Vulcan 36R-36GT Manual

Vulcan Ovn 36R-36GT

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ITW Food Equipment Group, LLC
3600 North Point Blvd
Baltimore, MD 21222
RETAIN THIS MANUAL FOR FUTURE USE
FORM F38201 Rev. F ( - ) 01 21
INSTALLATION &
OPERATION MANUAL
VULCAN ENDURANCE / WOLF CHALLENGER
Gas Restaurant Ranges
MODELS:
12 24(F) S (F)
36(S ) ,C,R (F)
48(S ) ,C,R (F)
48SS(F)
60(S,C )(S,C ) ,R ,R (F)
72(S,C )(S,C,R) ,R (F)
www.vulcanequipment.com
www.wolfequipment.com
- 2 -
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTA GAS LL
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 OBTAIN ED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
In the event a gas odor is detected, shut
down units at main shuto valve and
contact the local gas supplier for service.
FOR YOUR SAFETY
Do not store or use gasoline or other
ammable vapors or liquids in the vicinity of
this or any other appliance.
Improper installation adjustment, alteration, ,
service maintenance can cause property or
damage injury or death. Read the ,
installation, operating and maintenance
instructions thoroughly before inst ling or al
servicing this equipment.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.
- 3 -
CONTENTS
OPTIONAL FIELD INSTALLABLE ACCESSORIES ............................................................................ 4
INSTALLATION ....................................................................................................................................... 5
UNPACKING ......................................................................................................................................... 5
LOCATION ............................................................................................................................................ 5
INSTALLATION CODES AND STANDARDS ................................................................................... 6
LEG/CASTER ASSEMBLY .................................................................................................................. 6
BACKSPLASH RISER and SHELF INSTALLATION ........................................................................ 8
LEVELING ............................................................................................................................................. 9
BULLNOSE INSTALLATION.............................................................................................................. 9
INSTALLATION OF GRIDDLE/BROILER BRICKS (For Models ending in GBN or GBP) .......... 12
PLUMBING .......................................................................................................................................... 12
GAS CONNECTIONS ......................................................................................................................... 13
TESTING THE GAS SUPPLY SYSTEM ........................................................................................... 13
ELECTRICAL CONNECTIONS ......................................................................................................... 13
OPERATION ............................................................................................................................................ 14
CONTROLS ......................................................................................................................................... 14
BEFORE FIRST USE ........................................................................................................................... 14
LIGHTING PILOTS AND VERIFYING BURNER OPERATION .................................................... 15
SHUTTING DOWN ............................................................................................................................. 18
OPERATING SUGGESTIONS............................................................................................................ 18
LOADING AND UNLOADING THE OVEN ..................................................................................... 19
CLEANING .............................................................................................................................................. 19
DAILY CLEANING ............................................................................................................................. 20
EXTERIOR CLEANING ..................................................................................................................... 21
MAINTENANCE & ADJUSTMENTS .................................................................................................... 22
TROUBLESHOOTING ............................................................................................................................ 23
- 4 -
INSTALLATION, OPERATION AND CARE OF VULCAN
ENDURANCE / WO CHALLENGER GAS RESTAURANT LF
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 eciency in cook g performance, sanitation and ease of in
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 car ully follow all of the ef
instructions provided.
Reference manual F961533 for refrigerated base setups.
OPTIONAL FIELD INSTALLABLE ACCESSORIES
DESCRIPTION
¾" (18.75 mm) ex hose / quick disconnect 4’ (1219 mm long).
1" (25 mm) ex hose / quick disconnect, 4' (1219 mm) long.
Altitude Kit - Available in Natural Gas or Propane (LP) for the following
altitudes:
0-1999 ft, 2000-3999 ft, 4000-5999, 6 -7999, - 000 8000 9999.
Set of four (4) standard casters.
Set of four (4) adjustable casters.
Two (2) sets required for 48", 60", and 72" ranges
Inter-Plumb kit for connecting for Salamander/Cheesemelter to range.
1 extra oven rack.
1 pair of rack guides (set of 2).
Curb mounting kit. Two (2) sets required for 48", 60", and 72" ranges.
Step up rear burner 4”. One kit needed per burner.
Condiment Rail Assembly - Rep ces standard bullnose. Available for 24"la ,
36", 48", 60", and 72" ranges. (Does not include condiment pans)
Towel Bar Assembly - Replaces standard bullnose. Available for 24", 36", 48",
60", and 72" ranges.
Reinforced High Shelf - 23" (584 mm) high stainless steel backsplash with
broiler mounting brackets for Salamander/Cheesemelter.
Fryer Splash Shield - Right hand or left hand side. Protects range top against
grease splatter from adjacent fryer.
10" Stainless steel stub riser. Available for ", 36", 48", 60", and 72" ranges. 24
1 ip standard 2” ranges sh with 10” stub riser.
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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 obt ained
from The American Gas Association Accredited Standards Co ittee Z223, @ 400 N. mm
Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1
Batterymarch Park Quincy, MA 021 -7471. 69
In the Commonwealth of Massachusetts NOT E:
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 1 R3
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 nishing kit. A set of 6"(152 mm) casters (adjustable or non-
adjustable) are available as an optional eld 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 ue assembly can be removed to avoid damage.
- 7 -
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/caste must be installed on the 48", 60", and 72" rs
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 al legs/casters have been installed, carefully return the range to its upright position. l
(For additional leg information, see LEVELING section of this manual). “ ”
Ranges mounted on casters must use a exible connector (not included) 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 provide to limit movement of the appliance without depending on d
the connector and the quick-disconnect device or its associated piping to limit appliance movement.
Attachment ints are available the rear of the range including a strap clamp (for connection of po on a
restraint) and the backsplas channel thru holes. h
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 its installation position. to
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.
Strap Clamp
Backsplash
Channel
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BACKSPLASH RISER and SHELF INSTALLATION
1. Engage Tab on Backsplash Channels into the slots in the back of the Frame (shown) so that
Backsplash freely hangs in place. The Backsplash front will lip over most, but not all, griddle
congurations.
2. Install Screws to secure Channels to Frame (QTY 4 per Channel). Screws are -24 x ½ All #10
unless noted otherwise.
3. Install Screws to secure Backsplash to Flue Exhaust (QTY 2 per Flue Exhaust ).
4. Install Shelf over the top of the Back Splash; ensure the Channel on the top of the Shelf
engages the top ange of the Backs ash. Secure with ¼-20 Bolts/Nuts provided (Qty . pl 4)
NOTE:
• Reinforced Riser and Shelf Installation Instruction is supplied separately, 921132.
• Shelves cannot be installed over charbroilers. Intermediate shelf bracket, , and 922416
installation instruction, 922417, are supplied separately.
DO NOT obstruct the ow of ue gases from the ue located on the rear of the range. Proper venting
of g is vital to the safe and ef cient operation of the range. Problems arising from the intentional flue as fi
obstruction of the ue ll result in voiding of warranty. It is recommended that the ue gases be wi
ventilated to the outside of the building through a ventilation system installed by qualied personnel.
From the termination of the ue 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
1
2
3
4
Flue
Exhaust
Channel
Tab
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may be obtained from the stand d for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest ar
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 veling of the unit side to side le
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 oset in either
direction.
3.) Start screw at one end of the Range, do not tighten completely.
4.) ing across the width of the Ra e install the next screw, as shown in Figure 2, set the Go ng
alignment and tighten screw completely.
5.) Install the remaining screws and tighten all screws completely.
Condiment Rail
(Accessory)
Towel Bar
(Accessory)
Standard
Bullnose
Remove Grates
on Gas Range
Figure 1
- - 11
3. Push the motor assembly to the rear in the oven cavity, takin care not to pinch the power cord or g
the wiring conduit. Assemble the motor assembly from the inside of the oven and the blower
cover with #10- (or #10-32 x ½ Phillips truss h24 ) ead screws provided in the hardware bag.
4. Ensure that blower cover is assembled such that air deector is to the bottom side of the oven.
(See picture below).
5. Assemble rack guides by inserting the two tabs into slots on the side wall. Insert oven racks.
Air
Deector
- - 12
6. Assemble the motor grease guard from the rear of the unit with QTY 4 #10-24 x ½ screws.
INSTALLATION OF GRIDDLE/BROILER BRICKS (For Models ending in GBN or GB P)
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 f between the burner edges. Set the bricks at in place, resting on the it
broiler side and burner edges. Push each brick as far to the rear of the broiler as possible to
ensure easy t 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 ttings are shipped uninstalled. This regulator must be
installed by an a horized service person before the unit is placed into operation. See full unit data plate ut
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.
- - 13
1. Refer to the Modular Range Field Plumbing Reference Guide (P/N 921861, 962356, or 960167)
shipped with the regulator and ttings 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 ow 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 leak limiter functions properly. 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 ame.
After piping has been checked for leaks, all piping receiving gas should be fully purge to remove aid r.
TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed ½ psig (3.45 kPa), the range and its individual shuto valve must be
disconnected from the gas supply piping system.
When test pressures are ½ psig (3.45 kPa) or less, the ra e must be isolated from the gas supply ng
system by closing its individual manual shuto valve.
ELECTRICAL CONNECTIONS
Electrical and grounding connections must comply with the applicable portions
of the National Electrical Code and/or other local ele rical codes. ct
Disconnect the electrical power to the machine and follow Lockout / Tagout
procedures.
Appliances equipped with a exible electrical supply cord are provided with a
three-prong grounding plug. It is imperative that this plug be con cted into a properly ne
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 provi d with a exible electric de
supply cord and plug that must be plugged into the proper receptacle. Do not connect the convection
- - 14
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 ow to the top burners. To open valve, turn knob
counterclockwise. To close valve, turn knob clockwise.
Manual Griddle & Griddle/Broiler Valve — Allows gas to ow to the griddle burners. To open valve,
turn knob counterclockwise. To close valve, turn knob clockwise. Turn the burner on full during burner
ignition then turn it back down to your desired setting once lit.
Thermostatic Gri le Control dd — 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. Turn the burner on
full during burner ignition then turn it back down to your desired setting once lit.
Oven Thermostat — Regulates oven temperature. The thermostat temperature range is from LOW at
approximately °F (1 °C) to HI at approximately 500°F °C). Turn the ermostat 250 21 (260 th
counterclockwise increase temperature clockwise to decrease temperature. Oven temperature to and
regulation is the most accurate between 300°F (149°C) and 500°F (260°C).
Safety Valve Monitors standing pilot. ovens select griddle and top burner devices –All and open
(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- f the gas supply to the pilot and main burners. of
Fan Switch Turns fan on and o (Convection Ovens only). Fan turns on when door is closed. Fan –
turns o when door is opened. The fan will always run when the Oven is on. It is not possible to run a
C ection ove with the fan o. onv n
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
ve able or spray-type cooking oil to each grate (s soning process) get ea .
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 sti brush on the grate, followed by immediate drying before
the next seasoning will lp preserve the cast iron color. he
- - 15
Ovens
New ovens require a burn o 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 food grade lubricants as a rust inhibitor. Remove
this lm when the griddle plate is being cleaned prior to its rst 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 o 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 rst 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 lm. Wipe o any excess oil with a cloth. Repeat the procedure until the griddle has a
slick, mirror-like nish.
Charbroilers
The top grates are shipped at (top-side down) from the factory. Remove the cast iron grates and
radiants. Inspect and remove the shipping restraints used during shipping to hold the burners.
Reassemble the radiants and top grates.
Allow the charbroiler to prehea for 30 minutes. Rub grates with cooking oil before using. t
LIGHTING PILOTS AND VERIFYING BURNER OPERATION
All burner configurations are equipped with standing pilots allowing for instant appliance use
and low maintenan . Lighting should be infrequent except during initial start-up or full ce
appliance shut-down.
Pilot safety monitoring is standard on all ovens and is optional for open top burner and griddle
devices (Flame Safety models). Manual piezo ignition may be provided.
Open Top Burner, Griddle (see next section for Flame Safety models)
1. Remove front row of grates (Open Top Only).
2. Turn the main gas supply valve to range to the ON position.
3. Light all standing pilots.
Open T Burners - Pilot access can be reached under the grates. op
- - 16
Griddles 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 to shut o burn . Pilot remain . er will lit
7. If complete pilot shut down is desired, turn main gas supply valve to range to OFF.
Open Top Burner, Griddle (Flame Safety models)
1. Remove front row of grates (Open Top rner Only) Bu s
2. Turn the main gas supply valve to range the ON position. to
3. Depress and hold safety valve button and light pilot either conventionally by applying a ame 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 o all valves, and call an authorized installation or service person.
6. ur T n the burner valve to the OFF posit n to shut o burner. Pilot remain lit. io will
7. If complete pilot shut down is desired, turn main gas supply valve to range to OFF
Griddle/Broil er
1. Turn the main gas supply valve to range to the ON position.
2. Light all standing pilots.
Pilot access can be reached under the griddle through the broiler opening. The pilot 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 o all valves, and then call an authorized installation or service person.
- - 18
5. Hold red button down for at least 30 seconds.
6. When button is released, pilo should remain lit. t
7. Pilot ame must be high enough to heat thermocouple.
8. Return the kick panel to original position.
9. To Turn Oven On:
Standard Oven Turn oven control dial to desired temperature and ensure operation. ignition fails, –If
turn the oven control to OFF. Wait 5 minutes and repeat the above dial
procedure.
Convection Oven Turn fan switch located between oven control dial and pilot safety valve. This –on
switch must be ipped to ON, otherwise the oven will not operate.
Turn oven control dial to desired temperature an ensure operati d on
If ignition fails, turn the fan switch and oven control dial to OFF. Wait 5
minutes and repeat the above procedure.
attempt to relight pilot without waiting 5 minutes. DO NOT
10. To turn Oven f: Of
Standard Oven – Turn oven control dial to OFF positi . Pilot will remain lit. on
Convection Oven – Turn oven control di AND Fan switch to OFF position. Pilot will remain lit. al
11. If complete pilot shu down is desired, turn main gas supply valve t to range to OFF.
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 o main gas supply valve to range.
OPERATING SUGGESTIONS
Open-Top Burners
Open-top rners are quickly lit and require no preheating time. Open top burners have a wide low tbu o
high burner ame 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 ame setting to maintain the desired simmer point.
Manual Griddle
Pre-heat the griddle top for approximately - 20 minutes before cooking15 . The top can be kept hot with
burners turned partially down. During o periods, turn the burners down or heat using only one . burner
- - 20
Do not use scouring powder. It is extremely difcult to remove completely. It can build up accumulations
that will damage the oven.
Vulcan / Wolf equipment is strongly constructed and is designe to give you long, satisfactory service at d
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 liq d vegetable or spray-type cooking oil. ui
After seasoning, replace grates onto the range. Turn all open top sections LOW and allow them to on 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
Clean the griddle regularly. A clean griddle looks better, lasts longer and performs better. To produce
evenly cooked griddle products, keep the iddle plate clean and free of carbonized grease. Carbonized gr
grease on the surface hinders the transfer of heat from the griddle surface to the food, resulting in
spotty browning and loss of cooking eciency. Carbonized grease tends to cling to griddle ods, givinfo g
them a highly unsatisfactory and unappetizing appearance.
After each use, clean the griddle with a scouring pad or exible spatula.
Once a day, thoroughly clean the griddle back splash, sides and front.
Griddle Grease Can
Empty grease can as needed throughout the day and regularly clean . The grease at least once daily
can has a weep hole to indicate that grease tray is full. Remove, empty and wash grease can in the
same manner as an ordinary cooking utensil.
In addition to grease can cleaning, inspect and clean grease can cavity weekly, or as needed. Once
the unit is cool, use an appropriate brush, towel, or cleaning device to ensure visible surfaces are all
wiped clean and that any buildup is removed from the cavity. This includes the cavity top and around
the griddle chute.
Service calls resulting from failure to properly empty the grease can or from maintaining a clean grease
can cavity n be covered under warranty. will ot
- - 21
Charbroiler
Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow debris to
accumulate on the grates. Top grates may be immersed in strong commercial cleaning compound
overnight. In the morning, rinse with hot water to remove any residues of cleaning compound.
Thoroughly dry and apply cooking oil to prevent rusting. Places where fat, grease, or food can
accumulate must be cleaned regularly.
Never cover surface of unit with pans or other objects in attempt to “burn off” or
clean debris from unit. This will cause a buildup of heat that can damage and warp components
of the charbroiler.
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 nish with a mild solution of soap or grease- ssolving cleaner. To remove discoloration, di
use a nonabrasive cleaner. Always rub with the grain of the me l. Stainless steel areas of the range ta
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 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 ition of a add
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 wil leave a thin oily or waxy lm. To use these cleaners, simply l
wipe on and remove excess with a soft dry cloth. After using, subsequent ngerprints will usually
disap when wiped lightly with a soft cloth or with a cloth containing a little of the cle er. If the pear an
surface is especially dirty to start, wash rst with soap or detergent and water.
- - 23
TROUBLESHOOTING
OVEN
PROBLEM
CAUSES / CORRECTIONS
Uneven Baking Side to Side
Range not level side to side.
Oven burner or bottom improperly installed.
Wrong temperatu setting for product. re
Warped pans.
Flue not venting properly.
Improper regulator setting. Contact service provider.
Uneven Baking Front to Rear
Range not lev el front to back.
Door not closing properly.
Flue not venting properly.
Improper regulator sett g. Contact service provider. in
Too Much Top / Bottom Heat
Build-up on side liners obstructing vent holes.
Flue not venting properl y.
Dried Out Products
Too high temperature (Overcooking).
Too long baking time.
Thermostat calibration (Call for servic . e)
Excessive Meat Shrinkage
Roasting Temperature too high.
Not enough moisture (Add pan of water).
Pilot Outage
Call for service.
TOP BURNER OPERATION
PR LEM OB
CAUSES / CORRECTIONS
Excessive Valve Handle Temperatures /
Sticking Top Burner Valves
Ve fy that oven door is closed. ri
If door is closed properly, call for service.
Improper ventilation.
Poor Ignition
Call for service.
Pilot and Burners Will Not L ight
Verify that main gas supply is turned on.
Verify that burner assembly is properly installe d.
Verify that parts are clean.
Call for service.
GRIDDLE GREASE
PROBLEM
CAUSES / CORRECTIONS
Grease Pooling / igration Em
Verify grease can is routinely emptied/cleaned.
Verify grease can cavity is thoroughly cleaned.
Remove/clean cavity liner, if stalled, and all visible in
surfaces.
Dislodge/remove debris from griddle chute and inside
grease can cavity.
Debris buildup leads to continued spread of grease along
all adjacent surfaces.
- - 24
Convectio Oven n
Wiring Diagram
Ref. 921531
- - 23
DÉPANNAGE
FO UR
PROBLÈME
CAUSES / CORRECTIONS
Cuisson inégale d’un côté à l’autre
La cuisinière n’est pas de niveau d’un côté à l’autre.
Le brûleur du four ou du fond n’est pas installé
correctement.
Le produit n’a pas été réglé à la bonne température.
Des tôles déformées.
La cheminée ne tire pas correctement.
Mauvais réglage du régulateur. ez votre Contact
fournisseur de service.
Cuisson inégale de l’avant vers l’arrière
La cuisinière n’est pas de niveau de l’avant vers
l’arrière.
La porte ne ferme pas correctement.
La cheminée ne tire pas correctement.
Mauvais réglage du régulateur. Contactez votre
Trop de chaleur en haut ou en bas du
four
Des accumulations sur les revêtements latéraux
obstruent les orifices de ventilation.
La cheminée ne tire pas correctement.
Assèchement des produits
Température trop basse (surcuisson).
Temps de cuisson trop long.
Étalonnage du thermostat (appelez le service de
l’entretien).
Réduction excessive de la viande
pendant la cuisson
Tempé de rôtissage trop élevée. rature
Pas assez d’humidité joutez un bac rempli d’eau (A ).
Veilleuse hors service
Appelez le service de l’entretien.
FONCTIONNEMENT DES BRÛLEURS DE LA SURFACE
PROBLÈME
CAUSES / CORRECTIONS
Chaleur excessive sur les boutons
des robinets / Coincement des
robinets de contrôle des brûleurs
Assurez-vous que la porte est fermée.
Si la porte est bien fermée, appelez le service de l’entretien
V insuffisante. entilation
Mauvais allumage
Appelez le service de l’entretien.
Les veilleuses et les brûleurs ne
s’allument pas
Vérifiez si l’alimentation du gaz est ouverte.
Assurez-vous que les blocs brûleurs sont bien installés.
Assurez-vous que les pièces sont propres.
Appelez le service de l’entretien.
GRAISSE DES GRILS LISSES
PROBLÈME
CAUSES / CORRECTIONS
Accumulation de graisse /
débordements
Vérifiez si le bac à graisse est vidé et nettoyé
fréquemment.
Vérifiez si la cavité du bac à graisse a été nettoyée à fond.
Retirez/nettoyez la chemise de la cavité, si installée, et
toutes les surfaces visibles.
Délogez/retirez les débris de la chute à graisse et de
l’intérieur de la cavité du bac à graisse.
L’accumulation de débris entraîne la prolifération de
graisse le long de toutes les surfaces adjacentes.
- - 20
N’utilisez pas de poudre à récurer. Il est très difficile de l’enlever complètement. Il peut se produire des
accumulations qui vont endommager le four.
L’équipement de Vulcan et de Wolf construit solidement et est conçu pour vous assurer de longs a été il
et précieux services à bas prix pourvu que vous en preniez bien soin. De fréquents nettoyages jumelés
à des réglages périodiques devraient vous être profitables en réduisant vos frais de fonctionnement et
d’entretien, tout en vous assurant un service meilleur et plus rapide.
NETTOYAGE QUOTIDIEN
Feux nus
Nettoyez les grilles des feux à l’aide d’une solution d’eau chaude et de savon doux. Rincez en fonte
abondamment et asséchez avec une serviette hydrophile propre. Tout de suite après le séchage (les
grilles encore retirées de la surface de cuisson), les grilles d’huile de cuisson enduire légèrement
végétale ordinaire ou en vaporisateur.
Après le age, remettez les grilles sur la cuisinière. Allumez tous les feux au réglage BAS et laissez-rod
les brûler pendant au moins 15 minutes avant de poser des marmites ou des poêles sur la surface de
cuisson. ez les grilles des feux nus après chaque nettoyage. Sans age, les grilles vont rouiller. Rod rod
Gril lisse
Nettoyez le gril lisse régulièrement. Un gril propre paraît mieux, dure plus longtemps et travaille mieux.
Pour produire des aliments cuits sur le gril uniformément, gardez la plaque du gril propre et libre de
graisse carbonisée. Des graisses carbonisées sur la surface du gril empêchent le transfert de la chaleur
de la plaque aux aliments, avec pour résultat des brunissements inégaux et une perte d’efficacité de
cuisson. La graisse carbonisée a tendance à rester attachée aux aliments cuits sur un gril lisse, ce qui
leur donne une apparence hautement insatisfaisante et peu appétissante.
Après chaque utilisation, nettoyez le gril à l’aide d’un tampon à récurer ou d’une spatule flexible.
Une fois par jour, nettoyez le dosseret arrière, les côtés et le devant du gril à fond.
Bac à graisse des grils lisses
Vidangez le bac à graisse au besoin au cours de la journée et nettoyez-le régulièrement, au moins une
fois par jour. Le bac à graisse est doté d’un orifice d’écoulement indiquant qu’il est plein. Retirez, vidangez
et lavez le tiroir à graisse de la même manière que vous le feriez avec un ustensile de cuisine ordinaire.
En plus du nettoyage du bac à graisse, inspectez et nettoyez la cavité du bac à graisse à chaque semaine
ou au besoin. Une fois l’appareil refroidi, servez-vous d’une brosse, d’une serviette ou de tout autre outil de
nettoyage pour vous assurer que toutes les surfaces visibles aient été bien nettoyées et que toute
accumulation ait été retirée de la cavité. Ceci comprend le dessus de la cavité et autour de la chute sur le gril.
Les interventions de service rendues nécessaires du fait de ne pas vidanger le bac à graisse
correctement ou de ne pas maintenir une cavité propre ne seront pas couvertes par la garantie.
Gril barbecue
Frotter les grilles de la surface avec une brosse d’acier pendant la cuisson pour les garder propres. Ne
pas laisser de débris s’accumuler sur les grilles. Elles peuvent être plongées dans une solution
concentrée de nettoyage commercial pendant la nuit. Au matin, rincer à l’eau chaude pour retirer tous
les résidus de la solution de nettoyage. Sécher soigneusement et appliquer une couche d’huile de
cuisson pour les empêcher de rouiller. Les endroits où les matières grasses ou les aliments peuvent
s’accumuler doivent être nettoyés régulièrement.
Ne jamais recouvrir la surface du gril avec des casseroles ou autres objets pour
tenter de « brûler » ou de nettoyer les débris. Cela causera une accumulation de chaleur qui pourra
endommager et gauchir les composants du gril barbecue.
ATTENTION

Produkt Specifikationer

Mærke: Vulcan
Kategori: Ovn
Model: 36R-36GT

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