USR Brands Cookline CSP1 User manual

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
USER MANUAL
COMMERCIAL GAS STOCK POT RANGE
MODEL: CSP1, CSP2
USR Brands, Inc.
Phone: [phone] | www.usrestaurant.com | [e-mail]

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
WARNINGS
• Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or
any other equipment.
• Improper installation, adjustment, alteration, service or maintenance can cause property
damage, injury or death.
• Read the installation and maintenance instructions thoroughly before installing or servicing
this equipment.
• Have the equipment installed by a qualified installer in accordance with all federal, state
and local codes.
• Do not install or use without all 4 legs.
• This equipment is for use in non-combustible locations only.
• Do not obstruct the flow of combustion and ventilation air.
• Do not spray controls or the outside of the equipment with liquids or cleaning agents
• Allow for hot parts to cool before cleaning or moving.
• This equipment should only be used in a flat, level position.
• Do not operate unattended.
• Any loose dirt or metal particles that are allowed to enter the gas lines on this equipment
will damage the valve and affect its operation.
• If you smell gas, follow the instructions provided by the gas supplier. Do not touch any
electrical switch; do not try to light the burner; do not use a telephone within close proximity.
• Never attempt to move grates while cooking.
This manual contains important information regarding
your purchased equipment. Please read the 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. Please keep it for future
reference after installation and do not throw it away!
This is a universal installation and operation instruction book which
would apply to different models.
PLEASE READ!!!

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
1
SET UP
1. Remove all packing material and tape, as well as any protective plastic from the
equipment.
2. Place the equipment in the desired position and height.
3. Install the four (4) legs onto the equipment.
4. Clean and dry the equipment thoroughly before using.
INSTALLATION:
The installation of this equipment must conform with local codes, or with the National
Gas Code, ANSIZ223.1/NFPA 54, or the
Natural Gas and Propane Installation Code, CSA B149.1, as applicable.
• The equipment and its 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 ½ psi
(3.5 kPa).
• The equipment 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 ½ psi (3.5 kPa).
Clearance and positioning around the equipment:
The installation location must be kept free and clear of combustibles. Do not obstruct the
flow of combustion and ventilation air. DO NOT install the stockpot adjacent to open burners
or fryers.
Sufficient air should be allowed to enter the room to compensate for the amount of air
removed by any ventilating system and for combustion of the gas burners. Do not obstruct
the air flow into and around the appliance. Do not obstruct the f low of flue gases through
and above the stockpot top grate. Position the stockpot in its final location. Check that there
are sufficient clearances to service the stockpot and to make the required gas supply
connect ion(s). Provide 24" clearance at the front for cleaning, maintenance, service and
proper operation.
Minimum Clearance
Combustible Construction
Non-Combustible
Construction
Rear
24”
4”
Sides
18”
0”
Air Supply and ventilation:
• The area in front and around the equipment must be kept clear to avoid any obstruction of
the flow of combustion and ventilation air.
• Adequate clearance must be maintained at all times in front of and at the sides of the
equipment for servicing and proper ventilation.
Pressure Regulator:
• All commercial cooking equipment must have a pressure regulator on the incoming service
line for safe and efficient operation. The regulator provided for this equipment is adaptable
for both Natural gas and LP gas.
• Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 4” WC Natural Gas

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
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standard and may be converted by qualified personnel to be used for Propane at 10” WC.
Prior to connecting the regulator, check the incoming line pressure. The regulator can only
withstand a maximum pressure of ½ PSI (14” WC). If the line pressure is beyond this limit, a
step down regulator before the regulator provided will be required. The arrow above (FLOW)
shows gas flow direction and should point downstream to the equipment.
PROPANE GAS CONVERSION
This stockpot is shipped from the factory equipped with fixed burner orifices for natural gas
operation. The burner orifices required to convert the stockpot to propane gas are shipped
with the stockpot in the shipping packaging. It is recommended that a trained gas service
technician with the necessary tools, instruments and skills perform the conversion.
To convert to propane, following steps must be completed:
1. Remove all natural gas burner orifices and install the provided propane burner orifices.
2. Set the regulator to 10” W.C. by inverting the regulator spring plug like below pictures

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
3
LIGHTING THE PILOT:
The manifold units are equipped with standing pilots and each should be lit
immediately after the gas is supplied to the equipment.
1. Before attempting to light the pilots, turn off the main gas valve to the equipment and wait
5 minutes to clear the gas.
2. Turn off all gas control knobs.
3. Turn on control valve and light all pilots.
4. The pilot burner must be lit from the top. Hold an ignition source and light the pilot. When
the flame is stable, remove ignition source.
5. Turn off the main gas valve to shut down the equipment.
Smoke appearing on initial start of the equipment is normal. This is a result of the painted
coating burning off. Allow the equipment to “burn in” for at least 20 minutes before the first
use.
PILOT FLAME HEIGHT ADJUSTMENT:
• The pilot flame on the equipment has been factory adjusted. When adjustment is
necessary, adjust the pilot flames as small as possible but high enough to light the burner
immediately when the burner valve is turned to the highest setting.Access to the pilot flame
adjustment screw is obtained through the holes in the front panel
BURNER ADJUSTMENT:
• Remove the front panel to gain access. Turn burner valve knob to highest setting. Slowly
decrease the air shutters to give a soft blue flame having luminous tips. Then slowly
increase opening to a point where the yellow tips disappear and a hard blue flame is
obtained.

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
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OPERATION:
Before initial use, turn the gas control knob to the maximum setting and allow the
equipment to burn-in for 20 minutes.
Seeing smoke coming from the cooking surface is normal during burn-in. After 20
minutes of burn-in, equipment is ready for use.
1. To ignite the burners, depress and turn the gas control knob to high position
2. After cooking is done, please turn the valve to off position.
CLEANING:
To maintain the appearance and increase the service life, clean your equipment daily.
DO NOT clean equipment with steel wool.
1. Allow the equipment to cool completely before cleaning.
2. Using a wire brush, scrape the grill grate(s) to remove any food residue.
3. To clean equipment, use either a damp cloth, sponge with soapy water.
4. Dry grates thoroughly to prevent rusting.
5. Empty and clean the drip tray.
MAINTENANCE:
• A qualified service company should check the unit for safe and efficient operation on an
annual basis.
• Gas piping shall be a certain size and installed to provide a supply of gas sufficient to meet
the full gas input of the equipment.
• A manual shut off valve should be installed upstream from the manifold within 4 ft. (1.2m)
of the equipment and in a position where it can be reached in the event of an emergency.
• Check entire gas piping system for leaks every so often. Using a gas leak detector or
soapy water solution is recommended.
• Install equipment under efficient exhaust hood with flameproof filters with a distance of no
less than 4 feet between the top of the equipment and the filters or any other combustible
materials.
*Shipped setup for Natural Gas and includes a kit for conversion to LPG.
Pilot Outage
1. Pilot flame too low
2. Restriction in pilot orifice
3. Restriction in pilot valve
Improper burner combustion
1. Improper ventilation
Poor Ignition
1. Insufficient gas input
2. Poor air-gas adjustment
3. Restrict ion in pilot orifice
4. Restrict ion in main burner ignition port
5. Restrict ion in control valve
6. Restrict ion in gas orifice

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
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PRODUCT SPECIFICATION SHEET
MODEL
Natural Gas
BTU/hr Input
Rating
Qty of burners
CSP1
110,000
1 outer+1 inner
CSP2
220,000
2 outer+2 inner