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:

Gas Charbroiler 16”

1

30,000

Natural or LPG

Gas Charbroiler 24”

2

60,000

Natural or LPG

Gas Charbroiler 36”

3

90,000

Natural or LPG

Gas Charbroiler 48”

4

120,000

Natural or LPG

OPERATION:
Before initial use, turn the gas control knob to the maximum setting and allow the equipment to burn-in for 15 minutes.
Seeing smoke coming f r om the cooking surface is normal during burn-in. Aft e r 15 minutes of burn-in, equipment is ready
for use.

1. Hold the leg and rotate the adjustable feet so the equipment i s level.

2. Set the grill grates to the full tilt position to start. This will allow grease to run down the grates and into the drip tray to

reduce flare-ups.

3. Check the drip tray frequently and add water as necessary.

4. To ignite the burners, depress and turn the gas control knob to high position

5. Allow the equipment to pre-heat before attempting to use.

6. Adjust the valve set -point to obtain the desired level of heat.

7. To adjust the grill grate(s), raise or lower the back of the grates. Turn unit off and allow the grill grate(s) to cool. Make sure

to use pot holders or oven gloves to reposition.

CLEANING:
To maintain the appearance and increase the service life, clean your equipment daily.
DO NOT clean equipment with steel wool.

1. Allow the equipment to cool completely before cleaning.

2. Using a wire brush, scrape the grill grate(s) to remove any food residue.

3. To clean equipment, use either a damp cloth, sponge with soapy water or a metal scraper.

4. Dry grates thoroughly to prevent rusting.

5. Empty and clean the drip tray.

MAINTENANCE:

• A qualified service company should check the unit for safe and efficient operation on an annual basis.

• Gas piping shall be a certain si z e a nd installed to provide a supply of gas sufficient to meet the full gas input of the

equipment.

• A manual shut off valve should be installed upstream from the manifold within 4 ft. (1.2m) of the equipment a nd in a

position whe re it can be reached in the event of an emergency.

• Check entire gas piping s ystem for leaks every so often. Using a gas leak detector or soapy water solution is recommended.

• Install equipment under efficient exhaust hood with flameproof filters with a distance of no less than 4 feet between the top

of the equipment and the filters or any other combustible materials.

SPECIFICATIONS:

Description Burners BTU/hr Gas Type

Standard Series Charbroiler Parts List

Ref. No. Description QTY

1

grate support
2 radiant B 2
3 Top grate 4
4 radiant A 4
5 oil guide tube 1
6 inner chamber left/right side plate 2
7 inner chamber front/rear side plate 2
8 grate boarding plate 1
9 front decorate plate 1

10 front heat insulation plate 1
11 side plate right 1
12 jacket 4
13 front panel 1
14 knob 2
15 foot 4
16 slideway for crumb tray 2
17 front top set plate 1
18 inlet gas pipe 1
19 front bottom support 2
20 gas regulator valve 2
21 nut 4
22 front top support 1
23 plate in front of heat insulation plate 1
24 crumb tray 1
25 gas valve 2
26 plate to fix inlet gas pipe 2
27 plate to strengthen foot 2
28 test plug of inlet gas pipe 1
29 orifice 2
30 gas pipe 2
31 pilot 2
32 side plate left 1
33 set plate for fixation plate of burner 2
34 set plate after crumb tray 1
35 rear plate 1
36 fixation plate for pilot 2
37 set bolt for inlet gas pipe 3
38 rear fixation plate for burner 1
39 nut of foot 4
40 set pin for burner 2
41 burner assy 2

1

(Page left blank on purpose)

WARRANTY

Warrants to the original user of its gas equipment and related equipment that
said appliances and related equipment will be free from defects in material
and workmanship under normal use for a period of one (1) year from the date
of installation, with appropriate documentation. Should your equipment fail
within this time, upon approval, parts and labor charges will be covered by this
warranty.

WARRANTY

REGISTRATION

CARD

MAIL CARD

IMMEDIATELY

This card must be

mailed immediately

after installation date

for warranty to be in

effect.

National Service America • 230 Park Ave, Suite 1000 • New York, NY • 10169

(Name of Business)

(Address) (City) (State) (Zip Code)

(Model Number) (Serial Number)

This is to inform that I, __________________________________________________________

(Please print name of individual who owns business)

have had the above installed in my place of business _____________________

(Contact Phone Number) (Contact E-mail) (Signature of indiviudal who owns Business)

The above warranties are in effect from this installation date, or 90 days, which ever comes fi rst.

(Dealer Purchased From)

(Date of Purchase)