cookers are perfect for chili, stews, lobster, shrimp, crab, clams, chowders
boiled dinners, soups, fish boils, corn on the cob - anything that is cooked in a pot!

Tips

1. Select a firm, level location where the flame can be sheltered from the wind.
   
2. Cover the pot to preserve heat.
   
3. Place filled pot on burner before lighting.
   
4. Keep heat low when frying/browning
   
5. Watch pot carefully while cooking.
   
6. Stir to prevent sticking or burning.
   
7. Do not over fill pot to prevent boiling over. Boil overs can extinguish the fire or plug burner openings or jets, making the unit inoperable.
   
8. Use only propane cylinders equipped with shutoff valve and female POL fitting.
   
9. Use correct size bottle :o fit 20 Lb. bottle bracket.
   
10. Follow lighting instructions cn unit.

1. Clean painted aria aluminum-coated surfaces with dish detergent and water.
   
2. Wash and scour stock pots; remove lime deposits with commercial removers.

1. Use caution with propane. Gas allowed to escape may result in fire or explosion. Propane is heavier than air, and will settle at low levels.
   
2. Do not operate unit in building or confined space where escaped gas tray accumulate.
   
3. Do not operate unit in area without adequate ventilation.
   
4. Remove propane bottle when not in use.
   
5. Never leave unit unattended while operating,
   
6. Keep children and pets away from operating unit.
   
7. Operate unit on solid, level surface.
   
8. Do not move unit with filled pot on burner.
   
9. Handle large stock pots carefully; contents are dangerous if spilled, do not repair unit - call your rental center immediately.