Vulcan Hart Range ML 44905Z User Manual

INSTALLATION &  
OPERATION MANUAL  
V SERIES HEAVY DUTY SECTIONAL GAS RANGE  
WITH STANDARD OVEN OR SNORKEL® CONVECTION OVEN  
MODELS  
V36 Standard Oven W/ Standing Pilot ML-44905Z  
V36 Standard Oven W/ Spark Ignition ML-44906Z  
V36 Convection Oven  
ML-44907Z  
MODEL V3HT36  
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791  
FORM 31165 (Jan. 2001)  
 
TABLE OF CONTENTS  
CONFIGURATIONS OF MODEL V SERIES HEAVY DUTY RANGES ............................................ 4  
GENERAL ............................................................................................................................................ 8  
INSTALLATION.................................................................................................................................... 8  
Unpacking................................................................................................................................. 8  
Location .................................................................................................................................... 9  
Installation Codes and Standards ........................................................................................... 9  
Ranges Mounted on Casters................................................................................................. 10  
Leveling .................................................................................................................................. 10  
Connection of Manifolds in Battery ....................................................................................... 11  
Installing Overlapping Griddle Top ....................................................................................... 12  
Gas Connections.................................................................................................................... 12  
Testing the Gas Supply System ............................................................................................ 12  
Flue Connections ................................................................................................................... 13  
Electrical Connections ........................................................................................................... 13  
Lighting and Shutting Down Pilots ........................................................................................ 13  
OPERATION ...................................................................................................................................... 15  
Before First Use ..................................................................................................................... 15  
Controls .................................................................................................................................. 15  
Operating Suggestions .......................................................................................................... 15  
A Guide for Cooking Times and Temperatures.................................................................... 17  
Cleaning.................................................................................................................................. 19  
MAINTENANCE ................................................................................................................................. 22  
Pilot Lights .............................................................................................................................. 22  
Lubrication .............................................................................................................................. 22  
Gas Odor ................................................................................................................................ 22  
Flue ......................................................................................................................................... 22  
Service Frequency ................................................................................................................. 22  
Service and Parts Information ............................................................................................... 22  
TROUBLESHOOTING ....................................................................................................................... 23  
Oven........................................................................................................................................ 23  
Top Burner Operation ............................................................................................................ 24  
3 —  
 
CONFIGURATIONS OF MODEL "V" SERIES HEAVY DUTY  
RANGES WITH STANDARD AND CONVECTION OVENS  
AND MODULAR RANGES.  
V1G436  
V1G436C  
V1G436M  
V1G436S  
V1G1H36  
V1G1H36C  
V1G1H36M  
V1G1H36S  
V1G2H36  
V1G2H36C  
V1G2H36M  
V1G2H36S  
V1G236  
V1G236C  
V1G236M  
V1G236S  
12" 12" 12"  
18"  
G
18"  
G
18"  
HT  
12"  
G
G
HT HT  
V2H36  
V2G236  
V2G236C  
V2G236M  
V2G1H36  
V21H36  
V21H36C  
V21H36M  
V21H36S  
V2H36C  
V2H36M  
V2H36S  
V2G1H36C  
V2G1H36M  
V2G1H36S  
V2G236S  
18"  
HT  
24"  
G
12"  
HT  
18"  
HT  
18"  
HT  
24"  
G
V3G36  
V3H36  
V23036  
V2HT36  
V2HT36C  
V2HT36M  
V2HT36S  
V3G36C  
V3G36M  
V3G36S  
V3H36C  
V3H36M  
V3H36S  
V23036C  
V23036M  
V23036S  
18"  
18"  
18"  
HT  
18"  
HT  
36"  
G
12" 12" 12"  
HT HT HT  
V3HT 36  
V436  
V436C  
V436M  
V436S  
V41H36  
V41H36C  
V41H36M  
V41H36S  
V636  
V636C  
V636M  
V636S  
V3HT36C  
V3HT36M  
V3HT36S  
12" 12" 12"  
HT HT HT  
12"  
HT  
V3036  
V3036C  
V3036M  
V3036S  
V22H36  
V22H36C  
V22H36M  
V22H36S  
"V" SERIES  
FULL BODY  
36" WIDE  
"V" SERIES  
MODULAR RANGE  
12" 12"  
HT HT  
PL-53598  
4 —  
 
CONFIGURATIONS OF MODEL "V" SERIES  
12" & 18" HEAVY DUTY EXPANDO & MODULAR RANGES  
MODEL "V" SERIES EXPANDO RANGES WITH CABINETS  
V212S  
V218S  
V1H12S  
V1H18S  
V1G12S  
V1G18S  
HT  
G
"V" SERIES 18" WIDE  
FULL BODY WITH  
CABINET  
V1HT12S  
V1HT18S  
V13018S  
HT  
MODEL "V" SERIES MODULAR EXPANDO RANGES  
V212M  
V218M  
V1H12M  
V1H18M  
V1G12M  
V1G18M  
HT  
G
18" WIDE  
MODULAR RANGE  
V1HT12M  
V1HT18M  
V13018M  
HT  
PL-53599  
5 —  
 
CONFIGURATIONS OF MODEL "V" SERIES 24" HEAVY DUTY  
EXPANDO AND MODULAR RANGES  
V2HT24S  
V2HT24M  
V2H24  
V2H24M  
V1G24S  
V1G24M  
V21H24S  
V21H24M  
V424S  
V424M  
12"  
HT  
12"  
HT  
12"  
HT  
12"  
HT  
12"  
HT  
G
V1G224S  
V1G224M  
V1G1H4S  
V1G1H4M  
12"  
G
12"  
G
12"  
HT  
PL-53600  
6 —  
 
CONFIGURATIONS OF "V" SERIES HEAVY DUTY OVENS  
VO36  
SINGLE  
OVEN  
WORK TOP VIEW  
VO36C  
SINGLE  
CONVECTION  
OVEN  
OVEN  
ON MODULAR  
STAND  
VO236  
DOUBLE  
STACKED  
OVEN  
PL-53601  
7 —  
 
Installation, Operation and Care Of  
MODEL V SERIES HEAVY DUTY SECTIONAL GAS  
RANGES WITH STANDARD OVEN OR SNORKEL®  
CONVECTION OVEN  
PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE  
GENERAL  
Vulcan ranges and ovens are produced with quality workmanship and material. Proper installation,  
usage and maintenance of your range will result in many years of satisfactory performance.  
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the  
instructions provided.  
INSTALLATION  
UNPACKING  
This range 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 range is found to be damaged, save the packaging material and  
contact the carrier within 15 days of delivery.  
Carefully unpack range(s) and place in the approximate installation position, whether as a battery or  
single stand-alone range.  
Remove parts (packed in a cardboard box) from oven cavity, or cabinet body, or on top of modular  
range(s).  
Remove wire or nut from rear of each burner before installing the range.  
Before installing, check the electrical service (Convection Oven Models only) and type of gas supply  
(natural or propane) to make sure they agree with the specifications on the rating plate located on the  
inside of the burner box lower panel. The rating plate will show the voltage, phase, cycle, full load  
ampere, BTU, as well as the type of gas. If the supply and equipment requirements do not agree, do  
not proceed with the installation. Contact your dealer or Vulcan-Hart Company immediately.  
8 —  
 
LOCATION  
CAUTION: The equipment area must be kept free and clear of combustible substances.  
The minimum installation clearances from combustible and noncombustible construction for ranges  
using inputs of 30,000 Btu/Hr per open top burner are:  
Combustible  
Noncombustible  
Sides  
Rear  
20" (51 cm)  
2" (5 cm)  
0"  
0"  
The minimum installation clearances from combustible and noncombustible construction for ranges  
using inputs of 20,000 Btu/Hr per open top burner are:  
Combustible  
Noncombustible  
Sides  
Rear  
6" (15 cm)  
2" (5 cm)  
0"  
0"  
The ranges are suitable for installation on combustible floors when 6" (15 cm) adustable legs are used.  
When legs are removed, use only on noncombustible floors, curb, or platform, with front appliance  
projecting 3" (8 cm) beyond curb or platform.  
Ranges with Snorkle ovens should be installed on 6" (15 cm) legs or casters, allowing 6" (15 cm)  
clearance from the rear of the range. If ranges with Snorkle ovens are installed directly on curbs,  
without legs, or in back-to-back installations, provisions must be made for adequate air circulation,  
and these provisions must be approved by Vulcan-Hart Company Service Department. Contact  
Vulcan-Hart Company at the address or phone number shown on the front cover of this manual.  
All modular ranges are to be installed only on non-combustible floors.  
The installation location must allow adequate clearances for servicing and proper operation. A  
minimum front clearance of 35" (88 cm) is required.  
The range(s) must be installed so that the flow of combustion and ventilation air will not be obstructed.  
Adequate clearance for air openings into the combustion chamber(s) must be provided. Make sure  
there is an adequate supply of air in the room to allow for combustion of the gas at the burners.  
INSTALLATION CODES AND STANDARDS  
Your Vulcan range(s) must be installed in accordance with:  
In the United States:  
1. State and local codes.  
2. National Fuel Gas Code, ANSI/Z223.1 (latest edition), available from American Gas Association,  
Inc., 1515 Wilson Blvd., Arlington, VA 22209.  
3. National Electrical Code ANSI/NFPA-70 (latest edition). Copies available from The National Fire  
Protection Association, Batterymarch Park, Quincy, MA 02269.  
9 —  
 
In Canada:  
1. Local codes.  
2. CAN/CGA-B149.1 Natural Gas Installation Code (latest edition).  
3. CAN/CGA-B149.2 Propane Installation Code (latest edition), available from The Canadian Gas  
Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.  
4. Canadian Electrical Code, CSA C22.2 No. 3 (latest edition). Copies may be obtained from The  
Canadian Standard Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.  
RANGES MOUNTED ON CASTERS  
When ranges are mounted on casters, you must use a connector (available from Vulcan-Hart) that  
complies with the Standard for Connectors of Movable Gas Appliances, ANSI-Z21.69 (latest edition),  
and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices  
Complying With Gas Fuel, ANSI-Z21.41 (latest edition) or CAN 1-6.9 (latest edition).  
Provide a gas line strain relief to limit movement of the range(s) without depending on the connector  
and/or any quick-disconnect device or its associated piping to limit movement of the range(s). Attach  
the strain relief to the rear of the range (Fig. 1).  
Should it be necessary to disconnect the strain relief, turn off the gas supply before disconnection.  
Reconnect the strain relief before turning the gas supply on and returning the range(s) to their  
installation position.  
CONNECT GAS LINE  
STRAIN  
RELIEF HERE  
PL-51219  
Fig. 1  
LEVELING  
Curb Installation  
Ranges must overhang curb 3" (8 cm) in front. To level each range, remove oven bottom. Adjust four  
corner leveling bolts as required to level the appliance on all sides.  
10 —  
 
Snorkel Oven  
Remove lower front kick plate. Remove two screws holding electric gas valve and move valve off to  
the side. Pull oven burner out of compartment through opening. Adjust four corner bolts to level range.  
Replace burner valve and kick plate.  
Floor Installation on Legs  
The 6" (15 cm) adjustable legs must be tightened securely. Level each range by turning the foot  
portion of the adjustable legs.  
Lining up Range Battery  
In batteries of ranges, it is recommended that the center range be installed and leveled first. Level  
each range, one at a time, to line up high shelf and roll front with adjacent range. Bolt the high  
shelves and roll fronts together.  
CONNECTION OF MANIFOLDS IN BATTERY  
Two or more ranges can be coupled together at the manifold by removing the front control panel to  
make necessary connections. Be sure to cap open ends. To connect:  
1. Adjust manifold by loosening U-bolts. In a large battery of eight or more ranges, gas should be  
fed from both ends of the battery. "T" gas connections can be installed whenever necessary for  
increased gas supply. For further details, consult your gas company. The top roll front may also  
be removed for your convenience.  
2. Bolt risers together at top rear.  
3. If risers have high shelves, bolt the high shelf brackets together. Replace the high shelves.  
4. Use clamp to pull ranges together at the rear. (There is a slotted hole in the top frame side at  
the rear that can be used to bolt ranges together if necessary. Run a 5/16" diameter drill through  
the slotted hole, drilling from inside out on each range.) Use 1/4"-2 x 2" bolt that is provided.  
5. Replace all top sections. Make manifold union connections at the front. Do not allow manifold  
pipe to turn.  
6. Bolt the roll front ends together at the front. (Make sure roll fronts match.) Use 1/4"-20 x 1" bolts  
provided.  
7. Tighten the front roll front bolts after the roll front ends have been properly bolted together.  
8. Beforereplacingmanifoldpanels, checkallgasconnectionsforleaks. (SeeGASCONNECTIONS  
in this manual.)  
If appliance has rear gas connection, carefully check for open gas lines.  
The gas pressure regulator must have proper outlet pressure capacity for this battery application.  
11 —  
 
INSTALLING OVERLAPPING GRIDDLE TOP  
1. Bolt ranges together and level per instructions in this manual.  
2. Remove chrome bull noses from ranges receiving overlapping griddle tops. Bull noses are held  
by bolts on the bottom side.  
3. MANUAL CONTROLS ONLY — Set griddle tops in place and level with bolts located under the  
griddle top in both rear corners. Should you desire griddle plate to slope forward, adjust  
accordingly. Make sure hole in front gutter fits into cast iron drain in range. Reinstall bull noses.  
4. THERMOSTAT CONTROL ONLY — Set griddle top in place and support front with 4" to 6"  
(10 cm to 15 cm) blocks. Insert thermostat probe into smaller of two angles on bottom of griddle  
top (bend probe slightly while inserting to hold in place). Slide insulation sleeving around probe  
lead up to angle on griddle top. Coil excess lead near thermostat, leaving as little as possible  
in burner area. Make sure that thermostat probe lead is not over burner or pilot flame. Remove  
supporting blocks and lower griddle top in place.  
Level griddle top with bolts located under both rear corners. Should you desire griddle plate to  
slope forward, adjust accordingly. Make sure hole in front gutter fits into cast iron drain in range.  
Reinstall bull noses.  
Leveling bolts are provided under each griddle plate at the rear, should you desire griddle plate to slope  
forward. Top frame sealing channels are supplied to seal off any space between two or more ranges.  
GAS CONNECTIONS  
CAUTION: All gas supply connections and any pipe joint compound used must be resistant to  
the action of propane gases.  
This appliance must be connected with a gas supply line as large or larger ID (net inside diameter) than  
the gas pipe inlet provided on the rear of the appliance. Connect gas supply to the range(s). Make sure  
the pipes are clean and free of obstructions, dirt, and piping compound.  
Codes require that a gas shutoff valve be installed in the gas line ahead of the range(s).  
Ranges manufactured for use with propane gas are equipped with fixed orifices.  
A gas pressure regulator must be furnished by the installer or plumber at the time of installation. The  
regulator must be listed by a nationally recognized testing agency. These appliances are rated at the  
following pressure: Natural Gas - 5" W.C. (Water Column) (1.25 kPa); Propane Gas - 10" W.C. (2.49 kPa).  
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.  
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.  
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.  
TESTING THE GAS SUPPLY SYSTEM  
1
When test pressures exceed /2 psig (3.45 kPa), the range and its individual shutoff valve must be  
disconnected from the gas supply piping system.  
1
When test pressures are /2 psig (3.45 kPa) or less, the range must be isolated from the gas supply  
system by closing its individual manual shutoff valve.  
12 —  
 
FLUE CONNECTIONS  
DO NOT obstruct the flow of flue gases from the flue duct located on the rear of the range. It is  
recommended that the flue gases be ventilated to the outside of the building through a ventilation  
system installed by qualified personnel.  
A minimum of 18" (45 cm) must be maintained between the ventilation system and the cooking surface.  
Information on the construction and installation of ventilating hoods may be obtained from the standard  
for "Vapor Removal from Cooking Equipment," NFPA 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  
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 YOU ARE WORKING ON THE CIRCUIT.  
WARNING:APPLIANCESEQUIPPEDWITHAFLEXIBLEELECTRICSUPPLYCORDAREPROVIDED  
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.  
Do not connect the range to electrical supply until after gas connections have been made.  
LIGHTING AND SHUTTING DOWN PILOTS  
Open Top, Griddle Top, Hot Top, Broiler and Cheesemelter Pilots  
1. Turn the main burner valve to the ON position.  
2. Turn all burner valves and pilot adjustment valves to the OFF position. Wait 5 minutes.  
3. Turn pilot adjusting valve screw counterclockwise, then light the pilot adjacent to each burner.  
1
Adjust each pilot screw until the pilot flame is /4" (0.6 cm) high.  
4. If pilot fails to light, repeat steps 1-3 above.  
5. For a complete shutdown, turn all burner valves to the OFF position. Turn all pilot valve screws  
clockwise until the pilot flames go out. Turn gas shut-off valve OFF.  
13 —  
 
Standard Oven With Standing Pilot (Fig. 2)  
1. Turn Thermostat and Shut-off Valve to the OFF position.  
2. Wait 5 minutes.  
SHUT-OFF  
VALVE  
3. Remove lower panel.  
THERMOSTAT  
4. Depress Red Button on safety valve and light pilot through  
observation hole.  
RED BUTTON  
(SAFETY)  
5. Hold down Red Button for at least 30 seconds.  
6. When button is released, pilot should remain lit. Pilot  
flame may be adjusted with screw on pilot adjustment  
valve on pilot supply tubing located behind the control  
panel. There should be only a slight amount of yellow in  
the properly adjusted pilot flame.  
PL-53512  
7. Replace lower panel.  
Fig. 2  
8. Turn Shut-off Valve to the ON position and turn the  
Thermostat to the desired temperature.  
9. If pilot flame becomes extinguished, repeat the above  
procedure.  
10. For a complete shutdown, turn the Thermostat, Shut-off  
Valve, and gas shut-off valve to the OFF position.  
SHUT-OFF  
VALVE  
Standard Oven with Electric Ignition (Fig. 3)  
1. Turn Thermostat and Shut-off Valve to OFF position.  
Wait 5 minutes.  
2. Turn Shut-off Valve to ON position.  
3. Turn Thermostat to desired setting.  
4. Oven burner lights automatically.  
THERMOSTAT  
5. For a complete shutdown, turn the Thermostat, Shut-off  
Valve, and gas shut-off valve to the OFF position.  
PL-53513  
Fig. 3  
14 —  
 
Snorkle Convection Oven with Standing Pilot (Fig. 4)  
SHUT-OFF  
VALVE  
1. Turn Thermostat and Shut-off Valve to OFF position.  
Wait 5 minutes.  
2. Turn Shut-off Valve to ON position.  
3. Remove the lower front panel. Flip up the window that  
covers the pilot lighting hole and light the pilot with a lit  
taper. Flip window back in place and replace lower front  
panel.  
THERMOSTAT  
FAN SWITCH  
FAN  
4. Turn Thermostat to desired setting.  
5. Turn Fan Switch to ON position.  
6. Oven burner lights automatically.  
PL-53514  
7. For a complete shutdown, turn Thermostat, Shut-off  
Valve, Fan Switch, and gas shut-off valve to the OFF  
position.  
Fig. 4  
SHUT-OFF  
Snorkle Convection Oven with Electric Ignition (Fig. 5)  
VALVE  
1. Turn Thermostat and Shut-off Valve to the OFF position.  
Wait 5 minutes.  
2. Turn Shut-off Valve to ON position.  
3. Turn Fan Switch to ON.  
THERMOSTAT  
FAN SWITCH  
4. Turn Thermostat to desired setting.  
5. Oven burner lights automatically.  
FAN  
6. For a complete shutdown, turn Thermostat, Fan Switch,  
Shut-off Valve, and gas shut-off valve to the OFF  
position.  
PL-53515  
Fig. 5  
15 —  
 
OPERATION  
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE CAREFUL WHEN OPERATING, CLEANING  
OR SERVICING THE RANGE.  
BEFORE FIRST USE  
Griddle Tops: Before using your Vulcan griddle, the protective coating that was applied at the factory  
must be completely removed with a commercial degreaser. After a thorough cleaning, apply a high  
temperature, salt-free frying oil and you are ready to use your Vulcan griddle.  
The griddle requires no "breaking-in" or "seasoning."  
CONTROLS  
Range Top Valve  
Allows gas to flow to the range section. To open valve, turn knob  
counterclockwise. To close valve, turn knob clockwise.  
Oven Shut-off Valve  
Allows gas to flow to the oven burner. To open valve, turn knob  
counterclockwise. To close valve, turn knob clockwise. (See  
Fig’s. 2, 3, 4, and 5.)  
Red Button  
(Standard Oven Only)  
Allows gas to flow to the oven pilot. To operate, push button  
in and follow pilot lighting instructions (See Fig. 2).  
Thermostat  
Regulates the oven temperature. The thermostat temperature  
range is from 150°F to 500°F (65°C to 260°C). Turn thermostat  
counterclockwisetoincreasetemperatureandclockwisetodecrease  
temperature. (See Fig’s. 2, 3, 4, and 5.)  
Fan Switch  
Turns fan on and off. (See Fig's. 4 and 5.)  
OPERATING SUGGESTIONS  
Standard Oven: If you have a standard oven, use your normal recipe times and temperatures.  
Snorkel® Convection Oven: The Vulcan Snorkle® Oven does everything a regular oven can do, but  
with less energy consumption. The oven pre-heats faster, and baking time, temperature settings, and  
shrinkage are reduced.  
In general, reduce temperature 25°F (10°C) from conventional recipes.  
Bakery Products: Reduce temperature 25°F. Reduce time by 25% to 33%.  
Casserole Cookery: Reduce temperature about 25°F, and time by 25% to 50%.  
Meat Roasting: Reduce temperature to 275-300°F (135-149°C). Use meat thermometer.  
Cooking time may be reduced up to 50%.  
Use fan for preheating and baking.  
Place open-face pies with thin filling mixture in preheated oven 2 to 3 minutes before turning on fan  
switch.  
Check product at half the time of the regular recipe.  
Level pans bake more evenly; warped pans will give uneven baking results.  
16 —  
 
A GUIDE FOR COOKING TIME & TEMPERATURES  
The following lists are suggested cooking times and temperatures for convection and standard ovens. These guidelines, which will  
vary depending on product temperature, size, shape, etc., are suggestions only and should be adjusted to suit your operation.  
(CONVECTION OVEN ONLY)  
Suggested  
Temperature  
°F (°C)  
Your  
Temp.  
°F (°C)  
Suggested  
Time  
Your  
Time  
MEAT, POULTRY, FISH  
Roasting  
Braising  
10-15 min./lb (.45 kg)  
20-25 min./lb (.45 kg)  
250-300 (121-149)  
300 (149)  
225 (107)  
450 (232)  
300 (149)  
400 (204)  
400 (204)  
400 (204)  
300 (149)  
350 (177)  
475 (246)  
400 (204)  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
Cafeteria Beef Rounds (45 lb./20 kg) 9 hours  
Steaks (11/2" [4 cm] thick)  
Meat Loaf (41/4" x 9" / 11 x 23 cm)  
Hamburger Patties  
10-14 min.  
45-60 min.  
4-8 min.  
6-10 min.  
8-12 min.  
21/2-3 hours  
40-45 min.  
20-25 min.  
10 min.  
Bacon  
Sausage Links  
Turkey (24 lb. / 11 kg)  
Oven Browned Chicken Parts  
Fish Fillets (4 oz. [.1 kg] frozen)  
Fish Sticks (1 oz. [28 gr.] frozen)  
BAKED PRODUCTS  
Sheet Cakes (18" x 26"/46 x 66 cm) 20 min.  
325 (163)  
325 (163)  
350 (177)  
400 (204)  
375 (190)  
300-325 (149-163)  
325 (163)  
350 (177)  
350 (177)  
375-400 (190-204)  
300 (149)  
300-325 (149-163)  
350 (177)  
300 (149)  
325 (163)  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
Bar Cookies  
Drop Cookies  
Pie Crust  
15-20 min.  
8-12 min.  
8-10 min.  
30 min.  
Fruit Pies  
Custard-type Pies  
Meringue, topping for pies  
Fruit Cobbler  
Cornbread  
30-45 min.  
8-10 min.  
30-45 min.  
20 min.  
Biscuits  
Muffins  
Yeast Rolls  
Danish Rolls  
Sweet Rolls  
Hamburger Buns  
Yeast Bread  
8-10 min.  
12-15 min.  
10-15 min.  
10 min.  
10-15 min.  
20 min.  
20-30 min.  
325 (163)  
MISCELLANEOUS PRODUCTS  
Baked Potatoes (200, 6-8 oz. [.2kg]  
Toasted Cheese Sandwiches  
Toasty Dog Sandwiches  
Casseroles (12 x 20 x 2" /  
[39 x 51 x 5 cm] pan)  
45-60 min.  
8-10 min.  
12 min.  
450 (232)  
350 (177)  
350 (177)  
350 (177)  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
__________  
20 min.  
Casseroles (12 x 20 x 4" /  
[30 x 51 x 10 cm] pan)  
Rice, covered  
30 min.  
30 min.  
275 (135)  
325 (163)  
__________  
__________  
__________  
__________  
(3 lb. [1.4kg] per 12x20x2" /  
[30 x 51 x 5 cm] pan)  
FROZEN FOOD PRODUCTS  
Fruit Pies  
Pot Pies, individual  
Casseroles, covered (12 x 20 x 2" /  
[30 x 51 x 5 cm] pan)  
30 min.  
20-30 min.  
45 min.  
400 (204)  
400 (204)  
400 (204)  
__________  
__________  
__________  
__________  
__________  
__________  
Casseroles, refrigerator thawed  
(12 x 20 x 2" / [30 x 51 x 5 cm] pan)  
Dinners, individual, covered  
Vegetables, covered  
30 min.  
450 (232)  
__________  
__________  
10-15 min.  
20-30 min.  
350 (177)  
400 (204)  
__________  
__________  
__________  
__________  
(5 lb. [2kg] per 12 x 20 x 2" /  
[30 x 51 x 5 cm] pan)  
17 —  
 
A GUIDE FOR COOKING TIME AND TEMPERATURES  
Baking Times at Preheated Oven Temperatures  
TEMPERATURE  
Standard Oven  
°F (°C)  
TEMPERATURE  
Convection Oven  
°F (°C)  
TIME  
Roasting Period  
Total Minutes  
PRODUCT  
MEAT  
Braised Meats  
350 (177)  
330 (166)  
450 (232)  
325 (163)  
300 (149)  
425 (218)  
20-22  
20-22  
30-35  
Meat in Casserole  
Meat Pie with Crust  
(meat previously cooked)  
Oven Temp.  
300 (149)  
300 (149)  
300 (149)  
Oven Temp.  
275 (135)  
275 (135)  
275 (135)  
Internal Temp.  
140 (60)  
160 (71)  
Min. per lb. beef  
18-20 (covered)  
22-25 (covered)  
27-30 (covered)  
Rare  
Medium  
Well Done  
170 (77)  
Pork  
Fresh (always well done)  
Smoked  
350 (177)  
300 (149)  
325 (163)  
275 (135)  
185 (85)  
170 (77)  
30-35  
25-30  
Lamb and Mutton  
Medium  
Well Done  
300 (149)  
300 (149)  
325 (163)  
275 (135)  
275 (135)  
300 (149)  
175 (79)  
180 (82)  
170 (77)  
25-30  
30-35  
25-35  
Veal  
Poultry  
Chicken  
Duck, Goose  
Turkey  
Fish  
325-350 (163-177)  
325-350 (163-177)  
325-350 (163-177)  
325-350 (163-177)  
300-325 (149-163)  
300-325 (149-163)  
300-325 (149-163)  
300-325 (149-163)  
22-30 (covered)  
20-25 (covered)  
15-25 (covered)  
15-25 (covered)  
Total Minutes  
20-25  
Small or Fillets  
Large  
350-375 (177-190)  
350 (177)  
325-350 (163-177)  
325 (163)  
15-20  
Lobster, Stuffed  
VEGETABLES  
Beans with Pork  
Eggplant, Stuffed  
Mushrooms  
Onions, Whole (Stuffed)  
Onions, Sliced  
Peppers, Stuffed  
Potatoes, White, in Skins, Large  
Small to Medium  
Scalloped  
350 (177)  
325 (163)  
15-20  
250-350 (121-177)  
325 (163)  
225-325 (107-163)  
300 (149)  
6-8 hours  
60  
15  
60  
30  
400-450 (204-232)  
400-450 (204-232)  
400-450 (204-232)  
350-375 (177-190)  
425 (218)  
425 (218)  
350-400 (177-204)  
350 (177)  
375-425 (190-218)  
375-425 (190-218)  
375-425 (190-218)  
325-350 (163-177)  
400 (204)  
400 (204)  
325-375 (163-190)  
325 (163)  
30  
30-60  
30-45  
60-90  
30-40  
30-40  
Sweet Potatoes, in Skins  
Squash  
325 (163)  
300 (149)  
BREADS  
Baking Powder Biscuits  
Cornbread  
Muffins  
Nut and Fruit Breads  
Yeast Bread - Loaf  
Yeast Coffee Cake  
Yeast Rolls - Plain  
Yeast Rolls - Sweet  
COOKIES  
450 (232)  
425 (218)  
400 (204)  
400 (204)  
12-15  
20-30  
20-25  
60-75  
45-60  
25-30  
15-25  
20-25  
400-425 (204-218)  
350-375 (177-190)  
375-400 (190-204)  
350-375 (177-190)  
400-425 (204-218)  
375 (190)  
375-400 (190-204)  
325-350 (163-177)  
350-375 (177-190)  
325-350 (163-177)  
375-400 (190-204)  
350 (177)  
Drop  
Rolled  
Bar  
Refrigerator  
CAKES  
325-400 (163-204)  
375 (190)  
350-400 (177-204)  
400 (204)  
300-375 (149-190)  
350 (177)  
325-375 (163-190)  
375 (190)  
8-15  
8-10  
20-40  
8-10  
Angel and Sponge  
Shortening Type  
Cup Cakes  
Layer Cakes  
Loaf Cakes  
350-375 (177-190)  
325-350 (163-177)  
30-45  
350-375 (177-190)  
350-375 (177-190)  
350 (177)  
325-350 (163-177)  
325-350 (163-177)  
325 (163)  
15-25  
20-35  
45-60  
PIES  
Pastry Shell  
Double Crust - Berry or Fruit  
Frozen - Berry or Fruit (50 oz./1.4kg) 400 (204)  
Custard or Pumpkin 400-425 (204-218)  
450 (232)  
425 (218)  
425 (218)  
400 (204)  
375 (190)  
375-400 (190-204)  
10-12  
30-45  
60-75  
30-45  
18 —  
 
CLEANING  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING.  
Open Top Burners  
Daily  
Remove grates and clean under and around open burners.  
Weekly  
1. Clean each burner thoroughly. Clean stainless steel or chromed surfaces with a damp cloth and  
polish with a soft dry cloth. A detergent may be used for cleaning. To remove discolorations, use  
a non-abrasive cleaner, always rubbing with the grain of the metal.  
2. Clean bottom drip pan. To remove drip pan, reach under and lift rear of pan about 1" (2.5 cm),  
slide pan to the rear about 1/2" (1.3 cm), and drop front end of pan free. Slide pan forward between  
the front legs. To replace pan, reverse this procedure.  
3. Burner air shutter openings must be kept clean.  
4. Main burner ports and throats must be thoroughly cleaned. Venturi must be free from grease  
and lint. To clean burners, boil them in a strong solution of lye water for 15-20 minutes, then brush  
with a wire brush. DO NOT insert pick in burner port hole.  
5. Open burner pilot flash tubes and burner ignition port must be clear for burners to ignite properly  
from the pilot.  
Griddle Top  
Empty grease daily. Clean griddle top regularly.  
KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, browned products, keep  
griddle free of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from  
the griddle surface to food. This results in spotty browning and loss of cooking efficiency, and  
carbonized grease tends to stick to the griddled foods, giving them a highly unsatisfactory and  
unappetizing appearance.  
To keep the griddle clean, follow these simple instructions:  
After Each Use  
Clean griddle with a wire brush or flexible spatula.  
Daily  
1. Thoroughly clean backsplash, sides and front. Remove grease drawer, empty it and wash it out  
in the same manner as any ordinary cooking utensil.  
2. Clean griddle surface thoroughly. Use a griddle stone, wire brush or stainless steel wool on the  
surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used  
on the plate surface to help clean it, but you must ensure the detergent is thoroughly removed.  
3. Clean stainless surfaces with a damp cloth and polish with a soft dry cloth. To remove  
discolorations, use a non-abrasive cleaner.  
19 —  
 
Exterior  
Daily  
Clean exterior finish with a mild solution of soap or grease-dissolving cleaner.  
Range Tops  
Daily  
1. Wipe top while still warm with a soft cloth.  
2. Clean drip pan under burners.  
Weekly  
Boil open top grates and burners in a solution of washing soda and water.  
Range Ovens  
Daily  
Clean oven and door daily.  
Do not use scouring powder on finishes. Scouring powder is extremely difficult to remove completely.  
It can build up accumulations that will damage the oven or remove corrosion resistant finishes.  
STAINLESS STEEL  
Here are a few simple cleaning procedures that have been found effective for keeping stainless steel  
equipment clean, sparkling and bright.  
General Cleaning  
Use ordinary soap or detergent and water for routine cleaning of stainless steel. To prevent water spots  
and streaks, rinse thoroughly with warm water and wipe dry with a soft clean cloth. The addition of a  
rinsing agent will also help prevent spotting.  
Fingerprints  
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be  
minimized by applying a cleaner that will leave a thin oily or waxy film.  
To use these cleaners, simply wipe on and remove excess with a soft dry cloth. After using, subsequent  
fingerprints will usually disappear when wiped lightly with a soft cloth or with a cloth containing a little  
of the cleaner. If the surface is especially dirty to start, wash first with soap or detergent and water.  
20 —  
 
Burned-On Foods and Grease  
Soaking with hot soapy water will help greatly to remove burned-on foods and grease.  
Heat Tint  
Straw-colored or slightly darkened areas may appear on stainless steel in and around ovens and  
ranges where temperatures reach 500°F (260°C) or more. This "heat tint" is caused by a slight  
oxidation of the stainless steel and is not harmful.  
To control or minimize this condition, never use more heat than is absolutely necessary.  
Commercial heat tint remover products may be used.  
Precautions  
When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary  
steel scrapers. Particles of ordinary steel may become embedded in, or lodge on, the surface of the  
stainless steel. These will rust, causing unsightly stains and possible contamination of food. Where  
it is necessary to scrape, use stainless steel, wood, plastic or rubber tools.  
21 —  
 
MAINTENANCE  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE PERFORMING ANY  
MAINTENANCE OPERATIONS.  
PILOT LIGHTS  
Pilot lights are to be adjusted at the proper flame height.  
LUBRICATION  
All moving parts must be checked for wear and lubricated. Contact your local Vulcan authorized  
servicer.  
All valves and controls should be lubricated by your local Vulcan authorized servicer, using a high-  
temperature grease.  
Motors in Vulcan convection ovens are permanently lubricated and require no additional maintenance.  
FLUE  
Annually check the flue when it is cool to be sure it is free of obstructions.  
SERVICE FREQUENCY  
Frequency of service maintenance will be largely dependent on customer usage. Recommended  
service frequency is as follows:  
1. 10-12 hours operation per day, 7 days a week  
2. 4-6 hours a day, 5 days a week  
3. Limited daily usage  
Every 30-60 days  
Every 120 days  
Every 180 days  
4. All equipment  
At least once a year  
SERVICE AND PARTS INFORMATION  
To obtain service and parts information concerning this range, contact the Vulcan Service Agency  
in your area (refer to listing supplied with the range), or Vulcan-Hart Company Service Department at  
the address or phone number shown on the front cover of this manual.  
22 —  
 
TROUBLESHOOTING  
OVEN  
PROBLEM  
PROBABLE CAUSES  
Too Much Bottom Heat.  
Uneven Bake  
Insufficient heat input.  
Overactive flue.  
Too low temperature.  
Improper operation.  
Improper bypass setting.  
Fluctuating gas pressure.  
Side Burning  
Too Much Top Heat  
Too high temperature.  
Faulty ventilation.  
Excessive heat input.  
Thermostat needs calibration.  
Uneven Bake - Side to Side  
Pulling to Edge of Pan  
Range not level side to side.  
Oven burner, bottom or baffles improperly installed.  
Warped pans.  
Oven not level.  
Uneven Bake - Front to Rear  
Overactive flue.  
Range not level front to back.  
Door not closing properly.  
Dried Out Products  
Pilot Outage  
Too low temperature.  
Too long baking time.  
Thermostat calibration.  
Gas supply not sufficient.  
Pilot flame too low.  
Restriction in pilot orifice.  
Problem with check valve.  
CONVECTION OVEN MODELS ONLY:  
Cavity leaking.  
Gasket problems.  
Snorkel tube blocked.  
Blower running backwards.  
Excessive Meat Shrinkage  
Roasting temperature too high.  
23 —  
 
TOP BURNER OPERATION  
PROBLEM  
PROBABLE CAUSES  
Improper Burner Combustion  
Excessive Valve Handle Temperatures  
Sticking Top Burner Valves  
Improper ventilation.  
Poor door fit.  
Oven door left open.  
Poor Ignition  
Insufficient gas input.  
Poor air-to-gas adjustment.  
Restriction in pilot orifice.  
Restriction in main burner ignition port.  
Restriction in control valve.  
Restriction in gas orifice.  
FORM 31165 (Jan. 2001)  
PRINTED IN U.S.A.  
24 —  
 

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