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Resumen del manual
The regulator is preset at the factory for 6" W.C. (Water Column) for Natural Gas; 10" W.C. for Propane. No further adjustment should be required. Use the 1/8" pipe tap on the burner manifold for checking pressure. Make sure the gas piping is clean and free of obstructions, dirt, and piping compound. An adequate gas supply is necessary. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. The recommended maximum supply pressure (upstream of the regulator) is 7" W.C. for natural gas and 11" W.C. for propane gas. With all units operating simultaneously, the manifold pressure on all units should not show any appreciable drop. At no time should the broiler be connected to supply pressure greater than 1/2 psig (3.45 kPa) or 14" W.C. 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. 7 and the regulator is positioned with the vent plug and adjustment screw upright (Fig. 8). Figure 7 Figure 8 CAUTION: All gas supply connections and any pipe joint compound must be resistant to the action of propane. Purge the supply line to clean out any dust, dirt, or foreign matter before connecting the line to the unit. Codes require that a gas shutoff valve be installed in the gas line ahead of the broiler. The gas supply line must be at least the equivalent of 3/4" iron pipe. When testing the gas supply piping system, if test pressures exceed 1/2 psig (3.45 kPa), the broiler and its individual shutoff valve must be disconnected from the gas supply piping system. When test pressures are 1/2 psig (3.45 kPa) or less, the broiler must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the system. 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. VENTILATION HOOD The broiler should be installed under a suitable ventilation hood. For safe operation and proper ventilation, keep the space between the broiler and vent hood free from any obstructions. GAS CONNECTION The data plate indicates the type od gas and pressure rate the unit is equipped to burn. DO NOT connect to any other gas type. — 8 — OPERATION The broiler is a free vented appliance. All products of combustion and the heat generated by the burners pass through the grates. When meat is placed on the grates, this blocks the venting and causes a temperature buildup. The broiler operates most efficiently with valves turned down to 1/3 or 1/2. LIGHTING THE GAS PILOT 1. Turn the individual burner gas valves off and wait 5 minutes 2. Turn the incoming main gas supply valve on. Light pilots through grate area by extending a taper to the pilot lighter tube up under the broiler area (Fig. 10). 3. To light the burners, turn the individual burner valves on. Figure 10 TEMPORARY SHUTDOWN Turn burner valves off. COMPLETE SHUTDOWN For complete shutdown, turn the main gas supply valve off. (Make sure all individual burner valves are off before relighting.) WARNING: THE BROILER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE BROILER. CONTROLS Access hole to pilot adjustment OFF ON Figure 9 All orifices are of the fixed type and require no adjustment. Standing pilots should be adjusted via the pilot adjustment valve to provide a slight yellow tip on the flame. Pilots may be lighted by extending a taper to the pilot lighter tube up under the broiler area. When broiling, turn burner control valves to 1/3 or 1/2 to prevent overheating. When the grate is hot, scrape it with a wire brush to keep the grate clean. Do not allow debris to accumulate on the grate. Turn flame to low setting during slack periods to conserve energy. Air shutters on the main burners must be individually adjusted to provide a blue flame. All traces of yellow should be adjusted out of the burner flame. (See burner adjustment.) — 9 — PREHEATING THE BROILER Allow the broiler to preheat for 30 minutes. Note that grease runs forward and drops into the trough at the front of the broiler before draining into the grease drawer. GRIDDLE The griddle can be used for heating as required. Griddle heat is controlled by the broiler burner valves. ADJUSTMENTS Burner Adjustment The efficiency of the broiler depends on a delicate balance between the supply of air and the volume of gas so that complete combustion is achieved. Whenever this balance is disturbed, poor operating characteristics occur. The air supply is controlled by an air shutter on the front of the burners. The air shutter openings should be increased until the flame on the burner begins to “lift.” The air shutter should then be closed slightly and locked in place. A yellow streaming flame indicates insufficient air (Fig. 11). This condition could be corrected by increasing the air shutter opening....
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