Vulcan-Hart 160L Installation & Operation Manual
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Vulcan-Hart 160L Installation & Operation Manual

Gas restaurant ranges 90 series and vg series
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See also: Service Manual , Operation & Installation Manual
GAS RESTAURANT RANGES
90 SERIES AND VG SERIES
MODEL
24L
36L
481L
148L
60L
260L
VG24
VG36
VG60
VG260
PRIOR MLS COVERED
IN THE CATALOG
48L
160L
VG48
VG160
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
F-31055 Rev. D (02-04)
ML-52947
ML-52948
ML-52950
ML-52951
ML-52952
ML-52954
ML-114553
ML-114554
ML-114555
ML-114557
ML-52949
ML-52953
ML-114957
ML-114556
INSTALLATION &
OPERATION MANUAL
MODEL VG36
P.O. BOX 696, LOUISVILLE, KY 40201-0696
MODEL 36L
TEL. (502) 778-2791

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Summary of Contents for Vulcan-Hart 160L

  • Page 1 ML-52953 VG48 ML-114957 VG160 ML-114556 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 F-31055 Rev. D (02-04) INSTALLATION &...

  • Page 2: Important For Your Safety

    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.

  • Page 3: Table Of Contents

    GAS RESTAURANT RANGE MODELS ..........4 OPTIONAL FIELD INSTALLABLE ACCESSORIES .

  • Page 4: Gas Restaurant Range Models

    GAS RESTAURANT RANGE MODELS 60L, 60LC, 60LCC 160L, 160LC 260L, 260LC, 260LCC VG60 VG160 VG260 48L/VG48 481L, 481LC 148L, 148LC 36L, 36LC VG36 VG24 PL-53007 NOTE: References to 90 Series Convection Ovens will include only the following models: 36LC, *148LC, 481LC, 60LC, 60LCC, *160LC, 260LC or 260LCC.

  • Page 5: Optional Field Installable Accessories

    OPTIONAL FIELD INSTALLABLE ACCESSORIES DESCRIPTION Flue Devices 1. Stainless steel backsplash with plate shelf. 2. Stainless steel 11" (27.9 cm) low riser. Flex Hose and Quick Disconnects Oven Racks 1. 1 extra rack – standard oven style. 2. 1 extra rack – convection oven style. OPTIONS "...

  • Page 6: 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.

  • Page 7: Installation Codes And Standards

    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).

  • Page 8: Bumper Bars (Convection Oven Ranges Only)

    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). Installation of Broiler/Griddle Bricks The Restaurant Range broiler/griddle utilizes ceramic fire bricks for heat radiation of the burners.
  • Page 9 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 There will be at least one 9 " (251 mm) wide baffle assembly per griddle, possibly more, depending on the griddle width.
  • Page 10 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 " (165 mm) wide baffle, install: a.

  • Page 11: Installation Of Hot Top Bricks

    7. Check to ensure that all bricks and burners are secure. Carefully replace the griddle top section. When replacing griddle top section, be sure that the 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”...
  • Page 12 (16) " (58.7 mm) Lg. -20 x 2 " (58.7 mm) Lg. Machine Screw (4) Shelf Assembly (1) — 12 — 60L & *160L VG60/*160 260L/VG260 Std. 23" (58.4 cm) High Std. 23" (58.4 cm) High Backsplash (1) Backsplash (1)
  • Page 13 5. It 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 up with the holes provided in the right- and left-hand body side (Fig’s.

  • Page 14: Leveling

    7. From the front, install four not tighten the screws all the way down. Leave about 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. Fig.

  • Page 15: Testing The Gas Supply System

    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.

  • Page 16: Flue Connections

    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.

  • Page 17: Operation

    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. OPERATION —...
  • Page 18 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 3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures. 4.
  • Page 19 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.
  • Page 20 3. After pilot is lit, turn the thermostat to the desired setting. Nightly Shutdown: 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.
  • Page 21 4. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat Steps 2 and 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 0 degrees. Complete Shutdown 1.

  • Page 22: 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.

  • Page 23: Inserting And Removing Standard And Convection Oven Racks

    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.

  • Page 24: Preheating

    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.

  • Page 25: Cooking Chart

    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 roasting 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.
  • Page 26 PRODUCT Angel or Sponge Cakes Sheet pans 18 x 26 x 1" (457 x 661 x 25.4 mm) Scaled 5-6 lbs. (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 2 (304.8 x 661 x 50.8 mm or 304.8 x 508 x 63.5 mm) Meringue Pies Fruit Turnovers...
  • Page 27 OVEN BROILING OR FRYING PRODUCT Hamburger Patties 8 per lb. (0.5 kg) - Med. well done 6 per lb. (0.5 kg) 4 per lb. (0.5 kg) Fish Sticks & Portions Frozen bread. - 1 oz. (28.3 grams) to 3 oz. (70.8 to 85 grams) Chicken Pieces Broiled or Oven Fried 2 to 2...

  • Page 28: Cleaning

    MISCELLANEOUS PRODUCTS PRODUCT Baked Potatoes 120 count per 50 lbs (22.7 kg) 100 count per 50 lbs. (22.7 kg) 80 count per 50 lbs. (22.7 kg) Pizzas Frozen or with prebaked crust Grilled Cheese Sandwiches 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.

  • Page 29: Griddle Plate

    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.
  • Page 30 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.

  • Page 31: Maintenance

    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.

  • Page 32: Troubleshooting Guide

    TROUBLESHOOTING GUIDE STANDARD AND CONVECTION OVEN RESTAURANT RANGE OVEN 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.

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