Vulcan-Hart 900RE Series User manual

900RE SERIES
HEAVY DUTY GAS GRIDDLES
MODELS
924RE ML-135221-00G24
936RE ML-135222-00G36
948RE ML-135223-00G48
960RE ML-135224-00G60
972RE ML-135225-00G72
VULCAN-HART
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANHART.COM
P.O. BOX 696, LOUISVILLE, KY 40201-0696
TEL. [phone]
INSTALLATION &
OPERATION MANUAL
For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanhart.com
FORM 35627 (09-04)
Model 948RE

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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.
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.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.
© VULCAN-HART, 2004

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INSTALLATION, OPERATION AND CARE OF
900RE SERIES HEAVY DUTY GAS GRIDDLES
PLEASE KEEP THIS MANUAL FOR FUTURE USE
GENERAL
Vulcan griddles are produced with quality workmanship and material. Proper installation, usage
and maintenance of your griddle will result in many years of satisfactory performance.
Thoroughly read this entire manual and carefully follow all of the instructions provided.
OPTIONAL FIELD INSTALLABLE ACCESSORIES
Cutting Board
Flex Hose
Stainless Steel Stand with Casters
INSTALLATION
Before installing, verify that the electrical service and type of gas supply (natural or propane) agree
with the specifications on the rating plate located inside the griddle door panel. If the supply and
equipment requirements do not agree, do not proceed with the installation. Contact your dealer or
Vulcan-Hart immediately.
UNPACKING
This griddle was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking,
check for possible shipping damage. If the griddle is found to be damaged, save the packaging
material and contact the carrier within 15 days of delivery.
Carefully unpack griddle. Make sure no parts are discarded with crating material. A pressure
regulator designed to operate with this griddle has been supplied. The regulator requires installation
before the griddle is placed into service. (Refer to GAS PRESSURE AND REGULATOR
INSTALLATIONS in this manual.) The regulator, in addition to a carpenter level and the Operation
and Installation manual is packaged in the grease drawer of the griddle. Read all directions supplied
before installing or operating the griddle. Place griddle in its final installed position.

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ASSEMBLY
The griddle is shipped standard as a complete unit on 4" adjustable legs and does not require field
assembly.
INSTALLATION CLEARANCES:
COMBUSTIBLE NONCOMBUSTIBLE
CONSTRUCTION CONSTRUCTION
Back: 6" 0"
Right Side: 6" 0"
Left Side: 6" 0"
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 36" is required.
Do not obstruct the flow of combustion and ventilation air. Adequate clearance for air openings into
the combustion chamber must be provided. Make sure there is an adequate supply of air in the room
to replace air taken out by the ventilating system.
Do not permit air to blow directly at the griddle. Wherever possible, avoid open windows next to the
griddle. Avoid wall-type fans which create air cross currents within the room.
INSTALLATION CODES AND STANDARDS
The griddle 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 (latest edition). Copies may be obtained from The
American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.
3. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
In Canada:
1. Local codes.
2. CSA B149.1 Natural Gas and Propane Installation Code.
3. CSA C22.1 Canadian Electrical Code.
The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,
Mississauga, Ontario, Canada L4W 5N6.
LOCATION
The equipment area must be kept free and clear of combustible substances.
This appliance is Design Certified for installation on non-combustible counter with 4" legs or
combustible floor with 25" high leg stand.
When installing, never enclose the bottom area of the unit with raised curb or other constructions
that would obstruct the flow of air into the unit.

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GRIDDLES MOUNTED ON STANDS WITH CASTERS
Griddle mounted on casters must use a flexible connector
(not supplied by Vulcan) 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 appliance without depending on the connector and
the quick-disconnect device or its associated piping to
limit appliance movement. Attach the restraining device
at the rear of the griddle as shown in Fig. 1.
If disconnection of the restraint is necessary, turn off the gas supply before disconnection.
Reconnect this restraint prior to turning the gas supply on and returning the griddle to its installation
position.
Note: Casters are supplied only on a griddle stand. If for any reason the griddle is moved, it is
recommended that the griddle be re-leveled (see Leveling instructions found in this manuals).
Stand
The griddle has an optional 25" high by 30" deep by 24", 36", 48", 60" or 72" wide stainless steel
stand with casters. The two front casters are locking casters. The stand includes a top shelf with
marine edge style lip and a lower shelf.
INSTALLATION OF CUTTING BOARDS
Refer to the cutting board installation instructions provided with the cutting board kit.
GAS CONNECTIONS
CAUTION: Gas supply connections and any pipe joint compound must be resistant to
the action of propane gases.
Location of the gas inlet is at the rear of the griddle. For 24", 36" and 48" wide griddles, use a 3/4"
NPT gas supply line. For 60" and 72" wide griddles, use a 1" NPT gas supply line. All connection
of flexible and semirigid type must comply with the applicable ANSI standard. To insure maximum
operating efficiency, this appliance must be connected with a gas supply line of solid pipe or a
commercial Type Flexible Connector with the I.D. (net inside diameter) as large or larger than the
gas pipe inlet on this appliance. Codes require that a gas shutoff valve must be installed in the gas
line ahead of the griddle.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR
LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove
air.
Fig. 1

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ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
GAS PRESSURE AND REGULATOR INSTALLATION
Gas regulator pressure is preset at the factory at 5" W.C. (Water Column) for natural gas and 10"
W.C. for propane gas. No further adjustment should be required.
Install the regulator as close to the griddle on the gas supply line as possible. Make sure that the
arrow on the underside of the regulator is pointing toward the flow of gas to the griddle (Fig. 2) and
the regulator is positioned with the vent plug and adjustment screw up right (Fig. 3).
The installation supply pressure should be 7-9" W.C. (water column) for natural gas and 11-12"
W.C. for propane gas.
At no time should the griddle be connected to supply pressure greater than 1/2psig (3.45 kPa) or
14" W.C.
TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1/2psig (3.45 kPa), the griddle and its individual shutoff valve
must be disconnected from the gas supply piping system.
When gas supply pressure is 1/2psig (3.45 kPa) or less, the griddle should be isolated from the gas
supply system by closing its individual manual shutoff valve.
FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue located on the rear of the griddle. It is
recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
From the termination of the flue to the filters of the hood venting system, a minimum clearance of
18" must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from the
standard for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
Fig. 2 Fig. 3

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OPERATION
WARNING: THE GRIDDLE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING.
BEFORE FIRST USE
The griddle is shipped covered with a protective coating. Remove this film only when the griddle
plate is being cleaned prior to its first cooking use. Use a non-corrosive, grease dissolving
commercial cleaner, following manufacturer's directions. Rinse thoroughly and wipe dry with a soft
clean cloth. Clean all accessories. Rinse thoroughly and wipe dry.
Seasoning the Griddle
Season the griddle to avoid possible surface corrosion. Heat griddle to a low (300-350°F)
temperature and pour on a small amount of cooking oil (about one ounce per square foot of surface).
Use a soft lint-free cloth to spread the oil over the entire griddle surface to create a thin film. Wipe
off any excess oil with a cloth. Repeat the procedure two to three times until the griddle has a slick,
mirror-like surface. This should also be done after every cleaning.
Seasoning the Chrome Griddle Plate
To season the chrome plate griddle, lightly coat the griddle surface with a film of cooking oil. Use
a soft lint-free cloth to spread the oil over the entire griddle surface to create a thin film. Heat the
griddle plate to 350°F for 60 minutes. Scrape off any carbonized oil.
CONTROLS
THERMOSTAT — Each thermostat controls the gas flow to the burner to bring that area of the
griddle plate up to the set temperature.
OPERATION OF GRIDDLE WITH ELECTRONIC IGNITION SYSTEM
1. Set the cooking temperature of each thermostat to be used.
2. Push ON/OFF switch to ON. The red indicator light will glow indicating the griddle is on and
calling for heat.
WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. IT IS IMPERATIVE THAT THIS
PLUG BE CONNECTED INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE.
IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN
ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG.
Power supply for electric thermostats is 120 volts, 50/60 Hertz, 1 phase, 5 amperes.
Do not connect the griddle to electrical supply until after gas connections have been made.

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SHUTDOWN OF GRIDDLE WITH ELECTRONIC IGNITION SYSTEM
1. Push ON/OFF switch to OFF. Red indicator light will stop glowing. This indicates that all gas has
been shut off to the main burners and griddle is not heating.
EXTENDED SHUTDOWN
1. Shut off the main gas supply valve.
2. Unplug the griddle electrical supply cord from the wall receptacle.
3. Apply a heavy coat of oil over the griddle plate to inhibit rusting.
ADJUSTMENTS
Leveling
Uneven cooking temperatures can be corrected by following the procedures below.
1. Place a level on the griddle.
2. Using the carpenter level supplied with the griddle, level the griddle as follows:
a) Place the level on the center of the griddle plate checking the level of the griddle side to side
and front to rear. The griddle must be level.
b) If the griddle is not level, proceed to adjustment instructions in step 3 to level.
3. Adjust legs by turning the bullet feet at the bottom of each leg. Using channel locks, turn the feet
counter clockwise to increase height and clockwise to decrease height until leveling is achieved.
From the full down position, do not extend the legs out more than 1 3/4".
Calibration
1. Each thermostat controls a 12" zone of the griddle. Using a suitable temperature measurement
device (i.e. Surface Probe), observe the temperatures at the center points of the cooking zones.
These points are located by starting 6" from either side and every 12" across the width of the
griddle, with all points located 12" back from the front edge of the griddle plate.
2. Set thermostats to 350°F and allow to stabilize. (Allow indicator light to cycle ON and OFF at
least two times.)
3. Watch for indicator light to cycle OFF, then measure the temperature for that zone. The
temperature should be 350°F (+/- 15°F). If not, continue to Step 4.
4. Carefully loosen knob set screw. DO NOT allow knob to turn. Carefully remove the knob from
the thermostat shaft, exposing the temperature dial. Loosen screws on the temperature dial and
adjust so that the temperature indicated by the knob arrow matches the griddle plate temperature
reading. (Knob will have to be placed back on the shaft to verify adjustment.)
5. Once calibration is achieved, tighten the temperature dial screws and knob set screws.
Pilot Adjustments
Using a flat head screwdriver, turn the pilot adjustment screw clockwise to decrease the flame and
counter clockwise to increase the flame. Pilot adjustments should be performed only by Authorized
Service Personnel.

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ZONE COOKING
This griddle features a tubular U shaped burner in 12" sections, each operating off of independent
thermostats. Each 12" section is a separate cooking zone. This allows cooking a wide variety of
product over a single griddle plate. The chart below is a suggested usage of zone cooking.
When zone cooking, it is suggested that you start with your lowest temperature setting at either side
of the griddle, increasing the zone temperature as you move up the zone line. See chart below for
an example. These zone cooking guidelines will vary depending on product temperatures, size and
shape.
This guide should be adjusted to suit your product and operational cooking preference.
USING THE GRIDDLE
Each 12" section of the griddle is independently controlled by a thermostat. Turn the thermostat(s)
to the desired setting.
Turn the burners on about 20-25 minutes before cooking to preheat.
A uniform and systematic approach to the loading of the griddle will produce the most consistent
product results.
This griddle plate is steel, but the surface is relatively soft and can be scored or dented by carelessly
using a spatula or scraper. Be careful not to dent, scratch, or gouge the plate surface. Do not try
to knock off loose food that may be on the spatula by tapping the corner or the edge of the spatula
on the griddle surface.
ZONE 1
(300°F)
ZONE 2
(350°F)
PRODUCT
Pan Cakes Omelette
French Toast Hash Browns
Bacon Canadian Bacon
Eggs (Sunny Side Up)
Boiled Ham
Steak (Medium Well)
Fresh Burger (Medium Well)
Small Frozen Burger (Medium Well)
ZONE 3
(350°F)
ZONE 4
(400°F)
PRODUCT
Sausage
Eggs (Hard Fried)
Eggs (Scrambled)
Burger (Well Done)
Steak (Well Done)
Chicken Breast
Frozen Foods
Pork Chops
PRODUCT
Steak (Rare)
Stir Fry Vegetables
Salmon
Fish Cakes
Lobster
Scampi

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CLEANING THE STANDARD GRIDDLE
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
Empty the grease drawer as needed throughout the day and regularly clean at least once daily.
Clean the griddle regularly. A clean griddle looks better, lasts longer and performs better. To
produce evenly cooked, perfectly browned griddle products, keep the griddle plate clean and free
of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the
griddle surface to food. This results in spotty browning and loss of cooking efficiency. Worst of all,
carbonized grease tends to cling to the griddle foods, giving them a highly unsatisfactory and
unappetizing appearance.
To keep the griddle clean and operating at peak efficiency, follow these procedures:
After Each Use
Clean the griddle with a wire brush or flexible spatula.
Once a Day
Thoroughly clean splash back, sides and front. Remove the grease drawer, empty it and wash it
out in the same manner as any ordinary cooking utensil.
Once a Week
Clean the griddle surface thoroughly. If necessary, use a griddle stone, screen or Scotch Bright
pad on the surface. Rub with the grain of the metal while the griddle is still warm. A detergent may
be used on the plate surface to help clean it, but be sure the detergent is thoroughly removed. After
removal of the detergent, the surface of the plate should be covered with a thin film of oil to prevent
rusting.
Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To remove
discolorations, use a griddle cleaner.
After each weekly cleaning, the griddle must be reseasoned.
If the griddle usage is very high, consider going through the weekly cleaning procedures more often
than once a week.
CLEANING THE CHROME GRIDDLE PLATE
After Each Use
Clean the griddle with a flexible spatula or griddle scraper. NEVER USE AN ABRASIVE SCOURING
PAD OR GRIDDLE STONE ON THE CHROME PLATE SURFACE.

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Once a Day
Thoroughly clean backsplash, sides, and front. Take care the integral backsplash is not vigorously
banged with the spatula.
Thoroughly clean and wipe out the grease trough on the griddle. As necessary during use, wipe
out accumulated material to provide good drainage.
Remove the grease drawer, empty it, and wash it out in the same manner as any ordinary cooking
utensil.
Clean the griddle surface thoroughly with water and degreasing cleaner while the griddle is still
warm (not hot). Be sure the degreasing cleaner is thoroughly removed by flushing with clear water.
Clean stainless steel and chrome surfaces with a damp cloth and polish with a soft, dry cloth.
To remove discolorations, use a non-abrasive cleaner.
After each cleaning, the griddle must be reseasoned.
MAINTENANCE
WARNING: THE GRIDDLE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE GRIDDLE.
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
LUBRICATION
All valves and thermostats must be checked and lubricated periodically. Check with your Vulcan-
Hart authorized servicer.
VENT
Annually, when the unit is cool, check the flue and clear any obstructions.
SERVICE AND PARTS INFORMATION
To obtain service and parts information, contact the Vulcan-Hart Service Agency in your area (refer
to our website, www.vulcanhart.com for a complete listing of Authorized Service and Parts depots.
When calling for service, the following information must be available: Model number, serial number,
manufacture date (MD), gas type and voltage.

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TROUBLESHOOTING
PROBLEM
Heat does not come on when
thermostat is turned on.
Pilot burner will not light.
Pilot burner will not stay lit.
Fat appears to smoke excessively.
Food sticks to griddle.
Food burned around edges or
contains dark specks.
Food under cooked inside.
Food tastes greasy or has
objectionable off-flavor.
Noticeable build-up of gum on
griddle.
POSSIBLE CAUSES
1. Not plugged in.
2. Problem with thermostat. (Call for service)
3. Circuit breaker tripped.
4. Loose wiring connection. (Call for service)
5. Pilot burner not lit. (Call for service)
6. Problem with gas valve. (Call for service)
1. Manual gas valve not turned on.
2. Obstructed pilot orifice. (Call for service)
3. Pilot gas turned off at automatic pilot. (Call for service)
4. Problem with automatic pilot valve. (Call for service)
1. Problem with thermocouple. (Call for service)
2. Thermocouple not hot enough. (Call for service)
3. Obstructed or wrong size pilot orifice. (Call for service)
4. Gas supply not purged of air. (Call for service)
5. Air blowing pilot out. (Call for service)
6. Problem with automatic pilot valve. (Call for service)
1. Temperature set too high.
2. Moisture in food may be turning into steam.
1. Temperature set too high.
2. Griddle surface needs cleaning and/or seasoning.
3. Surface under food not covered with enough cooking
oil.
1. Temperature set too high.
2. Griddle surface needs cleaning and/or seasoning.
3. Surface under food not covered with enough cooking
oil.
1. Temperature set too high.
2. Food not cooked for long enough time.
1. Food itself may have off-flavor.
2. Food stored improperly before cooking.
3. Too much griddle fat used.
4. Temperature set too low.
1. Temperature set too high.
2. Griddle surface needs cleaning and/or seasoning.
3. Too much griddle fat used.
FORM 35627 (09-04)