VULCAN V2BG8TC Liquid Propane V Series 36 Inch Wide Thermostatic Control Convection Oven User Manual

VULCAN V2BG8TC Liquid Propane V Series 36 Inch Wide Thermostatic Control

Convection Oven User Manual

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.

CONFIGURATION OF HEAVY DUTY RANGES 36” WIDE RANGES

12”, 18” & 24” WIDE EXPANDO RANGES

GENERAL

Heavy duty sectional ranges are produced with quality workmanship and material. Proper installation, usage and maintenance of your range will result in many years of satisfactory performance.
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided.

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 withing 15 days of delivery. Carefully unpack range(s) and place in the approximate installation position, whether as a battery or single standalone range.
Remove parts (packed in a cardboard box) from oven cavity, or cabinet body, or on top of modular range(s).
Remove wire or nut from rear of each burner before installing the range.
Before installing, check the electrical service (Convection Oven Models only) and type of gas supply (natural or propane) to make sure they agree with the specications on the rating plate located on the
inside of the burner box lower panel. The rating plate will show the voltage, phase, cycle, full load ampere, BTU, as well as the type of gas. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or manufacturer.

LOCATION

The equipment area must be kept free and clear of combustible substances.

INSTALLATION CLEARENCES

Open Tops: 6″ at rear to combustible construction and 0” to non-combustible. 10″ at sides to combustible construction and 0″ at sides for non-combustible constructions.
Hot Tops / Manual Griddles: 6” at rear to combustible construction and 0” to non-combustible. 4″ at sides to combustible construction and 0″ to sides for non-combustible constructions.
Thermo-Controlled Griddle / French Plate: 6″ at rear to combustible construction and 0“ to non-combustible. 2″ at sides to combustible construction and 0″ to sides for non-combustible constructions.
Work Top: 0″ at sides and rear to combustible and non-combustible construction. Ovens: Standard Oven – 3” at sides and rear for combustible and 0” to non-combustible construction.
Convection Oven – 1” at sides and rear for combustible and 0” to non- combustible construction.

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 withing 15 days of delivery.
Carefully unpack range(s) and place in the approximate installation position, whether as a battery or single stand- alone range.
Remove parts (packed in a cardboard box) from oven cavity, or cabinet body, or on top of modular range(s). Remove wire or nut from rear of each burner before installing the range.
Before installing, check the electrical service (Convection Oven Models only) and type of gas supply (natural or propane) to make sure they agree with the specifications on the rating plate located on the inside of the burner box lower panel. The rating plate will show the voltage, phase, cycle, full load ampere, BTU, as well as the type of gas. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or manufacturer.

LOCATION

The equipment area must be kept free and clear of combustible substances.

**INSTALLATION CLEARENCES**

Open Tops : 6″ at rear to combustible construction and 0” to non- combustible. 10″ at sides to combustible construction and 0″ at sides for non- combustible constructions.
Hot Tops / Manual Griddles : 6” at rear to combustible construction and 0” to non-combustible. 4″ at sides to combustible construction and 0″ to sides for non-combustible constructions.
Thermo-Controlled Griddle / French Plate : 6″ at rear to combustible construction and 0“ to non-combustible. 2″ at sides to combustible construction and 0″ to sides for non-combustible constructions.
Work Top : 0″ at sides and rear to combustible and non-combustible construction.
Oven s: Standard Oven – 3” at sides and rear for combustible and 0” to non- combustible construction. Convection Oven – 1” at sides and rear for combustible and 0” to non-combustible construction.

INSTALLATION CODES AND STANDARDS

Your range(s) must be installed in accordance with:

In the United States:

1. State and local codes.

2. National Fuel Gas Code, ANSI/Z223.1/NFPA #54 (latest edition). Copies may be obtained from The American Gas Association, Accredited Standards Committee Z223 @ 400 N.
   Capital St. NW, Washington, DC 2001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park, Quincy, MA 02169-7471.
   NOTE: In the Commonwealth of Massachusetts, All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR.

3. Vapor Removal From Cooking Equipment, NFPA #96 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy MA 02169-7471.

4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from

The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

In Canada:

1.  Local codes.
2.  CSA B149.1 Natural Gas and Propane Installation Code.
3. CSA C22.1 Canadian Electrical Code (latest edition).

The above are available from The Canadian Standard Association, 5060 Spectrum Way, Suite 100,
Mississauga, Ontario, Canada L4W 5N6.

RANGES MOUNTED ON CASTERS

Ranges mounted on casters must use a  exible connector (not supplied by manufacturer) that complies with the
Standard for Connectors for Movable Gas Appliances,
ANSI Z21.69 • CSA 6.16 and a quick-disconnect device that complies with the Standard for Quick-Disconnect
Devices for Use With Gas Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate means must be provided to limit movement of the appliance without depending on the connector and the quick-disconnect device or its associated piping to limit appliance movement. Attach the restraining device at the rear of the range as shown in Fig. 1.
If disconnection of the restraint is necessary, turn o the gas supply before disconnection. Reconnect this restraint prior to turning the gas supply on and returning the range to its installation position.
Separate instructions for installing casters to the range are included with the casters.
Note: If the range is installed on casters and is moved for any reason, it is recommended that the range be releveled front to back and side to side.

LEVELING

Curb Installation
Ranges must overhang curb 3″ (76 mm) in front.

Convection Oven

Remove lower front kick plate. Remove two screws holding electric gas valve and move valve oF to the side. Pull oven burner out of compartment through opening. Adjust four corner bolts to level range.
Replace burner valve and kick plate.

Floor Installation on Legs

The 6″ (152 mm) adjustable legs must be tightened securely. Level each range by turning the foot portion of the adjustable legs.

Lining up Range Battery

In batteries of ranges, it is recommended that the center range be installed and leveled rst. Level each range, one at a time, to line up high shelf and roll front with adjacent range. Bolt the high shelves and roll fronts together.

CONNECTION OF MANIFOLDS IN BATTERY

Two or more ranges can be coupled together at the manifold by removing the front control panel to make necessary connections. Be sure to cap open ends. To connect:

1. In a large battery of eight or more ranges, gas should be fed from both ends of the battery. “T” gas connections can be installed whenever necessary for increased gas supply. For further details, consult your gas company.
2. Align the front edge of the ranges and adjust the legs to bring the manifolds together inline for connection. Clamps may be used to pull the ranges together.
3. Connect the unions between the gas manifolds.
4. Use the battery clip at the back of the range base to hold the units together.
5. Before replacing the manifold covers, check all gas connections for leaks. (See GAS CONNECTIONS in this manual. ) If appliance has rear gas connection, carefully check for open gas lines.

The gas pressure regulator must have proper outlet pressure capacity for this battery application.

GAS CONNECTIONS

All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.

This appliance must be connected with a gas supply line as large or larger ID (net inside diameter) than the gas pipe inlet provided on the rear of the appliance. Connect gas supply to the range(s). Make sure the pipes are clean and free of obstructions, dirt, and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the range(s). An external gas pressure regulator must be installed on the unit at the time of installation.
The regulator must be listed by a nationally recognized testing agency. These appliances are rated at the following pressure: Natural Gas – 6″ W.C. (Water Column) (1.25 kPa); Propane Gas – 10″ W.C. (2.49 kPa).

Prior to lighting, check all joints in the gas supply line for leaks.
Use soap and water solution. Do not use an open flame.
A. Check all joints prior to the gas valve (solenoid) before lighting unit.
B. Check all joints beyond gas valve (solenoid) after unit is lit.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.

TESTING THE GAS SUPPLY SYSTEM

When test pressures exceed 1/2 psig (3.45 kPa), the range and its individual shutoff valve must be disconnected from the gas supply piping system.
When test pressures are 1/2 psig (3.45 kPa) or less, the range must be isolated from the gas supply system by closing its individual manual shutoff valve.

FLUE CONNECTIONS

DO NOT obstruct the flow of flue gases from the flue duct located on the rear of the range. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.
A minimum of 18″ (457 mm) must be maintained between the ventilation system and the cooking surface. Information on the construction and installation of ventilating hoods may be obtained from the standard for “Vapor Removal from Cooking Equipment ,” NFPA No. 96 (latest edition), available from the
National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

ELECTRICAL CONNECTIONS

Electrical and grounding connections must comply with the applicable portions of the national electrical code and/or other local electrical codes.
Appliances equipped with a exible electric supply cord are provided with a three-prong grounding plug. It is imperative that this plug be connected properly into a properly grounded three-prong receptical. If the receptical is not the proper grounding type, contact an electrician. Do not remove the grounding prong from this plug.

Do not connect the range to electrical supply until after gas connections have been made.

LIGHTING AND SHUTTING DOWN PILOTS

Open Top, Griddle Top, and Hot Top

1. Turn the main gas supply ON.
2. Turn all top burner valves to ON to purge gas line of air. (Length of time to purge air will vary.)
3.  Turn top burner valve knobs to OFF.
4. Wait 30 seconds.
5.  Using a taper, light the pilot(s).
6.  If pilot fails to light, wait 5 minutes and repeat Steps 1 through 5.

Nightly Shutdown: Turn burner valve OFF; pilot will remain lit.
Complete Shutdown: Turn burner valve OFF; pilot will remain lit. Turn main gas valve OFF.

Standard Oven – “S” Model (Fig. 2)

1. Turn Thermostat and Shut-Off Valve to the OFF position.
2. Wait 5 minutes.
3. Remove lower panel to locate pilot cutout.
4. Using a taper, light oven pilot by depressing the red ignition button located on the side control panel below the thermostat knob.
5. Continue to hold down Red Button for at least 30 seconds.
6.  When Red Button is released, Pilot should remain lit.
7. Turn Shut-Off Valve to the ON position and turn the Thermostat to the desired temperature.
8. Replace lower panel.
9.  If pilot flame becomes extinguished or does not light, repeat Steps 1 through 6.

Nightly Shutdown: Turn Thermostat to OFF; pilot will remain lit.
Complete Shutdown: Turn Thermostat and Shut-Off Valve to OFF. Turn main gas valve OFF.

Convection Oven – “C” Model (Fig. 3)

1. Connect range to main electrical supply.

2. Turn Thermostat and Shut-Off Valve to the OFF position.

3.  Turn Fan Switch to OFF position.

4. Wait 5 minutes.

5. Remove lower panel to locate pilot cut out.

6. Using a taper, light oven pilot by depressing the red ignition button located on the side control panel above the Shut-Off Valve.

7.  Continue to hold down the Red Button for at least 30 seconds.

8. When Red Button is released, Pilot should remain lit.

9.  Turn Shut-Off Valve to the ON position and turn the Thermostat to the desired setting.

10. Replace lower panel.

11.  If pilot flame becomes extinguished or does not light, repeat Steps 1 through 8.

Nightly Shutdown: Turn Thermostat to OFF; pilot will remain lit.
Complete Shutdown: Turn the Thermostat, Shut-Off Valve, and Fan Switch to OFF. Turn main gas valve OFF.

OPERATION

The range and its parts are hot. Use care when operating, cleaning or servicing the range.

BEFORE FIRST USE

Griddle Tops: Before using your griddle, the protective coating that was applied at the factory must be completely removed with a commercial degreaser. After a thorough cleaning, apply a
high temperature, salt-free frying oil and you are ready to use the griddle.
The griddle requires no “breaking-in” or “seasoning”.

OPERATING SUGGESTIONS

Standard Oven: If you have a standard oven, use your normal recipe times and temperatures.
Convection Oven: The convection oven does everything a regular oven can do, but with less energy consumption. The oven pre-heats faster, and baking time, temperature settings, and shrinkage are reduced.
In general, reduce temperature 25°F (10°C) from conventional recipes.

Check product at half the time of the regular recipe.
Level pans bake more evenly; warped pans will give uneven baking results.

CLEANING

Turn of gas supply to the machine.
Disconnect the electrical power and follow lockout / tagout procedures.

Open Top Burners

Daily
Remove grates and clean under and around open burners.
Weekly

1. Clean each burner thoroughly. Clean stainless steel or chromed surfaces with a damp cloth and polish with a soft dry cloth. A detergent may be used for cleaning. To remove discolorations, use a non-abrasive cleaner, always rubbing with the grain of the metal.
   1. Clean bottom drip pan. To remove drip pan, reach under and lift rear of pan about 1″ (25 mm), slide pan to the rear about 1/2″ (13 mm), and drop front end of pan free. Slide pan forward between the front legs. To replace pan, reverse this procedure.

2. Burner air shutter openings must be kept clean.

3. Main burner ports and throats must be thoroughly cleaned. Venturi must be free from grease and lint. To clean burners, run through a dish washer. Stand on air shutter end to air dry.

DO NOT insert pick in burner port hole.

Griddle Top

Empty grease daily. Clean griddle top regularly.
KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, browned products, keep griddle free of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from
the griddle surface to food. This results in spotty browning and loss of cooking ef ciency, and carbonized grease tends to stick to the griddled foods, giving them a highly unsatisfactory and
unappetizing appearance.
To keep the griddle clean, follow these simple instructions: After Each Use
Clean griddle with a wire brush or exible spatula.

Daily

1. Thoroughly clean backsplash, sides and front. Remove grease drawer, empty it and wash it out in the same manner as any ordinary cooking utensil.
2. Clean griddle surface thoroughly. Use a griddle stone, wire brush or stainless steel wool on the surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used on the plate surface to help clean it, but you must ensure the detergent is thoroughly removed.
3. Clean stainless surfaces with a damp cloth and polish with a soft dry cloth. To remove discolorations, use a non-abrasive cleaner.

Exterior

Daily

Clean exterior finish with a mild solution of soap or grease-dissolving cleaner.

Daily

1. Wipe top while still warm with a soft
2. Clean drip pan under

Weekly

Boil open top grates and burners in a solution of washing soda and water.

Ovens

Daily

Clean oven and door daily.1
Do not use scouring powder on finishes. Scouring powder is extremely difficult to remove completely. It can build up accumulations that will damage the oven or remove corrosion resistant finishes.

STAINLESS STEEL

Here are a few simple cleaning procedures that have been found effective for keeping stainless steel equipment clean, sparkling and bright.

General

Use ordinary soap or detergentand water for routine cleaning of stainless steel. To preventwater spots and streaks, rinse thoroughly with warm water and wipe dry with a soft clean cloth. The addition of a rinsing agent will also help prevent spotting.
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be minimized by applying a cleaner that will leave a thin oily or waxy film.
To use these cleaners, simply wipe on and remove excess with a softdry cloth. After using, subsequent fingerprints will usually disappear when wiped lightly with a soft cloth or with a cloth containing a little of the cleaner. If the surface is especially dirty to start, wash first with soap or detergent and water.

Burned-On Foods and Grease

Soaking with hot soapy water will help greatly to remove burned-on foods and grease.

Precautions

When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary steel scrapers. Particles of ordinary steel may become embedded in, or lodge on, the surface of the stainless steel. These will rust, causing unsightly stains and possible contamination of food. Where it is necessary to scrape, use stainless steel, wood, plastic or rubber tools.

MAINTENANCE

Turn of gas supply to the machine.
Disconnect the electrical power and follow lockout / tagout procedures.

LUBRICATION

All moving parts must be checked for wear and lubricated. Contact your local Vulcan authorized servicer.
All valves and controls should be lubricated by your local Vulcan authorized servicer, using a high-temperature grease.
Motors in these convection ovens are permanently lubricated and require no additional maintenance.

FLUE

Annually check the Sue when it is cool to be sure it is free of obstructions.

SERVICE AND PARTS INFORMATION

To obtain service and parts information concerning this model, contact the Authorized Service Agency in your area (refer to the manufacturer’s website for a complete listing of Authorized Service and Parts
depots) or contact 1-800-814-2028 for Technical service and parts assistance.
When calling for service, the following information must be available: model number, serial number, manufacture date (MD) and voltage.

TROUBLESHOOTING

OVEN

Too Much Bottom Heat Uneven B ake

S ide B urning

| Insufficient heat input. (Call Service) Overactive flue. (Call Service)

T oo low temperature. Improper operation.

Improper bypas s s etting. ( C all S ervice) Fluctuating gas pressure. (Call Service)

T oo Much T op Heat| T oo high temperature.

Faulty ventilation. (Call Service) Excessive heat input. (Call Service)

Thermostat needs calibration. (Call Service)

Uneven Bake – Side to Side| Range not level side to side.

Oven burner, bottom or baffles improperly installed.

P ulling to E dge of P an| Warped pans. Oven not level.
Uneven Bake – Front to Rear| Overactive flue. (Call Service) Range not level front to back. Door not closing properly.
Dried O ut P roducts| T oo low temperature. Too long baking time.

Thermostat calibration. (Call Service)

Pilot Outage| G as s upply not s ufficient. ( C all S ervice) Pilot flame too low. (Call Service) Restriction in pilot orifice. (Call Service) Problem with safety valve. (Call Service)

CONVECTION OVEN MODELS ONLY:

Cavity leaking. (Call Service) Gasket problems. (Call Service) Convection oven tube blocked.

Blower running backwards. (Call Service)

Excessive Meat Shrinkage| Roasting temperature too high.

OP BURNER OPERATION

Improper Burner Combustion Excessive Valve Handle Temperatures Sticking Top Burner Valves| Improper ventilation. (Call Service) Poor door fit. (Call Service)

Oven door left open.

P oor Ignition| Insufficient gas input. ( C all S ervice) Poor air-to-gas adjustment. (Call Service) Restriction in pilot orifice. (Call Service)

Restriction in main burner ignition port. (Call Service) Restriction in control valve. (Call Service)

Restriction in gas orifice. (Call Service)

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