INSTALLATION & OPERATION MANUAL GAS INFRARED CHARBROILER

VTEC36

MODELS

VTEC14

VTEC25

VTEC36

VTEC48

VTEC60

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.

POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER.

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury, or death.

Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.

IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO OPERATE THIS DEVICE.

INSTALLATION, OPERATION AND CARE OF GAS COUNTERTOP CHARBROILERS

GENERAL

Gas Infrared Charbroilers are designed for commercial use only and feature fast, efficient gas heat. Each burner is controlled by an adjustable gas valve. Emitter panels are located directly above each burner to maintain uniform temperature and provide infrared cooking. The emitter panels will need to be replaced, depending upon your menu and hours of operation. Emitter panels and stainless steel cooking grids are easily removed for cleaning when cool. A crumb tray is provided to collect fat run-off and debris; it opens to the front for inspection or drain-off.

INSTALLATION

UNPACKING

This charbroiler was inspected before leaving the factory. The carrier assumes full responsibility for the safe delivery upon acceptance of the shipment. Check for possible shipping damage immediately after receipt.

If the charbroiler is found to be damaged, complete the following steps:

1. Carrier must be notified within 5 business days of receipt.
2. Carrier’s local terminal must be notified immediately upon discovery (note time, date, and who was spoken to), and follow up and confirm with written or electronic communication.
3. All original packing materials must be kept for inspection purposes.
4. The charbroiler cannot have been moved, installed, or modified.
5. Notify Vulcan Customer Service immediately at 800-814-2028.

.Carefully unpack your charbroiler and make sure that no parts are discarded with

packaging material. A pressure regulator designed to operate with the broiler has been supplied and must be installed before the charbroiler is placed into service (Refer to GAS PRESSURE REGULATOR INSTALLATION in this manual).

Before installing, verify that the type of gas (natural or propane) and the clearance dimensions agree with the specifications on the rating plate which is located on the upper front corner on the right side.

LOCATION

The installation location must be kept free and clear of combustibles. Do not obstruct the flow of combustion and ventilation air. DO NOT install the charbroiler adjacent to fryers unless following the provisions detailed by local codes and/or the applicable sections of ANSI-Z223.1/NFPA #54 (latest edition) and NFPA #96 (latest edition) in the United States of America or CAN/CSA 149.1 (latest edition) and CAN/CSA149.2 (latest edition) in Canada.

Sufficient air should be allowed to enter the room to compensate for the amount of air removed by any ventilating system and for combustion of the gas burners. Do not obstruct the air flow into and around the appliance. Do not obstruct the flow of flue gases through and above the broiler’s cooking grids. Position the broiler in its final location. Check that there are sufficient clearances to service the broiler and to make the required gas supply connection(s). Provide 36″ clearance at the front for cleaning, maintenance, service and proper operation.

This broiler is for use in non-combustible locations only. Installation in combustible locations is prohibited unless following the provisions detailed by local codes and/or the applicable sections of ANSI-Z223.1/NFPA #54 (latest edition) and NFPA #96 (latest edition) in the United States of America or CAN/CSA 149.1 (latest edition) and CAN/CSA149.2 (latest edition) in Canada and approved by the authority having jurisdiction.

Minimum clearances to non-combustible walls are 0″ to the rear and 0″ to the sides.

INSTALLATION CODES AND STANDARDS

The Charbroiler must be installed in accordance with:

In the United States of America:

1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but not be limited to: NFPA #54 Section 10.3.5.2 for Venting. Copies may be obtained from The American Gas Association Accredited Standards Committee Z223, @ 400 N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park Quincy, MA 02169 -7471                                                                                                                                                                                                                                                                              NOTE: In the Commonwealth of Massachusetts                                                                                                                                                                                                                                                                              All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR.
3. NFPA Standard # 96 Vapor Removal from Cooking Equipment , latest edition, available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada:

1. Local codes.
2. CAN/CSA-B149.1 Natural Gas Installation (latest edition)
3. CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3

KEY COMPONENTS

The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiler.

Cooking Grids – The cooking grids should always be in place and properly seated on the emitter panels during operation. Wash grids thoroughly with soap and water solution and rinse before first use.

Crumb tray – The crumb tray is the removable pan that catches any debris that falls from the broiling area. The crumb trays should be pushed all the way in while the unit is operation.

Emitter Panel – The charbroiler must never be operated without the emitter panels in place. The emitter panels protect the burner from food drippings and debris. Operating the burner without the emitter panels in place will cause poor performance and clogging of the burner ports. The emitter panels disperse energy and facilitate infrared cooking.

The emitter panels should rest on top of the side burner tabs and inside of the front and rear burner tabs over each burner. The emitter panels should be placed in position with the flanged edges pointing upwards. See Fig. 2.

Emitter panels are consumable.

The emitter panels will need to be replaced, depending upon your menu and hours of operation.

LEVELING

It is important that the charbroiler is level front to back and left to right. Areas of uneven heat distribution will occur on an unleveled unit. The charbroiler is equipped with adjustable legs. Turn the feet at the bottom of the legs to adjust to level. The unit should be rechecked for level anytime it has been moved.

VENTILATION HOOD

The broiler should be installed under a suitable ventilation hood. For safe operation and proper ventilation, keep the space between the charbroiler and vent hood free from any obstructions.

GAS CONNECTION

The data plate on the lower right side of the charbroiler indicates the type of ga s your unit is equipped to burn. DO NOT connect to any other gas type.

All gas supply connections and any pipe joint compound must be resistant to the action of propane gases.

Purge the supply line to clean out any dust, dirt, or any foreign matter bef ore connecting the line to the unit.

Codes require that a gas shut-off valve be installed in the gas line ahead of the charbroiler. The gas supply line must be at least the equivalent of ¾” iron pipe.

A pressure regulator is supplied and must be installed outside of the broiler when making the gas supply connection. Standard orifices are set for 4″WC (Water Column) for Natural Gas — 10″WC (Water Column) for Propane. Use the ¹/8 ” pipe tap on the burner manifold for checking pressure. Make sure the gas piping is clean and free of obstructions, dirt, and piping compound.

An adequate gas supply is necessary. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. A minimum supply pressure of 7″

W.C. for natural gas and 11″ W.C. for propane gas is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any appreciable drop.

When testing the gas supply piping system, if test pressures exceed ½ psig (3.45 kPa ), the charbroiler and its individual shutoff valve must be disconnected from the gas supply piping system. When test pressures are ½ psig (3.45 kPa) or less, the charbroiler must be isolated from the gas supply piping system by closing its individual man ual shut-off valve during any pressure testing of the system.

Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water solution. Do not use an open flame.

GAS PRESSURE REGULATOR INSTALLATION

Gas regulator pressure is preset at 4” Water Column (W.C.) for natural gas, and 10” W.C. for propane gas. Minor adjustments may be required based on site specific gas pressure .

Install the regulator as close to the broiler on the gas supply line as possible. Make sure that the arrow on the underside of the regulator is oriented in the direction of gas flow to the broiler (Fig. 3) and the regulator is positioned with the vent plug and adjustment screw upright (Fig. 4).

Fig. 3

 Fig. 4

The minimum supply pressure (upstream of the regulator) should be 7-9” W.C. for natural gas and 11-12” W.C. for propane gas. At no time should the charbroiler be connected to supply pressure greater than ½ psig (3.45 kPa) or 14” W.C.

CASTER EQUIPPED CHARBROILERS

Charbroilers mounted on stands with casters must use a flexible connector (not supplied) that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69

• CSA 6.16 and a quick-disconnect device that complies with the Standard for Quick – Disconnect Devices for use With Gas Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate means must be provided to limit movement of the broiler without depending on the connector and the quick-disconnect device or its associated piping to limit broiler movement. Attach the restraining device at the rear of the charbroiler. If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect the restraint prior to turning the gas supply on and return the charbroiler to its installation position.

OPERATION

The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiler.

BURNER LIGHTING

The VTEC charbroiler does not have a pilot and each burner lights directly from a spark igniter or from an outside ignition source (such as a lit taper, long handle lighter, etc).

LIGHTING BURNER WITH SPARK IGNITER

1. Turn the main gas shut-off valve and the individual burner control knobs to the OFF position (clockwise until stops). Wait 5 minutes.
2. Push and turn the burner control knob to the MAX setting (counterclockwise to vertical/90° position) on the burner you intend to light. (Fig. 5)
3. Immediately, while viewing through the burner sight hole, turn the igniter knob clockwise until you hear a click (approx. ¼ turn) and see the spark. The burner should ignite immediately and flames should be visible through the burner sight hole.

4. If the burner fails to light immediately, repeat step 3, two more times. If the burner has still not ignited         at this point, turn the main gas shut-off valve and all burner valves to the OFF position (clockwise until       stops) and proceed with manual burner lighting instructions on following page.

5. Repeat steps 2-4 until all burners are lit. Turn on one burner control knob at a time and ensure burner          is lit before proceeding to light the next burner.

The burners should be left on the maximum (MAX) setting for most efficiency when

cooking. The burners may be turned to the minimum (MIN) setting during slow periods to save energy. See Fig. 6.

LIGHTING BURNER MANUALLY

1. Turn the main gas shut-off valve and the individual burner control knobs to the OFF position (clockwise until stops). Wait 5 minutes.
2. Apply a flame from an outside ignition source (such as a lit taper, long handle lighter, etc) directly to the gap between the bottom of the emitter panel and the top of the intended burner box at the front of the unit. See Fig. 7.
3. Push and turn the burner control knob to the MAX setting (counterclockwise to vertical/90° position) on the burner you intend to light. (Fig. 8)
4. View through the burner sight hole (Fig.8) to ensure the burner has lit.
5. If the burner fails to light within 4 seconds of applying flame to the directed area, turn the main gas shut-off valve and all burner valves to the OFF position (clockwise until stops). Contact an authorized service contractor.
6. Repeat steps 2-4 until all burners are lit. Turn on one burner control knob at a time and ensure burner is lit before proceeding to light the next burner.

TO COMPLETELY SHUTDOWN THE BURNERS

For complete shutdown: Turn the main gas supply valve OFF. Make sure all individual burner valves are OFF (turned completely clockwise until stops).

PREHEATING THE CHARBROILER

Allow the charbroiler to preheat for 20 minutes on the maximum (MAX) setting. Rub grates with cooking oil before using to help reduce sticking.

CLEANING

The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiler.

Scrape cooking grids during broiling with a stainless steel scraper or stainless steel wire brush to keep the grates clean. Do not allow debris to accumulate on the grates. (Fig. 9) Top grates may be immersed in cleaning compound overnight. In the morning, rinse with hot water to remove any residues of cleaning compound.

Stainless steel surfaces may be cleaned using damp cloth with mild detergent and water solution. Clean heavy, baked on grease and splatter that do not respond to normal cleaning by using cleaning solution with a Scotch- Brite^TM pad. Rub with the grain of the surface – do not rub in a circular motion.

DAILY

After cooking, allow unit to run on MAX setting for 10 minutes before shutting OFF.

This will make cleaning debris from the emitter panels easier when they cool down.

When cool, remove cooking grids and emitter panels, clean places where fat, grease, or food can accumulate. Brush or use scraper to remove any accumulated debris from emitter panel surfaces. Be careful to keep inside burner boxes clear of debris. Remove crumb tray when cool and empty. (Fig. 10)

Never leave emitter panels wet after cleaning. Leaving panels wet after cooking or cleaning may accelerate corrosion process and result in premature failure.

WEEKLY

When cool, remove cooking grids, emitter panels and heat shield. Clean and vacuum any accumulated debris from inside burner boxes. Clean inside chassis area anywhere fat, grease, or food can accumulate. Clean heat shield while removed (Fig. 10). Repeat weekly process more often as needed.

Never cover surface of unit with pans or other objects in attempt to “burn off” or clean debris from unit. This will cause a buildup of heat that can potentially damage and warp components of the charbroiler. Do not cover surfaces with aluminum foil as this may block or disrupt the designed air flow pattern and affect performance.

MAINTENANCE

The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiler.

VENT SYSTEM

At least twice a year the exhaust hood (venting system) should be examined and cleaned.

LUBRICATION

All valves, at the first sign of sticking, should be lubricated by a trained technician using high temperature grease.

EMITTER PANELS

Emitter panels are consumable.

The emitter panels will need to be replaced, depending upon your menu and hours of operation. Replace emitter panels if warped or holes appear.

SERVICE

Contact your local Service Contractor for any repairs or adjustments needed on this equipment. For a complete listing of service and parts depots refer to www.vulcanequipment.com. When calling for service, the following information should be available from the appliance identification plate: Model Number and Serial Number.

TROUBLE SHOOTING

ACCESSORY INSTALLATION

The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiler.