Vulcan Hart E12FP Installation Manual
MODELS
EV12 EV48S
EV24S EV48SS
EV36S EV60SS
INSTALLATION
& OPERATION MANUAL
ELECTRIC RESTAURANT RANGES
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-HART 3600 NORTH POINT BLVD.
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC BALTIMORE, MD 21222
www.vulcanequipment.com F-38251 (09-13) REV F
TABLE OF CONTENTS
ELECTRIC RESTAURANT RANGE MODELS…………………….........................................,,,,,,, 3
GENERAL..................................................................................................................................... 5
FIELD INSTALLABLE ACCESSORIES ……………………………………………………………... 5
INSTALLATION ........................................................................................................................... 6
Unpacking ...................................................................................................................... 6
Location.......................................................................................................................... 7
Installation Codes and Standards ................................................................................. 7
Assembly....................................................................................................................... 7
Electrical Connections................................................................................................... 9
Leveling ......................................................................................................................... 9
Accessory Bullnose Installation……………………………………………………………. 9
OPERATION………………………………………………………………………………………….. 11
Controls ........................................................................................................................ 11
Before First Use ............................................................................................................. 12
French Plates................................................................................................................. 12
Griddle ........................................................................................................................... 13
Oven .............................................................................................................................. 14
Power Outage ................................................................................................................ 14
Cleaning.......................................................................................................................... 14
MAINTENANCE .......................................................................................................................... 16
Service and Parts Information ........................................................................................ 16
ELECTRICAL CONNECTION INFROMATION……………………………………………………… 17
WIRING DIAGRAMS………………………………………………………………………………….. 18 – 22
NOTES………………………………………………………………………………………………….. 23
2 F-38251 (09-13) REV F
ELECTRIC RESTAURANT RANGE MODELS
EV12 EV24S EV36S
EV48S EV48SS
EV60SS
3 F-38251 (09-13) REV F
ACCESSORY CODE
DESCRIPTION
RSHELF-ELEC
(24,36,48,60,72)
Reinforced High Shelf - 23" (584 mm) high stainless steel
backsplash with broiler mounting brackets for
Salamander/Cheesemelter.
STUB10-XL
(12,24,36,48,60,72)
10" Stainless steel stub riser. Available for 12", 24", 36", 48", 60",
and 72" ranges.
CONRACK-XL(20,26)
OVNRACK-XL(20,26)
RKGUIDE-XL
1 extra oven rack with convection ovens.
1 extra oven rack with standard ovens.
1 pair of rack guides (set of 2).
CASTERS-RR4
CASTERS-RR8
CASTERS-ADJRR4
Set of four (4) standard casters.
Set of eight (8) standard casters.
Set of four (4) adjustable casters. Two (2) sets required for 48",
60", and 72" ranges.
RCTWLBR-(24,36,48,60,72)
Towel Bar Assembly - Replaces standard bullnose. Available for
24", 36", 48", 60", and 72" ranges.
RCCUTBD-(24,36,48,60,72)
Cutting Board Assembly - Replaces standard bullnose. Available
for 24", 36", 48", 60", and 72" ranges. (Includes Sani-TUFF®
all-rubber cutting board)
INSTALLATION, OPERATION AND CARE OF
ELECTRIC RESTAURANT RANGES
KEEP THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
Thoroughly read this entire manual and carefully follow all of the instructions provided.
Your Vulcan-Hart range is produced with quality workmanship and material. Proper installation, usage and
maintenance of your range will result in many years of satisfactory performance.
OPTIONAL FIELD INSTALLABLE ACCESSORIES
4 F-38251 (09-13) REV F
RCCONRL-(24,36,48,60,72)
Condiment Rail Assembly - Replaces standard bullnose.
Available for 24", 36", 48", 60", and 72" ranges. (Does not
include condiment pans)
SHIELD-FRYRH
SHIELD-FRYLH
Fryer Splash Shield - Right hand or left hand side. Protects
range top against grease splatter from adjacent fryer.
VFLANGED-FEET/4
Set of four (4) flanged feet. Two (2) sets required for 48", 60",
and 72" ranges.
CURBMNT-XL4
Curb mounting kit. Two (2) sets required for 48", 60", and 72"
ranges.
INSTALLATION
UNPACKING
This range was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for
possible shipping damage. If the range is found to be damaged, save the packaging material and contact
the carrier immediately.
Remove all shipping bands, blocking, and packaging. Remove the high shelf, and backsplash assembly.
Before installing, verify that the electrical service agrees with the specifications on the rating plate located
behind the kick panel on the left side. If the supply and equipment requirements do not agree, contact your
dealer or Vulcan-Hart immediately.
If it is required to remove the door and install it for access through a kitchen door, follow the instructions
below.
Door removal
1. Open door.
2. Grasp door firmly at both sides.
3. Lift door upward and pull it out so bottom hinge tab disengages.
* This may be easier to accomplish one side at a time.
4. Close door almost shut and lower slightly to disengage top hinge tab.
5. Pull door outward.
5 F-38251 (09-13) REV F
Door installation
1. Grasp door firmly at both sides.
2. Starting with either LH or RH side top hinge tab, angle door and slide top hinge tab into opening
between hinge stop roller and hinge stop pin.
3. Lift door up (compress door hinge as if opening the door) and position bottom tab downward about 30
degrees down from horizontal.
4. Push door inward, inserting downward angled bottom hinge tab into opening just above hinge stop pin.
* Bottom hinge tab must enter chassis at downward angle to engage.
5. Bottom hinge tab should engage on hinge stop pin.
6. Open door and pull door outward until bottom hinge tab locks on hinge stop pin.
7. Repeat above steps for opposite side.
8. Open and close door to make sure door hinges are locked in place and door operates smoothly.
LOCATION
The installation location must allow adequate clearance for servicing and proper operation. A minimum front
clearance of 40" (1016 mm) is required. 0" sides and rear clearance from combustible and non-combustible
construction is required except when hot top sections are incorporated. Ranges incorporating hot top
sections require a 0" sides and rear clearance from non-combustible construction and 6" from combustible
construction.
INSTALLATION CODES AND STANDARDS
Your Vulcan range must be installed in accordance with state and local codes, or in the absence of local
codes, with National Electrical Code ANSI/NFPA-70 (latest edition) available from The National Fire
Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada refer to Canadian electrical code
C22.1 Part 1 (latest edition).
ASSEMBLY
Leg/Caster Assembly
The range is shipped fully assembled, except for the legs. The range is provided with 6"(152 mm)
adjustable stainless steel legs (hardware included), packaged in a box located inside of the oven. A set of
6"(152 mm) casters or 6” adjustable casters are available as an optional field installable accessories.
6 F-38251 (09-13) REV F
RANGE SERIES
LEGS TO INSTALL
CASTERS TO INSTALL
EV12 4 4
EV24 4 4
EV36 4 4
EV48 8 8
EV60 8 8
EV72 8 8
Restraining Connection Bracket
Installation of Legs/Casters:
1. Carefully tip or lift range to access bottom for leg installation.
2. Align holes in leg/caster mounting plate with pre-drilled holes in bottom of range located in each of
the four corners.
3. Attach mounting plate to bottom of range using four ¼ - 20 x ⅝“ self tapping screws (provided). If
casters are being installed, the locking casters should be mounted on the front.
4. After all legs/casters have been installed, carefully return the range to its upright position.
(For additional leg information, see Leveling section of this manual).
A permanently connected appliance mounted on casters and intended to be secured to the building
structure should adhere to the following:
a. Adequate means must be provided to limit the movement of the appliance without depending on or
transmitting stress to the electrical conduit;
b. The location(s) where restraining means are to be attached to the appliance needs to be on the
outside rear parts of the oven chassis frame of the Range (where the bottom rear heat shield is
bolted to the Range). Use brackets provided as connection points as shown below.
c. The appliance shall be installed using a flexible conduit.
If the range is installed on casters and is moved for any reason, it is recommended that the range be
re-leveled front to back and side to side for even baking.
7 F-38251 (09-13) REV F
ELECTRICAL CONNECTIONS
ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
Position the range in its final location. Bring conduit containing the proper supply wire to the range through
the knockout located on the bottom of the range. Select the size and type of field wire in accordance with the
National Electrical Code suitable for carrying the equipment's rated amps and voltage. Use field wires
suitable for 75°C on units carrying more than 80 amps.
If you have purchased an EV48, EV60 OR EV72 model, it will have two (2) electrical
connections. The left and the right portions of the range are supplied with individual branch
circuits, the connection points are found under each oven or in the right hand side control panel.
THE 48, 60 AND 72 INCH UNITS HAVE MORE THAN ONE SOURCE OF ELECTRICAL
SUPPLY. EACH SOURCE MUST BE CONNECTED IN ACCORDANCE WITH THE NATIONAL
ELECTRIC CODE (LATEST EDITION) OR OTHER LOCAL CODES.
Connect supply leads to field terminal block and green grounding lead to the labeled ground lug. The supply
wire should be anchored through the access hole with a bulkhead fitting.
Ranges ship wired for 3-phase service but may be changed to 1-phase, in the field. Refer to the wiring
diagram and schematic decal attached to the range for necessary alterations.
LEVELING
Place a carpenter's level on top of the range and level the range front-to-back and side-to-side by turning
the adjustable feet.
ACCESSORY BULLNOSE INSTALLATION
1.) Remove screws holding the switch cover in place and allow it to pivot down out of the way.
2.) Remove screws, from the front, holding the Bullnose in place.
3.) Slide standard Bullnose up to remove it from the range.
4.) Slide accessory back into the gap the standard Bullnose was removed from and align with
the side of range for fit.
5.) Start screw at one end of the Range, do not tighten completely.
6.) Going across the width of the Range install the next screw, as shown in Figure 2, set the
alignment and tighten screw completely.
7.) Install the remaining screws and tighten all screws completely.
8 F-38251 (09-13) REV F
Condiment Rail
(Accessory)
Cutting Board
(Accessory)
Towel Bar
(Accessory)
Standard
Bullnose
Install Screws, #10-24 x
½ Phillips Head, in slots
on Bullnose as noted.
Note: Align the end of
the Bullnose with the
Range for fit.
Figure 1
Figure 2
9 F-38251 (09-13) REV F
OPERATION
Element Control
Knobs
Oven Infinite
Switch Knob
Oven Indicator Light
Oven Thermostat
Knob
THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN
OPERATING, CLEANING OR SERVICING THE RANGE.
CONTROLS (Fig. 6)
Model EV36 Shown
Fig. 6
Element Controls — Infinite load switches that control and maintain heat to the surface plates. The
controls are arranged in pairs; the left knob controls the front plate and the right
knob controls the rear plate. NOTE: On 480 volt units, French plates are
controlled with a 3-heat switch (HIGH = 2000 watts, MED = 1000 watts, LOW =
500 watts).
Hot Top Switch — (Not shown.) A thermostat (1-10) controls and maintains heat to the top section.
Select desired heat level, (1 is minimum, 10 is maximum).
Griddle Thermostat — (Not shown.) Regulates the amount of heat needed to maintain the set
temperature. Each 12" (305 mm) section of the griddle has its own thermostat
with a temperature range of 200°F (93°C) to 550°F (288°C).
Griddle Indicator Light — (Not shown.) Will be lit until the selected temperature is reached or when it is
being maintained.
Oven Thermostat — Regulates the amount of heat needed to control and maintain oven temperature
around the desired set temperature. The temperature range is from 200°F
(93°C) to 550°F (288°C). Turn dial counterclockwise to increase temperature
and clockwise to decrease temperature.
Infinite Switch for Oven — Provides control for top browning element. Adjust as needed for the amount
Top Heating Element of top heat required in order to brown product as desired. NOTE: Infinite switch
not available on 480 volt units. This position on the panel will be filled with a
panel plug.
Oven Indicator Light — Will be lit until the selected temperature is reached or when it is being
maintained.
10 F-38251 (09-13) REV F
BEFORE FIRST USE
Cleaning
Clean the range and all accessories with water and a mild detergent. Rinse thoroughly and wipe dry with a
soft clean cloth.
Griddle Seasoning
A new griddle surface must be seasoned. The metal surface of the griddle is porous. Food tends to get
trapped in these pores and stick; therefore, it is important to "season" or "fill up" these pores with cooking oil
before cooking. Seasoning gives the surface a slick, hard finish from which the food will release easily.
To season, heat griddle top section at a low setting. Pour one ounce of cooking oil per square foot of surface
over the griddle top section. With an insulated cloth, spread the oil over the entire griddle surface to create
a thin film. Wipe off any excess oil with an insulated cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick surface.
FRENCH PLATES
French plates are most efficient when used with utensils having a maximum inside diameter of 10" (254)
or a minimum inside diameter of 9" (229). Stock pots of 9, 12 and 16 qt. capacities are recommended for
bulk cooking. (Fig. 7)
It is important that the utensil used has a flat bottom that sits uniformly on the surface of the
plate. Utensils with curved bottoms (either through design or warped from use) will have poor contact and
therefore poor heat transfer. This will result in poor cooking performance.
Fig. 7
11 F-38251 (09-13) REV F
The French (solid surface) Plates are rated for 2000 Watts and are controlled by an infinite heat switch. A
French (solid surface) Plate will reach cooking temperature from room temperature in 5 to 7 minutes at a HI
switch setting.
Each control knob is marked HI, MED, LO, MED-LO, and VERY-LO. The HI setting is full heat. Use the HI
setting to start cooking quickly and to bring water to a boil.
Some DO'S and DO NOT'S of Surface Cooking
DO use utensils to fit the tops (9" to 10" [229 to 254 mm] inside diameter).
DO use flat-bottomed, straight-sided pots and pans.
DO use covers for stock pot work. Water will boil much sooner and much less heat is required for cooking in
a covered container. Less water may be used, thereby retaining vitamins and minerals in the food.
DO turn off plates a few minutes before cooking is completed to use the heat stored in the plate.
DO NOT allow surface plates to idle unloaded at HI switch settings. The surface plates will reach
very high temperatures, and this can cause the casting to warp or dome. Plates idled at a setting of
MED-LO and turned to HI when loaded, will perform bulk cooking jobs just as rapidly, without
damage to the plates. Damage caused by plates left running unloaded on HI will void the warranty.
HOT TOPS
Hot Tops can make up for the irregularity of stock pots that have an inside diameter of over 10”. Pots can
overlap from one Hot Top section to another without any loss of heating area.
It is important that the utensil used has a flat bottom that sits uniformly on the surface of the
hot top plate. Utensils with curved bottoms (either through design or warped from use) will have poor
contact and therefore poor heat transfer. This will result in poor cooking performance.
The Hot Top section is rated for 2500 Watts and are controlled by snap action thermostatic controller, with
knob indicator marks from 0 to 10 (with 10 being the highest temperature setting). A Hot Top section will
reach cooking temperature from room temperature in 15 to 20 minutes at a 10 thermostat setting.
Some DO’S of Hot Top Cooking
DO use flat-bottomed, straight-sided pots and pans.
DO use covers for stock pot work. Water will boil much sooner and much less heat is required for cooking in
a covered container. Less water may be used, thereby retaining vitamins and minerals in the food.
GRIDDLE
See BEFORE FIRST USE in this manual for griddle seasoning procedure.
12 F-38251 (09-13) REV F
This griddle plate is steel, but the surface is relatively soft and can be scored or
dented by the careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the
plate surface. Do not try to knock off loose food that may be on the spatula by tapping the corner
edge of the spatula on the griddle surface.
Griddles are supplied with one 3400 watt heating element per 12” of griddle surface. Each heating element
is individually controlled by a thermostat with a range of 200°F to 550°F (93°C to 288°C).
OVEN
Never cover the oven deck or rack with aluminum foil. The oven will not operate
properly and the range may be damaged.
Model EV24S, EV36S and EV48S ranges have a single oven; Model EV48SS, EV60SS AND EV72SS
ranges have two separate ovens. Each oven is equipped with top and bottom heating elements. The top
element has an infinite heat switch for browning. THIS IS NOT A BROILER ELEMENT. (infinite switch is
not available on the 480 volt range for the top element)
The oven has an input of 5000 W., 3750 W. for the bottom element and 1250 W. for the top element.
Preheating
Thoroughly preheat the oven by setting the switch and the thermostat to the desired temperature. When the
red light goes out, the oven is ready for use. For full loads and delicate baked products, it may be desirable
to allow the oven to cycle (red light on and off) a second time before loading.
Baking
Most products can be baked with the top element infinite switch set between VERY LO and LO.
Hard-to-brown products, such as corn bread or biscuits, may require a top switch setting of MED to HI. Start
off by using a LO setting on top element and then increase only as needed.
Roasting
Place meat on a rack in an open pan with sides sufficiently high to retain the drippings. Roasting may be
done on the oven rack or the deck. For best results, roast at the low temperatures of 200°F (93°C) to 325°F
(163°C) recommended by the Department of Agriculture and the American Meat Institute. Most meats may
be roasted with the infinite heat switch set at HI. If heavy browning on poultry is not desired, the switch
should be set between MED-LO and VERY-LO.
The top oven element is not suitable for broiling, and will not operate independent of the oven thermostat
(bottom element).
POWER OUTAGE
If a power outage occurs, the range will automatically shut down. When power is restored, the range will
automatically resume normal functions. If the range is left unattended during the power outage, turn all
control knobs/switches OFF. When power is restored, turn desired control knobs/switches back ON. The
unit will be preheated in 5 minutes and normal cooking operations can be resumed.
13 F-38251 (09-13) REV F
CLEANING
DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING.
DO NOT use Dawn ® dish detergent to clean the exterior or interior components of the range.
DO NOT use scouring powder. It is extremely difficult to remove completely. It can build up accumulations
that will damage the range.
DO NOT use cleaning products containing TSC.
Clean all parts of the range and the oven with a soft cloth and warm water and detergent. Rinse thoroughly
and wipe dry with a soft clean cloth.
Griddle
Scrape the griddle with an approved scraper after each use. The griddle grease can should be emptied on
a routine basis. A weep hole is provided to indicate that the grease can is near full capacity. Failure to empty
the grease can will cause it to overflow and may result in damage to the range. Weekly, or more often if
necessary, thoroughly clean the griddle surface. You may use a griddle screen or stone with a little grease,
rubbing with the grain of the metal while it is still warm, or use water and detergent with a steel brush. The
detergent must be thoroughly removed. After each thorough cleaning, the griddle must be re-seasoned
(see BEFORE FIRST USE in this manual).
Avoid build-up of caked grease under the drip edge and around the outside edges of the griddle.
If the griddle is to be shut down for an extended period, put a heavy coat of grease over the griddle plate.
Oven
Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted, and if
there have been spillovers. Failure to clean spills may result in corrosion of metal components.
If the oven liners and decks are heavily soiled, ammonia or oven cleaner may be used to remove spillage of
burned on sugar and grease, but must be thoroughly rinsed with water to prevent corrosion.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be
cleared by setting the thermostat at 500°F (260°C) and allowing the oven to operate unloaded for 30 to 45
minutes.
14 F-38251 (09-13) REV F
Loading...