Vulcan-Hart VTEC14 User manual

©ITW Food Equipment Group, LLC
3600 North Point Blvd.
Baltimore, MD 21222
RETAIN THIS MANUAL FOR FUTURE USE
FORM F38330 (11-11)
INSTALLATION & OPERATION MANUAL
GAS INFRARED CHARBROILER
MODELS
VTEC14
VTEC25
VTEC36
VTEC48
VTEC60
VTEC48

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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.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN
THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE
OBTAINED FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT
DOWN UNITS AT MAIN SHUTOFF VALVE AND
CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.
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.

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INSTALLATION, OPERATION AND CARE OF
GAS COUNTERTOP CHARBROILERS
GENERAL
Gas Infrared Charbroilers are designed for commercial use only and feature fast, efficient
gas heat. Each burner is controlled by an adjustable gas valve. Emitter panels are
located directly above each burner to maintain uniform temperature and provide infrared
cooking. Emitter panels and stainless steel cooking grids are easily removed for cleaning
when cool. A crumb tray is provided to collect fat run-off and debris; it opens to the front
for inspection or drain-off.
Model Number of Burners BTU/hr Input Rating
VTEC14 1 22,000
VTEC25 2 44,000
VTEC36 3 66,000
VTEC48 4 88,000
VTEC60 5 110,000
INSTALLATION
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the broiler is found
to be damaged, save the packaging material and contact the carrier within 15 days of
delivery.
Carefully unpack your charbroiler and make sure that no parts are discarded with
packaging material. A pressure regulator designed to operate with the broiler has been
supplied and must be installed before the charbroiler is placed into service (Refer to GAS
PRESSURE REGULATOR INSTALLATION in this manual).
Before installing, verify that the type of gas (natural or propane) and the clearance
dimensions agree with the specifications on the rating plate which is located on the upper
front corner on the right side.

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LOCATION
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 charbroiler 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 flow of flue gases
through and above the broiler's cooking grids. Position the broiler in its final location.
Check that there are sufficient clearances to service the broiler and to make the required
gas supply connection(s). Provide 36" clearance at the front for cleaning, maintenance,
service and proper operation.
This broiler is for use in non-combustible locations only.
Minimum clearances to non-combustible walls are 0" to the rear and 0" to the sides.
INSTALLATION CODES AND STANDARDS
The Charbroiler must be installed in accordance with:
In the United States of America:
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but
not be limited to: NFPA #54 Section 10.3.5.2 for Venting. 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
NOTE: In the Commonwealth of Massachusetts
All gas appliances vented through a ventilation hood or exhaust system equipped with
a damper or with a power means of exhaust shall comply with 248 CMR.
3. NFPA Standard # 96 Vapor Removal from Cooking Equipment, latest edition, available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
In Canada:
1. Local codes.
2. CAN/CSA-B149.1 Natural Gas Installation (latest edition)
3. CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the
Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3

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KEY COMPONENTS
The charbroiler
and its parts are hot. Use care
when operating, cleaning or
servicing the charbroiler.
Cooking Grids – The cooking grids
should always be in place and properly
seated on the emitter panels during
operation. Wash grids thoroughly with
soap and water solution and rinse
before first use.
Crumb tray – The crumb tray is the
removable pan that catches any debris
that falls from the broiling area. The
crumb trays should be pushed all the
way in while the unit is operation.
Emitter Panel – The charbroiler must
never be operated without the emitter
panels in place. The emitter panels
protect the burner from food drippings
and debris. Operating the burner without
the emitter panels in place will cause
poor performance and clogging of the
burner ports. The emitter panels
disperse energy and facilitate infrared
cooking.
The emitter panels should rest on top of
the side burner tabs and inside of the
front and rear burner tabs over each
burner. The emitter panels should be
placed in position with the flanged
edges pointing upwards. See Fig. 2.
Cooking Grid
Fig. 1
Emitter Panel
Crumb Tray
Burner
Fig. 2
Front/Rear Burner Tabs
Side Burner Tabs
Front/Rear Burner Tabs
Emitter Panel In Place
Emitter Panel
Emitter Panel Flanges

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LEVELING
It is important that the charbroiler is level front to back and left to right. Areas of uneven
heat distribution will occur on an unleveled unit. The charbroiler is equipped with
adjustable legs. Turn the feet at the bottom of the legs to adjust to level. The unit should
be rechecked for level anytime it has been moved.
VENTILATION HOOD
The broiler should be installed under a suitable ventilation hood. For safe operation and
proper ventilation, keep the space between the charbroiler and vent hood free from any
obstructions.
GAS CONNECTION
The data plate on the lower right side of the charbroiler indicates the type of gas your unit
is equipped to burn. DO NOT connect to any other gas type.
All gas supply connections and any pipe joint compound must be resistant to
the action of propane gases.
Purge the supply line to clean out any dust, dirt, or any foreign matter before connecting
the line to the unit.
Codes require that a gas shut-off valve be installed in the gas line ahead of the
charbroiler. The gas supply line must be at least the equivalent of ¾” iron pipe.
A pressure regulator is supplied and must be installed outside of the broiler when making
the gas supply connection. Standard orifices are set for 4"WC (Water Column) for
Natural Gas — 10"WC (Water Column) for Propane. Use the 1/8” pipe tap on the burner
manifold for checking pressure. Make sure the gas piping is clean and free of
obstructions, dirt, and piping compound.
An adequate gas supply is necessary. Undersized or low pressure lines will restrict the
volume of gas required for satisfactory performance. A minimum supply pressure of 7"
W.C. for natural gas and 11" W.C. for propane gas is recommended. With all units
operating simultaneously, the manifold pressure on all units should not show any
appreciable drop.
When testing the gas supply piping system, if test pressures exceed ½ psig (3.45 kPa),
the charbroiler and its individual shutoff valve must be disconnected from the gas supply
piping system. When test pressures are ½ psig (3.45 kPa) or less, the charbroiler must
be isolated from the gas supply piping system by closing its individual manual shut-off
valve during any pressure testing of the system.

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Prior to lighting, check all joints in the gas supply line for leaks.
Use soap and water solution. Do not use an open flame.
GAS PRESSURE REGULATOR INSTALLATION
Gas regulator pressure is preset at 4” Water Column (W.C.) for natural gas, and 10” W.C.
for propane gas. Minor adjustments may be required based on site specific gas pressure.
Install the regulator as close to the broiler on the gas supply line as possible. Make sure
that the arrow on the underside of the regulator is oriented in the direction of gas flow to
the broiler (Fig. 3) and the regulator is positioned with the vent plug and adjustment
screw upright (Fig. 4).
Fig. 3 Fig. 4
The minimum supply pressure (upstream of the regulator) should be 7-9” W.C. for natural
gas and 11-12” W.C. for propane gas. At no time should the charbroiler be connected to
supply pressure greater than ½ psig (3.45 kPa) or 14” W.C.
CASTER EQUIPPED CHARBROILERS
Charbroilers mounted on stands with casters must use a flexible connector (not supplied)
that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69
• CSA 6.16 and a quick-disconnect device that complies with the Standard for Quick-
Disconnect Devices for use With Gas Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate
means must be provided to limit movement of the broiler without depending on the
connector and the quick-disconnect device or its associated piping to limit broiler
movement. Attach the restraining device at the rear of the charbroiler. If disconnection of
the restraint is necessary, turn off the gas supply before disconnection. Reconnect the
restraint prior to turning the gas supply on and return the charbroiler to its installation
position.

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OPERATION
The charbroiler and its parts are hot. Use care when operating,
cleaning or servicing the charbroiler.
BURNER LIGHTING
The burners should be left on the maximum (MAX) setting for most efficiency when
cooking. The burners may be turned to the minimum (MIN) setting during slow periods to
save energy. See Fig. 6.
The VTEC charbroiler does not have a pilot
and each burner lights directly from a spark
igniter or from an outside ignition source (such
as a lit taper, long handle lighter, etc).
LIGHTING BURNER WITH SPARK IGNITER
1. Turn the main gas shut-off valve and the
individual burner control knobs to the OFF
position (clockwise until stops). Wait 5
minutes.
2. Push and turn the burner control knob to the
MAX setting (counterclockwise to vertical/90°
position) on the burner you intend to light.
(Fig. 5)
3. Immediately, while viewing through the
burner sight hole, turn the igniter knob
clockwise until you hear a click (approx. ¼
turn) and see the spark. The burner should
ignite immediately and flames should be
visible through the burner sight hole.
4. If the burner fails to light immediately,
repeat step 3, two more times. If the burner
has still not ignited at this point, turn the
main gas shut-off valve and all burner
valves to the OFF position (clockwise until
stops) and proceed with manual burner
lighting instructions on following page.
5. Repeat steps 2-4 until all burners are lit.
Turn on one burner control knob at a time
and ensure burner is lit before proceeding
to light the next burner.
Fig. 6
Fig. 5
Burner Sight Hole
Burner Control Knob Igniter Knob
OFF MAXIMUM MINIMUM

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TO COMPLETELY SHUTDOWN THE BURNERS
For complete shutdown: Turn the main gas supply valve OFF. Make sure all individual
burner valves are OFF (turned completely clockwise until stops).
PREHEATING THE CHARBROILER
Allow the charbroiler to preheat for 20 minutes on the maximum (MAX) setting. Rub
grates with cooking oil before using to help reduce sticking.
LIGHTING BURNER MANUALLY
1. Turn the main gas shut-off valve and the
individual burner control knobs to the OFF
position (clockwise until stops). Wait 5
minutes.
2. Apply a flame from an outside ignition source
(such as a lit taper, long handle lighter, etc)
directly to the gap between the bottom of the
emitter panel and the top of the intended
burner box at the front of the unit. See Fig. 7.
3. Push and turn the burner control knob to the
MAX setting (counterclockwise to vertical/90°
position) on the burner you intend to light.
(Fig. 8)
4. View through the burner sight hole (Fig.8) to
ensure the burner has lit.
5. If the burner fails to light within 4 seconds of
applying flame to the directed area, turn the
main gas shut-off valve and all burner
valves to the OFF position (clockwise until
stops). Contact an authorized service
agency.
6. Repeat steps 2-4 until all burners are lit.
Turn on one burner control knob at a time
and ensure burner is lit before proceeding
to light the next burner.
Burner Sight Hole
Burner Control Knob
Fig. 8
Cuta
w
ay
Vi
e
w Fig. 7
Outside Ignition Source Emitter Panel
Gap
Burner Box

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CLEANING
Never leave emitter panels wet after cleaning. Leaving panels wet after
cooking or cleaning may accelerate corrosion process and result in premature failure.
WEEKLY
When cool, remove cooking grids, emitter panels and heat shield. Clean and vacuum any accumulated
debris from inside burner boxes. Clean inside chassis area anywhere fat, grease, or food can
accumulate. Clean heat shield while removed (Fig. 10). Repeat weekly process more often as needed.
The charbroiler and its
parts are hot. Use care when operating,
cleaning or servicing the charbroiler.
Scrape cooking grids during broiling with a
stainless steel scraper or stainless steel wire
brush to keep the grates clean. Do not allow
debris to accumulate on the grates. (Fig. 9)
Top grates may be immersed in cleaning
compound overnight. In the morning, rinse
with hot water to remove any residues of
cleaning compound.
Stainless steel surfaces may be cleaned using
damp cloth with mild detergent and water
solution. Clean heavy, baked on grease and
splatter that do not respond to normal cleaning
by using cleaning solution with a Scotch-
BriteTM pad. Rub with the grain of the surface
– do not rub in a circular motion.
DAILY
After cooking, allow unit to run on MAX setting
for 10 minutes before shutting OFF.
This will make cleaning debris from the emitter
panels easier when they cool down.
When cool, remove cooking grids and emitter
panels, clean places where fat, grease, or food
can accumulate. Brush or use scraper to
remove any accumulated debris from emitter
panel surfaces. Be careful to keep inside
burner boxes clear of debris. Remove crumb
tray when cool and empty. (Fig. 10)
Fig. 10
Cooking Grid
Emitter Panel
Crumb Tray
Heat Shield
Inside
Burner Box
Fig. 9

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Never cover surface of unit with pans or other objects in attempt to “burn off”
or clean debris from unit. This will cause a buildup of heat that can potentially damage
and warp components of the charbroiler. Do not cover surfaces with aluminum foil as this
may block or disrupt the designed air flow pattern and affect performance.
MAINTENANCE
The charbroiler and its parts are hot. Use care when operating,
cleaning or servicing the charbroiler.
VENT SYSTEM
At least twice a year the exhaust hood (venting system) should be examined and cleaned.
LUBRICATION
All valves, at the first sign of sticking, should be lubricated by a trained technician using
high temperature grease.
SERVICE
Contact your local Service Agency for any repairs or adjustments needed on this
equipment. For a complete listing of service and parts depots refer to
www.vulcanequipment.com.When calling for service, the following information should be
available from the appliance identification plate: Model Number and Serial Number.

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TROUBLE SHOOTING
Uneven heating A. Burner valves improperly adjusted
B. Fluctuating gas pressure
C. Appliance is not level
D. Emitter panels are not properly seated or damaged
E. Emitter panels are excessively dirty
Too much top heat A. Faulty hood ventilation
C. Overrated gas pressure
D. Unit is excessively dirty
E. Emitter panels are not properly seated or damaged
Uneven heat side to side A. Burner valves improperly adjusted
B. Appliance is not level side to side
C. Crumb tray is not pushed all the way in
D. Emitter panels are not properly seated or damaged
E. Emitter panels are excessively dirty
Uneven heat front to back A. Appliance is not level front to back
B. Faulty hood ventilation
C. Crumb tray is not pushed all the way in
D. Emitter panels are not properly seated or damaged
E. Emitter panels are excessively dirty
F. Designed air flow pattern obstructed
Burner not lighting A. Check that igniter electrode is sparking when igniter
knob is turned clockwise
B. Check for damaged, loose or dirty igniter wires, igniter
and electrode
C. Burner valve not on MAX setting
D. Gas pressure too low
E. Inside burner box or burner venturi excessively dirty
Burner flames too low A. Burner valves improperly adjusted
B. Gas pressure too low
C. Inside burner box or burner venturi excessively dirty
D. Clogged burner orifice
Burner flames to high A. Emitter panels are not properly seated or damaged
B. Gas pressure too high
Fluctuating gas pressure A. Checked for clogged vent on regulator

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NOTES

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REMARQUES

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LOCALISATION D'UNE PANNE
Chaleur inégale A. Boutons des brûleurs mal réglés
B. Variation de la pression du gaz
C. L'appareil n'est pas nivelé
D. Panneaux émetteurs mal placés ou endommagés
E. Les panneaux émetteurs sont excessivement sales
Trop de chaleur sur le dessus A. Ventilation défectueuse de la hotte
B. La pression du gaz est surestimée
C. L'appareil est excessivement sale
D. Panneaux émetteurs mal placés ou endommagés
Chaleur inégale d’un côté à
l’autre
A. Boutons des brûleurs mal réglés
B. L'appareil n'est pas horizontal d'un côté à l'autre
C. Le ramasse-miettes n'est pas correctement rentré
D. Panneaux émetteurs mal placés ou endommagés
E. Les panneaux émetteurs sont excessivement sales
Chaleur inégale de l’avant
vers l’arrière
A. L'appareil n'est pas horizontal d'avant en arrière
B. Ventilation défectueuse de la hotte
C. Le ramasse-miettes n'est pas correctement rentré
D. Panneaux émetteurs mal placés ou endommagés
E. Les panneaux émetteurs sont excessivement sales
F. Schéma de circulation d'air obstrué
Le brûleur ne s'allume pas A. Vérifiez que l'électrode de l'inflammateur jette des
étincelles quand le bouton de l'inflammateur est tourné
dans le sens des aiguilles d'une montre
B. Vérifiez que l'électrode de l'inflammateur jette des
étincelles quand le bouton de l'inflammateur est tourné
dans le sens des aiguilles d'une montre. Vérifiez si les
fils d'inflammateur sont sales, relâchés ou endommagés,
contrôlez l'inflammateur et l'électrode
C. Le bouton de brûleur n'est pas réglé sur MAX
D. Pression du gaz trop basse
E. L'intérieur du boîtier de brûleur ou le brûleur est
excessivement sale
Flammes des brûleurs trop
basses
A. Boutons des brûleurs mal réglés
B. Pression du gaz trop basse
C. L'intérieur du boîtier de brûleur ou le brûleur est
excessivement sale
D. Obstruction de l’orifice du brûleur
Flammes des brûleurs trop
hautes
A. Panneaux émetteurs mal placés ou endommagés
B. Pression du gaz trop haute
Variation de la pression du
gaz
A. Contrôlé pour obstruction de la ventilation du régulateur

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PAR SEMAINE
Une fois refroidis, retirez les grilles de cuisson, les panneaux émetteurs et la protection anti-chaleur.
Nettoyez et aspirez tout débris accumulé dans les boîtiers des brûleurs. Nettoyez toute accumulation
de gras, graisse ou d'aliment à l'intérieur du châssis. Enlevez la protection anti-chaleur pour la nettoyer
(Fig.10). Répétez ce processus hebdomadaire aussi souvent que nécessaire.
Ne jamais couvrir la surface de l’élément avec une casserole ou autres objets
pour essayer de « brûler » ou de nettoyer les débris de l’élément. Cela provoquera une
augmentation de la chaleur qui peut potentiellement endommager ou déformer les
composants du gril. Ne recouvrez pas les surfaces avec du papier aluminium car cela
pourrait provoquer le blocage ou la perturbation du plan de circulation de l'air et affecter
la performance.
ENTRETIEN
Le gril et ses pièces sont chauds. Faites attention lorsque vous
employez, nettoyez ou entretenez ce gril.
SYSTÈME DE VENTILATION
La hotte à évacuation (système de ventilation) devrait être examinée et nettoyée au
moins deux fois par année.
LUBRIFICATION
Toutes les soupapes devraient être lubrifiées par un technicien qualifié avec une huile
résistant aux températures élevées dès le premier signe de coincement.
SERVICE
Communiquez avec votre service à la clientèle local pour toute réparation ou tout réglage
nécessaire sur cet équipement. Pour une liste des bureaux des services et des pièces,
consultez www.vulcanequipment.com.. Lorsque vous appelez pour du service, les
renseignements suivants devraient être disponibles sur la fiche signalétique de
l’appareil : le numéro du modèle et le numéro de série.
NOTEZ

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PRÉCHAUFFAGE DU GRIL
Préchauffez le gril pendant 20 minutes sur réglage maximum (MAX) Frottez les grilles
avec de l'huile de cuisine avant l'utilisation pour réduire la viscosité.
NETTOYAGE
Ne laissez jamais les panneaux émetteurs humides après le nettoyage. Le fait
de laisser les panneaux humides après la cuisson ou le nettoyage peut accélérer le
processus de corrosion et les endommager prématurément.
Le gril et ses pièces
sont chauds. Faites attention lorsque vous
employez, nettoyez ou entretenez ce gril.
Grattez les grilles de cuisson avec un grattoir
en acier inoxydable ou une brosse métallique
en acier inoxydable pour garder les grilles
propres. Empêchez les débris de s'accumuler
sur les grilles. (Fig. 9) Les grilles supérieures
peuvent être immergées dans du détersif
durant la nuit. Au matin, rincez-les avec de
l'eau chaude pour enlever tout résidu du
détersif.
Les surfaces en acier inoxydable peuvent être
nettoyées à l’aide d’un linge humide et d’une
solution d’eau et d’un savon doux. Netoyer la
graisse solidifiée et les éclaboussures qui sont
difficile à nettoyer utilisant une solution de
nettoyage et un tampon Scotch-BriteMD Frottez
dans le sens des veines de la surface - ne
frottez pas dans un mouvement circulaire.
QUOTIDIENNEMENT
Après la cuisson, laissez l'appareil tourner sur
MAX pendant 10 minutes avant de
l'ARRÊTER.
Ce qui facilitera le nettoyage des débris
des panneaux émetteurs après
refroidissement.
Une fois refroidis, retirez les grilles de cuisson,
et les panneaux émetteurs, nettoyez les
endroits où le gras, la graisse ou les aliments
ont pu s'accumuler. Brossez ou utilisez un
grattoir pour enlever toute accumulation de
débris sur les parois du panneau émetteur.
Veillez à ce que l'intérieur des boîtiers des
brûleurs soit débarrassé des débris. Retirez le
ramasse-miettes une fois refroidi et vidé. (Fig.
10
)
Fig. 10
Grille de cuisson
Panneau émetteur
Ramasse-miettes
Protection anti-
chaleur
Intérieur du boîtier
de brûleu
r
Fig. 9
NOTEZ

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FERMETURE COMPLÈTE DES BRULEURS
Pour fermer complètement : Tournez le robinet d'alimentation principal du gaz sur OFF
« FERMÉ ». Assurez-vous que les boutons individuels des brûleurs sont sur OFF
« FERMÉ » (tournés dans le sens des aiguilles d'une montre jusqu'à l'arrêt complet).
ALLUMAGE MANUEL DES BRÛLEURS
1. Tournez le robinet d'arrêt principal du gaz et
les boutons individuels de commande des
brûleurs en position OFF « FERMÉ » (dans
le sens des aiguilles d'une montre jusqu'à
l'arrêt). Attendez 5 minutes.
2. Appliquez une flamme à l'aide d'une source
d'allumage extérieure (comme par exemple
une fine bougie allumée, un allume-gaz à
long manche, etc.) directement dans
l'intervalle entre la base du panneau
émetteur et le dessus du boîtier du brûleur
choisi à l'avant de l'appareil. Voir Fig. 7.
3. Poussez et réglez le bouton de commande
du brûleur que vous voulez allumer en le
tournant sur MAX (dans le sens des aiguilles
d'une montre à la verticale/90°). (Fig.8)
4. Regardez par le trou de regard du brûleur
(Fig.8) pour vous assurer que le brûleur a
été allumé.
5. Si le brûleur ne s'allume pas dans les 4
secondes après l'application de la flamme à
l'endroit où elle a été dirigée, tournez le
robinet d'arrêt principal du gaz et tous les
boutons des brûleurs en position OFF
« FERMÉ » (dans le sens des aiguilles d'une
montre jusqu'à l'arrêt). Contactez le service
à la clientèle autorisé.
6. Répétez les étapes 2-4 jusqu'à ce que les
brûleurs soient allumés. Pour ouvrir tournez
un bouton de brûleur à la fois et vérifiez que
le brûleur est allumé avant de continuer à
allumer le brûleur suivant.
Trou de regard de brûleur
Bouton de commande des brûleurs
Fig. 8
Fig. 7
VUEDECOUPE
Source extérieure d'allumage Panneau émetteur
Intervalle
Boîtier de brûleur