Vulcan Hart Oven VCCB25 User Manual

INSTALLATION & OPERATION MANUAL FOR  
Charbroilers  
MODELS  
MLS  
VCCB25  
VCCB30  
VCCB36  
VCCB47  
VCCB60  
VCCB72  
ML-114540  
ML-114541  
ML-114542  
ML-114543  
ML-114544  
ML-114545  
MODELS  
MLS  
SCB25  
SCB30  
SCB36  
SCB47  
SCB60  
SCB72  
ML-767100  
ML-767101  
ML-767102  
ML-767103  
ML-767104  
ML-767105  
ITW Food Equipment Group, LLC  
An Illinois Tool Works Company  
FORM F-36952 (06-06)  
701 South Ridge Avenue, Troy, OH 45374  
 
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  
58,000  
VCCB25, SCB25  
VCCB30, SCB30  
VCCB36, SCB36  
VCCB47, SCB47  
VCCB60, SCB60  
VCCB72, SCB72  
4
5
72,500  
6
87,000  
8
116,000  
11  
13  
159,500  
188,500  
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 lower right side.  
- 3 -  
 
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  
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 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  
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  
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 should be  
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  
Radiants  
Top Grate  
the burners in place.  
Reassemble the  
radiants and the top grates.  
Fig. 1  
- 4 -  
 
LEVELING  
If the charbroiler is equipped with legs or is mounted on the optional stand equipped with  
legs, turn the feet at the bottom of the legs in or out to level the broiler in the final  
installed location. If the broiler is mounted on the optional stand equipped with casters,  
position the charbroiler on a level floor.  
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. 72-inch  
units should be connected to the gas supply on both the left and right sides to provide  
adequate gas flow.  
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  
1
Natural Gas — 10"WC (Water Column) for Propane. Use the /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 maximum 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.  
- 5 -  
 
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. No further adjustment should be required.  
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 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 broiler 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).  
- 6 -  
 
OPERATION  
WARNING:  
THE CHARBROILER AND ITS PARTS ARE HOT.  
USE CARE WHEN  
OPERATING, CLEANING, OR SERVICING THE CHARBROILER.  
OFF  
ON  
CONTROLS (Fig. 2)  
BURNER VALVES  
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.  
1
When charbroiling, turn burner control valves to /3 or 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  
1
efficiently with valves turned down to /3 or ½.  
LIGHTING THE GAS PILOT (Fig. 3)  
1. Turn the individual burner gas valves  
off and wait 5 minutes.  
Pilot  
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.)  
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  
- 7 -  
 
CLEANING  
Scrape top grates thoroughly so grease flows to trough and grease drawer uninhibited.  
This prevents flare ups.  
Top grates may be immersed in commercial cleaning compound overnight. In the  
morning, rinse with hot water to remove any residues of cleaning compound.  
With top grates removed, the trough at the front of the broiler can be removed for  
cleaning (use wire brush).  
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.  
- 8 -  
 

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