Vulcan SG4C Installation Manual

INSTALLATION &

OPERATION MANUAL

SG SERIES GAS SNORKEL CONVECTION OVENS

MODELS

SG4D ML-114875 SG4C ML-114876 SG6D ML-114877 SG6C ML-114878

™

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

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

TEL. (502) 778-2791

FORM 35624 REV. B (12-07)

(Formerly F-31024 & F-33220)

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.

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 —

Installation, Operation and Care of

MODEL SG4D, SG4C, SG6D & SG6C

GAS SNORKEL™ CONVECTION OVENS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

Vulcan Gas Snorkel™ Convection Ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performance.

It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided.

Models SG4D and SG6D feature a solid state temperature control, 1-hour dial timer with buzzer, twospeed SG4C oven is equipped with a 60,000 BTU/hr. burner.

Models SG4C and SG6C are equipped with electronic time and temperature controls, two-speed 1/3 HP (0,25 kw) blower motor, a roast-and-hold feature, and porcelain interior as standard equipment. Each SG6D and SG6C oven is equipped with a 60,000 BTU/hr. burner.

Models SG6D and SG6C have a deeper oven cavity.

Models SG44D, SG44C, SG66D, and SG66C consist of two single ovens and are supplied with a stacking kit for mounting one oven on top of the other.

All ovens are equipped with a power level control which permits variation of the heat input between 22% and 100% of full input.

All standard 120 volt ovens require single phase electrical service and are equipped with a 3 prong grounding plug.

Oven doors open independently and all ovens are furnished with 5 racks.

Available options are simultaneous oven door opening, a 5-hour timer, 208/240 volt electrical service with hard wire connection direct to the terminal block supplied with the oven, additional oven racks, and an open stand with lower storage rack.

/3 HP (0,25 kw) blower motor and porcelain interior as standard equipment. Each SG4D and

FEATURES

Thermostat Timer Stack Roast &

Model (Each Oven) (Each Oven) Kit Hold Legs

SG4D/SG6D Solid State 1-Hour Dial 253/4" (654 mm)

SG44D/SG66D Solid State 1-Hour Dial X 8" (203 mm)

SG4C/SG6C Electronic Electronic X 253/4" (654 mm)

SG44C/SG66C Electronic Electronic X X 8" (203 mm)

— 3 —

INSTALLATION

Before installing, verify that the electrical service and type of gas supply (natural or propane) agree with the specifications on the rating plate located behind the top trim panel on the front of the oven. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart immediately.

UNPACKING

This oven was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping damage. If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

Carefully unpack oven and place in a work-accessible area as near to its final installed position as possible.

Do not use the doors or their handles to lift the oven.

LOCATION

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

When installed, minimum clearance from combustible construction must be 1" (25 mm) at the left side 4" (102 mm) at the right side, and 6" (152 mm) at the rear. Minimum clearance from noncombustible construction must be 0" at the left side, 4" at the right side and 6" (152 mm) at the rear. The oven may be installed on combustible floors.

The installation location must allow adequate clearances for servicing and proper operation.

The oven 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 that required for combustion of gas at the oven burners.

Do not permit fans to blow directly at the oven. Wherever possible, avoid open windows next to the oven. Avoid wall-type fans which create air cross currents within the room.

INSTALLATION CODES AND STANDARDS

Vulcan ovens 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/NFPA #54 (latest edition). Copies may be obtained from The American Gas Association, Inc., Accredited Standards Committee Z223 @ 400 N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park, Quincy, MA 02169-7471.

— 4 —

CONNECT GAS LINE STRAIN RELIEF HERE

PL-52805

NOTE: In the Commonwealth of Massachusetts,

All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR.

3. Vapor Removal From Cooking Equipment

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

The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

In Canada:

1. Local codes.

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

3. CSA C22.1 Canadian Electric Code (latest edition).

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

INSTALLING BASIC OVEN

The basic oven must be installed on legs, casters or mounted on a modular stand. Installations on concrete bases or other supports restricting air circulation underneath the oven is not advisable and may void the warranty.

Ovens Mounted on Casters

Ovens 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 or its associated piping to limit appliance movement. Attach the restraining device at the rear of the oven as shown in 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 oven to its installation position.

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

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

Fig. 1

— 5 —

VENT GUARD

TWO PIECE

STACKING

COMMON FLUE

PL-52884

Assembling the Legs to the Oven

BACK

FRONT

PL-52821

The legs must be installed on the bottom of the oven. Position oven on its back, taking care not to scratch or damage it. The gas pipe connection protrudes beyond the back; provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4's [51 x 102 mm], etc.).

Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (6 per leg). Carefully raise the oven to its normal position.

Assembling the Stand to the Oven

Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (6 per leg). Carefully raise the oven to its normal position.

Attach the undershelf to the legs with 8 bolts and lockwashers (2 per leg).

Install the rack guides into the shelf at desired locations (for pan or flat rack), then attach the rack supports to the top end of the rack guides. Attach rack supports to the leg assembly by removing one middle bolt and reattaching back through the end holes in the rack support. (Fig. 2)

ASSEMBLING STACKED OVENS

Unpack the ovens and stack kit. Position the oven to be used as the bottom oven on its back for access to the oven bottom, taking care not to scratch or damage it. The gas pipe protrudes beyond the back; provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4's [51 x 102 mm], etc.). Attach the four leg assemblies with the 24 bolts and lockwashers (6 per leg).

Place the lower oven (with legs/casters)

on the floor and remove two

/16" (11 mm) diameter knockouts on each side of the top cover. Remove vent guard and discard it.

Move the oven (with legs/casters) to the installed position and place upper oven on top of lower oven using the locating studs.

Remove the rear panel from the TOP oven. Install the two-piece stacking common flue (Fig. 3) with the four screws provided. Replace the top oven rear panel.

Connect the piping between the top oven and bottom oven. Pipe compound must be suitable for the type of gas being used (natural or propane).

Fig. 2

Fig. 3

— 6 —

The manual gas valve, located behind the small door in the lower front panel, should remain off until all electrical and gas connections are made and the ovens are ready to be used.

LEVELING

Ensure that the oven racks are level in the final installed position. If the oven is installed on legs, turn the adjustable feet in or out to level the oven front-to-back and side-to-side.

ELECTRICAL CONNECTIONS

Electrical and grounding connections must comply with the applicable

portions of the National Electrical Code and/or other local electrical codes.

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 SG series ovens are equipped with a 120 volt / 60 Hz. / 1 phase cord and plug.

Refer to the Installation Codes and Standards section of this manual.

A schematic decal is located on the inside of the right side panel.

GAS AND ELECTRICAL DATA

— 7 —

GAS CONNECTIONS

Gas supply connections and any pipe joint compound must be resistant to the action of propane gases.

Location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must be installed in the gas line ahead of the oven.

Connect gas supply after leveling the oven. The gas supply line must be at least the equivalent of

/4"

(19mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt, or pipe joint

compound.

The ovens are equipped with fixed burner orifices which match with installation elevation.

The oven is provided with a regulator integral to the gas solenoid valve and requires no external regulator.

Natural gas pressure regulators are preset for 3.5" W.C. (Water Column) (0.87 kPa); propane gas pressure regulators are preset for 10" W.C. (2.49 kPa).

Prior to lighting, check all joints in the gas supply for leaks. Use soap and

water solution. Do not use an open flame.

A. Check all joints prior to the gas valve (solenoid) before lighting unit.

B. Check all joints beyond gas valve (solenoid) after unit is lit.

After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.

TESTING THE GAS SUPPLY SYSTEM

When gas supply pressure exceeds

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

be disconnected from the gas supply piping system.

When gas supply pressure is

/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply

system by closing its individual manual shutoff valve.

ADJUSTMENTS

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 oven, 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 exchanger tubes.

Contact your local Vulcan-Hart servicer if required.

— 8 —

VENT SYSTEM

DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended

that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.

Ovens may use an optional down draft diverter flue method. This optional down draft diverter must be purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any such devise will void all oven certifications and warranties. When the diverter is supplied, it may be connected to a Type “B” vent.

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

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

— 9 —

OPERATION

The oven and its parts are hot. Use care when operating, cleaning or servicing the oven.

CONTROLS — MODELS SG4D AND SG6D (Fig. 4)

Fig. 4

— 10 —

Master Switch — ON — turns oven control circuits on.

OFF — turns oven control circuits off. OVEN COOL — allows the fan motor to run with the doors ajar to speed oven cooling.

On Light (Amber) — Lit when Master Switch is positioned at ON.

Heat Light (White) — Comes on and goes off when the burner cycles on and off.

No Ignition Light (Red) — Comes on if burner fails to ignite. When lighting the oven, the No

Ignition Light flashes.

Thermostat — Controls oven temperature during cooking operation.

Power Level Control — A potentiometer which permits variation of the heat input between

22% and 100% of full input.

Dial Setting Percent of Full Input

10 100%

9 77% 8 73% 7 68% 6 60% 5 53% 4 45% 3 37% 2 28% 1 22%

One-Hour Timer — Use to set cooking cycle time. Alarm sounds continuously when

elapsed time counts down to 0; oven does not turn off. Turn timer to OFF position to stop alarm. When oven is not in use, keep timer at OFF position.

Two-Speed Fan Switch — Adjusts air velocity in the oven.

Light Switch — Turns lights in the oven on or off.

BEFORE FIRST USE

Before using the oven for the first time, it must be "burned in" to release any odors that might result from heating the new surfaces in the chamber.

1. Using a clean damp cloth, wipe the inside of the oven, including the racks.

2. Close the oven doors, push the Master Switch to ON, turn the Thermostat to 300°F (149°C), and

allow the oven to cycle for 6 to 8 hours before pushing the Master Switch OFF.

— 11 —

LIGHTING THE SG4D AND SG6D OVENS

1. Turn the main gas supply ON.

2. Turn the gas control valve (located behind the small door on the lower front panel) ON.

3. Push the Master Switch to ON and turn Thermostat to its maximum setting. Both the ON and HEAT

lights should come on. If HEAT light is not on, make sure the oven door(s) are closed.

4. If the oven fails to light, the red No Ignition light will be lit and remain on. Push Master Switch to OFF.

Turn gas off.

5. Wait 5 minutes before repeating Steps 1 through 4.

If the oven does not light after three trials, turn off the main gas valve and call a qualified servicer.

USING THE SG4D AND SG6D OVENS

Preheating

1. Select the proper rack arrangement for the product to be cooked. (See RACK ARRANGEMENTS

in this manual.)

2. Make sure the doors are closed.

3. Push Master Switch to ON. The amber ON light will come on, indicating that power to the oven is

on.

4. Set the Power Level Control to 10.

5. Set the two-speed Fan Switch to the desired setting.

6. Set Thermostat as desired. The Heat light will come on and remain on until the oven reaches set

temperature (approximately 10 to 15 minutes for settings from 300°F (149°C) to 400°F (204°C). Refer to COOKING GUIDELINES in this manual for suggested temperatures and times for various products.

7. Prepare product and place in suitable pans. When the white Heat light goes off, the oven has

reached the desired preheat temperature.

Cooking

1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.

2. Set power level to desired baking setting.

3. Set the Timer. After the preset time lapses, turn timer to OFF position to stop alarm.

4. When product is done, open doors and carefully remove cooked product from the oven. Wipe up

any spills.

End of Day

1. Push Master Switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven.

2. When oven has cooled sufficiently, push Master Switch to OFF.

3. Turn gas valve (located behind panel) OFF and clean oven.

4. Leave door open overnight or when oven is not in use for an extended period of time.

Extended Shutdown

Repeat Steps 1 through 3 above. Unplug oven and shut off manual gas valve.

— 12 —

CONTROLS — Models SG4C and SG6C Built after October 1999

R & H

MODE

OVEN

READY

OVEN

HEATING

PRIMARY

SECONDARY

SET

ROAST

HOLD

START

STOP

1/2

3/4

5/6

SET

PRIMARY

SECONDARY

MENU SELECT

1/2

3/4

5/6

POWER LIGHTS

START

ROAST

HOLD

STOP

OFF

COOL

OVEN

OFF

MENU RACK

PL-53504

MODE

R & H

READY

OVEN

HEATING

OVEN

Always displays [HR:Min] when setting the Time.

Displays [HR:Min] if the countdown time is more than 1 Hour. Displays [Min:Sec] if the countdown time is less than 1 Hour. Displays Temperature in °F.

Indicates the oven is in the Roast and Hold Mode.

Indicates the oven is preheated and ready for cooking.

Indicates the oven is preheating.

2 3 4

Primary indicates Menu Items 1, 3, or 5.

Secondary indicates Menu Items 2, 4, or 6.

Up arrow increases; Down arrow decreases — a displayed Time or

Temperature value if arrow keys are lit.

Adjusts the oven heating rate or Power Level from 20 to 100 %.

TEMPERATURE: Use with SET to set the oven Temperature.

SET: Use with Time or Temperature.

TIME: Use with SET to manually set the cooking Time.

Selects Roast and Hold mode; also selects Low Fan Speed.

Press once to start; press a second time to stop.

Select Menu Cook Times. Press once for Primary (1, 3, or 5).

Press a second time for Secondary (2, 4, or 6). See next page.

Rack Buttons select individual Menu / Rack # Cook Times — once

programmed.

— 13 —

MANUALLY SETTING THE COOK TIME, TEMPERATURE, AND POWER LEVEL

NOITCELESUNEM

UNEM

METIMETI

METI

METIMETI

TESERPYROTCAF

METIUNEMMETIUNEM

METIUNEM

METIUNEMMETIUNEM

EMITKOOCEMITKOOC

EMITKOOC

EMITKOOCEMITKOOC

SEULAVELBAMMARGORP

METIUNEM

EMITKOOCEMITKOOC

EMITKOOC

EMITKOOCEMITKOOC

1KCAR

EMITKOOCEM

ITKOOC

EMITKOOC

EMITKOOCEMITKOOC

2KCAR

EMITKOOCEMITKOOC

EMITKOOC

EMITKOOCEMITKOOC

3KCAR

EMITKOOCEMITKOOC

EMITKOOC

EMITKOOCEMITKOOC

4KCAR

EMITKOOCEMITKOOC

EMITKOOC

EMITKOOCEMITKOOC

5KCAR

EMITKOOCEMITKOOC

EMITKOOC

EMITKOOCEMITKOOC

yramirP2/11.nim01

yradnoceS2/12.nim51

yramirP4/33.nim02

yradnoceS4/34.nim52

yramirP6/55.nim03

yradnoceS6/56.nim53

To Set the Cook Time

• Press the SET button. Press the TIME button.

• Use the Up and Down Arrow keys to increase or decrease the displayed Cook Time (HR:min).

• Press the SET button again to save the Time setting in the computer.

Tine

displays to indicate TIME.

To Set the Temperature

• Press the SET button. Press the TEMPERATURE button;

• Use the Up and Down Arrow keys to increase or decrease the displayed Temperature value.

• Press the SET button again to save the Temperature setpoint in the computer.

StPt

displays to indicate Setpoint.

To Set the Power Level

• Press the SET button. Press the % button.

• Use the Up and Down Arrow keys to increase or decrease the displayed Power Level value.

• Press the SET button again to save the desired Power Level value in the computer.

To Start Cooking

• Press the START / STOP button.

• The manual Cook Time counts down to 00:00. Displays [HR:Min] above 1 hour; [min: sec] below.

• The buzzer will sound. To silence the buzzer, press the START / STOP button again.

* The control retains the manual settings for Cook Time, Temperature, and Power Level.

TO PROGRAM MENU ITEM and RACK # Cook Times

Factory Preset and Programmable Cook Times are shown in the table, below:

The Primary indicator light with Menu 1 / 2 selects Menu Item 1 (Factory Preset Cook Time = 10 minutes). The Secondary indicator light with Menu 1 / 2 selects Menu Item 2 (Factory Preset Cook Time = 15 minutes). Similarly, for Menu Buttons 3 / 4 or 5 / 6. Any Menu Item Cook Time can be changed using the procedure below. Rack # Cook Times may be programmed if desired but are not required.

To Change the Time Setting for any Menu Item (1 – 6)

• To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.

✤ Select the Menu Item to be programmed (1 – 6).

Tine

displays to indicate TIME. Use the Up and Down arrow

buttons to increase or decrease the Menu Item's COOK TIME. Repeat this step for any other Menu Items.

• Press the START / STOP button; LOC displays. Press the START / STOP button a second time to save the Menu Item(s)' COOK TIME(s).

• Press the START / STOP button once to begin cooking (with the Menu Item's Cook Time). To exit, press the START / STOP button a second time.

To Program Individual Rack # Cook Times for a Menu Item

• To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.

• Select the Menu Item to be programmed (1 – 6);

✤ Then select the Rack # (1 – 5). [

t 1

] indicates Rack #1; [

Use the Up and Down arrows to increase or decrease the COOK TIME for any Rack #.

• Press the START / STOP button;

LOC

displays. Press the START / STOP button a second time to save

the Menu / Rack #'s COOK TIME(s).

• To exit program mode, press START / STOP twice.

Tine

— 14 —

displays to indicate TIME.

t 2

] indicates Rack #2; ... [

t 5

] indicates Rack #5.

Always Set the Temperature Before Setting the Time

• Press the SET button. Press the TEMPERATURE button; to increase or decrease the Temperature. To save, press the SET button again.

At startup, the display will initially show a set temperature displays. The READY light is lit, the HEAT light goes out, and the oven is ready for you to select the Cook Time, Menu Item Cook Time, or Menu / Rack # Cook Time.

GROWING BAR

. When the oven temperature reaches the Set Point, the

StPt

displays. Use the Up and Down Arrow keys

Starting a Timed Cycle On All Racks

• Open the door,

• Place the desired product on any of the five racks.

• Close the door. The display should return to the set temperature or the

• Press the Menu Key once for Primary or twice for Secondary to select a Menu Item Cook Time.

• Press the START / STOP button *.

• The timer will count down the time remaining for the Menu Item Cook Time.

• When the time has counted down to 00:00, the buzzer will sound and all Rack Buttons will flash.

• To silence the buzzer, press the START / STOP button.

Pressing the START / STOP button after making a menu selection will time all racks for the selected menu time.

door

will display.

GROWING BAR

Starting a Timed Cycle Using Programmed Individual Menu / Rack # Cook Time(s)

• After the set Temperature is reached, open the door;

• Close the door. The display returns to the set Temperature or the

• Select the Menu Item (once for Primary or twice for Secondary) and the Rack # to select the

Menu / Rack # Cook Time. If using simultaneous cook times, select the other Menu / Rack #'s.

• The timer selects the Rack # with the shortest Cook Time and counts down to 00:00.

• The buzzer sounds and the Rack # flashes. To silence the buzzer, press the flashing Rack #.

• Open the door;

✣ The next shortest Cook Time displays, its Rack # flashes and the time counts down to 00:00.

• The buzzer sounds. Press the flashing Rack #. Open the door,

the door. Repeat from ✣ until all Rack #'s are done.

door

displays; remove the finished product; close the door.

door

displays. Place product(s) in oven.

GROWING BAR

door

displays. Remove the product, close

To Display the Actual Oven Temperature

• Press and hold the Temperature button for 3 seconds to display Actual Oven Temp until released.

To End a Cooking Cycle

At the end of a cooking cycle, the alarm will sound. To silence the alarm and end a Menu Item cooking cycle, press START / STOP. To silence the alarm and end a Rack # cooking cycle, press the Rack #.

To cancel a cooking cycle which might have been started in error, press and hold the Rack button to be terminated and press START / STOP at the same time.

Door and Timing

Opening the door while loading additional product will interrupt all timing functions until the door is closed and the timer resumes. For example, if a product time had diminished to 1 minute and the door was opened for 30 seconds and then closed, the timer would still show 1 minute.

SETTING THE OVEN FOR ROAST & HOLD

• Press the Roast & Hold button to select Roast & Hold.

• Set the first stage Temperature and the Cook Time as described in: MANUALLY SETTING THE T EMPERATURE

COOK TIME. Press START / STOP to begin cooking.

AND

The HOLD Temperature is preset by the computer control at 150°F

The LOW FAN SPEED is present during Roast & Hold. Use R&H to select LOW FAN SPEED.

— 15 —

(66°C)

400ºF

300ºF

200ºF

100ºF

ROAST AND HOLD DIAGRAM - Time vs. Temperature

SHORT BEEP. TIMER DISPLAY FLASHES 00:00. ROAST THERMOSTAT OFF. BURNERS OFF UNTIL HOLD TEMPERATURE IS REACHED.

LONG BEEP (20 SEC.) BURNERS MAINTAIN HOLD TEMPERATURE. TIMER DISPLAY COUNTS UP HOLD TIME AND FLASHES "HOLD."

OVEN TEMPERATURE TIMER DISPLAY COUNTS DOWN, COLON FLASHES.

COOKING FROM STORED HEAT

LOAD PRODUCT INTO OVEN

PRODUCT TEMPERATURE

TEMP.

TIME

PREHEAT FIRST STAGE COOKING SECOND STAGE

COOKING (DO NOT OPEN

DOORS)

HOLDING

PL-51607

ROAST AND HOLD OPERATION

Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is regulated by the Roast thermostat for the amount of time set on the Timer. After the lapsed time counts down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the burners are off as the temperature in the oven declines to the Hold Temperature. The doors should remain closed during Second Stage Cooking.

When the Hold Temperature is reached, cooking is done. The Time Display counts up the Hold time and flashes "Hold." Temperature in the oven will be maintained at the Hold temperature until the oven is turned off.

— 16 —

+ 36 hidden pages