INSTALLATION &
OPERATION MANUAL
VCH SERIES
OVENS *
MODELS:
VCH5
VCH8
VCH16
VCH88
ML-126365
ML-126366
ML-126367
ML-126368
VRT SERIES
OVENS *
MODELS:
VRT32I
ML-138024
*Manufactured after 2010
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
VULCAN
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
3600 NORTH POINT BLVD.
BALTIMORE, MD 21222
Vulcan ©2014 All Rights Reserved
F-41162 (03-14)
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VCH & VRT SERIES OVENS
F-41162 (03-14)
TABLE OF CONTENTS
IMPORTANT FOR YOUR SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
PRINCIPLES OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . 3
BENEFITS OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
COMPARISON OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . 5
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
ELECTRICAL REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
MANUAL OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
SETTING ADJUSTMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
QUICK CYCLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
PRE-PROGRAMMED CYCLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
ERR TOO HOT – ALARM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
EXTENDED SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
STAINLESS STEEL CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
DOOR GASKET CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
COOKING RACK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
BAKERY PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
COOKING AND HOLDING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 – 17
RETHERMALIZATION GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
GRAMS – LBS / OZ CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
TEMPERATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
LOCKOUT / TAGOUT PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
SERVICE & PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
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VCH & VRT SERIES OVENS
F-41162 (03-14)
GENERAL
INTRODUCTION
Vulcan-Hart Ovens are produced with
quality workmanship and material.
and maintenance of the oven with a
simple, but comprehensive under-
Proper
installation,
usage,
and
standing of its proper use.
We
maintenance of your oven will result in
many years of satisfactory performance.
recommend that you thoroughly read
this entire manual and carefully follow all
of the instructions provided prior to
placing the oven into operation.
The Vulcan Cook & Hold Oven is more
than just an oven – it’s a “System”;
precisely controlled heat, regulated to
retain ascorbic acid and maximize the
nutritional value, taste and eye-appeal
of food. In this environment, virtually
any food product can be prepared to
delicious perfection in just ONE oven!
“System” food preparation eliminates
the need for multiple ovens with
duplicate features.
As with any piece of food service
equipment, this oven system requires a
minimum of care and maintenance.
Recommended
procedures
are
contained in this manual and should
become a regular part of the operation
of the unit.
Vulcan Cook & Hold Oven is the right
choice for low temperature food
preparation.
This manual is provided to assist
persons responsible for the operation
PRINCIPLES OF
COOK & HOLD OVENS
Vulcan Cook & Hold Ovens are
(60⁰C). This temperature refers to the
oven’s hold temperature setting and not
to the internal temperature of the food
being roasted. The internal product
temperature will run below the hold
temperature. (For example: roast beef
held at 140⁰F will be about 130⁰F
internally or medium rare.)
designed and perfected for cooking at a
lower temperature. The principles of
Low Temperature Cooking and Holding
can be summarized into several
objectives: increased product yields,
increased profits from increased
yields, increased moisture retention,
increased
tenderization,
and
consistency of doneness.
All meat products contain enzymes.
These
enzymes
perform
the
When the Vulcan Cook & Hold Oven
finishes the cooking cycle, it
automatically switches to the hold cycle.
Throughout this manual we recommend
holding temperatures such as 140⁰F
important function of tenderizing the
meat when they reach temperatures
of 100⁰F (38⁰C) to 140⁰F (60⁰C). As
these enzymes are heated, they break
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VCH & VRT SERIES OVENS
F-41162 (03-14)
down the connective tissue that is
inherent in all red meat products.
meat before it is sold. The longer the
hold, the higher degree of tenderization.
Each hour of holding is equal to one
day of aging.
The hold cycle allows this natural
tenderization process to proceed in an
orderly manner. As long as the internal
temperature of the meat does not
exceed 140⁰F, the process will continue.
Once the temperature reaches 140⁰F
the process will stop, because the
enzymes will be deactivated.
VRT MODEL:
The Vulcan VRT Model is also a
“Rethermalization Oven System.” The
VRT Model is specifically designed to
retherm chilled/thawed food product as
well as prepared frozen food products
either in bulk or individually wrapped
and sealed packages.
This tenderization process makes the
meat more flavorful. It is similar to aging
BENEFITS OF
COOK & HOLD OVENS
Superior Results: Low temperature
roasting has been recognized as the
best method for preparing meat and
Reduced Shrinkage of Product: You
can cut your percent of shrinkage from
25 to 30% down to 5 to 10%. This
means more servings to sell to your
customers! The Vulcan Cook & Hold
poultry
because
of
increased
tenderness, more even roasting, and a
juicer product.
Increased Sales: You will attract more
customers and have more repeat
business because you are now
producing a superior product in your
market area. All of your products will be
unique, from prime rib and chicken to
BBQ ribs, pork roasts, and even bakery
items!
Oven can pay for itself in just months,
depending on your volume.
Reduced Labor Cost: Your cooks do
not have to come in early to put roasts
in or stay late to take them out of the
oven.
Holding banquet foods in a
Vulcan Cook & Hold Oven reduces that
last minute party prep to almost nothing.
Reduced Energy Costs:
It costs
significantly less to run a Vulcan Cook &
hold Oven instead of a conventional
oven. Also, in most areas, no exhaust
hood is needed.
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VCH & VRT SERIES OVENS
F-41162 (03-14)
COMPARISON OF
COOK & HOLD OVENS
“The Comparison Stops Here” –
without
coloring
agents.
more than a catchy slogan, it’s a fact.
“You can taste the difference.”
Can bake anything from meat,
poultry, fish, cakes, cookies, puff
pastries, and even popovers.
Do not require a ventilation
hood.
Are accurate, plus or minus
5⁰F.
Are easy to clean. The Power
module lifts off.
Have stainless steel construction
inside and out.
3.
Convection ovens, unlike Vulcan Cook
& Hold Ovens, blast high temperature
dry air over the product. The end result
with convection oven cooking is
excessive and unnecessary shrinkage.
4.
5.
6.
7.
Vulcan Cook & Hold Oven Systems:
1.
2.
Offer a lifetime heating element
warranty.
Provide
a
natural roasted
brown, caramelized product
INSTALLATION
Before installing, verify that the
electrical service agrees with the
specifications on the rating plate
located on the lower back corner of
the oven. (Fig. 4) If the supply and
equipment requirements do not agree,
do not proceed with unpacking and
installation. Contact your Vulcan-Hart
Carefully unpack and place in a work
accessible area as near the installation
position as possible.
1.
2.
3.
Open oven door(s) and remove
packing material.
Check under oven or separate
package for racks, pans, etc.
Peel off vinyl protection film from
oven.
Customer
Service
Department
immediately.
UNPACKING:
CLEANING:
The oven 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 to
the oven.
The oven should be thoroughly cleaned
prior to putting into service. Refer to
cleaning instructions in this manual.
LOCATION:
For efficient oven operation, choose a
location that will provide easy loading
and unloading without interfering with
the final assembly of food orders. The
installation location must allow adequate
clearances for servicing and proper
operation.
If the oven is found to be damaged,
save the packaging material and
contact the carrier within 15 days of
delivery.
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VCH & VRT SERIES OVENS
F-41162 (03-14)
VCH88 Model:
VRT TOP VIEW
MOUNTING BRACKETS (2 per side)
The VCH88 is simply two (2) VCH8
ovens stacked on top of each other.
One (1) oven will come with casters and
a stacking assembly on top. The oven
without casters is placed inside the
stacking assembly. Each oven has its
own power cord.
VRT Models:
The Ramp Unit must be mounted to
the floor with supplied mounting
brackets and bolts, hard wired by a
certified electrician, and sealed to the
floor with NSF listed sealant.
(Fig.1 & 2)
Fig. 1
MOUNTING
BRACKETS
VRT SIDE VIEW
Fig. 2
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VCH & VRT SERIES OVENS
F-41162 (03-14)
ELECTRICAL REQUIREMENTS
ELECTRICAL CODES & STANDARDS:
ELECTRICAL CONNECTIONS:
The oven must be installed in
accordance with:
The oven is factory wired for single
phase 208/240 volt or three phase
operation. All ovens are equipped with
a 6 foot cord and NEMA 6-15, 6-30, 6-
50, or a 15-30 plug as standard
equipment. (Fig. 3)
In the United States of America:
1.
State and Local Codes.
2.
National Electrical Code, ANSI/
NFPA-70 (latest edition.) Copies
.
may be obtained from:
The
National Fire Protection
Association, 1Batterymarch Park,
Quincy, MA 02269.
1-617-770-3000 www.nfpa.org
(Fig.3)
wiring
Refer
to
diagrams
and
Specification Chart in the back of this
manual.
In Canada:
1.
Local Codes.
The cord and plug supplied is a suitable
durable cord with a proper strain relief.
2.
Canadian Electrical Code, CSA
C22.1 (latest edition.) Copies
The VCH88 is simply two (2) VCH8
ovens stacked on top of each other.
Each oven has its own power cord.
.
may be obtained from:
Canadian Standard Association.
The
SERIAL DATA PLATE
(Fig. 4)
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VCH & VRT SERIES OVENS
F-41162 (03-14)
OPERATION
CONTROLS
Power On / Off Switch
The Oven and its parts
The power On/Off switch turns the oven
on or off.
are hot. Be very careful when operating,
cleaning, or servicing the oven.
All operating controls are located on the
front Control Panel(s). The oven is
supplied with individual operating
controls for each oven cavity.
TIME (IN MINUTES)
Displays set time.
COOK TEMP.
Displays set Cooking Temperature.
ON/OFF
SWITCH
TIME
COOK
HOLD
CABINET
TEMP. TEMP. TEMP.
HOLD TEMP.
Displays set Holding Temperature.
CABINET TEMP. (PROGRAM#)
Displays interior temperature, displays
programming number in programming
mode.
ADJ / SET
ADJ / SET Knob allows Adjustment and
Setting changes.
ADJ/SET KNOB
START
BUTTON
HEAT
INDICATOR
LIGHT
START
Start Button will start the operation or
pre-set settings.
Thoroughly clean the oven before initial use.
Please refer to the cleaning instructions in this manual. (Pg. 13)
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VCH & VRT SERIES OVENS
F-41162 (03-14)
QUICK CYCLE
The Oven is pre-programmed with
default settings of:
To start Quick Cycle:
1.
2.
Switch ON/OFF Switch to ON.
Wait approx.. 3 seconds until
Cook Temp. starts blinking.
Cooking Time - 60 minutes
Cooking Temperature - 350⁰F
Holding Time – 60 minutes
Holding Temperature - 165°
Push Start Button.
MANUAL OPERATION
6.
7.
8.
Turn ADJ/SET Knob to desired
holding temperature.
The Oven and its parts
are hot. Be very careful when operating,
cleaning, or servicing the oven.
Push ADJ/SET Knob to set
holding temperature.
1.
Switch ON/OFF Switch to ON
position.
Wait approx. 3 seconds
TIME (IN MINUTES) starts blinking.
Push the Start Button.
2.
3.
Turn ADJ/SET Knob to desired
cook time.
SETTING ADJUSTMENT
At any time you can adjust the setting
by:
Push ADJ/SET Knob to set
cooking time.
Cook Temp. starts blinking.
1.
2.
3.
Push the ADJ/SET Knob until
the desired setting flashes.
4.
5.
Turn ADJ/SET Knob to desired
cook temperature.
Turn the ADJ/SET Knob to
desired time/temperature.
Push ADJ/SET Knob to set
cooking temperature.
Hold Temp. starts blinking.
Push the Start Button to set
your changes.
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VCH & VRT SERIES OVENS
F-41162 (03-14)
PRE-PROGRAMMED CYCLES
The Oven can be programmed for 9
cooking/holding cycles. (P-1 thru P-9)
To program each cycle, P-1 through P-
9, use the following instructions.
7.
Press the ADJ/SET Knob to
accept Cook Temp.
Hold Tem. will start blinking.
PROGRAMMING:
8.
Rotate the ADJ/SET Knob to
desired holding temperature.
From the “Idle State” while the Time is
blinking:
9.
Press the ADJ/SET Knob to
accept Hold Temp.
1.
Press and Hold the ADJ/SET
Button for 3 seconds. The time
will no longer blink.
10.
Push Start Button
OPERATING:
The Cabinet Temp. will display
“P-0” and is blinking.
Turn
1.
Switch ON/OFF Switch to ON.
Adj/Set knob to display P-1, go to
step 3.
During the “Idle State/Time is blinking”:
2.
3.
If P-2 through 9 is the desired
cycle, Rotate the ADJ/SET
2.
Press and Hold the ADJ/SET
Knob for 3 seconds. The time
will no longer blink.
Knob to
the
desired
pre-
programmed cycle.
The Cabinet Temp. will display
“P-1” and is blinking.
Press and Hold the ADJ/SET
Knob for 3 seconds.
3.
4.
Rotate ADJ/SET Knob to
desired pre-programmed cycle:
P-1 through 9.
Time will start blinking.
4.
5.
Rotate the ADJ/SET Knob to
desired time.
Press Start Button.
Press the ADJ/SET Knob to
accept the time.
You can push the ADJ/SET Knob any
time to abort the cycle and return to idle.
Cook Temp. will start blinking.
6.
Rotate the ADJ/SET Knob to
desired cooking temperature.
10
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VCH & VRT SERIES OVENS
F-41162 (03-14)
VENTILATION HOOD REQUIREMENTS
Some local State Codes require the use
of a ventilation hood for equipment
operating in excess of 250⁰F. Many will
allow operation of Rethermalization
Ovens at lower temperatures. Please
contact a Service Agency to modify this
parameter, if needed to meet local State
Codes.
ERR TOO HOT – ALARM
This
audible
alarm
may
be
The
oven
reports
an
“Over
temporarily cancelled for 3 minutes
by pushing the ADJ/SET Knob. After
the 3 minutes have expired, the alarm
will begin beeping again.
Temperature Condition” any time the
oven temperature reaches 400⁰F or
higher.
When this condition exists, the oven will
sound an audible alarm by emitting a
triple beep (3 quick short beeps) every
2 seconds and it will flash the message
“Err too Hot” on the display to alert
nearby staff.
The error message on the display
cannot be cancelled.
The proper
action when this alarm is present is to
Turn the oven OFF, unplug the unit,
and call for service.
SHUTDOWN
The oven’s cooling/exhaust fans located
at the left side of the unit will operate
until the thermostat sensor shuts them
off.
The Oven and its parts
are hot. Be very careful when operating,
cleaning, or servicing the oven.
1.
2.
Switch ON/OFF switch to OFF
position.
Open door slightly to allow
ventilation and a cool down
period.
EXTENDED SHUTDOWN
according to the Cleaning
Procedure in this manual.
1.
2.
3.
Perform the Shutdown procedure.
Unplug the oven.
4.
Leave the oven door(s) slightly
open to allow ventilation and
preservation of door gasket(s).
After oven has cooled down,
thoroughly clean the oven
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VCH & VRT SERIES OVENS
F-41162 (03-14)
MAINTENANCE
CLEANING
cleaning. Use a mild soap and
water solution to clean these
items.
The Oven and its parts
are hot. Be very careful when operating,
cleaning, or servicing the oven.
5.
If necessary, clean the interior of
the oven with a damp cloth.
Wipe dry with a soft dry cloth.
Always
unplug
electrical power supply before
cleaning.
6.
7.
Reassemble oven.
Avoid splashing water into upper
areas of the oven to prevent damage
Clean the exterior of the oven
with a clean damp cloth.
to
electrical
components
or
connections.
HEAVY-DUTY CLEANING:
For heavy-duty cleaning, use warm
water, a degreaser, and a plastic,
stainless steel, or scotch-brite pad.
Never rub in a circular motion. Always
rub gently in the direction of the steel
grain. Rinse thoroughly and wipe dry
with a soft cloth.
Never spray the unit with a hose.
Never use harsh chemicals or
abrasive pads to clean the oven.
DAILY:
1.
Unplug electrical power supply.
The Power Module is removable. To
remove the Power Module, unclasp the
4 spring loaded clasps (2 per side).
2.
Allow oven to go through cool-
down period before cleaning.
Each
Power
Module
weighs
3.
4.
Remove the Interior Side Racks
approximately 70 lbs., please follow
the lifting guidelines of your facility.
(Fig. 1)
Take the Interior Side Racks to a
sink or dishwasher for a thorough
STAINLESS STEEL CARE
If the protective film remains intact, the
stainless steel will remain intact.
CLEANING:
Stainless Steel contains 70 – 80% iron,
which will rust if not properly maintained.
Stainless Steel also contains 12 – 30%
chromium, which forms an invisible
passive, protective film that shields
against corrosion.
However, if the film is damaged, the
stainless steel can break down and rust.
PREVENTIVE CARE:
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VCH & VRT SERIES OVENS
F-41162 (03-14)
To prevent stainless steel break-
down, follow these steps:
PRESERVING & RESTORING:
Special stainless steel polishing
cleaners can preserve and restore the
protective film.
1.
Never use any metal tools,
scrapers, files, wire brushes,
or scouring pads (except for
stainless steel scouring pads,)
which will mar the surface.
Preserve the life of stainless steel with a
regular application of a high-quality
stainless steel polishing cleaner, as a
final step to daily cleaning.
2.
3.
Never use steel wool – which
will leave behind particles that will
rust.
If signs of breakdown appear, restore
the stainless steel surface.
First,
thoroughly clean, rinse, and dry the
surface. Then, on a daily basis, apply a
high-quality stainless steel polish
according to manufacturer’s instructions.
Never use acid-based or
chloride containing cleaning
solutions – which will break
down the protective film.
HEAT TINT:
4.
5.
Never rub in a circular motion.
Always rub gently in the direction
of the steel grain.
Darkened areas, called “heat tint,” may
appear on stainless steel exposed to
excessive heat. Excessive heat causes
the protective film to thicken. This is
unsightly, but is not a sign of permanent
damage.
Never leave any food products
or salt on the surface. Many
foods are acidic. Salt contains
chloride.
To remove heat tint, follow the routine
cleaning procedure. Stubborn heat tint
will require heavy-duty cleaning. To
reduce heat tint, limit the exposure of
equipment to excessive heat.
DOOR GASKET CARE
DOOR GASKET:
2.
Rinse with
a
fresh cloth
At least once a week, thoroughly check
the door gasket for damage/wear. A
damaged gasket can cause inefficient
and unsatisfactory operation of the
oven.
moistened in warm water to
remove all traces of detergent.
3.
Gently wipe dry with a clean dry
cloth.
If the gasket requires cleaning:
Never apply food oils, or petroleum
lubricants directly to the gasket(s).
1.
Gently wash gasket using a
moist cloth, a mild detergent
solution, and warm water.
Petroleum
lubricants will reduce the gasket’s life.
based
solvents
and
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VCH & VRT SERIES OVENS
F-41162 (03-14)
COOKING
The cooking rack is simply placed inside
a standard 18” x 26” sheet tray (2/1
Gastronome) and the product which is
to be cooked and held is placed on top
of the cooking rack. When more than
one product is being prepared, the food
products should not be cramped
together onto one cooking rack.
Sufficient room should separate the
products on a single cooking rack to
insure proper circulation of air around
the product.
INTRODUCTION
This cooking guide has been produced
for your Vulcan Cook & Hold Oven
System. It should be used as a handy
reference when using your oven. The
guide has been developed to help
answer questions which you may have
relating to product preparation as well
as making you familiar with the
operation of your Cook & Hold Oven.
When using your oven, experiment with
your own house specialties. The degree
of doneness varies based upon
When loading the oven, an additional
18” x 26” sheet tray, in an inverted
position, (Fig. 5) should be placed
directly above the food product being
prepared. This creates the necessary
air flow pattern to produce highly
desirable carmelization and uniform
roasting of the product.
individual
preferences.
These
preferences can be easily accomplished
by varying the recommended time
guidelines in this manual.
The
guidelines which are presented in this
manual are suggested and have been
tested to insure product preparation as
indicated.
INVERTED SHEET TRAY
The concept of “Low Temperature
Cooking” is not a science, it is an art.
Chefs from around the world vary in
terms of the doneness and appearance
in the products which they prefer.
Therefore,
we
suggest
first
understanding what your Oven System
will do for the multitude of applications
available to you.
COOKING RACK
Fig. 5
Depending upon the size of the Cook &
Hold Oven, each unit is supplied with a
specially designed cooking rack(s). The
cooking rack must be used when
cooking food products to insure absolute
product quality and integrity.
A helpful hint when loading your food
product on the cooking rack is to either
line your 18” x 26” sheet tray with foil, or
spray with a quality vegetable oil. This
helps with easy clean up after use.
14
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VCH & VRT SERIES OVENS
F-41162 (03-14)
3.
4.
Proof yeast products about 50%
less than usual.
BAKERY PRODUCTS
The Cook & Hold Oven System is much
more than a prime rib oven. Unlike our
competitors, you can do a full range of
bakery products. By observing a few
simple rules, you can bake: cakes,
muffins, cookies, pies, breads, puff
pastry, and even beautiful (light as a
cloud) popovers and cream puffs.
Rotate pans, when product is
about ½ done, as you would with
any oven.
Baking time takes a little longer in the
Cook & Hold Oven, but the results are
worth the few minutes extra.
You are baking with about 6000
BTU’s compared to 60,000 to 80,000
BTU’s in a convection oven. During
the extra baking time, think about
how you want to invest your energy
savings.
For Bakery Products:
1.
2.
Pre-heat oven before baking.
Observe
proper
loading
procedures.
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VCH & VRT SERIES OVENS
F-41162 (03-14)
COOKING AND HOLDING GUIDE
Please note that as products vary, as well as other elements such as altitude, so
shall actual cooking times and temperatures. These should be adjusted as
needed based upon your actual experience. Finished product temperatures
should be verified manually, prior to serving, in order to insure food safety.
MAX.
(DETAILS)
WEIGHT
(USDA
#109)
20 lbs.
(USDA
#112A)
12 lbs.
(USDA
#168)
18-20 lbs.
(USDA
#160)
60 lbs.
(USDA
#170)
20 lbs.
(USDA
#180)
12 lbs.
(USDA
#190)
10 lbs.
(USDA
#184)
COOK
TIME
COOK
TEMP.
HOLD
TEMP.
INTERNAL
TEMP.
LOADING
GUIDELINES
PRODUCT
HOLD TIME
4 hrs. min.
4 hrs. min.
4 hrs. min.
4 hrs. min.
8 hrs. min.
4 hrs. min.
2 hrs. min.
140⁰ F
140⁰ F
140⁰ F
140⁰ F
140⁰ F
140⁰ F
140⁰ F
135⁰ F
135⁰ F
130⁰ F
130⁰ F
130⁰ F
130⁰ F
130⁰ F
Prime Rib
5 hrs.
3 hrs
225⁰ F
225⁰ F
225⁰ F
225⁰ F
225⁰ F
225⁰ F
225⁰ F
2 per shelf
3 per shelf
2 per shelf
1 per shelf
2 per shelf
3 per shelf
4 per shelf
Boneless Rib eye
Top Round
4½-5 hrs.
10 hrs.
5 hrs.
Steamship Round
Bottom Round
Boneless Strip Loin
Whole Tenderloin
3 hrs.
2½ hrs.
140⁰ F
155⁰ F
160⁰ F
160⁰ F
135⁰ F
165⁰ F
160⁰ F
160⁰ F
Top Sirloin Butt
Beef Short Ribs
Cubed Steaks
Beef Back Ribs
12-14 lbs.
3 hrs.
4 hrs.
4 hrs.
6 hrs.
225⁰ F
225⁰ F
225⁰ F
225⁰ F
4 hrs. min.
4 hrs. min.
3 hrs. min.
4 hrs.
3 per shelf
10 lbs.
10 lbs.
30 lbs.
1 per shelf
1 tray per shelf
4 per shelf
(Stew Meat)
10 lbs.
150⁰ F
150⁰ F
150⁰ F
160⁰ F
160⁰ F
175⁰ F
165⁰ F
165⁰ F
165⁰ F
135⁰ F
Beef Stew
4 hrs.
4 hrs.
45 min.
6 hrs.
4 hrs.
225⁰ F
250⁰ F
225⁰ F
250⁰ F
250⁰ F
6 hrs. min.
4 hrs. min.
4 hrs. max
4 hrs.
1 tray per shelf
2 per shelf
Corned Beef
Frozen Burgers
Fresh Ham
12 lbs.
7-8 lbs.
12 lbs.
24 per shelf
2 per shelf
Cooked Cured Ham
12 lbs.
(USDA
#422)
4 hrs.
2 per shelf
160⁰ F
160⁰ F
160⁰ F
160⁰ F
160⁰ F
n/a
175⁰ F
175⁰ F
175⁰ F
160⁰ F
170⁰ F
n/a
Pork Back Ribs
Pork Spare Ribs
Fresh Sausages
Pre-Cooked Sausage
Roast Suckling Pig
Bacon
10 lbs.
4 hrs.
4 hrs.
2 hrs.
1¾ hr.
6 hrs.
40 min
250⁰ F
250⁰ F
225⁰ F
250⁰ F
250⁰ F
350⁰ F
3 hrs. max.
4 hrs.
6 slabs per shelf
5 slabs per shelf
10 lbs. per shelf
10 lbs. per shelf
1 per shelf
30 lbs.
10 lbs.
10 lbs.
30 lbs.
5 hrs. max
5 hrs. max
3 hrs. min.
n/a
36 slices per shelf
16
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VCH & VRT SERIES OVENS
F-41162 (03-14)
MAX.
INTERNAL
TEMP.
(DETAILS)
WEIGHT
COOK
TIME
COOK
TEMP.
HOLD
TEMP.
LOADING
GUIDELINES
PRODUCT
Chicken Wings
Chicken Pieces
Whole Chickens
Rotisserie Chicken
Whole Turkeys
Turkey Breast₇
Roast Duckling
Rack of Lamb
Braised Lamb Shanks
Fish Filets
HOLD TIME
n/a
150⁰ F
150⁰ F
150⁰ F
160⁰ F
170⁰ F
160⁰ F
160⁰ F
140⁰ F
160⁰ F
160⁰ F
n/a
165⁰ F
170⁰ F
170⁰ F
170⁰ F
170⁰ F
160⁰ F
170⁰ F
140⁰ F
180⁰ F
160⁰ F
190⁰ F
190⁰ F
190⁰ F
10 lbs.
45 min.
2¼ hrs.
2½ hrs.
2½ hrs.
4½ hrs.
4 hrs.
350⁰ F
250⁰ F
250⁰ F
275⁰ F
250⁰ F
250⁰ F
350⁰ F
250⁰ F
250⁰ F
225⁰ F
300⁰ F
350⁰ F
350⁰ F
10 lbs. per shelf
10 lbs. per shelf
6 per shelf
10 lbs.
1 hr. max.
5 hrs. max
1 hr. max.
5 hrs. max.
1 hr.
20 lbs.
16-17 lbs.
20 lbs.
6 per shelf
2 per shelf
10 lbs.
3 per shelf
18 lbs.
1½ hrs.
3½ hrs.
4 hrs.
3 hrs. max
3 hrs. max
4 hrs. min.
4 hrs. max
n/a
6 per shelf
18 lbs.
15 racks per shelf
1 tray per shelf
10 lbs. per shelf
1 per shelf
10-12 lbs.
10 lbs.
40 min.
1¼ hrs.
35 min.
Sheet Cakes
18" x 26"
Kaiser Rolls
n/a
n/a
15 per shelf
6 per shelf
Italian Bread
40 min.
20-35
min.
n/a
n/a
Various
Types
Cookies
325⁰ F
n/a
n/a
n/a
24 per shelf
Various
Types
Pies w/top crust
Dinner Rolls
9" dia.
1¼ hrs.
30 min.
350⁰ F
n/a
n/a
n/a
n/a
n/a
n/a
3 per shelf
350⁰ F
42 per shelf
12" x 20"
pans
160⁰ F
175⁰ F
Clear Soups
3 hrs.
250⁰ F
Overnight
2 hrs. max
1 pan per shelf
2 per shelf
160⁰ F
175⁰ F
Frozen Pizzas
18" diameter
12" x 20"
pans
40 min.
350⁰ F
170⁰ F
150⁰ F
160⁰ F
200⁰ F
160⁰ F
165⁰ F
Baked Potatoes
Rice
1¼ hrs.
2 hrs.
350⁰ F
250⁰ F
250⁰ F
1½ hrs.
18 hrs. max
Overnight
30 per shelf
1 Quart Dry
1 Quart Dry
1 pan per shelf
2 pans per shelf
Frozen Entrees
3 hrs.
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VCH & VRT SERIES OVENS
F-41162 (03-14)
RETHERMALIZATION GUIDE
OVEN
TEMP.
REHEAT
TIME
HOLD
TEMP.
MIN. HOLD
ENTRÉE
Baked Rotini
TIME
225⁰F
160⁰F
60 min.
54 min.
20 min.
20 min.
225⁰F
160⁰F
Beef & Noodles
225⁰F
165⁰F
Breaded Chicken Pattie on Bun
Burrito
60 min.
48 min.
20 min.
20 min.
250⁰F
160⁰F
200⁰F
225⁰F
225⁰F
225⁰F
225⁰F
225⁰F
225⁰F
225⁰F
225⁰F
225⁰F
200⁰F
225⁰F
200⁰F
250⁰F
225⁰F
250⁰F
225⁰F
200⁰F
225⁰F
225⁰F
225⁰F
200⁰F
200⁰F
200⁰F
250⁰F
225⁰F
225⁰F
225⁰F
225⁰F
225⁰F
225⁰F
155⁰F
160⁰F
160⁰F
160⁰F
160⁰F
160⁰F
155⁰F
160⁰F
160⁰F
160⁰F
155⁰F
165⁰F
160⁰F
165⁰F
160⁰F
160⁰F
155⁰F
155⁰F
160⁰F
160⁰F
160⁰F
160⁰F
160⁰F
160⁰F
165⁰F
160⁰F
160⁰F
160⁰F
160⁰F
160⁰F
165⁰F
Cheesy Bread/Italian Dunker Sauce
Cheesy Chili
54 min.
54 min.
54 min.
54 min.
54 min.
48 min.
60 min.
60 min.
54 min.
42 min.
42 min.
60 min.
15 min.
15 min.
20 min.
20 min.
20 min.
20 min.
20 min.
20 min.
20 min.
15 min.
15 min.
20 min.
Chicken & Noodles
Chicken & Rice
Chicken Dippers
Chicken Fryz
Chicken Leg
Chicken Nuggets
Chik'n O's, Zesty
French Toast/Sausage Links
Grilled Cheese Sandwich
Grilled Chicken on Bun
Ham & Cheese English Muffin
Hamburger on Bun
Hot Dog on Bun
Italian Spaghetti
Macaroni & Cheese
Mexican Cheese Sauce
Mini Corndogs
54 min.
60 min.
54 min.
54 min.
48 min.
42 min.
54 min.
42 min.
54 min.
42 min.
54 min.
54 min.
60 min.
54 min.
60 min.
42 min.
42 min.
54 min.
54 min.
20 min.
20 min.
20 min.
20 min.
20 min.
20 min.
15 min.
15 min.
20 min.
20 min.
20 min.
20 min.
20 min.
15 min.
20 min.
20 min.
20 min.
20 min.
20 min.
Pancakes/Sausage Links
Pizza Dippers
Pizza, Cheese
Pizza, Pepperoni
Pizza, Sausage
Ravioli
Sausage Mini Bites
Steak Nuggets
Taco Boat
Tacos
Turkey & Noodles
Turkey Manhattan
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VCH & VRT SERIES OVENS
F-41162 (03-14)
LOCKOUT / TAGOUT PROCEDURE
Always perform the Lockout / Tagout Procedure
before removing any sheet metal panels or attempting to service
this equipment.
The Lockout / Tagout Procedure is used to protect personnel working on an electrical
appliance. Before performing any type of maintenance or service on an electrically
operated appliance, follow these steps:
1.
2.
In electrical box, place unit’s circuit breaker into OFF position.
Place a lock or other device on electrical box cover to prevent someone from
placing circuit breaker ON.
3.
Place a tag on electrical box cover to indicate that unit has been disconnected for
service and power should not be restored until tag is removed by maintenance
personnel.
4.
5.
Disconnect unit power cord from electrical outlet.
Place a tag on cord to indicate that unit has been disconnected for service and
power should not be restored until tag is removed by maintenance personnel.
SERVICE & PARTS INFORMATION
To obtain Service and Parts information concerning this model, contact Vulcan-Hart
Service Department at the address listed on the front cover of this manual or refer to
and Parts depots.
Customer Service
Technical Service
Service Parts
1-800-814-2028
1-800-814-2028
1-800-814-2028
When calling for service, have the model number and serial number available.
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VCH & VRT SERIES OVENS
F-41162 (03-14)
TROUBLESHOOTING
SYMPTOMS
POSSIBLE CAUSES REMEDY
Oven not connected to Connect oven to power
power source
ON/OFF switch not
ON
source
Press Power ON/OFF switch
to ON
Oven not operating
No power
Check circuit breaker
This is normal when unit is
cold. If unit is above 150 F.,
Contact Authorized Service
Provider.
⁰
Oven is below 150 F.
⁰
Indicator Lights are lit but
Cooling Fan(s) are NOT
operating
Defective: connection, Contact Authorized Service
wiring, fan, thermostat Provider
Oven compartment IS heating
and Blower Motor IS NOT
operating with Power Switch
ON
Defective connection or Contact Authorized Service
wiring to motor
Provider
Set Cooking Thermostat to 250 F.,
⁰
w ait several minutes and check
the rear of the oven for heating.
Both the Pow er Sw itch and
Cooking Temperature Indicator
Lights w ill be lit. If oven cavity
does not heat, Contact Authorized
Service Provider
Defective Cooking
Temperature
Thermostat
Oven compartment IS NOT
heating and Blower Motor IS
operating with Power Switch
ON
Turn Holding Temperature knob to
250 F. and check for heat at rear
⁰
Defective Holding
Temperature
Thermostat
of oven cavity. Both the Pow er
Sw itch and Cooking Temperature
Indicator Lights w ill be lit. If the
oven cavity does not heat, Contact
Authorized Service Provider.
Defective High-Limit
Thermostat or Heating Contact Authorized Service
Element. Provider
Thermostat(s) require Contact Authorized Service
calibration Provider
Incorrect oven temperature
The oven has cooling/exhaust fans located at the left side of the unit. These fans may
not operate when the oven is first turned on. The cooling/exhaust fans only operate
when the thermostat to which they are connected requires them to cool the electrical
components.
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