Vulcan Materials NSF EV36, NSF EV12 User Manual
INSTALLATION
& OPERATION MANUAL
ELECTRIC RESTAURANT RANGES
MODELS EV12, EV24, EV36, & EV60 SERIES
For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanhart.com
VULCAN-HART P.O. BOX 696, LOUISVILLE, KY 40201-0696
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC TEL. (502) 778-2791
TABLE OF CONTENTS
EL E C TRIC REST A U RANT RANG E MODELS .. . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . .3
GE N E RAL .... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . .......4
IN S T ALLATION . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ..5
Unpacking.. . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . .......5
Location .. . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . .........6
Installatio n Codes and Standards . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . ..6
Assembly .. . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ........6
Electrical C onnections .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... 8
Leveling .. . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . .........8
OP E R ATION ... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . .....9
Controls .. . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . .......... 9
Before Firs t Use ..... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ...10
French Plat e s ........ . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ....10
Griddle ... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ........11
Broiler (Ac c essory) .. . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . .12
Oven ...... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . .........1 2
Power Outag e ......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ..13
Cleaning .. . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . .......13
MA I N TENANCE . . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . 1 4
Se r v ice and P a r ts Inform a t ion ..... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ..14
NO T E S ....... . . ......... . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . ......... . . .......15
WI R I NG DIAGRA M S ........ . . ......... . . ......... . . ......... . . ......... . .......... . .......... . .......... . .......... . ......... . . ......... . . ......... . . ......... . . .......16
ELECTRIC RESTAURANT RANGE MODELS
EV12 EV24 EV36 EV60
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Installation, Operation and Care of
ELECTRIC RESTAURANT RANGES
KEEP THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the
instructions provided.
Your Vulcan-Hart range is produced with quality workmanship and material. Proper installation, usage and
maintenance of your range will result in many years of satisfactory performance.
Standard surface plates are solid French-type cast iron 9 ½” (241 mm) diameter, 2000 W. elements.
One hot top section may be substituted for two solid French-type cast iron 9 ½” (241 mm) diameter, 2000 W.
elements.
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INSTALLATION
UNPACKING
This range was inspected before leaving the factory. The transportation company assumes full responsibility for
safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping
damage. If the range is found to be damaged, save the packaging material and contact the carrier within 15 days
of delivery.
Remove all shipping wire, wood blocking, and accessories. Uncrate the high shelf, back guards and/or broiler.
Before installing, verify that the electrical service agrees with the specifications on the rating plate located
behind the kick panel on the left side. If the supply and equipment requirements do not agree, contact your
dealer or Vulcan-Hart immediately.
If it is required to remove the door and install it for access through a kitchen door, follow the instructions below.
Door removal
1. Open door.
2. Grasp door firmly at both sides.
3. Lift door upward and pull it out so bottom hinge tab disengages.
* This may be easier to accomplish one side at a time.
4. Close door almost shut and lower slightly to disengage top hinge tab.
5. Pull door outward.
Door installation
1. Grasp door firmly at both sides.
2. Starting with either LH or RH side top hinge tab, angle door and slide top hinge tab into opening between
hinge stop roller and hinge stop pin.
3. Lift door up (compress door hinge as if opening the door) and position bottom tab downward about 30
degrees down from horizontal.
4. Push door inward, inserting downward angled bottom hinge tab into opening just above hinge stop pin.
* Bottom hinge tab must enter chassis at downward angle to engage.
5. Bottom hinge tab should engage on hinge stop pin.
6. Open door and pull door outward until bottom hinge tab locks on hinge stop pin.
7. Repeat above steps for opposite side.
8. Open and close door to make sure door hinges are locked in place and door operates smoothly.
5 F-38251 (08-09) REV D
LOCATION
The installation location must allow adequate clearance for servicing and proper operation. A minimum front
clearance of 40" (1016 mm) is required. 0" sides and rear clearance from combustible and non-combustible
construction is required except when hot top sections are incorporated. Ranges incorporating hot top sections
require a 0" sides and rear clearance from non-combustible construction and 6" from combustible construction.
INSTALLATION CODES AND STANDARDS
Your Vulcan range must be installed in accordance with state and local codes, or in the absence of local codes,
with National Electrical Code ANSI/NFPA-70 (latest edition) available from The National Fire Protection
Association, Batterymarch Park, Quincy, MA 02269. In Canada refer to Canadian electrical code C22.1 Part 1
(latest edition).
ASSEMBLY
Leg/Caster Assembly
The range is shipped fully assembled, except for the legs. The range is provided with 6"(152 mm) adjustable
stainless steel legs (hardware included), packaged in a box located inside of the oven. A set of 6"(152 mm)
casters are available as an optional field installable accessory.
RANGE SERIES LEGS TO INSTALL CASTERS TO INSTALL
EV12 4 4
EV24 4 4
EV36 4 4
EV60 6 6
Installation of Legs/Casters:
1. Carefully tip or lift range to access bottom for leg installation.
2. Align holes in leg/caster mounting plate with pre-drilled holes in bottom of range located in each of the
four corners. Two additional legs/casters must be installed on the EV60. The additional legs/casters should be
installed utilizing the pre-drilled holes shown in Figure 1.
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3. Attach mounting plate to bottom of range using four ¼ - 20 x ⅝“ sel f t ap pi n g scr e w s (p r ov id ed ). I f
casters are being installed, the locking casters should be mounted on the front.
4. After all legs/casters have been installed, carefully return the range to its upright position.
(For additional leg information, see Leveling section of this manual).
A permanently connected appliance mounted on casters and intended to be secured to the building structure
should adhere to the following:
a. Adequate means must be provided to limit the movement of the appliance without depending on or
transmitting stress to the electrical conduit;
b. The location(s) where restraining means are to be attached to the appliance needs to be on the outside
rear parts of the oven chassis frame of the Range (where the bottom rear heat shield is bolted to the
Range). Use brackets provided as connection points as shown below.
c. The appliance shall be installed using a flexible conduit.
Restraining Connection Bracket
If the range is installed on casters and is moved for any reason, it is recommended that the range be re-leveled
front to back and side to side for even baking.
Model ESB Broiler
For installation of an ESB on a range, it is necessary to also replace the standard plate shelf with a reinforced
shelf, also sold separately. Once obtained, mount the reinforced shelf according to the included instructions. The
ESB then mounts to the shelf with hardware provided. The ESB will have an independent electrical hookup.
7 F-38251 (08-09) REV D
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF
THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO
INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
Position the range in its final location. Bring conduit containing the proper supply wire to the range through the
knockout located on the bottom of the range. Select the size and type of field wire in accordance with the
National Electrical Code suitable for carrying the equipment's rated amps and voltage. Use field wires suitable for
75°C on units carrying more than 80 amps.
NOTE: If you have purchased an EV60 model, it will have two (2) electrical connections. The left and the right
portions of the range are supplied with individual branch circuits, the connection points are found under each
oven.
CAUTION: THE 60 INCH UNIT HAS MORE THAN ONE SOURCE OF ELECTRICAL SUPPLY. EACH SOURCE MUST
CONNECTED IN ACCORDANCE WITH THE NATIONAL ELECTRIC CODE (LATEST EDITION) OR OTHER LOCAL CODES.
Connect supply leads to field terminal block and green grounding lead to the labeled ground lug. The supply
wire should be anchored through the access hole with a bulkhead fitting.
Ranges ship wired for 3-phase service but may be changed to 1-phase, in the field. Refer to the wiring diagram
and schematic decal attached to the range for necessary alterations.
LEVELING
Place a carpenter's level on top of the range and level the range front-to-back and side-to-side by turning the
adjustable feet.
BE
8 F-38251 (08-09) REV D
OPERATION
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING
THE RANGE.
CONTROLS (Fig. 6)
Oven Infinite Switch
Knob
Element Control
Oven Indicator Light
Knobs
Oven Thermostat
Knob
Model EV36 Shown
Fig. 6
Element Controls — Infinite load switches that control and maintain heat to the surface plates. The
controls are arranged in pairs; the left knob controls the front plate and the right
knob controls the rear plate. NOTE: On 480 volt units, French plates are controlled
with a 3-heat switch (HIGH = 2000 watts, MED = 1000 watts, LOW = 500 watts).
Hot Top Switch — (Not shown.) A thermostat (1-10) controls and maintains heat to the top section.
Select desired heat level, (1 is minimum, 10 is maximum).
Griddle Thermostat — (Not shown.) Regulates the amount of heat needed to maintain the set
temperature. Each 12" (305 mm) section of the griddle has its own thermostat with
a temperature range of 200°F (93°C) to 550°F (288°C).
Griddle Indicator Light — (Not shown.) Will be lit until the selected temperature is reached or when it is being
maintained.
Oven Thermostat — Regulates the amount of heat needed to control and maintain oven temperature
around the desired set temperature. The temperature range is from 200°F (93°C) to
550°F (288°C). Turn dial counterclockwise to increase temperature and clockwise to
decrease temperature.
Infinite Switch for Oven — Provides control for top browning element. Adjust as needed for the amount
Top Heating Element of top heat required in order to brown product as desired. NOTE: Infinite switch not
available on 480 volt units. This position on the panel will be filled with a panel
plug.
Oven Indicator Light — Will be lit until the selected temperature is reached or when it is being maintained.
9 F-38251 (08-09) REV D
BEFORE FIRST USE
Cleaning
Clean the range and all accessories with water and a mild detergent. Rinse thoroughly and wipe dry with a soft
clean cloth.
Griddle Seasoning
A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is porous.
Food tends to get trapped in these pores and stick; therefore, it is important to "season" or "fill up" these pores
with cooking oil before cooking. Seasoning gives the surface a slick, hard finish from which the food will release
easily.
To season, heat griddle top section at a low setting. Pour one ounce of cooking oil per square foot of surface
over the griddle top section. With an insulated cloth, spread the oil over the entire griddle surface to create a
thin film. Wipe off any excess oil with an insulated cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick surface.
FRENCH PLATES
French plates are most efficient when used with utensils having a maximum inside diameter of 10" (254)
or a minimum inside diameter of 9" (229). Stock pots of 9, 12 and 16 qt. capacities are recommended for bulk
cooking. (Fig. 7)
NOTE: It is important that the utensil used has a flat bottom that sits uniformly on the surface of the plate.
Utensils with curved bottoms (either through design or warped from use) will have poor contact and therefore
poor heat transfer. This will result in poor cooking performance.
Fig. 7
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The solid surface plates are rated for 2000 Watts and are controlled by an infinite heat switch. A solid surface
plate will reach cooking temperature from room temperature in 5 to 7 minutes at a HI switch setting.
Each control knob is marked HI, MED, LO, MED-LO, and VERY-LO. The HI setting is full heat. Use the HI setting to
start cooking quickly and to bring water to a boil.
Some DO'S and DO NOT'S of Surface Cooking
DO use utensils to fit the tops (9" to 10" [229 to 254 mm] inside diameter).
DO use flat-bottomed, straight-sided pots and pans.
DO use covers for stock pot work. Water will boil much sooner and much less heat is required for cooking in a
covered container. Less water may be used, thereby retaining vitamins and minerals in the food.
DO turn off plates a few minutes before cooking is completed to use the heat stored in the plate.
DO NOT allow surface plates to idle unloaded at HI switch settings. The surface plates will reach very high
temperatures, and this can cause the casting to warp or dome. Plates idled at a setting of MED-LO and turned to
HI when loaded, will perform bulk cooking jobs just as rapidly, without damage to the plates.
GRIDDLE
See BEFORE FIRST USE in this manual for griddle seasoning procedure.
CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored or dented by the careless
use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate surface. Do not try to knock off
loose food that may be on the spatula by tapping the corner edge of the spatula on the griddle surface.
Griddles are supplied with one 3400 watt heating element per 12” of griddle surface. Each heating element is
individually controlled by a thermostat with a range of 200°F to 550°F (93°C to 288°C).
The griddle will preheat to 400°F (204°C) in approximately 10 minutes, or will come up to 400°F (204°C) from a
300°F (149°C) setting in 3 minutes. During breakfast, you may set one control at 300°F (149°C) for eggs and the
other at 375°F (191°C) for pancakes, bacon, etc. During lunch, you might use the whole area at 350°F (177°C) for
hamburgers, or set one side for hamburgers and the other at 400°F (204°C) for minute steaks and grilled cheese
sandwiches.
Between serving periods, foods that take longer to cook, such as soup or stew, may be simmered in a large
container set on the griddle surface. If no grilled items are to be served, pans of food may be kept hot on the
griddle at a setting of 200°F to 250°F (93°C to 121°C).
11 F-38251 (08-09) REV D
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