Vulcan Convection Oven Model Vc4gd-10 User Manual

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  • Shop Vulcan VC4GD-1 1D150K Natural Gas Single Deck Full Size Gas Convection Oven with Solid State Controls and Legs - 50,000 BTU. In stock at a low price and ready to ship same day from WebstaurantStore.
  • The Vulcan VC4GD gas convection oven has a temperature range of 150 to 500 degrees Fahrenheit that can be adjusted with the solid state temperature control. A hi/low switch controls the fan, and a moisture vent damper control opens the vent to release moisture from the cabinet. User-Friendly Control Panel. Solid state control governs the.

View and Download Vulcan-Hart VC4GD ML-126611 installation & operation manual online. VC SERIES GAS CONVECTION OVENS. VC4GD ML-126611 Convection Oven pdf manual download.

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INSTALLATION &
OPERATION MANUAL
VC SERIES
GAS CONVECTION OVENS
MODELS
VC4GD ML-126611
VC4GC ML-136494
VC6GD ML-126613
VC6GC ML-136495
STACKED MODELS
VC44GD ML-126611
VC44GC ML-136494
VC66GD ML-126613
VC66GC ML-136495
MODEL VC4GD
For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanhart.com
VULCAN-HART P.O. BOX 696
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC LOUISVILLE, KY 40201-0696
WWW.VULCANHART.COM FORM 3112

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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 MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS

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Installation, Operation and Care of VC SERIES GAS CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Models VC4GD and VC6GD feature a solid state temperature control. Models VC4GC and VC6GC feature a programmable oven controller. One hour dial timer is standard; five hour timer is optional. 1 Two-speed /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 44,000 BTU/hr

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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 delive

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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 Electric Code (latest edition). The above a

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Assembling the Legs to the Oven BACK 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 lockwashers (six per leg). Carefully raise the oven to its normal position. ASSEMBLING THE STAND TO THE OVEN FRONT Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (six per leg). Carefully rais

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LEVELING Make sure that the oven racks are level in the final installed position. If the oven is installed on legs, turn the adjustable feet in or out to level the oven front-to-back and side-to-side. If the oven is installed 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 GA AS DAT IE NPUT RATING MANIFOLD PRESSUR MODEL L.P. Gases L.P. Gases Natural Natural (Propane) (Propane) VC4GD VC4

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BURNER AIR ADJUSTMENT Although 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 flash-back during normal cycling of 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 obs

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ELECTRICAL DATA Minimum Circuit Ampacity MH odels V/Hz/P Maximum Protective Device AMPS 120/60/1 15 208/60/1 15 VC4GD 240/60/1 15 V VC6GD C4GD 240/50/1 15 V VC4GC C6GD 220/380 (3W)/50/3 15 VC6GC 220/380 (4W)/50/3 15 240/415 (4W)/50/3 15 Compiled in accordance with the National Electrical Code, NFPA-70 (latest edition). – 9 –

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OPERATION WARNING: THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR PERFORMING ANY MAINTENANCE. CONTROLS (Models VC4GD and VC6GD Without Roast & Hold) MASTER SWITCH MASTER SWITCH ON ON OFF OFF OVEN COOL OVEN COOL ON ON HEAT HEAT IGNITION IGNITION THERMOSTAT THERMOSTAT 200 200 350 350 375 375 325 325 150 150 400 400 300 300 425 275 275 425 450 450 250 250 225 475 475 225 500 500 150 F 150 F 250 250 100 C 100 C LIGHTING INSTRUCTIONS LIGHTING INSTRUCTIONS TURN GAS 'ON' T

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CONTROLS (Models VC4GD and VC6GD With Roast & Hold) MASTER SWITCH MASTER SWITCH ON ON OFF OFF OVEN COOL OVEN COOL ON ON HEAT HEAT IGNITION IGNITION THERMOSTAT THERMOSTAT 350 200 350 200 375 375 325 325 150 150 400 400 300 300 275 425 425 275 450 450 250 250 225 475 225 475 500 500 150 F 150 F 250 250 100 C 100 C OFF OFF 0 0 1 5 1 5 4 2 4 2 3 3 R & H TIMER R & H TIMER TIMER OFF 0 0 5 OFF 10 60 5 1 15 55 20 50 2 25 4 45 40 30 35 3 TIMER LIGHTS LIGHTS NORMAL NORMAL ON ON FUNCTION FUNCTION OFF O

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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 AND VC6GD OVENS 1. Turn t

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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 Timer to OFF position to stop alarm. 3. When product is done, open doors and carefully remove cooked product from the oven. Care should be taken when wiping up spills, as oven is still hot. Roast & Hold (When Equipped) 1. Turn the oven ON. 2. Set the Thermostat to the desired setting. 3. Position the Function switch to R & H. 4. Set th

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ROAST & HOLD OPERATION — (When Equipped) Roast & Hold cooks the product in two stages. During first-stage cooking, the oven temperature is regulated by the temperature setpoint and the R & H Timer setting. After the time counts down to 00:00, second-stage cooking begins. During second-stage cooking, the heat is off as the temperature in the oven declines to the hold temperature. The doors should remain closed during second-stage cooking. When the hold temperature is reached, the oven temperatur

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PROGRAMMABLE CONTROLS (Models VC4GC AND VC6GC) Always displays [HR:Min] when setting the time. Displays [HR:Min] if the countdown time is more than 1 hour. Displays [Min:Sec] if the countdown time is less than 1 hour. Displays temperature in °F. R & H Indicates the oven is in the Roast & Hold Mode. MODE OVEN Indicates the oven is preheated and ready for cooking. READY OVEN Indicates the oven is preheating or burners have cycled on to HEATING maintain temperature setting. Primary indicates menu

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MANUALLY SETTING THE TEMPERATURE AND COOK TIME To Set the Temperature 1. Press the SET button. Press the TEMPERATURE button; StPt displays to indicate Setpoint. 2. Use the Up and Down arrow keys to increase or decrease the displayed temperature value. 3. Press the SET button again to save the temperature setpoint in the computer. To Set the Cook Time 1. Press the SET button. Press the TIME button. Tine displays to indicate time. 2. Use the Up and Down arrow keys to increase or decrease the displ

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Vulcan Convection Oven Model Vc4gd-10 User Manual Guide

Always Set the Temperature Before Setting the Time 1. Open the door; door will display. 2. Place the desired product on any of the five racks. 3. Close the door. The display should return to the set temperature or the GROWING BAR. 4. Press the MENU key once for primary or twice for secondary to select a menu item cook time. 5. Press the START/STOP button. Pressing the START/STOP button after making a menu selection will time all racks for the selected menu time. 6. The timer will count down the

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SETTING THE OVEN FOR ROAST & HOLD 1. Press the ROAST & HOLD button to select roast & hold. 2. Set the first stage temperature and the cook time as described in MANUALLY SETTING THE TEMPERATURE AND COOK TIME. Press START/STOP to begin cooking. 3. The roast temperature is preset by the computer control at 150°F (66°C). 4. The low fan speed is present during Roast & Hold. Use Roast & Hold to select low fan speed. ROAST & HOLD OPERATION — (When Equipped) Roast & Hold roasts the product in two stag

Vulcan Convection Oven Model Vc4gd-10 User Manual Video

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Vulcan Convection Oven Troubleshooting M…

SPECIAL PROCEDURES FOR BAKING When baking yeast breads, cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in a convection oven as in a conventional oven. Therefore it is usually necessary 1 to allow fuller proof, 2 /2 to 3 times increase in volume, for best results. When baking pies in your convection oven, three or four pies should be put on an 18 x 26' (457 x 660 mm) sheet or bun pan. This procedure helps the bottom crust to bake, makes handling easier

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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. 1 Roasting pans should be no deeper than necessary