CULITEK TEKSP-1-NG User manual

Gas Stock Pot Ranges
A Professional Line of Commercial Cooking Equipment
Instruction Manual
STOCK POT RANGE
MODELS: TEKSP-1-NG/LP, TEKSP-1L-NG/LP,
This manual contains important information regarding your Culitek unit. Please read this 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.
TEKSP-2-NG/LP, TEKSP-2L-NG/LP

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Dear customers and users：
Thank you for purchasing our products. In order to be able to better use
this product, please read these instructions carefully before any operation,
and follow the guide, to avoid any unnecessary trouble during using.
Please keep this instruction manual in a safe place for convenient
reference and operation.
This instruction manual is subject to any change without further notice,
and the manufacturer reserves the right of final interpretation.
The appliance is designed for commercial purposes, not for household
use.
A statement instructing the purchaser to post in a prominent location
instructions to be followed in the event the user smells gas. This
information shall be obtained by consulting the local gas supplier.
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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Gas Heavy Duty Stock Pot Stove
The Installation, Operation and Maintenance Guide
Contents
1. Safety Protection ……………………………………………………3
2. Brief Introduction……………………………………………………3
3. Manufacturer's Authority and Responsibility …………………3
4. Parameter Specifications……………………………………………4
5. Transport and Storage ………………………………………………6
6. Installation and Debugging…………………………………………6
7. Safety Notices and Precautions……………………………………8
8. Operating Instructions………………………………………………9
9. Cleaning and Maintenance……………………………………………11
10. Troubleshooting ……………………………………………………12
11. Spare Parts……………………………………………………………14
12. Accessories List……………………………………………………18
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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1. Safety Protection
Please make sure that the operator is an authorized and licensed
technician before you allow him/her to install and operate the products.
Be sure to strictly follow this instruction guide during installation and
using. The manufacturer is not responsible for any dangers or accidents
caused by improper operation or maintenance.
Do not store flammable or explosive objects around the product. Keep all
flammable and explosive objects at a safe distance away from the product
for normal use.
Place the product in a reasonable position. Regarding related matters
of gas, customer should execute the requirements of local gas supply sector;
If you smell a gas leak, turn off the gas valves immediately and call
the gas company;
The product should not be operated by those under 18 years of age, or
those with physical or mental disorders, or disabilities that lack the
necessary knowledge or experience unless with appropriate instructions and
sufficient safety.
2. Brief Instruction
The product is a series of gas char broilers in our company production,
which is novel designed, reasonable structured, convenient operated, durable
used, and convenient maintained. It's equipped with a cast-iron burner and
a high efficiency stainless steel tubular burner and a pilot light, and
convenient to ignite the main fire burner. This is hotel, supermarket,
western restaurant, noshery and food industry's ideal cooking product
equipment.
3. Manufacture’s Authority and Responsibility
Banning of all or partial transformation to the products without the
manufacturer's explicit authorization.
Manufacturers refused to undertake responsibility to third parties as
the following reasons:
Not follow this instruction guidance and warning in in using and testing;
Not in accordance with the requirements of technical parameters using
this product;
Incorrectly or irrationally using the product by untrained personnel;
Not obey the local law using this product;
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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Be repaired or changed by unauthorized technicians;
Use the spare parts or accessories provided by non-manufacturers;
Accidents caused by force majeure;
Not strictly comply with related guide of this instruction by any reason.
4. Parameter Specifications
4.1、Outline Dimensions(in)*
TEKSP-1-NG/LP
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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TEKSP-2-NG/LP
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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TEKSP-1L-NG/LP
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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TEKSP-2L-NG/LP
4.2、Information of Gas Supply and Burner
The minimum supplied gas pressure regulator is factory set at 4”Natural
Gas W.C, and 10”L.P. Gas W.C. The external thread of product’s intake-tube
is 3/4 inches.
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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<Table 1>
Model
#of burners
and control
method
Gas
Species
Intake-tube
pressure
（in.W.C.）
Per BTU
B.T.U./h
Total BTU
B.T.U./h
Nozzle
No.
TEKSP-1
1 set
Independen
t control
Natural
Gas
4
80,000
80,000
#32
L.P. Gas
10
80,000
80,000
#49
TEKSP-2
2 sets
Independen
t control
Natural
Gas
4
80,000
160,000
#32
L.P. Gas
10
80,000
160,000
#49
TEKSP-1L
1 set
Independen
t control
Natural
Gas
4
80,000
80,000
#32
L.P. Gas
10
80,000
80,000
#49
TEKSP-2L
2 sets
Independen
t control
Natural
Gas
4
80,000
160,000
#32
L.P. Gas
10
80,000
160,000
#49
5. Transport and Storage
In the process of transportation, handle carefully and keep upright to
prevent damage of the product packing. Wrapped equipment should not be in
open air for a long time, and shall be placed in a well-ventilated and
non-corrosive gases warehouse. When equipment needs temporary storage,
rainproof measures should be taken.
6. Installation and Debugging
Any erroneous installation, adjustment, refit, overhaul or maintenance
may cause property damage or personal injury. The work shall be performed
by authorized and licensed technicians, otherwise the manufacturer has the
right not to provide warranty service;
Only be installed in accordance with the local code. If no similar
standard, you should conform to the National Fuel Gas Code, ANSI Z223.1/NFPA
54, the National Gas Installation Code, CSA-B149.1, or the L.P. Gas
Installation Code, CSA-B149.2 as applicable;
The appliance 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 1/2psi (3.45kPa).
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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6.1、Unpacking and Installation
Please dispose of all packaging materials and residues after unpacking;
Check the equipment. If it is damaged, please keep wrappers and receipts
which must be signed by the carrier representative (Driver), and contact the
carriers to pursue a claim within 15 days after receiving;
Check all accessories complete. Refer to P16 table 4;
Be sure to install supporting legs before using, and do not tear up any
label or logo before normal using;
Please read these instructions carefully before installation and
operation. Please contact your local agent if you have any questions;
The equipment shall be installed on a level, solid, non-skid and
incombustible surface, and placed in a well-lighted work area with waterproof,
and away from children and customers;
The installation position is a well-ventilated place in accordance with
the local regulations;
The charbroiled must be installed under the matched cooking fume exhauster
according to the local regulations;
Important: Installation and ventilation laws, and codes are very
different, you should state and comply with all codes of the National Fire
Protection Association Inc when it comes to requirements for installation
of equipment;
Screw 4 adjustable stainless steel legs in the tapping hole with four
corners of the charbroiled bottom, ensure sufficient space for ventilation;
Adjustable stainless steel legs to make the equipment level, and get the
same level with other series of the same stove; Please lift the equipment
rather than drag if you need to move it;
Supplied gas pressure regulator is factory set at 4”Natural Gas W.C,
and 10”L.P. Gas W.C;
The equipment can only be placed on the incombustible counter top, and
keep a distance of at least 6 inches(152mm) to equipment’s both sides and
back, and keep a distance of at least 4 inches(102mm) to the bottom;
Do not put anything around the equipment, and on the counter top and bottom,
in order to avoid influencing combustion and air circulation;
Leave enough distance in front of the equipment to take apart the control
panel. All major parts, in addition to the burner remove from the front
intake-tube;
It may be necessary to adjust the balance of air input by authorized and
licensed technicians;
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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Thread glue must be resistant to the action of liquefied petroleum gases.
Warning! Use soap water or testing instrument to test whether piping
joint leaks or not before using, and forbid using an open flame to test!
After installing completely, you should check gas supply pressure. Use
a pressure gauge which is equipped with liquid
(such as U-type pressure gauge, the minimum
value is 0.1mbar) or a digital pressure gauge
to test. Steps are as following:
●Remove top panel, and needle type
pressure joint screw arbor (Fig.1), then
slip rubber tube of pressure gauge over
needle type pressure joint;
●Start the equipment in accordance with
the instructions, measuring gas supply
pressure (dynamic pressure) in the work state; Fig.1
●Access to the equipment if measured data within the limits of Table
1, otherwise, you will need to adjust gas pressure regulating valve
or contact gas supplier to bargain;
●Unplug pressure gauge after you accomplish pressure testing, then
install needle type pressure joint screw arbor.
Important: must screw
joint screw arbor, to prevent gas escape!
6.2、Debugging
It’s very important to debug the new stove. Through the comprehensive
system test of equipment, we can ensure function and safety performance of
products. Discovering any potential problems before use (such as
equipment’s placement, ventilation, operation, etc), can avoid costly
losses.
7. Safety Notices and Precautions
Warning! For your safety, do not place petrol and other flammables nearby.
Please keep clean and free of flammables surroundings. (Read ANSI Z83.14B,
1991 for reference)
Warning! Any erroneous installation, adjustment and refit may cause
property damage or personal injury and maintenance failure. Read the
instructions carefully before installation and using.
Warning! Operation instruction must be placed in a conspicuous location.
When customers smell gas in the process of using, should take safety
precautions immediately. Immediately turn off the main gas valve, extinguish
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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all heat and flames, and call 911. Safety information can be obtained from
your local gas suppliers.
When using this equipment, safety precautions should always
be followed, including the following:
The Heavy Duty Stock Pot Stove burners, cooking grates and outside
surfaces may become hot after use, so you must be careful to touch;
During operation, do not directly touch burners and cooking grates;
Turn off the equipment as repairing, maintaining and cleaning;
If the equipment has any problems of equipment damage, gas piping leaks,
igniter or valves damage, or lose product accessories, do not operate, and
call for the service immediately;
The use of attachments not recommended or sold by the manufacturer may
cause fire, personal injury or even death;
Do not use out of doors;
The equipment is used for cook, not available for any other use;
The equipment does not contain any user-serviceable parts. Dealers or
technicians will repair it. Do not take apart any spare parts without
authorization;
Never change any other parts without authorization to this equipment,
otherwise, may cause hazards, and the manufacturer has the right not to
provide warranty service;
Steel cutting producers used to manufacture with sharp edges. The
manufacturer has dealt with these sharp edges during production, however,
we insist the operator take care when in contact with this piece of equipment;
Always keep hands, hair and clothing away from heating source.
Wait the unit cools down before cleaning. Because the unit is too hot
to handle after using.
8. Operating Instructions
Before operating, make sure place the unit horizontally by adjusting
bottom adjustable legs, and place the catch tray properly.
To ensure that the air flow in the bottom of the equipment .
Do not use a fan or air conditioning to the flame, so as to avoid the
flame extinguished and a safety accident.
Must be installed the matched exhaust hood according to the local
regulations above the equipment.
To ensure that the air in the kitchen is kept in circulation.
The pilot light has been set at the factory. Each burner has a pilot light.
8.1、Lighting the pilot light
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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Turn the control valve at the position of “0”(Fig.2), make sure all
knobs are in the close state. Light and hold an ignition source at the pilots.
The pilot light may not be lighted immediately, for existing gas in the pipe.
Wait a minute, the pilot light will be lighted after the gas extinguished.
Tips: You can use a screwdriver to adjust the height of the flame (Fig.3).
8.2、Igniting the main burner
Revolve the main fire control valve knob anticlockwise after lighting
the pilot light, then the main fire burner is lighted by the pilot light.
The power of burner increases as revolving angel increases. When knob reaches
to " ", burner is in the maximum power (Fig.4).
Fig.2 Fig.3 Fig.4
TEKSP-1(L) CONTROL PANEL TEKSP-2(L) CONTROL PANEL
Burner outer ring Burner inner ring Front burner Front burner Back burner Back burner
control knob control knob outer ring inner ring outer ring inner ring
control knob control knob control knob control knob
Fig.5 Fig.6
Reminder: Turn on the knob controlling inner ring burner first, then turn
on the main fire valve, as shown in Fig.5, and 6.
Make sure air circulation at the bottom of equipment;
Do not use fan or air-conditioning blowing at the flame, in order to avoid
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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extinguishing flame and cause safety accidents;
Install the matched cooking fume exhauster according as the local
regulations over the char broiler;
Make sure to keep the air natural circulation in the kitchen.
8.3、Turn off the valve
Revolve the control valve knob clockwise to "0" (Fig.1), so that
extinguish flame of the main burner, but the pilot light still works.
After turn off the equipment, the main fire should be stop more than
5 minutes before next use.
8.4、Stove Operation
Before using the stove for the first time, please use a mild detergent
to wipe it clean. Do not use corrosive or abrasives detergent.
Turn the burners on about 15-20 minutes before broiling for preheating,
according to the cooking requirement to adjust the flame size.
Notice: When first preheating, the furnace will smoke above. This is
caused by protective lipids on the grates and other parts are heated, it
is normal, and it will be eliminated after the power up to the maximum for
burning an hour.
8.5、Exchange main fire nozzle to switch gas source
Remove control panel, cooking grates, the pilot light head, and burner,
remove main fire nozzle with proper open spanner, exchange nozzle of another
gas source, then screw it (Fig.8). Reinstall burner, the pilot light head,
cooking grates and control panel in proper order.
Caution: Each main fire orifice of the burner has been installed before
delivery, normal use without adjustment but only switching gas. Adjust only
by authorized and licensed technicians. When you converse the gas source,
exchange the corresponding pressure maintaining valve which installed on
air intake. See 5 in P18.
8.6、Adjust air input
Remove control panel, unscrew damper solid screw(Fig.8), revolve damper
left to right(Fig.9), meanwhile, observe flame, to adjust an appropriate
opening degree. Then screw damper solid screw, make sure the equipment will
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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not get loose in the process of moving and translation. Reinstall control
panel.
Caution: Each burner damper has been adjusted before delivery (once air
input), Normal use without adjustment but only switching gas. Adjust only
by authorized and licensed technicians.
Fig.7 Fig.8 Fig.9
9. Cleaning and Maintenance
Do not use any abrasive or flammable detergent to wipe;
Do not hose down, immerse or pressure wash any part of the cooker,
excluding the catch tray;
Do not use abrasive cleaning matters to wash, even not use corrosive
detergent!
Warning: Before cleaning, all control valves must be turned
off. Strictly follow the lighting instructions to work again
after cleaning!
Warning: Wait for the equipment to cool down after the unit
has been turned off before you clean!
Cut off the gas source when not in use;
If the equipment is not used for a long time, clean the surface by wiping
it with a soft cloth and place it in a well-ventilated area;
Comprehensively check the equipment at least once every year by
authorized and licensed technicians;
The product is made of 90% metals, and can not be discarded everywhere.
Deal with it in accordance with the local codes.
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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Instructions to clean appliance regularly with recommended cleaning
agents, if necessary.
Recommended cleaning methods
<Table 2>
Items
Methods
Times
Body
Wipe it with a soft cloth and mild
detergent;
daily
Control panel
Turn off valves when not in use;
Wipe panel and control valve knob with
mild detergent.
daily
Catch tray
Pull out catch tray from front body until
the equipment cools down. Use a cloth with
cleaning agent to wipe unit surface, wipe
up residue. Reinstall after cleaning.
Warning: if the catch tray is permitted
to fill too high, should be cleaned!
Per use
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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10. Troubleshooting
<Table 3>
Problems
Possible causes
Problem solving
Not lighting
1.Insufficient gas pressure
in pipe
1.Contact the local
gas supply dept.
2.Nozzle occlusion
2.Dredge nozzle
Ignite the
pilot light
but not the
main fire
1.Insufficient gas pressure
in pipe
1.Contact the local
gas supply dept.
2.The main fire nozzle
occlusion
2.Dredge nozzle
3.Gas control valves have
problems
3.Change gas
control valves
4.The pilot light and the main
fire’s distance is too far
4.Adjust the
distance of them
5.Flame is too low
5.Adjust the height
of the pilot light
Close gas and
heard a sound
of fire
1.Insufficient gas pressure
in pipe
1.Contact the local
gas supply dept.
2.Not match nozzle aperture with
gas resources
2.Adjust nozzle
diameter
3.Flow of connection pipe is
not enough
3.Increase pipe’s
allowable flow
4.Damper opening degree is
too large
4.Adjust damper
Yellow flame
and black
smoke
1.Use bottom gas
1.Change gas
2.Not match nozzle aperture with
gas resources
2.Adjust nozzle
diameter
3.Not enough air to ignite
3.Increase damper
opening degree
4.In the peak of using gas,
sources of gas float heavy
4.Turn down valves
flow. Turn it up
after the peak
The problems mentioned above are only for reference. If any fault occurs, please
stop using, and contact technicians to check and repair. Safety first, turn
off the power and gas supply before maintenance.
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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11. Spare Parts
The use of parts provided by other companies, our company has the right
not to provide warranty service;
Order replacement parts from authorized representatives and after-sale
service agency.
Provide the model number, serial number and description when you order
components.
Fig.10
8
10
11
13 12
15 14
18 17 16 12 19 20 21 222021
13 23 24 17 16
429 30 2021
32
31 33
25 26 27
28
12345
67
9
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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<Table 4>
No.
Matters
Code
Component name
Qty
Dimensions
(mm)/Model
Remark
1
21206001001
Body unit
1
457*515*432
TEKSP-1
21206002001
457*1045*432
TEKSP-2
21206003001
457*515*309
TEKSP-1L
21206004001
457*1045*309
TEKSP-2L
2
301110007
Adjustable steel
legs
4
φ41.5*152
TEKSP-1
6
TEKSP-2
4
TEKSP-1L
6
TEKSP-2L
3
21106001009
Control panel
1
453*155
TEKSP-1
21106002011
TEKSP-2
21106001009
TEKSP-1L
21106002011
TEKSP-2L
4
301081006
Galvanized American
outside six corner
with pad tapping
6
ST4.8*12.5
TEKSP-1
8
TEKSP-2
6
TEKSP-1L
8
TEKSP-2L
5
21106001010
Catch tray
1
460*365*13
TEKSP-1
21106002012
990*365*13
TEKSP-2
21106001010
460*365*13
TEKSP-1L
21106002012
990*365*13
TEKSP-2L
6
301030007
Pilot light
valve-double unit
1
AP6-1
TEKSP-1
2
TEKSP-2
1
TEKSP-1L
2
TEKSP-2L
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment

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7
301140001
Kirsite knob
2
TEKSP-1
4
TEKSP-2
2
TEKSP-1L
4
TEKSP-2L
8
301060001
Needle type
pressure joint
1
1/8"-27NPT
TEKSP-1/2/1L/2L
9
301060002
Needle type
pressure joint
screw arbor
1
M5*23
TEKSP-1/2/1L/2L
10
301080002
Galvanized flange
surface nut
2
M6
TEKSP-1/2/1L12L
11
301082002
Galvanized flat
washer
2
Φ6.5*Φ18
TEKSP-1/2/1L/2L
12
301030002
A18 stopcock
2
A18-318
TEKSP-1
4
TEKSP-2
2
TEKSP-1L
4
TEKSP-2L
13
301040012
A18 nozzle NG32
2
TEKSP-1
301040013
A18 nozzle LP49
4
TEKSP-2
301040012
A18 nozzle NG32
2
TEKSP-1L
301040013
A18 nozzle LP49
4
TEKSP-2L
14
301990006
Damper cover
2
TEKSP-1
4
TEKSP-2
2
TEKSP-1L
4
TEKSP-2L
15
301081011
Stainless steel
cross screws
2
M5*10
TEKSP-1
4
TEKSP-2
2
TEKSP-1L
4
TEKSP-2L
16
301080007
Brass nut
0
M16
TEKSP-1
4
TEKSP-2
0
TEKSP-1L
4
TEKSP-2L
Gas Stock Pot Range
A Professional Line of Commercial Cooking Equipment