Vulcan Hart V36F Operator’s Manual

INSTALLATION &

GAS RESTAURANT RANGES

MOD

ELS

V24 V36 V36F V60 V60F V260

OPERATION MANUAL

www

.vulcanhart.com

ITW Food Equipment Group, LLC An Illinois Tool Works Company 3600 North Point Blvd. Baltimore, MD 21222

F-35692 (10-09)

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.

WARNING

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.

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GAS RESTAURANT RANGE MODELS

V60

V260

V36

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PL-53007

Installation, Operation and Care of

GAS RESTAURANT RANGES

PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE

GENERAL

Vulcan ranges and ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your range will result in many years of satisfactory performance.

Vulcan-Hart suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided.

INSTALLATION

UNCRATING

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 within 15 days of delivery.

Uncrate unit carefully and place in a work-accessible area as near to its nal installed position as possible. Remove all shipping wire and wood blocking.

Before installing, check the electrical service (convection oven series ranges only) and type of gas supply (natural or propane) to make suretheyagreewiththespecicationsontheratingplate located on the inside of the lower kick panel. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart Company immediately.

LOCATION

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

The range,when installed,must havea minimumclearance fromcombustible construction of 12" (304 mm) atthe sides and 10" (253 mm) attherear.Clearancefromnon-combustibleconstructionis0"at the sides and 6" (152 mm) at the rear.

The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 40" (1016 mm) is required.

The range must be installed so that the ow of combustion and ventilation air will not be obstructed. Adequate clearance for air openings into the combustion chamber must beprovided. Make sure there is an adequate supply of air in the room to allow for combustion of the gas at the burners.

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INSTALLATION CODES AND STANDARDS

Ranges 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(latestedition).Copies may be obtainedfromTheAmerican Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.

NOTE: In the Commonwealth of Massachusettes,

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

3. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

4. VaporRemoval From CookingEquipment

, NFPA-96 (latestedition). Copies maybeobtained from

The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada:

1. Local codes.

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

3. CSA C22.1 Canadian Electric Code.

4. CSA C22.2 Canadian Electric Code.

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

ASSEMBLY

Ranges Mounted on Casters

Ranges mounted on castersmustusea exible connector (not supplied by Vulcan) that complies with the Standard for ConnectorsforMovableGasAppliances,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

CONNECT GAS LINE STRAIN RELIEF HERE

orits associatedpipingto limitappliance movement.Attach the restraining device at the rear of the range as shown in Fig. 1.

PL-51219

Remove two screws from the rear of the range and install the

Fig. 1

tie-down strap shipped with the casters using these screws (Fig. 1). Attach the gas line strain relief to the tie-down strap at the rear of the range (Fig. 1).

If disconnectionof the restraintis necessary, turno the gas supply before disconnection.Reconnect this restraint prior to turning the gas supply on and returning the range to its installation position.

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

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

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Installation of Broiler/Griddle Bricks

TheRestaurant Range broiler/griddle utilizes ceramicre bricksfor heat radiation of the burners. Install the broiler bricks before connecting the gas supply line.

1. Remove the six 5

/4"x21/4" (133 x 57 mm) and (6) 51/4"x51/16" (133 x 128 mm) bricks from the

shipping box.

2. Install the six 5

/4"x21/4" (133 x 57 mm) bricks to the left- and right-hand sides of the burner. To install the bricks, insert them one at a time through the opening in the frontof the broiler. Angle the brick sideways so that it will slip between the burner edges. Set the bricks at in place resting on these edges. Push each brick installed as far to the rear of the burner as possible so that the last brick will install easily (Fig. 3).

3. Install the six 5

/4"x51/16" (133 x 128 mm) bricks to the center burners as described in Step 2.

Fig. 3

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Backsplash

The standard Restaurant Range is equipped with a 23" (584 mm) high backsplash and shelf.

1. Remove the backsplash components from the crating materials.

2. Check the backsplash component parts against the list on page 10 to ensure that all the required partsfor the backsplash installation have beenobtained. (See Fig’s. 8 &9.) If any parts aremissing, contact your dealer or closest parts depot immediately.

3. Assemble the required components as shown in Fig’s. 8 and 9.

4. Lift the assembly up, sliding the channelsinto the space provided at therear of the range (this may require two people).

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Backsplash Component Parts

W36 W60 W260

Std. 23" (584 mm) High Std. 23" (584 mm) High Std. 23" (584 mm) High Backsplash (1) Backsplash (1) Backsplash (1)

Backsplash Channel Backsplash Channel Backsplash Channel

Heat Shield (1) Heat Shield (1) Heat Shield (1)

#10 Sht.Metal Screw #10 Sht. Metal Screw #10 Sht. Metal Screw

/4-20 x 25/16" (59 mm) Lg.1/4-20 x 25/16" (59 mm) Lg.1/4-20 x 25/16" (59 mm) Lg.

Machine Screw (4) Machine Screw (4) Machine Screw (4)

Shelf Assembly (1) Shelf Assembly (1) Shelf Assembly (1)

MODELS

)2()1()2(

8)(4)( (8)

5. Itmay benecessary topullthe heatshieldbottom outslightly inorderto clearthe ovenuebox area. Be sure the backsplash isresting evenly andthe channel holesare lining up withthe holes provided in the right- and left-hand body side (Fig’s. 10 & 11).

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6. Install four #10 sheet metal screws (2 to each channel leg) (Fig. 12).

Fig. 12

7. From the front, install four1/4-20 x 25/16" (59 mm) long machine screws and secure bolts with locknuts. Do not tighten thescrews all the waydown. Leave about

/4" (6 mm)of playin each screw

(Fig. 13).

8. Lift the shelf up and slide the shelf into position over the screw heads (Fig. 14).

9. Tighten the four screws to secure the shelf.

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LEVELING

Checkthe leveling of the range. Placeacarpenter’s levelinside theoven cavityacross theoven rack(s). Level front-to-back and side-to-side.

To adjust the leveling, tilt the range to one side and, using channel locks, unscrew the adjustable leg insert as required. Repeat this procedure as necessary for each leg.

Casters for thisrange are of the non-adjustabletype. Therefore, the oormust be level. Ifoor surface is not level, the range will experience cooking problems.

GAS CONNECTIONS

CAUTION: All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.

Each range is factory-equipped for the type gas specied on the rating plate. The installation gas connection is a

/4" (19 mm) 14 FPT ANSI schedule #40 standard pipe.

Connect gas supply. Make sure the pipes are clean and free of obstructions.

Codes require that a gas shuto valve be installed in the gas line ahead of the range.

Standard ranges are equipped with xed burner orices which coincide with installation elevation.

Install the gas pressure regulator.

Before installing, ensure that regulator supplied agrees with rating plate gas supply.

As of 7/11/90, the gas pressure regulator is NOT factory installed. The regulator for this gas type is sealed within a plasticbag attachedto theoven rack insidethe ovencavity. Thisregulator mustbe eld installed by a qualied installer.

Natural gas regulators are preset for 4" W.C. (Water Column) (.99 kPa); propane gas regulators for

10.0" W.C. (2.5 kPa)

1. Locate

/4" (19 mm) gas connection pipe extending from rear of range.

2. Cover pipe threads with leak sealant.

3. Screw regulator hand-tight onto pipe with regulator arrow pointing towards range body back (Fig. 15).

4. Using pipe wrench, tighten regulator securely in an upright position (Fig. 15).

The arrow on the regulator shows the direction of the gas ow (Fig. 15). The pressure regulator must bemounted horizontally to ensure proper preset outletpressure. If the regulator is installedin any other position, the outlet pressure must be reset for proper operation.

A leak limiter is supplied with every regulator to allow excess gas pressure to escape. Do not obstruct leak limiter on gas pressure regulator, as obstruction may cause regulator to malfunction.

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Fig. 15

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.

USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

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

Before operation, verify thermocouple is securely seated in the safety valve. The thermocouple should be tightened a

/4 turn past nger tight. DO NOT OVERTIGHTEN. Overtightening may damage the

thermocouple or safety magnet.

TESTING THE GAS SUPPLY SYSTEM

When gas supply pressure exceeds

/2 psig (3.45 kPa), the range and its individual shuto valve must

be disconnected from the gas supply piping system.

Whengas supply pressure is

/2 psig(3.45 kPa)orless, the range shouldbeisolated from the gassupply

system by closing its individual manual shuto valve until the range is ready for start-up.

FLUE CONNECTIONS DONOT obstructtheowof uegases from the ue locatedontherearoftherange.Itisrecommended

that theue gases be ventilated to the outside of the building through a ventilation system installedby qualied personnel.

From the termination of the ue to the lters of the hood venting system, a minimum clearance of 18" (457 mm) must be maintained.

Information on the constructionand installation ofventilating hoodsmay be obtainedfrom thestandard for the "Removal of Vapors from Commercial Cooking Equipment”, NFPA No. 96 (latest edition), available from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

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OPERATION

WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,

CLEANING OR SERVICING THE RANGE.

CONTROLS

THERMOSTAT DIAL - STANDARD OVEN — Allows operator to regulate oven temperature from low to

500°F (260°C).

GRIDDLE BURNER KNOB STANDARD AND CONVECTION OVENS — Regulates gas ow to the griddle or hot top burner. To

increase heat, turn knob counterclockwise; to decrease, turn knob clockwise.

BEFORE FIRST USE

Griddle Seasoning

CAUTION: 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.

A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is porous. Foodtends to get trapped in these pores and stick; therefore,it is important to “season” or “ll up” these pores with cooking oil before cooking. Seasoning gives the surface a slick, hard nish from which the food will release easily.

To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil per square foot of surface overthe griddle top section. With an insulatedcloth, spread the oil over the entiregriddle surface to create a thin lm. Wipe o any excess oil with an insulated cloth.

Repeat this procedure 2 to 3 times until the griddle has a slick surface.

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LIGHTING AND SHUTTING DOWN PILOTS

All adjustment proceduresassociated withpilot lightingmust beperformed by an authorizedVulcan-Hart installation or service person.

HOT TOP AND GRIDDLE TOP BURNERS

1. Turn main gas supply ON.

2. Wait 30 seconds and, using a taper, light the hot top or griddle top pilot (Fig. 16).

89/1evitceffesbonkrenrubelytsweNsbonkrenrubelytsdlohtiwnwohS

Fig. 16

3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures.

4. Turn one hot top or griddle top burner valve ON to remove air from the gas line. Turn burner valve OFF when gas begins to ow.

Nightly Shutdown

Turn burner valve OFF; pilot will remain lit.

Complete Shutdown

1. Turn burner valve OFF; pilot will remain lit.

2. Turn main gas supply OFF.

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OPEN TOP BURNERS

1. Turn main gas supply ON.

2. Wait 30 seconds and, using a taper, light the open top pilot (Fig. 17).

Fig. 17

3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures.

4. Turn one open top burner valve ON to remove air from the gas line. Turn burner OFF when gas begins to ow.

Nightly Shutdown

Turn burner valve OFF; pilot will remain lit.

Complete Shutdown

1. Turn burner valve OFF; pilot will remain lit.

2. Turn main gas supply OFF.

BROILER/GRIDDLE

1. Turn main gas supply ON.

2 Wait 30 seconds and, using a taper, light broiler/griddle pilot (see Fig. 16).

3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat Steps 1 and 2.

4. Turn burner valve ON to purge air from the lines. Turn burner valve OFF when gas begins to ow.

Nightly Shutdown

Turn burner valve OFF; pilot will remain lit.

Complete Shutdown

1. Turn burner valve OFF; pilot will remain lit.

2. Turn main gas supply OFF.

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STANDARD OVEN LIGHTING AND SHUTDOWN INSTRUCTIONS NOTE: Light open top/griddle pilots before lighting oven pilot.

1. Turn thermostat to the “OFF” POSITION.

2. Wait 5 Minutes.

3. After pilot is lit, turn the thermostat to the desired setting.

4. Remove the lover panel. (Fig. 18)

5. Depress the red button on the safety valve and light the pilot through the observation area. (Fig. 19)

6. Hold down the red button for atleast 30 seconds.

7. When button is released, pilot should remain lit.

8. Replace lower panel.

9. Turn thermostat to desired temperature.

10. If the pilot becomes extinguished repeat the above procedure.

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Nightly Shutdown

Turn oven thermostat OFF.

Complete Shutdown

1. Turn oven thermostat OFF.

2. Turn main gas supply OFF.

RACK ARRANGEMENT - STANDARD OVEN

The standardoven has two rack positions and is supplied with oneoven rack. Additionalracks may be obtained through a Vulcan-Hart parts depot.

For best results when baking cakes andpastries, it is recommended that onlya singlerack position be utilized. However, proper rack usage and positioning is really determined by the individual cooking needs ofthe operator. If you are cooking a large roast, the entire oven cavity may beutilized. Remove the oven rack completely from the range and place the roasting pan directly on the oven bottom.

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STANDARD OVEN

Light open top/griddle pilots before lighting oven pilot.

1. Open kick panel and lift up the pilot lighting hole cover (Fig. 18).

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2. Light pilot by depressing the reset button located behind the kick panel (Fig. 19). Continue to hold reset button in for1 minute. Ifpilot failsto light,turn main gassupply OFFand wait 5minutes before repeating Step 2.

3. After pilot is lit, turn the thermostat to the desired setting.

Nightly Shutdown

Turn oven thermostat OFF.

Complete Shutdown

1. Turn oven thermostat OFF.

2. Turn main gas supply OFF.

RACK ARRANGEMENT - STANDARD OVEN

The standardoven has four rack positions and is supplied with one ovenrack. Additional racksmay be obtained through a Vulcan-Hart parts depot.

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INSERTING AND REMOVING STANDARD

The oven rack has a stop to keep the rack from being pulled all the way out when unloading product. To install rack, place rack along side of top of side liner runners and slide rack completely to the rear of the oven compartment until rack drops into place (Fig’s. 24 & 25).

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Toremove rack,reverse theprocedure aboveby raisingrearof ovenrack stopabove runnerand pulling rack forward (Fig. 26).

Fig. 26

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