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OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. DOOR OPENING AND CLOSING The oven door is equipped with an electrically powered lock. The oven is delivered with the door latched and slightly open (Fig. 3) and can be opened by firmly pulling the door handle (Fig. 5). Push the door until it connects with the latch but remains slightly open (Fig. 3). This is t
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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 the landing table (Fig. 6), the bottom frame of the rack should be secured by the rotary lock. Move the loaded landing table to the front of the open oven; secure the landing table to the oven by actuating the locking clamp (or use your body to hold the landing table against the oven). Rotate t
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PROGRAMMABLE CONTROLS ON DOOR ON OFF See Door Opening and Closing, page 10. OFF ON COOKING MODE 1 2 • HOT AIR (Convection Baking) 1 2 • STEAM HOT AIR STEAM COMBI 1 2 • COMBI (Convection & Steam) 1 START STOP PHASE 1 – 5 1 1 COOKING TIME or PROBE TEMPERATURE • SET Cooking Time h min • DISPLAY Cooking Time, remaining • SET Probe Temperature, final • DISPLAY Probe Temperature, actual TIME DOWN UP PROBE 1 OVEN TEMPERATURE or • SET Oven Temperature, desired • DISPLAY Ove
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ON — After an initial power-up sequence, the control panel indicator lights and the light inside the oven are lit. The actual oven temperature is shown in the Temperature display, – h – – min is in the Time display, and – – is in the Program Number display. The control will now accept commands. The ON button also cancels a manual cooking operation of up to 5 Phases. (Pressing the ON button while the oven is running will open the door. Refer to page 10.) OFF — Shuts off the oven and oven lig
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PROBE The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the product temperature reaches the probe temperature setting. Total Cooking Time is not known or entered when using the probe. COOKING WITH THE PROBE There are two ways to control the oven temperature when using the Probe . . . 1) Setting the Oven Temperature at a constant value. The oven climbs to the set point and the product cooks at that temperature. The cooking
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TEMPERATURE PROBE APPLICATIONS All Applications are suggested only — prove your own recipes and temperature and time settings. Recommended Final Probe Temperature Product O F Beef Rare 125 Medium 140 Well Done 180 L5 amb 140 – 16 Pork Fresh 175 Smoked 140 – 175 Turkey Whole 185 Boneless 175 V5 eal 145 – 16 ENTERING A COOKING PROGRAM 1. When entering cooking parameters, always select the Mode as the first element in a cooking phase: HOT AIR STEAM COMBI HOT AIR, STEAM or COMBI (also select Steam
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PROGRAMMING MEMORY Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98. A pre-defined Clean Cycle Deliming program is also available (refer to page 38). If the numbered Program has not been programmed (or is vacant), the Time displays – h – – min. No Mode or Phase indicator lights are lit. The Temperature displays – – or the current temperature. To CREATE a
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To COPY an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press to begin the program. Pause. Press to stop the program. Change the program number to the NEW number. Press until the beep sounds, indicating the program has been copied. To CHANGE a program — With — — in the program number display, the control is in Non- Program mode. Press the key. Program number 00 is displayed. Use the UP or 0 0 DOWN arrows to increase or decrease until
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BAKING (Convection Baking – HOT AIR) Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the oven before loading the product is recommended. Automatic Convection Baking can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Tempera
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CONVECTION BAKING APPLICATIONS – HOT AIR MODE All Applications are suggested only — prove your own recipes and temperature and time settings. Preheat Time Oven Temp Product Temp in O F O F Minutes FISH C0 od or Mullet, fresh 35 5 32 2 10 – 1 S5 ea-frozen fish fillet 35 7 32 2 10 – 1 S5 ole, fresh 35 7 32 2 10 – 1 T5 rout, fresh 35 7 32 2 10 – 1 T5 rout, frozen 35 7 32 2 15 – 2 T0 rout, breaded, fresh 35 9 30 7 15 – 2 PORK P0 ork Chop, fresh, sauteed 45 0 32 2 10 – 1 P0 ork Chop, frozen, sauteed
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STEAMING (Steam Mode only) Steam Mode will not begin if cavity temperature is above 212°F (100°C). 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. Allow the steam generator to preheat for 4 to 5 minutes if starting from cold. Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperatu
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INSTALLATION &
OPERATION MANUAL
GAS COMBI
CONVECTION & STEAM OVENS
MODEL
VCG10H ML-126836
VCG10F ML-126837
VCG20H ML-126838
Model VCG10H
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 31188 Rev. A (Sept. 2004)
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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 GA
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TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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RECALLING A PROGRAM FROM MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 BAKING (CONVECTION BAKING - HOT AIR) . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 CONVECTION BAKING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 STEAMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 STEAMING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Installation, Operation and Care of GAS COMBI CONVECTION & STEAM OVENS KEEP THIS MANUAL FOR FUTURE USE GENERAL The Vulcan Combi Gas Convection & Steam Ovens are single compartment ovens that provide convection heating, steaming or both. Ovens are sized to accommodate 10 or 20 shelves, Full or Half depth. The bold numbers and letters explain the model number conventions. An atmospheric steam generator is provided for humidification in the oven chamber. Programmable or analog controls are pref
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DRIP TRAY Verify that the drip tray is assembled to the bottom of the oven. If it is not, loosen screws under front of oven base and assemble drip tray to bottom of oven. The 20 level ovens have a drip tray that has three segments. LEVELING Caster equipped ovens must be placed on a level floor. For ovens with legs, use a spirit level or pan of water in the bottom of the oven to make sure the oven is level, both front-to-back and side-to-side. Adjust the leveling feet on the bottom of the legs
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GAS INPUT Burner Input Rating Gas Pressure Model Gas Type Oven Steam Generator Total Convection Steam Natural 67,000 BTU/Hr 40,000 BTU/Hr 107,000 BTU/Hr 3.5" W.C. 3.5" W.C. VCG10H Propane 69,000 BTU/Hr 40,000 BTU/Hr 109,000 BTU/Hr 10.0" W.C. 10.0" W.C. Natural 85,000 BTU/Hr 45,000 BTU/Hr 130,000 BTU/Hr 3.5" W.C. 3.5" W.C. VCG10F Propane 85,000 BTU/Hr 45,000 BTU/Hr 130,000 BTU/Hr 10.0" W.C. 10.0" W.C. Natural 70,000 BTU/Hr 58,000 BTU/Hr 128,000 BTU/Hr 3.5" W.C. 3.5" W.C. VCG20H Propane 70,000 BTU
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PLUMBING CONNECTIONS WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES. WATER REQUIREMENTS Supply Pressure 20 — 60 psig Water Requirements Hardness* less than 3 grains Proper water quality can improve the taste of the Silica less than 13 ppm food prepared in the steamer, reduce liming in the Total Chlorine less than 4.0 ppm steam generator and extend equipment life. Local pH range 7 — 8 water conditions vary from one location to another. Undissolved
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ELECTRICAL CONNECTION — Cord Connected Ovens WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: THE SUPPLY CORD ON THIS OVEN IS PROVIDED WITH A GROUNDING PLUG. THE OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. The wiring diagram is located on the inside surface of the right side panel as y
