This guide explains how to correctly install, light, operate, clean, and perform basic troubleshooting on HOTZONE gas ranges, fryers, griddles, charbroilers, and the electric hot food tables and heated display cases in the line, following the manufacturer's instruction manuals.
Key takeaways
- Only a qualified, licensed installer must perform gas and electrical connections to local code; each manual provides exact clearances and supply pressures.
- All HOTZONE gas appliances use standing pilots; the lighting procedure in the corresponding manual must be followed without skipping steps.
- Daily cleaning routines vary: charbroiler grates need a burn-off and wire brushing, while range and fryer bodies are cleaned with mild detergent on a soft cloth.
- Troubleshooting tables in the manuals list common issues such as oven hot spots or pilot outages and which causes an operator may check before calling for service.
- For any repair beyond what the operator can safely inspect, contact the manufacturer's authorized service network; the equipment has no user-serviceable parts inside.
Which manual covers which equipment
HOTZONE produces several series of commercial cooking equipment: manual gas ranges, gas ranges with built-in convection ovens, gas floor fryers, countertop gas charbroilers, electric hot food tables, and heated display cases. The manual HZ-CR24-24MG covers gas convection oven ranges including the HZ-CR24-24MG (24 in. wide, with a 24 in. griddle top) and the HZ-CR36-36MG (36 in. wide, with a 36 in. griddle top). The manual HZ-R24-24MG applies to standard gas restaurant ranges without convection, including the HZ-R24 4-burner range and the 6-burner HZ-R36.
The gas floor fryer manual HZ-F3-LP covers fryers from the 3-burner HZ-F3-LP up to the 5-burner HZ-F5S-NG models. Countertop charbroilers follow the HZ-CB36-M instruction manual, which covers models like the HZ-CB24-M, the HZ-CB36-M and the HZ-CB48-M. Electric hot food tables use the HZ-EHT2WA manual for the HZ-EHT2WA, HZ-EHT3WA, HZ-EHT4WA and HZ-EHT5WA series. The heated display case manual 158-1 provides guidance for table-top and stand-up models such as the HOTZONE 158 and HOTZONE 158-1.
Installation: clearances, utilities and ventilation
All gas-fired units must be installed by a qualified, licensed installer in accordance with local codes and the Canadian installation codes CSA B149.1 or B149.2. The HZ-R24-24MG manual states that the range must sit under a ventilation hood and requires minimum combustible clearances of 12 inches at the sides and 10 inches at the rear; non-combustible clearances are 0 inches at sides and 6 inches at the rear, with a front clearance of at least 40 inches for service. The HZ-CR24-24MG convection oven range manual repeats these same clearances and adds that a 120 VAC, 15-Amp grounded circuit is needed for the oven fan and controls.
For floor fryers, the HZ-F3-LP manual gives minimum combustible clearances of 6 inches at the sides and 6 inches at the back, as well as a minimum 16-inch space between the fryer and surface flames from adjacent equipment; a flame guard is acceptable if local code permits. Countertop charbroilers covered by the HZ-CB36-M manual are suitable only for non-combustible surfaces and require non-combustible clearances of 0 inches at the sides, 6 inches at the rear, and 4 inches to the floor. Every gas appliance must have an adequate supply of combustion air: the manuals warn not to block the bottom front air openings.
Regarding gas supply, the HZ-F3-LP manual requires a minimum supply pressure of 4 inches W.C. for natural gas or 10 inches W.C. for propane, with the manifold pressure set to 4 inches W.C. (natural) or 10 inches (propane). The HZ-CR24-24MG manual specifies that natural gas regulators are preset to 5 inches W.C. and LP regulators to 10 inches W.C. The charbroiler manual also notes the appliance is shipped for natural gas; a propane conversion kit is included and must be installed by a qualified technician. All gas connections must be leak-tested with soapy water — never an open flame.
Electric hot food tables (HZ-EHT2WA manual) and heated display cases (158-1 manual) must be connected only to the voltage shown on the rating plate and plugged into a properly grounded receptacle. The steam table manual states that installation must comply with the National Electric Code and all local electric codes and that a qualified electrical installer must perform the work.
Daily operation: lighting and temperature control
HOTZONE gas appliances use standing pilots that must be lit by hand. For gas ranges with standard ovens, the HZ-R24-24MG manual instructs: turn the main gas supply on, wait 30 seconds, then light the open-top pilot with a taper. If the pilot fails to light, turn the gas off and wait 5 minutes before repeating. To light the oven pilot, set the thermostat to OFF, remove the lower panel, depress the red button on the safety valve, and light the pilot through the observation port; hold the button down for at least 30 seconds. For convection oven ranges, the HZ-CR24-24MG manual adds that the oven fan requires a 120 VAC power supply and the thermostat dial adjusts the oven up to 500°F.
Floor fryer lighting follows the HZ-F3-LP manual: open the burner compartment door, turn the thermostat to OFF, press the gas valve knob down and turn to PILOT. While holding the knob down, light the pilot with a match and keep pressing for about 30 seconds; if the pilot stays lit, turn the knob to ON. Do not turn the thermostat on until the frypot is filled with oil or solid shortening. The frypot must be packed with solid shortening up to at least one inch above the heat tubes before lighting, to prevent the tube surfaces from overheating and causing a fire. The combined capacity is noted on the serial plate.
Countertop charbroilers, per the HZ-CB36-M manual, have one pilot per burner. With all knobs OFF and the main gas valve open, hold an ignition source at each pilot through the front holes or top grate. Once each pilot is lit, adjust the pilot flame to roughly 1/2 inch high using the screwdriver adjustment behind the front panel. Then turn each burner knob ON and back off to the desired flame level. The manual recommends preheating the charbroiler for 15-20 minutes before cooking.
On models with a griddle top, seasoning is required before first use. The HZ-CR24-24MG manual says to heat the griddle at a low burner setting, pour one ounce of cooking oil per square foot over the surface, spread the oil with an insulated cloth to form a thin film, and wipe off excess. Repeat this 2-3 times until the griddle feels slick.
For the electric hot food table, the HZ-EHT2WA manual describes both dry and wet operation. Cover all openings, set the dial to the highest position, and preheat for 45 minutes. Place pre-cooked food (minimum 160°F) in pans, insert into the wells, and cover. For wet operation, pour 1 inch of hot water (minimum 185°F) into the spillage pan before inserting the food pans. The manual stresses that this unit is not a cooker — it only holds food at serving temperature.
Heated rotating display cases, such as the HOTZONE 158-1, use a digital controller. The Instruction Manual 158-1 explains: fill the water tank until the “LO H2O” indicator stops flashing, set the cabinet temperature between 30°C and 90°C, set humidity on a scale of 1 to 5, and allow 20 minutes of preheating before loading food. The controller can be locked by pressing the “-” button for 10 seconds.
Cleaning and routine care
All cleaning must begin with the unit fully cooled and, for electric appliances, the power cord disconnected. The HZ-R24-24MG manual warns never to use scouring powder or abrasives anywhere on the range; clean only with a soft cloth and mild detergent solution. The HZ-CB36-M manual provides a detailed charbroiler grate cleaning method: after cooling, place the grates face down on the broiler and turn it on for about 45 minutes, then let cool for 20 minutes and wire-brush both sides of the grates to remove grease. The radiants are brushed in place.
For gas fryers, the HZ-F3-LP manual recommends cleaning a new fryer by filling the frypot with water and cleaning thoroughly before first use to remove factory coatings; daily cleaning includes filtering or replacing oil, and a boiling-out procedure using a manufacturer-recommended cleaner may be performed weekly. The electric hot food table manual (HZ-EHT2WA) says to wipe the interior and exterior with a damp cloth and dry completely; abrasive cleaners and scouring pads must be avoided. The heated display case manual (158-1) states that cleaning must be done with the power off and the cord unplugged, using only food-grade cleaning solutions on a soft or damp cloth; never use pressurized water.
- Charbroiler body: wipe daily with a soft cloth and non-abrasive cleaner.
- Range and fryer exteriors: clean with mild detergent and a soft cloth; do not hose down or pressure wash.
- Steam table and display case: disconnect from power first; wipe with a damp cloth, then dry.
- Keep the ventilation hood and filters clean according to the hood manufacturer's instructions, as stressed in every gas appliance manual.
Troubleshooting: what the operator may check
The HZ-R24-24MG manual includes a troubleshooting table for standard restaurant ranges. If the oven gives too much bottom heat or bakes unevenly side-to-side, possible causes include insufficient ventilation, the unit not being level, a thermostat out of calibration, or an improperly seated oven burner. Pilot outages can stem from a flame that is too small, a restricted pilot orifice, or low gas supply pressure. The operator can check that the oven door seals properly and that the flue is unobstructed.
In gas floor fryers, the HZ-F3-LP manual describes a high-limit control that stops the burners if the oil temperature exceeds 450°F (it may reach as high as 475°F due to sensor tolerance). If the fryer shuts down, the oil must cool below 400°F before the pilot can be relit. The main burner will not come on if the pilot flame is extinguished because the automatic pilot valve relies on a thermopile that cuts the gas when the pilot goes out.
For charbroilers, the HZ-CB36-M manual advises that if a burner fails to ignite while the pilot is lit, the pilot flame height may need adjustment. The operator should use a screwdriver through the front access hole to increase the pilot flame slightly, then test ignition again. If a gas odour is ever detected, the main gas valve must be shut off immediately and the local gas supplier called, as specified in every manual.
The heated display case manual's fault table covers three cases: no interior light (check the power source, then replace the fluorescent tubes), a rotating display that has stopped (close the front door fully and check the magnetic door sensor; a damaged motor needs replacing), and a cabinet that is not warming up (dial in a temperature; a failed thermostat or heater coil is for a service agent).
Service and repairs
HOTZONE equipment is not field-serviceable by the operator. Every instruction manual states that service must be performed solely by an authorized service technician. When a problem goes beyond the basic checks listed in the manuals — for example, gas valve or thermostat replacement, burner air shutter adjustment, or electrical component repair — ask Norpex for guidance on contacting the manufacturer's authorized service network.
The manuals for gas ranges and charbroilers remind users that these units have no user-serviceable parts; only the daily care and simple checks described in the operator sections should be attempted on site.
Common questions
What gas pressure does a HOTZONE range need?
- For natural gas, the regulator is preset to 5 inches W.C.; the supply pressure should not drop below 7 inches W.C. when all units are on. For propane, the regulator is set to 10 inches W.C., with a minimum supply pressure of 11 inches W.C. (HZ-CR24-24MG manual). Fryers require a manifold pressure of 4 inches W.C. natural gas or 10 inches W.C. propane (HZ-F3-LP manual).
How do I season the griddle on my HOTZONE range?
- Heat the griddle at a low burner setting, pour one ounce of cooking oil per square foot over the griddle surface, spread the oil with an insulated cloth to create a thin film, and wipe off excess. Repeat the process 2 or 3 times until the plate has a slick, hard finish (HZ-CR24-24MG manual).
My charbroiler burner will not light even though the pilot is burning. What can I check?
- First, confirm the burner knob is turned fully to ON. Then check the pilot flame height: the HZ-CB36-M manual specifies it should be about 1/2 inch. Use a screwdriver through the front panel hole to turn the pilot adjustment valve counter-clockwise to increase the flame. If that does not help, call a service technician.
Can I use the electric steam table to cook raw food?
- No. The HZ-EHT2WA manual states clearly that the steam table is designed only to maintain cooked food at serving temperature. Food must be heated to a minimum of 160°F before being placed into the unit.
Why does my gas fryer shut down and not reignite?
- The fryer has a secondary high-limit control that cuts the burners if the oil temperature exceeds about 450°F (it may overshoot to 475°F). Let the oil cool below 400°F, then relight the pilot following the HZ-F3-LP manual's lighting steps. If the shutdown repeats, the thermostat or high-limit may need service.