Inhaltszusammenfassung zur Seite Nr. 1
INSTALLATION &
OPERATION MANUAL
™
SG SERIES GAS SNORKEL
CONVECTION OVENS
MODELS
SG4D ML-114875
SG4C ML-114876
SG6D ML-114877
SG6C ML-114878
For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanhart.com
VULCAN-HART
P.O. BOX 696, LOUISVILLE, KY 40201-0696
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
TEL. (502) 778-2791
WWW.VULCANHART.COM
FORM 35624 REV. A (08-04)
(Formerly F-31024 & F-33220)
Inhaltszusammenfassung zur Seite Nr. 2
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. THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER. IMPORTANT IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GA
Inhaltszusammenfassung zur Seite Nr. 3
TABLE OF CONTENTS GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Inhaltszusammenfassung zur Seite Nr. 4
Installation, Operation and Care of MODEL SG4D, SG4C, SG6D & SG6C GAS SNORKEL™ CONVECTION OVENS PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL Vulcan Gas Snorkel™ 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. It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided. Models SG4D and SG6D feature a solid state
Inhaltszusammenfassung zur Seite Nr. 5
INSTALLATION Before installing, verify that the electrical service and type of gas supply (natural or propane) agree with the specifications on the rating plate located behind the top trim panel on the front of the oven. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart immediately. UNPACKING This oven was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upo
Inhaltszusammenfassung zur Seite Nr. 6
INSTALLATION CODES AND STANDARDS Vulcan ovens must be installed in accordance with: In the United States of America: 1. State and local codes. 2. National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209. 3. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada: 1. Local codes. 2.
Inhaltszusammenfassung zur Seite Nr. 7
Assembling the Legs to the Oven The legs must be installed on the bottom of the oven. Position oven on its back, taking care not to scratch or damage it. The gas pipe connection protrudes beyond the back; provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4's [51 x 102 mm], etc.). Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (6 per leg). Carefully raise the oven to its normal position. Assembling the Stand to
Inhaltszusammenfassung zur Seite Nr. 8
ASSEMBLING STACKED OVENS Unpack the ovens and stack kit. Position the oven to be used as the bottom oven on its back for access to the oven bottom, taking care not to scratch or damage it. The gas pipe protrudes beyond the back; provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4's [51 x 102 mm], etc.). Attach the four leg assemblies with the 24 bolts and lockwashers (6 per leg). 7 Place the lower oven (with legs/casters) on the floor and remove two /16" (11 mm
Inhaltszusammenfassung zur Seite Nr. 9
The manual gas valve, located behind the small door in the lower front panel, should remain off until all electrical and gas connections are made and the ovens are ready to be used. LEVELING Ensure that the oven racks are level in the final installed position. If the oven is installed on legs, turn the adjustable feet in or out to level the oven front-to-back and side-to-side. ELECTRICAL CONNECTIONS WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NAT
Inhaltszusammenfassung zur Seite Nr. 10
GAS CONNECTIONS Gas supply connections and any pipe joint compound must be resistant to the action of propane gases. Location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must be installed in the gas line ahead of the oven. Connect gas supply after leveling the oven. The gas supply line must be at least the equivalent of 3 /4" (19mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt, or pipe joint compound. The ovens are equipped with
Inhaltszusammenfassung zur Seite Nr. 11
VENT SYSTEM DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel. Ovens may use an optional down draft diverter flue method. This optional down draft diverter must be purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any such devise will void all oven certifications and warra
Inhaltszusammenfassung zur Seite Nr. 12
OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING OR CLEANING THE OVEN. CONTROLS — MODELS SG4D AND SG6D (Fig. 4) Fig. 4 — 12 —
Inhaltszusammenfassung zur Seite Nr. 13
Master 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 oven cooling. On Light (Amber) — Lit when Master Switch is positioned at ON. Heat Light (White) — Comes on and goes off when the burner cycles on and off. No Ignition Light (Red) — Comes on if burner fails to ignite. When lighting the oven, the No Ignition Light flashes. Thermostat — Controls oven temperature during cooking operation. Po
Inhaltszusammenfassung zur Seite Nr. 14
LIGHTING THE SG4D AND SG6D OVENS 1. Turn the main gas supply ON. 2. Turn the gas control valve (located behind the small door on the lower front panel) ON. 3. Push the Master Switch to ON and turn Thermostat to its maximum setting. Both the ON and HEAT lights should come on. If HEAT light is not on, make sure the oven door(s) are closed. 4. If the oven fails to light, the red No Ignition light will be lit and remain on. Push Master Switch to OFF. Turn gas off. 5. Wait 5 minutes before repeating
Inhaltszusammenfassung zur Seite Nr. 15
End of Day 1. Push Master Switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven. 2. When oven has cooled sufficiently, push Master Switch to OFF. 3. Turn gas valve (located behind panel) OFF and clean oven. 4. Leave door open overnight or when oven is not in use for an extended period of time. Extended Shutdown Repeat Steps 1 through 3 above. Unplug oven and shut off manual gas valve. Fig. 5 — 15 —
Inhaltszusammenfassung zur Seite Nr. 16
CONTROLS — Models SG4C and SG6C Built after October 1999 Always displays [HR:Min] when setting the Time. Displays [HR:Min] if the countdown time is more than 1 Hour. Displays [Min:Sec] if the countdown time is less than 1 Hour. Displays Temperature in °F. R & H Indicates the oven is in the Roast and Hold Mode. MODE R & H OVEN OVEN MODE READY HEATING OVEN MENU SELECT Indicates the oven is preheated and ready for cooking. READY PRIMARY OVEN Indicates the oven is preheating. HEATING SECONDARY 1
Inhaltszusammenfassung zur Seite Nr. 17
MANUALLY SETTING THE COOK TIME, TEMPERATURE, AND POWER LEVEL To Set the Cook Time Press the SET button. Press the TIME button. Tine displays to indicate TIME. Use the Up and Down Arrow keys to increase or decrease the displayed Cook Time (HR:min). Press the SET button again to save the Time setting in the computer. To Set the Temperature Press the SET button. Press the TEMPERATURE button; StPt displays to indicate Setpoint. Use the Up and Down Arrow keys to increase or decrease the
Inhaltszusammenfassung zur Seite Nr. 18
Always Set the Temperature Before Setting the Time Press the SET button. Press the TEMPERATURE button; StPt displays. Use the Up and Down Arrow keys to increase or decrease the Temperature. To save, press the SET button again. At startup, the display will initially show a GROWING BAR. When the oven temperature reaches the Set Point, the set temperature displays. The READY light is lit, the HEAT light goes out, and the oven is ready for you to select the Cook Time, Menu Item Cook Time, or Me
Inhaltszusammenfassung zur Seite Nr. 19
ROAST AND HOLD OPERATION Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is regulated by the Roast thermostat for the amount of time set on the Timer. After the lapsed time counts down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the burners are off as the temperature in the oven declines to the Hold Temperature. The doors should remain closed during Second Stage Cooking. When the Hold Temperature is reached, cooking is done
Inhaltszusammenfassung zur Seite Nr. 20
RACK ARRANGEMENTS CAPACITY—All models are supplied with five racks and have a maximum operating capacity of six racks per oven. The eleven-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. 6). Arrangement #1 Five racks in Positions #2, #4, #6, #8, and #10 for oven broiling, cookies or reconstitution of frozen lunches at maximum capacity. Also recom
