Wolf AFS100EF, CAF-lF, CAF-1-C, AFS-200EF-C, CAF-2F-C Owner's Manual

A

GUIDE

FOR

COOKING

TIME &

TEMPERATURES

This

information

should

be used as a

guide

in developing

your

own

baking

and

roasting

chart.

MEAT, POULTRY, FISH

Suggested Suggested

Your Your

Time

Temperature Time Temperature

Roasting

10·15

min.llb.

250'.300°

Braising

20·25

min./lb.

300°

Cafeteria

Beef

Rounds

(45

Ibl

9

hours

225°

Steaks

(I

V2"

thick)

10·14

min.

450°

Meat

Loaf

(41/4" X

9")

45

min.·1

hI.

300°

Hamburger

Patties

4·8

min.

400°

Bacon

6·10

min.

400'

Sausage

Links

8·12

min.

400°

Turkey

(24

Ibl 2

1

/2-3

hrs.

300°

Ovel~

Browned

Chicken

Parts

40·45

min.

350°

Fish

Fillets

(4

oz.

frozen)

20·25

min.

475°

Fish

Sticks

II

oz.

frozen)

10

min.

400

0

BAKED PRODUCTS

OWNER'S

MANUAL

. }

//.

I

/

~

•

GUIDE

FOR

COOKIN~

TIME

ANo-TEMPERATURES

•

PARTS • WIRING

DIAGRAMS

NATURAL

GAS

PROPANE

GAS

BTU

W.C.

ORIFICE

SIZE

BTU

W.C.

ORIFICE

SIZE

•

101,000

5"

1/33D.M.S.

101000

10"

1145D.M.S.

81000

5"

1135D.M.S.

81000

10"

1148D.M.S.

65000

5"

1140D.M.S.

65,000

10"

1/51D.M.S.

AVAILABLE

ON

REQUEST

@

~:~=

~

~

''''0''0

••

,.....

WOLF

BANGE/company

~"nl

19600

S.

ALAMEDA ST.•

PO.

BOX

7050.

COMPTON.

CALIF. 90224

l"6??'J®

(213)

636-3281

Sheet

Cakes

(18" x 26")

Bar

Cookies

Drop

Cookies

Pie

Crust

Fruit

Pies

Custard·type

Pies

Meringue,

topping

for

pies

Fruit

Cobbler

Cornbread
Biscuits
Muffins
Yeast

Rolls

Danish

Rolls

Sweet

Rolls

Hamburger

Buns

Yeast

Bread

20

min.

15·20

min.

8·12

min.

8-10

min.

30

min.

30·45

min.
8-10min.
30·45

min.
20

min.

8·10

min.

12-15

min.
10-15

min.
10

min.

10·15

min.
20

min.

20·30

min.

325

0

325°
350°
400°
375'

300°-325°

325"
350'
350

0

375°·400°

300'

300°.325' -

350°
300'
325°
325'

MISCELLANEOUS PRODUCTS

Baked

Potatoes

(200,

6·8

Oz.)

Toasted

Cheese

Sandwiches

45·60

min.
8·10

min.

450°
350°

-

---

Toasty

Dog

Sandwiches

Casseroles

(12" x20"

x2"

pan)

Casseroles

(12" x20"

x4"

pan)

Rice,

covered

(3

lb.

per

12" x20"

x2"

pan)

30

min.

12

min.

20

min.

30

min.

350°
350°
275'

325°

-----

-_._-

---

FROZEN FOOD PRODUCTS

Fruit

Pies

Pot

Pies,

individual

Casseroles,

covered

(12" x 20"

x 2")

Casseroles,

refrigerator

thawed

(12" x 20"

x 2"

pan)

Dinners,

individual,

covered

Vegetables,

covered

(5

lb.

per

12" x 20"

x 2"

pan)

30

min.

20·30

min.

45

min.

20·30

min.

30

min.

10·15

min.

400°
400°
400°

450'
450'

400'

- -

-

---.

---

--

..

---

---

----

---

I

4178i3M

PRINTED

IN

U.S.A.

MODEl

CAF-l·F

Single oven with

Single oven with

Double Cabinet Doors.

MODEl

AFS·I00E·F

Double Cabinet Doors.

MODEl

CAF-I-C

Si

ngle oven with

Single oven with

pull-down Chef Door.

pull-down Chef Door.

MODEl

AFS-200E·F-C

MODEl

CAF-2·F-C

Double oven.

Upper

with

Double oven. Upper with

Double Cabinet Doors.

Double Cabinet Doors.

Lower with pull-down

Lower with pull-down

Chef Door.

MODEl

AFS-I00E·C

Chef Door.

MODEl

AFS-200E-F-F

MODEl

CAF-2-F·F

Double oven. Both with

Double oven. Both with

Double Cabinet Doors.

Double Cabinet Doors.

MODEl

AFS·200E-C-C

MODEl

CAF-2-C-C

Double oven. Both with

Double oven. Both with

pull-down Chef Doors.

pull-down Chef Doors.

LIMITED

WARRANTY

THIS WARRANTY APPLIES

TO

ALL EQUIPMENT

INSTALLED

IN

ACCORDANCE WITH THE

MANUFACTURER'S RECOMMENDATIONS

The Wolf Range Company warrants appliances manu-

factured by it to

be

free

from

defects in material and work-

manship

for

which

it

is

responsible.

The

Company's

obligation

under

this

warranty shall

be

limited

to furnishing

without

charge any part or parts of said appliances found

0'

.

defective

within a period

of

ninety

(90)

days

from

the

date of original installation except

as

follows: I

THERMOSTATS, SAFETIES AND MOTORS

Twelve (12) months when furnished from factory or recog­nized

factory

service

agency

or

dealer -the

factory

responsibility

under

this

warranty

limited

to the furnishing

only

of

the replacement part. When returning thermostats

or safeties

under

warranty, capillary tube

and/or

thermo-

couple

must

be

intact.

FRYER

TANKS

Cold rolled steel tanks - one

(1) year warranty.

Stainless steel tanks - five (5) years warranty.

NOTE: Labor and

transportation

costs are not covered or

included

in

this warranty. Parts replaced do not extend

the

warranty period

of

the

appliance.

The Wolf Convection Oven

is

the industry's finest

equipment

for

baking, roasting and reconstituting frozen and refrigerated foods.

The

unit

gives fast recovery,

uniform

circulation of heat and reduces

baking and roasting

time

(as

much

as

50 percent at temperatures

50

2

:j:

lower than conventional ovens). The 101,000 BTU Wolf Con-

vection Oven

is

standard. Also available are the Wolf energy saving

models of

81,000

and 65,000 BTU's.

Safe and satisfactory operation of your convection oven depends to

a great extent upon its proper installation.

In

USA,

installations should

be

made in accordance with

USA

Standard Installation

oJ

Gas

Piping,
Z21.30-1964 and State and Local Codes and National Gas Fuel Code,
ANSI-Z223.1 - 1974. In Canada, installations should

be

made in

accordance with

CGA

B-149.1 and B-149.2 - "Installation Code for

Gas

Burning Appliances &

Equipment"

and

CSA

Standard C 22.1

"Canadian Electrical Code Part I" and local codes.

BENEFITS

1.

Speed-fast,

baking time cut

~-3

to

1/

2

the regular time and at

lower temperatures.

2.

Capacity-increased, greater capacity than conventional deck
ovens

in

1/

2

the space.

3.

Shrinkage-reduced, cooking less time at a lower temperature
reduces shrinkage.

4.

Operation-its

easy,

oven

is

at

good

working height,

easy

to

reach

racks. simple controls,

easy

to clean.

5.

Results-excellent,

does

roasts, casseroles, breads, pies, cakes

and

all general baking.

TIPS

ON

USING

WOLF

AIR-FLOW

AND

CRUSADER

OVENS

1.

In

general, reduce temperature 50° from conventional recipe.

a.

Bakery products, reduce temperature 50°. Time 25 to

33%

less.

b.

Casserole cookery, reduce temperature about

50°

and

time

25 to

50%.

c.

Meat roasting, reduce temperature to

275°·300°.

Use

meat

thermometer. Cooking time may

be

reduced up to 50

%.

2.

Use

fan

for preheating

and

baking.

3. Open·face pies with thin filling mixture should

be

in

heated

oven

2 to 3 minutes before turning

on

fan

switch.

4.

Check product at

1/

2

stated time of regular recipe.

5.

Level

pans bake more evenly; warped pans will give uneven

baking results.

See back page

for

cooking

times

and

temperatures.

'l

INSTALLATION

For

maximum

efficiency

and

proper

operation, all Convection Ovens

must

be

installed according

to

applicable state, local and national codes

and ordinances.

DO NOT USE DOORS TO LIFT

OR

MOVE OVEN!

This

appliance

IS

designed

for

installatIOn

In

"Fire-Resistive"

locations.

When

the

oven

IS

"built-In",

adequate

air

space

for

proper

venting

of

the

motor

must

be

provided

at

the

bottom

and

back

of

the

unit.

Allow

6"

clearance

at

side

and

back

from

combustible

materials.

INFORMATION

FOR

ElECTRICAN

Be

sure

that

the

electric

line

IS

not

overloaded

and

that

the

electric

service

corresponds

with

the

wIfing

diagram

located

on

the

back

of

the

appliance

(Figure

I).

The

rating

plate

IS

located

on

the

InSide

of

the

burner

box

louver

panel

(Figure

3Ar·1

or

3CAr-I)

and

Will

show

the

voltage.

phase,

cycle,

full

load

amperes,

BTU,

as

well

as

the

type

of

gas,

CAUTION:

Always

check

your

line

potential

on

all

three

phase

circUits.

The

blower

fan

must

be

running

clockWise

from

the

front

of

the

oven.

Please

note

arrow

on

the

fan

baffle,

(Figure

2).

Note:

Never

attempt

to

make

gas

or

electrical adjustments

when

the

gas

and

electric

service

are

turned

on.

Always

check

your

breaker

panel.

Should

equipment

be

added

to

an

eXISting

Installation,

be

sure

that

the

gas

meter,

gas

pressure,

and

proper

pipe

sIZIng

have

been

thoroughly

checked

by a competent

service

agency

or

your

local

Gas

company

representative.

GAS

PRESSURES:

When

natural

gas

is

specified. a gas

pressure

regulator

set

at

5"

WC

(water

column)

IS

supplied

With

each

unit

of

the

WOlf

Air

Flow

Oven.

ThiS

Insures

constant

gas

pressure.

When

ordered

for

propane

gas,

standard

orifices

are

Sized

lor

10"

we

pressure,

NOTE:

In

U.S.A

..

when a gas

appliance

is

installed

at

altitude

above

2,000

feet,

decrease

the

BTU

input

4%

for

each

1.000

feet

above

sea

level.

Any

orifice

change

should

be

made

by a com·

oetent

gas

service

man.

Always

check

the

unit rating

plate

for

the

particular

type

of

gas

used.

FIGURE 1

4

FIGURE 2

--

----------

FIGURE 3

AFS

WOLF CRUSADER OVEN

WOLF AIR

flOW

OVEN

FIGURE 3

CAF

5

I...

_.

=~

• -- i

ASSEMBLY

AND

INSTALLATION

(Gas

Connections)

Single

deck

oven requires

one

gas connection

Double deck oven requires

two

gas

connections

DO

NOT USE DOORS TO LIFT

OR

MOVE OVEN!

ALL OVENS MUST BE INSTALLED ON PIPE

LEGS

OR STAND.

A.

Single Deck

units

are

shipped

with

the

pipe leg

"stand."

Set the oven on the

stand

(Figure

4)

and

anchor

oven

to

stand

with

bolts supplied. Oven

must

be

flush

at

rear and sides

of

stand.

B.

The leveling

adjustment

is in

the

FOOT

of

the

pipe leg (Figure 4-1).

DO

NOT

ATIEMPT

TO LEVEL

BY

TURNING THE LARGE DIAMETER PIPE.

C.

When proper gas

connections

have been made,

the

unit

must

be

"leveled"

by

placing a spirit

level on

the

oven rack,

left

to

right

and

front

to

back.

D.

A separate Gas

Shut

Off

Valve

must

be

installed

for

each oven and be located

in

an

accessible area.

E.

Connect each oven separately

using

%"

pipe

or

larger.

If

flexible

or

semi·

flexible connectors are used,

it

is recommended

that

commercial

type, heavy·

duty,

non·kink

flexible hose

with

an I.D. equal

to

%"

I.D. pipe be used. Avoid

sharp

bends

or

kinks

with

flexible hose. All flex.ible connectors used

must

be

A.G.A.

or

C.G.A.-listed.

F.

To allow passage

through

a

32"

opening, Double Deck

units

may

be dis·

assembled as follows:

1. Remove

top

flue

deflector

by loosening

bolt

at

rear. (Figure

6·2)

2.

If

necessary, flue

collar

can be removed

by

prying

off

the

Tinnerman

spring

clips.

3. Remove

instrument

panel.

(Figure

5-5)

and louver panel (Figure

5-1)

4. Remove

long

bolt

and

nut

inside

right

center

area. (Figure

5.6)

5.

Remove flue stack extension

from

lower

oven, raise and pull out.

(Figure

6.2)

6. Remove

the

four

bolts on each

of

the

two

plates on rear. (Figure

6-3)

7. Remove flue extension

from

bottom

oven. (Figure

6·4)

8. Remove flue.

REAR-

~

I ,

~

'-------

FRONT

CD------~

C-

FIGURE 4

AIR

FLOW

OVEN

~

REAR

VIEW

::1'

,:~

,

==
=

====

====

FRONT

VIEW

FIGURE 5

(Model

AFS·200E·F·C)

, ,

, .

==

'==

FIGURE 6

(Model

AFS

200E·F·C)

FINAL

CHECK

OF

INSTALLATION

When

the

oven has been

installed,

pro·

ceed as follows

to

check gas and electric.

1. Remove Burner Box Louver Panel. (Figure 5-1)

2. Loosen the Set Screw on

Timer

Knob and remove. (Figure 5-2)

3. Pull

off

Valve Handle and Thermostat Dial. (Figure 5-3)

4. Remove Instrument Panel Top Screw. (Figure 5-4)

5. Pull

off

Instrument Panel and

REPLACE

VALVE

HANDLE and

THERMOSTAT DIAL,

TURN

ON

THE

MAIN

GAS

AND

ElECTRIC

SERVICE.

PURGE

THE

GAS

LINE.

To

light

oven

pilot,

see Page

9.

6

7