Vulcan-Hart E36L, E48L, E60L, E24L User Manual
INSTALLATION &
OPERATION MANUAL
ELECTRIC RESTAURANT RANGES
MODELS E24L, E36L, E48L, & E60L SERIES
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
Model E48L
P.O. BOX 696, LOUISVILLE, KY 40201-0696
TEL. (502) 778-2791
FORM 30968 Rev. A (02-04)
The following models have been discontinued and are no longer available:
E24SL E36XL E48SL E48XL
E24FL E48L E48FL E60SL
– 2 –
TABLE OF CONTENTS
ELECTRIC RESTAURANT RANGE MODELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Surface Plates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Griddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Broiler (Accessory) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
– 3 –
ELECTRIC RESTAURANT RANGE MODELS
E24L E24SL E24FL
E36L
E48L
E60L
E36SL
E48SL
E60SL
E36FL E36XL
E48FL E48XL
E60FL E60XL
E24L
E36L
– 4 –
E60LE48L
PL-51578
Installation, Operation and Care of
MODEL E24L, E36L, E48L & E60L SERIES
ELECTRIC RESTAURANT RANGES
KEEP THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
The manufacturer suggests that you 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.
Electric Restaurant Ranges are equipped as follows:
MODEL DESCRIPTION
E24L (4) French Plates / Standard Oven
E24SL 12" (305) Griddle / (2) French Plates / Standard Oven
E24FL 24" (610) Griddle / Standard Oven
E36L (6) French Plates / Standard Oven
E36SL 12" (305) Griddle / (4) French Plates / Standard Oven
E36FL 24" (610) Griddle / (2) French Plates / Standard Oven
E36XL 36" (914) Griddle / Standard Oven
E48L (8) French Plates / (2) Standard Ovens
E48SL 12" (305) Griddle / (6) French Plates / (2) Standard Ovens
E48FL 24" (610) Griddle / (4) French Plates / (2) Standard Ovens
E48XL 36" (914) Griddle / (2) French Plates / (2) Standard Ovens
E60L (10) French Plates / (2) Standard Ovens
E60SL 12" (305) Griddle / (8) French Plates / (2) Standard Ovens
E60FL 24" (610) Griddle / (6) French Plates / (2) Standard Ovens
E60XL 36" (914) Griddle / (4) French Plates / (2) Standard Ovens
Standard surface plates are high speed round tubular plates 9
heating elements.
1
/2" (241 mm) in diameter with 2000 W.
One hot top section or two optional solid French-type cast iron (2000 W. each) may be substituted for two high
speed round tubular plates. High-speed round tubular plates are not recommended for stock pot work.
– 5 –
INSTALLATION
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the range is found to be damaged, save
the packaging material and contact the carrier within 15 days of delivery.
Remove all shipping wire, wood blocking, and accessories. Uncrate the high shelf, backguards and/or broiler.
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.
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 form 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
Model ESB Broiler/Backguard
In E36L and E60L Series, slide the legs of the broiler inside the channels provided in the back of the range (in
E60L Series, the broiler is mounted between the center and the right-hand channel), until the two holes on each
side line up. Fasten with the bolts and nuts provided.
In a similar way, mount the backguard to the left side of the broiler.
High Shelf
The high shelf for this range is shipped knocked down and is included in the range crate. The splasher back and
heat shield are bolted together and shipped attached to the rear of the range. The hardware required to assemble
the shelf is packed in the oven.
1. Remove the splasher back and heat shield from the rear of the range.
2. Remove the heat shield from the splasher back by removing two sheet metal screws.
– 6 –
3. Assemble heat shield to splasher back (Fig. 1). Top edge of heat shield must be placed inside the rear top
flange of the splasher back.
CAUTION: It is essential that the heat shield in the back of the high shelf be installed in such a way that
the bent section at the bottom be inward, touching the rear wall of the range, thereby allowing the stack
action of the double wall back splasher to draw air through the area below the top surface units.
PL-40459
Fig. 1
4. With top cooking plates in their normal position, assemble splasher back to range and fasten in place with
1
/4-20 screws and nuts provided (Fig's. 2 & 3) .
PL-40460
Fig. 2 Fig. 3
– 7 –
PL-40461
5. Place shelf in position on splasher and fasten with
1
/4-20 screws and nuts provided (Fig's. 4 & 5) .
PL-40462
Fig. 4 Fig. 5
PL-40463
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE
PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT
SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
On ranges equipped with a Model ESB Broiler, bring the leads A1, A2, B1 and B2 (on 240 volt models, the leads
are X, Y, N) which are connected to the broiler down and through the burner box to the switch panel compartment.
Connect them to the appropriate circuit breaker or terminal block as shown on the wiring diagram. The wiring
diagram is located behind the kick panel.
Position the range in its final location. Bring conduit containing the proper supply wire to the range through the
knockout located on the left side 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.
Connect supply leads to field terminal block and green grounding lead to the labeled ground lug.
Ranges wired for 3-phase service may be changed to 1-phase, or vice versa. Refer to the wiring diagram and
schematic decal attached to the range.
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.
– 8 –
OPERATION
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING
OR SERVICING THE RANGE.
CONTROLS (Fig. 6)
Oven
Indicator
Light
Oven
Infinite
Switch
Oven
Thermostat
Element
Indicator
Light
Model E36L Shown
Fig. 6
Element
Control
Knobs
PL-40464-1
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.
Element Indicator Lights — When lit, indicate heat is being supplied to the element.
Hot Top Switch — (Not shown.) A 4-heat switch (HI, MED HI, MED LO, LO) controls and
maintains heat to the hot top section.
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 150°F (65°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 150°F (65°C) to 550°F (288°C). Turn dial counterclockwise to increase
temperature and clockwise to decrease temperature.
Infinite Switch for Oven — Provides directional heat control. Adjust as needed for the amount of
Top Heating Element top heat required.
Oven Indicator Light — Will be lit until the selected temperature is reached or when it is being
maintained.
– 9 –
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 (SL, FL and XL Models)
A new griddle surface must be seasoned to do a good cooking job. 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.
SURFACE 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)
Fig. 7
The solid surface plates are rated for 2000 Watts and are controlled by an infinite heat switch. A 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.
– 10 –
Loading...