TOWN MBR-84 (01) PDF MANUAL


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PDF Content Summary: DO NOT DISCARD INSTRUCTIONS. THIS MANUAL MUST REMAIN WITH THE UNIT FOR FUTURE REFERENCE. THIS EMERGENCY INFORMATION MUST BE PROMINENTLY DISPLAYED. MONGOLIAN BARBECUE RANGES MBR-48 | MBR-48C | MBR-60 | MBR-60C | MBR-72 | MBR-72C | MBR-84 | MBR-84C SECTION 1 INSTALLATION INSTRUCTIONS FOR COMMERCIAL USE ONLY INTERTEK Warning Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions L I S T E D thoroughly before installing or servicing this equipment. For your safety Do not store or use gasoline or other fl ammable vapors and liquids in the vicinity of this or any other appliance. Note Obtain emergency procedures from your local gas supplier if you smell gas near this equipment. This emergency information must be prominently displayed © Town Food Service Equipment Company, Inc. No part of this booklet or it ’s illustrations may be copied or reproduced without written authorization from Town Food Service Equipment Co., Inc. 2/13 Congratulations on your purchase of a Mongolian Barbecue. It will give you many years of trouble free use if it is properly used and maintained. You can now produce delicious, juicy barbecue quickly and easily. Feel free to call our customer service department at (718) 388-5650 if you have questions regarding equipment operation or care. ,

C0 C 4 FOLLOW THESE INSTRUCTIONS CAREFULLY Installation area must be free and clear from combustibles.

Your new Mongolian Barbecue Range has been carefully engineered and constructed with the best possible workmanship and materials to provide many years of service. Proper installation is vital for optimal appearance

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and performance.

- R INSTALLATION INSTRUCTIONS FOR MONGOLIAN BBQ RANGE MODELS: R

MBR-48, MBR-48-C, MBR-60, MBR-60-C, MBR-72, MBR-72-C, MBR-84, MBR-84-C B B PLANNING AND SITE PREPARATION _________________________________________________________________________________PLANNING THE INSTALLATION OF YOUR MBR IS IMPORTANT

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UNCRATING AND PREPARING MBR UNITS FOR INSTALLATION

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We recommend a licensed rigger be used to set up this equipment. It has been shipped in two crates: • CRATE A MAIN COOKING UNIT

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• CRATE B ROUND COOK TOP

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The bottom of the main unit has a set of parallel rails designed to be engaged by a pallet jack or a forklift. The main unit with the top mounted weighs approximately 1500-2100 pounds. We do not recommend moving

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the unit after the top has been mounted. Use a lifting device rated in excess of that amount to lift the load. OSHA standards for equipment handling must be adhered to. Be sure that the fork rails are properly mated

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with the jack and/or the forks or serious damage and/or injury may result when the unit is lifted.

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1 Uncrate the main unit and the top.

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2 Place the main unit in the position it will occupy. Be sure to locate your unit with the clearances away from combustible construction as indicated on the nameplate of the unit. Remove packing materials. C C Check gas burners that may have shifted in transit and resecure them if required. Turn all gas valve lever handles to off position. Check to ensure that all burner pipe nipples are aligned and fully inserted into 2 8 air mixers. Tighten air mixer set screws if necessary.

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3 Clearances for noncombustible construction are the same as combustible clearances. All MBRs are only

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suitable for installation on noncombustible fl oors.

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4 Level the body before the cook top is mounted. Leveling of the top is done using directions that follow after the

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cook top has been placed on the body and the gas connection has been made. When the unit is in fi nal operating position confi rm that all of the top support lugs are the same height AFF.

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Each bullet leg must touch the fl oor. Body must be level in fi nal position before connecting gas.

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BODY INSTALLATION _________________________________________________________________________________ 1 We recommend the use of a 2” gas line to feed the unit. Minimum line size is 1½”. Large MBR units will not perform as designed if an insuffi ciently sized gas line is attached. 2 The installation must conform with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2, as applicable, including: a The appliance and it’s 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 ½ PSI (3.45 kPa). This individual shut-off valve is a master valve that shuts off the gas to the entire unit and must be installed to meet code requirements listed above. b The appliance must be isolated from the gas supply piping system by closing its individual manual valve during any pressure testing of the gas supply piping system at test pressures equal or less than ½ PSIG (3.45 kPa). 3 Local regulations governing gas appliance installations must be complied with. 4 This equipment must be installed underneath a hood to ensure adequate ventilation. 5 MBR-48/84 installation is generally in the center of a cooking area with clear access on all sides. 6 Materials such as wood, compressed paper and plant fi bers that will ignite and burn, must not be exposed near the range. Local safety codes should be complied with in respect to fi re hazard avoidance. 7 Use the Town supplied appliance gas pressure regulator with vent limiting device or an approved ANSI/CGA equivalent. The regulator must be installed in a location where it remains cool and is accessible for pressure adjustment (ANSI Z83.11-1996 sect. 1.15.5). Never mount regulator inside grill body. (Town supplies an RV-61 1¼” NPT.) a. If this unit is installed in a building with a 2 PSI gas system, a fi rst stage “pounds to inches” line regulator must be installed upstream of the appliance regulator. This regulator is to be supplied by the installing company/contractor. 8 The unit must be kept clear to avoid restriction of air supply for combustion. 9 The unit must be installed in an area or room with suffi cient fresh air supply to ensure proper combustion. 10 There must be adequate clearance for air openings into the combustion chamber. 11 This equipment must be installed with adequate clearance for servicing and proper operation. 12 This unit should be operated only with drip pan in place. 3 TOP INSTALLATION _________________________________________________________________________________ 1 There are leveling screws on the top of the main body. The height of the screws has been adjusted at the fac , tory to ensure proper combustion. Do not change the settings except in order to adjust the leveling of the top.

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2 Never place any part of your body between the cook top and the main unit. Never place your hands underneath the top or in the gap between cook top and the main unit.

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3 If you have a model with a scrap chute, we recommend mounting the scrap chute after the top is in position.

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4 After verifying that the adjusting screws are locked in place, lift the top into position over the main cooking

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unit by using an ANSI approved sling (fabric or chain) that engages a minimum of 3 places on the outside perimeter of the cook top. If your unit has a scrap chute, use a second ANSI sling to engage the central inner

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hole of the cook top in three places thereby giving six points of support to the top as it is lifted into place. 5 Lower the top slowly so that the leveling screws are all located underneath the top. This alignment must be done

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manually. Line up the top so that it is equal distance on all sides from the scrap shelf. It is recommended that

several persons assist during the set up operation. When the top is in position there will be a gap between the

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top and the base of the unit. This is normal. It allows airfl ow for proper combustion.

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6 Level the cook top. Use two carpenter levels; place them on the top at right angles to each other at opposite - - ends of the top. Use the adjustment screws to level the top. When top is level move the levels 90˚ and level again. Move levels as necessary until the entire top is level to the fl oor. The nominal height from the cooking

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surface to the scrap ring is 8-9”.

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7 Remove the slings from the cook top.

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8 As a fi nal check, measure the height from the top of the cooking surface to the fl oor. The size should measure

37½” (+/- ½”).

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9 All units: place the scrap cups into position. C C 10 Top must be properly seasoned (see page 11). 2 8

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LIGHTING AND SHUT DOWN INSTRUCTIONS _________________________________________________________________________________

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Always use the following lighting and shutdown instructions below when operating your MBR. A 5 minute complete shut off period is required before lighting or relighting an MBR. See diagrams on page 5.

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1 Before allowing gas to fl ow to the MBR, ensure all MBR gas valves are off by turning each handle clockwise. Check for leaks using soapy water or another suitable leak detector. Do not use an open fl ame for testing.

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2 Use a gas match to light the burner pilots. See fi gures 1-4, on page 5. Also refer to pages 12-14 for additional safety pilot valve guidelines from the manufacturer, Robertshaw. 2 8

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FIGURE 1 AIR SHUTTER, PILOT, SAFETY PILOT ASSEMBLY POSITION LIGHTER ROD WITH LIT MATCH OVER PILOT LIGHT (C) B C A A AIR SHUTTER B AIR SHUTTER LOCKING NUT C PILOT LIGHT (POSITION LIGHTER ROD WITH LIT MATCH) D SAFETY PILOT IGNITION BUTTON 3 Burner valves should be in off position (fi gure 3). An ignition port is provided for each pilot burner. Use a fl ashlight to locate each prior to inserting a lighting de vice. Until one is familiar with lighting the unit, it is recommended one person light the pilots and the second to locate and hold the red button on each safety control. 4 Starting at scrap bin access door, insert the ignited lighter through the ignition port and light the pilot burner as you push and hold the red button on the safety control (fi gure 2). On initial startup, allow 5 to 15 minutes for air trapped in the gas lines to bleed while holding the safety control ignition button. A qualifi ed gas service technician can bleed the line from the pressure test port. It is located on the manifold to the right of the front access door. 5 The pilot should light. Continue to hold the button for one minute as in

fi gure 2 or until the pilot stays lit. Repeat the above step until all pilots are lit. 6 With all pilots lit, turn each main burner valve counter clockwise to on position (fi gure 3). Be sure all burners are visable through the ports are lit with a clear, blue fl ame about 2” long. Each burner has an adjustable air mixer that has been preset at the factory but may need to be adjusted depending on altitude and gas compo sition. To adjust air/gas mixture, loosen air shutter locking nut. Turn burner valve to full on position as in fi gure 3. Adjust air shutter until proper blue fl ame is burning on both rings. Resecure locking nut on air shutter after making adjustments and turn off the burner. All units are equipped with fi xed orifi ces which cannot be adjusted for gas fl ow. 7 When unit is not in use, turn main burner valves clockwise to off position (fi gure 3). 8 In the event of power failure, blackout or loss of gas do not attempt to operate the unit. 9 In the event a complete shutdown is required the main service valve must be closed in the off position. The service should be performed only by a qualifi ed gas service mechanic. 5 ON AIR OFF SHUTTER BURNER VALVE ON TURN COUNTER CLOCKWISE OFF TURN CLOCKWISE

IMPORTANT • The natural gas unit is designed for 6” W.C. operational pressure. A minimum of 5½” W.C. must be maintained or , performance of the unit will not meet specifi cations. The propane unit is designed for 10” W.C. operational gas pressure at the outlet. A minimum of 9½” W.C. must be maintained or performance of the unit will not meet specifi cations.

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• There is a 1/ 8 ” test tap in the front right section of the manifold behind the access door. Using a manometer or similar

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device, operating pressure should be verifi ed by a qualifi ed gas mechanic.

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OPERATION GUIDE _________________________________________________________________________________

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1 The top should come to full operating temperature in approximately 60 minutes after all burners have been lit. Use a high temperature thermometer to verify the cook surface has reached a minimum operating temperature

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of 500ºF. 2 When the unit reaches operating temperature turn off every other burner. 14 burners on the MBR-84 on the

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12 burner MBR-72 are suffi cient to maintain operating temperature except during extremely busy cycles when

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additional burners may be necessary.

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MBR QUICK START GUIDE—LOCAL AUTHORITY CODES APPLY AND MUST BE FOLLOWED

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Your MBR will give you optimal service provided it is installed and maintained properly. This is a brief overview of

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key points that must be observed during the installation and operation of the unit. Please refer to the owner’s manual for more detailed information. If you have any general installation or service questions please call Town Food at

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(718)388-5650 Monday to Friday, 9AM to 5PM.

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INSTALLATION _________________________________________________________________________________

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A licensed plumber familiar with commercial gas kitchen equipment should install this appliance. The following is

only an overview. Town assumes no responsibility for improper installation or testing. If you have any problems

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consult your installer and/or your local gas company. In all cases local authority codes apply and must be followed. C C 1 The supplied regulator must be installed on the outside of the unit, never install the regulator in the interior tub of your MBR (fi gure 1). The supplied vent limiter must be attached to the regulator and not be blocked from venting. 2 8 A main gas valve to shut off the gas to the unit must be installed before the pressure regulator. A drip leg must be installed at the gas feed. The pilot safety system is sensitive to gas line debris, which is common in new

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commercial installations. Failure to install the trap will void the warranty on the safety control(s).

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2 We recommend a 2” gas supply line. Minimum line size is 1½”. Large MBR units will not perform as designed if an undersized gas line is used. It will not provide adequate supply volume.

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3 After installation and leak testing the unit can be lit (see section 2, page 9). With all gas appliances on and all burners of the MBR turned on, measure the pressure at the test tap in the MBR. The 1/8” test tap is located on the

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manifold section above the access doors. Natural gas pressure should be 6” W.C.. If less than 6” W.C. is measured, check to ensure the regulator is properly set. If you cannot obtain a reading of 6” W.C. the unit will

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not deliver maximum performance. The pressure regulator can be adjusted by removing the brightly fi nished cap 2 8 screw located at the top of the regulator revealing a white nylon adjusting screw. Turn this shaft down to increase pressure.

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4 With all burners ignited, check for proper combustion indicated by a clear blue fl ame (fi gure 2). The unit is pre-set at the factory. However, regional gas blends and movement in transit may necessitate on-site adjustment. See page 15 for instructions on how to adjust the air/gas mixture. Check that pilot and thermocouples are properly positioned and have not shifted during shipment of the unit. Tip of thermocouple should be 3⁄8” above the pilot fl ame. The body of the thermocouple should be engulfed by the pilot fl ame. 5 Follow the instructions on page 11 to season the cooktop before using. This begins the procedure to create a non-stick surface. 6 The MBR requires a pre-heat period of up to 60 minutes to achieve operating temperatures. When proper operating temperature is reached, turn off every other burner. Use of all burners during operation will shorten the life span of the thermocouples, safety controls and cook top. FIGURE 1 A REGULATOR INSTALLED ON THE EXTERIOR OF UNIT FIGURE 2 A CLEAR BLUE FLAME RESULTING FROM PROPER COMBUSION 7 DO NOT DISCARD INSTRUCTIONS. THIS MANUAL MUST REMAIN WITH THE UNIT FOR FUTURE REFERENCE. THIS EMERGENCY INFORMATION MUST BE PROMINENTLY DISPLAYED. MONGOLIAN BARBECUE RANGES MBR-48 | MBR-48C | MBR-60 | MBR-60C | MBR-72 | MBR-72C | MBR-84 | MBR-84C SECTION 2 OPERATING AND MAINTENANCE INSTRUCTIONS FOR COMMERCIAL USE ONLY INTERTEK Warning Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions L I S T E D thoroughly before installing or servicing this equipment. For your safety Do not store or use gasoline or other fl ammable vapors and liquids in the vicinity of this or any other appliance. Note Obtain emergency procedures from your local gas supplier if you smell gas near this equipment. This emergency information must be prominently displayed 8 LIGHTING AND SHUT DOWN INSTRUCTIONS _________________________________________________________________________________ SEE PAGE 5, FIGURE 1 FOR IMAGE OF AIRSHUTTER, PILOT, SAFETY PILOT ASSEMBLY Always use the following lighting and shutdown instructions below when operating your MBR-72/84. A 5 minute complete shut off period is required before lighting or relighting an MBR. See fi gures 1-3 below. 1 Before allowing gas to fl ow to the MBR, ensure all MBR gas valves are off by turning each handle counter clockwise. Check for leaks using soapy water or another suitable leak detector. Do not use open fl ame for testing. 2 Use a gas match to light the pilots. 3 Burner valves should be in off position (fi gure 3). An ignition port is provided for each pilot burner. Use a fl ashlight to locate each prior to inserting the lighting torch. Until one is familiar with lighting the unit, it is recommended one person light the pilots and the second to locate and hold the red button on each safety control. 4 Starting at scrap bin access door, insert the ignited match through the ignition port and light the pilot burner as you push and hold the red button on the safety control (fi gure 1). On initial start-up, allow 5 to 15 minutes for air trapped in the gas lines to bleed while holding the safety control ignition button. A qualifi ed gas service technician can bleed the line from the pressure test port located on the manifold to the left of the access door. 5 The pilot should light. Continue to hold the button for one minute as in fi gure 2 (previous page) or until the pilot stays lit. Repeat the above step until all pilots are lit. 6 With all pilots lit, turn each main burner valve counter clockwise to on position (fi gure 3). Looking through the ports, be sure that all burners are lit with a clear, blue fl ame about 2” long. Each burner has an adjustable air mixer that has been preset at the factory but may need to be adjusted depending on altitude and gas composition. To adjust air/gas mixture, loosen air shutter locking nut. Turn burner valve to full on position (fi gure 2). Adjust air shutter until proper blue fl ame is burning on both rings. Tighten locking nut on air shutter after making adjustments and turn off the burner. All units are equipped with fi xed orifi ces which cannot be adjusted for gas fl ow. 7 When unit is not in use, turn main burner valves clockwise to off position (fi gure 3). FIGURE 2

FIGURE 2 SAFETY PILOT BUTTON BURNER VALVE SHOWN WITH AIR SHUTTER (RING BURNERS ONLY) FIGURE 4 BURNER VALVE HANDLE AIR SHUTTER

PUT LIT MATCH TO PILOT BURNER, PRESS AND HOLD RED BUTTON ON SAFETY CONTROL BURNER VALVE ON POSITION TURN ON OFF OFF POSITION TURN ON TURN COUNTER CLOCKWISE OFF TURN CLOCKWISE

COUNTERCLOCK WISE CLOCKWISE

CONTINUES ON PAGE 10 9 LIGHTING AND SHUT DOWN INSTRUCTIONS, CONTINUED 7 When unit is not in use, turn main burner valves clockwise to off position (fi gure 3, page 9). , 8 In the event of power failure, blackout or loss of gas do not attempt to operate this unit.

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9 In the event of a complete shutdown the main service valve must be closed in the off position. The service should be performed only by a qualifi ed gas service mechanic.

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• The natural gas unit is designed for 6” W.C. operative pressure. A minimum of 5½” W.C. must be maintained or performance of the unit will not meet specifi cations. The propane unit is designed for 10” W.C.

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operational pressure. A minimum of 9½” W.C. must be maintained or performance of the unit will not meet specifi cations.

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• There is a 1⁄ 8” test tap in the front right section of the manifold behind the access door. Using a manometer or similar device, adequate pressure should be verifi ed by a qualifi ed gas mechanic after installation and normal

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operation confi rmed.

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OPERATING INSTRUCTIONS _________________________________________________________________________________

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• Materials such as wood, compressed paper, and plant fi bers that will ignite and burn must not be exposed near this unit. Local safety codes should be complied with in respect to fi re avoidance.

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• The area around the unit must be kept clear to avoid restriction of air supply for combustion or ventilation for exhaust.

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• The equipment must be installed with adequate clearance for air openings into the combustion chamber,

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servicing and proper operation.

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• This appliance is designed and certifi ed for use with either natural or liquid propane gas. Verify gas type is cor

rect and matches the label plate on the unit.

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• The installation must conform with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation C C Code, CAN/CGA-B149.1 or the Propane Installation Code, CAN/CGA-B149.2, as applicable, including: 2 8 a. 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 (3.45 kPa).

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b. The appliance must be isolated from the gas supply piping system by closing its individual manual

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valve during any pressure testing of the gas supply piping system at test pressures equal or less than 1⁄2 PSIG (3.45 kPa).

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• The gas supply line must be of adequate size to ensure maximum effi ciency of the unit and conform with the

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National Fuel Gas Code, ANSI-Z223.1.

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• Provisions must be made to assure adequate supply of fresh air to his unit. This unit cannot operate safely 2 8 without suffi cient air supply.

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• MBR installation is generally in a clear area as this unit is specifi cally designed for demonstration

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cooking. It is suitable for installation only on noncombustible fl oors that will tolerate very high temperatures.

RB M RB M 10 CONTINUED ON PAGE 11

OPERATING INSTRUCTIONS, CONTINUED • MBRs must be operated under a hood to ensure adequate ventilation. • MBR should be operated only with bottom grease pans and scrap collector bin (“C” models only) in place. • Do not throw away this instruction booklet. This manual must remain with the unit for future reference. OPERATION GUIDE _________________________________________________________________________________ • The top should come to full operating temperature in approximately 60 minutes after all burners have been lit. Use a high temperature thermometer to verify that the cook surface has reached a minimum operating temperature of 500°F. • On reaching operating temperature turn off every other burner. 7 burners on the MBR-84 and 6 on the MBR-72 are suffi cient to maintain operating temperature except during extremely heavy cycles when additional burners may be necessary. OPERATIONAL OVERVIEW MBRs are high performance griddle-style units. Multiple burners are equally spaced under the top with individual valves and safety controls. Depending on the size of the top up to four chefs can cook simultaneously as they sauté vegetables, fi sh, meat and poultry as guests watch. MBRs are similar to a tepanyaki griddle but much more powerful. SEASONING The fi rst time you use the unit the top must be seasoned. This must be done while the ventilation system is in operation. Wash the top with soapy water to remove all grease and oil from the manufacturing process. Rinse the top immediately. Using the procedure described earlier, fi re up the unit and get the top hot. Turn down the heat and wipe the surface with a towel coated with cooking oil. With repeated heating and wiping, the top will attain a nonstick fi nish. Do not use soap again to clean the top but rather a griddle scraper to keep the top free from carbon build-ups. COOKING This unit is similar to a high-speed griddle. Intense heat generated by the burners heats the top to achieve the searing temperatures of wok-style cooking. Techniques similar to stir-fry are used. MBRs are designed for use with implements such as our MBR Swords and MBR Veggie Sticks. Like a wok or cast iron fry pan, the top must be re-seasoned periodically. Food should not be allowed to remain on the top as this will cause the top to pit or otherwise deteriorate. CAUTION: DO NOT CRASH THE TEMPERATURE OF THE TOP. POURING COLD WATER ON THE TOP WHILE STILL HOT, COULD CAUSE THE CAST IRON TO CRACK. MBRs have manual valves and is not thermostatically controlled. Do not allow all burners to operate at full capacity after the top has reached operating temperature. Half of the burners on, in a staggered arrangement, should provide satisfactory surface temperature of 500ºF. 11 ROBERTSHAW PILOT SAFETY VALVE INFORMATION _________________________________________________________________________________ 12 ROBERTSHAW PILOT SAFETY VALVE INFORMATION _________________________________________________________________________________13 ROBERTSHAW PILOT SAFETY VALVE INFORMATION _________________________________________________________________________________ 14 WARRANTY Town warrants all ranges and smokehouses free from defects of workmanship or material for one (1) year from invoice date with the exception of safety pilot systems which are covered by a 90 day warranty. Safety pilot systems installed without drip legs are not covered by this warranty. Defective parts returned prepaid will be repaired or replaced subject to our inspection and returned freight collect. Mishandling or abuse of equipment or components is not covered by this warranty and repairs or replacement will be made at a nominal charge. Labor costs to return or replace parts in this equipment are the responsibility of the purchaser, as are proper installation and adjustments. RECORD OF OWNERSHIP FOR YOUR RECORDS PLEASE RECORD THE FOLLOWING INFORMATION OF YOUR SMOKEHOUSE: MODEL NUMBER _____________ SERIAL NUMBER _______________DATE OF PURCHASE ________ DEALER _______________________________________DEALER’S PHONE NUMBER _____________


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