Vulcan-Hart VTEC14 Manuel utilisateur

©ITW Food Equipment Group, LLC

3600 North Point Blvd.

Baltimore, MD 21222

RETAIN THIS MANUAL FOR FUTURE USE

FORM F38330 (11-11)

INSTALLATION & OPERATION MANUAL

GAS INFRARED CHARBROILER

MODELS

VTEC14

VTEC25

VTEC36

VTEC48

VTEC60

VTEC48

- 2-

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.

IN THE EVENT OF A POWER FAILURE, DO NOT

ATTEMPT TO OPERATE THIS DEVICE.

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.

- 3-

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. 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.

Model Number of Burners BTU/hr Input Rating

VTEC14 1 22,000

VTEC25 2 44,000

VTEC36 3 66,000

VTEC48 4 88,000

VTEC60 5 110,000

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.

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.

- 4-

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 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.

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

- 5-

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.

Cooking Grid

Fig. 1

Emitter Panel

Crumb Tray

Burner

Fig. 2

Front/Rear Burner Tabs

Side Burner Tabs

Front/Rear Burner Tabs

Emitter Panel In Place

Emitter Panel

Emitter Panel Flanges

- 6-

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.

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 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 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 manual shut-off

valve during any pressure testing of the system.

- 7-

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.

- 8-

OPERATION

The charbroiler and its parts are hot. Use care when operating,

cleaning or servicing the charbroiler.

BURNER LIGHTING

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.

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.

Fig. 6

Fig. 5

Burner Sight Hole

Burner Control Knob Igniter Knob

OFF MAXIMUM MINIMUM

- 9-

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.

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

agency.

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.

Burner Sight Hole

Burner Control Knob

Fig. 8

Cuta

w Fig. 7

Outside Ignition Source Emitter Panel

Gap

Burner Box

- 10 -

CLEANING

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.

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-

BriteTM 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)

Fig. 10

Cooking Grid

Emitter Panel

Crumb Tray

Heat Shield

Inside

Burner Box

Fig. 9

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