Vulcan-Hart Wolf VCRG48-M User manual

©ITW Food Equipment Group, LLC
3600 North Point Blvd.
Baltimore, MD 21222
RETAIN THIS MANUAL FOR FUTURE USE
FORM F-38306 (rev. 10-15)
INSTALLATION & OPERATION MANUAL
MEDIUM DUTY GAS GRIDDLES
VCRG48-M
MODELS
VCRG24-M
VCRG36-M
VCRG48-M
WCRG24-M
WCRG36-M
WCRG48-M
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-M / WCRG24-M
2
50,000
VCRG36-M / WCRG36-M
3
75,000
VCRG48-M / WCRG48-M
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 Cooki ng 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 b e connected to supply
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. 4
Fig. 5
BURNER
ORIFICE
PILOT
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 is coated with vegetable oil 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
There is one pilot for every two burners except on the 36” models. The 36” models have
an odd number of main burners; therefore one of the pilots in these models will control
only one main burner. The pilot burners are off centered about 1” to the left of pilot sight
holes and inset approximately 7” from the front panel. See cutaway view on page 8.
The unit is equipped with standing, unmonitored pilots. Gas will flow from the pilots as
soon as the main gas supply to the unit is turned on. The pilots are lit with the use of an
outside ignition source (such as a lit taper, etc). See pilot lighting procedure on page 8.
Each 12” section of the griddle is independently controlled by an infinite heat control
valve. Once the pilots are lit, turning the control knob to the ON position will light each
burner. The burners will be in the full ON position when turned all the way to the left.
The burners will be in the full OFF position when turned all the way to the right. See Fig.
6. The height of the burner flame and plate temperature can be adjusted by turning
control knobs while viewing burners through the burner sight holes.
Fig. 6
CONTROL KNOBS
OFF
ON

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VCRG-M / WCRG-M PILOT LIGHTING PROCEDURE
1. Turn the main gas shut-off valve and all burner control knobs 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. While viewing through the pilot sight hole, you will have to reach under the front of the unit and through
the pilot cutout to ignite the pilots with an outside ignition source(such as a lit taper, etc.). It may be
necessary to adjust the pilot valve to increase gas to the pilot. See Fig. 7 on page 11.
4. Repeat steps until all pilots are lit
5. To light main burners, turn individual burner valves to the ON position.
5. If after completing steps 1-5 main burners do not light, turn off the main gas shut-off valve and
contact an authorized service contractor.
CUTAWAY VIEW
BURNER CONTROL KNOB
PILOT SIGHT HOLE
PILOT BURNER
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 is relatively soft and 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 valves. 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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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 of 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.
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”.

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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. 7.
SHUTDOWN OF GRIDDLE WITH STANDING PILOT SYSTEM
1. Turn burner control knobs to the OFF position to cut off burners.
2. The pilots will remain lit 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.
PILOT ADJUSTMENT SCREW
FIG. 7

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MAINTENANCE
The griddle and its parts are hot. Use care when operating, cleaning
or servicing the griddle.
LUBRICATION
All valves must be checked and lubricated periodically. Check with your service agency
for details.
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.
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. Open pilot valve 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.

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NOTES

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REMARQUES

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DÉPANNAGE
PROBLÈME
CAUSES POSSIBLES
Le brûleur ne s’ouvre pas
lorsque le bouton de
commande est ouvert
1. C’est un problème avec la soupape à gaz (Contactez le
service à la clientèle).
2. La veilleuse du brûleur n’est pas allumée. (Contactez le
service à la clientèle).
3. La pression du gaz est basse. (Contactez le service à la
clientèle).
La veilleuse n’est pas
allumée
1. La soupage manuelle du gaz n’est pas ouverte.
2. L’orifice de la veilleuse d’allumage est obstrué.
(Contactez le service à la clientèle).
3. La veilleuse du gaz est fermée. Réglez la veilleuse
d’allumage pour permettre la circulation du gaz.
4. La pression du gaz est basse. (Contactez le service à la
clientèle).
La veilleuse d’allumage ne
reste pas allumée
1. L’orifice de la veilleuse d’allumage est obstrué ou n’a pas
la bonne dimension. (Contactez le service à la clientèle).
2. L’alimentation en gaz n’a pas été vidée de son air. Ouvrez
la soupape de la veilleuse jusqu’à ce que l’air soit évacué.
3. Il y a de l’air qui sort de la veilleuse. (Contactez le service
à la clientèle).
4. La pression du gaz est basse. (Contactez le service à la
clientèle).
Le gras semble causer de la
fumée de façon excessive
1. La température est trop haute.
2. L’humidité dans la nourriture peut se transformer en
vapeur
La nourriture colle sur la
plaque ou brûle sur les
bouts ou a des taches
foncées
1. La température est trop haute.
2. La surface de la plaque nécessite un nettoyage ou un
rodage.
3. La surface sous la nourriture n'a pas été assez enduite
d’huile végétale.
La nourriture n’est pas
assez cuite à l’intérieur
1. La température est trop basse.
2. La nourriture n’a pas été cuite assez longtemps.
La nourriture goûte le gras
ou a un goût altéré
désagréable
1. La nourriture elle-même a un goût altéré.
2. La nourriture a été gardée dans de mauvaises conditions
avant la cuisson.
3. Il y a trop de gras utilisé sur la plaque
4. La température est trop basse.
Accumulation visible de
gomme sur la plaque
1. La température est trop haute.
2. La surface de la plaque a besoin d’un nettoyage ou d’un
rodage.
3. Il y a trop de gras utilisé sur la plaque

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ENTRETIEN
La plaque chauffante et ses pièces sont chaudes. Faites
attention lorsque vous employez, nettoyez ou vous vous servez la plaque
chauffante.
LUBRIFICATION
On doit vérifier et lubrifier toutes les soupapes régulièrement. Contactez votre service à
la clientèle pour de plus amples détails.
VENTILATION
Quotidiennement, lorsque la plaque chauffante est refroidi, vérifiez le conduit et retirez
toute obstruction.
RENSEIGNEMENTS SUR L’ENTRETIEN ET LES PIÈCES
Contactez le service à la clientèle de votre région pour obtenir des renseignements sur
l’entretien et les pièces. 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 plaque d'identification de l'appareil : le numéro du modèle, le numéro
de série et le type de gaz.

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RÉGLAGE DE LA VEILLEUSE D’ALLUMAGE
À l’aide d’un tournevis à tête plate, tournez la vis à tête hexagonale f endue de réglage de
la veilleuse d’allumage dans le sens des aiguilles d'une montre pour diminuer la flamme
et dans le sens contraire des aiguilles d'une montre pour augmenter la flamme. Voir Fig.
7.
FERMETURE DE LA PLAQUE AVEC SYSTÈME DE VEILLEUSES PERMANENTES
1. Fermez les boutons de commande pour éteindre les brûleurs.
2. Les veilleuses d’allumage resteront allumées aussi longtemps que l'alimentation
principale en gaz est ouverte.
FERMETURE PROLONGÉE
1. Fermez le robinet principal d’alimentation en gaz.
2. Mettez une généreuse couche d’huile végétale sur la plaque pour empêcher la rouille.
VIS DU RÉGLAGE DE LA VEILLEUSE D’ALLUMAGE
FIG. 7

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NETTOYAGE DE LA PLAQUE CHAUFFANTE
Videz le tiroir à graisse au besoin tout au long de la journée et le nettoyez régulièrement au
moins une fois par jour.
Nettoyez régulièrement la plaque chauffante Une plaque chauffante propre a toujours un meilleur
aspect, dure plus longtemps et a une meilleure performance. Pour obtenir des aliments cuits de
façon uniforme et parfaitement grillés, garder la plaque propre et sans gras carbonisé. Le gras
carbonisé sur la surface empêche le transfert la chaleur de la surface de la plaque à la
nourriture, provoquant du brunissement par endroits et de la perte d’efficacité de cuisson. Le
gras carbonisé a tendance à adhérer aux aliments cuits sur plaque, leur donnant une apparence
très insatisfaisante et peu appétissante.
Pour garder la plaque chauffante propre et l’utiliser à un rendement optimum, suivez ces
procédures :
APRÈS CHAQUE UTILISATION
Nettoyez la plaque chauffante avec une brosse métallique d'une spatule de plastique.
UNE FOIS PAR JOUR
Nettoyez à fond le dos antiéclaboussement, les côtés et le devant de la plaque chauffante.
Retirez, videz et lavez le tiroir à graisse de la même façon qu’un ustensile de cuisine ordinaire.
UNE FOIS PAR SEMAINE
Nettoyez à fond la surface de la plaque chauffante. Utilisez une pierre pour plaque chauffante,
une toile ou un tampon Scotch Bright sur la surface au besoin. Frottez avec le grain métallique
pendant la plaque est encore tiède (pas chaude). Vous pouvez utiliser un détersif sur la surface
de la plaque pour vous aider à nettoyer, mais assurez-vous qu’il n'en reste plus en rinçant avec
de l'eau claire.
Après avoir enlevé le détersif, la surface de la plaque devrait être rodée selon les instructions de
ce manuel.
Nettoyez la surface en acier inoxydable avec un linge humide et polissez avec un linge sec doux.
Pour enlever la décoloration, utilisez un nettoyant pour plaque chauffante.
Si vous utilisez très souvent la plaque chauffante, songez à effectuer cette procédure
hebdomadaire de nettoyage plus d’une fois par semaine.
MISE À NIVEAU
La plaque chauffante doit être mise à niveau (d’un côté à l’autre et du devant vers l’arrière)
quand vous l'utilisez pour assurer une performance adéquate. Une mise à niveau inadéquate
peut provoquer une répartition de la température inégale, des zones froides et possiblement des
composants endommagés.
1. Placez un niveau sur la plaque chauffante.
2. Réglez les pattes en tournant les pieds en bas de chaque patte. À l’aide d’une pince -étau ou
d’une clé à molette, tournez les pieds dans le sens contraire des aiguilles d'une montre pour
augmenter la hauteur et dans le sens des aiguilles d'une montre pour diminuer la hauteur
jusqu’à ce que la mise à niveau soit effectuée. Ne pas allonger les pattes plus de 4 cm.

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UTILISATION LA PLAQUE CHAUFFANTE
Pour préchauffer, ouvrez les brûleurs environ 20 à 25 minutes avant la cuisson.
Un approche uniforme et méthodique pour remplir la plaque chauffante produira les résultats les
plus constants.
La plaque est en acier, mais la surface est relativement douce et peut être rayée ou bosselée par
un mauvais usage d'une spatule ou d’un grattoir. Faites attention de ne pas bosseler, égratigner
ou percer la surface de la plaque. Ne pas essayer de retirer la nourriture qui se retrouve sur la
spatule en tappant sur le coin ou le bout de la spatule sur la surface de la plaque.
ZONES DE CUISSON
La plaque a un brûleur tubulaire en forme de U dans chaque section de 30 cm, chacun contrôlé
par des soupapes indépendantes. Chaque section de 30 cm est une zone de cuisson séparée et
permet la cuisson d’un grand nombre de produits sur une seule plaque. Le graphique ci -dessous
démontre un usage suggéré des zones de cuisson.
Lorsque vous utilisez les zones de cuisson, nous vous suggérons de commencer par celle qui a
la plus basse température d'un côté ou l'autre de la plaque et d'augmenter la température des
zones au fur et à mesure que vous vous déplacez tout au long de celles-ci. Ces directives pour
les zones de cuisson varieront selon les températures, la taille et la forme du produit. Ce guide
devrait être réglé selon votre préférence de produits et de fonctionnement lors de la cuisson.
ZONE 1
(300°F)
ZONE 2
(350°F)
ZONE 3
(350°F)
ZONE 4
(400°F)
PRODUIT
Saucisse
Oeufs (poêlés)
Oeufs (brouillés)
Hamburger (bien
cuit)
Bifteck (bien cuit)
Poitrine de poulet
Aliments congelés
Côtelette de porc
PRODUIT
PRODUIT
Bifteck (saignant)
Légumes sautés
Saumon
Galettes de poisson
Homard
Langoustine
Crêpes
Pain doré
Bacon
Omelette
Pommes de terre
rissolées
Bacon de dos
Oeufs (au miroir)
Jambon blanc
Bifteck (médium)
Hamburger (médium)
Petit hamburger congelé (médium)