GAS CONNECTION

All gas supply connections and any pipe joint compound must be resistant to the action of propane gases.

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.

A pressure regulator is supplied and must be installed outside of the broiler when making the gas supply connection. Standard orifices are set for 4"WC (Water Column) for Natural Gas — 10"WC (Water Column) for Propane. Use the 1/8” 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 minimum 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.

Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water solution. Do not use an open flame.

GAS PRESSURE REGULATOR INSTALLATION

This charbroiler 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 charbroiler 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 charbroiler (Fig. 2) and the regulator is positioned with the vent plug and conversion plug cover upright (Fig. 3).

Fig. 2

Fig. 3

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Vulcan-Hart VCRB47, VCRB25, VCRB36 operation manual GAS Connection, GAS Pressure Regulator Installation
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VCRB25, VCRB47, VCRB36 specifications

Vulcan-Hart is a renowned name in the commercial kitchen equipment industry, known for its commitment to delivering high-performance cooking solutions. Among their impressive line of products, the VCRB36, VCRB47, and VCRB25 represent the pinnacle of versatility, efficiency, and reliability in heavy-duty cooking appliances.

The Vulcan-Hart VCRB series features a variety of configurations, with the VCRB36, VCRB47, and VCRB25 catering to diverse kitchen needs. These models are primarily designed for rapid cooking and rethermalization, making them ideal for high-volume settings, such as restaurants, catering operations, and institutional foodservice environments.

At the core of the VCRB series is a powerful, high-speed cooking technology that utilizes a combination of radiant heat and convective heat for optimal performance. This unique cooking method ensures even heat distribution, which leads to perfectly cooked meals in a fraction of the time compared to traditional methods. With adjustable temperature controls, chefs can have precise control over cooking processes, ensuring consistency in every dish.

The construction of the VCRB models is another standout feature. Built with durable stainless steel, these units are not only robust but also designed for easy cleaning and longevity. The exterior is resistant to corrosion, while the interior's smooth surfaces help prevent food build-up and facilitate quick maintenance.

One of the most significant characteristics of the Vulcan-Hart VCRB series is their space-saving design. These models incorporate a compact footprint without sacrificing cooking capacity, allowing kitchen operators to maximize their workspace effectively. Each unit includes accommodating racks for multiple food trays, making it easier to handle large quantities simultaneously.

Added features such as programmable controls and built-in timers provide chefs with enhanced cooking precision. The automatic shut-off function enhances safety, while various cooking modes cater to a wide range of menu items, from reheating pre-cooked meals to baking and broiling.

In summary, the Vulcan-Hart VCRB36, VCRB47, and VCRB25 stand out as essential tools for modern commercial kitchens. Their efficient cooking technology, durable construction, compact design, and user-friendly features make them a favorite among culinary professionals looking to elevate their food preparation capabilities while maintaining a focus on quality and efficiency. Investing in the VCRB series represents a commitment to excellence in cooking performance, ensuring that businesses can meet the demands of today's fast-paced foodservice environment.
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