INSTALLATION & OPERATION MANUAL FOR
Charbroilers
MODELS
MLS
VCCB25
VCCB30
VCCB36
VCCB47
VCCB60
VCCB72
ML-114540
ML-114541
ML-114542
ML-114543
ML-114544
ML-114545
MODELS
MLS
SCB25
SCB30
SCB36
SCB47
SCB60
SCB72
ML-767100
ML-767101
ML-767102
ML-767103
ML-767104
ML-767105
VCCB36
RETAIN THIS MANUAL FOR FUTURE USE
ITW Food Equipment Group, LLC
3600 North point Blvd.
Baltimore, MD 21222
FORM F-36952 (06-08)
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INSTALLATION, OPERATION AND CARE OF
GAS COUNTERTOP CHARBROILERS
GENERAL
Gas Countertop Charbroilers are designed for commercial use only and feature fast,
efficient gas heat. Each burner is controlled by an adjustable gas valve. Cast radiants
are located directly above each burner to maintain uniform temperature. Radiants are
easily removed for cleaning when cool.
Heavy-duty, cast iron top grates are reversible to allow all or part of the cooking grid
surface to be level or sloped. Grooves, cast in the top grates, permit fat runoff and
reduce flaring when tilted towards the front. A grease drawer is provided to collect fat
run-off; it opens to the front for inspection or drain-off.
Model
Number of Burners
BTU/hr Input Rating
58,000
VCCB25, SCB25
VCCB30, SCB30
VCCB36, SCB36
VCCB47, SCB47
VCCB60, SCB60
VCCB72, SCB72
4
5
72,500
6
87,000
8
116,000
11
13
159,500
188,500
INSTALLATION
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the broiler is found
to be damaged, save the packaging material and contact the carrier within 15 days of
delivery.
Before installing, verify that the type of gas (natural or propane) and the clearance
dimensions (see page 4) agree with the specifications on the rating plate which is located
on the lower right side.
LOCATION
The installation location must be kept free and clear of combustibles. Do not obstruct the
flow of combustion and ventilation air. DO NOT install the charbroiler adjacent to open
burners or fryers.
Sufficient air should be allowed to enter the room to compensate for the amount of air
removed by any ventilating system and for combustion of the gas burners. Do not
obstruct the air flow into and around the appliance. Do not obstruct the flow of flue gases
through and above the broiler's top grate. Position the broiler in its final location. Check
that there are sufficient clearances to service the broiler and to make the required gas
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supply connection(s). Provide 24" clearance at the front for cleaning, maintenance,
service and proper operation.
Minimum clearances to combustible construction are 12" to the back and 9" to the sides.
Minimum clearances to non-combustible walls are 3" to the rear and 3" to the sides.
INSTALLATION CODES AND STANDARDS
The Charbroiler must be installed in accordance with:
In the United States of America:
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but
not be limited to: NFPA #54 Section 10.3.5.2 for Venting. Copies may be obtained
from The American Gas Association Accredited Standards Committee Z223, @ 400
N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA,
1 Batterymarch Park Quincy, MA 02169-7471
NOTE: In the Commonwealth of Massachusetts
All gas appliances vented through a ventilation hood or exhaust system equipped with
a damper or with a power means of exhaust shall comply with 248 CMR.
3. NFPA Standard # 96 Vapor Removal from Cooking Equipment, latest edition, available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
In Canada:
1. Local codes.
2. CAN/CSA-B149.1 Natural Gas Installation (latest edition)
3. CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the
Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3
Burners
BURNERS, RADIANTS, AND TOP GRATES
The top grates are shipped flat (top-side
down) from the factory for stock pot use.
For broiling, the top grates should be
reversed so they slope forward for grease
run-off. Remove the cast iron radiants
(Fig. 1) and inspect and remove the
shipping tape used during shipping to hold
Radiants
Top Grate
the burners in place.
Reassemble the
radiants and the top grates.
Fig. 1
GAS CONNECTION
The data plate on the lower right side of the charbroiler indicates the type of gas your unit
is equipped to burn. DO NOT connect to any other gas type.
CAUTION: All gas supply connections and any pipe joint compound must be
resistant to the action of propane.
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Purge the supply line to clean out any dust, dirt, or any foreign matter before connecting
the line to the unit.
Codes require that a gas shut-off valve be installed in the gas line ahead of the
charbroiler. The gas supply line must be at least the equivalent of ¾” iron pipe. 72-inch
units should be connected to the gas supply on both the left and right sides to provide
adequate gas flow.
A pressure regulator is supplied and must be installed outside of the broiler when making
the gas supply connection. Standard orifices are set for 5"WC (Water Column) for
1
Natural Gas — 10"WC (Water Column) for Propane. Use the /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. A minimum supply pressure of 7"
W.C. for natural gas and 11" W.C. for propane gas is recommended. With all units
operating simultaneously, the manifold pressure on all units should not show any
appreciable drop.
When testing the gas supply piping system, if test pressures exceed ½ psig (3.45 kPa),
the charbroiler and its individual shutoff valve must be disconnected from the gas supply
piping system. When test pressures are ½ psig (3.45 kPa) or less, the charbroiler must
be isolated from the gas supply piping system by closing its individual manual shut-off
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.
GAS PRESSURE REGULATOR INSTALLATION
Gas regulator pressure is preset at 5” Water Column (W.C.) for natural gas, and 10” W.C.
for propane gas. Minor adjustments may be required based on site specific gas pressure.
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. 2) and the regulator is positioned with the vent plug and adjustment
screw upright (Fig. 3).
Fig. 2
Fig. 3
The minimum supply pressure (upstream of the regulator) should be 7-9” W.C. for natural
gas and 11-12” W.C. for propane gas. At no time should the hotplate be connected to
supply pressure greater than ½ psig (3.45 kPa) or 14” W.C.
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CASTER EQUIPPED CHARBROILERS
Charbroilers mounted on stands with casters must use a flexible connector (not supplied)
that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69
• CSA 6.16 and a quick-disconnect device that complies with the Standard for Quick-
Disconnect Devices for use With Gas Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate
means must be provided to limit movement of the broiler without depending on the
connector and the quick-disconnect device or its associated piping to limit broiler
movement. Attach the restraining device at the rear of the charbroiler. If disconnection of
the restraint is necessary, turn off the gas supply before disconnection. Reconnect the
restraint prior to turning the gas supply on and return the charbroiler to its installation
position.
Note: If the Charbroiler is installed on casters and is moved for any reason, it is
recommended that it be re-leveled (see LEVELING).
LEVELING
If the charbroiler is equipped with legs or is mounted on the optional stand equipped with
legs, turn the feet at the bottom of the legs in or out to level the broiler in the final
installed location. If the broiler is mounted on the optional stand equipped with casters,
position the charbroiler on a level floor.
VENTILATION HOOD
The broiler should be installed under a suitable ventilation hood. For safe operation and
proper ventilation, keep the space between the charbroiler and vent hood free from any
obstructions.
OPERATION
WARNING:
THE CHARBROILER AND ITS PARTS ARE HOT.
USE CARE WHEN
OPERATING, CLEANING, OR SERVICING THE CHARBROILER.
OFF
ON
CONTROLS (Fig. 2)
BURNER VALVES
Fig. 2
All orifices are of the fixed type and require no adjustment.
Standing pilots should be adjusted to provide a slight yellow tip on the flame. Pilots may
be lighted by removing adjacent cast iron top grates and radiants.
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.
1
When charbroiling, turn burner control valves to /3 or ½ to prevent overheating.
Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow
debris to accumulate on the grates.
Turn flame to low setting during slack periods to conserve energy.
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The charbroiler 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 build-up. The charbroiler operates most
1
efficiently with valves turned down to /3 or ½.
LIGHTING THE GAS PILOT (Fig. 3)
1. Turn the individual burner gas valves
off and wait 5 minutes.
Pilot
2. Remove the Top Grates.
Turn the
incoming main gas supply valve on.
Light pilots using a taper (Fig. 3).
3. To light the burners, turn the individual
burner valves on.
Fig. 3
TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS
For complete shutdown: Turn the main gas supply valve off. (Make sure all individual
burner valves are off before relighting.)
PREHEATING THE CHARBROILER
Allow the charbroiler to preheat for 30 minutes. Rub grates with cooking oil before using.
Note that grease runs forward and drips into the trough in front of the charbroiler before
draining into the grease drawer
COMPONENT PARTS
The charbroiler comes with several standard parts as
illustrated. Each can be easily removed and installed easily
by hand for cleaning and maintenance. Note that the Burner
and Deflector are an assembly and are NOT designed to be
disassembled.
CLEANING
Scrape top grates thoroughly so grease flows to trough and grease drawer uninhibited.
This prevents flare ups. With top grates removed, the trough at the front of the broiler can
be removed for cleaning (use wire brush). Top grates may be immersed in commercial
cleaning compound overnight. In the morning, rinse with hot water to remove any
residues of cleaning compound.
Stainless steel surfaces may be cleaned using damp cloth with mild detergent and water
solution.
Places where fat, grease, or food can accumulate must be cleaned regularly.
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MAINTENANCE
WARNING: THE CHARBROILER AND ITS PARTS ARE HOT.
OPERATING, CLEANING, OR SERVICING THE CHARBROILER.
USE CARE WHEN
VENT SYSTEM
At least twice a year the exhaust hood (venting system) should be examined and cleaned.
SERVICE
Contact your local Service Agency for any repairs or adjustments needed on this
equipment.
ACCESSORIES
STANDS
The charbroiler has an optional 24” high by 30” deep by 24”, 36”, 48”, 60” or 72” wide
stainless steel stand with casters or flanged legs. The front casters lock, and flanged legs
may be bolted to the floor. The stand includes a top shelf with marine edges style lip and
a lower shelf. When mounted on a stand with standard legs and properly leveled, the
cooking surface should approximately 36” from the floor.
GRATES
The charbroiler has a variety of optional grate accessories. Refer to your current catalog
for pricing and availability.
CAST DIAMOND GRATE
CAST SLANTED GRATE
CAST STRAIGHT GRATE
•
•
•
Thicker markings
More caramelizing
Low to moderate fat
products
•
Standard grate used on
all charbroilers
Trough for grease
drainage
•
•
Thin consistent markings
Trough for grease
drainage
•
CAST WAFFLE GRATE
S.S. DIAMOND GRATE
STEEL ROD GRATE
•
•
•
•
Seafood
Steaks
Chicken
Fajitas
•
•
•
Steak
Hamburgers
Low fat products
•
Chicken
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