VULCAN VC4ED Electric Convection Ovens Instruction Manual

**INSTALLATION & OPERATION MANUAL

**

ELECTRIC CONVECTION OVENS
MODELS
VC4ED VC4EC VC5ED VC6ED VC6EC
HEC5 HEC5D HEC5X HEC5DX
WKE WKED WKEC

ITW FOOD EQUIPMENT GROUP, LLC
www.hobartcorp.com
www.vulcanhart.com
P.O. BOX 696, LOUISVILLE, KY
40201-0696 TEL: 502-778-2791
FORM 31159 Rev. G (3/22/2021)

Installation, Operation, and Care of ELECTRIC CONVECTION OVENS
KEEP THESE INSTRUCTIONS FOR FUTURE USE
Your Electric Convection Oven is produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven 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.

GENERAL

The Electric Convection Ovens feature a 500°F thermostat, timer, porcelain interior, and a two-speed, 1/2 HP blower motor as standard equipment. Ovens equipped with standard voltages are 208 or 240 V, 60 Hz, single- or three- phase. Ovens equipped for 480 V, 60 Hz, single- or three-phase electrical specifications are optional.
The Oven is a single cavity oven furnished with five racks. Independently opening doors are standard; simultaneously opening doors with chain mechanism underneath are optional. Oven lights with on-off switch are standard on all models.
An open stand with a lower storage rack is available as an option.
Stacked ovens are furnished with either Stacking Kit 426983G1 (8″ LEGS) or Stacking Kit 426984G1 (CASTER) for mounting one oven on top of the other. Additional racks are available as accessories.
Features of the models are shown below:
Features & Options

Model| Oven
Interior
Depth| Oven
Exterior
Depth| Thermostat| Timer| Roast
& Hold| 5 Hr.
Timer| Stack
Kit
with
Legs | Stack Kit
with
Casters | Legs with Feet| Legs with Casters| Stand
with
Rack
& Feet| Stand
with
Rack &
Casters
---|---|---|---|---|---|---|---|---|---|---|---|---
Standard Electric| 261/2″
(67.3 cm)| 411/2″
(105.4 cm)| Solid State| 1 Hr. Dial| NA| Opt.| Opt.| Opt.| Std.| Opt.| Opt.| Opt.
Standard Electric| 261/2′
(67.3 cm)| 411/2″
(105.4 cm)| Computer| 24 Hr.  Digital| Std.| NA| Opt.| Opt.| Std.| Opt.| Opt.| Opt.
Deep Electric| 301/2″
(77.5 cm)| / 45
– 1 2″
(115.6 cm)| Solid State| 1 Hr. Dial| NA| Opt.| Opt.| Opt.| Std.| Opt.| Opt.| Opt.
Deep Electric Electric| 30 /2
-1″ 2
(77.5 cm)| —1 -11
45 /9
(115.6 cm)| Computer| 24 Hr.
Digital| Std.| NA| Opt.| Opt.| Std.| Opt.| Opt.| Opt.

INSTALLATION

UNPACKING Immediately after unpacking the oven, check for possible shipping damage. If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery. Prior to installation, verify that the electrical service agrees with the specifications on the oven data plate, located on the inside of the top front cover. Do not use the doors or their handles to lift the oven.
LOCATION The installation location must allow adequate clearances for servicing and proper operation. For solid state and digitally controlled models, there must be 18″ (45 cm) of clearance on the right side of the oven from any open game.
INSTALLATION CODES AND STANDARDS
In the United States, install the oven in accordance with 1) State and local codes; 2) National Electrical Code, NFPA-70 (latest edition) and 3) NFPA Standard #96, Vapor Removal from Cooking Equipment (latest edition), available from National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada, install the oven in accordance with: 1) Local codes; 2) Canadian Electrical Code, CSA Standard C22.2 No. 1 (latest edition) and 3) Canadian Standard for Commercial Cooking Equipment CSA Standard C22.2 No.109 (latest edition).
INSTALLING BASIC OVEN
The basic oven must be installed on legs or mounted on a modular stand. Installations on concrete bases or other supports restricting air circulation underneath the oven is not advisable and may void the warranty. If using the modular stand, set the oven on the stand after unpacking.
ASSEMBLING THE LEGS TO THE SINGLE OVEN
The legs must be installed on the bottom of the oven. Gently position the oven on its left side, taking care not to cause scratches or damage. Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lock washers (six bolts and lock washers per leg). Carefully raise the oven to its normal position.
LEVELING Adjust the legs to ensure that the oven racks are level in the final installed position.
CASTERS If the oven is to be installed on casters, assemble the casters to the legs provided. Then attach the caster leg units to the oven at each corner using the 24 bolts and lock washers (six bolts and lock washers per leg). Place the locking casters on the front legs and nonlocking casters on the rear legs.
­ASSEMBLING THE STAND TO THE OVEN
Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lock washers (six per leg). Carefully raise the oven to the normal position.
Attach the undershelf to the legs with eight bolts and lock washers (two per leg).
Install the rack guides into the shelf at the desired locations (for pan or at rack), then attach the rack supports to the top end of the rack guides. Attach rack supports to the leg assembly by removing one middle bolt and reattaching the back through the end holes in the rack support (Fig. 2).
ELECTRICAL CONNECTIONS

WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE ANSI/NFPA70 (LATEST EDITION) AND/OR
OTHER LOCAL ELECTRICAL CODES.
WARNING DISCONNECT THE ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
Remove the wiring compartment cover on the front of the oven. Remove the appropriate knockout on the bottom of the oven and attach the power supply conduit to the bottom of the oven.
Comply with the appropriate wiring diagram (located inside the right side panel) when making connections to the electrical supply lines.
Replace the wiring compartment cover and right side panel. Turn on the power supply.

ELECTRICAL DATA

| TOTAL KW| 208-240 V
3-PHASE LOADING| 480 V
3-PHASE LOADING| NOMINAL AMPERES PER LINE WIRE
---|---|---|---|---
3-PHASE| 1-PHASE
KW PER PHASE| KW PER PHASE| 208 V| 240 V| 480 V| 208 V| 240 V| 480 V
L1-L2| L2-L3| L1-L3| L1-L2| L2-L3| L1-L3| Ll| L2| L3| Ll| L2| L3| Ll| L2| L3
Single Oven| 13.| 4| 4| 5.| 4| 4| 5.| 35| 33| 35| 33| 29| 33| 14.| 15.| 15.| 60| 52| 26
Stacked Oven| 25| 8| 8| 9| 8| 8| 9| 70| 66| 70| 66| 58| 66| 29.| 31.| 31.| 120| 104| 52

ASSEMBLING STACKED OVENS

Unpack the ovens and the stack kits. Position the oven to be used as the bottom oven on its left side for access to the oven bottom, taking care not to scratch or damage it.
Attach the four-leg or caster assemblies with the 24 bolts and lock washers (six per leg). Place the lower oven (with legs or casters) on the floor and remove two 716″ (11 mm) diameter knockouts on each side of the top exterior panel. Remove a knockout from top oven base.
Install two locating studs to the bottom of the top oven per stacking kit instructions.
Move the oven with legs or casters to the installed position. Place the upper oven on top of the lower oven using the locating studs. Remove the optional rear panel, if provided, from the TOP oven. Remove top oven vent guard. Install the Stacking Flue (Fig. 3) with the four screws provided. Replace the top oven rear panel, if provided.
ELECTRICAL CONNECTIONS (Stacked Ovens)
WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLE CABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING DISCONNECT THE ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
Make sure that the electrical power supply agrees with the specifications on the oven data plate, the wiring diagram on the oven, and Electrical Data, page 5. The ovens are commonly connected to separate power sources. When it’s necessary to connect both ovens to a single power source, the VCE-STACKWIRES kit is used (00-961571-000G1). This is a free accessory. It can be ordered with the ovens or separately.

1. Carefully route these leads from the top oven through the bushing through the electrical access knockout holes common to both ovens.
2. Connect wires X, Y, and Z from the upper oven to the lower oven per the wiring diagram. Attach the power supply conduit to the bottom of the lower oven. Connect the power supply leads to the line side of the terminal block on the bottom oven.
3. Finally, inspect and check all wiring and terminal connections for tightness or pinch points (cover on oven frame).
4. Refer to reference drawing 426986 supplied with the stacking kit for electrical connection instructions.
5. Refer to instructions supplied with the stacking kit for marking the combined electrical load information to the electrical data plate of the bottom oven.

OPERATION

WARNING THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR PERFORMING ANY MAINTENANCE. CONTROLS: VC4ED, VC6ED, HEC5, HEC5X, WKE, WKED

MASTER SWITCH| – ON – Turns oven control circuits on.
– OFF – Turns oven control circuits off.
– OVEN COOL – Allows the fan motor to run with the doors ajar to speed oven cooling.
---|---
ON LIGHT (Amber)| – Lit when MASTER SWITCH is turned ON.
HEAT LIGHT (White)| – Comes on and goes off when the heating elements cycle on and off.
TEMPERATURE| – Controls oven temperature.
TIMER| – Use to set the cooking time. The alarm sounds continuous when time has elapsed to 0. Turn the timer OFF to silence the alarm. The timer does not turn the oven off. Keep the timer set to OFF when the oven is not in use.
FAN SPEED| – Adjust air velocity in the oven cavity.
HI – Normal operating speed.
LOW – Use this setting when cooking a delicate product like meringue, which could blow around in the oven.
LIGHTS| – ON – Turns the interior lights on.
– OFF – Turns the interior lights off.

WARNING THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR PERFORMING ANY MAINTENANCE.
CONTROLS: VC5ED

MASTER SWITCH| – ON – Turns oven control circuits on.
– OFF – Turns oven control circuits
– OVEN COOL – Allows the fan motor to run with the doors ajar to speed oven cooling.
---|---
ON LIGHT| – Lit when MASTER SWITCH is turned to ON.
HEAT LIGHT| – Comes on and goes off when heat elements cycle on and off.
TEMPERATURE| – Controls oven temperature. Displays Error codes
TIMER| – Use to set the cooking time. Alarm sounds continuous when time has elapsed to 0. Turn the timer counterclockwise 1/2 rotation to silence the alarm.
FAN SPEED| – Adjust air velocity in the oven cavity.
HI – Normal operating speed.
LOW – Use this setting when cooking a delicate product like meringue, which could blow around in the oven.
LIGHTS| – ON – Turns the interior light on.
– OFF – Turns the interior light off.
GENTLE MODE| – Select “NORMAL” for 100% Power and “GENTLE” for 75% Power.

BEFORE FIRST USE (All Models)
Before using the oven for the first time, it must be burned off to release any odors that might result from heating the new surfaces in the chamber.

1. Using a clean damp cloth, wipe the inside of the oven, including the racks.
2. Close the oven doors, turn the MASTER SWITCH to ON, turn the Thermostat to 300°F (149°C) and allow the oven to cycle for 6 to 8 hours before turning the MASTER SWITCH to OFF.

USING ELECTRICAL MODELS
Preheating

1. Turn MASTER SWITCH to ON. Amber ON light will come on, indicating that power to the oven is on.
2. Set Thermostat as desired. Refer to COOKING GUIDELINES for suggested temperatures and times for various products.
3. Prepare the product and place it in suitable pans. When the white HEAT light goes off, the oven has reached
   desired preheat temperature.

Cooking

1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.
2. Set the Timer. After the preset time lapses, turn the Timer to the OFF position to stop the alarm.
3. When a product is done, open the doors and carefully remove the cooked product from the oven. Care should be taken when wiping up any spills, as the oven is still hot.

End of Day

1. Turn the Thermostat to the lowest setting.
2. Turn MASTER SWITCH to OVEN COOL. Leave doors open while the fan is on to cool the oven.
3. When the oven has cooled sufficiently, turn MASTER SWITCH to OFF and clean the oven.

**PROGRAMMABLE CONTROLS

**

QUICK START / MANUAL SETTINGS

Turn the oven on and the display will show the last used setting.
TEMPERATURE:

1. Press the TEMP button, the set temperature will flash. (Fig. 1.2)

2. Enter the desired temperature using the keypad. The new temperature will flash. (If needed, press the TEMP key and hold for 3 seconds, to display the internal oven temperature. The actual internal oven temperature will continue to be displayed as long as the key is depressed and for 3 seconds after the key is released. The default temperature display is the set temperature.)

3. Press the **OK** button to accept.

COOK TIME:

1. Press the TIME button, the set time will flash. (Fig. 2.2)

2. Enter the desired time in hours and minutes using the keypad. The new time will flash. (Example: Enter 1, display shows “00:01.” Enter 120, display shows “01:20”)

3. Press the OK button to accept or the X key to cancel.

FAN SPEED:

1. Press the FAN button to toggle through fan speeds: HI, LOW, or OFF (Fig. 3.2) (If a gas heat source is selected, choosing fan off will disable heat. Verify that this setting matches the heat source of your oven.)

START COOK CYCLE:

1. Press the e button. The display will show the countdown time. (More than 1 hour = HR: MIN, Less than 1 hour = MIN: SEC)

ADD TIME FEATURE;

1. ADD TIME to the current cooking cycle by pressing any of the Number Pad keys.
2. You may add from 1 to 10 minutes by pressing a number pad key during the timing cycle of any cook time. (Note the”0″ key represents 10 minutes of add time)

NOTE: When the actual temperature is more than 10°F, below set temperature, the display will say HEATING (Fig.4.2), with a heating progress bar shown below the HEATING. When the actual temperature is less than 10nF, below the set point, the HEATING display will change to READY.

DISPLAY PANEL GUIDE

1. SHELF key is used to assign menu items to up to 6 different shelves. The computer will track up to 6 menu items in 6 shelf positions.
2. X key used to EXIT or cancel programming or operational functions.
3. % key used to program the power level in 10% increments.
4. The MENU key is used to select a menu item.
5. The FAN key is used to set the fan speed.
6. START key is used to start a cooking timing cycle.
7. PROG. PORT, used with a standard US8 thumb drive. to import software updates and to upload cooking menus created externally with the C3700 menu editor.
8. UP arrow is used to scroll through the menu and programming functions in the UP direction.
9. DOWN arrow used to scroll through menu and programming functions in the DOWN direction.
10. The TEMP key is used to set the cooking temperature. manually. Press and hold for 3 seconds to display the actual internal oven temperature.
11. The PROG key is used to access all programming functions.
12. TIME key is used to set the cooking time. manually.
13. OK, the key used to accept programmed inputs.

RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING
Meat roasting is most satisfactory at temperatures of 225 to 325°F (107 to 163°C) for beef, lamb, poultry, and ham; 325°F (163°C) for fresh pork as recommended by USDA and American Meat Institute.
A pan, approximately 12 x 20 x 1(305 x 508 x 25 mm) full of water, may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting. Roasting pans should be no deeper than necessary to hold drippings (usually 2 to 21/2 (51 to 64 mm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
ROASTING TEMPERATURE CHART

PRODUCT| TEMP
°F ……………………(°C)| APPROXIMATE TIMES
---|---|---
Standing Rib Roast ” Oven Ready
Rolled Rib Roasts ” 20 to 22 lb (9.1 to 10 kg) Veal Roast ” 15 lb (6.8 kg)
Turkeys ” 15 to 20 lb (6.8 to 9.1 kg)
Meat Loaf ” 8 to 10 lb (3.6 to 4.5 kg)| 250……………..(121)
275………………………(135)
300………………….(149)
300…………………….(149)
350………………………(177)| 3 to 4 Hrs. “ Rare
4 to 41 /2 Hrs. — Med.
4 Hrs. “ Med.
3 Hrs. “ Med. W ell
3 Hrs.
45 to 60 Minutes

COOKING HINTS
Forced air convection cooking is faster than conventional oven cooking, and therefore overcooking is more common. Do not cook products faster than is practical for the best results. Since forced air convection supplies heat to the surface of the product, the thicker or more massive a product is for its type, the longer it will take to absorb enough heat to cook.
The oven will cook or bake full or partial loads at standard recipe temperatures. As with any oven, you may wish to use a temperature of up to 25 F° (-4 C°) higher or lower than the recipe for the particular product result that you prefer.
When established, convection oven times and control settings should be noted on your recipe.
SUGGESTED COOKING GUIDELINES
Recommended temperatures, times, and a number of racks are intended as a guide only. Adjustments must be made to compensate for variations in recipes, ingredients, preparation, and personal preference in product appearance.
The oven does not require special recipes. Excellent results can be obtained from any good commercial recipe with reduced cooking times.
COOKING GUIDELINES
The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may be different depending on the brand, consistency and the chef’s preferences for taste and presentation. The times below may require adjustments. Note the times and temperatures of your preferred results for future use. The preheating time for all of the following is 15 minutes. The computer control’s Holding Temperature is preset at 150°F (66°C) and cannot be changed.
COOKING GUIDELINES (HOLDING FEATURE)

Product| Amount lbs. (kg)| Cooking Temp.
°F (°C)| Cooking  Time
Hours| Min. Hold Time
Hours| Max. Internal
Cook Temp. °F (°C)| Internal Hold Temp. °F (°C)
---|---|---|---|---|---|---
Prime Rib| 20 (9.06)| 225 (107)| 5| 4| 140 (60)|
Rib Eye Boneless| 12 (5.43)| 225 (107)| 3| 4| 140 (60)|
Top Round| 20 (9.06)| 225 (107)| 5| 4| 140 (60)|
Steamship Round| 20 (9.06)| 225 (107)| 7| 2| 140 (60)|
Bottom Round| 20 (9.06)| 225 (107)| 5| 8| 140 (60)|
Boneless Strip Loin| 12 (5.43)| 225 (107)| 3| 4| 140 (60)|
Whole Tenderloin| 6 (2.71)| 225 (107)| 2| 2| 140 (60)|
Top Sirloin Butt| 14 (6.34)| 225 (107)| 3| 4| 140 (60)|
Beef Short Ribs| 10 (4.53)| 225 (107)| 4| 4| 165 (74)|
Cube Steaks| 10 (5.43)| 225 (107)| 3| 3| 180 (82)|
Beef Back Ribs| 30 (13.6)| 225 (107)| 5| 4| 175 (79)|
Beef Stew| 10 (5.43)| 225 (107)| 4| 6| 175 (79)| 150 (66)
Corned Beef| 12 (5.43)| 250 (121)| 4| 4| 165 (74)| 150 (66)
Fresh Ham| 12 (5.43)| 250 (121)| 6| 4| 165 (74)|
Cooked Cured Ham| 12 (5.43)| 250 (121)| 4| 4| 135 (57)|
Pork Back Ribs| 10 (4.53)| 250 (121)| 5| 3| 175 (79)| 150 (66)
Pork Spare Ribs| 30 (13.6)| 250 (121)| 5| 4| 175 (79)| 150 (66)
Fresh Sausages| 10 (4.53)| 225 (107)| 2| 5 (Max)| 175 (79)|
Pre-Cooked Sausage| 10 (4.53)| 250 (121)| VA| 51/2 (Max)| 160 (71)|
Roast Suckling Pig| 30 (13.6)| 250 (121)| 6| 3| 170 (77)| 155 (68)
Bacon| | 350 (177)| 40 min.| | N/A|
Roasted Chicken| 10 (4.56)| 350 (177)| 45 min.| N/A| 165 (74)|
Chicken Pieces (per tray)| 10 (4.56)| 250 (121)| 21/2| ’12 (Max)| 170 (77)| 150 (66)
Whole Chickens (per chicken)| 3.25 (1.47)| 250 (121)| 21/2| 4’/2 (Max)| 170 (77)| 140 (60)
Whole Turkeys| 20 (9.06)| 230 (110)| 642| 12 (Max)| 170 (77)| 160 (71)
Bone In Turkey Breast| 10 (4.53)| 250 (121)| 5| 1| 160 (71)| 150 (66)
Roast Duckling (per duck)| 4 (1.81)| 350 (177)| 1’12| 3 (Max)| 170 (77)| 150 (66)
Rack of Lamb per tray| 15 racks| 250 (121)| 31/2| 21/2| 160 (71)|
Lamb Shanks. Braised| | 250 (121)| 4| 4| 180 (82)| 150 (66)
Fish Filets| 4-6 oz. (23q)| 225 (107)| 40 min.| 4| 160 (71)|
Clear Soups Steam Pan| 1/1 Gastronome or 12x20x4″| 225 (107)| 3| Overnight| 175 (79)| 150 (66)
Frozen Pizza| (2) 18″ Pies| 350 (177)| 15 min.| 2| 175 (79)| 160 (71)
Rice| 1 Qt. dry| 250 (121)| 2| 18| 160 (171)| N/A
Baked Potatoes| 90 CT.| 350 (177)| 1| 11/2| 200 (93)| 170 (77)

STANDARD COOKING TIME CHART

*The maximum internal cooking temperature should be 190°F (88°C).
POWER OUTAGE
In case of a power outage, the oven will automatically shut down. When power is restored to the lines, the oven will resume its normal operation. However, if the oven is to be left unattended during a power outage, push the MASTER SWITCH to the OFF position. When power is restored to the lines, push MASTER SWITCH to the ON position, wait for the oven to preheat, then resume normal cooking operations.

CLEANING

WARNING: DISCONNECT THE ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE OVEN BEFORE CLEANING.

• Clean the outside of the oven daily by wiping with a clean, damp cloth.
• Clean the porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with a soft, clean cloth.

Optional Stainless Steel Oven Interior
Soap or detergent and water usually handle routine cleaning. Rinse thoroughly and dry with a soft, clean cloth.
For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser (scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always rubbing with the grain.
This treatment is equally effective for “heat tint” (slightly darkened areas caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water and dry with a soft cloth.
WARNING Wait for oven doors to cool before washing. Splashing or submerging hot doors in water may cause the glass to shatter.
The VC5 oven doors( when cool) may be removed by opening to a 90-degree angle and lifting up. Clean in a dishwasher or by hand. Allow to drip dry before replacing.

­ MAINTENANCE

WARNING   T he oven and its parts are hot. Use care when operating, cleaning, or servicing the oven.
WARNING  Disconnect the electrical power to the machine and follow lockout / Tagout procedures.
LUBRICATION
The fan motor comes with sealed bearings and requires no lubrication.
VENT
Periodically check the flue, when the oven is cool, to be sure it is free of obstructions.
WARNING The rear air intake must be kept clear. Noncompliance may lead to component failure.

REPLACING SIDE-MOUNTED LAMPS

1. Allow oven to cool.
2. Remove all racks by pulling forward, lifting up, and out.
3. Remove the right rack guide by lifting up and pulling out.
4. Pry the glass cover off by sliding a flat tool under the bottom lip of the cover.
5. Replace the bulb. Gloves should be worn while handling bulbs.
6. Reassemble the glass cover and racks by reversing the disassembly procedure.

REPLACING REAR-MOUNTED LAMPS

1. Allow the oven to cool.
2. Remove all racks by pulling forward, lifting up, and out.
3. Unscrew the glass dome from the light body.
4. Replace the bulb.
5. Reassemble glass dome and racks.

SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning your Oven, contact the Vulcan-Hart Service Depot in your area (refer to the listing supplied with this oven) or the Vulcan-Hart Company Service Department at the address or phone number is shown on the front cover of this manual.

TROUBLESHOOTING

Guidelines).
2. Use fewer racks to allow for better circulation.
Product pulling to edge of pan or spilling| 1. Oven is not level.
2. Sheet pans are warped.| 1. Level oven racks- side to side and front to back. The rack should be level side to side and level to 1/8″(3mm) low at the front from front to back.
2. Keep pans used for baking batter separate from general-purpose pans. If any pan shows a tendency to warp. remove it from the baking group.
Excessive shrinkage.| 1. Failure to maintain water in the oven.
2. Roasting temperature too high.| 1. Place a pan of water in the bottom of the oven measuring 12x20x1″ (305x508x25mm).
2. Reduce temperature.
VC5 oven displays E# on the temperature display.| The oven detected an error and threw an error code.| See the table below. Contact your service representative and tell them the error code number.

VC5 Error Codes

2. Temperature control board failure.
2| Shorted Temperature Probe| 1. Temperature probe failure.
2. Temperature control board failure.
| No temperature increase
Note: This means the oven has been calling for heat for 8 minutes and the temperature control board has not measured an increase| If elements are on and running properly: 1. Temperature control board failure. If elements are not on:
1. Contactor failure.
2. Element Failure.
3. Motor/Centrifugal switch failure.
4. Temperature control board failure.
4| PCB Overheat
Note: This means the temperature control board is experiencing temperatures above its rated limit. This can reduce the life of the oven control components.| 1. Clogged rear air intake. See page 15.
2. Cooling fan failure.
5| No output| Temperature control board failure.
6| Output shorted| Temperature control board failure.
7| No heat signal from the ignition board| 1. Temperature control board failure.
2. High limit is open.

SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this model, contact the Vulcan-Hart Service Agency in your area (refer to our website, www.vulcanhart.com for a complete listing of Authorized Service and Parts depots).

FORM 31159 Rev. G (March 2021)
PRINTED IN U.S.A.
www.hobartcorp.com
www.vulcanhart.com

References

• Vulcan Commercial Kitchen Equipment | Cooking Appliance Manufacturer

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