Vulcan VICM24 Installation Manual

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

RETAIN THIS MANUAL FOR FUTURE USE

FORM F-45396 (10-15)

MODELS

VICM24 VICM36 VICM48 VICM60 VICM72

WICM24 WICM36 WICM48 WICM60 WICM72

VICM36

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

CHEESEMELTER

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

# of Burners

BTU/hr Input Rating

VICM24-L / WICM24-L

18,000

VICM36-L / WICM36-L

24,000

VICM48-L / WICM48-L

36,000 (2 @ 18,000)

VICM60-L / WICM60-L

42,000 (1 @ 18,000 + 1 @ 24,000)

VICM72-L / WICM72-L

48,000 (2 @ 24,000)

VICM24 / WICM24

20,000

VICM36 / WICM36

30,000

VICM48 / WICM48

40,000 (2 @ 20,000)

VICM60 / WICM60

50,000 (1 @ 20,000 + 1 @ 30,000)

VICM72 / WICM72

60,000 (2 @ 30,000)

CHEESEMELTERS

GENERAL

Cheesemelters are produced with quality workmanship and material. Proper installation, usage and maintenance of your Cheesemelter will result in years of satisfactory performance.

INSTALLATION

Before installing, verify that the type of gas (natural or propane) and the clearance dimensions (see page 4) agree with the specifications on the rating plate. 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 cheesemelter.

UNPACKING

This cheesemelter 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 cheesemelter 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 cheesemelter cannot have been moved, installed, or modified.

5. Notify Vulcan Customer Service immediately at 800-814-2028. Before using, remove all packaging material and protective plastic from the surfaces of

the unit. Carefully unpack your cheesemelter and make sure that no parts are discarded with the packaging material. A pressure regulator designed to operate with the cheesemelter has been supplied and must be installed before the cheesemelter is placed into service. (Refer to GAS PRESSURE REGULATOR INSTALLATION in this manual).

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LOCATION

The equipment area must be kept free and clear of combustible substances.

Minimum Clearances Combustible Construction Non-Combustible Construction Back 2" 0" Sides 20" 0 Bottom 10" 4"

The installation location must allow adequate clearances for servicing and proper operation. While another gas-fired cheesemelter can be placed adjacent to this Cheesemelter, there must be no obstruction to the front of the Cheesemelter. A minimum front clearance of 36" (91 cm) is required.

It is recommended that the cheesemelter not be installed directly over or directly adjacent to charbroilers, griddles or fryer banks. Infrared burners can be susceptible to the effects of grease laden smoke and installation in these locations may shorten burner life. The cheesemelter must be installed so that it is level side to side and front to back.

Do not obstruct the flow of combustion and ventilation air. 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 ventilating system.

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

Maintain a minimum 18" (46 cm) clearance from the top of the cheesemelter flue vent to the filters of the hood venting system or any other obstruction. Maintain a minimum 18" (46 cm) clearance from the bottom of the cheesemelter to any other flue discharge area.

INSTALLATION CODES AND STANDARDS The Cheesemelter 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

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

ASSEMBLY Counter Mounting

1.Cheesemelters mounted on a counter must be equipped with 4" (10 cm) legs (sold separately).

2. Remove the leg knockouts on the bottom of the unit to expose the threaded attachment points. 60 and 72 models will require 6 legs.

3. Screw the legs into the threaded attachment points on the bottom of the unit.

4. Place Cheesemelter in position, then level by adjusting the bullet feet.

Ensure the counter is of noncombustible construction.

Wall Mounting

1. Make sure the wall bracket(s) are level and properly spaced on the wall so that they will align with the mounting bracket on the rear of the cheesemelter frame.

2. Attach the wall mount bracket(s) to the wall with suitable fasteners (not supplied) to match the onsite construction. 48, 60 and 72 models will will have two wall mount brackets.

3. Hang the cheesemelter from its built-in mounting bracket onto the wall mounting brackets.

Ensure the mounting wall is of noncombustible construction and will support the weight of the cheesemelter.

Model

Weight

VICM24 / WICM24

130 lbs/59 kg

VICM36 / WICM36

160 lbs/73 kg

VICM48 / WICM48

200 lbs/91 kg

VICM60 / WICM60

225 lbs/102 kg

VICM72 / WICM72

260 lbs/118 kg

Mounting Bracket On Rear Of Cheesemelter Frame

Wall Mounting Brackets

Wall

Mounting Bracket On Rear Of Cheesemelter Frame

Wall Mounting Bracket(s)

(Cut Away Side View)

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Special Hi-Shelf Mounting

If the Cheesemelter is to be mounted over a Gas Range, a reinforced hi-shelf designed to support the weight of the cheesemelter is required.

1. Remove the knockouts on the bottom of the unit to expose the threaded attachment points.

2. Place and align Cheesemelter on top of shelf brackets; place the back of the unit flush with the rear of the shelf.

3. Align holes in the shelf(may be necessary to drill holes) with the threaded attachment points on the bottom of the cheesemelter.

4. Secure cheesemelter into place with four 3/8”-16 bolts(not included) . Thread the bolts through the shelf and into the threaded attachment points on the bottom of the cheesemelter.

GAS CONNECTIONS

Gas supply connections and any pipe joint compound must be

resistant to the action of propane gases.

Location of the gas inlet is at the top right rear corner of the top panel. Codes require that a gas shutoff valve must be installed in the gas line ahead of the Cheesemelter.

Us e a ¾ ” NPT gas supply line for the cheesemelter inlet. 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.

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

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

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

Maximum line pressure for natural and propane gas is 14" W.C. Minimum line pressure is 7" W.C. for natural gas and 11" W.C. for propane gas.

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TESTING THE GAS SUPPLY SYSTEM

Fig. 2

Fig. 3

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

FLUE CONNECTIONS

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

GAS PRESSURE REGULATOR INSTALLATION

Gas regulator pressure is preset at 5” Water Column (W .C.) for natural gas, and 10” W.C. for propane gas. Minor adjustments may be required based on site specific gas pressure.

Install the regulator as close to the cheesemelter 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 cheesemelter (Fig. 2) and the regulator is positioned with the vent plug and adjustment screw upright (Fig. 3).

The minimum supply pressure (upstream of the regulator) should be 7-9 ” W.C. for natural gas and 11-12” W .C. for propane g as. At no time s h o u l d the cheesemelter be connected to supply pressure greater than ½ psig (3.45 kPa) or 14” W .C.

Gas supply connections and any pipe joint compound must be

resistant to the action of propane gases.

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

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

cleaning or servicing the cheesemelter.

LOADING AND UNLOADING

Place the rack in the desired position. Pull the rack out for loading and avoid spillage. Push the rack into place and cook for the appropriate time. Pull the rack out for unloading.

PREHEATING

After lighting the pilot, turn the burner valve knob completely counterclockwise (to the MAX position) and preheat for 15 minutes.

RECIPE AND RACK ADJUSTMENT

Positioning the Cheesemelter rack is an important factor in the desired product end results. Position the rack farther away from the burners for thick casseroles and for melting cheese or butter to avoid drying the product. Position the rack closer to the burners for bacon, toast and quick heating, but watch carefully to avoid burning.

CLEANING

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

cleaning or servicing the cheesemelter.

Interior

When the Cheesemelter is cool, remove rack. Clean the rack and crumb tray daily by soaking in warm detergent water. Scrub with a stiff-bristled brush. Do not use harsh abrasives.

After scrubbing, wash with soapy water, rinse and dry. Rinse with wet towel, do not spray unit with a water jet. Soap and water will normally do the job. Heavy spattering or spillovers may require cleaning with mild cleaner or soapy wet pads.

Exterior

When the Cheesemelter is cool, knobs and stainless steel surfaces may be cleaned with mild soap and water applied with a damp cloth. Wipe the surface with clean water and dry with a soft clean cloth. Do not use abrasive cleaners or strong liquid cleaners on stainless steel surfaces as they may damage the finish.

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