Town Food Service MBR-60 Installation Manual

THE WORLD'S FINEST MONGOLIAN COOKING EQUIPMENT

MONGOLIAN BARBECUE OWNER'S MANUAL

MBR-48, MBR-60, MBR-60C, MBR-72, MBR-72C, MBR-84, MBR84C

SECTION I: INSTALLATION INSTRUCTIONS

FOR YOUR SAFETY

DO NOT STORE OR USE

GASOLINE OR OTHER

FLAMMABLE VAPORS AND

LIQUIDS IN THE VICINITY

OF THIS OR ANY OTHER

APPLIANCE.

Quick Start Instructions

See Page 6

KEEP THIS BOOKLET HANDY FOR FUTURE REFERENCE

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.

FOOD SERVICE EQUIPMENT CO., INC. [phone]
72 Beadel St. Brooklyn, NY 11222 [phone] fax
townfood.com

NOTE

OWNER MUST OBTAIN

EMERGENCY PROCEDURES

FROM LOCAL GAS

SUPPLIER TO BE

FOLLOWED IN THE EVENT

OF A GAS LEAK. THESE

PROCEDURES MUST BE

PROMINENTLY DISPLAYED.

MBR-48 through MBR-84 MONGOLIAN BARBECUE INSTALLATION INSTRUCTIONS

FOLLOW THESE INSTRUCTIONS CAREFULLY!
INSTALLATION AREA MUST BE FREE AND CLEAR FROM COMBUSTIBLES

UNCRATING AND PREPARING MBR-48/84 FOR INSTALLATION

We recommend a licensed rigger be used to set up this equipment. It has been shipped in two crates:

Crate A: Main cooking unit.
Crate B: Cook Top

The bottom of the main unit has a set of parallel rails designed to be engaged by a pallet jack or a forklift.
The main unit with the top mounted weighs approximately 1500-2100 pounds. We do not recommend
moving the unit after the top has been mounted. Use a lifting device rated in excess of that amount to lift the
load. OSHA standards for equipment handling must be adhered to. Be sure that the fork rails are properly
mated with the jack and/or the forks or serious damage and/or injury may result when the unit is lifted.

1. Uncrate the main unit and the top.

2. Place the main unit in the position it will occupy. Be sure to locate your unit with the clearances away
from combustible construction as indicated on the nameplate of the unit. Remove packing materials.
Check gas burners that may have shifted in transit and resecure them if required. Turn all gas valve
lever handles to “OFF” position. Check to insure tha all burner pipe nipples are aligned and fully in­serted into air mixers. Tighten air mixer set screws if necessary.

3. Clearances for noncombustible construction are the same as combustible clearances. All MBRs are

suitable only for installation on noncombustible oors.

4. Level the body before the cook top is mounted. Leveling of the top is done using directions that follow
after the cook top has been placed on the body and the gas connection has been made.

When the unit is in nal operating position conrm that all the of the top support lugs are the same

height AFF. Each bullet leg must touch the oor. BODY MUST BE LEVEL IN FINAL POSITION BEFORE

CONNECTING GAS.

BODY INSTALLATION

1. We recommend the use of a 2” gas line to feed the unit. Minimum line size is 1½”. Large MBR units

will not perform as designed if an insufciently sized gas line is attached.

2. 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).
NOTE: This individual shut-off valve is a MASTER VALVE that shuts off the gas to the entire unit
and must be installed to meet Code requirements listed above.

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
½ psig (3.45 kPa).

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

3. Local regulations governing gas appliance installations must be complied with.

4. This equipment must be installed underneath a hood to ensure adequate ventilation.

5. MBR-48/84 installation is generally in the center of a cooking area with clear access on all sides.

6. Materials such as wood, compressed paper and plant bers that will ignite and burn, Must Not Be Exposed
Near this Range. Local safety codes should be complied with in respect to re hazard avoidance.

7. Use the Town supplied appliance gas pressure regulator with vent limiting device or an approved
ANSI/CGA equivalent. 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 MOUNT REGULATOR
INSIDE GRILL BODY. (Town supplies an RV-61 1¼" NPT.)

a) If this unit is installed in a building with a 2 PSI gas system, a "pounds to inches" line regulator

must be installed upstream of the appliance regulator. This regulator is to be supplied by the installing
company/ contractor.

8. The unit must be kept clear to avoid restriction of air supply for combustion.

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

combustion.

10. There must be adequate clearance for air openings into the combustion chamber.

11. This equipment must be installed with adequate clearance for servicing and proper operation.

12. This unit should be operated only with drip pan in place.

TOP INSTALLATION
NOTE:

1. There are leveling screws on the top of the main body. The height of the screws has been adjusted

at the factory to ensure proper combustion. Do not change the settings except in order to adjust the
leveling of the top.

2. NEVER place any part of your body between the cook top and the main unit. Never place your hands

underneath the top or in the gap between cook top and the main unit.

3. If you have a model with a scrap chute, we recommend mounting the scrap chute after the top is in

position.

4. After verifying that the adjusting screws are locked in place, lift the top into position over the main

cooking unit by using an ANSI approved Sling (fabric or chain) that engages a minimum of three places
on the outside perimeter of the cook top. If your unit has a scrap chute, use a second ANSI sling to
engage the central inner hole of the cook top in three places thereby giving six points of support to the
top as it is lifted into place.

5. Lower the top slowly so that the leveling screws are all located underneath the top.This alignment must be

done manually. Line up the top so that it is equidistant on all sides from the scrap shelf. It is recommend
that several persons assist during the set up operation. When the top is in position there will be a gap

between the top and the base of the unit. This is normal. It allows airow for proper combustion.

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

3

TOP INSTALLATION, con't.

6. Level the Cook Top. Use two carpenter levels; place them on the top at right angles to each

other at opposite ends of the top. Use the adjustment screws to level the top. When top is level

move the levels 90˚ and level again. Move levels as necessary until the entire top is level to the
oor. The nominal height from the top to the scrap ring is 8-9".

7. Remove the slings from the cook top.

8. As a nal check, measure the height from the top of the cook top to the oor. The size should

measure 37-½" (+/- ½").

9. All units: place the scrap cups into position.

10.Top must be properly seasoned (see page 11).

LIGHTING AND SHUT DOWN INSTRUCTIONS

Always use the following lighting and shutdown instructions below when operating your MBR-72/84. A ve

minute complete shut off period is required before lighting or relighting an MBR. See diagrams below.

1. Before allowing gas to ow to the MBR, insure all MBR gas valves are OFF by turning each handle
counter clockwise. Check for leaks using soapy water or other suitable leak detector. DO NOT USE

AN OPEN FLAME FOR TESTING.

2. Use a gas match to light the burner pilots. See #3, 4, 5, & 6 below and reference TS-11 sheet.

3. Main burner valves shall be in OFF position (gure 1). An ignition port is provided for each pilot

burner. Use a ashlight to locate each prior to inserting a lighting device. Until one is familiar with

lighting the unit, it is recommended one person light the pilots and the second to locate and hold the
red button on each safety control.

4. Starting at Scrap Bin Access Door, insert the ignited lighter through the ignition port and light the pilot

burner as you push and hold the RED button on the safety control (gure 2).

Note: On initial startup, allow ve to fteen minutes for air trapped in the gas lines to bleed while

holding the safety control ignition button. A qualied gas service technician can bleed the line from

the pressure test port. It is located on the manifold to the left of the front access door.

5. The pilot should light. Continue to hold the button for one minute as in gure 2 or until the pilot stays

lit. Repeat the above step until all pilots are lit.

6. With all pilots lit, turn each main burner valve counterclockwise to ON position (gure 3). Observe

through the ports that all burners are lit with a clear, blue ame about 2" long. Each burner has an

adjustable air mixer that has been preset at the factory but may need to be adjusted depending on
altitude and gas composition.

To adjust air/gas mixture, loosen air shutter locking nut. Turn burner valve to full “ON” position as in

gure 3 below. Adjust air shutter until proper blue ame is burning on both rings. Resecure locking
nut on air shutter after making adjustments and turn off the burner. All units are equipped with xed
orices which cannot be adjusted for gas ow.

4

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

7. When unit is not in use, turn main burner valves clockwise to OFF position (gure 1).

8. In the event of power failure, blackout or loss of gas do not attempt to operate this unit.

9. In the event a complete shutdown is required the main service valve must be closed in the

OFF position.

The service should be performed only by a qualied gas service mechanic.

IMPORTANT

1. The natural gas unit is designed for 6" W.C. A minimum of 5½" W.C. must be maintained or performance

of the unit will not meet specications. The LP unit is designed for 10" W.C. operational gas pressure

at the outlet. A minimum of 9½" W.C. must be maintained or performance of the unit will not meet

specications.

2. There is a 1/8" test tap in the front left section of the manifold behind the access door. Using a

manometer or similar device, operating pressure should be veried by a qualied gas mechanic.

Pilot Light

Air Shutter

position lighter
rod with lit match here

Air Shutter

Locking Nut

Safety Pilot Red Igni­tion Button

gure 1

Put lit match to pilot
burner, depress & hold
red button on safety
control.

ON position
Turn main burner valve
counter-clockwise to ON
after pilot ignition is veri-

MAIN BURNER VALVE
Rotate counter clockwise
to turn off. Rotate clock­wise to turn on

ed.

air
shutter

gure 2

gure 3

gure 4

OPERATION GUIDE

1. The top should come to full operating temperature in approximately 60 minutes after all burners have
been lit. Use a high temperature thermometer to verify that the cook surface has reached a minimum
operating temperature of 500ºF.

2. When the unit reaches operating temperature TURN OFF every other burner on all units from MBR-

48 up. Seven burners on the MBR-84 and six on the MBR-72 are sufcient to maintain operating

temperature except during extreme duty cycles when additional burners may be necessary.

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

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