Gas Stock Pot Burners
Item # 37525, 37529
Instruction Manual
Version 2
3115 Pepper Mill Court, Mississauga, ON, L5L 4X5
4450 Witmer Industrial Estates, Unit 4, Niagara Falls, NY, 14305
1-800-465-0234
www.omcan.com
Table of Contents
Item # 37525 / Item # 37529
Section
General Information
Safety & Warranty
Technical Specications
Installation
Operation
Maintenance
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Page
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Instructions for Field Conversion between LP & NG
Parts Breakdown
Warranty Registration
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General Information
Omcan Manufacturing And Distributing Company Inc. and Food Machinery Of America, Inc. dba Omcan
are not responsible for any harm or injury caused due to any person’s improper or negligent use of
this equipment. The product shall only be operated by someone over the age of 18, of sound mind, and
not under the inuence of any drugs or alcohol, who has been trained in the correct operation of this
machine, and is wearing authorized, proper safety clothing. Any modication to the machine voids any
warranty, and may cause harm to individuals using the machine or in the vicinity of the machine while
in operation.
This manual contains important information regarding your stock pot burner 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!!!
CHECK PACKAGE UPON ARRIVAL
Upon receipt of an Omcan shipment please inspect for external damage. If no damage is evident on the
external packaging, open carton to ensure all ordered items are within the box, and there is no concealed
damaged to the machine. If the package has suffered rough handling, bumps or damage (visible or concealed),
please note it on the bill of lading before accepting the delivery and contact Omcan within 24 hours, so we may
initiate a claim with the carrier. A detailed report on the extent of the damage caused to the machine must be
lled out within three days, from the delivery date shown in the shipping documents. Omcan has no recourse
for damaged products that were shipped collect or third party.
Safety & Warranty
WARNINGS
• Do not store or use gasoline or other ammable vapors or liquids in the vicinity of this or any other
equipment.
• Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or
death.
• Read the installation and maintenance instructions thoroughly before installing or servicing this equipment.
• Have the equipment installed by a qualied installer in accordance with all federal, state and local codes.
• Do not install or use without all 4 legs.
• This equipment is for use in non-combustible locations only.
• Do not obstruct the ow 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 moving.
• This equipment should only be used in a at, level position.
• Do not operate unattended.
• Any loose dirt or metal particles that are allowed to enter the gas lines on this equipment will damage the
valve and affect its operation.
• If you smell gas, follow the instructions provided by the gas supplier. Do not try to light the burner; do not
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Safety & Warranty
use a telephone within close proximity.
• Never attempt to move grate while cooking.
1 YEAR WARRANTY
WARNING:
The packaging components are classied as normal solid urban waste and can therefore be disposed of
without difculty.
In any case, for suitable recycling, we suggest disposing of the products separately (differentiated
waste) according to the current norms.
DO NOT DISCARD ANY PACKAGING MATERIALS IN THE ENVIRONMENT!
Technical Specications
Fig 1. Model TH-RB-1 Fig 2. Model TH-RB-2A
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Technical Specications
Model # of Burners Temperature Range Dimensions (mm) Item #
TH-RB-1 1 50~300°C 455×532×620 37525
TH-RB-2A 2 50~300°C 455×1064×620 37529
These kinds of gas stoves can be operated by LPG or Natural gas. You may replace the nozzles. But please
contact Omcan for details of diameter of nozzles. The nozzles are included with the stove or can be ordered
from manufacturer. The slightest difference in diameter would inuence the performance of the burners.
Installation
INSTALLATION TO BE DONE BY LICENSED PROFESSIONALS ONLY.
SET UP
1. Remove all packing material and tape, as well as any protective plastic from the equipment.
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 National Gas Code, ANSIZ223.1/
NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable.
• 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 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 ow of
combustion and ventilation air.
• Adequate clearance must be maintained at all times in front of and at the sides of the equipment for
servicing and proper ventilation.
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Installation
PRESSURE REGULATOR
• All commercial cooking equipment must have a pressure regulator on the incoming service line for safe and
efcient operation. The regulator provided for this equipment is adaptable for both Natural gas and LP gas.
• Regulator specications: ¾” NPT inlet and outlet, factory adjusted for 5” WC Natural Gas standard and may
be converted by qualied personnel to be used for Propane at 10” WC.
Fig 3. Gas Connection Diagram
Prior to connecting the regulator, check the incoming 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 ow direction and should
point downstream to the equipment.
LIGHTING THE PILOT
The manifold units are equipped with standing pilots and 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
front panel at the pilot tube. When the ame ignites remove ignition source.
5. Turn off the main gas valve to shut down the equipment.
Smoke appearing on initial use of the equipment is normal. This is a result of the rust preventative coating
burning off. Allow the equipment to “burn in” for at least 15 minutes before the rst use.
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Installation
PILOT FLAME REGULATION
• The pilot ame on the equipment has been factory adjusted. When adjustment is necessary, adjust the pilot
ames as small as possible but high enough to light the burner. Immediately after, turn the burner valve to
the highest setting. Access to the pilot ame 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 aperture to give a soft blue ame having luminous tips. Then slowly increase opening to a point where
the yellow tips disappear and a hard blue ame is obtained.
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 from the cooking surface is normal during burn-in. After 15 minutes of burn-in,
equipment is ready for use.
1. Hold the leg and rotate the adjustable feet so the equipment is level.
2. Check the drip tray frequently and add water as necessary.
3. To ignite the burner, press and turn the gas control knob to high position.
4. Allow the equipment to pre-heat before attempting to use.
5. Adjust the valve set-point to obtain the desired level of heat.
Maintenance
• A qualied service company should check the unit for safe and efcient operation on an annual basis.
• Gas piping shall be a certain size and installed to provide a supply of gas sufcient 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
and in a position where it can be reached in the event of an emergency.
• Check entire gas piping system for leaks every so often. Using a gas leak detector or soapy water solution
is recommended.
• Install equipment under efcient exhaust hood with ameproof lters with a distance of no less than 4 feet
between the top of the equipment and the lters or any other combustible materials.
CLEANING
To maintain the appearance and increase the service life, clean your equipment daily. DO NOT clean
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Maintenance
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.
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Instructions for Field Conversion between LP & NG
GAS CONVERSION OF STOCK POT BURNER
• 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 orice sizes of the spuds have
been provided.
• Natural Gas Orice is #31.
• Liquid Propane Gas Orice is #52.
• Orice size is marked on the spud.
MANDATORY MARKINGS
Below are examples of the rating labels that must be xed to the rear of the unit on completion of the
conversion by the installer.
Rating Plate
Installation Plate
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Instructions for Field Conversion between LP & NG
CAUTION: ENSURE THE GAS SUPPLY IS SHUT OFF AT THE MANUAL SHUT OFF
VALVE BEFORE PROCEEDING WITH THE CONVERSION.
1. Switch off the gas at the main supply valve and allow the unit to cool down before commencing with the
conversion.
2. Lift off the complete grill plate assembly to expose the burners and valves.
3. Remove the burners by loosening the fastening nuts located under the rear of the burner, lift the rear of the
burner and slide backwards.
4. The brass orice located on the end of the control valve may now be loosened and removed using a 1/2”
wrench. Replace with the new orice from the conversion kit, rst applying a small amount of jointing paste
to the threat on the end of the valve, this will ensure a good gas tight seal.
5. Replace the burner by sliding the open end over the orice and then locating the M5 stud through the slot
in the support bracket. Secure by replacing the M5 nut.
6. Replace the burner by sliding the open end over the orice and then locating the M5 stud through the slot
in the support bracket. Secure by replacing the M5 nut.
7. To operate with LP gas the regulator must be changed to operate at 10” WC. To do this remove the
converter cap and pin from the regulator, remove the pin and invert then reinstall in the cap. Replace the
cap on the regulator taking care that the gasket is in place on the cap.
8. Prior to connecting the regulator, check the incoming line pressure, as the regulators can only withstand a
maximum pressure of 1/2 PSI (13” WC). If the line pressure is beyond this limit, a step down regulator will
be required. The arrow forged into the bottom of the regulator body shows gas ow direction, and should
point downstream to the appliance.
9. Check for gas leaks regularly. A soapy water solution is recommended for locating gas leakage. Matches,
candle ame or other sources of ignition shall not be used for this purpose.
10. Replace the loose tting grill plate assembly into position.
11. Fix the conversion rating plate supplied in the kit adjacent to the original rating plate on the rear of the unit.
Fill in the details required on the installation plate and x to the rear of the unit.
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Instructions for Field Conversion between LP & NG
Fig 4. Gas Pressure Regulator
Fig 5. Conversion
Setting the pilot burner:
When changing from natural gas to LPG it is necessary to adjust the pilot burner ame as well. This is done in
the following steps:
1. Remove the control knobs from the front of the unit, loosen the screws holding the front panel and remove.
2. The pilot burner valve is positioned to the right of the control valve, a small adjustment screw is located on
the front face of the valve body. This can be turned in or out with a small at screw driver.
3. Adjust the screw in small increments whilst the pilot ame is burning until a small stable ame is achieved.
4. Replace the front panel and secure, ret the control knobs.
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Parts Breakdown
Model TH-RB-1 37525
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Parts Breakdown
Model TH-RB-1 37525
Description Position Description Position Description Position
Front Panel 1 Burner Supporter 10 Gas Pilot Pipe 19
Body Sides 2 Pilot Igniter 11 Gas Pilot Valve 20
Top Grates 3 Pilot Supporter 12 Adjustable Feet Support 21
Gas Valve 4 Body Back 13 Lower Body Panel 22
Join Part 5 Feet 14 Drip Pan 23
Connection Pipe-Short 6 Gas Pipe 15 Drip Pan Rail 24
Outer Burner 7 Gas Pipe Holder 16 Knob Stem 25
Connection Pipe-Long 8 Adjustable Regulator 17 Knob 26
Inner Burner 9 Nozzle 18
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Parts Breakdown
Model TH-RB-2A 37529
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Parts Breakdown
Model TH-RB-2A 37529
Description Position Description Position Description Position
Body Sides 1 Connection Pipe-Short 11 Nozzle Supporter 21
Drip Pan Rail 2 Gas Pipe 12 Burner Supporter 22
Front Panel 3 Nozzle Join Part B 13 Pilot Supporter 23
Gas Pipe Holder 4 Join Part 14 M16 x 1.25 Nut with Dia 10 24
Body Sides Support 5 Connection Pipe-Long 15 Drip Pan 25
Adjustable Regulator 6 Top Grates 16 Lower Body Panel 26
Gas Valve 7 Outer Burner 17 Adjustable Feet Support 27
Nozzle Join Part A 8 Inner Burner 18 Feet 28
Nozzle 9 Pilot Igniter 19 Knob 29
Gas Pilot Valve 10 Body Back 20
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Warranty Registration
Thank you for purchasing an Omcan product. To register your warranty for this product, complete the information below, tear off the card at
the perforation and then send to the address specied below. You can also register online by visiting:
www.omcan.com/warrantyregistration.html
For mailing in Canada For mailing in the US
OMCAN INC.
PRODUCT WARRANTY REGISTRATION
3115 Pepper Mill Court,
Mississauga, Ontario
Canada, L5L 4X5
PRODUCT WARRANTY REGISTRATION
4450 Witmer Industrial Estates, Unit 4,
Niagara Falls, New York
OMCAN
USA, 14305
Purchaser’s Information
Name: Company Name:
Address:
Telephone:
City: Province or State: Postal or Zip: Email Address:
Country: Type of Company:
Restaurant Bakery Deli
Dealer from which Purchased: Butcher Supermarket Caterer
Dealer City: Dealer Province or State: Institution (specify):
Invoice: Other (specify):
Model Name: Model Number: Serial Number:
Machine Description:
Date of Purchase (MM/DD/YYYY): Date of Installation (MM/DD/YYYY):
Thank you for choosing Omcan
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Over the last 60 years, Omcan has grown to become a leading supplier to the food
service industry in Canada and the USA. Our success over these many years is
directly attributed to our established relationships with all of our valued customers
and through providing them with Diverse, Dependable and Proven products.
Omcan continues to help our customers remain competitive.
With associates in North America, Europe, Asia, and South America, our global
footprint continues to expand as we hold to the principle that clients benet from
the accessibility and familiarity of our sales team. In 2013 as our geography and
brand recognition continued to grow, we changed to one name Omcan Food
Machinery.
In over 200,000 sq ft of warehouse space we stock over 2,500 quality food
equipment and supplies for the food preparation market.
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