Vulcan-Hart VRT32I ML-138024, VCH88 ML-126368, VCH16 ML-126367, VCH5 ML-126365 User Manual

INSTALLATION &

OPERATION MANUAL

VCH SERIES OVENS *

MODELS:

VCH5 ML-126365 VCH8 ML-126366 VCH16 ML-126367 VCH88 ML-126368

VRT SERIES OVENS *

MODELS:

VRT32I ML-138024

Manufactured after 2010

For additional information on Vulcan-Hart or to locate an authorized parts

and service provider in your area, visit our website at www.vulcanequipment.com

VULCAN 3600 NORTH POINT BLVD. DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC BALTIMORE, MD 21222

VCH & VRT SERIES OVENS F-41162 (03-14)

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL ELECTRICAL EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER

FLAMMABLE VAPORS OR LIQUIDS IN THE

VICINITYOF THIS OR ANY OTHER APPLIANCE.

Improper installation, adjustment,

alteration, service, or maintenance can

cause property damage, injury, or death.

Read the installation, operating and

maintenance instructions thoroughly

before installing or servicing equipment.

IN THE EVENT OF A POWER FAILURE,

DO NOT ATTEMPT TO OPERATE THIS MACHINE

VCH & VRT SERIES OVENS F-41162 (03-14)

TABLE OF CONTENTS

IMPORTANT FOR YOUR SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

PRINCIPLES OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . 3

BENEFITS OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

COMPARISON OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . 5

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

ELECTRICAL REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

MANUAL OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

SETTING ADJUSTMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

QUICK CYCLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

PRE-PROGRAMMED CYCLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

ERR TOO HOT – ALARM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

EXTENDED SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

STAINLESS STEEL CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

DOOR GASKET CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

COOKING RACK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

BAKERY PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

COOKING AND HOLDING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 – 17

RETHERMALIZATION GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

GRAMS – LBS / OZ CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

TEMPERATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

LOCKOUT / TAGOUT PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

SERVICE & PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

VCH & VRT SERIES OVENS F-41162 (03-14)

GENERAL

INTRODUCTION

Vulcan-Hart Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many years of satisfactory performance.

The Vulcan Cook & Hold Oven is more than just an oven – it’s a “System”; precisely controlled heat, regulated to retain ascorbic acid and maximize the nutritional value, taste and eye-appeal of food. In this environment, virtually any food product can be prepared to delicious perfection in just ONE oven! “System” food preparation eliminates the need for multiple ovens with duplicate features.

This manual is provided to assist persons responsible for the operation

and maintenance of the oven with a simple, but comprehensive understanding of its proper use. We recommend that you thoroughly read this entire manual and carefully follow all of the instructions provided prior to placing the oven into operation.

As with any piece of food service equipment, this oven system requires a minimum of care and maintenance. Recommended procedures are contained in this manual and should become a regular part of the operation of the unit.

Vulcan Cook & Hold Oven is the right choice for low temperature food preparation.

PRINCIPLES OF

COOK & HOLD OVENS

Vulcan Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The principles of Low Temperature Cooking and Holding can be summarized into several objectives: increased product yields,

increased profits from increased yields, increased moisture retention, increased tenderization, and consistency of doneness.

When the Vulcan Cook & Hold Oven finishes the cooking cycle, it automatically switches to the hold cycle. Throughout this manual we recommend holding temperatures such as 140⁰F

(60⁰C). This temperature refers to the oven’s hold temperature setting and not to the internal temperature of the food being roasted. The internal product temperature will run below the hold temperature. (For example: roast beef held at 140⁰F will be about 130⁰F internally or medium rare.)

All meat products contain enzymes. These enzymes perform the important function of tenderizing the meat when they reach temperatures of 100⁰F (38⁰C) to 140⁰F (60⁰C). As

these enzymes are heated, they break

VCH & VRT SERIES OVENS F-41162 (03-14)

down the connective tissue that is inherent in all red meat products.

The hold cycle allows this natural tenderization process to proceed in an orderly manner. As long as the internal temperature of the meat does not exceed 140⁰F, the process will continue. Once the temperature reaches 140⁰F the process will stop, because the enzymes will be deactivated.

This tenderization process makes the meat more flavorful. It is similar to aging

BENEFITS OF

COOK & HOLD OVENS

Superior Results: Low temperature

roasting has been recognized as the best method for preparing meat and poultry because of increased tenderness, more even roasting, and a juicer product.

Increased Sales: You will attract more customers and have more repeat business because you are now producing a superior product in your market area. All of your products will be unique, from prime rib and chicken to BBQ ribs, pork roasts, and even bakery items!

Reduced Energy Costs: It costs significantly less to run a Vulcan Cook & hold Oven instead of a conventional oven. Also, in most areas, no exhaust hood is needed.

meat before it is sold. The longer the hold, the higher degree of tenderization.

Each hour of holding is equal to one day of aging.

VRT MODEL: The Vulcan VRT Model is also a “Rethermalization Oven System.” The VRT Model is specifically designed to retherm chilled/thawed food product as well as prepared frozen food products either in bulk or individually wrapped and sealed packages.

Reduced Shrinkage of Product: You can cut your percent of shrinkage from 25 to 30% down to 5 to 10%. This means more servings to sell to your customers! The Vulcan Cook & Hold

Oven can pay for itself in just months, depending on your volume.

Reduced Labor Cost: Your cooks do not have to come in early to put roasts in or stay late to take them out of the oven. Holding banquet foods in a Vulcan Cook & Hold Oven reduces that last minute party prep to almost nothing.

VCH & VRT SERIES OVENS F-41162 (03-14)

COMPARISON OF

COOK & HOLD OVENS

“The Comparison Stops Here” – more than a catchy slogan, it’s a fact.

Convection ovens, unlike Vulcan Cook & Hold Ovens, blast high temperature dry air over the product. The end result with convection oven cooking is excessive and unnecessary shrinkage.

Vulcan Cook & Hold Oven Systems:

1. Offer a lifetime heating element warranty.

2. Provide a natural roasted brown, caramelized product

without coloring agents. “You can taste the difference.”

3. Can bake anything from meat, poultry, fish, cakes, cookies, puff pastries, and even popovers.

4. Do not require a ventilation hood.

5. Are accurate, plus or minus 5⁰F.

6. Are easy to clean. The Power module lifts off.

7. Have stainless steel construction inside and out.

INSTALLATION

Before installing, verify that the electrical service agrees with the specifications on the rating plate located on the lower back corner of the oven. (Fig. 4) If the supply and

equipment requirements do not agree, do not proceed with unpacking and installation. Contact your Vulcan-Hart Customer Service Department immediately.

UNPACKING: The oven was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping damage to the oven.

If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

Carefully unpack and place in a work accessible area as near the installation position as possible.

1. Open oven door(s) and remove packing material.

2. Check under oven or separate package for racks, pans, etc.

3. Peel off vinyl protection film from oven.

CLEANING: The oven should be thoroughly cleaned prior to putting into service. Refer to cleaning instructions in this manual.

LOCATION: For efficient oven operation, choose a location that will provide easy loading and unloading without interfering with the final assembly of food orders. The installation location must allow adequate clearances for servicing and proper operation.

VCH & VRT SERIES OVENS

F-41162 (03-14)

VCH88 Model:

The VCH88 is simply two (2) VCH8 ovens stacked on top of each other. One (1) oven will come with casters and a stacking assembly on top. The oven without casters is placed inside the stacking assembly. Each oven has its own power cord.

VRT Models: The Ramp Unit must be mounted to the floor with supplied mounting brackets and bolts, hard wired by a certified electrician, and sealed to the floor with NSF listed sealant.

(Fig.1 & 2)

VRT TOP VIEW

MOUNTING BRACKETS (2 per side)

Fig. 1

MOUNTING BRACKETS VRT SIDE VIEW

Fig. 2

VCH & VRT SERIES OVENS

ELECTRICAL REQUIREMENTS

ELECTRICAL CODES & STANDARDS:

The oven must be installed in accordance with:

In the United States of America:

1. State and Local Codes.

2. National Electrical Code, ANSI/ NFPA-70 (latest edition.) Copies may be obtained from: The National Fire Protection Association, 1Batterymarch Park, Quincy, MA 02269. 1-617-770-3000 www.nfpa.org

In Canada:

1. Local Codes.

2. Canadian Electrical Code, CSA C22.1 (latest edition.) Copies may be obtained from: The Canadian Standard Association. www.csa.ca

F-41162 (03-14)

ELECTRICAL CONNECTIONS:

The oven is factory wired for single phase 208/240 volt or three phase operation. All ovens are equipped with a 6 foot cord and NEMA 6-15, 6-30, 650, or a 15-30 plug as standard equipment. (Fig. 3) .

(Fig.3)

Refer to wiring diagrams and Specification Chart in the back of this manual.

The cord and plug supplied is a suitable durable cord with a proper strain relief.

The VCH88 is simply two (2) VCH8 ovens stacked on top of each other. Each oven has its own power cord. .

SERIAL DATA PLATE

(Fig. 4)

VCH & VRT SERIES OVENS F-41162 (03-14)

OPERATION

CONTROLS

The Oven and its parts

are hot. Be very careful when operating, cleaning, or servicing the oven.

All operating controls are located on the front Control Panel(s). The oven is supplied with individual operating controls for each oven cavity.

ON/OFF TIME COOK HOLD CABINET SWITCH TEMP. TEMP. TEMP.

ADJ/SET KNOB START HEAT

BUTTON INDICATOR

LIGHT

Thoroughly clean the oven before initial use.

Please refer to the cleaning instructions in this manual. (Pg. 13)

Power On / Off Switch The power On/Off switch turns the oven on or off.

TIME (IN MINUTES) Displays set time.

COOK TEMP. Displays set Cooking Temperature.

HOLD TEMP. Displays set Holding Temperature.

CABINET TEMP. (PROGRAM#) Displays interior temperature, displays programming number in programming mode.

ADJ / SET ADJ / SET Knob allows Adjustment and Setting changes.

START Start Button will start the operation or pre-set settings.

VCH & VRT SERIES OVENS F-41162 (03-14)

QUICK CYCLE

The Oven is pre-programmed with default settings of:

Cooking Time - 60 minutes Cooking Temperature - 350⁰F Holding Time – 60 minutes Holding Temperature - 165°

To start Quick Cycle:

1. Switch ON/OFF Switch to ON. Wait approx.. 3 seconds until Cook Temp. starts blinking.

2. Push Start Button.

MANUAL OPERATION

The Oven and its parts

are hot. Be very careful when operating, cleaning, or servicing the oven.

1. Switch ON/OFF Switch to ON position.

Wait approx. 3 seconds TIME (IN MINUTES) starts blinking.

2. Turn ADJ/SET Knob to desired cook time.

3. Push ADJ/SET Knob to set cooking time. Cook Temp. starts blinking.

4. Turn ADJ/SET Knob to desired cook temperature.

5. Push ADJ/SET Knob to set cooking temperature. Hold Temp. starts blinking.

6. Turn ADJ/SET Knob to desired

holding temperature.

7. Push ADJ/SET Knob to set

holding temperature.

8. Push the Start Button.

SETTING ADJUSTMENT

At any time you can adjust the setting by:

1. Push the ADJ/SET Knob until

the desired setting flashes.

2. Turn the ADJ/SET Knob to

desired time/temperature.

3. Push the Start Button to set

your changes.

VCH & VRT SERIES OVENS F-41162 (03-14)

PRE-PROGRAMMED CYCLES

The Oven can be programmed for 9 cooking/holding cycles. (P-1 thru P-9) To program each cycle, P-1 through P9, use the following instructions.

PROGRAMMING:

From the “Idle State” while the Time is blinking:

1. Press and Hold the ADJ/SET Button for 3 seconds. The time will no longer blink.

The Cabinet Temp. will display “P-0” and is blinking. Turn Adj/Set knob to display P-1, go to step 3.

2. If P-2 through 9 is the desired cycle, Rotate the ADJ/SET Knob to the desired pre- programmed cycle.

3. Press and Hold the ADJ/SET

Knob for 3 seconds.

Time will start blinking.

4. Rotate the ADJ/SET Knob to desired time.

5. Press the ADJ/SET Knob to accept the time.

Cook Temp. will start blinking.

6. Rotate the ADJ/SET Knob to desired cooking temperature.

7. Press the ADJ/SET Knob to

accept Cook Temp. Hold Tem. will start blinking.

8. Rotate the ADJ/SET Knob to

desired holding temperature.

9. Press the ADJ/SET Knob to

accept Hold Temp.

10. Push Start Button

OPERATING:

1. Switch ON/OFF Switch to ON.

During the “Idle State/Time is blinking”:

2. Press and Hold the ADJ/SET

Knob for 3 seconds. The time will no longer blink.

The Cabinet Temp. will display “P-1” and is blinking.

3. Rotate ADJ/SET Knob to

desired pre-programmed cycle: P-1 through 9.

4. Press Start Button.

You can push the ADJ/SET Knob any time to abort the cycle and return to idle.

VCH & VRT SERIES OVENS F-41162 (03-14)

VENTILATION HOOD REQUIREMENTS

Some local State Codes require the use of a ventilation hood for equipment operating in excess of 250⁰F. Many will allow operation of Rethermalization

Ovens at lower temperatures. Please contact a Service Agency to modify this parameter, if needed to meet local State Codes.

ERR TOO HOT – ALARM

The oven reports an “Over Temperature Condition” any time the

oven temperature reaches 400⁰F or higher.

When this condition exists, the oven will sound an audible alarm by emitting a triple beep (3 quick short beeps) every

2 seconds and it will flash the message “Err too Hot” on the display to alert

nearby staff.

This audible alarm may be

temporarily cancelled for 3 minutes by pushing the ADJ/SET Knob. After

the 3 minutes have expired, the alarm will begin beeping again.

The error message on the display cannot be cancelled. The proper

action when this alarm is present is to

Turn the oven OFF, unplug the unit, and call for service.

SHUTDOWN

The Oven and its parts

are hot. Be very careful when operating, cleaning, or servicing the oven.

1. Switch ON/OFF switch to OFF position.

2. Open door slightly to allow ventilation and a cool down period.

EXTENDED SHUTDOWN

1. Perform the Shutdown procedure.

2. Unplug the oven.

3. After oven has cooled down, thoroughly clean the oven

The oven’s cooling/exhaust fans located at the left side of the unit will operate until the thermostat sensor shuts them off.

according to the Cleaning Procedure in this manual.

4. Leave the oven door(s) slightly

open to allow ventilation and preservation of door gasket(s).

VCH & VRT SERIES OVENS F-41162 (03-14)

MAINTENANCE

CLEANING

The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven.

Always unplug electrical power supply before cleaning.

Avoid splashing water into upper areas of the oven to prevent damage to electrical components or connections.

Never spray the unit with a hose. Never use harsh chemicals or

abrasive pads to clean the oven.

DAILY:

1. Unplug electrical power supply.

2. Allow oven to go through cool down period before cleaning.

3. Remove the Interior Side Racks

4. Take the Interior Side Racks to a sink or dishwasher for a thorough

cleaning. Use a mild soap and water solution to clean these items.

5. If necessary, clean the interior of the oven with a damp cloth. Wipe dry with a soft dry cloth.

6. Reassemble oven.

7. Clean the exterior of the oven with a clean damp cloth. HEAVY-DUTY CLEANING: For heavy-duty cleaning, use warm water, a degreaser, and a plastic, stainless steel, or scotch-brite pad. Never rub in a circular motion. Always rub gently in the direction of the steel grain. Rinse thoroughly and wipe dry with a soft cloth.

The Power Module is removable. To remove the Power Module, unclasp the 4 spring loaded clasps (2 per side).

Each Power Module weighs approximately 70 lbs., please follow the lifting guidelines of your facility.

(Fig. 1)

STAINLESS STEEL CARE

CLEANING:

Stainless Steel contains 70 – 80% iron, which will rust if not properly maintained. Stainless Steel also contains 12 – 30% chromium, which forms an invisible passive, protective film that shields against corrosion.

If the protective film remains intact, the stainless steel will remain intact.

However, if the film is damaged, the stainless steel can break down and rust.

PREVENTIVE CARE:

VCH & VRT SERIES OVENS F-41162 (03-14)

To prevent stainless steel breakdown, follow these steps:

1. Never use any metal tools, scrapers, files, wire brushes, or scouring pads (except for

stainless steel scouring pads,) which will mar the surface.

2. Never use steel wool – which will leave behind particles that will rust.

3. Never use acid-based or

chloride containing cleaning solutions – which will break

down the protective film.

4. Never rub in a circular motion. Always rub gently in the direction of the steel grain.

5. Never leave any food products or salt on the surface. Many foods are acidic. Salt contains chloride.

PRESERVING & RESTORING: Special stainless steel polishing cleaners can preserve and restore the protective film.

Preserve the life of stainless steel with a regular application of a high-quality stainless steel polishing cleaner, as a final step to daily cleaning.

If signs of breakdown appear, restore the stainless steel surface. First, thoroughly clean, rinse, and dry the surface. Then, on a daily basis, apply a high-quality stainless steel polish according to manufacturer’s instructions.

HEAT TINT: Darkened areas, called “heat tint,” may appear on stainless steel exposed to excessive heat. Excessive heat causes the protective film to thicken. This is unsightly, but is not a sign of permanent damage.

To remove heat tint, follow the routine cleaning procedure. Stubborn heat tint will require heavy-duty cleaning. To reduce heat tint, limit the exposure of equipment to excessive heat.

DOOR GASKET CARE

DOOR GASKET:

At least once a week, thoroughly check the door gasket for damage/wear. A damaged gasket can cause inefficient and unsatisfactory operation of the oven.

If the gasket requires cleaning:

1. Gently wash gasket using a moist cloth, a mild detergent solution, and warm water.

2. Rinse with a fresh cloth moistened in warm water to remove all traces of detergent.

3. Gently wipe dry with a clean dry cloth.

Never apply food oils, or petroleum lubricants directly to the gasket(s). Petroleum based solvents and lubricants will reduce the gasket’s life.

VCH & VRT SERIES OVENS

COOKING

INTRODUCTION

This cooking guide has been produced for your Vulcan Cook & Hold Oven System. It should be used as a handy reference when using your oven. The guide has been developed to help answer questions which you may have relating to product preparation as well as making you familiar with the operation of your Cook & Hold Oven.

When using your oven, experiment with your own house specialties. The degree of doneness varies based upon individual preferences. These preferences can be easily accomplished by varying the recommended time guidelines in this manual. The guidelines which are presented in this manual are suggested and have been tested to insure product preparation as indicated.

The concept of “Low Temperature Cooking” is not a science, it is an art. Chefs from around the world vary in terms of the doneness and appearance in the products which they prefer. Therefore, we suggest first understanding what your Oven System will do for the multitude of applications available to you.

COOKING RACK

Depending upon the size of the Cook & Hold Oven, each unit is supplied with a specially designed cooking rack(s). The cooking rack must be used when cooking food products to insure absolute product quality and integrity.

F-41162 (03-14)

The cooking rack is simply placed inside a standard 18” x 26” sheet tray (2/1 Gastronome) and the product which is to be cooked and held is placed on top of the cooking rack. When more than one product is being prepared, the food products should not be cramped together onto one cooking rack. Sufficient room should separate the products on a single cooking rack to insure proper circulation of air around the product.

When loading the oven, an additional 18” x 26” sheet tray, in an inverted position, (Fig. 5) should be placed directly above the food product being prepared. This creates the necessary air flow pattern to produce highly desirable carmelization and uniform roasting of the product.

INVERTED SHEET TRAY

Fig. 5

A helpful hint when loading your food product on the cooking rack is to either line your 18” x 26” sheet tray with foil, or spray with a quality vegetable oil. This helps with easy clean up after use.

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