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Summary of Contents for Vulcan-Hart 77 SERIES
- Page 1 INSTALLATION AND OPERATION MANUAL FOR 77 SERIES & SG77 SERIES GAS RESTAURANT RANGES MODEL TK35 VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791 FORM 30899 (12-94) (Formerly 114569 & 114583)
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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: Table Of Contents
TABLE OF CONTENTS GENERAL..............4 INSTALLATION . -
Page 4: General
Before installing, verify that the type of gas supply (natural or propane) and electrical service agree with the specifications on the rating plate located on the inside lower front control cover. If the supply and equipment requirements do not agree, contact your dealer or Vulcan-Hart immediately. PL-40510 Fig. -
Page 5: Location
Avoid wall-type fans which create air cross currents within the room. INSTALLATION CODES AND STANDARDS Your Vulcan range must be installed in accordance with: 1. State and local codes, or in the absence of local codes, with: 2. National Fuel Gas Code, ANSI-Z223.1 (latest edition), available from the American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209. -
Page 6: Bumper Bars - Sg77 Series Installed On Casters
BUMPER BARS — SG77 SERIES INSTALLED ON CASTERS (Fig's. 3 & 4) CAUTION: Failure to install bumper bars may cause motor damage and void the warranty. To install bumper bars: 1. Remove existing #10 screws. 2. Postion bumper bars as shown. 3. -
Page 7: Assembly
ASSEMBLY High Shelf The high shelf for this range is shipped as shown in Fig. 5, and is included in the range crate. PL-40511 Fig. 5 With top cooking plates in their normal position, assemble splasher back to range (Fig. 6). Fasten in place with #10 sheet metal screws. - Page 8 Hot Top Section Vulcan Restaurant Ranges with hot top sections use fire bricks to retain heat. The bricks are packed separately in the range oven. Proper installation positions of the bricks are shown in Fig. 8. PL-40514 Fig. 8 Broiler-Griddle Section Vulcan Restaurant Range Broilers are equipped with ceramic radiants.
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Page 9: Leveling
Conventional Griddles Refer to "Hot Top Section" for installation of fire brick for conventional griddles. Adjust burners as sharp as possible without flashback. Install grease collectors on side of range (Fig. 10). PL-40516 Griddle area shown with protective shipping solvent. Fig. - Page 10 Connect gas supply to the range. Make sure the pipes are clean and free of obstructions, dirt, and piping compound. Codes require that a gas shutoff valve be installed in the gas line ahead of the range. Ranges are equipped with fixed burner orifices for proper range operation elevation. On some models, the gas pressure regulator is factory installed on the manifold pipe at the rear of the range, and on some models, the regulator is packaged separately.
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Page 11: Testing The Gas Supply System
PL-40519 PL-40518 Standard Oven Convection Oven Fig. 12 Fig. 13 Natural gas regulators are preset for 3.7" W.C. (Water Column); propane gas regulators are preset for 10.0" W.C. (Water Column). A leak limiter is supplied with every regulator to allow excess gas pressure to escape. Do not obstruct leak limiter on gas pressure regulator as obstruction may cause regulator to malfunction. -
Page 12: Orifice Data
Standard ranges, equipped with pressure regulators and fixed orifices, have been adjusted at the factory and should require no further adjustment. All adjustment procedures associated with pilot lighting must be performed by a qualified Vulcan-Hart installation or service person. (See Service Manual.) The bypass (minimum burner) flame adjustment must be made at the time of installation. -
Page 13: Operation
OPERATION WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE. CONTROLS Controls for the Standard Oven Restaurant Range are shown in Fig. 14; controls for the Convection Oven Restaurant Range are shown in Fig. 15. GRIDDLE OR HOT TOP BURNER KNOB THERMOSTAT DIAL (STANDARD OR CONVECTION OVEN) -
Page 14: Lighting And Shutting Down Pilots
LIGHTING AND SHUTTING DOWN PILOTS NOTE: All adjustment procedures associated with pilot lighting must be performed by a qualified Vulcan-Hart installation or service person. Oven Pilot — Standard Oven 1. Turn main gas supply ON. Remove lower front panel and lift lighting hole cover. - Page 15 Oven Pilot — Convection Oven 1. Turn main gas supply ON. Turn oven valve ON. Remove lower front panel and lift lighting hole cover. 2. Depress the reset button located behind the lower front panel and light pilot with a lit taper (Fig. 17). Continue to hold reset button in for 30 seconds until pilot remains on.
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Page 16: Before First Use
Open Top Pilot 1. Remove all top section cover plates and griddles. 2. Turn main gas supply ON (all burner valves should be in OFF position). 3. Begin from the left range top side. Light each individual pilot from front to rear across the entire range top section. -
Page 17: Using The Range
To season, heat griddle or fry top section at a low burner setting (300-350 F). Pour one ounce of cooking oil per square foot of surface over the griddle or fry top section. Spread oil over entire surface with an insulated cloth, creating a thin film. After forming thin film over surface, wipe off excess oil with an insulated cloth. -
Page 18: Inserting And Removing Standard And Convection Oven Racks
Convection Ovens If you have a convection oven, reduce your normal recipe temperature by 25 F. Cooking time in a convection oven will vary slightly from your normal recipe time. Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in the convection oven. -
Page 19: Rack Arrangements - Convection Ovens
PL-40525 Fig. 19 RACK ARRANGEMENTS — CONVECTION OVENS The convection oven has a maximum operating capacity of 3 racks (supplied) per oven cavity. The 5 position rack supports provide for maximum flexibility and proper rack spacing. The following arrangements are recommended. The position numbers are in numerical sequence starting at the bottom (Fig. -
Page 20: Rack Arrangements - Standard Ovens
RACK ARRANGEMENTS — STANDARD OVENS The Vulcan 77 Series standard oven is equipped with one rack per oven section. Each oven section has two rack positions. Proper rack positioning is to be determined by the individual cooking needs of the operator. - Page 21 After Each Use: Clean griddle with a wire brush or flexible spatula. Once a Day: Thoroughly clean splash back, sides and front. Remove grease pan, empty and wash out in the same manner as any ordinary cooking utensil. Once a Week: Clean griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool over the surface.
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Page 22: 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 23: Troubleshooting
TROUBLESHOOTING OVEN PROBLEM PROBABLE CAUSES Too much bottom heat. Insufficient heat input. Overactive flue Uneven bake. Too low temperature. Improper operation. Side Burning Improper bypass setting Fluctuating gas pressure. Too much top heat. Too high temperature. Faulty ventilation. Excessive heat input. Thermostat needs calibration. -
Page 24: Top Burner Operation
TOP BURNER OPERATION PROBLEM PROBABLE CAUSES Improper burner combustion. Improper use, allowing improper ventilation. Excessive valve handle temperature. Poor door fit. Sticking top burner valves. Oven door left open. Poor ignition. Insufficient gas input. Poor air-to-gas adjustment. Restriction in pilot orifice. Restriction in main burner ignition port.
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