Admiral Craft BLACK DIAMOND BDCTH-24 User manual

Gas Countertop Hot Plates
This manual contains important information regarding
your unit. Please read the manual thoroughly
prior to equipment set-up, operation and maintenance.
Failure to comply with regular maintenance guidelines
outlined in this manual may void the warranty.
PLEASE READ!!!

WARNINGS
• Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other equipment.
• Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death.
• Read the installation and maintenance instructions thoroughly before installing or servicing this equipment.
• Have the equipment installed by a qualified installer in accordance with all federal, state and local codes.
• Do not install or use without all 4 legs.
• This equipment is for use in non-combustible locations only.
• Do not obstruct the flow of combustion and ventilation air.
• Do not spray controls or the outside of the equipment with liquids or cleaning agents
• Allow for hot parts to cool before cleaning or moving.
• This equipment should only be used in a flat, level position.
• Do not operate unattended.
• Any loose dirt or metal particles that are allowed to enter the gas lines on this equipment will damage the valve and
affect its operation.
• 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.
• Never attempt to move grates while cooking.
SET UP
1. Remove all packing material and tape, as well as any protective plastic from the equipment.
2. Place the equipment in the desired position and height.
3. Install the four (4) legs onto the equipment.
4. Clean and dry the equipment thoroughly before using.
INSTALLATION:
The installation of this equipment must conform with local codes, or with the National Gas Code, ANSIZ223.1/NFPA 54, or the
Natural Gas and Propane Installation Code, CSA B149.1,as applicable.
•The equipment 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 ½ psi (3.5 kPa).
•The equipment 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 or less then ½ psi (3.5 kPa).
Clearance and positioning around the equipment:
•This equipment must be installed adjacent to non-combustible surfaces only with a minimum spacing of 6” from all sides. This
equipment must be a distance of 6” from other equipment. The equipment must have the 4” legs installed and be placed on a non-
combustible surface.
Air Supply and ventilation:
•The area in front and around the equipment 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 equipment for servicing and proper ventilation.
Pressure Regulator:
•All commercial cooking equipment must have a pressure regulator on the incoming service line for safe and efficient operation. The
regulator provided for this equipment is adaptable for both Natural gas and LP gas.
•Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 5” WC Natural Gas standard and may be converted by
qualified personnel to be used for Propane at 10” WC.
Prior to connecting the regulator, check the incoming
line pressure. The regulator can only withstand a
maximum pressure of ½ PSI (14” WC). If the line
pressure is beyond this limit, a step down the regulator
before the regulator provided will be required. The
arrow on the bottom shows gas flow direction and
should point downstream to the equipment.

Gas Conversion:
•Conversion from Natural Gas to Liquid Propane (LP) or vice versa may only be performed by the factory or its authorized
service agent. In case of troubleshooting, ensure the correct orifice sizes of the spuds have been provided.
•Natural Gas Orifice is #42
•Liquid Propane Gas Orifice is #53
•Orifice size is marked on the spud
LIGHTING THE PILOT:
The manifold units are equipped with standing pilots and each should be lit immediately after the gas is supplied to the
equipment.
1. Before attempting to light the pilots, turn off the main gas valve to the equipment and wait 5 minutes to clear the gas.
2. Turn off all gas control knobs.
3. Turn on control valve and light all pilots.
4. The pilot burner must be lit at the end of the tube. Hold an ignition source through the pilot light hole in the front panel at
the pilot tube. When the flame ignites remove ignition source.
5. Turn off the main gas valve to shut down the equipment.
Smoke appearing on initial use of the equipment is normal. This is a result of the rust preventative coating burning off. Allow the
equipment to “burn in” for at least 15 minutes before the first use.
Pilot Flame Regulation:
•The pilot flame on the equipment 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 highest 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 burner valve knob to highest setting. Slowly decrease mixing ring aperture to
give a soft blue flame having luminous tips. Then slowly increase opening to a point where the yellow tips disappear and a
hard blue flame is obtained.
FEATURES AND CONTROLS:

OPERATION:
Before initial use, turn the gas control knob to the maximum setting and allow the equipment to burn-in for 15 minutes.
Seeing smoke coming from the cooking surface is normal during burn-in. After 15 minutes of burn-in, equipment is ready
for use.
1. Hold the leg and rotate the adjustable feet so the equipment is level.
2. Set the grill grates to the full tilt position to start. This will allow grease to run down the grates and into the drip tray to
reduce flare-ups.
3. Check the drip tray frequently and add water as necessary.
4. To ignite the burners, depress and turn the gas control knob to high position
5. Allow the equipment to pre-heat before attempting to use.
6. Adjust the valve set-point to obtain the desired level of heat.
7. To adjust the grill grate(s), raise or lower the back of the grates. Turn unit off and allow the grill grate(s) to cool. Make sure
to use pot holders or oven gloves to reposition.
CLEANING:
To maintain the appearance and increase the service life, clean your equipment daily.
DO NOT clean equipment with steel wool.
1. Allow the equipment to cool completely before cleaning.
2. Using a wire brush, scrape the grill grate(s) to remove any food residue.
3. To clean equipment, use either a damp cloth, sponge with soapy water or a metal scraper.
4. Dry grates thoroughly to prevent rusting.
5. Empty and clean the drip tray.
MAINTENANCE:
•A qualified service company should check the unit for safe and efficient operation on an annual basis.
•Gas piping shall be a certain size and installed to provide a supply of gas sufficient to meet the full gas input of the
equipment.
•A manual shut off valve should be installed upstream from the manifold within 4 ft. (1.2m) of the equipment and in a
position where it can be reached in the event of an emergency.
•Check entire gas piping system for leaks every so often. Using a gas leak detector or soapy water solution is recommended.
•Install equipment under efficient exhaust hood with flameproof filters with a distance of no less than 4 feet between the top
of the equipment and the filters or any other combustible materials.
*Shipped setup for Natural Gas and includes a kit for conversion to LPG.