Lang GGB-24 Owner's manual

1
Lang Manufacturing Company 6500 Merrill Creek Parkway Everett, WA 98203
PN 60801-04 Rev. F Ph: 425-349-2400 Fax: [phone] Copyright 1994, 1995
Installation
Operation
Maintenance
Model:
GGB-24, GGB-36, GGB-48,

Lang Manufacturing Company 6500 Merrill Creek Parkway Everett, WA 98203
PN 60801-04 Rev. F Ph: 425-349-2400 Fax: [phone] Copyright 1994, 1995
IMPORTANT IMPORTANT IMPORTANT
This manual has been prepared for personnel authorized, qualified, certified or licensed to install gas
quipment, who should perform the initial field startup and adjustments of the equipment covered by this
manual
Post in a prominent location, a set of instructions to be followed in the event the user smell gas. Obtain
these instructions from your local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors
and liquids in the vicinity of this or any other gas
appliance.
In the event a gas odor is detected, shut down units at the
main shut-off valve and contact the local gas company or
supplier for service.
Installation, startup and adjustments of this appliance should be accomplished by personnelqualified to
install gas equipment.
Retain this manual for future reference.
Lang Manufacturing Company
9040 Willows Rd.
P. O. Box 905
Redmond, WA 98052-0905
Phone: [phone]-LANG (5264)
Fax: [phone]
Copyright 1994, 1995

TABLE OF CONTENTS
INSTALLATION.................................................................................................................................................1
RECEIVING THE GRIDDLE..............................................................................................................................1
DATA PLATE .......................................................................................................................................................1
VENTILATION AND CLEARANCES..............................................................................................................1
GAS CONNECTION............................................................................................................................................2
SPECIFICATIONS................................................................................................................................................3
MISCELLANEOUS INSTALLATION REQUIREMENTS .............................................................................4
LEGS..................................................................................................................................................................4
STAND, LEG AND CASTER.........................................................................................................................4
DROP DOWN DOOR......................................................................................................................................4
BURNER NUTS................................................................................................................................................4
OPERATION .......................................................................................................................................................5
INITIAL STARTUP PROCEDURE....................................................................................................................5
CLEANING THE SHIPPING PRESERVATIVE ..........................................................................................5
SEASONING THE GRIDDLE PLATE ..........................................................................................................5
GRIDDLE OPERATION......................................................................................................................................5
TEMPERATURE SETTINGS .........................................................................................................................5
LOADING THE GRIDDLE.............................................................................................................................5
BROILER OPERATION......................................................................................................................................6
MAINTENANCE.................................................................................................................................................7
CLEANING ...........................................................................................................................................................7
DAILY CLEANING-GRIDDLE .....................................................................................................................7
WEEKLY CLEANING-GRIDDLE.................................................................................................................7
WEEKLY CLEANING-BROILER .................................................................................................................7
CALIBRATION ....................................................................................................................................................7
SERVICE..............................................................................................................................................................9
BURNER AIR SHUTTER ADJUSTMENT.......................................................................................................9
GRIDDLE..........................................................................................................................................................9
BROILER...........................................................................................................................................................9
ACCESS TO BROILER CONTROL COMPONENTS ...................................................................................10
TRANSFORMER AND AIR SWITCH ........................................................................................................10
SPARK CONTROL MODULE .....................................................................................................................10
SAFETY THERMOSTAT..............................................................................................................................11
COMBUSTION BLOWER............................................................................................................................11
ACCESS TO GRIDDLE CONTROL COMPONENTS...................................................................................11
TROUBLE SHOOTING...................................................................................................................................13
GRIDDLE ............................................................................................................................................................12
BROILER.............................................................................................................................................................13
PARTS LIST......................................................................................................................................................14
WIRING DIAGRAM ........................................................................................................................................15
WARRANTY......................................................................................................................................................16

1
INSTALLATION
RECEIVING THE GRIDDLE
Upon receipt, check for freight damage, both visible and concealed. Visible damage should be noted on the
freight bill at the time of delivery and signed by the driver. Concealed loss or damage means loss or
damage which does not become apparent until the merchandise has been unpacked. If concealed loss or
damage is discovered, make a written request for inspection by the carrier's agent within 15 days of
delivery. All packing material should be kept for inspection. Do not return damaged merchandise to
Lang Manufacturing Company. File your claim with the carrier.
Uncrate the appliance as near its intended location as practical. The crating will help protect the unit from
the physical damage normally associated with moving it through hallways and doorways.
DATA PLATE
A data plate is located on the left end of the griddle, just behind and over the top of the control panel.
The appliance’s voltage, wattage, gas type, gas pressure and clearances are located on this plate.
This information should be carefully read and understood before proceeding with the installation.
VENTILATION AND CLEARANCES
This appliance must be installed under a ventilation hood. The installation of any components such as vent
hoods, grease extractors, or fire extinguisher systems, must conform to their applicable nationally
recognized installation standards.
Minimum clearances from combustiblematerials shall be:
6 inches from side walls
14 inches from back wall
Minimum clearance from any surface shall be:
4 inches from bottom
Keep the appliance area free and clear of combustible material and do not obstruct the flow of combustion
or ventilation air.

2
GAS CONNECTION DANGER
FIRE AND EXPLOSION HAZARD
AS WITH ANY GAS APPLIANCE ON CASTERS, ANY LANG GAS GRIDDLE, GAS
CLAMSHELL®, OR GAS CONVECTION OVEN ON CASTERS MUST BE INSTALLED WITH:
A CONNECTOR THAT COMPLIES WITH THE STANDARD FOR CONNECTORS FOR
MOVABLE GAS APPLIANCES, ANSI Z21.69A LATEST EDITION
AND
A QUICK DISCONNECT THAT COMPLIES WITH THE STANDARD FOR QUICK DISCONNECT
DEVICES FOR USE WITH GAS FUEL, ANSI Z21.41 LATEST EDITION.
AND
A TETHER OR OTHER MEANS TO LIMIT APPLIANCE MOVEMENT WITHOUT RELIANCE ON
THE GAS SUPPLY PIPING. INSTALL THE EYEBOLT INTO THE HOLE PROVIDED IN THE
REAR OF THE APPLIANCE, AND SECURELY ATTACH THE TETHER TO THE EYEBOLT.
FAILURE TO INSTALL THESE PARTS CAN LEAD TO LEAKAGE OF GAS AND RESULTING
FIRE, EXPLOSION, PERSONAL INJURY AND DEATH.
All gas connectors must be in accordance with local codes and comply with the National Federal Gas code
ANSI Z223.1 latest edition.
This griddle is manufactured for use with the type of gas indicated on the nameplate. Contact the factory if
your type of gas does not match the nameplate data.
This appliance should be installed with a separate gas valve in the gas line ahead of the unit. Use a 3/4 inch
or larger gas supply line.
A pressure regulator and gas valve are supplied with each appliance.
This regulator and valve must be installed in the gas supply line. (Note the direction of the gas flow arrow.)
The pressure in the manifold of the appliance should be tested with a manometer and the regulator adjusted
for proper pressure with the appliance operating at full fire. A 1/8 inch NPT tap is provided in the manifold
for connecting a manometer.
Figure 1

3
Correct manifold pressures are:
Griddle:
5 inches water column fornatural gas.
10 inches water column forpropane.
Broiler:
3 1/2 inches water column fornatural gas.
6 inches water column for propane.
When replacing the plug in the manifold, a use a pipe joint compound or sealant that is resistant to the
action of liquid petroleum gas.
Initial adjustments are the responsibility of the installer and are not chargeable to Lang Manufacturing
Company. WARNING
BEFORE LIGHTING, USE A SOAP AND WATER SOLUTION TO TEST ALL JOINTS FOR GAS
LEAKS
After the griddle is in its final position, adjust the legs so the griddle body is level back to front. This will
allow the grease to run into the grease gutter and provide the proper combustion air for the burners.
This appliance and its individual shutoff valve must be disconnected from the gas supply piping system
during any testing of that system at test pressures in excess of 1/2 PSIG (3.45 kPA) and the appliance 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 than 1/2 PSIG (3.45 kPA).
WARNING
ELECTRICAL GROUNDING INSTRUCTIONS
THIS APPLIANCE IS EQUIPPED WITH A 3-PRONG (GROUNDING) PLUG FOR YOUR
PROTECTION AGAINST SHOCK HAZARD AND MUST BE PLUGGED DIRECTLY INTO A
PROPERLY GROUNDED 3-PRONG RECEPTACLE.
DO NOT CUT OR REMOVE THIS GROUNDING PRONG FROM THE PLUG.
SPECIFICATIONS
Construction Specifications
Model
Number
Overall Griddle
Surface
Square
Inches Of
Griddle
Surface
Number
Of Griddle
Controls
Number of
Griddle
Burners
Number
Of Grease
Drawers
Clearance From Combustible
Surfaces Shipping Weight
Width Depth Sides Back Bottom
(Required)
GGB24-TI 24 Inches 23 Inches 552 2 2 1 5 Inches 14 Inches 4 Inches 250
GGB36-TI 36 Inches 24 Inches 828 3 3 1 5 Inches 14 Inches 4 Inches 460
GGB48-TI 48 Inches 25 Inches 1104 3 4 1 5 Inches 14 Inches 4 Inches 600
Gas And Electrical Requirements
Model
Number
Total BTU
Output
Gas
Connection(s)
Gas Pressures In
Inches Of Water
Maximum
Delivery
Pressure
Electrical Connection
Cord/Plug &
Pressure
Regulator
Natural Propane Voltage Amps
GGB24-TI 89,000 One 3/4" NPT 5 10 1/2 LB 115 3.5 Supplied
GGB36-TI 116,000 One 3/4" NPT 5 10 1/2 LB 115 3.5 Supplied
GGB48-TI
143,000
One 3/4" NPT
5
10
1/2 LB
115
3.5
Supplied

4
MISCELLANEOUS INSTALLATION REQUIREMENTS
LEGS
This griddle must be installed on the provided 4 inch legs, or on an optional stand.
The legs are shipped in the grease drawer.
To install the legs, lift one end of the griddle body and block it about 6 inches off of the floor.
Screw the legs into threaded holes provided at the side of the body at the lower front and rear corners.
Securely tighten the legs into the treaded inserts.
Turn the adjustable feet at the bottom of the leg to level the griddle body.
STAND, LEG AND CASTER
Assemble the stand according to the instructions provided with the stand.
Lift the griddle and set onto the pads at the top of the stand.
WARNING
USE A FORK LIFT OR HI LIFT JACK RATED FOR THE WEIGHT OF THE GRIDDLE TO SET
THE GRIDDLE IN PLACE
DO NOT ATTEMPT TO LIFT THE GRIDDLE BY HAND AS IT IS HEAVY AND COULD CAUSE
INJURY.
Insert the grease shoot extension up through the component mount until it contacts the grease shoot
attached to the grease gutter.
DROP DOWN DOOR
The drop down door is shipped with the unit loose and must be attached to the bottom front flange of the
control panel.
Position the door hinges over the exposed holes on the bottom front flange. Insert and loosely tighten four
10/32 hex head screws which are provided in the envelope taped to the door.
Adjust the door to close properly and fit against the magnets. Hold in position and tighten the screws.
BURNER NUTS
Remove the 5/16 inch nuts securing the rear of the griddle burners. These nuts secure the main burners
during transportation only.
Figure 2

5
OPERATION
INITIAL STARTUP PROCEDURE
CLEANING THE SHIPPING PRESERVATIVE
WARNING
PRIOR TO LIGHTING THIS APPLIANCE, THE MAIN GAS VALVE MUST BE OFF FOR AT
LEAST FIVE MINUTES.
Make sure the appliance is plugged into a 110 volt power supply.
Make sure the main gas valve is turned on.
Set the temperature dials to the lowest temperature setting.
Turn the On-Off toggle switch to On.
Allow the griddle plate to heat only to the point that the preservative coating re-liquefies slightly then turn
the griddle Off at the toggle switch. Do not allow the preservative coating to burn onto the griddle
plate!
Clean the preservative coating from the griddle plate and splash guard using a mild detergent and warm
water. Rinse the griddle and dry with a cloth.
SEASONING THE GRIDDLEPLATE
Set the temperature dials to 300 degrees.
Turn the On-Off toggle switch to On.
Observe the burners through the opening at the top of the control panel.
When the burners go off, apply a thin coat of high-grade, non-salted vegetable oil to the griddle surface.
Rub the oil into the griddle surface with the flat side of a spatula or a towel.
Recoat any dry spots that appear then wait two minutes and wipe off any excess oil.
Repeat the seasoning process at 350 degrees and at 400 degrees.
GRIDDLE OPERATION
TEMPERATURE SETTINGS
If different temperature settings are to be used, select one side of the griddle and run at the lowest
temperature. Adjoining sections should be set at progressively higher temperatures. Do not try to run the
end sections hot and the center sections cool.
The sections under the broiler should be set at the same temperatures.
LOADING THE GRIDDLE
An understanding of how the griddle sections are controlled will be a valuable aid in loading your griddle.
Each 12 inch section of your griddle is independently controlled by a thermostat. The sensor for each is
mounted in the center of each cooking section.
If the product is loaded directly over the temperature sensor, that section will turn on and the burner will
heat the entire cooking section. If product is loaded to the side, front or back of the temperature sensor the
thermostat will react much slower to the temperature change.
During the slow periods with minimal loads, do not load directly over the thermostat sensors as this will
unnecessarily turn the burners on and overheat the remainder of the section.

During busy periods, a systematic approach should be utilized in loading the griddle. Load the entire
section from the front to rear and continue to the next section if necessary.
Turn the product and continue cooking until it has reached its desired degree of doneness.
Remove the product from the griddle.
When reloading the griddle, first use the griddle surface on which a previous load was not placed. This will
insure the proper griddle temperature.
BROILER OPERATION
CAUTION
WHILE COOKING, THE BROILER MUST BE MONITORED AT ALL TIMES. DO NOT LEAVE
THE BROILER UNATTENDED WHILE COOKING.
The broiler hood stops in two positions, the closed position for cooking and the open position for griddle
loading, cleaning, or griddle only use.
Nothermostatsareprovidedfortemperaturecontrolandbroilerburneronlyoperatesintheclosedposition.
Ignition is automatic and occurs as the broiler is closed.
Opening the broiler turns the gas burner off.
Always open the broiler 2 minutes before turning the griddle off at the On-Off toggle switch.
CAUTION
NEVER TURN THE GRIDDLE OFF AT THE ON-OFF POWER SWITCH WHILE THE BROILER
IS IN THE COOKING POSITION. RAISE THE BROILER 2 MINUTES BEFORE TURNING THE
GRIDDLE OFF.

7
MAINTENANCE
CLEANING
DAILY CLEANING-GRIDDLE CAUTION
WHEN SCRAPING THE GRIDDLE SURFACE DO NOT ABRADE THE SPLASH GUARD AS IT
MAY EVENTUALLY CUT THROUGH.
The grease drawer is easily removed for washing.
Empty it daily or whenever it is 3/4 full.
Clean the exterior of the appliance with a hot water and mild detergent to maintain a gleaming appearance.
After each cooking load scrape the griddle surface to remove any carbonized grease.
WEEKLY CLEANING-GRIDDLE
Once a week or when necessary the griddle surface should be cleaned and reseasoned.
Use a griddle stone or griddle pad, being careful not to scrape the splash guard.
Ice, spread over the hot griddle plate, can also be used to break the grease buildup followed by wiping the
griddle with a burlap rag.
Leave the griddle power switch On and the thermostats Off when cleaning as this will pressurize the broiler
and prevent moisture from infiltrating the burner.
A commercial liquid griddle is NOTrecommended for cleaning the griddle as most containPOTASSIUM
HYDROXIDEor SODIUM HYDROXIDE which is harmful to the broiler burner tiles.
If a liquid cleaner containing either Potassium or Sodium Hydroxide is used and damage to the broiler tiles
occur, the repair will not be chargeable to Lang Manufacturing as a warranty expense.
A liquid cleaner which DOES NOT contain Potassium or Sodium Hydroxide is acceptable.
Be sure to rinse thoroughly and reseason the griddle plate after each cleaning.
Clean the exterior of the appliance with hot water and a mild detergent.
WEEKLY CLEANING-BROILER
To clean the broiler, start with a clean griddle plate.
Turn off the griddle thermostats and wait until the griddle plate is cool.
WARNING
DO NOT USE YOUR HAND TO CHECK GRIDDLE PLATE TEMPERATURE
Close the broiler hood and let it run for 45 minutes, raise the broiler hoodbutleavethepowerswitchOn
so air continues to blow thorough the burner tiles.
Once the broiler has cooled, wipe ash from around the burner tiles. Take care not to touch the burner tiles
with the cleaning rag.
CALIBRATION
Set the temperature dials to 350 degrees.
Allow the burners to cycle On and Off at least five times before attempting to calibrate.
Place a surface thermometer in the center of each cooking section to be calibrated.