Vulcan VCCG24 Installation Manual

©ITW Food Equipment Group, LLC
3600 North Point Blvd.
Baltimore, MD 21222

RETAIN THIS MANUAL FOR FUTURE USE

FORM F-45402 (rev. 10-15)

MODELS

VCCG24
VCCG36
VCCG48
VCCG60
VCCG72

VCCG36

For additional information on Vulcan or to locate an authorized parts and
service provider in your area, visit our website at www.vulcanequipment.com

INSTALLATION & OPERATION MANUAL

HEAVY DUTY GAS GRIDDLES

IMPORTANT FOR YOUR SAFETY

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.

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.

IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.

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TABLE OF CONTENTS

GENERAL…………………………………………………………………………………………...…...…

Specifications……………………………………………………………………….…………….........

INSTALLATION…………………………………………………………………………………………….
Unpacking……………………………………………………………………………………………….
Location………………………………………………………………………………………………….
Installation Codes and Standards…………………………………………………………………….
Griddle Mounted On Stands with Casters……………………………………………………………
Flue Connections……………………………………………………………………………………….
Stands……………………………………………………………………………………………………
Gas Connections………………………………………………………………………………………..
Testing The Gas Supply System………………..……………………………………………………
Gas Pressure Regulation…………..………………………………………………………………….
Electrical Connections …………………………………………………………………………………

OPERATION………………………………………………………………………………………………..
Before First Use…………………………………………………………………………………………
Seasoning The Griddle…………..…………………………………………………………………….
Controls …………………..……………………………………………………………………………..
Startup Of Griddle………………………….…………………………………………………………...

Shutdown Of Griddle…………………………………....……………………………………………..

Extended Shutdown Of Griddle………..……………………………………………………………..
Using The Griddle………..…………………………………………………………………………….
Zone Cooking……………………………………………………………………………………………

CLEANING……..…………………………………………………………………………………………..
Cleaning The Standard Steel Griddle Plate Cooking Surface………………………………….…
Cleaning The Optional Chrome Griddle Griddle Plate Cooking Surface ….…………………….
Cleaning The Optional Rapid Recovery™ Griddle Plate Cooking Surface …………………..…

ADJUSTMENTS…………………………………………………………………………………………….
Calibration……………………………………………….….…………………………………………..
Leveling………………………………………………………………………………..………………..

MAINTENANCE…………………………………………………………………………………………….
General….……………………………………………………………………………………………….
Vent………………………………………………………………………………………………………
Service and Parts Information…………………………………………………………………………

TROUBLESHOOTING……………………………………………………………………………………
ACCESSORY INSTALLATION…………………………………………………………………………..

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INSTALLATION, OPERATION AND CARE OF

Model

Number of

Burners

BTU/hr Input

Standard Infrared Burner

BTU/hr Input

Optional

U-Shaped Burner

Natural Gas

Propane Gas

VCCG24

2

48,000

44,000

60,000

VCCG36

3

72,000

66,000

90,000

VCCG48

4

96,000

88,000

120,000

VCCG60

5

120,000

110,000

150,000

VCCG72

6

144,000

132,000

180,000

HEAVY DUTY GAS GRIDDLES

GENERAL

VCCG Heavy Duty Gas Griddles are produced with quality workmanship and materials. Proper
installation, usage and maintenance of your griddle will result in many years of satisfactory
performance.

Thoroughly read this entire manual and carefully follow all of the instructions provided .

INSTALLATION

Before installing, verify that the type of gas supply (natural gas or propane) agrees with the
specifications on the rating plate located on the outside right of the unit. If the supply and
equipment requirements do not agree, do not proceed with the installation. Contact your dealer
immediately. It is recommended that a trained gas service technician with the necessary tools,
instruments and skills perform the installation of the griddle.

UNPACKING

This griddle was inspected before leaving the factory. The carrier assumes full responsibility for the
safe delivery upon acceptance of the shipment. Check for possible shipping damage immediately after
receipt.

If the griddle is found to be damaged, complete the following steps:

1. Carrier must be notified within 5 business days of receipt.

2. Carrier’s local terminal must be notified immediately upon discovery (note time, date, and
who was spoken to), and follow up and confirm with written or electronic communication.

3. All original packing materials must be kept for inspection purposes.

4. The griddle cannot have been moved, installed, or modified.

5. Notify Vulcan Customer Service immediately at 800-814-2028.

Carefully unpack your griddle and make sure that no parts are discarded with packaging material.

LOCATION

The installation location must be kept free and clear of combustibles. When installing, never
enclose the bottom of the griddle with a raised curb or other constructions that would obstruct
flow of air into or out of the griddle. Adequate clearance for air openings into the combustion
chamber must be provided. Make sure there is an adequate supply of air in the room to replace
air taken out by the ventilation system.

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Do not permit air to blow directly at the griddle. Avoid open windows next to the griddle

COMBUSTIBLE CONSTRUCTION

NON-COMBUSTIBLE CONSTRUCTION

Back:

6”

0”

Right

6”

0”

Left Side

6”

0”

Griddles mounted on stands with casters must use a
flexible connector (not supplied) that complies with the
Standard for Connectors for Movable Gas Appliances

AN SI Z21.6 9 • C S A6.1 6 , and a quick -disconnect device

that complies with Gas Fuel, ANSI Z 2 1. 3 •CSA6.9. I n

addition, adequate means must be provided to limit
movement of the appliance without depending on the
connector and the quick-disconnect device (or its
associated piping) to limit appliance movement. Attach
the restraining device at the rear of the griddle as
shown.

wherever possible. Avoid wall-type fans which create air cross-currents within the room.
This griddle is Design Certified for installation on a non-com bu s tible counter with 4” l e g s,

or combustible floor with a stand.
INSTALLATION CLEARANCES

INSTALLATION CODES AND STANDARDS

The griddle must be installed in accordance with:
In the United States of America:

1. State and local codes.

2. National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but
not be limited to: NFPA #54 Section 10.3.5.2 for Venting. Copies may be obtained
from The American Gas Association Accredited Standards Committee Z223, @ 400
N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA,
1 Batterymarch Park Quincy, MA 02169-7471

NOTE: In the Commonwealth of Massachusetts
All gas appliances vented through a ventilation hood or exhaust system equipped with

a damper or with a power means of exhaust shall comply with 248 CMR.

3. NFPA Standard # 96 Vapor Removal from Cooking Equipment, latest edition, available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada:

1. Local codes.

2. CAN/CSA-B149.1 Natural Gas Installation (latest edition)

3. CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the
Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3

GRIDDLES MOUNTED ON STANDS WITH CASTERS

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If disconnection of the restraint is necessary, turn off the gas supply before
disconnecting. Reconnect the restraint prior to turning the gas supply on and returning
the griddle to its installation position.

Casters are only supplied on a griddle stand. If the griddle is moved for any reason the
griddle should be re-leveled (see LEVELING in this manual).

FLUE CONNECTIONS

Do not obstruct the flow of flue gases from the flue, located at the rear of the griddle. It is
recommended that flue gases be ventilated to the outside of the building through a
ventilation system installed by qualified personnel.

From the termination of the flue to the filters of the hood venting system, a minimum
cle a r a n ce of 1 8” m ust be maintained.

Information on the construction and installation of ventilating hoods may be obtained from

the standard for “Vap o r Removal f rom Cooki ng E q uipment”, NFPA No. 96 ( lat est edition),

available from the National Fire Protection Association, Batterymarch Park, Quincy, MA

02269.

STANDS

The griddle has an optional stainless steel stand with locking casters.

GAS CONNECTIONS

Gas supply connections and any pipe joint compound must be

resistant to the action of propane gases.

Us e a ¾” NPT g as supply line f or t he g r iddle i n l et, located a t the rear of the griddle. All

flexible and semi-rigid gas supply lines must comply with the applicable ANSI standard.
To ensure maximum operating efficiency this appliance must be connected with a gas
supply line of solid pipe or a commercial type Flexible Connector with the net inside
diameter (I.D.) as large as or larger than the gas pipe inlet on this appliance. Codes
require that a gas shutoff valve must be installed in the gas line upstream of the griddle.

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 checking for leaks all lines receiving gas should be fully purged to remove air.

TESTING THE GAS SUPPLY SYSTEM

When the gas supply pressure exceeds ½ psig (3.45 kPa), the griddle and its individual
shutoff valve must be disconnected from the gas supply piping system.

When the gas supply pressure is ½ psig (3.45 kPa) or less, the griddle should be isolated
from the gas supply system by closing its individual manual shutoff valve.

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GAS PRESSURE REGULATION

The VCCG griddle is constructed with internal gas regulators on each burner valve. The

va lves are pre set t o 4” W .C. on natural gas units or 10” W . C. on propane gas units. An

external gas regulator is not required as long as the gas pressure supplied to the unit is
not gr e at e r than ½ ps ig (3.45 kPa) or 14” W.C. The recommended supply pressure
(upstream of the griddle) should be 7-9” W . C . f or n a t u r al gas and 11 -12” W .C. f or propane
gas.

At no time should the griddle be connected to supply pressure greater than ½

psig ( 3 . 45 k Pa) o r 14” W. C.

ELECTRICAL CONNECTIONS

Electrical and grounding connections must comply with the
applicable portions of the National Electrical Code and/or other local electrical
codes.

Disconnect the electrical power to the griddle and follow lockout /
tagout procedures.

Appliances equipped with a flexible electric supply cord are provided
with a three-prong grounding plug. It is imperative that this plug be connected into
a properly grounded three-prong receptacle. If the receptacle is not the proper
grounding type, contact an electrician. Do not remove the grounding prong from
this plug.

Power supply for electric ignition is 120 volts, 2 amp, 50/60 Hertz, 1 phase.
Do not connect the griddle to electrical supply until after gas connections are made.

OPERATION

The griddle and its parts are hot. Use care when operating, cleaning
or servicing the griddle.

BEFORE FIRST USE

Remove all packing material and protective plastic from the surfaces of the unit. Before
leaving the factory the griddle is coated with vegetable oil as a rust inhibitor. Remove this
film when the griddle plate is being cleaned prior to its first cooking use. Heat the griddle
to 200-300°F to loosen and melt the coating, then clean the surface by adding water or
a non-corrosive, grease dissolving commercial cleaner, following the manufacturer’s
directions. Scrape the oil residue from the plate with a griddle scraper. Rinse thoroughly
and wipe dry with a soft clean cloth. Clean all accessories.

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SEASONING THE GRIDDLE

Power Switch

Igniter Cycle Light

Thermostat Cycle Light

Thermostat Knob

Pilot And Burner Sight Slots

Season the griddle to avoid possible surface corrosion before first use, and after every
cleaning. This will also help reduce the sticking of cooked food product. Heat griddle to a
low temperature (300-350°F) and apply a small amount of cooking oil – about one ounce
per square foot of surface. Use a soft lint-free cloth to spread the oil over the entire
griddle surface to create a thin film. Wipe off any excess oil with a cloth. Repeat the
procedure until the griddle has a slick, mirror-like finish.

CONTROLS

POWER SWITCH

The VCCG turns off and on by a single power switch. Pushing the power switch to the
ON position is all that is required to put the unit into production once the thermostats
have been set.

IGNITER CYCLE LIGHT

The igniter cycle light is a clear hole where the user can view the diagnostic LED on the ignition
module. In order to view the light, user must have a straight line of sight through the hole to be able to
see the green or red light.

The igniter cycle lights are located at the 8 o’clock position to each corresponding
thermostat knob. There is one pilot and one ig n it e r c ycle l ig h t f o r each burner (12” s e ction
of griddle). Once the power switch has been pushed to the ON position, the igniters will
begin to ignite the pilots. The igniter cycle light will flash the color green while attempting

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to ignite the pilot. Once the pilot is lit and recognized by the igniter safety, the light will
illuminate a steady green color. The pilot must be ignited (burning) and the igniter cycle
light must be emitting a steady green color before the griddle burner will be allowed to
ignite.

If the pilot fails to ignite after approximately 90 seconds, the igniter cycle light will
illuminate a flashing red color that indicates the pilot did not ignite. Pushing the power
switch to the OFF position and then back to the ON position will restart the pilot ignition
cycle and the pilots will attempt to ignite again.

THERMOSTAT KNOB

Ea c h 12” se c t ion of the griddle is independently co nt r o l led by a solid state thermostat
control. The thermostats have an operating range of 150 to 550 degrees for standard
steel and chrome plate surfaces (150 to 450 degrees f o r Rapid Reco ver y™ composite
plate option). The thermostat knobs will need to be turned to a temperature setting for the
burners to ignite. Each 12” griddle section may be turned off independently by setting the
corresponding thermostat to the OFF position. You may also leave all thermostats set at
the desired settings and turn all sections off at once by pushing the power switch to the
OFF position.

THERMOSTAT CYCLE LIGHT

The thermostat cycle lights are located at the 12 o’clock posit i on to each corr esponding
thermostat knob. The light will illuminate when the surface cooking temperature drops
below the thermostat knob set point. The illumination of this light indicates that the burner
for that zone is lit.

STARTUP OF GRIDDLE

1. Set all thermostats to the desired temperature set points.

2. Push the power switch to the ON position. The red light behind the ON should
illuminate indicating that electrical power is being supplied to the unit.

3. If the thermostat cycle lights do not illuminate a steady red color within
approximately 90 seconds, push the power switch to OFF and back to ON again, this
will restart the pilot ignition cycle .This process may need to be repeated several times
on the initial installation of the griddle or if the griddle has been disconnected from the
gas supply.

4. Check that all thermostat cycle lights are illuminating a steady red color to verify that
all burners are lit and functioning properly.

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SHUTDOWN OF GRIDDLE

Push the power switch to the OFF position, all lights should go off indicating that the
griddle is no longer heating.

EXTENDED SHUTDOWN OF GRIDDLE

1. Push the power switch to the OFF position

1. Shut the main gas supply valve to the OFF position.

2. Unplug the griddle electrical supply cord.

3. Apply a coat of vegetable oil over the griddle plate to inhibit rust.

USING THE GRIDDLE

To preheat, turn the burners on about 20 minutes before cooking.
A uniform and systematic approach to loading the griddle will produce the most consistent

product results.
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by

careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate
surface. Do not try to knock off loose food that may be on the spatula by tapping the
corner or the edge of the spatula on the griddle surface. Use spatulas with rounded
edges. Do not use tempered steel utensils. Do not chop on the griddle cooking surface.

ZONE COOKING

This griddle features infrared box burners in 12” sections (U-shaped burners optional),
each controlled by independent thermostat controllers. Each 12” section is a separate
cooking zone, and allows for cooking a variety of products over a single griddle plate.

The chart is a suggested usage of zone cooking. When zone cooking, it is suggested that
you start with your lowest temperature setting at either side of the griddle, increasing the
zone temperature as you move up the zone line. Typically, the temperature differential
between the center of one cooking zone to the center of another zone that is directly
adjacent cannot be varied by more than 50 degrees. Some heat transfer from one area to
the next is to be expected. These zone cooking guidelines will vary depending on product
temperatures, size and shape. This guide should be adjusted to suit your product and
operational cooking preference.

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ZONE 1

(300°F)

ZONE 2

(350°F)

ZONE 3

(350°F)

ZONE 4

(400°F)

PRODUCT

Sausage
Eggs (Hard Fried)
Eggs (Scrambled)
Burger (Well Done)
Steak (Well Done)
Chicken Breast
Frozen Foods
Pork Chops

PRODUCT

PRODUCT

Steak (Rare)
Stir Fry Vegetables
Salmon
Fi sh Cakes
Lobster
Scampi
Pancakes
French Toast
Bacon

Omelet
Hash Browns

Canadian Bacon

Eggs (Sunny Side Up)
Boil ed Ham
Steak (Medium W ell)
Fresh Burger (Medium W ell)

Small Frozen Burger (Medium W ell)

or servicing the griddle.

Do not use a water jet stream to clean the griddle.

Empty the grease drawer as needed throughout the day and regularly clean at least once
daily.

Clean the griddle regularly. A clean griddle always looks better, lasts longer and performs
better. To produce evenly cooked, perfectly browned griddle products keep the griddle
plate clean and free of carbonized grease. Carbonized grease on the surface hinders the
transfer of heat from the griddle surface to the food, resulting in spotty browning and loss
of cooking efficiency. Carbonized grease tends to cling to griddle foods, giving them a
highly unsatisfactory and unappetizing appearance.

CLEANING

The griddle and its parts are hot. Use care when operating, cleaning

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To keep the griddle clean and operating at peak efficiency, follow these procedures:

AFTER EACH USE

Clean the griddle cooking surface accordingly to the type of surface on your model. See
the specific cleaning instructions by cooking surface finish. Empty the grease drawer
throughout the day as needed.

ONCE PER DAY

Thoroughly clean the griddle back splash, sides and front. Do not hit the backsplash with
a spatula or any other tool. This may create a gap between the splash and griddle plate
that is hard to clean. Remove, empty and wash the grease drawer in the same manner as
an ordinary cooking utensil.

ONCE PER WEEK

Clean the griddle surface thoroughly per the instructions for the surface finish of your
particular model. After cleaning the plate, the griddle should be seasoned according to
the instructions in this manual.

Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To
remove discoloration, use a griddle cleaner.

If the griddle usage is very high, consider conducting this weekly cleaning procedure
more than once per week.

CLEANING THE STANDARD STEEL GRIDDLE PLATE COOKING SURFACE

AFTER EACH USE
Clean the griddle cooking surface regularly with a griddle scraper during the work shift.

ONCE PER DAY
Turn the griddle off and allow it to cool down between 275°F-300°F, apply room
temperature water and clean it with a griddle scraper.

ONCE PER WEEK
Clean the griddle surface thoroughly. Use a griddle brick, screen, or Scotch Bright™ pad
on the surface as necessary. Rub with the grain of the metal while the griddle is still
warm (not hot). A detergent may be used on the plate surface to help clean it, but be sure
the detergent is thoroughly removed by flushing with clear water. After cleaning, reseason
the cooking surface according to the instructions in this manual. If the griddle usage is
very high, consider conducting this weekly cleaning procedure more than once per week.

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