Vulcan-hart VCE6H ML-126177 Manuel d'utilisateur

Model VCE10HVULCAN-HART P.O. BOX 696, LOUISVILLE, KY 40201-0696DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC TEL. (502) 778-2791WWW.VULCANHART.COMFORM 311

– 10 –PROGRAMMABLE CONTROLSON OFF See Door Opening and Closing, page 7.COOKING MODE• HOT AIR (Convection Baking) also choosesVENT CLOSED or VENT

– 11 –ON — After an initial power-up sequence, the control panel indicator lights and the lightinside the oven are lit. The actual oven temperature i

– 12 –PROBEThe Probe Temperature defines the final temperature of the product for any cooking phase. Thecooking cycle stops when the product temperat

– 13 – ProductRecommended Final Probe Temperature°FBeef Rare Medium Well Done140160170Lamb 175 – 185Pork Fresh Smoked170140 – 170Turkey

– 14 –PROGRAMMING MEMORYUp to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored inMemory. Each program is accessed b

– 15 –To COPY an existing program to a NEW program number —Recall and display the program number that you wish to copy.Press to begin the program. P

– 16 –BAKING (Convection Baking – HOT AIR)Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to theprocess.

– 17 –CONVECTION BAKING APPLICATIONS – HOT AIR MODEAll Applications are suggested only — prove your own recipes and temperature / time settings.tcudor

– 18 –STEAMING (Steam Mode only)Steam cooking is used for stewing, poaching, and gentle cooking of products cooked in water. Steamflows without press

– 19 –STEAMING APPLICATIONSAll Applications are suggested only — prove your own recipes and temperature / time settings. tcudorPnoitaraperPemiT)setuni

–2–TABLE OF CONTENTSGENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3INSTALLATION. .

– 20 –COMBI (Convection Baking with Steaming)Combi baking / steaming is used for baking, roasting, or braising when steam needs to be added to theoven

– 21 –COMBI APPLICATIONSAll Applications are suggested only — prove your own recipes and temperature / time settings. Combiapplications typically beg

– 22 –COOK AND HOLDCook and Hold is set up as a two-phase cooking process. The first phase is programmed similar toany other Convection, Steam, or Co

– 23 –COOK AND HOLD APPLICATIONSAll Applications are suggested only — prove your own recipes and temperature / time settings.This two-stage process co

– 24 –EXAMPLE PROGRAMThis example shows how to program a three-phase process for cooking Roast Beef, 18 pounds perroast, and store it as program numbe

– 25 –PROGRAM NUMBER 20Menu Item ROAST BEEF Prep.18 pounds each - refrigerated at 40°F -set at room temperature 1 hour before roastingMODEHot Air -

– 26 –PROGRAM NUMBER _______Menu Item________________ Prep.MODEHot Air - Vent (Closed / Open)Steam -Combi - ( Steam Factor 1•, 2•, 3•, 4•, 5•, 6•

– 27 –PROGRAM NUMBER _______Menu Item________________ Prep.MODEHot Air - Vent (Closed / Open)Steam -Combi - ( Steam Factor 1•, 2•, 3•, 4•, 5•, 6•

– 28 –DELUXE MANUAL CONTROLSELECTOR SWITCH• OFF• CONVECTION HOT A IR MODE (Temp.Range 35 – 518°F)• STEAM MODE (Temp.Range 35 – 212°F)• COMBI MODE (Tem

– 29 –HOTAIRENTERING A MANUAL COOKING OPERATION — Deluxe Control1. When setting cooking parameters, always select theMode as the first element in the

–3–Installation, Operation, and Care ofELECTRIC COMBI, CONVECTION & STEAM OVENSSAVE THESE INSTRUCTIONSGENERALThe Electric Combi, Convection &

– 30 –STANDARD MANUAL CONTROLSELECTOR SWITCH• OFF• CONVECTION HOT A IR MODE ( Temp.Range: 35 – 518°F)• STEAM MODE (Temp.Range: 35 – 212°F)• COMBI MOD

– 31 –HOTAIRENTERING A MANUAL COOKING OPERATION — Standard Control1. When setting cooking parameters, always select theMode as the first element in th

– 32 –CLEANINGDaily CleaningPreheat the oven to 130°F and spray a mild detergent solution that does not contain chlorine on theinside surfaces of the

– 33 –Complete Cleaning (continued)The interior glass door (Fig. 10) is independently hinged to allow both sides of the glass doors to becleaned. Wit

– 34 –MAINTENANCEWARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANINGOR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS

– 35 –• If the cavity temperature is above 212°F, automatic Cool Down will occur.During automatic Cool Down, the Time Display will show the rain symbo

– 36 –CONFIGURATION MODE — PROGRAMMABLE CONTROLWARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE ATAG AT THE DISCONNECT SWITCH I

– 37 –7. [ uuu ] is displayed in the TIME display and the maximum steamgenerator temperature setting is displayed in the TEMPERATUREdisplay. This val

– 38 –CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe)WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN ANDFOLLOW LOCKOUT / TAGOU

– 39 –7. [ uuuu ] is displayed in the TIME display and the maximum steamgenerator temperature setting is displayed in the TEMPERATUREdisplay. This va

–4–LEGS OR CASTERSWARNING: THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS ORCASTERS.Raise up and block the oven a minimum of 10" from

– 40 –TROUBLESHOOTINGFour lights (above) on the control panel indicate oven operation is not possible. If the Water Supplyvalve is off and the steam

– 5 –PLUMBING CONNECTIONSWARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETYAND PLUMBING CODES.Water RequirementsProper water

– 6 –ELECTRICAL CONNECTIONWARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLEPORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OT

– 7 –OPERATIONWARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANINGOR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE

– 8 –LOADING THE OVENOpen the door. Place the product to be cooked in suitable containers and slide into the racks or placethe containers securely on

– 9 –UNLOADING THE OVENAllow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Standbehind the door