Vulcan RGT-10 Service Manual

INSTALLATION, SERVICE

PARTS MANUAL FOR

GAS CONVECTION OVEN

&

MODEL: RGT-10

VULCAN-HART CORPORATION, 3600 NORTH POINT BOULEVARD, BALTIMORE, MARYLAND 21222

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 equipment's 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 CSA­C22.1 (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 quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for Use With
Gas Fuel, ANSI Z21.41 (latest edition), and Addenda, Z21.41a (latest edition) and Z21.41b (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 ½ psig (3.45 k Pa).

8. The appliance must be isolated from the gas supply 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 ½ 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.

VULCAN RGT-10 GAS CONVECTION OVEN
INSTALLATION, SERVICE & PARTS MANUAL – INDEX

Your Vulcan RGT-10 Gas Convention Oven is the finest
made. Proper use and maintenance will result in many
years of satisfactory performance.

DESCRIPTION PAGE

DEFINITIONS (Inside Front Cover)
CAUTIONS 1
INDEX 2

SECTION I (INSTALLATION)

INSTALLATION INSTRUCTIONS 3-4

SECTION II (SERVICING)

GENERAL THEORY OF OPERATION 5
PARTS REPLACEMENT 6-10
TROUBLE SHOOTING 10-11
COOKING CHART 12-13

SECTION III PARTS

PARTS LIST 14-24

REVISION PAGE (Inside Back Cover)

RGT-10 units are supplied with a 7 foot 3 wire supply
cord. Appliances are equipped with a three prong
(grounded) plug 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.

For installation on combustible floors with minimum
clearances from combustible construction, 0 in. at the
sides and 6 in. at the rear.

We suggest that you carefully read this entire manual and
carefully follow all of the instructions.

A rating plate is located on the lower panel stating the
model number, type gas, serial number, voltage and
amperage.

A wiring decal is also located on the lower front panel.
Motor blowers in the RGT-10 units are permanently

lubricated and require no additional lubricating main­tenance.

2

INSTALLATION INSTRUCTIONS (SECTION I)

Vulcan RGT-10 Gas Convection Ovens are manufac­tured for use with the type of gas specified on the
nameplate and for installation in accordance with
ANSZ223.1 (Latest Edition) National Fuel Gas Code.
Copies may be obtained from American Gas Association
Inc., 1515 Wilson Blvd., Arlington, Virginia 22209.
Vulcan ovens are produced with the best possible
workmanship and materials. Proper installation is vital if
best performance and appearance is to be achieved.
Please follow these instructions carefully.

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

2. Each unit is factory equipped and electrically

connected for use with type of gas and electric
supply indicated on rating plate behind the lower
panel. Check type of gas and electric supply
available.

3. Oven and leg stand are shipped assembled on
Model RGT-10 only. Position unit as near to final
location as possible.

4. Pipe joint compounds used when connecting ap­pliances to gas should be resistant to the action of
LP. Gases.

5. Pipe joints should be tested for leaks with a soap
and water solution before operating the unit.

6. Connect oven to gas supply through shut-off
valve and gas pressure regulator provided.

Units for use on natural gas are equipped with a
regulator with a preset outlet pressure of 3.7" W.C.
Units for use on propane gas have a regulator with a
preset outlet pressure of 10.0" W.C. Regulator must
be mounted horizontally to provide the preset outlet
pressure. If regulator is mounted in any other
position, the outlet pressure must be reset.

(NOTE: Do not obstruct leak limiter on gas pressure
regulator.)

7. Connect oven to electric supply. 115 volt ovens

single phase units are equipped with a 7 ft. 3 wire
including ground supply cord. 208/240 volt units
with single or three phase motors are provided with
terminal block.

8. Install draft diverter or low profile deflector. Either a
draft diverter or low profile deflector is shipped with
every oven. Low profile deflector is intended for
use when oven is installed under canopy type
hoods. When oven is directly connected to vent
system, down draft diverter must be used.

9. Install oven rack supports. Insert hooks (3) into slots
provided in side linings. When mobile carriers or
basket dollies are to be used, the standard oven racks
and supports are left out.

A. The cart used to transport mobile carriers and

basket dollies has a guide and locking device to
align runners on cart with runners on oven deck.

B. When using 18 x 26 pans with single rack carrier,

the racks are not required. Engage 18 x 26 pan
rim on rack carrier runners. The oven deck height
should now be adjusted to align with cart height.

10. Using a carpenter level placed on a rack, adjust the
feet on the bottom of each leg, so that oven is level
from front to back and side to side. This must be done
with either standard rack supports or optional extra
mobile carriers when used.

(NOTE: Level oven when in permanent position only.)

11. Turn on gas. Purge gas line to remove air. Check for
leaks.

CAUTION: Use soap solution or similar means (do

not check with open flame).

OPERATING INSTRUCTIONS RGT-10

1. If pilot light is out, turn thermostat off, open doors, then
wait 5 minutes before relighting.

2. Light pilot with taper.

3. Turn master switch to "on" position.

4. Set thermostat control knob to desired temperature.
(Set cooking chart for reference.)

5. Set load control to proper setting (Set cooking chart for
reference.)

6. For daily shutdown, turn master switch, thermostat
knob, and load control knob to "off" position.

7. For seasonal shutdown, extinguish pilot, turn master
switch, thermostat knob, and load control knob to "off"
position.

The pilot burner flames are preset at the factory before
shipping approximately 1/2" high. Flame should impinge
on flame switch sensing bulb located directly above each
pilot burner. It is not necessary to light the pilots every
day. At the end of each day's use, turn off master switch.
(See Detail B)

3

INSTALLATION INSTRUCTIONS (Cont.)

CAUTION

Fan must rotate clockwise when viewed through the oven
door. On three phase motor units, fan rotation can be
reversed by interchanging any two power supply leads.
On single phase units with incorrect fan rotation, contact
factory.

The ideal method of ventilating a Convection oven is the
use of a properly designed hood. Hood should extend
about 6" beyond all sides of the appliance. The hood
should be connected to an adequate exhaust duct or
system.

When ovens are installed in locations having low ceilings,
care must be taken to insure proper clearance for the flue
products. Lack of this clearance above outlet of rear flue
piping will interfere with heat circulation in the oven and
could create a fire hazard condition.

Do not permit fans to blow directly at the oven and
wherever possible, avoid open windows adjacent to oven
sides or back and wall type fans which create air cross
currents within the room.

It is also necessary that sufficient room air inlet be
allowed to compensate for the amount of air removed by
any ventilating system. Otherwise, a subnormal
atmosphere pressure will occur, affecting oven operation
adversely and causing undesirable working conditions.

A properly designed and installed hood will act as the
heart of the ventilating system for the room or area in
which the oven is installed, and will leave the oven
independent of changing draft conditions.

DETAIL B

FLUE CONNECTIONS

Good ventilation, which includes flue connections and
room drafts, is just as important for correct oven operation
as adequate gas supply.

Generally speaking, ovens should never be directly flue
connected, if a direct flue system can be avoided.

4

GENERAL THEORY OF OPERATION (SECTION II)

Figure 1 shows the air flow pattern inside the Vulcan-Hart
Convection Oven. The blower pulls the air from inside the
oven cavity and forces it around toward the left and right
sides. The forced air is then deflected toward the front of
the oven on both sides and finally returns to the inner
section through the perforated side liners on both sides.
The air is thus able to carry the heat from the heat
exchangers located behind the side liner and distribute it
evenly throughout the oven cavity.

The Blower and Solenoid operate independently of each
other. The Blower operates as long as the doors are
closed or the Aux. Fan Switch is actuated. The Solenoid is
controlled by the Thermostat and the Load Control. The
Thermostat must be On and the Load Control set to an
operating position for the Solenoid to come On and supply
heat to the oven. Either the Thermostat or the Load
Control switch in OFF position will shut off the Solenoid.

In order to provide protection against pilot-out hazard, two
normally open flame switches are connected in series with
the Solenoid. The switches close when heated by the
pilots and will remain closed as long as the pilot is
present. In the absence of pilot heat, the switches open,
thereby de-energizing the solenoid valves. A snap-action
door switch, mechanically linked with the right hand door,
shuts off both the heat and the blower when the door is
opened and will automatically reset when the door is
closed.

In ovens equipped with optional Aux. Fan Switch, the
above mentioned door interlock can be over-ridden by
depressing the "Aux. Fan" push button switch. The over­ride affects the blower only (not the heat) and is intended
for rapid cooling of the oven interior. Under "Component
Description and Replacement" section in the Operating
Manual the detailed function of each component is
explained.

5

PARTS REPLACEMENT

WARNING: Turn the Main Gas Valve and Power Disconnect

Switch to OFF before servicing the equipment. Reconnect the
leads of the replacing components exactly to the original position
and reverse procedure for adding the new component.

1. SWITCH PANEL

Remove two screws from rear flange of Switch Panel
louvered cover. Push cover back exposing Switch Panel
components.

A. REPLACING OF MASTER SWITCH, LIGHTED PUSH

BUTTON SWITCHES AND INDICATOR LIGHTS.
? Remove all wire connections to component. Make a

note of terminal positions.

? Compress spring clips on top and bottom of component

while forcing it out the front of the Switch Panel.

? Replace component in the original position by pushing

through the front face of the Switch Panel until spring clips
lock into place.

? Reconnect wires to proper terminals.

B. REPLACEMENT OF THERMOSTAT.

? Remove Rear Body Top.
? Remove the Thermostat Bulb from its (2) retaining clips

located in the right rear corner of oven cavity.
?Push Bulb and Capillary Tube through Grom-met in

cavity top.

? Push Bulb and Capillary through hole in Switch
Panel Compartment.

? Remove Silicone tubing from Capillary and save

for reinstallation.

? Disconnect wires from Thermostat. Remove

control knobs and mounting screws. Pull Ther
mostat off back of panel.

? When reinstalling Thermostat, reverse procedure

listed above. Do not kink Capillary or cause sharp
bend in Bulb.

THERMOSTAT CALIBRATION CHECK

? Use a calibrated potentiometer with a thermo-

couple located in the center of the fan guard

assembly.
? Set Thermostat Knob to a mid range temperature.
? Allow adequate time for the temperature to

stabilize.

THERMOSTAT CALIBRATION
? Remove knob from dial shaft B, Detail B.
? Turn screw A clockwise to decrease temperature

and counterclockwise to increase temperature.

NOTE: ¼ turn of screw A represents a tem-

perature shift of 35 degrees F.

6

PARTS REPLACEMENT (Cont.)

C. Load control. A.D.P.S.T. cycling Switch varies,

according to its setting, the percent on-time of the
output as shown below:

INFINITE LOAD CONTROL SWITCH

The Load Control, as shown schematically, is
connected in series with the thermostat, thus
providing variable rate of temperature rise to reach
the thermostat setting, as well as maintaining at the
final set temperature. Therefore, with load control
set at Lo, it will take much longer to reach a desired
temperature than with a setting of Hi. The cooking
chart shows the necessary dial setting for different
food products.

To replace, remove the knob and the lock nut. To
reinstall, make sure the dimples on the face of the
switch fall in the slot of the switch panel in order to
prevent it from rotating.

D. Timer (one or five-hour models). The normally open

and common contacts of the electric timer are
connected together, energizing the timer motor
when the knob is set to the desired position. Once
the timer completes its set interval (at zero mark) the
common terminal disconnects from timer motor
(shuts the motor off) and connects with the buzzer.
The buzzer will continue to sound until the knob is
manually turned to "Hold" position where all contacts
are opened (timer motor and buzzer turned off).

Dial

Hi 100

Hi- 83

Med+ 72

Med 60

Med- 48

Lo+ 37

Lo 27
Off 0

Percent On-Time

BLOWER MOTOR

The Blower Motor has internal thermal protection, and
its sealed bearings do not require any lubrication. The
mounting of the Blower Assembly allows servicing from
inside the oven as follows:

Remove Fan cover.
Loosen set screw on airotor with allen wrench.
Pull airotor forward off of the Motor Shaft with wheel

puller.

Remove the (4) nuts holding the motor mounting

plate.

Pull the motor assembly forward and rest on cavity
bottom.
Remove the junction box cover and supply leads.

Rest the motor on its back. Remove the (4) flat head
screws, flex lock nuts and spacers used to fasten
the Motor Mounting Plate to the Motor (Note:
Spacers are counter bored to receive head of flat
head bolt. Be sure counter bored end of the
spacers face front of the replacing motor).

Caution: The motor is suitable for connection to two

different voltage supplies. Check the connection in­struction inside the Motor Junction Box Cover to assure
proper connection for the available voltage supply.

7

PARTS REPLACEMENT (Cont.)

The direction of rotation is clockwise as viewed from
inside the Oven. The 1-phase Motors are internally
designed for C.W. rotation. On 3-phase Motors, inter­change any two supply leads to convert C.C.W. to C.W.
rotation.

2. OVEN LIGHTS

The two 50 watt, 115 volt bulbs are connected in

series in the Electric and in parallel in the Gas
Convection Ovens.

To replace lamps, remove the (4) Mounting Bolts
holding the Lamp. Window Assembly. Both the Lamp,
as well as the socket can now be serviced. Make sure
the replacement lamp is of high temperature type and
is not larger than 50 watts.

3. DOOR SWITCH

With the oven door closed, the normally open contact
of the door switch is closed providing power to the
Heat and Motor Controls. When the Door opens, the
normally open contact is de-energized, and the
Solenoid and the Blower are turned off.

To adjust or replace the Door Switch, remove the (2)
mounting screws on the underside of the top finishing
piece. Depress the Door Catches up inside the Top
Channel and pull the top finishing piece off.

The Door Switch is controlled by a cam type device
mounted to the top of the right hinge pin. The cam
must actuate the Door Switch when the door is
approximately 3 inches from being closed.

To replace the Door Switch, remove the Mounting
Screws on the Door Switch Support Bracket and
remove the defective switch from the bracket.

POWER PANEL ASSEMBLY

A. CONTACTOR. The 3-pole motor controller is used on

units equipped with 3-phase motors. It is energized
when the power is on and the door closed but also
when the door is open but the aux. fan switch is
depressed to the "ON" position.

To replace, remove the (2) mounting screws and
disconnect the leads.

B. RELAY. The S.P.S.T. Relay provides power to the

Blower Motor, on units equipped with aux. fan switch,
in order to over-ride the door interlock.

To replace, follow Item A procedure.

C. BUZZER. Signalled by the timer, the buzzer sounds

when the pre-set time is completed.
To replace, cut both wires approx. 3" from buzzer and

strip ends. Remove the bracket holding the defective
buzzer. Install the new buzzer equipped with mounting
bracket and lead, and connect the wires with wire
nuts.

D. CIRCUIT BREAKER. The circuit breakers in 208, 240,

480 volt models provide protection for the control
circuits and the lights. The circuit breakers are
constructed with internal time delay. They detect short
circuit or overload conditions in the equipment and trip
to "OFF" position.

8

PARTS REPLACEMENT (Cont.)

Input

E. TRANSFORMER. The control transformer is used to
step down the available supply voltage from 480 volt to 240
volt on the electric models and from either 480 or 240 to
115 volt on the gas models for the use of the control and
oven light circuits. The jumper straps (or wires) are used to
change the input and output voltages to the required ratio.
Below is the schematic showing the 3 connections used in
different models. In replacing the old transformers with the
new ones care must be taken to follow the required
connection accurately.

SHUT-OFF VALVE SERVICE

The gas shut off valve is located at the rear of the unit and
should be used to shut the unit down when service is
required to gas components. This valve should also be
used to turn all gas off to the unit when the unit is being
shut down for an extended period of time.

If the shut off valve requires service this may be ac­complished only by turning off the gas supply upstream of
the valve.

PRESSURE REGULATOR SERVICE

The pressure regulator is located at the rear of the unit
downstream from the shut off valve. If the pressure
regulator requires service, this may be accomplished by
turning off the gas supply upstream from the shut off valve
and pressure regulator and then removing both of these
parts.

Blockage of the pressure regulator leak limiter will result in
erratic burner operation and pilot outage.

NOTE: Prior to replacing a pressure regulator, in an effort

to correct problems traced to this component, remove and
clean the leak limiter.

PILOT BURNER ADJUSTMENT

Remove lower panel assembly (spring clip mounted) and
light both pilot burners.

Adjust pilot flame heights to approximately 1/2". Flame
should impinge on flame switch sensing bulbs located
directly above the pilot burner flames. See Detail A for
location of pilot. Both pilot valves are located in the front
center of the burner compartment.

AIR ADJUSTMENT

Although main burner air is adjusted before shipment, it
should be checked at the time of installation. Excessive
air will cause flames to lift off a burner when cold or may
cause flash-back during normal cycling of unit, particularly
when propane gas is used.

Insufficient air will cause flames to burn with a yellow tip
and result in carbon accumulation in the flame chamber
and heat exchange tubes.

9

BURNER ORIFICE DATA

Model

Maximum

Per Burner

RGT-10 32500 3.7" W.C. 31 NAT.

32500 10" W.C. 51 Propane

Pressure

Reg. Setting

Orifice

Drill Size

Gas

REPLACEMENT OF SOLENOID VALVE,
REGULATOR, OR SHUT OFF VALVE
MODELS RGT-10

=Turn off gas supply upstream of unit.
=Break gas connection at shut off valve.
=Break compression fittings at front manifold.
=Remove (4) bolts (inside center chamber) to rear

manifold support.

=Disconnect wires to solenoid at wire units.
=Pull manifold out back of unit.
=Remount manifold by reversing procedure listed

above.

TROUBLE-SHOOTING

The following is intended to provide a guide for trouble
shooting procedure and covers some of the more
common problems with the equipment. The servicing
personnel, as with any other equipment, need to become
familiar enough with the circuit and the components in
order to be able to follow a logical sequence of trouble­shooting, and repair malfunctions not mentioned in the
following paragraphs.

The instruments necessary for trouble-shooting would be:
A. A.C. Voltmeter to measure line voltages up to

480 volt.
B. A.C. Ammeter to measure line currents
C. Accurate Thermometer or Potentiometer to

measure oven temperature up to 500 F.

PROBLEM PROCEDURE

In the following paragraphs, the voltmeter is used to
measure the voltage between 2 phases on 208, 240, 480
volt and between one phase and neutral on 220/380 and
240/415 volt supplies. Do not measure the voltage with
respect to the chassis around. For the sake of simplicity,
the measured voltage is referred to 115 volt, assuming
that the supply is 115 volt. When supply is 208 or 240, the
measured voltage should also be 208 or 240 — it is also
assumed that the voltage rating of the over matches
exactly (within the allowable supply tolerance) that of the
field supply. Refer to the appropriate wiring diagram at the
end of this booklet for reference.

With the main power and oven circuit breakers "ON"
position and the oven door closed:

1. No blower, no heat.

2. The blower is "ON" (with aux. fan
switch de-energized) but no heat.

Depress the Oven Light push-button switch or turn timer knob to "0" position. If the
lights come On and the Buzzer sounds, follow step B. If not, follow step A.

Step A — Measure voltage between leads 93 and 94 (The supply side) of the

Master Switch.

If no voltage check connection to Power Supply Cord and verify power at wall
socket.

If 115 volt, measure voltage across 21 and 22.
If no voltage, the Master Switch is defective.
If 115 volt, check for bad connection from the switch terminal to the Thermostat

and motor connections.

Step B — Only the Door Switch can disconnect the Blower and heat at the same

time. While opening and closing the right hand door listen for a Click near the top

of the right hand door. If no Click, the door switch requires adjustment. If the

switch does Click but not heat or blower, the switch may be defective.

Turn thermostat knob to about 400 F. position. If oven signal light is turned "ON",
follow step A; if not, follow step B.

Step A. Oven indicator light is "ON." This is an indication that the door switch, the
flame switches, and the thermostat are functioning properly. The problem can then
be related to the load control switch or the solenoid.

Turn the load control knob to "HI" position.
Check the voltage between terminals L1 and L2 of the load control switch.
If no volt, check for bad connection or faulty lead to the switch.

10

TROUBLE SHOOTING (Cont.)

or the

blower wheel (the wheel should be rotated freely by a hand touch.) If none of the

Check for hot air leakage from inside the oven to the back through the

air is blown to the motor from the

PROCEDURE PROBLEM

If 115 volt, check voltage across H1 and H2 terminals of the switch.

If no volt, the switch is defective.

If 115 volt, check for defective solenoid or faulty connection between the load control
and the solenoid.

Step B. Oven Indicator light does not come "ON." This is an indication that the door
switch, flame switches, or the thermostat could be defective. Make sure that the pilot
flame is present. With the load control set at "HI" and thermostat at mid position, carefully
connect a jumper lead across the (2) flame switches. (Connect one side of the lead to
lead No. 35 and the other to lead No. 34 going to the flame switch terminals.)

If the oven indicator light comes "ON" and the solenoid is energized, check for bad
connection to the flame switches or defective flame switches. (The flame switch
contacts must be closed when heated by the pilot flame.)

If the indicator light does not come on, check for bad connection between the master

switch and the thermostat, defective thermostat, or bad connection between the
normally open contact of the door switches and lead No. 34 going to the flame
switches.

3. The oven heats up properly
when empty, but as soon as
as food is put in it, the
temperature drops and the
oven never recovers.

4. The oven temperature
keeps increasing beyond the
setting of the thermostat.

5. The motor turns off and
automatically comes back
"ON" after a few minutes.

208-240 volt units note:

Meals containing excessive moisture can cause the temperature to drop. Also, a cause of
temperature drop is excess load. Refer to the Cooking Chart to insure that the load is of
the recommended capacity of the oven in use.

If the thermostat indicator light cycles on and off, check for defective solenoid.
If the thermostat light remains "ON" check for defective thermostat (contacts welding).

The internal thermal protector of the motor is sensing a high temperature which is caused
by:

A. Hi current—Check for clockwise rotation of shaft, for any binding on the shaft

above, the motor may be defective.

B. Hi ambient—

light or motor housings. Check to see if hot
adjacent equipment. Check for proper ventilation in the area.

Sometimes the over current affects the circuit breaker (15 breaker) before it does the
thermal protector; hence, the circuit breaker keeps tripping to "OFF" position.

11

COOKING CHART

Rare

IMPORTANT

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

RECOMMENDED TEMPERATURES, TIMES
AND LOADS FOR ROASTING

Meat roasting is most satisfactory at temperatures of 225° to 325° F.
for Beef, Lamb, Poultry and Ham; 325° to 350° for fresh Pork as
recommended by USDA and American Meat Institute.

A pan of water (approximately 12" x 20" x 1") 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 ½”.
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 larger cuts at a given temperature.

ROASTING TEMPERATURE CHART

PRODUCT
Standing Rib Roasts—Oven Ready 250° F HI
Rolled Rib Roasts—20 to 22 Lbs. 275° F HI 4 Hrs.—Med.

Veal Roast—15 Lbs 300° F HI 3 Hrs.—Med. Well
Turkeys—15 to 20 Lbs. 300° F HI 3 Hrs.
Meat Loaf—8 to 10 Lbs. 350° F HI 45 to 60 Minutes

TEMPERATURE

LOAD

CONTROL

SETTING

APPROXIMATE TIMES

4 to 4 ½ Hrs —Med.

3 to 4 Hrs.—

RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING

PRODUCT
Cakes

Sheet Cakes 18 x 26 x 1" Pan
Scaled 4 ½ to 6 Lbs. Per Pan 325° to 360° F 20 to 23 4 Med to Med-

Scaled 6 to 7 ½ Lbs. Per Pan 335° to 350° F 22 to 25 4 Med to Med-

Sheet Cakes 18 x 26 x 2" Pan 300° to 325° F 25 to 35 3 Med­Equals 2-12 x 18 x 2" Pans
Scaled 10 to 12 Lbs. Per 18 x 26 x 2" Pan
or 5 to 6 Lbs. Per 12 x 18 x 2" Pan

Angel or Sponge Cakes

Sheet Pans 18 x 26 x 1" 300° to 325° F 15 to 20 4 Lo+
Scaled 5 to 6 Lbs. Per

Loaf or Tube Pans 315° to 340°F 20 to 30 3-4 Med-to Lo

Cup Cakes 350° to 400° 6 to 12 4 Med to Med-

Frozen Fruit Pies 350° to 375° F 30 to 45 4 Med to Med-

Pumpkin or Custard Pies 300° to 350° F 30 to 45 4 Med to Med-

Cobblers

12 x 18 x 2" or 12 x 20 x 2 ½" 350° to 400° F 30 to 45 4 Med

Meringue Pies 350° to 425° F 6 to 10 4 Med to Med-

Fruit Turnovers 350° to 375° F 15 to 25 5 Med to Med-

18 x 26 x 1" Pans

Cookies

Rolled or Pressed 350° to 400° F 6 to 12 5 Med to Lo+

Drop 350° to 400° F 6 to 15 5 Med to Med-

Brownies 350° F 12 to 20 5 Med to Med-

Rolls—1 Oz. 350° to 400° F 5 to 10 4 Med to Med-

Rolls— 1½ to 2½ Ozs. 350° to 400° F 8 to 15 4 Med to Med-

Loaf Bread—1 Lb. 325° to 375°F 20 to 40 3 (30 Pans) Med-

NOTE: Pies and Cobblers; Fruit, Custard and Pumpkin Pies in tins, should be placed on 18 x 26 x 1" Pans for Baking

TEMPERATURE

TIME IN

MINUTES

NO. OF
RACKS

5 Med+ to Med

3 Med-

3 Med-to Lo+

3 Med-

3 Med to Med­2 Med to Med-

4 Med to Med­3 Med-to Lo+

4 Med- to Lo+
3 Lo+

4 Med-to Lo+
3 Lo+

4 Med- to Lo+

3 Med-

3 Med-to Lo+

2 (20 Pans) Lo+

LOAD

CONTROL

12

COOKING CHART (Cont.)

Chicken Pieces

—

Broiler or Oven Fried

2 to 2 ½ Lb. Bird

375°

to

425°F 8 to

15

RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING

PRODUCT
Yeast Breads

Note: Yeast Breads should be fully proofed for best results.

Sweet Rolls & Danish Pastries 325° to 375° F 5 to 15 4 Med to Med-

Quick Breads
Biscuits 350° to 400° F 5 to 15 4 Med to Med-

Rolled 1/2" Thick

Muffins 325° to 375° F 6 to 18 4 Med-

Corn Bread

5 to 7 Lbs. Per Pan
Per 18 x26x 1" Pan

8. to 20 Lbs. Per 18 x 26 x 2" 335° to 400° F 15 to 25 4 Med to Med-

Corn Muffins 335° to 385° F 10 to 20 4 Med to Med-

OVEN BROILING OR FRYING
Hamburger Patties

8 Per Lb 400° to 450° F 5 to 6 4 to 6 Hi- to Med+
Med. Well Done
6 Per Lb. 400° to 450° F 7 to 10 4 to 6 Hi to Hi-

4 Per Lb. 375° to 450° F 8 to 12 4 to 6 Hi

Fish Sticks & Portion—Frozen Breaded
1 Oz. 350° to 400°F 6 to 10 4 Hi- to Med

2 1/2 to 3 Ozs. 350° to 375° F 8 to 15 4 Med+ to Med

2 &3 Med+ to Med­2 ½ to 3 Lb. Bird 350° to 400° F 15 to 25 4 Med+ to Med

Lobsters—1 to 1 1/2" Lb. 400° to 450° 8 to 14 2 to 4 Hi to Med
Lobster Tails—Frozen 1/2 to 3/4 Lb. 350° to 400° F 10 to 15 2 to 4 Hi- to Med
REHEATING PREPARED FOODS
Frozen French Fries 400° to 450°F 6 to 8 4 Hi- to Med

Frozen Lunches (TV Dinners) 350° to 400° F 10 to12 4 to 5 Hi to Med

Frozen Entrees (3/4" to 1" Thick) 300° to 350°F 10 to 20 2 to 5 Hi to Med
Frozen Meals (8 Oz ) Foil Pkg 350° to 400° F 20 to 30 2 to 5 Hi
CASSEROLES
Food Service Pans

2" to 3" Deep 325° to 375°F 15 to 25
3" to 4" Deep 325° to 375°F 20 to 35 2 to 4 Med+ to Med­Ramikins or Foil Pans 350° to 400° F 5 to 6 4 to 5 Hi to Med+
Up to 1 1/2" Deep
*(Frozen 10 to 15 Minutes)

RECOMMENDED TEMPERATURES, TIMES AND LOADS MISCELLANEOUS PRODUCTS

Baked Potatoes

120 Count Per 50 Lbs. 400° to 450° F 20 to 25 2 to 5 Hi- to Med
100 Count Per 50 Lbs. 400° to 450° F 25 to 40 2 to 5 Med+ to Med
80 Count Per 50 Lbs. 400° to 425° F 30 to 50 2 to 5 Med+ to Med-

Pizzas—Frozen or with Prebaked Crust 425° to 475° F 5 to 10 4 Hi- to Med

Melted Cheese Sandwiches 400° to 425° F 8 to 10 4 Hi- to Med

NOTES ON SPECIAL PROCEDURES FOR BAKING
Yeast Bread: Cooking starts immediately in the convection oven.

Yeast Breads do not usually rise as much in the convection oven
as in a conventional oven. It is. therefore, usually necessary to
allow fuller proof, 2 1/2 to 3 times increase in volume for the best
results.

TEMPERATURE

335° to 400° F 10 to 20 4 Med to Med-

Pies: When baking pies in your convection oven, 3 or 4 pies
should be put on an 18 x 26" 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.

TIME

IN MINUTES

NO. OF
RACKS

3 Med-to Lo+

3 Med-to Lo+

3 Med- to Lo+

3 Med- to Lo+

3 Med to Lo+

2 & 3 Med+ to Med

2 & 3 Hi- to Med+

2 & 3 Hi- to Med+

2 & 3 Med+ to Med-

2 & 3 Med to Med-

4 to 5 Hi- to Med

2 &3 Med to Med-

2 to 3 Med+ to Med-

2 to 3 Med+ to Med-

2 to 4 Med+ to Med

2 &3 Med to Med-

2 &3 Med+ to Med-

LOAD

CONTROL

13

PARTS LIST

ITEM

NO. DESCRIPTION

1 PORCELAIN BLOCK (NS) 414881-1 1
2 THERMOSTAT 60" LEAD (500 LESS KNOB) 411506-3 1
3 1 HOUR TIMER 60 CY. 120 VOLT 411690-1 1
4 ROCKER SWITCH 411496-B1 4
5 INDICATOR LIGHT 411496-E4 2
6 CONTROL KNOB 411242-1 2
7 SUPPLY CORD 405016-1 1
8* RELAY S.P.D.T. (115V COIL) 411497-A1 1
9 BUZZER REPLACEMENT KIT (120V) 411662-G1 1
9A BUZZER (120V) 411499-4 1
10 CONTROL PANEL PLATE MYLAR 411903-5 1
10A* CONTROL PLATE MYLAR 411903-6 1
11 DAMPER CONTROL—PUSH PULL 412620-1 1
12 ELEC. CONNECTION BOX ASSEMBLY 411902-G7 1
12A ELEC. CONNECTION BOX ASSEMBLY (S.S.) 411902-G8 1
3A FIVE HOUR TIMER 60 CY. 120 VOLT (OPTIONAL) 411690-3 1

NS = NOT SHOWN BY PHOTO

CONTROL COMPARTMENT

RGT-10 115 VOLT

PART
NUMBER

QUANTITY

15

* USED ONLY ON UNITS WITH LIGHTS AND AUXILIARY FAN SWITCH

PARTS LIST (Cont.)

208-240V 1 PH. MOTOR OR 3 PH.

MOTOR CONTROL COMPARTMENT

RGT-10

ITEM

NO. DESCRIPTION

PART
NUMBER

QUANTITY

1 PORCELAIN BLOCK (NS) 414881-1 1
2 THERMOSTAT 60" LEAD (500 LESS KNOB) 411506-3 1
3 1 HR. TIMER (208/240) 411690-2 2
3A 5 HR. TIMER 60 CY. 240V (OPTIONAL) 411690-4
3B 5 HR. TIMER 50 CY. 220/380 AND 240/415V 411690-6

(OPTIONAL)
3C 1 HR. TIMER 50 CY. 220/380 AND 240/415V 411690-5
(STANDARD)
4 ROCKER SWITCH 411496-B1 4
5 INDICATOR LIGHT 411496-E4 2
6 CONTROL KNOB 411242-1 2
8* RELAY S.P.D.T. (230V COIL) 411497-A2 1
9 BUZZER REPLACEMENT KIT (230V) 411662-G2 1
9A BUZZER (230V) 411499-4 1
10 CONTROL PANEL PLATE MYLAR 411903-3 1
10A* CONTROL PANEL PLATE MYLAR 411903-4 1
11 DAMPER CONTROL—PUSH PULL 412620-1 1
12 ELEC. CONNECTION BOX ASSEMBLY 411902-G7 1
12A ELEC. CONNECTION BOX ASSEMBLY (S.S.) 411902-G8 1
13 THERMAL BOX ASSEMBLY 410472-8 1
14 CIRCUIT BREAKER (15 AMP) 411501-5 2
15 CONTACTOR 3 POLE (230V COIL) 411497-C2 1
16 TRANSFORMER 230V TO 115V, 50 VA 411500-6 1

NS = NOT SHOWN BY PHOTO
* USED ONLY ON UNITS WITH LIGHTS AND AUXILIARY FAN SWITCH

16

PARTS LIST (Cont.)

CONTROL COMPARTMENT

RGT-10 480V

ITEM

NO.

1 PORCELAIN BLOCK 414881-1 1

2 THERMOSTAT 60" LEAD (500 LESS KNOB) 411506-3 1

3 1 HR. TIMER 60 CY. 120 VOLT 411690-1 1

3A 5 HR. TIMER 60 CY. 120 VOLT (OPTIONAL) 411690-3 1

4 ROCKER SWITCH 411496-B1 4

5 INDICATOR LIGHT 411496-E4 2

6 CONTROL KNOB 411242-1 2

8* RELAY S.P.D.T. (115V COIL) 411497-A1 1

9 BUZZER REPLACEMENT KIT (120V) 411662-G1 1

9A BUZZER (120V) 411499-4 1

10 CONTROL PANEL PLATE MYLAR 411903-3 1

10A* CONTROL PANEL PLATE MYLAR 411903-4 1

11 DAMPER CONTROL—PUSH PULL 412620-1 1

12 ELEC. CONNECTION BOX ASSEMBLY 411902-G7 1

12A ELEC. CONNECTION BOX ASSEMBLY (S.S.) 411902-G8 1

13 TERMINAL BLOCK ASSEMBLY 411472-8 1

15 CONTACTOR 3 POLE 115V COIL 411497-C1 1

16* TRANSFORMER 480V TO 115V, 200 VA 411500-7 1

16A TRANSFORMER 480V TO 115V, 50 VA 411500-8 1

DESCRIPTION

PART
NUMBER

QUANTITY

NS= NOT SHOWN BY PHOTO
* USED ONLY ON UNITS WITH LIGHTS AND AUXILIARY FAN SWITCH

17

PARTS LIST (Cont.)

ITEM

DESCRIPTION

NO.

17 MOTOR MOUNT 412629-1 1
18 MOTOR SPACER 413491-1 4
19 MOTOR 115V—208/240, 3/4 H.P. 1 PHASE 411205-1 1
19A MOTOR 208/240-460V, 3/4 H.P. 3 PHASE 419720-G4 1
20 5/16" FLAT HEAD SCREW 402085-20 4
21 MOUNTING BOLT (5/16" FLAT HEAD 13/4" LG.) 412492-1 4
22 FLEX LOCK NUT 5/16" 406892-5 4

MOTOR ASSEMBLY

RGT-10 (115, 208 & 480 VOLT)

PART
NUMBER

QUANTITY

18

PARTS LIST (Cont.)

BODY BOTTOM ASSEMBLY

RGT-10

ITEM

DESCRIPTION

NO.

22 SOLENOID VALVE 411497-F1 2
23 DOUBLE PILOT VALVE 420786-1 1
24 ELBOW ? MPT X ¼ CC 90 DEGREES 420047 1
25 FLAME SWITCH 411496-H1 2
26 BURNER NOZZLE 90 DEGREE 404079-F 4
27 BURNER SPUD (NAT. AND MIXED GAS) 010901-35 4

SELECT FOR PROPER GAS (NS)
BURNER SPUD (BUTANE) 00901-52 4
SELECT FOR PROPER GAS (NS)
BURNER SPUD (L.P.) 00901-51 4

SELECT FOR PROPER GAS (NS)
28 ELBOW (? FM X ¼ CC) 414678-2 1
29 CLOSE NIPPLE ¾ X 1 ? LONG 413500-E11 1
30 SHUT OFF VALVE 411420-1 1
31 REGULATOR 3.7 (NATURAL GAS) 408279-26

REGULATOR 11" (L.P.) 408279-21 1
32 OVEN BURNER CLIP 3.0320-1 1
33 LEFT OUTER BURNER (NS) 411084-1 1
33A LEFT INNER BURNER (NS) 411084-2 1
34 RIGHT OUTER BURNER (NS) 411238-1 1
34A RIGHT INNER BURNER (NS) 411238-2 1
35 CLOSED NIPPLE ? X ¾ 410557-G7 1
37 ¾” TEE 3.0703-4 1
38 BUSHING ¾ x ? 3.0705-1 2
39 7/16 CC TEE 3.0703-4 2
40 CONNECTOR TUBING 413129-3 2
41 ? X 7/16 CC FITTING 3.0152-5 6
42 REAR MANIFOLD 411884-2 1
43 INNER MANIFOLD TUBING 413129-2 1
44 OUTER MANIFOLD TUBING 413129-2 1
45 PILOT TUBING, LEFT HAND 411874-2 1
46 INNER LEFT AND RIGHT BURNER TUBING 411869-3 2
47 OUTER LEFT AND RIGHT BURNER TUBING 411869-4 2
48 RIGHT HAND PILOT TUBING 411873-2 1
NS =NOT SHOWN BY PHOTO

PART
NUMBER

QUANTITY

19

20

PARTS LIST (Cont.)

ITEM
NO. DESCRIPTION

53 LAMP SOCKET 417814-1 2
54 LIGHT BULB 115V 50W (FROSTED) BL-008-14 2
55 LAMP BOX HOUSING ASSEMBLY 411395-G1 2
56 LAMP BOX GASKET (? ASBESTOS) 409421-1 2
57 LAMP BOX ASSEMBLY 411394-G1 2
58 LAMP WINDOW ASSEMBLY 411175-G1 2

OVEN LAMP ASSEMBLY

RGT-10 WITH LIGHTS ONLY

PART
NUMBER

QUANTITY

21

PARTS LIST (Cont.)

RGT-10 DAMPER CONTROL SYSTEM

ITEM
NO. DESCRIPTION

59 DAMPER CLAMP 407550-1 1
60 VENT CLOSURE 411211-1 1
61 VENT ACTUATOR ASSEMBLY 413535-1 1
62 CONTROL WIRE SOCKET 411859-1 1
63 ANGLE DAMPER CABLE 413524-1 1
64 CABLE CLAMP 3.0328-1 1
65 VENT STACK ASSEMBLY 413534-G1 1
66 VENT PULL CABLE ASSEMBLY 412620-1 1

PART
NUMBER

QUANTITY

22

PARTS LIST (Cont.)

NO.

DESCRIPTION

NUMBER

QUANTIT

RGT-10 FRENCH DOOR MECHANISM

ITEM

67 DOOR CATCH 411794-1 2
68 DOOR STRIKE 411170-1 2
69 DOOR CATCH PLATE 411934-1 1
70 COMPRESSION SPRING 417810-3 2
71 MICRO SWITCH 411496-F1 1
72 MICRO SWITCH SUPPORT 410619-1 1
73 MICRO SWITCH INSULATION (3" LONG) 411345-1 2
74 DOOR ADJUSTMENT BRACKET 411139-1 2
75 HINGE PIN BEARING 404629-2 4

76 LEFT HAND DOOR ASSEMBLY (WITH WINDOWS) 411290-G1 1
76A LEFT HAND DOOR ASSEMBLY (LESS WINDOWS) 411290-G5 1
77 RIGHT HAND DOOR ASSEMBLY (WITH WINDOWS) 411290-G2 1
77A RIGHT HAND DOOR ASSEMBLY (LESS WINDOWS) 411290-G6 1
78 COLLAR ½" HINGE PIN 415957-2 1
79 DOOR HANDLE 411705-1 2
80 PLUG BUTTON (NS) 3.0317-8 4

NS =NOT SHOWN BY PHOTO

PART

23

PARTS LIST (Cont.)

QUAN.

REQD.

OVEN CAVITY WITH S.S. INTERIOR

OVEN CAVITY ASSEMBLY &

RGT-10

ITEM

DESCRIPTION

NO.

81 FAN COVER ASSEMBLY 411136-G1 1

81A FAN COVER ASSEMBLY S.S. 411136-G3

82 RIGHT HAND SIDE LINING 411212-1 1

82A RIGHT HAND SIDE LINING S.S. 411212-3

83 LEFT HAND SIDE LINING 411212-2 1

83A LEFT HAND SIDE LINING 411212-4

84 OVEN RACK 411265-1 8 8
85 RIGHT HAND OVEN RACK SUPPORT 411225-1 1 1

85A LEFT HAND OVEN RACK SUPPORT 411225-2 1 1

86 DECK PLATE 411096-1 1 1
87 DOOR GASKET 411689-1 1 1
88 TOP AND BOTTOM DOOR GASKET SHIMS (NS) 411567-1 2 2

88A SIDE DOOR GASKET SHIMS (NS) 411567-2 2 2

89 AIROTOR 11 ? “ 412341-1 1 1

NS =NOT SHOWN BY PHOTO

F = SPECIFY FINISH

PART
NUMBER

RGT

-10

?

?

?

RGT

-10 S.S.
?

1

?

1

?

1

24

WIRING DIAGRAM

25