INSTALLATION & OPERATION MANUAL VCH SERIES OVENS * MODELS: VCH5 VCH8 VCH16 VCH88 ML-126365 ML-126366 ML-126367 ML-126368 VRT SERIES OVENS * MODELS: VRT32I ML-138024 *Manufactured after 2010 For additional information on Vulcan-Hart or to locate an authorized parts and service provider in your area, visit our website at www.vulcanequipment.com VULCAN DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC www.vulcanequipment.com Vulcan ©2014 All Rights Reserved 3600 NORTH POINT BLVD.
VCH & VRT SERIES OVENS F-41162 (03-14) IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL ELECTRICAL EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD STARTUP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITYOF THIS OR ANY OTHER APPLIANCE. Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
VCH & VRT SERIES OVENS F-41162 (03-14) TABLE OF CONTENTS IMPORTANT FOR YOUR SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 PRINCIPLES OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . .
VCH & VRT SERIES OVENS F-41162 (03-14) GENERAL INTRODUCTION Vulcan-Hart Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many years of satisfactory performance. and maintenance of the oven with a simple, but comprehensive understanding of its proper use. We recommend that you thoroughly read this entire manual and carefully follow all of the instructions provided prior to placing the oven into operation.
VCH & VRT SERIES OVENS F-41162 (03-14) down the connective tissue that is inherent in all red meat products. meat before it is sold. The longer the hold, the higher degree of tenderization. Each hour of holding is equal to one day of aging. The hold cycle allows this natural tenderization process to proceed in an orderly manner. As long as the internal temperature of the meat does not exceed 140⁰F, the process will continue.
VCH & VRT SERIES OVENS F-41162 (03-14) COMPARISON OF COOK & HOLD OVENS “The Comparison Stops Here” – more than a catchy slogan, it’s a fact. 3. Convection ovens, unlike Vulcan Cook & Hold Ovens, blast high temperature dry air over the product. The end result with convection oven cooking is excessive and unnecessary shrinkage. 4. Vulcan Cook & Hold Oven Systems: 6. 1. 7. 2. 5. Offer a lifetime heating element warranty. Provide a natural roasted brown, caramelized product without coloring agents.
VCH & VRT SERIES OVENS F-41162 (03-14) VCH88 Model: The VCH88 is simply two (2) VCH8 ovens stacked on top of each other. One (1) oven will come with casters and a stacking assembly on top. The oven without casters is placed inside the stacking assembly. Each oven has its own power cord.
VCH & VRT SERIES OVENS F-41162 (03-14) ELECTRICAL REQUIREMENTS ELECTRICAL CODES & STANDARDS: The oven must accordance with: be installed ELECTRICAL CONNECTIONS: in The oven is factory wired for single phase 208/240 volt or three phase operation. All ovens are equipped with a 6 foot cord and NEMA 6-15, 6-30, 650, or a 15-30 plug as standard equipment. (Fig. 3) . In the United States of America: 1. State and Local Codes. 2. National Electrical Code, ANSI/ NFPA-70 (latest edition.
VCH & VRT SERIES OVENS F-41162 (03-14) OPERATION CONTROLS The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven. Power On / Off Switch The power On/Off switch turns the oven on or off. All operating controls are located on the front Control Panel(s). The oven is supplied with individual operating controls for each oven cavity. TIME (IN MINUTES) Displays set time. ON/OFF SWITCH TIME COOK TEMP. HOLD TEMP. COOK TEMP. Displays set Cooking Temperature.
VCH & VRT SERIES OVENS F-41162 (03-14) QUICK CYCLE The Oven is pre-programmed with default settings of: To start Quick Cycle: Cooking Time - 60 minutes Cooking Temperature - 350⁰F Holding Time – 60 minutes Holding Temperature - 165° 1. Switch ON/OFF Switch to ON. Wait approx.. 3 seconds until Cook Temp. starts blinking. 2. Push Start Button. MANUAL OPERATION The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven. 1. Switch ON/OFF Switch to ON position.
VCH & VRT SERIES OVENS F-41162 (03-14) PRE-PROGRAMMED CYCLES The Oven can be programmed for 9 cooking/holding cycles. (P-1 thru P-9) To program each cycle, P-1 through P9, use the following instructions. 7. PROGRAMMING: 8. Rotate the ADJ/SET Knob to desired holding temperature. From the “Idle State” while the Time is blinking: 9. Press the ADJ/SET Knob to accept Hold Temp. 10. Push Start Button 1. Press the ADJ/SET Knob to accept Cook Temp. Hold Tem. will start blinking.
VCH & VRT SERIES OVENS F-41162 (03-14) VENTILATION HOOD REQUIREMENTS Some local State Codes require the use of a ventilation hood for equipment operating in excess of 250⁰F. Many will allow operation of Rethermalization Ovens at lower temperatures. Please contact a Service Agency to modify this parameter, if needed to meet local State Codes. ERR TOO HOT – ALARM The oven reports an “Over Temperature Condition” any time the oven temperature reaches 400⁰F or higher.
VCH & VRT SERIES OVENS F-41162 (03-14) MAINTENANCE CLEANING cleaning. Use a mild soap and water solution to clean these items. The Oven and its parts are hot. Be very careful when operating, cleaning, or servicing the oven. unplug before 5. If necessary, clean the interior of the oven with a damp cloth. Wipe dry with a soft dry cloth. Avoid splashing water into upper areas of the oven to prevent damage to electrical components or connections. 6. Reassemble oven. electrical cleaning.
VCH & VRT SERIES OVENS F-41162 (03-14) PRESERVING & RESTORING: Special stainless steel polishing cleaners can preserve and restore the protective film. To prevent stainless steel breakdown, follow these steps: 1. 2. Never use any metal tools, scrapers, files, wire brushes, or scouring pads (except for stainless steel scouring pads,) which will mar the surface.
VCH & VRT SERIES OVENS F-41162 (03-14) COOKING The cooking rack is simply placed inside a standard 18” x 26” sheet tray (2/1 Gastronome) and the product which is to be cooked and held is placed on top of the cooking rack. When more than one product is being prepared, the food products should not be cramped together onto one cooking rack. Sufficient room should separate the products on a single cooking rack to insure proper circulation of air around the product.
VCH & VRT SERIES OVENS F-41162 (03-14) BAKERY PRODUCTS The Cook & Hold Oven System is much more than a prime rib oven. Unlike our competitors, you can do a full range of bakery products. By observing a few simple rules, you can bake: cakes, muffins, cookies, pies, breads, puff pastry, and even beautiful (light as a cloud) popovers and cream puffs. Pre-heat oven before baking. 2. Observe procedures. proper Proof yeast products about 50% less than usual. 4.
VCH & VRT SERIES OVENS F-41162 (03-14) COOKING AND HOLDING GUIDE Please note that as products vary, as well as other elements such as altitude, so shall actual cooking times and temperatures. These should be adjusted as needed based upon your actual experience. Finished product temperatures should be verified manually, prior to serving, in order to insure food safety. HOLD TIME HOLD TEMP. MAX. INTERNAL TEMP. 225⁰ F 4 hrs. min. 140⁰ F 135⁰ F 2 per shelf 3 hrs 225⁰ F 4 hrs. min.
VCH & VRT SERIES OVENS PRODUCT (DETAILS) WEIGHT F-41162 (03-14) COOK TIME COOK TEMP. HOLD TIME HOLD TEMP. MAX. INTERNAL TEMP. LOADING GUIDELINES Chicken Wings 10 lbs. 45 min. 350⁰ F n/a 150⁰ F 165⁰ F 10 lbs. per shelf Chicken Pieces 10 lbs. 2¼ hrs. 250⁰ F 1 hr. max. 150⁰ F 170⁰ F 10 lbs. per shelf Whole Chickens 20 lbs. 2½ hrs. 250⁰ F 5 hrs. max 150⁰ F 170⁰ F 6 per shelf Rotisserie Chicken 16-17 lbs. 2½ hrs. 275⁰ F 1 hr. max.
VCH & VRT SERIES OVENS F-41162 (03-14) RETHERMALIZATION GUIDE REHEAT TIME Baked Rotini OVEN TEMP. 225⁰F MIN. HOLD TIME 60 min. HOLD TEMP. 160⁰F Beef & Noodles 225⁰F 54 min. 160⁰F 20 min. Breaded Chicken Pattie on Bun 225⁰F 60 min. 165⁰F 20 min. Burrito 250⁰F 48 min. 160⁰F 20 min. Cheesy Bread/Italian Dunker Sauce 200⁰F 54 min. 155⁰F 15 min. Cheesy Chili 225⁰F 54 min. 160⁰F 15 min. Chicken & Noodles 225⁰F 54 min. 160⁰F 20 min. Chicken & Rice 225⁰F 54 min.
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VCH & VRT SERIES OVENS F-41162 (03-14) LOCKOUT / TAGOUT PROCEDURE Always perform the Lockout / Tagout Procedure before removing any sheet metal panels or attempting to service this equipment. The Lockout / Tagout Procedure is used to protect personnel working on an electrical appliance. Before performing any type of maintenance or service on an electrically operated appliance, follow these steps: 1. In electrical box, place unit’s circuit breaker into OFF position. 2.
VCH & VRT SERIES OVENS F-41162 (03-14) TROUBLESHOOTING SYMPTOMS Oven not operating POSSIBLE CAUSES Oven not connected to power source ON/OFF switch not ON No power Indicator Lights are lit but Cool ing Fan(s) are NOT operating Oven compartment IS heating and Blower Motor IS NOT operating with Power Switch ON Check circuit breaker Oven is below 150⁰F. Defective: connection, wiring, fan, thermostat Incorrect oven temperature This is normal when unit is cold. If unit is above 150⁰F.
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