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Idiomas disponibles
INSTALLATION
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.
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.
2
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 ¹⁄₂ PSI (14" WC). If the line pressure is beyond this
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 (¹⁄₂ PSI). If the line pressure
is beyond this limit, a step-down regulator will be required.
Regulator Connection
B
C
D
A
To gas supply with the installation of B, C, and D in a vertical
orientation as shown to provide for debris capture.
B
Tee
C
Nipple (any length)
D
Cap
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.
Gas Hot Plates Operator's Manual
A
F
E
E
Supplied Regulator
F
Vent
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