INSTALLATION & OPERATION MANUAL
Contents
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17. Four racks in positions 1 4 7 and 10 for general baking in sheet pans muffin pans pie or cake tins and pudding pans 31 2 inches 89 mm high with products not over 4 inches 102 mm high This arrangement can also be used for casseroles or meat dishes in 200 RACK POSITION series food service pans 12 x 20 x 21 2 305 x 508 x 64 mm Fig 4 Arrangement 3 Three racks in positions 1 5 and 9 for baking breads or cakes in loaf or tube pans and high meringue pies This arrangement can also be used for casseroles meat dishes or roasting in pans up to 51 2 inches 140 mm deep with products up to 6 inches 152 mm high Arrangement 4 Two racks in positions 1 and 6 for roasting turkeys and other roasts up to 7 inches 178 mm high With the rack in position 1 there is limited space for a water pan see cooking chart in this manual When mixed loads or partial loading is regular practice some users have developed other rack arrangements to suit their particular needs 245 SPECIAL PROCEDURES FOR BAKING When baking yeast breads cooking starts immediately in the convection oven Yeast breads do not usually rise as much in a convection oven as in a conventional oven Therefore it is usually necessary to allow furtherer proof 21 2 to 3 times increase in volume for best results When baking pies in your convection oven three or four pies should be put on an 18 x 26 457 x 660 mm sheet or bun pan This procedu
18. Rolled Rib Roasts 20 to 22 Ib 9 1 to 10 kg Hrs Med Veal Roast 15 Ib 6 8 kg 3 Hrs Med Well 3 Turkeys 15 to 20 Ib 6 8 to 9 1 kg Hrs Meat Loaf 8 to 10 Ib 3 6 to 4 5 kg 45 to 60 Minutes COOKING HINTS Forced air convection cooking is faster than conventional oven cooking and therefore overcooking is more common Do not cook products faster than is practical for the best results Since forced air convection supplies heat to the surface of the product the thicker or more massive a product is for its type the longer it will take to absorb enough heat to cook The oven will cook or bake full or partial loads at standard recipe temperatures As with any oven you may wish to use a temperature of up to 25 F 4 C higher or lower than the recipe for the particular product result that you prefer When established convection oven times and control settings should be noted on your recipe SUGGESTED COOKING GUIDELINES Hecommended temperatures times and number of racks are intended as a guide only Adjustments must be made to compensate for variations in recipes ingredients preparation and personal preference in product appearance The oven does not require special recipes Excellent results can be obtained from any good commercial recipe with reduced cooking times 14 RECOMMENDED TEMPERATURES TIMES AND NUMBER OF RACKS FOR BAKING TEMPERATURE TIME IN NO OF PRODUCT MINUTES RACKS Cakes
19. 182 168 177 149 163 149 163 149 163 157 171 177 204 177 191 149 177 177 204 177 218 177 191 177 204 177 204 177 177 204 177 204 163 191 163 191 177 204 163 191 168 204 168 204 168 196 20 to 235 22 0 25 25 to 35 20 to 35 15 to 20 20 to 30 6to 12 30 to 45 30 to 45 30 to 45 6 to 10 15 to 25 6 to 12 6 to 15 12 to 20 5 to 10 81015 20 to 40 51015 51015 61018 10 to 20 15 to 25 10 to 20 3 4 3 4 3 4 3 4 2 4 Frozen French Fries Frozen TV Dinners Frozen Entrees 3 4 to 1 19 to 25 mm thick Frozen Meals 8 oz 226 g Foil Pkg Fish Sticks amp Portions Frozen Breaded 1 02 28 g 21 2 to oz 71 to 85 9 Chicken Pieces Broiled or Oven Fried 2 to 21 2 Ib 0 9 to 1 1 kg bird 21 2 to 3 Ib 1 1 to 1 4 kg bird Lobsters 1 to 11 2 lb 0 45 to 0 7 kg Lobster Tails Frozen 1 2 to 3 4 Ib 0 2 to 0 3 kg Hamburger Patties 8 per Ib 0 45 kg med to well done 6 per Ib 0 45 kg 4 per Ib 0 45 kg Food Service Pans 2 to 3 51 to 76 mm deep 3 to 4 76 to 102 mm deep Ramekins or Foil Pans Up to 11 2 38 mm deep Frozen Baked Potatoes 120 count per 50 Ib 22 7 kg 100 count per 50 Ib 22 7 kg 80 count per 50 Ib 22 7 kg Pizzas Frozen or With Prebaked Crust Grilled Cheese Sandwiches REHEATING PREPARED FOODS TIME IN NO OF PRODUCT MINUTE
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21. Fan Clean the fan with oven cleaner weekly Use a stiff bristle brush to clean the blades Take care not to damage or bend the fan blades Be certain to remove all debris Daily Exterior stainless steel oven panels should be cleaned with a damp cloth Stubborn soil may be removed with detergent DO NOT USE DAWNE Rinse thoroughly and wipe dry with a soft clean cloth Clean porcelain oven interior daily with soap or detergent and water Rinse thoroughly wipe dry with a soft clean cloth Nickel plated racks and rack supports are dishwasher safe and may be removed for cleaning For exterior burned on foods and grease which resist simple soap and water cleaning an abrasive cleanser scouring powder mixed into a paste may be used Apply with stainless steel wool or sponge always rubbing with the grain This treatment is equally effective for heat tint slightly darkened areas caused by oxidation Again remember to rub in the direction of the polish lines Rinse with clear water and dry with a soft cloth Do not use scouring powder on the glass window it will scratch and fog the glass After processing some foods at low temperatures odors may linger in the oven These odors may be cleared by setting the tstat to 500 F 260 C and allow the oven to run unloaded for 30 to 45 minutes GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES There are three basic things that can break down the surface layer of stainless steel and allow
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23. Sheet Cakes 18 x 26 x 1 457 x 660 x 25 mm pan Scaled 41 2 to 6 Ib 2 to 2 7 kg pan Scaled 6 to 71 2 lb 2 7 to 3 4 kg pan Sheet Cakes 18 x 26 x 2 457 x 660 x 51 mm pan 4Scaled 10 to 12 Ib 4 5 to 5 4 kg pan Or two 12 x 18 x 2 305 x 457 x 51 mm pans Scaled 5 to 6 Ib 2 3 to 2 7 kg pan Angel or Sponge Cakes Sheet Pans 18 x 26 x 1 457 x 660 x 25 mm Scaled 5 to 6 Ib 2 3 to 2 7 kg pan Loaf or Tube Pans Cupcakes Frozen Fruit Pies Pumpkin or Custard Pies Cobblers 12x 18 x 2 305 x 457 x 51 mm or 12 x 20 x 21 2 305 x 508 x 64 mm Meringue Pies Fruit Turnovers 18x26 x 1 457 x 660 x 25 mm pans NOTE Pies and cobblers fruit custard and pumpkin pies in pie pans should be placed on 18 x 26 x 1 457 x 660 x 25 mm pans for baking Cookies Rolled or Pressed Drop Brownies Yeast Breads NOTE Yeast breads should be f ully proofed for best results Rolls 1 oz 28 g 11 2 to 21 2 oz 43 to 71 g Loaf Bread 1 Ib 453 4 g Sweet Rolls amp Danish Pastry Biscuits Rolled 1 2 13 mm Thick Muffins 18 x 26 x 1 457 x 660 x 25 mm pan 5 to 7 Ib 2 3 to 3 2 kg pan 18 x 26 x 2 457 x 660 x 51 mm pan 8 to 20 Ib 3 6 to 9 kg per pan Corn Muffins 325 360 335 350 300 325 300 325 300 325 315 340 350 400 350 375 300 350 350 400 350 425 350 375 350 400 350 400 350 350 400 350 400 325 375 325 375 350 400 325 379 335 400 335 400 335 385 15 163
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27. no odor is detected before pushing the main switch to OFF LIGHTING MODEL SG4 AND SG6 OVENS 1 Turn the main gas supply ON 2 Push the main switch to ON 3 If the burner fails to light push main switch OFF Wait 5 minutes for retrial If the oven does not light after three trials turn off the main gas valve and call a qualified servicer SHUTDOWN INSTRUCTIONS 1 Turn main switch to OFF EXTENDED SHUTDOWN 1 Push main switch to OFF 2 Turn gas and electrical power supplies OFF USING MODEL SG4 AND SG6 OVENS Preheating 1 Select the proper rack arrangement for the product to be cooked Refer to RACK ARRANGEMENTS page 13 2 Make sure the doors are closed 3 Push main switch to ON The amber ON light will come on indicating that power to the oven is on 4 Set the two speed FAN SWITCH to the desired setting 5 Set thermostat as desired The HEAT light will come on and remain on until the oven reaches set temperature approximately 10 to 15 minutes for settings from 300 to 400 F 149 to 204 C Refer to SUGGESTED COOKING GUIDELINES for temperatures and times for various products If the burner fails to light the red IGNITION light will come on and remain on 6 Prepare product and place in suitable pans When the white HEAT light goes off the oven has reached the desired preheat temperature Bake Mode Gentle With Bake Mode switched to Gentle heat light will cycle at 22 seconds on 8 seconds off until temperatu
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32. LATION Before installing verify that the electrical service and type of gas supply natural or L P agree with the specifications on the rating plate located behind the top trim panel on the front of the oven If the supply and equipment requirements do not agree do not proceed with the installation Contact your dealer or Vulcan Hart Company immediately UNPACKING This oven 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 oven is found to be damaged save the packaging material and contact the carrier within 15 days of delivery Carefully unpack the oven and place it in a work accessible area near to its final installed position Do not use the doors or their handles to lift the oven LOCATION The equipment area must be kept free and clear of combustible substances When installed minimum clearance from combustible construction must be 1 inch 25 mm at the left side 4 inches 102 mm at the right side and 2 inches 51 mm at the rear Minimum clearance from noncombustible construction must be 0 inch 0 mm at the left side 4 inches 102 mm at the right side and 2 inches 51 mm at the rear The oven may be installed on combustible floors The installation location must allow adequate clearances for servicing and proper operation The oven must be installed s
33. S RACKS 400 450 204 232 350 400 177 204 300 350 149 177 350 400 177 204 350 400 177 204 350 375 177 191 375 425 191 218 350 400 177 204 400 450 204 232 350 400 177 204 400 450 204 232 400 450 204 232 375 450 191 232 CASSEROLES 325 375 162 191 325 375 162 191 350 400 177 204 MISCELLANEOUS PRODUCTS 400 450 204 232 400 450 204 232 400 425 204 218 425 475 218 247 400 425 204 218 16 6 to 8 2103 10 10 12 10 20 20 to 30 6 to 10 810 15 8to 15 15 to 25 8 to 14 10 to 15 5106 71010 81012 15 to 25 20 to 35 5106 10 to 15 20 to 25 25 to 40 30 to 45 5 to 10 8 to 10 2 5 2 5 2 5 2 4 2 4 2 5 2 2 4 2 4 2 6 2 6 2 4 4 5 2 4 2 5 2 92 9 2 4 2 4 CLEANING WARNING Disconnect the electrical power to the machine and follow lockout tagout procedures Allow the oven to cool before cleaning Snorkel The snorkel heat circulation tube located in the back of oven cavity should never be blocked The snorkel should be kept clean at all times for proper operation of the oven Clean with standard oven cleaner at least once a week Be sure to thoroughly clean all cleansing solution off before using the oven again It is also recommended that the oven be run at 400 F 204 C for 20 minutes before using to burn off any cleaning solution that was not thoroughly rinsed from the snorkel
34. VULCAN INSTALLATION amp OPERATION MANUAL SG SERIES GAS CONVECTION OVENS MODELS oG4 506 STACKED MODELS SG44 SG66 MODEL 504 For additional information Vulcan Hart or to locate an authorized parts and service provider in your area visit our website at www vulcanequipment com VULCAN HART P O BOX 696 DIVISION OF ITW FOOD EQUIPMENT GROUP LLC LOUISVILLE KY 40201 0696 WWW VULCANEQUIPMENT COM FORM 45392 JAN 2013 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 GAS SUPPLIER FOR SERVICE FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE A WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read the installation operating and maintenance instructions thoroughly before installing or servicing this equipment IN THE EVENT OF A POWER FAILURE DO NOT ATTEMPT TO OPERATE THIS DEVICE Installatio
35. and returning the oven to its installation position Separate instructions for installing casters to the oven are included with the casters Note If the oven is installed on casters and is moved for any reason it is recommended that the oven be releveled front to back and side to side Assembling the Legs to the Oven The legs must be installed on the bottom of the oven Gently position the oven on its side taking care not to scratch or damage it Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers six per leg Carefully raise the oven to its normal position ASSEMBLING THE STAND TO THE OVEN Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers six per leg Carefully raise the oven to Its normal position Attach the undershelf to the legs with eight bolts and lockwashers two per leg Install the rack guides into the undershelf at desired locations for pan or flat rack then attach the rack supports to the top end of the rack guides Attach rack supports to the leg assembly by removing one middle bolt and reattaching back through the end holes in the rack Fig 2 support Fig 2 ASSEMBLING STACKED OVENS Unpack the ovens and stack kit Position the oven to be used as the bottom oven on its back for access to the oven bottom taking care not to scratch or damage it The gas pipe protrudes beyond the back provide for this w
36. assemble glass dome and racks COOLING AIR INLET Clear all dust and grease deposits from surfaces regularly Make certain that perforations are open and clean 18 Problem Uneven browning or overcooked edges Product pulling edge of pan spilling Excessive shrinkage Ignition light remains lit for more than 20 seconds after 3 trials TROUBLESHOOTING Possible Cause 1 Oven is too hot 2 Many racks used 1 Oven is not level 2 Sheet pans are warped 1 Failure to maintain water in oven 2 Roasting temperature too high No gas supply SERVICE AND PARTS INFORMATION To obtain service and parts information concerning this model contact the Vulcan Hart Service Agency in your area refer to our website www vulcanhart com for a complete listing of Authorized Service and Parts depots FORM 45392 JAN 2013 SuggestedCorrective Action 1 Reduce temperature setting refer to cooking guidelines 2 Use Fewer racks to allow better circulation 1 Level oven racks side to side and front to back The rack should be level side to side and level to 1 8 low at the front from the back 2 Keep pans used for baking batter separate from general purpose pans If any pan shows a tendency to warp remove it from the baking group 1 Place pan of water in bottom of oven measuring 12 x 20 x 1 2 Reduce temperature Turn oven off for 5 minutes before attempting to relig
37. at the time of installation Excessive air will cause flames to lift off a burner when cold or may cause flash back during normal cycling of oven particularly when propane gas is used Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation the flame chamber Contact your local Vulcan Hart servicer if required VENT SYSTEM DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel Ovens may use an optional down draft diverter flue method This optional down draft diverter must be purchased from the oven manufacturer and vented to the outside otherwise the installation of any such device will void all oven certifications and warranties This oven is suitable for connection to Type B Gas Vent when used with the draft hood provided From the termination of the flue to the filters of the hood venting system a minimum clearance of 18 inches 457 mm must be maintained Information on the construction and installation of ventilating hoods may be obtained from Vapor Removal from Cooking Equipment NFPA Standard No 96 latest edition available from the National Fire Protection Association Batterymarch Park Quincy MA 02269 ELECTRICAL CONNECTIONS WARNING Electrical and grounding connections must comply with the appl
38. corrosion to develop 1 Abrasion 2 Deposits and water and 3 Chlorides Avoid abrasion from rubbing with steel pads wire brushes or scrapers that can leave iron deposits on stainless steel instead use plastic scouring pads or soft cloths For stubborn stains use products such as Cameo Talc or Zud First Impression Always rub parallel to the polish lines or with the grain Hard water can leave deposits that promote rust on stainless steel Treated water from softeners or certain filters can eliminate these mineral deposits Deposits from food must be properly removed by cleaning Use mild detergent and nonchloride cleaners Rinse thoroughly Wipe dry If using chloride containing cleaners or sanitizers to avoid stainless steel corrosion Where appropriate apply a polish recommended for stainless steel such as Benefit or Super Sheen for extra protection and lustre E rZ MAINTENANCE WARNING The oven and its parts are hot Use care when operating cleaning or servicing the oven WARNING Disconnect the electrical power to the machine and follow lockout tagout procedures LUBRICATION The fan motor comes with sealed bearings and requires no lubrication VENTING Periodically check the flue outlet when the oven is cool to be sure it is free of obstructions REPLACING LAMPS Allow oven to cool Remove all racks by pulling forward lifting up and out Unscrew glass dome from light body Replace the bulb Re
39. de 3 CSA C22 1 Canadian Electric Code latest edition The above are available from the Canadian Standard Association 5060 Spectrum Way Suite 100 Mississauga Ontario Canada LAW 5N6 INSTALLING OVEN The oven must be installed on legs or be mounted on a modular stand Installations on concrete bases or other supports restricting air circulation underneath the oven is not advisable and may void the warranty Ovens Mounted on Casters Ovens mounted on casters must use a flexible connector not T supplied by Vulcan that complies with the Standard for CONNECT Connectors for Movable Gas Appliances ANSI Z21 69 CSA GAS LINE 6 16 and a quick disconnect device that complies with the STRAIN perci otandard for Quick Disconnect Devices for Use With Gas Fuel ANSI Z21 41 CSA 6 9 In addition adequate means must be provided to limit movement of the appliance without depending the connector and the quick disconnect device Fig 1 its associated piping to limit appliance movement Attach the restraining device at the rear of the oven as shown in Fig 1 Remove two screws from the rear of the oven and install the tie down strap shipped with the casters using these screws Fig 1 Attach the gas line strain relief to the tie down strap at the rear of the oven Fig 1 If disconnection of the restraint is necessary turn off the gas supply before disconnection Reconnect this restraint prior to turning the gas supply on
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43. hen the oven is tipped back by resting it on suitable spacers 2 x 4 51 x 102 etc Attach the four leg assemblies with the 24 bolts and lockwashers six per leg STACKING FLUE Place the lower oven with legs on the floor and remove two e inch 11 mm diameter knockouts on each side of the top cover Remove vent guard and discard it Move the oven with legs to the installed position and place upper oven on top of lower oven using the locating studs Install the stacking flue Fig 3 with the four screws provided Connect the piping between the top oven and bottom oven For all gas supply connections pipe joint compound must be resistant to the action of propane gases LEVELING Make sure that the oven racks are level in the final installed position If the oven is installed on legs turn the adjustable feet in or out to level the oven front to back and side to side If the oven is installed on casters loosen set screws and turn casters in or out to level the oven front to back and side to side Retighten set screws after leveling INPUT RATING ETE MODEL 24 sososruh coooosrumr sorwerostra Gas supply connections and any pipe joint compound must be resistant to the action of natural and LP gasses Location of the gas inlet is at the rear of the oven Codes require that a gas shutoff valve must be installed in the gas line ahead of the oven Connect gas supply after leveling the
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45. icable portions of the National Electrical Code and or other local electrical codes A WARNING Appliances equipped with a flexible electric supply cord are provided with a three prong grounding plug It is imperative that this plug be connected into a properly grounded three prong receptacle If the receptacle is not the proper grounding type contact an electrician Do not remove the grounding prong from this plug SG series ovens with 120 V 60 Hz 1 PH electrical specification are equipped with a cord and plug as standard equipment A wiring diagram is located on the inside of the control housing ELECTRICAL DATA Minimum Circuit Ampacity V Hz PH Maximum Protective Device 120 60 1 208 60 1 240 60 1 240 50 1 Compiled in accordance with the National Electrical Code NFPA 70 latest edition OPERATION The oven and its parts are hot Use care when operating cleaning or servicing the oven o o o 05000505050 50595959 9 9 9 e ee ee oe we O O O O O 96 o 6 co 0 020 900 0 0 9 atate O0000000C O ONO 1 P
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49. low the product to warm faster Roast meats in shallow pans deep enough to hold all juices yet allow free air circulation OPERATING HINTS When using the convection oven for the first time with a particular food check the degree of doneness periodically before the suggested time has elapsed This will ensure the desired doneness 15 achieved Record your temperature and time settings for various products The convection oven can provide consistent and repeatable results The convection oven is faster than conventional deck type ovens temperature settings are lower and cook times are shorter Since recipes and foods are subject to many variations and tastes the guidelines regarding times and temperatures in this manual are SUGGESTIONS ONLY Experiment with your food products to determine the cooking temperatures and times that give you the best results RACK ARRANGEMENTS All models are supplied with five racks and have a maximum operating capacity of six racks per oven The 11 position rack supports provide for maximum flexibility and proper rack spacing The following arrangements are recommended The position numbers are in numerical sequence starting at the bottom Fig 4 Arrangement 1 Five racks in positions 2 4 6 8 and 10 for cookies or reconstitution of frozen lunches at maximum capacity Also recommended position for general baking in sheet pans with products not over 21 2 inches 64 mm high Arrangement 2
50. n Operation and Care of SG SERIES GAS CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Models SG4 and SG6 feature a solid state temperature control bake mode selector switch One hour dial timer is standard Two speed 2 HP 0 37 kw electric motor is standard equipment Each oven is furnished with 5 racks additional oven racks are available The burner input rating for each oven 15 60 000 BTU hr Porcelain interior is standard on all models Model SG6 has a 4 inches 102 mm deeper oven cavity Standard ovens are 120 V 60 Hz 1 PH and include cord and plug Optional electrical specifications of 208 240 V are available and require hard wire connection Independently opening doors are standard simultaneous door opening is optional Other options include an open stand with lower storage rack and a stacking kit for mounting one oven on top of another Vulcan SG Series Gas Convection Ovens are produced with quality workmanship and material Proper installation usage and maintenance of your oven will result in many years of satisfactory performance It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided FEATURES AND OPTIONS Oven Stand with Model Thermostat Timer Legs Storage Voltage Lights Pack 25 4 654mm 120 60 1 Std IR Solid State Opt 208 60 1 Opt 240 60 1 Stacked 8 Opt 240 50 1 Opt Ovens 203mm INSTAL
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53. o that the flow of combustion and ventilation air will not be obstructed Adequate clearance for air openings into the combustion chamber must be provided Make sure there is an adequate supply of air in the room to allow for combustion of gas at the oven burners Do not permit fans to blow directly at the oven Wherever possible avoid open windows next to the oven Avoid wall type fans which create air cross currents within the room INSTALLATION CODES AND STANDARDS In the United States of America 1 State and local codes 2 National Fuel Gas Code ANSI Z223 1 NFPA 54 latest edition Copies may be obtained from The American Gas Association Inc Accredited Standards Committee Z223 400 N Capital St NW Washington DC 20001 or the Secretary Standards Council NFPA 1 Batterymarch Park Quincy MA 02169 7471 NOTE In the Commonwealth of Massachusetts All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR 3 Vapor Removal From Cooking Equipment NFPA 96 latest edition Copies may be obtained from The National Fire Protection Association Batterymarch Park Quincy MA 02169 7471 4 National Electrical Code ANSI NFPA 70 latest edition Copies may be obtained from The National Fire Protection Association Batterymarch Park Quincy MA 02169 7471 In Canada 1 Local codes 2 CSA B149 1 Natural Gas and Propane Installation Co
54. oven The gas supply line must be at least the equivalent of 3 4 inch 19 mm iron pipe Make sure the pipes are clean and free of obstructions dirt or pipe joint compound The ovens are equipped with fixed burner orifices which coincide with installation elevation Standard oven with electronic ignition is provided with a regulator integral to the gas solenoid valve and requires no external regulator The gas supply must not exceed 77 psig 14 WC 3 45 kpa Damage to the gas valves may occur voiding warranty A WARNING prio to lighting check all joints in the gas supply for leaks Use soap and water solution Do not use an open flame A Check all joints prior to the gas valve solenoid before lighting unit B Check all joints beyond gas valve solenoid after unit is lit After piping has been checked for leaks all piping receiving gas should be fully purged to remove air TESTING THE GAS SUPPLY SYSTEM When gas supply pressure exceeds psig 3 45 kPa the oven and its individual shutoff valve must be disconnected from the gas supply piping system A step down regulator must be installed to obtain line pressure of 8 0 WC natural or 11 0 WC L P When gas supply pressure is psig 3 45 kPa or less the oven should be isolated from the gas supply system by closing its individual manual shutoff valve BURNER AIR ADJUSTMENT Although main burner air is adjusted before shipment it should be checked
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57. re is reached Heat light will be off for greater than 8 seconds when set temperature has been reached 10 Cooking 1 Open doors and load the product into the oven Place pans in the center of the racks Close doors 2 Set the Timer After the preset time lapses turn Timer to OFF position to stop alarm 3 When product is done open doors and carefully remove cooked product from the oven Care should be taken when wiping up spills as oven is still hot End of Day 1 Turn Thermostat to OFF setting 2 Push main switch to OVEN COOL Leave door ajar while the fan is on to cool the oven 3 When oven has cooled sufficiently flip main switch to OFF 4 Turn gas valve to OFF and clean oven Extended Shutdown Repeat Steps 1 through 3 of End of Day Unplug oven and shut off manual gas valve CONSERVING ENERGY ALL MODELS Turn off unused equipment Adjust menu patterns and cooking baking schedules for optimum equipment use Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly Preheat only to required cooking temperature for specific food not higher Do not open the oven door unless absolutely necessary Keep area around the oven door clean and free of food particles Any obstruction that prevents the door from closing completely will adversely affect oven efficiency 2a s PROPER UTENSILS The use of proper utensils can enhance oven operation Medium and light weight pans al
58. re helps the bottom crust to bake makes handling easier and reduces the possibility of boilover spoiling the appearance of the pies on the lower racks HIGH LIMIT SWITCH All ovens are equipped with a high limit switch which senses the temperature of the oven to prevent overheating The high limit switch operates independently and will automatically shut the oven down should the primary control fail If this situation occurs DO NOT attempt to bypass the high limit Shut the oven down and contact your local Vulcan authorized service agency 543 RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING Meat roasting is most satisfactory at temperatures of 225 to 325 F 107 to 163 C for beef lamb poultry and ham 325 F 163 C for fresh pork as recommended by USDA and American Meat Institute A pan approximately 12 x 20 x 1 305 x 508 x 25 mm full of water may be placed in the oven bottom This water supplies humidity to reduce shrinkage Water should be added if necessary during roasting Roasting pans should be no deeper than necessary to hold drippings usually 2 to 21 2 51 to 64 mm Cooking time and shrinkage may vary with roasting temperature cut grade of meat and degree of doneness Smaller cuts will generally show greater time savings than larger cuts at a given temperature ROASTING TEMPERATURE CHART TEMP PRODUCT F APPROXIMATE TIMES Standing Rib Roast Oven Ready 3 to 4 Hrs Rare 4 to 41 2 Hrs Med 4
59. ush power on E bumer falis fo light push power sw ch off and wall five before rokial 1 Puch power swilch off l CONTROLS SG4 and SG6 Main Switch ON Turns oven control circuits on OFF Turns oven control circuits off OVEN COOL Allows the fan motor to run with the doors ajar to speed ovencooling On Light Amber Lit when main switch is ON Heat Light White Comes on and goes off when the burner cycles on and off Ignition Light Red Comes on if burner fails to ignite When lighting the oven the IGNITION light flashes Thermostat Controls oven temperature during cooking operation Bake Mode Select Normal for 100 Power or Gentle for 75 Power Timer 1 Hr or 5 Hr Sets the bake time Buzzer sounds continuously after timer counts down to 0 Oven does not turn off Turn Timer to OFF to stop buzzer When oven is not in use keep Timer at OFF position Fan Speed Switch Selects HI or LO Fan Speed Lights Switch Turns the lights in the oven ON or OFF BEFORE FIRST USE Before using the oven for the first time it must be burned in to release any odors that might result from heating the new surfaces in the chamber 1 Using a clean damp cloth wipe the inside of the oven including the racks 2 Close the oven doors 3 Push the main switch to ON 4 Turn the Thermostat to 300 149 C and allow the oven to cycle for 2 hours or until
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