GAS CONNECTIONS
CAUTION: All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.
Connect gas supply to the broiler(s). Make sure the pipes are clean and free of obstructions, dirt and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the broiler.
Natural gas broilers and propane gas broilers are equipped with fixed orifices and no adjustment is necessary.
Pressure regulators are required on all Vulcan Broilers. Regulators must have an outlet pressure of 6" (1.49 mb) Water Column for natural gas supply and 10" (2.49 mb) Water Column for propane gas.
Unless the manifold pressure on all connected appliances is the same, a separate pressure regulator must be supplied for each appliance(s) having a different manifold pressure(s).
The regulators must have:
•C.S.A. design certification.
•Enough regulation capacity for the total connected gas load.
•Pressure adjustment range to allow adjustment for the manifold pressure marked on the rating plate.
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.
Ensure that burner heads are connected to burner base.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed 1/2 psig (3.45 kPa), the broiler and its individual shutoff valve must be disconnected from the gas supply piping system.
When test pressures are 1/2 psig (3.45 kPa) or less, the broiler must 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 duct located on the rear of the broiler. 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 broiler flue vent to the filters of the hood venting system, an 18" (457 mm) minimum clearance 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.
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