Tri-Star TSCM Installation Manual

FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors or

liquids in the vicinity of this or any other appliance.

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.

INSTALLATION AND OPERATION MAINTENANCE

CPG “C” SERIES OWNER’S MANUAL

Model: CPGMG-C – Manual Griddle, CPGTG-C – Thermostatic Griddle,

CPGRB-C – Radiant Broiler, CPGEB-C – Lava Rock Broiler,

CPGHP-C – Hot Plate, CPGSP-C – Stockpot,

CPGCM – Cheese Melter, CPGSB – Salamander

All equipments manufactured by Cooking Performance Group for use with the type of gas specified on
the rating plate and for installation will be in accordance with National Fuel Gas Code ANSI Z223.1
(latest edition)

Instructions to be followed in the event the user smells gas must be posted in a prominent location in
the kitchen area. This information shall be obtained from the local gas supplier.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCES.

This equipment is design engineered for commercial use only.

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P/N 373711 04/11

TABLE OF CONTENTS

SHIPPING DAMAGE CLAIM PROCEDURE

The equipment is inspected & crated carefully by skilled personnel before leaving our factory. The
transportation company assumes full responsibility for safe delivery upon acceptance of this
equipment. If shipment arrives damaged:-

1. Visible loss or damage: Note on freight bill or express delivery and signed by person making
delivery.

2. File claim for damages immediately: Regardless of extent of damages.

3. Concealed loss or damage: If damage is noticed after unpacking, notify Transportation
Company immediately and file 'Concealed Damage' claim with the transportation carrier. This
should be done within fifteen (15) days from the date delivery and receipt of goods. Retain
container for inspection.

Installation Instructions ........................................................................................................................... 2

Operating Instructions ............................................................................................................................ 3

Maintenance Instructions ....................................................................................................................... 5

Warranty ............................................................................................................................................... 8

INSTALLATION INSTRUCTIONS

Installation of the equipment should be performed by qualified, certified, and authorized personnel

who are familiar and experienced with local installation codes.
Before Installation please read instructions completely and carefully.
Do not remove permanently affixed labels, warnings or plates from the product.

Please observe all local and national codes and ordnances
Installation must conform with local codes, or in the absence of local codes, the National Fuel Gas

Code, ANS1 Z223.1 (latest edition) In Canada, installation should conform to installation codes for

gas burning appliances and equipment standard CAN/CGA-B149.1 or the Propane installation

code, CAN/CGA-B149.2, as applicable.

Electrical wiring to the appliance must be electrically grounded in accordance with local codes or in

the absence of local codes with the National Electrical Code ANSI/NFPA 70, or the Canadian

Electrical Code, CSA C22.2, as applicable.

A manual gas shut-off valve must be installed in the gas supply line ahead of the appliance and gas

pressure regulator for safety and ease in servicing.

The gas pressure regulator supplied must be installed on the appliance prior to connecting the

equipment to the gas line. Failure to install a regulator could be potentially hazardous and will void

the appliance warranty.

The appliance and its individual shut off 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 (3.45kpa).

The appliance must be Isolated from gas supply piping system, by closing its individual manual shut

off valve during any pressure testing of the gas supply piping system at test pressures equal to or

less than ½ psi (3.45kpa)

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OPERATING INSTRUCTIONS

CPG

Model

COOKING

PERFORMA

NCE GROUP

Model

Combustible

Non combustible

Rear

Sides

Rear

Sides

CPGMG-C

TSMG-C

8"

10"

0"

0"

CPGTG-C

TSTG-C

8"

10"

0"

0"

CPGRG-C

TSRB-C

N/A

N/A

0"

0"

CPGHP-C

TSHP-C

8"

10"

0"

0"

CPGSP-C

TSSP-C

17"

15"

0"

0"

CPGEB-C

TSEB-C

8"

10"

0"

0"

CPGCM

TSCM

4"

4"

0"

0"

CPGSB

TSSB

4"

4"

0"

0"

Operation of this equipment must be performed by qualified or authorized personnel who have read and
are familiar with the functions of the equipment.

MAINTENANCE

To perform maintenance and repairs of the appliance, please contact the factory, the factory
representative, or the nearest authorized local service company.

RATING PLATE

Information on this plate includes the model, serial number, BTU / hour input of the burners, operating
gas pressure in inches WC, and whether the appliance is orificed for natural or propane gas. When
communicating with factory about a unit or requesting for special parts or information, rating plate data
is essential for proper identification.

COOKING PERFORMANCE GROUP COOKING APPLIANCES MUST BE CONNECTED ONLY TO

THE

TYPE OF GAS IDENTIFIED ON THE RATING PLATE

CLEARANCES

The appliance area must be kept free and clear of all combustibles.

AIR SUPPLY AND VENTILATION

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

Adequate clearance must be maintained around the appliance for easy servicing.
Provision should be made for any commercial, heavy duty cooking appliance exhaust combustion

waste products to the outside of the building. Usual practice is to place the appliance under an exhaust
hood, which should be constructed in accordance to the local codes.

Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum in
the room and / or cause air drafts, either of which can interfere with the pilot or burner performance and

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could be difficult to diagnose. Air movement should be checked during installation. Air openings or
baffles may have to be provided in the room, if pilot or burner outrage problem persists.

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GAS CONNECTION

CAUTION: When lighting pilots and checking for leaks, do not stand with your

face close to the combustion chamber.

The gas supply (service) line must be the same size or greater than the inlet line of the appliance.
Cooking Performance Group appliances use a ¾" NPT inlet. Sealant on all pipe joints must be resistive
to LP gas.

MANUAL SHUT OFF VALVE

This installer supplied valve must be in the gas service line ahead of the appliance regulator in the gas
stream and in a position accessible in the event of an emergency.

PRESSURE REGULATOR

Commercial cooking equipment must have a pressure regulator on the incoming service line for safe
and efficient operation, since service pressures may fluctuate on local demand. A pressure regulator is
packed inside every Cooking Performance Group appliance.

Failure to install the pressure regulator will void the appliance warranty.

The regulators supplied along with Cooking Performance Group appliances, will have ¾" inlet/outlet
openings and are adjusted at the factory for 5" WC (natural gas) or 10" WC (propane gas) depending
on customer's ordering instructions.

Prior to connecting the regulator, check the incoming line pressure, as these regulators can only
withstand a maximum pressure of ½'' psi (14" WC). If the line pressure is beyond this limit, a step down
regulator will be required.

The arrow shown on the bottom of the regulator body shows the gas flow direction, it should point
downstream to the appliance. The red air vent cap on the top is part of the regulator and should not be
removed.

Any adjustments to the regulator should be made by qualified service personnel only with the proper
equipment.

CONNECTIONS

Please check installer supplied intake pipes visually and / or blow them with compressed air to clear
any dirt particles, threading chips or any other foreign matter before installing a service line. When gas
pressure is applied, these particles could clog orifices. All connections must be sealed with a joint
compound suitable for LP gas, and all connections must be tested with a soapy water solution before
lighting any pilots.

INITIAL PILOT LIGHTING

All Cooking Performance Group appliances are adjusted and tested before leaving the factory, effectively
matching them to sea level conditions. Adjustments and calibrations to assure proper operation may be
necessary on installation to meet local conditions, low gas characteristics; correct possible problems
caused by rough handling or vibration during shipment and are to be performed only by qualified
service personnel. These adjustments are the responsibility of the customer and / or dealer and are not
covered by our warranty.

Check all gas connections for leaks with a soapy water solution before lighting any pilots.

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LIGHTING & SHUTDOWN

Turn all valves to OFF position.
Wait for 5 minutes.
Turn pilot valve(s) adjusting screw counter clockwise, then light standing pilot and adjust flame

¼ inch high.

Turn ON gas valve(s) to light main burner.
For complete shutdown, shut OFF gas valve(s) and turn pilot valve(s) adjusting screw clockwise

to shut off gas to the pilot(s).

BEFORE 1st USE

Clean the griddle surface thoroughly with hot, soapy water to remove factory applied protective

oil coating.

Rinse with a mixture of ¼ cup vinegar to one quart water.
Spread unsalted solid shortening or liquid frying compound evenly over the entire griddle

surface.

Turn all griddle burners to medium and wait until the shortening begins to smoke, then turn the

burners OFF.

Rub the now melted shortening into the griddle surface with burlap, moving in the direction of

the surface's polish marks and covering the entire surface.
Allow the griddle to cool.
When the griddle is cool after the second seasoning, wipe it with a thin film of shortening or

cooking oil.

MAINTENANCE INSTRUCTONS

CLEANING & MAINTENANCE

Any equipment works better and lasts longer when maintained properly. Cooking equipment is no
exception. Your Cooking Performance Group appliance must be kept clean too on a daily basis.

DAILY MAINTENANCE
OPEN BURNERS

1. Remove all top grates.

2. Lift off the burner heads and venturies by raising the head slightly, sliding to the rear of the
range and lifting upwards.

3. Wash off the above in hot soapy water.

4. Re-install burner parts in the reverse order.

GRIDDLES

1. Scrape with a nylon griddle scraper to remove the cooked spills. When absolutely necessary
use a fine grained stone to scrape.

2. Wipe away any griddle stone dust and food particles with burlap.

3. Wash with hot, soapy water, then rinse with vinegar and water.

4. Rinse again with clear water.

5. Re-oil with shortening or liquid frying compound.

6. DO NOT FLOOD A HOT GRIDDLE WITH COLD WATER. This could cause warping and griddle
plate to crack.

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STAINLESS STEEL

Contact the factory, factory representative or a local service company to perform all
Maintenance and Service Repairs.

All Stainless Steel body parts should be wiped regularly with hot soapy water during the day and with a
liquid cleaner designed for this material at the end of each day. DO NOT USE steel wool, abrasive
cloth, or powders to clean Stainless surfaces. If it is necessary to scrape Stainless steel to remove
encrusted materials, soak in hot water to loosen the material, then use a wood or nylon scraper. DO
NOT USE a metal knife, spatula, or any other metal tool to scrape Stainless Steel. Scratches are almost
impossible to remove.

Wash with hot, soapy water, then rinse with vinegar and water.
Rinse again with clear water.
Re-oil with shortening or liquid frying compound.
DO NOT FLOOD A HOT GRIDDLE WITH COLD WATER. This could cause warping and griddle

plate to crack.

OVENS

Remove the baking racks. Wash in hot soapy water, and replace after the oven is fully cleaned.
Remove the oven bottom by lifting it out from the front, then sliding forward, out of the oven.
Scrape off any food particles with a nylon griddle scrapper. Be very careful about scratching the

porcelain finish on the oven liner panels.

Wash all the above with hot soapy water, then reassemble.
Baked on spills may be loosened and stubborn stains removed with ordinary household

ammonia and scrubbing with a nylon pad in a cold oven only.

Do not allow spray type oven cleaners to come into contact with the temperature probe in the

oven.

After the cleaning the oven, rinse well with ¼ cup of vinegar to one quart of clean water solution

to neutralize any caustic residue of the cleaning compound. Wipe dry.

PERIODIC CLEANING

Check the ventilation system periodically to see that nothing has fallen down into the stub back, high
riser or high shelf exhaust vents. Lubricate the pivot pins of the oven door hinge where the right and left
arms connect to the door. Use lubricating oil. Ensure your Cooking Performance Group range be
checked by a qualified technician once a year for efficient operation of the appliance.

STAINLESS STEEL

All stainless steel body parts should be wiped regularly with hot soapy water during the day and with a
liquid cleaner designed for this material at the end of each day. DO NOT USE steel wool, abrasive
cloth, or powders to clean stainless surfaces. If it is necessary to scrape stainless steel to remove
encrusted materials, soak in hot water to loosen the material, then use a wood or nylon scraper. DO
NOT USE a metal knife, spatula, or any other metal tool to scrape stainless steel. Scratches are almost
impossible to remove.

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COOKING PERFORMANCE GROUP TERMS OF SALE & LIMITED WARRANTY FOR U.S.A.

INSTALLATION

TERMS - 1%-10 days, n/30 days subject to credit approval. All accounts past due are subject to 1-1/2% per month service charge.
FOB – Standex Dock
PRICES - Prices are subject to change without notice. Prices do not include sales tax. All prices are in U.S. Dollars.
POSSESSION - of this price list does not constitute an agreement or an offer to sell.
NOTE - The company reserves the right, without prior notice, to make changes and revisions in product specifications, design and

material; which in the opinion of the company will provide greater performance, efficiency, and durability.
SHIPMENTS - The Company's responsibility ceases with delivery of goods to the transportation company after receiving a receipt
for them in "Good Order". In case of freight damage, do not refuse shipment, but call agents attention to its condition and make a

careful note of details on freight bill before charges are paid. In case of concealed damages, immediately notify freight agent in
writing (retaining a duplicate copy) notifying them of your intention to file claim, so that they may inspect shipment and provide
necessary forms for filing claim . Retain all packaging and do not remove from delivery site.
RETURNED GOODS - Returned goods are subject to a 20% restocking charge and the cost of reconditioning. Prior to shipping, a
Return Goods Authorization (RA) number must be granted by Cooking Performance Group all returned goods must be shipped
freight prepaid. Shipments without RA number will be refused. Custom units built to buyer specifications may not be returned or
canceled.

LIMITED WARRANTY

COOKING PERFORMANCE GROUP warrants its new Product (s) to be free from defects in material and workmanship for a period

of one (1) year from the original date of installation not to exceed 18 months from date of shipment from our factory. Equipment
sold and installed for residential use, or outside the continental United States is excluded from this warranty.

This warranty is limited to Product(s) sold to the original commercial user. The liability of COOKING PERFORMANCE GROUP is
limited to, at COOKING PERFORMANCE GROUP's option, the repair or replacement of any part found by COOKING
PERFORMANCE GROUP to be warranted herein. COOKING PERFORMANCE GROUP shall bear the normal labor charges for repair
of replacement to the extent that such repair or replacement is performed within 35 miles of the office of an authorized service
agency, within the continental United States and during regular (straight time) hours. Travel outside of the 35 miles and any work
performed at overtime or weekend rates would be the responsibility of the owner/user. Defective parts must be returned to

COOKING PERFORMANCE GROUP, fright prepaid, for Warranty Inspection.
COOKING PERFORMANCE GROUP assumes no responsibility for any product not installed properly in accordance with the

instructions supplied with the equipment. Any equipment which has been modified by unauthorized personnel or changed from
our original design is not covered under this Warranty. Furthermore, COOKING PERFORMANCE GROUP assumes no obligation for
any product which has been subject to misuse, abuse or harsh chemicals. Normal maintenance as outlined in the instructions is
the responsibility of the owner-user and is not a part of this warranty. * Ninety days on Cast Iron Parts.

Light bulbs, porcelain, and glass components are excluded from this warranty.
Fryers: one year parts and labor, Limited Warranty on the fry tank: 5 years, prorated on stainless steel fry tank. Normal parts wear

and maintenance is also not covered by this warranty. This warranty is in lieu of any other agreement, expressed or implied, and
constitutes the only warranty of COOKING PERFORMANCE GROUP with respect to the products.

This states the exclusive remedy against COOKING PERFORMANCE GROUP relating to the product(s) whether in contract or in tort
or under any other legal, theory, and whether arising out of warranties, representations, instruction, installation or defects from
any cause.

COOKING PERFORMANCE GROUP shall not be liable whether in contract or in tort or under any other legal theory, for loss of
revenue or profit, or for any substitute use or performance, or for incidental, indirect, special or consequential damages, or for any
other loss or cost of similar type.

Proper installation, initial check out, air shutter adjustments, or normal maintenance such as lubrication, adjustment or calibration
of controls is the responsibility of the dealer, owner-user or installing contractor and is not covered by this warranty.

Prices listed in this catalog are in U.S. Dollars. All Prices are subject to change without prior notification. COOKING PERFORMANCE GROUP

is not responsible for printing errors in pricing or specifications.

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