INSTALLATION & OPERATION MANUAL VULCAN ENDURANCE / WOLF CHALLENGER Modular Series Gas Restaurant Ranges MODELS: 12 24S 48(S,C) 60(S,C)(S,C) 36(S,C) 48SS 72(S,C)(S,C) www.vulcanequipment.com www.wolfequipment.com ITW Food Equipment Group, LLC 10405 Westlake Drive Charlotte, NC 28273 RETAIN THIS MANUAL FOR FUTURE USE FORM F38201 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. IMPORTANT In the event a gas odor is detected, shut down units at main shutoff valve and contact the local gas supplier for service.
INSTALLATION, OPERATION AND CARE OF VULCAN ENDURANCE / WOLF CHALLENGER MODULAR SERIES GAS RESTAURANT RANGES PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL Vulcan Endurance and Wolf Challenger 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.
VFLANGED-FEET/4 Set of four (4) flanged feet. Two (2) sets required for 48", 60", and 72" ranges. CURBMNT-XL4 Curb mounting kit. Two (2) sets required for 48", 60", and 72" ranges. CONNECT-CHALL Inter-Plumb kit for connecting for Salamander/Cheesemelter to range. INSTALLATION UNPACKING This range was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment.
LOCATION The equipment area must be kept free and clear of combustible substances. Installation clearances: Back: Right Side: Left Side: COMBUSTIBLE CONSTRUCTION 6" (152 mm) 10" (254 mm) 10" (254 mm) NON-COMBUSTIBLE CONSTRUCTION 0" 0" 0" The installation location must allow adequate clearances for servicing and proper operation. A minimum front clearance of 35" (889 mm) is required. The ranges are suitable for installation on combustible floors when 6" (152 mm) adjustable legs or casters are used.
NOTE: In the Commonwealth of Massachusetts All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR. 3. NFPA Standard # 96 Vapor Removal from Cooking Equipment , latest edition, available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada: 1. Local codes. 2. CAN/CSA-B149.1 Natural Gas Installation (latest edition) 3. CAN/CSA-B149.
Ranges mounted on casters must use a flexible connector (not included) that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69•CSA 6.16 and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41•CSA 6.9. In addition, adequate means must be provided to limit movement of the appliance without depending on the connector and the quick-disconnect device or its associated piping to limit appliance movement.
obstruction of the flue will result in voiding of warranty. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel. From the termination of the flue to the filters of the hood venting system, a minimum clearance of 18" (457 mm) must be maintained. Information on the construction and installation of ventilating hoods may be obtained from the standard for "Vapor Removal from Cooking Equipment," NFPA No.
Note: Align the end of the Bullnose with the Range for fit. Install Screws, #10-24 x ½ Phillips Head, in slots on Bullnose as noted. Figure 2 Re-install the Grate Castings along the front edge of the range. MOTOR ASSEMBLY INSTALLATION INSTRUCTIONS 1. Remove the oven racks and the box containing legs, regulator and plumbing fittings. In some instances, the legs, regulator and plumbing fittings will be shipped in separate finishing kit. Check that all the listed components shown in figure are present.
4. Ensure that blower cover is assembled such that air deflector is to the bottom side of the oven. (See picture below). Air Deflector 5. Remove protective plastic on the rack guides. Assemble rack guides by inserting the two tabs into slots on the side wall. Insert oven racks. 6. Assemble the motor grease guard from the rear of the unit with QTY 4 #10-24 x ½ screws.
HOT TOPS The hot tops are coated with oil as a rust inhibitor. Remove this film when the hot tops are being cleaned prior to its first cooking use. Heat the hot tops to 200-300°F to loosen and melt the coating, then clean the surface with a non-corrosive, grease dissolving commercial cleaner, following the manufacturer’s directions. Rinse thoroughly and wipe dry with a soft clean cloth. The hot tops are steel, but the surface is soft and can be scored or dented by careless use of spatulas or scrappers.
GAS CONNECTIONS All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases. 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 ½ psig (3.
Oven Thermostat — Regulates oven temperature. The thermostat temperature range is from LOW at approximately 250°F (121°C) to HI at approximately 500°F (260°C). Turn the thermostat counterclockwise to increase temperature and clockwise to decrease temperature. Oven temperature regulation is the most accurate between 300°F (149°C) and 500°F (260°C). Griddle Thermostat — Regulates griddle temperature.
Open Top - Pilot access can be reached under the grate support beam running from left to right. Manual Griddle – Pilot access can be reached under the griddle plate through the slotted opening in the manifold cover near the burner valve knob. 4. Turn the burner valve ON to the desired heat. 5. If burners fail to light, turn off all valves, and call an authorized installation or service person. 6. To shut down, turn the burner valve to the OFF position. 7.
OVEN SECTION Standard Oven with Standing Pilot, Convection Oven with Standing Pilot 1. Turn thermostat to OFF position. 2. Turn the main gas supply valve to the ON position. 3. Lift up on the kick panel and rotate down 90°. 4. Depress red button on safety valve and light pilot through opening in burner box area. 5. Hold red button down for at least 30 seconds. 6. When button is released, pilot should remain lit. 7. Pilot flame must be high enough to heat thermocouple. 8.
Thermostatic Griddle Pre-heat the griddle top for approximately 15 - 20 minutes before cooking. The griddle thermostats regulate temperatures for each 12" section of the griddle from a low setting at approximately 200°F (93°C) to high setting at approximately 550°F (288°C). Standard Oven Cooking Allow time to preheat ovens before using (25 minutes to 400°F [204°C]). The oven thermostat regulates temperature from a low setting at approximately 250°F (121°C) to high setting at approximately 500°F (260°C).
DAILY CLEANING Oven Remove chrome-plated racks and clean in a sink. While still warm, wipe top with a soft cloth or other grease absorbing material to remove spillovers, grease, etc., before they burn in. Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted, and if there have been spillovers. After processing some foods at low temperatures, odors may linger in the oven.
General Cleaning Use ordinary soap or detergent and water for routine cleaning of stainless steel. To prevent water spots and streaks, rinse thoroughly with warm water and wipe dry with a soft clean cloth. The addition of a rinsing agent will also help prevent spotting. Do not pressure wash any portion of the range. Fingerprints Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be minimized by applying a cleaner that will leave a thin oily or waxy film.
TROUBLESHOOTING OVEN PROBLEM Uneven Baking Side to Side Uneven Baking Front to Rear Too Much Top / Bottom Heat Dried Out Products Excessive Meat Shrinkage Pilot Outage TOP BURNER OPERATION PROBLEM Excessive Valve Handle Temperatures / Sticking Top Burner Valves Poor Ignition Pilot and Burners Will Not Light CAUSES / CORRECTIONS Range not level side to side. Oven burner or bottom improperly installed. Wrong temperature setting for product. Warped pans. Flue not venting properly.
NOTES FORM F38201 Rev. C (11-11) PRINTED IN THE U.S.A.
