Related Manuals for Omcan OGH-12
Summary of Contents for Omcan OGH-12
- Page 1 Gas Countertop Hot Plates Models OGH-12 / OGH-24 / OGH-36 Instruction Manual Version 1 3115 Pepper Mill Court, Mississauga, ON, L5L 4X5 1-800-465-0234 1889 Maryland Avenue, Niagara Falls, NY, 14305 www.omcan.com...
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Page 2: Table Of Contents
Table of Contents Models OGH-12 / OGH-24 / OGH-36 Section Page General Information -------------------------------------------------------------------------------- 3 Safety & Warranty ---------------------------------------------------------------------------------- 3 Technical Specifications ---------------------------------------------------------------------- 4 - 6 Installation --------------------------------------------------------------------------------------- 7 - 8 Operation ----------------------------------------------------------------------------------------- 8 - 9 Maintenance ----------------------------------------------------------------------------------------- 9 Instructions for Field Conversion... -
Page 3: General Information
General Information Omcan Manufacturing and Distributing Company Inc. and Food Machinery Of America, Inc. dba Omcan are not responsible for any harm or injury caused due to any person’s improper or negligent use of this equipment. The product shall only be operated by someone over the age of 18, of sound mind, and not under the influence of any drugs or alcohol, who has been trained in the correct operation of this machine, and is wearing authorized, proper safety clothing. -
Page 4: Technical Specifications
Technical Specifications STANDARD FEATURES • Stainless steel front bullnose design and side construction that’s fully welded for extra durability. • 25,000 BTU per burner. • Two cast iron burners every 12” grate width. • 4”-5” adjustable legs. • Separate gas valves for each burner with one pilot light per burner. • Removable stainless steel drip tray for easy cleaning. • 3/4” rear NPT gas inlet. • ETL Listed and ETL Sanitation. Figure 1 Features and Controls A) LEGS. Supports the equipment. B) ADJUSTABLE FEET. Used to adjust the level of the equipment. C) DRIP TRAY. A tray that collects grease and oil. This tray can be removed for cleaning. D) PILOT LIGHT ACCESS HOLE. Allows access to the pilot light. E) GAS CONTROL KNOB. Used to set or adjust the temperature of the grilling surface. F) HOT PLATE. Cooking surface. - Page 5 Technical Specifications Model Description Burners BTU/hr Gas Type OGH-12 Gas Hot Plate 12” 50,000 Natural or LPG* OGH-24 Gas Hot Plate 24” 100,000 Natural or LPG* OGH-36 Gas Hot Plate 36” 150,000 Natural or LPG* Model A” Burners OGH-12 OGH-24 OGH-36...
- Page 6 Technical Specifications...
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Page 7: Installation
Installation INSTALLATION TO BE DONE BY LICENSED PROFESSIONALS ONLY. SET UP 1. Remove all packing material and tape, as well as any protective plastic from the equipment. 2. Place the equipment in the desired position and height. 3. Install the four (4) legs onto the equipment. 4. Clean and dry the equipment thoroughly before using. INSTALLATION The installation of this equipment must conform with local codes, or with the National Gas Code, ANSIZ223.1/ NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable. • The equipment 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 ½ psi (3.5 kPa). • The equipment must be isolated from the gas supply 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 then ½ psi (3.5 kPa). CLEARANCE AND POSITIONING AROUND THE EQUIPMENT • This equipment must be installed adjacent to non-combustible surfaces only with a minimum spacing of 6” from all sides. This equipment must be a distance of 6” from other equipment. The equipment must have the 4” legs installed and be placed on a non-combustible surface. AIR SUPPLY AND VENTILATION • The area in front and around the equipment must be kept clear to avoid any obstruction of the flow of combustion and ventilation air. -
Page 8: Operation
Installation GAS CONVERSION (SEE PAGE 10) • Conversion from Natural Gas to Liquid Propane (LP) or vice versa may only be performed by the factory or its authorized service agent. In case of troubleshooting, ensure the correct orifice sizes of the spuds have been provided. • Natural Gas Orifice is #42. • Liquid Propane Gas Orifice is #53. • Orifice size is marked on the spud. LIGHTING THE PILOT The manifold units are equipped with standing pilots and each should be lit immediately after the gas is supplied to the equipment. 1. Before attempting to light the pilots, turn off the main gas valve to the equipment and wait 5 minutes to clear the gas. 2. Turn off all gas control knobs. 3. Turn on control valve and light all pilots. 4. The pilot burner must be lit at the end of the tube. Hold an ignition source through the pilot light hole in the front panel at the pilot tube. When the flame ignites remove ignition source. 5. Turn off the main gas valve to shut down the equipment. Smoke appearing on initial use of the equipment is normal. This is a result of the rust preventative coating burning off. Allow the equipment to “burn in” for at least 15 minutes before the first use. PILOT FLAME REGULATION • The pilot flame on the equipment has been factory adjusted. When adjustment is necessary, adjust the pilot flames as small as possible but high enough to light the burner. Then immediately turn the burner valve to the highest setting. Access to the pilot flame adjustment screw is obtained by removing the front panel. -
Page 9: Maintenance
Operation 6. Adjust the valve set-point to obtain the desired level of heat. 7. To adjust the grill grate(s), raise or lower the back of the grates. Turn unit off and allow the grill grate(s) to cool. Make sure to use pot holders or oven gloves to reposition. Maintenance • A qualified service company should check the unit for safe and efficient operation on an annual basis. • Gas piping shall be a certain size and installed to provide a supply of gas sufficient to meet the full gas input of the equipment. • A manual shut off valve should be installed upstream from the manifold within 4 ft. (1.2m) of the equipment and in a position where it can be reached in the event of an emergency. • Check entire gas piping system for leaks every so often. Using a gas leak detector or soapy water solution is recommended. • Install equipment under efficient exhaust hood with flameproof filters with a distance of no less than 4 feet between the top of the equipment and the filters or any other combustible materials. CLEANING To maintain the appearance and increase the service life, clean your equipment daily. DO NOT clean equipment with steel wool. 1. Allow the equipment to cool completely before cleaning. 2. Using a wire brush, scrape the grill grate(s) to remove any food residue. 3. To clean equipment, use either a damp cloth, sponge with soapy water or a metal scraper. 4. Dry grates thoroughly to prevent rusting. 5. Empty and clean the drip tray. -
Page 10: Instructions For Field Conversion
Instructions for Field Conversion MANDATORY MARKINGS The following are examples of the rating plates that must be fixed to the rear of the unit on completion of the conversion by the installer. - Page 11 Instructions for Field Conversion...
- Page 12 Instructions for Field Conversion This instruction covers the following models: Counter top gas hot plate OGH-12 / OGH-24 / OGH-36 Please refer to specific instructions for each model range. WARNING Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing equipment. WARNING This conversion kit shall be installed by a qualified service agency in accordance with the manufacturer’s instructions and all applicable codes and requirements of the authority having jurisdiction. If the information in these instructions is not followed exactly, a fire, an explosion or production of carbon monoxide may result causing property damage, personal injury or loss of life. The qualified service agency is responsible for the proper installation of this kit. The installation is not proper and complete until the operation of the converted appliance is checked as specified in the manufacturer’s instructions supplied with the kit. MODELS PARTS INCLUDED OGH-12 2 × Jet #53 drill 1 × installation plate OGH-24 4 × Jet #53 drill 1 × Installation plate OGH-36 6 × Jet #53 drill 1 × installation plate CAUTION: ENSURE THE GAS SUPPLY IS SHUT OFF AT THE MANUAL SHUT OFF VALVE BEFORE PROCEEDING WITH THE CONVERSION.
- Page 13 Instructions for Field Conversion Replace the cap on the regulator taking care that the gasket is in place on the cap. 8. Prior to connecting the regulator, check the incoming line pressure, as the regulators can only withstand a maximum pressure of 1/2 PSI (13” WC). If the line pressure is beyond this limit, a step down regulator will be required. The arrow forged into the bottom of the regulator body shows gas flow direction, and should point downstream to the appliance. 9. Check for gas leaks regularly. A soapy water solution is recommended for locating gas leakage. Matches, candle flame or other sources of ignition shall not be used for this purpose. 10. Replace the loose fitting grate plate assembly into position. 11. Fix the conversion rating plate supplied in the kit adjacent to the original rating plate on the rear of the unit. Fill in the details required on the installation plate and fix to the rear of the unit. SETTING THE PILOT BURNER When changing from natural gas to LPG, it is necessary to adjust the pilot burner flame as well. This is done in the following steps: 1. Remove the control knobs from the front of the unit, loosen the screws holding the front panel and remove. 2. The pilot burner valve is positioned to the right of the control valve, a small adjustment screw is located on the front face of the valve body. This can be turned in or out with a small flat screw driver. 3. Adjust the screw in small increments whilst the pilot flame is burning until a small stable flame is achieved. 4. Replace the front panel and secure, refit the control knobs. INSTRUCTIONS FOR NORMAL OPERATING SEQUENCE PILOT BURNER OPERATION The units are equipped with standing pilots and should be lit immediately after the gas is turned on. • Turn off the main valve to unit and wait 5 minutes to clear gas.
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Page 14: Parts Breakdown
Parts Breakdown Model OGH-12 36482 Model OGH-24 36483 Model OGH-36 36484... - Page 15 Parts Breakdown Model OGH-12 36482 Model OGH-24 36483 Model OGH-36 36484 Reference OGH-12 Part Number OGH-24 Part Number OGH-36 Part Number Description Number OGH-1 OGH-2 OGH-3 Grate OGH-2 OGH-2 OGH-2 Body Shell Assembly OGH-3 OGH-3 OGH-3 Pilot OGH-4 OGH-4 OGH-4 Screw OGH1-5...
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Page 17: Warranty Registration
1889 Maryland Avenue, Mississauga, Ontario Niagara Falls, New York Canada, L5L 4X5 USA, 14305 Purchaser’s Information Name: Company Name: Address: Telephone: City: Province or State: Postal or Zip: Email Address: Country: Type of Company: Restaurant Bakery Deli Dealer from which Purchased: Butcher Supermarket Caterer Dealer City: Dealer Province or State: Institution (specify): Invoice: Other (specify): Model Name: Model Number: Serial Number: Machine Description: Date of Purchase (MM/DD/YYYY): Date of Installation (MM/DD/YYYY): Thank you for choosing Omcan... - Page 20 Over the last 60 years, Omcan has grown to become a leading supplier to the food service industry in Canada and the USA. Our success over these many years is directly attributed to our established relationships with all of our valued customers and through providing them with Diverse, Dependable and Proven products.
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