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SG SERIES
GAS CONVECTION OVENS
MODELS
SG4
SG6
STACKED MODELS
SG44
SG66
For additional information on Vulcan-Hart or to locate an authorized parts and
service provider in your area, visit our website at www.vulcanequipment.com
VULCAN-HART
ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANEQUIPMENT.COM
INSTALLATION &
OPERATION MANUAL
MODEL SG4
P.O. BOX 696 DIVISION OF
LOUISVILLE, KY 40201-0696
FORM 45392 (JAN 2013)
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Table of Contents
Related Manuals for Vulcan-Hart SG Series
Summary of Contents for Vulcan-Hart SG Series
- Page 1 MODELS STACKED MODELS SG44 SG66 MODEL SG4 For additional information on Vulcan-Hart or to locate an authorized parts and service provider in your area, visit our website at www.vulcanequipment.com VULCAN-HART P.O. BOX 696 DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC LOUISVILLE, KY 40201-0696 WWW.VULCANEQUIPMENT.COM...
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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: Features And Options
Other options include: an open stand with lower storage rack and a stacking kit for mounting one oven on top of another. Vulcan SG Series Gas Convection Ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performance. -
Page 4: Installation Codes And Standards
If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart Company immediately. UNPACKING This oven was inspected before leaving the factory. - Page 5 3. Vapor Removal From Cooking Equipment, NFPA-96 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471. 4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471. In Canada: 1.
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Page 6: Assembling The Stand To The Oven
Assembling the Legs to the Oven BACK The legs must be installed on the bottom of the oven. Gently position the oven on its side, taking care not to scratch or damage it. Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (six per leg). -
Page 7: Testing The Gas Supply System
INPUT RATING MANIFOLD PRESSURE MODEL Natural L.P. Gasses Natural LP Gasses 60,000 BTU/hr 60,000 BTU/hr 5.0" WC (0.9 kPa) 10" WC (2.5 kPa) Gas supply connections and any pipe joint compound must be resistant to the action of natural and LP gasses. -
Page 8: Vent System
If the receptacle is not the proper grounding type, contact an electrician. Do not remove the grounding prong from this plug. SG series ovens with 120 V/60 Hz/1 PH electrical specification are equipped with a cord and plug as standard equipment. -
Page 9: Operation
OPERATION The oven and its parts are hot. Use care when operating, cleaning or servicing the oven. Main Switch ON — Turns oven control circuits on. OFF — Turns oven control circuits off. OVEN COOL — Allows the fan motor to run with the doors ajar to speed ovencooling. -
Page 10: Before First Use
BEFORE FIRST USE Before using the oven for the first time, it must be "burned in" 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: Conserving Energy- All Models
Cooking 1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors. 2. Set the Timer. After the preset time lapses, turn Timer to OFF position to stop alarm. 3. When product is done, open doors and carefully remove cooked product from the oven. Care should be taken when wiping up spills, as oven is still hot. -
Page 12: Proper Utensils
PROPER UTENSILS The use of proper utensils can enhance oven operation. Medium and light weight pans allow the product to warm faster. Roast meats in shallow pans deep enough to hold all juices yet allow free air circulation. OPERATING HINTS When using the convection oven for the first time with a particular food, check the degree of doneness periodically before the suggested time has elapsed. -
Page 13: Special Procedures For Baking
SPECIAL PROCEDURES FOR BAKING When baking yeast breads, cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in a convection oven as in a conventional oven. Therefore it is usually necessary to allow furtherer proof, 2 to 3 times increase in volume, for best results. -
Page 14: Recommended Temperatures And Times For Roasting
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 15 RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING TEMPERATURE TIME IN NO. OF PRODUCT °F (°C) MINUTES RACKS Cakes Sheet Cakes 18 x 26 x 1" (457 x 660 x 25 mm) pan Scaled 4 to 6 lb (2 to 2.7 kg)/pan 325-360 (163-182) 20 to 23 5...
- Page 16 REHEATING PREPARED FOODS TEMPERATURE TIME IN NO. OF PRODUCT °F (°C) MINUTES RACKS Frozen French Fries 400-450 (204-232) 6 to 8 2 to 3 Frozen TV Dinners 350-400 (177-204) 10 to 12 Frozen Entrees 300-350 (149-177) 10 to 20 to 1" (19 to 25 mm) thick Frozen Meals, 8 oz (226 g) Foil Pkg.
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Page 17: Guidelines For Maintaining Stainless Steel Surfaces
CLEANING Disconnect the electrical power to the machine and follow lockout / tagout procedures. Allow the oven to cool before cleaning. Snorkel The snorkel (heat circulation tube), located in the back of oven cavity, should never be blocked. The snorkel should be kept clean at all times for proper operation of the oven. Clean with standard oven cleaner at least once a week. -
Page 18: 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. VENTING Periodically check the flue outlet when the oven is cool, to be sure it is free of obstructions. -
Page 19: Troubleshooting
20 seconds after 3 trials. SERVICE AND PARTS INFORMATION To obtain service and parts information concerning this model, contact the Vulcan-Hart Service Agency in your area (refer to our website, www.vulcanhart.com for a complete listing of Authorized Service and Parts depots).
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