INSTALLATION & OPERATION MANUAL ELECTRIC COMBI, CONVECTION & STEAM OVENS MODEL VCE6H VCE10H VCE10F VCE20H VCE20F ML-126177 ML-126178 ML-126179 ML-126172 ML-126173 Model VCE10H VULCAN-HART FORM 31140 (7-99) COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL.
Table of Contents GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 STACKING KITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SAVE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection heating and/or steaming in the cooking chamber. Humidification can be provided by the internal steam generator or by water injection (water vaporizes on contact with the hot oven interior). The Vulcan Combi Electric ovens are sized 6, 10, or 20 levels high. The 6 level ovens are Half depth only.
LEGS OR CASTERS WARNING: THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR CASTERS. Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the four corners underneath the oven; screw the threaded stud of the four legs or optional casters into the threaded holes. Four flanged legs allow anchoring to the floor (anchoring hardware not provided). Casters with brake should be installed at front, casters without brake, at rear.
WATER REQUIREMENTS Proper water quality can improve the taste of the food prepared in the oven, reduce liming in the steam generator, and extend equipment life. Local water conditions vary from one location to another. The recommended proper water treatment for effective and efficient use of this equipment will also vary depending on the local water conditions. Ask your municipal water supplier for details about your local water supply prior to installation. Recommended water hardness is 2.0 to 4.
DRAIN CONNECTION CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain. Extend the drain line from the 11/2" NPT drain pipe extending from the bottom of the oven at the rear to an open gap-type drain. Drain piping must have suitable pitch, have appropriate support along its length, and have no connection to other piping. The material used in the drain line should be heat resistant to at least 212°F.
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 HOT A IR Mode. Depending on which control is furnished, perform CONFIGURATION MODE — PROGRAMMABLE CONTROL on pages 36 – 37 or CONFIGURATION MODE — MANUAL CONTROL on pages 38 – 39. OPERATION WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN.
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 6 or 10 level oven with the landing table (Fig. 6), 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).
UNLOADING THE OVEN Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Stand behind the door while opening. When unloading a 6 or 10 level oven, move the landing table so the clamp locks the landing table to the front of the oven (or use your body to hold the landing table against the oven). Remove the landing table handles and clamp them to the bottom of the hot oven pan rack.
PROGRAMMABLE CONTROLS ON DOOR OFF ON ON OFF See Door Opening and Closing, page 7.
ON — After an initial power-up sequence, the control panel indicator lights and the light inside the oven are lit. The actual oven temperature is shown in the Temperature display, – h – – min is in the Time display, and – – is in the Program Number display. The control will now accept commands. The ON button also cancels a manual cooking operation of up to 5 Phases. • Open the water supply valve. See page 7.
PROBE The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the product temperature reaches the probe temperature setting. Total Cooking Time is not known or entered when using the probe. COOKING WITH THE PROBE There are two ways to control the oven temperature when using the Probe . . . 1) Setting the Oven Temperature at a constant value. The oven climbs to the set point and the product cooks at that temperature.
TEMPERATURE PROBE APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Product Recommended Final Probe Temperature °F Beef Rare Medium Well Done Lamb Pork Fresh Smoked Turkey Whole Boneless Veal 140 160 170 175 – 185 170 140 – 170 185 170 170 ENTERING A COOKING PROGRAM 1.
PROGRAMMING MEMORY Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98. A pre-defined Clean Cycle Deliming program is also available, see page 34. If the numbered Program has not been programmed (or is vacant), the Time displays – h – – min. No Mode or Phase indicator lights are lit. The Temperature displays – – or the current temperature.
To COPY an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press to begin the program. Pause. Press to stop the program. Change the program number to the NEW number. Press until the beep sounds, indicating the program has been copied. To CHANGE a program — With — — in the program number display, the control is in Manual mode. 00 —— Press the key. Program number 00 is displayed.
BAKING (Convection Baking – HOT AIR) Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the oven before loading the product is recommended. Automatic Convection Baking can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point.
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. Allow the steam generator to preheat for 4 - 5 minutes if starting from cold. Also, it is recommended that you preheat the oven using the Convection Baking (HOT AIR) Mode.
STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings.
COMBI (Convection Baking with Steaming) Combi baking / steaming is used for baking, roasting, or braising when steam needs to be added to the oven during a convection baking operation. The 'Steam Factor' can be varied by repeat pressing of the Combi key — see Steam Factor in the table below. It is recommended that you preheat the oven.
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.
COOK AND HOLD Cook and Hold is set up as a two-phase cooking process. The first phase is programmed similar to any other Convection, Steam, or Combi operation by selecting: 1) the mode 2) the finish cooking parameter (cooking time or probe temperature, with its value) and 3) the oven control parameter (oven temperature or , with its value). During the second phase of the cooking process, the Oven Temperature is typically set at 140°F.
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 oven heaters turn off and fan is at half speed.
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 21 provides most of the information: For Combi time, Phase 2, 15 minutes-per-pound times 18 pounds-per-roast equals 270 minutes (or 4 hours and 30 minutes). We assumed that Steam Factor at 20 would be OK. We chose the average temperature when a temperature range was given. We chose to leave the Vent Closed during phase 3.
MENU CARD PROGRAM NUMBER _______ Prep. Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam Combi - ( Steam Factor 1• , 2• , 3• , 4• , 5• , 6• ) FINISH TIME Hr. Min. PROBE °F OVEN CONTROL TEMP. °F F° FAN Speed HUMIDIFIER Manual Full or 1/2 Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER 20 Prep.
PROGRAM NUMBER _______ Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam Combi - ( Steam Factor FINISH TIME Hr. Min. PROBE °F OVEN CONTROL TEMP. °F F° FAN Speed HUMIDIFIER Manual Full or 1/2 Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _______ Prep. Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam Combi - ( Steam Factor 1• , 2• , 3• , 4• , 5• , 6• ) FINISH TIME Hr. Min. PROBE °F Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 – 26 – OVEN CONTROL TEMP.
PROGRAM NUMBER _______ Prep. Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam Combi - ( Steam Factor 1• , 2• , 3• , 4• , 5• , 6• ) FINISH TIME Hr. Min. PROBE °F OVEN CONTROL TEMP. °F F° FAN Speed HUMIDIFIER Manual Full or 1/2 Phase 1 Phase 2 Phase 3 Phase 4 Phase 5 PROGRAM NUMBER _______ Prep. Menu Item________________ MODE Hot Air - Vent (Closed / Open) Steam Combi - ( Steam Factor 1• , 2• , 3• , 4• , 5• , 6• ) FINISH TIME Hr. Min.
DELUXE MANUAL CONTROL SELECTOR SWITCH HOT AIR • OFF • CONVECTION HOT AIR MODE (Temp.Range 35 – 518°F) • STEAM MODE (Temp.Range 35 – 212°F) • COMBI MODE (Temp.Range 35 – 518°F) NOTE: Changing from Hot Air or Combi Modes to Steam Mode will discharge the Humidifier and lower the temperature to 212°F. • COOL DOWN — Door opens to latched position and fan is on until the set temperature is reached. Fan will come on if thermostat setting is below the actual temperature.
ENTERING A MANUAL COOKING OPERATION — Deluxe Control 1. When setting cooking parameters, always select the Mode as the first element in the cooking operation: HOT AIR, STEAM, or COMBI. The previous temperature setting used in that Mode is displayed. For Combi Mode, the previous Steam Factor setting is also displayed. After selecting the Mode, the oven begins to heat and maintains the set temperature unless adjusted.
STANDARD MANUAL CONTROL SELECTOR SWITCH HOT AIR • OFF • CONVECTION HOT AIR MODE (Temp.Range: 35 – 518°F) • STEAM MODE (Temp.Range: 35 – 212°F) • COMBI MODE (Temp.Range: 35 – 518°F) NOTE: Changing from Hot Air or Combi Modes to Steam Mode will discharge the Humidifier and lower the temperature to 212°F. • COOL DOWN — Door opens to latched position and fan is on until the set temperature is reached. Fan will come on if thermostat setting is below the actual temperature.
ENTERING A MANUAL COOKING OPERATION — Standard Control 1. When setting cooking parameters, always select the Mode as the first element in the program: HOT AIR, STEAM, or COMBI. The previous temperature setting used in that Mode is displayed. After selecting the Mode, the oven begins to heat and maintains the set temperature unless adjusted.
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. A Spray Bottle is provided. 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.
Complete Cleaning (continued) The interior glass door (Fig. 10) is independently hinged to allow both sides of the glass doors to be cleaned. With the oven door open, pull the interior glass door away from the exterior oven door. The snap-release fasteners should allow the interior glass door to swing free. All four sides of the glass 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. CLEAN CYCLE DELIMING PROCEDURE • With the Programmable Control, select the Clean Cycle [Program Number or Program Number 98 and . [ CC ] will display as the 00 and Program Number, [ dSCL ] will display in the Temperature Display. Push Start Stop. The indicator light in the Start Stop key will light.
• If the cavity temperature is above 212°F, automatic Cool Down will occur. During automatic Cool Down, the Time Display will show the rain symbol instead of time. The timer will start counting down. The steam generator will fill with water until the water level controls shut off the fill. The steam generator heater elements will produce steam for 30 minutes. After 30 minutes, the steam generator tank will drain. The Time Display will show 10 minutes. The timer will not count down.
CONFIGURATION MODE — PROGRAMMABLE CONTROL WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT THE CIRCUIT IS BEING WORKED ON. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after the rear panel is removed. This information is needed for Steps 9 – 11. Replace rear panel and reconnect electrical power.
7. [ uuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value can be adjusted depending on the elevation (see Elevation vs. Boiling Temperature Table, below). Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value. Press to advance to the next step.
CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe) WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT THE CIRCUIT IS BEING WORKED ON. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after the rear panel is removed. This information is needed for Steps 8 – 10. Replace rear panel and reconnect electrical power.
7. [ uuuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value must be adjusted for the elevation (see Elevation vs. Boiling Temperature Table, below). Rotate the adjustment knob clockwise to increase or counterclockwise to decrease the numeric value. Press TIME to advance to the next step.
TROUBLESHOOTING Four lights (above) on the control panel indicate oven operation is not possible. If the Water Supply valve is off and the steam generator does not have water, the Water Supply trouble indicator will light and the buzzer will sound for one minute. The Water Supply trouble indicator light will remain lit until the error is eliminated. Make sure the manual water valve is open. If the water valve was closed: Switch the oven off; open the valve; and restart the oven.
