INSTALLATION & OPERATION MANUAL GAS RESTAURANT RANGES 90 SERIES AND VG SERIES MODEL 24L 36L 481L 148L 60L 260L VG24 VG36 VG60 VG260 ML-52947 ML-52948 ML-52950 ML-52951 ML-52952 ML-52954 ML-114553 ML-114554 ML-114555 ML-114557 PRIOR MLS COVERED IN THE CATALOG 48L 160L VG48 VG160 ML-52949 ML-52953 ML-114957 ML-114556 MODEL VG36 MODEL 36L For additional information on Vulcan-Hart or to locate an authorized parts and service provider in your area, visit our website at www.vulcanhart.
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.
GAS RESTAURANT RANGE MODELS 60L, 60LC, 60LCC VG60 * 48L/VG48 260L, 260LC, 260LCC VG260 148L, 148LC 36L, 36LC VG36 * 160L, 160LC VG160 481L, 481LC 24L VG24 PL-53007 NOTE: References to 90 Series Convection Ovens will include only the following models: 36LC, *148LC, 481LC, 60LC, 60LCC, *160LC, 260LC or 260LCC. * Indicates discontinued model.
Installation, Operation and Care of GAS RESTAURANT RANGES 90 SERIES AND VG SERIES PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Vulcan ranges and ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your range will result in many years of satisfactory performance. Vulcan-Hart suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided.
INSTALLATION CODES AND STANDARDS Ranges must be installed in accordance with: In the United States of America: 1. State and local codes. 2. National Fuel Gas Code, ANSI/Z223.1 (latest edition). Copies may be obtained from The American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209. 3. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. 4.
Bumper Bars (Convection Oven Ranges Only) CAUTION: Failure to install bumper bars may cause motor damage and will void the warranty. Remove existing #10 screws. Position bumper bars (supplied) as shown. Replace #10 screws and secure bumper bars (Fig. 2). REAR VIEW OF RANGE NOTES: 1. Bumper bars required for all Convection Oven Ranges. 2. Restraining device required for all ranges with casters. 3. Restraining device not supplied by unit manufacturer.
Installation of Standard Griddle Top Bricks The griddle is shipped mounted on the range when it is received by the customer. However, the thermostat bulb, capillary and griddle bricks must be installed before operating the griddle. The bricks are shipped in a rectangular box with the range. 1. Locate the bricks and gently unpack them (bricks are fragile and brake easily). There will be (4) bricks per griddle baffle section, (2) 10" x 4" (254 x 102 mm) and (2) 7" x 4" (178 x 102 mm) bricks.
Installation of Thermostat Bulb and Capillary The thermostat bulb and capillary are located underneath the griddle plate. 1. Uncoil a few turns (only enough to reach into the V-baffle) of the bulb and capillary assembly for each griddle thermostat (Fig. 5). Fig. 5 2. Carefully feed the bulb into the V-baffle in each section of the griddle. There will be (1) capillary bulb for each griddle thermostat.
Installation of Hot Top Bricks The Restaurant Range hot top sections utilize composite/mortar fire bricks for heat distribution of the burners. Install these bricks before connecting the gas supply line or installing the back riser. 1. The composite/mortar bricks are shipped in a rectangular cardboard box. Locate box and carefully remove two 10" x 4" (254 x 102 mm), and two 7" x 4" (178 x 102 mm) bricks. There should be one box of bricks per hot top section ordered.
Backsplash Component Parts MODELS 24L/VG24 *48L, 481L, & *148L *VG48 36L/VG36 60L & *160L VG60/*160 260L/VG260 Std. 23" (584 mm) High Backsplash (1) Std. 23" (584 mm) High Backsplash (1) Std. 23" (584 mm) High Backsplash (1) Std. 23" (584 mm) High Backsplash (1) Std.
6. Install eight #10 sheet metal screws (4 to each channel leg) (Fig. 12). Fig. 12 7. From the front, install four 1/4-20 x 25/16" (59 mm) long machine screws and secure bolts with locknuts. Do not tighten the screws all the way down. Leave about 1/4" (6 mm) of play in each screw (Fig. 13). 8. Lift the shelf up and slide the shelf into position over the screw heads (Fig. 14). 9. Tighten the four screws to secure the shelf. Fig. 13 Fig.
LEVELING Check the leveling of the range. Place a carpenter’s level inside the oven cavity across the oven rack(s). Level front-to-back and side-to-side. To adjust the leveling, tilt the range to one side and, using channel locks, unscrew the adjustable leg insert as required. Repeat this procedure as necessary for each leg. Casters for this range are of the non-adjustable type. Therefore, the floor must be level. If floor surface is not level, the range will experience cooking problems.
Fig. 15 WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME. After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air. Before operation, verify thermocouple is securely seated in the safety valve. The thermocouple should be tightened a 1/4 turn past finger tight. DO NOT OVERTIGHTEN. Overtightening may damage the thermocouple or safety magnet.
ELECTRICAL CONNECTIONS (CONVECTION OVEN MODELS [90 SERIES] ONLY) WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A THREE-PRONG GROUNDING PLUG.
OPERATION WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE. CONTROLS THERMOSTAT DIAL - STANDARD OVEN — Allows operator to regulate oven temperature from low to 500°F (260°C). THERMOSTAT DIAL - CONVECTION OVEN — Snap-acting type control which allows operator to regulate oven temperature from 150°F to 500°F (65.5°C to 260°C). OPEN TOP BURNER KNOB STANDARD AND CONVECTION OVENS — Regulates gas flow to top burners.
LIGHTING AND SHUTTING DOWN PILOTS All adjustment procedures associated with pilot lighting must be performed by an authorized Vulcan-Hart installation or service person. HOT TOP AND GRIDDLE TOP BURNERS 1. Turn main gas supply ON. 2. Wait 30 seconds and, using a taper, light the hot top or griddle top pilot (Fig. 16). Shown with old style burner knobs New style burner knobs effective 1/98 Fig. 16 3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures. 4.
OPEN TOP BURNERS 1. Turn main gas supply ON. 2. Wait 30 seconds and, using a taper, light the open top pilot (Fig. 17). Fig. 17 3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures. 4. Turn one open top burner valve ON to remove air from the gas line. Turn burner OFF when gas begins to flow. Nightly Shutdown Turn burner valve OFF; pilot will remain lit. Complete Shutdown 1. Turn burner valve OFF; pilot will remain lit. 2. Turn main gas supply OFF.
STANDARD OVEN Light open top/griddle pilots before lighting oven pilot. 1. Open kick panel and lift up the pilot lighting hole cover (Fig. 18). Fig. 18 Fig. 19 2. Light pilot by depressing the reset button located behind the kick panel (Fig. 19). Continue to hold reset button in for 1 minute. If pilot fails to light, turn main gas supply OFF and wait 5 minutes before repeating Step 2. 3. After pilot is lit, turn the thermostat to the desired setting. Nightly Shutdown Turn oven thermostat OFF.
CONVECTION (SNORKEL®) OVEN (90 SERIES ONLY) Light open top/griddle pilots before lighting oven pilot. 1. Open the kick panel and lift up the pilot lighting hole cover (see Fig. 18). 2. Turn red gas valve ON (located behind the kick panel), purging the gas line of all air (Fig. 21). Turn gas valve and power switch OFF. Close oven door. Fig. 21 Fig. 22 3. Light oven pilot by depressing the reset button (Fig. 22) and, using a taper, ignite the pilot.
CONVECTION (SNORKEL®) OVEN WITH SPARK IGNITION (FIG. 23) THERMOSTAT KNOB TOP SECTION BURNER KNOB OVEN "ON" LIGHT ROCKER SWITCH THERMOSTAT LIGHT OVEN READY LIGHT PL-53530 Fig. 23 1. Move rocker switch to ON position (oven ON light will illuminate). The oven pilot will automatically light. 2. Once the oven pilot is established, the oven READY light will illuminate. 3. Set oven thermostat to desired temperature. (The thermostat light will illuminate.
RACK ARRANGEMENT - STANDARD OVEN The standard oven has two rack positions and is supplied with one oven rack. Additional racks may be obtained through a Vulcan-Hart parts depot. For best results when baking cakes and pastries, it is recommended that only a single rack position be utilized. However, proper rack usage and positioning is really determined by the individual cooking needs of the operator. If you are cooking a large roast, the entire oven cavity may be utilized.
INSERTING AND REMOVING STANDARD AND CONVECTION OVEN RACKS The oven rack has a stop to keep the rack from being pulled all the way out when unloading product. To install rack, place rack along side of top of side liner runners and slide rack completely to the rear of the oven compartment until rack drops into place (Fig’s. 24 & 25). Fig. 24 Fig. 25 To remove rack, reverse the procedure above by raising rear of oven rack stop above runner and pulling rack forward (Fig. 26). Fig.
PREHEATING Standard Oven Turn thermostat control to the desired cooking temperature and preheat oven for 25 minutes. To save on gas consumption, do not operate oven at maximum heat when it is not necessary. Turn thermostat down to 250°F (121°C) or OFF when oven is not in use or during idle cooking periods. Convection Oven (90 Series Only) With power switch in the ON position, turn oven thermostat knob to the proper cooking temperature and allow oven to preheat for 15 minutes.
COOKING CHART Recommended temperatures and times are intended as a guide only. Adjustments must be made to compensate for elevation, variations in recipes, ingredients, preparation and personal preference on product appearance. Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162.7°C) for beef, lamb, poultry and ham, and 325°F (162.7°C) for fresh pork as recommended by USDA and American Meat Institute.
TEMPERATURE APPROXIMATE TIME (MIN.) 300 to 325°F/148.9 to 162.8°C 15 to 20 315 to 340°F/157.2 to 171°C 20 to 30 Cup Cakes 350 to 400°F/176.7 to 204.4°C 6 to 12 Frozen Fruit Pies 350 to 375°F/176.7 to 190.5°C 30 to 45 Pumpkin or Custard Pies 300 to 350°F/148.9 to 176.7°C 30 to 45 Cobblers 12 x 18 x 2" or 12 x 20 x 21/2" pans (305 x 457 x 51 mm or 305 x 508 x 64 mm) 350 to 400°F/176.7 to 204.4°C 30 to 45 Meringue Pies 350 to 425°F/176.7 to 218.
OVEN BROILING OR FRYING TEMPERATURE APPROXIMATE TIME (MIN.) Hamburger Patties 8 per lb. (0.5 kg) - Med. well done 6 per lb. (0.5 kg) 4 per lb. (0.5 kg) 400 to 450°F/204.4 to 232.2°C 400 to 450°F/204.4 to 232.2°C 375 to 385°F/190.5 to 196°C 5 to 6 7 to 10 8 to 12 Fish Sticks & Portions Frozen bread. - 1 oz. (28.3 grams) 21/2 to 3 oz. (70.8 to 85 grams) 350 to 400°F/176.7 to 204.4°C 350 to 375°F/176.7 to 190.5°C 6 to 10 8 to 15 Chicken Pieces Broiled or Oven Fried 2 to 21/2 lbs. (0.9 to 1.
MISCELLANEOUS PRODUCTS PRODUCT Baked Potatoes 120 count per 50 lbs (22.7 kg) 100 count per 50 lbs. (22.7 kg) 80 count per 50 lbs. (22.7 kg) Pizzas Frozen or with prebaked crust Grilled Cheese Sandwiches TEMPERATURE APPROXIMATE TIME (MIN.) 400 to 450°F/204.4 to 232.2°C 400 to 450°F/204.4 to 232.2°C 400 to 450°F/204.4 to 232.2°C 25 to 35 35 to 45 40 to 60 425 to 475°F/218.3 to 246°C 5 to 10 400 to 425°F/204.4 to 218.
CLEANING Do not use Dawn® dish detergent to clean the exterior or interior components of the range. Do not use scouring powder. It is extremely difficult to remove completely. It can build up accumulations that will damage the oven. Vulcan painted surfaces may be cleaned using a soft cloth and mild detergent solution. RANGES Daily Remove nickel-plated racks and clean in a sink. While still warm, wipe top with a soft cloth or other grease absorbing material to remove spillovers, grease, etc.
CONVECTION OVENS (90 SERIES) ONLY The Snorkel tube opening must be kept clear from blockage. If usage of aluminum foil is a common practice during the operation of this oven, be sure to periodically check the Snorkel tube for foil particles. Clean this tube with standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off the tube before using oven again.
MAINTENANCE WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE. LUBRICATION All Vulcan convection oven motors are permanently lubricated and require no additional maintenance. OVEN DOOR GASKET REPLACEMENT - CONVECTION OVEN (90 SERIES) ONLY To remove the old gasket, gently pry the arrow-like gasket pins from the oven front frame using a standard screwdriver.
TROUBLESHOOTING GUIDE STANDARD AND CONVECTION OVEN RESTAURANT RANGE OVEN PROBLEM CAUSES 1. Too much bottom heat a) b) c) d) e) 1a. Too low temperature 1b. Side burning 1c. Too much top heat Insufficient ventilation Improper fluing Improper thermostat bypass setting Thermostat out of calibration Fluctuating gas pressure 2. Uneven bake side to side a) Not level side to side b) Oven burner, bottom or baffles improperly installed c) Warped pans 3.
