MSA72

Overview

The Vulcan Hart MSA72 is a heavy-duty, countertop natural gas griddle with a 72-inch-wide polished steel cooking plate. Its six independently controlled 12-inch sections give kitchen staff separate temperature settings across the plate, supporting simultaneous cooking at different temperatures. The 1-inch-thick plate is specified to withstand repeated heating and cooling without warping and to spread heat consistently.

The MSA72 uses manually lit standing pilots. Thermocouples monitor the pilots, and pilot safety valves shut off gas to the pilot and main burners if a pilot goes out. The griddle has a fully welded stainless and aluminized steel frame, a stainless front, sides and front top ledge, and a bullnose front described as cool to the touch.

Key Features

• Six cooking zones: One mechanical snap-action thermostat and one U-shaped burner serve each 12-inch section.
• Heavy-duty plate: A 1-inch-thick polished steel plate provides a cooking surface specified as 72 inches wide by 24 inches deep.
• Temperature control: Each thermostat adjusts from 200°F to 550°F.
• Standing pilots and safety: Pilots are lit manually; thermocouples and pilot safety valves shut off gas if a pilot goes out. The service manual specifies one pilot safety valve for every two burners.
• Grease management: A 3½-inch-wide grease trough and a grease drawer with a 6-quart capacity collect cooking grease.
• Work-area protection: A stainless steel backsplash and tapered side splashes help contain grease and food debris.
• Levelling: Four adjustable legs are supplied as standard; the product listing describes them as 4 inches long.
• Listing: The product source identifies the griddle as NSF Certified.

Specifications

• Brand: Vulcan Hart
• Model: MSA72
• Equipment type: Heavy-duty countertop gas griddle
• Gas type: Natural gas
• Overall dimensions: 72 inches wide × 31½ inches deep × 15¼ inches high
• Cooking surface: 72 inches wide × 24 inches deep
• Cooking height: The service manual describes an 11-inch low-profile cooking height on 4-inch legs.
• Weight: 790 lb
• Cooking plate: 1-inch-thick polished steel
• Burners: Six U-shaped aluminized steel burners, one per 12 inches of griddle width
• Controls: Six mechanical snap-action thermostats, one per 12-inch section
• Temperature range: 200°F–550°F
• Frame: Fully welded stainless and aluminized steel
• Front, sides and front top ledge: Stainless steel
• Backsplash and side splashes: The service manual specifies a 12-gauge, 4-inch stainless steel back and tapered side splashes.
• Grease trough: 3½ inches wide, stainless steel
• Grease drawer capacity: 6 qt
• Gas inlet: ¾-inch NPT supply connection at the rear
• Gas pressure after regulator: 4 inches water column for natural gas with all burners on
• Recommended natural gas supply pressure upstream of regulator: 7–9 inches water column
• NSF status: NSF Certified, as identified in the product source

Installation & Requirements

The installation and operation manual states that the supplied gas pressure regulator must be installed externally, as close to the griddle on the gas supply line as possible. Orient the regulator arrow in the direction of gas flow and position its vent plug and adjustment screw upright. Set the outlet pressure to 4 inches water column for natural gas while all burners are operating. The manual gives a natural gas supply pressure of 7–9 inches water column upstream of the regulator and states that supply pressure must not exceed ½ psig (3.45 kPa).

The gas inlet is at the rear of the appliance. The manual calls for a ¾-inch NPT gas supply line and a gas shutoff valve upstream of the griddle. Before lighting, check gas supply joints with a soap-and-water solution; do not use an open flame. After leak checks, purge gas lines to remove air. The manual recommends that a trained gas service technician install the griddle and regulator.

Keep the rear flue unobstructed. The manual recommends venting flue gases outside through a ventilation system installed by qualified personnel and specifies at least 18 inches between the flue termination and the hood filters. The griddle must be level from side to side and front to back for proper performance. Adjust its legs using the bullet feet; the manual says not to extend the legs more than 1¾ inches.

Operation

Lighting the MSA pilot

The MSA model has standing pilots that require an outside ignition source, such as a lit taper. To light the pilots, turn the main gas shutoff valve off and wait 5 minutes so any gas that may have collected in the burner compartment can escape. Turn the main gas shutoff valve on. While holding the corresponding pilot safety valve button, light the pilot with the outside ignition source while viewing through the pilot sight hole. The manual instructs operators to reach under the front of the unit to light the pilot.

Once the pilot has burned for about 45 seconds, release the safety valve button. If the pilot does not stay lit, repeat the procedure and hold the button longer before releasing it. Repeat for each pilot. If a pilot still will not light, turn off the main gas shutoff valve and contact an authorized service contractor. When the pilots are lit, turn each thermostat to the desired setting to operate its 12-inch section. Turning the thermostats off stops the burners; the pilots remain lit and monitored while the main gas supply remains on.

Cleaning & Maintenance

The griddle and its parts become hot; use care during operation, cleaning and servicing. The operation manual says to clean the cooking surface after each use according to the instructions for the surface finish. Empty the grease drawer during the day as needed. Clean the backsplash, sides and front thoroughly once per day, taking care not to strike the backsplash with a spatula or other tool, as this can create a gap between the backsplash and plate. Remove, empty and wash the grease drawer as an ordinary cooking utensil.

Once per week, clean the griddle surface thoroughly according to its finish instructions and season the plate afterward. Clean stainless steel surfaces with a damp cloth and polish with a soft, dry cloth. The manual identifies griddle cleaner for removing discolouration and notes that kitchens with very high griddle use may need the weekly cleaning procedure more often. It also advises applying a heavy coat of vegetable oil over the plate for an extended shutdown to inhibit rust. Check the flue daily, when the griddle is cool, and clear obstructions. The manual says valves must be checked and lubricated periodically; contact a service agency for details.

Troubleshooting

The manual directs operators to call for service for problems with the thermostat or low gas pressure. Gas work and service procedures are intended for qualified personnel; the service manual is prepared for trained Vulcan service technicians.

• Heat does not come on: Possible causes include an unlit pilot, a griddle shutoff valve that is not on, low gas pressure, or a thermostat problem.
• Pilot will not light: Check whether the main shutoff valve is on. The manual also lists an obstructed pilot orifice, pilot gas turned off at the pilot, a pilot safety valve problem, low gas pressure, or air remaining in the gas supply. It instructs operators to hold the pilot safety button until air is purged.
• Pilot will not stay lit: Possible causes include an obstructed or incorrect-size pilot orifice, air remaining in the gas line, airflow blowing out the pilot, a pilot safety valve or thermocouple problem, a thermocouple not positioned in the flame, or low gas pressure.
• Food sticks, burns around the edges or has dark specks: The manual lists a griddle temperature set too high as a possible cause.
• Fat smokes excessively: The manual lists a temperature setting that is too high and moisture in the food turning to steam as possible causes.
• Burners light but do not stay lit: The service manual lists incorrect or fluctuating gas pressure, an obstructed flue, an obstructed or misaligned gas orifice, or a burner problem.
• Uneven burner flames: Possible causes include gas pressure, airflow or vent hood conditions, an obstructed or misaligned orifice, or burner air-shutter adjustment.

After service disturbs gas joints, the service manual requires leak checks with soap and water; do not use an open flame. For a pilot or burner issue that persists, turn off the gas as directed in the operation manual and contact a service contractor.

Applications

The MSA72’s six separately controlled sections and wide plate suit commercial kitchens preparing multiple griddled menu items during the same service. A kitchen can use different zones for items such as breakfast foods, burgers, sandwiches and vegetables, adjusting each section independently within the thermostat range.