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OWNER’S MANUAL
INSTALLATION & OPERATION
WKG SERIES
GAS
CONVECTION OVENS
MODELS
WKG ML-126620
WKGD ML-126621
WKGC ML-126622
WKGX ML-126623
WKGDX ML-126624
WKGCX ML-126625
THE WOLF RANGE COMPANY LLC
19600 S. Alameda St., Compton, California 90221-6291
®
P. O. Box 7050, Compton, California 90240-7050
(310) 637-3737 • FAX (310) 637-7931 • (800) 366-WOLF
FORM 31133 Rev. A (Aug. 2000)
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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 GAS
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TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Installation, Operation, and Care of WKG SERIES GAS CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Models WKG and WKGX are equipped with a mechanical KX thermostat. Models WKGD and WKGDX feature a solid state temperature control. Models WKGC and WKGCX feature programmable controls. 1 One hour dial timer and buzzer and two-speed /2 HP (0.37 kw) blower motor are standard equipment. Porcelain interior is standard on all models; stainless steel interior is optional. The burner inpu
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LOCATION The equipment area must be kept free and clear of combustible substances. When installed, minimum clearance from combustible construction must be 1" (2.5 cm) at the left side, 4" (10 cm) at the right side, and 6" (15 cm) at the rear. Minimum clearance from non-combustible construction must be 0" (0 cm) at the left side, 4" (10 cm) at the right side, and 6" (15 cm) at the rear. The oven may be installed on combustible floors. The installation location must allow adequate clearances for s
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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 (6 per leg). Carefully raise the oven to its normal position. ASSEMBLING THE STAND TO THE OVEN FRONT Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (6 per leg). Carefully raise t
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GAS CONNECTION GAS DATA INPUT RATING MANIFOLD PRESSURE MODEL L. P. Gases L. P. Gases Natural Natural (Propane) (Propane) WKG WKGD WKGC 3.5" W.C. 10" W.C. 44,000 BTU/hr 44,000 BTU/hr WKGX (0.87 kPa) (2.49 kPa) WKGDX WKGCX 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 levelin
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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 device will void all oven certifications and warran
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CONTROLS (Models WKG, WKGX, WKGD, WKGDX With Roast & Hold) Models WKG, WKGX With Roast & Hold (Fig. 6) Models WKGD, WKGDX With Roast & Hold (Fig. 7) MASTER SWITCH MASTER SWITCH MASTER SWITCH MASTER SWITCH ON ON ON ON OFF OFF OFF OFF OVEN COOL OVEN COOL OVEN COOL OVEN COOL 350 200 350 200 OFF OFF 375 375 325 325 150 150 400 400 300 300 F F 275 425 275 425 C 500 C 500 250 250 450 450 450 200 450 200 250 250 225 475 100 100 225 475 500 400 400 500 150 F 250 250 150 F 250 250 100 C 100 C 350 300 35
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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. Close the oven doors, push the Master Switch to ON, turn the Thermostat to 300°F (149°C), and allow the oven to cycle for 2 hours or until no odor is detected, before pushing the Master Switch OFF. LIGHTING THE WKG SERIES OVENS 1. Turn the main gas su
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Roast & Hold (When Equipped) 1. Turn the oven ON. 2. Set the oven Cooking temperature to the desired setting. 3. Position the function switch on Roast & Hold. 4. Set the Roast & Hold Timer to the desired time. • The oven will roast the product for the time set on the Roast & Hold Timer at the temperature set by the oven Thermostat. After the time has elapsed on the Roast & Hold Timer, the oven control will automatically switch to the Hold temperature of 160°F (71°C). In Hold mode, the oven wi
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MANUALLY SETTING THE TEMPERATURE AND COOK TIME 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 displayed Temperature value. • Press the SET button again to save the Temperature setpoint in the computer. 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 display
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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
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ROAST AND HOLD OPERATION — (When Equipped) Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is regulated by the Temperature setpoint and the Roast & Hold Timer setting. After the time counts down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the heating elements 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 reac
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RACK ARRANGEMENTS 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. 8). Arrangement #1 — Five racks in Positions #2, #4, #6, #8, and #10 for cookies or reconstitution of frozen lunches at #11 maximum capacity. These are also the recommend
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RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING Meat roasting is most satisfactory at temperatures of 225 – 325°F (107 – 162°C) for beef, lamb, poultry, and ham; 325°F (162°C) for fresh pork as recommended by USDA and American Meat Institute. A pan, approximately 12" x 20" x 1" (30.4 x 50.8 x 2.5 cm), full of water may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting. 1 Roasting pans should be no deeper than necess
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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" (45.7 x 66 x 2.5 cm) Pan 1 Scaled 4 ⁄2 to 6 lb. (2-2.7 kg) / pan 325-360 (162-182) 20 to 23 5 1 Scaled 6 to 7 ⁄2 lb. (2.7-3.4 kg) / pan 335-350 (168-177) 22 to 25 4 Sheet Cakes 18 x 26 x 2" (45.7 x 66 x5 cm) Pan 300-325 (149-162) 25 to 35 4 Scaled 10 to 12 lb. (4.5-5.4 kg) / pan 300-325 (149-162) 25 to 35 3 Or, two 12 x 18 x 2" (30.5 x 45.7 x 5 cm
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REHEATING PREPARED FOODS TEMPERATURE TIME IN NO. OF PRODUCT °F(°C) MINUTES RACKS Frozen French Fries 400-450 (204-232) 6 to 8 4 2 to 3 Frozen TV Dinners 350-400 (177-204) 10 to 12 2 – 5 Frozen Entrees 300-350 (149-177) 10 to 20 2 – 5 3 ⁄4" to 1" (1.9 – 2.5 cm) Thick Frozen Meals, 8 oz. Foil Pkg. 350-400 (177-204) 20 to 30 2 – 5 Fish Sticks & Portions Frozen Breaded, 1 oz. 350-400 (177-204) 6 to 10 2 – 4 1 2 ⁄2 to 3 oz. 350-375 (177-190) 8 to 15 2 – 4 Chicken Pieces Broiled or Oven Fried 1 2 to 2
