INSTALLATION &
OPERATION MANUAL
MODEL IR34 GAS INFRARED BROILER
ML-52199
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
FORM 30812, Rev. A (7-95)
Installation, Operation and Care of
MODEL IR34 GAS INFRARED BROILER
KEEP THIS MANUAL FOR FUTURE REFERENCE
GENERAL
Your Vulcan-Hart Gas Broiler is suitable for use in restaurant, commercial or institutional kitchens. The
broiler is produced with quality workmanship and material. Proper installation, usage and maintenance
of your broiler will result in many years of satisfactory performance.
Vulcan-Hart Company suggests that you thoroughly read this entire manual and carefully follow all of
the instructions provided.
IR34 Broilers are available in two styles:
1. Elevated Model — mounts over Heavy Duty Gas Range or Gas Restaurant Range (34" width
minimum).
2. Free Standing Model — mounts on a non-combustible countertop with a 4" base stand.
INSTALLATION
Before installing, verify that the type of gas (natural or propane) agrees with the data plate on the body
top of the broiler.
UNPACKING
Your broiler was carefully inspected before leaving the factory. The transportation company assumes
full responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking,
check for possible shipping damage. If the broiler is found to be damaged, save the packaging material
and contact the carrier within 15 days of delivery.
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LOCATION
Do not obstruct the air flow into and around the broiler. This air flow is necessary for proper combustion
of gases and for ventilation of the broiler.
Do not obstruct the flow of flue gases from the flue duct 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.
If mounted over a range equipped with casters, the minimum width of the range is 60 inches and the
following restrictions apply:
1. The installation shall be made with a connector that complies with the Standard for Connectors for
Movable Gas Appliances, ANSI Z21.69 (latest edition), and a quick-disconnect device that
complies with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41
(latest edition).
2. Provide a restraining device for the gas line to limit the movement of the range without depending
on the connector and the quick-disconnect device or its associated piping to limit the range
movement. Attach the strain relief to the rear of the range (Fig. 1).
If disconnection of the strain relief is necessary, turn off the gas supply before disconnection.
Reconnect this restraint before turning the gas supply on and returning the range to its installation
position.
CONNECT GAS LINE
STRAIN
RELIEF HERE
PL-51219
Fig. 1
Maintain a minimum 6" clearance at the sides and rear next to combustible and non-combustible
construction. Maintain an 18" clearance from the end of the broiler flue vent to the filters of the hood
venting system.
Keep the area free and clear of all combustible substances.
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 18" is required.
Make sure there are no cross currents within the kitchen (such as wall-type fans, open windows next
to the broiler, or fans blowing directly on the broiler).
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INSTALLATION CODES AND STANDARDS
The broiler must be installed in accordance with:
1. State and local codes.
2. In USA . . . National Fuel Gas Code, ANSI Z223.1 (latest edition) available from the American Gas
Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.
In Canada . . . Canadian Standard CAN/CGA-B149.1 Installation for Natural Gas Burning
Appliances and Equipment (latest edition), and CAN/CGA-B149.2 Installation for Propane Burning
Appliances and Equipment (latest edition), available from The Canadian Gas Association, 55 Scarsdale
Road, Don Mills, Ontario, Canada M3B2R3.
3. NFPA 96, Vapor Removal from Cooking Equipment (latest edition), available from the National Fire
Protection Association, Batterymarch Park, Quincy, MA 02269.
ASSEMBLY — Free Standing Models
Assemble 4" leg base stand to bottom of broiler.
ASSEMBLY — Over Heavy Duty Gas Range
If the broiler is to be mounted over a Vulcan Heavy Duty Gas Range, a broiler back riser is required.
This is furnished when ordered as an elevated broiler.
1. With the back down, place the riser on the floor in front of the range. Remove the backsplash panel
from the back riser and two mounting bolts at top.
2. Remove the top castings, the back top and the shipping brackets from the range.
3. Carefully lift the back riser over the range, guiding the riser supports (or bayonets) into the channels
provided at the rear of the range (Fig. 2). Depending on range width, there may be two or three
riser supports.
RISER SUPPORT
CHANNEL
RANGE
PL-40719-1
Fig. 2
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4. Replace back top(s) and top castings on range.
5. After unpacking, remove the grid, drip pan and drip pan insert from the broiler.
6. Make sure the mounting brackets are firmly attached to the top of the broiler. Carefully lift
the broiler so that the broiler support brackets are approximately one inch above the flue outlet of
the back riser. Carefully guide the mounting brackets attached to the broiler over the mounting
brackets on the top of the back riser. Lower the broiler so that all four brackets, two on top and two
at the bottom, are supporting the broiler.
7. Reinstall the two mounting bolts at top of the back riser (Fig's. 3 and 4).
MOUNTING BOLTS
BOTTOM SUPPORT BRACKET
BOTTOM FRAME OF BROILER
PL-40721-1
PL-40720-1
Fig. 3
Fig. 4
8. Attach the backsplash panel to the back riser. Attach shelf to back riser if included.
ASSEMBLY — Over Gas Restaurant Range
If the broiler is to be mounted over a Vulcan Gas Restaurant Range, a broiler back riser is required
(furnished when ordered as an elevated broiler).
1. Mount back riser onto Gas Restaurant Range so riser supports slide into the channels on the back
of the range (similar to heavy duty range, Fig. 2). Attach screws to channels on rear of range.
Mounting brackets for broiler and support beam are assembled onto the back riser at the factory.
Remove the two mounting bolts from top of support brackets on back riser.
2. Assemble two support brackets to the top rear corners of the broiler. Remove four bolts on each
corner; install brackets under bolts (Fig. 5).
3. Remove bottom cover of broiler (8 screws).
4. Carefully lift the broiler so brackets fit over the rail (beam support) on top of the backsplash and so
the bottom of the broiler is supported by the two bottom support brackets (Fig. 6).
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TOP SUPPORT BRACKET
TOP
SUPPORT
BRACKETS
RAIL
PL-40722-1
PL-40723-1
Fig. 5
Fig. 6
5. Line up holes on top brackets. Attach self-tapping screw to each top bracket, and attach 3/8-16 bolt
to each top bracket. Bolt thread through weld-nut on rail (beam support).
6. Reassemble bottom cover on broiler (8 screws).
7. Attach shelf to back riser if included.
GAS CONNECTIONS
CAUTION: All gas supply connections and any pipe joint compound used must be resistant to
the action of propane gases.
Codes require that a gas shutoff valve be installed in the gas line ahead of the broiler.
Install the pressure regulator to the top gas connection. The arrow on the regulator indicates the
direction of the gas flow (Fig. 7).
The regulator must be installed within the tower in an upright position. If it is mounted in any other
position, the pressure must be reset (Fig. 8).
GAS CONNECTION
GAS PRESSURE REGULATOR
GAS PRESSURE
REGULATOR
IN UPRIGHT POSITION
PL-40725-1
PL-40724-1
Fig. 7
Fig. 8
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Standard broilers for use with natural gas are equipped with fixed orifices and a pressure regulator with
a preset outlet pressure of 6" W.C. (water column).
Standard broilers for use with propane gas are equipped with fixed orifices and a pressure regulator
with a preset outlet pressure of 10" W.C.
Once the regulator is installed, connect to a 3⁄4" gas line.
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.
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/range and its individual shutoff valve must
be disconnected from the gas supply piping system.
When testing pressures are 1⁄2 psig (3.45 kPa) or less, the broiler/range must be isolated from the gas
supply system by closing its individual manual shutoff valve.
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OPERATION
WARNING: THE BROILER AND ITS PARTS ARE HOT. BE CAREFUL WHEN OPERATING,
CLEANING OR SERVICING THE BROILER.
CONTROLS (Fig. 9)
BURNER VALVE
BROILER GRID HANDLE
GRID LIFTING HANDLE
GREASE PAN
PL-40726-1
Fig. 9
Grid Lifting Handle
Burner Valve
— Elevates or lowers the broiling grid to six different positions. Grasp red
ball knob and pull straight out from the broiler. This releases the
mechanism and allows the lifting handle to move into the desired position.
— Regulates the flow of gas to the burners. Gas flow is increased by turning
the valve counterclockwise. After preheating, maximum output is not
required. Turn the valve clockwise until the desired performance is
achieved.
Broiling Grid Handle — Glides the grid forward for easy loading and unloading.
WARNING: HANDLE MAY BE HOT. GRASP HANDLE WITH MITT OR
HOTPAD.
To operate, pull straight out; grid rolls on four roller bearings.
Grease Pan
— Collects grease and waste which is diverted by the tilt of the drip shield.
DO NOT allow the grease pan to overflow. Empty the grease pan when
three-quarters full to reduce the possibility of spillage.
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LIGHTING THE PILOT LIGHT
1. Turn on the main gas supply.
2. Turn on the burner valve and purge air from the line. Turn the burner valve off, wait five minutes
and turn the valve back on.
3. Using a taper, light the pilots (Fig.10).
4. If the pilots fail to light, turn off the gas, wait five minutes and repeat Steps 1 through 3.
PILOT
PL-40727-1
Fig. 10
Nightly Shutdown: Turn off the burner valve. The pilot will remain lit.
Seasonal Shutdown: Turn off the burner valve. Turn off the pilots. Turn off the main gas supply.
PREHEATING
Place the grid in its highest position. Turn the burner valve knob completely counterclockwise and
preheat for 15 minutes.
EFFICIENT OPERATION
Efficient operation depends on a balance between the volume of gas and supply of air. If complete
combustion of the gas is not achieved, poor operating characteristics and excessive gas consumption
will occur.
RECIPE AND GRID ADJUSTMENT
Positioning the broiler grid is an important factor in the desired product end results. Position the grid
farther away from the burners for thick meats and for melting cheese or butter to avoid drying the
product. Position the grid closer to the burners for bacon, toast and quick heating, but watch carefully
to avoid burning.
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LOADING AND UNLOADING
Place the grid in the desired position. Pull the grid out for loading. Load as quickly as possible and
avoid spillage. Push the grid back into place and cook for the appropriate time. Lower and pull the grid
out for unloading.
CLEANING
Farboil Grey Epoxy surfaces can be cleaned using a cloth with detergent solution. Rinse thoroughly
and wipe dry with a soft clean cloth. An occasional application of silicone base auto polish will help
maintain a "like new" appearance.
Stainless steel surfaces may be cleaned with a damp cloth. Stubborn soil can be removed with a
detergent solution. Rinse thoroughly and wipe dry with a soft clean cloth.
Clean the grid every day at nightly shutdown. Allow the broiler to cool before removing the grid and
the drip tray for cleaning.
MAINTENANCE
WARNING: THE BROILER AND ITS PARTS ARE HOT. BE CAREFUL WHEN OPERATING,
CLEANING OR SERVICING THE BROILER.
VENT
Annually, after the broiler is cool, check the flue and clear any obstructions.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning the broilers covered in this manual, contact the
Vulcan-Hart Service Depot in your area (refer to listing supplied with the broiler), or Vulcan-Hart
Company Service Department at the address or phone number shown on the front cover of this manual.
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TROUBLESHOOTING
PROBLEM
POSSIBLE CAUSES
1. Temperature too low
Uneven broiling
Side burning
2. Improper operation of broiler
3. Fluctuating gas pressure
Too much top heat
1. Temperature too high
2. Faulty ventilation
3. Excessive heat input
4. Over-rated (pressure too high or orifice(s)
too large)
Uneven broiling side-to-side
1. Broiler not level side-to-side
2. Broiler burner improperly installed
Uneven broiling front-to-back
Dried out products
Broiler not level front-to-back
1. Broiling time too long, or product too close to
burners
2. Over-rated (pressure too high or orifice(s)
too large)
Pilot outage
Poor ignition
1. Pilot flame too low
2. Restriction in pilot orifice
1. Insufficient gas input
2. Poor air-to-gas adjustment
3. Restriction in pilot orifice
4. Restriction in main burner ignition port
5. Pilot adjustment is incorrect
FORM 30812, Rev. A (7-95)
PRINTED IN U.S.A.
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