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