Vulcan VRH88 Installation Manual

INSTALLATION &
OPERATION MANUAL
VRH SERIES OVENS
MODELS:
VRH8 ML-152020 VRH88 ML-152021
For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanequipment.com
VULCAN 3600 NORTH POINT BLVD. DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC BALTIMORE, MD 21222
www.vulcanequipment.com Vulcan ©2016 All Rights Reserved F-41207 (02-16)
VRH SERIES OVENS F-41207 (02-16)
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL ELECTRICAL EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START­UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITYOF 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 equipment.
IN THE EVENT OF A POWER FAILURE,
DO NOT ATTEMPT TO OPERATE THIS DEVICE
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VRH SERIES OVENS F-41207 (02-16)
TABLE OF CONTENTS
IMPORTANT FOR YOUR SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
PRINCIPLES OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
BENEFITS OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
COMPARISON OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
ELECTRICAL REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
TESTING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
EXTENDED SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
DOOR GASKET CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
COOKING RACK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
COOKING AND HOLDING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 – 13
RETHERMALIZATION GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
GRAMS – LBS./OZ. CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
TEMPERATURES CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
LOCKOUT / TAGOUT PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
SERVICE & PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
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VRH SERIES OVENS F-41207 (02-16)
GENERAL
INTRODUCTION
Vulcan Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many years of satisfactory performance. The Vulcan Cook & Hold Oven is more than just an oven – it’s a “System”; precisely controlled heat, regulated to retain ascorbic acid and maximize the nutritional value, taste and eye-appeal of food. In this environment, virtually any food product can be prepared to delicious perfection in just ONE oven! “System” food preparation eliminates the need for multiple ovens with duplicate features.
The Vulcan Cook & Hold Oven is the right choice for low temperature food preparation.
This manual is provided to assist persons responsible for the operation and maintenance of the oven with a simple, but comprehensive under­standing of its proper use. We recommend that you thoroughly read this entire manual and carefully follow all of the instructions provided prior to placing the oven into operation. As with any piece of food service equipment, this oven system requires a minimum of care and maintenance. Recommended procedures are contained in this manual and should become a regular part of the operation of the unit.
PRINCIPLES OF
COOK & HOLD OVENS
Vulcan Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The principles of Low Temperature Cooking and Holding can be summarized into several objectives: increased product yields,
increased profits from increased yields, increased moisture retention, increased tenderization, and consistency of doneness.
When the Vulcan Cook & Hold Oven finishes the cooking cycle, it automatically switches to the hold cycle. Throughout this manual we recommend holding temperatures such as 140⁰F (60C). This temperature refers to the oven’s hold temperature setting and not
to the internal temperature of the food being roasted. The internal product temperature will run below the hold temperature. (For example: roast beef held at 140F will be about 130⁰F internally or medium rare.)
All meat products contain enzymes. These enzymes perform the important function of tenderizing the meat when they reach temperatures of 100⁰F (38C) to 140⁰F (60C). As
these enzymes are heated, they break down the connective tissue that is inherent in all red meat products. The hold cycle allows this natural tenderization process to proceed in an orderly manner. As long as the internal
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VRH SERIES OVENS F-41207 (02-16)
temperature of the meat does not exceed 140F, the process will continue. Once the temperature reaches 140⁰F the process will stop, because the enzymes will be deactivated.
BENEFITS OF
COOK & HOLD OVENS
Superior Results: Low temperature
roasting has been recognized as the best method for preparing meat and poultry because of increased tenderness, more even roasting, and a juicer product. Increased Sales: You will attract more customers and have more repeat business because you are now producing a superior product in your market area. All of your products will be unique, from prime rib and chicken to BBQ ribs, pork roasts, and even bakery items! Reduced Energy Costs: It costs significantly less to run a Vulcan Cook &
This tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold. The longer the hold, the higher degree of tenderization.
Each hour of holding is equal to one day of aging.
hold Oven instead of a conventional oven. Also, in most areas, no exhaust hood is needed. Reduced Shrinkage of Product: You can cut your percent of shrinkage from 25 to 30% down to 5 to 10%. This means more servings to sell to your customers! The Vulcan Cook & Hold Oven can pay for itself in just months, depending on your volume. Reduced Labor Cost: Your cooks do not have to come in early to put roasts in or stay late to take them out of the oven. Holding banquet foods in a Vulcan Cook & Hold Oven reduces that last minute party prep to almost nothing.
COMPARISON OF
COOK & HOLD OVENS
“The Comparison Stops Here” – more than a catchy slogan, it’s a fact.
Convection ovens, unlike Vulcan Cook & Hold Ovens, blast high temperature dry air over the product. The end result with convection oven cooking is excessive and unnecessary shrinkage.
Vulcan Cook & Hold Oven Systems:
1. Offer a lifetime heating element warranty.
2. Provide a natural roasted brown, caramelized product
without coloring agents. “You can taste the difference.”
3. Do not require a ventilation
hood. (See pg. 5)
4. Are accurate, plus or minus 5⁰F.
5. Are easy to clean.
6. Have inside and out.
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stainless steel construction
VRH SERIES OVENS F-41207 (02-16)
INSTALLATION
Before installing, verify that the electrical service agrees with the specifications on the rating plate located on the lower back corner of the oven. (Fig. 4) If the supply and
equipment requirements do not agree, do not proceed with unpacking and installation. Contact your Vulcan Customer Service Department immediately.
UNPACKING: The 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 to the oven.
If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.
Carefully unpack and place in a work accessible area as near the installation position as possible.
1. Open oven door(s) and remove packing material.
2. Check under oven or separate package for racks, pans, etc.
3. Peel off vinyl protection film from oven.
CLEANING: The oven should be thoroughly cleaned prior to putting into service. Refer to cleaning instructions in this manual.
LOCATION: For efficient oven operation, choose a location that will provide easy loading and unloading without interfering with the final assembly of food orders.
The installation location must be level and allow adequate clearances for servicing and proper operation.
VRH88
The VRH88 oven is simply two (2) VRH8 ovens stacked on top of each other. One (1) oven will come with a caster kit and a stacking assembly on top. The oven without casters is placed inside the stacking assembly.
VENTILATION HOOD REQUIREMENTS
The unit must be installed in accordance with state and local codes, or in the absence of state and local codes, with the National Electrical Code ANSI/NFPA-70 (latest edition) and Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations NFPA 96 (latest edition).
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Both are available from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada refer to the Canadian Electrical Code C22.1 Part 1 (latest addition).
VRH SERIES OVENS
ELECTRICAL REQUIREMENTS
ELECTRICAL CODES & STANDARDS:
The oven must be installed in accordance with:
In the United States of America:
1. State and Local Codes.
2. National Electrical Code, ANSI/ NFPA-70 (latest edition.) Copies may be obtained from: The National Fire Protection Association, 1Batterymarch Park, Quincy, MA 02269. 1-617-770-3000 www.nfpa.org
In Canada:
1. Local Codes.
2. Canadian Electrical Code, CSA C22.1 (latest edition.) Copies may be obtained from: The Canadian Standard Association. www.csa.ca
F-41207 (02-16)
ELECTRICAL CONNECTIONS:
The oven is factory wired for single phase 208/240 volt or three phase operation. All ovens are equipped with a 6 foot cord and NEMA 6-15, 6-30, 6­50, or a 15-30 plug as standard equipment. (Fig. 3) .
(Fig.3)
Refer to wiring diagrams and Specification Chart in the back of this manual.
The cord and plug supplied is a suitable durable cord with a proper strain relief.
SERIAL DATA PLATE
(Fig. 4)
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VRH SERIES OVENS F-41207 (02-16)
OPERATION
CONTROLS
The Oven and its parts are hot. Be very careful when operating, cleaning,
or servicing the oven.
All operating controls are located on the front Control Panel(s). The oven is supplied with individual operating controls for each oven cavity.
THERMOMETER COOKING TIME ON / OFF
KNOB SWITCH
POWER
COOKING COOKING HOLDING HOLDING
TEMP. MODE MODE TEMP. KNOB LIGHT LIGHT KNOB
Thermometer: Indicates the interior
temperature of the oven. Cooking Time Knob: Sets the desired
cooking time from ½ hour to 12 hours. Power ON/OFF Switch: Turns the
oven On or Off. Cooking Temperature Knob: Sets the
desired cooking temperature.
OPERATING INSTRUCTIONS
The Oven and its parts
are hot. Be very careful when operating, cleaning, or servicing the oven.
1. Turn Cooking temperature knob to desired Cooking temperature.
2. Set Cooking timer knob(s) to desired cooking time to include 30 to 60 minute preheat time.
Cooking Mode Light: Indicates oven is in Cooking Mode.
Holding Mode Light: Indicates oven is in Holding Mode.
Holding Temperature Knob: Sets the desired holding temperature.
3. Turn Holdi ng Temperature knob to desired holding temperature.
4. Turn On/Off Switch to ON position. On/Off indicator Light
and Holding Temperature Light will illuminate.
When the oven reaches the desired cooking temperature it is ready for use. Keep the oven door closed during the preheating cycle.
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VRH SERIES OVENS F-41207 (02-16)
BEFORE FIRST USE
The Oven and its parts
are hot. Be very careful when operating, cleaning, or servicing the oven.
1. Thoroughly clean the oven before initial use. Please refer
to cleaning instructions in this manual.
2. Test the oven to verify that the oven operates normally. Please refer to “Testing The Oven” procedure in this manual.
TESTING THE OVEN
The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven.
Before using the oven for the first time, verify that the oven operates normally.
1. Check that the oven is connected to the correct power source.
2. Set the COOKING TIME knob to 0.
3. Turn the HOLDING TEMP- ERATURE knob to 140 F.
4. Set Power ON/OFF Switch to ON position.
5. Check that the Oven Circulating Fan(s) are running.
6. Check that the Holding Temperature Indicator Light is illuminated.
Each Oven is equipped with cooling fans. The cooling fans may not operate when the oven is first turned on. The cooling fans operate only when the thermostat, to which they are connected, requires it.
7. Set the COOKING TIME knob to 2 hours. The Holding Temperature Indicator Light will go out and the Cooking Temperature Indicator Light will illuminate.
8. Turn the COOKING TEMP- ERATURE knob to 250 F. Check the interior rear of the oven cavity to determine that the oven is heating.
9. Turn the COOKING TIME KNOB to 0 and set the HOLDING TEMPERATURE knob at 250 F.
10. Check that the Cooking Temperature Indicator Light has gone out and the Holding Temperature Indicator Light has illuminated.
11. Check the interior rear of the oven to ensure that the oven is heating. If all the functions perform satisfactorily, the oven is ready for operation.
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VRH SERIES OVENS F-41207 (02-16)
SHUTDOWN
The Oven and its parts
are hot. Be very careful when operating, cleaning, or servicing the oven.
1. Turn Holdi ng Temperature knob and Cooking Temperature knob counter-clockwise until they stop at the Off position..
2. Open door slightly to allow ventilation and cool down period.
This is to allow oven to properly cool down so components are not damaged.
Wait 15 minutes before turning On/Off Switch to OFF because the
cooling fans need to operate during the cool-down period.
3. Turn On/Off Switch to OFF position.
The cooling fans will automatically turn off when the proper cool-down temperature is reached.
EXTENDED SHUTDOWN
The Oven and its parts
are hot. Be very careful when operating, cleaning, or servicing the oven.
Perform the following procedure to shut down the oven for an extended period of time.
1. Perform the SHUTDOWN procedure.
2. Unplug the oven.
3. Thoroughly clean the oven according to the cleaning procedures in this manual.
4. Leave the door(s) slightly open to allow ventilation and preservation of the gasket(s).
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VRH SERIES OVENS F-41207 (02-16)
MAINTENANCE
CLEANING
The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven.
Always unplug electrical power supply before cleaning.
Avoid splashing water into upper areas of the oven to prevent damage to electrical components or connections.
Never spray the unit with a hose. Never use harsh chemicals or
abrasive pads to clean the oven.
HEAT TINT: Darkened areas, called “heat tint,” may appear on stainless steel exposed to excessive heat. Excessive heat causes the protective film to thicken. This is unsightly, but is not a sign of permanent damage.
DAILY:
1. Unplug electrical power supply.
2. Allow oven to go through cool­ down period before cleaning.
3. Remove the Interior Side Racks
4. Take the Interior Side Racks to a sink or dishwasher for a thorough cleaning. Use a mild soap and water solution to clean these items.
5. If necessary, clean the interior of the oven with a damp cloth. Wipe dry with a soft dry cloth.
6. Reassemble oven.
7. Clean the exterior of the oven with a clean damp cloth.
DOOR GASKET CARE
DOOR GASKET:
At least once a week, thoroughly check the door gasket for damage/wear. A damaged gasket can cause inefficient and unsatisfactory operation of the oven.
If the gasket requires cleaning:
1. Gently wash gasket using a moist cloth, a mild detergent solution, and warm water.
2. Rinse with a fresh cloth moistened in warm water to remove all traces of detergent.
3. Gently wipe dry with a clean dry cloth.
Never apply food oils, or petroleum lubricants directly to the gasket(s). Petroleum based solvents and lubricants will reduce the gasket’s life.
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VRH SERIES OVENS
COOKING
INTRODUCTION
This cooking guide has been produced for your Vulcan Cook & Hold Oven System. It should be used as a handy reference when using your oven. The guide has been developed to help answer questions which you may have relating to product preparation as well as making you familiar with the operation of your Cook & Hold Oven.
When using your oven, experiment with your own house specialties. The degree of doneness varies based upon individual preferences. These preferences can be easily accomplished by varying the recommended time
F-41207 (02-16)
guidelines in this manual. The guidelines which are presented in this manual are suggested and have been tested to insure product preparation as indicated.
The concept of “Low Temperature Cooking” is not a science, it is an art. Chefs from around the world vary in terms of the doneness and appearance in the products which they prefer. Therefore, we suggest first understanding what your Oven System will do for the multitude of applications available to you.
COOKING RACK
Depending upon the size of the Cook & Hold Oven, each unit is supplied with a specially designed cooking rack(s). The cooking rack must be used when cooking food products to insure absolute product quality and integrity. The cooking rack is simply placed inside a standard 18” x 26” sheet tray (2/1 Gastronome) and the product which is to be cooked and held is placed on top of the cooking rack. When more than one product is being prepared, the food products should not be cramped together onto one cooking rack. Sufficient room should separate the products on a single cooking rack to insure proper circulation of air around the product. When loading the oven, an additional 18” x 26” sheet tray, in an inverted position, (Fig. 5) should be placed directly above the food product being prepared. This creates the necessary
air flow pattern to produce highly desirable carmelization and uniform roasting of the product.
INVERTED SHEET TRAY
Fig. 5
A helpful hint when loading your food product on the cooking rack is to either line your 18” x 26” sheet tray with foil, or spray with a quality vegetable oil. This helps with easy clean up after use.
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