AccuTemp Accu-Steam G2 Series, Service Manual

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Accu-Steam™ G2 Gas Service Manual
27
SP8042-1911
Temperature Offset Adjustment
Griddle Surface Temperature Measurement
To achieve good thermal contact, clean flat surfaces should make full contact with one another. Point
to point contact does not achieve good thermal contact and will not give accurate temperature
indications.
When making field temperature measurements of a griddle surface in the field it is recommended to use
a weighted probe such as the Cooper-Atkins 50014 K with cooking oil or a specially prepared heat
transfer compound placed between the griddle surface and the sensor surface to improve thermal
contact. The oil works by filling microscopic voids between the griddle surface and the sensor surface
allowing improved heat transfer and therefore more uniform temperatures between the griddle and
sensor. On the other hand, dirt or food residue of any kind act as an insulating barrier between the
griddle and sensor decreasing thermal contact and causing misleading temperature measurements. Dirt
or food residue may accumulate on either the griddle surface or the sensor surface or sometimes inside
the measurement probe.
Set Probe Offset
Graphic Layout Program Mode
Fig 1.
1. Turn unit on: depress the 1/0 key. (To turn off the unit press and hold the 1/0 key for approximately five
seconds.)
2. (Reference Fig 1.) Press and hold the DOWN
▼
arrow key and the * key for about eight seconds to enter
Manager’s mode while the unit is on. In Manager’s mode, the first field displayed will be the
Parameter# 1, DEFAULT COOK TEMP. Scroll to the probe offset mode using the UP arrow key (
▲
) or
DOWN arrow key ( ▼ ).
• Hand held field temperature meter that shows a
higher
temperature than the griddle displayed
temperature. Press the Preset 2 key to increase the offset number by the number of degrees off.
The griddle display will indicate the offset in as a positive number.
• Hand held field temperature meter that shows a
lower
temperature than the griddle displayed
temperature. Press the Asterisk ( * ) key to decrease the offset number by the number of degrees off.
The griddle display will indicate the offset in as a negative number.
MODE P# LED1 LED2 LED3 PARAMETER MIN MAX DEFAULT DISPLAY
M
AN
AG
ER
0 B B B UNIT OF MEASURE 0=F 1=C 0 0/00
1 B B B DEFAULT COOK TEMP MIN TEMP MAX TEMP 350
175
350F
175C
2 B B B READY MODE DISPLAY
(See Table 10.22 for detail)
0 3 0 2/00
3 B B B PROBE OFFSET -10 +10 0 3/00
3. When all changes are completed Exit the programming mode and save the new parameters by pressing
the
Preset 1
key.
8.1 Griddle Surface Temperature Measurement
To achieve good thermal contact, clean flat surfaces should make full contact with one another.
Point to point contact does not achieve good thermal contact and will not give accurate
temperature indications.
When making field temperature measurements of a griddle surface in the field it is recommended
to use a weighted probe such as the Cooper-Atkins 50014 K with cooking oil or a specially
prepared heat transfer compound placed between the griddle surface and the sensor surface to
improve thermal contact (Fig 8.B). The oil works by filling microscopic voids between the griddle
surface and the sensor surface allowing improved heat transfer and therefore more uniform
temperatures between the griddle and sensor. On the other hand, dirt or food residue of any
kind act as an insulating barrier between the griddle and sensor decreasing thermal contact and
causing misleading temperature measurements. Dirt or food residue may accumulate on either
the griddle surface or the sensor surface or sometimes inside the measurement probe.
8. Extended Troubleshooting
Fig 8.A
Weighted Temperature
Probe
Digital Temperature
Reading Device
Fig 8.B
To test the surface temperature - use the following step
s:
1. Verify griddle is level front to back and side to side before attempting this procedure.
2. With the griddle plugged in, set the temperature to 300°F.
3. Place the weighted temperature probe in the center in the first 1/3rd of the griddle cooking
surface on a small amount of high temperature cooking oil. Make sure that the probe is
between the griddle weld stud dimples to assure a proper reading.
4. Allow the griddle to heat to the initial temperature setting.
5. Place weighted temperature probe and record 9 temperatures according to the chart below
(Fig 4.H).
6. Temperatures shall be within ±5º F of each other across the entire surface.
Fig 8.C - Top down view of
griddle cooking surface
Front of griddle
AccuTemp Products, Inc.
8415 North Clinton Park • Fort Wayne, IN 46825 • 800-210-5907 • 260-493-0415 • Fax 260-493-0318 • accutemp.net
Accu-Steam Gas Griddle Specifications
Model #
GGF1201A2450-T1 GGF1201B2450-T1 GGF1201A3650-T1 GGF1201B3650-T1 GGF1201A4850-T1 GGF1201B4850-T1
BTU Firing Rate per Hour 42,300 42,300 70,000 70,000 85,000 85,000
Unit Width (A) 24.25 [616] 24.25 [616] 36.25 [921] 36.25 [921] 48.25 [1226] 48.25 [1226]
Unit/Installation Depth (D) 38.3 [973] 32.3 [820] 38.3 [973] 32.3 [820] 38.3 [973] 32.3 [820]
Cooking Surface Width (B) 23.9 [607] 23.9 [607] 35.9 [912] 35.9 [912] 47.9 [1217] 47.9 [1217]
Cooking Surface Depth (C)
30 [762] 24 [610] 30 [762] 24 [610] 30 [762] 24 [610]
Rear Leg to outside of Flue (E) 12 [305] 6 [152] 12 [305] 6 [152] 12 [305] 6 [152]
Center Left to Right Leg (F) 20 [508] 20 [508] 32 [813] 32 [813] 44 [1118] 44 [1118]
Effective Cooking Area 717 sq. in. 574 sq. in. 1077 sq. in. 862 sq. in. 1437 sq. in. 1150 sq. in.
Grease Pan Capacity 5 qt 5 qt 6 ½ qt 6 ½ qt 6 ½ qt 6 ½ qt
NEMA Plug 5-15 5-15 5-15 5-15 5-15 5-15
A
CCU
-S
TEAM
™ G
RIDDLE
GG S
ERIES
Gas/Steam-Heated,
Tabletop Griddle
MM5208-1803
(C)
(COOKING DEPTH)
3.54 22.75
(COOKING HEIGHT)
(E)
13.24
19.44
(B)
(COOKING WIDTH)
(D)
UNIT DEPTH
4.84
(F)
Notes:
1.) Dimensions in brackets [] are metric.
2.) 3/4” NPT gas connection, 90° elbow provided.
3.) 5’ 120 volt power cord.
4.) Amp draw <3/4A.
LEFT CENTER RIGHT
1 2 3
4 5 6
7 8 9
Front of griddle