INSTALLATION &
OPERATION MANUAL
VRH SERIES
OVENS
MODELS:
VRH8 ML-152020
VRH88 ML-152021
For additional information on Vulcan-Hart or to locate an authorized parts and service provider in your area, visit our website at www.vulcanequipment.com
VULCAN |
|
3600 NORTH POINT BLVD. |
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC |
BALTIMORE, MD 21222 |
|
www.vulcanequipment.com |
Vulcan ©2011 All Rights Reserved |
F-41207 (07-11) |
VRH SERIES OVENS |
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IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL ELECTRICAL EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITYOF THIS OR ANY OTHER APPLIANCE.
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 equipment.
IN THE EVENT OF A POWER FAILURE,
DO NOT ATTEMPT TO OPERATE THIS DEVICE
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TABLE OF CONTENTS
IMPORTANT FOR YOUR SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 PRINCIPLES OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 BENEFITS OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 COMPARISON OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ELECTRICAL REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 MECHANICAL CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 TESTING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 EXTENDED SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 STAINLESS STEEL CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 DOOR GASKET CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 COOKING RACK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
COOKING AND HOLDING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 – 14 RETHERMALIZATION GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 GRAMS – LBS./OZ. CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 TEMPERATURES CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 LOCKOUT / TAGOUT PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 SERVICE & PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 WIRING DIAGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
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GENERAL
INTRODUCTION
Vulcan Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many years of satisfactory performance.
The Vulcan Cook & Hold Oven is more than just an oven – it’s a “System”; precisely controlled heat, regulated to retain ascorbic acid and maximize the nutritional value, taste and eye-appeal of food. In this environment, virtually any food product can be prepared to delicious perfection in just ONE oven!
“System” food preparation eliminates the need for multiple ovens with duplicate features.
This manual is provided to assist persons responsible for the operation and maintenance of the oven with a simple, but comprehensive understanding of its proper use. We recommend that you thoroughly read this entire manual and carefully follow all of the instructions provided prior to placing the oven into operation.
As with any piece of food service equipment, this oven system requires a minimum of care and maintenance. Recommended procedures are contained in this manual and should become a regular part of the operation of the unit.
The Vulcan Cook & Hold Oven is the right choice for low temperature food preparation.
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PRINCIPLES OF
COOK & HOLD OVENS
Vulcan Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The principles of Low Temperature Cooking and Holding can be summarized into several objectives: increased product yields, increased profits from increased yields, increased moisture retention, increased tenderization, and consistency of doneness.
When the Vulcan Cook & Hold Oven finishes the cooking cycle, it automatically switches to the hold cycle. Throughout this manual we recommend holding temperatures such as 140 F (60 C). This temperature refers to the oven’s hold temperature setting and not to the internal temperature of the food being roasted. The internal product temperature will run below the hold temperature. (For example: roast beef held at 140 F will be about 130 F internally or medium rare.)
All meat products contain enzymes. These enzymes perform the important function of tenderizing the meat when they reach temperatures of 100 F (38 C) to 140 F (60 C). As these enzymes are heated, they break down the connective tissue that is inherent in all red meat products.
The hold cycle allows this natural tenderization process to proceed in an orderly manner. As long as the internal
VRH SERIES OVENS |
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temperature of the meat does not exceed 140 F, the process will continue. Once the temperature reaches 140 F the process will stop, because the enzymes will be deactivated.
This tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold. The longer the hold, the higher degree of tenderization.
Each hour of holding is equal to one day of aging.
BENEFITS OF
COOK & HOLD OVENS
Superior Results: Low temperature roasting has been recognized as the best method for preparing meat and poultry because of increased tenderness, more even roasting, and a juicer product.
Increased Sales: You will attract more customers and have more repeat business because you are now producing a superior product in your market area. All of your products will be unique, from prime rib and chicken to BBQ ribs, pork roasts, and even bakery items!
Reduced Energy Costs: It costs significantly less to run a Vulcan Cook & hold Oven instead of a conventional oven. Also, in most areas, no exhaust hood is needed.
Reduced Shrinkage of Product: You can cut your percent of shrinkage from
25 to 30% down to 5 to 10%. This means more servings to sell to your customers! The Vulcan Cook & Hold Oven can pay for itself in just months, depending on your volume.
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Reduced Labor Cost: Your cooks do not have to come in early to put roasts in or stay late to take them out of the oven. Holding banquet foods in a Vulcan Cook & Hold Oven reduces that last minute party prep to almost nothing.
COMPARISON OF
COOK & HOLD OVENS
“The Comparison Stops Here” – more than a catchy slogan, it’s a fact.
Convection ovens, unlike Vulcan Cook & Hold Ovens, blast high temperature dry air over the product. The end result with convection oven cooking is excessive and unnecessary shrinkage.
Vulcan Cook & Hold Oven Systems:
1.Offer a lifetime heating element warranty.
2.Provide a natural roasted
brown, caramelized product without coloring agents.
“You can taste the difference.”
3.Do not require a ventilation hood. (See pg. 5)
4.Are accurate, plus or minus 5 F.
5.Are easy to clean.
6.Have stainless steel construction inside and out.
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INSTALLATION
Before installing, verify that the electrical service agrees with the specifications on the rating plate located on the lower back corner of the oven. (Fig. 4) If the supply and equipment requirements do not agree, do not proceed with unpacking and installation. Contact your Vulcan
Customer Service Department immediately.
UNPACKING:
The 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 to the oven.
If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.
Carefully unpack and place in a work accessible area as near the installation position as possible.
1.Open oven door(s) and remove packing material.
2.Check under oven or separate package for racks, pans, etc.
3.Peel off vinyl protection film from oven.
CLEANING:
The oven should be thoroughly cleaned prior to putting into service. Refer to cleaning instructions in this manual.
LOCATION:
For efficient oven operation, choose a location that will provide easy loading and unloading without interfering with the final assembly of food orders. The installation location must allow adequate clearances for servicing and proper operation.
VRH88
The VRH88 oven is simply two (2)
VRH8 ovens stacked on top of each other. One (1) oven will come with a caster kit and a stacking assembly on top. The oven without casters is placed inside the stacking assembly.
VENTILATION HOOD
REQUIREMENTS
Some local State Codes require the use of a ventilation hood for equipment operating in excess of 250 F. Many will allow operation of Rethermalization
Ovens at lower temperatures. Please contact a Service Agency to modify this parameter, if needed to meet local State Codes.
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ELECTRICAL REQUIREMENTS
ELECTRICAL CODES & 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, 1Batterymarch Park, Quincy, MA 02269.
1-617-770-3000 www.nfpa.org
In Canada:
1.Local Codes.
2.Canadian Electrical Code, CSA
C22.1 (latest edition.) Copies may be obtained from: The Canadian Standard Association. www.csa.ca
ELECTRICAL CONNECTIONS:
The oven is factory wired for single phase 208/240 volt or three phase operation. All ovens are equipped with a 6 foot cord and NEMA 6-15, 6-30, 6- 50, or a 15-30 plug as standard equipment. (Fig. 3)
.
(Fig.3)
Refer to wiring diagrams and Specification Chart in the back of this manual.
The cord and plug supplied is a suitable durable cord with a proper strain relief.
SERIAL DATA PLATE
(Fig. 4)
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OPERATION
CONTROLS |
|
BEFORE FIRST USE |
The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven.
All operating controls are located on the front Control Panel(s). The oven is supplied with individual operating controls for each oven cavity.
|
|
POWER |
THERMOMETER |
COOKING TIME |
ON / OFF |
|
KNOB |
SWITCH |
COOKING |
COOKING |
HOLDING |
HOLDING |
TEMP. |
MODE |
MODE |
TEMP. |
KNOB |
LIGHT |
LIGHT |
KNOB |
Thermometer: Indicates the interior temperature of the oven.
Cooking Time Knob: Sets the desired cooking time from ½ hour to 12 hours.
Power ON/OFF Switch: Turns the oven On or Off.
Cooking Temperature Knob: Sets the desired cooking temperature.
Cooking Mode Light: Indicates oven is in Cooking Mode.
Holding Mode Light: Indicates oven is in Holding Mode.
Holding Temperature Knob: Sets the desired holding temperature.
The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven.
1.Thoroughly clean the oven before initial use. Please refer to cleaning instructions in this manual.
2.Test the oven to verify that the oven operates normally. Please refer to “Testing The Oven” procedure in this manual.
TESTING THE OVEN
The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven.
Before using the oven for the first time, verify that the oven operates normally.
1.Check that the oven is connected to the correct power source.
2.Set the COOKING TIME knob to 0.
3.Turn the HOLDING TEMP- ERATURE knob to 140 F.
4.Set Power ON/OFF Switch to
ON position.
5.Check that the Oven Circulating
Fan(s) are running.
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