Vulcan Hart Range ML 052822 User Manual

INSTALLATION & OPERATION MANUAL FOR  
Stockpot Range  
MODELS  
MLS  
VSP100  
VSP200  
VSP200F  
ML-052822  
ML-052823  
ML-769292  
MODELS  
MLS  
WSPR1  
WSPR2  
WSPR2F  
ML-760600  
ML-760601  
ML-769292  
VSP100  
WSPR2F  
ITW Food Equipment Group, LLC  
3600 North Point Blvd.  
Baltimore, MD 21222  
RETAIN THIS MANUAL FOR FUTURE USE  
FORM F-36951 (04-07)  
 
INSTALLATION, OPERATION AND CARE OF  
STOCKPOT RANGE  
GENERAL  
Stockpot ranges are designed for commercial use only and feature fast, efficient gas  
heat. Each burner is controlled by an adjustable gas valve. Heavy-duty, cast iron top  
grate(s) are easily removed for cleaning when cool. A grease drawer is provided to collect  
fat run-off; it opens to the front for inspection or drain-off.  
Model  
Number of Burners  
BTU/hr Input Rating  
110,000  
VSP100, WSPR1  
VSP200, WSPR2  
VSP200F, WSPR2F  
2
4
4
220,000  
220,000  
INSTALLATION  
UNPACKING  
Immediately after unpacking, check for possible shipping damage. If the stockpot is  
found to be damaged, save the packaging material and contact the carrier within 15 days  
of delivery.  
Before installing, verify that the type of gas (natural or propane) and the clearance  
dimensions (see below) agree with the specifications on the rating plate which is located  
at the back of the stockpot.  
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 stockpot adjacent to open  
burners or fryers.  
Sufficient air should be allowed to enter the room to compensate for the amount of air  
removed by any ventilating system and for combustion of the gas burners. Do not  
obstruct the air flow into and around the appliance. Do not obstruct the flow of flue gases  
through and above the stockpot top grate. Position the stockpot in its final location.  
Check that there are sufficient clearances to service the stockpot and to make the  
required gas supply connection(s). Provide 24" clearance at the front for cleaning,  
maintenance, service and proper operation.  
Minimum Clearance  
Combustible Construction  
Non-Combustible Construction  
Rear  
24”  
18”  
4”  
0”  
Sides  
- 3 -  
 
INSTALLATION CODES AND STANDARDS  
The Stockpot Range 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  
GAS PRESSURE REGULATOR INSTALLATION  
Gas regulator pressure is preset at 5” 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 stockpot 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 stockpot (Fig. 2) and the regulator is positioned with the vent plug and  
adjustment screw upright (Fig. 3).  
Fig. 2  
Fig. 3  
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 hotplate be connected to  
supply pressure greater than ½ psig (3.45 kPa) or 14” W.C.  
- 4 -  
 
LEVELING  
The Stockpot Range is equipped with legs. Turn the feet at the bottom of the legs in or  
out to level the Stockpot Range in the final installed location.  
VENTILATION HOOD  
The stockpot should be installed under a suitable ventilation hood. For safe operation and  
proper ventilation, keep the space between the stockpot 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.  
CAUTION: All gas supply connections and any pipe joint compound must be  
resistant to the action of propane.  
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. 72-inch  
units should be connected to the gas supply on both the left and right sides to provide  
adequate gas flow.  
A pressure regulator is supplied and must be installed outside of the broiler when making  
the gas supply connection. Standard orifices are set for 5"WC (Water Column) for  
1
Natural Gas — 10"WC (Water Column) for Propane. Use the /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 maximum 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.  
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.  
- 5 -  
 
OPERATION  
WARNING: THE STOCKPOT RANGE AND ITS PARTS ARE HOT. BE CAREFUL WHEN  
OPERATING, CLEANING OR SERVICING THE STOCKPOT RANGE.  
CONTROLS  
The burner is in two sections, controlled by two heavy duty infinite control valves. The  
center “Star” section (Fig. 2) is on separate burner with an input of 55,000 BTU/hr. It is  
controlled by the right burner valve knob. The outer circle of the burner (Fig. 2) is the  
other separate 55,000 BTU/hr input burner, controlled by the left burner valve knob.  
These two separate burners provide heat flexibility. With one burner off and the second  
burner set low, up to both burners full on, you can move from low simmer on up to  
110,000 BTU/hr input.  
PILOT VALVE  
SCREW  
INNER  
BURNER  
OUTER  
BURNER  
Fig 2.  
Fig. 1  
LIGHTING INSTRUCTIONS  
1. Turn all burner valves to OFF position and wait 5 minutes.  
2. Turn gas shutoff valve ON.  
3. Light standing pilot with a lit taper. Adjust pilot to ¼” high flame, if necessary, by  
turning pilot valve adjusting screw (see Fig. 1) counterclockwise to increase or  
clockwise to decrease flame.  
4. Turn burner valve to ON position.  
5. If pilot does not light, turn main gas supply OFF and repeat steps 1 through 4.  
TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS  
For complete shutdown: Turn the main gas supply valve OFF.  
- 6 -  
 
CLEANING  
Top grate(s) may be immersed in strong commercial 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.  
Places where fat, grease, or food can accumulate must be cleaned regularly.  
MAINTENANCE  
WARNING: THE STOCKPOT RANGE AND ITS PARTS ARE HOT. USE CARE WHEN  
OPERATING, CLEANING, OR SERVICING.  
SERVICE  
Contact your local Service Agency for any repairs or adjustments needed on this  
equipment.  
TROUBLESHOOTING  
PROBLEM  
POSSIBLE CAUSES  
1. Pilot flame too low  
Pilot Outage  
2. Restriction in pilot orifice  
3. Restriction in pilot valve  
Improper burner  
combustion  
Improper ventilation  
1. Insufficient gas input  
2. Poor air-gas adjustment  
3. Restriction in pilot orifice  
4. Restriction in main burner ignition port  
5. Restriction in control valve  
6. Restriction in gas orifice  
Poor Ignition  
- 7 -  
 

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