Vulcan-Hart VCH SERIES, VRT SERIES, VCH5, VCH16, VCH8 Installation & Operation 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 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
www.vulcanequipment.com Vulcan ©2012 All Rights Reserved F-41162 (07-12)
VCH & VRT SERIES OVENS F-41162 (07-12)
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL
ELECTRICAL EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD ST ARTUP 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 DEVICE
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VCH & VRT SERIES OVENS F-41162 (07-12)
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 . . . . . . . . . . . . . . . . . . . . . . . . 4
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
ELECTRICAL REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
MANUA L OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
SETTING ADJUSTMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
QUICK CYCLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
PRE-PROGRAMMED CYCLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
TESTING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
ERR TOO HOT – ALARM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
EXTENDED SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
STAINLESS STEEL CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
DOOR GASKET CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
COOKING RACK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
BAKERY PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
COOKING AND HOLDING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 – 16
RETHERMALIZATION GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
GRAMS – LBS / OZ CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
TEMPERATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
LOCKOUT / TAGOUT PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
SERVICE & PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
WIRING DIAGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 - 24
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VCH & VRT SERIES OVENS F-41162 (07-12)
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
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.
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VCH & VRT SERIES OVENS F-41162 (07-12)
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
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.
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!
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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.
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.
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.
VCH & VRT SERIES OVENS F-41162 (07-12)
4. Do not require a ventilation
hood.
5. Are accurate, plus or minus
5⁰F.
6. Are easy to clean. (Power
module lifts off.) (Fig. 1)
7. Have stainless steel construction
inside and out.
Fig. 1
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.
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.
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.2A & 2B)
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VCH & VRT SERIES OVENS F-41162 (07-12)
MOUNTING BRACKETS (2 per side)
VRT TOP VIE W
Fig. 2 A
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
MOUNTING
BRACKETS VRT SIDE VIEW
Fig. 2 B
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.
SERIAL DATA PLATE
(Fig. 4)
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VCH & VRT SERIES OVENS F-41162 (07-12)
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 cav i ty.
ON/OFF TIME COOK HOLD CABINET
SWITCH TEMP. TEMP. TEMP.
ADJ/SET KNOB START HEAT
BUTTON INDICATOR
LIGHT
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.
BEFORE FIRST USE
1. Thoroughly clean the oven
before initial use. Please refer
to cleaning instructions in this
manual. (Pg. 13)
2. Test the oven to verify that the
oven operates normally. Please
refer to “Testing The Oven”
procedure in this manual. (Pg.9)
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 t ime.
3. Push ADJ/SET Knob to set
cooking time.
Cook Temp. starts blinking.
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