Vulcan-Hart Wolf VCRG36-T User manual

©ITW Food Equipment Group, LLC
3600 North Point Blvd.
Baltimore, MD 21222
RETAIN THIS MANUAL FOR FUTURE USE
FORM F-38305 (rev. 5-21)
INSTALLATION & OPERATION MANUAL
MEDIUM DUTY GAS GRIDDLES
VCRG48-T
MODELS
VCRG24-T
VCRG36-T
VCRG48-T
WCRG24-T
WCRG36-T
WCRG48-T
For additional information on Vulcan or to locate an authorized parts and
service provider in your area, visit our website at www.vulcanequipment.com

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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
MEDIUM DUTY GAS GRIDDLES
GENERAL
Medium Duty Gas Griddles are produced with quality workmanship and materials. 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.
Model
Number Of Burners
BTU/hr Input Rating
VCRG24-T / WCRG24-T
2
50,000
VCRG36-T / WCRG36-T
3
75,000
VCRG48-T / WCRG48-T
4
100,000
INSTALLATION
UNPACKING
This griddle was inspected before leaving the factory. The carrier assumes full responsibility for the
safe delivery upon acceptance of the shipment. Check for possible shipping damage immediately after
receipt.
If the griddle is found to be damaged, complete the following steps:
1. Carrier must be notified within 5 business days of receipt.
2. Carrier’s local terminal must be notified immediately upon discovery (note time, date, and
who was spoken to), and follow up and confirm with written or electronic communication.
3. All original packing materials must be kept for inspection purposes.
4. The griddle cannot have been moved, installed, or modified.
5. Notify Vulcan Customer Service immediately at 800-814-2028.
Carefully unpack your griddle and make sure that no parts are discarded with packaging
material. A pressure regulator designed to operate with the griddle has been supplied and
must be installed before the griddle is placed into service (Refer to GAS PRESSURE
REGULATOR INSTALLATION in this manual).
LOCATION
The installation location must be kept free and clear of combustibles. When installing,
never enclose the bottom of the griddle with a raised curb or other constructions that
would obstruct flow of air into or out of the griddle. 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 ventilation system.
Do not permit air to blow directly at the griddle. Avoid open windows next to the griddle
wherever possible. Avoid wall-type fans which create air cross-currents within the room.

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This griddle is Design Certified for installation on a non-combustible counter with 4” legs,
or combustible floor with 24” high stand.
INSTALLATION CLEARANCES
COMBUSTIBLE CONSTRUCTION
NON-COMBUSTIBLE CONSTRUCTION
Back:
6”
0”
Sides:
Side:
6”
0”
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/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
GRIDDLES MOUNTED ON STANDS WITH CASTERS
Griddles 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•CSA6.16, and a quick-disconnect device
that complies with Gas Fuel, ANSI Z21.3•CSA6.9. 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.
Fig. 1
If disconnection of the restraint is necessary, turn off the gas supply before
disconnecting. Reconnect the restraint prior to turning the gas supply on and returning
the griddle to its installation position.
Casters are only supplied on a griddle stand. If the griddle is moved for any reason the
griddle should be re-leveled (see LEVELING in this manual).

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FLUE CONNECTIONS
Do not obstruct the flow of flue gases from the flue, located at the rear of the griddle. It is
recommended that 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.
GAS CONNECTIONS
Gas supply connections and any pipe joint compound must be resistant to the
action of propane gases.
Use a ¾” NPT gas supply line for the griddle inlet, located at the rear of the griddle. All of
flexible and semi-rigid gas supply lines must comply with the applicable ANSI standard.
To ensure maximum operating efficiency, this appliance must be connected with a gas
supply line of solid pipe or a commercial type Flexible Connector with the net inside
diameter (I.D.) as large as or larger than the gas pipe inlet on this appliance. Codes
require that a gas shutoff valve must be installed in the gas line upstream of the griddle.
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 checking for leaks all lines receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When the gas supply pressure exceeds ½ psig (3.45 kPa), the griddle and its individual
shutoff valve must be disconnected from the gas supply piping system.
When the gas supply pressure is ½ psig (3.45 kPa) or less, the griddle should be isolated
from the gas supply system by closing its individual manual shutoff valve.
GAS PRESSURE REGULATOR INSTALLATION
This griddle is supplied with a convertible gas pressure regulator preset at 4” Water
Column (W.C.) for natural 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 oriented in the direction of gas flow to the
griddle (Fig. 2 on next page) and the regulator is positioned with the vent plug and
conversion plug cover upright (Fig. 3 on next page).

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Fig. 2
Fig. 3
The 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 griddle be connected to s upply
pressure greater than ½ psig (3.45 kPa) or 14” W.C.
PROPANE GAS CONVERSION
This griddle is shipped from the factory equipped with fixed burner and pilot orifices for
natural gas operation. The burner and pilot orifices required to convert the griddle to
propane gas are shipped with the griddle in the shipping packaging. It is recommended
that a trained gas service technician with the necessary tools, instruments and skills
perform the conversion.
Prior to lighting, check all joints in the gas supply line for leaks.
Use soap and water solution. Do not use an open flame.
To convert to propane, following steps
must be completed:
1. Remove all natural gas burner
orifices and install the provided
propane burner orifices. See Fig. 4
2. Remove all pilot orifices and install
the provided propane pilot orifices.
See Fig 4.
3. Set the regulator to 10” W.C. by
inverting the regulator spring plug.
See Fig 5.
Fig. 5
Fig. 4
PILOT
ORIFICE
BURNER
ORIFICE

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OPERATION
The griddle and its parts are hot. Use care when operating, cleaning
or servicing the griddle.
BEFORE FIRST USE
Remove all packing material and protective plastic from surfaces of the unit. Before
leaving the factory, the griddle plate is coated with protective coating as a rust inhibitor.
Remove this film when the griddle plate is being cleaned prior to its first cooking use.
Heat the griddle to 200-300°F to loosen and melt the coating, then clean the surface with
a non-corrosive, grease dissolving commercial cleaner, following the manufacturer’s
directions. Rinse thoroughly and wipe dry with a soft clean cloth. Clean all accessories.
SEASONING THE GRIDDLE
Season the griddle to avoid possible surface corrosion before first use, and after every
cleaning. Heat griddle to a low temperature (300-350°F) and apply 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 until the griddle has a slick, mirror-like finish. This will
also help reduce the sticking of cooked food product.
CONTROLS
This model features a standing pilot that must be manually lit. The pilot is monitored by a
thermocouple and pilot safety valve. If the pilot goes out, the safety valve will shut-off
the gas supply to the pilot and main burners. There is one pilot and one safety valve for
every two burners except on the 36” model. The 36” model has an odd number of main
burners, therefore one of the sets of pilots and safety valves in these models will control
only one main burner. The safety valve push buttons are aligned with pilot burners and
the pilot sight holes are off centered ¾” to the right. The pilot burners are inset
approximately 7” from the front panel. See cutaway view on page 8.
Each 12” section of the griddle is independently controlled by a mechanical snap-action
thermostatic valve. The thermostats have an operating range of 200 to 450 degrees.
Once pilots are lit, turning the thermostats to the desired setting is all that is required to
put the unit into service.

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VCRG-T / WCRG-T PILOT LIGHTING PROCEDURE
1. Turn the main gas shut-off valve and all thermostats to the OFF position. Wait 5 minutes to allow
any gas that may have accumulated in the burner compartment to escape.
2. Turn the main gas shut-off valve ON.
3. Depress and hold the safety valve button while lighting the corresponding pilot. You will have to
reach under the front of the unit to light with an outside ignition source(such as a lit taper, etc.) while
viewing thru the pilot sight hole.
4. When the gas at the pilot has been burning for about 45 seconds, release the safety valve button.
If the pilot does not remain lit, repeat the operation allowing more time before releasing the button.
The amount of time necessary to hold the safety valve button will increase at the initial installation of
the unit and if the main gas supply has been turned off for a long period of time. It may be
necessary to adjust the pilot valve to increase gas to the pilot. See Fig. 6 on page 12.
5. Repeat steps until all pilots are lit.
6. If after completing steps 1-5 pilot does not light, turn off the main gas shut-off valve and contact an
authorized service contractor.
CUTAWAY VIEW
PILOT BURNER
PILOT SIGHT HOLE
THERMOSTAT KNOB
SAFETY VALVE BUTTON
7”

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USING THE GRIDDLE
To preheat, turn the burners on about 20-25 minutes before cooking.
A uniform and systematic approach to loading the griddle will produce the most consistent
product results.
The griddle plate is steel, but the surface can be scored or dented by careless use of 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 COOKING
This griddle features a tubular U-shaped burner in each 12” section, each controlled by
independent thermostats. Each 12” section is a separate cooking zone, and allows
cooking a wide variety of products 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.
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.
ZONE 1
(300°F)
ZONE 2
(350°F)
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
PRODUCT
Steak (Rare)
Stir Fry Vegetables
Salmon
Fish Cakes
Lobster
Scampi
Pancakes
French Toast
Bacon
Omelet
Hash Browns
Canadian Bacon
Eggs (Sunny Side Up)
Boiled Ham
Steak (Medium Well)
Fresh Burger (Medium Well)
Small Frozen Burger (Medium Well)

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It is recommended to avoid using ice to rapidly cool the griddle surface
temperature. Doing so could result in thermal shock and damage to the cooking surface.
CLEANING THE GRIDDLE
Empty the grease drawer as needed throughout the day and regularly clean at least once
daily.
Clean the griddle regularly. A clean griddle always 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 the food, resulting in spotty browning and loss
of cooking efficiency. Carbonized grease tends to cling to 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 PER DAY
Thoroughly clean the griddle back splash, sides and front. Remove, empty and wash the
grease drawer in the same manner as an ordinary cooking utensil.
ONCE PER WEEK
Clean the griddle surface thoroughly. Use a griddle stone, screen, or Scotch Bright™pad
on the surface as necessary. Rub with the grain of the metal while the griddle is still
warm (not hot). A detergent may be used on the plate surface to help clean it, but be sure
the detergent is thoroughly removed by flushing with clear water.
After removal of detergent the surface of the plate the griddle should be seasoned
according to the instructions in this manual.
Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To
remove discoloration, use a griddle cleaner.
If the griddle usage is very high, consider conducting this weekly cleaning procedure
more than once per week.

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ADJUSTMENTS
CALIBRATION
1. Each thermostat controls a 12” zone of the
griddle. Using a Surface Probe temperature
measurement device, observe the temperatures
at the center points of the cooking zones.
These points are located by starting 6” from the
side splash (left or right) and every 12” across
the width of the griddle, with all points located
12” back from the front edge of the griddle
plate.
NOTE: Use of infrared thermometers is not
recommended. These devices are highly
sensitive to surface color (clean or dirty), angle
of reading and distance from the unit.
2. Set thermostats to 350°F and allow to stabilize,
allowing the burner to cycle ON and OFF at
least two times.
3. Watch for burner 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. a. Carefully loosen the knob set
screw. DO NOT allow the knob to
turn. Carefully remove the knob
from the thermostat shaft,
exposing the temperature dial.
b. Loosen screws on the temperature
dial and adjust to 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.
IMPORTANT: NEVER ADJUST THE
SCREW IN THE CENTER OF THE
Step 4a. Set knob &
check Temperature.
Remove knob
Step 4b. –Adjust
temperature dial &
verify temperature
setting

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THERMOSTAT SHAFT. This will ruin the
factory calibration; the thermostat will no
longer operate properly and may need to
be replaced.
5. Once calibration is achieved, tighten the
temperature dial screws and knob set
screws.
Step 5 –Replace
knob & tighten
screws
LEVELING
The griddle must be level (side-to-side and front-to-back) during operation to ensure
proper performance. Improper leveling can result in uneven temperature distribution, cold
spots, and possibly damaged components.
1. Place a level on the griddle.
2. Adjust legs by turning the bullet feet at the bottom of each leg. Using pliers or a
crescent wrench, turn the feet counter-clockwise to increase height, and clockwise to
decrease height until leveling is achieved. Do not extend the legs more than 1-¾”.
PILOT ADJUSTMENT
Using a flathead screwdriver, turn the slotted hex-head pilot adjustment screw clockwise
to decrease the flame, and counterclockwise to increase the flame. See Fig. 6.
Fig. 6

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SHUTDOWN OF GRIDDLE
1. Turn thermostats to the OFF position to cut off burners.
2. The pilots will remain lit and monitored by the safety valve as long as the main gas
supply is on.
EXTENDED SHUTDOWN
1. Shut off the main gas supply valve.
2. Apply a heavy coat of vegetable oil over the griddle plate to inhibit rust.
MAINTENANCE
The griddle and its parts are hot. Use care when operating, cleaning
or servicing the griddle.
LUBRICATION
There are no parts on this griddle that require lubrication.
VENT
Daily, when the griddle is cool, check the flue and clear any obstructions.
SERVICE AND PARTS INFORMATION
Contact the Service Contractor in your area to obtain service and parts information. For a
complete listing of Service and Parts depots refer to or www.vulcanequipment.com.

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When calling for service, the following information should be available from the appliance
identification plate: Model Number, Serial Number and Gas Type.

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TROUBLESHOOTING
PROBLEM
POSSIBLE CAUSES
Burner does not come on
when the control knob is
turned on
1. Problem with gas valve. (Call for service)
2. Pilot burner not lit. (Call for service)
3. Low gas pressure. (Call for service)
Pilot burner will not light
1. Manual gas valve not turned on.
2. Obstructed pilot orifice. (Call for service)
3. Pilot gas turned off at pilot. Adjust pilot to allow gas flow.
4. Low gas pressure. (Call for service)
Pilot burner will not stay
lit
1. Obstructed or wrong size pilot orifice. (Call for service)
2. Gas supply not purged of air. Depress pilot safety button
until air is purged.
3. Air blowing pilot out. (Call for service)
4. Low gas pressure. (Call for service)
Fat appears to smoke
excessively
1. Temperature set too high.
2. Moisture in food may be turning into steam
Food sticks to griddle or
burned around edges or
contains dark specs
1. Temperature set too high.
2. Griddle surface requires cleaning and/or seasoning.
3. Surface under food not covered with enough cooking oil.
Food under-cooked inside
1. Temperature set too low.
2. Food not cooked for long enough time.
Food tastes greasy or has
objectionable off-flavor
1. Food itself may have off-flavor.
2. Food stored improperly before cooking.
3. Too much griddle fat used.
4. Temperature set too low.
Noticeable build-up of
gum on griddle
1. Temperature set too high.
2. Griddle surface needs cleaning and/or seasoning.
3. Too much griddle fat used.