VOLLRATH 40736 Gas Hot Plate Instruction Manual

: June 1, 2024
: VOLLRATH

Table of Contents

VOLLRATH 40736 Gas Hot Plate
Product Information
Product Usage Instructions
SAFETY PRECAUTIONS
FUNCTION AND PURPOSE
INSTALLATION
BEFORE FIRST USE
FEATURES AND CONTROLS
OPERATION
CLEANING
PREVENTATIVE MAINTENANCE
TROUBLESHOOTING
SERVICE AND REPAIR
WARRANTY STATEMENT FOR THE VOLLRATH CO. L.L.C.
Documents / Resources

VOLLRATH 40736 Gas Hot Plate

VOLLRATH-40736-Gas-Hot-Plate-product-image

Product Information

Specifications:

Item/Model Number: HPG2-12, HPG4-24, HPG6-36
Description: Gas Hot Plate, 12; Gas Hot Plate, 24; Gas Hot Plate, 36

Product Usage Instructions

CLEARANCE AND ENVIRONMENT REQUIREMENTS
This equipment should have adequate clearance around it for proper ventilation. Ensure the environment is suitable for commercial foodservice operations.

FUNCTION AND PURPOSE
The gas hot plate is designed for cooking food in commercial foodservice settings only. It is not suitable for household, industrial, or laboratory use.

INSTALLATION

WARNING: Improper installation, adjustment, or maintenance can lead to property damage or injury. Always follow the provided installation, operating, and maintenance instructions.
Fire Hazard: Ensure the equipment is installed with all four legs to prevent overheating and fire hazards.
Cleaning: Prevent dirt or metal particles from entering gas lines by keeping all components clean during installation.

Pressure Regulator
Make sure that a pressure regulator is installed on the incoming gas service line for safe and efficient operation of the equipment.

Applicable Codes and Standards
Follow all applicable codes and standards for commercial cooking equipment. Vollrath recommends compliance with NFPA96 for ventilation systems.

FAQ (Frequently Asked Questions)

Q: Can this gas hot plate be used in a household kitchen?
A: No, this gas hot plate is designed for commercial foodservice operations only and should not be used in a household kitchen.
Q: What should I do if I smell gas while using the hot plate?
A: If you detect a gas odor, immediately turn off the equipment, evacuate the area, and contact your local gas supplier for further instructions.

Operator’s Manual

Gas Hot Plates
Thank you for purchasing this Vollrath equipment. Before operating the equipment, read and familiarize yourself with the following operating and safety instructions. SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE. Save the original box and packaging. Use the packaging to ship the equipment if repairs are needed. $VOLLRATH-40736-Gas-Hot-Plate-fig- $1$$ $VOLLRATH-40736-Gas-Hot-Plate-fig- $2$$

SAFETY PRECAUTIONS

To ensure safe operation, read the following statements and understand their meaning. This manual contains safety precautions which are explained below. Please read carefully.

WARNING
Warning is used to indicate the presence of a hazard that will or can cause severe personal injury or death.
CAUTION
Caution is used to indicate the presence of a hazard that will or can cause minor or major personal injury if the caution is ignored.
NOTICE: Notice is used to note information that is important but not hazard-related.

To reduce risk of injury or damage to the equipment:

Clean the equipment per the instructions in this manual.
Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other equipment.
Keep the equipment area free and clear of combustibles.
Do not obstruct the flow of combustion and ventilation air. The back of the equipment must have a minimum of 6″ of space.
Use a soft cloth dampened with warm, soapy water to clean the controls and the sides of the equipment.
Allow hot equipment to cool before cleaning or moving.
Use equipment on a flat, level position only.
Do not operate unattended.

WARNING
Fire, Injury, Death Hazard
Correct precautions, procedures, and regulations for usage must be followed. Operation and safety training is necessary for all users of this equipment.

FUNCTION AND PURPOSE

This equipment is intended to cook food in commercial foodservice operations only. It is not intended for household, industrial, or laboratory use.

Item/Model Number	Description
HPG2-12	Gas Hot Plate, 12″
HPG4-24	Gas Hot Plate, 24″
HPG6-36	Gas Hot Plate, 36″

CLEARANCE AND ENVIRONMENT REQUIREMENTS

Must be installed adjacent to non-combustible surfaces only, with a minimum spacing of 6″ on the back of the equipment.
Adequate clearance must be maintained to allow for proper ventilation and servicing. 4″ legs must be installed to allow airflow.

INSTALLATION

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.
WARNING
Fire, Injury, Death Hazard
This equipment must be installed by a qualified installer in accordance with all federal, state, and local codes. Failure to install this equipment properly can result in injury or death.
WARNING
Fire Hazard
Do not install or use without 4″ legs. Use of this equipment without legs can cause the appliance to overheat and cause a fire.

CAUTION
Any loose dirt or metal particles that are allowed to enter the gas lines on this appliance will damage the valve and affect its operation. When installing this appliance, all pipe and fittings must be free from any internal contaminates. It is recommended that a sediment trap be installed in-line before the regulator.

Applicable Codes and Standards

United States

Vollrath recommends that all commercial cooking equipment be provided with a ventilation system in compliance with NFPA96:
- Cooking equipment that uses or produces grease (e.g. fryer, griddle), must be provided with hoods that are designed to capture grease and provide fire protection.
- Equipment must be installed in accordance with the requirements and approval of the AHJ “Authority Having Jurisdiction.”

NOTICE: Post instructions to be followed in the event the user smells gas. Consult your local gas supplier for these instructions and post them in a prominent location.
NOTICE: The installation of this equipment must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, International Fuel Gas Code, ANSI Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable.

Install and Level the Legs
Ensure the equipment is level in all directions. Begin by tightening each leg securely. Then, as needed at each corner, rotate the adjustable foot.

Gas Piping

Gas piping must be sized to ensure sufficient pressure and flow to meet the full-rated gas input of the equipment.
Connection to an existing system requires that the existing system have capacity equal to or greater than the full-rated gas input of the equipment.
Joint compound (pipe dope) should be used sparingly and only on the male threads of the pipe joints. Such compounds must be resistant to the action of liquid propane (LP) gases.

Pressure Regulator

NOTICE: All commercial cooking equipment must have a pressure regulator on the incoming service line for safe and efficient operation.
NOTICE: Prior to connecting the regulator, check the incoming line pressure. The regulator can only withstand a maximum pressure of ¹⁄₂ PSI (14″ WC). If the line pressure is beyond this limit, a step-down regulator before the regulator provided will be required.
NOTICE: The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.5 kPa).
NOTICE: The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to less than 1/2 psi (3.5 kPa).

The arrow forged into the bottom of the regulator body shows the gas flow direction, and should point downstream to the equipment.
The regulator provided with this equipment is configured for use with natural gas. Following the instructions in the LP Conversion Kit, it can be reconfigured for use with LP gas.
The equipment comes fitted with a ¾” N.P.T. male adapter for connection to the pressure regulator.
Check the pressure of the incoming gas line. The regulator can withstand a maximum pressure of 14″ WC (¹⁄₂ PSI). If the line pressure is beyond this limit, a step-down regulator will be required.

Regulator Connection

A To gas supply with the installation of B, C, and D in a vertical orientation as shown to provide for debris capture.
B Tee
C Nipple (any length)
D Cap
E Supplied Regulator
F Vent

Orifice Sizing
NOTICE: Refer to the International Fuel Gas Code for proper orifice sizing.

Installer is responsible for correct orifice sizing.
The orifice size is marked on the orifice/spud.
Equipment is manufactured for 1035 BTU per cubic foot heat value of natural gas.

Gas Conversion

Conversion from natural gas to liquid propane (LP) or vice versa must be performed by a qualified technician or service agent per the International Fuel Gas Code.
Refer to the conversion kit instructions included with this equipment.

Manual Shut-Off Valve
A manual shut-off valve should be installed in an accessible location within 6 ft. (1.8m) of the equipment.

Test the Equipment
Check for Gas Leaks
NOTICE: Matches, candle flame, or any other potential source of ignition shall not be used for this purpose.

Rotate the gas control knobs for the main burner(s) to the OFF position.
Remove the gas control knob(s).
Use a 5/16″ nut driver to remove the 4 screws securing the front panel. Remove the front panel to access the pilot burner control valve(s).
Locate the pilot burner control valves for each pilot light and turn them OFF by turning the small forward-facing screw clockwise until tight.
Connect the equipment to the gas supply.
Apply soapy water to each connection.
Turn ON the main supply valve.
Look for bubbles at the connections.
Tighten the connections as needed.

Light the Pilot Burners

Wait 5 minutes to allow any gas to dissipate.
To light the pilot burners, hold a flame source over the desired pilot burner while slowly turning its control valve screw counterclockwise, adjusting the flame to the desired intensity. Repeat for all pilot burners.

Test the Main Burners

After lighting all of the pilot burners, ensure that each main burner functions correctly.
After the lighting the pilots, the main burners can be ignited by pushing and turning the control knob from the “off” position to the desired setting. Visually check that the pilot light ignites the main burner.
The main burners can be extinguished by turning the control knob back to the “off” position. The pilot lights can be extinguished by shutting off the gas supply at the shut-off valve installed on the gas line.

BEFORE FIRST USE

Burn-In the Equipment

Rotate the gas control knob(s) to the maximum setting.
Allow the hot plate to heat and burn-in for approximately 30 minutes.
You may notice smoking during this initial burn-in; this is normal.

FEATURES AND CONTROLS

$VOLLRATH-40736-Gas-Hot-Plate-fig- $5$$

A Cooking Grate. Cooking surface.
B Leg. Supports the equipment.
C Adjustable Foot. Used to adjust the level of the equipment.
D Drip Tray. Collects grease and oil. This tray can be removed for cleaning.
E Gas Control Knob. Used to adjust the heat output of the main burner.

OPERATION

WARNING
- Fire, Death Hazard
- If you smell gas follow the instructions provided by the gas supplier.
- Do not touch any electrical switches; do not try to light the burner; do not use a telephone in close proximity.
CAUTION
- Burn Hazard
- Hot surfaces and food can burn skin. Allow the hot surfaces to cool before handling. Do not drop or spill water onto the cooking surface as it can spray or splatter.

Rotate the gas control knob(s) to ignite the burner(s) and adjust to the desired heat level.
Cook the food.
Empty the drip tray periodically to ensure it does not overflow.
Do not allow oil or grease to build up on the grates. Wipe down the grates to prevent carbon build-up, which could affect the performance of the hot plate.

Adjusting the Pilot Light
From time to time the pilot light intensity may need to be adjusted to properly ignite the main burners.

With the pilot light ignited, use a flathead screwdriver to turn the exposed slotted brass screw. Turn the screw clockwise to decrease intensity and counter-clockwise to increase intensity.
Determine the proper intensity to ignite the burner flames. Burners should ignite from pilot in under 4 seconds.

CLEANING

CAUTION
Burn Hazard
Hot surfaces and food can burn skin. Allow the hot surfaces to cool before handling. Do not drop or spill water onto the cooking surface as it can spray or splatter.

To maintain the appearance and increase the service life, clean your equipment daily.
NOTICE: The cooking surface remains hot even when the equipment is turned off.
NOTICE: Do not use abrasive materials, scratching cleansers or scouring pads to clean the equipment. These can damage the finish.

Daily

Rotate all gas control knobs to the OFF position.
Allow the equipment to cool.
Remove, empty, and clean the drip tray.
Wipe the cooking grates and the exterior of the equipment with a soft, clean cloth.
Thoroughly wipe off any mild soap or chemical cleaners. NOTICE: Residue could damage the finish.

PREVENTATIVE MAINTENANCE

WARNING
Fire, Injury, Death Hazard

Contact a qualified technician or service agent for any adjustments, maintenance, or repairs. This appliance is not user serviceable.
A qualified service company should check the unit for safe and efficient operation on an annual basis. Contact the factory representative or local service company to perform maintenance and repairs.

TROUBLESHOOTING

Problem| Might be Caused By| Course of Action
---|---|---
Gas smell.| Unknown cause.| Turn off the main supply valve, vent the area, call a qualified service agent.
Burner does not light.| Pilot burner not lit.| Wait 5 minutes to allow gas to dissipate, then light the pilot burner.
Cooking surface smokes excessively.| Cooking surface not cleaned.| Allow the cooking surface to cool down and clean while still warm, then season the top.
Cooking surface is too hot.| Insufficient ventilation.| Ensure a minimum of 6″ of space is allowed on the back of the equipment.
Uneven cooking surface top heating.| Insufficient ventilation.| Ensure a minimum of 6″ of space is allowed on the back of the equipment.
Air shutter not properly adjusted.| Contact Vollrath technical service.
Burner not operating properly.| Orifice contaminated.| Contact an authorized service agent to service the burner.
Air shutter not properly adjusted.| Contact Vollrath technical service.

SERVICE AND REPAIR

Serviceable parts are available on www.vollrath.com.
To avoid serious injury or damage, never attempt to repair the unit yourself. Either contact a qualified service agent for the repair or contact Vollrath Technical Services for instructions. The appropriate phone number is listed at the bottom of the page.
When contacting Vollrath Technical Services, please be ready with the item number, model number (if applicable), serial number, and proof of purchase showing the date the unit was purchased.

WARRANTY STATEMENT FOR THE VOLLRATH CO. L.L.C.

This warranty does not apply to products purchased for personal, family or household use, and The Vollrath Company L.L.C. does not offer a written warranty to purchasers for such uses.
The Vollrath Company L.L.C. warrants the products it manufactures or distributes against defects in materials and workmanship as specifically described in our full warranty statement. In all cases, the warranty runs from the date of the end user’s original purchase date found on the receipt. Any damages from improper use, abuse, modification or damage resulting from improper packaging during return shipment for warranty repair will not be covered under warranty.
For complete warranty information, product registration and new product announcement, visit www.vollrath.com.

www.vollrath.com

The Vollrath Company, L.L.C.