Vulcan 148L Installation Manual

INSTALLATION &

OPERATION MANUAL

GAS RESTAURANT RANGES
90 SERIES AND VG SERIES

MODEL

24L ML-52947
36L ML-52948
481L ML-52950
148L ML-52951
60L ML-52952
260L ML-52954
VG24 ML-114553
VG36 ML-114554
VG60 ML-114555
VG260 ML-114557

PRIOR MLS COVERED
IN THE CATALOG

48L ML-52949
160L ML-52953
VG48 ML-114957
VG160 ML-114556

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
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

WWW.VULCANHART.COM

MODEL VG36

MODEL 36L

P.O. BOX 696, LOUISVILLE, KY 40201-0696

TEL. [phone]

F-31055 Rev. E (04-05)

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.

— 2 —

GAS RESTAURANT RANGE MODELS

60L, 60LC, 60LCC

VG60

*

48L/VG48

36L, 36LC

VG36

260L, 260LC, 260LCC

VG260

148L, 148LC

160L, 160LC

*

VG160

481L, 481LC

24L

VG24

PL-53007

NOTE: References to 90 Series Convection Ovens will include only the following models: 36LC, *148LC, 481LC,
60LC, 60LCC, *160LC, 260LC or 260LCC.

* Indicates discontinued model.

— 3 —

Installation, Operation and Care of

GAS RESTAURANT RANGES

90 SERIES AND VG SERIES

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.

Vulcan-Hart suggests that you thoroughly read this entire manual and carefully follow all of the
instructions provided.

INSTALLATION

UNCRATING

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.

Uncrate unit carefully and place in a work-accessible area as near to its final installed position as
possible. Remove all shipping wire and wood blocking.

Before installing, check the electrical service (convection oven series ranges 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 lower kick panel. If the supply and equipment requirements do not agree, do not
proceed with the installation. Contact your dealer or Vulcan-Hart Company immediately.

LOCATION

The equipment area must be kept free and clear of combustible substances.

The range, when installed, must have a minimum clearance from combustible construction of 6" (152 mm)
at the sides and 6" (152 mm) at the rear. Clearance from non-combustible construction is 0" at the sides
and 6" (152 mm) at the rear.

The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 40" (1016 mm) is required.

The range 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 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.

— 4 —

INSTALLATION CODES AND STANDARDS

Ranges must be installed in accordance with:

In the United States of America:

1. State and local codes.

2. National Fuel Gas Code, ANSI/Z223.1 (latest edition). Copies may be obtained from The American
Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.

3. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

4. Vapor Removal From Cooking Equipment

, NFPA-96 (latest edition). Copies may be obtained from

The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada:

1. Local codes.

2. CSA B149.1 Natural Gas and Propane Installation Code.

3. CSA C22.1 Canadian Electric Code.

4. CSA C22.2 Canadian Electric Code.

The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,
Mississauga, Ontario, Canada L4W 5N6.

ASSEMBLY

Ranges Mounted on Casters

Ranges mounted on casters must use a flexible connector (not
supplied by Vulcan) that complies with the Standard for
Connectors for Movable Gas Appliances, ANSI-Z21.69 • CSA 6.16
and a quick-disconnect device that complies with the
Standard for Quick-Disconnect Devices for Use With Gas
Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate means
must be provided to limit movement of the appliance without
depending on the connector and the quick-disconnect device

CONNECT GAS LINE
STRAIN
RELIEF HERE

or its associated piping to limit appliance movement. Attach the
restraining device at the rear of the range as shown in Fig. 1.

PL-51219

Remove two screws from the rear of the range and install the

Fig. 1

tie-down strap shipped with the casters using these screws
(Fig. 1). Attach the gas line strain relief to the tie-down strap at the rear of the range (Fig. 1).

If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect
this restraint prior to turning the gas supply on and returning the range to its installation position.

Separate instructions for installing casters to the range are included with the casters.

Note: If the range is installed on casters and is moved for any reason, it is recommended that the range
be releveled front to back and side to side.

— 5 —

Bumper Bars (Convection Oven Ranges Only)

CAUTION: Failure to install bumper bars may cause motor damage and will void the
warranty.

Remove existing #10 screws. Position bumper bars (supplied) as shown. Replace #10 screws and
secure bumper bars (Fig. 2).

REAR VIEW OF RANGE

NOTES:

1. Bumper bars required for all
Convection Oven Ranges.

2. Restraining device required for
all ranges with casters.

3. Restraining device not supplied by
unit manufacturer.

RESTRAINING DEVICE

#10 SHEET METAL SCREW

BUMPER BAR

PL-50109

Fig. 2

Installation of Broiler/Griddle Bricks

The Restaurant Range broiler/griddle utilizes ceramic fire bricks for heat radiation of the burners. Install
the broiler bricks before connecting the gas supply line.

1. Remove the six 5

1

/4" x 21/4" (133 x 57 mm) and (6) 51/4" x 51/16" (133 x 128 mm) bricks from the

shipping box.

2. Install the six 51/4" x 21/4" (133 x 57 mm) bricks to the left- and right-hand sides of the burner. To
install the bricks, insert them one at a time through the opening in the front of the broiler. Angle the
brick sideways so that it will slip between the burner edges. Set the bricks flat in place resting on
these edges. Push each brick installed as far to the rear of the burner as possible so that the last
brick will install easily (Fig. 3).

3. Install the six 5

1

/4" x 51/16" (133 x 128 mm) bricks to the center burners as described in Step 2.

Fig. 3

— 6 —

Installation of Standard Griddle Top Bricks

The griddle is shipped mounted on the range when it is received by the customer. However, the
thermostat bulb, capillary and griddle bricks must be installed before operating the griddle.

The bricks are shipped in a rectangular box with the range.

1. Locate the bricks and gently unpack them (bricks are fragile and brake easily). There will be (4)
bricks per griddle baffle section, (2) 10" x 4" (254 x 102 mm) and (2) 7" x 4" (178 x 102 mm) bricks.

NOTE: If a brick has been broken into two pieces, it can still be used. Just place the pieces into
position as shown in Fig. 4. However, if a brick is broken into more than two pieces, it will need to
be replaced. Contact your local Vulcan servicer.

Fig. 4

2. Lift up and secure the griddle plate assembly.

3. Install (2) 10" x 4" (254 x 102 mm) bricks to the front of each baffle section, with the mitered edge
facing up. Install (2) 7" x 4" (178 x 102 mm) bricks to the rear of each baffle section (Fig. 4).

— 7 —

Installation of Thermostat Bulb and Capillary

The thermostat bulb and capillary are located underneath the griddle plate.

1. Uncoil a few turns (only enough to reach into the V-baffle) of the bulb and capillary assembly
for each griddle thermostat (Fig. 5).

Fig. 5

2. Carefully feed the bulb into the V-baffle in each section of the griddle. There will be (1)
capillary bulb for each griddle thermostat. Make sure that the bulb is fully inserted into the
V-baffle so there is no exposure of the capillary to the burner flame (Fig. 6).

Fig. 6 Fig. 7

3. After all bricks and capillary bulbs are installed, carefully align and lower griddle assembly down
so that it is resting evenly on the unit. Check to insure that all excess capillary is resting below the
brick baffle area (Fig. 7).

Clean and Season the griddle top before placing the unit into operation.

— 8 —

Installation of Hot Top Bricks

The Restaurant Range hot top sections utilize composite/mortar fire bricks for heat distribution of the
burners. Install these bricks before connecting the gas supply line or installing the back riser.

1. The composite/mortar bricks are shipped in a rectangular cardboard box. Locate box and carefully
remove two 10" x 4" (254 x 102 mm), and two 7" x 4" (178 x 102 mm) bricks. There should be one
box of bricks per hot top section ordered.

NOTE: If a brick has been broken into two pieces, it can still be used. Just place the pieces into
position as shown in Fig. 4. However, if a brick is broken into more than two pieces, it will need to
be replaced. Contact your local Vulcan servicer.

2. Rest the hot top plate in a secure area.

3. Install two 10" x 4" (254 x 102 mm) composite/mortar bricks, placing the miter edge, one to each
side of the front burner baffle area (see Fig. 4).

4. Install two 7" x 4" (178 x 102 mm) bricks, one to each side of rear burner baffle area ( Fig. 4).

5. If burner has been strapped down, remove the wire strapping device, using wire cutters.

6. Check to ensure that all bricks and the burner are secure. Carefully replace the hot top section on
top of the range.

Backsplash

The standard Restaurant Range is equipped with a 23" (584 mm) high backsplash and shelf.

1. Remove the backsplash components from the crating materials.

2. Check the backsplash component parts against the list on page 10 to ensure that all the required
parts for the backsplash installation have been obtained. (See Fig’s. 8 & 9.) If any parts are missing,
contact your dealer or closest parts depot immediately.

3. Assemble the required components as shown in Fig’s. 8 and 9.

4. Lift the assembly up, sliding the channels into the space provided at the rear of the range (this may
require two people).

Fig. 8 Fig. 9

— 9 —

Backsplash Component Parts

MODELS

*48L, 481L, & *148L 60L & *160L

24L/VG24 36L/VG36 *VG48 VG60/*160 260L/VG260

Std. 23" (584 mm) High Std. 23" (584 mm) High Std. 23" (584 mm) High Std. 23" (584 mm) High Std. 23" (584 mm) High
Backsplash (1) Backsplash (1) Backsplash (1) Backsplash (1) Backsplash (1)

Backsplash Channel Backsplash Channel Backsplash Channel Riser Channel Backsplash Channel
(2) (2) (2) (1) (2)

Heat Shield (1) Heat Shield (1) Heat Shield (48L) (1) Heat Shield (1) Heat Shield (1)

Heat Shield (481L) (1)

#10 Sht.Metal Screw #10 Sht. Metal Screw #10 Sht. Metal Screw #10 Sht. Metal Screw #10 Sht. Metal Screw
(16) (16) (16) (20) (4)

1

/4-20 x 25/16" (59 mm) Lg.1/4-20 x 25/16" (59 mm) Lg.1/4-20 x 25/16" (59 mm) Lg.1/4-20 x 25/16" (59 mm) Lg.1/4-20 x 25/16" (59 mm) Lg.

Machine Screw (4) Machine Screw (4) Machine Screw (4) Machine Screw (4) Machine Screw (6)

Shelf Assembly (1) Shelf Assembly (1) Shelf Assembly (1) Shelf Assembly (1) Shelf Assembly (1)

* Indicates discontinued model.

5. It may be necessary to pull the heat shield bottom out slightly in order to clear the oven flue box area.
Be sure the backsplash is resting evenly and the channel holes are lining up with the holes provided
in the right- and left-hand body side (Fig’s. 10 & 11).

Fig. 10 Fig. 11

— 10 —

6. Install eight #10 sheet metal screws (4 to each channel leg) (Fig. 12).

Fig. 12

7. From the front, install four 1/4-20 x 25/16" (59 mm) long machine screws and secure bolts with
locknuts. Do not tighten the screws all the way down. Leave about

1

/4" (6 mm) of play in each screw

(Fig. 13).

8. Lift the shelf up and slide the shelf into position over the screw heads (Fig. 14).

9. Tighten the four screws to secure the shelf.

Fig. 13 Fig. 14

— 11 —

LEVELING

Check the leveling of the range. Place a carpenter’s level inside the oven cavity across the oven rack(s).
Level front-to-back and side-to-side.

To adjust the leveling, tilt the range to one side and, using channel locks, unscrew the adjustable leg
insert as required. Repeat this procedure as necessary for each leg.

Casters for this range are of the non-adjustable type. Therefore, the floor must be level. If floor surface
is not level, the range will experience cooking problems.

GAS CONNECTIONS

CAUTION: All gas supply connections and any pipe joint compound used must be resistant
to the action of propane gases.

Each range is factory-equipped for the type gas specified on the rating plate. The installation gas
connection is a

3

/4" (19 mm) 14 FPT ANSI schedule #40 standard pipe.

Connect gas supply. Make sure the pipes are clean and free of obstructions.

Codes require that a gas shutoff valve be installed in the gas line ahead of the range.

Standard ranges are equipped with fixed burner orifices which coincide with installation elevation.

Install the gas pressure regulator.

Before installing, ensure that regulator supplied agrees with rating plate gas supply.

As of 7/11/90, the gas pressure regulator is NOT factory installed. The regulator for this gas type is
sealed within a plastic bag attached to the oven rack inside the oven cavity. This regulator must be field
installed by a qualified installer.

Natural gas regulators are preset for 3.7" W.C. (Water Column) (.92 kPa); propane gas regulators for

10.0" W.C. (2.5 kPa)

3

1. Locate

/4" (19 mm) gas connection pipe extending from rear of range.

2. Cover pipe threads with leak sealant.

3. Screw regulator hand-tight onto pipe with regulator arrow pointing towards range body back (Fig. 15).

4. Using pipe wrench, tighten regulator securely in an upright position (Fig. 15).

The arrow on the regulator shows the direction of the gas flow (Fig. 15). The pressure regulator must
be mounted horizontally to ensure proper preset outlet pressure. If the regulator is installed in any other
position, the outlet pressure must be reset for proper operation.

A leak limiter is supplied with every regulator to allow excess gas pressure to escape. Do not obstruct
leak limiter on gas pressure regulator, as obstruction may cause regulator to malfunction.

— 12 —

Fig. 15

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.

Before operation, verify thermocouple is securely seated in the safety valve. The thermocouple should
be tightened a 1/4 turn past finger tight. DO NOT OVERTIGHTEN. Overtightening may damage the
thermocouple or safety magnet.

TESTING THE GAS SUPPLY SYSTEM

When gas supply pressure exceeds

1

/2 psig (3.45 kPa), the range and its individual shutoff valve must

be disconnected from the gas supply piping system.

When gas supply pressure is 1/2 psig (3.45 kPa) or less, the range should be isolated from the gas supply
system by closing its individual manual shutoff valve until the range is ready for start-up.

FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue 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.

From the termination of the flue to the filters of the hood venting system, a minimum clearance of 18"
(457 mm) must be maintained.

Information on the construction and installation of ventilating hoods may be obtained from the standard
for the "Removal of Vapors from Commercial Cooking Equipment”, NFPA No. 96 (latest edition),
available from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

— 13 —

ELECTRICAL CONNECTIONS (CONVECTION OVEN MODELS [90 SERIES] ONLY)

WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE

APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.

WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.

WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. IT IS IMPERATIVE THAT THIS PLUG
BE CONNECTED INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE
RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO
NOT REMOVE THE GROUNDING PRONG FROM THIS PLUG.

The range is designed for 120 volt power supply or an optional 240 volt single-phase 15 Amp power
supply.

All 120 volt ranges are supplied with a flexible electric supply cord and plug and must be plugged into
the proper receptacle before turning on gas. If the appliance is not equipped with a grounding plug and
electric supply is needed, ground the appliance by using the ground lug provided. All 240 volt electric
systems are manufactured for hard wire installation connections. (Refer to the wiring diagram inserted
into this manual.) An electrical diagram is attached to the back near the motor mounting area.

Do not connect the range to electrical supply until after gas connections have been made.

— 14 —

OPERATION

WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,

CLEANING OR SERVICING THE RANGE.

CONTROLS

THERMOSTAT DIAL - STANDARD OVEN — Allows operator to regulate oven temperature from low to

500°F (260°C).

THERMOSTAT DIAL - CONVECTION OVEN — Snap-acting type control which allows operator to regulate

oven temperature from 150°F to 500°F (65.5°C to 260°C).

OPEN TOP BURNER KNOB ­STANDARD AND CONVECTION OVENS — Regulates gas flow to top burners. To increase heat, turn

knob counterclockwise; to decrease, turn knob clockwise.

POWER SWITCH - CONVECTION OVEN — ON-OFF switch controls power supply to convection oven

control.

HEATING LIGHT - CONVECTION OVEN — When lit, indicates that the oven thermostat is calling for

heat to the oven.

GRIDDLE BURNER KNOB ­STANDARD AND CONVECTION OVENS — Regulates gas flow to the griddle or hot top burner. To

increase heat, turn knob counterclockwise; to decrease,
turn knob clockwise.

BEFORE FIRST USE

Griddle Seasoning

CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored
or dented by the careless use of a spatula or scraper. Be careful not to dent, scratch, or
gouge the plate surface. Do not try to knock off loose food that may be on the spatula by
tapping the corner edge of the spatula on the griddle surface.

A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is
porous. Food tends to get trapped in these pores and stick; therefore, it is important to “season” or “fill
up” these pores with cooking oil before cooking. Seasoning gives the surface a slick, hard finish from
which the food will release easily.

To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil per square
foot of surface over the griddle top section. With an insulated cloth, spread the oil over the entire griddle
surface to create a thin film. Wipe off any excess oil with an insulated cloth.

Repeat this procedure 2 to 3 times until the griddle has a slick surface.

— 15 —

LIGHTING AND SHUTTING DOWN PILOTS
All adjustment procedures associated with pilot lighting must be performed by an authorized Vulcan-Hart

installation or service person.

HOT TOP AND GRIDDLE TOP BURNERS

1. Turn main gas supply ON.

2. Wait 30 seconds and, using a taper, light the hot top or griddle top pilot (Fig. 16).

Shown with old style burner knobs New style burner knobs effective 1/98

Fig. 16

3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures.

4. Turn one hot top or griddle top burner valve ON to remove air from the gas line. Turn burner valve
OFF when gas begins to flow.

Nightly Shutdown

Turn burner valve OFF; pilot will remain lit.

Complete Shutdown

1. Turn burner valve OFF; pilot will remain lit.

2. Turn main gas supply OFF.

— 16 —

OPEN TOP BURNERS

1. Turn main gas supply ON.

2. Wait 30 seconds and, using a taper, light the open top pilot (Fig. 17).

Fig. 17

3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures.

4. Turn one open top burner valve ON to remove air from the gas line. Turn burner OFF when gas
begins to flow.

Nightly Shutdown

Turn burner valve OFF; pilot will remain lit.

Complete Shutdown

1. Turn burner valve OFF; pilot will remain lit.

2. Turn main gas supply OFF.

BROILER/GRIDDLE

1. Turn main gas supply ON.

2 Wait 30 seconds and, using a taper, light broiler/griddle pilot (see Fig. 16).

3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat Steps 1 and 2.

4. Turn burner valve ON to purge air from the lines. Turn burner valve OFF when gas begins to flow.

Nightly Shutdown

Turn burner valve OFF; pilot will remain lit.

Complete Shutdown

1. Turn burner valve OFF; pilot will remain lit.

2. Turn main gas supply OFF.

— 17 —

STANDARD OVEN

Light open top/griddle pilots before lighting oven pilot.

1. Open kick panel and lift up the pilot lighting hole cover (Fig. 18).

Fig. 18 Fig. 19

2. Light pilot by depressing the reset button located behind the kick panel (Fig. 19). Continue to hold
reset button in for 1 minute. If pilot fails to light, turn main gas supply OFF and wait 5 minutes before
repeating Step 2.

3. After pilot is lit, turn the thermostat to the desired setting.

Nightly Shutdown

Turn oven thermostat OFF.

Complete Shutdown

1. Turn oven thermostat OFF.

2. Turn main gas supply OFF.

STANDARD OVEN WITH SPARK IGNITION (FIG. 20)

1. Move toggle switch to ON position. Oven On Light
will illuminate. The oven pilot will automatically light.

2. Once the oven pilot is established, the oven READY
light will illuminate.

3. Set oven thermostat to desired temperature.

Nightly Shutdown

Push toggle switch to OFF position.

THERMOSTAT

TOGGLE
SWITCH

Complete Shutdown

1. Push toggle switch to OFF position.

2. Turn main gas supply OFF.

— 18 —

OVEN "ON"
LIGHT

OVEN "READY"
LIGHT

Fig. 20

PL-53531

CONVECTION (SNORKEL®) OVEN (90 SERIES ONLY)

Light open top/griddle pilots before lighting oven pilot.

1. Open the kick panel and lift up the pilot lighting hole cover (see Fig. 18).

2. Turn red gas valve ON (located behind the kick panel), purging the gas line of all air (Fig. 21). Turn
gas valve and power switch OFF. Close oven door.

Fig. 21 Fig. 22

3. Light oven pilot by depressing the reset button (Fig. 22) and, using a taper, ignite the pilot. Hold reset
button in for 30 seconds or until pilot remains lit. Turn gas valve ON.

4. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat Steps 2 and 3.

5. After pilot is lit, push the power switch ON and turn the thermostat to the desired setting.

Nightly Shutdown

Turn the power switch OFF and the thermostat to 0 degrees.

Complete Shutdown

1. Push power switch OFF.

2. Turn red gas valve OFF (behind kick panel).

3. Turn main gas supply OFF.

4. Disconnect electrical supply cord.

— 19 —

CONVECTION (SNORKEL®) OVEN WITH SPARK IGNITION (FIG. 23)

TOP SECTION
BURNER KNOB

OVEN "ON"
LIGHT

THERMOSTAT
KNOB

THERMOSTAT
LIGHT

ROCKER
SWITCH

OVEN READY
LIGHT

PL-53530

Fig. 23

1. Move rocker switch to ON position (oven ON light will illuminate). The oven pilot will automatically
light.

2. Once the oven pilot is established, the oven READY light will illuminate.

3. Set oven thermostat to desired temperature. (The thermostat light will illuminate. This indicates
that the thermostat is calling for heat.)

The convection oven thermostat must be ON and calling for heat for the oven pilot to light.

Nightly Shutdown

Push rocker switch and turn all knobs to the OFF position.

Complete Shutdown

1. Push rocker switch and turn all knobs to the OFF position.

2. Turn main gas supply OFF.

— 20 —

RACK ARRANGEMENT - STANDARD OVEN

The standard oven has two rack positions and is supplied with one oven rack. Additional racks may be
obtained through a Vulcan-Hart parts depot.

For best results when baking cakes and pastries, it is recommended that only a single rack position be
utilized. However, proper rack usage and positioning is really determined by the individual cooking
needs of the operator. If you are cooking a large roast, the entire oven cavity may be utilized. Remove
the oven rack completely from the range and place the roasting pan directly on the oven bottom.

RACK ARRANGEMENT - CONVECTION OVEN (90 SERIES ONLY)

The convection (Snorkel

®

) oven is supplied with three oven racks (maximum capacity). The oven cavity
provides a 5-position rack support for maximum cooking flexibility. The arrangements described below
are the most commonly recommended. The rack positions are numerically sequenced starting at the
bottom.

Arrangement #1

Three racks in Positions 1, 3, and 5 for oven broiling, baking cookies, or reconstitution of frozen meals.
This is also the recommended position arrangement for general baking in sheet pans with products not
over 2

1

/2" (64 mm) high.

Arrangement #2

Two racks in Positions 2 and 4 for general baking in sheet pans, muffin pans, pie or cake tins and
pudding pans 3
for casseroles or meat dishes in #200 series food service pans 12" x 20" x 2

1

/2" (89 mm) high with products not over 4" (102 mm) high. This arrangement may also be used

1

/2" (305 x 508 x 64 mm).

Arrangement #3

Two racks in Positions 1 and 4 for baking breads or cakes in loaf or tube pans and high meringue pies.
This arrangement may also be used for casseroles, meat dishes or roasting in pans up to 4

1

/2" (114 mm)

deep with products up to 5" (127 mm) high.

When mix loading of food products is a regular kitchen practice, some operators have developed other
rack position arrangements to suit their particular needs.

— 21 —

INSERTING AND REMOVING STANDARD AND CONVECTION OVEN RACKS

The oven rack has a stop to keep the rack from being pulled all the way out when unloading product.
To install rack, place rack along side of top of side liner runners and slide rack completely to the rear
of the oven compartment until rack drops into place (Fig’s. 24 & 25).

Fig. 24 Fig. 25

To remove rack, reverse the procedure above by raising rear of oven rack stop above runner and pulling
rack forward (Fig. 26).

Fig. 26

— 22 —

PREHEATING

Standard Oven

Turn thermostat control to the desired cooking temperature and preheat oven for 25 minutes. To save
on gas consumption, do not operate oven at maximum heat when it is not necessary. Turn thermostat
down to 250°F (121°C) or OFF when oven is not in use or during idle cooking periods.

Convection Oven (90 Series Only)

With power switch in the ON position, turn oven thermostat knob to the proper cooking temperature and
allow oven to preheat for 15 minutes. To save on gas and electrical consumption, turn thermostat to
one-half the cooking temperature or completely OFF during idle cooking periods.

Hot Top Burners

Turn burner ON to highest heat to heat hot top section quickly. Hot top will be ready to cook on in about
10 minutes. After top section has reached operation temperature, turn some of the burners down. You
will save as much as 80% of gas consumption and notice very little difference in cooking performance
as long as you have allowed the entire hot top section to preheat properly.

Open Top Burners

Open top burners ignite quickly and do not require any preheating time. When food comes to a rolling
boil, cut back to slower boil to conserve energy, yet continue boiling. Turn burners ON only when in use.

Broiler/Griddle

Turn the three manual gas valve knobs to full ON. After preheating for 5 minutes, turn valves down until
desired flame or heating level is achieved. Position the removable broiler grid into one of the two slide
positions, depending on which will achieve the proper product results.

LOADING AND UNLOADING STANDARD AND CONVECTION OVENS

WARNING: WHEN USING CONVECTION OVENS, DO NOT STAND DIRECTLY IN FRONT OF

THE OVEN WHILE OPENING THE OVEN DOOR. ALTHOUGH OPENING THE OVEN DOOR
WILL AUTOMATICALLY SHUT THE FAN OFF, SOME HEAT ESCAPES. STEP AWAY TO AVOID
HOT AIR.

Open the door and load as quickly as practical to conserve heat. Take care to avoid spilling liquids while
loading. Close the door and refer to recipe for cooking time.

Provide adequate space for product unloading. Rapid unloading will conserve heat and reduce
preheating for the next load.

— 23 —

COOKING CHART

Recommended temperatures and times are intended as a guide only. Adjustments must be made to
compensate for elevation, variations in recipes, ingredients, preparation and personal preference on
product appearance.

Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162.7°C) for beef, lamb,
poultry and ham, and 325°F (162.7°C) for fresh pork as recommended by USDA and American Meat
Institute.

A pan, approximately 12" x 20" x 1" (305 x 508 x 25 mm), full of water may be placed in the oven bottom
to supply humidity; this will reduce shrinkage. Water should be added if necessary during roasting.

Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 2

1

/2" (51 to 64 mm).

Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.

ROASTING TEMPERATURES AND TIMES

PRODUCT TEMPERATURE APPROXIMATE TIME

Standing Rib Roast 250°F/121°C 3-4 Hrs. - Rare

Oven Ready - 15 lbs. (6.8 kg) 4-41/2 Hrs. - Med.

Rolled Rib Roast - 20-22 lbs. (9.1-10 kg) 275°F/135°C 4 Hrs. - Med.

Veal Roast - 15 lbs. (6.8 kg) 300°F/148.9°C 3 Hrs. - Med. Well

Turkey - 15-20 lbs. (6.8-9.1 kg) 300°F/148.9°C 3 Hrs.

Meat Loaf - 8-10 lbs. (3.6-4.5 kg) 350°F/176.7°C 45 to 60 Min.

RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING

APPROXIMATE

TIME

PRODUCT TEMPERATURE (MIN.)

Cakes (Standard Oven)

31/2 lbs. (1.6 kg) Sheet Cakes - 18 x 26 x 1" (457 x 660 x 25 mm) 350°F/176.7°C 45 Min.
31/2 lbs.(1.6 kg) Sheet Cakes - 12 x 18 x 2" (305 x 457 x 51 mm) 350°F/176.7°C 1 Hr. and 15 Min.

— 24 —

APPROXIMATE TIME

PRODUCT TEMPERATURE (MIN.)

Angel or Sponge Cakes

Sheet pans 18 x 26 x 1" (457 x 660 x 25 mm)
Scaled 5-6 lbs. (2.3-2.7 kg) per pan 300 to 325°F/148.9 to 162.8°C 15 to 20

Loaf or Tube Pans 315 to 340°F/157.2 to 171°C 20 to 30

Cup Cakes 350 to 400°F/176.7 to 204.4°C 6 to 12

Frozen Fruit Pies 350 to 375°F/176.7 to 190.5°C 30 to 45

Pumpkin or Custard Pies 300 to 350°F/148.9 to 176.7°C 30 to 45

Cobblers

12 x 18 x 2" or 12 x 20 x 21/2" pans
(305 x 457 x 51 mm or 305 x 508 x 64 mm) 350 to 400°F/176.7 to 204.4°C 30 to 45

Meringue Pies 350 to 425°F/176.7 to 218.3°C 6 to 10

Fruit Turnovers

Sheet pans 350 to 375°F/176.7 to 190.5°C 15 to 25

NOTE: Cobblers, fruit, custard and pumpkin pies should be placed on sheet pans for baking.

Cookies

Rolled or Pressed 350 to 400°F /176.7 to 204.4°C 6 to 12
Drop 350 to 400°F/176.7 to 204.4°C 6 to 15

Brownies 350°F/176.7°C 12 to 20

Yeast Breads

NOTE: Yeast breads should be fully proofed for best results.

Rolls - 1 oz. (.28 grams) 350 to 400°F/176.7 to 204.4°C 5 to 10

11/2 to 21/2 oz. (42.5 to 70.8 grams) 350 to 400°F/176.7 to 204.4°C 8 to 15

Loaf Bread - 1 lb. (0.5 kg) 325 to 375°F/162.8 to 190.5°C 20 to 40

Sweet Rolls and Pastries 325 to 375°F/162.8 to 190.5°C 5 to 15

Biscuits - Rolled 1/2" (13 mm) thick 350 to 400°F/176.7 to 204.4°C 5 to 15

Muffins 325 to 375°F/162.8 to 190.5°C 6 to 18

Corn Bread

18 x 26 x 1" (457 x 660 x 25 mm) pan,

5-7 lbs. (2.3-3 kg) per pan 335 to 400°F/168.3 to 204.4°C 10 to 20

18 x 26 x 2" (457 x 660 x 51 mm) pan,

8-20 lbs. (3.6-9.1 kg) per pan 335 to 400°F/168.3 to 204.4°C 15 to 25

Corn Muffins 335 to 385°F/168.3 to 196°C 10 to 20

— 25 —

OVEN BROILING OR FRYING

APPROXIMATE TIME

PRODUCT TEMPERATURE (MIN.)

Hamburger Patties

8 per lb. (0.5 kg) - Med. well done 400 to 450°F/204.4 to 232.2°C 5 to 6
6 per lb. (0.5 kg) 400 to 450°F/204.4 to 232.2°C 7 to 10
4 per lb. (0.5 kg) 375 to 385°F/190.5 to 196°C 8 to 12

Fish Sticks & Portions

Frozen bread. - 1 oz. (28.3 grams) 350 to 400°F/176.7 to 204.4°C 6 to 10
21/2 to 3 oz. (70.8 to 85 grams) 350 to 375°F/176.7 to 190.5°C 8 to 15

Chicken Pieces

Broiled or Oven Fried
2 to 21/2 lbs. (0.9 to 1.1 kg) 375 to 425°F/190.5 to 218.3°C 8 to 15
21/2 to 3 lbs. (1.1 to 1.4 kg) 350 to 400°F/176.7 to 204.4°C 15 to 25

Lobsters

1 to 11/2 lbs. (0.5 to 0.6 kg) 400 to 450°F/204.4 to 232.2°C 12 to 16

Lobster Tails

Frozen, 1/2 to 1 lb. (0.2 to 0.5 kg) 350 to 400°F/176.7 to 204.4°C 16 to 20

REHEATING PREPARED FOODS

Frozen French Fries 400 to 450°F/204.4 to 232.2°C 6 to 8

Frozen TV Dinners 350 to 400°F/176.7 to 204.4°C 10 to 12

Frozen Entrees - 1" (25 mm) thick 300 to 350°F/148.9 to 176.7°C 10 to 20

Frozen Meals

8 oz. (0.2 kg) foil package 350 to 400°F/176.7 to 204.4°C 20 to 30

CASSEROLES

Food Service Pans

2" to 3" (51 to 76 mm) deep 325 to 375°F/162.8 to 190.5°C 15 to 25
3" to 4" (76 to 102 mm) deep 325 to 375°F/162.8 to 190.5°C 20 to 35

Ramekins or Foil Pans

Up to 11/2" (38 mm) Deep 350 to 400°F/176.7 to 204.4°C 5 to 6
Frozen 350 to 400°F/176.7 to 204.4°C 10 to 15

— 26 —

MISCELLANEOUS PRODUCTS

APPROXIMATE TIME

PRODUCT TEMPERATURE (MIN.)

Baked Potatoes

120 count per 50 lbs (22.7 kg) 400 to 450°F/204.4 to 232.2°C 25 to 35
100 count per 50 lbs. (22.7 kg) 400 to 450°F/204.4 to 232.2°C 35 to 45
80 count per 50 lbs. (22.7 kg) 400 to 450°F/204.4 to 232.2°C 40 to 60

Pizzas

Frozen or with prebaked
crust 425 to 475°F/218.3 to 246°C 5 to 10

Grilled Cheese Sandwiches 400 to 425°F/204.4 to 218.3°C 8 to 10

SPECIAL BAKING PROCEDURES

YEAST BREADS

Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in
the convection oven as in a conventional oven. Therefore, it is necessary to allow 2

1

/2 to 3 times

longer for the dough to reach its proofing capacities.

PIES

When baking pies in your convection oven, 3 or 4 pies should be put on an 18 x 26" (457 x 660 mm)
sheet or bun pan. This procedure helps the bottom crust to bake, makes handling easier and
reduces the possibility of boil-over, spoiling the appearance of the pies on the lower racks.

— 27 —

CLEANING

Do not use Dawn

®

dish detergent to clean the exterior or interior components of the range.

Do not use scouring powder. It is extremely difficult to remove completely. It can build up accumulations
that will damage the oven.

Vulcan painted surfaces may be cleaned using a soft cloth and mild detergent solution.

RANGES

Daily

Remove nickel-plated racks and clean in a sink.

While still warm, wipe top with a soft cloth or other grease absorbing material to remove spillovers,
grease, etc., before they burn in. A crust on top of the hot top range looks unsightly and slows down
cooking speed because it reduces the flow of heat to the utensil.

Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted,
and if there have been spillovers.

After processing some foods at low temperatures, odors may linger in the oven. These odors may be
cleared by setting the thermostat at 500°F (260°C) and allowing the oven to operate unloaded for 30
to 45 minutes.

Empty the broiler grease pan/trough daily or as often as necessary. CAUTION: Remove the grease
pan/trough slowly and be careful of liquid wave action. It is recommended that the grease pan/
trough be emptied whenever it is

3

/4 filled. The drip shield, grids and grease pan/trough should be
washed with a mild grease-dissolving solution. Some chefs scrape the grid with a three-cornered metal
scraper. Scrub the broiler chamber and body front frequently and you will have less smoking.

Clean cast iron open top grates with a mild soap and water solution. Rinse thoroughly and dry with a
clean, water-absorbent towel. Immediately after drying (with grates still removed from the range top),
season grates lightly with liquid vegetable or Pam spray-type cooking oil.

After seasoning, replace grates onto the range. Turn all open top sections ON LOW and allow them to
burn for at least 15 minutes before using pots or pans on the range top.

Season the open top grates after each cleaning. Failure to season grates will cause grates to rust.

Weekly

Boil burners in a solution of washing soda. Rinse and dry parts thoroughly. Flash rusting may occur.
This is a normal condition and will not affect the performance or the product prepared.

When reinstalling the burner back onto the range, be sure the burner heads are properly connected.
Do not light the pilot or turn burner valve ON with the burner head removed.

— 28 —

CONVECTION OVENS (90 SERIES) ONLY

The Snorkel tube opening must be kept clear from blockage. If usage of aluminum foil is a common
practice during the operation of this oven, be sure to periodically check the Snorkel tube for foil particles.
Clean this tube with standard oven cleaner at least once a week. Be sure to thoroughly clean all
cleansing solution off the tube before using oven again. It is also recommended that the oven be run
at 400°F (204°C) for 20 minutes to burn off any cleaning solution that was not thoroughly rinsed from
the tube.

Oven Door Gasket (90 Series Connection Ovens Only)

To clean the oven door gasket, use a soft cloth or sponge and a mild cleanser. DO NOT USE STRONG
OVEN CLEANERS SUCH AS EASY OFF

®

OR MR. MUSCLE®. Cleaners of this nature will destroy the

gasket material.

GRIDDLE PLATE

Cleaning the griddle section will produce evenly cooked, perfectly browned griddle products and will
keep the cooking surface free from carbonized grease. Carbonized grease on the surface hinders the
transfer of heat to the food. This results in loss of cooking efficiency and spotty browning which gives
foods an unappetizing appearance. To keep the griddle clean and operating at peak efficiency, follow
these simple instructions:

After Each Use

Carefully clean griddle with wire brush or flexible spatula.

Daily

Thoroughly clean backsplash, sides and front. Remove grease pan, empty and wash out in the same
manner as any ordinary cooking utensil.

Clean griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool over the
surface. Rub with the grain of the metal while still warm. A detergent may be used on the plate surface
to help clean it, but the cleaner must be thoroughly removed. After removal of detergent, the surface
of the plate must be reseasoned with a thin film of oil to prevent rusting and food sticking.

If the griddle is to be shut down for an extended period, put a heavy coat of grease over the griddle plate.

— 29 —

MAINTENANCE

WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,

CLEANING OR SERVICING THE RANGE.

LUBRICATION

All Vulcan convection oven motors are permanently lubricated and require no additional maintenance.

OVEN DOOR GASKET REPLACEMENT - CONVECTION OVEN (90 SERIES) ONLY

To remove the old gasket, gently pry the arrow-like gasket pins from the oven front frame using a
standard screwdriver.

Install new gasket by aligning and inserting the arrow-like pins into the holes provided in the front frame
(Fig’s. 27 & 28).

Fig. 27 Fig. 28

VENT

When cool, the vent should be checked every six months for obstructions.

SERVICE AND PARTS INFORMATION

To obtain service and parts information concerning this model, contact the Vulcan-Hart Service Agency
in your area (refer to our website, www.vulcanhart.com for a complete listing of Authorized Service and
Parts depots).

When calling for service, the following information must be available: model number, serial number,
manufacture date (MD) and voltage.

— 30 —

TROUBLESHOOTING GUIDE

STANDARD AND CONVECTION OVEN RESTAURANT RANGE

OVEN

PROBLEM CAUSES

1. Too much bottom heat a) Insufficient ventilation
b) Improper fluing

1a. Too low temperature c) Improper thermostat bypass setting
1b. Side burning d) Thermostat out of calibration
1c. Too much top heat e) Fluctuating gas pressure

2. Uneven bake side to side a) Not level side to side
b) Oven burner, bottom or baffles improperly installed
c) Warped pans

3. Uneven bake front to rear a) Overactive flue
b) Not level front to back; check casters and legs
c) Door not closing properly

4. Dried out products a) Too low temperature (overcooking)

5. Pilot outage a) Pilot flame too low

TOP BURNER OPERATION

1. Improper burner combustion a) Improper ventilation

Excessive valve handle temperatures b) Poor door fit
Sticking top burner valves c) Oven door left open

2. Poor ignition a) Insufficient input

b) Too long baking time
c) Thermostat calibration

b) Restriction in pilot orifice
c) Problem with shutoff valve
d) Possible fluing problems
e) Low pressure
f) Improper gas line sizing
g) Burner box cover not properly installed
h) Oven cavity requires resealing

d) Improper use of excessively large pans or pots

b) Poor air-gas adjustment
c) Restriction in pilot orifice
d) Restriction in main burner ignition port

— 31 —