Vollrath GGMDM-18 Handleiding
Vollrath
Grillplaat
GGMDM-18
Lees hieronder de 📖 handleiding in het Nederlandse voor Vollrath GGMDM-18 (13 pagina's) in de categorie Grillplaat. Deze handleiding was nuttig voor 6 personen en werd door 3.5 gebruikers gemiddeld met 5.0 sterren beoordeeld
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Operator’s Manual
Medium-Duty and Heavy-Duty Gas Flat Top Griddles
©
2022 The Vollrath Company L.L.C. Part No. 2350101-1 ml 2/24/22
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©
fry pan.
Thank you for purchasing this Vollrath equipment. Before operating the
equipment, read and familiarize yourself with the following operating
and safety instructions. SAVE THESE INSTRUCTIONS FOR FUTURE
REFERENCE. Save the original box and packaging. Use the packaging to
ship the equipment if repairs are needed.
SAFETY PRECAUTIONS
To ensure safe operation, read the following statements and understand
their meaning. This manual contains safety precautions which are
explained below. Please read carefully.
Warning is used to indicate the presence of a hazard that will or can
cause severe personal injury or death.
Caution is used to indicate the presence of a hazard that will or can
cause minor or major personal injury if the caution is ignored.
NOTICE: Notice is used to note information that is important but not
hazard-related.
To reduce risk of injury or damage to the equipment:
• Clean the equipment per the instructions in this manual.
• Do not store or use gasoline or other flammable vapors or liquids in
the vicinity of this or any other equipment.
• Keep the equipment area free and clear of combustibles.
• Do not obstruct the flow of combustion and ventilation air. The back
of the equipment must have a minimum of 6" of space.
• Use a soft cloth dampened with warm, soapy water to clean the
controls and the sides of the equipment.
NOTICE: Do not clean the griddle plate surface with soapy water.
Soapy water will corrode the griddle surface.
• Allow hot equipment cool before cleaning or moving.
• Use equipment on a flat, level position only.
• Do not operate unattended.
FUNCTION AND PURPOSE
This equipment is intended to be used for grilling foods in commercial
foodservice operations only. It is not intended for household, industrial,
or laboratory use.
CLEARANCE AND ENVIRONMENT REQUIREMENTS
• Must be installed adjacent to non-combustible surfaces only, with a
minimum spacing of 6" on the back of the equipment.
• Adequate clearance must be maintained to allow for proper
ventilation and servicing. 4" legs must be installed to allow airflow.
WARNING
CAUTION
WARNING
Fire, Injury, Death Hazard
Correct precautions, procedures, and regulations for usage
must be followed. Operation and safety training is necessary
for all users of this equipment.
Item/Model Number Description
GGMDM-12 Medium-Duty, 12"
GGMDM-18 Medium-Duty, 18"
GGMDM-24 Medium-Duty, 24"
GGMDM-36 Medium-Duty, 36"
GGMDM-48 Medium-Duty, 48"
GGMDM-60 Medium-Duty, 60"
GGHDM-24 Heavy-Duty, 24"
GGHDM-36 Heavy-Duty, 36"
GGHDM-48 Heavy-Duty, 48"
GGHDM-60 Heavy-Duty, 60"
GGHDM-72 Heavy-Duty, 72"
Medium Duty
Heavy Duty
2 Medium-Duty and Heavy-Duty Gas Flat Top Griddles Operator’s Manual
INSTALLATION
Applicable Codes and Standards
United States
Vollrath recommends that all commercial cooking equipment be provided
with a ventilation system in compliance with NFPA96:
• Cooking equipment that uses or produces grease (e.g. fryer, griddle),
must be provided with hoods that are designed to capture grease and
provide fire protection.
• Equipment must be installed in accordance with the requirements and
approval of the AHJ “Authority Having Jurisdiction.”
NOTICE: Post instructions to be followed in the event the user smells
gas. Consult your local gas supplier for these instructions and
post them in a prominent location.
NOTICE: The installation of this equipment must conform with local
codes, or in the absence of local codes, with the National
Fuel Gas Code, International Fuel Gas Code, ANSI Z223.1/
NFPA 54, or the Natural Gas and Propane Installation Code,
CSA B149.1, as applicable.
Install and Level the Legs
Ensure the equipment is level in all directions. Begin by tightening each leg
securely. Then, as needed at each corner, rotate the adjustable foot.
Gas Piping
• Gas piping must be sized to ensure sufficient pressure and flow to
meet the full-rated gas input of the equipment.
• Connection to an existing system requires that the existing system
have capacity equal to or greater than the full-rated gas input of the
equipment.
• Joint compound (pipe dope) should be used sparingly and only on the
male threads of the pipe joints. Such compounds must be resistant to
the action of liquid propane (LP) gases.
Pressure Regulator
NOTICE: All commercial cooking equipment must have a pressure
regulator on the incoming service line for safe and efficient
operation.
NOTICE: Prior to connecting the regulator, check the incoming line
pressure. The regulator can only withstand a maximum
pressure of PSI (14 WC). If the line pressure is beyond this¹⁄₂ "
limit, a step-down regulator before the regulator provided
will be required.
NOTICE: The appliance and its individual shutoff valve must be
disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of
1/2 psi (3.5 kPa).
NOTICE: The appliance must be isolated from the gas supply piping
system by closing its individual manual shutoff valve during
any pressure testing of the gas supply piping system at test
pressures equal to less than 1/2 psi (3.5 kPa).
• The arrow forged into the bottom of the regulator body shows the gas
flow direction, and should point downstream to the equipment.
• The regulator provided with this equipment is configured for use with
natural gas. Following the instructions in the LP Conversion Kit, it can
be reconfigured for use with LP gas.
• The equipment comes fitted with a ¾" N.P.T. male adapter for
connection to the pressure regulator.
• Check the pressure of the incoming gas line. The regulator can
withstand a maximum pressure of 14" WC ( PSI). If the line pressure¹⁄₂
is beyond this limit, a step-down regulator will be required.
Regulator Connection
Orifice Sizing
NOTICE: Refer to the International Fuel Gas Code for proper orifice
sizing.
• Installer is responsible for correct orifice sizing.
• The orifice size is marked on the orifice/spud.
• Equipment is manufactured for 1035 BTU per cubic foot heat value of
natural gas.
Gas Conversion
• Conversion from natural gas to liquid propane (LP) or vice versa must
be performed by a qualified technician or service agent per the
International Fuel Gas Code.
• Refer to the conversion kit instructions included with this equipment.
WARNING
Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instruc-
tions thoroughly before installing or servicing this equip-
ment.
WARNING
Fire, Injury, Death Hazard
This equipment must be installed by a qualified installer in
accordance with all federal, state, and local codes. Failure
to install this equipment properly can result in injury or
death.
WARNING
Fire Hazard
Do not install or use without 4" legs. Use of this equipment
without legs can cause the appliance to overheat and cause
a fire.
CAUTION
Any loose dirt or metal particles that are allowed to enter the gas
lines on this appliance will damage the valve and affect its
operation. When installing this appliance, all pipe and fittings must
be free from any internal contaminates. It is recommended that a
sediment trap be installed in-line before the regulator.
ATo gas supply with the installation of B, C, and D in a vertical
orientation as shown to provide for debris capture.
B Tee E Supplied Regulator
C Nipple F Vent(any length)
D Cap
A
B
C
D
E
F
Medium-Duty and Heavy-Duty Gas Flat Top Griddles Operator’s Manual 3
INSTALLATION (CONTINUED)
Manual Shut-Off Valve
A manual shut-off valve should be installed in an accessible location
within 6 ft. (1.8 m) of the equipment.
Test the Equipment
Check for Gas Leaks
NOTICE: Matches, candle flame, or any other potential source of
ignition shall not be used for this purpose.
1. Rotate the gas control knobs for the main burner(s) to the OFF
position.
2. Remove the gas control knob(s).
3. Use a 5/16" nut driver to remove the 4 screws securing the front
panel. Remove the front panel to access the pilot burner control
valve(s).
4. Locate the pilot burner control valves for each pilot light and turn
them OFF by turning the small forward-facing screw clockwise until
tight.
5. Connect the equipment to the gas supply.
6. Apply soapy water to each connection.
7. Turn ON the main supply valve.
8. Look for bubbles at the connections.
9. Tighten the connections as needed.
Light the Pilot Burners
1. Wait 5 minutes to allow any gas to dissipate.
2. To light the pilot burners, hold a flame source over the desired pilot
burner while slowly turning its control valve screw
counterclockwise, adjusting the flame to the desired intensity.
Repeat for all pilot burners.
Test the Main Burners
After lighting all of the pilot burners, ensure that each main burner
functions correctly.
After the lighting the pilots, the main burners can be ignited by pushing
and turning the control knob from the “off” position to the desired
setting. Visually check that the pilot light ignites the main burner.
The main burners can be extinguished by turning the control knob back
to the “off” position. The pilot lights can be extinguished by shutting off
the gas supply at the shut-off valve installed on the gas line.
BEFORE FIRST USE
Burn-In the Equipment
1. Rotate the gas control knob(s) to the maximum setting.
2. Allow griddle to heat and burn-in for approximately 30 minutes.
NOTICE: You may notice smoking during this initial burn-in;
this is normal.
Season the Griddle Surface
1. While the griddle is warm, rub cooking oil, shortening, beef suet, or
the like on the griddle surface with a clean cloth.
2. Heat the griddle to medium high and allow it to operate for
approximately 30 minutes.
3. Rotate the gas control knob(s) to low and allow the surface to cool.
4. Remove any excess oil and wipe clean.
Repeat the process; oil, heat for 30 minutes, cool, and wipe clean.
FEATURES AND CONTROLS
OPERATION
1. Verify that the drip tray is in place.
2. Lightly oil and wipe the surface clean to remove any contaminants
that may have accumulated or have seeped from the surface and/or
perimeter since last use and to ensure a clean non-stick cooking
surface.
3. Ignite the main burner(s) by rotating the gas control knob(s). Adjust
to the desired heat level.
4. Preheat the griddle for 15 minutes.
5. Cook the food.
6. Empty the drip tray periodically to ensure it does not overflow.
7. Do not allow oil or grease to build up on the griddle. Doing so can
lead to carbon build-up, which can adversely affect the performance
of the griddle.
8. Allow the griddle to cool at the end of each cooking cycle.
A Griddle Plate. Cooking surface.
B Leg. Supports the equipment.
C Adjustable Foot. Used to adjust the level of the equipment.
D Drip Tray. Collects grease and oil. This tray can be removed for
cleaning.
E Pilot Light Access Hole. Allows access to the pilot light.
F Gas Control Knob. Used to adjust the temperature of the grilling
surface.
WARNING
Fire, Death Hazard
If you smell gas follow the instructions provided by the gas
supplier.
Do not touch any electrical switches; do not try to light the
burner; do not use a telephone in close proximity.
CAUTION
Burn Hazard
Hot liquids and steam can burn skin. Never pour any liquid
other than oil to be used for cooking onto hot surfaces.
CAUTION
Burn Hazard
Ensure that the cooking surface has cooled down before
touching by hand.
E
D
F
B
A
C
Product specificaties
| Merk: | Vollrath |
| Categorie: | Grillplaat |
| Model: | GGMDM-18 |
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