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INSTALLATION &
OPERATION MANUAL
ELECTRIC COMBI,
CONVECTION & STEAM OVENS
MODEL
VCE6H ML-126177
VCE10H ML-126178
VCE10F ML-126179
VCE20H ML-126172
VCE20F ML-126173
Model VCE10H
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 31140 Rev. A (Sept. 2004)
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TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 STACKING KITS . . . . . . . . . . . . . . . . . . . . . . . .
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Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SAVE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection heating and/or steaming in the cooking chamber. Humidification can be provided by the internal steam generator or by water injection (water vaporizes on contact with the hot oven interior). The Vulcan Combi Electric ovens are sized 6, 10, or 20 levels high. The 6 level ovens are Half depth
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LEGS OR CASTERS WARNING: THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR CASTERS. Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the four corners underneath the oven; screw the threaded stud of the four legs or optional casters into the threaded holes. Four flanged legs allow anchoring to the floor (anchoring hardware not provided). Casters with brake should be installed at front, casters without brake, at rear. Available Installation
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PLUMBING CONNECTIONS WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES. WATER REQUIREMENTS Water Requirements Supply Pressure 20 — 60 psig Proper water quality can improve the taste of Hardness* less than 3 grains the food prepared in the steamer, reduce Silica less than 13 ppm liming in the steam generator and extend Total Chlorine less than 4.0 ppm equipment life. Local water conditions vary pH range 7 — 8 from one location to another. Ask your Un
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ELECTRICAL CONNECTION WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. The wiring diagram is located on the inside surface of the right side panel as you face the oven. Use copper wire rated for at least 90°C for the connection. ELECTRICAL DATA BRANCH CIRCUIT SIZE AN A A AAN N N N N ND D D D
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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 6 or 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). Rot
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UNLOADING THE OVEN Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Stand behind the door while opening. When unloading a 6 or 10 level oven, move the landing table so the clamp locks the landing table to the front of the oven (or use your body to hold the landing table against the oven). Remove the landing table handles and clamp them to the bottom of the hot oven pan rack. Carefully roll the hot pan rack onto the landing table platform, making s
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PROGRAMMABLE CONTROLS ON DOOR ON OFF See Door Opening and Closing, page 7. ON OFF COOKING MODE • HOT AIR (Convection Baking) also chooses HOT AIR STEAM COMBI VENT CLOSED or VENT OPEN • STEAM • COMBI (Convection & Steam) START ~ STOP PHASE 1 – 5 COOKING TIME or PROBE TEMPERATURE h min • SET Cooking Time • DISPLAY Cooking Time, remaining • SET Probe Temperature, final TIME DOWN UP PROBE • DISPLAY Probe Temperature, actual OVEN TEMPERATURE or • SET Oven Temperature,
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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. • Open the water supply valve. See page 7. OFF — Shuts off the oven and oven light, opens the oven vent, and drains the steam g
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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 / time settings. Recommended Final Probe Temperature Product °F Beef Rare 140 Medium 160 Well Done 170 Lamb 175 – 185 Pork Fresh 170 Smoked 140 – 170 Turkey Whole 185 Boneless 170 Veal 170 ENTERING A COOKING PROGRAM 1. When entering cooking parameters, always select the Mode as the first element in a cooking phase: HOT AIR, STEAM, or COMBI (also, select Vent Closed o
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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, see page 34. 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 new pro
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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 Manual mode. 0 0 Press the key. Program number 00 is displayed. Use the UP or — — DOWN arrows to increase or decrease unti
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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 / time settings. Preheat Temp Oven Temp Time Pn roduct Preparatio O O ( ( ( ( ( F) ( ( ( ( ( F) (() ( (() m m m m miiiiin n n n nu u u u ut t t t te e e e es s s s s) ) ) FISH Cl od or Mullet, freshS0 eason, Oi 30 9 32 5 10 - 1 Se ea-frozen fish fillet Thoroughly oil plate bottom and upper sid 40 80 32 5 10 - 1 of fish fillet. After baking, let stand for 2 minutes to avoid s
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STEAMING (Steam Mode only) 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 - 5 minutes if starting from cold. Also, it is recommended that you preheat the oven using the Convection Baking (HOT AIR) Mode. Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the produ
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STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Time Pn roduct Preparatio ( (() () (m m m m miiiiin n n n nu u u u ut t t t te e e e es s s s s) ) ) VEGETABLES Asparagus, freshS5 prinkle with lemon drops before cooking 12 - 1 Bg roccoli, freshS8 eason after cookin 15 - 1 Bg russels Sprouts, fresh or frozenS8 eason after cookin 15 - 1 Cabbage, white, sliced, fresh 15 - 18 Cg arrots, small, fresh or frozenS0 eason after cookin 18
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COMBI (Convection Baking with Steaming) Combi baking / steaming is used for baking, roasting, or braising when steam needs to be added to the oven during a convection baking operation. The 'Steam Factor' can be varied by repeat pressing of the Combi key — see Steam Factor in the table below. It is recommended that you preheat the oven. Automatic Combi baking / steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached th
