Town Mongolian Barbecue Ranges - Manual (Page 10)

FOOD SERVICE EQUIPMENT CO., INC. • 72 Beadel St. • BKLYN • NY 11222
10
LIGHTING AND SHUT DOWN INSTRUCTIONS, continued:
Note: On initial start-up, allow five to fifteen minutes for air trapped in the gas lines to bleed
while holding the safety control ignition button. A qualified gas service technician can bleed
the line from the pressure test port located on the manifold to the left of the access door.
6. The pilot should light. Continue to hold the button for one minute as in figure 2 (previous
page) or until the pilot stays lit. Repeat the above step until all pilots are lit.
7. With all pilots lit, turn each main burner valve counterclockwise to ON position (figure 3,
previous page). Observe through the ports that all burners are lit with a clear, blue flame
about 2" long. Each burner has an adjustable air mixer that has been preset at the factory but
may need to be adjusted depending on altitude and gas composition.
To adjust air/gas mixture, loosen air shutter locking nut. Turn burner valve to full “ON” posi-
tion as in figure 3 below. Adjust air shutter until proper blue flame is burning on both rings.
Tighten locking nut on air shutter after making adjustments and turn off the burner.
All units are equipped with fixed orifices which cannot be adjusted for gas flow.
8. When unit is not in use, turn main burner valves clockwise to OFF position (figure 1).
9. In the event of power failure, blackout or loss of gas do not attempt to operate this unit.
10. In the event of a complete shutdown the main service valve must be closed in the OFF posi-
tion. The service should be performed only by a qualified gas service mechanic.
IMPORTANT
1. The natural gas unit is designed for 6" W.C. operating pressure. A minimum of 5½" W.C.
must be maintained or performance of the unit will not meet specifications. The LP unit is
designed for 10" W.C. operating pressure. A minimum of 9½" W.C. must be maintained or
performance of the unit will not meet specifications.
2. There is a 1/8" test tap in the front left section of the manifold behind the access door. Us-
ing a manometer or similar device, adequate pressure should be verified by a qualified gas
mechanic after installation and normal operation confirmed.
OPERATION GUIDE
1. The top should come to full operating temperature in approximately 60 minutes after all burners
have been lit. Use a high temperature thermometer to verify that the cook surface has reached
a minimum operating temperature of 500°F.
2. On reaching operating temperature TURN OFF every other burner. Seven burners on the
MBR-84 and six on the MBR-72 are sufficient to maintain operating temperature except during
extreme duty cycles when additional burners may be necessary