VOLLRATH FTT2060 (01) PDF Document

The specifications for the griddle series are as follows:

*Shipped setup for Natural Gas and includes a kit for conversion to Propane Gas.

This equipment is intended to be used for grilling foods in commercial foodservice operations only. It is not intended for household, industrial or laboratory use.

To reduce the risk of injury, death, or property damage, follow these precautions at all times:

FOR YOUR SAFETY:

• Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

FIRE, INJURY or DEATH HAZARD:

• Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.

• Have this equipment installed by a qualified installer in accordance with all federal, state and local codes.

• This appliance must be installed and adjusted by a qualified technician in accordance with all federal, state and local codes.

• Do not install or use without 4” legs. Use of this equipment without legs can cause the appliance to overheat and cause a fire.

• This appliance is for use in non-combustible locations only.

• Keep the appliance area free and clear from combustibles.

• Do not obstruct the flow of combustion and ventilation air.

• Do not spray controls or the outside of the appliance with liquids or cleaning agents.

• Let the hot appliance cool before cleaning or moving.

• The appliance should only be used in a flat, level position.

• Do not operate unattended.

BURN HAZARD:

• Hot liquids and steam can burn skin. Never pour any liquid other than oil to be used for cooking on to hot surfaces.

• Ensure that the griddle plate has cooled down before touching by hand.

If you smell gas, follow the instructions provided by the gas supplier. Do not touch any electrical switch; do not try to light the burner; do not use a telephone within close proximity.

It is vital that the purchaser of this equipment post instructions in a prominent location to be followed in the event that the user smells gas. This information shall be obtained by consulting the local gas supplier.

1. Remove all packing material and tape, as well as any protective plastic from the equipment.

2. Use caution and assistance from others in lifting and moving this equipment.

3. Clean any glue residue left over from the plastic or tape.

4. Place the equipment in the desired position and height.

5. Install the four (4) legs (A) and feet (B) onto the equipment.

6. To adjust the leveling feet, hold the leg (A) and rotate the adjustable feet (B) so the equipment is level.

7. Before using this equipment it must be cleaned and dried thoroughly.

Installation Codes: The installation 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.

Clearance and Positioning: This appliance must be installed adjacent to non-combustible surfaces only with a minimum spacing of 6″ from all sides. It must be a minimum distance of 6″ from another appliance. The appliance must have the supplied 4” legs installed and be placed on a non-combustible surface.

Air Supply and Ventilation: The area in front and around the appliance must be kept clear to avoid any obstruction of the flow of combustion and ventilation air. Adequate clearance must be maintained at all times in front of and at the sides of the appliance for servicing and proper ventilation.

Exhaust Canopy: Cooking appliances inherently create a good deal of heat and smoke and should be installed under an efficient exhaust hood with flame proof filters. A vertical distance of not less than 4 ft. (1.2m) shall be provided between the top of the appliance and filters or any other combustible material.

Pressure Regulator: All commercial cooking equipment must have a pressure regulator on the incoming service line for safe and efficient operation. The regulator provided is adaptable for both Natural Gas and LP gas. It is factory adjusted for 4” w.c. Natural Gas standard and may be converted by qualified personnel to be used for Propane at 10” w.c. The regulator can only withstand a maximum pressure of ½ PSI (14” w.c.). If the line pressure is beyond this limit, a step-down regulator will be required before the provided regulator. The arrow on the regulator body shows gas flow direction and should point downstream to the appliance.

Gas Connection: The appliance comes fitted with a ¾” N.P.T male adapter for connection to the pressure regulator.

Gas Piping: Gas piping shall be of such size and so installed as to provide a supply of gas sufficient to meet the full gas input of the appliance. If connecting to existing piping, it shall be checked for adequate capacity. Joint compound (pipe dope) shall be used sparingly and only on the male threads of the pipe joints and must be resistant to the action of LP gases.

Manual Shut Off Valve: A manual shut off valve should be installed in an accessible location within 6 ft. (1.8 m) of the appliance.

Checking for Gas Leaks: Use a gas leak detector or a leak detection solution to locate gas leaks. Matches, candle flame, or other sources of ignition shall not be used for this purpose. Check the entire piping system for leaks.

LEG (A): Supports the equipment.

ADJUSTABLE FEET (B): Used to adjust the level of the equipment.

DRIP TRAY (C): A tray that collects grease and oil. This tray can be removed for cleaning.

PILOT LIGHT ACCESS HOLE (D): Allows access to the pilot light.

GAS CONTROL KNOB (E): Used to set or adjust the temperature of the grilling surface.

GRIDDLE PLATE (F): Cooking surface.

FLAME FAILURE BUTTON (G): Used when igniting the pilot light. Allows gas supply to the pilot lights when the thermocouple is cold.

KNOB GUARD (H): Helps protect the control knob from damage.

The manifold units are equipped with standing pilots, and each should be lit immediately after the gas is supplied to the appliance.

1. Before attempting to light pilots, turn off the main gas valve to the appliance and wait 5 minutes to clear the gas.

2. Turn off all gas control knobs (E).

3. There is one pilot burner and one safety cutoff valve for every two main burners. Note: Models FTT2036 and FTT2060 have an odd number of burners, so one of the sets of pilots and safety valves will control only one main burner.

4. Turn on the main control valve. Each pilot burner must be lit at the end of the tube. Press the red button (G) for at least 30 seconds on each safety cutoff valve. Light the relevant pilot burner through the pilot holes (D) using a suitable ignition source. When the flame is established, remove the ignition source.

5. The pilots are monitored by thermocouples connected to each safety control valve. Should the pilot light be extinguished the safety valve will automatically shut off the gas supply to the pilot and relevant main burners.

6. To shut down the appliance turn off the main gas valve to the appliance.

Pilot Flame Regulation: The pilot flame on the appliance has been factory adjusted. When adjustment is necessary, adjust the pilot flames as small as possible, but high enough to light the burner immediately when the burner valve is turned to the ‘High’ setting. Access to the pilot flame adjustment screw is obtained by removing the front panel.

Burner Adjustment: Remove the front panel to gain access. Turn the burner valve knob to the ‘High’ position. Slowly decrease the mixing ring aperture to give a soft blue flame having luminous tips, then slowly increase the opening to a point where the yellow tips disappear and a stable blue flame is obtained.

Each 12″ section of the griddle surface is controlled by a snap-action thermostat, which operates between a range of 200°F – 550°F (93°C – 288°C).

Before initial use, turn the gas control knob to the maximum setting, and allow equipment to burn-in for 15 minutes. You will notice smoke appearing due to the cooking surface burning-in. This is normal. After the 15 minute burn-in period the equipment is ready for use.

1. Light the pilot light by following the “Lighting the Pilot” procedures in this manual.

2. Turn the gas control knob (E) to the desired temperature setting.

3. Allow the appliance to pre-heat before attempting to use.

4. Cook food product as directed or desired.

5. Check the drip tray (C) frequently.

To maintain the appearance and increase the service life, clean your equipment daily. Do not clean the equipment with steel wool.

1. Allow the equipment to cool completely before cleaning.

2. Using a wire brush, scrape the griddle plate (F) to remove any food residue.

3. Using a damp cloth, sponge dipped in soapy water or metal scraper to clean the equipment; rinse and dry thoroughly.

4. Empty and clean the drip tray (C). Place the drip tray (C) into the equipment.

There are no user serviceable parts within this appliance. To avoid serious injury or damage, never attempt to repair the Griddle yourself. Please contact a qualified professional repair service.