Vulcan SCB25 Le manuel du propriétaire

3600 North Point Blvd.

Baltimore, MD 21222

RETAIN THIS MANUAL FOR FUTURE USE

FORM F-36952 (9-15)

INSTALLATION & OPERATION MANUAL

GAS CHARBROILERS

MODELS

VCCB25

VCCB36

VCCB47

VCCB60

VCCB72

SCB25

SCB36

SCB47

SCB60

SCB72

VCCB47

SCB47

For additional information on Vulcan or to locate an authorized parts and

service provider in your area, visit our website at www.vulcanequipment.com

- 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.

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INSTALLATION, OPERATION AND CARE OF

GAS 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

VCCB25, SCB25

4

58,000

VCCB36, SCB36

6

87,000

VCCB47, SCB47

8

116,000

VCCB60, SCB60

11

159,500

VCCB72, SCB72

13

188,500

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).

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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 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

supply connection(s). Provide 24" 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.

Non-combustible Construction

Minimum Clearances

BACK

Above grid level

3”

Below grid level

3”

RIGHT SIDE

Above grid level

0”

Below grid level

0”

LEFT SIDE

Above grid level

0”

Below grid level

0”

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.

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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 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 grates

and radiants. Inspect and remove the shipping restraints used during shipping to hold the burners.

Reassemble the radiants and top grates. See Fig. 1.

Burners

Radiants

Top Grates

Fig. 1

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COMPONENT PARTS

The 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.

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

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.

60” and 72” models have a gas inlet at each end of the unit. The unit will arrive from the

factory with a metal cap on one end and a dust cover on the other. You may move the

metal cap to the other end and use which ever connection point is most convenient to the

available supply outlet. Do not connect both of the available charbroiler gas inlets to the

gas supply.

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.

- 7 -

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.

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

This charbroiler is supplied with a gas pressure regulator preset at 5” Water Column

(W.C.) for natural gas and 10” W.C. for propane gas. No further adjustment should be

required. Install the regulator as close to the charbroiler 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 charbroiler (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.

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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

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

cleaning or servicing the charbroiler.

CONTROLS Fig. 5

Each burner is independently controlled by an infinite heat control valve. Once the pilots

are lit, turning the control knob to the ON position will light each burner. The burners will

be in the full ON position when the control knobs are turned all the way to the left. The

burners will be in the full OFF position when the control knobs are turned all the way to

the right. See Fig. 5.

There is one pilot for each burner. The charbroiler is equipped with standing,

unmonitored pilots. Gas will flow from the pilots as soon as the main gas supply to the

unit is turned on.

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

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.

CONTROL KNOBS

OFF

ON

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LIGHTING THE GAS PILOT

1. Turn main gas shut-off valve and

the individual burner gas valves OFF.

Wait 5 minutes.

2. Remove the top grates and radiants.

Turn the main gas shut-off valve ON.

Light pilots using a lit taper. See Fig. 6.

Adjust the pilot valve screw until

the pilot flame has a slight yellow tip.

3. To light the burners, turn the

individual burner valves ON.

4. If the burners fail to light, turn all

valves and the main gas shut-off

to the OFF position and contact an

authorized service agency.

PILOT ADJUSTMENT

TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS

For complete shutdown: Turn the main gas shut-off valve OFF. (Make sure all individual

burner valves are off before relighting.)

PREHEATING THE CHARBROILER

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

Fig. 7

FIG. 6

Pilot

Using a flathead screwdriver, turn the

slotted hex-head pilot adjustment

screw clockwise to decrease the

flame, and counter clockwise to

increase the flame. See Fig. 7.

Pilot Adjustment Screws

- 10 -

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 damage and warp

components of the charbroiler.

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.

SERVICE

Contact your local Service Agency 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.

CLEANING

Scrape top grates during broiling with a wire

brush to keep the grates clean. Do not

allow debris to accumulate on the grates.

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.

Thoroughly dry and apply cooking oil to

prevent rusting.

Stainless steel surfaces may be cleaned

using damp cloth with mild detergent and

water solution.

Crumb trays should be emptied regularly

when cool.

Places where fat, grease, or food can

accumulate must be cleaned regularly.

- 11 -

TROUBLESHOOTING

Uneven heating, sides

burning A. Burner valves improperly adjusted

B. Fluctuating gas pressure

C. Improperly adjusted burner

Too much top heat A. Burner valves adjusted too high

B. Faulty ventilation

C. Overrated gas pressure

D. Improperly adjusted burner

Uneven heat side to side A. Burner valves improperly adjusted

B. Appliance is not level side to side

C. Improperly adjusted burner

Uneven heat front to back A. Appliance is not level front to back

B. Faulty ventilation

C. Improperly adjusted burner

Pilot outage A. Pilot flame is set too low. Adjust pilot to allow for gas flow.

B. Obstruction in pilot orifice

C. Low gas pressure.

Yellow burner flames A. Open burner shutters until flames are blue

Lifting burner flames A. Close burner shutters until flames touch burner

Fluctuating gas pressure A. Check for clogged vent on regulator

- 12 -

PLATE RAIL ACCESSORY INSTALLATION

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

servicing the charbroiler.

1. Brackets are reversible – align holes on bottom of plate with slots on the bracket as shown. Attach parts

using the included self-tapping screws. Repeat for other side.

2. Mate the plate assembly to the charbroiler bullnose and align slots with screws in the front panel. Remove

screws from front panel and reinsert through the mount brackets.

BRACKET

PLATE

SLOTS & HOLES

MATE PLATE TO

BULLNOSE

ATTACH

SCREWS

- 13 -

SPLASH ACCESSORY INSTALLATION

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

cleaning or servicing the charbroiler.

1

2

BACK VIEW

- 14 -

WOOD SMOKER BOX ACCESSORY

The charbroiler and its parts are

hot. Use care when operating, cleaning or

servicing the charbroiler.

WOOD SMOKER BOX INSTALLATION

1. Remove all the radiants and the top grates.

2. Remove the deflectors from the burner assemblies.

BEFORE AFTER

3. Remove the legs, crumb trays, crumb tray

guides, center crumb tray guide assemblies

and crumb tray stop screws.

4. Set charbroiler in place so that the leg mounting

points align with the holes on the wood smoker

box.

5. Secure the charbroiler in place with four 3/8-16 X

3/4L hex head bolts and 3/8” washers. The bolts

should pass through the wood smoker box and

be threaded into the charbroiler leg mounting

points.

6. Reinstall the charbroiler burners, radiants and

top grates.

WOOD SMOKER BOX CLEANING

1. Daily, when unit is cool, empty cooled burner debris from

the wood trays.

2. Clean wood trays and tray racks.

Figure. S2

Figure. S3

Figure. S1

CENTER TRAY GUIDE

TRAY STOP SCREWS

SIDE TRAY GUIDES

BOTTOM VIEW OF CHARBROILER

- 15 -

The charbroiler and its parts are

hot. Use care when operating, cleaning or

servicing the charbroiler.

WOOD SMOKER BOX OPERATION

1. The recommended wood log size is 12” long by 4” in

diameter and 1-1/2 lb in weight each.

2. Add approximately 2 gallons of water to each wood

tray.

3. Place one piece of wood under each burner in the

wood trays-one per wood tray grate cavity. Figure.S5.

Place the wood pieces on the wood tray grate, 8” to 10”

from the front of the crumb tray handle. Figure.S6.

There will be one less piece of wood than the total

number of burners on 60”(10 pieces) and 72” (12

pieces) models.

4. Ensure that the wood trays are pushed all the way

in before lighting the charbroiler burners. After adding

the wood pieces and the water, the charbroiler will need

30 minutes preheat time for proper smoking to start.

5. The wood logs and the water will need to be

replenished every 3 hrs. when the burner valves are set

to the full ON position. This may vary with different

applications. The wood should only be replaced after it

breaks down and falls through the wood tray grates.

6. Keep a water spray bottle on hand for spraying water

onto the wood pieces and extinguishing the flare ups

that may occur during normal cooking operation.

To get the best performance, the wood should be

allowed to burn as embers.

Do not put wood in tray without tray grates in

place.

Do not use larger wood or replenish more

than recommended or necessary. This will cause a

buildup of heat that can damage and warp components of

the charbroiler.

Figure. S4

Figure. S5

Figure. S6

Figure. S7

Figure. S8

- 16 -

NOTES

- 16 -

REMARQUES

- 15 -

Le gril et ses pièces

sont chauds. Faites attention lorsque vous employez,

nettoyez ou entretenez ce gril

FONCTIONNEMENT DU FUMOIR À BOIS

1. Il est recommandé que chaque bûche de bois mesure

12 po (30 cm) de long par 4 po (10 cm) de diamètre et

pèse 1.5 lb (680 g).

2. Ajoutez environ 7,5 litres d’eau dans chaque plateau à

bois.

3. Placez un morceau de bois sous chaque brûleur dans

les plateaux à bois, à raison de un par cavité de grille

du plateau à bois. Figure.S5. Placez les morceaux de

bois sur la grille du plateau à bois, à 8 ou 10 po (20 à

25 cm) de l'avant de la poignée du ramasse-miettes.

Figure.S6.

Pour les modèles de 60 po (152 cm) et ceux de 72 po

(183 cm), comptez un morceau de bois de moins que

le nombre total de brûleurs (ce qui donne

respectivement 10 et 12 morceaux de bois).

4. Vérifiez que les plateaux à bois sont bien poussés à

fond avant d’allumer les brûleurs du gril. Après avoir

ajouté les morceaux de bois et l’eau, 30 minutes de

préchauffage seront nécessaires au gril avant que le

fumage ne commence réellement.

5. Vous devrez remettre des bûches de bois et de l’eau

toutes les 3 heures si les valves du brûleur sont

réglées sur la commande à grand feu. Cette durée

peut varier en fonction des utilisations. Le bois doit

uniquement être remplacé après s’être décomposé,

une fois qu’il est tombé à travers les grilles des

plateaux à bois.

6. Veillez à garder à proximité un vaporisateur d'eau pour

asperger les morceaux de bois et éteindre les flammes

pouvant survenir lors d’une cuisson normale.

Pour obtenir le meilleur rendement possible, le bois

doit pouvoir se consumer sous forme de braises.

Ne mettez pas de bois sur le plateau si les grilles

ne sont pas installées.

N’utilisez pas de morceaux de bois trop grands et

ne réalimentez pas plus que de besoin. Cela pourrait en

effet provoquer une augmentation de la chaleur pouvant

endommager ou déformer les composants du gril.

Figure. S4

Figure. S5

Figure. S6

Avant

680 g

Figure. S7

Figure. S8

7.5 litres

30 cm

10 cm

20 à 25 cm

- 14 -

FUMOIR À BOIS (ACCESSOIRE)

Le gril et ses

pièces sont chauds. Faites attention lorsque

vous employez, nettoyez ou entretenez ce gril.

INSTALLATION DU FUMOIR À BOIS

1. Retirez tous les radiants et les grilles supérieures.

2. Retirez les déflecteurs des systèmes de brûleurs.

AVANT APRÈS

3. Retirez les pattes, les ramasse-miettes, les guides des

ramasse-miettes, le système de guide central du

ramasse-miettes et les vis supérieures des ramasse-

miettes.

4. Positionnez le gril de manière à ce que les ferrures

d’attache des pattes soient alignées avec les orifices

présents sur le fumoir à bois.

5. Fixez le gril avec quatre boulons à tête hexagonale de

3/8-16 X 3/4L po et des rondelles de 3/8 po. Les

boulons doivent passer à travers le fumoir à bois et être

vissés aux ferrures d’attache des pattes du gril.

6. Remontez les brûleurs, les radiants et les grilles

supérieures.

NETTOYAGE DU FUMOIR À BOIS

1. Videz les débris présents sur les plateaux à bois

quotidiennement, une fois l’appareil refroidi.

2. Nettoyez les plateaux à bois et les grilles des plateaux.

Figure. S1

Figure. S2

Figure. S3

GUIDE DU PLATEAU CENTRAL

VIS SUPERIEURES DES

RAMASSE-MIETTES

GUIDES LATERAUX DES RAMASSE-MIETTES

VUE ARRIÈRE DU GRIL

- 13 -

INSTALLATION DES ACCESSOIRES DE LA PAROI

CONTRE LES ÉCLABOUSSURES

Le gril et ses pièces sont chauds. Faites attention lorsque

vous employez, nettoyez ou entretenez ce gril.

REMARQUES

1

2

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