Vollrath CBGHD-60 Manual

Vollrath Grillplade CBGHD-60

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Operator’s Manual

Medium-Duty and Heavy-Duty Gas Charbroilers

2022 The Vollrath Company L.L.C. Part No. 2350206-1 ml 2/24/22

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 charbroiling 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

CBGMD-12 Medium-Duty, Radiant, 12"

CBGMD-24 Medium-Duty, Radiant, 24"

CBGMD-36 Medium-Duty, Radiant, 36"

CBGMD-48 Medium-Duty, Radiant, 48"

CBGMD-60 Medium-Duty, Radiant, 60"

CBGHD-18 Heavy-Duty, Radiant, 18"

CBGHD-24 Heavy-Duty, Radiant, 24"

CBGHD-36 Heavy-Duty, Radiant, 36"

CBGHD-48 Heavy-Duty, Radiant, 48"

CBGHD-60 Heavy-Duty, Radiant, 60"

CBGHD-72 Heavy-Duty, Radiant, 72"

Medium Duty

Heavy Duty

2 Medium-Duty and Heavy-Duty Gas Charbroilers 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 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

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.

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 E Supplied Regulator

C Nipple (any length) F Vent

D Cap

Produkt Specifikationer

Mærke:	Vollrath
Kategori:	Grillplade
Model:	CBGHD-60

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