Vulcan-Hart E36L SERIES Manual de usuario

ELECTRIC RESTAURANT RANGES

MODELS E24L, E36L, E48L, & E60L SERIES

FORM 30968 Rev. A (02-04)

Model E48L

INSTALLATION &

OPERATION MANUAL

VULCAN-HART

DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

P.O. BOX 696, LOUISVILLE, KY 40201-0696

TEL. (502) 778-2791

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

– 2 –

The following models have been discontinued and are no longer available:

E24SL E36XL E48SL E48XL

E24FL E48L E48FL E60SL

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TABLE OF CONTENTS

ELECTRIC RESTAURANT RANGE MODELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Surface Plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Griddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Broiler (Accessory) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

– 4 –

E60LE48L

E24L E36L

ELECTRIC RESTAURANT RANGE MODELS

PL-51578

E24L E24SL E24FL

E36L E36SL E36FL E36XL

E48L E48SL E48FL E48XL

E60L E60SL E60FL E60XL

– 5 –

Installation, Operation and Care of

MODEL E24L, E36L, E48L & E60L SERIES

ELECTRIC RESTAURANT RANGES

KEEP THESE INSTRUCTIONS FOR FUTURE USE

GENERAL

The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the instructions

provided.

Your Vulcan-Hart range is produced with quality workmanship and material. Proper installation, usage and

maintenance of your range will result in many years of satisfactory performance.

Electric Restaurant Ranges are equipped as follows:

MODEL DESCRIPTION

E24L (4) French Plates / Standard Oven

E24SL 12" (305) Griddle / (2) French Plates / Standard Oven

E24FL 24" (610) Griddle / Standard Oven

E36L (6) French Plates / Standard Oven

E36SL 12" (305) Griddle / (4) French Plates / Standard Oven

E36FL 24" (610) Griddle / (2) French Plates / Standard Oven

E36XL 36" (914) Griddle / Standard Oven

E48L (8) French Plates / (2) Standard Ovens

E48SL 12" (305) Griddle / (6) French Plates / (2) Standard Ovens

E48FL 24" (610) Griddle / (4) French Plates / (2) Standard Ovens

E48XL 36" (914) Griddle / (2) French Plates / (2) Standard Ovens

E60L (10) French Plates / (2) Standard Ovens

E60SL 12" (305) Griddle / (8) French Plates / (2) Standard Ovens

E60FL 24" (610) Griddle / (6) French Plates / (2) Standard Ovens

E60XL 36" (914) Griddle / (4) French Plates / (2) Standard Ovens

Standard surface plates are high speed round tubular plates 91/2" (241 mm) in diameter with 2000 W.

heating elements.

One hot top section or two optional solid French-type cast iron (2000 W. each) may be substituted for two high

speed round tubular plates. High-speed round tubular plates are not recommended for stock pot work.

– 6 –

INSTALLATION

UNPACKING

Immediately after unpacking, check for possible shipping damage. If the range is found to be damaged, save

the packaging material and contact the carrier within 15 days of delivery.

Remove all shipping wire, wood blocking, and accessories. Uncrate the high shelf, backguards and/or broiler.

Before installing, verify that the electrical service agrees with the specifications on the rating plate located behind

the kick panel on the left side. If the supply and equipment requirements do not agree, contact your dealer or

Vulcan-Hart immediately.

LOCATION

The installation location must allow adequate clearance for servicing and proper operation. A minimum front

clearance of 40" (1016 mm) is required. 0" sides and rear clearance from combustible and non-combustible

construction is required except when hot top sections are incorporated. Ranges incorporating hot top sections

require a 0" sides and rear clearance form non-combustible construction and 6" from combustible construction.

INSTALLATION CODES AND STANDARDS

Your Vulcan range must be installed in accordance with state and local codes, or in the absence of local codes,

with National Electrical Code ANSI/NFPA-70 (latest edition) available from The National Fire Protection

Association, Batterymarch Park, Quincy, MA 02269. In Canada refer to Canadian electrical code C22.1 Part 1

(latest edition).

ASSEMBLY

Model ESB Broiler/Backguard

In E36L and E60L Series, slide the legs of the broiler inside the channels provided in the back of the range (in

E60L Series, the broiler is mounted between the center and the right-hand channel), until the two holes on each

side line up. Fasten with the bolts and nuts provided.

In a similar way, mount the backguard to the left side of the broiler.

High Shelf

The high shelf for this range is shipped knocked down and is included in the range crate. The splasher back and

heat shield are bolted together and shipped attached to the rear of the range. The hardware required to assemble

the shelf is packed in the oven.

1. Remove the splasher back and heat shield from the rear of the range.

2. Remove the heat shield from the splasher back by removing two sheet metal screws.

– 7 –

PL-40460

3. Assemble heat shield to splasher back (Fig. 1). Top edge of heat shield must be placed inside the rear top

flange of the splasher back.

CAUTION: It is essential that the heat shield in the back of the high shelf be installed in such a way that

the bent section at the bottom be inward, touching the rear wall of the range, thereby allowing the stack

action of the double wall back splasher to draw air through the area below the top surface units.

Fig. 1

4. With top cooking plates in their normal position, assemble splasher back to range and fasten in place with

1/4-20 screws and nuts provided (Fig's. 2 & 3) .

Fig. 2 Fig. 3

PL-40459

PL-40461

– 8 –

PL-40463

PL-40462

ELECTRICAL CONNECTIONS

WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE

PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.

WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT

SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.

On ranges equipped with a Model ESB Broiler, bring the leads A1, A2, B1 and B2 (on 240 volt models, the leads

are X, Y, N) which are connected to the broiler down and through the burner box to the switch panel compartment.

Connect them to the appropriate circuit breaker or terminal block as shown on the wiring diagram. The wiring

diagram is located behind the kick panel.

Position the range in its final location. Bring conduit containing the proper supply wire to the range through the

knockout located on the left side of the range. Select the size and type of field wire in accordance with the

National Electrical Code suitable for carrying the equipment's rated amps and voltage. Use field wires suitable

for 75°C on units carrying more than 80 amps.

Connect supply leads to field terminal block and green grounding lead to the labeled ground lug.

Ranges wired for 3-phase service may be changed to 1-phase, or vice versa. Refer to the wiring diagram and

schematic decal attached to the range.

LEVELING

Place a carpenter's level on top of the range and level the range front-to-back and side-to-side by turning the

adjustable feet.

5. Place shelf in position on splasher and fasten with 1/4-20 screws and nuts provided (Fig's. 4 & 5) .

Fig. 4 Fig. 5

– 9 –

OPERATION

WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING

OR SERVICING THE RANGE.

CONTROLS (Fig. 6)

Model E36L Shown

Fig. 6

Element Controls — Infinite load switches that control and maintain heat to the surface plates.

The controls are arranged in pairs; the left knob controls the front plate and

the right knob controls the rear plate.

Element Indicator Lights — When lit, indicate heat is being supplied to the element.

Hot Top Switch — (Not shown.) A 4-heat switch (HI, MED HI, MED LO, LO) controls and

maintains heat to the hot top section.

Griddle Thermostat — (Not shown.) Regulates the amount of heat needed to maintain the set

temperature. Each 12" (305 mm) section of the griddle has its own

thermostat with a temperature range of 150°F (65°C) to 550°F (288°C).

Griddle Indicator Light — (Not shown.) Will be lit until the selected temperature is reached or when it

is being maintained.

Oven Thermostat — Regulates the amount of heat needed to control and maintain oven

temperature around the desired set temperature. The temperature range is

from 150°F (65°C) to 550°F (288°C). Turn dial counterclockwise to increase

temperature and clockwise to decrease temperature.

Infinite Switch for Oven — Provides directional heat control. Adjust as needed for the amount of

Top Heating Element top heat required.

Oven Indicator Light — Will be lit until the selected temperature is reached or when it is being

maintained.

PL-40464-1

Element

Control

Knobs

Element

Indicator

Light

Oven

Infinite

Switch

Oven

Indicator

Light

Oven

Thermostat

– 10 –

Fig. 7

BEFORE FIRST USE

Cleaning

Clean the range and all accessories with water and a mild detergent. Rinse thoroughly and wipe dry with a soft

clean cloth.

Griddle Seasoning (SL, FL and XL Models)

A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is porous.

Food tends to get trapped in these pores and stick; therefore, it is important to "season" or "fill up" these pores

with cooking oil before cooking. Seasoning gives the surface a slick, hard finish from which the food will release

easily.

To season, heat griddle top section at a low setting. Pour one ounce of cooking oil per square foot of surface

over the griddle top section. With an insulated cloth, spread the oil over the entire griddle surface to create a

thin film. Wipe off any excess oil with an insulated cloth.

Repeat this procedure 2 to 3 times until the griddle has a slick surface.

SURFACE PLATES

French plates are most efficient when used with utensils having a maximum inside diameter of 10" (254)

or a minimum inside diameter of 9" (229). Stock pots of 9, 12 and 16 qt. capacities are recommended for bulk

cooking. (Fig. 7)

The solid surface plates are rated for 2000 Watts and are controlled by an infinite heat switch. A solid surface

plate will reach cooking temperature from room temperature in 5 to 7 minutes at a HI switch setting.

Each control knob is marked HI, MED, LO, MED-LO, and VERY-LO. The HI setting is full heat. Use the HI setting

to start cooking quickly and to bring water to a boil.

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