Vulcan-Hart VCG10H ML-126836, VCG10F ML-126837, VCG20H ML-126838 manual

INST ALLA TION & OPERA TION MANUAL GAS COMBI CONVECTION & STEAM OVENS MODEL VCG10H ML-126836 VCG10F ML-126837 VCG20H ML-126838 Model VCG10H VULCAN-HART P.O. BOX 696, LOUISVILLE, KY 40201-0696 DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC TEL. (502) 778-2791 WWW.VULCANHART.COM FORM 31188 Rev. A (Sept. 2004) For additional information on Vulcan-H[...]

– 2 – IMPORT ANT 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 OB[...]

– 3 – TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 UNPACKING . . . . . . . . . . . . . . . .[...]

– 4 – RECALLING A PROGRAM FROM MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 BAKING (CONVECTION BAKING - HOT AIR) . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 CONVECTION BAKING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 ST E A M I NG . . . . . . . . . . . . . . . . . . . . . . .[...]

– 5 – Installation, Operation and Care of GAS COMBI CONVECTION & STEAM OVENS KEEP THIS MANUAL FOR FUTURE USE GENERAL The V ulcan C ombi G as Convection & Steam Ovens are single compartment ovens that provide convection heating, steaming or both. Ovens are sized to accommodate 10 or 20 shelves, F ull or H alf depth. The bold numbers and [...]

– 6 – DRIP TRAY Verify that the drip tray is assembled to the bottom of the oven. If it is not, loosen screws under front of oven base and assemble drip tray to bottom of oven. The 20 level ovens have a drip tray that has three segments. LEVELING Caster equipped ovens must be placed on a level floor. For ovens with legs, use a spirit level or p[...]

– 7 – GAS CONNECTION All gas supply connections and any pipe joint compound must be resistant to the action of propane gases. The machine connection is 3 / 4 " external thread. A manual valve (supplied) must be installed in the gas supply line ahead of the appliance. Make sure piping is clean and free of obstructions, dirt or pipe joint co[...]

– 8 – PLUMBING CONNECTIONS WARNING : PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES. Water Requirements Proper water quality can improve the taste of the food prepared in the steamer, reduce liming in the steam generator and extend equipment life. Local water conditions vary from one location to another. As[...]

– 9 – ELECTRICAL CONNECTION — Cord Connected Ovens WARNING : ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING : THE SUPPLY CORD ON THIS OVEN IS PROVIDED WITH A GROUNDING PLUG. THE OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GR[...]

– 10 – OPERA TION WARNING : THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. DOOR OPENING AND CLOSING The oven door is equipped with an electrically powered lock. The oven is delivered with the door latched and slightly open (Fig. [...]

– 11 – LOADING THE OVEN Open the door. Place the product to be cooked in suitable containers and slide into the racks or place the containers securely on shelves in the oven. When loading a 10 level oven with the landing table (Fig. 6), the bottom frame of the rack should be secured by the rotary lock. Move the loaded landing table to the front[...]

– 12 – ON OFF See Door Opening and Closing, page 10. COOKING MODE • HOT AIR (Convection Baking) 1 2 • STEAM 1 2 • COMBI (Convection & Steam) 1 2 START STOP 1 PHASE 1 – 5 COOKING TIME 1 or PROBE TEMPERATURE 1 • SET Cooking Time • DISPLAY Cooking Time, remaining • SET Probe Temperature, final • DISPLAY Probe Temperature, actua[...]

– 13 – ON — After an initial power-up sequence, the control panel indicator lights and the light inside the oven are lit. The actual oven temperature is shown in the Temperature display, – h – – min is in the Time display, and – – is in the Program Number display. The control will now accept commands. The ON button also cancels a ma[...]

– 14 – PROBE The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the product temperature reaches the probe temperature setting. Total Cooking Time is not known or entered when using the probe. COOKING WITH THE PROBE There are two ways to control the oven temperature when using t[...]

– 15 – TEMPERATURE PROBE APPLICATIONS All Applications are suggested only — prove your own recipes and temperature and time settings. ENTERING A COOKING PROGRAM 1. When entering cooking parameters, always select the Mode as the first element in a cooking phase: H OT A IR , S TEAM or C OMBI (also select Steam Factor for C OMBI mode). 2. Enter [...]

– 16 – ENTER DOWN UP — — 0 0 PROGRAMMING MEMORY Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98. A pre-defined Clean Cycle Deliming program is also available (refer to page 38). If the numbered Program[...]

– 17 – ENTER DOWN UP — — 0 0 ENTER DOWN UP — — 0 0 To C OPY an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press to begin the program. Pause. Press to stop the program. Change the program number to the NEW number. Press until the beep sounds, indicating the program has been c[...]

– 18 – BAKING (Convection Baking – H OT A IR ) Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the oven before loading the product is recommended. Automatic Convection Baking can be set up so the[...]

– 19 – CONVECTION BAKING APPLICATIONS – H OT A IR M ODE All Applications are suggested only — prove your own recipes and temperature and time settings. Recommended setting for in Convection Baking Mode is a minimum of 110 F ° (61 C ° ). t c u d o r P t a e h e r P p m e T O F p m e T n e v O O F e m i T n i s e t u n i M H S I F h s e r f[...]

– 20 – STEAMING (Steam Mode only) Steam Mode will not begin if cavity temperature is above 212 ° F (100 ° C). Steam cooking is used for stewing, poaching and gentle cooking of products cooked in water. Steam flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Allow the steam generator to preheat for 4 [...]

– 21 – STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature and time settings. t c u d o r P e m i T n i s e t u n i M S E L B A T E G E V h s e r f , s u g a r a p s A6 – 4 h s e r f , i l o c c o r B6 – 4 n e z o r f r o h s e r f , s t u o r p S s l e s s u r B8 – 6 h s e r f , d e c i l [...]

– 22 – COMBI (Convection Baking with Steam) Combi baking with steam is used for baking, roasting or braising when steam needs to be added to the oven during a convection baking operation. The Steam Factor can be varied by repeat pressing of the Combi key — see Steam Factor in the table below. It is recommended that you preheat the oven. Autom[...]

– 23 – COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature and time settings. Some applications contain a H OT A IR or Convection Mode phase. Combi Mode is seldom performed as a single phase cooking operation. Product Phase 1 Phase 2 Phase 3 Final Internal Temperature Roast Beef Convection 425 O F 1[...]

– 24 – EXAMPLE PROGRAM This example shows how to program a two-phase process for cooking Roast Beef and store it as program number 20. The first item in the table on page 23 provides the information: Refer to the menu card example at the bottom of page 25. Phase 1 Phase 2 Convection 425 O F 10 minutes COMBI 280 O F Steam Factor 50 Final Interna[...]

– 25 – MENU CARDS PROGRAM NUMBER _____________ Menu Item_______________________ Prep. MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) FINISH OVEN CONTROL TIME Hr. Min. PROBE O F TEMP O F F O Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER ______ 20_______ Menu Item______ Roast Beef________ MODE Hot Air Steam Combi (1•, 2?[...]

– 26 – PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) FINISH OVEN CONTROL TIME Hr. Min. PROBE O F TEMP O F F O Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, [...]

– 27 – PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) FINISH OVEN CONTROL TIME Hr. Min. PROBE O F TEMP O F F O Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, [...]

– 28 – DELUXE MANUAL CONTROL SELECTOR SWITCH •O F F • CONVECTION H OT A IR MODE ( Temp.Range 35 – 518 ° F ) • STEAM MODE ( Temp. Range 35 – 212 ° F ) • COMBI MODE ( Temp. Range 35 – 518 ° F ) • COOL DOWN — Door opens to latched position and fan is on until the set temperature is reached. Fan will come on if thermostat setti[...]

– 29 – HOT AIR ENTERING A MANUAL COOKING OPERATION — Deluxe Control 1. When setting cooking parameters, always select the Mode as the first element in the cooking operation: H OT A IR , S TEAM or C OMBI . The previous temperature setting used in that Mode is displayed. For Combi Mode, the previous Steam Factor setting is also displayed. After[...]

– 30 – STANDARD MANUAL CONTROL SELECTOR SWITCH •O F F • CONVECTION H OT A IR M ODE ( Temp.Range: 35 – 518 ° F ) • STEAM MODE ( Temp. Range: 35 – 212 ° F ) • COMBI MODE ( Temp. Range: 35 – 518 ° F ) • COOL DOWN — Door opens to latched position and fan is on until the set temperature is reached. Fan will come on if thermostat[...]

– 31 – HOT AIR ENTERING A MANUAL COOKING OPERATION — Standard Control 1. When setting cooking parameters, always select the Mode as the first element in the program: H OT A IR , S TEAM or C OMBI . The previous temperature setting used in that Mode is displayed. After selecting the Mode, the oven begins to heat and maintains the set temperatur[...]

– 32 – CLEANING Daily Cleaning Preheat the oven to 130 ° F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven. A Spray Bottle is provided. Allow the detergent solution to react for 15 minutes. Operate the oven on Steam mode for 15 minutes. Allow the oven to cool; wipe the oven interior with a [...]

– 33 – Complete Cleaning (continued) The Interior Glass Door (Fig. 10) is independently hinged to allow both sides of the glass doors to be cleaned. With the oven door open, pull the Interior Glass Door away from the exterior oven door. The snap-release fasteners should allow the Interior Glass Door to swing free. All four sides of the glass ca[...]

– 34 – Pressing repeatedly advances from step 1 through step 12 and then repeats from step 2. After any keystroke where an individual setting is either changed or accepted, the setting will display for three seconds and then automatically advances to the next step. CONFIGURATION MODE — PROGRAMMABLE CONTROL This procedure should be performed b[...]

– 35 – 8. [ uuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value can be adjusted depending on the elevation (see Elevation vs. Boiling Temperature Table, below). Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric va[...]

– 36 – CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe) This procedure should be performed by a qualified service technician. WARNING : UNPLUG THE ELECTRICAL POWER CORD. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after the rear panel is removed. This information is needed for St[...]

– 37 – 7. [ uuuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value must be adjusted for the elevation (see Elevation vs. Boiling Temperature Table, below). Rotate the adjustment knob clockwise to increase or counterclockwise to decrease the numeric value. P[...]

– 38 – MAINTENANCE WARNING : THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. CLEAN CYCLE DELIMING PROCEDURE • With the Programmable Control, select the Clean Cycle [Program Number 00 and or Program Number 98 and ]. [ CC ] will d[...]

– 39 – SYMPTOM SUGGESTED CORRECTIVE ACTION Steam button, Combi button and Steam Factor lights are all flashing. Oven works in Hot Air mode but not in Steam or Combi modes. The treated water supply valve is off. Open the water supply valve. Turn oven off and then back on. Allow the steam generator to preheat. The Air Intake Trouble Indicator Lig[...]

– 40 – FORM 31188 Rev. A (Sept. 2004) PRINTED IN U.S.A. SERVICE ADJUSTMENTS Buzzer loudness can be adjusted by your service technician. SERVICE AND PARTS INFORMATION To obtain service and parts information concerning this oven, contact the Vulcan Hart Service Agency in your area (refer to the listing supplied with the oven), or contact the Vulc[...]