Vulcan Hart 60RRG Operator’s Manual

INSTALLATION & OPERATION MANUAL

RRG Heavy Duty Gas Griddles

MODEL

24RRG ML-135339-00024
36RRG ML-135340-00036
48RRG ML-135341-00048
60RRG ML-135342-00060

www.vulcanhart.com

MLS

36RRG

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

RETAIN THIS MANUAL FOR FUTURE USE

FORM F-36981 (07-08)

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.

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.

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

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INSTALLATION, OPERATION AND CARE OF

HEAVY DUTY GAS GRIDDLES

GENERAL

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

Model Number of Burners BTU/hr Input Rating

24RRG 2 55,000
36RRG 3 82,500
48RRG 4 110,000
60RRG 5 137,500

INSTALLATION

Before installing, verify that the type of gas supply (natural gas or propane) agree with
the specifications on the rating plate located inside the griddle front panel. If the supp ly
and equipment requirements do not agree, do not proceed with the installation. Contact
your dealer immediately.

UNPACKING

This griddle was inspected before leaving the factory. The transportation company
assumes full responsibility for safe delivery upon acceptance of shipment. Check for
possible shipping damage immediately after unpacking. If the griddle is found to be
damaged, save the packaging material an d contact the carrier within 15 days of delivery.

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 ma nual).

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 tak en 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 installa tion on a non-combustible counter with 4” legs,
or combustible floor with 25” high stand.

INSTALLATION CLEARANCES

COMBUSTIBLE CONSTRUCTION NON-COMBUSTIBLE CONSTRUCTION

Back: 6” 0”

Right 6” 0”

Left Side 6” 0”

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 incl ude 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, availabl e

from the National Fire Protection Associa tion, 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

Griddles mounted on stands with casters
must use a flexible connector (not supplied) that
complies with the Standard for Connectors for Movable
Gas Appliances ANSI Z21.69•CSA6.16, and a quick­disconnect device that complies with Gas Fuel, ANSI
Z21.3•CSA6.9. In 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. 3.

Fig. 3.

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 installatio n position.

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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
clearance of 18” 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 editio n),
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA

02269.

STANDS

The griddle has an optional 25” high by 30” deep by 24”, 36”, 48” or 60” wide stainless
steel stand with casters. The two front casters lock. The stand includes a top shelf with
marine edges style lip and a lower shelf.

GAS CONNECTIONS

Gas supply connections and any pipe joint compound must be resistant to the
action of propane gases.

Use a ¾” NPT gas supply line for the griddle inlet, located at the rear of the griddle . 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 installe d 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 op en flame.

After checking for leaks all lines recei ving gas should be fully purged to re move 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

Gas regulator pressure is preset at 5” Water Column (W.C.) for natural gas, and 10” W.C.
for propane 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 regulato r is oriented in the direction of gas flow to

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the griddle (Fig. 1) and the regulator is positioned with the vent plug and adjustment
screw upright (Fig. 2).

Fig. 1

The supply pressure (upstream of the regulator) should be 7-9” W.C. for natural gas and
11-12” W.C. for propane gas. At no time should the griddle be connected to supply
pressure greater than ½ ps ig (3.45 kPa) or 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.

Fig. 2

Power supply for electric ignition is 120 volts, 1 amp, 50/6 0 Hertz, 1 phase.
Do not connect the griddle to electrical supply until after gas connections are made.

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OPERATION

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

Disconnect power supply before cleaning and servicing the
appliance.

BEFORE FIRST USE

It is recommended that you clean your VULCAN RRG griddle th oroughly with a mild soap
and water. Rinse the griddle surface tho roughly with water and wipe dry with a soft clean
cloth.

SEASONING THE GRIDDLE

Before turning the unit ON, apply a high tempe rature oil– about one ounce per square
foot of surface. DO NOT use plain vegetable oil as it is not stabilized for high heat an d
may cause food stick and result in improperly cooked food. Turn the griddle ON and with
a regular wipe cloth; work the oil into the whole griddle surface for two mi nutes.

After cleaning your griddle with chemicals, you should repea t the seasoning procedure for
proper cooking.

DO NOT use hardened steel spatulas. Use mild steel spatulas with rounded corners.
CONTROLS

There is at least one pilot for every two burners. The 36” and 60” models have an odd
number of main burners, therefore one of the sets of pilots and one of the electronic
safety-ignition modules in these models will control only one main burner. The pilot
burners are aligned with pilot sight holes. The pilot burners are inset 12” from the front
panel.

This model features an electronic safety-ignition system that is controlled by the power
switch. Turning the power switch ON is all that is required to put the unit into service. The
power switch turns the pilot valve, the temperature controllers, the indicator lamps and
the electronic safety-ignitio n modules. When the unit turned ON, electronic safety-ignition
modules start generating sparks until the detection of a proven flame at the pilot burner.
Upon the flame rectification, electronic safety-ignition module energizes the solenoid gas
valve(s) for that specific zone(s).

The pilots are monitored by flame detection through igniters. If the pilot goes out, the
igniter will immediately reignite the pilot. If the pilot does not achieve reignition in a short
period of time, the electronic safety-ignition module will shut-off the gas supply to the
main burners and keeps generating sparks at the pilot burner.

Each 12” section of the griddle is independently controlled by a solid state temperature
controller and an embedded thermocouple. The temperature controllers have an operating
range of 150 to 450 degrees.

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USING THE GRIDDLE

To preheat, set the temperature controllers for the desired temperatures and turn on the
power switch 10-12 minutes before cooking.

A uniform and systematic approach to loading the griddle will produce the most consistent
product results.

The griddle plate is a composite material which is engineered to provide a high heat
transfer rate to the food. The top surface is stainless steel 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 12” sections, each controlled by
independent temperature controllers. Each 12” section is a separate cooking zone, and
allows cooking a wide variety of prod ucts over a single griddle plate. The chart below is a
suggested usage of zone co oking.

When zone cooking, it is suggested that you start with your lowest temperature se tting 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.

ZONE 1

(300°F)

PRODUCT

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

ZONE 2

(350°F)

ZONE 3

(350°F)

PRODUCT PRODUCT

Pancakes
French Toast
Bacon
Eggs (Sunny Side Up)
Boiled Ham
Steak (Medium Well)
Fresh Burger (Medium Well)
Small Frozen Burger (Medium Well)

Omelet
Hash Browns
Canadian Bacon

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ZONE 4

(400°F)

Steak (Rare)
Stir Fry Vegetables
Salmon
Fish Cakes
Lobster
Scampi