Trueheat B60 Setup guide

INSTALLATION, OPERATION
AND SERVICE MANUAL
BARBEQUE
B60 and B90
WARNINGS
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE INJURY OR DEATH. THE INSTRUCTION
MANUAL MUST BE READ CAREFULLY BEFORE
INSTALLING, OPERATING OR SERVICING THIS
EQUIPMENT
TO BE INSTALLED ONLY BY AN AUTHORISED PERSON
IN ACCORDANCE WITH AS 5601, LOCAL AUTHORITY,
GAS, ELECTRICITY, ANY APPLICABLE STATUTORY
REGULATIONS AND MANUFACTURER
REQUIREMENTS.
Barbeque Manual Page 1 Revision: 13 Sep 07
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THIS EQUIPMENT IS DESIGNED FOR COMMERCIAL
CATERING PURPOSES AND WILL GENERATE
SIGNIFICANT HEAT. HOT SURFACES WILL CAUSE
BURNS. A HAZARD AND RISK ASSESSMENT MUST BE
UNDERTAKEN BY OWNERS AND ALL OPERATORS
MADE AWARE OF THESE.
DO NOT STORE OR USE FLAMMABLE LIQUIDS NEAR
THIS APPLIANCE.
DO NOT SPRAY AEROSOLS NEAR THIS APPLIANCE
WHILE IT IS IN OPERATION.
INSTALLATION CLEARANCES AS SPECIFIED MUST BE
OBSERVED.
IF YOU SMELL GAS, TURN THE UNIT OFF AND THE
MAIN GAS SUPPLY VALVE TO THE UNIT. CONTACT
YOUR GAS SUPPLIER OR AN AUTHORISED PERSON.
BEFORE TURNING ON THE MAIN GAS SUPPLY, CHECK
THE UNIT TO BE CERTAIN THAT ALL THE VALVES ARE
IN THE “OFF” POSITION.
PLEASE KEEP THIS MANUAL FOR FUTURE
REFERENCE AND REFERENCE BY ALL OPERATORS.
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CONGRATULATIONS
Comcater thanks you for choosing this product and welcomes you to the
ever-growing Comcater customer circle. This product has been specifically
designed by Comcater to meet a wide rage of applications and represents the
best quality and highest value equipment.
Please read the instruction manual carefully to ensure the safe and reliable
operation and performance of your equipment.
Should you ever require service, you will be supported by Comcater’s trained
and qualified service network – the largest available.
Comcater assures you of every support and wishes you every business
success.
Michael Wood
Managing Director
Comcater
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TABLE OF CONTENTS
INTRODUCTION ............................................................................................. 5
GENERAL.............................................................................................................................. 5
WARRANTY........................................................................................................................... 5
GENERAL INFORMATION ............................................................................. 6
INSPECTION ......................................................................................................................... 6
OPERATOR MANUAL ........................................................................................................... 6
INSTALLATION...................................................................................................................... 6
GAS CONNECTION .............................................................................................................. 6
GAS PRESSURE................................................................................................................... 6
COMMISSIONING................................................................................................................. 6
SPECIFICATIONS........................................................................................... 7
INSTALLATION...................................................................................................................... 7
GAS INPUT INFORMATION.................................................................................................. 9
GAS SUPPLY PRESSURE.................................................................................................... 9
NOMINAL GAS CONSUMPTION.......................................................................................... 9
TEST POINT PRESSURE..................................................................................................... 9
VENTILATION AND AIR SUPPLY ......................................................................................... 9
BARBEQUE MODELS AND OPTIONS............................................................................... 10
GENERAL SPECIFICATIONS ............................................................................................. 10
OPERATING INSTRUCTIONS.......................................................................11
LIGHTING INSTRUCTIONS.................................................................................................11
BARBEQUE BURNERS ...................................................................................................... 12
OPERATOR MAINTENANCE ....................................................................... 14
CLEANING BARBEQUE PLATES, RADIANT HOODS AND BURNERS ........................... 14
CLEANING STAINLESS STEEL ......................................................................................... 15
SEASONING THE SOLID GRILL (Optional Item) ............................................................... 15
SERVICE....................................................................................................... 17
RECOMMENDED SERVICE ............................................................................................... 17
SERVICE INFORMATION ................................................................................................... 17
BARBEQUE BURNER ADJUSTMENTS ............................................................................. 18
CONVERSION INSTRUCTIONS......................................................................................... 19
SPARE PARTS .................................................................................................................... 20
BURNERS ........................................................................................................................... 21
BARBEQUE - MAJOR PARTS IDENTIFICATION........................................ 22
BARBEQUE - EXPLODED VIEWS AND
BILL OF MATERIALS ................................................................................... 25
DRAWINGS................................................................................................... 28
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INTRODUCTION
GENERAL
This equipment, gas fuelled, is designed for commercial catering purposes and
incorporates a wide range of features to benefit the customer. It is provided
with 4 (B60) or 6 (B90) open Barbeque grill sections (removable for cleaning)
which can be placed either flat or be rotated to be tilted and sloping towards
the front. This versatility will satisfy a wide range of customer needs.
An optional 275mm solid grill section is available. Only one solid grill plate may
be fitted to each Barbeque – each Barbeque must have at least two open
Barbeque grill plates fitted.
WARRANTY
This product is warranted for 12 months parts and labour and is subject to the
correct installation, operation, maintenance and care of the equipment.
Warranty does not extend to:
•Damages caused in shipment
•Damage as a result of incorrect installation.
•Damage as a result of incorrect operation
•Damages caused by unauthorised service and use of non original parts
•Gas supply issues to the equipment
•Failure resulting from improper maintenance.
•Failure as a result of tampering with, removal of, or changing any preset
control or safety device
•Service ‘After hours’
•Conditions as defined in Comcater terms and condition of sale
For all warranty work, authorized service and genuine and authorized
spare parts, please contact Comcater Service 03 8369 4600.
Please ensure you quote the Model and Serial Number of the unit. The
Model and Serial Number of the unit is recorded on the sales invoice.
Alternatively, the information is recorded on the front panel and on the data
plate located behind the front panel.
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GENERAL INFORMATION
INSPECTION
Please inspect the unit on receipt. If the unit is damaged, contact the carrier
immediately and file a damage claim with them. Save all packing materials
when filing a claim. Freight damage claims are the responsibility of the
purchaser and are not covered under warranty.
OPERATOR MANUAL
This manual contains important information for your safety and the
installation, operation, maintenance and service of this equipment.
Please read the manual carefully and ensure all operators of the
equipment are aware of the contents and safety requirements.
Warning: You must assess all hazards and risks associated with the
operation of the equipment in your environment and advise all operators
of these.
INSTALLATION
This equipment must be installed by an authorized person in accordance
with AS 5601, local authority, gas, electricity, any applicable statutory
regulations and manufacturer requirements.
GAS CONNECTION
The appliance must be connected by an authorized person to the gas type
specified on the unit. The gas type is shown adjacent to the gas connection
point on the rear panel and on the data plate. Connect to and use only the
correct type of gas.
GAS PRESSURE
The authorized person installing this equipment must ensure that the gas
operating pressure and test point pressure is the same as shown on the data
plate and that there is sufficient gas volume.
COMMISSIONING
The authorized person installing this equipment must commission the
equipment in accordance with AS 5601 - gas leakage, operational checking,
adjustments and instructing the owner on use of the equipment are prescribed
requirements.
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SPECIFICATIONS
INSTALLATION
THIS EQUIPMENT MUST BE INSTALLED BY AN
AUTHORIZED PERSON IN ACCORDANCE WITH AS 5601,
LOCAL AUTHORITY, GAS, ELECTRICITY, ANY APPLICABLE
STATUTORY REGULATIONS AND MANUFACTURER
REQUIREMENTS.
NOTE: INSTALLATION IS THE RESPONSIBILITY OF THE OWNER
Gas Inlet Connection: 3/4” BSP Female.
Gas Connection Point: The gas connection point is located at the rear of
the unit (265mm from the right hand side at the
base of the unit)
Details are shown in the drawings at the rear of
this manual.
Gas Connection: The appliance must be connected by an
authorized person to the gas type specified on the
unit. The gas type is shown adjacent to the gas
connection point on the rear panel and on the data
plate. Connect to and use only the correct type
of gas.
The authorized person installing this equipment
must comply with AS 5601 requirements.
Prescribed requirements include, commission the
equipment, gas leakage testing, operational
checking and adjustments.
All units are tested and adjusted at the factory; however, all burners and pilots
must be checked at the installed location and adjusted as necessary.
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Data Plate: The data plate is located behind the front panel
and is accessed by removing the control knobs
and then the front panel.
Installation Clearances: The MINIMUM clearance from combustible
surfaces is;
Sides 150 mm, and
Rear 50mm
Adequate clearance must also be provided for
service.
Stand: The Barbeque is provided with a stand. The
Barbeque is positively located on the stand by
inter-locks on the underside of the Barbeque.
WARNING: Ensure the Barbeque is positively
located on the stand.
Adjustable feet are included on the stand legs and
allow the unit to be levelled to the floor in the
installed location.
Levelling: To adjust the legs to level the unit to the floor
and/or to slightly adjust the height of the unit, raise
the front of the unit and adjust the legs (ensure
safe work practices). Similarly, raise the back of
the unit and adjust the legs. DO NOT LAY THE
UNIT ON ITS BACK. ENSURE THE UNIT IS
LEVEL.
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GAS INPUT INFORMATION
MINIMUM GAS SUPPLY INLET PRESSURE
Gas Type Gas Pressure
Natural Gas 1.13 kPa
LP Gas 2.75 kPa
NOMINAL GAS CONSUMPTION
NATURAL GAS PROPANE GAS
BURNER
(EACH)
ORIFICE
(mm)
MJ/h TEST POINT
PRESSURE
ORIFICE
(mm)
MJ/h TEST POINT
PRESSURE
BARBEQUE
(Each)
2.60 34 1.0 kPa 1.50 27 2.60 kPa
PILOT (Each) .20 .50 1.0 kPa .20 .50 2.60 kPa
Note: The pressure test point is located on the gas manifold (refer below).
TEST POINT PRESSURE
The pressure test point is located on the gas manifold and is accessed by
removing the gas valve control knobs, piezzo igniter leads and the front panel.
The test point pressure is shown in the ‘Nominal Gas Consumption Table’
above and is set with the two burners operating at maximum setting.
VENTILATION AND AIR SUPPLY
All gas burners and pilots require sufficient air to operate. For optimum
performance and for your safety, it is ESSENTIAL that the equipment, in the
installed position, has the proper air and ventilation and the correct
exhaust/canopy and air balance. The correct installation and compliance with
all regulatory and other requirements is the responsibility of the
purchaser/owner.
Please note that a strong exhaust canopy will create a vacuum if there is
insufficient replacement air. The amount of air exhausted must be replaced by
an equal amount of air.
Airflow to the appliance must not be blocked or restricted (e.g. large objects
should not be placed in front of the appliance). The flue must never be covered
or restricted in any way.
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BARBEQUE MODELS AND OPTIONS
B60 AND B90
Model Burners
Total
Width
(mm)
Total
Width of
Barbeque
Plates
(mm)
*Optional
Solid Grill
Section
(mm)
B60 2 600 550 *275
B90 3 900 825 *275
* Only one solid grill plate may be fitted to each Barbeque – each Barbeque
must have at least two (B60) or four (B90) Barbeque grill plates fitted (Operator
Manual refers).
GENERAL SPECIFICATIONS
OVERALL DIMENSIONS AND WEIGHT
MODEL HEIGHT
(mm)* WIDTH (mm) DEPTH (mm) WEIGHT (Kg)
B60
Assembled on Stand 910* 600 803 110
Shipping 800 730 930 150
B90
Assembled on Stand 910* 900 803 135
Shipping 800 1030 930 180
* Excluding Backguard – 1125mm including backguard.
Detailed dimensional specifications are shown at the rear of this manual.
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OPERATING INSTRUCTIONS
LIGHTING INSTRUCTIONS
DO NOT OPERATE THE UNIT UNLESS IT HAS BEEN
INSTALLED AND COMMISSIONED BY AN AUTHORIZED
PERSON.
BEFORE TURNING ON THE MAIN GAS SUPPLY, CHECK AND
ENSURE THAT ALL THE VALVES ARE IN THE “OFF”
POSITION.
THIS EQUIPMENT IS DESIGNED FOR COMMERCIAL
CATERING PURPOSES AND WILL GENERATE SIGNIFICANT
HEAT. HOT SURFACES WILL CAUSE BURNS. A HAZARD AND
RISK ASSESSMENT MUST BE UNDERTAKEN BY OWNERS
AND ALL OPERATORS MADE AWARE OF THESE.
NOTE: Ensure the gas supply to the equipment is turned ON.
NOTE: For your safety, all burners are controlled by a flame failure sensing
device. If the device does not sense a flame, gas supply to the burner
will be cut.
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BARBEQUE BURNERS
Barbeque Burner Control
NOTE: Ensure the gas supply to the equipment is turned ON
Pilot Flame Ignition
Starting from the OFF ●position, press the control knob and rotate to the
PILOT ★position.
Press the control knob and then press the piezzo igniter to ignite the pilot flame
– repeat until the pilot ignites (the pilot flame can be viewed through the front
panel). Keep the knob fully depressed for 15 seconds after the pilot lights.
Release the knob and check the pilot flame stays alight. If the pilot flame did
not stay alight, repeat the ignition procedure.
Barbeque Burner Ignition
Slightly depress the control knob and rotate to the LEVEL 1 or LEVEL 2
position.
When the automatic valve senses that the pilot is alight, the gas flow to the
main burner is opened.
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Pilot Standby Position
To turn the main burner off and keep the pilot ON, slightly depress the control
knob and rotate to the PILOT ★position.
Shut Down/Pilot OFF
Slightly depress the control knob and rotate to the OFF ●position.
NOTE: If the pilot flame were accidentally extinguished, the flame failure safety
device would operate and cut the gas flow to the main burners. It would then
be necessary to re-light the pilot by following the above procedure.
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OPERATOR MAINTENANCE
USE ONLY SUITABLE CHEMICALS AND OBSERVE ALL
MANUFACTURER SAFETY REQUIREMENTS FOR SAFE
HANDLING AND USE.
Warning: Ensure the appliance is off and the parts are cool to touch.
Warning: Cooking by-products are collected in the channel at the front of the
Barbeque and drain in to a removable grease drawer. Cooking by-products
may also fall directly in to the grease drawer. Ensure the front channel,
drainage hole and grease drawer are cleaned regularly. Ensure the grease
drawer is always in position when cooking.
CLEANING BARBEQUE PLATES, RADIANT HOODS AND BURNERS
After each use, clean the open barbeque plates with a sharp grill scraper
and/or brush as necessary to remove any excess debris.
Warning: Never use liquids to clean the barbeque plates in the installed
position. Remove barbeque plates for thorough cleaning in liquid (refer below).
Warning: Empty the grease drawer as necessary, clean, dry and replace.
Ensure the grease drawer is always in position when cooking.
Barbeque plates, solid grill plate (if fitted), radiant hoods, rear support frame,
burners, heat deflectors (below burners) are all positively located and may be
removed (in sequence) for service and cleaning. Note: After cleaning, ensure
the components are dry and re-assemble in reverse order – ensure all items
are correctly and positively located and that the burners are correctly located
on the injectors.
Cleaning must be regular and thorough to ensure safe and efficient operation
of the equipment and to prevent flare-up. The amount of usage and the type of
products being cooked will largely determine how often complete cleaning is
necessary - you must assess this.
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To clean the items, use a suitable detergent and warm water and scrubbing
brush. Repeated scrubbing will be necessary if deposits are heavy and baked
on.
CLEANING STAINLESS STEEL
Regularly wipe the surface with hot water and detergent. Rinse the washed
area with a wet sponge and clean water and wipe the area dry to prevent
streaking. Follow this process and wash a small area at a time to prevent
chemical residue and streaking.
Stainless steel may discolour if overheated. These stains can usually be
removed using an appropriate powder/paste. To scrape off heavy deposits of
grease and oil, use only wood or plastic tools as necessary.
Note: Never use steel wool to clean stainless steel.
Note: Damage may occur if chemicals not suitable for stainless steel are used.
SEASONING THE SOLID GRILL (Optional Item)
Note: Only one solid grill plate may be fitted to each Barbeque – each
Barbeque must have at least two open Barbeque grill plates fitted.
Note: The grill surface has protective coating applied at manufacture. Remove
this by washing with hot water and a mild detergent until clean.
Season the grill by applying a thin coat of cooking oil with a cloth to the entire
grill surface. Remove any excess oil with a cloth.
Light the burner(s) and set at the lowest level (LEVEL 2). Operate the
Barbeque for about 20 minutes and then wipe away the oil. Repeat this
procedure three times.
IMPORTANT: Only use low heat (LEVEL 2) when seasoning the grill.
NOTE: The grill surface will discolour from heat. Discolouring will not affect the
grill surface function and does not render the grill surface defective.
The grill surface should be cleaned with hot water and detergent.
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Normally, if maintained properly, the grill will not need to be seasoned again. If
however, the grill has been overheated and product sticks to the grill surface, it
may be necessary to season the grill again.
Carbon and grease will affect the cooking performance and should be
removed as follows:
After each use, clean the grill thoroughly with a sharp grill scraper and wipe
off any excess debris.
NOTE: Empty the grease drawer as necessary and clean.
Weekly, clean the grill surface thoroughly with a grill pad while the surface is
still warm (not hot). After cleaning, ensure any detergent/chemical is
thoroughly removed. The grill surface should be covered with a thin film of
cooking oil to prevent rusting.
Note: The grill plate is made of steel and can be easily scored or dented by
careless use of scrapers and spatulas.
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SERVICE
FOR YOUR SAFETY, ALL SERVICE WORK MUST BE
CARRIED OUT BY AN AUTHORISED PERSON AND USE
ONLY ORIGINAL SUPPLIED AND SPECIFIED PARTS.
TEST ALL FITTINGS, PIPES AND PIPE CONNECTIONS FOR
LEAKS IN ACCORDANCE WITH APPROVED GAS LEAK
TEST PROCESSES AND METHODS. DO NOT USE A FLAME.
Note: When checking gas pressure, ensure that all other equipment on
the same line is turned “ON”.
RECOMMENDED SERVICE
It is recommended that your appliance be serviced by an authorized person
every 12 months. This period is for guidance purpose only and may vary based
on usage of the equipment and operator care. Prescribed service tasks
include;
•Functional test of all components and clean and adjust as necessary.
•Inspect and clean all gas valves and lubricate with an industry approved
lubricant.
•Inspect all gas piping.
•Check and adjust specified gas pressures.
•Leak test.
•Full operational, performance and safety test.
SERVICE INFORMATION
•To access gas valves, remove control knobs and the front panel.
•To remove a gas valve, disconnect the gas valve at the manifold tee
spigot connection and remove the valve.
•To access barbeque burners, thermocouples and pilots, remove
barbeque plates and radiant hoods.
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BARBEQUE BURNER ADJUSTMENTS
Leak Test
•Ensure that all control valves are in the OFF position.
•Turn on the main gas supply valve.
•Light all pilots.
•Leak test all valves and fittings using approved methods.
•Correct any leaks as required and re-check.
•Shut off all valves and set the control knobs to “OFF” position.
Test Point Pressure
The pressure test point is located on the gas manifold. The gas manifold and
pressure test point is accessed by removing the gas valve control knobs and
the front panel. The test point pressure is shown in the ‘Nominal Gas
Consumption Table’ and is set with two barbeque burners operating at
maximum setting.
Pilot Burner Adjustment
Set all pilots so that the flame envelops the tip of the thermocouple by
adjusting the pilot flame adjusting screw within the pilot - clockwise to decrease,
or anti-clockwise to increase.
Service adjustment should not be necessary unless changing the gas valve or
performing a gas conversion.
Burner Adjustment
The barbeque burner orifices are fixed as specified and cannot be adjusted.
The specified gas rate will be achieved if the gas supply pressure and test
point pressure is correct.
The turndown (low flame) setting can be adjusted by adjusting the screw on
the gas valve.
A distinct blue flame over the entire port area of the burner will be achieved at
full rate when the air supply is correct and the air shutter is properly adjusted.
If the flame is yellow and wavy, the cause needs to be established.
WARNING: If you are not competent in performing any service task or require
assistance, please contact Comcater Service 03 8369 4600.
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CONVERSION INSTRUCTIONS
TO BE COMPLETED BY AN AUTHORISED PERSON
ENSURE GAS IS ISOLATED WHILST PERFORMING
CONVERSION WORK. PERFORM A LEAK TEST BEFORE
IGNITING AND CALIBRATING BURNER AND PILOT
ADJUSTMENTS.
To Propane Gas
Regulator Change regulator to PROPANE gas configuration
and adjust as necessary
Barbeque Burners Access and change the injectors to PROPANE Gas
injectors (refer Nominal Gas Consumption
Table)
LEAK TEST IN ACCORDANCE WITH APPROVED METHODS
Ignite burners and adjust.
AMEND DATA PLATE AND APPLY ‘PROPANE’ GAS LABEL
To Natural Gas (NG)
Regulator Change regulator to NG gas configuration and
adjust as necessary
Barbeque Burners Access and change the injectors to a NG Injectors
(refer Nominal Gas Consumption Table)
LEAK TEST IN ACCORDANCE WITH APPROVED METHODS
Ignite burners and adjust
AMEND DATA PLATE AND APPLY ‘NATURAL GAS’ LABEL
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SPARE PARTS
A list of major spare part items is shown at the end of this manual.
These parts and all other parts used in the Comcater Barbeque are available
from Comcater.
Warning: Use only genuine spare parts.
Warning: Use of non authorised parts voids warranty and equipment
approval.
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