APW Wyott GCB-18i User manual

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FOR YOUR SAFETY: Do not store or use gasoline or other ammable vapors and liquids in
the vicinity of this or any other appliance.
WARNING: Improper installation, operation, service or maintenance can cause property
damage, injury or death. Read and understand these instructions thoroughly before
positioning, installing, maintaining or servicing this equipment.
WARNING: Instructions must be posted in a prominent location. All safety precautions
must be taken in the event the user smells gas. Safety information can be obtained from
your local gas supplier.
APW Wyott Food Service Equipment Company
1307 N. Watters Road, Suite 180 • Allen, TX 75013
APW Wyott Food Service Equipment Company is a wholly owned subsidiary of Standex International Corporation.
972.908.6100 Phone [phone]
214.565.0976 Fax www.apwwyott.com
INSTALLATION AND OPERATING INSTRUCTIONS
Models: GCB-18i, -24i, -36i, -48i Gas Char-Broilers
Models: GCRB-18i, -24i, -36i, 48i Gas CharRock Broilers
P/N 882201 09/18
DESIGNED SMART. BUILT SOLID.®
WARNING: California Residents Only. This product can expose you to chemicals including
chromium which is known to the State of California to cause cancer and birth defects or
other reproductive harm. For more information go to www.P65Warnings.ca.gov.

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CAUTION: These models are designed, built, and sold for commercial use. If these
models are positioned so the general public can use the equipment, make sure that
cautions, warnings, and operating instructions are clearly posted near each unit so
that anyone using the equipment will use it correctly and not injure themselves or
harm the equipment.
WARNING: 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.
WARNING: For your safety do not store or use gasoline or other ammable vapors
and liquids in the vicinity of this or any other appliance. Keep the area free and clear
of combustibles. (See ANZI Z83. 14B, 1991).
NOTICE: Instructions to be followed if anyone smells gas should be posted in a
prominent place. These may be obtained from the gas supplier.
GAS PRESSURE
The appliance and its individual shuto valve (to be supplied by user) 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).
The appliance must be isolated from the gas supply piping system by closing its individual manual
shut-o valve during any pressure testing of the gas supply piping system at test pressures equal to or
less than 1/2 psi (3.45 kPa).
WARNING: A factory authorized agent should handle all maintenance and repair.
Before doing any maintenance or repair, contact APW Wyott.
Congratulations on your purchase of APW Wyott® commercial cooking or
refrigeration equipment. APW Wyott takes pride in the design and quality of our
products. When used as intended and with proper care and maintenance, you will
experience years of reliable operation from this equipment. To ensure best results, it
is important that you read and follow the instructions in this manual carefully.
TABLE OF CONTENTS
ITEM PAGE
Safety Precautions ...........................................3
General Installation Instructions .......................4
Specications & Dimensions ............................4
Conversion .......................................................5
Lighting Instructions .........................................5
Operation Instructions ......................................7
ITEM PAGE
Cleaning/Maintenance .....................................8
Service/Repair ..................................................9
Troubleshooting Guide .....................................9
Replacement Parts Lists & Exploded Views ..11
Warranty .........................................................20
Location Of Data Plate
The data plate is located on the rear panel.

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Immediately Inspect For Shipping Damage
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If equipment is received damaged, either
apparent or concealed, a claim must be made with the delivering carrier.
A) Apparent damage or loss must be noted on the freight bill at the time of delivery. It must then be
signed by the carrier representative (Driver). If this is not done, the carrier may refuse the claim. The
carrier can supply the necessary forms.
B) Concealed damage or loss if not apparent until after equipment is uncrated, a request for inspection
must be made to the carrier within 15 days. The carrier should arrange an inspection. Be certain to
hold all contents and packaging material.
Installation and start-up should be performed by a qualied installer who thoroughly read, understands
and follows these instructions.
If you have questions concerning the installation, operation, maintenance or service of this product,
write Technical Service Department APW Wyott Foodservice Equipment Company, 1307 N. Watters
Road, Suite 180 • Allen, TX 75013
SAFETY PRECAUTIONS
DANGER: This symbol warns of imminent hazard which will result in serious injury
or death.
WARNING: This symbol refers to a potential hazard or unsafe practice, which could
result in serious injury or death.
CAUTION: This symbol refers to a potential hazard or unsafe practice, which may
result in minor or moderate injury or product or property damage.
NOTICE: This symbol refers to information that needs special attention or must be
fully understood even though not dangerous.
NOTICE: This product is intended for commercial use only. Not for household use.
CAUTION: These models are designed, built, and sold for commercial use. If these
models are positioned so the general public can use the equipment make sure that
cautions, warnings, and operating instructions are clearly posted near each unit so
that anyone using the equipment will use it correctly and not injure themselves or
harm the equipment.
WARNING: Improper installation, operation, service or maintenance can cause
property damage, injury or death. Read and understand these instructions
thoroughly before positioning, installing, maintaining or servicing this equipment.
NOTICE: Local codes regarding installation vary greatly from one area to another.
The National Fire Protection Association, Inc., states in its NFPA96 latest edition that
local codes are “Authority Having Jurisdiction” when it comes to requirement for
installation of equipment. Therefore, installation should comply with all local codes.

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GENERAL INSTALLATION INSTRUCTIONS
Ensure gas supply and gas type, as shown on unit nameplate, agree.
Unit installation must conform with the National Fuel Gas Code, ANSI Z223.1/NFPA 54, the National
Gas Installation Code, CSA-B149.1, or the Propane Installation Code, CSA-B149.2 as applicable and
in accordance with local codes.
Screw legs into the permanently fastened nuts on the four corners of the unit and tighten by hand.
Level the unit by turning the adjustment screw at the bottom of each leg. Do not slide unit with legs
mounted, lift if necessary to move unit.
Pipe threading compound must be resistant to the action of liqueed petroleum gases.
Caution: DO NOT use an open ame to check for leaks. Check all gas piping for
leaks with a soap and water solution before operating unit.
THESE UNITS ARE SUITABLE FOR INSTALLATION ON NON-COMBUSTIBLE SURFACES ONLY.
Noncombustible clearances:
0” sides (0 mm) 0” rear (0 mm) 4” oor (102mm)
Do not obstruct the ow of combustion and ventilation air, under the unit by the legs or behind the unit
by the ue.
Adequate clearance for air openings into the combustion chamber is required. Do not place objects
between the bottom of the unit and the counter top.
There must be adequate clearance for removal of the front panel. All major parts except the burners
are removable thru the front if the gas line is disconnected.
Unit must have adequate clearances for servicing. (Sides = 0”, Rear = 0”, Floor = 4”).
European Community Installation Instructions:
“THIS APPLIANCE MUST BE FITTED BY A COMPETENT PERSON. IN THE UK, CORGI REGISTERED
INSTALLERS (INCLUDING THE REGIONS OF BRITISH GAS) UNDERTAKE TO WORK TO SAFE AND
SATISFACTORY STANDARDS. THIS APPLIANCE MUST BE INSTALLED IN ACCORDANCE WITH
THE GAS SAFETY (INSTALLATION AND USE) REGULATIONS AND THE RELEVANT BUILDING
REGULATIONS / IEE. REGULATIONS. DETAILED RECOMMENDATIONS ARE CONTAINED IN THE
FOLLOWING BRITISH STANDARD CODES OF PRACTICE -BS 6172, BS 5440 PART 2, BS 6891”
“THIS APPLIANCE MUST BE INSTALLED IN ACCORDANCE WITH THE RULES IN FORCE”
“MUST BE INSTALLED IN A WELL VENTILATED AREA. Ventilation requirements ie. B.S. 5440.”
SPECIFICATIONS AND DIMENSIONS
MODEL A IN. (MM) B IN. (MM) C IN. (MM) D IN. (MM) # OF
BURNERS
BTU/kW PER
BURNER
NATURAL GAS
TOTAL BTU/kW
HOUR
W.C.
IN.(‘Mbar’)
GCB-18i 18 (457) 24.1 (639) 15.6 (396) 9.0 (229) 1 60,000/17.5 60,000/17.5 6/10(15/25)
GCB-24i 24 (610) 24.1 (639) 15.6 (396) 8.6 (219) 2 40,000/11.7 80,000/23.5 6/10(15/25)
GCB-36i 36 (914) 24.1 (639) 15.6 (396) 9.6 (243) 3 40,000/11.7 120,000/35 6/10(15/25)
GCB-48i 48 (1219) 24.1 (639) 15.6 (396) 10.6 (269) 4 40,000/11.7 160,000/46.8 6/10(15/25)
GCRB-18i 18 (457) 24.1 (639) 15.6 (396) 9.0 (229) 1 60,000/17.5 60,000/17.5 6/10(15/25)
GCRB-24i 24 (610) 24.1 (639) 15.6 (396) 8.6 (219) 2 40,000/11.7 80,000/23.5 6/10(15/25)
GCRB-36i 36 (914) 24.1 (639) 15.6 (396) 9.6 (243) 3 40,000/11.7 120,000/35 6/10(15/25)
GCRB-48i 48 (1219) 24.1 (639) 15.6 (396) 10.6 (269) 4 40,000/11.7 160,000/46.8 6/10(15/25)

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CONVERSION
• Instructions are for conversion from Natural Gas to Propane (L.P.) on all models GCRB and GCB.
• The conversion should be done before connecting the unit to the gas supply.
• Units are shipped from the factory equipped for use on natural gas. Orices necessary for LP
(propane) are provided in a bag tied to the valve on the front panel.
1. Remove the knobs and front panel.
2. Remove the orice ttings from the valve. Change the orices to the size recommended for
propane (L.P.).
3. Replace the orice ttings into the valve.
4. Remove cap, invert the insert and replace cap. NOTE: Marking on insert.
5. Continue with the installation.
LIGHTING INSTRUCTIONS
GCB and GCRB Broilers are furnished with either a pilot safety valve or a standing pilot (not available
in the European Community). Please follow the instructions for your unit.
Pilot Safety Valve Lighting Instructions
Lighting instructions are on the right side panel.
DIMENSIONS: GCB-18i & GCRB-18i

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If the pilot goes out, an automatic shuto valve turns o the gas supply to the burners. To relight the
pilot, follow this procedure:
• Turn the control valve to “OFF”. Wait a sucient length of time to allow gas, which may have
accumulated in the burner compartment, to escape (at least ve minutes).
• Turn on the main shuto valve.
• Depress and hold in the red button “A” on the automatic shuto valve while lighting the pilot burner.
• When gas at pilot has been burning for about 45 seconds, release the red button. If pilot does not
remain lit, repeat the operation, allowing more time before releasing red reset button. The button can
be accessed through an opening in the front panel.
• To adjust the pilot ame, Rotate the knob clockwise to reduce the gas ow, and counterclockwise to
increase the gas ow; to provide a properly sized pilot ame (approximately 1/2” to 3/4” long). (12 to
19 mm)
• All units are equipped with xed orices for use with natural gas, and no adjustment is necessary.
• Units for operation on natural or propane gas, are also equipped with a factory preset pressure
regulator with an outlet pressure of 6.0” W.C. (15 ‘mbar’) for natural gas supply, and 10” W.C. (25
‘mbar’) for propane gas supply, and should not require further adjustment.
Standing Pilot Lighting Instructions (Not Available in the European Community)
1. The pilot lights on the broilers have been set at the factory. A screwdriver may be required for the rst
lighting to adjust the ame for your elevation.
2. Turn o the manual shut o valve and wait 5 minutes to clear the gas.
3. Turn all knobs to the “OFF” position.
4. Turn the manual shut o valve on.
5. Hold an ignition source (match) at the pilot. When the ame is established, remove the ignition
source.
6. Turn the burner knobs to “HI”. If the burner does not ignite, promptly open the pilot valve more. If
the pilot ame appears larger than necessary, turn it down and reset burner ignition. The pilot ame
should be as small as possible but large enough to guarantee reliable ignition of the burners when
the knobs are turned to “HI”.
Relighting Pilot
• If the pilot light should go out for any reason:
• Promptly shut o all gas at the manual shut o valve.
• Turn o all knobs and pilot valves; wait 5 minutes to clear gas.
• Relight following steps 4 through 6 under Standing Pilot Lighting Instructions.
Lighting Main Burner:
• Since the burner is lit from constantly burning pilot, turn knobs to “HI” to put the unit in operation;
then adjust to any desired position between “LO” and “HI”.
• To light burner, turn knob to “max”. Then back o to the desired ame level. The range of adjustment
is virtually innite between high and o. (At the small ame, there is a pre-set low).
• When the broiler is rst heated, it will smoke until oil used in manufacturing, preservation and dust
from storage and shipping are burned o. An hour at “max”. On all burners is usually sucient.
• Turn knobs o and let cool.
• For rst cooking, set the grates at maximum tilt position and preheat before broiling. You will have to
experiment with knob settings and grate position for each particular item.
• Keep the grease/water pan with sucient water to cover the entire bottom.
• Clean regularly. Grates may be removed for washing in the sink. Brush out carbonized particles.
Thoroughly wash the grease/water pan.

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CAUTION: Never attempt to move a grill section while cooking. An unexpected
are could cause severe injury. Turn o the unit, let it cool and use potholders and/
or gloves to reposition or remove. The space between the legs at the bottom admits
combustion air. DO NOT BLOCK THIS SPACE.
Main burner air supply:
For ecient burner operation, a proper balance of gas volume and primary air supply must be
maintained which will result in complete combustion. Insucient air supply results in a yellow streaming
ame. Primary air supply is controlled by an air shutter on the front of the burner.
Loosen the screws on the front of the burner, and adjust the air shutter to just eliminate the yellow tips of
the burner ame. Lock the air shutter in place by tightening the screws.
European Community
If adjustment becomes necessary in the eld, it should be done by a factory authorized and
trained technician who should seal the screw after the adjustment to safeguard against
unauthorized tampering by the end user.
All burners are lit from constantly burning pilots. Turning the thermostat to the desired temperature is all
that is required to put the unit in service.
Do not permit fans to blow directly at the unit. Wherever possible, avoid open windows next to the units’
sides or back. Avoid wall type fans which create air cross-currents within a room.
It is also necessary that sucient air should be allowed to enter the room to compensate for the amount
of air removed by any ventilating system. Otherwise, a subnormal atmospheric pressure will occur, which
will eect operation and cause undesirable working conditions.
A properly designed and installed hood will act as the heart of the ventilating system for the room or area
in which the unit is installed and will leave the unit independent of changing draft conditions.
All valves must be checked and lubricated periodically. This must be done by an authorized service
representative in your area.
OPERATING INSTRUCTIONS
Operation:
Turn the burners on about 15-20 minutes before cooking for preheating. Set the knobs to the desired
ame height or temperature. Each valve will control the gas ow to the burner to bring that area of the
plate up to the set temperature. If dierent temperature settings are to be used, adjoining areas should
be set at progressively higher temperatures using the lowest temperatures on the outside burners. A
uniform and systematic approach to the loading of the griddle will produce the most consistent product
results.
Radiants
Place the radiant’s in their position as shown in Sketch 1. Make sure that the radiants are setting properly
into the slots on the front and rear supports. Radiants should be centered over straight section of the
burners.
Cooking Grates
Place the top cooking grates with the grid bars sloping toward the front as shown in Sketch 2.
NOTE: When cooking grates are placed sloping toward the front, the grooves on
top will guide the excess fat drippings into the grease trough.

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CLEANING / MAINTENANCE
Initial Cleaning:
Prior to operating your new broiler, thoroughly wash the exterior with a mild detergent or soap solution.
Do not use abrasive cleaners, since this might damage the cabinet nish. If the stainless steel surfaces
become discolored, scrub by rubbing only in the direction of the nished grain.
When the broiler is rst heated, it will smoke until oil used in manufacturing, preservation and dust from
storage and shipping are burned o. An hour at “max.” on all burners is usually sucient.
Cleaning:
Daily
Remove the grease pan, empty and wash it.
Grate “burn o’. The grease buildup on the grates should be cleaned daily (more often as needed).
A. Caution: When handling grates or radiants, always use insulated gloves to prevent burns.
B. Warning: Do not cover the top of the grid grates during a burn o operation. Restricting the airow
by covering the grid grates may cause them to warp. It will also cause damage to the valves, the
knobs and the front panel decal.
C. Place grates on broiler, with grid bars horizontal, facing down.
D. Turn control knobs to “HI” for approximately 45 minutes.
E. Turn o the broiler and allow it to cool for 20 Minutes.
F. Clean top and bottom surfaces of grate with a wire brush to remove animal fats and carbonized grease.
G. Clean channels on grates with a scraper.
H. Remove grates from broiler. Clean top surface of radiant’s with the wire brush. They may be cleaned
in place.
Weekly
Thoroughly clean the exposed surfaces of broiler, sides, front and top grease trough, with a damp cloth,
then polish with a soft, dry cloth. A detergent may be used for cleaning. To remove discoloration, use a
nonabrasive cleaner.
After performing daily cleaning procedures, proceed with the following:
A. Remove the radiants. Clean reecting drip shield of any dust or debris with a brush.
Note: Top grid grates and rock grates are heavy.
B. Burner air shutter openings must be kept clean.
SKETCH 1 SKETCH 2

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C. Burner ports must be kept clean. To clean burners, boil them in a strong solution of lye water for
fteen to twenty minutes. Then, either brush with a wire brush or clean gas ports with a sharp pointed
metal instrument to insure open ports.
CAUTION: Clean the regulator at least once a month. Make sure the vent opening is
open and not blocked in any way. Failure to do so will cause variations in pressure.
Your unit will not function as well and it could shorten the life of the product.
Extended Shutdown:
Turn the manual shuto valve to “OFF”; (eld installed valve not supplied by the manufacturer); turn all
control knobs to the “OFF” position; and shut o the pilot ame by turning the adjustment on the pilot
valve.
SERVICE / REPAIR
NOTE: This appliance must only be serviced by an authorized agent.
NOTE: Parts protected by the manufacturer or his agent are not to be adjusted by
the installer unless the installer is an authorized service agent.
TROUBLE SHOOTING GUIDE
PROBLEM POSSIBLE CAUSE
Heat does not come on when valve is turned on. Pilot burner not lit.
Gas valve is bad.
Pilot burner will not light. Obstructed pilot orice.
Pilot gas turned o at automatic pilot.
Automatic pilot valve is bad.
Pilot burner will not stay lit. Thermocouple is bad.
Thermocouple is not hot enough.
Obstructed or wrong size pilot orice.
Gas supply is not purged of air.
Air is blowing pilot light out.
Automatic pilot valve is bad.
Fat appears to smoke excessively. Heat is set too high.
Moisture in the food may be turning into steam.
Food sticks to grates. Heat is set too high.
Griddle surface needs cleaning and/or seasoning.
Surface under food may not have been covered with
enough cooking oil.
Food is undercooked inside. Heat is set too high.
Food may not have been cooked for long enough time.

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Notes:
PLACE ROCKS WITH ARI SPACES BETWEEN THE ROCKS. DO NOT OVERLOAD ROCK GRATES
Please Use The Following Amount of Lava Rock Per Model.
GCRB 18” = Approximately 3 LBS.
GCRB 24” = Approximately 4 LBS.
GCRB 36” = Approximately 7 LBS.
GCRB 48” = Approximately 9 LBS.