Vulcan Hart C36RB Installation Manual

ITW Food Equipment Group, LLC 10405 Westlake Dr. Charlotte, NC 28273

RETAIN THIS MANUAL FOR FUTURE USE

FORM F-47200 (10-13)

INSTALLATION & OPERATION MANUAL FOR

MODELS

36RB

36IRB

www.vulcanequipment.com

MODELS

C36RB

C36IRB

www.wolfequipment.com

36RB/36IRB

Salamander Broilers

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, 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

Radiant Altitude Kits

Accessory Number

Description

ALTISR-N01

KIT, RB ALTITUDE NG SEA-1999FT

ALTISR-P02

KIT, RB ALTITUDE LP SEA-1999FT

ALTISR-N03

KIT, RB ALTITUDE NG 2000-3999FT

ALTISR-P04

KIT, RB ALTITUDE LP 2000-3999FT

ALTISR-N05

KIT, RB ALTITUDE NG 4000-6999FT

ALTISR-P06

KIT, RB ALTITUDE LP 4000-6999FT

ALTISR-N07

KIT, RB ALTITUDE NG 7000-8999FT

ALTISR-P08

KIT, RB ALTITUDE LP 7000-8999FT

ALTISR-N09

KIT, RB ALTITUDE NG 9000-10000FT

ALTISR-P10

KIT, RB ALTITUDE LP 9000-10000FT

Common Accessories

Accessory Number

Description

WALLMNT-CHRBKR

SST WALL MOUNT BRACKETS

COUNTER-ADJLEG

SET OF (4) 6” ADJUSTABLE LEGS

CONNECT-CHALL

KIT, SALAMANDER INTERPLUMBING

SALAMANDER BROILERS

GENERAL

Salamander Broilers are produced with quality workmanship and material. Proper installation, usage, and maintenance of your broiler will result in many years of satisfactory performance.

It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided.

Accessories are sold separately for the Salamander Broiler:

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Infrared Altitude Kits

Accessory Number

Description

ALTISI-N01

KIT, RB ALTITUDE NG SEA-1999FT

ALTISI-P02

KIT, RB ALTITUDE LP SEA-1999FT

ALTISI-N03

KIT, RB ALTITUDE NG 2000-3999FT

ALTISI-P04

KIT, RB ALTITUDE LP 2000-3999FT

ALTISI-N05

KIT, RB ALTITUDE NG 4000-6999FT

ALTISI-P06

KIT, RB ALTITUDE LP 4000-6999FT

ALTISI-N07

KIT, RB ALTITUDE NG 7000-8999FT

ALTISI-P08

KIT, RB ALTITUDE LP 7000-8999FT

ALTISI-N09

KIT, RB ALTITUDE NG 9000-10000FT

ALTISI-P10

KIT, RB ALTITUDE LP 9000-10000FT

Minimum Clearance

Combustible Construction

Non-Combustible Construction

Rear

0”

Sides (Infrared) 36IRB & C36IRB

2”

0”

Sides (Radiant) 36RB & C36RB

6”

0”

Bottom

4” with legs

0”

INSTALLATION

Before installing, verify that the type of gas supply (natural or propane) agrees with the specifications on the rating plate located underneath the broiler rack drip tray. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer immediately.

UNPACKING

Immediately after unpacking, check for possible shipping damage. If the broiler 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 (natural or propane) and the clearance dimensions (see below) agree with the specifications on the rating plate which is located under the crumb tray on the right side.

LOCATION

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

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The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 24" is required.

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 broiler. Avoid wall-type fans which create air cross currents within the room. Avoid open windows next to the broiler. Maintain an 18" (46 cm) clearance from the top of the broiler flue vent to the filters of the hood venting system.

INSTALLATION CODES AND STANDARDS

The broiler 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

GAS CONNECTIONS CAUTION: All gas supply connections and any pipe joint compound used must be

resistant to the action of propane gases.

Codes require that a gas shutoff valve be installed in the gas line ahead of the broiler. NATURAL GAS: Standard orifices are set at 5" W.C. (Water Column). A pressure

regulator is supplied and must be installed when the broiler is connected to the gas supply.

PROPANE GAS: Standard orifices are set at 10" W.C. (Water Column). A pressure regulator is supplied and must be installed when the broiler is connected to the gas supply.

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The gas supply line must be ¾” or larger. If flexible or semi-rigid connections are used,

Fig. 1

Fig. 2

the inside diameter must be the equivalent of ¾” iron pipe or larger. All connections of the flexible and semi-rigid type must comply with all local and national requirements. Make sure gas piping is clean and free of dirt, piping compound, and obstructions.

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.

GAS PRESSURE REGULATOR INSTALLATION

Gas regulator pressure is p r e set at 5” W at er Col umn (W .C.) for natural g as , 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 broiler 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 broiler (Fig. 1) and the regulator is positioned with the vent plug and adjustment screw upright (Fig. 2). A recommended plumbing schematic is listed below only for Salamander units as guide to the installer and ITW Cooking Equipment or Hobart is in no way liable for plumbing installation (Fig. 3).

Fig. 3

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The minimum supply pressure (upstream of the regulator) should be 7-9 ” W.C. f or natural gas and 11-1 2 ” W.C. for propane gas. At n o time should the regulator be connected to sup p l y pressure greater than ½ psig (3.45 kPa) or 14” W.C.

FLUE CONNECTIONS DO NOT obstruct the flow of flue gases from the flue located on the rear of the broiler. 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.

ASSEMBLY

Salamander Broiler Mounted on a Wall (Fig. 4).

The separate wall mounting bracket accessory (WALLMNT-CHRBKR) will be needed to wall mount the unit.

1. Follow the combustible/noncombustible clearance guidelines that are listed in the “Installat i on” section in this manual .

2. Make sure brackets are level and properly spaced so that bracket holes will align with the threaded holes on the bottom of the unit to be mounted. The short leg of the bracket with the holes that are nearest the elbow bend is to be placed against the wall. (Fig. 5)

3. Secure brackets to wall by means of lag screws or bolts. (Fig. 5)

4. Mount the brackets only in the upside-do wn “L” position as shown. (Fig. 5)

5. Make sure the lag bolts or screws engage wall studs. Ensure that the wall construction is of the type that will support the salamander weight.

6. Pl ac e the s alamand er into position on t he b r a ck e t s , making sure that the unit’s bottom threaded attachment points are aligned with the holes in the brackets.(Fig. 6)

7. Se c ure uni t into position with 3/8” bolts at th e bot tom of the unit. Thread the bolts through the holes in the brackets and into the threaded attachment points on the bottom of the unit. (Fig. 6)

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Radiant & Infrared Salamander shown on WALLMNT-CHRBKR Accessory

Fig. 4

Fig. 5 Fig. 6

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