SERVICE AND PARTS MANUAL SIGNATURE SERIES MODEL MODEL OVEN STD IGNIT STD OVEN CONV OVEN VCB25S VCB36S VCB47S VGF18 VS12T VS12F VS18T VS18F VS24T VS24F VS36T VS36F VS12S VS18S VS24S VS36S VS12M VS18M VS24M VS36M VFM18 VSB36R ML-044905 ML-044906 ML-044907 ML-044908 ML-044909 ML-044910 ML-044911 ML-044912 ML-044913 ML-044914 ML-044915 ML-044916 ML-044917 ML-044918 ML-044919 ML-044920 ML-044921 ML-044922 ML-044923 ML-044924 ML-044925 ML-044926 ML-044927 ML-044928 ML-044935 VSB36IR VRBS48 VRBS60 VRBS72 VRBS9
© VULCAN-HART COMPANY, 2002 –2–
TABLE OF CONTENTS INTRODUCTION .................................................................................................................................................... 4 Service Notes ........................................................................................................................................... 4 Product Features and Descriptions .......................................................................................................... 4 UNCRATING/SETUP ...............
INTRODUCTION Service Notes The information in this manual is not intended to be all inclusive, rather it is a guide to the applications, specifications and requirements of the Vulcan-Hart appliance. Vulcan-Hart appliances are not any different in concept, components or application than many other appliances. Vulcan-Hart appliances are designed to provide years of high performance.
Product Features and Descriptions (Cont.) SNORKEL CONVECTION OVEN - Rated at 30,000 BTU/hr. The interior dimension is 26 1/ 4" wide x 23” deep and 14" high. The oven cavity is fully porcelainized. The door is also counterbalanced. Three oven racks are supplied and the rack guides have four positions. The thermostat is a “snap action” KX type with a temperature range of 200°F to 500°F degrees. There is a 1/4 HP fan motor that requires 115 Volt minimum 15 amp service.
UNCRATING/SETUP All Vulcan-Hart appliances are inspected and tested for function before leaving the factory. The transportation company assumes responsibility for safe delivery of the shipment. Should an appliance arrive with apparent and/ or hidden damage, see the freight damage section of this manual. • Uncrate the appliance; carefully remove all tie-down straps and packing material.
Installation Requirements (Cont.) All appliances must be vented to the outside. Depending on local codes, the specifics may vary. Check with local authorities. Fluing occurs because heat rises vertically, which has no force behind it. Any obstruction or disturbance will negatively affect the appliances ability to flue itself. Make up or fresh air should be present low and in the front of the appliance.
GAS PRESSURE CHECK PROCEDURES Steps 1. Connect the manometer to the main gas manifold pipe of the appliance, or in a battery the center unit of the line up. If the pressure reading is taken at the oven burner or anywhere other than the main gas manifold pipe, the pressure drop can be 1" W.C. or greater and the test is invalid. 2. Fire up one burner and take a reading. 3. Fire up all the burners on the appliance and take a reading. 4. Fire up all the gas appliances on that supply line and take a reading.
VENTILATION REQUIREMENTS Depending on local codes, ventilation requirements may vary. A basic formula is as follows: 100 to 150 CFM (cubic feet per minute) per square foot of floor space that the appliance or line up occupies. For example, one standard six burner unit, which measures 36" wide by 38" deep, equals approximately 9 square feet of floor space, therefore 900 to 1,350 CFM of exhaust is required. Units with charbroilers may require more CFM exhaust; check with local authorities.
PILOT ADJUSTMENTS After all connections/fittings have been checked for gas leaks and no leaks are found, the pilots can be lit. Locate each pilot and the corresponding pilot adjustment valve. Light the pilots and adjust them up or down as necessary. The flame should be only high enough to ignite the corresponding burner within 3 or 4 seconds maximum. Mushroom head-type pilots are used on open burners, griddles and hot tops. The flame should be only about the size of a dime.
BURNER ADJUSTMENTS When using natural gas, the air shutter will be approximately 50% open. On propane (LP) the air shutter will be approximately 90% open. If the flame is soft, lazy or yellow, there is not enough primary air and the air shutter needs to be opened up. In the event this does not solve the situation, check the burner for obstructions and clear as necessary. If the flame is lifting off the burner, there is too much primary air and the air shutter needs to be closed down (Diagram #5).
BATTERY INSTALLATION 1. Remove grates, hot tops, knobs, front manifold cover and bull nose (Diagram #6). 2. Slide open burners and/or hot tops off the orifice/valve, but do not remove them from burner box. It is not necessary to remove griddle burners unless the griddle plate is already off the unit. Be careful that the weight of the griddle burner or burners does not cause the manifold pipe to rotate when the manifold mounting clamps are loosened. 3.
DIAGRAM #6 DIAGRAM #7 – 13 –
DIAGRAM #8 – 14 –
THERMOSTATS The standard oven uses an FDTO-type, modulating thermostat. When first turned on, the flame comes on full speed, approximately 1 1/ 4" to 1 1/2" tall. As the temperature approaches the set point, the flame slowly reduces in size. When the temperature is achieved, the flame should be in bypass, approximately 1/8" tall. The bypass flame will keep the oven temperature constant unless the door is opened and heat is lost.
CALIBRATION OF THERMOSTATS Field recalibration is very seldom necessary on new appliances, however older thermostats may require calibration. Recaibration should only be considered when cooking results definitely indicate the thermostat is not maintaining the set temperature. Before attempting recalibration, the temperature should should be checked with temperature test instrument or a reliable thermometer. Standard Oven with FDTO Thermostat 1.
Snorkel Oven and/or Electric Ignition Oven with KX Thermostat 1. Place the instrument sensor or thermometer in the center of the oven cavity and close the door. 2. Turn fan switch on. Set temperature dial to 300°F. Allow oven to cycle at least five times (approximately 15 minutes). If the temperature is more than 15°F different from the dial setting, calibrate as follows. A. Pull the dial straight off.
Griddles with BJWA Thermostat Before attempting recalibration on the BJWA thermostat, a temperatures check must be done from a cold start, before the griddle has been idling and the temperature has had a chance to creep up. All temperature readings and/ or calibrations must be performed from a cold start. Thermostats can be rendered inoperative by improper calibration and/or adjustments. • Clean the griddle plate and make sure there is no carbon buildup on the cooking surface.
DIAGRAM #11 DIAGRAM #12 BYPASS SCREW CALIBRATION SCREW – 19 –
OVEN ELECTRIC IGNITION SYSTEMS Spark System The spark system has had two different spark modules used. Until late 1993 a white Robert shaw SM2 module was used. This spark module was not polarity sensitive. Early 1994 the units have a blue technical components 0+1 spark module. The technical components spark module is polarity sensitive. When changing from Robert shaw to technical components, the polarity must be checked with a meter prior to connecting the module.
SIGNATURE OVEN W/SPARK PILOT DIAGRAM #13 – 21 –
SIGNATURE CONVECTION OVEN W/ELECTRIC IGNITION DIAGRAM #14 – 22 –
SIGNATURE OVEN W/ELECTRIC IGNITION DIAGRAM #15 – 23 –
BRASS VALVES To service the new style valve, the two screws must be removed. Carefully remove the stem and spring. Using long nose pliers, pull the plug out. Clean the plug and core with a soft cloth. Inspect the plug and core. Look for scoring. If either piece is scored, the valve must be replaced. If there is no scoring, apply a thin coat of graphitebased gas valve grease to the plug. Reinstall the plug into the core and rotate the plug in the core to distribute grease in the core.
DOORS, DOOR SEALS, HINGES AND COUNTERWEIGHTS Door Removal/Counterweight Replacement • Using a flat blade screwdriver, remove two screws on each side of the door (Diagram #17). • With door part-way open, pull the door straight up. • Remove E clip and pull out door hinge pin (Diagram #18). • Counterweight is removed through the oven cavity (Diagram #19).
BURNER ORIFICE, LP BTU ORIFICE, NAT OPEN TOP MODEL 30,000 # 43 # 53 OPEN TOP (old style) 20,000 # 47 # 54 FRY TOP/GRIDDLE 30,000 # 41 # 52 FULL HOT TOP 35,000 # 37 # 50 HALF HOT TOP 17,500 # 49 # 55 STANDARD OVEN 40,000 # 35 # 48 OVEN PILOT (standard) CONVECTION OVEN p/n 720426 30,000 OVEN PILOT (electric ignition) # 41 p/n 720041 p/n 715007 # 52 p/n 712363 FRENCH TOP OUTER (large) 25,000 # 43 # 53 FRENCH TOP CENTER (medium) 14,000 # 52 # 59 FRENCH TOP INNER (small)
CLEANING PROCEDURES Housekeeping/cleaning is a vital part of appliance maintenance. Individual procedures will vary from operation to operation. When properly cleaned and well-maintained, Vulcan-Hart appliances will provide many years of reliable performance. The information provided is intended to provide general information about the materials which VulcanHart uses in its equipment. PAINTED SURFACES - Use a soft cloth with mild detergent and warm water.
Cleaning Tips The main purpose in cleaning a griddle plate is to remove the cooking debris and prevent carbon buildup. Product will stick to a new griddle plate due to the fact that steel is porous. After a griddle has been used, the pores of the steel will fill with carbon and the plate will be almost nonstick due to the fact that carbon has filled the pores of the steel plate.
SCHEDULED MAINTENANCE In order to provide maximum performance and proper operation, and to ensure the safety of the operator, all equipment must be serviced at least once a year by an authorized servicer. If for any reason an appliance has not been in use or has been in storage for any time, it is imperative that the unit be inspected by an Authorized Servicer prior to reinstallation and/or operation. Recommended Service Frequency • 10 to 12 hours of operation per day, 7 days a week, every 30 to 60 days.
TROUBLESHOOTING Problem Probable Cause Oven will not hold temperature. • Thermostat out of calibration. • Bypass flame too high or too low. • Oven door not closing properly. Oven slow to heat. • Low gas pressure. • Wrong orifice. • Vent in pressure regulator blocked. • Oven door not closing properly. Oven will not recover. • Bypass flame too low. Low gas pressure. • Vent in pressure regulator blocked. • Oven door not closing properly. Product (in oven) not cooking evenly. • Wrong orifice.
TROUBLESHOOTING Probable Cause Problem Griddle will not heat evenly. • Unit not level. • Wrong orifice. • Flue obstructed. • Gas-to-air ratio incorrect. • Burner ports obstructed. Product sticking to griddle. • Temperature too high. • Griddle not reseasoned after cleaning. • Excessive carbon buildup on griddle. Burner valves hard to turn. • Valve lubricant dissipated. • Valve core/plug scored. • Dirt/debris in valve. • Valve stem or knob rubbing on front panel. Top burner will not light.
TROUBLESHOOTING Probable Cause Problem • Pilot flame too low or not lit. Oven burner will not light. • Pilot burner not positioned properly. • Wrong burner orifice. • Gas pressure incorrect. • Vent in pressure regulator blocked. • Gas-to-air ratio incorrect. • Draft or air movement around oven burner. • Oven burner obstructed. • Oven burner baffle out of position. • Oven burner not on orifice correctly. • Pilot orifice obstructed. Oven pilot outage. • Low gas pressure. • Insufficient gas volume.
TROUBLESHOOTING Probable Cause Problem Gas odor. • One or more pilots not lit. • Quick disconnect fitting not properly engaged. • A burner is not on the orifice fitting properly. • Poor combustion on one or more burners. • A burner is not completely lighting. • Loose and/or broken gas line or fitting. • Leak in gas connector hose. • Pressure regulator ruptured. Oven pilot will not light (standard oven). • Air not purged from gas lines. • Red button not depressed long enough. • Pilot orifice clogged.
TROUBLESHOOTING Probable Cause Problem Charbroiler will not heat evenly. • Valves turned on too high. • Incorrect orifice. • Orifice obstructed. • Gas pressure too high. • Radiants warped. • Burners deteriorated. • Gas pressure fluctuating. • Grates obstructed with cooking/product debris. • Improper use of appliance. Repeated component failure. • Fluing problem. • Poor housekeeping. • Water damage. • Not properly installed. • Make-up air/draft problem. • Insufficient exhaust.
TROUBLESHOOTING Problem Probable Cause Stainless steel turning blue. • Direct flame hitting panel. • Temperature hitting over 500°F. Stainless steel turning brown. • Product spill-over not removed and burning. • Grease-laden air being cooked on surface. Paint peeling or flaking. • Surface being hit by direct flame. • Exposed to harsh cleaner/chemical. • Exposed to grease and/or acidic juices. Griddle plate turning blue. • Temperature hitting over 500°F. • Thermostat out of calibration.
PARTS Standard Burners 21 40 NOTE: For standard parts informatin on Signature Series, Cheesemelters, Charbroilers, Infared Broilers and Fryers, reference supplement parts manual F-31210.
Standard Burner Parts 40 426745-1 KNOB CONTROL – 37 –
Hot Tops/Fry Tops 50 – 38 –
Hot Tops/Fry Tops Parts 50 426745-1 KNOB CONTROL – 39 –
French Top 33 23 – 40 –
French Top Parts 33 426745-1 KNOB CONTROL – 41 –
Standard Oven 2 3 Convection Oven – 42 –
Oven Parts 788278A 788276 PANEL 715504 – 43 –
Control System • Convection Oven Control System • Standard Oven – 44 –
Control System Parts List "S" TYPE 719361 – 45 –
Body Parts/Shelves Risers – 46 –
Body Parts/Shelves Risers Parts List 788382A1 ROLL FRONT/BULL NOSE 12" 788382A2 ROLL FRONT/BULL NOSE 18" 788382A3 ROLL FRONT/BULL NOSE 24" 788382A ROLL FRONT/BULL NOSE 36" – 47 –
Riser Kit Without Shelf P/N 788266A – 48 –
Riser Kit With Single Shelf P/N 788365A – 49 –
Double Deck Riser Kit Without Shelves P/N 788368A – 50 –
Double Deck Riser Kit With Shelves P/N 788368A – 51 –
NOTES FORM 31203 Rev. A (March 2002) – 52 – PRINTED IN U.S.A.