Town Food Service MBR-36 Installation Manual

THE WORLD’S FINEST CHINESE COOKING EQUIPMENT

OWNER’S MANUAL

MBR SERIES MONGOLIAN BARBECUE RANGES

MBR-36 with 36” Cook Top MBR-42 with 42” Cook Top

SECTION 1: INSTALLATION INSTRUCTIONS

SECTION I: INSTALLATION INSTRUCTIONS
SECTION II: OPERATION INSTRUCTIONS

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.

FOR YOUR SAFETY

NOTE

OBTAIN EMERGENCY PROCEDURES
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE.

FROM YOUR LOCAL GAS SUPPLIER

IF YOU SMELL GAS NEAR THIS

EQUIPMENT. THIS EMERGENCY

INFORMATION MUST BE PROMINENTLY

DISPLAYED.

KEEP THIS BOOKLET AND ROBERTSHAW BROCHURE

HANDY FOR FUTURE REFERENCE

Copyright: No part of this booklet or its illustrations may

be copied or reproduced without written authorization

from Town Food Service Equipment Co., Inc.

72 Beadel St. BKLYN, NY 11222
[phone] fax [phone]
townfood.com

[phone] [phone] except NY fax: [phone] townfood.com

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INSTALLATION INSTRUCTIONS for MBR-36 and MBR-42 MONGOLIAN BARBECUE RANGES
only.

Your new MasteRRange equipment has been carefully engineered and constructed with the best
possible workmanship and materials to provide many years of satisfactory service. Proper installation
is vital if appearance and performance is to be achieved.

PLANNING AND SITE PREPARATION
FOLLOW THESE INSTRUCTIONS CAREFULLY! PLANNING THE INSTALLATION OF YOUR
MONGOLIAN BARBECUE RANGE IS IMPORTANT.

1. MBR installations are generally in the center of a cooking area with clear access on all sides.
Suggested clearance around the entire unit is at least three feet.

2. Materials such as wood, compressed paper and plant bers that will ignite and burn, must not
be exposed near range. Local safety codes should be complied with in respect to re hazard

avoidance.

3. The entire unit must be kept clear to avoid restriction of the air supply for combustion.

4. The unit must be installed in an area or room with sufcient fresh air supply to ensure proper

combustion. Given enough fresh air this unit produces exhaust gases within ANSI limits.

5. The gas supply line must be of adequate size to ensure maximum efciency of the unit. A

supply pipe with a minimum of 1-1/4” diameter and a minimum operating gas pressure of 6”
WC for natural gas or 10” WC for propane gas should be used.

6. Use of the supplied regulator is mandatory. The regulator must be installed in a location where
it remains cool and is accessible for pressure adjustment (ANSI Z83.11-1996 sect. 1.15.5).

Never install the regulator underneath or in the center of the unit.

7. Equipment should be under hood with adequate ventilation.

UNCRATING AND PLACING THE UNIT
Three or more people will be needed for this step.

1. Position crate next to the location that the unit will occupy. Uncrate the range. Place it in
position. Note position of gas feed line.

2. Carefully locate the range into desired position to avoid damage to adjustable legs. Be sure to
locate your unit with the clearances away from combustible construction as indicated on the
rating plate of the unit. Turn all three gas valve lever handles to “OFF” position. Check that
three valves face in the position desired by customer.

3/8” Female Gas Valve

(Item No. 226102F)

Safety, pilot out only
(Item No. 249011)

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FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel St. • BKLYN • NY 11222

NOTE: Clearances from noncombustible construction are the same as combustible clearances.

This appliance is suitable for installation only on noncombustible oors.

3. Place cook surface on top of unit. Be careful! This special cast iron top is more 1” thick and
is extremely heavy. Use a fork lift truck and three men to lift the top into position. Make sure

“ribs” on the bottom of the cook top do not sit on the support pipes.

4. Level the unit using the “bullets” at the end of each leg.

GAS INSTALLATION:

1. The installation must conform with the National Fuel Gas Code, ANSI Z223.1, Natural Gas
Installation Code, CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2, as
applicable, including:

a. The appliance 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 1/2
psi (3.45 kPa).

b. The appliance must be isolated from the gas supply piping system by closing its individual

manual valve during any pressure testing of the gas supply piping system at test pressures
equal or less than 1/2 psig (3.45 kPa).

2. The installation must also conform with all local regulations governing gas appliance
installations.

3. If your unit is supplied with casters, the installation shall be made with a gas connector that
complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or
Connectors for Moveable Gas Appliances, CAN/CGA-6.16, and a Quick Disconnect device
that complies with the Standard for Quick-Disconnect Devices for Use with Gas Fuel ANSI
Z21.41, or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.9, and adequate means
must be provided to limit the movement of the appliance without depending on connector and
the quick-disconnect device or its associated piping to limit the appliance movement.

4. If your unit is provided with casters on legs, the legs with locking casters must be installed opposite
the gas supply line. An approved restraining device must be secured to unit near gas supply.

[phone] [phone] except NY fax: [phone] townfood.com

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5. Connect the gas line and check for leaks. Note: air will be trapped in the gas supply lines. This

trapped air will bleed out by holding red button for a few minutes during initial lighting.

6. With the main valve on and the three burner valves off, check for leaks using soapy water or

an electronic leak detector. DO NOT USE OPEN FLAME FOR TESTING.

Burner Valves

in off position;

rotate counter

clockwise to

turn on

Burner Valve in

in on position;

rotate clockwise

to turn off

INITIAL LIGHTING AND SHUT DOWN INSTRUCTIONS

Always follow lighting and shutdown instructions below when operating your unit. A ve minute

complete shut-off period is required before lighting or relighting it.

1. With burner valves off, light a match and place in a lighter rod, or use a LP torch. Position the

ame at one pilot burner in the combustion chamber. Hold the red safety button in on the

burner for which you have lit the match or torch. It may take up to 10 minutes to bleed air
trapped in the gas line before the pilot will light.

gure (a)

gure (b)

gure (c)

2. After the pilot lights, remove the match or torch and continue to hold the red safety button for
one minute. After releasing the button the pilot should stay lit. If it does not stay lit, repeat
step 1, but hold button for approximately 90 seconds.

Note: Please see attached
Robertshaw safety pilot
control brochure for
additional guidelines.

Red safety button

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FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel St. • BKLYN • NY 11222

3. The remaining two pilots should light with only a two or three minute bleed time.

4. Turn all three burner valves counterclockwise to “on” position. Observe that each burner has

ignited with a clear, blue ame about 2” long. You may need to fan or blow on the burner
to get all the tips to light. The burners are designed to fully light when the cast iron at top is

in position on the unit.

5. With burners lit, use a suitable gas leak detector and check for leaks in the entire gas train.

6. To shut down, turn burner valves

clockwise to off position.

TROUBLE SHOOTING

Poor Performance
Most MBR performance problems can be traced to incorrect gas supply pressure. If your unit

is not getting hot quickly, it is necessary to determine if your unit has sufcient gas pressure to

operate normally.

MBR is supplied with a gas test tap on the gas manifold to check for proper pressure. It is sealed
with a 1/8” NPT plug. A suitable manometer may be attached to this test tap by a qualied gas
service mechanic to verify operating gas pressure. The unit should then be restarted following
the initial lighting instructions on page 4 of this manual. With all three burners operating, the
manometer should indicate 6” WC for natural gas or 10”WC for propane gas. If the measured
pressure differs from the above requirements, the problem causing low pressure results must
be corrected. If pressure is too high, a pressure regulator in addition to the standard pressure
regulator may be required (especially with Propane gas). If the pressure is too low contact your

installer and/or supply company. Undersized gas supply lines are often a cause of insufcient

operating pressure.

Pilot Failure

If one of the safety pilot fails (assuming the unit has worked for a while) suspect a faulty
thermocouple as the source of the problem. Replacement thermocouples and pilots may be
purchased from Town Food Service Eq. Co., Inc. or a commercial gas supply parts company.

Item No. 252238 Heavy Duty 36” Thermocouple
Item No. 252239 “L” Pilot with Bracket for Natural gas
Item No. 252239-1 “L” Pilot with Bracket for Propane gas

Note: The thermocouple is a consumable part. It’s life expectancy varies depending on use.

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