SECTION I

SERVICE CHECKS AND ADJUSTMENTS

WARNING: SHUT OFF GAS BEFORE SERVICING

VENTILATION CHECKS

Insure that adequate ventilation has been provided in accordance to all codes as stated on page 3 of this manual.

The vent for this appliance should be checked for restrictions every 6 months.

GAS SUPPLY CHECKS

If the gas supply piping is to be tested at a test pressure in excess of 1⁄2 psig(3.45Kpa), the appliance and its individual shut-off valve must be disconnected from the supply line. If the gas supply piping system is to be tested at a pressure equal to or less than 1⁄2 psig(3.45Kpa), the individual shut-off valve must be closed during testing.

REGULATOR VENT CHECK

1.With a screwdriver pry the plastic vent plug form the top of the regulator. (See Fig. 1)

2.Check vent for clogging of the breather vent screen. If screen is obstructed, clear the obstruction.

STORE LINE GAS PRESSURE CHECK

1.Turn main gas line off.

2.Tap the store line before the pressure regulator if a gas pressure tap and plug have not been supplied.

3.Install a single pilot valve fitting or similar device that will allow a gas pressure gauge to be connected to the store line.

4.Connect the gas pressure gauge to the tapped valve device.

5.Turn the store main gas on.

6.Turn the unit gas on.

7.Take the store pressure reading. Store pressure should be at least 6" W.C. for natural gas and 11" W.C. for propane gas.

8.If store pressure is not correct advise owner that the gas line pressure must be serviced for proper gas flow before appliance service can be performed.

9.If store pressure is correct, continue checking by performing the appliance gas line check.

APPLIANCE GAS LINE CHECK

1.Turn appliance gas off.

2.Remove the burner knobs.

3.With a phillips head screwdriver remove (4) screws securing the front cover to the cheese melter.

4.From the front right side of the appliance follow the gas pipe to the gas line pressure tap.

5.Connect the gas meter to the line pressure tap.

6.Reinstall the burner knob handle and turn the appliance gas on.

7.Check the appliance pressure. Reading should be 5" W.C. for natural gas and 10" W.C. for propane gas.

PILOT LIGHTER TUBE CHECK

1.Follow steps 1-3 under Removal of Pilot Lighter Tube.

2.Check tube flame ports for blockage. If blockage is found, blow blockage out with water or air pressure device. If these are not available try removing blockage with a small probing device. Do not force probe device of a larger diameter through the port openings.

3.If blockage cannot be removed, replace the lighter tube.

4.To reinstall or replace lighter tube follow steps 1-3 under Removal of Pilot Lighter Tube in reverse order.

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Vulcan-Hart ICM72, ICM24, ICM36, ICM60, ICM48 service manual Section Service Checks and Adjustments
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ICM72, ICM48, ICM60, ICM36, ICM24 specifications

The Vulcan-Hart ICM series, comprising the ICM24, ICM36, ICM48, ICM60, and ICM72, represents a line of innovative commercial cooking equipment designed to enhance food preparation efficiency and quality in busy kitchens. These models are widely recognized for their exceptional performance, durability, and user-friendly features, making them ideal for restaurants, catering services, and foodservice establishments.

Each model in the ICM series varies in size and capacity, allowing operators to select the unit that best meets their specific kitchen needs. The ICM24, for instance, is compact yet efficient, suitable for smaller operations, while the ICM72 provides extensive cooking space for high-demand environments. The range extends from 24 inches to 72 inches, ensuring there’s a perfect choice for every culinary operation.

One standout feature across the ICM series is the advanced cooking technology. Each unit incorporates digital controls for precise temperature management, allowing for consistent cooking results. The intuitive interface is designed for ease of use, enabling staff to adjust settings quickly even during peak hours. Additionally, these models are equipped with heavy-duty stainless steel construction, ensuring longevity and resistance to the rigors of daily kitchen use.

The ICM series also boasts exceptional cooking efficiency. With powerful burners and rapid heat-up times, chefs can prepare a variety of dishes, from sautéing to simmering, with minimal downtime. Advanced ventilation systems help maintain optimal air quality in the kitchen while reducing smoke and odors during cooking.

Energy efficiency is another hallmark of the Vulcan-Hart ICM series. Many models utilize eco-friendly technologies that reduce gas consumption without compromising performance. This not only contributes to lower operational costs but also aligns with sustainable kitchen practices.

Overall, the Vulcan-Hart ICM series delivers a blend of performance, versatility, and durability that meets the demands of modern cooking environments. Whether handling large banquet orders or daily meal prep, the ICM24, ICM36, ICM48, ICM60, and ICM72 stand out as reliable workhorses, ensuring every dish meets the highest culinary standards. With these features and technologies, the Vulcan-Hart ICM series is an invaluable investment for any commercial kitchen aiming to enhance productivity while delivering quality cuisine.
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