Adcraft BDECTC-16-NG Installation Manual

This manual contains important information regarding

Standard Gas

Countertop Charbroiler

your unit. Please read the manual thoroughly prior to

equipment set-up, operation and maintenance.

Failure to comply with regular maintenance guidelines

outlined in this manual may void the warranty.

PLEASE READ!!!

Prior to connecting the regulator, check the incoming

WARNINGS

•

Do not store or us e gasoline or ot he r flammable va pors or liquids in t he vicinity of this or a ny other equipment.

•

Improper ins tallation, adjustment, alteration, service or ma intenance can c ause propert y damage, injur y o r de a th.

•

Read the installation and maintenance inst r uc tions thoroughly before installing or servici ng this equipment.

•

Have the eq uipment installe d by a qualified i ns taller in accordance with all fe de r a l, state and local codes.

•

Do not install or use with o ut all 4 legs.

•

This equipment is for use in no n-combustible loca tions only.

•

Do not obstr uc t the flow of combustion and ventilation air.

•

Do not spray controls or the outside of the equipment with liquids or cleaning agents

•

Allow for hot parts to cool before cleaning or movi n g.

•

This equipment should only be us ed in a flat, leve l pos ition.

•

Do not opera t e unattended.

•

Any loose dirt or metal particles that are allowed to enter the gas lines on this equipment will damage the valve a nd
affect its operation.

•

If you smell gas, follow the instructions provided by the gas supplier. Do not touch any electrical switch; do not try
to light the bur ne r; do not use a tel ephone within c lose proximity.

•

Never attempt to move grates whil e c ooking.

SET UP

1. Remove all packing material and tape, as w el l as any protectiv e plastic f rom the equi pment.

2. Place the equipment in the desired position and height.

3. Install the four (4) legs onto the equipment.

4. Clean and dry the equipment thoroughly before using.

INSTALLATION:
The installation of this equipment must conform with local codes , or with the Nati onal Gas Code, ANS IZ 223.1/ NFPA 54, or the

Natural Gas and P rop ane I ns tallati on C ode , CSA B149 .1, as appl icab le.

• The equipment 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 ½ psi (3.5 kPa).

• The equipment 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 or less then ½ psi (3.5 kPa).

Clearance and positioning around the equipment:

• This equipment must be installed adjacent to non-combustible surfaces only with a minimum spacing of 6” from all sides. This

equipment must be a distance of 6” from other equipment. The equipment must have the 4” legs installed and be placed on a non ­combustible surface.

Air Supply and ventilation:

• The area in front and around the equipment must be kept clear to avoid any obstruction of the flow of combustion and ventilation air.

• Adequate clearance must be maintain ed at all tim es in front of and at the si des of the equipment for servi cing and prope r ventilation.

Pressure Regulator:

• All commercial cooking equipment must have a pressure reg ulator on the in com ing service lin e for safe and ef ficien t operation. The

regulator provi ded f or t his equipment is adaptable for both Nat ural gas and LP gas .

• Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 4” WC Natural Gas standard and m ay be converted by

qualified personnel to be used for Propan e at 10” WC.

line pressure. The regulator can only withstand a
maximum pressure of ½ PSI (14” WC). If the line
pressure is beyond this limit, a step down the regulator
before the regulator provided will be required. The
arrow on the bottom shows gas flow direction and
should point downstream to the equipment.

Gas Conversion:

• Conversion from Natural Gas to Liquid Propane (LP) or vice versa may only be performed by the factory or its authorized

service agent. In case of troubleshooting, ensure the correct orifice sizes of the spuds have been provided.

• Natural Gas Orifice is #39

• Liquid Propane Gas Orifice is #52

• Orifice size is marked on the spud

LIGHTING TH E PILOT:
The manifold units are equipped with standing pilots a nd each should be lit immediately after the gas is supplied to the
equipment.

1. Before attempting to light the pilots, turn off the main gas valve to the equipment and wait 5 minutes to clear the gas.

2. Turn off all gas control knobs.

3. Turn on control valve and light all pilots.

4. The pilot burner must be lit at the end of the tube. Hold an ignition source through the pilot light hole in the fro nt p a nel at

the pilot tub e. When the flame ignites remove ignition source.

5. Turn off the main gas valve to shut down the equipment.

Smoke app earing on initial us e of the equipment is normal. This is a result of the rust preventative coating burning off. Allow the
equipment t o “burn in” for at least 15 minutes before the f irst use.

Pilot Flame Regulation:

• The pilot flame on the equipment has been factory adjusted. When adjustment is necessary, adjust the pilot flames as small

as possible but high enough to light the burner immediately when the bur ner valve is turned to the highest setting. Access
to the pilot flame adjustment screw is obtained by removing the front panel.

Burner Adjustment:

• Remove the front panel to gain access. Turn burner valve knob to highest setting. Slowly decrease mixing ring a perture to

give a soft blue flame having luminous tips. Then slowly increase opening to a point where the yellow tips disappear and a
hard blue flame is obtained.

FEATURES AND CONTROLS: