Vulcan Hart Kitchen Grill RRE60 User Manual

INSTALLATION & OPERATION MANUAL  
RRE Heavy Duty Electric Griddles  
MODEL  
RRE24  
RRE36  
RRE48  
RRE60  
RRE36  
RETAIN THIS MANUAL FOR FUTURE USE  
ITW Food Equipment Group, LLC  
3600 North Point Blvd.  
Baltimore, MD 21222  
FORM F-36982 (12-08)  
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LEG ASSEMBLY  
Attach the legs to the body by threading the exposed leg stud into the threaded holes  
located on the underside of the unit.  
Tighten each leg so that the top face of the leg is pressed firmly against the body bottom.  
Do not operate griddle without legs or integrated stand as damage will occur.  
LEVELING  
Position the griddle in the desired location. Level the griddle by using a wrench to turn  
the adjustable feet. You must hold the leg while turning the foot so that it’s attachment to  
the griddle is not loosened.  
LOCATION  
The installation location must be kept free and clear of combustibles. Do not permit air to  
blow directly at the griddle. Avoid open windows next to the griddle wherever possible.  
Avoid wall-type fans which create air cross-currents within the room.  
This griddle is Design Certified for installation on a non-combustible counter with 4” legs,  
or combustible floor with 25” high stand.  
INSTALLATION CLEARANCES  
COMBUSTIBLE CONSTRUCTION NON-COMBUSTIBLE CONSTRUCTION  
Back:  
Right  
Left Side  
1”  
1”  
1”  
0”  
0”  
0”  
ELECTRICAL CONNECTIONS  
Electrical and grounding connections must comply with the  
applicable portions of the National Electrical Code and/or other local electrical  
codes.  
Disconnect the electrical power to the griddle and follow lockout /  
tagout procedures.  
Standard Electrical Connections  
1. Remove the small cover plate on the back of the unit. This exposes the built-in junction box and  
griddle line leads.  
2. Select a suitable knockout on the rear or bottom of the junction box.  
3. Connect the griddle’s line leads to the supply wires with factory supplied wire connectors as shown  
in the applicable wiring diagrams.  
4. Push the excess wire into the junction box and replace the cover plate. Never operate griddle  
without cover in place.  
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Close Backwall, Rigid Conduit Electrical Connections  
1. Lift the front of the griddle top only as far as necessary to gain access to the terminal box on the  
body’s inside rear.  
2. Prop the griddle top up securely to prevent it from failing.  
Do not lift the griddle top too high, as thermostat and unit terminals may be damaged  
beyond repair.  
3. Remove the fastener near the bottom of the terminal box and slide the enclosure up to expose  
knockouts.  
4. Connect griddle’s line leads to the supply wires as shown in the applicable wiring diagram. Do  
not disturb the griddle wiring.  
5. Slide enclosure down and secure with fastener.  
6. Lower the griddle top, making sure that it is securely in place.  
Since the griddle is not fused, you must connect it to a fused circuit equipped with a  
suitable disconnecting means as required by local authorities.  
STANDARD VOLTAGES208 VOLTS OR 240 VOLTS 50/60 Hz.SINGLE OR THREE PHASE  
480 VOLTS 50/60 Hz.THREE PHASE ONLY  
3 PHASE  
TOTAL TOTAL LOADING  
NOMINAL AMPS PER LINE WIRE CONN.*  
3 PHASE  
MODEL  
NO.  
CONN.  
KW  
KW  
PER  
KW PER PHASE  
PER CONN.*  
1 PHASE  
208 240  
VOLT VOLT  
208 VOLT  
Y
240 VOLT  
Y
480 VOLT  
Y
CONN XY  
YZ  
0.0  
5.4  
XZ  
X
Z
X
Z
X
Z
RRE24  
RRE36  
RRE48  
RRE60**  
10.8  
16.2  
21.6  
27.0  
10.8  
16.2  
21.6  
16.2  
10.8  
16.2  
16.2  
5.4  
5.4  
5.4 45.0 26.0 26.0 39.0 22.5 22.5 19.5 11.3 11.3 51.9  
5.4 45.0 45.0 45.0 39.0 39.0 39.0 19.5 19.5 19.5 77.9  
45.0  
67.5  
10.8 5.4  
5.4 68.7 68.7 45.2 59.5 59.5 39.0 29.8 29.8 19.5 103.9 90.0  
5.4  
5.4  
5.4  
5.4  
5.4  
0.0  
5.4  
5.4  
5.4 45.0 45.0 45.0 39.0 39.0 39.0 19.5 19.5 19.5 77.9  
5.4 45.0 26.0 26.0 39.0 22.5 22.5 19.5 11.3 11.3 51.9  
5.4 45.0 45.0 45.0 39.0 39.0 39.0 19.5 19.5 19.5 77.9  
5.4 45.0 45.0 45.0 39.0 39.0 39.0 19.5 19.5 19.5 77.9  
67.5  
45.0  
67.5  
67.5  
RRE72*  
32.4  
*NOTE: Two separate conduit connections must be made: each connection carries one-half of the  
rated load.  
**NOTE: Two separate conduit connections must be made: one connection carries 16.2 KW, the other  
connection carries 10.8 KW.  
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OPERATION  
The griddle and its parts are hot. Use care when operating, cleaning  
or servicing the griddle.  
Disconnect power supply and follow lockout / tagout procedures  
before cleaning and servicing the appliance.  
BEFORE FIRST USE  
It is recommended that you clean your Vulcan RRE griddle thoroughly with a mild soap  
and water. Rinse the griddle surface thoroughly with water and wipe dry with a soft clean  
cloth.  
SEASONING THE GRIDDLE  
Before turning the unit ON, apply a high temp. cooking oil– about one ounce per square  
foot of surface. Do not use plain vegetable oil as it is not stabilized for high heat and may  
cause food stick and result in improperly cooked food. Turn the griddle ON and with a  
regular wipe cloth; work the oil into the whole griddle surface for two minutes.  
After cleaning your griddle with chemicals, you should repeat the seasoning procedure for  
proper cooking.  
CONTROLS  
Each thermostat independently controls a 12” wide griddle section. When each  
thermostat is turned ON, the corresponding red indicator light will illuminate to indicate  
that the elements are on for that section. When the griddle plate reaches the desired  
temperature set point, the elements will be turned off for that section and the indicator  
light will go off. At the end of each day, you must turn all the thermostats to the OFF  
position to turn off the unit.  
USING THE GRIDDLE  
To preheat, set the thermostats for the desired temperatures 10-12 minutes before  
cooking.  
A uniform and systematic approach to loading the griddle will produce the most consistent  
product results.  
The griddle plate is a composite material which is engineered to provide a high heat  
transfer rate to the food. The top surface is stainless steel and can be scored or dented  
by careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the  
plate surface. Do not try to knock off loose food that may be on the spatula by tapping the  
corner or the edge of the spatula on the griddle surface. Do not use hardened steel  
spatulas. Use mild steel spatulas with rounded corners.  
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ZONE COOKING  
This griddle features two tubular heating elements in each 12” section Each section is  
controlled by an independent thermostat. Each 12” section is a separate cooking zone,  
and allows cooking a wide variety of products over a single griddle plate. The chart below  
is a suggested usage of zone cooking.  
When zone cooking, it is suggested that you start with your lowest temperature setting at  
either side of the griddle, increasing the zone temperature as you move up the zone line.  
These zone cooking guidelines will vary depending on product temperatures, size and  
shape. This guide should be adjusted to suit your product and operational cooking  
preference.  
RRE48  
ZONE 1  
(300°F)  
ZONE 2  
(350°F)  
ZONE 3  
(350°F)  
ZONE 4  
(400°F)  
PRODUCT  
PRODUCT  
PRODUCT  
Sausage  
Steak (Rare)  
Pancakes  
French Toast  
Bacon  
Omelet  
Hash Browns  
Canadian Bacon  
Eggs (Hard Fried)  
Eggs (Scrambled)  
Burger (Well Done)  
Steak (Well Done)  
Chicken Breast  
Frozen Foods  
Stir Fry  
Vegetables  
Salmon  
Fish Cakes  
Lobster  
Scampi  
Eggs (Sunny Side Up)  
Boiled Ham  
Steak (Medium Well)  
Fresh Burger (Medium Well)  
Small Frozen Burger (Medium Well)  
Pork Chops  
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CLEANING THE GRIDDLE  
The griddle and its parts are hot. Use care when operating, cleaning  
or servicing the griddle.  
Empty the grease drawer as needed throughout the day and regularly clean at least once  
daily.  
Clean the griddle regularly. A clean griddle always looks better, lasts longer and performs  
better. To produce evenly cooked, perfectly browned griddle products keep the griddle  
plate clean and free of carbonized grease. Carbonized grease on the surface hinders the  
transfer of heat from the griddle surface to the food, resulting in spotty browning and loss  
of cooking efficiency. Carbonized grease tends to cling to griddle foods, giving them a  
highly unsatisfactory and unappetizing appearance.  
To keep the griddle clean and operating at peak efficiency, follow these procedures:  
AFTER EACH USE  
Clean the griddle with a griddle scraper during the work shift.  
ONCE PER DAY  
Thoroughly clean the griddle back splash, sides and front. Turn the griddle off and allow it  
to cool down between 275°F-300°F, apply some water and clean it with a griddle scraper.  
Remove, empty and wash the grease drawer in the same manner as an ordinary cooking  
utensil.  
ONCE PER WEEK  
Clean the griddle surface thoroughly. A detergent may be used on the plate surface to  
help clean it, but be sure the detergent is thoroughly removed by flushing with clear  
water.  
After removal of detergent the surface of the plate the griddle should be seasoned  
according to the instructions in this manual.  
Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To  
remove discoloration, use a griddle cleaner.  
If the griddle usage is very high, consider conducting this weekly cleaning procedure  
more than once per week.  
Do not use a brick or griddle stone for cleaning.  
Do not use water-jet to clean the griddle.  
Do not use chlorine sanitizer in contact with griddle. Contact can cause  
discoloration, corrosion and permanent damage.  
Do not use cleaning agents including Sodium Hydroxide, which is common in  
household oven cleaners.  
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SHUTDOWN OF GRIDDLE  
1. Turn all thermostats to the OFF position. This will shut down the griddle completely.  
EXTENDED SHUTDOWN  
1. Shut off the main electrical supply.  
2. Apply a heavy coat of vegetable oil over the griddle plate to inhibit rust.  
MAINTENANCE  
The griddle and its parts are hot. Use care when operating, cleaning  
or servicing the griddle.  
Disconnect power supply and follow lockout / tagout procedures  
before cleaning and servicing the appliance.  
LUBRICATION  
There are no parts on this unit that require lubrication.  
.
SERVICE AND PARTS INFORMATION  
Contact the Service Agency in your area to obtain service and parts information. For a  
complete listing of Service and Parts depots refer to or www.vulcanhart.com.  
When calling for service the following information should be available from the appliance  
serial plate: Model Number, Serial Number and voltage.  
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TROUBLESHOOTING  
PROBLEM  
POSSIBLE CAUSES  
Heat does not come on  
when the temperature  
controller is turned on  
1. Problem with thermostats. (Call for service)  
2. Problem with heating elements. (Call for service)  
3. Main power supply disconnected. (Call for service)  
Fat appears to smoke  
excessively  
1. Temperature set too high.  
2. Moisture in food may be turning into steam  
Food sticks to griddle or  
burned around edges or  
contains dark specs  
1. Temperature set too high.  
2. Griddle surface requires cleaning and/or seasoning.  
3. Surface under food not covered with enough cooking oil.  
1. Temperature set too low.  
2. Food not cooked for long enough time.  
Food under-cooked inside  
1. Food itself may have off-flavor.  
Food tastes greasy or has 2. Food stored improperly before cooking.  
objectionable off-flavor  
3. Too much griddle fat used.  
4. Temperature set too low.  
1. Temperature set too high.  
2. Griddle surface needs cleaning and/or seasoning.  
3. Too much griddle fat used.  
Noticeable build-up of  
gum on griddle  
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F-31506 (Rev. 06/06)  
VULCAN-HART COMPANY  
LIMITED ORIGINAL COMMERCIAL EQUIPMENT WARRANTY  
Vulcan-Hart (Vulcan) warrants its new product(s) to be free from defects in material and workmanship for a period of one (1)  
year from the date of original installation.  
Wolf Range is a division of Vulcan-Hart Company and thus Wolf products carry the same warranty as Vulcan products.  
This Warranty is subject to the following conditions and limitations:  
1. This warranty is limited to product(s) sold by Vulcan to the original user in the continental United States and Canada.  
2. Original installation must occur within 3 years of date of manufacture, and proof of the installation date must be  
provided to Vulcan.  
3. The liability of Vulcan is limited to the repair or replacement of any part found to be defective.  
4. Vulcan will bear normal labor charges incurred in the repair or replacement of a warranted piece of equipment within  
50 miles (80 kilometers) of an authorized service agency. Time and travel charges in excess of 50 miles (80 kilometers)  
will be the responsibility of the person or firm requesting the service.  
5. This warranty does not apply to any product(s) which have not been installed in accordance with the directions  
published in the appropriate installation and operation manuals.  
6. Vulcan will bear no responsibility or liability for any product(s) which have been mishandled, abused, misapplied,  
misused, subjected to harsh chemical action or poor water quality, field modified by unauthorized personnel, damaged  
by flood, fire or other acts of nature, or which have altered or missing serial numbers.  
7. Vulcan does not recommend or authorize the use of any product(s) in a non-commercial application, including but not  
limited to residential use. The use or installation of product(s) in non-commercial applications renders all warranties,  
express or implied, including the warranties of MERCHANTABILITY and FITNESS FOR A PARTICULAR  
PURPOSE, null and void, including any responsibility for damage, costs and legal actions resulting from the use or  
installation of product(s) in any non-commercial setting.  
8. Adjustments such as calibrations, leveling, tightening of fasteners or utility connections normally associated with  
original installation are the responsibility of the installer and not that of Vulcan.  
9. Exceptions to the one year part warranty period are as listed:  
Stainless steel fry tanks on model GHF91 will be warranted for five years.  
Stainless steel fry tanks on model series: GR, ER and GPC will be warranted for 12 years.  
Refrigeration appliance compressors - 5 years limited.  
Steam equipment supplied with ScaleBlocker® water filtration system (see separate warranty statement)  
Pressure steam boilers - 5 years prorated. (boilers not properly maintained will not be considered for prorated  
warranty.)  
Rubber Seals, Light Bulbs and Gaskets - 90 days from installation.  
Labor, travel and mileage will be covered during the first year only.  
10. Original purchased replacement parts manufactured by Vulcan will be warranted for 90 days from the parts invoice  
date. Exceptions are stainless steel fry tanks, refrigeration appliance compressors and pressure steam boilers which will  
be warranted as stated in item 9. This warranty is for parts cost only, and does not include freight or labor charges.  
11. This states the exclusive remedy against Vulcan relating to the product(s), whether in contract or in tort or under any  
other legal theory, and whether arising out of warranties, representations, instructions, installations or defects from any  
cause. Vulcan shall not be liable, under any legal theory, for loss of use, revenue or profit, or for substitute use or  
performance, or for incidental, indirect, or special or consequential damages or for any other loss of cost of similar  
type.  
12. THIS WARRANTY AND THE LIABILITIES SET FORTH HEREIN ARE EXCLUSIVE AND IN LIEU OF ALL OF THEIR LIABILITIES AND  
WARRANTIES, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO, IMPLIED WARRANTIES OR MERCHANTABILITY AND  
FITNESS FOR PARTICULAR PURPOSE AND CONSTITUTES THE ONLY WARRANTY OF VULCAN WITH REPSECT TO THE  
PRODUCT(S).  
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