MODELS
VC4ED
VC4EC
VC6ED
VC6EC
HEC5
HEC5D
HEC5X
HEC5DX
WKE
WKED
WKEC
ELECTRIC CONVECTION OVENS
INSTALLATION &
OPERATION MANUAL
ITW FOOD EQUIPMENT GROUP, LLC P.O. BOX 696, LOUISVILLE, KY 40201-0696 TEL: 502-778-2791
www.hobartcorp.com FORM 31159 Rev. G (3/22/2021)
www.vulcanhart.com
VC5ED
– 2 –
Table of Content
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Installing Basic Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Assembling the Legs to the Single Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Casters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Assembling the Stand to the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Assembling Stacked Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Electrical Connections (Stacked Ovens) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Before First Use (All Models) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Using Electric Models . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Computer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . 11
Manually Setting the Temperature and Cook Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
To Program Menu Item and Rack Number Cook Times . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Setting the Oven for Roast & Hold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Roast & Hold Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Proper Utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Operating Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Standard Cooking Time Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Replacing Lamps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
– 3 –
Installation, Operation and Care of
ELECTRIC CONVECTION OVENS
KEEP THESE INSTRUCTIONS FOR FUTURE USE
Your Electric Convection Oven is produced with quality workmanship and material. Proper installation,
usage and maintenance of your oven will result in many years of satisfactory performance.
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the
instructions provided.
GENERAL
The Electric Convection Ovens feature a 500°F thermostat, timer, porcelain interior and a two -speed, 1/2
HP blower motor as standard equipment. Ovens equipped with standard voltages are 208 or 240 V, 60 Hz,
single- or three-phase. Ovens equipped for 480 V, 60 Hz, single- or three-phase electrical speciflcations
are optional.
The Oven is a single cavity oven furnished with flve racks. Independently opening doors are standard;
simultaneously opening doors with chain mechanism underneath are optional. Oven lights with on-off
switch are standard on all models.
An open stand with lower storage rack is available as an option.
Stacked ovens are furnished with either Stacking Kit 426983G1 (8" LEGS) or Stacking Kit 426984G1
(CASTER) for mounting one oven on top of the other.
Additional racks are available as accessories.
Features of the models are shown below:
– 4 –
INSTALLATION
UNPACKING
Immediately after unpacking the oven, check for possible shipping damage. If the oven is found to be
damaged, save the packaging material and contact the carrier within 15 days of delivery.
Prior to installation, verify that the electrical service agrees with the speciflcations on the oven data plate,
located on the inside of the top front cover.
Do not use the doors or their handles to lift the oven.
LOCATION
The installation location must allow adequate clearances for servicing and proper operation. For solid
state and digitally controlled models, there must be 18" (45 cm) of clearance on the right side of the oven
from any open ‡ame.
INSTALLATION CODES AND STANDARDS
In the United States, install the oven in accordance with: 1) State and local codes; 2) National Electrical
Code, NFPA-70 (latest edition) and 3) NFPA Standard #96, Vapor Removal from Cooking Equipment
(latest edition), available from National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
In Canada, install the oven in accordance with: 1) Local codes; 2) Canadian Electrical Code, CSA
Standard C22.2 No. 1 (latest edition) and 3) Canadian Standard for Commercial Cooking Equipment CSA
Standard C22.2 No.109 (latest edition).
INSTALLING BASIC OVEN
The basic oven must be installed on legs or 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.
If using the modular stand, set the oven on the stand after unpacking.
ASSEMBLING THE LEGS TO THE SINGLE OVEN
The legs must be installed on the bottom of the oven. Gently position the oven on its left side, taking care
not to cause scratches or damage.
Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers
(six bolts and lockwashers per leg). Carefully raise the oven to its normal position.
LEVELING
Adjust the legs to ensure that the oven racks are level in the flnal installed position.
CASTERS
If the oven is to be installed on casters, assemble the casters to the legs provided. Then attach the caster-
leg units to the oven at each corner using the 24 bolts and lockwashers (six bolts and lockwashers per
leg). Place the locking casters on the front legs and nonlocking casters on the rear legs.
– 5 –
ASSEMBLING THE STAND TO THE OVEN
Attach each of the four leg assemblies to the bottom of the
oven with the 24 bolts and lockwashers (six per leg). Carefully
raise the oven to the normal position.
Attach the undershelf to the legs with eight bolts and
lockwashers (two per leg).
Install the rack guides into the shelf at the desired locations
(for pan or ‡at rack), then attach the rack supports to the
top end of the rack guides. Attach rack supports to the leg
assembly by removing one middle bolt and reattaching the
back through the end holes in the rack support (Fig. 2).
Fig. 2
ELECTRICAL CONNECTIONS
BACK
FRONT
PL-53274
ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLI
CABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE ANSI/NFPA70 (LATEST EDITION) AND/OR
OTHER LOCAL ELECTRICAL CODES.
DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
Remove the wiring compartment cover on the front of the oven. Remove the appropriate knockout on the
bottom of the oven and attach the power supply conduit to the bottom of the oven.
Comply with the appropriate wiring diagram (located inside the right side panel) when making connections
to the electrical supply lines.
Replace the wiring compartment cover and right side panel. Turn on the power supply.
ELECTRICAL DATA
TOTAL
KW
208-240 V
3-PHASE LOADING
480 V
3-PHASE LOADING
NOMINAL AMPERES PER LINE WIRE
3-PHASE 1-PHASE
KW PER PHASE KW PER PHASE 208 V 240 V 480 V 208 V 240 V 480 V
L1-L2 L2-L3 L1-L3 L1-L2 L2-L3 L1-L3
L1 L2 L3 L1 L2 L3 L1 L2 L3
Single Oven 12.5 4 4 4.5 4 4 4.5 35 33 35 33 29 33 14.4 15.3 15.3 60 52 26
Stacked Oven 25 8 8 9 8 8 9 70 66 70 66 58 66 28.8 30.6 30.6 120 104 52
– 6 –
ASSEMBLING STACKED OVENS
Unpack the ovens and the stack kitV. Position the oven to be used as the bottom oven on its left
sidefor access to the oven bottom, taking care not to scratch or damage it.
Attach the four leg RUFDVWHUassemblies with the 24 bolts and lockwashers (six per leg).
Place the lower oven (with legsRUFDVWHUV) on the floor and remove two 7/16" (11 mm) diameter
knockouts on eachside of the top H[WHULRUSDQHO.5HPRYHNQRFNRXWIURPWRSRYHQEDVH
Install two locating studs to the bottom of the top oven per stacking kit instructions.
Move the oven with legs RUFDVWHUVto the installed position. Place the upper oven on top of the lower
oven usingthe locating studs.
Remove the optional rear panel, if provided, from the TOP oven. 5HPRYHWRSRYHQYHQWJXDUGInstall
the Stacking Flue (Fig. 3) withthe four screws provided. Replace the top oven rear panel, if
provided.
STACKING FLUE
– 7 –
ELECTRICAL CONNECTIONS (Stacked Ovens)
ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLI
CABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL
CODES.
DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECTSWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
Make sure that the electrical power supply agrees with the specifications on the oven data plate, the wiring
diagram on the oven and Electrical Data, page 5.
1. Carefully route these leads from the topoven through the bushing through the electrical
access knockoutholes common to both ovens.
Connect wires X, Y and Z from the upper oven to the lower oven per the wiring diagram. Attach the
power supply conduit to the bottom of the lower oven. Connect the powersupply leads to the line
side of the terminal block on the bottom oven.
Finally, inspect and check all wiring and terminal connections for tightness or pinch points (cover on
oven frame).
Refer to reference drawing 426986 supplied with the stacking kit for electrical connection instructions.
Refer to instructions supplied with the stacking kit for marking the combined electrical load information
to the electrical data plate of the bottom oven.
The ovens are commonly connected to separate power sources. When it’s necessary to connect both
ovens to a single power source, the VCE-STACKWIRES kit is used (00-961571-000G1). This is a
free accessory. It can be ordered with the ovens or separately.
– 8 –
OPERATION
THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR PERFORMING ANY MAINTENANCE.
MASTER SWITCH – ON - Turns oven control circuits on.
– OFF - Turns oven control circuits off.
– OVEN COOL - Allows the fan motor to run with the doors ajar to
speed oven cooling.
ON LIGHT (Amber) –Lit when MASTER SWITCH is turned to ON.
HEAT LIGHT (White) – Comes on and goes off when the heating elements cycle on and off.
TEMPERATURE –Controls oven temperature.
TIMER – Use to set the cooking time. Alarm sounds continuously when time
has elapsed to 0. Turn the timer OFF to silence the alarm. The timer
does not turn the oven off. Keep timer set to OFF when the oven is
not in use.
FAN SPEED –Adjust air velocity in the oven cavity.
HI - Normal operating speed.
LOW - Use this setting when cooking a delicate product like
meringue, which could blow around in the oven.
LIGHTS – ON - Turns the interior lights on.
– OFF - Turns the interior lights off.
CONTROLS : VC4ED, VC6ED, HEC5,
HEC5X, WKE, WKED
–9 –
OPERATION
THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR PERFORMING ANY MAINTENANCE.
MOVE TO VENT
MASTER SWITCH
ON
HEAT
OFF
TEMPERATURE
TIMER
LOW
HI
FAN SPEED
OVEN COOL
OFF
OFF
ON
LIGHTS
05
10
15
20
25
30
35
40
45
50
55
60
150
150
225
250
275
300
325 350 375 200
400
425
450
250
475
500
F
100 C
– ON - Turns oven control circuits on.
– OFF - Turns oven control circuits
– OVEN COOL - Allows the fan motor to run with the doors ajar to
speed oven cooling.
– Lit when MASTER SWITCH is turned to ON.
–Comes on and goes off when heat elements cycle on and off.
MASTER SWITCH
ON LIGHT
HEAT LIGHT
TEMPERATURE
TIMER
FAN SPEED
LIGHTS
GENLE MODE
– Controls oven temperature. Displays Error codes
–Use to set the cooking time. Alarm sounds continuously when time
has elapsed to 0. Turn the timer counter clockwise 1/2 rotation to
silence the alarm.
– Adjust air velocity in the oven cavity.
HI - Normal operating speed.
LOW - Use this setting when cooking a delicate product like
meringue, which could blow around in the oven.
– ON - Turns the interior light on.
– OFF - Turns the interior light off.
–Select "NORMAL" for 100% Power and "GENTLE" for 75% Power.
CONTROLS : VC5ED
–10 –
BEFORE FIRST USE (All Models)
Before using the oven for the flrst time, it must be burned off to release any odors that might result from
heating the new surfaces in the chamber.
1. Using a clean damp cloth, wipe the inside of the oven, including the racks.
2. Close the oven doors, turn the MASTER SWITCH to ON, turn the Thermostat to 300°F (149°C) and
allow the oven to cycle for 6 to 8 hours before turning the MASTER SWITCH to OFF.
USING ELECTRICAL MODELS
Preheating
1. Turn MASTER SWITCH to ON. Amber ON light will come on, indicating that power to oven is on.
2. Set Thermostat as desired. Refer to COOKING GUIDELINES for suggested temperatures and times
for various products.
3. Prepare product and place in suitable pans. When white HEAT light goes off, oven has reached
desired preheat temperature.
Cooking
1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.
2. Set the Timer. After the preset time lapses, turn Timer to OFF position to stop alarm.
3. When product is done, open doors and carefully remove cooked product from the oven. Care should
be taken when wiping up any spills, as oven is still hot.
End of Day
1. Turn Thermostat to lowest setting.
2. Turn MASTER SWITCH to OVEN COOL. Leave doors open while the fan is on to cool the oven.
3. When oven has cooled sufflciently, turn MASTER SWITCH to OFF and clean the oven.
–11 –
PROGRAMMABLE CONTROLS
QUICK START / MANUAL SETTINGS
–12 –
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.
Roasting pans should be no deeper than necessary to hold drippings (usually 2 to 21/2‘ (51 to 64 mm).
Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of
doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.
ROASTING TEMPERATURE CHART
TEMP
PRODUCT °F (°C) APPROXIMATE TIMES
250 (121)
275 (135)
300 (149)
300 (149)
Standing Rib Roast “ Oven Ready
Rolled Rib Roasts “ 20 to 22 lb (9.1 to 10 kg)
Veal Roast “ 15 lb (6.8 kg)
Turkeys “ 15 to 20 lb (6.8 to 9.1 kg)
Meat Loaf “ 8 to 10 lb (3.6 to 4.5 kg) 350 (177)
3 to 4 Hrs. “ Rare
4 to 41/2 Hrs. — Med.
4 Hrs. “ Med.
3 Hrs. “ Med. W ell
3 Hrs.
45 to 60 Minutes
COOKING HINTS
Forced air convection cooking is faster than conventional oven cooking, and therefore overcooking is more
common. Do not cook products faster than is practical for the best results. Since forced air convection
supplies heat to the surface of the product, the thicker or more massive a product is for its type, the longer
it will take to absorb enough heat to cook.
The oven will cook or bake full or partial loads at standard recipe temperatures. As with any oven, you
may wish to use a temperature of up to 25 F° (-4 C°) higher or lower than the recipe for the particular
product result that you prefer.
When established, convection oven times and control settings should be noted on your recipe.
SUGGESTED COOKING GUIDELINES
Recommended temperatures, times and number of racks are intended as a guide only. Adjustments must
be made to compensate for variations in recipes, ingredients, preparation and personal preference in
product appearance.
The oven does not require special recipes. Excellent results can be obtained from any good commercial
recipe with reduced cooking times.
–13 –
COOKING GUIDELINES
The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may
be different depending on the brand, consistency and the chef’s preferences for taste and presentation.
The times below may require adjustments. Note the times and temperatures of your preferred results
for future use. The preheating time for all of the following is 15 minutes. The computer control's Holding
Temperature is preset at 150°F (66°C) and cannot be changed.
COOKING GUIDELINES (HOLDING FEATURE)
Cooking Cooking Min. Hold Max. Internal Internal
Amount Temp. Time Time Cook Temp. Hold Temp.
Product lbs. (kg) °F (°C) Hours Hours °F (°C) °F (°C)
Prime Rib 20 (9.06) 225 (107) 5 4 140 (60)
Rib Eye Boneless 12 (5.43) 225 (107) 3 4 140 (60)
Top Round 20 (9.06) 225 (107) 5 4 140 (60)
Steamship Round 20 (9.06) 225 (107) 7 2 140 (60)
Bottom Round 20 (9.06) 225 (107) 5 8 140 (60)
Boneless Strip Loin 12 (5.43) 225 (107) 3 4 140 (60)
Whole Tenderloin 6 (2.71) 225 (107) 2 2 140 (60)
Top Sirloin Butt 14 (6.34) 225 (107) 3 4 140 (60)
Beef Short Ribs 10 (4.53) 225 (107) 4 4 165 (74)
Cube Steaks 10 (5.43) 225 (107) 3 3 180 (82)
Beef Back Ribs 30 (13.6) 225 (107) 5 4 175 (79)
Beef Stew 10 (5.43) 225 (107) 4 6 175 (79) 150 (66)
Corned Beef 12 (5.43) 250 (121) 4 4 165 (74) 150 (66)
Fresh Ham 12 (5.43) 250 (121) 6 4 165 (74)
Cooked Cured Ham 12 (5.43) 250 (121) 4 4 135 (57)
Pork Back Ribs 10 (4.53) 250 (121) 5 3 175 (79) 150 (66)
Pork Spare Ribs 30 (13.6) 250 (121) 5 4 175 (79) 150 (66)
Fresh Sausages 10 (4.53) 225 (107) 2 5 (Max) 175 (79)
Pre-Cooked Sausage 10 (4.53) 250 (121) 13/4 51/2 (Max) 160 (71)
Roast Suckling Pig 30 (13.6) 250 (121) 6 3 170 (77) 155 (68)
Bacon 350 (177) 40 min. N/A
Roasted Chicken 10 (4.56) 350 (177) 45 min. N/A 165 (74)
Chicken Pieces (per tray) 10 (4.56) 250 (121) 21/2 1/2 (Max) 170 (77) 150 (66)
Whole Chickens
(per chicken) 3.25 (1.47) 250 (121) 21/2 41/2 (Max) 170 (77) 140 (60)
Whole Turkeys 20 (9.06) 230 (110) 61/2 12 (Max) 170 (77) 160 (71)
Bone In Turkey Breast 10 (4.53) 250 (121) 5 1 160 (71) 150 (66)
Roast Duckling (per duck) 4 (1.81) 350 (177) 11/2 3 (Max) 170 (77) 150 (66)
Rack of Lamb 15 racks 250 (121) 31/2 21/2 160 (71)
per tray
Lamb Shanks, Braised 250 (121) 4 4 180 (82) 150 (66)
Fish Filets 4-6 oz. (23g) 225 (107) 40 min. 4 160 (71)
1/1 Gastronome
Clear Soups or 12x20x4" 225 (107) 3 Overnight 175 (79) 150 (66)
Steam Pan
Frozen Pizza (2) 18” Pies 350 (177) 15 min. 2 175 (79) 160 (71)
Rice 1 Qt. dry 250 (121) 2 18 160 (171) N/A
Baked Potatoes 90 CT. 350 (177) 1 11/2 200 (93) 170 (77)
–14 –
POWER OUTAGE
In case of a power outage, the oven will automatically shut down. When power is restored to the lines, the
oven will resume its normal operation. However, if the oven is to be left unattended during a power outage,
push the MASTER SWITCH to the OFF position. When power is restored to the lines, push MASTER
SWITCH to the ON position, wait for the oven to preheat, then resume normal cooking operations.
CLEANING
WARNING: DISCONNECT ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH
TO INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE CLEANING.
• Clean outside of the oven daily by wiping with a clean, damp cloth.
• Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry
with a soft, clean cloth.
Optional Stainless Steel Oven Interior
Soap or detergent and water usually handle routine cleaning. Rinse thoroughly and dry with a soft, clean
cloth.
For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser
(scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always
rubbing with the grain.
This treatment is equally effective for "heat tint" (slightly darkened areas caused by oxidation). Again,
remember to rub in the direction of the polish lines. Rinse with clear water and dry with a soft cloth.
STANDARD COOKING TIME CHART
Product Amount Temp. Time
Frozen Croissant Dough 1.75 oz. 350°F (177°C) 25 Min
Cinnamon Croissant 1.75 oz. 350°F (177°C) 35 Min.
Small Bread Loaves 1 Tray 350°F (177°C) 30 Min.
Large Bread Loaves 1.5 lbs. 350°F (177°C) 60 Min.
Sheet Cake (1) 18x26" Tray 300°F (149°C) 25 Min.
Scone Mix 1 Tray 350°F (177°C) 30 Min.
Muffln Mix 1 Tray 350°F (177°C) 30 Min.
Kaiser Rolls 1 Tray 350°F (177°C) 16 Min.
Italian Bread 1 Tray 350°F (177°C) 40 Min.
Danish Rounds* 1 Tray 350°F (177°C) 30 Min.
Cream Cake* 1 Tray 350°F (177°C) 60 Min.
Cookies 1 Tray 325°F (163°C) 16 Min.
*The maximum internal cooking temperature should be 190°F (88°C).
Wait for oven doors to cool before washing. Splashing or submerging hot doors
in water may cause the glass to shatter.
The VC5 oven doors( when cool) may be removed by opening to a 90 degree angle and lifting up. Clean
in a dishwasher or by hand. Allow to drip dry before replacing.
–15 –
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning your Oven, contact the Vulcan-Hart Service Depot
in your area (refer to listing supplied with this oven) or Vulcan-Hart Company Service Department at the
address or phone number shown on the front cover of this manual.
MAINTENANCE
the oven.
5(3/$&,1*6,'(02817('/$036
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.
$,5,17$.(
5HDUDLULQWDNHVORWVDQGKROHVVKRXOGEHFOHDQHGZLWKDGDPSFORWKUHJXODUO\),*
The UHDUDLULQWDNHVPXVWEHNHSWFOHDU
1RQFRPSOLDQFHPD\OHDGWRFRPSRQHQWIDLOXUH
Fig.
5($5$,5
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1.Allow oven to cool.
2.Remove all racks by pulling forward, lifting up and out.
3.
Unscrew glass dome from light body.
4.Replace the bulb.
5.Reassemble glass dome and racks.
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The oven and its parts are hot. Use care when operating, cleaning or servicing
Disconnect the electrical power to the machine and follow lockout / tagout
– 16 –
TROUBLESHOOTING
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this model, contact the Vulcan-Hart Service Agency
in your area (refer to our website, www.vulcanhart.com for a complete listing of Authorized Service and
Parts depots).
FORM 31159 Rev. G (March 2021)PRINTED IN U.S.A.
Problem Possible Cause Suggested Corrective Action
Uneven browning or
overcooked edges.
1. Oven is too hot.
2. Too many racks used.
1. Reduce temperature setting (refer to Cooking Guidelines).
2. Use fewer racks to allow for better circulation.
1. Level oven racks- side to side and front to back. The rack
should be level side to side and level to 1/8"(3mm) low at the
front from front to back.
2. Keep pans used for baking batter separate from general
purpose pans. If any pan shows a tendency to warp, remove
it from the baking group.
1. Oven is not level.
2. Sheet pans are warped.
1. Failure to maintain
water in oven.
2. Roasting temperature
too high.
1. Place pan of water in bottom of oven
measuring 12x20x1" (305x508x25mm).
2. Reduce temperature.
Excessive shrinkage.
Product pulling to edge of
pan or spilling
VC5 oven displays E# on
the temperature display.
Oven has detected an error
and thrown an error code.
See table below. Contact your service representative and
tell them the error code number.
Error Number Error Descriptions Likely Issues
Open Temperature Probe 1. Temperature probe failure.
2. Temperature control board failure.
Shorted Temperature Probe
No temperature increase
Note: This means the oven has been calling
for heat for 8 minutes and the temperature
control board has not measured an increase
1. Temperature probe failure.
2. Temperature control board failure.
If elements are on and running properly:
1. Temperature control board failure.
If elements are not on:
1. Contactor failure.
2. Element Failure.
3. Motor/Centrifugal switch failure.
4. Temperature control board failure.
PCB Overheat
Note: This means the temperature control board is
experiencing temperatures above its rated limit. This
can reduce the life of the oven control components.
1. Clogged rear air intake. See page
15.
2. Cooling fan failure.
No output Temperature control board failure.
Output shorted Temperature control board failure.
No heat signal from ignition board 1. Temperature control board failure.
2. High limit is open.
VC5 Error Codes
1
2
3
4
5
6
7
– 16 –
DÉPANNAGE
Problème Cause possible Correction suggérée
Brunissage inégal ou
cuisson excessive au
bord des plaques.
1. Le four est trop chaud.
2. Trop grand nombre de grilles.
1. Réduire la puissance du réglage de température (se reporter au
Guide de cuisson).
2. Réduire le nombre de grilles pour permettre une meilleure
circulation.
Aliments qui inclinent
d’un côté de la plaque
ou qui renversent.
1. Four dénivelé.
2. Tôles gauchies.
1. Niveler les grilles du four latéralement et de l’avant vers l’arrière. Celles-
ci doivent être parfaitement droites d’un côté à l’autre et 3 mm (1/8
po) plus basses à l’avant qu’à l’arrière.
2. Séparer les plaques à pâtisserie des plaques tout usage. Si une
plaque a tendance à gauchir, ne plus l’utiliser.
Flétrissement excessif. 1. Placer un bac d’eau de 305 x 508 x 25 mm (12 x 20 x 1 po) dans
le bas du four.
2. Réduire la température.
1. Manque d’eau dans le four.
2. Température de rôtissage trop
élevée.
SERVICE DE L’ENTRETIEN ET PIÈCES DE RECHANGE
Pour tout renseignement sur l’entretien ou les pièces de ce four, communiquer avec le service de
l’entretien Vulcan-Hart le plus près. Pour une liste complète de nos succursales de service de
l’entretien et de pièces autorisées, visiter notre site Web à l’adresse : www.vulcanhart.com.
F-31159 Rév. G (Mars 2021)IMPRIMÉ AUX É.-U.
Le four VC5 indique E# sur
l’afficheur de température.
Le four a détecté une erreur
et émis un code d’erreur.
Contacter votre fournisseur de service et lui donner le numéro de code.
Numéro d'erreur Descriptions des erreurs Causes probables
Capteur de température ouvert 1. Défaillance du capteur de température .
2. Défaillance de la carte de contrôle de température.
Capteur de température court-circuité
La température ne monte pas
Remarque : ceci veut dire que le four a demandé de la
chaleur depuis 8 minutes et que la carte de contrôle de
la température n'a pas mesuré d'augmentation. 1. Défaillance du relais.
2. Panne de moteur/Interrupteur centrifuge.
3.
Défaillance de la carte de contrôle de la température.
4. Défaillance de la carte d'allumage.
Surchauffe de la carte PCB
Remarque : Ceci veut dire que la carte de contrôle
chauffe à des températures au-delà de la limite
nominale. La durée de la vie des composants de
contrôle du four peut être réduite.
1. Admission d'air arière bouchée. Voir en page
20.
2. Défaillance du ventilateur de refroidissement.
Aucun signal capté depuis la carte de contrôle de la
température
Défaillance de la carte de contrôle de la
température.
Court-circuit détecté dans la carte de contrôle de la
température
Aucn signal de chaleur depuis la carte de contrôle de
l'allumage.
1. Problème sur la source/la valve du gaz.
2. Panne de l'allumeur/éclateur incorrect.
3. Défaillance du détecteur de flamme.
4. Défaillance de la carte d'allumage.
5. Défaillance de la carte de contrôle de la
température
6. La limite supérieure est ouverte
VC5 – Codes d'erreur
1
2
3
4
5
6
7
1. Défaillance du capteur de température .
2. Défaillance de la carte de contrôle de température.
Si le éléments sont allumés et fonctionnent
correctement :
1. La carte de contrôle de la temp érature est défectueuse .
Si le éléments n'est pas allumé :
Défaillance de la carte de contrôle de la
température.
– 15 –
RENSEIGNEMENTS SUR LES PIÈCES ET L'ENTRETIEN
Pour obtenir plus de renseignements sur les pièces et l'entretien de votre four de la série VC, contactez
le centre de service autorisé de Vulcan-Hart de votre région (consultez la liste fournie avec votre four),
ou contactez directement le service de l'entretien de la compagnie Vulcan-Hart, à l'adresse ou au
numéro de téléphone indiqué sur la couverture de ce manuel .
ENTRETIEN
! AVERTISSEMENT : Le four et ses composants sont chauds. Exercer une extrême prudence
lors de l’exploitation, du nettoyage et de l’entretien de cet appareil.
! AVERTISSEMENT : Couper l’alimentation électrique de l’appareil et suivre les procédures de
verrouillage et d’étiquetage.
LUBRIFICATION :
Le moteur du ventilateur est pourvu de roulements scellés ne nécessitant aucune lubrication.
VENTILATION :
Une fois l’an, il faut vérier le conduit d’évacuation lorsqu’il est froid pour s’assurer qu’il n’est pas
obstrué.
ENTRÉE D’AIR
Les fentes et les trous de l’entrée d’air arrière devraient être nettoyés régulièrement avec un chiffon
humide. FIG. 4.
!AVERTISSEMENT :
Les entrées d’air arrière doivent rester dégagées.
Le non-respect de cette procédure peut entraîner le
non-fonctionnement du composant.
REMPLACEMENT DES AMPOULES LATÉRALES :
1. Laissez refroidir le four.
2. Retirez toutes les grilles en les tirant vers l’avant et en les soulevant pour les sortir.
3. Retirez le guide de la grille de droite en le soulevant et en le tirant vers l’extérieur.
4. Soulevez le couvercle en verre en glissant un outil plat sous la lèvre inférieure du couvercle.
5. Remplacez l’ampoule. Vous devriez porter des gants quand vous travaillez sur des ampoules.
6. Remettez le couvercle de verre et les grilles en place en inversant la méthode de démontage.
REMPLACEMENT DES AMPOULES ARRIÈRES :
1. Laisser refroidir le four.
2. Enlever toutes les grilles en les tirant vers soi et en les soulevant.
3. Dévisser le dôme de la lampe.
4. Remplacer l’ampoule.
5. Remettre le dôme et les grilles en place.
ENTRÉE D’AIR
ARRIÈRE
Fig.
– 14 –
TABLEAU DES TEMPS DE CUISSON STANDARD
Produit Qté Temp. Durée
Pâte à croissant congelée 1,75 oz 350oF (177oC) 25 min.
Croissant à la cannelle 1,75 oz 350oF (177oC) 35 min.
Pain, petit 1 plateau 350oF (177oC) 30 min.
Pain, grand 1,5 lb 350oF (177oC) 60 min.
Gâteau rectangulaire (1) plateau de 18x26 po 300oF (177oC) 25 min.
Mélange à scone 1 plateau 350oF (177oC) 30 min.
Mélange à mufn 1 plateau 350oF (177oC) 30 min.
Pain mollet Kaiser 1 plateau 350oF (177oC) 16 min.
Pain italien 1 plateau 350oF (177oC) 40 min.
Danoises* 1 plateau 350oF (177oC) 30 min.
Gâteau à la crème* 1 plateau 350oF (177oC) 60 min.
Biscuits 1 plateau 325oF (177oC) 16 min.
* La température interne maximale de cuisson doit être de 190oF (88oC).
REMPLACEMENT DES LAMPES
Le four s'éteint automatiquement lorsque survient une interruption de courant. Lorsque
l'alimentation électrique reprend, le four se remettra en marche normalement. Toutefois, si le
four doit être laissé sans surveillance durant une PANNE ÉLECTRIQUE, placez l'interrupteur
principal à la position « OFF ». Lorsque l'alimentation électrique est rétablie, remettez
l'interrupteur principal en position « ON », attendez le préchauffage, puis continuez les
opérations de cuisson de façon normale.
NETTOYAGE
AVERTISSEMENT : COUPEZ L'ALIMENTATION ÉLECTRIQUE ET PLACEZ UNE ÉTIQUETTE DE
SÉCURITÉ SUR L'INTERRUPTEUR INDIQUANT QUE VOUS TRAVAILLEZ SUR LE FOUR AVANT
D'ENTREPRENDRE LE NETTOYAGE.
• Nettoyez quotidiennement l'extérieur du four à l'aide d'un chiffon humide propre.
• Nettoyez quotidiennement la chambre intérieure du four en porcelaine avec de l'eau et du savon
ou du détergent. Rincez soigneusement, puis séchez avec un linge doux et propre.
Intérieur optionnel en acier inox
De l'eau et du savon ou du détergent sont sufsants pour les nettoyages de routine. Rincez
soigneusement, puis séchez avec un linge doux et propre.
Pour les aliments collés par la chaleur et la graisse, qui résistent aux nettoyages simples à l'eau et au
savon, un nettoyant abrasif (comme la poudre à récurer) mélangé à de l'eau pour former une pâte peut être
utilisé. Appliquez à l'aide d'une laine d'acier ou d'une éponge, et frottez toujours dans le sens du grain.
Ce traitement est également efcace pour les « décolorations » dues à la chaleur (les endroits
légèrement noircis par l'oxydation). Souvenez-vous ici encore de frotter dans le sens du poli. Rincez à
l'eau claire, et essuyez avec un chiffon doux.
– 13 –
DIRECTIVES DE CUISSON
Les renseignements de ce tableau de directives de cuisson sont fournis à titre indicatif seulement . Les temps
de cuisson peuvent être différents pour divers produits, selon la marque, la consistance et la préférence du
chef quant au goût et à la présentation . Les durées ici-bas sont sujettes à des ajustements . Prenez en note
les durées et les températures de cuisson de vos résultats les plus probants pour usage futur . Le temps de
préchauffage pour tous les aliments ci-dessous est de 15 minutes . La température de maintien de l'ordinateur
de contrôle est fixée à 150oF (66oC), et ne peut être changée .
DIRECTIVES DE CUISSON (MODE CUISSON ET MAINTIEN)
Produit Quantité lbs
(kg)
Température
de cuisson
oF (oC)
Durée de
cuisson
Heures
Temps de
maintien
Heures
Température
interne
maximale
oF (oC)
Température
interne de
maintien
oF (oC)
Roti de côte 20 (9,06) 225 (107) 5 4 140 (60)
Faux-filet, désossé 12 (5,43) 225 (107) 3 4 140 (60)
Intérieur de ronde 20 (9,06) 225 (107) 5 4 140 (60)
Ronde « steamship » 20 (9,06) 225 (107) 7 2 140 (60)
Extérieur de ronde 20 (9,06) 225 (107) 5 8 140 (60)
Contre-filet, désossé 12 (5,43) 225 (107) 3 4 140 (60)
Filet entier 6 (2,71) 225 (107) 2 2 140 (60)
Haut de surlonge 14 (6,34) 225 (107) 3 4 140 (60)
Bouts de côtes, boeuf 10 (4,53) 225 (107) 4 4 165 (74)
Bifteck attendri 10 (5,43) 225 (107) 3 3 180 (82)
Côtes levées de dos, boeuf 30 (13,6) 225 (107) 5 4 175 (79)
Ragoût, boeuf 10 (5,43) 225 (107) 4 6 175 (79) 150 (66)
Boeuf salé 12 (5,43) 250 (121) 4 4 165 (74) 150 (66)
Jambon frais 12 (5,43) 250 (121) 6 4 165 (74)
Jambon salé, cuit 12 (5,43) 250 (121) 4 4 135 (57)
Côtes levées de dos, porc 10 (4,53) 250 (121) 5 3 175 (79) 150 (66)
Côtes levées, porc 30 (13,6) 250 (121) 5 4 175 (79) 150 (66)
Saucisses fraîches 10 (4,53) 225 (107) 2 5 (max) 175 (79)
Saucisses pré-cuites 10 (4,53) 250 (121) 1 3/4 5 1/2 (max) 160 (71)
Cochon de lait rôti 30 (13,6) 250 (121) 6 3 170 (77) 155 (68)
Bacon 350 (177) 40 min . N/D
Poulet rôti 10 (4,56) 350 (177) 45 min . N/D 165 (74)
Morceaux de poulet (par plateau) 10 (4,56) 250 (121) 2 1/2 1/2 (max) 170 (77) 150 (66)
Poulets entiers (par poulet)
3,25 (1,47) 250 (121) 2
1/2
4
1/2
(max) 170 (77) 140 (60)
Dindes entières
20 (9,06) 230 (110) 6
1/2
12 (max) 170 (77) 160 (71)
Poitrine de dinde, avec os
10 (4,53) 250 (121) 5 1 160 (71) 150 (66)
Canardeau rôti (par canard)
4 (1,81) 350 (177) 1
1/2
3 (max) 170 (77) 150 (66)
Carré d'agneau Carré de 15 par
plateau 250 (121) 3 1/2 2 1/2 160 (71)
Jarrets d'agneau, braisés 250 (121) 4 4 180 (82) 150 (66)
Filets de poisson 4-6 oz (23 g) 225 (107) 40 min . 4 160 (71)
Soupes claires Gastronome 1/1 ou
plat à pocher de
12x20x4 po 225 (107) 3 toute la nuit 175 (79) 150 (66)
Pizza congelée (2) pizzas de 18 po 350 (177) 15 min . 2 175 (79) 160 (71)
Riz 1 pinte à sec 250 (121) 2 18 160 (171) N/D
Pommes de terre au four
90 CT . 350 (177) 1 1
1/2
200 (93) 170 (77)
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