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ELECTRIC COMBI,
CONVECTION & STEAM OVENS
MODEL
VCE6H
VCE10H
VCE10F
VCE20H
VCE20F
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-126177
ML-126178
ML-126179
ML-126172
ML-126173
INSTALLATION &
OPERATION MANUAL
P.O. BOX 696, LOUISVILLE, KY 40201-0696
Model VCE10H
TEL. (502) 778-2791
FORM 31140 Rev. A (Sept. 2004)
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Table of Contents
Related Manuals for Vulcan-Hart VCE6H ML-126177
Summary of Contents for Vulcan-Hart VCE6H ML-126177
- Page 1 VCE10F ML-126179 VCE20H ML-126172 VCE20F ML-126173 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 VCE10H P.O.
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Page 2: Table Of Contents
TABLE OF CONTENTS GENERAL ........... . 3 INSTALLATION. -
Page 3: General
Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SAVE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection heating and/or steaming in the cooking chamber. Humidification can be provided by the internal steam generator or by water injection (water vaporizes on contact with the hot oven interior). -
Page 4: Legs Or Casters
LEGS OR CASTERS WARNING: THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR CASTERS. Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the four corners underneath the oven; screw the threaded stud of the four legs or optional casters into the threaded holes. -
Page 5: 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 6: Electrical Connection
ELECTRICAL CONNECTION WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. The wiring diagram is located on the inside surface of the right side panel as you face the oven. Use copper wire rated for at least 90 C for the connection. -
Page 7: 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 8: 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 6 or 10 level oven with the landing table (Fig. -
Page 9: Unloading The Oven
UNLOADING THE OVEN Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Stand behind the door while opening. When unloading a 6 or 10 level oven, move the landing table so the clamp locks the landing table to the front of the oven (or use your body to hold the landing table against the oven). -
Page 10: Programmable Controls
PROGRAMMABLE CONTROLS DOOR HOT AIR STEAM COMBI TIME DOWN TEMP DOWN ENTER DOWN H C P C FAN SPEED HUMIDIFIER COOKING MODE • HOT AIR (Convection Baking) also chooses LOSED • STEAM • COMBI (Convection & Steam) START ~ STOP COOKING TIME or PROBE TEMPERATURE •... - Page 11 — 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.
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Page 12: 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 13: Temperature Probe Applications
TEMPERATURE PROBE APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Product Beef Rare Medium Well Done Lamb Pork Fresh Smoked Turkey Whole Boneless Veal ENTERING A COOKING PROGRAM Recommended Final Probe Temperature 175 –... -
Page 14: 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, see page 34. If the numbered Program has not been programmed (or is vacant), the Time displays –... -
Page 15: Recalling A Program From Memory
To C an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press Change the program number to the NEW number. Press copied. To C a program — HANGE With — — in the program number display, the control is in Manual mode. Press the —... -
Page 16: 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 17: Convection Baking Applications
CONVECTION BAKING APPLICATIONS – H All Applications are suggested only — prove your own recipes and temperature / time settings. l l u s i f l l i f s i f g i l l i o g i l , l i s l l k l i... -
Page 18: Steaming
STEAMING (Steam Mode only) 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 - 5 minutes if starting from cold. Also, it is recommended that you preheat the oven using the Convection Baking (H Automatic Steaming 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: Steaming Applications
STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. i l o c i l l l a f i l f i l c i l c i l n i l s l l &... -
Page 20: Combi (Convection Baking With Steaming)
COMBI (Convection Baking with Steaming) Combi baking / steaming 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 21: Combi Applications
COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase. Some applications contain a H or Convection Mode phase. -
Page 22: Cook And Hold
COOK AND HOLD Cook and Hold is set up as a two-phase cooking process. The first phase is programmed similar to any other Convection, Steam, or Combi operation by selecting: 1) the mode 2) the finish cooking parameter (cooking time or probe temperature, with its value) and 3) the oven control parameter (oven temperature or , with its value). -
Page 23: Cook And Hold Applications
COOK AND HOLD APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase, the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached. -
Page 24: Example Program
EXAMPLE PROGRAM This example shows how to program a three-phase process for cooking Roast Beef, 18 pounds per roast, and store it as program number 20. The second item in the table on page 21 provides most of the information: For Combi time, Phase 2, 15 minutes-per-pound times 18 pounds-per-roast equals 270 minutes (or 4 hours and 30 minutes). -
Page 25: Menu Card
MENU CARD PROGRAM NUMBER _______ Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam - mbi - ( Steam Factor •, 2•, 3•, 4•, 5•, 6• ) Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER 20 Menu Item ROAST BEEF MODE Hot Air - Vent (Closed / Open) -
Page 26: Oven Control
PROGRAM NUMBER _______ Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam - mbi - ( Steam Factor Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _______ Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam - mbi - ( Steam Factor •, 2•, 3•, 4•, 5•, 6•... - Page 27 PROGRAM NUMBER _______ Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam - mbi - ( Steam Factor •, 2•, 3•, 4•, 5•, 6• ) Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _______ Menu Item________________ MODE Hot Air - Vent (Closed / Open)
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Page 28: Deluxe Manual Control
DELUXE MANUAL CONTROL COMBI SELECTOR SWITCH • OFF • CONVECTION H • STEAM MODE ( • COMBI MODE ( NOTE: Changing from Hot Air or Combi Modes to Steam Mode will discharge the Humidifier and lower the temperature to 212 F. •... -
Page 29: Entering A Manual Cooking Operation
ENTERING A MANUAL COOKING OPERATION — Deluxe Control NOTE: After pressing the selection button (TIME or TEMP), the display will start flashing. While rotating the Knob, the display remains constant. At end of adjustment, the set value flashes for 5 seconds and then displays without flashing. -
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 NOTE: Changing from Hot Air or Combi Modes to Steam Mode will discharge the Humidifier and lower the temperature to 212 F. •... -
Page 31: Entering A Manual Cooking Operation
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. - 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: 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 Program Number, [ dSCL ] will display in the Temperature Display. - Page 35 • If the cavity temperature is above 212 F, automatic Cool Down will occur. During automatic Cool Down, the Time Display will show the rain symbol instead of time. The timer will start counting down. The steam generator will fill with water until the water level controls shut off the fill.
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Page 36: Configuration Mode - Programmable Control
CONFIGURATION MODE — PROGRAMMABLE CONTROL WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT THE CIRCUIT IS BEING WORKED ON. 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. [ uuu ] is displayed in the TIME display and the maximum steam ° 2 ° 1 ° F ° F ° F ° ° F 8. [ CCC ] is displayed in the TIME display and the maximum convection 9.
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Page 38: Configuration Mode - Manual Control
CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe) WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. 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 8 – 10. Replace rear panel and reconnect electrical power. - Page 39 7. [ uuuu ] is displayed in the TIME display and the maximum steam ° 2 ° 1 ° F ° F ° F ° F ° 8. [ CCCC ] is displayed in the TIME display and the maximum convection 9.
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Page 40: Troubleshooting
To obtain service and parts information concerning this oven, contact the Vulcan-Hart Service Agency in your area (refer to listing supplied with this 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...
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