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SERVICE AND
PARTS MANUAL
SIGNATURE SERIES
MODEL MODEL MODEL
OVEN STD IGNIT ML-044905 VSB36IR ML-044936 VIR35M ML-044961
STD OVEN ML-044906 ML-044937 VIR36FM ML-044962
CONV OVEN ML-044907 VRBS48 ML-044938 VCB25M ML-044963
VCB25S ML-044908 VRBS60 ML-044939 VCB36M ML-044964
VCB36S ML-044909 VRBS72 ML-044940 VCB47M ML-044965
VCB47S ML-044910 VRBS96 ML-044941 VCB36 ML-044966
VGF18 ML-044911 VRBR36 ML-044942 VCB36C ML-044967
VS12T ML-044912 VRBR48 ML-044943 ML-044968
VS12F ML-044913 VRBR60 ML-044944 M
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© VULCAN-HART COMPANY, 2002 – 2 –
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TABLE OF CONTENTS INTRODUCTION .................................................................................................................................................... 4 Service Notes ........................................................................................................................................... 4 Product Features and Descriptions .......................................................................................................... 4 UNCRATING/SETUP ...
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INTRODUCTION Service Notes The information in this manual is not intended to be all inclusive, rather it is a guide to the applications, specifications and requirements of the Vulcan-Hart appliance. Vulcan-Hart appliances are not any different in concept, components or application than many other appliances. Vulcan-Hart appliances are designed to provide years of high performance. It is imperative that the installation requirements, operating guidelines and maintenance procedures be followed to
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Product Features and Descriptions (Cont.) 1 SNORKEL CONVECTION OVEN - Rated at 30,000 BTU/hr. The interior dimension is 26 /4" wide x 23” deep and 14" high. The oven cavity is fully porcelainized. The door is also counterbalanced. Three oven racks are supplied and the rack guides have four positions. The thermostat is a “snap action” KX type with a temperature range of 1 200°F to 500°F degrees. There is a /4 HP fan motor that requires 115 Volt minimum 15 amp service. LEGS/CASTERS - Standard uni
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UNCRATING/SETUP All Vulcan-Hart appliances are inspected and tested for function before leaving the factory. The transportation company assumes responsibility for safe delivery of the shipment. Should an appliance arrive with apparent and/ or hidden damage, see the freight damage section of this manual. Uncrate the appliance; carefully remove all tie-down straps and packing material. Locate and identify any and all loose pieces such as oven racks, rack guides, casters, legs, pressure regula
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Installation Requirements (Cont.) All appliances must be vented to the outside. Depending on local codes, the specifics may vary. Check with local authorities. Fluing occurs because heat rises vertically, which has no force behind it. Any obstruction or disturbance will negatively affect the appliances ability to flue itself. Make up or fresh air should be present low and in the front of the appliance. Gas connector hoses shall be commercial grade and have the capability of supplying at least 10
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GAS PRESSURE CHECK PROCEDURES Steps 1. Connect the manometer to the main gas manifold pipe of the appliance, or in a battery the center unit of the line up. If the pressure reading is taken at the oven burner or anywhere other than the main gas manifold pipe, the pressure drop can be 1" W.C. or greater and the test is invalid. 2. Fire up one burner and take a reading. 3. Fire up all the burners on the appliance and take a reading. 4. Fire up all the gas appliances on that supply line and take a
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VENTILATION REQUIREMENTS Depending on local codes, ventilation requirements may vary. A basic formula is as follows: 100 to 150 CFM (cubic feet per minute) per square foot of floor space that the appliance or line up occupies. For example, one standard six burner unit, which measures 36" wide by 38" deep, equals approximately 9 square feet of floor space, therefore 900 to 1,350 CFM of exhaust is required. Units with charbroilers may require more CFM exhaust; check with local authorities. The hoo
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PILOT ADJUSTMENTS After all connections/fittings have been checked for gas leaks and no leaks are found, the pilots can be lit. Locate each pilot and the corresponding pilot adjustment valve. Light the pilots and adjust them up or down as necessary. The flame should be only high enough to ignite the corresponding burner within 3 or 4 seconds maximum. Mushroom head-type pilots are used on open burners, griddles and hot tops. The flame should be only about the size of a dime. This type of pilot wi
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BURNER ADJUSTMENTS When using natural gas, the air shutter will be approximately 50% open. On propane (LP) the air shutter will be approximately 90% open. If the flame is soft, lazy or yellow, there is not enough primary air and the air shutter needs to be opened up. In the event this does not solve the situation, check the burner for obstructions and clear as necessary. If the flame is lifting off the burner, there is too much primary air and the air shutter needs to be closed down (Diagram #5)
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BATTERY INSTALLATION 1. Remove grates, hot tops, knobs, front manifold cover and bull nose (Diagram #6). 2. Slide open burners and/or hot tops off the orifice/valve, but do not remove them from burner box. It is not necessary to remove griddle burners unless the griddle plate is already off the unit. Be careful that the weight of the griddle burner or burners does not cause the manifold pipe to rotate when the manifold mounting clamps are loosened. 3. Loosen manifold mounting clamps enough that
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DIAGRAM #6 DIAGRAM #7 – 13 –
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DIAGRAM #8 – 14 –
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THERMOSTATS The standard oven uses an FDTO-type, modulating thermostat. When first turned on, the flame comes on full 1 1 speed, approximately 1 /4" to 1 /2" tall. As the temperature approaches the set point, the flame slowly reduces 1 in size. When the temperature is achieved, the flame should be in bypass, approximately /8" tall. The bypass flame will keep the oven temperature constant unless the door is opened and heat is lost. When the oven needs to recover heat loss, the thermostat will al
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CALIBRATION OF THERMOSTATS Field recalibration is very seldom necessary on new appliances, however older thermostats may require calibration. Recaibration should only be considered when cooking results definitely indicate the thermostat is not maintaining the set temperature. Before attempting recalibration, the temperature should should be checked with temperature test instrument or a reliable thermometer. Standard Oven with FDTO Thermostat 1. Place the test instrument sensor or thermometer in
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Snorkel Oven and/or Electric Ignition Oven with KX Thermostat 1. Place the instrument sensor or thermometer in the center of the oven cavity and close the door. 2. Turn fan switch on. Set temperature dial to 300°F. Allow oven to cycle at least five times (approximately 15 minutes). If the temperature is more than 15°F different from the dial setting, calibrate as follows. A. Pull the dial straight off. Turn the calibration screw (Diagram #10) clockwise to decrease temperature 1 or counterclockw
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Griddles with BJWA Thermostat Before attempting recalibration on the BJWA thermostat, a temperatures check must be done from a cold start, before the griddle has been idling and the temperature has had a chance to creep up. All temperature readings and/ or calibrations must be performed from a cold start. Thermostats can be rendered inoperative by improper calibration and/or adjustments. Clean the griddle plate and make sure there is no carbon buildup on the cooking surface. Carbon buildup wil
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DIAGRAM #11 DIAGRAM #12 BYPASS SCREW CALIBRATION SCREW – 19 –
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OVEN ELECTRIC IGNITION SYSTEMS Spark System The spark system has had two different spark modules used. Until late 1993 a white Robert shaw SM2 module was used. This spark module was not polarity sensitive. Early 1994 the units have a blue technical components 0+1 spark module. The technical components spark module is polarity sensitive. When changing from Robert shaw to technical components, the polarity must be checked with a meter prior to connecting the module. NOTE: Do not rely on the origin
