Wolf R366, AS36Ki-2, R364C, AS36Ki, -7 Technical & Service Manual

Technical Service Manual

Ranges

30 Inch
36 Inch
48 Inch
60 Inch

Rangetops

36 Inch
48 Inch

© WOLF APPLIANCE COMPANY, L.L.C. 2004 ALL RIGHTS RESERVED JOB AID #803331 (Revision E - Aug. 2004)

General Information

RANGES && RRANGETOPS

1-1

SECTION 1

GENERAL INFORMATION

RANGES && RRANGETOPS

General Information

1-2

TECHNICAL ASSISTANCE

If you should have any questions regarding a Wolf
appliance and/or this manual, please contact:

Wolf Appliance Company, LLC

ATTN: Service Department

P.O. Box 44988

Madison, WI 53744-4988

Customer Service & Parts / Warranty Claims

Phone #: (800) 332 - 9513

Technical Assistance

Phone #: (800) 919 - 8324

Customer Service & Technical Assistance

Facsimile #: (608) 441 - 5887

Parts / Warranty Claims

Facsimile #: (608) 441 - 5886

Office Hours:

7:00 AM to 7:00 PM Central Time

Monday through Friday

This manual is designed to be used by Authorized Service Personnel only. Wolf Appliance Company, LLC.
assumes no responsibility for any repairs made to Wolf appliances by anyone other than Authorized
Service Technicians.

IMPORTANT SAFETY INFORMATION

Below are the Product Safety Labels used in this manu­al. The "Signal Words" used are WARNING and
CAUTION.

Please note that these safety labels are placed in areas
where awareness of personal safety and product safety
should be taken and lists the precautions to be taken
when the signal word is observed.

INTRODUCTION

This Wolf Appliance Technical Service Manual, Part #803331, has been compiled to provide the most recent techni­cal service information about the Wolf Appliance Company, LLC. Ranges and Rangetops. This information will
enable the service technician to troubleshoot and diagnose malfunctions, perform necessary repairs, and return a
Wolf Range and/or Rangetop to proper operational condition.

The service technician should read the complete instructions contained in this Training/Service Manual before initiat­ing any repairs on a Wolf Appliance.

* Some information in Section 2 (Theory of Operation) has been provided by the American Gas Association

and reprinted with AGA’s approval.

INDICATES THAT HAZARDOUS OR UNSAFE PRAC­TICES COULD RESULT IN SEVERE PERSONAL
INJURY OR DEATH

Indicates that hazardous or unsafe practices could
result in minor personal injury or product and/or
property damage

In addition, please pay attention to the signal word
“NOTE”, which highlights especially important informa-
tion within each section.

The information and images are the copyright property of Wolf Appliance Company, LLC, an affiliate of Sub-Zero

Freezer Company, Inc. Neither this manual nor any information or images contained herein may be copied or used

in whole or in part without the express written permission of Wolf Appliance Company, LLC, an affiliate of Sub-Zero

Freezer Company, Inc. © Wolf Appliance Company, LLC all rights reserved.

Section 4 - Component Access and Removal Cont’d

Switches & Lights............................................................ 4-9

Thermostat.......................................................................4-9

Components Below Roll Front.......................................... 4-10

Roll Front....................................................................... 4-10

Surface Burner Valve.....................................................4-10

Charbroiler/French Top Valve....................................... 4-10

Components Behind Lower Access Panel........................4-11

Lower Access Panel...................................................... 4-11

Door Switch................................................................... 4-11

Oven Burner Bi-Metal Valve.......................................... 4-11

Oven Burner Orifice....................................................... 4-11

Oven Compartment Components.....................................4-12

Oven Rack.................................................................... 4-12

Oven Rack Guide.......................................................... 4-12

Oven LIght Components............................................... 4-12

Oven Convection Fan................................................... 4-12

Oven Bottom Panel....................................................... 4-12

Oven Flame Deflector................................................... 4-13

Oven Burner Tube......................................................... 4-13

Oven Glow Coil Igniter.................................................. 4-13

Oven Broiler Glow Coil Igniter....................................... 4-14

Oven Infrared Broiler Burner......................................... 4-14

Oven Door Components................................................... 4-15

Door Assembly.............................................................. 4-15

Disassembling Door...................................................... 4-15

Side Panels & Components on Rear of Unit.................... 4-16

Side Panels................................................................... 4-16

Oven Bi-Metal Valve..................................................... 4-16

Oven Broiler Orifice....................................................... 4-16

Spark Module.................................................................4-16

Fan Relay.......................................................................4-16

Section 5 -T

roubleshooting Guide

How to Use the Troubleshooting Guide............................. 5-2

Troubleshooting Guide Table of Contents.......................... 5-2

Troubleshooting Guide....................................................... 5-3

Section 6- T

echnical Data

Gas Pressure Table............................................................ 6-2

Orifice Chart....................................................................... 6-2

Checking Oven Ignition System......................................... 6-3

Section 7 - W

iring Diagrams

RANGES

Model R304....................................................................... 7-2

Model R366....................................................................... 7-3

Model R364C.................................................................... 7-4

Model R364C.................................................................... 7-5

Model R488........................................................................ 7-6

Model R486C..................................................................... 7-7

Model R486G..................................................................... 7-8

Model R484CG................................................................... 7-9

Model R484DC................................................................. 7-10

Model R484DG................................................................. 7-11

Model R484F.................................................................... 7-12

Model R482CF................................................................. 7-13

General Information

RANGES && RRANGETOPS

1-3

TABLE OF CONTENTS

Page #

Page #

Section 1 - General Information

Introduction......................................................................... 1-2

Important Safety Information.............................................. 1-2

Technical Assistance.......................................................... 1-2

Table of Contents............................................................... 1-3

Warranty Information......................................................... 1-5

Model Features.................................................................. 1-6

Model Key.......................................................................... 1-7

Top Configurations - 30”, 36” & 48” Ranges..................... 1-8

Top Configurations - 60” Range........................................ 1-9

Top Configurations - Rangetops....................................... 1-10

Section 2 -Theory of Operation

Types of Fuel Gas............................................................. 2-2

Heating Value of Gas......................................................... 2-2

Specific Gravity of Gas...................................................... 2-2

Principals of Gas Combustion........................................... 2-3

Burner Components........................................................... 2-4

Types of Burners................................................................ 2-5

Simple Theory of Operation............................................... 2-6

Section 3 - Inst

allation Information

Gas Pressure..................................................................... 3-2

Leak Testing....................................................................... 3-2

Electrical Requirements..................................................... 3-2

Unit Blocking....................................................................... 3-3

Unit Leveling....................................................................... 3-3

Range Installation Dimensions........................................... 3-4

Rangetop Installation Dimensions...................................... 3-5

Section 4 - Component

Access and Removal

Important Warnings & Cautions..........................................4-2

Surface Burner Components.............................................. 4-3

Burner Grate & Rings...................................................... 4-3

Pressed Steel Top........................................................... 4-3

Surface Burner Body....................................................... 4-3

Surface Burner Orifice.................................................... 4-4

Surface Burner Electrode................................................ 4-4

Surface Burner Support...................................................4-4

Infrared Charbroiler Components....................................... 4-5

Cover, Grate & Frame..................................................... 4-5

Charbroiler Orifice........................................................... 4-5

Charbroiler Burner Box................................................... 4-5

Charbroiler Sparker......................................................... 4-5

Infrared Griddle Components............................................. 4-6

Griddle Plate.................................................................... 4-6

Griddle Orifice................................................................. 4-6

Griddle Burner Box.......................................................... 4-6

Griddle Solenoid Valve................................................... 4-7

Griddle Thermostat......................................................... 4-7

Griddle Sparker................................................................4-7

French Top Components................................................... 4-8

Rings, Plate, Spacers & Burner Head............................. 4-8

French Top Burner Pan................................................... 4-8

French Top Electrode & Electrode Wire.......................... 4-8

French Top Orifice........................................................... 4-8

Control Panel Components................................................ 4-9

Control Panel................................................................... 4-9

RANGES && RRANGETOPS

General Information

1-4

Section 7 - Wiring Diagrams Cont’d

Model R606DC................................................................ 7-14

Model R606DG................................................................ 7-15

Model R606F.................................................................... 7-16

Model R606CG................................................................. 7-17

Model R604CF................................................................. 7-18

Model R604GF................................................................. 7-19

RANGETOPS

Model RT366................................................................... 7-20

Model RT364C................................................................. 7-21

Model RT364G................................................................. 7-22

Model RT362F.................................................................. 7-23

Model RT488................................................................... 7-24

Model RT486C................................................................. 7-25

Model RT486G................................................................. 7-26

Model RT484CG.............................................................. 7-27

Model RT484DC.............................................................. 7-28

Model RT484DG.............................................................. 7-29

Model RT484F................................................................. 7-30

Model RT484F................................................................. 7-31

Page #

General Information

RANGES && RRANGETOPS

1-5

WARRANTY INFORMATION

This page contains a summary of the 2 & 5 Year
Warranty that is supplied with every Wolf product, fol-

lowed by details and notes about the warranties.

TWO & FIVE YEAR Warranty Summary

• Two year TOTAL PRODUCT warranty, parts and
labor.

• Limited Parts Only Warranty for the 3rd through 5th
year on the following parts only:

Gas Burners (excluding appearance)

• Stainless Steel (Classic, Platinum & Carbon) doors,
panels and product frames are covered by a limited
60 day parts and labor warranty for cosmetic
defects.

Warranty Details:

The warranty applies only to products installed for
normal residential use. The warranty applies only to
products installed in the United States or Canada.

Warranty Notes:

• All warranties begin at the time of the unit's initial

installation.

• All Warranty and Service information collected by

Wolf Appliance Company, LLC. is arranged and
stored under the unit serial number and/or the cus­tomer's name. Please note that Wolf Appliance
LLC. requests that you have the model and serial
number available whenever contacting the factory or
parts distributor.

• See Figure 1-1 for typical serial plate layout.

• See Figures 1-2, 1-3 for serial plate location and
access.

Figure 1-2. In most cases the serial plate is located

inside the top burner box, on the left inside panel of

ranges and rangetops. But, on models with the

French Top located on the left, the serial plate is on

the opposite (right) side.

Figure 1-1. Typical Serial Plate Layout

Figure 1-3. To access the serial plate, remove the

grates from the pressed steel top. Remove the

burner heads and then use the “S” hook supplied

with the unit to remove the pressed steel top.

Serial

Plate

Oven Broiler

Gas Type

BTU Rating

(Natural or LP)

WOLF APPLIANCE COMPANY, LLC

INPUT RATING EACH

INPUT RATING EACH

BURNER-BTU/HR.

BURNER-BTU/HR.

GRIDDLE

GRIDDLE

18,000 16,000

LEFT

LEFT
OVEN

OVEN

18,000

30,000

AMPS.

AMPS.

HERTZ

HP

HERTZ

HP

660.05

660.05

DES AND BACK OF APPLIANCE TO

DES AND BACK OF APPLIANCE TO
TENDING 18" ABOVE THE COOKING SURFAC

TENDING 18" ABOVE THE COOKING SURFAC

L. MINIMUM CLEARANCE BETWEEN

L. MINIMUM CLEARANCE BETWEEN

THE COOKING SURFACE AND THE BACK

THE COOKING SURFACE AND THE BACK

MUM DEPTH FOR OVERHEAD CABINETS IS 1

MUM DEPTH FOR OVERHEAD CABINETS IS 1
E COOKING SURFACE AND COMBUSTIBLE

E COOKING SURFACE AND COMBUSTIBLE

. MINIMUM VERTICAL DISTANCE BETWEEN

. MINIMUM VERTICAL DISTANCE BETWEEN

OVERHEAD COMBUSTIBLE SURFACES 36".

OVERHEAD COMBUSTIBLE SURFACES 36".
OVERHEAD CABINETS INSTALLED TO

OVERHEAD CABINETS INSTALLED TO

OT BE LESS THAN THE NOMINAL WIDTH OF

OT BE LESS THAN THE NOMINAL WIDTH OF
N WITH A SUITABLE VENT HOOD ONLY.

N WITH A SUITABLE VENT HOOD ONLY.

N AN OPEN TOP BROILER SECTION.

N AN OPEN TOP BROILER SECTION.
LAND INSTALLATION COOKTOP TO

LAND INSTALLATION COOKTOP TO

"

"

"HOUSEHOLD GAS COOKING APPLIANCES"

"HOUSEHOLD GAS COOKING APPLIANCES"

"CGA IR 58, 1995"

"CGA IR 58, 1995"

FITCHBURG, WI

FITCHBURG, WI

MAN.

MAN.
PRESS.

PRESS.

CHAR

CHAR
BROILER

BROILER

SEQ.

SEQ.

French Top
BTU Rating

Model Number
Location

Serial
Number
Location

WOLF GOURMET

WOLF GOURMET

GAS

GAS

NAT 10"

OPEN

OPEN
TOP

TOP

16,000

FRENCH

FRENCH
TOP

TOP

VOLTS

VOLTS

MODEL

MODEL

SERIAL

SERIAL

NO.

NO.

OVEN

OVEN
BROILER

BROILER

15,000

ELECTRICAL RATING

ELECTRICAL RATING

PHASE

PHASE

1

115

1

115

MINIMUM HORIZONTAL CLEARANCE FROM SI

MINIMUM HORIZONTAL CLEARANCE FROM SI
ADJACENT COMBUSTIBLE CONSTRUCTION EX

ADJACENT COMBUSTIBLE CONSTRUCTION EX

12" FROM SIDE WALLS 0" FROM REAR WAL

12" FROM SIDE WALLS 0" FROM REAR WAL

ADJACENT COMBUSTIBLE MATERIALS BELOW

ADJACENT COMBUSTIBLE MATERIALS BELOW

AND SIDE OF THE APPLIANCE: 0", MAXI

AND SIDE OF THE APPLIANCE: 0", MAXI

MINIMUM VERTICAL DISTANCE BETWEEN TH

MINIMUM VERTICAL DISTANCE BETWEEN TH

MATERIALS ABOVE THE APPLIANCE : 30"

MATERIALS ABOVE THE APPLIANCE : 30"

THE TOP BROILER GRID TO UNPROTECTED

THE TOP BROILER GRID TO UNPROTECTED
MINIMUM HORIZONTAL DISTANCE BETWEEN

MINIMUM HORIZONTAL DISTANCE BETWEEN

EITHER SIDE OF THE APPLIANCE SHALL N

EITHER SIDE OF THE APPLIANCE SHALL N

APPLIANCE. TO BE USED IN CONJUNCTIO

APPLIANCE. TO BE USED IN CONJUNCTIO
COOKING UTENSILS SHALL NOT BE USED O

COOKING UTENSILS SHALL NOT BE USED O
MINIMUM HORIZONTAL CLEARANCE FROM IS

MINIMUM HORIZONTAL CLEARANCE FROM IS

COMBUSTIBLE SIDE AND BACK WALL IS 12

COMBUSTIBLE SIDE AND BACK WALL IS 12

ANSI Z21.1

ANSI Z21.1

-

-

BD

BD

Griddle BTU Rating

Water Column
Pressure

RIGHT

RIGHT
OVEN

OVEN

30,000

E

E

3".

3".

Left Oven

ML

ML

800117-A

800117-A

BTU Rating

Charbroiler
BTU Rating

Right Oven
BTU Rating

RANGES && RRANGETOPS

General Information

1-6

MODEL FEATURES

All ranges:

Oven burners input rated at 18,000 and 30,000 BTU. Infrared Oven Broiler input rated at 18,000 BTU.

Some models:

Charbroiler on rangetop rated at 16,000 BTU input. Griddle on rangetop rated at 18,000 BTU input. French Top on
rangetop rated at 15,000 BTU input.

RANGE FEATURES:

• Natural or LP gas models

• Classic stainless steel exterior

• Large red control knobs with four position settings (optional blackknobs available)

• Chrome bezels surround all knobs

• Dual brass burners with automatic re-ignition at all settings

• Cast iron porcelain coated grates

• Optional S-grates available

• Stainless steel drip tray on ball bearing slides

• Door windows and interior lights in ovens

• Porcelain oven interior

• 3" (76 mm) adjustable stainless steel legs in front and adjustable rear casters

• Full side panels and skirt

• High altitude conversion kit available

• Optional risers – 5" (127 mm), 10" (254 mm) and 20" (508 mm) with shelf

• Two and five year residential warranty

• CSA certified for US and Canada

RANGETOP FEATURES:

• Natural or LP gas models

• Classic stainless steel exterior

• Large red control knobs with four position settings (optional black knobs available)

• Chrome bezels surround all knobs

• Dual brass burners with automatic re-ignition at all settings

• Cast iron porcelain coated grates

• Optional S-grates available

• Stainless steel drip tray on ball bearing slides

• Low profile stainless steel island trim

• High altitude conversion kit available

• Optional 10-1/2" (267 mm) riser

• Two and five year residential warranty

• CSA certified for US and Canada

General Information

RANGES && RRANGETOPS

1-7

MODEL NUMBER KEY

Refer to this key for an example of the model numbers.

Model: R 60 6 CG - LP

Product T

ype

R Range

RT Rangetop

Size

30 30 - inch wide unit

36 36 - inch wide unit

48 48 - inch wide unit

60 60 - onch wide unit

Surface Burners

2 2 - open burners

4 4 - open burners

6 6 - open burners

8 8 - open burners

Model Features

C 2 - open burners

G 4 - open burners

F 6 - open burners

DG Double Griddle (22”)

DC Double Charbroiler (22”)

Fuel

LP Propane Gas (Propane Gas will be indicated by -LP at the end of the model number.

Example: R606CG-LP-LP)

NOTE: If model number doesn’t have -LP at the end, unit is Natural Gas.

RANGES && RRANGETOPS

General Information

1-8

TOP CONFIGURATIONS OF 30”, 36” and 48” RANGES

Configuration New Model # Old Model # Description

4 Open BurnersR304 AS30Ki

R366 AS36Ki-2 6 Open Burners

R364C AS36Ki-7 4 Open Burners - w/11" Charbroiler

R364G AS36Ki-6 4 Open Burners - w/11" Griddle

R488 PS488K 8 Open Burners

R486C PS486BK

R486G PS486GK 6 Open Burners - w/11" Griddle

R484CG PS48GBK 4 Open Burners - w/11" Charbroiler & 11"Griddle

R484DC PS484BK 4 Open Burners - w/22" Charbroiler

R484DG PS484GK 4 Open Burners - w/22" Griddle

6 Open Burners - w/11" Charbroiler

R484F PS484FK 4 Open Burners - w/22" French Top

R482CF PS48FBK

NOTE: (- LP) Following the New Model Number signifies Propane Gas

2 Open Burners - w/11" Charbroiler & 22" French Top

General Information

RANGES && RRANGETOPS

1-9

TOP CONFIGURATIONS OF 60” RANGE

Configuration

New Model # Old Model #

6 Open Burners - w/22" Charbroiler R606DC S60BKK

R606DG S60GKK 6 Open Burners - w/22" Griddle

R606F S60FKK 6 Open Burners - w/22" French Top

R606CG S60GBKK 6 Open Burners - w/11" Charbroiler & 11" Griddle

R604CF S60FBKK 4 Open Burners - w/11" Charbroiler & 22" French Top

Description

R604GF S60FGKK 4 Open Burners - w/11" Griddle & 22" French Top

NOTE: (- LP) Following the New Model Number signifies Propane Gas

RANGES && RRANGETOPS

General Information

1-10

TOP CONFIGURATIONS OF 36” & 48” RANGETOPS

Configuration New Model # Old Model # Description

6 Open Burners RT366 SB366

RT364C SB364B 4 Open Burners - w/11" Charbroiler

RT364G SB364G 4 Open Burners - w/11" Griddle

RT362F SB362F 2 Open Burners - w/22" French Top

RT488 SB488 8 Open Burners

RT486C SB486B 6 Open Burners - w/11" Charbroiler

RT486G SB486G 6 Open Burners - w/11" Griddle

RT484CG SB48GB 4 Open Burners - w/11" Charbroiler & 11"Griddle

RT484DC SB484B 4 Open Burners - w/22" Charbroiler

RT484DG SB484G 4 Open Burners - w/22" Griddle

RT484F SB484F 4 Open Burners - w/22" French Top

RT482CF SB48FB

NOTE: (- LP) Following the New Model Number signifies Propane Gas

2 Open Burners - w/11" Charbroiler & 22" French Top

Theory of Operation

2-1

RANGES && RRANGETOPS

SECTION 2

THEORY OF OPERATION

RANGES && RRANGETOPS

Theory of Operation

2-2

THEORY OF OPERATION

A service technician should understand how a gas appliance operates before attempting to service the appliance.
This section provides descriptions of the different types of fuel gases and explains gas heating values. A definition
of specific gravity of gas is given along with its characteristics and effects. Gas combustion principals are explained
and gas burner components are described and illustrated. The end of this section contains illustrations which
demonstrate basic cooking appliance theory of operation.

Types of Fuel Gas:

Gases used to supply heat energy are called fuel gases. Common fuel gases are not simply one kind of hydrocar­bon, they are mixtures of hydrocarbon gases. They contain other gases as well, such as free hydrogen, carbon
dioxide and nitrogen. As an example natural gas might contain 85% methane, 12% ethane and 3% of other gases.
The presence of each of these gases in the fuel gas has some effect on the nature of the gas.

Some common fuel gasses are methane [CH

4], ethane [C2H6], Propane [C3H8] and butane [C4H10]. Propane and

butane are nearly odorless. Natural gas that is processed to remove condensables and moisture, has little or no
odor and no color. Odorants are added to natural gas before distribution to aid in leak detection. A common odorant
used is a colorless liquid containing sulfur compounds.

Heating Value of Gas:

Heat energy produced when burning a fuel gas is commonly expressed in British Thermal Units (BTU). One BTU of
heat will raise the temperature of one pound of water one degree Fahrenheit.

The more carbon and hydrogen atoms in each molecule of a fuel gas, the higher its heating value. Natural gas
which is high in methane has a heating value of about 950 to 1150 BTU per cubic foot. The variance is due to the
various other substances found in natural gases. The more ethane, propane or butane in the gas raises the heating
value. Propane, or LP gas, has a heating value of about 2500 BTU per cubic foot, and butane about 3200 BTU per
cubic foot.

Specific Gravity of Gas:

The specific gravity of a gas is the weight of one cubic foot, or the gas compared to one cubic foot of dry air. When
stating the specific gravity of a gas, a pressure and temperature must be clearly stated. In the gas industry, the
standard conditions of pressure and temperature are 30.0 inches of mercury and 60° F. A pressure of 30.0 inches of
mercury will sustain a column of mercury 30 inches high in a tube with a vacuum on top of the column. Since air is
used as the reference, its specific gravity is always 1.0. This value of 1.0 has no direct physical meaning with
regard to air, such as its density. It is only a relative number or ratio used to express specific gravity of other gases.

The specific gravity of a gas will determine if the gas will rise or fall when released into the air. Natural gas will rise
since its specific gravity is less than 1.0 at 0.4 to 0.8. Propane has a specific gravity of 1.5 and butane 2.0. These
gases will fall when released into the air. They sometimes collect in low spots into pools which become a hazard if
open flames are present.

In addition, specific gravity has two other characteristics. It has an important effect on the flow of gases through ori­fices, and hence the rating of the burners. Gas flow through an orifice is dependent upon the orifice size and the
gas pressure upstream of the orifice. More of a lighter gas will flow through a given orifice size than a heavier gas
at the same gas pressure. This effect is taken into account in tables and calculators used to select orifice sizes for
burners.

The gas flow in pipes is also affected by specific gravity. At a given pressure at a pipe inlet, more lighter gas will
flow through a pipe than a heavier gas.

Theory of Operation

RANGES && RRANGETOPS

2-3

Principals of Gas Combustion:

Combustion - When oxygen acts with a substance to produce large amounts of heat rapidly.

Requirements for Combustion - There are three required elements for combustion to occur; Fuel (Gas), Oxygen

(Air) and Heat (Ignition Temperature, which for gas is between 1100°F/593°C and 1200°F/649°C). All must be pres­ent. Removing any one of the three and combustion will cease.

Chemistry of Combustion - Combustion of gas is a chemical reaction between fuel gas and oxygen. The basic
elements of common fuel gasses are hydrogen [H] and carbon [C]. When hydrogen burns, water vapor [H

2O] is pro-

duced. Complete burning of carbon in fuel gases form carbon dioxide [CO2] and water vapor [H2

O].

Controlled Combustion - Controlled combustion takes place when gas and air are supplied at proper rates to
assure complete combustion of the gas in a steady flame. When a gas appliance is operating properly, burning
starts at the burner ports. Gas flow is controlled by gas orifice size and gas pressure upstream of the orifice. Air is
mixed with the gas before it passes through the burner ports. This added air is called “Primary Air”. The remaining
air required for complete combustion is supplied to the burner at the point of combustion and is called “Secondary
air”.

Adjustments of the gas-to-air ratio and the secondary air supply is the key to obtaining stable blue flames at a burn­er. Proper amounts of primary and secondary air are required for quiet and efficient burner operation and for com­plete combustion of the gas. Air Shutters or other devices provide control of primary air. Inlet opening and flue out­lets control Secondary Air flow.

Total air - In an ideal situation, primary and secondary air is all that is needed (for the oxygen required) to burn the
gas, but some additional air is required to assure complete burning of the gas. The total air, “primary”, “secondary”
and “excess” are expressed as percentages of the amount needed. About ten cubic feet of air is required to com­pletely burn one cubic foot of gas. For this reason an appliance should not be operated in an air tight home.

Limits of Flammability - Not all air-to-gas mixtures will burn. Mixtures with 0% - 4% natural gas in air are too lean
to burn. Mixtures of 4% - 14% natural gas in air can burn with a controlled flame. Flammability limits come into play
when primary air adjustments are made on burners. If too much primary air is used, the mixture may become too
lean and fall below flammability limits, thus preventing combustion.

Incomplete Combustion (Causes and Effects) - To obtain complete combustion, sufficient amounts of air must be
supplied to the process. This air must have a reasonably normal oxygen content. Complete burning of gas pro­duces harmless carbon dioxide gas and water vapor. If the air supply is insufficient, incomplete combustion occurs
resulting in the formation of toxic byproducts, such as carbon monoxide [CO] or aldehydes.

Carbon monoxide is colorless and odorless. Inhaling carbon monoxide in sufficient quantities could cause death by
reducing oxygen levels in the blood.

Aldehydes, which are equally dangerous, have a sharp and penetrating odor which is easily detected by smell at
very low concentrations. The odor caused by aldehydes should not be confused with odorants added to natural gas.
The absence of aldehydes does not assure that carbon monoxide is not present. However, if the odor of aldehydes
is present, then carbon monoxide is virtually always present.

Gas Burner Operation - A gas burner is a device to burn gas under control in order to produce useful heat.

Primary air is brought into the burner from outside of the appliance at atmospheric pressure. The gas jet streaming
from the orifice draws primary air with it into the burner.

The gas/air mixture, combined with a spark at the burner port(s) and the secondary air creates a controlled burn.

RANGES && RRANGETOPS

Theory of Operation

2-4

Burner Components:

Gas Orifice - An opening or hole which regulates or limits the amount of gas flowing to a burner. Gas flow rate (vol-

ume) depends on the size of the orifice (hole) and the gas pressure at the inlet of the orifice.

Air Shutter - This is used to adjust the size of the primary air inlet area and therefore controls primary air flow.

Venturi Tube (Open Surface Burner & French Top Only) - A section of pipe at the inlet of the burner body that nar-

rows and then flares out again. This tube helps maintain a proper and constant primary air injection.

Mixing Tube/Throat - Serves to carry the gas/air mixture from the venturi tube to the burner body.

Burner Body - The accumulation chamber below the burner base which allows the gas and air to mix together fully.

Burner Base/Cross Over Ring - The component below the burner ring which carries the gas/air mixture to the

burner ring.

Burner Ring/Burner Head - The component containing the burner ports where the gas/air mixture ignites. The
burner ports are distributed in a useful pattern to optimize heat transfer. The flames should be spread so they can
be easily reached by secondary air and provide a stable blue flame.

Gas Orifice

Venturi Tube

Air Shutter

Burner Base

Mixing Tube

Burner Ports

Burner Ring

Burner Body

Figure 2-1. Cut-away View of Open Surface Burner Components

Theory of Operation

RANGES && RRANGETOPS

2-5

Types of Burners:

Blue Flame Burners - All Wolf open surface burners, French Top burners and the "U" burner in the oven are blue

flame burners. With this type of burner, primary air is mixed with the fuel gas before the gas reaches the burner
ports. An orifice is used to regulate gas flow to the burner. Air which is mixed with the gas inside the burner body
enters through openings in the burner body. A shutter or venturi tube is used to adjust the size of these openings
and control the primary air. Gas and air mix in the mixing tube or throat, which then exits the burner ports where it is
ignited. Secondary air is air from around the flames. The flame produced has several zones, each represents a
stage in burning of the gas. The burner tip has a thin dark blue cone called the inner or primary cone. A lighter
cone called the outer cone, surrounds the inner cone. Air around the flame diffuses into the flame to burn at the
outer cone. If conditions are perfect, products from the inner cone burn here. The final products of burning are car­bon dioxide and water vapor. An outer mantle surrounds the outer cone where burning is usually completed. It is
nearly invisible and glows only because of the high temperature of the final combustion.

Infrared Burners - Wolf gas ranges also use two types of infrared burners. The under-fired application for the char­broiler and the griddle uses a porous refractory ceramic tile burner. (See Figure 2-2) An over-fired screen type
burner is used in the oven broiler. With these two types of burners, a substantial amount of energy output is in the
form of infrared radiant energy. With infrared heat, thermal energy is transmitted through space without heating the
medium through which it travels. Infrared energy is usually not affected by air flowing between the burners and
heated surfaces because of the burner’s numerous and tiny flames. This type of heat is very efficient and compact.
The under-fired refractory infrared burner requires 100 percent primary air and is designed to have a hot glowing
burner surface. The flame burns close to the burner surface at a high temperature. In the case of the over-fired
screen type oven broiler, it does not require 100 percent primary air since sufficient amounts of secondary air can
easily reach the screen where the gas is burning.

NOTE: There is no shutter on infrared burners for adjusting the primary air and there is no change in orifice size for
different altitude.

Figure 2-2. Infrared Burner (Under-fired Application for the Charbroiler or Griddle Shown)

Porous Ceramic Surface

RANGES && RRANGETOPS

Theory of Operation

2-6

Gas Cooking Appliance Simple
Theory of Operation:

Gas arrives at the house through pipes
(usually under ground) in the form of natu­ral gas or liquid propane gas. This gas
supply can be from a local utility source or
a tank source.

A "Gas Pressure Regulator" on the appli­ance is connected to the gas supply line of
the house. The regulator maintains the
gas pressure in the appliance at a given
point below the house gas pressure.
(See Figure 2-3)

The gas passes through the regulator and
is piped to a valve. This valve can be
opened in varying amounts, to allow a spe­cific quantity of gas to pass through. This
is how the size of the flame is adjusted.
(See Figure 2-4)

After the valve, the gas is piped to a “gas
orifice,” which is an opening of very small
diameter. The gas is pushed through the
small diameter of the gas orifice, so when
it exits it is under high velocity. This high
velocity stream of gas causes a drop in
pressure around itself. The low pressure
around the stream of gas draws the
nearby air, referred to as "primary
air," with it into the venturi tube.
(See Figure 2-5)

(Continued on next page)

Figure 2-3. Gas Pressure Regulator

Regulator

Figure 2-4. Gas Valve

Gas from
house supply

Valve

Control Knob

Primary air is drawn to low pressure
around stream of gas exiting orifice

Orifice

Venturi Tube

Figure 2-5. Gas Orifice

GAS GAS

GAS

GAS

GAS

Theory of Operation

RANGES && RRANGETOPS

2-7

The gas and air travel through the
venturi tube and the mixing tube,
also called the throat, where the
gas and air begin to mix together.

The gas and air mixture then enters
into the base of the burner. The
large volume of the base allows the
gas and air to expand, mixing them
together thoroughly.
(See Figure 2-6)

The gas and air mixture then exits
out of the burner ports where it fur­ther mixes with “secondary air.”

A spark is introduced to this gas
and air mixture as it leaves the
burner ports, which causes ignition.
(See Figure 2-7)

With the proper gas and air mixture,
a flame of natural gas should be
blue with a deep blue inner cone
and have no trace of yellow flame.
(See Figure 2-8)

With liquid propane gas some
orange tipping is acceptable.

In both cases, the flame should be
odorless and completely free of
dangerous gases.

Venturi Tube

Figure 2-6. Venturi, Mixing Tube & Burner Body

Figure 2-7. Gas/Air Exit Burner Ports and is Ignited

Mixing Tube

Figure 2-8. Proper Flame

Gas & air exits burner ports,
mixes with secondary air
and is ignited by a spark

Proper flame has dark blue
inner cone surrounded by
lighter blue cone

GAS & AIR MIX

GAS

GAS & AIR MIX

GAS

GAS & AIR MIX

GAS

RANGES && RRANGETOPS

Theory of Operation

2-8

Installation Information

RANGES && RRANGETOPS

3-1

SECTION 3

INSTALLATION

INFORMATION

RANGES && RRANGETOPS

Installation Information

3-2

INSTALLATION INFORMATION

NEVER USE OPEN FLAMES TO CHECK FOR GAS
LEAKS. ONLY USE A COMMERCIAL LEAK DETEC­TION SOLUTION OR SOAP SUDS AROUND GAS
CONNECTIONS TO CHECK FOR LEAKS. DO NOT
USE LIQUID NEAR VALVE STEMS.

Electrical Requirements:

A Wolf gas appliance requires 110 to 120 volts AC and
a 15 ampere dedicated circuit breaker to operate
properly.
The power supply cord provided on the appliance is
equipped with a 3-prong (grounding) plug. The installa­tion site must be equipped with a properly grounded 3­prong receptacle. If the electric receptacle or the power
cord are not properly grounded and polarized, this
could cause a shock hazard and the appliance may
experience ignition problems. (See Figure 3-1)

This section of the manual covers some of the installa­tion issues that a service technician may need to know
when servicing a Wolf range or rangetop. If additional
installation information is needed after reviewing this
section of the manual, please refer to the installation
guide or contact the Wolf Appliance Customer Service
Department.

Gas Pressure:

NOTE: All Wolf gas appliances are manufactured to
work with natural gas, but Wolf gas appliances can be
converted to work with LP gas (Liquid Propane gas).

Natural Gas Manifold Pressure

Standard natural gas orifices on the appliance are set
for 5” WC (Water Column Pressure).

Liquid Propane Manifold Pressure

The standard propane gas orifices in a conversion kit
will be set for 10” WC (Water Column Pressure).

Gas Supply Pressure

• Maximum line pressure for natural gas and LP is 14”
WC; 1/2 psi (3.5 kPa).

• Minimum line pressure for natural gas is 7” WC.

• Minimum line pressure for LP gas is 11” WC.

Gas Pressure Regulator

To control and maintain a uniform gas pressure in the
gas manifold, Wolf gas appliances must be connected
to the gas supply line through a pressure regulator.
The burner orifices are sized for the pressure delivered
by the regulator. Never attempt to operate a Wolf gas
appliance without the use of the proper pressure regu­lator.

Leak Testing:

Line

Voltage

(Power)

Neutral

Ground

Figure 3-1. Proper Polarity at Electric Receptacle

TO AVOID SHOCK HAZARD, NEVER REMOVE THE
GROUND PRONG FROM THE PLUG OF THE POWER
SUPPLY CORD.

The maximum gas supply pressure to the regulator
should never exceed 14” WC (Water Column
Pressure); 1/2 psi (3.5kPa).

Installation Information

RANGES && RRANGETOPS

3-3

Unit Blocking:

Wolf ranges can tip forward under certain load condi­tions. The anti-tip wall bracket must be attached to the
wall behind the appliance so that it is directly above the
bottom rear brace when the range is fully installed.
(See Figure 3-2)

Figure 3-2. Anti-Tip Wall Bracket Installation

Anti-Tip
Bracket

Unit Leveling:

Wolf ranges can be leveled at the front by adjusting the
3" (76 mm) adjustable front legs. (See Figure 3-3)

In order to level the rear of the unit, use the caster
wrench (p/n 803239), to rotate the 2-5/16" (59 mm) nut
clockwise to raise or counterclockwise to lower the unit.
(See Figure 3-4)

Use shims to level a wolf rangetop.

Figure 3-3. Unit Leveling, Front Leveling Leg

Figure 3-2. Anti-Tip Wall Bracket Installation

Figure 3-4. Unit Leveling, Rear Caster Adjustment

Wall

Side Panel

Anti-Tip

Bracket

1/2" min.

6

to floor

Rear
Channel
Brace

Floor

UP

REAR CASTER
ADJUSTMENT NUT

HEIGHT ADJUSMENT
WITH CASTER WRENCH

RANGES && RRANGETOPS

Installation Information

3-4

30" Range 36" Range 48" Range 60" Range

A Overall Width of Range (width may vary to +

1

/

4

") 30"(762) 36"(914) 48"(1219) 60"(1524)

B Finished Rough Opening Width 30

1

/

4

"(768) 36

1

/

4

" (921) 48

1

/

4

"(1226) 60

1

/

4

"(1530)

C Location of Gas Supply (within shaded area) 12"(305) 10"(254) 12"(305) 12"(305)

D Location of Electrical 10"(254) 10"(254) 26"(660) 10"(254)

E Location of Electrical (within shaded area) 12”(305) 12"(305) 12"(305) 12"(305)

INSTALLATION DIMENSIONS

RANGES

A

OVERALL WIDTH

COMBUSTIBLE CONSTRUCTION

COOKING
SURFACE

37"

(940)

351/2"

(902)

36"

(914)

3" (76) FRONT LEGS WITH

1" (25) HEIGHT ADJUSTMENT

191/8" (486)

21/2"

(64)

283/8" (721)

VERALL DEPTH

O

271/4" (692)

433/8" (1102)

241/2" (622)

251/4"(641)

91/4"

(235)

13/4"

(44)

20" (508)
RISER

10" (254)
RISER

5" (127)
RISER

463/4"

(1187)

413/4"

(1060)

1" (25) HEIGHT ADJUSTMENT

563/4"

(1441)

REAR CASTERS ALLOW

ISLAND OR PENINSULA INSTALLA

TION

36"

(914)

VENTILATION HOOD

13"max

(330)

*30" min (762)

SURFACE BURNERS AND

GRIDDLE

*36" min (914)

CHARBROILER

6"min

(152)

TO

COMBUSTIBLE

TERIALS

MA

MINIMUM DISTANCE FROM COOKING SURFACE

*

TO BOTTOM OF COMBUSTIBLE CONSTRUCTION

NOTE: Dimensions in parentheses are in millimeters.

*44" min (1118)

ALL 60" (1524) RANGES

COOKING SURFAC

FINISHED ROUGH OPENING WIDTH

LOCATION OF

ELECTRICAL

E

D

8"

E

(203)

51/2"

(140)

30"(762) TO 36"(914)

COOKING SURFACE TO

BOTTOM OF

TION HOOD

VENTILA

E

B

LOCATION OF

**

2"

GAS SUPPLY

(51)

C

G

5"

(127)

6"min

(152)

TO

COMBUSTIBLE

TERIALS

MA

COOKING

SURFAC

37"

(940)

36"max

(914)

LOCATION OF GAS SUPPLY EXTENDS

**

3" (76) ON FLOOR FROM BACK W

271/4" (692)

E

CABINET

DEPTH

18"min (457)

TO COOKING

SURFACE

ALL

(76)

ISLAND INSTALLATION:

NO SIDE WALL OR REAR WALL

ABOVE COOKING SURFACE

PENINSULA INSTALLATION:

NO SIDE WALL ABOVE

COOKING SURFAC

E

***

INSTALLATION

36"

(914)

ISLAND

3"

12" (305) MINIMUM CLEARANCE TO

***

COMBUSTIBLE MATERIALS Ð

0" (0) TO NON-COMBUSTIBLE MATERIALS

Installation Information

RANGES && RRANGETOPS

3-5

INSTALLATION DIMENSIONS

RANGETOPS

36" Rangetop 48" Rangetop

A Overall Width of Rangetop 36" (914mm) 48" (1219mm)

B Finished Rough Opening Width 36

1

/

4

" (921mm) 48

1

/4"

(1226mm)

C Location of Gas Supply and Electrical 8" (203mm) 16" (406mm)

COOKING

E

SURFAC

101/2" (267)

271/4" (692)

OVERALL DEPTH

(to knobs)

13/4"

101/2" (267)

(44)

RISER

ISLAND OR PENINSULA
INSTALLA

20"

(508)

91/2" (241) 91/2" (241)

TION

6"min

(152)

TO

COMBUSTIBLE

TERIALS

MA

*30" min (762)

SURFACE BURNERS

AND GRIDDLE

*36" min (914)

CHARBR

TOP VIEW

OF PLATFORM

BACK WALL

(76)

3"

E

A

OVERALL WIDTH

COMBUSTIBLE CONSTRUCTION

VENTILATION HOOD

30"(762) TO 36"(914)

COOKING SURFACE TO

OILER

COOKING SURFAC

3

/4" (19) PLATFORM

BOTTOM OF

VENTILA

E

C

1

/2"

LOCATE ELECTRICAL AND

(13)

GAS SUPPLY WITHIN

G

SHADED AREA THROUGH

BOTTOM OF PLA

C

TION HOOD

14"

(356)

TFORM

6"min

(152)

TO

COMBUSTIBLE

TERIALS

MA

23/4"

(70)

(to knobs)

23/4"

36"max

(914)

(70)

24" (610)

3

13"max

(330)

CABINET

DEPTH

18"min (457)

TO COOKING

SURFACE

/4" (19) PLATFORM

24" (610)

ISLAND INSTALLATION:
NO SIDE WALL OR REAR WALL
ABOVE COOKING SURFACE

PENINSULA INSTALLATION:
NO SIDE WALL ABOVE
COOKING SURFACE

INSTALLA

ISLAND

**

91/2" (241)

TION

FINISHED ROUGH OPENING WIDTH

MINIMUM DISTANCE FROM COOKING SURFACE TO BOTTOM OF COMBUSTIBLE CONSTRUCTION

*

NOTE: Dimensions in parentheses are in millimeters.

B

12" (305) MINIMUM CLEARANCE TO

**

COMBUSTIBLE MATERIALS Ð
0" (0) TO NON-COMBUSTIBLE MATERIALS

RANGES && RRANGETOPS

Installation Information

3-6

Component Access & Removal

4-1

RANGES && RRANGETOPS

SECTION 4

COMPONENT

ACCESS AND REMOVAL