Vulcan catering equipment (ptY)ltD
VULCAN 10kW FRYTOP GRIDDLEFLOOR STANDING MODEL FTG-10
Index:General Data 2 Owners Responsibility 3Authorised Vulcan Catering Equipment Branches and Dealers 3Parts Ordering / Service Information 4Prior to Installation of Equipment 4Cleaning Process 5Trouble Shooting 5Installation 6FTG-10 Diagram 7Wiring Diagrams 8 Controls and Spares 9Operation and Precautions 10Preventative Maintenance 11Safety 12
[ 2 ] FRYTOP GRIDDLE FLOOR STANDING Vulcan catering equipment (ptY)ltD
GENERAL DATA:
MAnuFACTuRER: Reg no. 1954/002040/07
Vulcan Catering Equipment (Pty) Ltd
P O Box 60188 15 newclare Road
Langlaagte 2102 Industria 2093
Johannesburg Johannesburg
South Africa South Africa
Web: www.vulcan.co.za
MODEL / SERIAL nuMBER: 090/25/0001
HEATInG: Heated by two banks of 3 x 1.67kW elements, each bank controlled by a thermostat.
PROTECTIOn: 3 x 25 amp line circuit breakers.
COnDuIT EnTRy: 20 conduit at rear right hand side of unit.
ELECTRICAL LOADInG: L1 3.33kW
L2 3.33kW Total Load 10kW
L3 3.33kW
ELECTRICAL SuPPLy: 400V, 3~n (400 Volts, 3 phase, 4 wire, 50Hz)
nET MASS: 128kg
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Vulcan catering equipment (ptY)ltD
OWNER’S RESPONSIBILITY:
It is the owner’s responsibility to:
• Ensure that theFrytopGriddlemodel FTG10unit is regularly andproperlymaintained.
• Ensurethatallsafetydevicesandwarningsignsremainintheiroriginallocation.
• Allowonlytrainedpersonneltooperate,cleanandmaintaintheequipment.
• Replace warning signs ormanuals when necessary. Contact an authorisedVulcan Catering Equipment dealer for replacement.
AUTHORISED VULCAN CATERING EQUIPMENT BRANCHES AND DEALERS:
Vulcan Toll Free Number 0860 Vulcan / 885226
Johannesburg Branch Office (011) 249 - 8500
Johannesburg Service Department (011) 249 - 8578 / 8582
Johannesburg Spares Department (011) 249 - 8600
Johannesburg Standby Tel. number (082) 446 - 7095 After Hours
Cape Town Branch OfficeCapeTownOffice Tel.Number (021) 510-5010
Durban Branch OfficeDurbanBranchOffice Tel.Number (031) 569-7800
Port Elizabeth OfficePortElizabethOffice Tel.Number (041) 453-5177
East London Branch OfficeEastLondonOffice Tel.Number (043) 722-2883
Botswana Dealer OfficeBotswanaDealerOffice Tel.Number (+267) 395-2228
Namibia Dealer OfficeNamibiaDealerOffice Tel.Number (+264) 61251-708
[ 4 ] FRYTOP GRIDDLE FLOOR STANDING Vulcan catering equipment (ptY)ltD
PARTS ORDERING / SERVICE INFORMATION:
Parts / spares orders must be placed directly with your local branch / distributor. To help speed up your order, we require the following information:
1. Model / Serial number
2. Voltage
3. Item Part number
4. Quantity Required
The serial number data plate is situated at the front right hand side of the unit.
Service information may be obtained by calling your local branch / distributor. When calling, please have the following information available:
1. Model / Serial number
2. Voltage
3. nature of Service Problem
PRIOR TO THE INSTALLATION OF EQUIPMENT:
• Read this operating manual to ensure that the installation meets all therequirementsasspecifiedwithintheOperatingandInstallationmanualprovidedwith your unit.
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Vulcan catering equipment (ptY)ltD
CLEANING:
1. use a soft sponge and warm soapy water when cleaning.
2. never use soda, steel wool, green 3M scouring pad or any other harsh abrasive to clean the unit.
3. Do not spray the unit with a hose.
4. Avoid excessive spillage.
5. Dry thoroughly after washing, then lightly coat the boiler iron plates and grids with cooking oil and brush as it will assist in the prevention of corrosion.
TROUBLE SHOOTING:
COMPLAINT POSSIBLE CAUSE REMEDY
• Unitnotswitchingon.
• Mainisolatoroff.
• Maincircuitbreakeroff.
• Switchisolatoron.
• Switchcircuitbreakeron.
• Flattopnotheatingup.
• Thermostatswitchisoff. • Switchthermostaton.
[ 6 ] FRYTOP GRIDDLE FLOOR STANDING Vulcan catering equipment (ptY)ltD
INSTALLATION:
1. Before leaving the factory, the unit has been fully assembled and undergone finaltests.
2. Remove the plastic material protecting the stainless steel panels.
3. Position unit. Checkwith spirit level; use floor adjusters on legs to bring tocorrect level.
4. Anelectricalisolatorswitchmustbeincorporatedinthesupplylineandfittedadjacenttotheunit.
5. Before connecting the electrical supply to the unit, check voltage details Correspond with Data Plate position at the front bottom right hand corner of unit.
6. For access to mains terminal, remove the front panel. Connect the three phase Wires to the circuit breakers; the neutral wire to the neutral block and earth wire to earth connection. Ensure that the unit is effectively earthed.
7. Please note that prior to operating the frytop, switch both thermostats to 100oC to burn off manufacturing residues. During the course of this operation, smoke may be emitted from the unit.
8. The unit is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
9. Children should be supervised to ensure that they do not play with the appliance.
PLEASE NOTE
10. The installation of the equipment must be done by a qualified registered technician all in compliance with statutory Health and Safety Regulations.
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Vulcan catering equipment (ptY)ltD
FRYTOP GRIDDLE FTG-10
Removeable Scrap Bin
L/H Thermostat
L/H Indicator Lamp
Data Plate
Circuit Breakers
R/H Thermostat
R/H Indicator Lamp
[ 8 ] FRYTOP GRIDDLE FLOOR STANDING Vulcan catering equipment (ptY)ltD
WIRING DIAGRAM FOR 10kW FRYTOP
Item No Stores Ref.No Description
A1 – A3 3010 - 36 Circuit breaker 25 amp
B1 3076 - 01 Terminal block
H1 – H2 3051 - 01 Pilot Light Amber
R1 – R6 3017 - 07 Element 1,6kW
T1 – T2 3077 - 41 Thermostat 50º - 250ºC
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Vulcan catering equipment (ptY)ltD
CONTROLS AND SPARE PARTS ORDERING INFORMATION FOR FRYTOP GRIDDLE
Item No Stores Ref.No Description
1 3077 - 41 Thermostat 50º 250ºC
2 Knob 50º 250ºC
3 3051 - 01 Pilot light Amber
4 3010 - 36 Circuit breaker 25 amp
5 Dn. 5696 Drip container
6 3017 - 07 Element 1,6kW
[ 10 ] FRYTOP GRIDDLE FLOOR STANDING Vulcan catering equipment (ptY)ltD
OPERATION:
1. The Frytop is controlled by two thermostats marked from 50ºC to 250ºC with indicating pilot lights.
2. The left hand thermostat operates a bank of elements on the left hand half of the plate.
3. The right hand thermostat operates the bank of elements on the right hand side of the plate.
4. Each bank consists of 3 x 1.66kW heating elements.
PRECAUTIONS:
1. Reduce heat when not in use.
2. Frequently check and clean spillage container and trough.
3. Clean when unit is still warm.
4. Wipe outer panels with soapy damp cloth.
5. Do not hose down or use excessive water.
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Vulcan catering equipment (ptY)ltD
PREVENTATIVE MAINTENANCE:
1. Do a routine check on general appearance and moving parts.
2. Check that no screws and nuts have worked loose.
3. Check elements and thermostat by setting each control to no. 3 position and noting that the plate surface heats up evenly.
[ 12 ]Vulcan catering equipment (ptY)ltD
REV4-11-2011 / VFM12
© Copyright subsists on all work published in this operating manual and may not be reproduced or adapted, in whole or in part, without written permission of Vulcan Catering Equipment (Pty) Limited. Whilst every effort has been taken in the preparation of this operating manual to ensure the accuracy and relevance of the contents, Vulcan Catering Equipment (Pty) Limited cannot be held responsible for any omissions or errors, or from damages resulting from the use of information contained herein.
SAFETY:
1. Always use extreme caution with any heavy duty electrical appliance.
2. Do not place your hand directly onto the griddle plate.
3. Do not spray water onto the electrical connections, this could result in an electrical shock.
4. Turn the temperature down when the unit is not in use to avoid burns.
FRYTOP GRIDDLE FLOOR STANDING
SubjecttostandardVulcanwarrantywithinSouthAfricaborders.SubjecttostandardVulcanExportwarrantyoutsideSouthAfricaborders.Vulcanreservestherighttomodifyoralterapplianceswithoutpriornotice.Localpricessubjecttoconfirmationattimeof purchase / placing of order.