Vulcan-Hart VCV-13 Manual de usuario

MODELS

VCV13

VCV6

VCV4

VCV5

INSTALLATION &

OPERATION MANUAL

COOK AND HOLD

OVEN SYSTEMS

F-38052 (4-08)

VULCAN-HART

DIVISIONOFITWFOODEQUIPMENTGROUP,LLC

WWW.VULCANHART.COM

3600 NORTH POINT BLVD.

BALTIMORE,MD21222

Foradditional informationon Vulcan-Hartor tolocate anauthorized parts

andservice providerin yourarea,visit ourwebsite atwww.vulcanhart.com

— 2 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

IMPORTANT FOR YOUR SAFETY

THE INSTALLATION SECTION OF THIS MANUAL HAS BEEN PREPARED FOR

PERSONNEL QUALIFIED TO INSTALL THIS EQUIPMENT, WHO SHOULD

PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE

EQUIPMENT COVERED BY THIS MANUAL.

Improper installation, adjustment,

alteration,serviceormaintenancecancauseproperty

damage,injuryordeath. ReadtheInstallation,Operating

and Maintenance instructions thoroughly before

installingorservicingthisequipment.

INTHE EVENTOFAPOWERFAILURE,

DONOTATTEMPTTOOPERATETHISDEVICE.

— 3 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

SPECIFICATIONS

MODEL PAN* MEAT* SHIPPING

NO. CAPACITY CAPACITY HEIGHT DEPTH WIDTH WEIGHT VOLTS WATTS AMPS

VCV5 5 45 lbs. 31.5" 33.75" 28.25" 170 lbs. 120 1200 15

20.1 kg 800 mm 857 mm 718 mm 77 kg

27.5" w/o casters

699 mm

VCV13 8 each 120 lbs 78in 30.75 in 22.25 in 438 lbs 208/ 3800/ 19/22

18"x26" pans 54.5 kg 1981 mm 781 mm 566 mm 199 kg 240 5060

VCV6 8 each 120 lbs 43 in 30.75 in 22.25 in 275 lbs 208/ 1900/ 10/11

18"x26" pans 54.5 kg 1093 mm 781 mm 566 mm 125 kg 240 2530

VCV4 3 40 lbs. 32.5" 26.875" 17.25" 130 lbs. 120 1500 15

18.1 kg 826 mm 683 mm 438 mm 59 kg

28.5" w/o casters

724 mm

* Per compartment

INTRODUCTION

This manual is provided to assist persons

responsible for the operation and maintenance

of the oven with a simple but comprehensive

understandingofitsproperuse.Werecommend

thatthismanualbereadandunderstoodpriorto

placing the oven into operation.

Vulcan-Hart’sCookandHoldOvenSystemisa

basic food preparation unit that has found wide

acceptanceinbothinstitutionalandcommercial

foodserviceoperations.Vulcan-Hart’sproducts

are produced with quality workmanship and

materials. Proper installation, usage, and

maintenance will result in many years of

satisfactory performance.

As with any piece of food service equipment,

this oven system requires a minimum of care

and maintenance. Recommended procedures

arecontainedinthismanualandshouldbecome

a regular part of the operation of the unit.

SERIAL NUMBER LOCATION

TheSerialNumberandModelNumberfor the

unit are located on the equipment Serial Data

Plate located by the electrical connection.

Figure 1: Serial Data Plate

Electrical Requirements

TheVCV13andVCV6ovensaredualvoltage,

factory wired for 208/240 Volts AC, single

phase, 50 or 60 Hz service. The VCV5 and

VCV4 ovens are factory wired for 120 Volts

AC, 60 Hz service.

Before connecting the

oven to the power source, verify that the

voltage and phase of the power source

are identical to the voltage and phase

information on the data plate.

Theovenmustbeadequatelyandsafelygrounded

beforeoperation.Aseparatedisconnectswitchor

circuit breaker is recommended to be placed at a

convenient location between the oven and the

electric power source.

— 4 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

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Figure 3: Model VCV5 Dimensions

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Figure 2: Model VCV4 Dimensions

— 5 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

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Figure 4: Model VCV6 Dimensions

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Figure 5: Model VCV13 Dimensions

— 6 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

INSTALLATION

Before installing, verify that the electrical

service agrees with the specifications on the

data plate located on the lower rear of the

cabinet.Iftheelectricalservicedoesnotagree

with the data plate, do not proceed with

installation. Contact your dealer or local

AuthorizedVulcan-HartServicerimmediately.

UNPACKING

This cabinet was inspected before leaving

the factory. The transportation company

assumes full responsibility for safe delivery

upon acceptance of the shipment.

Immediately after unpacking, check for

possible shipping damage. If the cabinet is

damaged,savepackingmaterial and contact

the carrier within 15 days of delivery. Check

the delivery documentation for damage

reporting contacts and time limits.

Carefully unpack and place in a work-

accessible area as near the installation

position as possible.

1. Open door(s) and carefully remove any

packaging materials and the retaining

straps that hold the tray slides and tray

slide upright side supports.

2. Remove all scratch-protective film from

cabinet.

INSTALLATION CODES

AND STANDARDS

In the United States, the Vulcan-Hart oven

system must be installed in accordance with

thefollowing:

1. State and local codes.

2. National Electrical Code (ANSI/NFPA No.

70,latestedition)availablefromtheNational

FireProtectionAssociation,Batterymarch

Park, Quincy, MA 02269.

3. Vapor Removal from Cooking Equipment,

(NFPA-96, latest edition) available from

NFPA.

InCanada,theVulcan-Hartovensystemmust

be installed in accordance with the following:

1. Local codes.

2. CanadianElectricalCode(CSAC22.2No.

3, latest edition) available from the

Canadian Standards Association, 5060

Spectrum Way, Mississauga, Ontario,

Canada L4W 5N6.

LOCATION

For efficient cabinet operation, choose a

location that will provide easy loading and

unloading without interfering with the final

assembly of food orders.

The final location must allow adequate

clearances for servicing and air circulation for

proper operation.

— 7 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

ELECTRICAL CONNECTION

The VCV13 and VCV6 ovens are dual voltage,

factorywiredfor208/240VoltsAC,singlephase,

50or60Hzservice.TheVCV4andVCV5ovens

arefactorywiredfor120VoltsAC,60Hzservice.

Before connecting the

oven to the power source, verify that the

voltage and phase of the power source

are identical to the voltage and phase

information on the data plate.

Electrical and grounding

connections must comply with the

applicable portions of the National

Electrical code and/or other local

electrical codes.

Do not store or use gasoline

or other flammable vapors or liquids in the

vicinity of this or any other applicance.

Allcabinetsareequippedwithadurable,suitable,

8-ft. (2.4 m) cord and NEMA 5-15 plug as

standard equipment. The cord and plug come

with a proper strain relief to prevent unit from

moving away from electrical connection.

Refer to wiring diagram in this manual for

proper connection.

Do not store flammables near unit.

1. At thecircuitbreaker,turn offpowertothe

circuit to which the oven system is to be

connected.

2. Check that the oven Power ON/OFF

Switch is in the OFF position.

3. Connect the power cord from the oven

system to the electrical power source.

4. At the circuit breaker, turn on power to

the circuit.

— 8 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

OPERATION

OVEN CONTROLS

All operating controls are located on the front

Control Panel(s). The oven is supplied with

individual operating controls for each

ovencavity.

Each Control Panel contains:

• Power ON/OFF Switch

• HOLDINGTEMPERATUREknob

• ROASTINGTEMPERATUREknob

• ROASTINGTIMEknob

• Holding Temperature Indicator Light

• Roasting Temperature Indicator Light

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Figure 6: VCV13 and VCV6

Operating Controls

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Figure 7: VCV4 and VCV5

Operating Controls

BEFORE FIRST USE

Thoroughly clean the oven before initial use.

1. Remove the Interior Side Racks and the

Air Tunnel from the cabinet.

2. Take the Interior Side Racks and the Air

Tunnel to a sink or dishwasher for a

thorough cleaning.

Avoid splashing water into the

upper areas of the cabinet to prevent

damage to electrical components or

connections.

Never spray the unit with a hose.

Note: Neveruseharshchemicalsorabrasive

pads to clean the cabinet.

3. Use a mild soap and water solution to

clean these items.

4. Wring out the cloth so it is only damp and

not soaking wet.

5. Reassemble oven.

— 9 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

TESTING THE OVEN

Before using the oven for the first time, verify

that the oven operates normally.

1. Check that the oven is connected to the

correct power source.

2. Set the ROASTING TIME knob to -0-.

3. TurntheHOLDINGTEMPERATUREknob

to 140°F.

4. Set the oven Power ON/OFF Switch to the

ONposition.

5. Check that the Oven Circulating Fan(s)

are running.

6. Check that the Holding Temperature

Indicator Light is illuminated.

Note: The cooling fans may not operate when

the oven is first turned on. The cooling fans

operateonlywhenthethermostattowhich they

are connected requires it.

7. SettheROASTINGTIMEknobto2hours.

The Holding Temperature Indicator Light

will go out and the Roasting Temperature

Indicator Light will illuminate.

8. Turn the ROASTING TEMPERATURE

knob to 250°F. Check the interior rear of

theovencavitytodetermine that theoven

is heating.

TurntheROASTINGTIMEknobto-0-and

set the HOLDING TEMPERATURE knob

at 250°F.

10.

Check that the Roasting Temperature

Indicator Light has gone out and the

Holding Temperature Indicator Light has

turned on.

11.

Check the interior rear of the oven to

ensure that the oven is heating.

If all the functions perform satisfactorily, the

oven is ready for operation.

OPERATING THE OVEN

Preheat the oven cavity to the desired

temperature when the oven is first used for the

day or whenever the compartment is cold.

Keep the door closed during preheating cycle.

When the cooking compartment is at the

desired temperature, place the pans of food

into the oven and shut the door.

Set the ROASTING TIME knob to the desired

cooking time.

SHUTDOWN

1. Turn off all thermostats.

2. TurnPowerON/OFFSwitchtoOFFposition.

EXTENDED SHUTDOWN

Performthefollowingprocedureto shutdown

the oven for an extended period of time.

1. Thoroughly clean the oven according to

the cleaning procedures in this manual.

2. Leave the door(s) slightly open to allow

ventilation and preservation of gasket(s).

Whenever repair or adjustment of the oven is

necessary,refertothePRODUCTSUPPORT

AND SERVICE section of this manual.

— 10 —

VCV SERIES COOK AND HOLD OVEN SYSTEMS

GENERAL CLEANING

Interior

Wash the inside of the compartment with a

solution of mild detergent and warm water.

Rinsewithwarmwater.Wipedry.This should

be performed based upon a schedule

predetermined for your operation.

Exterior

Refer to “STAINLESS STEEL CARE.”

Door Gasket(s)

At least once a week, thoroughly clean the

gasketsealingsurfacesoftheovendoor(s)to

remove food acids; this action will ensure

maximum gasket life.

Note: Do not use any solvents or sharp

instruments to clean the gasket(s).

Wash the gasket(s) with a cloth moistened

with a solution of mild detergent and warm

water. Rinse with a fresh cloth moistened in

warm water to remove all traces of detergent.

Wipe dry with a clean dry cloth.

Never apply food oils or petroleum lubricants

directly to the gasket(s); petroleum-based

solventsandlubricantswillreducegasketlife.

STAINLESS STEEL CARE

Cleaning

Stainless steel contains 70-80% iron, which

will rust if not properly maintained. It also

contains 12-30% chromium, which forms an

invisible passive, protective film that shields

against corrosion. If the film remains intact,

thestainlesssteelwillremainintact.However,

if the film is damaged, the stainless steel can

break down and rust. To prevent stainless

steel breakdown, follow these steps:

Never use any metal tools,

scrapers, files, wire brushes or scouring

pads (except for stainless steel scouring

pads), which will mar the surface!

Never use steel wool, which will

leave behind particles that rust!

Never use acid-based or

chloride-containing cleaning solutions,

which will break down the protective film!

Never rub in a circular motion!

Never leave any food products

or salt on the surface. Many foods are

acidic. Salt contains chloride!

For routine cleaning, use warm water, mild

soap or detergent and a sponge or soft cloth.

For heavy-duty cleaning, use warm water, a

degreaser and a plastic, stainless steel or

Scotch-Brite pad.

Always rinse thoroughly. Always rub gently in

the direction of the steel grain.

MAINTENANCE

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Este manual sirve para los siguientes modelos

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