Vulcan V4B36 Le manuel du propriétaire

Marque: Vulcan

Modèle: V4B36

Catégorie: Plaques électriques

Taper: Le manuel du propriétaire

F-37403 (03/11) REV 3

VULCAN-HART

DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

WWW.VULCANEQUIPMENT.COM

3600 NORTH POINT BLVD.

BALTIMORE, MD 21222

ONE POWERFUL PACKAGE

TOPS

Open Top

Hot Top

Griddle Top

Plancha Top

Work Surface

BASES

Standard Oven

Convection Oven

Cabinet Base

OPERATIONS MANUAL

V SERIES HDR

GAS RANGES

- NOTICE -

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.

— 2 —

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 COMPANY OR GAS

SUPPLIER FOR SERVICE.

FOR YOUR SAFETY

Do not store or use gasoline or other

ammable vapors or liquids in the

vacinity of this or any other appliance.

Improper installation, adjustment,

alteration or modication, 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.

— 3 —

36” WIDE RANGES

CONFIGURATION OF HEAVY DUTY RANGES

12”, 18” & 24” WIDE EXPANDO RANGES

36” WIDE DOUBLE FRENCH TOP

V1FT36

VGM36

VGMT36

V236H

V2BG18

V2BG8T

V4B36

V4B36U

V6B36

V6B36U

VWT36

V2FT36

36” WIDE CHARBROILER

24” WIDE CHARBROILER

V2P36

— 4 —

Installation, Operation and Care Of

HEAVY DUTY SECTIONAL GAS RANGES

PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE

GENERAL

Heavy duty sectional ranges are produced with quality workmanship and material. 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.

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 withing 15 days of delivery.

Carefully unpack range(s) and place in the approximate installation position, whether as a battery or single stand-

alone range.

Remove parts (packed in a cardboard box) from oven cavity, or cabinet body, or on top of modular range(s).

Remove wire or nut from rear of each burner before installing the range.

Before installing, check the electrical service (Convection Oven Models only) and type of gas supply

(natural or propane) to make sure they agree with the specications on the rating plate located on the

inside of the burner box lower panel. The rating plate will show the voltage, phase, cycle, full load

ampere, BTU, as well as the type of gas. If the supply and equipment requirements do not agree, do

not proceed with the installation. Contact your dealer or manufacturer.

LOCATION

The equipment area must be kept free and clear of combustible substances.

INSTALLATION CLEARENCES

Open Tops: 6" at rear to combustible construction and 0” to non-combustible.

10" at sides to combustible construction and 0" at sides for non-combustible constructions.

Hot Tops / Manual Griddles: 6” at rear to combustible construction and 0” to non-combustible.

4" at sides to combustible construction and 0" to sides for non-combustible constructions.

Thermo-Controlled Griddle / French Plate: 6" at rear to combustible construction and 0“ to

non-combustible. 2" at sides to combustible construction and 0" to sides for non-combustible constructions.

Work Top: 0" at sides and rear to combustible and non-combustible construction.

Ovens: Standard Oven - 3” at sides and rear for combustible and 0” to non-combustible construction.

Convection Oven - 1” at sides and rear for combustible and 0” to non-combustible construction.

— 5 —

The ranges are suitable for installation on combustible oors when 6" (152 mm) adjustable legs are

used. When legs are removed, use only on noncombustible oors, curb, or platform, with front

appliance projecting 3" (76 mm) beyond curb or platform.

Ranges with convection ovens should be installed on 6" (152 mm) legs or casters, allowing 6" (152 mm)

clearance from the rear of the range. If ranges with convection ovens are installed directly on curbs,

without legs, or in back-to-back installations, provisions must be made for adequate air circulation, and

these provisions must be approved by the manufacturer's Service Department. Contact the Service

Department at the address or phone number shown on the front cover of this manual.

All modular ranges are to be installed only on non-combustible oors.

The installation location must allow adequate clearances for servicing and proper operation. A

minimum front clearance of 35" (889 mm) is required.

The range(s) must be installed so that the ow 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 range(s) must be installed in accordance with:

In the United States:

1. State and local codes.

2. National Fuel Gas Code, ANSI/Z223.1/NFPA #54 (latest edition). Copies may be obtained

from The American Gas Association, Accredited Standards Committee Z223 @ 400 N.

Capital St. NW, Washington, DC 2001 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. Vapor Removal From Cooking Equipment, NFPA #96 (latest edition). Copies may be

obtained from The National Fire Protection Association, Batterymarch Park, Quincy MA

02169-7471.

4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from

The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

In Canada:

1. Local codes.

2. CSA B149.1 Natural Gas and Propane Installation Code.

3. CSA C22.1 Canadian Electrical Code (latest edition).

The above are available from The Canadian Standard Association, 5060 Spectrum Way, Suite 100,

Mississauga, Ontario, Canada L4W 5N6.

— 6 —

RANGES MOUNTED ON CASTERS

Ranges mounted on casters must use a exible connector

(not supplied by manufacturer) that complies with the

Standard for Connectors for Movable Gas Appliances,

ANSI Z21.69 • CSA 6.16 and a quick-disconnect device

that complies with the Standard for Quick-Disconnect

Devices for Use With Gas Fuel, ANSI-Z21.41 • CSA 6.9. In

addition, adequate means must be provided to limit

movement of the appliance without depending on the

connector and the quick-disconnect device or its associated

piping to limit appliance movement. Attach the restraining

device at the rear of the range as shown in Fig. 1.

If disconnection of the restraint is necessary, turn o the gas

supply before disconnection. Reconnect this restraint prior to

turning the gas supply on and returning the range to its

installation position.

Separate instructions for installing casters to the range are included with the casters.

Note: If the range is installed on casters and is moved for any reason, it is recommended that the range

be releveled front to back and side to side.

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 o to

the side. Pull oven burner out of compartment through opening. Adjust four corner bolts to level range.

Replace burner valve and kick plate.

Floor Installation on Legs

The 6" (152 mm) adjustable legs must be tightened securely. Level each range by turning the foot

portion of the adjustable legs.

Lining up Range Battery

In batteries of ranges, it is recommended that the center range be installed and leveled rst. Level each

range, one at a time, to line up high shelf and roll front with adjacent range. Bolt the high shelves and

roll fronts together.

PL-51219

CONNECT GAS LINE

STRAIN

RELIEF HERE

Fig. 1

— 7 —

CONNECTION OF MANIFOLDS IN BATTERY

Two or more ranges can be coupled together at the manifold by removing the front control panel to

make necessary connections. Be sure to cap open ends. To connect:

1. In a large battery of eight or more ranges, gas should be fed from both ends of the battery.

“T” gas connections can be installed whenever necessary for increased gas supply.

For further details, consult your gas company.

2. Align the front edge of the ranges and adjust the legs to bring the manifolds together

inline for connection. Clamps may be used to pull the ranges together.

3. Connect the unions between the gas manifolds.

4. Use the battery clip at the back of the range base to hold the units together.

5. Before replacing the manifold covers, check all gas connections for leaks. (See GAS

CONNECTIONS in this manual. )

If appliance has rear gas connection, carefully check for open gas lines.

The gas pressure regulator must have proper outlet pressure capacity for this battery application.

— 8 —

GAS CONNECTIONS

All gas supply connections and any pipe joint compound used must be resistant

to the action of propane gases.

This appliance must be connected with a gas supply line as large or larger ID (net inside diameter) than

the gas pipe inlet provided on the rear of the appliance. Connect gas supply to the range(s). Make sure

the pipes are clean and free of obstructions, dirt, and piping compound.

Codes require that a gas shutoff valve be installed in the gas line ahead of the range(s).

An external gas pressure regulator must be installed on the unit at the time of installation. The

regulator must be listed by a nationally recognized testing agency. These appliances are rated at the

following pressure: Natural Gas - 6" W.C. (Water Column) (1.25 kPa); Propane Gas - 10" W.C.

(2.49 kPa).

Prior to lighting, check all joints in the gas supply line for leaks.

Use soap and water solution. Do not use an open flame.

A. Check all joints prior to the gas valve (solenoid) before lighting unit.

B. Check all joints beyond gas valve (solenoid) after unit is lit.

After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.

TESTING THE GAS SUPPLY SYSTEM

When test pressures exceed

/2 psig (3.45 kPa), the range and its individual shutoff valve must be

disconnected from the gas supply piping system.

When test pressures are

/2 psig (3.45 kPa) or less, the range must be isolated from the gas supply

system 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 the flue gases be ventilated to the outside of the building through a ventilation

system installed by qualified personnel.

A minimum of 18" (457 mm) must be maintained between the ventilation system and the cooking

surface.

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 02169-7471.

— 9 —

ELECTRICAL CONNECTIONS

Electrical and grounding connections must comply with the applicable

portions of the national electrical code and/or other local electrical

codes.

Appliances equipped with a exible electric supply cord are provided with

a three-prong grounding plug. It is imperative that this plug be connected

properly into a properly grounded three-prong receptical. If the receptical is not the

proper grounding type, contact an electrician. Do not remove the grounding prong

from this plug.

Do not connect the range to electrical supply until after gas connections have been made.

— 10 —

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.

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.

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. (Length of time to purge air will vary.)

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 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 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.

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.

SHUT-OFF

VALVE

THERMOSTAT

DIAL

RED BUTTON

(SAFETY)

FIG 2

SHUT-OFF

VALVE

THERMOSTAT

DIAL

RED BUTTON

(SAFETY)

FAN

SWITCH

FIG 3

— 11 —

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.

— 12 —

CLEANING

Turn o gas supply to the machine.

Open Top Burners

Daily

Remove grates and clean under and around open burners.

Weekly

1. 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.

1. 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

/2" (13 mm), and drop front end of pan free. Slide pan forward

between the front legs. To replace pan, reverse this procedure.

2. Burner air shutter openings must be kept clean.

3. 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 eciency, 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 exible spatula.

Daily

1. Thoroughly clean backsplash, sides and front. Remove grease drawer, empty it and wash it out

in the same manner as any ordinary cooking utensil.

2. 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.

3. Clean stainless surfaces with a damp cloth and polish with a soft dry cloth. To remove

discolorations, use a non-abrasive cleaner.

Disconnect the electrical power and follow lockout / tagout procedures.

— 13 —

Exterior

Daily

Clean exterior nish 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 nishes. Scouring powder is extremely dicult to remove completely.

It can build up accumulations that will damage the oven or remove corrosion resistant nishes.

STAINLESS STEEL

Here are a few simple cleaning procedures that have been found eective 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.

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 lm.

To use these cleaners, simply wipe on and remove excess with a soft dry cloth. After using, subsequent

ngerprints 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 rst 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.

— 14 —

Precautions

When scraping o 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.

— 15 —

MAINTENANCE

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.

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.

FLUE

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

Turn o gas supply to the machine.

Disconnect the electrical power and follow lockout / tagout procedures.

— 16 —

TROUBLESHOOTING

OVEN

SESUAC ELBABORPMELBORP

Too Much Bottom Heat Insucient heat input. (Call Service)

Overactive ue. (Call Service)

.erutarepmet wol ooTekaB nevenU

Improper operation.

)ecivreS llaC( .gnittes ssapyb reporpmIgninruB ediS

Fluctuating gas pressure. (Call Service)

.erutarepmet hgih ooTtaeH poT hcuM ooT

Faulty ventilation. (Call Service)

Excessive heat input. (Call Service)

Thermostat needs calibration. (Call Service)

Uneven Bake - Side to Side Range not level side to side.

Oven burner, bottom or baes improperly installed.

.snap depraWnaP fo egdE ot gnilluP

Oven not level.

Uneven Bake - Front to Rear Overactive ue. (Call Service)

Range not level front to back.

Door not closing properly.

.erutarepmet wol ooTstcudorP tuO deirD

Too long baking time.

Thermostat calibration. (Call Service)

)ecivreS llaC( .tneiciffus ton ylppus saGegatuO toliP

Pilot ame too low. (Call Service)

Restriction in pilot orice. (Call Service)

Problem with safety valve. (Call Service)

CONVECTION OVEN MODELS ONLY:

Cavity leaking. (Call Service)

Gasket problems. (Call Service)

Convection oven tube blocked.

Blower running backwards. (Call Service)

Excessive Meat Shrinkage Roasting temperature too high.

Pilot Outage

— 17 —

TOP BURNER OPERATION

SESUAC ELBABORPMELBORP

Improper Burner Combustion Improper ventilation. (Call Service)

Excessive Valve Handle Temperatures Poor door t. (Call Service)

Sticking Top Burner Valves Oven door left open.

)ecivreS llaC( .tupni sag tneiciffusnInoitingI rooP

Poor air-to-gas adjustment. (Call Service)

Restriction in pilot orice. (Call Service)

Restriction in main burner ignition port. (Call Service)

Restriction in control valve. (Call Service)

Restriction in gas orice. (Call Service)



— 17 —

Mauvaise ventilation (Communiquer avec le service de

l’entretien).

Porte mal réglée (Communiquer avec le service de

l’entretien).

Porte du four restée ouverte.

Entrée de gaz insuffisante (Communiquer avec le

service de l’entretien).

Rapport air-gaz mal réglé (Communiquer avec le

service de l’entretien).

Injecteur de la veilleuse obstrué (Communiquer avec le

service de l’entretien).

Lumière d’allumage principale du brûleur obstruée

(Communiquer avec le service de l’entretien).

Robinet de commande obstrué (Communiquer avec le

service de l’entretien).

Injecteur de gaz obstrué (Communiquer avec le service

de l’entretien.

Mauvaise combustion du brûleur

Poignée de robinet excessivement chaude

Robinets de la surface de cuisson figés

PROBLÈME CAUSES POSSIBLES

Mauvais allumage

BRÛLEURS DE LA SURFACE DE CUISSON

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Vulcan V4B36 Le manuel du propriétaire

Marque: Vulcan

Modèle: V4B36

Catégorie: Plaques électriques

Taper: Le manuel du propriétaire

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