INSTALLATION & OPERATION MANUAL GAS COMBI OVENS MODEL VC10HGP VC20HGP VC10FGP VC20FGP ML-52441 ML-52442 ML-52444 ML-114799 MODEL VC10HGP VULCAN-HART COMPANY, FORM 31010 Rev. B (7-99) P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL.
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.
Table of Contents GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . LEGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . TABLE . . . . . .
Installation, Operation, and Care of GAS COMBI STEAM & CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE USE GENERAL The Gas Combi Steam & Convection Ovens are single compartment ovens that provide steam and/ or convection heating. Various models can handle 10 or 20 shelves, Full or Half depth. A Programmable control is provided on all size/depth combinations. The bold numbers and letters explain the model-number conventions. An atmospheric steam generator can provide humidification in the oven chamber.
INSTALLATION CODES AND STANDARDS In the United States, install the oven in accordance with: 1) State and local codes; 2) National Fuel Gas Code, ANSI-Z223.1, latest edition, available from American Gas Association, 1515 Wilson Boulevard, Arlington, VA 22209; 3) National Electrical Code, ANSI/NFPA No. 70, latest edition; and 4) NFPA Standard #96, Vapor Removal from Cooking Equipment, latest edition, available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
Testing the Gas Supply Piping System When test pressures exceed 1/2 psig (3.45 kPa), the oven and its individual shutoff valve must be disconnected from the gas supply piping system. When test pressures are 1/2 psig (3.45 kPa) or less, the oven must be isolated from the gas supply piping system by closing its individual shutoff valve. VENT HOOD The Combi oven should be located under a suitable exhaust hood to vent steam, smoke, grease laden vapors, etc.
Strainers and filters will NOT remove minerals from the water. Refer to REMOVAL OF LIME SCALE DEPOSITS, page 28. DRAIN CONNECTION CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain connection. An adaptor collar is recommended for the machine drain connection, located underneath the oven at the rear. The drain line should be plumbed to an open gap-type drain and include a trap.
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 oven. Operate the oven at 480°F for 45 minutes in Convection Mode. OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. DOOR OPENING AND CLOSING The oven door is equipped with an electrically powered lock.
LOADING THE OVEN Open the door. Place the product to be cooked in suitable containers and slide into the racks or place the containers securely on shelves in the oven. When loading a 10 level oven with landing table (Fig. 4), the bottom frame of the rack should be secured by the rotary lock. Move the loaded landing table to the front of the open oven; secure the landing table to the oven by actuating the locking-clamp (or use your body to hold the landing table against the oven).
PROGRAMMABLE CONTROLS OFF ON HOT AIR STEAM Main Power: On / Off Mode Selection: Hot Air Steam COMBI Start / Stop Combi Phase 1 – 5 Select & Set: h min Cooking Time TIME DOWN UP Probe Temperature PROBE Select & Set: Oven Temp Temperature Differential T TEMP DOWN UP Select Program Number ENTER DOWN RESET 10 RESET UP Service Needed: Air Intake Filter Reset: Convection Burner Ignition Reset: Steam Generator Burner Ignition Service Needed: Oven Fan
The water supply valve must be open before starting Steam or Combi operations (refer to Start Up Procedure, page 7). If there is not enough water in the steam generator, the buzzer will sound for one minute and then the two lights on the steam button and the phase lights will start flashing. Main Power: On / Off ON — Main power is on and the ON indicator light is lit. The actual oven temperature is shown in the Temperature display; – h – – min is in the Time display.
BAKING (Convection Baking – HOT AIR) Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. The hot air is fan-circulated to maintain even temperatures throughout the oven. Automatic Convection Baking can be set up using either the elapsed Cooking Time or the internal Probe Temperature to set off the buzzer. Three combinations of oven settings can be set . . . • Oven Temperature and Cooking Time. • Oven Temperature and Probe Temperature.
CONVECTION BAKING APPLICATIONS – HOT AIR MODE All Applications are suggested only — prove your own recipes and temperature / time settings. Product Preparation Preheat Temp (OF) Oven Temp (OF) Time (minutes) FISH Cod or Mullet, fresh Season, Oil 390 350 10 - 12 Sea-frozen fish fillet Thoroughly oil plate bottom and upper side of fish fillet. After baking, let stand for 2 minutes to avoid sticking and make portioning easier.
STEAMING (Steam Mode only) Steam cooking is used for stewing, poaching, and gentle cooking of products cooked in water. Steam flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Automatic Steaming can be set up using either the elapsed Cooking Time or the internal Probe Temperature to set off the buzzer. Three combinations of oven settings can be set . . . • Oven Temperature and Cooking Time. • Oven Temperature and Probe Temperature.
STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings.
COMBI (Convection Baking with Steaming) Combi Baking and Steaming is used for baking, roasting, or braising when steam needs to be added to the oven during a convection baking operation. The 'Percent Steam Time' can be varied by repeatedly pressing the Combi key — see % Steam Time in the table below. Automatic Combi Baking and Steaming can be set up using either the elapsed Cooking Time or the internal Probe Temperature to set off the buzzer. Three combinations of oven settings can be set . . .
COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase. Some applications contain a HOT AIR or Convection Mode phase. Combi Mode is seldom performed as a single phase cooking operation.
USING THE TEMPERATURE PROBE The Temperature Probe is kept in a metal bracket (holder) at the top of the oven when not in use. Remove the probe from its holder; the cable remains permanently connected to the top of the oven. The probe cable is long enough to allow the product to be placed on one of the upper racks in the oven. Turn the oven ON. Select one of the cooking modes: Convection, Steam, or Combi. In Combi Mode, set the % Steam Time (refer to page 16). Select and set the Probe Temperature.
FIVE COOKING PHASES Up to five cooking phases can be set for any cooking operation. The end of each phase can be terminated by cooking time or probe temperature. The oven temperature, temperature differential (if probe), and % steam time (Combi) can be set for the selected mode, if applicable. At the end of each phase, the oven control proceeds to the next phase. When the final phase is complete, the buzzer sounds. Turn the oven ON. The left indicator light in the key is blinking (indicating 1st phase).
PROGRAMMING MEMORY The Programmable Control allows up to 99 Cooking Programs with up to 5 Phases in each program to be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 1 – 99. If the numbered Program has not been programmed (or is vacant), the Temperature displays the current temperature, the Time displays – h – – min, and no Mode or Phase indicator lights are lit.
EXAMPLE PROGRAM This example shows how to program a three-phase process for cooking Roast Beef, 18 pounds per roast, and store it as program number 20. The second item in the table on page 17 provides most of the information: For Combi time, Phase 2, 15 minutes-per-pound times 18 pounds-per-roast yields 270 minutes. We assumed that 20% Steam Time would be OK. We chose the average temperature when a temperature range was given. In this example, we will not use the temperature probe.
RECALLING A PROGRAM FROM MEMORY Once a menu item has been programmed, it can be recalled, reviewed and used to cook food. If the Program has already been programmed, its values are recalled from memory and displayed. You can view all the programmed information by stepping through the phases using the phase button. To RECALL a program from memory — Turn the oven on. Press the key. The program number is displayed. Use Up or Down arrows to increase or decrease until the program number you want is displayed.
MENU CARD PROGRAM NUMBER_____ Menu__________________ Mode ( Hot Air Combi __% - Steam ) Cooking Temp. ( °F ) Time ( Hr. Min. ) Probe Temp. ( °F ) Temp. Differential Probe Temp. ( °F ) Temp. Differential ( °F ) Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER_____ Menu__________________ Mode ( Hot Air Combi __% - Steam ) Cooking Temp. ( °F ) Time ( Hr. Min.
COOK AND HOLD Cook and Hold is a two-stage cooking process. The first stage is programmed similar to any other Convection, Steam, or Combi operation by selecting the mode and setting a cooking temperature and a cooking time (or probe temperature). During the second phase of the cooking process, oven heat is allowed to dissipate slowly while the internal temperature of the product is still increasing.
COOK AND HOLD APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase, the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached. When the first phase is complete, the roast continues to cook as the temperature declines to the Hold Temperature, (140°F for beef).
CLEANING Daily Cleaning Preheat the oven to 130°F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven. Allow the detergent solution to react for 15 minutes. Operate the oven on Steam mode for 15 minutes. Allow the oven to cool; wipe the oven interior with a sponge and warm water. Dry the oven interior with a clean soft cloth. DO NOT use abrasive products. Clean the exterior with a cloth or sponge and non-agressive, non-abrasive products.
Complete Cleaning (continued) The interior glass door (Fig. 8) can be opened to allow cleaning of both sides of the glass doors. With the oven door open, unscrew the left upper- and lower-thumbscrews on the inner glass door. When the screws are sufficiently loose, the inner glass door will swing open on the right side hinges. All four surfaces of the glass doors can be cleaned using a cloth and glass cleaner or warm soapy water and a clear water rinse.
MAINTENANCE WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. REMOVAL OF LIME SCALE DEPOSITS About once a week, perform the following procedure to remove lime buildup in the steam generator: Drain the steam generator by pressing OFF. The steam generator drain pump will operate for about one minute.
