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INSTALLATION &
OPERATION MANUAL
CONVEYORIZED PIZZA OVEN
MODEL
CB1824E ML-52497
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
FORM 30995 (9-96)
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Installation, Operation and Care of MODEL CB1824E CONVEYORIZED PIZZA OVEN PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The Vulcan Conveyorized Pizza Oven uses Calrod heaters in independently controlled groups. The heaters and conveyor speed have a wide range of adjustment suitable for pizza baking or other uses. Vulcan Pizza Ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performance.
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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. Do not place anything on top of the oven. This oven must not be connected directly to a ventilation system as this would cause uneven heating and reduce operating efficien
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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 Circuit 90° Volts / Hz Circuit Model Kilowatts Rated Amps Size Copper / Ph Breaker (Amps) Wire Size Size* (Amps) CB1824E 208/60/1 9.4 45.2 60 60 6 CB1824E 240/60/1 9.4 39.2 50 50 8 Per Phase Per Line Wire
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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 — Turns power on or off. PILOT LIGHT — Main power is on when light is on. TOP HEAT - IN — Settings [ 0 - 10 ] adjust the first two heaters above the conveyor. TOP HEAT - OUT — Settings [ 0 - 10 ] adjust the final heater above the conveyor. BOTTOM HEAT — Setting
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Maximum product size is 18" wide. Moving product through the 24" long baking chamber requires about 6 - 8 minutes, depending on the belt speed. Belt Speed 1 is slowest (for more doneness); Belt Speed 10 is fastest and results in lighter toasting or less doneness. CAUTION: DO NOT turn speed to 0 during warm-up or baking. This could damage the conveyor. Products will require some experimentation to achieve the appropriate balance of heat control and conveyor speed. Each time the controls are
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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. Dough may be passed through the sheeter one or more times to achieve proper thickness and shape. "Tossing" the dough means manually stretching, flattening and shaping
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OFF, turn the conveyor speed to 5. Using a plastic abrasive pad, carefully wipe the conveyor belt in a horizontal motion (side-to-side) to remove baked-on product. Wipe the conveyor in the same manner with a hot damp cloth. When the open link of the conveyor is accessible at the front, turn the main power switch OFF. WARNING: DISCONNECT ELECTRIC POWER. 1. Lift up to remove the top cover and top reflector. 2. Slide the bottom deflector pan out the side. 3. Remove the rear deflector by liftin
