Vulcan-Hart 160L User's Manual
Contents
1. 350 to 400 F 176 7 to 204 4 C 325 to 375 F 162 8 to 190 5 C 325 to 375 F 162 8 to 190 5 C 350 to 400 F 176 7 to 204 4 C 350 to 400 F 176 7 to 204 4 C APPROXIMATE TIME MIN 5to6 7 to 10 8 to 12 6 to 10 8 to 15 8 to 15 15 to 25 12 to 16 16 to 20 610 8 10 to 12 10 to 20 20 to 30 15 to 25 20 to 35 5106 10 to 15 MISCELLANEOUS PRODUCTS APPROXIMATE TIME PRODUCT TEMPERATURE MIN Baked Potatoes 120 count per 50 Ibs 22 7 kg 400 to 450 F 204 4 to 232 2 C 25 to 35 100 count per 50 Ibs 22 7 kg 400 to 450 F 204 4 to 232 2 C 35 to 45 80 count per 50 Ibs 22 7 kg 400 to 450 F 204 4 to 232 2 C 40 to 60 Pizzas Frozen or with prebaked crust 425 to 475 F 218 3 to 246 C 5 to 10 Grilled Cheese Sandwiches 400 to 425 F 204 4 to 218 3 C 8 to 10 SPECIAL BAKING PROCEDURES YEAST BREADS Cooking starts immediately in the convection oven Yeast breads do not usually rise as much in the convection oven as in a conventional oven Therefore it is necessary to allow 2 2 to 3 times longer for the dough to reach its proofing capacities PIES When baking pies in your convection oven 3 or 4 pies should be put on an 18 x 26 457 x 661 mm sheet or bun pan This procedure helps the bottom crust to bake makes handling easier and reduces the possibility of boil over spoiling the appearance of the pies on the lower racks CLEANING Do not use Dawn dish detergent to clean the exterior or inter2. 350 to 400 F 176 7 to 204 4 C 325 to 375 F 162 8 to 190 5 C 335 to 400 F 168 3 to 204 4 C 335 to 400 F 168 3 to 204 4 C 335 to 385 F 168 3 to 196 C 26 6 to 12 6 to 15 12 to 20 5 to 10 8 to 15 20 to 40 510 15 510 15 6 to 18 10 to 20 15 to 25 10 to 20 OVEN BROILING OR FRYING PRODUCT Hamburger Patties 8 per Ib 0 5 kg Med well done 6 per Ib 0 5 kg 4 per Ib 0 5 kg Fish Sticks amp Portions Frozen bread 1 oz 28 3 grams 2 to 3 oz 70 8 to 85 grams Chicken Pieces Broiled or Oven Fried 2 to 2 2 Ibs 0 9 to 1 1 kg 2 2 to Ibs 1 1 to 1 4 kg Lobsters 1 to 1 2 Ibs 0 5 to 0 6 kg Lobster Tails Frozen 2 to 1 Ib 0 2 to 0 5 kg REHEATING PREPARED FOODS Frozen French Fries Frozen TV Dinners Frozen Entrees 1 25 4 mm thick Frozen Meals 8 oz 0 2 kg foil package CASSEROLES Food Service Pans 2 to 3 50 8 to 76 2 mm deep 3 to 4 76 2 to 101 6 mm deep Ramekins or Foil Pans Up to 17 2 38 mm Deep Frozen TEMPERATURE 400 to 450 F 204 4 to 232 2 C 400 to 450 F 204 4 to 232 2 C 375 to 385 F 190 5 to 196 C 350 to 400 F 176 7 to 204 4 C 350 to 375 F 176 7 to 190 5 C 375 to 425 F 190 5 to 218 3 C 350 to 400 F 176 7 to 204 4 C 400 to 450 F 204 4 to 232 2 C 350 to 400 F 176 7 to 204 4 C 400 to 450 F 204 4 to 232 2 C 350 to 400 F 176 7 to 204 4 C 300 to 350 F 148 9 to 176 7 C
3. 1 457 x 661 x 25 4 mm Scaled 5 6 Ibs 2 3 2 7 kg per pan Loaf or Tube Pans Cup Cakes Frozen Fruit Pies Pumpkin or Custard Pies Cobblers 12 x 18 x 2 or 12 x 20 x 21 2 pans 804 8 x 661 x 50 8 mm or 304 8 x 508 x 63 5 mm Meringue Pies Fruit Turnovers Sheet pans TEMPERATURE 300 to 325 F 148 9 to 162 8 C 315 to 340 F 157 2 to 171 C 350 to 400 F 176 7 to 204 4 C 350 to 375 F 176 7 to 190 5 300 to 350 F 148 9 to 176 7 C 350 to 400 F 176 7 to 204 4 C 350 to 425 F 176 7 to 218 3 C 350 to 375 F 176 7 to 190 5 C APPROXIMATE TIME MIN 15 to 20 20 to 30 6 to 12 30 to 45 30 to 45 30 to 45 6 to 10 15 to 25 NOTE Cobblers fruit custard and pumpkin pies should be placed on sheet pans for baking Cookies Rolled or Pressed Drop Brownies Yeast Breads 350 to 400 176 7 to 204 4 350 to 400 F 176 7 to 204 4 C 350 F 176 7 C NOTE Yeast breads should be fully proofed for best results Rolls 1 oz 28 grams 11 2 to 21 2 oz 42 5 to 70 8 grams Loaf Bread 1 Ib 0 5 kg Sweet Rolls and Pastries Biscuits Rolled 2 12 7 mm thick Muffins Corn Bread 18 x 26 x 1 457 x 661 x 25 4 mm pan 5 7 lbs 2 3 3 kg per pan 18 x 26 x 2 457 x 661 x 50 8 mm pan 8 20 Ibs 3 6 9 1 kg per pan Corn Muffins 350 to 400 F 176 7 to 204 4 C 350 to 400 F 176 7 to 204 4 C 325 to 375 F 162 8 to 190 5 C 325 to 375 F 162 8 to 190 5 C
4. DEATH READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT IN THE EVENT OF A POWER FAILURE DO NOT ATTEMPT TO OPERATE THIS DEVICE TABLE OF CONTENTS GAS RESTAURANT RANGE MODELS Ihn doi dox Rn RR s 4 OPTIONAL FIELD INSTALLABLE ACCESSORIES EE 5 GENERAL sisama as PCR q p 6 INSTALELAT ION ERE ERE 6 Msc P os rM 6 Location sake du x CR RUE os OR URGERE d o m 6 Installation Codes and StandardS cuia vnb pesado PEN Pees ARR ERE oes ewes ERE ng 7 ASSOMDIY det veers ri CHER Oke See RET Ee eR SH HE EK 7 Ranges Mounted on 7 Bumper Bars Convection Oven Ranges Only 8 Installation of Broiler Griddle 5 8 Installation of Standard Griddle Top Bricks 8 Installation or Hot Fop wariri rate deme ee kee REF 11 BACK SUAS i s eee eaten eae eee tuo suce ere eae Str eed 11 Leveling hele hasa eae et 14 6 idee eR Reed oO T0277 210121 aban 14 Testing the Gas Supply Sys
5. parts are missing contact your dealer or closest parts depot immediately Assemble the required components as shown in Fig s 5 and 6 Lift the assembly up sliding the channels into the space provided at the rear of the range this may require two people 11 Backsplash Component Parts MODELS 48L 481L amp 148L 60L amp 160L 24L VG24 36L VG36 VG48 VG60 160 260L VG260 Std 23 2 High Std 23 pd High Std 23 High Std 23 Pp High Std 23 B High Backsplash Backsplash Backsplash Backsplash Backsplash Channel Channel Channel ia Channel Channel Heat Shield 1 Heat Shield 1 Heat Shield 48L 1 Heat Shield 1 Heat Shield 1 Heat Shield 481L 1 10 Sht Metal Screw 10 Sht Metal Screw 10 Sht Metal Screw 10 Sht Metal Screw d Sht Metal Screw 16 16 16 20 1 4 20 x 25 16 58 7 mm Lg 4 20 x 25 16 58 7 mm Lg 1 20 25 6 58 7 mm Lg 4 20 25 16 58 7 mm Lg 74 20 25 1 58 7 mm Machine Screw 4 Machine Screw 4 Machine Screw 4 Machine Screw 4 Machine Screw 6 Shelf Assembly Shelf Assembly 1 Shelf Assembly Shelf Assembly Shelf Assembly 1 m M Fig 5 Fig 6 Indicates discontinued model 12 5 t may be necessary to pull the heat shield bottom out slightly in order to clear the oven flue box area Be sure the backsplash is resting evenly and the channel holes are lining
6. 10 x 4 254 x 101 6 mm bricks placing the miter edge one to each side of the front burner baffle area Fig 4 b Two 7 x 4 177 8 x 101 6 mm bricks one to each side of the rear burner baffle area Fig 4 Fig 4 5 Into the 97 251 mm wide baffle install a Two 10 x 4 254 x 101 6 mm bricks placing the miter edge one to each side of the front burner baffle area see Fig 4 b Two 7 x 4 177 8 x 101 6 mm bricks one to each side of the rear burner baffle area see Fig 4 6 If burner has been strapped down remove the wire strapping device using wire cutters 10 7 Check to ensure that all bricks and burners are secure Carefully replace the griddle top section When replacing griddle top section be sure thatthe griddle capillary and bulb s are not in a position to be crushed Gently pull the griddle capillary towards the front of the range and out from under the griddle area While two people one on each side of the griddle are lowering the griddle into place the third person must gently feed the griddle thermostat bulb s through the V shield s until completely covered Also ensure that the capillary is not positioned over the burner flame pattern Continue to lower the plate into place until itis resting evenly on top of the range Installation of Hot Top Bricks The Restaurant Range hot top sections utilize composite mortar fire bricks for heat distribution of the burner
7. 31 TROUBLESHOOTING GUIDE ee E e EE RE HR Ri es 32 GAS RESTAURANT RANGE MODELS 0 H o 89 60L 601 601 VG60 VG260 VG160 H o 00 o HH LE 148L 148LC 481L 481LC O o 36L 36LC 24L VG36 VG24 NOTE References to 90 Series Convection Ovens will include only the following models 36LC 148LC 481LC 60LC 60LCC 160LC 260LC or 260LCC Indicates discontinued model OPTIONAL FIELD INSTALLABLE ACCESSORIES DESCRIPTION OPTIONS Flue Devices Stainless steel backsplash with plate shelf Stainless steel 11 27 9 cm low riser Flex Hose and 9h 19 mm flex hose disconnect 3 ft 914 4 mm long Quick Disconnects 9h 19 mm flex hose disconnect 4 ft 1219 2 mm long 8 4 19 mm flex hose disconnect 5 ft 1524 mm long Oven Racks 1 extra rack standard oven style 1 extra rack convection oven style Installation Operation and Care of GAS RESTAURANT RANGES 90 SERIES AND VG SERIES PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Vulcan ranges and ovens are produced with quality workmanship and material Proper installation usage and maintenance of your range will result in many years of satisfactory performance Vulcan Hart suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided INSTALLATION UNCRATING This range was inspected before leaving the factory The trans
8. ITS PARTS ARE HOT BE VERY CAREFUL WHEN OPERATING CLEANING OR SERVICING THE RANGE CONTROLS THERMOSTAT DIAL STANDARD OVEN Allows operator to regulate oven temperature from low to 500 260 C THERMOSTAT DIAL CONVECTION OVEN Snap acting type control which allows operator to regulate oven temperature from 150 F to 500 F 65 5 C to 260 C OPEN TOP BURNER KNOB STANDARD AND CONVECTION OVENS Regulates gas flow to top burners To increase heat turn knob counterclockwise to decrease turn knob clockwise POWER SWITCH CONVECTION OVEN ON OFF switch controls power supply to convection oven control HEATING LIGHT CONVECTION OVEN When lit indicates that the oven thermostat is calling for heat to the oven GRIDDLE BURNER KNOB STANDARD AND CONVECTION OVENS Regulates gas flow to the griddle or hot top burner To increase heat turn knob counterclockwise to decrease turn knob clockwise BEFORE FIRST USE Griddle Seasoning CAUTION This griddle plate is steel but the surface is relatively soft and can be scored or dented by the 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 edge of the spatula on the griddle surface A new griddle surface must be seasoned to do a good cooking job The metal surface of the griddle is porous Food tends to get trapped in these pores a
9. 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 piping has been checked for leaks all piping receiving gas should be fully purged to remove air Before operation verify thermocouple is securely seated in the safety valve The thermocouple should be tightened a 1 4 turn past finger tight DO NOT OVERTIGHTEN Overtightening may damage the thermocouple or safety magnet TESTING THE GAS SUPPLY SYSTEM When gas supply pressure exceeds psig 3 45 kPa the range and its individual shutoff valve must be disconnected from the gas supply piping system When gas supply pressure is 2 psig 3 45 kPa or less the range should be isolated from the gas supply system by closing its individual manual shutoff valve until the range is ready for start up 45 FLUE CONNECTIONS DO NOT obstruct the flow of flue gases from the flue located on the rear of the range It is recommended that the 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 18 457 mm must be maintained Information on the construction and installation of ventilating hoods may be obtained from the standard for the Removal of Vapors from Commercial Cooking Equipment NFPA No 96 latest edition available from The National Fire Pro
10. RANGE AND ITS PARTS ARE HOT BE VERY CAREFUL WHEN OPERATING CLEANING OR SERVICING THE RANGE LUBRICATION All Vulcan convection oven motors are permanently lubricated and require no additional maintenance OVEN DOOR GASKET REPLACEMENT CONVECTION OVEN 90 SERIES ONLY To remove the old gasket gently pry the arrow like gasket pins from the oven front frame using a standard screwdriver Install new gasket by aligning and inserting the arrow like pins into the holes provided in the front frame Fig s 24 amp 25 Fig 24 Fig 25 VENT When cool the vent should be checked every six months for obstructions SERVICE AND PARTS INFORMATION To obtain service and parts information concerning this range contact the Vulcan Hart Service Depot in your area refer to listing supplied with the range or Vulcan Hart Company Service Department at the address or phone number shown on the front cover of this manual TROUBLESHOOTING GUIDE STANDARD AND CONVECTION OVEN RESTAURANT RANGE OVEN CAUSES PROBLEM 1 Too much bottom heat 1a Too low temperature 1b Side burning 1c Too much top heat 2 Uneven bake side to side 3 Uneven bake front to rear 4 Dried out products 5 Pilot outage TOP BURNER OPERATION 1 Improper burner combustion Excessive valve handle temperatures Sticking top burner valves 2 Poor ignition F 31055 Rev D 02 04 Insufficient ventilation Improper fluing Imp
11. VULCAN INSTALLATION amp OPERATION MANUAL GAS RESTAURANT RANGES 90 SERIES AND VG SERIES MODEL 24L ML 52947 36L ML 52948 481L ML 52950 148L ML 52951 60L ML 52952 260L ML 52954 VG24 ML 114553 VG36 ML 114554 VG60 ML 114555 VG260 ML 114557 PRIOR MLS COVERED IN THE CATALOG MODEL VG36 48L ML 52949 160L ML 52953 VG48 ML 114957 9 VG160 ML 114556 MODEL 36L For additional information on Vulcan Hart or to locate an authorized parts and service provider in your area visit our website at www vulcanhart com VULCAN HART P O BOX 696 LOUISVILLE KY 40201 0696 DIVISION OF ITW FOOD EQUIPMENT GROUP LLC TEL 502 778 2791 F 31055 Rev D 02 04 IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT WHO SHOULD PERFORM THE INITIAL FIELD START UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER IMPORTANT IN THE EVENT A GAS ODOR IS DETECTED SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE WARNING IMPROPER INSTALLATION ADJUSTMENT ALTERATION SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE INJURY OR
12. ining means to guard against transmission of strain to the connector as specified in the appliance manufacturer s instructions Attach the restraining device at the rear of the oven Fig 1 Provide a gas line strain relief to limit movement of the range without depending on the connector and or any quick disconnect device or its associated piping to limit movement of the range Attach the gas line strain relief to the rear of the range Fig 1 Should it be necessary to disconnect the restraint turn off the gas supply before disconnection Reconnect the restraint before turning the gas supply on and returning the range to its installation position CONNECT GAS LINE STRAIN RELIEF HERE PL 51219 Fig 1 Bumper Bars Convection Oven Ranges Only CAUTION Failure to install bumper bars may cause motor damage and will void the warranty Remove existing 10 screws Position bumper bars supplied as shown Replace 10 screws and secure bumper bars Fig 2 REAR VIEW OF RANGE NOTES Bumper bars required for all Convection Oven Ranges Restraining device required for all ranges with casters Restraining device not supplied by unit manufacturer a m w RESTRAINING DEVICE 10 SHEET METAL SCREW BUMPER BAR Fig 2 Installation of Broiler Griddle Bricks The Restaurant Range broiler griddle utilizes ceramic fire bricks for heat radiation of the burners Instal
13. ior components of the range Do not use scouring powder It is extremely difficult to remove completely It can build up accumulations that will damage the oven Vulcan painted surfaces may be cleaned using a soft cloth and mild detergent solution RANGES Daily Remove nickel plated racks and clean in a sink While still warm wipe top with a soft cloth or other grease absorbing material to remove spillovers grease etc before they burn in A crust on top of the hot top range looks unsightly and slows down cooking speed because it reduces the flow of heat to the utensil 28 Clean oven and oven door daily especially if fruit pies or tomato sauces were baked meats roasted and if there have been spillovers After processing some foods at low temperatures odors may linger in the oven These odors may be cleared by setting the thermostat at 500 F 260 C and allowing the oven to operate unloaded for 30 to 45 minutes Empty the broiler grease pan trough daily or as often as necessary CAUTION Remove the grease pan trough slowly and be careful of liquid wave action It is recommended that the grease pan trough be emptied whenever it is 3 4 filled The drip shield grids and grease pan trough should be washed with a mild grease dissolving solution Some chefs scrape the grid with a three cornered metal scraper Scrub the broiler chamber and bogy front frequently and you will have less smoking Clean cast iron open top grates
14. ire oven cavity may be utilized Remove the oven rack completely from the range and place the roasting pan directly on the oven bottom RACK ARRANGEMENT CONVECTION OVEN 90 SERIES ONLY The convection Snorkel oven is supplied with three oven racks maximum capacity The oven cavity provides a 5 position rack support for maximum cooking flexibility The arrangements described below are the most commonly recommended The rack positions are numerically sequenced starting at the bottom Arrangement 1 Three racks in Positions 1 3 and 5 for oven broiling baking cookies or reconstitution of frozen meals This is also the recommended position arrangement for general baking in sheet pans with products not over 21 2 63 5 mm high Arrangement 2 Two racks in Positions 2 and 4 for general baking in sheet pans muffin pans pie or cake tins and pudding pans 3 2 88 9 mm high with products not over 4 101 6 high This arrangement may also be used for casseroles or meat dishes in 200 series food service pans 12 x 20 x 2 2 304 8 x 508 x 63 5 mm Arrangement 83 Two racks in Positions 1 and 4 for baking breads or cakes in loaf or tube pans and high meringue pies This arrangement may also be used for casseroles meat dishes or roasting in pans up 4 2 114 3 mm deep with products up to 5 127 mm high When mix loading of food products is a regular kitchen practice some operators have developed other rack position arrangeme
15. l the broiler bricks before connecting the gas supply line 1 Remove the six 5 4 133 4 mm x 2 57 mm and 6 51 4 133 4 mm x 5 16 128 6 mm bricks from the shipping box 2 Install the six 5 4 133 4 mm x 2 4 57 mm bricks to the left and right hand sides of the burner To install the bricks insert them one at a time through the opening in the front of the broiler Angle the brick sideways so that it will slip between the burner edges Set the bricks flat in place resting on these edges Push each brick installed as far to the rear of the burner as possible so that the last brick will install easily Fig 3 3 Install the six 51 4 133 4 mm 51 16 128 6 mm bricks to the center burners as described in Step 2 Installation of Standard Griddle Top Bricks The griddle top section is extremely heavy It will require three people to install the griddle and griddle brick two people to lift the griddle plate and one person to set the bricks and griddle thermostat capillary bulb s in place PL 40717 Fig 3 The Restaurant Range griddle top section utilizes a two fold baffle assembly to support the composite mortar fire bricks There will always be only one small 6 2 165 mm wide baffle assembly with every griddle top order There will be at least one 97 251 mm wide baffle assembly per griddle possibly more depending on the griddle width The 61 2 165 mm wide baffle will utilize two 10 x 4 254
16. light the open top pilot Fig 14 Fig 14 18 3 If pilot fails to light turn main gas supply OFF Wait 5 minutes and repeat the above procedures 4 Turn one open top burner valve ON to remove air from the gas line Turn burner OFF when gas begins to flow Nightly Shutdown Turn burner valve OFF pilot will remain lit Complete Shutdown 1 Turn burner valve OFF pilot will remain lit 2 Turn main gas supply OFF Broiler Griddle 1 Turn main gas supply ON 2 Wait 30 seconds and using a taper light broiler griddle pilot see Fig 13 3 If pilot fails to light turn main gas supply OFF Wait 5 minutes and repeat Steps 1 and 2 4 Turn burner valve ON to purge air from the lines Turn burner valve OFF when gas begins to flow Nightly Shutdown Turn burner valve OFF pilot will remain lit Complete Shutdown 1 Turn burner valve OFF pilot will remain lit 2 Turn main gas supply OFF Standard Oven Light open top griddle pilots before lighting oven pilot 1 Open kick panel and lift up the pilot lighting hole cover Fig 15 PL 40666 PL 40665 Fig 15 Fig 16 2 Light pilot by depressing the reset button located behind the kick panel Fig 16 Continue to hold reset button in for 1 minute If pilot fails to light turn main gas supply OFF and wait 5 minutes before repeating Step 2 19 3 After pilot is lit turn the thermostat to the desired setting Nightly Shutdo
17. nd stick therefore it is important to season or fill up these pores with cooking oil before cooking Seasoning gives the surface a slick hard finish from which the food will release easily To season heat griddle top section at a low burner setting Pour one ounce of cooking oil per square foot of surface over the griddle top section With an insulated cloth spread the oil over the entire griddle surface to create a thin film Wipe off any excess oil with an insulated cloth Repeat this procedure 2 to 3 times until the griddle has a slick surface LIGHTING AND SHUTTING DOWN PILOTS All adjustment procedures associated with pilot lighting must be performed by an authorized Vulcan Hart installation or service person 17 Hot Top and Griddle Top Burners 1 Turn main gas supply ON 2 Wait 30 seconds and using a taper light the hot top or griddle top pilot Fig 13 Shown with old style burner knobs New style burner knobs effective 1 98 Fig 13 3 If pilot fails to light turn main gas supply OFF Wait 5 minutes and repeat the above procedures 4 Turn one hottop or griddle top burner valve ON to remove air from the gas line Turn burner valve OFF when gas begins to flow Nightly Shutdown Turn burner valve OFF pilot will remain lit Complete Shutdown 1 Turn burner valve OFF pilot will remain lit 2 Turn main gas supply OFF Open Top Burners 1 Turn main gas supply ON 2 Wait 30 seconds and using a taper
18. nts to suit their particular needs 22 INSERTING AND REMOVING STANDARD AND CONVECTION OVEN RACKS The oven rack has a stop to keep the rack from being pulled all the way out when unloading product To install rack place rack along side of top of side liner runners and slide rack completely to the rear of the oven compartment until rack drops into place Fig s 21 amp 22 Fig 21 Fig 22 To remove rack reverse the procedure above by raising rear of oven rack stop above runner and pulling rack forward Fig 23 Fig 23 PREHEATING Standard Oven Turn thermostat control to the desired cooking temperature and preheat oven for 25 minutes To save on gas consumption do not operate oven at maximum heat when it is not necessary Turn thermostat down to 250 F 121 C or OFF when oven is not in use or during idle cooking periods Convection Oven 90 Series Only With power switch in the ON position turn oven thermostat knob to the proper cooking temperature and allow oven to preheat for 15 minutes To save on gas and electrical consumption turn thermostat to one half the cooking temperature or completely OFF during idle cooking periods Hot Top Burners Turn burner ON to highest heat to heat hot top section quickly Hot top will be ready to cook on in about 10 minutes After top section has reached operation temperature turn some of the burners down You will save as much as 80 of gas consumption and notice ver
19. ower switch OFF 2 Turn red gas valve OFF behind kick panel 3 Turn main gas supply OFF 4 Disconnect electrical supply cord Fig 18 Fig 19 Convection Snorkel Oven With Spark Ignition Fig 20 THERMOSTAT KNOB ROCKER SWITCH TOP SECTION BURNER KNOB THERMOSTAT LIGHT eoe e e OVEN ON OVEN READY LIGHT LIGHT PL 53530 Fig 20 21 1 Move rocker switch to ON position oven ON light will illuminate The oven pilot will automatically light 2 Once the oven pilot is established the oven READY light will illuminate 3 Set oven thermostat to desired temperature The thermostat light will illuminate This indicates that the thermostat is calling for heat The convection oven thermostat must be ON and calling for heat for the oven pilot to light Nightly Shutdown Push rocker switch and turn all knobs to the OFF position Complete Shutdown 1 Push rocker switch and turn all knobs to the OFF position 2 Turn main gas supply OFF RACK ARRANGEMENT STANDARD OVEN The standard oven has two rack positions and is supplied with one oven rack Additional racks may be obtained through a Vulcan Hart parts depot For best results when baking cakes and pastries it is recommended that only a single rack position be utilized However proper rack usage and positioning is really determined by the individual cooking needs of the operator If you are cooking a large roast the ent
20. portation company assumes full responsibility for safe delivery upon acceptance of the shipment Immediately after unpacking check for possible shipping damage If the range is found to be damaged save the packaging material and contact the carrier within 15 days of delivery Uncrate unit carefully and place in a work accessible area as near to its final installed position as possible Remove all shipping wire and wood blocking Before installing check the electrical service convection oven series ranges only and type of gas supply natural or propane to make sure they agree with the specifications on the rating plate located on the inside of the lower kick panel If the supply and equipment requirements do not agree do not proceed with the installation Contact your dealer or Vulcan Hart Company immediately LOCATION The equipment area must be kept free and clear of combustible substances The range when installed must have a minimum clearance from combustible construction of 6 152 4 mm at the sides and 6 152 4 mm at the rear Clearance from non combustible construction is at the sides and 6 152 4 mm at the rear The installation location must allow adequate clearances for servicing and proper operation A minimum front clearance of 40 101 6 cm is required The range must be installed so that the flow of combustion and ventilation air will not be obstructed Adequate clearance for air openings into the combustion chambe
21. r must be provided Make sure there is an adequate supply of air in the room to allow for combustion of the gas at the burners INSTALLATION CODES AND STANDARDS Ranges 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 latest edition Copies may be obtained from The American Gas Association Inc 1515 Wilson Blvd Arlington VA 22209 3 National Electrical Code ANSI NFPA 70 latest edition Copies may be obtained from The National Fire Protection Association Batterymarch Park Quincy MA 02269 In Canada 1 Local codes 2 CAN CGA B149 1 Natural Gas Installation code latest edition 3 CAN CGA B149 2 Propane Installation Code latest edition Copies may be obtained from The Canadian Standards Association 178 Rexdale Blvd Etobicoke Ontario Canada M9W 1R3 4 Canadian Electrical Code CSA Standard C22 2 Part 3 latest edition Copies may be obtained from The Canadian Standards Association 178 Rexdale Blvd Etobicoke Ontario Canada M9W 1R3 ASSEMBLY Ranges Mounted on Casters NOTICE When the range is mounted on casters it must be installed with the casters supplied a connector not supplied by Vulcan Hart complying with either ANSI Z21 69 latest edition or CAN CGA 6 16 latest edition and a quick disconnect device complying with either ANSI Z21 41 latest edition or CAN1 6 9 latest edition It must also be installed with restra
22. ries Connection Ovens Only To clean the oven door gasket use a soft cloth or sponge and a mild cleanser DO NOT USE STRONG OVEN CLEANERS SUCH AS EASY OFF OR MR MUSCLE Cleaners of this nature will destroy the gasket material GRIDDLE PLATE Cleaning the griddle section will produce evenly cooked perfectly browned griddle products and will keep the cooking surface free from carbonized grease Carbonized grease on the surface hinders the transfer of heat to the food This results in loss of cooking efficiency and spotty browning which gives foods an unappetizing appearance To keep the griddle clean and operating at peak efficiency follow these simple instructions After Each Use Carefully clean griddle with wire brush or flexible spatula 29 Daily Thoroughly clean backsplash sides and front Remove grease pan empty and wash out in the same manner as any ordinary cooking utensil Clean griddle surface thoroughly If necessary use a griddle stone wire brush or steel wool over the surface Rub with the grain of the metal while still warm A detergent may be used on the plate surface to help clean it but the cleaner must be thoroughly removed After removal of detergent the surface of the plate must be reseasoned with a thin film of oil to prevent rusting and food sticking If the griddle is to be shut down for an extended period put a heavy coat of grease over the griddle plate 30 MAINTENANCE WARNING THE
23. roper thermostat bypass setting Thermostat out of calibration Fluctuating gas pressure Not level side to side Oven burner bottom or baffles improperly installed Warped pans Overactive flue Not level front to back check casters and legs Door not closing properly Too low temperature overcooking Too long baking time Thermostat calibration Pilot flame too low Restriction in pilot orifice Problem with shutoff valve Possible fluing problems Low pressure Improper gas line sizing Burner box cover not properly installed Oven cavity requires resealing Improper ventilation Poor door fit Oven door left open Improper use of excessively large pans or pots Insufficient input Poor air gas adjustment Restriction in pilot orifice Restriction in main burner ignition port PRINTED IN U S A
24. s Install these bricks before connecting the gas supply line or installing the back riser 1 The composite mortar bricks are shipped in a rectangular cardboard box Locate box and carefully remove two 10 x 4 254 x 101 6 mm and two 7 x 4 177 8 x 101 6 mm bricks There should be one box of bricks per hot top section ordered NOTE If a brick has been broken into two pieces it can still be used Just place the pieces into position as shown in Fig 4 However if a brick is broken into more than two pieces it will need to be replaced Contact your local Vulcan servicer 2 Rest the hot top plate in a secure area 3 Install two 10 x 4 254 x 101 6 mm composite mortar bricks placing the miter edge one to each side of the front burner baffle area see Fig 4 4 Install two 7 x 4 177 8 x 101 6 mm bricks one to each side of rear burner baffle area see Fig 4 5 f burner has been strapped down remove the wire strapping device using wire cutters 6 Check to ensure that all bricks and the burner are secure Carefully replace the hot top section on top of the range Backsplash The standard Restaurant Range is equipped with a 23 58 4 cm high backsplash and shelf 1 2 Remove the backsplash components from the crating materials Check the backsplash component parts against the list on page 12 to ensure that all the required parts for the backsplash installation have been obtained See Fig s 5 amp 6 If any
25. sting is most satisfactory at temperatures of 225 F to 325 F 107 C to 162 7 C for beef lamb poultry and ham and 325 F 162 7 C for fresh pork as recommended by USDA and American Meat Institute A pan approximately 12 x 20 x 1 304 8 x 508 x 25 4 mm full of water may be placed in the oven bottom to supply humidity this will reduce shrinkage Water should be added if necessary during roasting Roasting pans should be no deeper than necessary to hold drippings usually 2 to 2 2 50 8 to 63 5 mm Cooking time and shrinkage may vary with roasting temperature cut grade of meat and degree of doneness Smaller cuts will generally show greater time savings than larger cuts at a given temperature ROASTING TEMPERATURES AND TIMES PRODUCT TEMPERATURE APPROXIMATE TIME Standing Rib Roast 250 F 121 C 3 4 Hrs Rare Oven Ready 15 Ibs 6 8 kg 4 41 Hrs Med Rolled Rib Roast 20 22 Ibs 9 1 10 kg 275 F 135 C 4 Hrs Med Veal Roast 15 Ibs 6 8 kg 300 F 148 9 C 3 Hrs Med Well Turkey 15 20 Ibs 6 8 9 1 kg 300 F 148 9 C 3 Hrs Meat Loaf 8 10 Ibs 3 6 4 5 kg 350 F 176 7 C 45 to 60 Min RECOMMENDED TEMPERATURES TIMES AND LOADS FOR BAKING APPROXIMATE TIME PRODUCT TEMPERATURE MIN Cakes Standard Oven 3 2 lbs Sheet Cakes 18 x 26 x 1 350 F 176 7 C 45 Min 3 2 lbs Sheet Cakes 12 x 18 x 2 350 F 176 7 C 1 Hr and 15 Min 95 PRODUCT Angel or Sponge Cakes Sheet pans 18 x 26 x
26. tection Association Batterymarch Park Quincy MA 02269 ELECTRICAL CONNECTIONS CONVECTION OVEN MODELS 90 SERIES ONLY WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL CODES WARNING DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT TAGOUT PROCEDURES WARNING APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A THREE PRONG GROUNDING PLUG IT IS IMPERATIVE THAT THIS PLUG BE CONNECTED INTO A PROPERLY GROUNDED THREE PRONG RECEPTACLE IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE CONTACT AN ELECTRICIAN DO NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG The range is designed for 120 volt power supply or an optional 240 volt single phase 15 Amp power supply All 120 volt ranges are supplied with a flexible electric supply cord and plug and must be plugged into the proper receptacle before turning on gas If the appliance is not equipped with a grounding plug and electric supply is needed ground the appliance by using the ground lug provided All 240 volt electric systems are manufactured for hard wire installation connections Refer to the wiring diagram inserted into this manual An electrical diagram is attached to the back near the motor mounting area Do not connect the range to electrical supply until after gas connections have been made 16 OPERATION WARNING THE RANGE AND
27. tem 15 FIle Connections es aude acd acie o ue TRECE ACRI se Rh ELUCET ROC REALE aq 16 Electrical ConnecliollS dude ore ins oot bund ee ES ERE ea des 16 OPERATION AG ass u 17 Popup MMC Ope eee eke Gora Sum s 17 Before First US 0 0 cee 17 Lighting and Shutting Down Pilots 17 Rack Arrangement Standard Oven 22 Rack Arrangement Convection 22 Inserting and Removing Standard and Convection Oven 23 iri oM P Pr Tr r 24 Loading and Unloading Standard and Convection Ovens 24 Cooking Chart x adtes Re ER nt nee be ER EGRE E a EE ere eR EE E 25 Gleanings 28 oi netko tees Pees M 31 Lubricatlon sei xxx e cem Dae CRX EG eR ORE Reb eee EUR RON as au pu n 31 Oven Door Gasket Replacement Convection Oven 21 MV GTM eh cae set te ve es ee eee ere eae oe a cera aie atau 31 Service and Parts INformations dra dc Ro ebrei hd ace ea ob 6
28. up with the holes provided in the right and left hand body side Fig s 7 amp 8 Fig 7 Fig 8 6 Install eight 10 sheet metal screws 4 to each channel leg Fig 9 Fig 9 13 7 From the front install four 4 20 x 25 1 58 7 mm long machine screws and secure bolts with locknuts Do not tighten the screws all the way down Leave about 4 6 3 mm of play in each screw Fig 10 8 Lift the shelf up and slide the shelf into position over the screw heads Fig 11 9 Tighten the four screws to secure the shelf LEVELING Check the leveling of the range Place a carpenter s level inside the oven cavity across the oven rack s Level front to back and side to side To adjust the leveling tilt the range to one side and using channel locks unscrew the adjustable leg insert as required Repeat this procedure as necessary for each leg Casters for this range are of the non adjustable type Therefore the floor must be level If floor surface is not level the range will experience cooking problems GAS CONNECTIONS CAUTION All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases Each range is factory equipped for the type gas specified on the rating plate The installation gas connection is 9 4 19 mm 14 FPT ANSI schedule 440 standard pipe Connect gas supply Make sure the pipes are clean and free of obstructions Codes require that a gas sh
29. utoff valve be installed in the gas line ahead of the range Standard ranges are equipped with fixed burner orifices which coincide with installation elevation Install the gas pressure regulator Before installing ensure that regulator supplied agrees with rating plate gas supply 14 As of 7 11 90 the gas pressure regulator is NOT factory installed The regulator for this gas type is sealed within a plastic bag attached to the oven rack inside the oven cavity This regulator must be field installed by a qualified installer Natural gas regulators are preset for 3 7 W C Water Column 92 kPa propane gas regulators for 10 0 W C 2 5 kPa Locate 9 4 19 mm gas connection pipe extending from rear of range Cover pipe threads with leak sealant Screw regulator hand tight onto pipe with regulator arrow pointing towards range body back Fig 12 Using pipe wrench tighten regulator securely in an upright position Fig 12 The arrow the regulator shows the direction of the gas flow Fig 12 The pressure regulator must be mounted horizontally to ensure proper preset outlet pressure If the regulator is installed in any other position the outlet pressure must be reset for proper operation A leak limiter is supplied with every regulator to allow excess gas pressure to escape Do not obstruct leak limiter on gas pressure regulator as obstruction may cause regulator to malfunction Fig 12 WARNING
30. with a mild soap and water solution Rinse thoroughly and dry with a clean water absorbent towel Immediately after drying with grates still removed from the range top season grates lightly with liquid vegetable or Pam spray type cooking oil After seasoning replace grates onto the range Turn all open top sections ON LOW and allow them to burn for at least 15 minutes before using pots or pans on the range top Season the open top grates after each cleaning Failure to season grates will cause grates to rust Weekly Boil burners in a solution of washing soda Rinse and dry parts thoroughly Flash rusting may occur This is a normal condition and will not affect the performance or the product prepared When reinstalling the burner back onto the range be sure the burner heads are properly connected Do not light the pilot or turn burner valve ON with the burner head removed CONVECTION OVENS 90 SERIES ONLY The Snorkel tube opening must be kept clear from blockage If usage of aluminum foil is a common practice during the operation of this oven be sure to periodically check the Snorkel tube for foil particles Clean this tube with standard oven cleaner at least once a week Be sure to thoroughly clean all cleansing solution off the tube before using oven again It is also recommended that the oven be run at 400 F 204 C for 20 minutes to burn off any cleaning solution that was not thoroughly rinsed from the tube Oven Door Gasket 90 Se
31. wn Turn oven thermostat OFF Complete Shutdown 1 Turn oven thermostat OFF 2 Turn main gas supply OFF Standard Oven with Spark Ignition Fig 17 1 Move toggle switch to ON position Oven On Light will illuminate The oven pilot will automatically light 2 Once the oven pilot is established the oven READY light will illuminate 3 Setoven thermostat to desired temperature Nightly Shutdown Push toggle switch to OFF position Complete Shutdown 1 Push toggle switch to OFF position 2 Turn main gas supply OFF THERMOSTAT TOGGLE SWITCH e eot eo e OVEN ON OVEN READY LIGHT LIGHT PL 53531 Fig 17 Convection Snorkel Oven 90 Series Only Light open top griddle pilots before lighting oven pilot 1 Open the kick panel and lift up the pilot lighting hole cover see Fig 15 2 Turnred gas valve ON located behind the kick panel purging the gas line of all air Fig 18 Turn gas valve and power switch OFF Close oven door 3 Light oven pilot by depressing the reset button Fig 19 and using a taper ignite the pilot Hold reset button in for 30 seconds or until pilot remains lit Turn gas valve ON E y 4 f pilot fails to light turn main gas supply OFF Wait 5 minutes and repeat Steps 2 3 5 After pilot is lit push the power switch ON and turn the thermostat to the desired setting Nightly Shutdown Turn the power switch OFF and the thermostat to O degrees Complete Shutdown 1 Push p
32. x 101 6 mm and two 7 x 4 177 8 x 101 6 mm brick sets The 97 s 251 mm wide baffle assembly will utilize two 10 x 4 254 x 101 6 mm and two 7 x 4 177 8 x 101 6 mm brick sets 1 The griddle bricks are shipped in a rectangular cardboard box Locate the box and carefully inspect quantities as explained above NOTE If a brick has been broken into two pieces it can still be used Just place the pieces into position as shown in Fig 4 However if a brick is broken into more than two pieces it will need to be replaced Contact your local Vulcan servicer Clean anti rust coating from top of griddle following the procedures described in the CLEANING GRIDDLE PLATE section of this manual Remove griddle plate With one person at either side of the griddle gently lift griddle straight up DO NOT pull griddle forward until the third person has checked to ensure that the capillary bulb s thermostatically controlled models only are freed from the underside of the griddle plate If bulb s are still attached to the griddle pull capillary bulb s wire gently through the V shields until the bulb s are free Rest the griddle plate in a secure place 4 Exercise caution when placing brick in a thermostatically controlled griddle section DO NOT hit thermostat bulb while installing bricks The thermostat bulb is a sensitive device and may be easily knocked out of adjustment Into the 6 2 165 mm wide baffle install a Two
33. y little difference in cooking performance as long as you have allowed the entire hot top section to preheat properly Open Top Burners Open top burners ignite quickly and do not require any preheating time When food comes to a rolling boil cut back to slower boil to conserve energy yet continue boiling Turn burners ON only when in use Broiler Griddle Turn the three manual gas valve knobs to full ON After preheating for 5 minutes turn valves down until desired flame or heating level is achieved Position the removable broiler grid into one of the two slide positions depending on which will achieve the proper product results LOADING AND UNLOADING STANDARD AND CONVECTION OVENS WARNING WHEN USING CONVECTION OVENS DO NOT STAND DIRECTLY IN FRONT OF THE OVEN WHILE OPENING THE OVEN DOOR ALTHOUGH OPENING THE OVEN DOOR WILL AUTOMATICALLY SHUT THE FAN OFF SOME HEAT ESCAPES STEP AWAY TO AVOID HOT AIR Open the door and load as quickly as practical to conserve heat Take care to avoid spilling liquids while loading Close the door and refer to recipe for cooking time Provide adequate space for product unloading Rapid unloading will conserve heat and reduce preheating for the next load COOKING CHART Recommended temperatures and times are intended as a guide only Adjustments must be made to compensate for elevation variations in recipes ingredients preparation and personal preference on product appearance Meat roa
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