Vulcan-Hart VCG10H, VCG10F, VCG20H, ML-126836, ML-126837 User Manual

...
INSTALLATION &
OPERATION MANUAL
GAS COMBI CONVECTION & STEAM OVENS
MODEL
VCG10H ML-126836 VCG10F ML-126837 VCG20H ML-126838
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
Model VCG10H
FORM 31188 Rev. A (Sept. 2004)
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.
© Vulcan-Hart 2002
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TABLE OF CONTENTS
GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
LEGS, CASTERS OR STAND. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
DRIP TRAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
LEVELING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
DOOR ADJUSTMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
INSTALLATION CODES AND STANDARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
VENT HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
GAS CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
TESTING THE GAS SUPPLY PIPING SYSTEM . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
PLUMBING CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
WATER REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
WATER SUPPLY CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
DRAIN CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
ELECTRICAL CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
START-UP PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
CONFIGURE CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
DOOR OPENING AND CLOSING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
GREASE FILTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
BUZZER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
LOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
UNLOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
PROGRAMMABLE CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
ON — OFF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
COOKING MODE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
COOKING TIME OR PROBE TEMPERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
OVEN TEMPERATURE OR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
PROGRAM NUMBER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
COOKING WITH THE PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
USING THE TEMPERATURE PROBE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
TEMPERATURE PROBE APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
ENTERING A COOKING PROGRAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
PROGRAMMING MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
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RECALLING A PROGRAM FROM MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
BAKING (CONVECTION BAKING - HOT AIR) . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
CONVECTION BAKING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
STEAMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
STEAMING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
COMBI (CONVECTION BAKING WITH STEAMING) . . . . . . . . . . . . . . . . . . . . . . 22
COMBI APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
EXAMPLE PROGRAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
MENU CARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
DELUXE MANUAL CONTROL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
ENTERING A MANUAL COOKING OPERATION — Deluxe Control. . . . . . . . . . 29
STANDARD MANUAL CONTROL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
ENTERING A MANUAL COOKING OPERATION — Standard Control . . . . . . . . 31
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
DAILY CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
COMPLETE CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
CONFIGURATION MODE — PROGRAMMABLE CONTROL. . . . . . . . . . . . . . . . . . . 34
CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe) . . . . . . . . . 36
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
CLEAN CYCLE DELIMING PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
SERVICE ADJUSTMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
SERVICE AND PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
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Installation, Operation and Care of
GAS COMBI CONVECTION & STEAM OVENS
KEEP THIS MANUAL FOR FUTURE USE
GENERAL
The Vulcan Combi Gas Convection & Steam Ovens are single compartment ovens that provide convection heating, steaming or both. Ovens are sized to accommodate 10 or 20 shelves, Full or Half depth. The bold numbers and letters explain the model number conventions. An atmospheric steam generator is provided for humidification in the oven chamber. Programmable or analog controls are preference options on all size and depth combinations.
The 10 level models can be installed on an optional stand or on a suitable countertop using the legs provided. The 20 level oven can be equipped with legs or casters (optional). Accessory trolleys or landing tables (depending on size of oven) can load or unload all racks in one easy motion. The hose spray accessory can be installed near the oven to facilitate easy cleaning. Stacking kits are available with either legs or casters to stack one 10 level oven on top of another: 10 Half over 10 Full, 10 Full over 10 Full or 10 Half over 10 Half.
INSTALLATION
UNPACKING
Immediately after unpacking the oven, 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.
Prior to installation, verify that the electrical service and type of gas (natural or propane) agree with the specifications on the oven data plate.
LOCATION
Allow space for operating the oven. Do not obstruct the ventilation ports above the oven. Do not install the oven next to a major heat source, such as a griddle or fryer. All models require a minimum clearance of 8" on the right side of the oven and 6" at the rear. Model VCG10F requires an 8" clearance on the left side.
LEGS, CASTERS or STAND
The 10 level gas ovens can be equipped with a leg- or caster-equipped stand. The 20 level gas ovens can be equipped with legs or casters. Assemble legs or casters into the holes provided at the bottom four corners of the oven as necessary. To assemble the oven onto the stand, insert four bolts from underneath at the four corners and tighten until secure.
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DRIP TRAY
Verify that the drip tray is assembled to the bottom of the oven. If it is not, loosen screws under front of oven base and assemble drip tray to bottom of oven. The 20 level ovens have a drip tray that has three segments.
LEVELING
Caster equipped ovens must be placed on a level floor. For ovens with legs, use a spirit level or pan of water in the bottom of the oven to make sure the oven is level, both front-to-back and side-to-side. Adjust the leveling feet on the bottom of the legs by turning the feet in or out to level the oven. After the drain is connected, check for level by pouring water onto the floor of the compartment. All water should drain through the drain opening.
DOOR ADJUSTMENT
One door roller is located in the middle of the door on 10 level ovens; two rollers, one at the top and the other at the bottom, are located on the door of the 20 level oven. The rollers can be adjusted by loosening the screws above and below the roller. Adjust the roller to the best vertical position and tighten the screws.
INSTALLATION CODES AND STANDARDS
In the United States, install the oven in accordance with: 1) State and local codes; 2) National Fuel Gas Code, ANSI-Z223.1, latest edition, available from American Gas Association, 1515 Wilson Boulevard, Arlington, VA 22209; 3) National Electrical Code, ANSI/NFPA No. 70, latest edition; and
4) NFPA Standard #96,
Vapor Removal from Cooking Equipment
, latest edition, available from the
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada, install the oven in accordance with: 1) Local codes; 2) CAN/CGA-B149.1, Installation for
Natural Gas Burning Appliances and Equipment, latest edition; 3) CAN/CGA-B149.2, Installation for Propane Burning Appliances and Equipment, latest edition; and, 4) Canadian Electrical Code, Part 1, CSA Standard C22.1, latest edition.
VENT HOOD
The Combi oven should be located under a suitable exhaust hood to vent steam, smoke, grease laden vapors, etc. Information on the construction and installation of ventilating hoods may be obtained from
Vapor Removal from Cooking Equipment
, NFPA standard No. 96 (latest edition).
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Model Gas Type
VCG10H
VCG10F
VCG20H
Natural 67,000 BTU/Hr 40,000 BTU/Hr 107,000 BTU/Hr 3.5" W.C. 3.5" W.C.
Propane 69,000 BTU/Hr 40,000 BTU/Hr 109,000 BTU/Hr 10.0" W.C. 10.0" W.C.
Natural 85,000 BTU/Hr 45,000 BTU/Hr 130,000 BTU/Hr 3.5" W.C. 3.5" W.C.
Propane 85,000 BTU/Hr 45,000 BTU/Hr 130,000 BTU/Hr 10.0" W.C. 10.0" W.C.
Natural 70,000 BTU/Hr 58,000 BTU/Hr 128,000 BTU/Hr 3.5" W.C. 3.5" W.C.
Propane 70,000 BTU/Hr 58,000 BTU/Hr 128,000 BTU/Hr 8.0" W.C. 10.0" W.C.
GAS CONNECTION
GAS INPUT
Burner Input Rating Gas Pressure
Oven Steam Generator Total Convection Steam
All gas supply connections and any pipe joint compound must be resistant to the action of propane gases. The machine connection is
3
/4" external thread. A manual valve (supplied) must be installed in the gas supply line ahead of the appliance. Make sure piping is clean and free of obstructions, dirt or pipe joint compound. Recommended gas supply pressures are 7" W.C. (Water Column) for natural gas and 11" W.C. for propane. The gas line must be capable of delivering gas to the oven without excessive pressure drop at the rate specified on the rating plate.
The oven is equipped with a factory preset pressure regulator. Natural gas pressure regulators are preset for 3.5" W.C. for both ovens and steam generators. Propane gas pressure regulators for 10 level ovens are preset for 10" W.C. for both the oven and steam generator. Propane gas pressure regulators for 20 level half depth ovens are preset for 8" W.C. for the oven burner and 10" W.C. for the steam generator. Gas pressure must be checked for correct operating pressure at start-up.
Caster equipped ovens must be installed with a connector that complies with the
Connectors for Movable Gas Appliances
latest edition] and a quick-disconnect device that complies with the
Devices for Use with Gas Fuel
, ANSI-Z21.41 (latest edition) [in Canada, CAN 1-6.9, latest edition]. A
, ANSI-Z21.69 (latest edition) [in Canada, CAN/CGA-6.16,
Standard for Quick-Disconnect
Standard for
gas line strain relief must be provided to limit the movement of the oven without depending on the connector and the quick-disconnect device or its associated piping to limit oven movement. Attach the strain relief to the rear of the oven at the location provided. If it is necessary to disconnect the restraint during service or maintenance, first turn off the gas supply. Reconnect the restraint before returning the oven to its original installed location and turning the gas supply on.
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.
The convection burner and the steam generator burner are ignited automatically by electric igniters; there are no pilot lights. See Start-Up Procedure, page 9.
Keep the appliance area free and clear from all combustible substances. Do not obstruct the flow of combustion and ventilation air. Make sure there is an adequate supply of air in the room to allow for combustion at the burners and exhaust by the vent hood system.
Testing the Gas Supply Piping System
1
When test pressures exceed
/2 psig (3.45 kPa), the oven and its individual shutoff valve must be
disconnected from the gas supply piping system.
1
When test pressures are
/2 psig (3.45 kPa) or less, the oven must be isolated from the gas supply piping
system by closing its individual shutoff valve.
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PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY
AND PLUMBING CODES.
WATER REQUIREMENTS
Water Requirements
Proper water quality can improve the taste of the food prepared in the steamer, reduce liming in the steam generator and extend equipment life. Local water conditions vary from one location to another. Ask your municipal water supplier for details about your local water supply prior to installation.
Supply Pressure 20 — 60 psig Hardness* less than 3 grains Silica less than 13 ppm Total Chlorine less than 4.0 ppm pH range 7 — 8 Undissolved Solids less than 5 microns
* 17.1 ppm = 1 grain of hardness
Presence of sediment, silica, excess chlorides or other dissolved solids may lead to a recommendation for alternate form(s) of water treatment. Test the water with the test strip included with the combi oven. Other factors affecting steam generation are iron content, amount of chloridation and dissolved gases. A local water treatment specialist should be consulted before installation of steam generating equipment.
Water Supply Connections (Fig. 2) A water filter system is recommended for the water supply line going to the treated water inlet of your
oven. Follow the recommendations for use and installation instructions shipped with the water filter. If a water filter is not installed, the oven warranty may be limited.
Connect treated potable water ( must be cold) to the inlet labeled for treated water to supply the steam generator tank. Untreated water contains scale producing minerals which, if supplied to the steam generator, can precipitate onto the surfaces in the steam generator tank. Due to the temperatures in the tank, the minerals can bake onto the surfaces and components. This can result in early component failure and reduced product life. Sensors in the steam generator tank use ions in the water to detect the water level. Do not use distilled (fully demineralized or de-ionized) water as this could provide a false reading to the sensors. Strainers and filters will NOT remove minerals from the water.
Connect untreated potable water (must be cold) to the inlet labeled for untreated water to supply the condenser which cools the drain water.
Both external-threaded nylon inlets
3
/4" hose bibb (3/4" NSHT, National Straight Hose Thread) are located at the rear of the oven. The nylon threads should be treated carefully so the connections do not leak. A manual shutoff valve should be provided, convenient to the oven, for each water supply line; both of these valves should be open when the oven is in operation. Water
Water Supply Inlets . . . at Bottom Rear Corner of Oven . . . Model VCG10H Shown.
TREATED WATER
UNTREATED WATER
GAS SUPPLY
pressure for both incoming water lines should be between 20 and 60 psig. Refer also to CLEAN CYCLE DELIMING PROCEDURE, page 38.
Drain Connection
ELECTRIC SUPPLY CORD
Fig. 2
CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain connection.
The drain connection, 1
1
/2" NPT threaded fitting, is located underneath the oven at the rear. The drain line must be plumbed to an open gap-type drain. Drain piping must have suitable pitch, have appropriate support along its length and have no connection to other piping. The material used in the drain line should be heat resistant to at least 212°F. The open drain should be located between 3 and 5 feet away from the perimeter of the oven to reduce potential damage from moisture-corrosion. The drain line from the oven must not be combined with any drain line from another device.
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ELECTRICAL CONNECTION — Cord Connected Ovens WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: THE SUPPLY CORD ON THIS OVEN IS PROVIDED WITH A GROUNDING PLUG. THE OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN.
The wiring diagram is located on the inside surface of the right side panel as you face the oven.
START-UP PROCEDURE
The Gas Combi Ovens are equipped with a gas burner for convection heating and a gas steam generator for atmospheric steaming; two independent flues exhaust the burnt gases. Become familiar with the entire manual before continuing with this Start-Up Procedure. Remove the tray rack, grease filter and fan baffle from the oven cavity. Turn gas and water on.
• Select Combi Mode and adjust the steam time to 50% by pressing
Press the ON button.
four times (four
indicator lights are lit).
• Leave oven temp setting at 302°F and the timer display blank, [-]h [--]min.
• Close the oven door and press the Start Button. The oven convection fan rotates counterclockwise. The oven flue vent should be open.
• After a delay of 50 seconds while the oven adjusts for Combi Mode, the sparker on the left side of the burner should ignite the Convection Burner. Observe blue flame. On some units, the Convection Burner ignites for an instant, goes off and then comes back on (while the flame sensor is tested). On other units without the double ignition sequence, the Convection Burner may ignite and stay on. After an additional 70 seconds, the steam generator flame should ignite. Observe blue flame through window below controls.
If the Convection Burner does not ignite, the NO Convection Burner indicator light,
• Wait 30 seconds until the
• Reset the Convection Burner by pressing the Reset Button above the
light starts to flash and the buzzer sounds.
indicator light.
, will be lit.
• This procedure may need to be repeated several times until all of the air in the pipeline is replaced by gas. The longer the pipe, the longer it will take to remove the air from the pipe.
If the Steam Generator Burner does not ignite, the NO Steam Burner indicator light,
• Wait 10 seconds until the
light starts to flash and the buzzer sounds.
• Reset the Steam Generator Burner by pressing the Reset Button above the
, will be lit.
indicator light.
• This procedure may need to be repeated several times until all of the air in the pipeline is replaced by gas.
If a make-up air system is part of the vent hood, make sure there is no down-draft pushing hot combustion gases from the flues back into the oven.
Press OFF and observe that the pump drains the steam generator for about one minute. The door will open. After the oven is cool, reinstall fan baffle, grease filter and tray rack.
CONFIGURE CONTROLS
Depending on which control is furnished, perform CONFIGURATION MODE — PROGRAMMABLE CONTROL on pages 34 – 35 or CONFIGURATION MODE — MANUAL CONTROL on pages 36 – 37.
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 oven. Operate the oven at 480°F for 45 minutes in Convection H
OT
AIR Mode.
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OPERATION
WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING
OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR.
DOOR OPENING AND CLOSING
The oven door is equipped with an electrically powered lock. The oven is delivered with the door latched and slightly open (Fig. 3) and can be opened by firmly pulling the door handle (Fig. 5). Push the door until it connects with the latch but remains slightly open (Fig. 3). This is the position the door should be in when the oven is not in use. The door should also be in this position after cooking to allow steam to escape before fully opening the door. Push the handle until it is in line with the oven door. If power has been connected, the door will now lock automatically, sealing the oven chamber (Fig. 4).
To release the door, rotate (pull) the handle 90 degrees. The door automatically releases to the "latched and slightly open" position. Allow a few seconds for steam to escape before pulling the door open (Fig. 5).
NOTE: On Programmable Controls if the ON button is pushed after the oven is turned on, the door will be latched but slightly open (Fig. 3) for three seconds; the handle can be released by rotating 90 degrees as shown in Fig. 5. If the handle is not released within the three second interval, the door will automatically re-close. A separate Door Open button will perform the same function with Manual Standard or Deluxe Controls. On stacked ovens, the lower oven's handle does not rotate. To open, press the ON button. When the door opens (Fig. 3), pull the metal handle located on the top of the door to fully open the oven door.
Fig. 3 Fig. 4 Fig. 5
NOTE: In the event of a power failure, the door may be opened by pulling the handle firmly towards
you while firmly pressing against the front of the oven with the other hand (avoid hot air contact).
GREASE FILTER
The grease filter in the rear of the oven chamber should be in place when roasting meat items but may be removed before baking items that do not produce grease-laden vapors. For information on how to remove the grease filter, refer to Cleaning (page 32).
BUZZER
When either the Cooking Time has elapsed or the final internal Probe Temperature has been reached, the buzzer will sound until served. The Buzzer can be adjusted two ways: Buzzer loudness can be adjusted by your service technician. Buzzer frequency can be set in Configuration Mode for the type of control furnished with your oven (refer to either page 34 or 36).
is pressed. If done, the product should be removed, portioned and
– 10 –
LOADING THE OVEN
Open the door. Place the product to be cooked in suitable containers and slide into the racks or place the containers securely on shelves in the oven.
When loading a 10 level oven with the landing table (Fig. 6), the bottom frame of the rack should be secured by the rotary lock. Move the loaded landing table to the front of the open oven; secure the landing table to the oven by actuating the locking clamp (or use your body to hold the landing table against the oven). Rotate the lock-knob to release the pan rack and carefully roll the loaded pan rack into the oven while making sure that the landing table does not separate from the oven during the transfer.
NOTE: When the landing table is not in use on the 10 level oven, make sure the rack retainer (delivered with the oven) is fitted under the fan baffle to prevent the pan rack from tilting when pans are being removed.
Fig. 6
When loading a 20 level oven with the trolley (Fig. 7), make sure the handle is locked in the down position so the rack is held securely to the trolley with its lifting hooks. Carefully move the loaded trolley completely into the open oven. When the rear frame of the rack is positioned behind the edge of the retainer, raise the handle to lower the rack-frame to the oven door.
UNLOADING THE OVEN
Allow the door to be slightly-opened for a few seconds to allow hot air and steam to escape. Stand behind the door while opening.
When unloading a 10 level oven, move the landing table so the clamp locks the landing table to the front of the oven (or use your body to hold the landing table against the oven). Remove the landing table handles and clamp them to the bottom of the hot oven pan rack. Carefully roll the hot pan rack onto the landing table platform while making sure that the landing table does not separate from the oven during transfer. Rotate the knob to allow the rack to move completely to the front of the landing table; and rotate the knob back to lock the pan rack in place.
When unloading a 20 level oven, move the trolley (Fig. 7) into the oven until the "lift-hooks" are inserted into both sides of the front frame of the rack in the correct "lift" position. Lower the trolley handle until it stops; the loaded rack is lifted from its retainer and held securely to the trolley by the "lift-hooks". The trolley may now be removed from the oven with the loaded rack securely held in place.
Fig. 7
– 11 –
PROGRAMMABLE CONTROLS
ON
DOOR
ON
HOT AIR STEAM COMBI
OFF
ON OFF See Door Opening and Closing, page 10.
COOKING MODE
• HOT AIR (Convection Baking)
• STEAM1
2
• COMBI (Convection & Steam)1
1 2
2
h min
TIME DOWN UP PROBE
TEMP DOWN UP
START STOP
COOKING TIME
1
PHASE 1 – 5
1
or PROBE TEMPERATURE
• SET Cooking Time
• DISPLAY Cooking Time, remaining
• SET Probe Temperature, final
• DISPLAY Probe Temperature, actual
OVEN TEMPERATURE or
1
• SET Oven Temperature, desired
• DISPLAY Oven Temperature, actual
• SET
and use with Probe Temperature
PROGRAM NUMBER
• SET Cooking Programs
• RECALL or CHANGE a Cooking Program
• ENTER [
] to save the Cooking Program
1
ENTER DOWN UP
H C P C
RESET RESET
RESET (Left Button: Air Intake or Convection Burner) RESET (Right Button: Steam Generator or Fan)
TROUBLE INDICATOR LIGHTS
Air Intake, Heat, Steam, Fan (refer to page 39).
1
Upper indicator light shows the Mode selected.
2
Lower indicator light means the burner is ON.
– 12 –
ON — After an initial power-up sequence, the control panel indicator lights and the light
inside the oven are lit. The actual oven temperature is shown in the Temperature display, – h – – min is in the Time display, and – – is in the Program Number display. The control will now accept commands. The ON button also cancels a manual cooking operation of up to 5 Phases. (Pressing the ON button while the oven is running will open the door. Refer to page 10.)
OFF — Shuts off the oven and oven light, opens the oven vent and drains the steam
generator tank (pump takes about a minute).
COOKING MODE
HOT AIR Heat and Fan are ON; steam generator tank fills. Initial temperature setting is 302°F
(range is 35 – 518°F).
STEAM — Steam and Fan are ON; steam generator tank fills, if not already full. Initial
temperature setting is 212°F (range is 35 – 212°F) depending on the configuration setting for your altitude (refer to either page 35 or page 37).
COMBI — Heat, Fan and Steam are ON; steam generator tank fills, if not already full. Initial
temperature setting is 302°F (range is 35 – 518°F). The amount of steaming is set by the number of times you press the Combi key (
1 – 6), indicated by the row of lights.
START STOPStarts or stops a cooking operation. Temperature flashes if door is not locked.
PHASE 1–5 — Indicates the Phase of a cooking program. Allows you to step through and display
the cooking information for each phase of a cooking operation before starting.
COOKING TIME or PROBE TEMPERATURE
TIME Displays the Cooking Time. Time remaining for
ALL phases is normally displayed.
Press the Time key again to display the time remaining for the current phase. When [ – h – – min ] displays in the time display, the oven is in manual mode (does not switch oven off at end of cycle).
DOWN Decreases the Cooking Time or Probe Temperature setting. UP Increases the Cooking Time or Probe Temperature setting. PROBE Displays the Probe Temperature setting, initially 140°F (range is
70 – 210°F). After
5 seconds, displays the actual Probe Temperature.
OVEN TEMPERATURE or
TEMP Displays the Oven Temp instead of . Normally displays the actual Oven Temp.
Press Temp to display the Oven Temperature setting for 5 seconds and adjust it.
DOWN Decreases the Oven Temperature or setting. UP Increases the Oven Temperature or
setting.
Displays instead of Oven Temperature (temperature difference is indicated by
__t in the display). Temperature.
keeps the oven degrees warmer than the actual Probe
must be used with the Probe Temperature.
PROGRAM NUMBER
PROG. Recalls and displays the cooking programs, by number, beginning with 00. DOWN Decreases the Program Number (range is 00 to 98). UP Increases the Program Number (range is 00 to 98). ENTER Stores the cooking parameters (up to 5 Phases) in memory under the Program
Number. Cooking parameters will not be lost during power outage or disconnection.
– 13 –
PROBE
The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the product temperature reaches the probe temperature setting. Total Cooking Time is not known or entered when using the probe.
COOKING WITH THE PROBE
There are two ways to control the oven temperature when using the Probe . . .
1) Setting the Oven Temperature at a constant value. The oven climbs to the set point and the product cooks at that temperature. The cooking cycle ends when the product reaches the Probe temperature setting.
2) Using increases, always maintaining the oven at
, the Oven temperature gradually increases as the internal temperature of the product
degrees warmer than the product. can provide
a slow cooking process that allows the product's required final internal temperature to be reached without over-browning the outside of the product. The Probe Temperature (not cooking Time) must be used when using maximum is 240 F°. For Steam Mode, the recommended minimum
. For Hot Air or Combi Modes, the recommended minimum is 110 F°;
is 60 F°; maximum is 180 F°.
The graph, below, shows two ways of controlling the oven temperature when using the Probe. The 150 F° value for
is used to show how the oven works and is not typical of any particular cooking
program.
USING THE TEMPERATURE PROBE
The Temperature Probe is kept in a metal holder at the top of the oven when not in use. Remove the probe from its holder; the cable remains permanently connected to the top of the oven. Insert the pointed end of the probe so its tip is approximately in the middle of the product to be cooked. The probe cable is long enough to allow the product to be placed on one of the upper racks in the oven. The probe can be used to define the final temperature for any phase of the cooking process and for any of the three cooking modes: Convection (Hot Air), Steam or Combi.
To set the Probe Temperature, press
and use the UP and DOWN arrows to adjust the setting.
The Cooking Time cannot be used when the Probe Temperature is in use.
NOTE: During Operator training to demonstrate use of the probe, place the probe in a container of water to simulate cooking of actual product.
– 14 –
TEMPERATURE PROBE APPLICATIONS
All Applications are suggested only — prove your own recipes and temperature and time settings.
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ENTERING A COOKING PROGRAM
HOT AIR STEAM COMBI
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1. When entering cooking parameters, always select
the Mode as the first element in a cooking phase: H
OT AIR, STEAM or COMBI (also select Steam Factor
OMBI mode).
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TIME DOWN UP PROBE
TEMP DOWN UP
ENTER DOWN UP
2. Enter the finish parameter for the cooking phase
OOKING TIME or PROBE TEMP) with its value.
(C
3. Enter the oven control parameter for the cooking phase (TEMP or
) with its value.
4. Steps 1, 2 and 3 complete the parameters for that phase. For any additional phase (or phases), press the PHASE 1 – 5 key. Repeat steps 1, 2, 3 and 4 for each cooking phase.
5. If programming a repeat cooking process, select a Program Number following the instructions for Programming Memory on the next two pages.
6. Press
to start cooking; the indicator light in the
Start Stop key indicates the oven is operational.
7. When finished, press
again to silence the
buzzer.
– 15 –
PROGRAMMING MEMORY
Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98. A pre-defined Clean Cycle Deliming program is also available (refer to page 38).
If the numbered Program has not been programmed (or is vacant), the Time displays – h – – min. No Mode or Phase indicator lights are lit. The Temperature displays – – or the current temperature.
REATE a new program —
To C
0 0
ENTER DOWN UP
NOTE: A cooking program can also be entered in manual mode and saved to a
program number by selecting the Program Number and pressing three seconds.
With — — in the program number display, the control is in Non­Program mode.
Press the
key. Program Number 00 is displayed and the control
is now in Program Mode. Use UP or DOWN arrows to increase or decrease the program number until a vacant program number is found.
E
NTER THE COOKING INSTRUCTIONS (FOLLOW STEPS 1 – 6):
1) Select the cooking mode: Hot Air, Steam or Combi. If Combi, set Steam Factor.
2) Set either the Time or Probe Temperature.
3) Set the Oven Temperature or
4) End of the 1st Phase. Press
.
to shift to the next phase.
5) Repeat steps 1 – 4 for as many of the 5 phases as are needed.
Review the program by stepping through the phases. Make any needed changes.
6) When the program is set, save it in memory by pressing
until
the beep is heard.
for about
ELETE an existing program —
To D
0 0
ENTER DOWN UP
NOTE: If a previous program had been selected and was active in Non-Program
mode, it will be copied to the selected program number, replacing the previous program. Verify that the program number is vacant after you delete it.
With — — in the program number display, the control is in Non­Program mode.
Press the
key. Program Number 00 is displayed and the control
is in Program Mode. Use UP or DOWN arrows to increase or decrease the program number until the program number to be deleted is displayed.
Press
and hold it in for about three seconds until the beep
sounds, indicating the program has been deleted.
– 16 –
To COPY an existing program to a
Recall and display the program number that you wish to copy.
NEW
program number —
HANGE a program —
To C
0 0
ENTER DOWN UP
Press
to begin the program. Pause. Press to stop the
program.
NEW
Change the program number to the
number.
Press until the beep sounds, indicating the program has been copied.
With — — in the program number display, the control is in Non­Program mode.
Press the
key. Program number 00 is displayed. Use the UP or DOWN arrows to increase or decrease until the program number you want to change is displayed. Step through each phase, making any temperature, time or other
changes for the phase; press
to shift to the next phase. The
program number begins to blink when one or more changes have been made to the program.
AVE the changed cooking program, press and hold it in for
To S about three seconds until the beep sounds.
RECALLING A PROGRAM FROM MEMORY
Once a menu item has been programmed, it can be recalled, reviewed and used to cook food. If the Program has already been programmed, its values are recalled from memory and displayed. You
can view all the programmed information by stepping through the phases using the phase button.
To R
ECALL a program from memory —
With — — in the program number display, the control is in Non­Program mode.
0 0
Press the
key. Program Number 00 is displayed. Use the UP
or DOWN arrows to select the program number you want.
— —
Use the Phase 1 – 5 key to step through and verify the cooking parameters for each phase of the cooking program.
ENTER DOWN UP
Load the oven. If using the probe, place it in the center of the product.
Close the door and press
to begin the cooking program. The
blinking indicator light in the Phase 1 – 5 key shows which phase of the cooking program is being performed. If the program is timed, the display shows the total time remaining. When the cooking program is done, the buzzer will sound.
Press
to silence the buzzer. Check the product for doneness.
– 17 –
BAKING (Convection Baking – HOT AIR)
Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the oven before loading the product is recommended.
Automatic Convection Baking can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe Temperature is in use.
If using the Probe Temperature, either the Oven Temperature or during baking. If using the Oven Temperature setting, the oven temperature will remain constant throughout the convection baking operation or phase. If using the Probe Temperature, to keep the oven temperature temperature gradually increases at the same rate as the internal temperature of the product, always maintaining a constant difference. The result with crusting on the outside of the product.
105
hmin
TIME DOWN UP PROBE
degrees warmer than the Probe. With cooking, the oven
is slow baking or roasting with less brown
Turn the oven ON.
Select Convection (
standard automatic
For Temp.
• To set the Cooking Time, press arrows to adjust the setting.
• To set the Oven Temperature, press DOWN arrows.
HOT AIR) Mode.
baking, set the Cooking Time and Oven
can be used to control the oven
can be set
and use the UP and DOWN
and use the UP and
350•F
TEMP DOWN UP
175
hmin
TIME DOWN UP PROBE
For
final product temperature
• To set the Probe Temperature, press DOWN arrows. When the Probe Temperature indicator is lit,
the numeric value in the time display is the Probe Temperature in °F. Probe Temperature can be used with either
slow baking or roasting
For Temperature.
• To set , press and use the UP and DOWN arrows.
When the control is set, load the oven. If using the probe, place it in the center of the product. Close the door and press
Upon completion of the baking process, when either the Cooking Time has counted down or the Probe Temperature has been reached, the buzzer will sound.
Press
to silence the buzzer. Check the product for doneness.
– 18 –
baking, set the Probe Temperature.
and use the UP and
or .
, use with the final Probe
to begin.
CONVECTION BAKING APPLICATIONS – HOT AIR MODE All Applications are suggested only — prove your own recipes and temperature and time settings.
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Recommended setting for in Convection Baking Mode is
a minimum of 110 F° (61 C°).
– 19 –
STEAMING (Steam Mode only) Steam Mode will not begin if cavity temperature is above 212°F (100°C). Steam cooking is used for stewing, poaching and gentle cooking of products cooked in water. Steam
flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Allow the steam generator to preheat for 4 to 5 minutes if starting from cold.
Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe Temperature is in use.
Usually, the Cooking Time and Oven Temperature are used to control the steaming process. Alternatively, the Probe Temperature can be used to indicate when cooking is done. When using the
Probe Temperature, either the Oven Temperature or
Turn the oven ON.
Select Steam Mode.
can be used to control the oven.
10
hmin
TIME DOWN UP PROBE
212•F
TEMP DOWN UP
170
hmin
TIME DOWN UP PROBE
standard automatic
For Oven Temperature.
• To set the Cooking Time, press DOWN arrows.
• To set the Oven Temperature, press DOWN arrows to adjust the setting.
For
final product temperature
• To set the Probe Temperature, press DOWN arrows. When the Probe Temperature indicator is lit,
the numeric value in the time display is the Probe Temperature in °F. Probe Temperature can be used with either
.
When the control is set, load the oven. If using the probe, place it in the center of the product.
steaming, set the Cooking Time and the
and use the UP and
and use the UP and
steaming, set the Probe Temperature.
and use the UP and
or
Close the door and press
Upon completion of the steaming process, when either the Cooking Time has counted down or the Probe Temperature has been reached, the buzzer will sound.
Press
to silence the buzzer. Check the product for doneness.
– 20 –
to begin.
STEAMING APPLICATIONS
All Applications are suggested only — prove your own recipes and temperature and time settings.
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Recommended setting for in Steam Mode is a minimum of 60 F° (33 C°).
– 21 –
COMBI (Convection Baking with Steam)
Combi baking with steam is used for baking, roasting or braising when steam needs to be added to the oven during a convection baking operation. The Steam Factor can be varied by repeat pressing of the Combi key — see Steam Factor in the table below. It is recommended that you preheat the oven.
Automatic Combi baking with steam can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe Temperature is in use.
Usually, the Cooking Time and Oven Temperature are used to control Combi baking with steam. Alternatively, the Probe Temperature can be used to indicate when cooking is done. When using the Probe Temperature, either the Oven Temperature or
can be used to control the oven.
Turn the oven ON.
135
hmin
TIME DOWN UP PROBE
325•F
TEMP DOWN UP
170
hmin
TIME DOWN UP PROBE
Select Combi Mode and set the Steam Factor (see table below). For
standard automatic
Combi baking with steaming, set the Oven
*
Temperature and the Cooking Time.
• To set the Cooking Time, press
and use the UP and DOWN
arrows.
• To set the Oven Temperature, press
and use the UP and
DOWN arrows to adjust the setting.
final probe temperature
For
Combi baking with steaming, set the
Probe Temperature.
• To set the Probe Temperature, press
and use the UP and
DOWN arrows. When the Probe Temperature indicator is lit, the numeric value in the time display is the Probe Temperature in °F. Probe Temperature can be used with either
or .
When the control is set, load the oven. If using the probe, place it in the center of the product. Close the door and press
to begin.
Upon completion of the Combi baking with steaming process, when either the Cooking Time has counted down or the Probe Temperature has been reached, the buzzer will sound.
Press
to silence the buzzer. Check the product for doneness.
* When selecting Steam Factor, press 1 to 6 times to obtain the desired steaming.
Indicator Lights Combi Key Steam Factor
❍●●●●● Pre-selected. 20 ❍❍●●●●
❍❍❍●●● Press two times. 40 ❍❍❍❍●● Press three times. 50
❍❍❍❍❍● Press four times. 60 ❍❍❍❍❍❍ Press five times. 70
Press one time. 30
– 22 –
COMBI APPLICATIONS
All Applications are suggested only — prove your own recipes and temperature and time settings. Some applications contain a H
OT AIR or Convection Mode phase. Combi Mode is seldom performed
as a single phase cooking operation.
Product Phase 1 Phase 2 Phase 3
Roast Beef
Meat Loaf
Pork Loin
Whole Chicken
Whole Turkey
Convection 425
10 minutes
O
Combi 260
F
Steam Factor 40
Probe Setting 150
O
Combi 280
F
Steam Factor 40
Probe Setting 175
O
Combi 280
F
Steam Factor 40
Probe Setting 160
O
Combi 260
F
Steam Factor 40
Probe Setting 175
O
F
Combi 280
Steam Factor 50
Probe Setting 140
Convection 350
Probe Setting 165
o
F
o
F
Convection 350
Probe Setting 185
o
F
Convection 350
o
F
Probe Setting 190
O
F
o
F
O
F
o
F
––
O
F
o
F
O
F
o
F
Breads Proofing:
Combi 90 —100
Steam Factor 60
O
Convection 325
F
Set Timer
O
F
Set Timer
* Always insert a cold probe into the product.
O
Combi 375
F
Steam Factor 40
Set Timer
Final Internal Temperature
O
F
140
O
165
F
O
175
F
O
F
185
O
190
F
– 23 –
EXAMPLE PROGRAM
This example shows how to program a two-phase process for cooking Roast Beef and store it as program number 20.
The first item in the table on page 23 provides the information: Refer to the menu card example at the bottom of page 25.
Phase 1 Phase 2
O
F
O
F
Convection 425OF
10 minutes
COMBI 280
Steam Factor 50
Final Internal Temperature:
Probe Setting 140
Turn the oven ON.
Phase 1 Convection H
OT A IR Mode by pressing . The first light blinks on the phase button
to indicate that you are programming Phase 1.
Press
: The Temperature displays 302°F. Press to increase or to
decrease until the Temperature displays 425°F.
Press
[ –
h 10 min ].
and press to increase or to decrease until the Time displays
Press to shift to Phase 2: The second indicator light begins to flash.
Phase 2 Select Combi Mode - Steam Factor of 50 by pressing
four indicator lights will be lit to indicate the Steam Factor equals 50.
Press
: The Temperature displays 302°F. Press to increase or to
decrease until the Temperature displays 280°F.
Press
and press to increase or to decrease until the Probe Temperature
3 times. The first
displays 140°F.
Press
Save Press the
Program Number displays
choose a different program number that is vacant. A vacant program displays the
current temperature and blank Time [
are lit. Then press
to shift to Phase 3: The third indicator light begins to flash.
key and press to increase or to decrease until the
. Verify that this program number is vacant, or
– h – – min ]; no Mode or Phase indicator lights
until the beep is heard and the program is saved in memory.
– 24 –
MENU CARDS
PROGRAM NUMBER _____________
Menu Item_______________________
Prep.
MODE
Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•)
Phase 1
Phase 2
Phase 3
Phase 4
Phase 5
PROGRAM NUMBER ______20_______
Menu Item______
Roast Beef________
FINISH OVEN CONTROL
TIME
Hr. Min.
PROBE
O
F
TEMP
O
F
O
F
MODE
Hot Air Steam Combi (1•, 2•, 3•, 4•, 5•, 6•)
FINISH
TIME
Hr. Min.
PROBE
O
F
TEMP
Phase 1 CONVECTION Hot Air 10 Min. 425
Phase 2
COMBI
4• ~ Steam Factor = 50
140
O
F 280
Phase 3
Phase 4
Phase 5
– 25 –
OVEN
CONTROL
O
F
O
F
O
F
O
F
PROGRAM NUMBER _____________
Menu Item_______________________
MODE
Hot Air
Steam Combi (1•, 2•, 3•, 4•, 5•, 6•)
Phase 1
Phase 2
Phase 3
Phase 4
Phase 5
PROGRAM NUMBER _____________
Menu Item_______________________
FINISH OVEN CONTROL
TIME
Hr. Min.
PROBE
O
F
TEMP
O
F
O
F
Phase 1
Phase 2
Phase 3
Phase 4
Phase 5
MODE
Hot Air
Steam Combi (1•, 2•, 3•, 4•, 5•, 6•)
– 26 –
FINISH OVEN CONTROL
TIME
Hr. Min.
PROBE
O
F
TEMP
O
F
O
F
PROGRAM NUMBER _____________
Menu Item_______________________
MODE
Hot Air
Steam Combi (1•, 2•, 3•, 4•, 5•, 6•)
Phase 1
Phase 2
Phase 3
Phase 4
Phase 5
PROGRAM NUMBER _____________
Menu Item_______________________
FINISH OVEN CONTROL
TIME
Hr. Min.
PROBE
O
F
TEMP
O
F
O
F
Phase 1
Phase 2
Phase 3
Phase 4
Phase 5
MODE
Hot Air
Steam Combi (1•, 2•, 3•, 4•, 5•, 6•)
– 27 –
FINISH OVEN CONTROL
TIME
Hr. Min.
PROBE
O
F
TEMP
O
F
O
F
DELUXE MANUAL CONTROL
SELECTOR SWITCH
•OFF
CONVECTION H
STEAM MODE (
COMBI MODE (
COOL DOWN — Door opens to latched position and
fan is on until the set temperature is reached. Fan will come on if thermostat setting is below the actual temperature.
OT A IR MODE (Temp.Range 35 – 518°F)
Temp. Range 35 – 212°F)
Temp. Range 35 – 518°F)
dSCL, Clean Cycle Deliming (page 38)
COOKING TIME or PROBE TEMPERATURE
SELECT Cooking Time
DISPLAY Cooking Time Remaining. Press TIME for three seconds to momentarily display the original TIME setting.
SELECT
Probe Temperature, final (Temp. Range 70 – 210°F)
DISPLAY Probe Temperature setting
OVEN TEMPERATURE
SELECT Oven Temperature
DISPLAY Oven Temperature Setting. Press TEMP for three seconds to momentarily display the actual Oven Temperature.
DOOR OPEN START
START Timer Countdown
START Probe Cooking Operation
KNOB
SET Oven Temperature
SET Probe Temperature
SET Timer
STEAM FACTOR 1 – 6 Indicator Lights (page 22) TROUBLE INDICATOR LIGHTS Air Intake, Heat, Steam, Fan
– 28 –
ENTERING A MANUAL COOKING OPERATION Deluxe Control
1. When setting cooking parameters, always select the
Mode as the first element in the cooking operation: H AIR, STEAM or COMBI. The previous temperature setting used in that Mode is displayed. For Combi Mode, the
HOT
AIR
previous Steam Factor setting is also displayed. After selecting the Mode, the oven begins to heat and maintains the set temperature unless adjusted.
In Combi Mode, select the Steam Factor by pressing
1 to 6 times to obtain the desired steaming.
Refer to the table at the bottom of page 22.
2. Enter the finish parameter for the cooking program (C
OOKING TIME or PROBE TEMP.) with its value.
OT
Press
and set the Cooking Time using the knob
to adjust so the correct value is displayed.
Or, press
and set the final Probe Temperature
for the product being cooked using the knob to adjust so the correct value is displayed. Refer to Temperature Probe Applications on page 15.
3. Press
. The previous Oven Temperature setting
displays. Use the Knob to adjust the Oven Temperature setting so the correct value is displayed.
4. Press START to start timer countdown or probe cooking. Colon flashes during countdown.
5. When finished, the buzzer sounds. Press START to silence the buzzer; the Time display will automatically reset to the initial value. The heating elements continue to maintain the Oven Temperature at the set value.
NOTE: After pressing the selection button (TIME or TEMP), the display will start flashing. At end of adjustment, the set value flashes for 5 seconds and then displays without flashing.
6. Press
to open the door to the latched but slightly
open position for three seconds. Manually disengage the latch by turning the handle 90 degrees and pulling the door open within the three second interval. If the door is not manually disengaged within the three second interval, the door automatically re-closes.
– 29 –
STANDARD MANUAL CONTROL
SELECTOR SWITCH
•OFF
HOT AIR
CONVECTION H
STEAM MODE (
COMBI MODE (
OT A IR M ODE ( Temp.Range: 35 – 518°F)
Temp. Range: 35 – 212°F)
Temp. Range: 35 – 518°F)
COOL DOWN — Door opens to latched position and
fan is on until the set temperature is reached. Fan will come on if thermostat setting is below the actual temperature.
dSCL, Clean Cycle Deliming (page 38)
COOKING TIME
SELECT Cooking Time
DISPLAY Cooking Time Remaining. Press TIME for
three seconds to momentarily display the original TIME setting.
OVEN TEMPERATURE
SELECT Oven Temperature
DISPLAY Oven Temperature Setting. Press TEMP
for three seconds to momentarily display the actual Oven Temperature.
DOOR OPEN
START
START Timer Countdown
KNOB
SET Oven Temperature
SET Timer
TROUBLE INDICATOR LIGHTS
Air Intake, Heat, Steam, Fan
– 30 –
ENTERING A MANUAL COOKING OPERATION — Standard Control
1. When setting cooking parameters, always select the Mode as the first element in the program: H
TEAM or COMBI. The previous temperature setting
HOT
AIR
S used in that Mode is displayed. After selecting the Mode, the oven begins to heat and maintains the set temperature unless adjusted. The Steam Factor in Combi Mode is automatically fixed on 40 and cannot be adjusted (this is the same as if three indicator lights were lit — see table at bottom of page 22).
OT AIR,
2. Press
and set the Cooking Time using the knob
to adjust so the correct value is displayed.
NOTE: After pressing the selection button (TIME or TEMP), the display will start flashing.
3. Press
. The previous Oven Temperature setting
displays. Use the Knob to adjust the Oven Temperature setting so the correct value is displayed.
4. Press START to start timer countdown. Colon flashes during countdown.
5. When finished, the buzzer sounds. Press START to silence the buzzer; the Time display will automatically reset to the initial value. The burners continue to maintain the Oven Temperature at the set value.
6. Press
to open the door to the latched but slightly
open position for three seconds. Manually disengage the latch by turning the handle 90 degrees and pulling the door open within the three second interval. If the door is not manually disengaged within the three second interval, the door automatically re-closes.
– 31 –
CLEANING Daily Cleaning
Preheat the oven to 130°F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven. A Spray Bottle is provided. Allow the detergent solution to react for 15 minutes.
Operate the oven on Steam mode for 15 minutes. Allow the oven to cool; wipe the oven interior with a sponge and warm water. Dry the oven interior with a clean soft cloth.
DO NOT use abrasive products. Clean the exterior with a cloth or sponge and non-agressive, non-abrasive products.
Complete Cleaning WARNING: UNPLUG THE ELECTRICAL POWER CORD.
Remove the Rack (Fig. 8). Remove the Grease Filter (Fig. 8) at the rear of the oven chamber by lifting up and out. Remove the Fan Baffle (Fig. 9) by lifting up and out. Remove the Rack Retainer (Fig. 9) normally located under the Grease Filter and Fan Baffle. Wash the removed parts in a sink with warm soapy water, rinse with clear water and dry with a clean dry cloth.
Clean all areas of the oven and all parts. Reinstall the parts in their original positions.
Rack
Fan Baffle
Grease Filter
PL-40542-1
Fig. 8 Fig. 9
Rack Retainer
PL-41364-1
If using the hose spray accessory to clean the oven interior, DISCONNECT ELECTRICAL POWER and avoid spraying near the controls.
DO NOT use steel wool or abrasive scouring pads as they will scratch and ruin the oven surfaces. Sanitize the temperature probe. Return it to its home position in the bracket on the ceiling of the oven. DO NOT spray cleaners, detergents or water directly onto the burner. This may cause mechanical
problems.
– 32 –
Complete Cleaning (continued)
The Interior Glass Door (Fig. 10) is independently hinged to allow both sides of the glass doors to be cleaned. With the oven door open, pull the Interior Glass Door away from the exterior oven door. The snap-release fasteners should allow the Interior Glass Door to swing free. All four sides of the glass can be cleaned using a cloth and glass cleaner. Alternatively, clean the glass surfaces with soapy water, rinse with clear water and dry with a clean cloth. The area between, behind and around the surfaces of the upper and lower hinges can be cleaned by holding both ends of a moist soapy cleaning cloth folded in a 3" wide strip and swabbing up and down; rinse and dry with clean wet or dry cloth in the same manner. When glass is clean, push the Interior Glass Door against the exterior oven door: The snap-release fasteners should re-fasten the Interior Glass Door to the exterior glass door so it operates as one door.
Wipe surfaces which touch the Door Gasket with a cloth or sponge and warm soapy water, rinse with clear water and wipe with a dry cloth. CAUTION: Do not allow the door gasket to come in contact
with food oils, petroleum solvents, lubricants or caustic cleaners.
For 10 level ovens, remove the drip tray (Fig. 10) by removing the two thumbscrews that attach it to the bottom of the oven. For 20 level ovens, the three segment drip tray may be removed for cleaning. Save the screws. Wash and rinse the drip tray in a sink with warm soapy water, rinse with clear water and dry with a clean cloth. To reinstall drip tray: Reverse the removal procedure, align screw holes and tighten screws.
Clean the Condensate Gutter as necessary using a cloth with warm soapy water. Rinse with a clean cloth and fresh water and allow to air dry.
Keep the cooking compartment drain (Fig. 10) working freely. After cooking grease producing foods, operate the oven with the compartment empty for 30 minutes at the end of the day, or slowly pour
1
/2 gallon of warm soapy water down the drain, followed by 1/2 gallon of warm clear water. The drain
grating may be removed for cleaning; replace it in its original position when done. Leave the door slightly open when the oven is not in use to allow the inside to dry out.
Upper Hinge
Interior Glass Door
Upper Snap Fastener
Door Gasket
Lower Hinge
Condensate Gutter
(2 screws)
Drain Grating
Fig. 10
– 33 –
Lower Snap Fastener
PL-41379-1
CONFIGURATION MODE PROGRAMMABLE CONTROL
This procedure should be performed by a qualified service technician. WARNING: UNPLUG THE ELECTRICAL POWER CORD. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after
the rear panel is removed. This information is needed for Steps 10 – 12. Replace rear panel and reconnect electrical power.
Some of the procedures in this section are set at the factory and do not need to be re-valued. Only steps 2, 6 and 7 must be completed at time of installation. Other values, if changed improperly, could result in the oven not operating properly and may require a service technician.
1. Configuration Mode can be entered only when the oven is OFF. With the oven OFF, press
and the UP and DOWN arrows in the TIME
area all at the same time for about three seconds. [ Conf ] will be displayed in the temperature display to indicate Configuration Mode.
2. [ C F ] will be displayed in the TIME display to allow selection of the
Pressing repeatedly advances from step 1
through step 12 and then repeats from step 2.
temperature scale. Press the UP arrow key for Fahrenheit. The DOWN arrow key is used for Celsius. A blinking F indicates Fahrenheit is selected while a blinking C would indicate Celsius. After making a selection, the selection displays for three seconds and automatically advances to the next step. Or, press
to advance to the next step.
After any keystroke where an individual setting is either changed or accepted, the setting will display for three seconds and then automatically advances to the next step.
3. [dSC ] is displayed in the TIME display and the number of clean cycles completed is displayed in the TEMPERATURE display. This number cannot be changed or modified. Press to advance to the next step.
4. The revision level of the control's software is displayed in the time display and cannot be changed. This information is needed by your service technician. Press
to advance to the next step.
5. [ 5 6 ] will be displayed in the TIME display to allow selection of voltage frequency. Press the DOWN arrow for 50 hertz; press the UP arrow for 60 hertz. After making a selection, the selection displays for three seconds and automatically advances to the next step. Or, press to advance to the next step.
6. [ HHH ] is displayed in the TIME display and the total cooking hours of the oven is displayed in the temperature display. This can be reset. Using the UP arrow key in the temperature display will increase the number of hours; using the DOWN arrow key will decrease the number of hours. Press
to advance to the next step.
7. [ bbb ] is displayed in the TIME display and the buzzer is sounding to indicate the buzzer's "on-off" frequency selection. The numeric value [000 to 255] in the TEMPERATURE display indicates the type of sound the buzzer will make. [ 000 ] makes a continuous sound while [ 255 ] beeps at a very slow interval. A good setting to start with is [ 050 ]. Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value to obtain the desired sound. Buzzer loudness can be adjusted by your service technician. Press
to
advance to the next step.
– 34 –
8. [ uuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value can be adjusted depending on the elevation (see Elevation vs. Boiling Temperature Table, below). Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value. Press
to advance to the next step.
NOITAVELE
GNILIOB
ERUTAREPMETERUTAREPMET
ERUTAREPMETERUTAREPMET
ERUTAREPMET
)RETAW()RETAW(
)RETAW()RETAW(
)RETAW(
O
F
leveLaeS
.tF005ot
212OF112OF902OF702OF502OF402OF202OF002OF891OF691OF591OF491OF
ot005
.tF0001
ot0001
.tF0002
ot0002
.tF0003
ot0003
.tF0004
ot0004
.tF0005
ot0005
ot0006
.tF0006
.tF0007
ot0007
.tF0008
ot0008
.tF0009
9. [ CCC ] is displayed in the TIME display and the maximum convection oven temperature setting is displayed in the TEMPERATURE display. This value can be adjusted from 482°F to 518°F. It is recommended the [ CCC ] setting be 518°F. Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value. Press
to advance to the next step.
10. Set the Minimum and Maximum Values in steps 11 and 12 according to the F
AN MOTOR COEFFICIENTS TABLE, below, the motor manufacturer's
label and the number of convection fan motors in the oven.
FAN MOTOR COEFFICIENTS TABLE
Number of Minimum Value Maximum Value
Motor Manufacturer(s) Convection Fan 1 - - 2 - -
Motors See step 11. See step 12.
Leroy-Somer (Hanning) 1 08 60
Brook-Crompton 1 08 60
Both motors by Leroy-Somer (Hanning) 2 26 130
Both motors by Brook-Crompton 2 26 130
1 motor by Leroy-Somer (Hanning) and
1 motor by Brook Crompton
2 26 130
ot0009
000,01
.tF
evobA
000,01
.tF
11. [ 1 - - ] is displayed in the TIME display and the Minimum Value is displayed in the TEMPERATURE display. Press the UP and DOWN arrow keys in the temperature area to increase or decrease the Minimum Value according to the table above. Press
to advance
to the next step.
12. [ 2 - - ] is displayed in the TIME display and the Maximum Value is displayed in the TEMPERATURE display. Press the UP and DOWN arrow keys in the temperature area to increase or decrease the Maximum Value according to the table above. Press
to advance
to the next step.
13. To repeat the Configuration Mode process from step 1, press
To exit Configuration Mode and save all settings, press
– 35 –
.
.
CONFIGURATION MODE MANUAL CONTROL (Standard or Deluxe)
This procedure should be performed by a qualified service technician. WARNING: UNPLUG THE ELECTRICAL POWER CORD. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after
the rear panel is removed. This information is needed for Steps 9 – 11. Replace rear panel and reconnect electrical power.
Some of the procedures in this section are set at the factory and do not need to be re-valued. Only steps 2, 6 and 7 must be completed at time of installation. Other values, if changed improperly, could result in the oven not operating properly and may require a service technician.
1. Configuration Mode can be entered only when the oven is OFF. With the oven OFF, press
and at the same time for about three
seconds. [ Conf ] will be displayed in the temperature display to
Pressing TIME repeatedly advances from
step 1 through step 12 and then repeats from step 2.
After any keystroke where an individual setting is either changed or accepted, the setting will display for three seconds and then automatically advances to the next step.
indicate Configuration Mode. Press
TIME to begin.
2. [ C F ] will be displayed in the TIME display to allow selection of the temperature scale. Turn the adjustment knob clockwise for Fahrenheit; turning counterclockwise would select Celsius. A blinking F indicates Fahrenheit is selected while a blinking C would indicate Celsius. After making a selection, the selection displays for three seconds and
automatically advances to the next step. Or, press
TIME to
advance to the next step.
3. [ dSCL ] is displayed in the TIME display and the number of clean cycles completed is displayed in the TEMPERATURE display. This number cannot be changed or modified. Press
TIME to advance
to the next step.
4. The revision level of the control's software is displayed in the time display and cannot be changed. This information is needed by your
service technician. Press
TIME to advance to the next step.
5. [ HHHH ] is displayed in the TIME display and the total number of cooking hours of the oven is displayed in the temperature display. This can be reset. Rotate the knob counterclockwise to decrease the number of hours; rotate the knob clockwise to increase the number of hours . Press
TIME to advance to the next step.
6. [ bbbb ] is displayed in the TIME display and the buzzer is sounding to indicate the buzzer's "on-off" frequency selection. The numeric value [000 to 255] in the TEMPERATURE display indicates the type of sound the buzzer will make. [ 000 ] makes a continuous sound while [ 255 ] beeps at a very slow interval. A good setting to start with is [ 050 ].
Rotate the knob counterclockwise to decrease buzzer frequency; rotate the knob clockwise to increase buzzer frequency. Buzzer loudness can be adjusted by your service technician. Press
TIME
to advance to the next step.
– 36 –
7. [ uuuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value must be adjusted for the elevation (see Elevation vs. Boiling Temperature Table, below). Rotate the adjustment knob clockwise to increase or counterclockwise to decrease the numeric value. Press
TIME to advance to the next step.
NOITAVELE
GNILIOB
ERUTAREPMETERUTAREPMET
ERUTAREPMETERUTAREPMET
ERUTAREPMET
)RETAW()RETAW(
)RETAW()RETAW(
)RETAW(
O
F
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.tF005ot
212OF112OF902OF702OF502OF402OF202OF002OF891OF691OF591OF491OF
ot005
.tF0001
ot0001
.tF0002
ot0002
.tF0003
ot0003
.tF0004
ot0004
ot0005
.tF0005
.tF0006
ot0006
.tF0007
ot0007
.tF0008
ot0008
.tF0009
8. [ CCCC ] is displayed in the TIME display and the maximum convection oven temperature setting is displayed in the TEMPERATURE display. This value can be adjusted from 482°F to 518°F. It is recommended the [ CCCC ] setting be 518°F. Rotate the adjustment knob counterclockwise to decrease or clockwise to increase the numeric value. Press
TIME to advance to the next step.
9. Set the Minimum and Maximum Values in steps 10 and 11 according to the F
AN MOTOR COEFFICIENTS TABLE, below, the motor manufacturer's
label and the number of convection fan motors in the oven.
FAN MOTOR COEFFICIENTS TABLE
Number of Minimum Value Maximum Value
Motor Manufacturer(s) Convection Fan 1 - - 2 - -
Motors See step 10. See step 11.
Leroy-Somer (Hanning) 1 08 60
Brook-Crompton 1 08 60
Both motors by Leroy-Somer (Hanning) 2 26 130
Both motors by Brook-Crompton 2 26 130
1 motor by Leroy-Somer (Hanning) and
1 motor by Brook Crompton
2 26 130
ot0009
000,01
.tF
evobA
000,01
.tF
10. [ 1 - - ] is displayed in the TIME display and the Minimum Value is displayed in the TEMPERATURE display. Rotate the adjustment knob clockwise to increase or counterclockwise to decrease the Minimum Value according to the table above. Press
TIME to advance to the
next step.
11. [ 2 - - ] is displayed in the TIME display and the Maximum Value is displayed in the TEMPERATURE display. Rotate the adjustment knob clockwise to increase or counterclockwise to decrease the Maximum Value according to the table above. Press
TIME to advance to the
next step.
12. To repeat the Configuration Mode process from step 2, press To exit Configuration Mode and save all settings, press the START button.
– 37 –
.
MAINTENANCE
WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR.
CLEAN CYCLE DELIMING PROCEDURE
• With the Programmable Control, select the Clean Cycle [Program Number 00 and or Program Number 98 and
Temperature Display. Push Start Stop. The indicator light in the Start Stop key will light. For Manual Controls, turn the Selector Switch to dSCL.
1. The Steam Generator will drain, the oven will beep for 5 seconds, [ 40 ] will display in the Time Display and the indicator light in the Start Stop key will turn off.
2. If the filter system is installed in the water line to the steam generator, remove the cartridge from the housing, install the dip tube and add the appropriate amount of ScaleKleen descaling chemicals for the Combi Model as specified in Column D or E of the following table.
If there is no filter system installed in the water line to the steam generator, add the amount of vinegar equal to the Tank Volume as specified in Column B or C of the following table. Add the vinegar to the steam generator tank through the opening inside the oven cavity using the funnel and flexible tube provided with the oven.
CLEAN CYCLE DELIMING TANK VOLUME AND CHEMICAL REQUIREMENTS
A. B. C. D. E.
TANK VOLUME TANK VOLUME QUANTITY OF 7 OZ. PACKETS QUANTITY OF 2.2 LB. PACKETS
MODEL (U.S. GALLONS) (QUARTS) OF SCALEKLEEN TO ACHIEVE OF SCALEKLEEN TO ACHIEVE
VCG10H 1.6 gal 6.3 qt. 1.5 packets or 10.5 oz. 0.3 packets or 10.5 oz.
VCG10F 1.6 gal 6.3 qt. 1.5 packets or 10.5 oz. 0.3 packets or 10.5 oz.
VCG20H 2.6 gal 10.5 qt. 2.5 packets or 17.5 oz. 0.5 packets or 17.5 oz.
]. [ CC ] will display as the Program Number, [ dSCL ] will display in the
DO NOT EXCEED THE RECOMMENDED CHEMICAL CONCENTRATION
7 oz. / gallon 2.2 lb / five gallons
3. Press the START button. The door closes and locks, and the control cannot be interrupted until the Clean Cycle is finished. The oven cannot be turned off. If a power interruption occurs, the Clean Cycle will resume after power is restored. No other operations can be performed until the Clean Cycle is [ DONE ].
The timer will start counting down. The steam generator will fill with water until the water level controls shut off the fill.
The steam generator will heat and produce steam for 30 minutes. After 30 minutes, the steam generator heat goes off and the tank drains.
The Time Display will show 10 minutes. The timer will not count down. The Steam Generator will fill and drain two times. The fill time is programmed for each model. With the Time Display still showing 10 minutes, the time will now begin to count down while the
Steam Generator heats and generates steam. At the end of the 10 minute interval, the Steam Generator heat goes off and the tank drains.
[ DONE ] will display in the Temperature Display indicating that the Clean Cycle is complete. NOTE: If an error occurs during the Clean Cycle, [ FAIL ] will display in the Temperature Display
instead of [ DONE ]. Per the instructions in the filter cartridge replacement and preventive maintenance kit: Retest the
water, return the response card and replace the filter cartridge.
– 38 –
TROUBLESHOOTING
SYMPTOM SUGGESTED CORRECTIVE ACTION
Steam button, Combi button and Steam Factor lights are all flashing.
The Air Intake Trouble Indicator Light is lit.
The Heat Trouble Indicator Light is lit.
The Steam Trouble Indicator Light is lit.
The Fan Trouble Indicator Light is lit.
[ OUR ] displays in the temperature display.
[ 888C ], [ 888F ], [ 999C ] or [ 999F ] displays in the temperature display.
[ 00 ] displays in the time display while the temperature probe is in use.
Oven works in Hot Air mode but not in Steam or Combi modes. The
treated water supply valve is off. Open the water supply valve. Turn oven off and then back on. Allow the steam generator to preheat.
The air supply to the convection burner is blocked. Press the left Reset
button. If the problem persists, clean the air filter, as follows:
To clean the Air Intake Filter, unplug the electrical power cord. Remove two acorn nuts on the Air Filter Panel — this is located on the left side of the oven on a 10 level full depth oven and on the right side of the oven
on a 10 or 20 level half depth oven. Remove the metallic grease filter and wash it in warm soapy water in a sink. Rinse the filter and allow it to air dry. Replace all parts. For oven clearance requirements, refer to Location (page 5). If the problem persists, contact service.
The Convection Burner has failed to ignite. Make sure the gas valve is
on. Press the left Reset button. If the problem persists, contact service.
The Steam Generator has failed to ignite. Make sure the gas valve is on. Press the right Reset button. If the problem persists, contact service.
The Oven Fan has failed. Press the right Reset button. If the problem persists, contact service.
There is an obstruction in the cavity vent on top of the oven. Unplug the
electrical power cord and remove any obstruction from the cavity vent. One of the temperature sensors is faulty. Contact service.
The temperature probe is faulty. Contact service.
Power failure occurs while food is in the oven.
The oven cannot be started and the temperature display blinks.
Oven controls display is blank and inoperative.
Temperature flashes and buzzer sounds while the temperature probe is in use.
Temperature display flashes the current oven temperature.
Controls operate but oven will not work in Hot Air or Steam modes.
Controls operate but oven will not work in Steam mode.
Open the door manually, as follows: Switch the oven off. Pull the door handle firmly towards you while firmly pressing against the front of the
oven with your other hand. This procedure is not to be used during normal operation. If the electric door opener fails to operate, contact
service. Make sure the door is properly closed with the handle rotated back into
the recess at the corner of the door (refer to Fig. 4 on page 10). Make sure the electrical power cord is plugged in and that the receptacle
has power. If this does not correct the problem, contact service.
O
O
Food ready to be cooked in the oven cannot be below 35
F (2
C).
Make sure the door is closed and the handle is in the closed position (refer to Fig. 4, page 10).
Make sure the door is closed and the handle is in the closed position (refer to Fig. 4, page 10).
Steaming will not occur if the cavity temperature is above the set point
temperature.
O
Oven temperature is above the boiling temperature of water (212
F or
less at higher elevations). Water supply valve is off. Open the water
valve.
– 39 –
SERVICE ADJUSTMENTS
Buzzer loudness can be adjusted by your service technician.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this oven, contact the Vulcan Hart Service Agency in your area (refer to the listing supplied with the oven), or contact the Vulcan-Hart Service Department at the address or phone number shown on the front cover of this manual. Parts and service manuals are also available at WWW.VULCANHART.COM
FORM 31188 Rev. A (Sept. 2004) PRINTED IN U.S.A.
– 40 –
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