OWNER'S MANUAL INSTALLATION & OPERATION WKGD SERIES GAS CONVECTION OVENS MODELS WKGD ML-126621 For additional information on Wolf Range or to locate an authorized parts and service provider in your area, visit our website at www.wolfrange.com WOLF RANGE DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC P.O. BOX 696 LOUISVILLE, KY 40201-0696 WWW.WOLFRANGE.COM FORM 31133 Rev. E (Dec.
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.
Installation, Operation and Care of WKGD SERIES GAS CONVECTION OVENS KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Wolf Range Gas Convection Ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performance. It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided. Models WKGD Series feature a solid state temperature control.
LOCATION The equipment area must be kept free and clear of combustible substances. When installed, minimum clearance from combustible construction must be 1 inch (25 mm) at the left side, 4 inches (102 mm) at the right side and 6 inches (152 mm) at the rear. Minimum clearance from noncombustible construction must be 0 inch (0 cm) at the left side, 4 inches (102 mm) at the right side and 6 inches (152 mm) at the rear. The oven may be installed on combustible floors.
INSTALLING BASIC OVEN The basic oven must be installed on legs or be mounted on a modular stand. Installations on concrete bases or other supports restricting air circulation underneath the oven is not advisable and may void the warranty. Ovens Mounted on Casters Ovens mounted on casters must use a flexible connector (not supplied by Wolf) that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 • CSA 6.
ASSEMBLING STACKED OVENS (OPTIONAL) STACKING FLUE Unpack the ovens and stack kit. Position the oven to be used as the bottom oven on its back for access to the oven bottom, taking care not to scratch or damage it. The gas pipe protrudes beyond the back; provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4's, etc.). Attach the four leg assemblies with the 24 bolts and lockwashers (six per leg).
TESTING THE GAS SUPPLY SYSTEM When gas supply pressure exceeds 1/2 psig (3.45 kPa), the oven and its individual shutoff valve must be disconnected from the gas supply piping system. When gas supply pressure is 1/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply system by closing its individual manual shutoff valve. BURNER AIR ADJUSTMENT Although main burner air is adjusted before shipment, it should be checked at the time of installation.
ELECTRICAL CONNECTIONS Electrical and grounding connections must comply with the applicable portions of the National Electrical Code and/or other local electrical codes. Appliances equipped with a flexible electric supply cord are provided with a three-prong grounding plug. It is imperative that this plug be connected into a properly grounded three-prong receptacle. If the receptacle is not the proper grounding type, contact an electrician. Do not remove the grounding prong from this plug.
OPERATION The oven and its parts are hot. Use care when operating, cleaning or servicing the oven.
CONTROLS (Model WKGD With Roast & Hold) MASTER SWITCH ON MASTER SWITCH ON OFF OVEN COOL ON HEAT ON HEAT IGNITION IGNITION 350 325 150 OFF OVEN COOL 200 375 350 100 C 425 450 250 475 500 250 150 F 400 275 450 250 200 375 300 425 275 225 325 150 400 300 475 500 250 225 100 C TEMPERATURE 150 F TEMPERATURE OFF OFF 0 0 5 4 1 5 2 4 1 2 3 3 R & H TIMER R & H TIMER TIMER OFF 0 5 F 60 OF 0 10 55 15 50 20 5 1 2 4 45 25 40 35 3 30 TIMER LIGHTS N
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. 1. Using a clean, damp cloth, wipe the inside of the oven including the racks. 2. Close the oven doors, push the Master Switch to ON, turn the Temperature to 300°F (149°C), and allow the oven to cycle for 2 hours or until no odor is detected before pushing the Master Switch to OFF. LIGHTING THE WKG SERIES OVENS 1. Turn the main gas supply ON. 2.
Roast & Hold (When Equipped) 1. Turn the oven ON. 2. Set the oven Temperature to the desired setting. 3. Position the Function switch on R & H. 4. Set the R & H Timer to the desired time. • The oven will roast the product for the time set on the R & H Timer at the temperature set by the oven thermostat. After the time has elapsed on the R & H Timer, the oven control will automatically switch to the hold temperature of 160°F (71°C).
ROAST & HOLD OPERATION — (When Equipped) Roast & Hold cooks the product in two stages. During first-stage cooking, the oven temperature is regulated by the temperature setpoint and the R & H Time setting. After the time counts down to 00:00, second-stage cooking begins. During second-stage cooking, the heating elements are off as the temperature in the oven declines to the hold temperature. The doors should remain closed during second-stage cooking.
RACK ARRANGEMENTS All models are supplied with five racks and have a maximum operating capacity of six racks per oven. The 11-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. 4). #11 #10 #9 Arrangement #1 — Five racks in positions #2, #4, #6, #8 and #10 for cookies or reconstitution of frozen lunches at maximum capacity.
RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING Meat roasting is most satisfactory at temperatures of 225 to 325°F (107 to 163°C) for beef, lamb, poultry and ham; 325°F (163°C) for fresh pork as recommended by USDA and American Meat Institute. A pan, approximately 12 x 20 x 1" (305 x 508 x 25 mm) full of water, may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting.
RECOMMENDED TEMPERATURES, TIMES AND NUMBER OF RACKS FOR BAKING PRODUCT Cakes Sheet Cakes 18 x 26 x 1" (457 x 660 x 25 mm) pan Scaled 41/2 to 6 lb (2 to 2.7 kg)/pan Scaled 6 to 71/2 lb (2.7 to 3.4 kg)/pan Sheet Cakes 18 x 26 x 2" (457 x 660 x 51 mm) pan Scaled 10 to 12 lb (4.5 to 5.4 kg)/pan Or, two 12 x 18 x 2" (305 x 457 x 51 mm) pans Scaled 5 to 6 lb (2.3 to 2.7 kg)/pan. TEMPERATURE °F (°C) TIME IN MINUTES NO.
REHEATING PREPARED FOODS PRODUCT TEMPERATURE °F (°C) Frozen French Fries 400-450 Frozen TV Dinners Frozen Entrees 3 /4 to 1" (19 to 25 mm) Thick Frozen Meals, 8 oz Foil Pkg. Fish Sticks & Portions Frozen Breaded, 1 oz 21/2 to 3 oz Chicken Pieces Broiled or Oven Fried 2 to 21/2 lb (0.9 to 1.1 kg)/bird 21/2 to 3 lb (1.1 to 1.4 kg)/bird Lobsters — 1 to 11/2 lb (0.45 to 0.7 kg) Lobster Tails — Frozen 1 /2 to 3/4 lb (0.2 to 0.3 kg) Hamburger Patties 8 per lb, Med.
CLEANING Disconnect the electrical power to the machine and follow lockout / tagout procedures. Allow the oven to cool before cleaning. Heat Circulation Tube The heat circulation tube, located in the back of the oven cavity, should never be blocked. The heat circulation tube should be kept clean at all times for proper operation of the oven. Clean with standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off before using the oven again.
MAINTENANCE The oven and its parts are hot. Use care when operating, cleaning or servicing the oven. Disconnect the electrical power to the machine and follow lockout / tagout procedures. LUBRICATION The fan motor comes with sealed bearings and requires no lubrication. VENT Periodically check the flue, when the oven is cool, to be sure it is free of obstructions. REPLACING LAMPS • • • • • Allow oven to cool. Remove all racks by pulling forward, lifting up and out. Unscrew glass dome from light body.
TROUBLESHOOTING Problem Possible Cause Suggested Corrective Action Uneven browning or overcooked edges. 1. Oven is too hot. 1. Reduce temperature setting (refer to Cooking Guidelines). 2. Too many racks used. 2. Use fewer racks to allow better circulation. 1. Oven is not level. 1. Level oven racks - side to side and front to back. The rack should be level side to side and level to 1/8" low at the front from front to back. 2. Sheet pans are warped. 2.
