PILOT LIGHTING AND ADJUSTMENTS

NOTE: Although pilot lighting procedures are to be performed by both installation and operation personnel, only the installation/service personnel should attempt to make any pilot, burner, or temperature adjustments to this unit. The operation personnel are authorized only to perform the procedures for pilot lighting. All adjustment procedures associated with pilot lighting must be performed by an authorized Vulcan-Hart installation or service person. While performing these procedures, do not turn the burner valves “ON” with the burner heads removed.

HOT TOP AND GRIDDLE TOP BURNERS

1.Turn main gas supply “ON”.

2.Wait 30 seconds and, using a taper, light the hot top or griddle top pilot (Fig. 9).

Fig. 9

3.If pilot fails to light, turn main gas supply “OFF”. Wait 5 minutes and repeat the above procedures.

4.Turn one hot top or griddle top burner valve “ON” to remove air from the gas line. Turn burner valve “OFF” when gas begins to flow.

HOT TOP AND GRIDDLE TOP PILOT BURNER ADJUSTMENTS

TOOLS REQUIRED: Standard flat blade screwdriver.

After pilot is lit, adjust pilot burner flame, if necessary, by rotating the adjustment screw of the pilot valve located on the manifold pipe (see Fig. 3).

1.Turn burner “ON”. Burner flame should appear on burner head within a second.

2.Rotate the screw clockwise to decrease and counterclockwise to increase the flame.

Nightly Shutdown: Turn burner valve “OFF”; pilot will remain lit.

Complete Shutdown

1.Turn burner valve “OFF”; pilot will remain lit.

2.Turn main gas supply “OFF”.

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Vulcan-Hart EG60, EG160, EG260, EG36, EG48 Pilot Lighting and Adjustments, HOT TOP and Griddle TOP Burners, Complete Shutdown
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EG48, EG36, EG60, EG260, EG160 specifications

Vulcan-Hart is renowned for its commitment to producing high-quality commercial cooking equipment, and its line of electric griddles is a testament to this legacy. The Vulcan-Hart EG series, which includes the EG160, EG260, EG60, EG36, and EG48 models, is designed with efficiency, durability, and versatility in mind, making them ideal for restaurants, hotels, and catering services.

One of the standout features of the Vulcan-Hart EG series is its robust cooking surface. Each model is equipped with a polished, stainless steel griddle plate that ensures even heat distribution, promoting consistent cooking results. The griddles come in various sizes to meet different kitchen demands, with cooking areas that range from 36 inches to 60 inches wide. This variety allows operators to choose the right size for their specific needs, ensuring maximum output and efficiency.

The thermal efficiency of the EG series is further enhanced by its design. The griddles are equipped with powerful heating elements, which are recessed to provide an uninterrupted cooking surface. This not only contributes to excellent heat retention and recovery but also makes cleaning easier. Operators can enjoy reduced downtime while maintaining peak performance.

Safety and usability are also key considerations in the design of Vulcan-Hart griddles. Each unit features a temperature control system that allows for precise heat management, ensuring consistency in cooking temperatures. The griddles include adjustable legs for leveling, making them adaptable to various kitchen environments. Additionally, the high-quality construction and materials also make these griddles resistant to the rigors of a busy commercial kitchen.

In terms of technologies, Vulcan-Hart has integrated innovative designs into the EG series, such as built-in grease troughs and drains that facilitate easy cleanup. The sleek exterior is not just for aesthetics; it’s designed for easy maintenance and longevity in demanding kitchen settings.

Overall, the Vulcan-Hart EG series of electric griddles encapsulates a blend of performance, durability, and ease of use, making them an invaluable asset in any commercial kitchen. Whether you're cooking pancakes, burgers, or stir-fry, the EG160, EG260, EG60, EG36, and EG48 models are engineered to deliver outstanding results while streamlining kitchen operations.
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