Sentinel SN-GBM-2NG/LP User manual

GAS HOT FOOD STEAM TABLES
MODELS: SN-GBM-2NG/LP, SN-GBM-3NG/LP, SN-GBM-4NG/LP & SN-GBM-5NG/LP

IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL
GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNIT AT THE MAIN
SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER
FOR SERVICE.
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS
IN THE VICINITY OF THIS OR ANY OTHER GAS APPLIANCE.
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.

INTRODUCTION
Our gas steam tables are produced with quality workmanship and material. Proper installation, usage and
maintenance will result inyears of satisfactory performance.
Before installing the steam table,thoroughly read this manual and carefully follow all instructions.
This manual is applicable to models listed below. Procedures in this manual will apply to all models unless
specified.
STEAMING TABLES CAPACITY
MODEL
Burner Qty
BTU / Hour
LP
Natural gas
SN-GBM-2NG/LP
2
6,200
#75
#65
SN-GBM-3NG/LP
3
9,300
#75
#65
SN-GBM-4NG/LP
4
12,400
#75
#65
SN-GBM-5NG/LP
5
15,500
#75
#65
UNPACKING
This steam table was carefully inspected before leaving the factory. Upon acceptance of the shipment, the
transportation company assumes full responsibility for safe delivery.
Immediately after unpacking the steam table, check for possible shipping damage. If the steam table is
damaged, save the packaging material and contact the carrier immediately

CODES AND STANDARDS
The steam table must be installed in accordance with:
State and local codes, or in the absence of local codes, with:
National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). Copies may
be obtained from The American Gas Association Accredited Standards Committee Z223, @ 400
N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1
Batterymarch Park Quincy, MA 02169-7471.
NFPA Standard #96 Vapor Removal from Cooking Equipment, latest edition,
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA.
National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The
National Fire Protection Association, Batterymarch Park, Quincy, MA. 02169-7471.
In the commonwealth of Massachusetts all gas appliances vented through a
ventilation hood or exhaust system with a damper or with a power means of exhaust shall comply
with 248 CMR.

STEAM TABLE ASSEMBLY INSTRUCTIONS
The steam table must be restrained to prevent tipping and the splashing of hot liquid. The means of
restraint may be the manner of installation, such as connection to a battery of appliances, installing the
steaming tables in an alcove, or by separate means such as adequate ties.
Before installing the steam table bottom shelf and legs, verify that the type of gas (natural or propane) is
the same as whats on the steam table data plate, which is located on the inside of the door panel. Make
sure the steam table is configured for the proper elevation.

(1) Put the round plastic fastening clip at the bottom pressed channel position. Insert the legs
underneath the bottom shelf
There is a hole at the shelf corner pipe. Use a screwdriver to secure the shelf with the M4*8 cross head
screw.

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FLUE CONNECTION
Make the flue connection as follows:
Comply with Vapor Removal from Cooking Equipment ,ANSI-NFPA Standard #96
(latest edition), available from the National Fire Protection Association,
Batterymarch Park, Quincy, MA 02269.
Locate the steam table under a hood with adequate connection to an exhaust duct. The hood
must extend 6” (15 cm) beyond steaming tables on both sides.
Clearance above the steam table should beadequate for combustion byproducts to be
removed efficiently.
An 18” (46 cm) minimum clearance should be maintained between the flue vents
and the filters of thehood venting system.
Never make flue connections directlyto thesteam table.
Do not obstruct the flow of the gases from the appliance. Proper air balance should
be maintained inthe room.
Ensure that your ventilation systemdoes not cause adown draft at thesteam tables’s bottom
opening. Down draft will not allow the steam table to exhaust properly and will cause
overheating which may cause permanent damage. Damage caused by down draft will not be
covered under equipment warranty. Never allow anything to obstruct the flue orventilation
exiting from the steam table.

GAS CONNECTION
All gas supply connections and any pipe joint compound must be resistant to the action of
propane gases.
The gas inlet is located on the lower rear of the steam table. Codes require that a gas shutoff valve be
installed in the gas line ahead of the steam table.
The gas supply line must be at least the equivalent of ½” (12.7 mm) iron pipe, quick-disconnect flex hose,
¾” (19 mm) iron pipe.
Make sure the pipesare clean and free of obstructions, dirt, and pipingcompound. Abattery requires one
or two connections of appropriate size for the gas requirement.
Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water solution.
Do not useanopen flame
After piping has been checked for leaks, fully purge gas pipes to remove air.
GAS PRESSURES (ALL MODELS):
The gas pressure should beset at 4” W.C. (Water Column) (0.8kPa) for natural gas and 10” W.C. (2.75
kPa) for propane gas. If incoming pressure exceeds ½ PSI (3.45 kPa), an additional pressure regulator must
be installed.
TESTING THE GAS SUPPLY PIPING SYSTEM:
When test pressures exceed ½ PSI (3.45 kPa), the steam table and its individual shutoff valve must be
disconnected from the gas supply piping system.
When test pressures are ½ PSI (3.45 kPa) or less, the steam table must be isolated from the gas supply
piping system by closing its individual shutoff valve.

LEVELING THE STEAM TABLE
Check the level of the steam table by placing a level on top of the steam table after gas connections
have been made.
Ensure that the steam table is level front-to-back and side-to-side in the final installed position.
OPERATION
Hotparts can cause burns. Use care when operating, cleaning, and servicing the steam
table.
Steam table is not to be used during a power outage
BEFORE FIRST USE
New units are wiped down at the factory to remove any visible signs of dirt, oil, grease, etc. remaining
from the manufacturing process.
Before any food preparation, thoroughly wash the protective oil from all surface parts and with hot soapy
water to remove any film residue and dust or debris.
Do not use chlorine or sulfate/sulfide cleaners.
Wash any accessories shipped with unit.
Rinse steam table andaccessories thoroughly.
Wipe tank completely dry with a soft, clean cloth.

FOLLOW THESE INSTRUCTIONS FOR GAS PIPING
1. Check all connections and fittings on valves and tubing supplied as a part of this unit to make
sure they did not come loose during shipment. 2. The installation of this unit must conform with
local codes, or in the absence of local codes, with the National Fuel Gas Code, ANS
Z223.l/NFPA 54 - latest edition, or the booklet titled “CSA B149.1-10: Natural gas and propane
installation code”. This booklet is available from the American Gas Association, 400 North
Capitol St., NW, Washington, DC 20001. If in doubt, contact a certified and experienced
installer. 3. A manual shut-off valve should be installed between the gas supply system and the gas
inlet on the appliance. This item is not included with the unit and must be purchased separately. A
gas regulator should be installed on the gas supply line to maintain a 4” WC for Natural Units
and/or 10” WC for LP (bottled gas) units. 4. The appliance and its individual shutoff valve must
be disconnected from the gas supply piping system during any pressure testing of that system at test
pressures more than 1/2 psig (3.45 kPa). 5. 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 pressures equal to or less than 1/2 psig (3.45 kPa). 6. Before the initial
lighting of this appliance, check for gas leaks by applying a soapy solution to all connections. DO
NOT USE AN OPEN FLAME TO CHECK FOR APPLIANCE LEAKS. VENTILATION: 1.
Care should be taken so as not to obstruct the area around the burner or pilot. DO NOT close off
the space between the undershelf and lower edge of the body. A minimum of 4 inches air space
must be maintained between items stored the undershelf and the burner. 2. DO NOT obstruct
the ventilation air flow or the combustion air flow. Keep area around the front and the rear of the
unit clear. 3. This unit must be placed in an area free and clear from combustibles.
CLEARANCES: 1. This appliance is approved for installation on both combustible and
noncombustible floors with the clearances listed to the right. 2. Adequate clearances for service,
cleaning, and ease of proper operation of this appliance must be allowed.

LIGHTING THE PILOT

FOLLOW THESE INSTRUCTIONS FOR LIGHTING THE PILOT
1. Turn all control and the main gas valves to the off position. Wait atleast 5 minutes before trying to
light the pilots. This will allow any gas that has accumulated in the burner compartment to escape. 2.
After waiting 5 minutes, open the main gas valve and place a lighted match at each pilotand adjust the
pilot to a height of at least 5/8 inches. This can be performed by taking a screwdriver and placing it in the
pilot adjustment screw slot and turning it. Turn thescrew counterclockwise to increase the pilot flame, or
clockwise to make decrease it. 3. Ifthe pilot extinguishes, repeat the lighting instructions beginning with
STEP 1. 4. Turn the main burner valve in a counterclockwise direction to the desired setting. If the main
burners do not light within 4 seconds, then repeat the light instructions beginning with STEP 1.
SHUT-DOWN INSTRUCTIONS
For a nightly shut-down, just turn the main burner manual valve in a clockwise direction to off position.
For a seasonal shut down, tum the main burner manual valve in clockwise direction to off position. Then
turn the pilot adjustment screw also in a clockwise direction until the screw is snug and there is no longer
a pilot flame.
HEATING INSTRUCTIONS
Turn the main burner manual valves to the maximum setting for approximately 10 to 20 minutes
with the openings covered before the food is placed in the compartment. The pan openings
should be covered toprevent the loss of heat. The height of the burner flame that isrequired to
hold at a desired temperature will vary with different types of operations. Many things will affect
this such as room temperature, air movement, amount of food in pan, size of pan, amount of
water in unit, and food turn over. Experience, in most cases, will determine the correct setting for
your usage.

CLEANING
Hot parts can cause burns. Use care when operating, cleaning, and servicing the steam
table.
Clean regularly and polish with a soft dry cloth. If regular cleaning is neglected, grease will be
burned on and discolorations may form. Fingerprints are sometimes a problem on highly polished
surfaces of stainless steel. They can be minimized by applying a cleaner that will leave a thin oily or
waxy film.
Do not use chlorine or sulfate/sulfide cleaners.
Rinse thoroughly, and then polish with a soft dry cloth.
Keep thesteam table exterior clean and free of accumulated grease to prevent stubborn stains
from forming.
Remove discolorations bywashing with any detergent or soap and water.
Use a self-soaping, non-metallic scouring pad for particularly stubborn discolorations.
Always rub with the grain ofthestainless steel.
Do not use a metallic scoring pad or harsh cleaners.