Vulcan Hart Oven VCG10H ML 126836 VCG10F ML 126837 VCG20H ML 126838 User Manual

INSTALLATION &

OPERATION MANUAL

GAS COMBI

CONVECTION & STEAM OVENS

MODEL

VCG10H

VCG10F

VCG20H

ML-126836

ML-126837

ML-126838

Model VCG10H

For additional information on Vulcan-Hart or to locate an authorized parts

and service provider in your area, visit our website at www.vulcanhart.com

VULCAN-HART

DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

WWW.VULCANHART.COM

P.O. BOX 696, LOUISVILLE, KY 40201-0696

TEL. (502) 778-2791

FORM 31188 Rev. A (Sept. 2004)

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TABLE OF CONTENTS

GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

LEGS, CASTERS OR STAND . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

DRIP TRAY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

LEVELING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

DOOR ADJUSTMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

INSTALLATION CODES AND STANDARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

VENT HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

GAS CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

TESTING THE GAS SUPPLY PIPING SYSTEM . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

PLUMBING CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

WATER REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

WATER SUPPLY CONNECTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

DRAIN CONNECTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

ELECTRICAL CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

START-UP PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

CONFIGURE CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

DOOR OPENING AND CLOSING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

GREASE FILTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

BUZZER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

LOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

UNLOADING THE OVEN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

PROGRAMMABLE CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

ON — OFF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

COOKING MODE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

COOKING TIME OR PROBE TEMPERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

OVEN TEMPERATURE OR

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

PROGRAM NUMBER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

COOKING WITH THE PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

USING THE TEMPERATURE PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

TEMPERATURE PROBE APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

ENTERING A COOKING PROGRAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

PROGRAMMING MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

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RECALLING A PROGRAM FROM MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

BAKING (CONVECTION BAKING - HOT AIR) . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

CONVECTION BAKING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

STEAMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

STEAMING APPLICATIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

COMBI (CONVECTION BAKING WITH STEAMING) . . . . . . . . . . . . . . . . . . . . . . 22

COMBI APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

EXAMPLE PROGRAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

MENU CARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

DELUXE MANUAL CONTROL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

ENTERING A MANUAL COOKING OPERATION — Deluxe Control. . . . . . . . . . 29

STANDARD MANUAL CONTROL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

ENTERING A MANUAL COOKING OPERATION — Standard Control . . . . . . . . 31

CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

DAILY CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

COMPLETE CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

CONFIGURATION MODE — PROGRAMMABLE CONTROL. . . . . . . . . . . . . . . . . . . 34

CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe). . . . . . . . . 36

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

CLEAN CYCLE DELIMING PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

SERVICE ADJUSTMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

SERVICE AND PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

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Installation, Operation and Care of

GAS COMBI CONVECTION & STEAM OVENS

KEEP THIS MANUAL FOR FUTURE USE

GENERAL

The Vulcan Combi Gas Convection & Steam Ovens are single compartment ovens that provide

convection heating, steaming or both. Ovens are sized to accommodate 10 or 20 shelves, Full or Half

depth. The bold numbers and letters explain the model number conventions. An atmospheric steam

generator is provided for humidification in the oven chamber. Programmable or analog controls are

preference options on all size and depth combinations.

The 10 level models can be installed on an optional stand or on a suitable countertop using the legs

provided. The 20 level oven can be equipped with legs or casters (optional). Accessory trolleys or

landing tables (depending on size of oven) can load or unload all racks in one easy motion. The hose

spray accessory can be installed near the oven to facilitate easy cleaning. Stacking kits are available

with either legs or casters to stack one 10 level oven on top of another: 10 Half over 10 Full, 10 Full

over 10 Full or 10 Half over 10 Half.

INSTALLATION

UNPACKING

Immediately after unpacking the oven, check for possible shipping damage. If the oven is found to be

damaged, save the packaging material and contact the carrier within 15 days of delivery.

Prior to installation, verify that the electrical service and type of gas (natural or propane) agree with the

specifications on the oven data plate.

LOCATION

Allow space for operating the oven. Do not obstruct the ventilation ports above the oven. Do not install

the oven next to a major heat source, such as a griddle or fryer. All models require a minimum clearance

of 8" on the right side of the oven and 6" at the rear. Model VCG10F requires an 8" clearance on the

left side.

LEGS, CASTERS or STAND

The 10 level gas ovens can be equipped with a leg- or caster-equipped stand. The 20 level gas ovens

can be equipped with legs or casters. Assemble legs or casters into the holes provided at the bottom

four corners of the oven as necessary. To assemble the oven onto the stand, insert four bolts from

underneath at the four corners and tighten until secure.

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DRIP TRAY

Verify that the drip tray is assembled to the bottom of the oven. If it is not, loosen screws under front

of oven base and assemble drip tray to bottom of oven. The 20 level ovens have a drip tray that has

three segments.

LEVELING

Caster equipped ovens must be placed on a level floor. For ovens with legs, use a spirit level or pan

of water in the bottom of the oven to make sure the oven is level, both front-to-back and side-to-side.

Adjust the leveling feet on the bottom of the legs by turning the feet in or out to level the oven. After

the drain is connected, check for level by pouring water onto the floor of the compartment. All water

should drain through the drain opening.

DOOR ADJUSTMENT

One door roller is located in the middle of the door on 10 level ovens; two rollers, one at the top and

the other at the bottom, are located on the door of the 20 level oven. The rollers can be adjusted by

loosening the screws above and below the roller. Adjust the roller to the best vertical position and

tighten the screws.

INSTALLATION CODES AND STANDARDS

In the United States, install the oven in accordance with: 1) State and local codes; 2) National Fuel

Gas Code, ANSI-Z223.1, latest edition, available from American Gas Association, 1515 Wilson

Boulevard, Arlington, VA 22209; 3) National Electrical Code, ANSI/NFPA No. 70, latest edition; and

4) NFPA Standard #96, Vapor Removal from Cooking Equipment, latest edition, available from the

National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada, install the oven in accordance with: 1) Local codes; 2) CAN/CGA-B149.1, Installation for

Natural Gas Burning Appliances and Equipment, latest edition; 3) CAN/CGA-B149.2, Installation for

Propane Burning Appliances and Equipment, latest edition; and, 4) Canadian Electrical Code, Part 1,

CSA Standard C22.1, latest edition.

VENT HOOD

The Combi oven should be located under a suitable exhaust hood to vent steam, smoke, grease laden

vapors, etc. Information on the construction and installation of ventilating hoods may be obtained from

Vapor Removal from Cooking Equipment, NFPA standard No. 96 (latest edition).

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GAS INPUT

Burner Input Rating

Steam Generator

Gas Pressure

Model

Gas Type

Oven

Total

Convection

3.5" W.C.

Steam

Natural 67,000 BTU/Hr

Propane 69,000 BTU/Hr

Natural 85,000 BTU/Hr

Propane 85,000 BTU/Hr

Natural 70,000 BTU/Hr

Propane 70,000 BTU/Hr

40,000 BTU/Hr 107,000 BTU/Hr

40,000 BTU/Hr 109,000 BTU/Hr

45,000 BTU/Hr 130,000 BTU/Hr

58,000 BTU/Hr 128,000 BTU/Hr

3.5" W.C.

VCG10H

VCG10F

VCG20H

10.0" W.C. 10.0" W.C.

3.5" W.C. 3.5" W.C.

10.0" W.C. 10.0" W.C.

3.5" W.C. 3.5" W.C.

8.0" W.C. 10.0" W.C.

GAS CONNECTION

All gas supply connections and any pipe joint compound must be resistant to the action of propane

gases. The machine connection is ³/4" external thread. A manual valve (supplied) must be installed

in the gas supply line ahead of the appliance. Make sure piping is clean and free of obstructions, dirt

or pipe joint compound. Recommended gas supply pressures are 7" W.C. (Water Column) for natural

gas and 11" W.C. for propane. The gas line must be capable of delivering gas to the oven without

excessive pressure drop at the rate specified on the rating plate.

The oven is equipped with a factory preset pressure regulator. Natural gas pressure regulators are

preset for 3.5" W.C. for both ovens and steam generators. Propane gas pressure regulators for 10 level

ovens are preset for 10" W.C. for both theovenandsteamgenerator. Propanegaspressureregulators

for 20 level half depth ovens are preset for 8" W.C. for the oven burner and 10" W.C. for the steam

generator. Gas pressure must be checked for correct operating pressure at start-up.

Caster equipped ovens must be installed with a connector that complies with the Standard for

Connectors for Movable Gas Appliances, ANSI-Z21.69 (latest edition) [in Canada, CAN/CGA-6.16,

latest edition] and a quick-disconnect device that complies with the Standard for Quick-Disconnect

Devices for Use with Gas Fuel, ANSI-Z21.41 (latest edition) [in Canada, CAN 1-6.9, latest edition]. A

gas line strain relief must be provided to limit the movement of the oven without depending on the

connector and the quick-disconnect device or its associated piping to limit oven movement. Attach the

strain relief to the rear of the oven at the location provided. If it is necessary to disconnect the restraint

during service or maintenance, first turn off the gas supply. Reconnect the restraint before returning

the oven to its original installed location and turning the gas supply on.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.

USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

The convection burner and the steam generator burner are ignited automatically by electric igniters;

there are no pilot lights. See Start-Up Procedure, page 9.

Keep the appliance area free and clear from all combustible substances. Do not obstruct the flow of

combustion and ventilation air. Make sure there is an adequate supply of air in the room to allow for

combustion at the burners and exhaust by the vent hood system.

Testing the Gas Supply Piping System

When test pressures exceed /2 psig (3.45 kPa), the oven and its individual shutoff valve must be

disconnected from the gas supply piping system.

When test pressures are ¹/2 psig (3.45 kPa) or less, the oven must be isolated from the gas supply piping

system by closing its individual shutoff valve.

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PLUMBING CONNECTIONS

WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY

AND PLUMBING CODES.

WATER REQUIREMENTS

Supply Pressure

Hardness*

Silica

Total Chlorine

pH range

20 — 60 psig

Water Requirements

less than 3 grains

less than 13 ppm

less than 4.0 ppm

7 — 8

Proper water quality can improve the taste of the

food prepared in the steamer, reduce liming in the

steam generator and extend equipment life. Local

water conditions vary from one location to another.

Ask your municipal water supplier for details about

your local water supply prior to installation.

Undissolved Solids

less than 5 microns

17.1 ppm = 1 grain of hardness

Presence of sediment, silica, excess chlorides or other dissolved solids may lead to a recommendation

for alternate form(s) of water treatment. Test the water with the test strip included with the combi oven.

Other factors affecting steam generation are iron content, amount of chloridation and dissolved gases.

A local water treatment specialist should be consulted before installation of steam generating

equipment.

Water Supply Connections (Fig. 2)

A water filter system is recommended for the water supply line going to the treated water inlet of your

oven. Follow the recommendations for use and installation instructions shipped with the water filter.

If a water filter is not installed, the oven warranty may be limited.

Connect treated potable water ( must be cold) to the inlet labeled for treated water to supply the steam

generator tank. Untreated water contains scale producing minerals which, if supplied to the steam

generator, can precipitate onto the surfaces in the steam generator tank. Due to the temperatures in

the tank, the minerals can bake onto the surfaces and components. This can result in early component

failure and reduced product life. Sensors in the steam generator tank use ions in the water to detect

the water level. Do not use distilled (fully demineralized or de-ionized) water as this could provide a

false reading to the sensors. Strainers and filters will NOT remove minerals from the water.

Connect untreated potable water (must be cold) to the inlet labeled for

Water Supply Inlets . . .

untreated water to supply the condenser which cools the drain water.

at Bottom Rear Corner of Oven

. . . Model VCG10H Shown.

Both external-threaded nylon inlets /4" hose bibb (³/4" NSHT, National

Straight Hose Thread) are located at the rear of the oven. The nylon threads

TREATED WATER

should be treated carefully so the connections do not leak. A manual shutoff

UNTREATED WATER

valve should be provided, convenient to the oven, for each water supply line;

both of these valves should be open when the oven is in operation. Water

GASSUPPLY

pressure for both incoming water lines should be between 20 and 60 psig.

Refer also to CLEAN CYCLE DELIMING PROCEDURE, page 38.

ELECTRIC SUPPLY CORD

Fig. 2

Drain Connection

CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain

connection.

The drain connection, 1¹/2" NPT threaded fitting, is located underneath the oven at the rear. The drain

line must be plumbed to an open gap-type drain. Drain piping must have suitable pitch, have

appropriate support along its length and have no connection to other piping. The material used in the

drain line should be heat resistant to at least 212°F. The open drain should be located between 3 and

5 feet away from the perimeter of the oven to reduce potential damage from moisture-corrosion. The

drain line from the oven must not be combined with any drain line from another device.

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ELECTRICAL CONNECTION — Cord Connected Ovens

WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE

APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL

ELECTRICAL CODES.

WARNING: THE SUPPLY CORD ON THIS OVEN IS PROVIDED WITH A GROUNDING PLUG.

THE OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF

THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN.

The wiring diagram is located on the inside surface of the right side panel as you face the oven.

START-UP PROCEDURE

The Gas Combi Ovens are equipped with a gas burner for convection heating and a gas steam

generator for atmospheric steaming; two independent flues exhaust the burnt gases. Become familiar

with the entire manual before continuing with this Start-Up Procedure. Remove the tray rack, grease

filter and fan baffle from the oven cavity. Turn gas and water on. Press the ON button.

• Select Combi Mode and adjust the steam time to 50% by pressing

indicator lights are lit).

four times (four

• Leave oven temp setting at 302°F and the timer display blank, [-]h [--]min.

• Close the oven door and press the Start Button. The oven convection fan rotates counterclockwise.

The oven flue vent should be open.

• After a delay of 50 seconds while the oven adjusts for Combi Mode, the sparker on the left side of

the burner should ignite the Convection Burner. Observe blue flame. On some units, the Convection

Burner ignites for an instant, goes off and then comes back on (while the flame sensor is tested).

On other units without the double ignition sequence, the Convection Burner may ignite and stay on.

After an additional 70 seconds, the steam generator flame should ignite. Observe blue flame

through window below controls.

If the Convection Burner does not ignite, the NO Convection Burner indicator light,

• Wait 30 seconds until the light starts to flash and the buzzer sounds.

• Reset the Convection Burner by pressing the Reset Button above the

, will be lit.

indicator light.

• This procedure may need to be repeated several times until all of the air in the pipeline is replaced

by gas. The longer the pipe, the longer it will take to remove the air from the pipe.

If the Steam Generator Burner does not ignite, the NO Steam Burner indicator light,

• Wait 10 seconds until the light starts to flash and the buzzer sounds.

• Reset the Steam Generator Burner by pressing the Reset Button above the

, will be lit.

indicator light.

• This procedure may need to be repeated several times until all of the air in the pipeline is replaced

by gas.

If a make-up air system is part of the vent hood, make sure there is no down-draft pushing hot

combustion gases from the flues back into the oven.

Press OFF and observe that the pump drains the steam generator for about one minute. The door will

open. After the oven is cool, reinstall fan baffle, grease filter and tray rack.

CONFIGURE CONTROLS

Depending on which control is furnished, perform CONFIGURATION MODE — PROGRAMMABLE

CONTROL on pages 34 – 35 or CONFIGURATION MODE — MANUAL CONTROL on pages 36 – 37.

BEFORE FIRST USE

Before using the oven for the first time, it must be "burned in" to release any odors that might result from

heating the new surfaces in the oven. Operate the oven at 480°F for 45 minutes in Convection H^OT

AIR Mode.

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OPERATION

WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING

OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY

CLEAR WHEN OPENING DOOR.

DOOR OPENING AND CLOSING

The oven door is equipped with an electrically powered lock. The oven is delivered with the door

latched and slightly open (Fig. 3) and can be opened by firmly pulling the door handle (Fig. 5). Push

the door until it connects with the latch but remains slightly open (Fig. 3). This is the position the door

should be in when the oven is not in use. The door should also be in this position after cooking to allow

steam to escape before fully opening the door. Push the handle until it is in line with the oven door.

If power has been connected, the door will now lock automatically, sealing the oven chamber (Fig. 4).

To release the door, rotate (pull) the handle 90 degrees. The door automatically releases to the

"latched and slightly open" position. Allow a few seconds for steam to escape before pulling the door

open (Fig. 5).

NOTE: On Programmable Controls if the ON button is pushed after the oven is turned on, the door will

be latched but slightly open (Fig. 3) for three seconds; the handle can be released by rotating

90 degrees as shown in Fig. 5. If the handle is not released within the three second interval, the door

will automatically re-close. A separate Door Open button will perform the same function with Manual

Standard or Deluxe Controls. On stacked ovens, the lower oven's handle does not rotate. To open,

press the ON button. When the door opens (Fig. 3), pull the metal handle located on the top of the door

to fully open the oven door.

Fig. 3

Fig. 4

Fig. 5

NOTE: In the event of a power failure, the door may be opened by pulling the handle firmly towards

you while firmly pressing against the front of the oven with the other hand (avoid hot air contact).

GREASE FILTER

The grease filter in the rear of the oven chamber should be in place when roasting meat items but may

be removed before baking items that do not produce grease-laden vapors. For information on how to

remove the grease filter, refer to Cleaning (page 32).

BUZZER

When either the Cooking Time has elapsed or the final internal Probe Temperature has been reached,

the buzzer will sound until

is pressed. If done, the product should be removed, portioned and

served. The Buzzer can be adjusted two ways: Buzzer loudness can be adjusted by your service

technician. Buzzer frequency can be set in Configuration Mode for the type of control furnished with

your oven (refer to either page 34 or 36).

– 10 –

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LOADING THE OVEN

Open the door. Place the product to be cooked in

suitable containers and slide into the racks or place

the containers securely on shelves in the oven.

When loading a 10 level oven with the landing table

(Fig. 6), the bottom frame of the rack should be

secured by the rotary lock. Move the loaded landing

table to the front of the open oven; secure the

landing table to the oven by actuating the locking

clamp (or use your body to hold the landing table

against the oven). Rotate the lock-knob to release

the pan rack and carefully roll the loaded pan rack

into the oven while making sure that the landing

table does not separate from the oven during the

transfer.

NOTE: When the landing table is not in use on the

10 leveloven, makesuretherackretainer(delivered

with the oven) is fitted under the fan baffle to

prevent the pan rack from tilting when pans are

being removed.

Fig. 6

When loading a 20 level oven with the trolley (Fig. 7), make sure the handle is locked in the down

position so the rack is held securely to the trolley with its lifting hooks. Carefully move the loaded trolley

completely into the open oven. When the rear frame of the rack is positioned behind the edge of the

retainer, raise the handle to lower the rack-frame to the oven door.

UNLOADING THE OVEN

Allow the door to be slightly-opened for a few seconds to allow hot air and steam to escape. Stand

behind the door while opening.

When unloading a 10 level oven, move the landing

table so the clamp locks the landing table to the

front of the oven (or use your body to hold the

landingtableagainsttheoven). Removethelanding

table handles and clamp them to the bottom of the

hot oven pan rack. Carefully roll the hot pan rack

onto the landing table platform while making sure

that the landing table does not separate from the

oven during transfer. Rotate the knob to allow the

rack to move completely to the front of the landing

table; and rotate the knob back to lock the pan rack

in place.

When unloading a 20 level oven, move the trolley

(Fig. 7)intotheovenuntilthe"lift-hooks"areinserted

into both sides of the front frame of the rack in the

correct "lift" position. Lower the trolley handle until

it stops; the loaded rack is lifted from its retainer and

held securely to the trolley by the "lift-hooks". The

trolley may now be removed from the oven with the

loaded rack securely held in place.

Fig. 7

– 11 –

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PROGRAMMABLE CONTROLS

DOOR

ON OFF See Door Opening and Closing, page 10.

OFF

COOKING MODE

• HOT AIR (Convection Baking)^{1 2}

• STEAM^{1 2}

HOT AIR

STEAM

COMBI

• COMBI (Convection & Steam)^{1 2}

START STOP¹

PHASE 1 – 5

COOKING TIME¹or PROBE TEMPERATURE¹

• SET Cooking Time

min

• DISPLAY Cooking Time, remaining

• SET Probe Temperature, final

• DISPLAY Probe Temperature, actual

TIME

DOWN

PROBE

OVEN TEMPERATURE or

• SET Oven Temperature, desired

• DISPLAY Oven Temperature, actual

• SET

and use with Probe Temperature

TEMP

DOWN

PROGRAM NUMBER

• SET Cooking Programs

• RECALL or CHANGE a Cooking Program

• ENTER [

] to save the Cooking Program

ENTER

DOWN

H C P C

RESET (Left Button: Air Intake or Convection Burner)

RESET (Right Button: Steam Generator or Fan)

RESET

TROUBLE INDICATOR LIGHTS

Air Intake, Heat, Steam, Fan (refer to page 39).

Upper indicator light shows the Mode selected.

Lower indicator light means the burner is ON.

– 12 –

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— After an initial power-up sequence, the control panel indicator lights and the light

inside the oven are lit. The actual oven temperature is shown in the Temperature

display, – h – – min is in the Time display, and – – is in the Program Number display.

The control will now accept commands. The ON button also cancels a manual

cooking operation of up to 5 Phases. (Pressing the ON button while the oven is

running will open the door. Refer to page 10.)

OFF

— Shuts off the oven and oven light, opens the oven vent and drains the steam

generator tank (pump takes about a minute).

COOKING MODE

HOT AIR — Heat and Fan are ON; steam generator tank fills. Initial temperature setting is 302°F

(range is 35 – 518°F).

STEAM — Steam and Fan are ON; steam generator tank fills, if not already full. Initial

temperature setting is 212°F (range is 35 – 212°F) depending on the configuration

setting for your altitude (refer to either page 35 or page 37).

COMBI — Heat, Fan and Steam are ON; steam generator tank fills, if not already full. Initial

temperature setting is 302°F (range is 35 – 518°F). The amount of steaming is set

by the number of times you press the Combi key (1 – 6), indicated by the row of lights.

START STOP— Starts or stops a cooking operation. Temperature flashes if door is not locked.

PHASE 1–5 — Indicates the Phase of a cooking program. Allows you to step through and display

the cooking information for each phase of a cooking operation before starting.

COOKING TIME or PROBE TEMPERATURE

TIME

— Displays the Cooking Time. Time remaining for ALL phases is normally displayed.

Press the Time key again to display the time remaining for the current phase. When

[ – h – – min ] displays in the time display, the oven is in manual mode (does not

switch oven off at end of cycle).

DOWN — Decreases the Cooking Time or Probe Temperature setting.

UP — Increases the Cooking Time or Probe Temperature setting.

PROBE — Displays the Probe Temperature setting, initially 140°F (range is 70 – 210°F). After

5 seconds, displays the actual Probe Temperature.

OVEN TEMPERATURE or

TEMP

— Displays the Oven Temp instead of

. Normally displays the actual Oven Temp.

Press Temp to display the Oven Temperature setting for 5 seconds and adjust it.

DOWN — Decreases the Oven Temperature or

UP — Increases the Oven Temperature or

— Displays

__t in the display).

Temperature. must be used with the Probe Temperature.

PROGRAM NUMBER

setting.

instead of Oven Temperature (temperature difference is indicated by

keeps the oven degrees warmer than the actual Probe

PROG. — Recalls and displays the cooking programs, by number, beginning with 00.

DOWN — Decreases the Program Number (range is 00 to 98).

— Increases the Program Number (range is 00 to 98).

ENTER — Stores the cooking parameters (up to 5 Phases) in memory under the Program

Number. Cooking parameters will not be lost during power outage or disconnection.

– 13 –

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PROBE

The Probe Temperature defines the final temperature of the product for any cooking phase. The

cooking cycle stops when the product temperature reaches the probe temperature setting. Total

Cooking Time is not known or entered when using the probe.

COOKING WITH THE PROBE

There are two ways to control the oven temperature when using the Probe . . .

1) Setting the Oven Temperature at a constant value. The oven climbs to the set point and the product

cooks at that temperature. The cooking cycle ends when the product reaches the Probe

temperature setting.

2) Using

, the Oven temperature gradually increases as the internal temperature of the product

degrees warmer than the product. can provide

increases, always maintaining the oven at

a slow cooking process that allows the product's required final internal temperature to be reached

without over-browning the outside of the product. The Probe Temperature (not cooking Time) must

be used when using

maximum is 240 F°. For Steam Mode, the recommended minimum

. For Hot Air or Combi Modes, the recommended minimum

is 110 F°;

is 60 F°; maximum is 180 F°.

The graph, below, shows two ways of controlling the oven temperature when using the Probe. The

150 F° value for

program.

is used to show how the oven works and is not typical of any particular cooking

USING THE TEMPERATURE PROBE

The Temperature Probe is kept in a metal holder at the top of the oven when not in use. Remove the

probe from its holder; the cable remains permanently connected to the top of the oven. Insert the

pointed end of the probe so its tip is approximately in the middle of the product to be cooked. The probe

cable is long enough to allow the product to be placed on one of the upper racks in the oven. The probe

can be used to define the final temperature for any phase of the cooking process and for any of the three

cooking modes: Convection (Hot Air), Steam or Combi.

• To set the Probe Temperature, press

and use the UP and DOWN arrows to adjust the setting.

The Cooking Time cannot be used when the Probe Temperature is in use.

NOTE: During Operator training to demonstrate use of the probe, place the probe in a container of

water to simulate cooking of actual product.

– 14 –

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TEMPERATURE PROBE APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature and time settings.

Recommended Final Probe Temperature

Product

Beef

Rare

Medium

125

140

180

Well Done

Lamb

140 – 165

Pork

Fresh

Smoked

175

140 – 175

Turkey

Whole

Boneless

185

175

Veal

145 – 165

ENTERING A COOKING PROGRAM

1. When entering cooking parameters, always select

the Mode as the first element in a cooking phase:

HOT AIR, STEAM or COMBI (also select Steam Factor

for COMBI mode).

HOT AIR

STEAM

COMBI

2. Enter the finish parameter for the cooking phase

(COOKING TIME or PROBE TEMP) with its value.

3. Enter the oven control parameter for the cooking

min

phase (TEMP or

) with its value.

4. Steps 1, 2 and 3 complete the parameters for that

phase. For any additional phase (or phases), press

the PHASE 1 – 5 key. Repeat steps 1, 2, 3 and 4

for each cooking phase.

TIME

DOWN

PROBE

5. If programming a repeat cooking process, select a

Program Number following the instructions for

Programming Memory on the next two pages.

TEMP

DOWN

6. Press

to start cooking; the indicator light in the

Start Stop key indicates the oven is operational.

7. When finished, press

buzzer.

again to silence the

ENTER

DOWN

– 15 –

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PROGRAMMING MEMORY

Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in

Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98.

A pre-defined Clean Cycle Deliming program is also available (refer to page 38).

If the numbered Program has not been programmed (or is vacant), the Time displays – h – – min. No

Mode or Phase indicator lights are lit. The Temperature displays – – or the current temperature.

To C^REATEa new program —

With — — in the program number display, the control is in Non-

Program mode.

0 0

— —

Press the

key. Program Number 00 is displayed and the control

is now in Program Mode. Use UP or DOWN arrows to increase or

decrease the program number until a vacant program number is found.

ENTER

DOWN

E^{NTER THE COOKING INSTRUCTIONS}(FOLLOW STEPS 1 – 6):

1) Select the cooking mode: Hot Air, Steam or Combi.

If Combi, set Steam Factor.

2) Set either the Time or Probe Temperature.

3) Set the Oven Temperature or

4) End of the 1st Phase. Press

to shift to the next phase.

5) Repeat steps 1 – 4 for as many of the 5 phases as are needed.

Review the program by stepping through the phases. Make any

needed changes.

6) When the program is set, save it in memory by pressing

the beep is heard.

until

NOTE: A cooking program can also be entered in manual mode and saved to a

program number by selecting the Program Number and pressing

three seconds.

for about

To D^ELETEan existing program —

With — — in the program number display, the control is in Non-

Program mode.

0 0

Press the

key. Program Number 00 is displayed and the control

is in Program Mode. Use UP or DOWN arrows to increase or decrease

the program number until the program number to be deleted is

displayed.

— —

Press

and hold it in for about three seconds until the beep

ENTER

DOWN

sounds, indicating the program has been deleted.

NOTE: If a previous program had been selected and was active in Non-Program

mode, it will be copied to the selected program number, replacing the previous

program. Verify that the program number is vacant after you delete it.

– 16 –

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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. Pause. Press

to stop the

program.

Change the program number to the NEW number.

Press

until the beep sounds, indicating the program has been

copied.

To C^HANGEa program —

With — — in the program number display, the control is in Non-

Program mode.

Press the

key. Program number 00 is displayed. Use the UP or

0 0

DOWN arrows to increase or decrease until the program number you

want to change is displayed.

— —

Step through each phase, making any temperature, time or other

changes for the phase; press

to shift to the next phase. The

ENTER

DOWN

program number begins to blink when one or more changes have been

made to the program.

To S^AVEthe changed cooking program, press

and hold it in for

about three seconds until the beep sounds.

RECALLING A PROGRAM FROM MEMORY

Once a menu item has been programmed, it can be recalled, reviewed and used to cook food.

If the Program has already been programmed, its values are recalled from memory and displayed. You

can view all the programmed information by stepping through the phases using the phase button.

To R^ECALLa program from memory —

With — — in the program number display, the control is in Non-

Program mode.

Press the

key. Program Number 00 is displayed. Use the UP

0 0

or DOWN arrows to select the program number you want.

— —

Use the Phase 1 – 5 key to step through and verify the cooking

parameters for each phase of the cooking program.

Load the oven. If using the probe, place it in the center of the product.

ENTER

DOWN

Close the door and press

to begin the cooking program. The

blinking indicator light in the Phase 1 – 5 key shows which phase of the

cooking program is being performed. If the program is timed, the

display shows the total time remaining. When the cooking program is

done, the buzzer will sound.

Press

to silence the buzzer. Check the product for doneness.

– 17 –

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BAKING (Convection Baking – HOT AIR)

Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the

process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the

oven before loading the product is recommended.

Automatic Convection Baking can be set up so the buzzer sounds when the Cooking Time has elapsed

or when the product's internal temperature has reached the Probe Temperature set point. If using the

Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when

the Probe Temperature is in use.

If using the Probe Temperature, either the Oven Temperature or

during baking. If using the Oven Temperature setting, the oven temperature will remain constant

throughout the convection baking operation or phase. If using the Probe Temperature, can be set

to keep the oven temperature degrees warmer than the Probe. With cooking, the oven

temperature gradually increases at the same rate as the internal temperature of the product, always

can be used to control the oven

maintaining a constant difference. The result with

crusting on the outside of the product.

is slow baking or roasting with less brown

Turn the oven ON.

Select Convection (HOT AIR) Mode.

For standard automatic baking, set the Cooking Time and Oven

Temp.

1 0 5 _min

• To set the Cooking Time, press

arrows to adjust the setting.

and use the UP and DOWN

and use the UP and

TIME

DOWN

PROBE

• To set the Oven Temperature, press

DOWN arrows.

3 5 0^•F

For final product temperature baking, set the Probe Temperature.

• To set the Probe Temperature, press and use the UP and

TEMP

DOWN

DOWN arrows. When the Probe Temperature indicator is lit,

the numeric value in the time display is the Probe Temperature

1_h7 5 _min

in °F. Probe Temperature can be used with either

For slow baking or roasting, use

Temperature.

with the final Probe

TIME

DOWN

PROBE

• To set

, press

and use the UP and DOWN arrows.

When the control is set, load the oven. If using the probe, place it in the

center of the product. Close the door and press to begin.

Upon completion of the baking process, when either the Cooking Time

has counted down or the Probe Temperature has been reached, the

buzzer will sound.

Press

to silence the buzzer. Check the product for doneness.

– 18 –

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CONVECTION BAKING APPLICATIONS – HOT AIR MODE

All Applications are suggested only — prove your own recipes and temperature and time settings.

Preheat

Temp

^OF

Time

Minutes

Oven Temp

^OF

Product

FISH

Cod or Mullet, fresh

Sea-frozen fish fillet

Sole, fresh

350

375

390

325

375

10 – 12

15 – 22

15 – 20

Trout, fresh

Trout, frozen

Trout, breaded, fresh

PORK

Pork Chop, fresh, sauteed

Pork Chop, frozen, sauteed

Pork Cutlet, fresh, 4 - 5 oz

Pork Cutlet, fresh, breaded

Pork Loin Cutlet, fresh 4 - 5 oz

Ham Steak, fresh

400

375

400

325

350

325

350

325

350

375

10 – 12

6 – 8

6 – 10

8 – 10

Pork Sausage, fresh

Pork Steak, fresh

Pork Steak, frozen

10 – 12

Time

Minutes

Preheat Temp Oven Temp

Product

PASTRY

^OF

Recommended setting for

in Convection Baking Mode is

a minimum of 110 F° (61 C°).

Puff Pastry

400

350

325

300

325

300

325

Danish Pastry

Flaky Pastry

Cake

18 – 20

16 – 18

Fruit Cake

55 – 65

10 – 12

Yeast Rolls with milk

Almond Pastry

Nut Pastry

Chocolate Pastry

Biscuit Pastry

– 19 –

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STEAMING (Steam Mode only)

Steam Mode will not begin if cavity temperature is above 212°F (100°C).

Steam cooking is used for stewing, poaching and gentle cooking of products cooked in water. Steam

flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Allow the

steam generator to preheat for 4 to 5 minutes if starting from cold.

Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when

the product's internal temperature has reached the Probe Temperature set point. If using the Probe

Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe

Temperature is in use.

Usually, the Cooking Time and Oven Temperature are used to control the steaming process.

Alternatively, the Probe Temperature can be used to indicate when cooking is done. When using the

Probe Temperature, either the Oven Temperature or

can be used to control the oven.

Turn the oven ON.

Select Steam Mode.

For standard automatic steaming, set the Cooking Time and the

Oven Temperature.

1 0 _min

• To set the Cooking Time, press

DOWN arrows.

and use the UP and

TIME

DOWN

PROBE

• To set the Oven Temperature, press

DOWN arrows to adjust the setting.

2 1 2^•F

TEMP

DOWN

Forfinalproducttemperaturesteaming, settheProbeTemperature.

• To set the Probe Temperature, press and use the UP and

DOWN arrows. When the Probe Temperature indicator is lit,

1_h7 0 _min

the numeric value in the time display is the Probe Temperature

in °F. Probe Temperature can be used with either

TIME

DOWN

PROBE

When the control is set, load the oven. If using the probe, place it

in the center of the product.

Close the door and press

to begin.

Upon completion ofthe steaming process, wheneither the Cooking

Time has counted down or the Probe Temperature has been

reached, the buzzer will sound.

Press

to silence the buzzer. Check the product for doneness.

– 20 –

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STEAMING APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature and time settings.

Time

Product

Minutes

VEGETABLES

Asparagus, fresh

Broccoli, fresh

4 – 6

6 – 8

4 – 6

6 – 8

15 – 18

6 – 8

4 – 6

6 – 8

20 – 35

Brussels Sprouts, fresh or frozen

Cabbage, white, sliced, fresh

Carrots, small, fresh or frozen

Carrots, diced, fresh

Cauliflower, fresh

Cauliflower, head, fresh

Celery, slices or diced

Corn, on-the-cob, fresh

Eggplant

Green Beans, fresh or frozen

Mushrooms, halved, quartered or sliced

Peas, frozen

Potatoes

Spinach, fresh

SIDE DISHES

Dumplings, Meat Balls

Rice

10 – 20

20 – 25

MEAT

Brisket

90 – 120

40 – 50

Veal, fricassee

FISH & CRUSTACEANS

Cod, Halibut, fresh

Crayfish Tails, frozen

Mussels

8 – 14

9 – 14

8 – 14

6 – 12

Salmon, fresh

Recommended setting for

in Steam Mode is a minimum of 60 F° (33 C°).

– 21 –

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COMBI (Convection Baking with Steam)

Combi baking with steam is used for baking, roasting or braising when steam needs to be added to the

oven during a convection baking operation. The Steam Factor can be varied by repeat pressing of the

Combi key — see Steam Factor in the table below. It is recommended that you preheat the oven.

Automatic Combi baking with steam can be set up so the buzzer sounds when the Cooking Time has

elapsed or when the product's internal temperature has reached the Probe Temperature set point. If

using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used

when the Probe Temperature is in use.

Usually, the Cooking Time and Oven Temperature are used to control Combi baking with steam.

Alternatively, the Probe Temperature can be used to indicate when cooking is done. When using the

Probe Temperature, either the Oven Temperature or

can be used to control the oven.

Turn the oven ON.

Select Combi Mode and set the Steam Factor (see table below).*

For standard automatic Combi baking with steaming, set the Oven

Temperature and the Cooking Time.

1 _h3 5

• To set the Cooking Time, press

arrows.

and use the UP and DOWN

min

• To set the Oven Temperature, press

DOWN arrows to adjust the setting.

and use the UP and

TIME

DOWN

PROBE

3 2 5^•F

For final probe temperature Combi baking with steaming, set the

Probe Temperature.

• To set the Probe Temperature, press

and use the UP and

TEMP

DOWN

DOWN arrows. When the Probe Temperature indicator is lit, the

numeric value in the time display is the Probe Temperature in °F.

1 _h7 0

Probe Temperature can be used with either

When the control is set, load the oven. If using the probe, place it

in the center of the product. Close the door and press to begin.

min

TIME

DOWN

PROBE

Upon completion of the Combi baking with steaming process, when

either the Cooking Time has counted down or the Probe Temperature

has been reached, the buzzer will sound.

Press

to silence the buzzer. Check the product for doneness.

1 to 6 times to obtain the desired steaming.

* When selecting Steam Factor, press

Indicator Lights

Combi Key

Steam Factor

❍ꢀꢀꢀꢀꢀ

❍❍ꢀꢀꢀꢀ

❍❍❍ꢀꢀꢀ

❍❍❍❍ꢀꢀ

❍❍❍❍❍ꢀ

❍❍❍❍❍❍

Pre-selected.

Press one time.

Press two times.

Press three times.

Press four times.

Press five times.

– 22 –

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COMBI APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature and time settings.

Some applications contain a HOT AIR or Convection Mode phase. Combi Mode is seldom performed

as a single phase cooking operation.

Final Internal

Temperature

Product

Phase 1

Phase 2

Phase 3

Combi 280^OF

Steam Factor 50

Probe Setting 140^oF

Roast Beef

Convection 425^OF

10 minutes

140^OF

–

Combi 260^OF

Steam Factor 40

Probe Setting 150^oF

Convection 350^OF

Meat Loaf

Pork Loin

Probe Setting 165^oF

165^OF

175^OF

–

Combi 280^OF

Steam Factor 40

Probe Setting 175^oF

–

Whole Chicken

Whole Turkey

Combi 280^OF

Steam Factor 40

Probe Setting 160^oF

Convection 350^OF

185^OF

190^OF

Probe Setting 185^oF

–

Combi 260^OF

Steam Factor 40

Probe Setting 175^oF

Convection 350^OF

Probe Setting 190^oF

Breads

Proofing:

Combi 375^OF

Steam Factor 40

Set Timer

Combi 90 —100^OF

Steam Factor 60

Set Timer

Convection 325^OF

Set Timer

* Always insert a cold probe into the product.

– 23 –

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EXAMPLE PROGRAM

This example shows how to program a two-phase process for cooking Roast Beef and store it as

program number 20.

The first item in the table on page 23 provides the information: Refer to the menu card example at the

bottom of page 25.

Phase 1

Phase 2

COMBI 280 F

Steam Factor 50

Convection 425 F

10 minutes

Final Internal Temperature:

Probe Setting 140 F

Turn the oven ON.

Phase 1

Phase 2

Save

Convection H^OTAIR Mode by pressing

. The first light blinks on the phase button

to indicate that you are programming Phase 1.

Press

: The Temperature displays 302°F. Press

to increase or

decrease until the Temperature displays 425°F.

Press

and press

to increase or

to decrease until the Time displays

[ – ^h10 min ].

Press

to shift to Phase 2: The second indicator light begins to flash.

Select Combi Mode - Steam Factor of 50 by pressing

3 times. The first

four indicator lights will be lit to indicate the Steam Factor equals 50.

Press

decrease until the Temperature displays 280°F.

Press andpress toincreaseor todecreaseuntiltheProbeTemperature

displays 140°F.

: The Temperature displays 302°F. Press

to increase or

Press

to shift to Phase 3: The third indicator light begins to flash.

Press the

key and press

to increase or

to decrease until the

Program Number displays

. Verify that this program number is vacant, or

choose a different program number that is vacant. A vacant program displays the

current temperature and blank Time [ – h – – min ]; no Mode or Phase indicator lights

are lit. Then press

until the beep is heard and the program is saved in memory.

– 24 –

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MENU CARDS

Prep.

PROGRAM NUMBER _____________

Menu Item_______________________

MODE

FINISH

OVEN CONTROL

Hot Air

Steam

PROBE

TEMP

TIME

Hr. Min.

Combi (1•, 2•, 3•, 4•, 5•, 6•)

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

PROGRAM NUMBER ______20_______

Menu Item______Roast Beef________

OVEN

CONTROL

MODE

FINISH

Hot Air

Steam

PROBE

TEMP

TIME

Combi (1•, 2•, 3•, 4•, 5•, 6•)

Hr. Min.

Phase 1

Phase 2

CONVECTION Hot Air

10 Min.

425 F

COMBI

4• ~ Steam Factor = 50

140 F

280 F

Phase 3

Phase 4

Phase 5

– 25 –

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PROGRAM NUMBER _____________

Menu Item_______________________

MODE

FINISH

OVEN CONTROL

Hot Air

Steam

PROBE

TEMP

TIME

Hr. Min.

Combi (1•, 2•, 3•, 4•, 5•, 6•)

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

PROGRAM NUMBER _____________

Menu Item_______________________

MODE

FINISH

OVEN CONTROL

Hot Air

Steam

PROBE

TEMP

TIME

Hr. Min.

Combi (1•, 2•, 3•, 4•, 5•, 6•)

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

– 26 –

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PROGRAM NUMBER _____________

Menu Item_______________________

MODE

FINISH

OVEN CONTROL

Hot Air

Steam

PROBE

TEMP

TIME

Hr. Min.

Combi (1•, 2•, 3•, 4•, 5•, 6•)

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

PROGRAM NUMBER _____________

Menu Item_______________________

MODE

FINISH

OVEN CONTROL

Hot Air

Steam

PROBE

TEMP

TIME

Hr. Min.

Combi (1•, 2•, 3•, 4•, 5•, 6•)

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

– 27 –

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DELUXE MANUAL CONTROL

SELECTOR SWITCH

• OFF

• CONVECTION HOT AIR MODE (Temp.Range 35 – 518°F)

• STEAM MODE (Temp. Range 35 – 212°F)

• COMBI MODE (Temp. Range 35 – 518°F)

•

COOL DOWN — Door opens to latched position and

fan is on until the set temperature is reached. Fan will

come on if thermostat setting is below the actual

temperature.

• dSCL, Clean Cycle Deliming (page 38)

COOKING TIME or PROBE TEMPERATURE

• SELECT Cooking Time

• DISPLAY Cooking Time Remaining. Press TIME for

three seconds to momentarily display the original

TIME setting.

• SELECT Probe Temperature, final (Temp. Range 70 – 210°F)

• DISPLAY Probe Temperature setting

OVEN TEMPERATURE

• SELECT Oven Temperature

• DISPLAY Oven Temperature Setting. Press TEMP

for three seconds to momentarily display the actual

Oven Temperature.

DOOR OPEN

START

• START Timer Countdown

• START Probe Cooking Operation

KNOB

• SET Oven Temperature

• SET Probe Temperature

• SET Timer

STEAM FACTOR 1 – 6 Indicator Lights (page 22)

TROUBLE INDICATOR LIGHTS

Air Intake, Heat, Steam, Fan

– 28 –

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ENTERING A MANUAL COOKING OPERATION — Deluxe Control

1. When setting cooking parameters, always select the

Mode as the first element in the cooking operation: HOT

AIR, STEAM or COMBI. The previous temperature setting

used in that Mode is displayed. For Combi Mode, the

previous Steam Factor setting is also displayed. After

selecting the Mode, the oven begins to heat and

maintains the set temperature unless adjusted.

HOT

AIR

• In Combi Mode, select the Steam Factor by pressing

1 to 6 times to obtain the desired steaming.

Refer to the table at the bottom of page 22.

2. Enter the finish parameter for the cooking program

(C^OOKINGTIME or PROBE TEMP.) with its value.

• Press

and set the Cooking Time using the knob

to adjust so the correct value is displayed.

• Or, press

and set the final Probe Temperature

for the product being cooked using the knob to adjust so

the correct value is displayed. Refer to Temperature

Probe Applications on page 15.

3. Press

. The previous Oven Temperature setting

displays. Use the Knob to adjust the Oven Temperature

setting so the correct value is displayed.

4. Press START to start timer countdown or probe cooking.

Colon flashes during countdown.

5. When finished, the buzzer sounds. Press START to

silence the buzzer; the Time display will automatically

reset to the initial value. The heating elements continue

to maintain the Oven Temperature at the set value.

6. Press

to open the door to the latched but slightly

NOTE: After pressing the selection

button (TIME or TEMP), the display

willstartflashing. Atendofadjustment,

the set value flashes for 5 seconds

and then displays without flashing.

open position for three seconds. Manually disengage

the latch by turning the handle 90 degrees and pulling

the door open within the three second interval. If the

door is not manually disengaged within the three second

interval, the door automatically re-closes.

– 29 –

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STANDARD MANUAL CONTROL

SELECTOR SWITCH

• OFF

• CONVECTIONHOT AIR MODE (Temp.Range: 35 – 518°F)

• STEAM MODE (Temp. Range: 35 – 212°F)

• COMBI MODE (Temp. Range: 35 – 518°F)

HOT

AIR

• COOL DOWN — Door opens to latched position and

fan is on until the set temperature is reached. Fan will

come on if thermostat setting is below the actual

temperature.

• dSCL, Clean Cycle Deliming (page 38)

COOKING TIME

• SELECT Cooking Time

• DISPLAY Cooking Time Remaining. Press TIME for

three seconds to momentarily display the original

TIME setting.

OVEN TEMPERATURE

• SELECT Oven Temperature

• DISPLAY Oven Temperature Setting. Press TEMP

for three seconds to momentarily display the actual

Oven Temperature.

DOOR OPEN

START

• START Timer Countdown

KNOB

• SET Oven Temperature

• SET Timer

TROUBLE INDICATOR LIGHTS

Air Intake, Heat, Steam, Fan

– 30 –

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ENTERING A MANUAL COOKING OPERATION — Standard Control

1. When setting cooking parameters, always select the

Mode as the first element in the program: HOT AIR,

STEAM or COMBI. The previous temperature setting

used in that Mode is displayed. After selecting the

Mode, the oven begins to heat and maintains the set

temperature unless adjusted. The Steam Factor in

Combi Mode is automatically fixed on 40 and cannot be

adjusted (this is the same as if three indicator lights

were lit — see table at bottom of page 22).

HOT

AIR

2. Press

and set the Cooking Time using the knob

to adjust so the correct value is displayed.

NOTE: After pressing the selection button (TIME or TEMP),

the display will start flashing.

3. Press

. The previous Oven Temperature setting

displays. Use the Knob to adjust the Oven Temperature

setting so the correct value is displayed.

4. Press START to start timer countdown. Colon flashes

during countdown.

5. When finished, the buzzer sounds. Press START to

silence the buzzer; the Time display will automatically

reset to the initial value. The burners continue to

maintain the Oven Temperature at the set value.

6. Press

to open the door to the latched but slightly

open position for three seconds. Manually disengage

the latch by turning the handle 90 degrees and pulling

the door open within the three second interval. If the

door is not manually disengaged within the three second

interval, the door automatically re-closes.

– 31 –

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CLEANING

Daily Cleaning

Preheat the oven to 130°F and spray a mild detergent solution that does not contain chlorine on the

inside surfaces of the oven. A Spray Bottle is provided. Allow the detergent solution to react for

15 minutes.

Operate the oven on Steam mode for 15 minutes. Allow the oven to cool; wipe the oven interior with

a sponge and warm water. Dry the oven interior with a clean soft cloth.

DO NOT use abrasive products.

Clean the exterior with a cloth or sponge and non-agressive, non-abrasive products.

Complete Cleaning

WARNING: UNPLUG THE ELECTRICAL POWER CORD.

Remove the Rack (Fig. 8). Remove the Grease Filter (Fig. 8) at the rear of the oven chamber by lifting

up and out. Remove the Fan Baffle (Fig. 9) by lifting up and out. Remove the Rack Retainer (Fig. 9)

normally located under the Grease Filter and Fan Baffle. Wash the removed parts in a sink with warm

soapy water, rinse with clear water and dry with a clean dry cloth.

Clean all areas of the oven and all parts. Reinstall the parts in their original positions.

Rack

Fan Baffle

Grease Filter

Rack Retainer

PL-40542-1

PL-41364-1

Fig. 8

Fig. 9

If using the hose spray accessory to clean the oven interior, DISCONNECT ELECTRICAL POWER

and avoid spraying near the controls.

DO NOT use steel wool or abrasive scouring pads as they will scratch and ruin the oven surfaces.

Sanitize the temperature probe. Return it to its home position in the bracket on the ceiling of the oven.

DO NOT spray cleaners, detergents or water directly onto the burner. This may cause mechanical

problems.

– 32 –

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Complete Cleaning (continued)

The Interior Glass Door (Fig. 10) is independently hinged to allow both sides of the glass doors to be

cleaned. With the oven door open, pull the Interior Glass Door away from the exterior oven door. The

snap-release fasteners should allow the Interior Glass Door to swing free. All four sides of the glass

can be cleaned using a cloth and glass cleaner. Alternatively, clean the glass surfaces with soapy

water, rinse with clear water and dry with a clean cloth. The area between, behind and around the

surfaces of the upper and lower hinges can be cleaned by holding both ends of a moist soapy cleaning

cloth folded in a 3" wide strip and swabbing up and down; rinse and dry with clean wet or dry cloth in

the same manner. When glass is clean, push the Interior Glass Door against the exterior oven door:

The snap-release fasteners should re-fasten the Interior Glass Door to the exterior glass door so it

operates as one door.

Wipe surfaces which touch the Door Gasket with a cloth or sponge and warm soapy water, rinse with

clear water and wipe with a dry cloth. CAUTION: Do not allow the door gasket to come in contact

with food oils, petroleum solvents, lubricants or caustic cleaners.

For 10 level ovens, remove the drip tray (Fig. 10) by removing the two thumbscrews that attach it to

the bottom of the oven. For 20 level ovens, the three segment drip tray may be removed for cleaning.

Save the screws. Wash and rinse the drip tray in a sink with warm soapy water, rinse with clear water

and dry with a clean cloth. To reinstall drip tray: Reverse the removal procedure, align screw holes

and tighten screws.

Clean the Condensate Gutter as necessary using a cloth with warm soapy water. Rinse with a clean

cloth and fresh water and allow to air dry.

Keep the cooking compartment drain (Fig. 10) working freely. After cooking grease producing foods,

operate the oven with the compartment empty for 30 minutes at the end of the day, or slowly pour

gallon of warm soapy water down the drain, followed by ¹/2 gallon of warm clear water. The drain

grating may be removed for cleaning; replace it in its original position when done.

Leave the door slightly open when the oven is not in use to allow the inside to dry out.

Upper Hinge

Interior Glass Door

Upper Snap Fastener

Door Gasket

Lower Hinge

Condensate Gutter

(2 screws)

Drain Grating

Lower Snap Fastener

PL-41379-1

Fig. 10

– 33 –

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CONFIGURATION MODE — PROGRAMMABLE CONTROL

This procedure should be performed by a qualified service technician.

WARNING: UNPLUG THE ELECTRICAL POWER CORD.

Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after

the rear panel is removed. This information is needed for Steps 10 – 12. Replace rear panel and

reconnect electrical power.

Some of the procedures in this section are set at the factory and do not need to be re-valued. Only

steps 2, 6 and 7 must be completed at time of installation. Other values, if changed improperly, could

result in the oven not operating properly and may require a service technician.

1. Configuration Mode can be entered only when the oven is OFF. With

the oven OFF, press

and the UP and DOWN arrows in the TIME

area all at the same time for about three seconds. [ Conf ] will be

displayed in the temperature display to indicate Configuration Mode.

2. [ C F ] will be displayed in the TIME display to allow selection of the

temperature scale. Press the UP arrow key for Fahrenheit. The

DOWN arrow key is used for Celsius. A blinking F indicates Fahrenheit

is selected while a blinking C would indicate Celsius. After making a

selection, the selection displays for three seconds and automatically

Pressing

repeatedly

advances from step 1

through step 12 and then

repeats from step 2.

advances to the next step. Or, press

to advance to the next step.

After any keystroke where

an individual setting is

3. [dSC ] is displayed in the TIME display and the number of clean cycles

completed is displayed in the TEMPERATURE display. This number

either

changed

cannot be changed or modified. Press

step.

to advance to the next

accepted, the setting will

display for three seconds

and then automatically

advances to the next step.

4. The revision level of the control's software is displayed in the time

display and cannot be changed. This information is needed by your

service technician. Press

to advance to the next step.

5. [ 5 6 ] will be displayed in the TIME display to allow selection of voltage

frequency. Press the DOWN arrow for 50 hertz; press the UP arrow

for 60 hertz. After making a selection, the selection displays for three

seconds and automatically advances to the next step. Or, press

to advance to the next step.

6. [ HHH ] is displayed in the TIME display and the total cooking hours

of the oven is displayed in the temperature display. This can be reset.

Using the UP arrow key in the temperature display will increase the

number of hours; using the DOWN arrow key will decrease the number

of hours. Press

to advance to the next step.

7. [ bbb ] is displayed in the TIME display and the buzzer is sounding to

indicate the buzzer's "on-off" frequency selection. The numeric value

[000 to 255] in the TEMPERATURE display indicates the type of sound

the buzzer will make. [ 000 ] makes a continuous sound while [ 255 ]

beeps at a very slow interval. A good setting to start with is [ 050 ].

Press the UP or DOWN arrow keys in the temperature area to increase

or decrease the numeric value to obtain the desired sound. Buzzer

loudness can be adjusted by your service technician. Press

advance to the next step.

– 34 –

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8. [ uuu ] is displayed in the TIME display and the maximum steam

generator temperature setting is displayed in the TEMPERATURE

display. This value can be adjusted depending on the elevation (see

Elevation vs. Boiling Temperature Table, below). Press the UP or

DOWN arrow keys in the temperature area to increase or decrease the

numeric value. Press

to advance to the next step.

9000 to Above

10,000 10,000

Sea Level 500 to 1000 to 2000 to 3000 to 4000 to 5000 to 6000 to 7000 to 8000 to

to 500 Ft. 1000 Ft. 2000 Ft. 3000 Ft. 4000 Ft. 5000 Ft. 6000 Ft. 7000 Ft. 8000 Ft. 9000 Ft.

ELEVATION

Ft.

BOILING

TEMPERATURE

(WATER)

212^OF

211^OF

209^OF

207^OF

205^OF

204^OF

202^OF

200^OF

198^OF

196^OF 195^OF 194^OF

9. [ CCC ] is displayed in the TIME display and the maximum convection

oven temperature setting is displayed in the TEMPERATURE display.

This value can be adjusted from 482°F to 518°F. It is recommended

the [ CCC ] setting be 518°F. Press the UP or DOWN arrow keys in

the temperature area to increase or decrease the numeric value.

Press

to advance to the next step.

10. Set the Minimum and Maximum Values in steps 11 and 12 according

to the F^ANMOTOR COEFFICIENTS TABLE, below, the motor manufacturer's

label and the number of convection fan motors in the oven.

FAN MOTOR COEFFICIENTS TABLE

Number of

Minimum Value

Maximum Value

Motor Manufacturer(s)

Convection Fan

1 - -

2 - -

See step 12.

Motors

See step 11.

Leroy-Somer (Hanning)

Brook-Crompton

Both motors by Leroy-Somer (Hanning)

Both motors by Brook-Crompton

1 motor by Leroy-Somer (Hanning) and

1 motor by Brook Crompton

130

11. [ 1 - - ] is displayed in the TIME display and the Minimum Value is

displayed in the TEMPERATURE display. Press the UP and DOWN

arrow keys in the temperature area to increase or decrease the

Minimum Value according to the table above. Press

to the next step.

to advance

12. [ 2 - - ] is displayed in the TIME display and the Maximum Value is

displayed in the TEMPERATURE display. Press the UP and DOWN

arrow keys in the temperature area to increase or decrease the

Maximum Value according to the table above. Press

to the next step.

to advance

13. To repeat the Configuration Mode process from step 1, press

To exit Configuration Mode and save all settings, press

– 35 –

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CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe)

This procedure should be performed by a qualified service technician.

WARNING: UNPLUG THE ELECTRICAL POWER CORD.

Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after

the rear panel is removed. This information is needed for Steps 9 – 11. Replace rear panel and

reconnect electrical power.

Some of the procedures in this section are set at the factory and do not need to be re-valued. Only steps

2, 6 and 7 must be completed at time of installation. Other values, if changed improperly, could result

in the oven not operating properly and may require a service technician.

1. Configuration Mode can be entered only when the oven is OFF. With

the oven OFF, press

and

at the same time for about three

seconds. [ Conf ] will be displayed in the temperature display to

indicate Configuration Mode. Press TIME to begin.

Pressing

TIME

2. [ C F ] will be displayed in the TIME display to allow selection of the

temperature scale. Turn the adjustment knob clockwise for Fahrenheit;

turning counterclockwise would select Celsius. A blinking F indicates

Fahrenheit is selected while a blinking C would indicate Celsius. After

making a selection, the selection displays for three seconds and

repeatedly advances from

step 1 through step 12 and

then repeats from step 2.

After any keystroke where

an individual setting is

automatically advances to the next step. Or, press

advance to the next step.

TIME to

either

changed

accepted, the setting will

display for three seconds

and then automatically

advances to the next step.

3. [ dSCL ] is displayed in the TIME display and the number of clean

cycles completed is displayed in the TEMPERATURE display. This

number cannot be changed or modified. Press

to the next step.

TIME to advance

4. The revision level of the control's software is displayed in the time

display and cannot be changed. This information is needed by your

service technician. Press

TIME to advance to the next step.

5. [ HHHH ] is displayed in the TIME display and the total number of

cooking hours of the oven is displayed in the temperature display. This

can be reset. Rotate the knob counterclockwise to decrease the

number of hours; rotate the knob clockwise to increase the number of

hours . Press

TIME to advance to the next step.

6. [ bbbb ] is displayed in the TIME display and the buzzer is sounding to

indicate the buzzer's "on-off" frequency selection. The numeric value

[000 to 255] in the TEMPERATURE display indicates the type of sound

the buzzer will make. [ 000 ] makes a continuous sound while [ 255 ]

beeps at a very slow interval. A good setting to start with is [ 050 ].

Rotate the knob counterclockwise to decrease buzzer frequency;

rotate the knob clockwise to increase buzzer frequency. Buzzer

loudness can be adjusted by your service technician. Press

to advance to the next step.

TIME

– 36 –

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7. [ uuuu ] is displayed in the TIME display and the maximum steam

generator temperature setting is displayed in the TEMPERATURE

display. This value must be adjusted for the elevation (see Elevation

vs. Boiling Temperature Table, below). Rotate the adjustment knob

clockwise to increase or counterclockwise to decrease the numeric

value. Press

TIME to advance to the next step.

9000 to Above

10,000 10,000

Sea Level 500 to 1000 to 2000 to 3000 to 4000 to 5000 to 6000 to 7000 to 8000 to

to 500 Ft. 1000 Ft. 2000 Ft. 3000 Ft. 4000 Ft. 5000 Ft. 6000 Ft. 7000 Ft. 8000 Ft. 9000 Ft.

ELEVATION

Ft.

BOILING

TEMPERATURE

(WATER)

212^OF

211^OF

209^OF

207^OF

205^OF

204^OF

202^OF

200^OF

198^OF

196^OF 195^OF 194^OF

8. [ CCCC ] is displayed in the TIME display and the maximum convection

oven temperature setting is displayed in the TEMPERATURE display.

This value can be adjusted from 482°F to 518°F. It is recommended

the [ CCCC ] setting be 518°F. Rotate the adjustment knob

counterclockwise to decrease or clockwise to increase the numeric

value. Press

TIME to advance to the next step.

9. Set the Minimum and Maximum Values in steps 10 and 11 according

to the F^ANMOTOR COEFFICIENTS TABLE, below, the motor manufacturer's

label and the number of convection fan motors in the oven.

FAN MOTOR COEFFICIENTS TABLE

Number of

Minimum Value

Maximum Value

Motor Manufacturer(s)

Convection Fan

1 - -

2 - -

See step 11.

Motors

See step 10.

Leroy-Somer (Hanning)

Brook-Crompton

Both motors by Leroy-Somer (Hanning)

Both motors by Brook-Crompton

1 motor by Leroy-Somer (Hanning) and

1 motor by Brook Crompton

130

10. [ 1 - - ] is displayed in the TIME display and the Minimum Value is

displayed in the TEMPERATURE display. Rotate the adjustment knob

clockwise to increase or counterclockwise to decrease the Minimum

Value according to the table above. Press

next step.

TIME to advance to the

11. [ 2 - - ] is displayed in the TIME display and the Maximum Value is

displayed in the TEMPERATURE display. Rotate the adjustment knob

clockwise to increase or counterclockwise to decrease the Maximum

Value according to the table above. Press

next step.

TIME to advance to the

12. To repeat the Configuration Mode process from step 2, press

To exit Configuration Mode and save all settings, press the START

button.

– 37 –

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MAINTENANCE

WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,

CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE

STEAM. STAY CLEAR WHEN OPENING DOOR.

CLEAN CYCLE DELIMING PROCEDURE

• With the Programmable Control, select the Clean Cycle [Program Number 00 and

or Program

Number 98 and ]. [ CC ] will display as the Program Number, [ dSCL ] will display in the

Temperature Display. Push Start Stop. The indicator light in the Start Stop key will light. For

Manual Controls, turn the Selector Switch to dSCL.

1. The Steam Generator will drain, the oven will beep for 5 seconds, [ 40 ] will display in the Time

Display and the indicator light in the Start Stop key will turn off.

2. If the filter system is installed in the water line to the steam generator, remove the cartridge from

the housing, install the dip tube and add the appropriate amount of ScaleKleen descaling chemicals

for the Combi Model as specified in Column D or E of the following table.

If there is no filter system installed in the water line to the steam generator, add the amount of

vinegar equal to the Tank Volume as specified in Column B or C of the following table. Add the

vinegar to the steam generator tank through the opening inside the oven cavity using the funnel and

flexible tube provided with the oven.

CLEAN CYCLE DELIMING — TANK VOLUME AND CHEMICAL REQUIREMENTS

DO NOT EXCEED THE RECOMMENDED CHEMICAL CONCENTRATION

TANK VOLUME TANK VOLUME QUANTITY OF 7 OZ. PACKETS QUANTITY OF 2.2 LB. PACKETS

MODEL (U.S. GALLONS)

(QUARTS)

OF SCALEKLEEN TO ACHIEVE OF SCALEKLEEN TO ACHIEVE

7 oz. / gallon

2.2 lb / five gallons

VCG10H

VCG10F

VCG20H

1.6 gal

2.6 gal

6.3 qt.

10.5 qt.

1.5 packets or 10.5 oz.

2.5 packets or 17.5 oz.

0.3 packets or 10.5 oz.

0.5 packets or 17.5 oz.

3. Press the START button. The door closes and locks, and the control cannot be interrupted until

the Clean Cycle is finished. The oven cannot be turned off. If a power interruption occurs, the Clean

Cycle will resume after power is restored. No other operations can be performed until the Clean

Cycle is [ DONE ].

The timer will start counting down. The steam generator will fill with water until the water level

controls shut off the fill.

The steam generator will heat and produce steam for 30 minutes. After 30 minutes, the steam

generator heat goes off and the tank drains.

The Time Display will show 10 minutes. The timer will not count down.

The Steam Generator will fill and drain two times. The fill time is programmed for each model.

With the Time Display still showing 10 minutes, the time will now begin to count down while the

Steam Generator heats and generates steam. At the end of the 10 minute interval, the Steam

Generator heat goes off and the tank drains.

[ DONE ] will display in the Temperature Display indicating that the Clean Cycle is complete.

NOTE: If an error occurs during the Clean Cycle, [ FAIL ] will display in the Temperature Display

instead of [ DONE ].

Per the instructions in the filter cartridge replacement and preventive maintenance kit: Retest the

water, return the response card and replace the filter cartridge.

– 38 –

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TROUBLESHOOTING

SYMPTOM

SUGGESTED CORRECTIVE ACTION

Steam button, Combi button and

Oven works in Hot Air mode but not in Steam or Combi modes. The

Steam Factor lights are all flashing. treated water supply valve is off. Open the water supply valve. Turn

oven off and then back on. Allow the steam generator to preheat.

The Air Intake Trouble

Indicator Light is lit.

The air supply to the convection burner is blocked. Press the left Reset

button. If the problem persists, clean the air filter, as follows:

To clean the Air Intake Filter, unplug the electrical power cord. Remove

two acorn nuts on the Air Filter Panel — this is located on the left side of

the oven on a 10 level full depth oven and on the right side of the oven

on a 10 or 20 level half depth oven. Remove the metallic grease filter

and wash it in warm soapy water in a sink. Rinse the filter and allow it to

air dry. Replace all parts. For oven clearance requirements, refer to

Location (page 5). If the problem persists, contact service.

The Heat Trouble

Indicator Light is lit.

The Convection Burner has failed to ignite. Make sure the gas valve is

on. Press the left Reset button. If the problem persists, contact service.

The Steam Trouble

Indicator Light is lit.

The Steam Generator has failed to ignite. Make sure the gas valve is on.

Press the right Reset button. If the problem persists, contact service.

The Fan Trouble

Indicator Light is lit.

The Oven Fan has failed. Press the right Reset button. If the problem

persists, contact service.

[ OUR ] displays in the temperature There is an obstruction in the cavity vent on top of the oven. Unplug the

display. electrical power cord and remove any obstruction from the cavity vent.

[ 888C ], [ 888F ], [ 999C ] or [ 999F One of the temperature sensors is faulty. Contact service.

] displays in the temperature

display.

[ 00 ] displays in the time display

while the temperature probe is in

use.

The temperature probe is faulty. Contact service.

Power failure occurs while food is in Open the door manually, as follows: Switch the oven off. Pull the door

the oven.

handle firmly towards you while firmly pressing against the front of the

oven with your other hand. This procedure is not to be used during

normal operation. If the electric door opener fails to operate, contact

service.

The oven cannot be started and the Make sure the door is properly closed with the handle rotated back into

temperature display blinks.

the recess at the corner of the door (refer to Fig. 4 on page 10).

Oven controls display is blank and

inoperative.

Make sure the electrical power cord is plugged in and that the receptacle

has power. If this does not correct the problem, contact service.

Temperature flashes and buzzer

sounds while the temperature probe

is in use.

Food ready to be cooked in the oven cannot be below 35 F (2 C).

Temperature display flashes the

current oven temperature.

Make sure the door is closed and the handle is in the closed position

(refer to Fig. 4, page 10).

Controls operate but oven will not

work in Hot Air or Steam modes.

Make sure the door is closed and the handle is in the closed position

(refer to Fig. 4, page 10).

Steaming will not occur if the cavity temperature is above the set point

temperature.

Controls operate but oven will not

work in Steam mode.

Oven temperature is above the boiling temperature of water (212 F or

less at higher elevations). Water supply valve is off. Open the water

valve.

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SERVICE ADJUSTMENTS

Buzzer loudness can be adjusted by your service technician.

SERVICE AND PARTS INFORMATION

To obtain service and parts information concerning this oven, contact the Vulcan Hart Service Agency

in your area (refer to the listing supplied with the oven), or contact the Vulcan-Hart Service Department

at the address or phone number shown on the front cover of this manual. Parts and service manuals

are also available at WWW.VULCANHART.COM

FORM 31188 Rev. A (Sept. 2004)

PRINTED IN U.S.A.

– 40 –

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