VULCAN VACB36 Gas Charbroilers Instruction Manual

INSTALLATION & OPERATION MANUAL
GAS CHARBROILERSMODELS
VACB36 VACB25 VACB36 VACB47 VACB60 VACB72 MODELS
ACB25 ACB36 ACB47 ACB60 ACB72

For additional information on Vulcan or to locate an authorized parts and service provider in your area, visit our website at www.vulcanequipment.com

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

INSTALLATION, OPERATION AND CARE OF GAS COUNTERTOP CHARBROILERS

  GENERAL
Vulcan/Wolf 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 cook ing grid surface to be level or sloped. A crumb tray is provided to collect fat run-off and debris; it opens to the front for inspection or cleaning.

Model| Number of Burners| Natural Gas BTU/hr
Input Rating| LP Gas BTU/hr
Input Rating
---|---|---|---
VACB25 / ACB25| 4| 68,000| 64,000
VACB36 / ACB36| 6| 102.000| 96.000
VAC B48 / ACB48| 8| 136,000| 128,000
VAC B60 / ACB60| 11| 187,000| 176,000
VAC B72 / ACB72| 13| 221,000| 208,000

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 di scarded 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 lower 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 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 (la test edition) and CAN/CSA149.2 (latest edition) in Canada and approved by the authority having jurisdiction.
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, Battery march 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

WARNING  The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiled.
Grate — The grates can be utilized flat or sloped for operational flexibility.
Deflector Tray — The deflector tray is the removable pan with holes in it. The deflector tray deflects heat back toward the cooking surface while allowing debris to pass through the holes and into the crumb tray below. The deflector tray should always be in place above the crumb tray when operating.

NOTICE Never cover the deflector tray holes with foil or allow the deflector tray holes to become blocked with debris. This will cause a buildup of heat that can potentially damage and warp components of the charbroiler.
Crumb tray — The crumb tray is the removable pan without holes in it. The crumb tray catches any debris that passes thru the deflector tray and should always be installed beneath the deflector tray. (Fig. 1).
Supercharger Burner Divider -These act as dividers between cooking zones to offer flexibility in cooking and help direct heat upwards to provide for a even heating pattern. You may remove some or all of the supercharger burner dividers at your discretion if you find your production method works better without them. The super charger burner dividers are installed by inserting the hooks thru corresponding slots at the front (Fig. 2) and the back rests in the super charger guide to the rear. (Fig. 3).

Radiant – The charbroiler must never be operated without the radiants in place. They protect the burner from food drippings and heat up to provide an even heating pattern. The radiants are installed by inserting the tab thru the corresponding slot in the heat shield to the front (Fig. 4-A) and the back of the radiants set on the radiant rest to the rear (Fig. 5-A).
Burner – The burner shutter should engage the orifice to the front (Fig. 6) and rest in the burner slot to the rear of the unit.
Proper burner shutter adjustment is important for optimal charbroiler performance. The burner shutters should only be adjusted with all radiants in place. The shutter will typically be about 50% open for natural gas and 80 to 100% open for LP. A properly adjusted burner should exhibit solid blue flames that are touching the burner. All traces of yellow should be adjusted out of the burner flame for natural gas and only a slight yellow tipping should be observed on LP gas. Large, yellow tipped flames typically indicate not enough air and the burner shutters should be opened slightly. Floating flames (not touching the burner) typically indicate too much air and the shutter should be closed slightly.

LEVELING
It is important that the charbroiled is level front to back and le ft to right. Areas of uneven heat distribution will occur on an unlevel unit. The char broiler 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 must be installed under a suitable ventilation hood. For safe operation and proper ventilation, keep the space between the charbroiled and vent hood free from any obstructions.
GAS CONNECTION
The data plate on the lower right side of the charbroiled indicates the type of gas your unit is equipped to burn. DO NOT connect to any other gas type.
WARNING All gas supply connections and any 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 charbroiled. 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 plastic 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. The plastic dust cover must be replaced with a metal pipe cap if you do not use that location as the gas inlet. Do not connect both of the available charbroiled 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 the1/8” 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 charbroiled 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.
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. 7) and the regulator is positioned with the  vent plug and adjustment screw upright (Fig. 8). 

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 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

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

Pilot Control Valves — The pilot control valves are located between the burner control knobs and accessed thru slots in the front panel (Fig. 10). There is one pilot and corresponding adjustment screw for every burner.
Using a flathead screwdriver, turn the slotted, hex-head pilot adjustment screw clockwise to decrease the flame and counter clockwise to increase the flame. Standing pilots should be adjusted to provide a slight yellow tip on the flame.
Burner Control Valves — There is one valve for each burner. To initially light the burners, the knobs should be turned to the “MAX” setting then adjusted to the desire setting as needed.
The burners will be off when the control knob is turned all the way to the right and pointing to “OFF”. The burners will be at maximum setting when turned all the way to the left and pointing to “MAX”. A medium burner setting can be achieved by adjusting the knob approximately half way between the “OFF” and “MAX” marks. See Fig. 11.
The charbroiler is a free vented appliance. All products of combustion and the heat generated by the burners passes through the grates. When food products are placed on the grates, this blocks the venting and causes a temperature build-up.

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

LIGHTING THE GAS PILOT

1. Turn the main gas shut-off valve and the individual burner gas valves OFF. Wait 5 minutes.
2. Turn the main gas shut-off valve
3. Light each pilot using an outside ignition source. Pass the ignition source through the pilot access hole in the front panel and ignite the pilot (Fig. 12). The end of the ignition source will need to be at least 7″ long so it can extend pass the front panel to reach the pilot inside.
4. While viewing through the pilot access hole, adjust the corresponding pilot valve screw until the pilot has a slight yellow tip.
5. Repeat steps 3-4 until all pilots are lit.
6. To light the burners, turn the individual burners valves ON (MAX setting) after all pilots are lit. (Fig. 13). If the burners fail to light, turn all burner valves and the main gas shut-off valve to the OFF position and contact an authorized service

CLEANING

WARNING The charbroiler and its parts are hot. Use care when operating, cleaning or servicing the charbroiler.
Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow debris to accumulate on the grates. (Fig. 14)

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.
Daily, when cool, remove top grates and radiants to clean places where fat, grease, or food can accumulate. (Fig. 15)
Deflector trays and crumb trays should be emptied and cleaned regularly when cool. Ensure that the rear hooks of the deflector tray are over the back edge of the crumb tray as shown in Fig. 16 when reassembled. 

NOTE Never cover the surface of the charbroiler with pans or other objects in attempt to “burn off” or clean debris from unit. This will cau se a buildup of heat that can potentially damage and warp components of the charbroiler.
NOTE Never cover the deflector tray holes with foil or allow the deflector tray holes to become blocked with debris. This will cause a buildup of heat that can potentially damage and warp components of the charbroiler.

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) must 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.

TROUBLE SHOOTING

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
D. Deflector tray and/or crumb tray improperly maintained or not installed correctly.
Uneven heat front to back| A. Appliance is not level front to back
B. Faulty ventilation
C. Improperly adjusted burner
D. Deflector tray and/or crumb tray improperly maintained or not installed correctly.
Pilot outage| A. Pilot flame is set too low. Adjust pilot to allow more gas flow.
B. Obstruction in pilot orifice
C. Low gas pressure
Yellow burner flames| A. Open burners shutters until flames are blue and touching burner
Lifting burner flames| A. Close burner shutters until flames touch burner and are not yellow.
Fluctuating gas pressure| A. Checked for clogged vent on regulator

ACCESSORY INSTALLATION

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

SPLASH ACCESSORY INSTALLATION

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

WOOD SMOKER BOX ACCESSORY

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

WOOD SMOKER BOX INSTALLATION

1. Remove all charbroiler radiants and top grates.
2. Remove the legs, crumb tray and heat deflector
3. Set charbroiler in place so that the threaded leg attachment points of the charbroiler align with the holes in the top of the wood smoker box.
4. Secure the charbroiler in place with four 5/8″-11 X 3/4″L hex head bolts and 5/8″ washers. The bolts should pass through the top of the wood smoker box and into the charbroiler leg attachment If applicable, secure the two frame halves together with three 114″-20 x 3/41 bolts, washers and lock nuts.
5. Reinstall charbroiler burners, radiants and top

WOOD SMOKER BOX CLEANING

1. Daily, when unit is cool, empty burned debris from the trays.
2. Clean wood trays and crumb trays.

WARNING Use caution when disposing of burned debris from wood trays. Ensure contents are completely cooled. Discard into approved, flammable proof containers only.

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

WOOD SMOKER BOX OPERATION

1. The recommended wood size is approximately 12″ long by 4″ in diameter and 1-1/2 lb in weight each. Wood blocks could be used, not to exceed 4″ x 4″ cross-section or totaling more than 14″ in total Hardwoods are recommended. (Soaking wood for -24 hours is recommended for best results)
2. Place one piece of wood in each wood tray. Center the wood(front to back) on the wood tray.
3. Ensure that the wood trays are pushed all the way in before lighting the charbroiler burners. After adding wood, the charbroiler will need to heat -30 minutes before smoking begins to occur.
4. Wood will need to be replenished approximately every 3 hrs. when burner valves are set to the full ON position. This may vary with different applications. Wood should only be replaced after it breaks down and falls through the  wood tray grates.
5. Keep a trigger pump type water bottle on hand to wet down flare ups on the wood. To get nominal performance, wood should be allowed to burn as embers. If flames are observed, spray down with water bottle just enough to extinguish the visible
   

NOTICE Do not put wood in tray without tray grates in place.
NOTICE Do not use wood of a larger dimension or replenish more than recommended or necessary. This will cause a buildup of heat that can potentially damage and warp components of the charbroiler.

NOTES

©ITW Food Equipment Group, LLC
3600 North Point Blvd.
Baltimore, MD 21222

References

• Vulcan Commercial Kitchen Equipment | Cooking Appliance Manufacturer

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