Vulcan V Series HDR Gas Ranges Operations Manual

Introduction and Safety Warnings

This manual is prepared for use by trained service technicians and should not be used by those not properly qualified. If you have attended a service school for this product, you may still be qualified to perform the procedures described in this manual. This manual is not intended to be all encompassing. If you have not attended a service school for this product, you should read, in its entirety, the repair procedure you wish to perform to determine if you have the necessary tools, instruments and skills required to perform the procedure. Procedures for which you do not have the necessary tools, instruments and skills should be performed by a trained service technician.

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.

IMPORTANT SAFETY INFORMATION:

• This manual is prepared for personnel qualified to install gas equipment, who should perform the initial field start-up and adjustments.
• 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.
• In the event a gas odor is detected, shut down units at main shutoff valve and contact the local gas company or gas supplier for service.
• Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.
• Improper installation, adjustment, alteration or modification, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.
• In the event of a power failure, do not attempt to operate this device.

Configurations of Heavy Duty Ranges (36" Wide Ranges)

The following configurations are available:

• V1FT36: TOPS Open Top
• VGM36: TOPS Hot Top
• VGMT36: TOPS Griddle Top
• V2PV32636H: BASES Standard Oven
• V2BG18: 18" Wide Charbroiler
• V2BG8T: 24" Wide Charbroiler
• V4B36: 36" Wide 4 Burner Range
• V4B36U: 36" Wide 4 Burner Range (with specific features)
• V6B36: 36" Wide 6 Burner Range
• V6B36U: 36" Wide 6 Burner Range (with specific features)
• VWT36: 36" Wide Work Surface
• V2FT36: 36" Wide Double French Top
• Convection Oven Models: Available with Convection Oven Base.
• Cabinet Base: Available with Cabinet Base.

Expando Ranges: Available in 12", 18" & 24" widths.

Installation, Operation and Care

General

Heavy duty sectional ranges are produced with quality workmanship and material. Proper installation, usage and maintenance will result in many years of satisfactory performance. Read this entire manual and follow all instructions.

Unpacking

The range was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery. Immediately after unpacking, check for possible shipping damage. If damaged, save packaging material and contact the carrier within 15 days. Carefully unpack and place in approximate installation position. Remove parts packed in a cardboard box from oven cavity, cabinet body, or on top of modular ranges. Remove wire or nut from rear of each burner before installing.

Gas and Electrical Check

Before installing, check the electrical service (Convection Oven Models only) and type of gas supply (natural or propane) to ensure they agree with the specifications on the rating plate located on the inside of the burner box lower panel. The rating plate shows voltage, phase, cycle, full load ampere, BTU, and gas type. If supply and equipment requirements do not agree, do not proceed. Contact your dealer or manufacturer.

Location and Clearances

The equipment area must be kept free and clear of combustible substances. Specific installation clearances are required:

• Open Tops: 6" (152 mm) at rear to combustible, 0" to non-combustible. 10" (254 mm) at sides to combustible, 0" to non-combustible.
• Hot Tops / Manual Griddles: 6" (152 mm) at rear to combustible, 0" to non-combustible. 4" (102 mm) at sides to combustible, 0" to non-combustible.
• Thermo-Controlled Griddle / French Plate: 6" (152 mm) at rear to combustible, 0" to non-combustible. 2" (51 mm) at sides to combustible, 0" to non-combustible.
• Work Top: 0" at sides and rear to combustible and non-combustible construction.
• Ovens: Standard Oven - 3" (76 mm) at sides and rear for combustible, 0" to non-combustible. Convection Oven - 1" (25 mm) at sides and rear for combustible, 0" to non-combustible.

Ranges are suitable for installation on combustible floors when 6" (152 mm) adjustable legs are used. When legs are removed, use only on non-combustible floors, curb, or platform, with front projecting 3" (76 mm) beyond curb or platform. Convection ovens should be installed on 6" (152 mm) legs or casters, allowing 6" (152 mm) clearance from the rear. If installed directly on curbs without legs, or in back-to-back installations, provisions must be made for adequate air circulation, approved by the manufacturer's Service Department. All modular ranges must be installed only on non-combustible floors. Adequate clearances for servicing and proper operation are required. A minimum front clearance of 35" (889 mm) is required. Ensure the flow of combustion and ventilation air is not obstructed. Adequate clearance for air openings into the combustion chamber(s) must be provided. Ensure an adequate supply of air in the room for combustion.

Installation Codes and Standards

Installation must comply with:

• In the United States: State and local codes; National Fuel Gas Code, ANSI/Z223.1/NFPA #54; Vapor Removal From Cooking Equipment, NFPA #96; National Electrical Code, ANSI/NFPA-70.
• In Canada: Local codes; CSA B149.1 Natural Gas and Propane Installation Code; CSA C22.1 Canadian Electrical Code.

Ranges Mounted on Casters

Ranges on casters must use a flexible connector (ANSI Z21.69 CSA 6.16) and a quick-disconnect device (ANSI-Z21.41 CSA 6.9). Adequate means must be provided to limit movement without depending on the connector. Attach the restraining device at the rear of the range as shown in Fig. 1. If disconnection is necessary, turn off gas supply before disconnection. Reconnect restraint prior to turning gas supply on and returning the range to its installation position.

(Fig. 1 shows a diagram indicating the location for CONNECT GAS LINE STRAIN RELIEF HERE.)

Separate instructions for installing casters are included with the casters. If the range is moved, it is recommended to relevel it.

Leveling

• Curb Installation: Ranges must overhang curb 3" (76 mm) in front.
• Convection Oven: Remove lower front kick plate. Remove two screws holding electric gas valve and move valve aside. Pull oven burner out. Adjust four corner bolts to level range. Replace burner valve and kick plate.
• Floor Installation on Legs: Tighten 6" (152 mm) adjustable legs securely. Level each range by turning the foot portion of the legs.
• Lining up Range Battery: In batteries, install and level the center range first. Level each range one at a time to align high shelf and roll front with adjacent range. Bolt high shelves and roll fronts together.

Connection of Manifolds in Battery

Two or more ranges can be coupled at the manifold by removing the front control panel. Cap open ends. For large batteries (eight or more), feed gas from both ends. Install "T" gas connections if necessary for increased supply. Align front edges, adjust legs, and connect unions between gas manifolds. Use battery clips at the back to hold units together. Before replacing manifold covers, check all gas connections for leaks. Ensure the gas pressure regulator has proper outlet pressure capacity for this battery application.

Gas Connections

All gas supply connections and pipe joint compound must be resistant to propane. The gas supply line must be as large or larger ID than the gas pipe inlet. Install a gas shutoff valve ahead of the range(s). An external gas pressure regulator, listed by a nationally recognized testing agency, must be installed. Appliances are rated at: Natural Gas - 6" W.C. (1.25 kPa); Propane Gas - 10" W.C. (2.49 kPa).

Prior to lighting, check all joints in the gas supply line for leaks using a soap and water solution. Do not use an open flame. Check joints before the gas valve (solenoid) before lighting, and beyond the gas valve after the unit is lit. Purge all piping receiving gas to remove air.

Testing the Gas Supply System

When test pressures exceed 1/2 psig (3.45 kPa), the range and its shutoff valve must be disconnected from the gas supply piping system. When test pressures are 1/2 psig (3.45 kPa) or less, the range must be isolated by closing its individual manual shutoff valve.

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 flue gases be ventilated to the outside through a system installed by qualified personnel. A minimum of 18" (457 mm) must be maintained between the ventilation system and the cooking surface. Information on ventilation hoods may be obtained from NFPA No. 96.

Electrical Connections

Electrical and grounding connections must comply with applicable portions of the national electrical code and/or other local electrical codes. Appliances equipped with a flexible electric supply cord have a three-prong grounding plug. Ensure connection into a properly grounded three-prong receptacle. Contact an electrician if the receptacle is not the proper grounding type. Do not remove the grounding prong. Do not connect the range to electrical supply until after gas connections have been made.

Lighting and Shutting Down Pilots

Open Top, Griddle Top, and Hot Top

1. Turn the main gas supply ON.
2. Turn all top burner valves to ON to purge gas line of air.
3. Turn top burner valve knobs to OFF.
4. Wait 30 seconds.
5. Using a taper, light the pilot(s).
6. If pilot fails to light, wait 5 minutes and repeat Steps 1 through 5.

Nightly Shutdown: Turn burner valve OFF; pilot will remain lit.

Complete Shutdown: Turn burner valve OFF; pilot will remain lit. Turn main gas valve OFF.

Standard Oven - "S" Model (Fig. 2)

1. Turn the Thermostat and Shut-Off Valve to the OFF position.
2. Wait 5 minutes.
3. Remove lower panel to locate pilot cutout.
4. Using a taper, light the oven pilot by depressing the red ignition button located on the side control panel below the thermostat knob.
5. Continue to hold down Red Button for at least 30 seconds.
6. When Red Button is released, Pilot should remain lit.
7. Turn Shut-Off Valve to the ON position and turn the Thermostat to the desired temperature.
8. Replace lower panel.
9. If pilot flame becomes extinguished or does not light, repeat Steps 1 through 6.

(Fig. 2 shows a diagram with labels: RED BUTTON (SAFETY), THERMOSTAT DIAL, SHUT-OFF VALVE.)

Nightly Shutdown: Turn Thermostat to OFF; pilot will remain lit.

Complete Shutdown: Turn Thermostat and Shut-Off Valve to OFF. Turn main gas valve OFF.

Convection Oven - "C" Model (Fig. 3)

1. Connect range to main electrical supply.
2. Turn Thermostat and Shut-Off Valve to the OFF position.
3. Turn Fan Switch to OFF position.
4. Wait 5 minutes.
5. Remove lower panel to locate pilot cut out.
6. Using a taper, light oven pilot by depressing the red ignition button located on the side control panel above the Shut-Off Valve.
7. Continue to hold down the Red Button for at least 30 seconds.
8. When Red Button is released, Pilot should remain lit.
9. Turn Shut-Off Valve to the ON position and turn the Thermostat to the desired setting.
10. Replace lower panel.
11. If pilot flame becomes extinguished or does not light, repeat Steps 1 through 8.

(Fig. 3 shows a diagram with labels: RED BUTTON (SAFETY), SHUT-OFF VALVE, THERMOSTAT DIAL, FAN SWITCH.)

Nightly Shutdown: Turn Thermostat to OFF; pilot will remain lit.

Complete Shutdown: Turn the Thermostat, Shut-Off Valve, and Fan Switch to OFF. Turn main gas valve OFF.

Operation

The range and its parts are hot. Use care when operating, cleaning or servicing the range.

Before First Use

Griddle Tops

Before using your griddle, the protective coating that was applied at the factory must be completely removed with a commercial degreaser. After a thorough cleaning, apply a high temperature, salt-free frying oil and you are ready to use the griddle. The griddle requires no "breaking-in" or "seasoning".

Operating Suggestions

Standard Oven

If you have a standard oven, use your normal recipe times and temperatures.

Convection Oven

The convection oven does everything a regular oven can do, but with less energy consumption. The oven pre-heats faster, and baking time, temperature settings, and shrinkage are reduced. In general, reduce temperature 25°F (10°C) from conventional recipes. Check product at half the time of the regular recipe. Level pans bake more evenly; warped pans will give uneven baking results.

Cleaning

Turn off gas supply to the machine. Disconnect the electrical power and follow lockout / tagout procedures.

Open Top Burners

Daily

• Remove grates and clean under and around open burners.
• Clean bottom drip pan. To remove drip pan, reach under and lift rear of pan about 1" (25 mm), slide pan to the rear about 1/2" (13 mm), and drop front end of pan free. Slide pan forward between the front legs. To replace pan, reverse this procedure.

Weekly

• Clean each burner thoroughly. Clean stainless steel or chromed surfaces with a damp cloth and polish with a soft dry cloth. A detergent may be used for cleaning. To remove discolorations, use a non-abrasive cleaner, always rubbing with the grain of the metal.
• Burner air shutter openings must be kept clean.
• Main burner ports and throats must be thoroughly cleaned. Venturi must be free from grease and lint. To clean burners, run through a dish washer. Stand on air shutter end to air dry. DO NOT insert pick in burner port hole.

Griddle Top

Empty grease daily. Clean griddle top regularly.

KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, browned products, keep griddle free of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food. This results in spotty browning and loss of cooking efficiency, and carbonized grease tends to stick to the griddled foods, giving them a highly unsatisfactory and unappetizing appearance.

To keep the griddle clean, follow these simple instructions:

After Each Use

• Clean griddle with a wire brush or flexible spatula.

Daily

• Thoroughly clean backsplash, sides and front. Remove grease drawer, empty it and wash it out in the same manner as any ordinary cooking utensil.
• Clean griddle surface thoroughly. Use a griddle stone, wire brush or stainless steel wool on the surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used on the plate surface to help clean it, but you must ensure the detergent is thoroughly removed.
• Clean stainless surfaces with a damp cloth and polish with a soft dry cloth. To remove discolorations, use a non-abrasive cleaner.

Exterior

Daily

Clean exterior finish with a mild solution of soap or grease-dissolving cleaner.

Range Tops

Daily

1. Wipe top while still warm with a soft cloth.
2. Clean drip pan under burners.

Weekly

Boil open top grates and burners in a solution of washing soda and water.

Range Ovens

Daily

Clean oven and door daily. Do not use scouring powder on finishes. Scouring powder is extremely difficult to remove completely. It can build up accumulations that will damage the oven or remove corrosion resistant finishes.

Stainless Steel Cleaning

• General Cleaning: Use ordinary soap or detergent and water for routine cleaning. 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.
• Fingerprints: Fingerprints are sometimes a problem on highly polished surfaces. They can be minimized by applying a cleaner that will leave a thin oily or waxy film. Wipe on and remove excess with a soft dry cloth. Subsequent fingerprints will usually disappear when wiped lightly with a soft cloth or with a cloth containing a little of the cleaner. If the surface is especially dirty, wash first with soap or detergent and water.
• Burned-On Foods and Grease: Soaking with hot soapy water will help greatly to remove burned-on foods and grease.

Precautions for Stainless Steel

When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary steel scrapers. 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.

Maintenance

Turn off gas supply to the machine. Disconnect the electrical power and follow lockout / tagout procedures.

Lubrication

All moving parts must be checked for wear and lubricated. Contact your local Vulcan authorized servicer. All valves and controls should be lubricated by your local Vulcan authorized servicer, using a high-temperature grease. Motors in these convection ovens are permanently lubricated and require no additional maintenance.

Flue

Annually check the flue when it is cool to be sure it is free of obstructions.

Service and Parts Information

To obtain service and parts information concerning this model, contact the Authorized Service Agency in your area (refer to the manufacturer's website for a complete listing of Authorized Service and Parts depots) or contact 1-800-814-2028 for Technical service and parts assistance. When calling for service, the following information must be available: model number, serial number, manufacture date (MD) and voltage.

Troubleshooting

Oven Problems

Top Burner Operation Problems