Vulcan Hart Oven CB1824E User Manual

INSTALLATION &  
OPERATION MANUAL  
CONVEYORIZED PIZZA OVEN  
MODEL  
CB1824E  
ML-52497  
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791  
FORM 30995 (9-96)  
 
LOCATION  
This oven can be placed on a suitable counter surface. Allow 4" minimum bottom clearance and 6"  
minimum clearance on all sides of the oven. Additionally, appropriate operator access is required to  
the front and back of the oven, and 27" minimum clearance on either side to allow removal of the bottom  
deflector pan. Do not place anything on top of the oven.  
This oven must not be connected directly to a ventilation system as this would cause uneven heating  
and reduce operating efficiency. If ventilation is desired, install the oven under a suitable hood that  
will not result in a direct pull of air through the oven.  
Overall dimensions are 29" wide x 641/4" deep x 193/4" high.  
INSTALLATION CODES AND STANDARDS  
The oven must be installed in accordance with:  
In the United States of America:  
1. State and local codes.  
2. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The  
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.  
In Canada:  
1. Local codes.  
2. Canadian Electrical Code, Part 2, CSA Standard C22.1 (latest edition). Copies may be obtained  
from The Canadian Standard Association, 178 Rexdale Blvd., Rexdale, Ontario, Canada M9W1R3.  
ELECTRICAL CONNECTION  
Permanently Connected Ovens  
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.  
Remove the left side panel and connect incoming power to the terminal block in accordance with the  
wiring diagram located on the inside wall of the left side panel and the ELECTRICAL DATA chart on  
page 4.  
— 3 —  
 
Cord Connected Ovens  
WARNING: THE ELECTRICAL CORD HAS A GROUNDING PLUG WHICH MUST BE CONNECTED  
TO A PROPERLY GROUNDED RECEPTACLE. IF THE RECEPTACLE IS NOT THE PROPER  
GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE GROUNDING PRONG  
FROM THE PLUG.  
ELECTRICAL DATA  
Fuse  
Size or  
Circuit  
Size  
(Amps)  
90°  
Copper  
Wire Size  
Volts / Hz  
/ Ph  
Circuit  
Breaker  
Size*  
Model  
Kilowatts  
Rated Amps  
(Amps)  
CB1824E  
CB1824E  
208/60/1  
240/60/1  
9.4  
9.4  
45.2  
39.2  
60  
50  
60  
50  
6
8
Per Phase  
L2 - L3  
1.6  
Per Line Wire  
L2  
L1 - L2  
5.2  
L1 - L3  
2.6  
L1  
L3  
CB1824E  
CB1824E  
208/60/3  
240/60/3  
32.5  
28.2  
28.3  
17.5  
15.2  
40  
40  
40  
40  
8
8
5.2  
1.6  
2.6  
24.5  
* Dual Element Time-Delay Fuse or  
Inverse Time Circuit Breaker  
Circuit Size (Minimum) & Fuse / Circuit Breaker Size (Maximum) compiled in accordance with the National Electrical Code (ANSI/  
NFPA 70), 1993 Edition.  
— 4 —  
 
OPERATION  
WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING AND  
CLEANING THE OVEN.  
CONTROLS (Fig. 1)  
Top Heat-Out  
Belt Speed  
Top Heat-In  
Pilot Light  
Main Power Switch  
PL-40949-1  
Bottom Heat  
Fig. 1  
MAIN POWER SWITCH Turns power on or off.  
PILOT LIGHT  
Main power is on when light is on.  
TOP HEAT - IN  
TOP HEAT - OUT  
BOTTOM HEAT  
BELT SPEED  
Settings [ 0 - 10 ] adjust the first two heaters above the conveyor.  
Settings [ 0 - 10 ] adjust the final heater above the conveyor.  
Settings [ 0 - 10 ] adjust the four heaters below the conveyor.  
Settings [ 0 - 10 ] adjust the conveyor speed.  
BEFORE FIRST USE  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING.  
Clean all stainless steel parts with a soft cloth moistened in mild detergent and warm water to remove  
any shipping dust and the protective oil film. Refer to CLEANING in this manual.  
WARM-UP  
Turn main power ON. Adjust dial settings for: Top Heat - In, Bottom Heat, Top Heat - Out, and Belt  
Speed to medium position 5. Allow about 7 minutes for warm-up.  
OPERATOR TIPS  
Depending on settings for Top Heat - In, Top Heat - Out, and Bottom Heat, product can be baked on  
top and/or bottom. Product is placed on the chain conveyor at the front and moves through the heated  
oven chamber to the exit tray at the rear.  
5 —  
 
Maximum product size is 18" wide. Moving product through the 24" long baking chamber requires  
about 6 - 8 minutes, depending on the belt speed. Belt Speed 1 is slowest (for more doneness); Belt  
Speed 10 is fastest and results in lighter toasting or less doneness.  
CAUTION: DO NOT turn speed to 0 during warm-up or baking. This could damage the conveyor.  
Products will require some experimentation to achieve the appropriate balance of heat control and  
conveyor speed. Each time the controls are changed, allow about 5 minutes for the temperature to  
stabilize.  
COOKING GUIDELINES  
The suggested settings, pages 6 and 7, are guidelines only. They are based on Vulcan-Hart lab testing  
and may differ from your products. Prove your products and recipes by testing them in the oven to  
determine repeatable settings before full operation.  
For consistent results, allow the temperature to stabilize in the oven before sending products through.  
Baking temperatures and belt speed settings depend primarily on whether the pizza dough is par-  
baked or raw.  
Par-Baked Dough pizza products are generally prebaked from 50 - 90% done and come in different  
thicknesses. These pizzas require less bottom heat, while the belt speed can vary depending on  
variety and number of toppings. High-moisture toppings can require more top heat to evaporate excess  
moisture before completing the browning/melting process in baking. Sauce should be spread evenly  
to the outer edge of the pizza crusts.  
Par-Baked Regular/Thin Crust Pepperoni Pizza.  
Prep: Thawed Crust + thin layer sauce + half the cheese + layer pepperoni + other half cheese.  
TOP HEAT - IN  
BOTTOM HEAT  
TOP HEAT - OUT  
BELT SPEED  
5
8.5  
8
6
Par-Baked Regular/Thin Crust Deluxe Pizza (extra cheese).  
Prep: Thawed Crust + thin layer sauce + half the cheese + four toppings + other half cheese.  
TOP HEAT - IN  
BOTTOM HEAT  
TOP HEAT - OUT  
BELT SPEED  
5
8
9.5  
5
Par-Baked Thick Crust Pan Pizza.  
Prep: Thawed Crust + thin layer sauce + half the cheese + all toppings + other half cheese.  
TOP HEAT - IN  
BOTTOM HEAT  
TOP HEAT - OUT  
BELT SPEED  
6
8
8
5.5  
6 —  
 
Raw Dough pizza products use fresh-prepared dough (or thawed from frozen). These doughs are  
either run through a "sheeter" or "tossed" and then "proofed" in a proofing cabinet before baking. After  
the dough has been mixed and "scaled" into uniform balls (portioned), a "sheeter" is used to stretch,  
flatten, and shape the dough. Dough may be passed through the sheeter one or more times to achieve  
proper thickness and shape. "Tossing" the dough means manually stretching, flattening and shaping  
the dough. "Proofing" means the dough has been allowed to rise for a period of time in a proofing  
cabinet under controlled temperature and humidity. Raw dough pizza requires high bottom heat and  
lower top heat settings to properly bake the crust. Dough may or may not be "docked" before baking.  
"Docked" means the dough was rolled with a spiked rolling pin which punches holes in the dough,  
preventing the dough from rising during baking. The number of toppings has little to do with the heat  
settings. Again, sauce should be spread evenly to the outer edge of the pizza crust.  
Results are similar with seasoned pans or screens; however, bottom heat should be reduced when  
baking in aluminum foil deep-dish pans because of their high level of heat transfer.  
Raw Dough Regular/Thin Crust with any number of toppings, baked on pan or screen.  
Prep: Raw Crust + thin layer sauce + any number of toppings and cheese.  
TOP HEAT - IN  
BOTTOM HEAT  
TOP HEAT - OUT  
BELT SPEED  
4
10  
4.5  
4.5  
Raw Dough Regular Crust with any number of toppings baked in a deep-dish aluminum foil pan.  
Prep: Raw Crust + thin layer sauce + any number of toppings and cheese.  
TOP HEAT - IN  
BOTTOM HEAT  
TOP HEAT - OUT  
BELT SPEED  
4
8
4.5  
4.5  
Hoagie Sandwiches can also be heated in the conveyor oven.  
Hoagie Sandwiches.  
Prep: Butter or dress the top bun and cover with aluminum foil. Assemble the bottom half of the sandwich and heat  
face up.  
TOP HEAT - IN  
BOTTOM HEAT  
TOP HEAT - OUT  
BELT SPEED  
4
10  
4.5  
4.5 - 5  
CLEANING (Fig. 2)  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING. WAIT FOR OVEN  
TO COOL.  
CAUTION: Avoid using abrasive powders or pads on the outside of the oven; these cleaners  
may damage the finish.  
NEVER clean any electrical appliance by immersing it in water. Using a soft clean cloth and detergent  
and warm water, clean the exterior of the oven daily after use. Reconnect the oven. With the heaters  
7 —  
 
OFF, turn the conveyor speed to 5. Using a plastic abrasive pad, carefully wipe the conveyor belt in  
a horizontal motion (side-to-side) to remove baked-on product. Wipe the conveyor in the same manner  
with a hot damp cloth. When the open link of the conveyor is accessible at the front, turn the main power  
switch OFF. WARNING: DISCONNECT ELECTRIC POWER.  
1. Lift up to remove the top cover and top reflector.  
2. Slide the bottom deflector pan out the side.  
3. Remove the rear deflector by lifting over the supports.  
4. Relax the conveyor chain by pressing down on the top of the chain and disconnect at the open  
master link. When reconnecting the chain's master link, the weight of the chain holds it in place.  
5. With the chain removed, the middle deflector pan and conveyor support rods can be removed.  
6. Lift up to remove the exit tray; its support legs must be removed from the side pins.  
7. Clean parts in a sink with warm soapy water, rinse, and wipe dry.  
8. Reassemble all parts before returning oven to operation.  
TOP  
COVER  
TOP  
REFLECTOR  
ADJUSTABLE  
EXIT  
TRAY  
REAR DEFLECTOR  
MIDDLE DEFLECTOR  
PAN  
CONVEYOR  
CHAIN  
BOTTOM DEFLECTOR  
PAN  
Fig. 2  
PL-52403  
MAINTENANCE  
The drive motor bearings are permanently lubricated and do not require any lubrication maintenance.  
The conveyor chain does not require any lubrication maintenance.  
With reasonable care and periodic cleaning, the oven requires no customer applied maintenance.  
SERVICE AND PARTS INFORMATION  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE SERVICING THE OVEN.  
To obtain service and parts information concerning this oven, contact the Vulcan-Hart Service Agency  
in your area (refer to listing supplied with the oven), or Vulcan-Hart Company Service Department at  
the address or phone number shown on the front cover of this manual.  
FORM 30995 (9-96)  
PRINTED IN U.S.A.  
8 —  
 

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