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Related Manuals for ITW Food Equipment Group VULCAN HOBART WOLF VC4ED
Summary of Contents for ITW Food Equipment Group VULCAN HOBART WOLF VC4ED
- Page 1 INSTALLATION & OPERATION MANUAL ELECTRIC CONVECTION OVENS MODELS VC4ED VC4EC VC5ED VC6ED VC6EC HEC5 HEC5D HEC5X HEC5DX WKED WKEC ITW FOOD EQUIPMENT GROUP, LLC P.O. BOX 696, LOUISVILLE, KY 40201-0696 TEL: 502-778-2791 FORM 31159 Rev. G (3/22/2021) www.hobartcorp.com www.vulcanhart.com...
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Page 2: Table Of Contents
Table of Content GENERAL..............3 INSTALLATION. -
Page 3: General
Installation, Operation and Care of ELECTRIC CONVECTION OVENS KEEP THESE INSTRUCTIONS FOR FUTURE USE Your Electric Convection Oven is produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performance. The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided. -
Page 4: Installation
INSTALLATION UNPACKING Immediately after unpacking the oven, check for possible shipping damage. If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery. Prior to installation, verify that the electrical service agrees with the speciflcations on the oven data plate, located on the inside of the top front cover. -
Page 5: Assembling The Stand To The Oven
ASSEMBLING THE STAND TO THE OVEN BACK Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (six per leg). Carefully raise the oven to the normal position. Attach the undershelf to the legs with eight bolts and lockwashers (two per leg). -
Page 6: Assembling Stacked Ovens
ASSEMBLING STACKED OVENS Unpack the ovens and the stack kit . Position the oven to be used as the bottom oven on its left side for access to the oven bottom, taking care not to scratch or damage it. Attach the four leg assemblies with the 24 bolts and lockwashers (six per leg). -
Page 7: Electrical Connections (Stacked Ovens)
ELECTRICAL CONNECTIONS (Stacked Ovens) ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLI CABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECTSWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT. Make sure that the electrical power supply agrees with the specifications on the oven data plate, the wiring diagram on the oven and Electrical Data, page 5. -
Page 8: Operation
OPERATION THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR PERFORMING ANY MAINTENANCE. CONTROLS : VC4ED, VC6ED, HEC5, HEC5X, WKE, WKED – ON - Turns oven control circuits on. MASTER SWITCH – OFF - Turns oven control circuits off. –... - Page 9 OPERATION THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR PERFORMING ANY MAINTENANCE. CONTROLS : VC5ED MOVE T O VENT MASTER SWITCH OVEN COOL HEA T 100 C TEMPERA TURE TIMER FAN SPEED LIGHTS – ON - Turns oven control circuits on. MASTER SWITCH –...
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Page 10: Before First Use (All Models)
BEFORE FIRST USE (All Models) Before using the oven for the flrst time, it must be burned off to release any odors that might result from heating the new surfaces in the chamber. 1. Using a clean damp cloth, wipe the inside of the oven, including the racks. 2. -
Page 11: Computer
PROGRAMMABLE CONTROLS QUICK START / MANUAL SETTINGS – 11 –... -
Page 12: Roast & Hold Operation
RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING Meat roasting is most satisfactory at temperatures of 225 to 325°F (107 to 163°C) for beef, lamb, poultry and ham; 325°F (163°C) for fresh pork as recommended by USDA and American Meat Institute. A pan, approximately 12 x 20 x 1‘ (305 x 508 x 25 mm) full of water, may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. -
Page 13: Cooking Guidelines
COOKING GUIDELINES The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may be different depending on the brand, consistency and the chef’s preferences for taste and presentation. The times below may require adjustments. Note the times and temperatures of your preferred results for future use. -
Page 14: Standard Cooking Time Chart
STANDARD COOKING TIME CHART Product Amount Temp. Time Frozen Croissant Dough 1.75 oz. 350°F (177°C) 25 Min Cinnamon Croissant 1.75 oz. 350°F (177°C) 35 Min. Small Bread Loaves 1 Tray 350°F (177°C) 30 Min. Large Bread Loaves 1.5 lbs. 350°F (177°C) 60 Min. -
Page 15: Maintenance
MAINTENANCE The oven and its parts are hot. Use care when operating, cleaning or servicing the oven. Disconnect the electrical power to the machine and follow lockout / tagout procedures. LUBRICATION The fan motor comes with sealed bearings and requires no lubrication. VENT Periodically check the flue, when the oven is cool, to be sure it is free of obstructions. -
Page 16: Service And Parts Information
TROUBLESHOOTING Possible Cause Problem Suggested Corrective Action Uneven browning or 1. Oven is too hot. 1. Reduce temperature setting (refer to Cooking Guidelines). overcooked edges. 2. Too many racks used. 2. Use fewer racks to allow for better circulation. 1. Level oven racks- side to side and front to back. The rack Product pulling to edge of 1.
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