INSTALLATION & OPERATION MANUAL ENDURANCE SERIES GAS RESTAURANT RANGES MODEL G36 *G36C G60 *G60C G260 *G260C *Availability to be announced. G36 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 DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC P.O. BOX 696, LOUISVILLE, KY 40201-0696 TEL. (502) 778-2791 WWW.VULCANHART.COM FORM 35633 Rev.
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.
INSTALLATION, OPERATION AND CARE OF ENDURANCE SERIES GAS RESTAURANT RANGES PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL Vulcan ranges and ovens are produced with quality workmanship and material. These ranges are designed with efficiency in cooking performance, sanitation and ease of cleaning ability in mind. Proper installation, usage and maintenance of your range will result in many years of satisfactory performance.
LOCATION The equipment area must be kept free and clear of combustible substances. Installation clearances (32,000 and 35,000 BTU/hr.): Back: COMBUSTIBLE CONSTRUCTION 6" (152 mm) NONCOMBUSTIBLE CONSTRUCTION 0" Right Side: 10" (254 mm) 0" Left Side: 10" (254 mm) 0" The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 35" (889 mm) is required.
ASSEMBLY The range is shipped as a complete unit and does not require field assembly. Bumper Bars (Convection Oven only) Bumper bars equipped with this unit must be installed. Failure to install bars may result in motor damage and will void the equipment warranty. Legs The range is supplied on 6"(152 mm) adjustable stainless steel legs. (For additional leg information see Leveling section of this manual).
RANGE TOP SECTIONS 1. Remove top grate. 2. Remove burner/venturi/pilot assembly and discard all packing materials in the drip pan basin, 3. Make sure the burner/venturi assembly is in the proper position (Fig. 13, 14 & 15 in this manual). 4. Install all knobs. GRIDDLE The range is shipped with the griddle in place for cooking. No farther griddle installation is required, except for models G260 and G260C with a broiler/griddle. BROILER GRIDDLE BRICKS 1.
3. Lift backsplash up above the range and slide the channels evenly into the spaces provided at the rear of the range (Fig. 3). Do not force the backsplasher channels down. Guide the backsplasher evenly into place until it stops. Fig. 3 Fig. 4 4. When the backsplasher comes to a stopping point, from the rear of the unit, reach down and carefully pull the splasher back panel out away from the range (Fig. 4). 5. Resume sliding the backsplasher channels evenly down until it stops again.
. Lift the plate shelf and hang this onto the top of the backsplasher (Fig. 7). 9. From the rear of the range, secure the plate shelf to the backsplasher by placing four 1/4 x 20 x 2 5/16 (6 x 509 x 59 mm) bolts provided into the existing bolt holes and tighten (Fig. 8). Fig. 7 Fig. 8 NOTE: For broiler mounting, assemble the backsplasher/plate shelf as described in steps 1 through 9, then follow instructions provided by the broiler manufacturer for mounting the broiler to the plate shelf.
GAS CONNECTIONS CAUTION: All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases. 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. TESTING THE GAS SUPPLY SYSTEM When test pressures exceed 1/2 psig (3.
ELECTRICAL CONNECTIONS (CONVECTION OVEN 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. IT IS IMPERATIVE THAT THIS PLUG BE CONNECTED INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE.
OPERATION WARNING: THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE APPLIANCE. CONTROLS Range Top Burner Valve — Allows gas to flow to the top burners. To open valve, turn knob counterclockwise. To close valve, turn knob clockwise. Yellow Gas Shut-off Valve — Allows gas to flow to the range top. To open valve, turn knob counterclockwise. To close valve, turn knob clockwise. Thermostat / Safety Valve — Regulates the oven temperature and pilot safety thermostat.
Ovens New ovens require a burn off period to break in the oven and eliminate unappetizing odors from penetrating the food product. These odors are typically from curing of the porcelain enamel oven cavity parts. Turn on unit gas and set the thermostat to 475°F (246°C). Allow the oven to operate at this temperature for 30 to 45 minutes. NOTE: Under normal operation, the backsplasher and shelf will become hot to touch.
Convection Oven with Standing Pilot 1. To light the oven pilot, close the door. Push the oven control knob in and turn the knob to the P pilot position. With the oven control knob remaining depressed, ignite the oven pilot. Continue to depress the oven control knob for 1 minute or until pilot remains lit. Once the pilot ignites, release the oven control knob. Push the power switch ON. Turn the oven temperature dial to desired setting.
Convection Oven Cooking If you have a convection oven, reduce your normal recipe temperature by 25°F (-3°C). Cooking time in a convection oven will vary slightly from your normal recipe time. Cooking starts immediately in the convection oven. Yeast breads do not usually rise as much in the convection oven. It is, therefore, usually necessary to allow fuller proof, two and one half to three times increase in volume for the best results.
CLEAN AFTER EACH USE Open Top, Oven and Exterior 1. Turn the yellow gas valve handle located on the front of the range to the OFF position (Fig. 9). 2. While the range top is still warm, use a soft cloth and solution of warm water with mild soap to wipe any excess grease and debris from the front top surface, backsplasher and top grates. Be sure to rinse and dry all component parts thoroughly before cooking is resumed. Fig. 9 Fig.
Open Top 1. After cooling the range, remove and clean all top grates as described under Clean After Each Use or place the grates in a commercial dishwasher (Fig. 9, 10 and 11). Fig. 11 Fig. 12 2. Remove cross support bars by lifting them straight up and off the front and rear supports. Clean the cross supports with soap and warm water or place them in a commercial dishwasher. The front and rear areas may be wiped off with soap and warm water (Fig. 12 and 13). Fig. 13 Fig. 14 3.
4. To remove the Venturi/Burner assembly from the range, slightly lift up the rear of the assembly and pull it back towards the splasher area while lifting the assembly off the burner valve quick disconnect. Repeat step 4 until all the burner section assemblies are removed (Fig. 15, 16 and 17). Fig. 15 Fig. 16 NOTE: Burner/Venturi assembly may be cleaned using a nylon brush to remove crusty debris. The assembly may also be placed into a commercial dishwasher for cleaning.
STANDARD OVEN CLEANING AFTER EACH USE AND DAILY Once the oven has cooled, wipe off any spill over in the oven cavity or door assembly immediately. Use a solution of warm water and mild soap or place the removable oven parts into a commercial dishwasher. Standard oven racks, right, left and bottom oven liners are easily removed for cleaning. 1. After the oven has cooled, open the oven door and remove the oven rack (Fig. 19). 2.
CONVECTION OVEN CLEANING AFTER EACH USE AND DAILY This oven section is a permanent one piece heat sealed construction and can not be disassembled for cleaning, with the exception of removing the oven rack(s). Once the oven cavity is cool, remove the rack(s) as needed. Wipe off any spill over in the oven cavity or onto the oven door assembly immediately using a solution of warm water and mild soap. Rinse thoroughly and dry before placing the oven back into operation.
BROILERS / GRIDDLE Empty the broiler grease pan/trough daily or as often as necessary. CAUTION: Remove the grease pan/trough slowly and be careful of liquid wave action. It is recommended that the grease pan/trough be emptied whenever it is 3/4 filled. The drip shield, grids and grease pan/trough should be washed with a mild grease-dissolving solution. Some chefs scrape the grid with a three-cornered metal scraper. Scrub the broiler chamber and body front frequently and you will have less smoking.
Precautions When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary steel scrapers. Particles of ordinary steel may become embedded in, or lodge on, the surface of the stainless steel. These will rust, causing unsightly stains and possible contamination of food. Where it is necessary to scrape, use stainless steel, wood, plastic or rubber tools.
TROUBLESHOOTING OVEN PROBLEM CORRECTIONS Uneven Baking Side to Side Range not level. Uneven loading of the oven compartment. Side liners improperly installed. (Standard oven only) Wrong temperature setting for product. Too Much Top Heat Too high temperature. Thermostat needs calibration. (Call for service) Pulling to Edge of Pan Warped pans. Oven not level. Uneven Bake - Front to Rear Range not level front to back. Door not closing properly. Dried Out Products Too low temperature.
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FORM 35633 Rev. A (06-05) — 24 — PRINTED IN THE U.S.A.
