Wolf Griddle AGM24 User Manual

INSTALLATION & OPERATION MANUAL FOR  
Heavy Duty Gas Griddles  
MODELS  
MLS  
AGM24  
AGM36  
AGM48  
AGM60  
AGM72  
ML-135236-AGM24  
ML-135237-AGM36  
ML-135238-AGM48  
ML-135239-AGM60  
ML-135240-AGM72  
AGT24  
AGT36  
AGT48  
AGT60  
AGT72  
ML-135231-AGT24  
ML-135232-AGT36  
ML-135233-AGT48  
ML-135234-AGT60  
ML-135235-AGT72  
ITW Food Equipment Group, LLC  
An Illinois Tool Works Company  
FORM F-36959 (6-06)  
701 South Ridge Avenue, Troy, OH 45374  
 
INSTALLATION, OPERATION AND CARE OF  
HEAVY DUTY GAS GRIDDLES  
GENERAL  
Heavy Duty Gas Griddles are produced with quality workmanship and materials. Proper  
installation, usage and maintenance of your griddle will result in many years of  
satisfactory performance.  
Thoroughly read this entire manual and carefully follow all of the instructions provided  
Model  
Number of Burners  
BTU/hr Input Rating  
60,000  
AGM24, AGT24  
AGM36, AGT36  
AGM48, AGT48  
AGM60, AGT60  
AGM72, AGT72  
2
3
4
5
6
90,000  
120,000  
150,000  
180,000  
INSTALLATION  
Before installing, verify that the and type of gas supply (natural gas or propane) agree  
with the specifications on the rating plate located inside the griddle front panel. If the  
supply and equipment requirements do not agree, do not proceed with the installation.  
Contact your dealer immediately.  
UNPACKING  
This griddle was inspected before leaving the factory. The transportation company  
assumes full responsibility for safe delivery upon acceptance of shipment. Check for  
possible shipping damage immediately after unpacking. If the griddle is found to be  
damaged, save the packaging material and contact the carrier within 15 days of delivery.  
Carefully unpack your griddle and make sure that no parts are discarded with packaging  
material. A pressure regulator designed to operate with the griddle has been supplied and  
must be installed before the griddle is placed into service (Refer to GAS PRESSURE  
REGULATOR INSTALLATION in this manual).  
- 3 -  
 
LOCATION  
The installation location must be kept free and clear of combustibles. When installing,  
never enclose the bottom of the griddle with a raised curb or other constructions that  
would obstruct flow of air into or out of the griddle. Adequate clearance for air openings  
into the combustion chamber must be provided. Make sure there is an adequate supply of  
air in the room to replace air taken out by the ventilation system.  
Do not permit air to blow directly at the griddle. Avoid open windows next to the griddle  
wherever possible. Avoid wall-type fans which create air cross-currents within the room.  
This griddle is Design Certified for installation on a non-combustible counter with 4” legs,  
or combustible floor with 25” high stand.  
INSTALLATION CLEARANCES  
NON-  
COMBUSTIBLE  
COMBUSTIBLE  
CONSTRUCTION  
CONSTRUCTION  
Back:  
Right Side:  
Left Side  
6”  
6”  
6”  
0”  
0”  
0”  
INSTALLATION CODES AND STANDARDS  
The griddle must be installed in accordance with:  
In the United States of America:  
1. State and local codes.  
2. National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but  
not be limited to: NFPA #54 Section 10.3.5.2 for Venting. Copies may be obtained  
from The American Gas Association Accredited Standards Committee Z223, @ 400  
N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA,  
1 Batterymarch Park Quincy, MA 02169-7471  
3. NFPA Standard # 96 Vapor Removal from Cooking Equipment, latest edition, available  
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.  
In Canada:  
1. Local codes.  
2. CAN/CSA-B149.1 Natural Gas Installation (latest edition)  
3. CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the  
Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3  
- 4 -  
 
GRIDDLES MOUNTED ON STANDS WITH CASTERS  
Griddles mounted on stands with casters must use a  
flexible connector (not supplied) that complies with the  
Standard for Connectors for Movable Gas Appliances  
ANSI Z21.69•CSA6.16, and a quick-disconnect device  
that complies with Gas Fuel, ANSI Z21.3•CSA6.9. In  
addition, adequate means must be provided to limit  
movement of the appliance without depending on the  
connector and the quick-disconnect device (or its  
associated piping) to limit appliance movement. Attach  
the restraining device at the rear of the griddle as  
shown in Fig. 1.  
Fig. 1.  
If disconnection of the restraint is necessary, turn off the gas supply before  
disconnecting. Reconnect the restraint prior to turning the gas supply on and returning  
the griddle to its installation position.  
Note: Casters are only supplied on a griddle stand. If the griddle is moved for any reason  
the griddle should be re-leveled (see LEVELING in this manual).  
STANDS  
The griddle has an optional 25” high by 30” deep by 24”, 36”, 48”, 60” or 72” wide  
stainless steel stand with casters. The two front casters lock. The stand includes a top  
shelf with marine edges style lip and a lower shelf.  
CUTTING BOARDS  
Refer to the installation instructions provided with the cutting board kit.  
GAS CONNECTIONS  
CAUTION: Gas supply connections and any pipe joint compound must be resistant  
to the action of propane gases.  
Use a ¾” NPT gas supply line for the griddle inlet, located at the rear of the griddle. All of  
flexible and semi-rigid gas supply lines must comply with the applicable ANSI standard.  
To ensure maximum operating efficiency this appliance must be connected with a gas  
supply line of solid pipe or a commercial type Flexible Connector with the net inside  
diameter (I.D.) as large as or larger than the gas pipe inlet on this appliance. Codes  
require that a gas shutoff valve must be installed in the gas line upstream of 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.  
After checking for leaks all lines receiving gas should be fully purged to remove air.  
- 5 -  
 
GAS PRESSURE REGULATOR INSTALLATION  
Gas regulator pressure is preset at 5” Water Column (W.C.) for natural gas, and 10” W.C.  
for propane gas. No further adjustment should be required.  
Install the regulator as close to the griddle on the gas supply line as possible. Make sure  
that the arrow on the underside of the regulator is oriented in the direction of gas flow to  
the griddle (Fig. 2) and the regulator is positioned with the vent plug and adjustment  
screw upright (Fig. 3).  
Fig. 2  
Fig. 3  
The supply pressure (upstream of the regulator) should be 7-9” W.C. for natural gas and  
11-12” W.C. for propane gas. At no time should the griddle be connected to supply  
pressure greater than ½ psig (3.45 kPa) or 14” W.C.  
TESTING THE GAS SUPPLY SYSTEM  
When the gas supply pressure exceeds ½ psig (3.45 kPa), the griddle and its individual  
shutoff valve must be disconnected from the gas supply piping system.  
When the gas supply pressure is ½ psig (3.45 kPa) or less, the griddle should be isolated  
from the gas supply system by closing its individual manual shutoff valve.  
FLUE CONNECTIONS  
DO NOT obstruct the flow of flue gases from the flue, located at the rear of the griddle. It  
is recommended that 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” must be maintained.  
Information on the construction and installation of ventilating hoods may be obtained from  
the standard for “Vapor Removal from Cooking Equipment”, NFPA No. 96 (latest edition),  
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA  
02269.  
- 6 -  
 
OPERATION  
WARNING: THE GRIDDLE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING.  
BEFORE FIRST USE  
The griddle is shipped covered with a protective coating. Remove this film only when the  
griddle plate is being cleaned prior to its first cooking use. Use a non-corrosive, grease  
dissolving commercial cleaner, following the manufacturer’s directions. Rinse thoroughly  
and wipe dry with a soft clean cloth. Clean all accessories.  
SEASONING THE GRIDDLE  
Season the griddle to avoid possible surface corrosion before first use, and after every  
cleaning. Heat griddle to a low temperature (300-350°F) and apply a small amount of  
cooking oil – about one ounce per square foot of surface. Use a soft lint-free cloth to  
spread the oil over the entire griddle surface to create a thin film. Wipe off any excess oil  
with a cloth. Repeat the procedure until the griddle has a slick, mirror-like finish.  
CONTROLS  
AGT Models  
Each 12” section of the griddle is independently controlled by a thermostatic valve. Turn  
the thermostat(s) to the desired setting.  
NOTE: The burner is ALWAYS on for an AGT model griddle, which may cause griddle  
temperatures to exceed set point during periods of low usage.  
AGM Models  
Each 12” section of the griddle is heated by a burner with an manual infinite control valve.  
Adjust the valve position to the desired setting.  
EXTENDED SHUTDOWN  
1. Shut off the main gas supply valve.  
2. Apply a heavy coat of oil over the griddle plate to inhibit rust.  
- 7 -  
 
USING THE GRIDDLE  
To preheat, turn the burners on about 20-25 minutes before cooking.  
A uniform and systematic approach to loading the griddle will produce the most consistent  
product results.  
The griddle plate is steel, but the surface is relatively soft and can be scored or dented by  
careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate  
surface. Do not try to knock off loose food that may be on the spatula by tapping the  
corner or the edge of the spatula on the griddle surface.  
ZONE COOKING  
This griddle features a tubular U-shaped burner in 12” sections, each controlled by  
independent thermostats. Each 12” section is a separate cooking zone, and allows  
cooking a wide variety of products over a single griddle plate. The chart below is a  
suggested usage of zone cooking.  
When zone cooking, it is suggested that you start with your lowest temperature setting at  
either side of the griddle, increasing the zone temperature as you move up the zone line.  
These zone cooking guidelines will vary depending on product temperatures, size and  
shape. This guide should be adjusted to suit your product and operational cooking  
preference.  
ZONE 1  
(300°F)  
ZONE 2  
(350°F)  
ZONE 3  
(350°F)  
ZONE 4  
(400°F)  
PRODUCT  
PRODUCT  
PRODUCT  
Steak (Rare)  
Stir Fry Vegetables  
Salmon  
Fish Cakes  
Lobster  
Sausage  
Pancakes  
French Toast  
Bacon  
Omelet  
Eggs (Hard Fried)  
Eggs (Scrambled)  
Burger (Well Done)  
Steak (Well Done)  
Chicken Breast  
Frozen Foods  
Hash Browns  
Canadian Bacon  
Eggs (Sunny Side Up)  
Boiled Ham  
Steak (Medium Well)  
Fresh Burger (Medium Well)  
Small Frozen Burger (Medium Well)  
Scampi  
Pork Chops  
- 8 -  
 
CLEANING THE GRIDDLE  
Empty the grease drawer as needed throughout the day and regularly clean at least once  
daily.  
Clean the griddle regularly. A clean griddle always looks better, lasts longer and performs  
better. To produce evenly cooked, perfectly browned griddle products keep the griddle  
plate clean and free of carbonized grease. Carbonized grease on the surface hinders the  
transfer of heat from the griddle surface to the food, resulting in spotty browning and loss  
of cooking efficiency. Carbonized grease tends to cling to griddle foods, giving them a  
highly unsatisfactory and unappetizing appearance.  
To keep the griddle clean and operating at peak efficiency, follow these procedures:  
AFTER EACH USE  
Clean the griddle with a wire brush of flexible spatula.  
ONCE PER DAY  
Thoroughly clean the griddle back splash, sides and front. Remove, empty and wash the  
grease drawer in the same manner as an ordinary cooking utensil.  
ONCE PER WEEK  
Clean the griddle surface thoroughly. Use a griddle stone, screen, or Scotch Bright pad  
on the surface as necessary. Rub with the grain of the metal while the griddle is still  
warm (not hot). A detergent may be used on the plate surface to help clean it, but be sure  
the detergent is thoroughly removed by flushing with clear water.  
After removal of detergent the surface of the plate the griddle should be seasoned  
according to the instructions in this manual.  
Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To  
remove discoloration, use a griddle cleaner.  
If the griddle usage is very high, consider conducting this weekly cleaning procedure  
more than once per week.  
CLEANING A CHROME GRIDDLE PLATE  
AFTER EACH USE  
Clean the griddle with a wire brush of flexible spatula. NEVER USE AN ABRASIVE  
SCOURING PAD OR GRIDDLE STONE ON A CHROME PLATE SURFACE.  
ONCE PER DAY  
Thoroughly clean backsplash, sides, and front. Do not hit the backsplash with a spatula  
or any other tool. This may create a gap between the splash and griddle plate that is  
hard to clean.  
Clean stainless steel and chrome surfaces with a damp cloth and polish with a soft dry  
cloth.  
- 9 -  
 
ADJUSTMENTS  
LEVELING  
1. Place a level on the griddle.  
2. Adjust legs by turning the bullet feet at the bottom of each leg. Using pliers or a  
crescent wrench, turn the feet counter-clockwise to increase height, and clockwise to  
decrease height until leveling is achieved. Do not extend the legs more than 1-¾”.  
CALIBRATION (AGT Models only)  
1. Each thermostat controls a 12” zone of the griddle. Using a suitable temperature  
measurement device (i.e. – Surface Probe), observe the temperatures at the center  
points of the cooking zones. These points are located by starting 6” from either side  
and every 12” across the width of the griddle, with all points located 12” back from the  
front edge of the griddle plate.  
2. Set thermostats to 350°F and allow the temperature to stabilize.  
3. Measure the temperature for that zone. The temperature should be 350°F ±35°F. If  
not, continue to Step 3.  
4. Carefully loosen the knob set screw. DO NOT allow the knob to turn. Carefully remove  
the knob from the thermostat shaft, exposing the temperature dial. Loosen screws on  
the temperature dial and adjust to that the temperature indicated by the knob arrow  
matches the griddle plate temperature reading. Knob will have to be placed back on  
the shaft to verify adjustment.  
IMPORTANT: NEVER ADJUST THE SCREW IN THE CENTER OF THE THERMOSTAT  
SHAFT. This will ruin the factory calibration; the thermostat will no longer  
operate properly and will need to be replaced.  
5. Once calibration is achieved, tighten the temperature dial screws and knob set screws.  
PILOT ADJUSTMENT  
Using a flathead screwdriver, turn the slotted hex-head pilot adjustment screw clockwise  
to decrease the flame, and counterclockwise to increase the flame. Pilot adjustments  
should only be performed by Service Personnel.  
- 10 -  
 
MAINTENANCE  
WARNING: THE GRIDDLE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING THE GRIDDLE.  
LUBRICATION  
All valves and thermostats must be checked and lubricated periodically. Check with your  
Service Agency for details.  
VENT  
Annually, when the griddle is cool, check the flue and clear any obstructions.  
SERVICE AND PARTS INFORMATION  
Contact the Service Agency in your area to obtain service and parts information. For a  
When calling for service the following information should be available from the appliance  
serial plate: Model Number, Serial Number and Gas Type.  
- 11 -  
 
TROUBLESHOOTING  
PROBLEM  
POSSIBLE CAUSES  
Heat does not come on  
when the thermostat is  
turned on  
1. Problem with thermostat. (Call for service)  
2. Pilot burner not lit. (Call for service)  
3. Problem with gas valve (Call for service)  
1. Manual gas valve not turned on.  
2. Obstructed pilot orifice. (Call for service)  
3. Pilot gas turned off at pilot. (Call for service)  
4. Problem with pilot valve. (Call for service)  
Pilot burner will not light  
1. Obstructed or wrong size pilot orifice. (Call for service)  
2. Gas supply not purged of air. (Call for service)  
3. Air blowing pilot out. (Call for service)  
Pilot burner will not stay  
lit  
4. Problem with pilot valve (Call for service)  
Fat appears to smoke  
excessively  
1. Temperature set too high.  
2. Moisture in food may be turning into steam  
Food sticks to griddle or  
burned around edges or  
contains dark specs  
1. Temperature set too high.  
2. Griddle surface requires cleaning and/or seasoning.  
3. Surface under food not covered with enough cooking oil.  
1. Temperature set too high.  
2. Food not cooked for long enough time.  
Food under-cooked inside  
1. Food itself may have off-flavor.  
Food tastes greasy or has 2. Food stored improperly before cooking.  
objectionable off-flavor  
3. Too much griddle fat used.  
4. Temperature set too low.  
1. Temperature set too high.  
2. Griddle surface needs cleaning and/or seasoning.  
3. Too much griddle fat used.  
Noticeable build-up of  
gum on griddle  
- 12 -  
 

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