VOLLRATH CBGMD-12 Medium Duty and Heavy Duty Gas Charbroilers Instruction Manual

VOLLRATH CBGMD-12 Medium Duty and Heavy Duty Gas Charbroilers

Product Information

Specifications:

• Model Number: CBGMD-12, CBGMD-24, CBGMD-36, CBGMD-48, CBGMD-60, CBGHD- 18, CBGHD-24, CBGHD-36, CBGHD-48, CBGHD-60, CBGHD-72
• Description: Medium-Duty, Radiant (12″, 24″, 36″, 48″, 60″), Heavy-Duty, Radiant (18″, 24″, 36″, 48″, 60″, 72″)

Product Usage Instructions

Clearance and Environment Requirements:
This equipment is designed for commercial food service operations specifically for charbroiling foods. It should not be used in household, industrial, or laboratory settings.

Facility:

• WARNING: Improper installation, adjustment, or maintenance can lead to property damage or injury. Always follow the installation, operating, and maintenance instructions provided.
• Fire Hazard: Ensure the equipment is installed with all four legs to prevent overheating and potential fire hazards.
• Cleaning: Avoid cleaning the griddle plate surface with soapy water as it can corrode the surface.

Pressure Regulator:

• NOTICE: All commercial cooking equipment should have a pressure regulator on the incoming gas service line for safe and efficient operation.
• NOTICE: Before pressure testing the gas supply system, ensure the appliance and its shutoff valve are disconnected to prevent damage.

FAQ:

• Q: Can this equipment be used at home?
  A: No, this equipment is designed for commercial food service operations only.

• Q: What should I do if I encounter a gas leak?
  A: In case of a gas leak, immediately turn off the gas supply, ventilate the area, and contact a qualified professional for assistance.

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.

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 the 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 vapours 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.
• NOTICE: Do not clean the griddle plate surface with soapy water.
• Soapy water will corrode the griddle surface.
• 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 be used for charbroiling foods in commercial food service operations only. It is not intended for household, industrial, or laboratory use.

Models

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.

• Fire, Injury, Death Hazard
  This equipment must be installed by a qualified installer by all federal, state, and local codes. Failure to install this equipment properly can result in injury or death.

• 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 pipes 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 according to 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 a 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: Before 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 shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures over 1/ 2 psi (3.5 kPa).
• NOTICE: The appliance must be isolated from the gas supply piping system by closing its 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.

• The 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. (1.8 m) 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

1. Wait 5 minutes to allow any gas to dissipate.
2. 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 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.

FEATURES AND CONTROLS

• A. Grill Grates. The angle can be adjusted.
• B. Gas Control Knob. Used to adjust the temperature of the grilling surface.
• C. Drip Tray. Collects grease and oil. This tray can be removed for cleaning. It is recommended to have a thin layer of water in the drip tray to reduce flare-ups and smoking, while still allowing plenty of volume for drippings.
• D. Pilot Light Access Hole. Allows access to the pilot light.
• E. Adjustable Foot. Used to adjust the level of the equipment.
• F. Leg. Supports the equipment.

BEFORE FIRST USE

Setup For Lava Rock or Radiant Heat

• A. Lava Rock. Helps to deliver even heating across the entire surface, and also serves to collect drippings and to provide some smoke flavouring to the food. Should be replaced when they are no longer porous.

• B. Waffle Grate(s). Used with the lava rock setup.

• C. Lava Rock Cover(s). Used with the lava rock setup.
  NOTICE: Used for heavy-duty models only to replace heavy-duty radiants.
  NOTICE: Lava rock kits can be purchased separately as an accessory.

• D. Radiant Cover(s). Used alone in the radiant setup to protect the burner(s) and to help distribute the heat from the burner(s).

NOTICE: This can be left in place for medium-duty models.

Convert to Radiant Heat

1. Remove the lava rock and save it for future reuse.
2. Remove the waffle grate(s) and save for future reuse if still sufficiently porous; otherwise, discard.
3. Remove the lava rock cover(s) and save it for future reuse.
4. Place the radiant cover(s) over the burner tube(s).

Convert to Lava Rock

1. Remove the radiant cover(s) and save it for future reuse.
2. Place the lava rock cover(s) over the burner tube(s).
3. Set the waffle grate(s) into place.
4. Set the lava rock onto the waffle grate(s) and spread out evenly.

Burn-In the Equipment

1. Rotate the gas control knob(s) to the maximum setting.

2. Allow the charbroiler to heat and burn in for approximately 30 minutes.
   NOTICE: You may notice smoking during this initial burn-in; this is normal.

3. Rotate the gas control knobs to OFF.

Seasoning Grill Grates

1. Allow the charbroiler to cool or heat to a warming temperature of approximately 200° F.
2. Rub cooking oil, shortening, beef suet, or the like on the charbroiled grates with a clean cloth.
3. Heat the charbroiler to medium-high and allow it to operate for approximately 30 minutes.
4. Adjust the burner dial(s) to the lowest setting and allow the charbroiler to cool and stabilize at low heat.
5. Remove any excess oil and wipe clean.
6. Repeat the process; oil, heat for 30 minutes, cool, and wipe clean.

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 nearby.

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.

TIP:
Set the grill grates at an angle. This will enable liquids to run down the grates and into the drip tray, which will reduce flare-ups.

1. Verify the drip tray is in place. Add water to the drip tray. Water vapour rising from the drip tray and through the combustion chamber will help to reduce flare-ups.
2. Lightly oil and wipe the grates clean to remove any contaminants that may have accumulated or have seeped from the grill and/or perimeter since last use and to ensure a clean non-stick cooking surface.
3. Rotate the gas control knobs to ignite the main burner(s). Adjust the knob(s) to the desired heat level.
4. Preheat the grill grates for 15 minutes.
5. Cook the food.
6. Empty the drip tray periodically to ensure it does not overflow. Check the drip tray frequently and add water as necessary.
7. Do not allow oil or grease to build up on the grill grates. Wipe down the grill grates to prevent carbon build-up, which could affect the performance of the grill.

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

1. 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.
2. Determine the proper intensity to ignite the burner flames. Burners should ignite from the 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 prevent flare-ups maintain the appearance and increase the service life, clean your equipment daily.

• NOTICE: Do not clean the equipment with steel wool.
• NOTICE: Do not use cleaning chemicals or soaps as these can be absorbed by the cooking surface and affect the flavour of the food. If necessary, use only clean water, oil, and/or a food-grade degreaser for the cleaning process.
• NOTICE: To prevent corrosion, do not allow the grate(s) to remain unseasoned or without a thin coating of cooking oil.

Daily

1. While the grates are hot (approximately 300° F), use a grill brush or grill brick to scrub them clean.
2. Inspect the grates and determine if they need to be re-seasoned. If the grates do not need seasoning, apply a thin coat of cooking oil to the grates to prevent corrosion.
3. Allow the charbroiler to cool.
4. Remove, empty, and clean the drip tray.
5. Clean the exterior of the unit.

Weekly Or More Often if Needed

Radiant Bars

1. Remove the radiant bars.

2. Inspect for wear. If bars are worn, order replacements.
   NOTICE: Do not operate the charbroiler with worn radiant bars. This will reduce the performance of the charbroiler and may cause flare-ups.

3. Wash the radiant bars in a solution of warm, soapy water.

4. Thoroughly dry the radiant bars.

5. Place the radiant bars in the charbroiler.

Lava Rock

1. Flip over the lava rocks. This will enable any grease that has accumulated on the top of the rocks to burn off.

2. Inspect the waffle grate for wear. If the grate is worn, order a replacement.
   NOTICE: Do not operate the charbroiler with a worn grate. This will reduce the performance of the charbroiler and may cause flare-ups.

3. Inspect the rocks for wear. Vollrath recommends replacing the rocks when the surface is no longer porous. Eventually, ash and contaminants will plug the holes and the lava rock will no longer capture the drippings and convert them to smoke. Instead, the drippings will run off and risk a flare-up.

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, and call a qualified service agent.
The burner does not light.| The pilot burner is not lit.| Wait 5 minutes to allow gas to dissipate, then light the pilot burner.
The cooking surface smokes excessively.| The cooking surface was not cleaned.| Allow the cooking surface to cool down and clean while still warm, then season the top.
The 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.
The air shutter is not properly adjusted.| Contact Vollrath Technical Service.
Burner not operating properly.| Orifice contaminated.| Contact an authorized service agent to service the burner.
The air shutter is 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

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.

The Vollrath Company, L.L.C.

• 1236 North 18th Street Sheboygan, WI 53081-3201 U.S.A.
• Main Tel: 800.624.2051 or 920.457.4851
• Main Fax: 800.752.5620 or 920.459.6573
• Customer Service: 800.628.0830
• Canada Customer Service: 800.695.8560

Technical Services

• E-mail: techservicereps@vollrathco.com
• Induction Products: 800.825.6036
• Countertop Warming Products: 800.354.1970
• All Other Products: 800.628.0832

© 2022 The Vollrath Company L.L.C.

References

• Commercial Foodservice & Kitchen Equipment | Vollrath Foodservice

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