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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 gas supply pressure exceeds
1
⁄2 psig (3.45 kPa), the range and its individual shutoff valve must
be disconnected from the gas supply piping system.
When gas supply pressure exceeds
1
⁄2 psig (3.45 kPa) or less, the range should be isolated from the
gas supply system by closing its individual manual shutoff valve until the range is ready for start-up.
FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue located on the rear of the range. It is recommended
that the flue gases be ventilated to the outside of the building through a ventilation system installed by
qualified personnel.
From the termination of the flue to the filters of the hood venting system, a minimum clearance of 18"
(45 cm) must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from the
standard, “Vapor Removal from Cooking Equipment,” NFPA No. 96 (latest edition), available from The
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
LIGHTING AND SHUTTING DOWN PILOTS
All adjustment procedures associated with initial start-up should be performed by an authorized
Vulcan-Hart installation or service person.
Hot Top and Griddle Top Burners
1. Turn main gas supply ON.
2. Turn all top burner valve knobs ON to purge gas line of air.
3. Turn top burner valve knobs OFF.
4. Wait 30 seconds.
5. Using a taper, light the hot top or griddle top pilot.
6. If pilot fails to light, wait 5 minutes and repeat Steps 1 through 5.
7. Turn one hot top or griddle top burner valve ON to ensure that all gas lines are completely purged
of air. Turn burner valve OFF when gas begins to flow.