Vulcan-Hart VCG10H, VCG10F, VCG20H, ML-126836, ML-126837 User Manual

INSTALLATION &

OPERATION MANUAL

GAS COMBI

CONVECTION & STEAM OVENS

MODEL

VCG10H ML-126836

VCG10F ML-126837

VCG20H ML-126838

Model VCG10H

For additional information on Vulcan-Hart or to locate an authorized parts and service provider in your area, visit our website at www.vulcanhart.com

VULCAN-HART		P.O. BOX 696, LOUISVILLE, KY 40201-0696
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC		TEL. [phone]
WWW.VULCANHART.COM		FORM 31188 Rev. A (Sept. 2004)

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.

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.

© Vulcan-Hart 2002

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TABLE OF CONTENTS

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

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 LEGS, CASTERS OR STAND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 DRIP TRAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 LEVELING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 DOOR ADJUSTMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 INSTALLATION CODES AND STANDARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 VENT HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 GAS CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

TESTING THE GAS SUPPLY PIPING SYSTEM . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 PLUMBING CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 WATER REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 WATER SUPPLY CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 DRAIN CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 ELECTRICAL CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 START-UP PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 CONFIGURE CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

DOOR OPENING AND CLOSING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 GREASE FILTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 BUZZER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 LOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 UNLOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 PROGRAMMABLE CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

ON — OFF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 COOKING MODE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 COOKING TIME OR PROBE TEMPERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 OVEN TEMPERATURE OR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 PROGRAM NUMBER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 COOKING WITH THE PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 USING THE TEMPERATURE PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 TEMPERATURE PROBE APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 ENTERING A COOKING PROGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 PROGRAMMING MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

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RECALLING A PROGRAM FROM MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 BAKING (CONVECTION BAKING - HOT AIR) . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 CONVECTION BAKING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 STEAMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 STEAMING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 COMBI (CONVECTION BAKING WITH STEAMING) . . . . . . . . . . . . . . . . . . . . . . 22 COMBI APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 EXAMPLE PROGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 MENU CARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

DELUXE MANUAL CONTROL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 ENTERING A MANUAL COOKING OPERATION — Deluxe Control. . . . . . . . . . 29 STANDARD MANUAL CONTROL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 ENTERING A MANUAL COOKING OPERATION — Standard Control . . . . . . . . 31 CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 DAILY CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 COMPLETE CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 CONFIGURATION MODE — PROGRAMMABLE CONTROL. . . . . . . . . . . . . . . . . . . 34 CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe) . . . . . . . . . 36

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

38

CLEAN CYCLE DELIMING PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

SERVICE ADJUSTMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 SERVICE AND PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

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Installation, Operation and Care of GAS COMBI CONVECTION & STEAM OVENS

KEEP THIS MANUAL FOR FUTURE USE

GENERAL

The Vulcan Combi Gas Convection & Steam Ovens are single compartment ovens that provide convection heating, steaming or both. Ovens are sized to accommodate 10 or 20 shelves, Full or Half depth. The bold numbers and letters explain the model number conventions. An atmospheric steam generator is provided for humidification in the oven chamber. Programmable or analog controls are preference options on all size and depth combinations.

The 10 level models can be installed on an optional stand or on a suitable countertop using the legs provided. The 20 level oven can be equipped with legs or casters (optional). Accessory trolleys or landing tables (depending on size of oven) can load or unload all racks in one easy motion. The hose spray accessory can be installed near the oven to facilitate easy cleaning. Stacking kits are available with either legs or casters to stack one 10 level oven on top of another: 10 Half over 10 Full, 10 Full over 10 Full or 10 Half over 10 Half.

INSTALLATION

UNPACKING

Immediately after unpacking the oven, 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.

Prior to installation, verify that the electrical service and type of gas (natural or propane) agree with the specifications on the oven data plate.

LOCATION

Allow space for operating the oven. Do not obstruct the ventilation ports above the oven. Do not install the oven next to a major heat source, such as a griddle or fryer. All models require a minimum clearance of 8" on the right side of the oven and 6" at the rear. Model VCG10F requires an 8" clearance on the left side.

LEGS, CASTERS or STAND

The 10 level gas ovens can be equipped with a legor caster-equipped stand. The 20 level gas ovens can be equipped with legs or casters. Assemble legs or casters into the holes provided at the bottom four corners of the oven as necessary. To assemble the oven onto the stand, insert four bolts from underneath at the four corners and tighten until secure.

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DRIP TRAY

Verify that the drip tray is assembled to the bottom of the oven. If it is not, loosen screws under front of oven base and assemble drip tray to bottom of oven. The 20 level ovens have a drip tray that has three segments.

LEVELING

Caster equipped ovens must be placed on a level floor. For ovens with legs, use a spirit level or pan of water in the bottom of the oven to make sure the oven is level, both front-to-back and side-to-side. Adjust the leveling feet on the bottom of the legs by turning the feet in or out to level the oven. After the drain is connected, check for level by pouring water onto the floor of the compartment. All water should drain through the drain opening.

DOOR ADJUSTMENT

One door roller is located in the middle of the door on 10 level ovens; two rollers, one at the top and the other at the bottom, are located on the door of the 20 level oven. The rollers can be adjusted by loosening the screws above and below the roller. Adjust the roller to the best vertical position and tighten the screws.

INSTALLATION CODES AND STANDARDS

In the United States, install the oven in accordance with: 1) State and local codes; 2) National Fuel Gas Code, ANSI-Z223.1, latest edition, available from American Gas Association, 1515 Wilson Boulevard, Arlington, VA 22209; 3) National Electrical Code, ANSI/NFPA No. 70, latest edition; and 4) NFPA Standard #96, Vapor Removal from Cooking Equipment, latest edition, available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada, install the oven in accordance with: 1) Local codes; 2) CAN/CGA-B149.1, Installation for Natural Gas Burning Appliances and Equipment, latest edition; 3) CAN/CGA-B149.2, Installation for Propane Burning Appliances and Equipment, latest edition; and, 4) Canadian Electrical Code, Part 1, CSA Standard C22.1, latest edition.

VENT HOOD

The Combi oven should be located under a suitable exhaust hood to vent steam, smoke, grease laden vapors, etc. Information on the construction and installation of ventilating hoods may be obtained from Vapor Removal from Cooking Equipment, NFPA standard No. 96 (latest edition).

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GAS INPUT

Model	Gas Type		Burner Input Rating			Gas Pressure
		Oven	Steam Generator		Total	Convection	Steam
VCG10H	Natural	67,000 BTU/Hr	40,000 BTU/Hr		107,000 BTU/Hr	3.5" W.C.	3.5" W.C.
	Propane	69,000 BTU/Hr	40,000 BTU/Hr		109,000 BTU/Hr	10.0" W.C.	10.0" W.C.
VCG10F	Natural	85,000 BTU/Hr	45,000 BTU/Hr		130,000 BTU/Hr	3.5" W.C.	3.5" W.C.
	Propane	85,000 BTU/Hr	45,000 BTU/Hr		130,000 BTU/Hr	10.0" W.C.	10.0" W.C.
VCG20H	Natural	70,000 BTU/Hr	58,000 BTU/Hr		128,000 BTU/Hr	3.5" W.C.	3.5" W.C.
	Propane	70,000 BTU/Hr	58,000 BTU/Hr		128,000 BTU/Hr	8.0" W.C.	10.0" W.C.

GAS CONNECTION

All gas supply connections and any pipe joint compound must be resistant to the action of propane gases. The machine connection is 3/4" external thread. A manual valve (supplied) must be installed in the gas supply line ahead of the appliance. Make sure piping is clean and free of obstructions, dirt or pipe joint compound. Recommended gas supply pressures are 7" W.C. (Water Column) for natural gas and 11" W.C. for propane. The gas line must be capable of delivering gas to the oven without excessive pressure drop at the rate specified on the rating plate.

The oven is equipped with a factory preset pressure regulator. Natural gas pressure regulators are preset for 3.5" W.C. for both ovens and steam generators. Propane gas pressure regulators for 10 level ovens are preset for 10" W.C. for both the oven and steam generator. Propane gas pressure regulators for 20 level half depth ovens are preset for 8" W.C. for the oven burner and 10" W.C. for the steam generator. Gas pressure must be checked for correct operating pressure at start-up.

Caster equipped ovens must be installed with a connector that complies with the Standard for Connectors for Movable Gas Appliances, ANSI-Z21.69 (latest edition) [in Canada, CAN/CGA-6.16, latest edition] and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for Use with Gas Fuel, ANSI-Z21.41 (latest edition) [in Canada, CAN 1-6.9, latest edition]. A gas line strain relief must be provided to limit the movement of the oven without depending on the connector and the quick-disconnect device or its associated piping to limit oven movement. Attach the strain relief to the rear of the oven at the location provided. If it is necessary to disconnect the restraint during service or maintenance, first turn off the gas supply. Reconnect the restraint before returning the oven to its original installed location and turning the gas supply on.

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.

The convection burner and the steam generator burner are ignited automatically by electric igniters; there are no pilot lights. See Start-Up Procedure, page 9.

Keep the appliance area free and clear from all combustible substances. Do not obstruct the flow of combustion and ventilation air. Make sure there is an adequate supply of air in the room to allow for combustion at the burners and exhaust by the vent hood system.

Testing the Gas Supply Piping System

When test pressures exceed 1/2 psig (3.45 kPa), the oven and its individual shutoff valve must be disconnected from the gas supply piping system.

When test pressures are 1/2 psig (3.45 kPa) or less, the oven must be isolated from the gas supply piping system by closing its individual shutoff valve.

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WATER REQUIREMENTS

PLUMBING CONNECTIONS

WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES.

Water Requirements

Proper water quality can improve the taste of the food prepared in the steamer, reduce liming in the steam generator and extend equipment life. Local water conditions vary from one location to another. Ask your municipal water supplier for details about your local water supply prior to installation.

Supply Pressure	20 — 60 psig
Hardness*	less than 3 grains
Silica	less than 13 ppm
Total Chlorine	less than 4.0 ppm
pH range	7 — 8
Undissolved Solids	less than 5 microns

* 17.1 ppm = 1 grain of hardness

Presence of sediment, silica, excess chlorides or other dissolved solids may lead to a recommendation for alternate form(s) of water treatment. Test the water with the test strip included with the combi oven. Other factors affecting steam generation are iron content, amount of chloridation and dissolved gases. A local water treatment specialist should be consulted before installation of steam generating equipment.

Water Supply Connections (Fig. 2)

A water filter system is recommended for the water supply line going to the treated water inlet of your oven. Follow the recommendations for use and installation instructions shipped with the water filter. If a water filter is not installed, the oven warranty may be limited.

Connect treated potable water ( must be cold) to the inlet labeled for treated water to supply the steam generator tank. Untreated water contains scale producing minerals which, if supplied to the steam generator, can precipitate onto the surfaces in the steam generator tank. Due to the temperatures in the tank, the minerals can bake onto the surfaces and components. This can result in early component failure and reduced product life. Sensors in the steam generator tank use ions in the water to detect the water level. Do not use distilled (fully demineralized or de-ionized) water as this could provide a false reading to the sensors. Strainers and filters will NOT remove minerals from the water.

Connect untreated potable water (must be cold) to the inlet labeled for untreated water to supply the condenser which cools the drain water.

Both external-threaded nylon inlets 3/4" hose bibb (3/4" NSHT, National Straight Hose Thread) are located at the rear of the oven. The nylon threads should be treated carefully so the connections do not leak. A manual shutoff valve should be provided, convenient to the oven, for each water supply line; both of these valves should be open when the oven is in operation. Water pressure for both incoming water lines should be between 20 and 60 psig.

Refer also to CLEAN CYCLE DELIMING PROCEDURE, page 38.

Water Supply Inlets . . .

at Bottom Rear Corner of Oven

. . . Model VCG10H Shown.

TREATED WATER UNTREATED WATER

GAS SUPPLY

ELECTRIC SUPPLY CORD

Drain Connection	Fig. 2

CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain connection.

The drain connection, 11/2" NPT threaded fitting, is located underneath the oven at the rear. The drain line must be plumbed to an open gap-type drain. Drain piping must have suitable pitch, have appropriate support along its length and have no connection to other piping. The material used in the drain line should be heat resistant to at least 212°F. The open drain should be located between 3 and 5 feet away from the perimeter of the oven to reduce potential damage from moisture-corrosion. The drain line from the oven must not be combined with any drain line from another device.

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ELECTRICAL CONNECTION — Cord 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: THE SUPPLY CORD ON THIS OVEN IS PROVIDED WITH A GROUNDING PLUG. THE OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN.

The wiring diagram is located on the inside surface of the right side panel as you face the oven.

START-UP PROCEDURE

The Gas Combi Ovens are equipped with a gas burner for convection heating and a gas steam generator for atmospheric steaming; two independent flues exhaust the burnt gases. Become familiar with the entire manual before continuing with this Start-Up Procedure. Remove the tray rack, grease filter and fan baffle from the oven cavity. Turn gas and water on. Press the ON button.

•Select Combi Mode and adjust the steam time to 50% by pressing four times (four indicator lights are lit).

•Leave oven temp setting at 302°F and the timer display blank, [-]h [--]min.

•Close the oven door and press the Start Button. The oven convection fan rotates counterclockwise. The oven flue vent should be open.

•After a delay of 50 seconds while the oven adjusts for Combi Mode, the sparker on the left side of the burner should ignite the Convection Burner. Observe blue flame. On some units, the Convection Burner ignites for an instant, goes off and then comes back on (while the flame sensor is tested). On other units without the double ignition sequence, the Convection Burner may ignite and stay on.

After an additional 70 seconds, the steam generator flame should ignite. Observe blue flame

through window below controls.
If the Convection Burner does not ignite, the NO Convection Burner indicator light,	, will be lit.

•Wait 30 seconds until the light starts to flash and the buzzer sounds.

•Reset the Convection Burner by pressing the Reset Button above the indicator light.

•This procedure may need to be repeated several times until all of the air in the pipeline is replaced by gas. The longer the pipe, the longer it will take to remove the air from the pipe.

If the Steam Generator Burner does not ignite, the NO Steam Burner indicator light,

, will be lit.

•Wait 10 seconds until the light starts to flash and the buzzer sounds.

•Reset the Steam Generator Burner by pressing the Reset Button above the indicator light.

•This procedure may need to be repeated several times until all of the air in the pipeline is replaced by gas.

If a make-up air system is part of the vent hood, make sure there is no down-draft pushing hot combustion gases from the flues back into the oven.

Press OFF and observe that the pump drains the steam generator for about one minute. The door will open. After the oven is cool, reinstall fan baffle, grease filter and tray rack.

CONFIGURE CONTROLS

Depending on which control is furnished, perform CONFIGURATION MODE — PROGRAMMABLE CONTROL on pages 34 – 35 or CONFIGURATION MODE — MANUAL CONTROL on pages 36 – 37.

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 oven. Operate the oven at 480°F for 45 minutes in Convection HOT AIR Mode.

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OPERATION

WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR.

DOOR OPENING AND CLOSING

The oven door is equipped with an electrically powered lock. The oven is delivered with the door latched and slightly open (Fig. 3) and can be opened by firmly pulling the door handle (Fig. 5). Push the door until it connects with the latch but remains slightly open (Fig. 3). This is the position the door should be in when the oven is not in use. The door should also be in this position after cooking to allow steam to escape before fully opening the door. Push the handle until it is in line with the oven door. If power has been connected, the door will now lock automatically, sealing the oven chamber (Fig. 4).

To release the door, rotate (pull) the handle 90 degrees. The door automatically releases to the "latched and slightly open" position. Allow a few seconds for steam to escape before pulling the door open (Fig. 5).

NOTE: On Programmable Controls if the ON button is pushed after the oven is turned on, the door will be latched but slightly open (Fig. 3) for three seconds; the handle can be released by rotating 90 degrees as shown in Fig. 5. If the handle is not released within the three second interval, the door will automatically re-close. A separate Door Open button will perform the same function with Manual Standard or Deluxe Controls. On stacked ovens, the lower oven's handle does not rotate. To open, press the ON button. When the door opens (Fig. 3), pull the metal handle located on the top of the door to fully open the oven door.

		→
Fig. 3	Fig. 4	Fig. 5

NOTE: In the event of a power failure, the door may be opened by pulling the handle firmly towards you while firmly pressing against the front of the oven with the other hand (avoid hot air contact).

GREASE FILTER

The grease filter in the rear of the oven chamber should be in place when roasting meat items but may be removed before baking items that do not produce grease-laden vapors. For information on how to remove the grease filter, refer to Cleaning (page 32).

BUZZER

When either the Cooking Time has elapsed or the final internal Probe Temperature has been reached, the buzzer will sound until is pressed. If done, the product should be removed, portioned and served. The Buzzer can be adjusted two ways: Buzzer loudness can be adjusted by your service

technician. Buzzer frequency can be set in Configuration Mode for the type of control furnished with

your oven (refer to either page 34 or 36).

– 10 –

LOADING THE OVEN
Open the door. Place the product to be cooked in
suitable containers and slide into the racks or place
the containers securely on shelves in the oven.
When loading a 10 level oven with the landing table
(Fig. 6), the bottom frame of the rack should be
secured by the rotary lock. Move the loaded landing
table to the front of the open oven; secure the
landing table to the oven by actuating the locking
clamp (or use your body to hold the landing table
against the oven). Rotate the lock-knob to release
the pan rack and carefully roll the loaded pan rack
into the oven while making sure that the landing
table does not separate from the oven during the
transfer.
NOTE: When the landing table is not in use on the
10 level oven, make sure the rack retainer (delivered
with the oven) is fitted under the fan baffle to
prevent the pan rack from tilting when pans are
being removed.	Fig. 6

When loading a 20 level oven with the trolley (Fig. 7), make sure the handle is locked in the down position so the rack is held securely to the trolley with its lifting hooks. Carefully move the loaded trolley completely into the open oven. When the rear frame of the rack is positioned behind the edge of the retainer, raise the handle to lower the rack-frame to the oven door.

UNLOADING THE OVEN

Allow the door to be slightly-opened for a few seconds to allow hot air and steam to escape. Stand behind the door while opening.

When unloading a 10 level oven, move the landing table so the clamp locks the landing table to the front of the oven (or use your body to hold the landing table against the oven). Remove the landing table handles and clamp them to the bottom of the hot oven pan rack. Carefully roll the hot pan rack onto the landing table platform while making sure that the landing table does not separate from the oven during transfer. Rotate the knob to allow the rack to move completely to the front of the landing table; and rotate the knob back to lock the pan rack in place.

When unloading a 20 level oven, move the trolley (Fig. 7) into the oven until the "lift-hooks" are inserted into both sides of the front frame of the rack in the correct "lift" position. Lower the trolley handle until it stops; the loaded rack is lifted from its retainer and held securely to the trolley by the "lift-hooks". The

trolley may now be removed from the oven with the

Fig. 7

loaded rack securely held in place.

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PROGRAMMABLE CONTROLS

ON

DOOR

ON OFF

HOT AIR

STEAM

COMBI

h min

TIME

DOWN

UP

PROBE

TEMP

DOWN

UP

ENTER

DOWN

UP

H C P C

RESET RESET

ON OFF See Door Opening and Closing, page 10.

COOKING MODE

•HOT AIR (Convection Baking)1 2

•STEAM1 2

•COMBI (Convection & Steam)1 2

START STOP1

PHASE 1 – 5

COOKING TIME1 or PROBE TEMPERATURE1

•SET Cooking Time

•DISPLAY Cooking Time, remaining

•SET Probe Temperature, final

•DISPLAY Probe Temperature, actual

OVEN TEMPERATURE or 1

•SET Oven Temperature, desired

•DISPLAY Oven Temperature, actual

•SET and use with Probe Temperature

PROGRAM NUMBER

•SET Cooking Programs

•RECALL or CHANGE a Cooking Program

•ENTER [ ] to save the Cooking Program

RESET (Left Button: Air Intake or Convection Burner) RESET (Right Button: Steam Generator or Fan)

TROUBLE INDICATOR LIGHTS

Air Intake, Heat, Steam, Fan (refer to page 39).

1 Upper indicator light shows the Mode selected.

2 Lower indicator light means the burner is ON.

– 12 –