INSTALLATION AND OPERATION MANUAL FOR 77 SERIES & SG77 SERIES GAS RESTAURANT RANGES MODEL TK35 VULCAN-HART COMPANY, 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Location . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation, Operation and Care of 77 SERIES & SG77 SERIES GAS RESTAURANT RANGES KEEP THESE INSTRUCTIONS FOR FUTURE USE GENERAL The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided. Your 77 Series Gas Restaurant Range is produced with quality workmanship and material. Proper installation, usage and maintenance of your range will result in many years of satisfactory performance.
LOCATION The range must be kept free and clear of combustible substances. The range, when installed, must have minimum clearance of 6" at the sides and 6" at the back from combustible construction, and 0" at the sides and 0" at the back from non-combustible construction. The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 40" is required.
BUMPER BARS — SG77 SERIES INSTALLED ON CASTERS (Fig's. 3 & 4) CAUTION: Failure to install bumper bars may cause motor damage and void the warranty. To install bumper bars: 1. Remove existing #10 screws. 2. Postion bumper bars as shown. 3. Replace #10 screws and secure bumper bars as shown. PL-40420 Models SG60 & 260L - 77R Restaurant Range Fig. 3 PL-40421 Models SG36 & 160L - 77 Restaurant Range Fig.
ASSEMBLY High Shelf The high shelf for this range is shipped as shown in Fig. 5, and is included in the range crate. PL-40511 Fig. 5 With top cooking plates in their normal position, assemble splasher back to range (Fig. 6). Fasten in place with #10 sheet metal screws. Use the center bracing angle on 60, 160 and 260 Ranges. Once splasher back is secured in position, slide shelf into mounting brackets (Fig. 7). Shelf will lock into position. On 36" ranges, fasten shelf with (4) self-tapping 10-24 screws.
Hot Top Section Vulcan Restaurant Ranges with hot top sections use fire bricks to retain heat. The bricks are packed separately in the range oven. Proper installation positions of the bricks are shown in Fig. 8. PL-40514 Fig. 8 Broiler-Griddle Section Vulcan Restaurant Range Broilers are equipped with ceramic radiants. These radiants are packed separately in the range oven. Proper installation positions of the radiants are shown in Fig. 9. PL-40515 Fig.
Conventional Griddles Refer to "Hot Top Section" for installation of fire brick for conventional griddles. Adjust burners as sharp as possible without flashback. Install grease collectors on side of range (Fig. 10). PL-40516 Griddle area shown with protective shipping solvent. Fig. 10 LEVELING Place a carpenter's level inside the oven cavity across the oven rack. Level the range from front to back and from side to side by turning the adjustable legs. To adjust, tilt the range to one side.
Connect gas supply to the range. Make sure the pipes are clean and free of obstructions, dirt, and piping compound. Codes require that a gas shutoff valve be installed in the gas line ahead of the range. Ranges are equipped with fixed burner orifices for proper range operation elevation. On some models, the gas pressure regulator is factory installed on the manifold pipe at the rear of the range, and on some models, the regulator is packaged separately.
PL-40519 PL-40518 Standard Oven Convection Oven Fig. 12 Fig. 13 Natural gas regulators are preset for 3.7" W.C. (Water Column); propane gas regulators are preset for 10.0" W.C. (Water Column). A leak limiter is supplied with every regulator to allow excess gas pressure to escape. Do not obstruct leak limiter on gas pressure regulator as obstruction may cause regulator to malfunction. WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION.
ORIFICE DATA Natural Propane Open Top Burner Hot Top Burner 48 43 57 55 Griddle (Not Over Broiler) Griddle (Broiler) 48 52 57 63 Oven 36 51 FLUE CONNECTIONS DO NOT obstruct the flow of flue gases from the flue duct located on the rear of the range. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.
OPERATION WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE. CONTROLS Controls for the Standard Oven Restaurant Range are shown in Fig. 14; controls for the Convection Oven Restaurant Range are shown in Fig. 15. GRIDDLE OR HOT TOP BURNER KNOB (STANDARD OR CONVECTION OVEN) THERMOSTAT DIAL POWER SWITCH THERMOSTAT DIAL OPEN TOP BURNER KNOBS HEATING LIGHT OPEN TOP BURNER KNOBS PL-40520-1 PL-40521-1 Model 260L-77R Standard Oven Restaurant Range Fig.
LIGHTING AND SHUTTING DOWN PILOTS NOTE: All adjustment procedures associated with pilot lighting must be performed by a qualified Vulcan-Hart installation or service person. Oven Pilot — Standard Oven 1. Turn main gas supply ON. Remove lower front panel and lift lighting hole cover. 2. Depress the reset button located behind the lower front panel and light pilot with a lit taper (Fig. 16). Continue to hold reset button in for 1 minute. 3.
Oven Pilot — Convection Oven 1. Turn main gas supply ON. Turn oven valve ON. Remove lower front panel and lift lighting hole cover. 2. Depress the reset button located behind the lower front panel and light pilot with a lit taper (Fig. 17). Continue to hold reset button in for 30 seconds until pilot remains on. 3. If pilot fails to light, turn power switch OFF and wait 5 minutes. Then repeat Step 2. 4. Turn power switch ON. Set thermostat dial to desired temperature.
Open Top Pilot 1. Remove all top section cover plates and griddles. 2. Turn main gas supply ON (all burner valves should be in OFF position). 3. Begin from the left range top side. Light each individual pilot from front to rear across the entire range top section. (When lighting broiler/griddle section, the pilot is tubular in shape.) 4. If any pilot fails to light or extinguishes, turn that burner valve to the OFF position. Wait 5 minutes, then relight. 5.
To season, heat griddle or fry top section at a low burner setting (300-350°F). Pour one ounce of cooking oil per square foot of surface over the griddle or fry top section. Spread oil over entire surface with an insulated cloth, creating a thin film. After forming thin film over surface, wipe off excess oil with an insulated cloth. Repeat this procedure two or three times until griddle or fry top has a slick mirror-like surface.
Convection Ovens If you have a convection oven, reduce your normal recipe temperature by 25°F. 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, 21/2 to 3 times increase in volume for the best results. When baking pies in your convection oven, put 3 or 4 pies on an 18" x 26" sheet or bun pan.
PL-40525 Fig. 19 RACK ARRANGEMENTS — CONVECTION OVENS The convection oven has a maximum operating capacity of 3 racks (supplied) per oven cavity. The 5 position rack supports provide for maximum flexibility and proper rack spacing. The following arrangements are recommended. The position numbers are in numerical sequence starting at the bottom (Fig. 20). PL-40526 Fig.
Arrangement #1 Three racks in Positions #1, #3 and #5 for oven broiling, cookies or reconstitution of frozen meals as maximum capacity. Also recommended position for general baking in sheet pans with products not over 21/2" high. Arrangement #2 Two racks in Positions #2 and #4 for general baking in sheet pans, muffin pans, pie or cake tins, and pudding pans 31/2" high with products not over 4" high. Can also be used for casseroles or meat dishes in #200 series food service pans 12" x 20" x 21/2".
After Each Use: Clean griddle with a wire brush or flexible spatula. Once a Day: Thoroughly clean splash back, sides and front. Remove grease pan, empty and wash out in the same manner as any ordinary cooking utensil. Once a Week: Clean griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool over the surface. Rub with the grain of the metal while still warm. A detergent may be used on the plate surface to help clean it, but the detergent must be thoroughly removed.
When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary steel scrapers and knives. 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. Convection Ovens Only Never block the Snorkel® tube.
TROUBLESHOOTING OVEN PROBLEM PROBABLE CAUSES Too much bottom heat. Insufficient heat input. Overactive flue Uneven bake. Too low temperature. Improper operation. Side Burning Improper bypass setting Fluctuating gas pressure. Too much top heat. Too high temperature. Faulty ventilation. Excessive heat input. Thermostat needs calibration. Uneven bake side-to-side. Range not level side-to-side. Oven burner, bottom or baffles improperly installed. Uneven bake front-to-rear. Overactive flue.
TOP BURNER OPERATION PROBLEM PROBABLE CAUSES Improper burner combustion. Excessive valve handle temperature. Sticking top burner valves. Improper use, allowing improper ventilation. Poor door fit. Oven door left open. Poor ignition. Insufficient gas input. Poor air-to-gas adjustment. Restriction in pilot orifice. Restriction in main burner ignition port. Restriction in control valve. Restriction in gas orifice. FORM 30899 (12-94) – 24 – PRINTED IN U.S.A.
