Vulcan-Hart CB1824E manual

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Table of contents for the manual

  • Page 1

    CONVEYORIZED PIZZA OVEN MODEL CB1824E ML-52497 VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791 FORM 30995 (9-96) INST ALLA TION & OPERA TION MANUAL[...]

  • Page 2

    — 2 — Installation, Operation and Care of MODEL CB1824E CONVEYORIZED PIZZA OVEN PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The Vulcan Conveyorized Pizza Oven uses Calrod heaters in independently controlled groups. The heaters and conveyor speed have a wide range of adjustment suitable for pizza baking or other uses. Vulcan Pizza Ovens are p[...]

  • Page 3

    — 3 — LOCATION This oven can be placed on a suitable counter surface. Allow 4" minimum bottom clearance and 6" minimum clearance on all sides of the oven. Additionally, appropriate operator access is required to the front and back of the oven, and 27" minimum clearance on either side to allow removal of the bottom deflector pan. [...]

  • Page 4

    — 4 — Cord Connected Ovens WARNING: THE ELECTRICAL CORD HAS A GROUNDING PLUG WHICH MUST BE CONNECTED TO A PROPERLY GROUNDED RECEPTACLE. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG FROM THE PLUG. ELECTRICAL DATA Circuit Size (Minimum) & Fuse / Circuit Breaker Size (Maximum) co[...]

  • Page 5

    — 5 — OPERA TION WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING AND CLEANING THE OVEN. CONTROLS (Fig. 1) MAIN POWER SWITCH — Turns power on or off. PILOT LIGHT — Main power is on when light is on. TOP HEAT - IN — Settings [ 0 - 10 ] adjust the first two heaters above the conveyor. TOP HEAT - OUT — Settings [ 0 -[...]

  • Page 6

    — 6 — Maximum product size is 18" wide. Moving product through the 24" long baking chamber requires about 6 - 8 minutes, depending on the belt speed. Belt Speed 1 is slowest (for more doneness); Belt Speed 10 is fastest and results in lighter toasting or less doneness. CAUTION: DO NOT turn speed to 0 during warm-up or baking. This cou[...]

  • Page 7

    — 7 — Raw Dough pizza products use fresh-prepared dough (or thawed from frozen). These doughs are either run through a "sheeter" or "tossed" and then "proofed" in a proofing cabinet before baking. After the dough has been mixed and "scaled" into uniform balls (portioned), a "sheeter" is used to [...]

  • Page 8

    — 8 — OFF , turn the conveyor speed to 5. Using a plastic abrasive pad, carefully wipe the conveyor belt in a horizontal motion (side-to-side) to remove baked-on product. Wipe the conveyor in the same manner with a hot damp cloth. When the open link of the conveyor is accessible at the front, turn the main power switch OFF. WARNING: DISCONNECT [...]