Vulcan 36C-6B Le manuel du propriétaire

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Cheminées
Taper
Le manuel du propriétaire
ITW Food Equipment Group, LLC
3600 North Point Blvd
Baltimore, MD 21222
RETAIN THIS MANUAL FOR FUTURE USE
FORM F38201 Rev. D (11-15)
INSTALLATION &
OPERATION MANUAL
VULCAN ENDURANCE / WOLF CHALLENGER
Gas Restaurant Ranges
MODELS:
12(F) 24S(F)
36(S,C)(F)
48(S,C)(F) 48SS(F)
60(S,C)(S,C)(F) 72(S,C)(S,C)(F)
www.vulcanequipment.com
www.wolfequipment.com
36SF-6B shown
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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.
FOR YOUR SAFETY
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,
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.
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CONTENTS
OPTIONAL FIELD INSTALLABLE ACCESSORIES ............................................................................ 4
INSTALLATION ....................................................................................................................................... 5
UNPACKING ......................................................................................................................................... 5
DOOR REMOVAL ................................................................................................................................ 5
LOCATION ............................................................................................................................................ 6
INSTALLATION CODES AND STANDARDS ................................................................................... 6
LEG/CASTER ASSEMBLY .................................................................................................................. 7
FLUE RISER and SHELF INSTALLATION ........................................................................................ 8
LEVELING ............................................................................................................................................. 9
BULLNOSE INSTALLATION.............................................................................................................. 9
INSTALLATION OF GRIDDLE/BROILER BRICKS ....................................................................... 12
PLUMBING .......................................................................................................................................... 12
GAS CONNECTIONS ......................................................................................................................... 12
TESTING THE GAS SUPPLY SYSTEM ........................................................................................... 13
ELECTRICAL CONNECTIONS ......................................................................................................... 13
OPERATION ............................................................................................................................................ 13
CONTROLS ......................................................................................................................................... 13
BEFORE FIRST USE ........................................................................................................................... 14
LIGHTING PILOTS ............................................................................................................................. 14
SHUTTING DOWN ............................................................................................................................. 17
OPERATING SUGGESTIONS............................................................................................................ 17
LOADING AND UNLOADING THE OVEN ..................................................................................... 18
CLEANING .............................................................................................................................................. 18
DAILY CLEANING ............................................................................................................................. 18
EXTERIOR CLEANING ..................................................................................................................... 19
MAINTENANCE & ADJUSTMENTS .................................................................................................... 20
TROUBLESHOOTING ............................................................................................................................ 21
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INSTALLATION, OPERATION AND CARE OF VULCAN
ENDURANCE / WOLF CHALLENGER 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.
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the
instructions provided.
OPTIONAL FIELD INSTALLABLE ACCESSORIES
ACCESSORY CODE DESCRIPTION
3/4QDH-4FT
1INFLEX-4FT
¾" (18.75 mm) flex hose / quick disconnect 4’ (1219 mm long).
1" (25 mm) flex hose / quick disconnect, 4' (1219 mm) long.
ALTIKIT-CARN
(01,03,05,07,09)
ALTIKIT-CARP
(02,04,06,08,10)
Altitude Kit - Available in Natural Gas or Propane (LP) for the following
altitudes:
0-1999 ft, 2000-3999 ft, 4000-5999, 6000-7999, 8000-9999.
CASTERS-RR4
CASTERS-RR8
CASTERS-ADJRR4
CASTERS-ADJRR8
Set of four (4) standard casters.
Set of eight (8) standard casters.
Set of four (4) adjustable casters.
Set of eight (8) adjustable casters.
CONNECT-CHALL Inter-Plumb kit for connecting for Salamander/Cheesemelter to range.
CONRACK-XL(20,26)
OVNRACK-XL(20,26)
RKGUIDE-XL
1 extra oven rack with convection ovens.
1 extra oven rack with standard ovens.
1 pair of rack guides (set of 2).
CURBMNT-XL4 Curb mounting kit. Two (2) sets required for 48", 60", and 72" ranges.
OTB-STEPUP Step up rear burner 4”. One kit needed per burner.
RCCONRL-
(24,36,48,60,72)
Condiment Rail Assembly - Replaces standard bullnose. Available for 24",
36", 48", 60", and 72" ranges. (Does not include condiment pans)
RCCUTBD-
(24,36,48,60,72)
Cutting Board Assembly - Replaces standard bullnose. Available for 24", 36",
48", 60", and 72" ranges. (Includes Sani-TUFF® all-rubber cutting board)
RCTWLBR-
(24,36,48,60,72)
Towel Bar Assembly - Replaces standard bullnose. Available for 24", 36", 48",
60", and 72" ranges.
RSHELF-XL
(24,36,48,60,72)
Reinforced High Shelf - 23" (584 mm) high stainless steel backsplash with
broiler mounting brackets for Salamander/Cheesemelter.
SHIELD-FRYRH
SHIELD-FRYLH
Fryer Splash Shield - Right hand or left hand side. Protects range top against
grease splatter from adjacent fryer.
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STUB10-XL
(12,24,36,48,60,72)
10" Stainless steel stub riser. Available for 12", 24", 36", 48", 60", and 72"
ranges.
VFLANGED-FEET/4 Set of four (4) flanged feet. Two (2) sets required for 48", 60", and 72" ranges.
INSTALLATION
UNPACKING
This range was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for
possible shipping damage. If the range is found to be damaged, save the packaging material and
contact the carrier within 5 days of delivery.
Carefully unpack range(s) and place in the approximate installation position. Remove parts packed in a
small cardboard box from oven cavity or shipped separately in finishing kit.
If burner has been shipped using any package strapping devices, remove these before installing the
range.
Before installing, check the type of gas supply (natural or propane) to make sure they agree with the
specifications on the rating plate located on the inside of the kick panel. If the supply and equipment
requirements do not agree, do not proceed with the installation. Contact your dealer immediately.
If it is necessary to remove the door for access through a kitchen door, follow the instructions below for
removal of the door, and subsequent installation of the door.
DOOR REMOVAL
1. Open door.
2. Grasp door firmly at both sides.
3. Lift door upward and pull it out so bottom hinge tabs disengage.
* This may be easier to accomplish one side at a time.
4. Close door almost shut and lower slightly to disengage top hinge tab.
5. Pull door outward.
DOOR INSTALLATION
1. Grasp door firmly at both sides.
2. Starting with either LH or RH top hinge tab, angle door and slide top hinge tab into opening between
hinge stop roller and hinge stop pin.
3. Lift door up (compress door hinge as if opening the door) and position bottom tab downward about
30 degrees down from horizontal.
4. Push door inward, inserting downward angled bottom hinge tab into opening just above hinge stop
pin.
* Bottom hinge tab must enter chassis at downward angle to engage.
5. Bottom hinge tab should engage on hinge stop pin.
6. Open door and pull door outward until bottom hinge tab locks on hinge stop pin.
7. Repeat above steps for opposite side.
8. Open and close door to make sure door hinges are locked in place and operate smoothly.
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LOCATION
The equipment area must be kept free and clear of combustible substances.
Installation clearances: COMBUSTIBLE NON-COMBUSTIBLE
CONSTRUCTION CONSTRUCTION
Back: 6" (152 mm) 0"
Right Side: 10" (254 mm) 0"
Left Side: 10" (254 mm) 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. When legs or casters are removed, use only on noncombustible floors, curb, or
platform, with front appliance base projecting 3" (76 mm) beyond curb or platform.
The range(s) must be installed so that the flow of combustion and ventilation air will not be obstructed.
Adequate clearance for air openings into the combustion chamber(s) must be provided. Make sure
there is an adequate supply of air in the room to allow for combustion of the gas at the burners.
INSTALLATION CODES AND STANDARDS
Your Vulcan Endurance / Wolf Challenger Range must be installed in accordance with:
In the United States of America:
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but
not be limited to: NFPA #54 Section 10.3.5.2 for Venting. Copies may be obtained
from The American Gas Association Accredited Standards Committee Z223, @ 400 N.
HINGE ASSEMBLY
TOP HINGE TAB
BOTTOM
HINGE
TAB
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Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1
Batterymarch Park Quincy, MA 02169-7471.
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-B149.2 Propane Installation Code (latest edition), available from the
Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3
The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,
Mississauga, Ontario, Canada L4W 5N6.
LEG/CASTER ASSEMBLY
The range is provided with 6"(152 mm) adjustable stainless steel legs (hardware included), packaged in
a box located inside of the oven or in a finishing kit. A set of 6"(152 mm) casters (adjustable or non-
adjustable) are available as an optional field installable accessory.
RANGE SERIES (width) LEGS TO INSTALL CASTERS TO INSTALL
12" 4 4
24" 4 4
36" 4 4
48" 8 8
60" 8 8
72" 8 8
Installation of Legs/Casters:
1. Carefully tip range on its side or back. Rear flue assembly can be removed to avoid damage.
2. Align holes in leg/caster mounting plate with pre-drilled holes on the bottom of range located in
each of the four corners. Four additional legs/casters must be installed on the 48", 60", and 72"
ranges.
3. Attach mounting plate to bottom of range using four (4) ¼ - 20 x ¾ thread cutting screws
(provided). If casters are being installed, the locking casters should be mounted on the front.
4. After all legs/casters have been installed, carefully return the range to its upright position.
(For additional leg information, see “LEVELING” section of this manual).
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
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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. Attach the restraining device at the rear of the range.
If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect
this restraint prior to turning the gas supply on and returning the range to its installation position.
If the range is installed on casters and is moved for any reason, it is recommended that the range be
re-leveled front to back and side to side for even baking.
FLUE RISER and SHELF INSTALLATION
1. Engage Tab on Channels into the slots in the back of the Chassis Top (shown).
2. Install Rear Channels and tighten mounting screws (QTY8 for 12", 24", 36", and 48" ranges,
QTY 12 for 60" ranges, and QTY 16 for 72" ranges). All mounting Screws are #10-24 x ½
unless noted otherwise.
(For units shipped with a pre-assembled backsplash assembly, skip to Step 5.)
3. Slide Back Splash down over the Rear Channels.
4. Install the Rear Heat Shield and tighten mounting screws to the Rear Channels (QTY 8 for 24,
36, 48 or QTY 12 for 60 or QTY 16 for 72) and to the Flue Exhaust (QTY 2 for a Single Oven or
QTY 4 for Double Oven).
5. Install Shelf over the top of the Back Splash; ensure the channel on the top of the Shelf
engages the top flange of the Back Splash.
6. Reinstall Rear Grates if they were removed to install Back Splash and Shelf.
DO NOT obstruct the flow of flue gases from the flue located on the rear of the range. Proper venting
of flue gas is vital to the safe and efficient operation of the range. Problems arising from the intentional
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.
Channel to Chassis
Interface Detail
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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. 96 (latest
edition), available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
LEVELING
To level the range, place a carpenter's level on the range top and check leveling of the unit side to side
and front to rear. Achieve leveling by turning each foot section of the unit's leg as needed. Turning the
foot in a counter clockwise direction will increase height and clockwise will decrease.
BULLNOSE INSTALLATION
1.) Remove Grate Castings along the front of edge of the Range.
2.) Slide Bullnose over mounting bracket and align with Range so that it is not offset in either
direction.
3.) Start screw at one end of the Range, do not tighten completely.
4.) Going across the width of the Range install the next screw, as shown in Figure 2, set the
alignment and tighten screw completely.
5.) Install the remaining screws and tighten all screws completely.
Condiment Rail
(Accessory)
Cutting Board
(Accessory)
Towel Bar
(Accessory)
Standard
Bullnose
Remove Grates
on Gas Range
Figure 1
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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.
2. Remove the packaging and motor grease guard from inside the oven and slide out the rack
guides. Tip the Motor Assembly to upright position.
3. Push the motor assembly to the rear in the oven cavity, taking care not to pinch the power cord or
the wiring conduit. Assemble the motor assembly from the inside of the oven and the blower
cover with #10-24 x ½ phillips truss head screws provided in the hardware bag.
Install Screws, #10-24 x
½ Phillips Head, in slots
on Bullnose as noted.
Note: Align the end of
the Bullnose with the
Range for fit.
Figure 2
LH Rack Guide
Motor Assembly
RH Rack
Guide
Motor Grease
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4. Ensure that blower cover is assembled such that air deflector is to the bottom side of the oven.
(See picture below).
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.
Air
Deflector
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INSTALLATION OF GRIDDLE/BROILER BRICKS
1. Remove six 5 ¼” x 2 ¼” (133 x 57 mm) and six 5 ¼” x 5
1
16
” (133 x 129 mm) bricks from the
shipping box packaged in the oven cavity.
2. Install the 5 ¼” x 2 ¼” (133 x 57 mm) bricks to the left and right hand sides of the broiler by inserting
the bricks individually through the front opening in the broiler. Angle the brick sideways for easy fit
between the burner edges. Set the bricks flat in place, resting on the broiler side and burner edges.
Push each brick as far to the rear of the broiler as possible to ensure easy fit of the last brick.
3. Install the remaining six 5 ¼” x 5
1
16
” (133 x 129 mm) bricks to the center section as described in
step 2. Place the bricks on the center burner edges only.
PLUMBING
A preset gas pressure regulator and plumbing fittings are shipped uninstalled. This regulator must be
installed by an authorized service person before the unit is placed into operation. See full unit data plate
located on the rear of the range, or the secondary data plate, riveted to the kick panel, for pressure
regulator setting information. If a manometer is being used, utilizing one of the available pressure taps
in the manifold, the manifold pressure with one burner on should be ± 0.3" W.C. of the value indicated
on the rating plate.
1. Refer to the Modular Range Field Plumbing Reference Guide (p/n 921861 or 960167) shipped with
the regulator and fittings for 48", 60", and 72" ranges.
2. Cover the pipe threads with pipe joint compound resistant to propane gases.
3. For 12", 24", and 36" ranges, screw the reducer, pipe nipple, and regulator onto the pipe with the
regulator flow direction arrow pointing towards the back of the unit and the regulator adjustment in
the upright position.
For 48", 60", and 72" ranges, follow the assembly steps as detailed in the Modular Range Field
Plumbing Reference Guide.
4. The pressure regulator must be mounted horizontally to ensure the proper preset outlet pressure. If
mounted in any other direction, the outlet pressure must be rechecked and possibly reset. A leak
limiter is supplied with every regulator to allow excess gas pressure to escape. Do not obstruct the
limiter or the gas regulator, as obstruction may cause the regulator to malfunction.
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.
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TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed ½ psig (3.45 kPa), the range and its individual shutoff valve must be
disconnected from the gas supply piping system.
When test pressures are ½ psig (3.45 kPa) or less, the range must be isolated from the gas supply
system by closing its individual manual shutoff valve.
ELECTRICAL CONNECTIONS
Electrical and grounding connections must comply with the applicable portions
of the National Electrical Code and/or other local electrical codes.
Disconnect the electrical power to the machine and follow Lockout / Tagout
procedures.
Appliances equipped with a flexible electrical 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.
The convection range is designed for 120 volt power supply and is provided with a flexible electric
supply cord and plug that must be plugged into the proper receptacle. Do not connect the convection
range to electrical supply until after gas connections have been made. The wiring diagram for the
convection range is located on the rear of the appliance.
OPERATION
QUALIFIED PERSONNEL SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
The appliance and its parts are hot. Use care when operating, cleaning, or
servicing the appliance.
CONTROLS
Open Top Burner Valve Allows gas to flow to the top burners. To open valve, turn knob
counterclockwise. To close valve, turn knob clockwise.
Manual Griddle Valve Allows gas to flow to the griddle burners. To open valve, turn knob
counterclockwise. To close valve, turn knob clockwise.
Griddle Thermostat Regulates griddle temperature. The thermostat temperature range is from
LOW at approximately 200°F (93°C) to HI at approximately 550°F (288°C). Turn the thermostat
clockwise to increase temperature and counterclockwise to decrease temperature.
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).
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Safety Valve Monitors standing pilot. All ovens, thermostatic griddles, and select open top burner
devices (Flame Safety models) feature a standing pilot that is monitored by a thermocouple and pilot
safety valve. If the pilot goes out, the safety valve will shut-off the gas supply to the pilot and main
burners.
Fan Switch Turns fan on and off (Convection Ovens only). Fan turns on when door is closed. Fan
turns off when door is opened.
BEFORE FIRST USE
Open Top
Remove top grates from range top to carry out initial seasoning. Do not season the grates while
installed on the range top. Once grates are removed from range, apply a light coating of liquid
vegetable or spray-type cooking oil to each grate.
After seasoning, replace grates onto the range. Turn on all open top sections to LOW and allow to burn
for at least 15 minutes before using pots or pans on the range top. Failure to season grates will cause
grates to rust. Upon initial use, grates may show white coloring. This will go away over time with proper
seasoning care. Use of water and a wire or stiff brush on the grate, followed by immediate drying before
the next seasoning will help preserve the cast iron color.
Ovens
New ovens require a burn off period to break in the oven and eliminate unappetizing odors from
penetrating the food product.
Turn on gas to unit and set the thermostat to 475°F (246°C). Allow the oven to operate at this
temperature for 30 to 45 minutes.
Griddles
Before leaving the factory the griddle is coated with vegetable oil as a rust inhibitor. Remove this film
when the griddle plate is being cleaned prior to its first cooking use. Heat the griddle 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.
Clean all accessories.
The griddle plate is steel, but the surface is soft and can be scored or dented by
careless use of spatulas or scrappers. Be careful not to dent, scratch or gouge the plate. Do
not try to knock off loose food that may be on the spatula by tapping the corner edge of the
spatula on the griddle surface.
Season the griddle to avoid possible surface corrosion before first use, and after every cleaning. Heat
griddle to a low temperature (300-350°F) and apply a small amount of cooking oil – about one ounce
per square foot of surface. Use a soft lint-free cloth to spread the oil over the entire griddle surface to
create a thin film. Wipe off any excess oil with a cloth. Repeat the procedure until the griddle has a
slick, mirror-like finish.
LIGHTING PILOTS
All burner configurations are equipped with standing pilots allowing for instant appliance use
and low maintenance. Lighting should be infrequent except during initial start-up or full
appliance shut-down.
- 15 -
Pilot safety monitoring is standard on all ovens and thermostatic griddles and is optional for
open top burner devices (Flame Safety models). Manual piezo ignition may be provided.
Open Top Burner, Manual Griddle
1. Remove front row of grates (Open Top Only).
2. Turn the main gas supply valve to the ON position.
3. Light all standing pilots.
Open Top - Pilot access can be reached under the grates.
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 ensure operation.
5. If burners fail to light, turn off all valves, and call an authorized installation or service person.
6. Turn the burner valve to the OFF position. Pilot remains lit.
Open Top Burner (Flame Safety models)
1. Remove front row of grates.
2. Turn the main gas supply valve to the ON position.
3. Depress and hold safety valve button and light pilot either conventionally or using rotary piezo
igniter. Repeat for each safety valve. Rotary piezo igniter operation is shown below.
4. Turn the burner valve ON to ensure operation.
5. If burners fail to light, turn off all valves, and call an authorized installation or service person.
6. Turn the burner valve to the OFF position. Pilot remains lit.
- 16 -
Griddle/Broiler
1. Turn the main gas supply valve to the ON position.
2. Light all standing pilots.
Pilot access can be reached under the griddle through the broiler opening. The pilot burner is
on the bottom left side of the griddle/broiler burner.
3. Turn the burner valve ON to ensure operation.
4. If burners fail to light, turn off all valves, and then call an authorized installation or service person.
5. Turn the burner valve to the OFF position. Pilot remains lit.
Thermostatic Griddle
1. Turn the thermostat to the OFF position.
2. Turn the main gas supply valve to the ON position.
3. Depress and hold the red button on the safety valve and light the pilot through the slotted opening
in the manifold cover near the burner valve knob.
4. Hold red button down for at least 30 seconds.
5. When button is released, pilot should remain lit.
6. Pilot flame must be high enough to heat thermocouple.
7. Turn thermostat ON to ensure operation.
8. If ignition fails, turn the control knob to OFF. Wait 5 minutes and repeat the above procedure.
DO NOT attempt to relight pilot without waiting 5 minutes.
9. Turn the burner valve to the OFF position. Pilot remains lit.
Oven (Standard & Convection)
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.
- 17 -
8. Return the kick panel to original position.
9. Convection Oven – Turn on fan switch located between oven control knob and pilot safety valve.
10. Turn thermostat ON to ensure operation.
11. Standard Oven If ignition fails, turn the oven control knob to OFF. Wait 5 minutes and repeat
the above procedure.
Convection Oven If ignition fails, turn the fan switch and oven control knob to OFF. Wait 5
minutes and repeat the above procedure.
DO NOT attempt to relight pilot without waiting 5 minutes.
12. Standard Oven – Turn the burner valve to the OFF position. Pilot remains lit.
Convection Oven – Turn the burner valve and fan switch to the OFF position. Pilot remains lit.
SHUTTING DOWN
All burners are equipped with standing pilots that remain lit when control valves are turned OFF.
Convection ovens will additionally need the fan switch turned OFF.
For complete range shutdown, and to extinguish all pilots, turn off main gas supply.
OPERATING SUGGESTIONS
Open-Top Burners
Open-top burners are quickly lit and require no preheating time. Open top burners have a wide low to
high burner flame adjustment range. This allows for better simmering performance at the lowest
possible stabilized setting. When simmering, turn the burner valve knob down until you reach the
optimum lowest burner flame setting to maintain the desired simmer point.
Manual Griddle
Pre-heat the griddle top for approximately 15 - 20 minutes before cooking. The top can be kept hot with
burners turned partially down. During off periods, turn the burners down or heat only half of the top.
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). If properly used, the automatic temperature control is an efficient system. Turn thermostat
down to LOW when oven is idling, or turn the oven control to OFF when not in use.
Moderate oven temperatures will produce better food, reduce shrinkage and keep maintenance costs
down. Using a low temperature for roasting (recommended 325°F [162°C] or lower) will reduce meat
costs by reducing shrinkage.
A pan of water (approximately 12" x 20" x 1" [305 mm x 508 mm x 25.4 mm]) may be placed in the
oven bottom. This water supplies humidity to reduce shrinkage. If necessary, add water during roasting.
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Convection Oven Cooking
Cooking time and temperature in convection oven may vary slightly from normal time and temperature.
LOADING AND UNLOADING THE OVEN
Open the door and load the oven as quickly as practical to conserve heat. Take care to avoid spilling
liquids while loading. Close the door and refer to recipe for cooking time.
Provide adequate space for product unloading. Rapid unloading will conserve heat and ensure proper
reheating conditions for the next load, if applicable.
CLEANING
Disconnect the electrical power to the machine and follow Lockout / Tagout
procedures.
Shut off the gas before cleaning the appliance.
The appliance and its parts are hot. Be very careful when operating, cleaning, or
servicing the appliance.
Exterior surfaces may be cleaned using soft cloth and mild detergent. Do not use Dawn
®
dish detergent
to clean the exterior or interior components of the range.
Do not use scouring powder. It is extremely difficult to remove completely. It can build up accumulations
that will damage the oven.
Vulcan / Wolf equipment is strongly constructed and is designed to give you long, satisfactory service at
low cost, provided you give it proper care. Frequent cleaning and occasional adjusting should reward
you with low operating and maintenance costs and faster, better service.
DAILY CLEANING
Open Top
Clean cast iron open top grates with a mild soap and water solution. Rinse thoroughly and dry with a
clean, water-absorbent towel. Immediately after drying (with grates still removed from the range top),
season grates lightly with liquid vegetable or spray-type cooking oil.
After seasoning, replace grates onto the range. Turn on all open top sections to LOW and allow them to
burn for at least 15 minutes before using pots or pans on the range top. Season the open top grates
after each cleaning. Failure to season grates will cause grates to rust.
Griddle Top with Tray
Empty the grease drawer as needed throughout the day and regularly clean at least once daily. The
Grease tray has a weep hole to indicate that grease tray is full. Service calls resulting from failure to
properly empty grease tray/drawer will not be covered under warranty.
Clean the griddle regularly. A clean griddle always looks better, lasts longer and performs better. To
produce evenly cooked griddle products, keep the griddle plate clean and free of carbonized grease.
Carbonized grease on the surface hinders the transfer of heat from the griddle surface to the food,
- 19 -
resulting in spotty browning and loss of cooking efficiency. Carbonized grease tends to cling to griddle
foods, giving them a highly unsatisfactory and unappetizing appearance.
After each use, clean the griddle with a scouring pad or flexible spatula.
Once a day, thoroughly clean the griddle back splash, sides and front. Remove, empty and wash the
grease drawer in the same manner as an ordinary cooking utensil.
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. These odors may be
cleared by setting the thermostat at 500°F (260°C) and allowing the oven to operate unloaded for 30 to
45 minutes.
EXTERIOR CLEANING
Daily
Clean exterior finish with a mild solution of soap or grease-dissolving cleaner. To remove discoloration,
use a nonabrasive cleaner. Always rub with the grain of the metal. Stainless steel areas of the range
can be polished by using a soft dry cloth. If needed, add stainless steel polish to the soft cloth.
STAINLESS STEEL
Here are a few simple cleaning procedures that have been found effective for keeping stainless steel
equipment clean, sparkling and bright.
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. To use these cleaners, simply
wipe on and remove excess with a soft dry cloth. After using, 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 to start, wash first with soap or detergent and water.
Heat Tint
Straw-colored or slightly darkened areas may appear on stainless steel in and around ovens and
ranges where temperatures reach 500°F (260°C) or more. This "heat tint" is caused by a slight
oxidation of the stainless steel and is not harmful. To control or minimize this condition, never use
more heat than is absolutely necessary.
- 20 -
MAINTENANCE & ADJUSTMENTS
Disconnect the electrical power to the machine and follow Lockout / Tagout
procedures.
LUBRICATION
All moving parts must be checked for wear and lubricated. Contact your local authorized servicer.
Motors in Vulcan Endurance / Wolf Challenger convection ranges are permanently lubricated and
require no additional maintenance.
FLUE
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, contact an authorized service agency in your area (refer to our
website, www.vulcanequipment.com or www.wolfequipment.com for a complete listing of authorized
service and parts depots). When calling for service, the following information must be available: model
number, serial number, and gas type. This information can be found on the main data plate, located on
the rear of the unit, or on the secondary plate located inside the lower front kick panel. Lift up and lower
the front kick panel to view the secondary data plate.
PRECAUTIONS
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. If it is
necessary to scrape, use stainless steel, wood, plastic or rubber tools.
Convection
Oven W
iring
D
iagram
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Vulcan 36C-6B Le manuel du propriétaire

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Cheminées
Taper
Le manuel du propriétaire

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