Table of Contents
Related Manuals for Vulcan-Hart CB1824E
Summary of Contents for Vulcan-Hart CB1824E
- Page 1 INSTALLATION & OPERATION MANUAL CONVEYORIZED PIZZA OVEN MODEL CB1824E ML-52497 V U L C A N - H A R T C O M P A N Y , P . O . B O X 6 9 6 , L O U I S V I L L E , K Y 4 0 2 0 1 - 0 6 9 6 , TEL. (502) 7 7 8 - 2 7 9 1 FORM 30995 (9-96)
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Page 2: Installation
Before installing, verify that the electrical service agrees with the specifications on the rating plate located underneath the right front corner. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart Company immediately. UNPACKING Immediately after unpacking, check for possible shipping damage. -
Page 3: Installation Codes And Standards
LOCATION This oven can be placed on a suitable counter surface. Allow 4" minimum bottom clearance and 6" minimum clearance on all sides of the oven. Additionally, appropriate operator access is required to the front and back of the oven, and 27" minimum clearance on either side to allow removal of the bottom deflector pan. -
Page 4: Electrical Data
Cord Connected Ovens WARNING: THE ELECTRICAL CORD HAS A GROUNDING PLUG WHICH MUST BE CONNECTED TO A PROPERLY GROUNDED RECEPTACLE. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG FROM THE PLUG. ELECTRICAL DATA Fuse Size or... -
Page 5: Operation
OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING AND CLEANING THE OVEN. CONTROLS (Fig. 1) Top Heat-Out Belt Speed Top Heat-In Pilot Light Main Power Switch PL-40949-1 Bottom Heat Fig. 1 MAIN POWER SWITCH —... -
Page 6: Cooking Guidelines
COOKING GUIDELINES The suggested settings, pages 6 and 7, are guidelines only. They are based on Vulcan-Hart lab testing and may differ from your products. Prove your products and recipes by testing them in the oven to determine repeatable settings before full operation. - Page 7 Raw Dough pizza products use fresh-prepared dough (or thawed from frozen). These doughs are either run through a "sheeter" or "tossed" and then "proofed" in a proofing cabinet before baking. After the dough has been mixed and "scaled" into uniform balls (portioned), a "sheeter" is used to stretch, flatten, and shape the dough.
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Page 8: Maintenance
To obtain service and parts information concerning this oven, contact the Vulcan-Hart Service Agency in your area (refer to listing supplied with the oven), or Vulcan-Hart Company Service Department at the address or phone number shown on the front cover of this manual.