Vulcan-Hart VACB20 Bedienungsanleitung

ITW Food Equipment Group, LLC

3600 North Point Blvd.

Baltimore, MD 21222

RETAIN THIS MANUAL FOR FUTURE USE

FORM F36950 (05-08)

INSTALLATION & OPERATION MANUAL FOR

Achiever Charbroilers

MODELS MLS

VACB20 ML-135285

VACB25 ML-710543

VACB36 ML-710544

VACB47 ML-710545

VACB60 ML-710546

VACB72 ML-135286

www.vulcanhart.com

MODELS MLS

ACB20 ML-135285

ACB25 ML-710543

ACB36 ML-710544

ACB47 ML-710545

ACB60 ML-710546

ACB72 ML-135286

www.wolfrange.com

CB47

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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.

WARNING: 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.

- 3-

INSTALLATION, OPERATION AND CARE OF

GAS COUNTERTOP CHARBROILERS

GENERAL

Gas Countertop Charbroilers are designed for commercial use only and feature fast,

efficient gas heat. Each burner is controlled by an adjustable gas valve. Cast radiants

are located directly above each burner to maintain uniform temperature. Radiants are

easily removed for cleaning when cool.

Heavy-duty, cast iron top grates are reversible to allow all or part of the cooking grid

surface to be level or sloped. Grooves, cast in the top grates, permit fat runoff and

reduce flaring when tilted towards the front. A grease drawer is provided to collect fat

run-off; it opens to the front for inspection or drain-off.

Model Number of Burners BTU/hr Input Rating

ACB20 / VACB20 3 54,000

ACB25 / VACB25 4 72,000

ACB36 / VACB36 6 108,000

ACB47 / VACB47 8 144,000

ACB60 / VACB60 11 198,000

ACB72 / VACB72 13 234,000

INSTALLATION

UNPACKING

Immediately after unpacking, check for possible shipping damage. If the broiler is found

to be damaged, save the packaging material and contact the carrier within 15 days of

delivery.

Before installing, verify that the type of gas (natural or propane) and the clearance

dimensions (see page 4) 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 open

burners or fryers.

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 top grate. Position the broiler in its final location. Check

that there are sufficient clearances to service the broiler and to make the required gas

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supply connection(s). Provide 24" clearance at the front for cleaning, maintenance,

service and proper operation.

Minimum clearances to combustible construction are 12" to the back and 9" to the sides.

Minimum clearances to non-combustible walls are 3" to the rear and 3" 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

BURNERS, RADIANTS, AND TOP GRATES

The top grates are shipped flat (top-side

down) from the factory for stock pot use.

For broiling, the top grates can be left in

the flat position or reversed so they slope

forward for grease run-off. Remove the

cast iron radiants (Fig. 1) and inspect and

remove the shipping tape used during

shipping to hold the burners in place.

Reassemble the radiants and the top

grates. Unpack the supercharger burner

dividers and install between burners. The

tabs on the superchargers should be

inserted in the slots at the front of the fire

box.

Burners

Radiants

Grate

Supercharger Burner Dividers

Fig. 1

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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 gas your unit

is equipped to burn. DO NOT connect to any other gas type.

CAUTION: All gas supply connections and any pipe joint compound must be

resistant to the action of propane.

Purge the supply line to clean out any dust, dirt, or any foreign matter before 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 5"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 manual shut-off

valve during any pressure testing of the system.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR

LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

- 6-

GAS PRESSURE REGULATOR INSTALLATION

Gas regulator pressure is preset at 5” 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. 2) and the regulator is positioned with the vent plug and adjustment

screw upright (Fig. 3).

Fig. 2

Fig. 3

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.

Note: If the Charbroiler is installed on casters and is moved for any reason, it is

recommended that it be re-leveled (see LEVELING).

OPERATION

WARNING: THE CHARBROILER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,

CLEANING, OR SERVICING THE CHARBROILER.

- 7-

CONTROLS (Fig. 2)

Fig. 2

All orifices are of the fixed type and require no adjustment.

Standing pilots should be adjusted to provide a slight yellow tip on the flame. Pilots may be

lighted by removing adjacent cast iron top grates and radiants.

Air shutters on the main burners must be individually adjusted to provide a blue flame. All traces

of yellow should be adjusted out of the burner flame. While making adjustments, you may notice

that some burners, especially to the far right and left, have a higher flame. This is part of the

unit’s design and is a normal effect.

When charbroiling, turn burner control valves to 1/3or ½ to prevent overheating.

Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow debris

to accumulate on the grates.

Turn flame to low setting during slack periods to conserve energy.

The charbroiler is a free vented appliance. All products of combustion and the heat generated by

the burners pass through the grates. When meat is placed on the grates, this blocks the venting

and causes a temperature build-up. The charbroiler operates most efficiently with valves turned

down to 1/3or ½.

LIGHTING THE GAS PILOT (Fig. 3)

1. Turn the individual burner gas valves OFF

and wait 5 minutes.

2. Remove the Top Grates. Turn the

incoming main gas supply valve ON.

Light pilots using a taper (Fig. 3).

3. To light the burners, turn the individual

burner valves ON. Fig. 3

TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS

For complete shutdown: Turn the main gas supply valve OFF. (Make sure all individual burner

valves are off before relighting.)

BURNER VALVES

OFF ON

Pilot

- 8-

PREHEATING THE CHARBROILER

Allow the charbroiler to preheat for 30 minutes. Rub grates with cooking oil before using. Note

that grease runs forward and drips into the trough in front of the charbroiler before draining into

the grease drawer

COMPONENT PARTS

The Achiever Charbroiler comes with several

standard parts as illustrated. Each can be

easily removed and installed easily by hand for

cleaning and maintenance. Note that the

Burner and Deflector are an assembly and are

NOT designed to be disassembled.

You will find that the two of the Burner-

Deflector assemblies on the extreme right and

left of your charbroiler have Deflectors that are

flat, and not bent as shown. For correct

operation ensure that the flat Burner-Deflector

assemblies remain on the right and left.

CLEANING

Scrape top grates thoroughly so grease flows to trough and grease drawer uninhibited. This

prevents flare ups.

Top grates may be immersed in strong commercial 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.

Places where fat, grease, or food can accumulate must be cleaned regularly.

MAINTENANCE

WARNING: 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.

SERVICE

Contact your local Service Agency for any repairs or adjustments needed on this equipment.

- 9-

- 10 -

ACCESSORIES

STANDS

The charbroiler has an optional 24” high by 30” deep by 24”, 36”, 48”, 60” or 72” wide

stainless steel stand with casters or flanged legs. The front casters lock, and flanged legs

may be bolted to the floor. The stand includes a top shelf with marine edges style lip and

a lower shelf. When mounted on a stand with standard legs and properly leveled, the

cooking surface should be approximately 36” from the floor.

GRATES

The charbroiler has a variety of optional grate accessories. Refer to your current catalog

for pricing and availability.

CONDIMENT RAIL

Refer to the installation

instructions provided with

the condiment rail kit.

CAST DIAMOND GRATE

•Thicker markings

•More caramelizing

•Low to moderate fat

products

S.S. DIAMOND GRATE

•Steak

•Hamburgers

•Low fat products

STEEL ROD GRATE

•Chicken

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