Vulcan VCRG24-M Installation Manual

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

RETAIN THIS MANUAL FOR FUTURE USE

FORM F-38306 (rev. 10-15)

VCRG48-M

MODELS

VCRG24-M
VCRG36-M
VCRG48-M

WCRG24-M
WCRG36-M
WCRG48-M

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

MEDIUM 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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INSTALLATION, OPERATION AND CARE OF

Model

Number Of Burners

BTU/hr Input Rating

VCRG24-M / WCRG24-M

2

50,000

VCRG36-M / WCRG36-M

3

75,000

VCRG48-M / WCRG48-M

4

100,000

MEDIUM DUTY GAS GRIDDLES

GENERAL

Medium 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

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. A pressure regulator designed to operate with the griddle has been supplied and
must be installed before the griddle is placed into service (Refer to GAS PRESSURE
REGULATOR INSTALLATION in this manual).

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.

Do not permit air to blow directly at the griddle. Avoid open windows next to the griddle
wherever possible. Avoid wall-type fans which create air cross-currents within the room.

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This griddle is Design Certified for installation on a non-com bu s tible counter with 4” l e g s,

COMBUSTIBLE CONSTRUCTION

NON-COMBUSTIBLE CONSTRUCTION

Back:

6”

0”

Sides:

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 in Fig. 1.

Fig. 1

or combustible floor with 24” h ig h 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

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).

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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.

GAS CONNECTIONS

Gas supply connections and any pipe joint compound must be resistant to the

action of propane gases.

Us e a ¾” NPT gas supply lin e for the griddle inlet, lo c a t ed a t the rear of t he g r i d dle. All of

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.

GAS PRESSURE REGULATOR INSTALLATION

This griddle is supplied with a convertible gas pressure regulator preset at 4” W at er
Column (W.C.) for natural gas. No further adjustment should be required. Install the
regulator as close to the griddle on the gas supply line as possible. Make sure that the
arrow on the underside of the regulator is oriented in the direction of gas flow to the
griddle (Fig. 2 on next page) and the regulator is positioned with the vent plug and
conversion plug cover upright (Fig. 3 on next page).

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Fig. 2

Fig. 3

The supply pressure (upstream of the regulator) should be 7-9” W.C. for na t ural gas and

To convert to propane, following steps
must be completed:

1. Remove all natural gas burner
orifices and install the provided
propane burner orifices. See Fig. 4

2. Remove all pilot orifices and install
the provided propane pilot orifices.
See Fig 4.

3. Set the regulator to 10” W . C . by

inverting the regulator spring plug.
See Fig 5.

Fig. 4

Fig. 5

BURNER
ORIFICE

PILOT
ORIFICE

11-12” W .C. f or propane gas. At no time should the g r iddle be connected to supply
pressure greater than ½ psig (3.45 kPa) or 14” W. C.

PROPANE GAS CONVERSION

This griddle is shipped from the factory equipped with fixed burner and pilot orifices for
natural gas operation. The burner and pilot orifices required to convert the griddle to
propane gas are shipped with the griddle in the shipping packaging. It is recommended
that a trained gas service technician with the necessary tools, instruments and skills
perform the conversion.

Prior to lighting, check all joints in the gas supply line for leaks.

Use soap and water solution. Do not use an open flame.

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OPERATION

CONTROL KNOBS

OFF

ON

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 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 with a non-corrosive,

grease dissolving commercial c lean er , following the m anuf a c t u r e r ’ s directions. Rinse

thoroughly and wipe dry with a soft clean cloth. Clean all accessories.

SEASONING THE GRIDDLE

Season the griddle to avoid possible surface corrosion before first use, and after every
cleaning. 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. This will
also help reduce the sticking of cooked food product.

CONTROLS

There is one pi lot for every t wo burners e xcept on t he 36” mo d els. Th e 36” mo de l s have

an odd number of main burners; therefore one of the pilots in these models will control
only one main burner. The pilot burners are off centered ab o ut 1” to th e left of pilot sight
holes and inset approximately 7” f ro m the front panel. See cutaway view on page 8.

The unit is equipped with standing, unmonitored pilots. Gas will flow from the pilots as
soon as the main gas supply to the unit is turned on. The pilots are lit with the use of an
outside ignition source (such as a lit taper, etc). See pilot lighting procedure on page 8.

Ea c h 12” s ect ion of the g r i d dle is indepe n dentl y c ontrol led b y an infinite heat control
valve. Once the pilots are lit, turning the control knob to the ON position will light each
burner. The burners will be in the full ON position when turned all the way to the left.
The burners will be in the full OFF position when turned all the way to the right. See Fig.

6. The height of the burner flame and plate temperature can be adjusted by turning

control knobs while viewing burners through the burner sight holes.

Fig. 6

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VCRG-M / WCRG-M PILOT LIGHTING PROCEDURE

1. Turn the main gas shut-off valve and all burner control knobs to the OFF position. Wait 5 minutes to
allow any gas that may have accumulated in the burner compartment to escape.

2. Turn the main gas shut-off valve ON.

3. While viewing through the pilot sight hole, you will have to reach under the front of the unit and through
the pilot cutout to ignite the pilots with an outside ignition source(such as a lit taper, etc.). It may be
necessary to adjust the pilot valve to increase gas to the pilot. See Fig. 7 on page 11.

4. Repeat steps until all pilots are lit

5. To light main burners, turn individual burner valves to the ON position.

5. If after completing steps 1-5 main burners do not light, turn off the main gas shut-off valve and
contact an authorized service contractor.

CUTAWAY VIEW

BURNER CONTROL KNOB

PILOT SIGHT HOLE
PILOT BURNER

7”

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USING THE GRIDDLE

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)
Boiled Ham
Steak (Medium W ell)
Fresh Burger (Medium W ell)

Small Frozen Burger (Medium W ell)

To preheat, turn the burners on about 20-25 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.

ZONE COOKING

This griddle features a tubular U-shaped burner in each 12” section, each controlled by
independent valves. Each 12” section is a se p ar a t e cooking zone, an d allows cooki n g a
wide variety of products over a single griddle plate. The chart below 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.
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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