Vulcan Hart Griddle ML 135309 924RX User Manual

INSTALLATION & OPERATION MANUAL  
900RX Heavy Duty Gas Griddles  
MODEL  
924RX  
936RX  
948RX  
960RX  
972RX  
MLS  
ML-135309-924RX  
ML-135310-936RX  
ML-135311-948RX  
ML-135312-960RX  
ML-135313-972RX  
936RX  
RETAIN THIS MANUAL FOR FUTURE USE  
ITW Food Equipment Group, LLC  
3600 North Point Blvd.  
Baltimore, MD 21222  
FORM F-36968 (rev. 3-08)  
 
INSTALLATION, OPERATION AND CARE OF  
HEAVY DUTY GAS GRIDDLES  
GENERAL  
Heavy Duty Gas Griddles are produced with quality workmanship and materials. Proper  
installation, usage and maintenance of your griddle will result in many years of  
satisfactory performance.  
Thoroughly read this entire manual and carefully follow all of the instructions provided  
Model  
924RX  
936RX  
948RX  
960RX  
972RX  
Number of Burners  
BTU/hr Input Rating  
54,000  
2
3
4
5
6
81,000  
108,000  
135,000  
162,000  
INSTALLATION  
Before installing, verify that the type of gas supply (natural gas or propane) agree with  
the specifications on the rating plate located inside the griddle front panel. If the supply  
and equipment requirements do not agree, do not proceed with the installation. Contact  
your dealer immediately.  
UNPACKING  
This griddle was inspected before leaving the factory. The transportation company  
assumes full responsibility for safe delivery upon acceptance of shipment. Check for  
possible shipping damage immediately after unpacking. If the griddle is found to be  
damaged, save the packaging material and contact the carrier within 15 days of delivery.  
Carefully unpack your griddle and make sure that no parts are discarded with packaging  
material. A pressure regulator designed to operate with the griddle has been supplied and  
must be installed before the griddle is placed into service (Refer to GAS PRESSURE  
REGULATOR INSTALLATION in this manual).  
LOCATION  
The installation location must be kept free and clear of combustibles. When installing,  
never enclose the bottom of the griddle with a raised curb or other constructions that  
would obstruct flow of air into or out of the griddle. Adequate clearance for air openings  
into the combustion chamber must be provided. Make sure there is an adequate supply of  
air in the room to replace air taken out by the ventilation system.  
Do not permit air to blow directly at the griddle. Avoid open windows next to the griddle  
wherever possible. Avoid wall-type fans which create air cross-currents within the room.  
- 3 -  
 
This griddle is Design Certified for installation on a non-combustible counter with 4” legs,  
or combustible floor with 25” high stand.  
INSTALLATION CLEARANCES  
COMBUSTIBLE CONSTRUCTION NON-COMBUSTIBLE CONSTRUCTION  
Back:  
Right  
Left Side  
6”  
6”  
6”  
0”  
0”  
0”  
INSTALLATION CODES AND STANDARDS  
The griddle 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, 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  
GRIDDLES MOUNTED ON STANDS WITH CASTERS  
Griddles 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•CSA6.16, and a quick-disconnect device  
that complies with Gas Fuel, ANSI Z21.3•CSA6.9. In  
addition, adequate means must be provided to limit  
movement of the appliance without depending on the  
connector and the quick-disconnect device (or its  
associated piping) to limit appliance movement. Attach  
the restraining device at the rear of the griddle as  
shown in Fig. 3.  
Fig. 3.  
If disconnection of the restraint is necessary, turn off the gas supply before  
disconnecting. Reconnect the restraint prior to turning the gas supply on and returning  
the griddle to its installation position.  
- 4 -  
 
Casters are only supplied on a griddle stand. If the griddle is moved for any reason the  
griddle should be re-leveled (see LEVELING in this manual).  
FLUE CONNECTIONS  
Do not obstruct the flow of flue gases from the flue, located at the rear of the griddle. It is  
recommended that flue gases be ventilated to the outside of the building through a  
ventilation system installed by qualified personnel.  
From the termination of the flue to the filters of the hood venting system, a minimum  
clearance of 18” must be maintained.  
Information on the construction and installation of ventilating hoods may be obtained from  
the standard for “Vapor Removal from Cooking Equipment”, NFPA No. 96 (latest edition),  
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA  
02269.  
STANDS  
The griddle has an optional 25” high by 30” deep by 24”, 36”, 48”, 60” or 72” wide  
stainless steel stand with casters. The two front casters lock. The stand includes a top  
shelf with marine edges style lip and a lower shelf.  
GAS CONNECTIONS  
Gas supply connections and any pipe joint compound must be resistant to the  
action of propane gases.  
Use a ¾” NPT gas supply line for the griddle inlet, located at the rear of the griddle. All of  
flexible and semi-rigid gas supply lines must comply with the applicable ANSI standard.  
To ensure maximum operating efficiency this appliance must be connected with a gas  
supply line of solid pipe or a commercial type Flexible Connector with the net inside  
diameter (I.D.) as large as or larger than the gas pipe inlet on this appliance. Codes  
require that a gas shutoff valve must be installed in the gas line upstream of the griddle.  
Prior to lighting, check all joints in the gas supply line for leaks.  
Use soap and water solution. Do not use an open flame.  
After checking for leaks all lines receiving gas should be fully purged to remove air.  
TESTING THE GAS SUPPLY SYSTEM  
When the gas supply pressure exceeds ½ psig (3.45 kPa), the griddle and its individual  
shutoff valve must be disconnected from the gas supply piping system.  
When the gas supply pressure is ½ psig (3.45 kPa) or less, the griddle should be isolated  
from the gas supply system by closing its individual manual shutoff valve.  
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 griddle 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  
- 5 -  
 
the griddle (Fig. 1) and the regulator is positioned with the vent plug and adjustment  
screw upright (Fig. 2).  
Fig. 1  
Fig. 2  
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 griddle be connected to supply  
pressure greater than ½ psig (3.45 kPa) or 14” W.C.  
ELECTRICAL CONNECTIONS  
Electrical and grounding connections must comply with the  
applicable portions of the National Electrical Code and/or other local electrical  
codes.  
Disconnect the electrical power to the griddle and follow lockout /  
tagout procedures.  
Appliances equipped with a flexible electric supply cord are provided  
with a three-prong grounding plug. It is imperative that this plug be connected into  
a properly grounded three-prong receptacle. If the receptacle is not the proper  
grounding type, contact an electrician. Do not remove the grounding prong from  
this plug.  
Power supply for electric ignition is 120 volts, 1 amp, 50/60 Hertz, 1 phase.  
Do not connect the griddle to electrical supply until after gas connections are made.  
OPERATION  
The griddle and its parts are hot. Use care when operating, cleaning  
or servicing the griddle.  
BEFORE FIRST USE  
Before leaving the factory the griddle is coated with vegetable oil as a rust inhibitor.  
Remove this film when the griddle plate is being cleaned prior to its first cooking use.  
Heat the griddle to 200-300°F to loosen and melt the coating, then clean the surface with  
a non-corrosive, grease dissolving commercial cleaner, following the manufacturer’s  
directions. Rinse thoroughly and wipe dry with a soft clean cloth. Clean all accessories.  
- 6 -  
 
SEASONING THE GRIDDLE  
Season the griddle to avoid possible surface corrosion before first use, and after every  
cleaning. Heat griddle to a low temperature (300-350°F) and apply a small amount of  
cooking oil – about one ounce per square foot of surface. Use a soft lint-free cloth to  
spread the oil over the entire griddle surface to create a thin film. Wipe off any excess oil  
with a cloth. Repeat the procedure until the griddle has a slick, mirror-like finish.  
CONTROLS  
There is one pilot and one safety valve for every two burners except on the 36” and 60”  
models. The 36” and 60” models have an odd number of main burners, therefore one of  
the sets of pilots and safety valves in these models will control only one main burner.  
The pilot burners are aligned with the safety valve bush buttons and pilot sight holes. The  
pilot burners are inset 12” from the front panel.  
This model features an electric ignition system that is controlled by the power switch. The  
power switch turns the electric ignition system off and on only. It is recommended that  
the power switch stay in the ON position while the unit is running. The burners and pilots  
will continue to work with the power switch in the OFF position until the gas supply to the  
unit is cut off.  
The pilots are monitored by thermocouples and pilot safety valves. If the pilot goes out  
and the corresponding power switch is in the ON position, the igniter will immediately  
reignite the pilot. If the pilot does not achieve reignition in a short period of time, the  
safety valve will shut-off the gas supply to the pilot and main burners. In the event of a  
failure of the electronic ignition system, it is possible to ignite the pilots with an outside  
ignition source (such as a lit taper, etc). See pilot lighting procedure on page 8.  
Each 12” section of the griddle is independently controlled by a mechanical snap-action  
thermostatic valve. The thermostats have an operating range of 200 to 550 degrees.  
Once pilots are lit, turning the thermostats to the desired setting is all that is required to  
put the unit into service.  
- 7 -  
 
900RX PILOT LIGHTING PROCEDURE  
1. Turn all thermostats to the OFF position. Wait 5 minutes to allow any gas that may have  
accumulated in the burner compartment to escape.  
2. Turn on the main gas shut-off valve.  
3. Push the power switches to ON. The switches will illuminate and you will hear a “clicking” sound.  
4. Depress and hold the red buttons on the pilot safety valves while the electric igniters light the  
corresponding pilots. You will have to monitor the pilot burners through the pilot sight holes. The  
pilot burners are aligned with the red buttons on the pilot safety valves and the pilot sight holes.  
The pilot burners are inset 12” from the front of the unit.  
PILOT BURNER  
PILOT SIGHT HOLE  
12”  
PILOT SAFETY VALVE BUTTON  
POWER SWITCH  
CUTAWAY VIEW  
4. Watch for the pilot burners to ignite. When the gas at the pilot has been burning for about 45  
seconds, release the corresponding red button. If the pilot does not remain lit, repeat the  
procedure allowing more time before releasing the button.  
5. The pilot burners can be lit manually in the event of a failure of the electronic ignition system. If  
this happens, repeat steps 1-4 with the power switch in the OFF position. You will have to reach  
under the front of the unit and through the pilot cutout to ignite the pilots with an outside ignition  
source(such as a lit taper, etc.) while again depressing the corresponding red button.  
5. If after completing steps 1 -5 and the pilot does not light, turn off the main gas shut-off to the  
unit and contact an authorized service agency.  
- 8 -  
 
USING THE GRIDDLE  
To preheat, turn the burners on about 20-25 minutes before cooking.  
A uniform and systematic approach to loading the griddle will produce the most consistent  
product results.  
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by  
careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate  
surface. Do not try to knock off loose food that may be on the spatula by tapping the  
corner or the edge of the spatula on the griddle surface.  
ZONE COOKING  
This griddle features a tubular U-shaped burner in 12” sections, each controlled by  
independent thermostats. Each 12” section is a separate cooking zone, and allows  
cooking a wide variety of products over a single griddle plate. The chart below is a  
suggested usage of zone cooking.  
When zone cooking, it is suggested that you start with your lowest temperature setting at  
either side of the griddle, increasing the zone temperature as you move up the zone line.  
These zone cooking guidelines will vary depending on product temperatures, size and  
shape. This guide should be adjusted to suit your product and operational cooking  
preference.  
ZONE 1  
(300°F)  
ZONE 2  
(350°F)  
ZONE 3  
(350°F)  
ZONE 4  
(400°F)  
PRODUCT  
PRODUCT  
PRODUCT  
Steak (Rare)  
Stir Fry Vegetables  
Salmon  
Fish Cakes  
Lobster  
Sausage  
Pancakes  
French Toast  
Bacon  
Omelet  
Eggs (Hard Fried)  
Eggs (Scrambled)  
Burger (Well Done)  
Steak (Well Done)  
Chicken Breast  
Frozen Foods  
Hash Browns  
Canadian Bacon  
Eggs (Sunny Side Up)  
Boiled Ham  
Steak (Medium Well)  
Fresh Burger (Medium Well)  
Small Frozen Burger (Medium Well)  
Scampi  
Pork Chops  
- 9 -  
 
CLEANING THE GRIDDLE  
Empty the grease drawer as needed throughout the day and regularly clean at least once  
daily.  
Clean the griddle regularly. A clean griddle always looks better, lasts longer and performs  
better. To produce evenly cooked, perfectly browned griddle products keep the griddle  
plate clean and free of carbonized grease. Carbonized grease on the surface hinders the  
transfer of heat from the griddle surface to the food, resulting in spotty browning and loss  
of cooking efficiency. Carbonized grease tends to cling to griddle foods, giving them a  
highly unsatisfactory and unappetizing appearance.  
To keep the griddle clean and operating at peak efficiency, follow these procedures:  
AFTER EACH USE  
Clean the griddle with a wire brush of flexible spatula.  
ONCE PER DAY  
Thoroughly clean the griddle back splash, sides and front. Remove, empty and wash the  
grease drawer in the same manner as an ordinary cooking utensil.  
ONCE PER WEEK  
Clean the griddle surface thoroughly. Use a griddle stone, screen, or Scotch Bright pad  
on the surface as necessary. Rub with the grain of the metal while the griddle is still  
warm (not hot). A detergent may be used on the plate surface to help clean it, but be sure  
the detergent is thoroughly removed by flushing with clear water.  
After removal of detergent the surface of the plate the griddle should be seasoned  
according to the instructions in this manual.  
Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To  
remove discoloration, use a griddle cleaner.  
If the griddle usage is very high, consider conducting this weekly cleaning procedure  
more than once per week.  
CLEANING A CHROME GRIDDLE PLATE  
AFTER EACH USE  
Clean the griddle with a palmetto brush of flexible spatula. NEVER USE AN ABRASIVE  
SCOURING PAD OR GRIDDLE STONE ON A CHROME PLATE SURFACE.  
ONCE PER DAY  
Thoroughly clean backsplash, sides, and front. Do not hit the backsplash with a spatula  
or any other tool. This may create a gap between the splash and griddle plate that is  
hard to clean.  
Clean stainless steel and chrome surfaces with a damp cloth and polish with a soft dry  
cloth.  
- 10 -  
 
ADJUSTMENTS  
CALIBRATION  
1. Each thermostat controls a 12” zone of the  
griddle. Using a Surface Probe temperature  
measurement device, observe the temperatures  
at the center points of the cooking zones.  
These points are located by starting 6” from the  
side splash (left or right) and every 12” across  
the width of the griddle, with all points located  
12” back from the front edge of the griddle  
plate.  
NOTE: Use of infrared thermometers is not  
recommended. These devices are highly  
sensitive to surface color (clean or dirty), angle  
of reading and distance from the unit.  
2. Set thermostats to 350°F and allow to stabilize,  
allowing the indicator light to cycle ON and  
OFF at least two times.  
3. Watch for indicator light to cycle OFF, then  
measure the temperature for that zone. The  
temperature should be 350°F ±15°F. If not,  
continue to Step 4.  
4.  
a. Carefully loosen the knob set  
screw. DO NOT allow the knob to  
turn. Carefully remove the knob  
Step 4a. Set knob &  
check Temperature.  
Remove knob  
from  
the  
thermostat  
shaft,  
exposing the temperature dial.  
b. Loosen screws on the temperature  
dial and adjust to that the  
temperature indicated by the knob  
arrow matches the griddle plate  
temperature reading. Knob will  
have to be placed back on the  
shaft to verify adjustment.  
Step 4b. – Adjust  
temperature dial &  
verify temperature  
setting  
IMPORTANT: NEVER ADJUST THE  
SCREW IN THE CENTER OF THE  
THERMOSTAT SHAFT. This will ruin the  
factory calibration; the thermostat will no  
longer operate properly and will need to  
be replaced.  
Step 5 –Replace  
knob & tighten  
screws  
5. Once calibration is achieved, tighten the  
temperature dial screws and knob set  
screws.  
- 11 -  
 
LEVELING  
The griddle must be level (side-to-side and front-to-back) during operation to ensure  
proper performance. Improper leveling can result in uneven temperature distribution, cold  
spots, and possibly damage electrical components.  
1. Place a level on the griddle.  
2. Adjust legs by turning the bullet feet at the bottom of each leg. Using pliers or a  
crescent wrench, turn the feet counter-clockwise to increase height, and clockwise to  
decrease height until leveling is achieved. Do not extend the legs more than 1-¾”.  
PILOT ADJUSTMENT  
Using a flathead screwdriver, turn the slotted hex-head pilot adjustment screw clockwise  
to decrease the flame, and counterclockwise to increase the flame. Pilot adjustments  
should only be performed by Service Personnel.  
SHUTDOWN OF GRIDDLE WITH ELECTRIC IGNITION SYSTEM  
1. Turn thermostats to the OFF position to cut off burners.  
2. Push the power switches to OFF. This will cause electrical power to be turned off to  
the igniters.  
3. The pilots will remain lit and monitored by the safety valve as long as the main gas  
supply is on.  
EXTENDED SHUTDOWN  
1. Shut off the main gas supply valve.  
2. Unplug the griddle electrical supply cord.  
3. Apply a heavy coat of vegetable oil over the griddle plate to inhibit rust.  
MAINTENANCE  
The griddle and its parts are hot. Use care when operating, cleaning  
or servicing the griddle.  
LUBRICATION  
There are no parts on this unit that require lubrication.  
VENT  
Daily, when the griddle is cool, check the flue and clear any obstructions.  
- 12 -  
 
SERVICE AND PARTS INFORMATION  
Contact the Service Agency in your area to obtain service and parts information. For a  
complete listing of Service and Parts depots refer to or www.vulcanhart.com.  
When calling for service the following information should be available from the appliance  
serial plate: Model Number, Serial Number and Gas Type.  
ACCESSORIES  
STANDS  
The griddle has an optional 24” high by 30” deep by 24”, 36”, 48”, 60” or 72” wide  
stainless steel stand with casters or flanged legs. The front casters lock, and flanged legs  
may be bolted to the floor. The stand includes a top shelf with marine edges style lip and  
a lower shelf. When mounted on a stand with standard legs and properly leveled, the  
griddle plate cooking surface should approximately 36” from the floor.  
CUTTING BOARDS & TOWEL BARS  
Refer to the installation instructions provided with the cutting board or towel bar kit.  
FRONT GREASE  
CUTTING  
FRONT GREASE  
STANDARD  
FRONT GREASE  
TOWEL BAR  
BOARD  
BULLNOSE  
REAR GREASE  
STANDARD  
BULLNOSE  
REAR GREASE  
TOWEL BAR  
- 13 -  
 
TROUBLESHOOTING  
PROBLEM  
POSSIBLE CAUSES  
Heat does not come on  
when the thermostat is  
turned on  
1. Problem with thermostat. (Call for service)  
2. Pilot burner not lit. (Call for service)  
3. Problem with gas valve (Call for service)  
1. Manual gas valve not turned on.  
2. Obstructed pilot orifice. (Call for service)  
3. Pilot gas turned off at pilot. (Call for service)  
4. Problem with pilot safety valve. (Call for service)  
5. Problem with thermocouple. (Call for service)  
6. ON/OFF switch not in the ON position  
Pilot burner will not light  
1. Obstructed or wrong size pilot orifice. (Call for service)  
2. Gas supply not purged of air. (Call for service)  
3. Air blowing pilot out. (Call for service)  
4. Problem with pilot safety valve. (Call for service)  
5. Thermocouple not in flame. (Call for service)  
Pilot burner will not stay  
lit  
Fat appears to smoke  
excessively  
1. Temperature set too high.  
2. Moisture in food may be turning into steam  
Food sticks to griddle or  
burned around edges or  
contains dark specs  
1. Temperature set too high.  
2. Griddle surface requires cleaning and/or seasoning.  
3. Surface under food not covered with enough cooking oil.  
1. Temperature set too high.  
2. Food not cooked for long enough time.  
Food under-cooked inside  
1. Food itself may have off-flavor.  
Food tastes greasy or has 2. Food stored improperly before cooking.  
objectionable off-flavor  
3. Too much griddle fat used.  
4. Temperature set too low.  
1. Temperature set too high.  
2. Griddle surface needs cleaning and/or seasoning.  
3. Too much griddle fat used.  
Noticeable build-up of  
gum on griddle  
- 14 -  
 

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