Vulcan-Hart VCG10H ML-126836, VCG10F ML-126837, VCG20H ML-126838 Installation And Operation Manual
Gas combi convection & steam ovens
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Also See for VCG10H ML-126836, VCG10F ML-126837, VCG20H ML-126838:
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GAS COMBI
CONVECTION & STEAM OVENS
MODEL
VCG10H
VCG10F
VCG20H
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
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANHART.COM
ML-126836
ML-126837
ML-126838
INSTALLATION &
OPERATION MANUAL
P.O. BOX 696, LOUISVILLE, KY 40201-0696
Model VCG10H
TEL. (502) 778-2791
FORM 31188 Rev. A (Sept. 2004)
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Table of Contents
Related Manuals for Vulcan-Hart VCG10H ML-126836, VCG10F ML-126837, VCG20H ML-126838
Summary of Contents for Vulcan-Hart VCG10H ML-126836, VCG10F ML-126837, VCG20H ML-126838
- Page 1 VCG10H ML-126836 VCG10F ML-126837 VCG20H ML-126838 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 DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC WWW.VULCANHART.COM INSTALLATION & OPERATION MANUAL Model VCG10H P.O.
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Page 2: Important For Your Safety
PROPERTY DAMAGE, INJURY OR 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. © Vulcan-Hart 2002 IMPORTANT FOR YOUR SAFETY – 2 –... -
Page 3: Table Of Contents
TABLE OF CONTENTS GENERAL ..............5 INSTALLATION . - Page 4 RECALLING A PROGRAM FROM MEMORY ......17 BAKING (CONVECTION BAKING - HOT AIR) ......18 CONVECTION BAKING APPLICATIONS .
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Page 5: General
Installation, Operation and Care of GAS COMBI CONVECTION & STEAM OVENS KEEP THIS MANUAL FOR FUTURE USE GENERAL The Vulcan Combi Gas Convection & Steam Ovens are single compartment ovens that provide convection heating, steaming or both. Ovens are sized to accommodate 10 or 20 shelves, Full or Half depth. -
Page 6: Drip Tray
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. -
Page 7: Gas Connection
Model Gas Type Natural 67,000 BTU/Hr VCG10H Propane 69,000 BTU/Hr Natural 85,000 BTU/Hr VCG10F Propane 85,000 BTU/Hr Natural 70,000 BTU/Hr VCG20H Propane 70,000 BTU/Hr GAS CONNECTION All gas supply connections and any pipe joint compound must be resistant to the action of propane gases. -
Page 8: Plumbing Connections
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. -
Page 9: Electrical Connection
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 GROUNDED. -
Page 10: Operation
OPERATION 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. -
Page 11: Loading The Oven
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. -
Page 12: Programmable Controls
PROGRAMMABLE CONTROLS DOOR HOT AIR STEAM COMBI TIME DOWN TEMP DOWN ENTER DOWN H C P C RESET RESET ON OFF See Door Opening and Closing, page 10. COOKING MODE • HOT AIR (Convection Baking) • STEAM • COMBI (Convection & Steam) START STOP COOKING TIME •... -
Page 13: Cooking Mode
— 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. -
Page 14: Probe
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 the Probe . -
Page 15: Temperature Probe Applications
TEMPERATURE PROBE APPLICATIONS All Applications are suggested only — prove your own recipes and temperature and time settings. l l e ENTERING A COOKING PROGRAM HOT AIR STEAM COMBI TIME DOWN TEMP DOWN ENTER DOWN – – – 1. When entering cooking parameters, always select the Mode as the first element in a cooking phase: for C OMBI... -
Page 16: Programming Memory
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 has not been programmed (or is vacant), the Time displays –... -
Page 17: Recalling A Program From Memory
To C an existing program to a NEW program number — To C a program — HANGE — — ENTER DOWN RECALLING A PROGRAM FROM MEMORY Once a menu item has been programmed, it can be recalled, reviewed and used to cook food. If the Program has already been programmed, its values are recalled from memory and displayed. -
Page 18: Baking (Convection Baking - Hot Air)
BAKING (Convection Baking – H 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 buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. -
Page 19: Convection Baking Applications
CONVECTION BAKING APPLICATIONS – H All Applications are suggested only — prove your own recipes and temperature and time settings. l l u s i f l l i f s l l k l i – 19 – – –... -
Page 20: Steaming
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 to 5 minutes if starting from cold. -
Page 21: Steaming Applications
STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature and time settings. i l o c i l l l a f i l f i l c i l n i l s l l &... -
Page 22: Combi (Convection Baking With Steaming)
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 —... -
Page 23: Combi Applications
COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature and time settings. Some applications contain a H as a single phase cooking operation. Product Phase 1 Roast Beef Convection 425 10 minutes Meat Loaf Combi 260 Steam Factor 40 Probe Setting 150 Pork Loin... -
Page 24: Example Program
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. -
Page 25: Menu Cards
MENU CARDS PROGRAM NUMBER _____________ Menu Item_______________________ Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER ______20_______ Menu Item______Roast Beef________ Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) Phase 1 CONVECTION Hot Air Phase 2... - Page 26 PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) Phase 1 Phase 2 Phase 3...
- Page 27 PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _____________ Menu Item_______________________ MODE Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•) Phase 1 Phase 2 Phase 3...
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Page 28: Deluxe Manual Control
DELUXE MANUAL CONTROL SELECTOR SWITCH • OFF • CONVECTION H • 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. -
Page 29: Entering A Manual Cooking Operation - Deluxe Control
ENTERING A MANUAL COOKING OPERATION — Deluxe Control NOTE: After pressing the selection button (TIME or TEMP), the display will start flashing. At end of adjustment, the set value flashes for 5 seconds and then displays without flashing. 1. When setting cooking parameters, always select the Mode as the first element in the cooking operation: H or C . -
Page 30: Standard Manual Control
STANDARD MANUAL CONTROL SELECTOR SWITCH • OFF • CONVECTION H • 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. -
Page 31: Entering A Manual Cooking Operation - Standard Control
ENTERING A MANUAL COOKING OPERATION — Standard Control 1. When setting cooking parameters, always select the Mode as the first element in the program: H or C The previous temperature setting TEAM OMBI used in that Mode is displayed. After selecting the Mode, the oven begins to heat and maintains the set temperature unless adjusted. -
Page 32: Cleaning
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. - Page 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.
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Page 34: Configuration Mode - Programmable Control
CONFIGURATION MODE — PROGRAMMABLE CONTROL 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 Steps 10 – 12. Replace rear panel and reconnect electrical power. - Page 35 8. [ uuu ] is displayed in the TIME display and the maximum steam 9. [ CCC ] is displayed in the TIME display and the maximum convection 10. Set the Minimum and Maximum Values in steps 11 and 12 according Motor Manufacturer(s) Leroy-Somer (Hanning) Brook-Crompton...
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Page 36: Configuration Mode - Manual Control (Standard Or Deluxe)
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. - Page 37 7. [ uuuu ] is displayed in the TIME display and the maximum steam 8. [ CCCC ] is displayed in the TIME display and the maximum convection 9. Set the Minimum and Maximum Values in steps 10 and 11 according Motor Manufacturer(s) Leroy-Somer (Hanning) Brook-Crompton...
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Page 38: Maintenance
WARNING: THE OVEN AND ITS PARTS ARE HOT. 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 Number 98 and ]. -
Page 39: Troubleshooting
SYMPTOM Steam button, Combi button and Steam Factor lights are all flashing. The Air Intake Trouble Indicator Light is lit. The Heat Trouble Indicator Light is lit. The Steam Trouble Indicator Light is lit. The Fan Trouble Indicator Light is lit. [ OUR ] displays in the temperature display. -
Page 40: Service Adjustments
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 Vulcan-Hart Service Department at the address or phone number shown on the front cover of this manual. Parts and service manuals are also available at WWW.VULCANHART.COM...