Vulcan ET4 Parts List

INSTALLATION, SERVICE AND

PARTS MANUAL FOR

ET4 ELECTRIC HALF SIZE

CONVECTION OVEN

VULCAN-HART COMPANY, P 0. BOX 696, LOUISVILLE, KY 40201 -0696, TEL. [phone]

IMPORTANT

OPERATING, INSTALLATION AND SERVICE PERSONNEL

Operating information for this equipment has been prepared for use by qualified and/or authorized operating
personnel

All installation and service on this equipment is to be performed by qualified, certified, licensed and/or
authorized installation or service personnel, with the exception of any marked with a ? in front of the part
number

Service may be obtained by contacting the Factory Service Department, Factory Representative or Local
Service Agency

DEFINITIONS

QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL

Qualified or authorized operating personnel are those who have carefully read the information in this manual
and are familiar with the equipments functions or have had previous experience with the operation of the
equipment covered in this manual

QUALIFIED INSTALLATION PERSONNEL

Qualified installation personnel are individuals, a firm, corporation or company which either in person or
through a representative are engaged in, and are responsible for

1. The installation of gas piping from the outlet side of the gas meter, or the service regulator when the meter
is not provided, and the connection and installation of the gas appliance Qualified installation personnel
must be experienced in such work, be familiar with all precautions required, and have complied with all
requirements of state or local authorities having jurisdiction Reference in the United States of America ­National Fuel Gas code ANSI Z223 1 (Latest Edition) In Canada-Canadian Standard CAN1-B149 1 NAT
GAS (Latest Edition) or CAN1-B149 2 PROPANE (Latest Edition)

2. The installation of electrical wiring from the electric meter, main control box or service outlet to the electric
appliance Qualified installation personnel must be experienced in such work, be familiar with all
precautions required, and have complied with all requirements of state or local authorities having
jurisdiction Reference In the United States of America-National Electrical Code ANSI NFPA No 70 (Latest
Edition) In Canada-Canadian Electrical Code Part 1 CSA-C22 1 (Latest Edition)

QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those who are familiar with Vulcan equipment who have been endorsed by

the Vulcan-Hart Corporation All authorized service personnel are required to be equipped with a complete set
of service parts manuals and stock a minimum amount of parts for Vulcan equipment

SHIPPING DAMAGE CLAIM PROCEDURE

For your protection, please note that equipment in this shipment was carefully inspected and packed by
skilled personnel before leaving the factory. The transportation company assumes full responsibility for safe
delivery upon acceptance of this shipment

If shipment arrives damaged:

1. VISIBLE LOSS OR DAMAGE — Be certain this is noted on freight bill or express receipt and signed by

person making delivery

2. FILE CLAIM FOR DAMAGES IMMEDIATELY — Regardless of extent of damage

3. CONCEALED LOSS OR DAMAGE — If damage is unnoticed until merchandise is unpacked, notify

transportation company or carrier immediately, and file "concealed damage" claim with them This should
be done within (15) days of date of delivery is made to you Be sure to retain container for inspection

We cannot assume responsibility for damage or loss incurred in transit We will, however, be glad to furnish
you with necessary documents to support your claim

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE

IMPORTANT NOTES FOR ALL VULCAN APPLIANCES

1. These units are produced with the best possible workmanship and material. Proper installation is vital if best performance and
appearance are to be achieved. Installer must follow the installation instructions carefully.

2. Information on the construction and installation of ventilating hoods may be obtained from the “Standard for the installation of
equipment for the removal of smoke and grease laden vapors from commercial cooking equipment,” NFPA No 96 (latest
edition) available from the National Fire Protection Association, Battery March Park Quincy MA 02269.

3. For an appliance equipped with a flexible electric supply cord, the cord is equipped with a three prong (grounding) plug. This
grounding plug is for your protection against shock hazard and should be plugged directly into a properly grounded three-prong
receptacle. Do not cut or remove the grounding prong from this plug If the appliance is not equipped with a grounding plug, and
electric supply is needed, ground the appliance by using the ground lug provided (refer to the wiring diagram).

(FOR GAS APPLIANCES ONLY)

4. Do not obstruct the air flow into and around the appliance This air flow is necessary for proper combustion of gases and for
ventilation of the appliance Provisions for ventilation of incoming air supply for the equipment in the room must be in accordance
with National Fuel Gas Code ANSI Z223 1 (latest edition)

5. Do not obstruct the flow of flue gases from the flue duct (when so equipped) located on the rear (or sides) of the appliance. It is
recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified
personnel.

6 For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the Standard for

Connectors for Movable Gas Appliances, ANSI Z21. 69 (latest edition), and Addenda, Z21.69a (latest edition), and a quick­disconnect device that complies with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21. 41 (latest
edition), and Addenda, Z21. 41 a (latest edition) and Z21. 41 b (latest edition) and (2) adequate means must be provided to limit
the movement of the appliance without depending on the connector and the quick-disconnect device or its associated piping to
limit the appliance movement If disconnection of the restraint is necessary, reconnect this restraint after the appliance has been
returned to its originally installed position.

7 The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure

testing of that system at test pressures in excess of 1/2 psig (3.45 k Pa)

8 The appliance must be isolated from the gas suppiy system by closing its individual manual shutoff valve during any pressure

testing of the gas supply system at test pressures equal to or less than 1/2 psig (3 45 k Pa)

CAUTIONS

FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS EQUIPMENT OR ANY OTHER APPLIANCE.

1. KEEP THE APPLIANCE FREE AND CLEAR FROM ALL COMBUSTIBLE SUBSTANCES.

2. IN THE EVENT A GAS ODOR IS DETECTED, SHUT UNIT(S) DOWN AT THE MAIN
SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER
FOR SERVICE.

3. POST IN A PROMINENT LOCATION, INSTRUCTIONS TO BE FOLLOWED IN THE EVENT
THE SMELL OF GAS IS DETECTED. THIS INFORMATION MAY BE OBTAINED FROM A
LOCAL GAS SUPPLIER.

INSTALLATION, SERVICE & PARTS MANUAL FOR
ET-4 ELECTRIC HALF SIZE CONVECTION OVEN INDEX

All Vulcan equipment is produced with the best possible
workmanship. Proper usage and maintenance will result in
many years of satisfactory performance.

DESCRIPTION PAGE

The manufacturer suggests that this entire manual be
thoroughly read and all instructions provided within be carefully
followed.

DEFINITIONS OF PERSONNEL (Installation, Service & Parts)
and SHIPPING DAMAGE CLAIM PROCEDURES

IMPORTANT NOTES 116021-1
INDEX 116021 - 2
CAUTIONS 116021-2
INSTALLATION INSTRUCTIONS 116021-3
GENERAL THEORY OF OPERATION 116021-3
OPERATING INSTRUCTIONS 116021-4
PREHEATING, LOADING, UNLOADING & CLEANING 116021-5
COOKING CHART 116021-5 & 6
OPERATORS TROUBLE SHOOTING 116021-7
SERVICE PERSONNEL TROUBLE SHOOTING 116021-8 & 9
PARTS DESCRIPTION AND REPLACEMENT 116021 - 9 thru -11
REPLACEMENT PARTS LIST & PHOTOGRAPHS 116021 - 12 thru -17
REVISION PAGE (Inside Back Cover)

(Inside Front Cover)

CAUTIONS AND NOTATIONS

NOTE:

A complete set of wiring diagrams are packaged in a separate envelope and sent out with the unit. A wiring diagram decal may also
be found on the back of the unit next to the electrical supply line.

OPENING OVEN DOOR:
Opening oven door will automatically cut "off" fan and heating elements. However, hot air gathered within the oven cavity may be
thrusted outwards when the door is opened.

CAUTION:
DO NOT stand directly in front of oven while opening door.

When opening door, operator should pull handle outward while simultaneously stepping back away from the front of the unit.
Load oven as quickly as possible to conserve heat. Center pans on racks.
NOTE:

All Vulcan electric convection ovens are equipped with an electrical rating plate indicating unit model number, serial number, unit
voltage, motor volts, motor amps, unit phase and heater kilowatts. The rating plate may be found mounted on the cover of the
terminal box located to the lower right hand corner of body back when facing unit from the front.

116021-2

INSTALLATION INSTRUCTIONS

116021

-3

Vulcan electric convection ovens are U.L. listed under file
number E75870 and are manufactured for use on electrical
service of the characteristics specified on the rating plate. For
proper installation procedures in the United States of America,
refer to: National Electrical code (ANSI/ N F P A No. 70 (latest
edition) Information on the construction and installation of
ventilating hoods may be obtained from the "Standard For The
Vapors From Commercial Cooking Equipment", N. F. P. A. No
96 (latest edition) available from The National Fire Protection
Association “Attention Publication Services", Battery March
Park, Quincy, MA 02269
NOTE: This equipment is design certified by a nationally
recognized testing laboratory to the appropriate national
standards as indicated on the equipment rating plate. Any
modification made without written permission of Vulcan-Hart
Corporation voids the certification and warranty of this unit.
Units designed for 208 or 240 volts will operate satisfactorily
within the voltage range of 197 to 218 and 228 to 252 volt A C
respectively Units designed for 220/380 or 240415 volt AC
require voltage supplies with ground and neutral (3-phase, 4­wire, or 1-phase, 3-wire)
Units wired for three(3) phase service may be changed to single
phase or single phase units may be changed to three (3) phase
as shown on the wiring diagram and connection decal (Except
for 3-phase motor construction )

1. Remove crating with care. Remove all wood blocking,
packing, material and accessories.

2. Unit has been factory equipped and electrically connected for

use with the specific electric supply indicated on rating plate.
Check electric supply available. If the two voltages don't
agree, contact your dealer or Vulcan-Hart immediately
without proceeding to the next step.

3. Install unit in final position if this was not done while making
connection.

4. Using a carpenter's level placed on oven rack, adjust the
feet on the bottom of each leg, so that oven is level from

front to back and side to side. (NOTE: Level oven when in
permanent position only )

5. Bring the conduit containing the proper size field supply

wires (select the size and type of the field wires in
accordance with National Electric Code, suitable for carrying
the equipment's rated amps and voltage. For equipment
rated over 100 amps, 75°0 field wires must be used) to back
of the unit through the l13-/32” hole provided in body back
and connect the phase leads (as well as neutral lead in
220/380 or 240 /415 volt A. C. units) to the field terminal
block identified by X, Y Z sections, and connect the green
grounding lead to the labeled ground lug Oven should now
be ready for operation To place the unit in operation, simply
push the master switch to the 'on" position and set the ther­mostat to the desired position (See operating instructions for

further details )
NOTES: In 220/380 or 240/415 A.C. models, the oven operates
on either 220 or 240 volts between the neutral wire,
independent from the grounding wire which is used to ground
the oven frame for safety reasons, is included in the main
supply leads.

GENERAL THEORY OF OPERATION

Figure 8.0 Air Flow Pattern: Shows the air flow pattern inside

the Vulcan-Hart Half Size Convection Oven The blower pulls
the air from inside the oven cavity and forces it toward the front
and back of the cavity. The forced air is then deflected through
the fan cover, towards the left side of the oven in both the front
and back. The air carries the heat from the heating elements
located behind the fan cover and distributes it throughout the
oven cavity. In general, the blower operates continuously,
while the thermostatically controlled heating elements (3
elements) are energized only when there is a demand for heat
and de-energize when the desired temperature is reached.

A PLunger action door switch, mechanically linked with the door
shuts off both the heat and the blower when the door is opened
and will automatically reset when the door is eluded.

In the parts description and replacement section in the
installation, service and parts manual, the detailed function of
each component is explained.

FIG. NO. 8.0 AIR FLOW

PATTERN

OPERATING INSTRUCTIONS

116021

-4

WARNING: The oven is hot. Use care when operating and
cleaning the oven.

GENERAL

The Vulcan method of air circulation and the thermostat make
possible the Vulcan system of controlled convection cooking.
This system lets you adjust the oven for the product result you
desire from your recipes.

AIR CIRCULATION
The ET4 oven cavity shall be direct heated by (3) independent
oven elements rates at 2,000 watts each for a total input of
6,000 watts. Heated air is circulated over the oven elements by
a 9 5/32" diameter airotor. The heated air is then delivered to
the oven cavity via the fan cover and the air flow scoops to the
top and bottom of the oven cavity. After circulating throughout
the oven cavity, the air is drawn through the center opening of
the fan cover and the process is repeated.

CONTROLS
The thermostat controls the temperature that the air in the oven

will reach and cuts the heating elements off when air is at the
thermostat setting.

3. Timer - Item 3

The one hour timer is graduated in one minute increments.
Turn dial clockwise to increase time and counterclockwise to
decrease time.

4. Thermostat Light - Item 4

When the thermostat light is "on" it indicates that the oven is
pre-heating or has not recovered to the dial temperature
setting during a cooking cycle.

RECIPE ADJUSTMENT
The oven does not require special recipes. Excellent results can

be obtained from any good commercial recipe with reduced
cooking times.

TEMPERATURE ADJUSTMENT
The oven will cook or bake full or partial loads at standard

recipe temperatures when the thermostat is properly set. As
with any oven, you may wish to use a temperature of up to 25°
higher or lower than the recipe for the particular product result
that you prefer.

USE OF CONTROLS:

1. Master Switch - Item 1

The main on-off switch connects and disconnects the electric
supply to the unit controls, turning the unit "on and off".

2. Thermostat - Item 2
The thermostat is a snap-acting on-off type control. The
thermostat regulates the oven temperature from 150° through
450°. Turn dial clockwise to increase temperature and
counterclockwise to decrease temperature.
NOTE: All heating elements are under supervision of the

thermostat.

PREHEATING, LOADING, UNLOADING & CLEANING
(STANDARD AND ROAST & HOLD OVENS)

Set the timer to the required time (see separate cooking chart).
When the preset time is up, the timer buzzer will sound, turn the
timer pointer to the "hold" position which is to the left of the "0"
minute mark.
Check the product for proper consistency and unload, or set for
additional time as required.

UNLOADING (See Caution Page)
Arrangements should be made so that adequate counter space

is available for the products to be unloaded from the oven
Rapid unloading will conserve heat, and this is essential if you
are reloading for high production. On multiple loading, close the
doors between each load and allow the oven to recover its
preset temperature. Unloading is easier if the racks are pulled
forward for better access to the pans; or if a bakers peal is
used.

CARE AND CLEANING
Stainless steel oven front may be cleaned with a damp cloth.
Stubborn soil may be removed with detergent. (Do Not Use

"Dawn".)

CAUTION: Scouring power should not be used except with

great care. Scouring powder is extremely difficult to remove
completely. It can build up accumulations that will damage the
oven. It will scratch and fog glass and can even damage and
remove corrosion resistant finishes.

Nickel plated racks and rack supports may be removed for
cleaning.

The fan cover is also removable for cleaning. Normally this is
not necessary, but will be helpful if batter or liquid is accidently
spilled into the fan area. It is recommended that fan cover be
removed at least twice yearly in order to remove debris trapped
behind the linings.

After processing some foods at low temperatures, odors may
linger in the oven. These odors may be cleared by setting the
thermostat at 450°F., then allow the oven to operate unloaded
for 30 to 45 minutes.

REQUIRED LUBRICATION
Motor bearings are packless, sealed and lubricated for life.

COOKING CHART

IMPORTANT

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

RECOMMENDED TEMPERATURES AND TIMES FOR
ROASTING

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

A pan full of water may be placed in the oven bottom. This
water supplies humidity to 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".

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

RECOMMENDED TEMPERATURES & TIMES FOR ROASTING

ROASTING TEMPERATURE CHART
PRODUCT

Standing Rib
Roasts - oven ready

Rolled Rib Roasts
20to22lbs.

Veal Roast-15 Ibs. 300 F 4 hours - medium well
Turkeys-15 to 20 Ibs 300°F 3 hours
Meat Loaf-8to10 Ibs. 350°F 45 to 60 minutes

TEMPERATURE APPROXIMATE TIMES

250°F

275°F 4 hours-medium

3 to 4 hours-rare
4 to 4 1/2 hours-medium