VULCAN VC6GC NAT Single Deck Full Size Natural Gas Convection Oven Instruction Manual

INSTALLATION & OPERATION MANUAL 
TW Food Equipment Group

GAS
CONVECTION OVENS
MODELS
VC4GD, VC4GC VC G
VC6GD, VC6GC, HGC5
HGC5X, HGC5D
HGC5DX, WKGD

For additional information on Vulcan-Hart or to locate authorized parts and service providers in your area, visit our website at www.vulcanhart.com

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.

IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT THE MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF 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 this equipment.

IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO OPERATE THIS DEVICE.

Installation, Operation, and Care of
GAS CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE REFERENCE

GENERAL

All models feature a solid state temperature control. Most models have the option of a programmable oven controller. One-hour dial timer is standard; a five-hour timer is optional. (Except VC5 – a 5 hr. timer is standard). Two- speed 1/2 HP (0.37 kW) electric motor is standard equipment. Each oven is furnished with 5 racks; additional oven racks are available. The burner input rating for each oven is 50,000 BTU/hr

Porcelain interior is standard on all models.
VC6GD, VC6GC, HGC5X, and HGC5DX oven models have cavities that are 4 inches (102 mm) deeper than standard models.
Standard ovens are 120 V, 60 Hz, and 1 PH and include a cord and plug. Optional electrical specifications of 208/240 V are available and require a hard wire connection. Independently opening doors are standard; simultaneous door opening is optional (except on a VC5). Hobart models are standard with simultaneous doors. Other options include an open stand with a lower storage rack, roast and hold, and a stacking kit for mounting one oven on top of another. Convection Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many years of satisfactory performance. It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided.

FEATURES AND OPTIONS

Model| Thermostat| Timer| Oven
Lights| Programmable| Legs| Stand with
Storage Rack| Voltage*
---|---|---|---|---|---|---|---
Standard| Solid State| 1 Hr.| Std.| Opt.| 233/4| Opt.| 120/60/1 Std.
size| | (VC5 has| | (except VC5)| (603 mm)| | 208/60/1 Opt.
| | 5 hr timer)| | | | | 240/60/1 Opt.
Deep| Solid State| 1 Hr.| Std.| Opt.| 233/4| Opt.| 240/50/1 Opt.
size| | Std.| | | (603 mm)| | 220/380 (3W)/50/3 Opt.
| | | | | | | 220/380 (4W)/50/3 Opt.
Stacked| | | | | 8″| | 240/415 (4W)/50/3 Opt.
Ovens| | | | | (203 mm)| |

INSTALLATION

Before installing, verify that the electrical service and type of gas supply (natural or L.P.) agree with the specifications on the rating plate, located behind the top trim panel on the front of the oven. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart Company immediately.
UNPACKING
This 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. If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery. Carefully unpack the oven and place it in a work- accessible area near its final installed position. Do not use the doors or their handles to lift the oven.
LOCATION
The equipment area must be kept free and clear of combustible substances. When installed, minimum clearance from combustible construction must be 1 inch (25 mm) on the left side, 2 inches (51 mm) on the right side, and 0 inches (0 mm) at the rear. Minimum clearance from noncombustible construction must be 0 inches (0 mm) on the left side, 0 inches (0 mm) on the right side, and 0 inches (0 mm) at the rear. The oven may be installed on combustible floors. The installation location must allow adequate clearances for servicing and proper operation. For solid-state and digital control models, there must be 18 inches (457 mm) of clearance on the right side of the oven from any open flame. The oven must be installed so that the flow of combustion and ventilation air will not be obstructed. Adequate clearance for air openings into the combustion chamber must be provided. Make sure there is an adequate supply of air in the room to allow for the combustion of gas at the oven burners. Do not permit fans to blow directly at the oven. Wherever possible, avoid open windows next to the oven. Avoid wall-type fans which create air cross-currents within the room. The installation location should not experience temperatures below -20°C (-4°F).

INSTALLATION CODES AND STANDARDS

In the United States of America:

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, Inc., Accredited Standards Committee Z223 @ 400 N. Capital St. NW, Washington, DC 20001 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 powerful 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 6149.1 Natural Gas and Propane Installation Code. 3. CSA C22.1 Canadian Electric Code (latest edition).

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

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 are not advisable and may void the warranty.
Ovens Mounted on Casters

Ovens mounted on casters must use a flexible connector (not supplied by Vulcan) 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 the 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 oven as shown in Fig. 1.
Remove two screws from the rear of the oven and install the tie-down strap shipped with the casters using these screws (Fig. 1).
Attach the gas line strain relief to the tie-down strap at the rear of the oven (Fig. 1). If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect this restraint prior to turning the gas supply on and returning the oven to its installation position. Separate instructions for installing casters to the oven are included with the casters.
Note: If the oven is installed on casters and is moved for any reason, it is recommended that the oven be releveled front to back and side to side.

Assembling the Legs to the Oven
The legs must be installed on the bottom of the oven. Gently position the oven on its side. taking care not to scratch or damage it. 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 its normal position.
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 its normal position.
Attach the undershelf to the legs with eight bolts and lock washers (two per leg). Install the rack guides into the undershelf at desired locations (for pan or flat 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 back through the end holes in the rack support (Fig. 2).
ASSEMBLING STACKED OVENS
Unpack the ovens and stack the kit. Position the oven to be used as the bottom oven on its back for access to the oven bottom, taking care not to scratch or damage it. The gas pipe protrudes beyond the back: provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4″ [51 x 102 mm]. etc.). Attach the four-leg or caster assemblies with the 24 bolts and lock washers. Place the lower oven (with legs or casters) on the floor and remove two 7, inch (11mm) diameter knockouts on each side of the exterior top. Install two locating studs to the bottom of the top oven per stacking kit instructions. Remove the vent guard from the top oven. Move the oven with legs to the installed position and place the upper oven on top of the lower oven placing the locating studs in the knockouts.
Install the stacking flue (Fig. 3) with the four screws provided. Conned the piping between the top oven and bottom oven. For all gas supply connections. pipe joint compound must be resistant to the action of propane gases.
LEVELING
Make sure that the oven racks are level in the final installed position. If the oven is installed on the legs. turn the adjustable feet in or out to level the oven front-to-back and side-to-side. For non-stacked ovens on casters loosen set screws and turn casters in or out to level the oven front to back and side to side. Retighten set screws after leveling.

GAS CONNECTION

GAS DATA

(Propane)**
All models| 50,000 BTU/hr| 50,000 BTU/hr| 5.0″ W.C. (1.245 kPa)| 10″ W.C. (2.5 kPa)
Standing Pilot| 50,000 BTU/hr| 50,000 BTU/hr| 3.7» W.C. (0.93 kPa)| 10» W.C. (2.5 kPa)

Gas supply connections and any pipe joint compound must be resistant to the action of propane gases. The location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must be installed in the gas line ahead of the oven. Connect the gas supply after leveling the oven. The gas supply line must be at least the equivalent of a 3/4 inch (19 mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt, or pipe joint compound. The ovens are equipped with fixed burner orifices which coincide with installation elevation. A standard oven with electronic ignition is provided with a regulator integral to the gas solenoid valve and requires no external regulator. Ovens with standing pilots must use an external regulator provided with the unit, set to pressures as indicated in the above gas data chart.
‘NOTICE
The gas pressure regulator provided with Standing Pilot must be used. This regulator is set for an outlet pressure of 3.7″ W.C. (0.93 kPa) natural gas and 10″ W.C. (2.5 kPa) propane gas.
WARNING: Prior to lighting, check all joints in the gas supply 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 the unit.
B. Check all joints beyond the gas valve (solenoid) after the unit is lit. After the piping has been checked for leaks, all piping receiving gas should be fully purged to remove air. TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1/2 PSIG (3.45 kPa), the oven and its individual shutoff valve must be disconnected from the gas supply piping system. When the gas supply pressure is 1/2 PSIG (3.45 kPa) or less, the oven should be isolated from the gas supply system by closing its individual manual shutoff valve.
BURNER AIR ADJUSTMENT
Although the main burner air is adjusted before shipment, it should be checked at the time of installation. Excessive air will cause flames to lift off a burner when cold or may cause flashbacks during normal cycling of the oven, particularly when propane gas is used. Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation in the flame chamber and heat exchanger tubes.

Contact your local Vulcan-Hart servicer if required.

VENT SYSTEM

DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.
Ovens may use an optional down-draft diverter flue method. This optional down- draft diverter must be purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any such device will void all oven certifications and warranties. This oven is suitable for connection to Type B Gas Vent when used with the draft hood provided.
From the termination of the flue to the filters of the hood venting system, a minimum clearance of 18 inches (457 mm) must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from Vapor Removal from Cooking Equipment, NFPA Standard No. 96 (latest edition), available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

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 Appliances equipped with a flexible electric supply cord are provided with a three-prong grounding plug. It is imperative that this plug be connected to a properly grounded three-prong receptacle. If the receptacle is not the proper grounding type, contact an electrician. Do not remove the grounding prong from this plug.
VC series ovens with 120 V/60 Hz/1 PH electrical specifications are equipped with a cord and plug as standard equipment.
A wiring diagram is located on the inside of the control housing.

ELECTRICAL DATA

208/60/1
240/60/1
240/50/1 220/380 (3W)/50/
3 220/380 (4W)/50/3 240/415 (4W)/50/3| 15
15
15
15
15
15

OPERATION

WARNING : The oven and its parts are hot. Use care when operating, cleaning, or servicing the oven.
CONTROLS: VC4GD, VC6GD, HGC5, HGC5D, WKGD
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 ON.
HEAT Light (White)– Comes on and goes off when the burner cycles on and off.
– Comes on if the burner fails to ignite. When lighting the
IGNITION Light (Red) oven the IGNITION light flashes. The light stays on if the burner fails to ignite. Thermostat Timer
– Controls oven temperature during the cooking operation.
– Sets the bake time. The buzzer sounds continuous after the timer counts down to 0. The oven does not turn off. Turn the Timer OFF to stop the buzzer. When the oven is not in use, keep the Timer in the OFF position. Fan Speed Switch Light Switch
– Allows you to select HI or LOW fan speed.
– Turns the lights in the oven ON or OFF.
WARNING : The oven and its parts are hot. Use care when operating, cleaning, or servicing the oven.
CONTROLS: VC5GD

MASTER SWITCH
ON
OFF
OVEN COOL| – Turns oven controls on
– Turns oven controls off
– Allows fan motor to run with the doors ajar to speed oven cooling
---|---
ON LIGHT HEAT| – Lit when MASTER SWITCH is turned ON.
LIGHT| – Comes on and goes off when the burner cycles on and off.
THERMOSTAT| – Controls oven temperature. Displays error codes.
TIMER| – Use to set the cooking time. Alarm sounds continuous when time has elapsed to 0. The oven does not turn off. 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 round in the oven.
LIGHTS| – ON – Turns the interior lights on.
– OFF – Turns the interior lights off.

CONTROLS (Standing Pilot)

Master Switch
ON
OFF
SHABBOS| — Turns oven control circuits on.
— Turns oven control circuits off.
—Puts oven in Sabbath mode allowing the oven to operate when doors are open.
---|---
On Light (Amber)| — Lit when Master Switch is ON or in Shabbos mode.
Heat Light (White)| — Lit when the thermostat calls for more heat.
Thermostat| — Controls oven temperature during the cooking operation.
Timer (1 Hour)| — Sets the bake time. The buzzer sounds continuous after the timer counts down to 0. The oven does not turn off. Turn the Timer OFF to stop the buzzer. When the oven is not in use, keep the timer in the OFF position.
Fan Speed|  — Allows you to select HI or LOW Fan Speed
Lights Switch|  — Turns the oven lights ON or OFF.

BEFORE FIRST USE
Before using the oven for the first time, it must be “burned in” 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.
3. Push the Master Switch to ON.
4. Turn the Thermostat to 300°F (149°C) and allow the oven to cycle for 2 hours or until no odor is detected before pushing the Master Switch to OFF.

LIGHTING MODEL VC4GD, VC5GD, AND VC6GD OVENS

1. Turn the main gas supply ON.
2. Push the Master Switch to ON.
3. If the burner fails to light, push the Master Switch OFF. Wait 5 minutes for a retrial.
   If the oven does not light after three trials, turn off the main gas valve and call a qualified servicer.

SHUTDOWN INSTRUCTIONS

1. Turn the Master Switch to OFF.

EXTENDED SHUTDOWN

1. Push the Power Switch to OFF.
2. Turn the gas and electrical power supply OFF.

USING MODEL VC4GD, VC5GD AND VC6GD OVENS

Preheating

1. Select the proper rack arrangement for the product to be cooked. Refer to RACK ARRANGEMENTS, page 18.
2. Make sure the doors are closed.
3. Push Master Switch to ON. The amber ON light will come on, indicating that power to the oven is on.
4. Set the two-speed FAN SWITCH to the desired setting (without Roast & Hold models).
5. Set thermostat as desired. The HEAT light will come on and remain on until the oven reaches set temperature (approximately 10 to 15 minutes for settings from 300 to 400°F (149 to 204°C)). Refer to SUGGESTED COOKING GUIDELINES for temperatures and times for various products. If the burner fails to light, the red IGNITION light will come on and remain on.
6. Prepare the product and place it in suitable pans. When the white HEAT light goes off, the oven has reached the desired preheat temperature.

WARNING’
****LIGHTING OVEN (Standing pilot)
The oven fan continues to run when the oven door is opened. The oven contains
hot air and steam. Stay clear while opening the door.

1.  Turn on the main gas supply.
2. With Master Switch in OFF position, lift access door in lower trim, light pilot while holding the red button on the control panel.
3. Keep holding the button for 30 seconds after the pilot ignites.
4. Once a steady pilot flame is achieved, close the access door.
5. Set to desired temperature and fan speed.
6. Turn Master Switch to ON for weekly operation or SHABBOS for Sabbath Mode operation.
7. If ignition fails, turn Master Switch to OFF position. Wait 5 minutes and repeat steps 1 through 6.

SHUTDOWN INSTRUCTIONS

1. Turn the Master Switch to the OFF position.

EXTENDED SHUTDOWN

1. Turn the Master Switch to the OFF position.
2. Turn the main gas and electrical power supplies off.

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 spills, as the oven is still hot.

End of Day

1. Turn Thermostat to the lowest setting.
2. Push the Master Switch to Leave the door ajar while the fan is on to cool the oven.
3. When the oven has cooled sufficiently, flip the Master Switch to OFF.
4. Turn the gas valve OFF and clean the oven.

Extended Shutdown

Repeat Steps 1 through 3 of End of Day. Unplug the oven and shut off the manual gas valve.

CONSERVING ENERGY— ALL MODELS

•  Turn off unused equipment.
• Adjust menu patterns and cooking/baking schedules for optimum equipment use.
• Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.
• Preheat only to the required cooking temperature for specific food — not higher.
• Do not open the oven door unless absolutely necessary.
• Keep the area around the oven door clean and free of food particles. Any obstruction that prevents the door from closing completely will adversely affect oven efficiency

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.

STABILCAVK CYCLE;

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

ADD TIME FEATUJ3k,

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 additional time)

NOTE When the actual temperature Is more than 0°F, below the 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 10°F below the set point, the HEATING display will change to READY.
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 button to accept or the 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.)

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. The x key is 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, is used with a standard USB thumb drive, to import software updates and to upload cooking menus created externally with the C3700 menu editor.
8. UP arrow, used to scroll through menu and programming functions in the UP direction.
9. The DOWN arrow is used to scroll through the 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

Hrs. — Med.
Veal Roast — 15 lb (6.8 kg)| 300| (149)| 3 Hrs. — Med. Well
Turkeys — 15 to 20 lb (6.8 to 9.1 kg)| 300| (149)| 3 Hrs.
Meat Loaf — 8 to 10 lb (3.6 to 4.5 kg)| 350| (177)| 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.

RECOMMENDED TEMPERATURES, TIMES, AND NUMBER OF RACKS FOR BAKING

PRODUCT| TEMPERATURE

°F                   (°C)

| TIME IN
MINUTES| NO. OF
RACKS
---|---|---|---
Cakes
Sheet Cakes
18 x 26 x 1′ (457 x 660 x 25 mm) pan
Scaled 41/2 to 6 lb (2 to 2.7 kg)/pan
Scaled 6 to 7’/ lb (2.7 to 3.4 kg)/pan
Sheet Cakes
18x 26 x 2° (457 x 660x 51 mm)pan
Scaled 10 to 12 lb (4.5 to 5.4 kg)/pan
Or, two 12x 18 x 2′ (305 x 457 x 51 mm) pans
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan| 325-360                  (163-182)

335-350                  (168-177)

300-325                  (149-163)

300-325                  (149-163)

| 20 to 23

22 to 25

25 to 35

25 to 35

| 5
4
4
3
Angel or Sponge Cakes
Sheet Pans 18 x 26 x 1° (457 x 660 x 25 mm)
Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan
Loaf or Tube Pans
Cupcakes
Frozen Fruit Pies
Pumpkin or Custard Pies
Cobblers
12 x 18 x 2° (305 x 457 x 51 mm) or
12x 20 x 21/2°(305 x 508 x 64 mm)
Meringue Pies
Fruit Turnovers
18 x 26 x 1″ (457 x 660 x 25 mm) pans
NOTE: Pies and cobblers; f wit, custard, and pumpkin pies in pie pans should be placed on 18 x 26 x 1° (457 x 660 x 25 mm) pans for baking.| 300-325 (149-163)

315-340                  (157-171)

350-400                  (177-204)

350-375                  (177-191)

300-350                  (149-177)

350-400                  (177-204)

350-425                  (177-218)

350-375                (177-191)

| 15 to 20

20 to 30

6 to 12

30 to 45

30 to 45

30 to 45

6 to 10

15 to 25

| 4

3- 4

4

3- 4

3- 4

3- 4

2- 4

3 – 5

Cookies
Rolled or Pressed
Drop
Brownies
Yeast Bread NOTE: Yeast bread should be fully proofed for best results.
Rolls – 1 oz (28g)
1’h to 2’/2 oz (43 to 71 g)
Loaf Bread – 1 lb (453.4 g)| 350-400                  (177-204)

350-400                  (177-204)

350                (177)

350-400                  (177-204)

350-400                  (177-204)

325-375                         (163-191)

| 6 to 12

6 to 15

12 to 20

5 to 10

8 to 15

20 to 40

| 3 – 5

3 – 5

4 – 5

3-4

3- 4

3(30) Pans

2(20) Pans

Sweet Rolls & Danish Pastry\
Biscuits – Rolled 1/2° (13 mm) Thick
Muffins
18 x 26 x 1″ (457 x 660 x 25 mm) pan,
5 to 7 lb (2.3 to 3.2 Egyptian
18 x 26 x 2° (457 x 660 x 51 mm) pan,
8 to 20 lb (3.6 to 9 kg) per pan
Corn Muffins| 325-375                  (163-191)
350-400                  (177-204)
325-375                  (163-191)
335-400                  (168-204)
335-400                  (168-204)
335.385                  (168-196)| 5 to 15
5 to 15
6 to 18
10 to 20
15 to 25
10 to 20| 3 – 4
3-4
3-4
4
4
3 – 4

REHEATING PREPARED FOODS

PRODUCT| TEMPERATURE °F           (°C)| TIME IN
MINUTES| NO. OF
RACKS
---|---|---|---
Frozen French Fries| 400-450         (204-232)
2 to 3| 6 to 8| 4
Frozen TV Dinners
Frozen Entrees
3/4 to 1″ (19 to 25 mm) thick
Frozen Meals, 8 oz (226 g) Foil Pkg.
Fish Sticks & Portions
Frozen Breaded, I oz (28 g)
2V, to 3 oz (71 to 85 g)| 350400         (177-204)
300-350        (149-177)
350-400        (177-204)
350-400        (177-204)
350-375        (177-191)| 10 to 12
10 to 20
20 to 30
6 to 10
8 to 15| 2 – 5
2 – 5
2 – 5
2- 4
2 – 4
Chicken Pieces
Broiled or Oven Fried
2 to 2V, lb (0.9 to 1.1 kg)Ibirci
21/2 to 3 lb (1.1 to 1.4 kg)/bird| 375-425        (191-218)
350-400        (177-204)| 8 to 15
15 to 25| 2 – 5
2 – 4
Lobsters — 1 to 11/2 lb (0.45 to 0.7 kg)
Lobster Tails — Frozen
1/2 to 3/4 lb (0.2 to 0.3 kg)
Hamburger Patties
8 per lb (0.45 kg), med. to well done
6 per lb (0.45 kg)
4 per lb (0.45 kg)| 400-450        (204-232)
350-400        (177-204)
400-450        (204-232)
400-450        (204-232)
375-450        (191-232)| 8 to 14
10 to 15
5 to 6
7 to 10
8 to 12| 2 – 4
2 – 4
2 – 6
2- 6
2 – 6
CASSEROLES
Food Service Pans
2 to 3″ (51 to 76 mm) deep
3 to 4″ (76 to 102 mm) deep| 325-375        (162-191)
325-375        (162-191)| 15 to 25
20 to 35| 2 – 4
Ramekins or Foil Pans
Up to 11/2″ (38 mm) deep Frozen| 350-400        (177-204)| 5 to 6
10 to 15| 4 – 5
2 – 4
MISCELLANEOUS PRODUCTS
Baked Potatoes
120 count per 50 lb (22.7 kg)
100 count per 50 lb (22.7 kg)
80 count per 50 lb (22.7 kg)| 400-450        (204-232)
400-450        (204-232)
400-425        (204-218)| 20 to 25
25 to 40
30 to 45| 2 – 5
2- 5
2- 5
Pizzas – Frozen or With
Prebaked Crust| 425-475        (218-247)| 5 to 10| 2 – 4
Grilled Cheese Sandwiches| 400-425        (204-218)| 8 to 10| 2 – 4

CLEANING
**WARNING Disconnect the electrical power to the machine and follow lockout /Tagout procedures.
Allow the oven to cool before cleaning.
Snorkel
The snorkel (heat circulation tube), located in the back of the oven cavity, should never be blocked. The snorkel should be kept clean at all times for the proper operation of the oven. Clean with standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solutions before using the oven again. It is also recommended that the oven be run at 400°F (204°C) for 20 minutes before using to burn off any cleaning solution that was not thoroughly rinsed from the snorkel.
Daily
Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be removed with detergent. (DO NOT USE DAWN’.) Rinse thoroughly and wipe dry with a soft, clean cloth.
Clean the porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with a soft, clean cloth.
Nickel-plated racks and rack supports are dishwasher-safe and may be removed for cleaning.
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.
For exterior 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.
Do not use scouring powder on the glass window; it will scratch and fog the glass.
After processing some foods at low temperatures, odors may linger in the oven. These odors may be cleared by setting the thermostat to 500°F (260°C) and allowing the oven to run unloaded for 30 to 45 minutes.
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES**
There are three basic things that can break down the surface layer of stainless steel and allow corrosion to develop: 1) Abrasion; 2) Deposits and water and 3) Chlorides.
Avoid abrasion from rubbing with steel pads, wire brushes, or scrapers that can leave iron deposits on stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use products such as Cameo, Talc, or Zud First Impression. Always rub parallel to the polish lines or with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from softeners or certain filters can eliminate these mineral deposits. Deposits from food must be properly removed by cleaning. Use mild detergent and non-chloride cleaners. Rinse thoroughly. Wipe dry. If using chloride- containing cleaners or sanitizers, rinse and repeat to avoid stainless steel corrosion. Where appropriate, apply a polish recommended for stainless steel (such as Benefit or Super Sheen) for extra protection and luster.

MAINTENANCE

****WARNING

WARNING
The oven and its parts are hot. Use care when operating, cleaning, or servicing the oven.
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.
AIR INTAKE
Rear air intake slots and holes should be cleaned with a damp cloth regularly. FIG 4.
WARNING
The rear air intake must be kept clear. Noncompliance may lead to component failure.

REPLACING SIDE-MOUNTED LAMPS

1. Allow the 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 glass covers 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 the glass dome and racks.

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.
The ignition light remains lit for more than 20 seconds after 3 trials.| No gas supply.| Turn the oven off for 5 minutes before attempting to relight it. Check gas supply valves to be sure they are open.
VC5 oven displays E# on the temperature display.| The oven has detected an error and thrown 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.
3| 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 the burner is on and running properly:
1. Temperature control board failure.
If the burner is not on:
1. Relay failure.
2. 24V transformer failure.
3.  Motor/Centrifugal switch failure.
4. Temperature control board failure.
5. Ignition 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 20.
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.  Problem with gas supply/gas valve.
2.  Ignitor failure/Improper spark gap.=
3.  Flame sensor failure.
4.  Ignition board failure
5.  Temperature control board failure.
6.  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).

References

• Vulcan Commercial Kitchen Equipment | Cooking Appliance Manufacturer

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