INSTALLATION AND OPERATION MANUAL
FOR GAS TILTING BRAISING PANS
MODELS G30TB & G40TB
FORM 30878 (8-94)
MODEL TK35
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT
DOWN UNITS AT MAIN SHUTOFF VALVE AND
CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
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 OR MODIFICATION, SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY
DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE
INSTALLING OR SERVICING THIS EQUIPMENT.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.
– 2 –
TABLE OF CONTENTS
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Leveling and Anchoring Tilting Braising Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Gas Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Flue Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Installation Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Start-up Procedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Daily Shutdown Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Tilting the Braising Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Adjustments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Vent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
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Installation, Operation and Care of
MODEL G30TB & G40TB GAS TILTING BRAISING PANS
KEEP THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
Vulcan-Hart Gas Tilting Braising Pans are installed on a tubular base and are available in two sizes.
Model G30TB has a 30-gallon capacity and an 80,000 BTU/Hr. input rating. Model G40TB has a 40gallon capacity and a 100,000 BTU/Hr. input rating.
The tilting braising pan is a versatile piece of equipment. It allows you to stew, simmer, pan fry, braise,
grill or saute, and all with a very uniform heat pattern.
Standard features include an electronic ignition, tilting switch solid state temperature control,
removable strainer, receiving pan support, and a lid with full width, drop-type handle that can be opened
from any position. Optional accessories include a stainless steel pan support, and steam pan insert.
Vulcan-Hart Company suggests that you thoroughly read this entire manual and carefully follow all of
the instructions provided.
Your Vulcan-Hart Gas Tilting Braising Pan is produced with quality workmanship and material. Proper
installation, usage and maintenance of your tilting braising pan will result in many years of satisfactory
performance.
INSTALLATION
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the tilting braising pan is found
to be damaged, save the packaging material and contact the carrier within 15 days of delivery.
Before installing, verify that the type of gas supply (natural or propane) and electrical service agree with
the specifications on the rating plate located on the left side panel as you face the front of the braising
pan. If the supply and equipment requirements do not agree, contact your dealer or Vulcan-Hart
immediately.
LOCATION
The equipment must be kept free and clear of combustible substances. The tilting braising pan, when
installed, must have minimum clearance from combustible and non-combustible construction of 3"
from the sides and 6" from the rear. The tilting braising pan is intended for use on non-combustible
floors.
– 4 –
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 36" is required.
The tilting braising pan must be installed so that the flow of combustion and ventilation air will not be
obstructed. Adequate clearance for air openings into the combustion chamber must be provided.
Make sure there is an adequate supply of air in the room suitable for the amount of combustion gas
feeding the braising pan burners.
Do not permit fans to blow directly at the tilting braising pan, and wherever possible, avoid open
windows next to the tilting braising pan. Avoid wall-type fans which create air cross currents within the
room.
INSTALLATION CODES AND STANDARDS
Your Vulcan Gas Tilting Braising Pan must be installed in accordance with:
1. State and local codes, or in the absence of local codes, with:
2. National Fuel Gas Code, ANSI-Z223.1 (latest edition), available from the American Gas Association,
Inc., 1515 Wilson Blvd., Arlington, VA 22209.
3. National Electrical Code ANSI/NFPA-70 (latest edition).
4. ANSI NFPA Standard #96, "Vapor Removal from Cooking Equipment," (latest edition), available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
LEVELING AND ANCHORING TILTING BRAISING PAN
1. Place tilting braising pan in the installation position.
2. Place a carpenter's level on top of the braising pan and turn the adjustable feet to level braising pan
side-to-side and front-to-back.
3. Mark hole locations on the floor through the anchoring holes provided in the rear flanged adjustable
feet.
4. Remove tilting braising pan from installation position and drill holes in locations marked on the floor.
(See INSTALLATION DIAGRAM in this manual.) Insert proper anchoring devices (not supplied).
5. Place tilting braising pan back in the installation position.
6. Place carpenter's level on top of braising pan and re-level side-to-side and front-to-back.
7. Bolt and anchor tilting braising pan securely to the floor.
8. Seal bolts and flanged feet with silastic or equivalent compound.
– 5 –
GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must be resistant to the action of propane
gases.
The gas inlet is located under the control panel on the left-hand side.
Connect gas supply to the tilting braising pan. The gas supply line must be at least the equivalent of
3
/4" iron pipe with an incoming pressure of approximately 7" W.C. (Water Column) for natural gas or 11"
W.C. (Water Column) for propane gas. Make sure the pipes are clean and free of obstructions, dirt,
and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting braising pan.
Natural gas and propane gas braising pans are equipped with fixed orifices and no adjustment is
necessary. The orifices are set at 3.5" W.C. (Water Column) for natural gas, and 10" W.C. (Water
Column) for propane gas.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed 1/2 psig (3.45 kPa), the tilting braising pan and its individual shutoff valve
must be disconnected from the gas supply piping system.
When test pressures are 1/2 psig (3.45 kPa) or less, the tilting braising pan must be isolated from the
gas supply system by closing its individual manual shutoff valve.
FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue duct located on the rear of the tilting braising pan.
It is recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
From the termination of the tilting braising pan flue vent to the filters of the hood venting system, an
18" minimum clearance must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from the standard
for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available from the
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
– 6 –
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE NATIONAL
ELECTRICAL CODE AND/OR OTHER LOCAL CODES.
WARNING: APPLIANCES EQUIPPED WITH AN ELECTRICAL SUPPLY CORD ARE PROVIDED
WITH A THREE-PRONG GROUNDING PLUG WHICH MUST BE CONNECTED TO A PROPERLY
GROUNDED RECEPTACLE. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE,
CONTACT AN ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG FROM THE PLUG.
The tilting braising pan is equipped with a 120 Volt / 60 Hz. / 1 Phase cord and plug which requires only
that it be plugged into a properly grounded 120 volt receptacle.
Do not connect the tilting braising pan to electrical supply until after gas connections have been made.
The electrical wiring diagram is located behind the control panel.
INSTALLATION DIAGRAM
INCHES/
MM
MODEL CAPACITY A B C
G30TB
G40TB
30 gallons 36.0 33.5 70.5
114 liters 914 851 1791
40 gallons 48.0 45.5 70.5
152 liters 1219 1156 1791
– 7 –
OPERATION
PL-51535
TEMP UP
Red Temperature Light
IGNITION
Green Ignition Light Tilt SwitchThermostat
DOWN
OFF
10
9
8
7
65
4
3
2
1
WARNING: THE TILTING BRAISING PAN AND ITS PARTS ARE HOT. USE CARE WHEN
OPERATING, CLEANING AND SERVICING THE TILTING BRAISING PAN.
BEFORE FIRST USE
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all
surface parts and the interior of the tilting braising pan. Follow the cleaner manufacturer's directions.
Rinse thoroughly and drain the pan. Wipe dry with a soft clean cloth.
CONTROLS (Fig. 1)
Green Ignition Light — Will light when ignition has occurred.
Red Temperature Light — Will light when burners are supplying heat to the tilting braising pan.
Thermostat — When turned on, will initiate electronic ignition system. Temperature
settings range from 1 to 10. (See COOKING GUIDELINES in this
manual for temperature ranges for settings 1-10.)
Tilt Switch — Push UP to raise tilting braising pan; push DOWN to lower tilting
braising pan.
Fig. 1
START-UP PROCEDURE
1. Open manual gas shutoff valve.
2. Ensure that the braising pan is in the DOWN position.
3. Turn THERMOSTAT dial to desired setting. The red TEMPERATURE LIGHT will come on. This
will turn on the electronic ignition which will light the burners.
– 8 –
If the green IGNITION LIGHT does not come on after 30 seconds, turn THERMOSTAT OFF and
then ON again for restart.
4. When braising pan has reached set temperature, the red TEMPERATURE LIGHT will go off and
the burners will shut off. The burners will cycle on and off thereafter to maintain set temperature.
The red TEMPERATURE LIGHT will be on when the burners are on and off when burners are off.
5. If gas supply is interrupted during operation, turn THERMOSTAT dial to OFF position and turn gas
supply OFF. Wait 5 minutes, then repeat Steps 1 through 4 to restart.
6. Turn THERMOSTAT to OFF when braising pan is not in use.
DAILY SHUTDOWN PROCEDURE
Turn THERMOSTAT dial to OFF. Close manual gas shutoff valve.
TILTING THE BRAISING PAN
1. DO NOT try to tilt braising pan with lid down.
2. Make sure the receiving pan is in place.
3. To tilt braising pan, push and hold TILT SWITCH in the UP mode until desired pan position has been
reached. The braising pan will empty when raised to the top tilt position.
When the braising pan is raised 5° or more, the gas supply will be turned off automatically. The
braising pan will not operate once the pan has been tilted.
4. Food is poured through the removable strainer (Fig. 2) into a food receiving pan positioned under
the lip of the pouring spout (Fig. 2).
5. To lower braising pan, push and hold TILT SWITCH in the DOWN mode.
Removable Strainer
Pouring Spout
Receiving
Pan Support
Fig. 2
– 9 –
PL-51537
CLEANING
WARNING: UNPLUG THE TILTING BRAISING PAN BEFORE CLEANING.
After each use, allow the tilting braising pan to cool and clean it. Keep exposed cleanable areas of the
tilting braising pan clean at all times. Do not get water in electrical box or any electrical component.
1. Thoroughly wash pan, pouring spout (see Fig. 2), lid and exterior surfaces with detergent and warm
water. If necessary, soak pan to remove food that is stuck to pan surface. Rinse thoroughly and
wipe dry with a soft clean cloth.
2. Clean removable strainer and receiving pan support (see Fig. 2) with detergent and warm water.
Rinse thoroughly and wipe dry with a soft clean cloth.
3. Clean around burner air mixers and orifices (at rear of burner) if lint has accumulated.
4. Visually ensure tube lighter ports (Fig. 3) are unobstructed.
Tube Lighter
Fig. 3
PL-51536
– 10 –
COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and
estimated
numbers
of orders per load and per hour. When two temperatures are given, the first is to start the product, and
the second to finish the product.
The following temperatures should be used:
Temperature Thermostat
(°F) Setting
Simmering 200 Max. 1 – 4
Sauteeing 225 – 275 5 – 6
Searing 300 – 350 7 – 8
Frying 325 – 375 8 – 9
Grilling 350 – 450 9 – 10
BATCHES G30TB G40TB
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
Eggs
–Boiled-Hard 1 egg 225 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75
–Fried 1 egg 400 4 30 eggs 30 45 eggs 45
–Poached 1 egg 225 5 36 eggs 36 60 eggs 60
–Scrambled 1
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular Oatmeal
Pancakes 2 each 400 10 30 ea. 15 50 ea. 25
1
/2 eggs 300–200 1 18 gal. 720 28 gal. 1100
1
/2 cup 250 2 20 lb (100 cups) 500 40 lb (200 cups) 1000
FISH
Clams 1 pt. 400 10 10 qts. 20 15 qts. 30
Fish Cakes 2–3 oz. 400 5 70 – 3 oz. 35 110 – 3 oz. 55
Haddock Fillet 4 oz. 400 4 60 – 4 oz. 60 90 – 4 oz. 90
Halibut Steak 5 oz. 450 3 60 – 4 oz. 60 90 – 4 oz. 90
Lobster 1 – 1# 350 4 20 – 1 lb. 20 30 – 1 lb. 30
Swordfish 5 oz. 450 3 50 – 5 oz. 50 75 – 5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 – 200 2 18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz. 250 – 175 1 18 gal. 1150 35 gal. 2250
Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725
French Onion Soup 6 oz. 225 1 18 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350 – 200 1 18 gal. 575 35 gal. 1100
– 11 –
BATCHES G30TB G40TB
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (
°F) HOUR QTY. PORTIONS QTY. PORTIONS
VEGETABLES
CANNED 3 oz. 400 6 30 lb. 125 45 lb. 200
FRESH
Beans, Wax, Green 3 oz. 400 3 25 lb. 125 50 lb. 250
Beets 3 oz. 400 1 30 lb. 125 60 lb. 300
Broccoli 3 oz. 400 3 25 lb. 125 40 lb. 200
Cabbage 3 oz. 400 5 20 lb. 80 30 lb. 125
Carrots 3 oz. 400 2 35 lb. 150 70 lb. 300
Cauliflower 3 oz. 250 5 15 lb. 75 25 lb. 125
Corn 1 Ear 400 8 50 ears 50 75 ears 75
Potatoes 3 oz. 400 2 40 lb. 200 60 lb. 300
Spinach 4 oz. 250 10 6 lb. 25 9 lb. 35
Turnips 4 oz. 400 2 20 lb. 100 30 lb. 150
FROZEN
Beans, French Green 3 oz. 400 6 15 lb. 60 22
1
/2 lb. 90
Lima Beans 3 oz. 250 4 15 lb. 60 221/2 lb. 90
Broccoli 3 oz. 400 8 12 lb. 50 18 lb. 75
Sliced Carrots 3 oz. 250 6 15 lb. 60 22
1
/2 lb. 90
Small Whole Carrots 3 oz. 250 3 15 lb. 50 221/2 lb. 90
Corn 3 oz. 250 18 15 lb. 50 22
1
/2 lb. 90
Small Whole Onions 3 oz. 250 7 15 lb. 50 221/2 lb. 90
Peas 3 oz. 400 10 15 lb. 75 221/2 lb. 110
Spinach 3 oz. 400 3 15 lb. 75 22
1
/2 lb. 110
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500
Chocolate Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cornstarch Pudding 4 oz. 200 1 18 gal. 575 35 gal. 1100
Fruit Gelatin 3 oz. 250 2 18 gal. 750 35 gal. 1500
MEAT – POULTRY
Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
BEEF
Amer. Chop Suey 6 oz. 400 – 225 2 18 gal. 350 35 gal. 700
Beef Stew 8 oz. 300 — 18 gal. 280 35 gal. 560
Corned Beef Hash 5 oz. 400 5 16 lb. 50 25 lb. 75
Cheeseburger 3 oz. 300 12 7 lb. 35 10 lb. 50
Hamburger 3 oz. 300 15 7 lb. 35 10 lb. 50
Meatballs 1 oz. 400 – 225 3 12
1
/2 lb. 65 18 lb. 100
Pot Roast 2 oz. 350 – 200 120 lb. 500 180 lb. 750
Salisbury Steak 5 oz. 400 3 16 lb. 50 24 lb. 75
Sirloin Steak 6 oz. 400 5 15 lb. 40 22
1
/2 lb. 60
Swiss Steak 4 oz. 300 – 200 1 25 lb. 110 40 lb. 160
– 12 –
BATCHES G30TB G40TB
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (
CHICKEN
Pan Fried 2 – 1/4's 350 3 50 pieces 25 80 pieces 40
Whole 2 oz. 350 – 200 16-5 lb. 200 24-5 lb. 265
FRANKFURTERS
Grilled 2 oz. 300 8 22 lb. 176 33 lb. 264
Boiled 2 oz. 250 12 16 lb. 128 25 lb. 200
PORK
Ham Steak 3 oz. 400 8 10 lb. 50 15 lb. 75
Pork Chops 5 oz. 350 4 15 lb. 50 25 lb. 75
Sausage Links 3 links 350 7 30 lb. 120 45 lb. 180
TURKEY
Off Carcass 2 oz. 400 – 200 — 3 – 26-30 lb. 200 4 – 26-30 lb. 275
On Carcass 2 oz. 400 – 200 — 4 – 16-20 lb. 175 6 – 16-20 lb. 265
MISCELLANEOUS
Grilled Cheese Sandwich 1 sand. 400 8 35 sand. 35 50 sand. 50
Macaroni & Cheese 8 oz. 200 2 18 gal. 300 35 gal. 525
Rice 4 oz. 350 – 225 1 20 lb. raw 320 40 lb. raw 650
Spaghetti 4 oz. 350 – 225 2 8 lb. raw 200 12 lb. raw 300
°F) HOUR QTY. PORTIONS QTY. PORTIONS
– 13 –
MAINTENANCE
WARNING: THE TILTING BRAISING PAN AND ITS PARTS ARE HOT. USE CARE WHEN
OPERATING, CLEANING AND SERVICING THE TILTING BRAISING PAN.
WARNING: UNPLUG TILTING BRAISING PAN BEFORE PERFORMING ANY MAINTENANCE.
ADJUSTMENTS
All tilting braising pans are adjusted at the factory.
At least twice a year, have a Vulcan-Hart authorized service person clean and adjust the tilting braising
pan for maximum performance.
VENT
Annually, when tilting braising pan is cool, check the flue and clear any obstructions.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning the tilting braising pan, contact the Vulcan-Hart
Service Depot in your area (refer to listing supplied with the braising pan), or Vulcan-Hart Company
Service Department at the address or phone number shown on the front cover of this manual.
– 14 –
TROUBLESHOOTING
PROBLEM
Burners do not come on.
Burners produce carbon deposits.
POSSIBLE CAUSES
1. Gas supply to braising pan is OFF.
2. Manual gas shutoff valve is OFF.
3. Thermostat is not turned ON.
4. Pan is not in lowest position.
5. Problem with the burners. Contact your
Vulcan-Hart authorized servicer.
1. Wrong size orifices.
2. Burner air not adjusted properly.
3. Wrong gas supply.
4. Incorrect pressure at supply.
– 15 –
FORM 30878 (8-94) PRINTED IN U.S.A.
– 16 –
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