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Related Manuals for Vulcan-Hart VC10HGP
Summary of Contents for Vulcan-Hart VC10HGP
- Page 1 ML-114799 MODEL VC10HGP 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...
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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
Installation, Operation, and Care of GAS COMBI STEAM & CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE USE GENERAL The Gas Combi Steam & Convection Ovens are single compartment ovens that provide steam and/ or convection heating. Various models can handle 10 or 20 shelves, Full or Half depth. Programmable control is provided on all size/depth combinations. -
Page 5: Installation Codes And Standards
INSTALLATION CODES AND STANDARDS In the United States, install the oven in accordance with: 1) State and local codes; 2) National Fuel Gas Code, ANSI-Z223.1, latest edition, available from American Gas Association, 1515 Wilson Boulevard, Arlington, VA 22209; 3) National Electrical Code, ANSI/NFPA No. 70, latest edition; and 4) NFPA Standard #96, Vapor Removal from Cooking Equipment , latest edition, available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. -
Page 6: Vent Hood
The cartridge needs to be replaced every six months. Sediment, silica, excess chlorides, or other dissolved solids may lead to a recommendation for alternate form(s) of water treatment. Consult with a water treatment specialist and your Vulcan Sales office for specific recommendations. -
Page 7: Drain Connection
Strainers and filters will NOT remove minerals from the water. Refer to REMOVAL OF LIME SCALE DEPOSITS, page 28. DRAIN CONNECTION CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain connection. An adaptor collar is recommended for the machine drain connection, located underneath the oven at the rear. -
Page 8: 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 oven. Operate the oven at 480°F for 45 minutes in Convection Mode. OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. -
Page 9: Loading The Oven
LOADING THE OVEN Open the door. Place the product to be cooked in suitable containers and slide into the racks or place the containers securely on shelves in the oven. When loading a 10 level oven with landing table (Fig. 4), the bottom frame of the rack should be secured by the rotary lock. -
Page 10: Programmable Controls
PROGRAMMABLE CONTROLS Main Power: On / Off Mode Selection: Hot Air Steam Combi HOT AIR STEAM COMBI Start / Stop Phase 1 – 5 Select & Set: Cooking Time Probe Temperature TIME DOWN PROBE Select & Set: Oven Temp Temperature Differential TEMP DOWN Select Program Number... - Page 11 The water supply valve must be open before starting Steam or Combi operations (refer to Start Up Procedure, page 7). If there is not enough water in the steam generator, the buzzer will sound for one minute and then the two lights on the steam button and the phase lights will start flashing. Main Power: On / Off —...
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Page 12: Baking (Convection Baking - Hot Air)
BAKING (Convection Baking – H Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. The hot air is fan-circulated to maintain even temperatures throughout the oven. Automatic Convection Baking can be set up using either the elapsed Cooking Time or the internal Probe Temperature to set off the buzzer. -
Page 13: Convection Baking Applications
CONVECTION BAKING APPLICATIONS – H All Applications are suggested only — prove your own recipes and temperature / time settings. ( ( ( ( ( ( ( ( ( ( l l u s i f l l i f l i o s i f e l l... -
Page 14: Steaming
STEAMING (Steam Mode only) Steam cooking is used for stewing, poaching, and gentle cooking of products cooked in water. Steam flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Automatic Steaming can be set up using either the elapsed Cooking Time or the internal Probe Temperature to set off the buzzer. -
Page 15: Steaming Applications
STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. i l o c i l l l a f i l f i l c i l c i l n i l s l l . -
Page 16: Combi (Convection Baking With Steaming)
COMBI (Convection Baking with Steaming) Combi Baking and Steaming is used for baking, roasting, or braising when steam needs to be added to the oven during a convection baking operation. The 'Percent Steam Time' can be varied by repeatedly pressing the Combi key — see % Steam Time in the table below. Automatic Combi Baking and Steaming can be set up using either the elapsed Cooking Time or the internal Probe Temperature to set off the buzzer. -
Page 17: Combi Applications
COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase. Some applications contain a H or Convection Mode phase. -
Page 18: Using The Temperature Probe
USING THE TEMPERATURE PROBE The Temperature Probe is kept in a metal bracket (holder) at the top of the oven when not in use. Remove the probe from its holder; the cable remains permanently connected to the top of the oven. The probe cable is long enough to allow the product to be placed on one of the upper racks in the oven. -
Page 19: Five Cooking Phases
FIVE COOKING PHASES Up to five cooking phases can be set for any cooking operation. The end of each phase can be terminated by cooking time or probe temperature. The oven temperature, temperature differential (if probe), and % steam time (Combi) can be set for the selected mode, if applicable. At the end of each phase, the oven control proceeds to the next phase. -
Page 20: Programming Memory
PROGRAMMING MEMORY The Programmable Control allows up to 99 Cooking Programs with up to 5 Phases in each program to be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 1 – 99. If the numbered Program has not been programmed (or is vacant), the Temperature displays the current temperature, the Time displays –... -
Page 21: Example Program
EXAMPLE PROGRAM This example shows how to program a three-phase process for cooking Roast Beef, 18 pounds per roast, and store it as program number 20. The second item in the table on page 17 provides most of the information: For Combi time, Phase 2, 15 minutes-per-pound times 18 pounds-per-roast yields 270 minutes. -
Page 22: Recalling A Program From Memory
RECALLING A PROGRAM FROM MEMORY Once a menu item has been programmed, it can be recalled, reviewed and used to cook food. If the Program has already been programmed, its values are recalled from memory and displayed. You can view all the programmed information by stepping through the phases using the phase button. To R a program from memory —... -
Page 23: Menu Card
MENU CARD ( ° ) ( ° ) ( ° ) ( ° ) ( ° ) ( ° ) ° ( ° ) ( ° ) ( ° ) °F °F °F... -
Page 24: Cook And Hold
COOK AND HOLD Cook and Hold is a two-stage cooking process. The first stage is programmed similar to any other Convection, Steam, or Combi operation by selecting the mode and setting a cooking temperature and a cooking time (or probe temperature). During the second phase of the cooking process, oven heat is allowed to dissipate slowly while the internal temperature of the product is still increasing. -
Page 25: Cook And Hold Applications
COOK AND HOLD APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase, the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached. -
Page 26: Cleaning
CLEANING Daily Cleaning Preheat the oven to 130°F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven. Allow the detergent solution to react for 15 minutes. Operate the oven on Steam mode for 15 minutes. Allow the oven to cool; wipe the oven interior with a sponge and warm water. - Page 27 Complete Cleaning (continued) The interior glass door (Fig. 8) can be opened to allow cleaning of both sides of the glass doors. With the oven door open, unscrew the left upper- and lower-thumbscrews on the inner glass door. When the screws are sufficiently loose, the inner glass door will swing open on the right side hinges. All four surfaces of the glass doors can be cleaned using a cloth and glass cleaner or warm soapy water and a clear water rinse.
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Page 28: Maintenance
The oven will not operate in a probe temperature terminated phase if the meat probe is below 35°F. SERVICE Contact your local Vulcan-authorized service office for any repairs or adjustments needed on this equipment. FORM 31010 Rev. B (7-99)
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