INSTALLATION & OPERATION MANUAL FOR
Heavy Duty Gas Griddles
MODELS
AGM24 ML-135236-AGM24
AGM36 ML-135237-AGM36
AGM48 ML-135238-AGM48
AGM60 ML-135239-AGM60
AGM72 ML-135240-AGM72
AGT24 ML-135231-AGT24
AGT36 ML-135232-AGT36
AGT48 ML-135233-AGT48
AGT60 ML-135234-AGT60
AGT72 ML-135235-AGT72
www.wolfrange.com
MLS
ITW Food Equipment Group, LLC
An Illinois Tool Works Company
701 South Ridge Avenue, Troy, OH 45374
FORM F-36959 (6-06)
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
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
AGM24, AGT24 2 60,000
AGM36, AGT36 3 90,000
AGM48, AGT48 4 120,000
AGM60, AGT60 5 150,000
AGM72, AGT72 6 180,000
INSTALLATION
Before installing, verify that the and type of gas supply (natural gas or propane) agree
with the specifications on the rating plate located inside the griddle front panel. If the
supply 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 manual).
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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 ai r cross-currents within the room.
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
CONSTRUCTION
NON-
COMBUSTIBLE
Back: 6” 0”
Right Side: 6” 0”
Left Side 6” 0”
INSTALLATION CODES AND STANDARDS
The griddle must be installe d 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
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
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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 quick-disconnect 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. 1.
Fig. 1.
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.
Note: Casters are only supplied on a griddle stand. If the griddle is moved for any reason
the griddle should be re-leveled (see LE VELING in this manual).
STANDS
The griddle has an optional 25” high by 30” deep by 24”, 36”, 48”, 60” or 72” 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.
CUTTING BOARDS
Refer to the installation instructions provided with the cutting board kit.
GAS CONNECTIONS
CAUTION: 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 installed in th e gas line upstream of the griddle.
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 checking for leaks all lines receivin g gas should be fully purged to re move air.
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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
the griddle (Fig. 2) and the regulator is positioned with the vent plug and adjustment
screw upright (Fig. 3).
Fig. 2
Fig. 3
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 psig (3.45 kPa) or 14” W.C.
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.
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 edit ion),
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA
02269.
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OPERATION
WARNING: THE GRIDDLE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING.
BEFORE FIRST USE
The griddle is shipped covered with a protective coating. Remove this film only when the
griddle plate is being cleaned prior to its first cooking use. Use a non-corrosive, grease
dissolving commercial cleaner, following the manufacturer’s directions. Rinse thoroughly
and wipe dry with a soft clean cloth. Clean all accessori es.
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 procedu re until the griddle has a slick, mirror-like finish.
CONTROLS
AGT Models
Each 12” section of the griddle is independently controlled by a thermostatic valve. Turn
the thermostat(s) to the desired setti ng.
NOTE: The burner is ALWAYS on for an AGT model griddle, which may cause griddle
temperatures to exceed set p oint during periods of low usage.
AGM Models
Each 12” section of the grid dle is heated by a burner with an manual infinite control valve.
Adjust the valve position to the desired setting.
EXTENDED SHUTDOWN
1. Shut off the main gas supply valve.
2. Apply a heavy coat of oil over the griddle plate to inhibit rust.
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USING THE GRIDDLE
To preheat, turn the burners on about 20-25 minutes be fore 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 12” sections, each controlled by
independent thermostats. Each 12” section is a separate cooking zone, and allows
cooking a wide variety of products over a single griddle plate. The chart below is a
suggested usage of zone cooki ng.
When zone cooking, it is su ggested 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.
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
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
ZONE 4
(400°F)
PRODUCT
Steak (Rare)
Stir Fry Vegetables
Salmon
Fish Cakes
Lobster
Scampi
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CLEANING THE GRIDDLE
Empty the grease drawer as neede d throughout the day and regularly clean at l east 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 unappetizin g appearance.
To keep the griddle clean and operating at peak efficienc y, follow these procedures:
AFTER EACH USE
Clean the griddle with a wire brush of flexible spatula.
ONCE PER DAY
Thoroughly clean the griddle back splash, sides and front. Remove, empty and wash the
grease drawer in the same manner as an ordinary cooking utensil.
ONCE PER WEEK
Clean the griddle surface thoroughly. Use a griddle stone, 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 removal of detergent the surface of 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 A CHROME GRIDDLE PLATE
AFTER EACH USE
Clean the griddle with a wire brush of flexible spatula. NEVER USE AN ABRASIVE
SCOURING PAD OR GRIDDLE STONE ON A CHROME PLATE SURFACE.
ONCE PER DAY
Thoroughly clean backsplash, 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.
Clean stainless steel and chrome surfaces with a damp cloth and polish with a soft dry
cloth.
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ADJUSTMENTS
LEVELING
1. Place a level on the griddl e.
2. Adjust legs by turning the bullet feet at the bottom of each leg. Using pliers or a
crescent wrench, turn the feet counter-clockwise to increase height, and clockwise to
decrease height until leveli ng is achieved. Do not exte nd the legs more than 1-¾ ”.
CALIBRATION (AGT Models only)
1. Each thermostat controls a 12” zone of the griddle. Using a suitable temperature
measurement device (i.e. – Surface Probe), observe the temperatures at the center
points of the cooking zones. These points are located by starting 6” from either side
and every 12” across the width of the griddle, with all points located 12” back from the
front edge of the griddle plate.
2. Set thermostats to 350°F and allow the temperature to stab ilize.
3. Measure the temperature for that zone. The temperature should be 350°F ±35°F. If
not, continue to Step 3.
4. Carefully loosen the knob set screw. DO NOT allow the knob to turn. Carefully remove
the knob from the thermostat shaft, exposing the temperature dial. Loosen screws on
the temperature dial and adjust to that the temperature indicated by the knob arrow
matches the griddle plate temperature reading. Knob will have to be placed back on
the shaft to verify adjustment.
IMPORTANT: NEVER ADJUST THE SCREW IN THE CENTER OF THE THERMOSTAT
SHAFT. This will ruin the factory calibration; the thermostat will no longer
operate properly and will need to be replaced.
5. Once calibration is achieved, tighten the temperature dial screws an d knob set screws.
PILOT ADJUSTMENT
Using a flathead screwdriver, turn the slotted hex-head pilot adjustment screw clockwise
to decrease the flame, and counterclockwise to increase the flame. Pilot adjustments
should only be performed by Service Personnel.
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MAINTENANCE
WARNING: THE GRIDDLE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE GRIDDLE.
LUBRICATION
All valves and thermostats must be checked and lubricated periodically. Check with your
Service Agency for details.
VENT
Annually, when the griddle is cool , check the flue and clear any o bstructions.
SERVICE AND PARTS INFORMATION
Contact the Service Agency in your area to obtain service and parts information. For a
complete listing of Service and Parts depots refer to www.vulcanhart.com or
www.wolfrange.com.
When calling for service the following information should be available from the appliance
serial plate: Model Number, Serial Number and Gas Typ e.
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PROBLEM POSSIBLE CAUSES
Heat does not come on
when the thermostat is
turned on
Pilot burner will not light
Pilot burner will not stay
lit
Fat appears to smoke
excessively
Food sticks to griddle or
burned around edges or
contains dark specs
Food under-cooked inside
Food tastes greasy or has
objectionable off-flavor
Noticeable build-up of
gum on griddle
TROUBLESHOOTING
1. Problem with thermostat. (Call f or service)
2. Pilot burner not lit. (Call for service)
3. Problem with gas valve (Call for service)
1. Manual gas valve not turn ed on.
2. Obstructed pilot orifice. (Call for service)
3. Pilot gas turned off at p ilot. (Call for service)
4. Problem with pilot valve. (Call for service)
1. Obstructed or wrong size pilot orifi ce. (Call for service)
2. Gas supply not purged of air. (Call for service)
3. Air blowing pilot out. (Call for service)
4. Problem with pilot valve (Call for service)
1. Temperature set too high.
2. Moisture in food may be turning into steam
1. Temperature set too high.
2. Griddle surface requires clean ing and/or seasoning.
3. Surface under food not covered with enough cooking oil.
1. Temperature set too high.
2. Food not cooked for long enough time.
1. Food itself may have off-flavor.
2. Food stored improperly before co oking.
3. Too much griddle fat used.
4. Temperature set too low.
1. Temperature set too high.
2. Griddle surface needs cleaning and/or seasoning.
3. Too much griddle fat used.
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