Hobart GGO48 User's Manual
Contents
1. 4 4 Thermostat bulb locations Shown for 3048 Locations are comparable for GG036 or GGO072 6 inches from the sides and 12 inches between thermostats a Mark with a pencil the position of the pointer just adjacent to the dial plate b Pull off thermostat knob Loosen screws retaining dial plate e Tighten screws retaining dial plate d Rotate dial plate so pencil mark aligns with the measured temperature f OWNER S INFORMATION Push thermostat knob back on shaft Rear Fiue 0 75 19mm thick high polished cold rolled grid Durabie aluminized steel U shaped tubing burners have a series of slot like top ports for uniform griddie plate heating quiet ignition and opera tion one per 12 305mm of griddle surface Ad justable air shutters control primary air Manual shutoff valve for each burner All welded construction including integral wrap around splatter guard Snap action thermostat for each burner gives fast response and recovery Needs no separate electrical power source Temperature range of 200 450F 93 2320 0 75 19mm right rear gas supply line and standard 5 water column pressure reg ulator for natural gas 10 for LP gas Long lasting stainless steel cabinet Furnished 4 102mm die steel legs with adjustable eet 3 76mm wide front grease trough with large drain chute2. Easy to adjust thermostat calibration ring Full depth grease drawer COOKING WITH THE GRIDDLE Cooking with the griddle requires that it be pre heated to the required temperature first Cooking involves individual preferences Thus the follow OPERATING INSTRUCTIONS 1 Preheat griddle set the thermostat dials at the correct griddling temperature for the food to be cooked The griddle preheats to 350 F in 9 minutes When the griddle reaches temperature the burners turn off This can be ascertained by looking at the burners through the ventilation slots on the front of the griddle wide grid section independently SEASONING GRIDDLE SURFACE 1 Clean the griddle NOTE Before using for the first time be sure to remove the rust preventive compound that was applied to the grid at the factory Add a mild detergent to hot water and wash the ing cooking guide is suggested only SUGGESTED COOKING GUIDE Cheeseburgers Cheese sandwich Ham salad sandwich MEATS Frankfurters Minute steak medium Club steaks inch thick med Ham steaks Beef tenderloin Boiled Ham Corned beef patties Bacon Canadian bacon Sausage links grid well Rinse with a clean damp cloth and Sausage patties wipe dry EGGS 2 Preheat griddle to 400F Scrambled eggs Hard fried eggs 3 Spread a light film of cooking oil or fat over Soft fried eggs entire griddle surface Sunny side up eggs 4 Wait 2 minutes then wipe o
3. lighting trailer burner Release red button after 45 seconds Turn thermostat to desired temperature and turn valve on 6 On off valve may be turned off trailer burner will remain lit 7 Should trailer burner be extinguished burner will not operate Turn main valve off wait 5 minutes and repeat 8 Complete shutdown sequence turn thermostat counterclockwise to stop turn valve to off turn main valve off TRAILER BURNER ADJUSTMENTS Trailer burners should be adjusted to provide a slight yellow tip on the flame The trailer burner ad justment is located on the automatic pilot control BURNER AIR SHUTTER ADJUSTMENTS Burner air shutters should be adjusted as re quired To adjust open the shutter until flame on leaves the burner port then close ightly Yellow tipped flame should not be present E LIGHTER TUBES ADJUSTMENT 1 Turn on off valve to on and lighter tube will light from horizontal trailer burner Flame on lighter should be adjusted to provide a flame approx imately 1 8 high over the entire lighter tube 2 Using a screwdriver turn the lighter tube ad juster screw located on the upper left of the thermostat body clockwise to decrease the or counterclockwise to increase the lame FLUE CONNECTIONS Ventilation requirements will vary with each in stallation and must comply with applicable por tions NFPA Standard 96 and with local codes Considerations to be kept in min
4. sure the thermostats are calibrated After the above items have been checked for proper functioning and there is still ques tionable or improper griddle operation an authorized servicer should be called to check all brass fittings for surplus buildup and to ensure that thermostats are operating properly HOBART FORM 14558 Rev C DEC 1985 3 PRINTED IN U S A
5. 02 3 5 DIA NET W O 4 102 AREA 71 GM 102 MM MOD LEGS 89 MM aty atys avv atv IN IN IN CM 0 LOAD LOAD Loan Loan 1080 1040 LBS KILOS KILOS D 72 31 13 353 7 810 1724 11 123 120 2400 80 900 48 700 130 1800 628 1385 513 1131 sas imet EE HEATING DATA TOTALGAS TEMP RANGE PREHEAT TIME INPUT MINUTES PTE BTU S HR 350F 177C 9 22 866 72 1614 Tesz ovu GACASC taav piae wore ALTERWATE GUPPLY FROU Borton 6 2330 IMPORTANT Cooking Equipment for the commercial kitchen Fig 3 6072 FLOOR PLAN must be adequataly ventilated Reference should be made to Na tional Fire Protection Association Standard No 98 NF PA No 96 This standard can be obtained by contacting the Natlonal Fire 348 1 45 1 Protoction Association 470 Atlantic Avenue Boston MA 02210 INSTALLATION INSTRUCTIONS GENERAL The Hobart gas griddle you have purchased is a fine quality product in the tradition of Hobart quality ex cellence Properly installed and used it will provide you with many years of service and contribute to your pro fitable business environment SHIP
6. INSTRUCTION MANUAL GAS GRIDDLES 606036 36 W 24 Grid 66048 48 W x 24 D Grid 66072 72 W x 24 D Grid MODEL GG036 SHOWN A product of HOBART CORPORATION TROY OHIO 45374 FORM 14558 Rev C 12 85 1 THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL AUTHORIZED QUALIFIED CERTIFIED OR LICENSED TO INSTALL GAS EQUIPMENT WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL IMPORTANT POST IN A PROMINENT LOCATION INSTRUCTIONS BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER IMPORTANT IN THE EVENT A GAS ODOR IS DETECTED SHUT DOWN UNITS AT MAIN SHUT OFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE IT IS IMPORTANT THAT YOU RETAIN THIS MANUAL FOR FUTURE REFERENCE Fig 1 GENERAL amp DIMENSIONAL DATA OVERALL BODY DIMENSIONS GRID SURFACE DIMENSIONS TYPICAL PRODUCTION WEIGHTS HAMBURGERS PANCAKES MIN STEAKS FRIED EGGS wW D H w D SQUARE 25 02 3 5 4 DIA 40Z 5 THK SHIP 0 4 102 AREA 71 GM 102MM 1468 MM LEGS 89 MM 13 MM QTY QTY QTY QTY QTY QTY QTY QTY MM IN my
7. MM om wA LOAD TA LOAD LOAD LOAD LOAD LOAD a 0 KILOS GG 036 565 918 789 13 353 35 910 24 610 860 5590 65 975 40 450 24 300 65 900 289 637 ___1 48 1223 31 789 13 353 47 1215 4 610 1148 7407 86 400 1200 372 820 342 4 C S R 1300 53 600 3 i GG 048 86 peren HEATING DATA TOTAL GAS TEMP PREHEAT TIME BTU S TO HOLD INPUT MINUTES TO 350F 1776 BTU S HR 350F 177C 82 500 110 000 15 244 0 aso 3099 tbe 3a Pym AEE 5 5 surrey prow 299 3 A aah 0 should bo made to Fig 2 66036 00048 FLOOR PLANS tional Fire Protection Association Standard No 96 NFPA No 96 This standard can be oblained by contacting the National Fire 348 1 44 1 Protection Association 426 Atlantic Avenua Boston 02210 GENERAL amp DIMENSIONAL DATA OVERALL BODY DIMENSIONS GRID SURFACE DIMENSIONS TYPICAL PRODUCTION WEIGHTS HAMBURGERS PANCAKES MIN STEAKS FRIED EGGS H SQUARE 2 5
8. PING DAMAGE CLAIM PROCEDURE The equipment you have received was carefully in spected and packed by competent personnel before leaving the factory The company transporting the equipment assumes full responsibility for safe delivery upon acceptance of the shipment If the shipment is damaged 1 Damage or Loss that is Visible Make certain this is noted on the freight bill or other shipping documents and signed by the person making delivery 2 Damage Claims Should be Filed Immediately This should be done regardiess of extent of damage 3 Unnoticed Damage or Loss If damage is noticed after the equipment is unpacked the transportation company or delivery carrier should be notified immediately and a con cealed damage claim filed with them within 15 days of date delivery was made The package should be kept for inspection Hobart cannot assume responsibility for loss or damage incurred in transit INSTALLATION CODES AND STANDARDS All griddle installations that are required by local or na tional codes to include fire protection devices such as fire extinguisher systems etc that are supplied by the installer shall comply with nationally recognized standards gas griddles should be installed in accordance with 1 State and local codes 2 National Fuel Gas Code ANSI Z223 1 1984 Copies of this code may be obtained from American Gas Assn Inc 1515 Wilson Bivd Arlington Virginia 22209 3 The applicanc
9. d include 1 Flue connections should never be made directly to the griddle 2 The griddte should be located under a hood with an adequate connection to an exhaust duct and having a 6 inch extension beyond the griddle sides 3 Clearance above the griddle flue should be ade quate for the flue products to escape so that there is no interference with the heat circula tion in the griddles Refer to the Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment NFPA Standard 96 4 Conditions resulting in cross currents within the kitchen such as wall type fans or open windows next to the griddle or fans blowing directly on the griddle should not be allowed to exist 5 To prevent the griddle function from being af fected by a reduced atmospheric pressure ade quate make up air in the kitchen should be pro vided to replace the air taken out by the ven tilating system CALIBRATING THE THERMOSTATS 1 Allow griddle to preheat to 300 F until thermostat cycles on and off 3 4 times 42 IN 2 Using an accurate pyrometer measure the temperatures at the thermostat bulb see figure 4 when the burner ignites and tinguishes 3 If the dial setting does not match the average and OFF temperatures of the GAS INLET 6 12 12 IN 6 12
10. e and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 2 psig 3 45kPa 4 The applicance must be isolated from the gas supp ly piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 2 psig 3 45kPa 5 Check device nameplate to make sure that griddle gas agrees with type being supplied The griddles must be installed under a ventilation hood and ventilation provided in accordance with National Fire Protection Association Standard 96 IN CANADA Installation shall be in accordance with 1 CANI B149 1 Installation for Natural Gas Burning Applicances and Equipment or 2 CANI B149 2 Installation Code for Propane Burn ing Appliances and Equipment and 3 Provincial and local codes where applicable POSITIONING Figure 1 shows key general and dimensional data of all models Consult floor plans on pages 3 8 4 for posi tioning and related information IMPORTANT 1 Combustibles in the Area The equipment area should be kept free and clear from combustibles 2 Clearances from Combustible Construction The griddle when installed should have the following clearances from combustible construction 6 inches from the sides 4 inches from the back Non combustible counter top 3 The Flow of Combu
11. ff excess oil OTHER French toast 5 Repeat this operation Pancakes American fries 6 Use the griddle for cooking Potato patties TURNING THE GRIDDLE OFF At the end of each day s operation turn all temperature controls to OFF CARE AND CLEANING 1 The Grease Drawer Periodically inspect the grease drawer to make sure that it does not overflow As necessary remove the grease drawer empty and wash in the same way as any ordinary cooking utensil 2 The Grease Trough 350 375 375 325 400 400 375 400 375 350 350 350 Control 2 Load griddle cook according to recipe Turn Set Time foods half way through cooking time unless Food F Min otherwise specified in recipe SANDWICH ITEMS 3 Each thermostatic control controls a 12 inch Hamburgers 350 2 3 3 3 3 2 2 2 62 62 Owe Once a day or whenever necessary thor oughly clean and wipe out grease trough around griddle As necessary during use wipe out accumulated material to provide good drainage The Griddle Surface a After each cooking load scrape the griddle surface with scraper or rigid spatula to re move excess fat and food particles Take care that the integral backsplash is not vigorously banged with spatula Such abuse could cause eventual metal separa tion and result in food contamination or leakage b Each week or whenever necessary clean griddle
12. onnected to the gas supply GAS CONNECTIONS 1 The regulator supplied must be connected to the manifold note direction of gas flow arrow 2 The griddle should be connected to the gas line after leveling OPERATING 3 A gas shut off valve should be installed in the gan line ahead of the griddle as required by codes 4 The gas supply line must be at least the equivalent of iron pipe 5 The pipes should be clean and free of obstruc tions dirt and piping compound 6 WARNING All joints in the gas supply line must be checked for leaks before lighting THE CHECK SHOULD BE MADE WITH SOAP AND WATER SOLUTION BUBBLES AN OPEN FLAME SHOULD NOT BE USED 7 Make sure that the thermostat bulb is in its proper location and no part of the capillary is in any flame zone LIGHTING THE GRIDDLE 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 EXAMINE THE THERMOSTAT BULB TO SEE THAT IT IS ITS PROPER LOCA TION AND THAT NO PART OF THE CAPILLARY LEADING TO THE BULB IS IN ANY HEAT OR FLAME ZONE The following instructions for lighting the griddle are also affixed to the front of the griddle 1 Be sure griddle gas valves are off 2 Check position of main gas valve if off turn on 3 Automatic pilot shut off with red button is located behind front panel 4 Press up on the downward facing red button while
13. stion and Ventilation Air The griddle where installed must be so located that the flow of combustion and ventilation air will not be obstructed Adequate clearance for air openings into the combustion chamber will be provided 4 Clearances for Servicing The installation location should take into considera tion adequate clearances for servicing and proper operation ATTACHING THE LEGS The four four inch legs are in compliance with NSF Code and they are adjustable for leveling the device Attach the legs to the body by threading the exposed teg stud into the threaded holes located on the under side of each device IMPORTANT Tighten each leg so that the top face of the leg is pressed firmly against the body bottom Leg adjustment is made by using a wrench to turn the ad justable foot and thereby increase or decrease leg height You must hold the leg with one hand while turning the foot to prevent the leg from loosening from its attachment GAS PRESSURES AND ORIFICES IMPORTANT Check the data plate and make sure that the gas supplied agrees with the data plate 1 Natural Gas The standard orifices are set at 5 inch WC Water Column pressure A pressure regulator is supplied and must be installed when the griddle is connected to the gas supply 2 Liquefied Propane Gas The standard orifices are set at 10 inches WC Water Column pressure A pressure regulator is supplied and must be installed when the grid dle is c
14. surface thoroughly If desired use a pumice or griddle stone over surface Rub with the grain of the metal while still warm Avoid steel wool After each thorough cleaning the cooking surface must be re seasoned 4 The Body The chassis and stainless steel parts can be cleaned with mild soap and detergent Wipe body clean with a damp cloth and dry THE WARRANTY AND SERVICING This Hobart product is covered by a one year warranty on parts and labor Should it require ser vice consult the Yellow Pages of your local telephone directory or call National Service Depart ment Hobart Corporation Troy Ohio 513 332 3000 CHECKS TO BE CONSIDERED BEFORE CALLING THE SERVICER WARNING TURN OFF GAS SUPPLY BEFORE PROCEEDING TO CHECK THE BURNERS OR PILOT VALVES Gain access to the burners and pilot valves by removing the front panel Check for proper water column gas pressure for natural gas and for propane gas at the griddle with all the burners on Make sure the burner air shutters are clean and free of lint and grease buildup Make sure the air shutters are properly ad justed When adjusted the burners produce a sharp flame that does not lift away from the burner Make sure that the thermostat capillaries are not exposed directly to the burner or pilot flame Sharp bends or kinks in the capillary will result in improper operation A 2 to 3 curling diameter should be allowed for excess capillary Make
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