INSTALLATION &
OPERATION MANUAL
VCH SERIES COOK & HOLD OVENS
MODELS
VCH5 (R)
ML-126339
ML-126340
ML-126341
ML-126342
VCH8 (R)
VCH16 (R)
VCH88 (R)
VCH16
In U.S.A.:
In Canada:
VULCAN-HART COMPANY
P.O. BOX 696
HOBART FOOD EQUIPMENT GROUP CANADA
190 RAILSIDE ROAD
LOUISVILLE, KY
40201-0696
NORTH YORK, ONTARIO
M3A 1B1
TEL.: 502-778-2791
TEL.: 1-800-444-4764
F31076A (399)
PRINTED IN U.S.A.
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Installation, Operation and Care of
MODEL VCH SERIES COOK AND HOLD OVENS
PLEASE KEEP THIS MANUAL FOR FUTURE USE
GENERAL
Vulcan-Hart Cook and Hold Ovens are produced with quality workmanship and material. Proper
installation, usage, and maintenance of your oven will result in many years of satisfactory performance.
It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions
provided.
VCH Cook and Hold Ovens slow cook and roast meats, seafood, poultry, and vegetables at low
temperature. This minimizes food shrinkage and foods retain more of their natural flavor and moisture.
In addition to roasting meats, maximum roasting temperatures of 350°F (177°C) enables the oven to
bake bread products.
After slow cooking, the oven automatically switches to a lower temperature suitable for holding food
without further cooking.
Each oven accommodates both standard size sheet trays or standard size 12x20x21⁄2
(305x508x64 mm) pans.
"
Body Dimensions
Model
Pan/Tray Size
Capacity
High
Deep
Wide
VCH5
(5)18x26" (457x660 mm) trays
(10)12x20" (305x508 mm) pans
80 lb.
353⁄4
"
351⁄2
"
251⁄8
"
(36 kg)
(908 mm) (902 mm) (638 mm)
VCH8
VCH16
VCH88
(8)18x26" (457x660 mm) trays
(16)12x20" (305x508 mm) pans
120 lb.
(54 kg)
441⁄2
"
351⁄2
"
251⁄8
"
(1130 mm) (902 mm) (638 mm)
(16)18x26" (457x660 mm) trays
(32)12x20" (305x508 mm) pans
240 lb.
723⁄4
"
351⁄2
"
251⁄8
"
(109 kg)
(1848 mm) (902 cm) (638 mm)
(16)18x26" (457x660 mm) trays
(2)(32)12x20" (305x508 mm) pans
240 lb.
83"
(2108 mm) (902 mm) (638 mm)
351⁄2
"
251⁄8
"
(109 kg)
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INSTALLATION
Before installing, verify that the electrical service agrees with the specifications on the rating plate
located on the lower rear left corner. If the supply and equipment requirements do not agree, do not
proceedwiththeinstallation. ContactyourdealerorHobartFoodEquipmentGroupCanada immediately.
UNPACKING
This 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. If the oven is found to be damaged, save the packaging
material and contact the carrier within 7 days of delivery.
Carefully unpack oven and place in a work-accessible area as near to its final installed position as
possible.
1. Remove cardboard carton and plastic bag covering the carton.
2. Carefully lift cabinet off carton bottom and place it on the floor.
3. Open oven door and remove any packaging materials used to hold tray slides in place.
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.
• Provide at least 6" (152 mm) at the sides to allow proper air circulation around the oven.
• Allow a minimum of 36" (914 mm) at the front of the oven.
INSTALLATION CODES AND STANDARDS
The oven must be installed in accordance with:
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, Batterymarch Park, Quincy, MA 02269.
In Canada:
1. Local codes.
2. Canadian Electrical Code, CSA C22.1 (latest edition). Copies may be obtained from The
Canadian Standard Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.
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ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
WARNING: THIS APPLIANCE IS EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THIS PLUG MUST BE CONNECTED
INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE RECEPTACLE IS NOT
THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE
GROUNDING PRONG FROM THIS PLUG.
Refer to wiring diagrams in this manual (see pages 6-10).
Vulcan-Hart cook and Hold ovens can be factory wired for 120, 208, 220, or 240 volts AC, single or three
phase, 50 or 60 cycle service.
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WIRING DIAGRAMS
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OPERATION
WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,
CLEANING OR SERVICING THE OVEN.
TIMER DISPLAY
HOLD TEMPERATURE DIAL
TIMER BUTTONS
ROAST
TEMPERATURE
DIAL
ON / OFF SWITCH
POWER
INDICATOR
LIGHT
HOLD INDICATOR LIGHT
START BUTTON
ROAST INDICATOR LIGHT
PL-41225-1
Fig. 1
CONTROLS (Fig. 1)
ON/OFF SWITCH
–
Press to turn oven ON or OFF.
–
–
–
Power and Hold Cycle indicator lights are lit when oven
is ON.
ROAST TEMPERATURE DIAL
HOLD TEMPERATURE DIAL
Set for desired roasting or cooking temperature setting
(100 - 350°F [38 - 177°C]).
Set for desired hold temperature setting (100 - 250°F
[38 - 121°C]).
TIMER BUTTONS
TIMER DISPLAY
–
–
Turn blue buttons to set desired roast time.
Represents hours and tenths of hours (example: 12.5 is
twelve and one-half hours of cooking time).
START BUTTON
–
–
Press to begin Roast Cycle.
Roast Cycle and Power indicator lights are lit.
INDICATOR LIGHTS
Roast
Hold
Power
–
–
–
Lit during Roast Cycle.
Lit during Hold Cycle.
Lit when oven is ON.
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BEFORE FIRST USE
WARNING: UNPLUG ELECTRICAL POWER SUPPLY BEFORE CLEANING.
1. Clean oven thoroughly.
a. Use mild soap and water solution to clean oven.
b. Rinse thoroughly and wipe dry with a soft clean cloth.
c. Clean all accessories.
d. Rinse thoroughly and wipe dry.
2. Operate oven in cook cycle for approximately 2 hours at 350°F (177°C). (See Operating Oven
below.)
OPERATING OVEN
1. Connect oven to power supply.
2. Press ON/OFF switch ON.
• Power and Hold Cycle indicator lights are lit.
• Blower motors inside oven start.
3. Set Roast Temperature dial to desired temperature.
• Low temperature roasting will reduce shrinkage.
4. Preheat oven for approximately 15 minutes.
5. Prepare product and load oven.
6. Set Hold Temperature dial to desired temperature.
7. Set timer.
• Timer display represents hours and tenths of hours (example: 12.5 is twelve and one-half
hours of cooking time).
8. Press START.
• Power and Roast Cycle indicator lights are lit.
• Roast Cycle will start.
9. Oven will remain in Roast Cycle for the length of time entered on the timer.
• LED digital display will count down in six minute intervals.
10. Timer reaches 00.0.
11. Oven automatically switches from Roast Cycle to Hold Cycle.
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Shutdown
Press ON/OFF switch OFF. Power indicator light will go off.
Extended Shutdown
1. Press ON/OFF switch OFF. Power indicator light will go off.
2. Unplug electrical power supply.
COOKING GUIDELINES
A 21⁄2 hour minimum roast time is suggested for most items.
There are some exceptions. Bakery products, tenderloin, chicken, game hens, or any smaller foods
under 10 lbs. (4.5 kg) may follow this guideline.
Cooking Time
Product
per lb.
per kg.
Beef (medium rare)
Beef (well done)
Turkey
15 min.
20-30 min.
30 min.
33 min.
44-66 min.
66 min.
Pork (fresh ham)
Pork (cured ham)
Back ribs (pork & beef)
30 min.
66 min.
15 min.
33 min.
30 min.
66 min.
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CLEANING
WARNING: UNPLUG ELECTRICAL POWER SUPPLY BEFORE CLEANING.
Clean oven interior with a mild soap and water whenever food spill occurs. Never use harsh chemicals
or abrasive pads to clean cabinet.
Daily
1. Allow oven to cool before cleaning.
2. Unhook clamps to remove control module top.
3. Place control module top away from oven cabinet.
4. Lift and tip side racks toward the center of the cabinet to remove racks from cabinet.
5. Wash racks in a dishwasher or sink as you would any normal utensil.
6. Rinse racks and dry thoroughly with a soft dry cloth.
7. Remove the interior rear mounted air distribution tunnel.
8. Wash in a dishwasher or sink.
9. Rinse tunnel thoroughly and dry with a soft dry cloth.
10. Clean interior oven cavity with soap and water.
11. Reassemble oven.
12. Clean outside of oven by wiping with a clean damp cloth.
• Avoid using abrasive powders or pads; these cleaners may damage the finish.
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MAINTENANCE
WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING,
CLEANING OR SERVICING THE OVEN.
WARNING: UNPLUG ELECTRICAL POWER SUPPLY BEFORE SERVICING THE OVEN.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this oven, contact the Hobart Food Equipment
Group Office in your area or call 1-800-444-4764.
TROUBLESHOOTING GUIDE
PROBLEM
POSSIBLE CAUSE
Oven is not connected to
power source.
ACTION
No heat during Hold Cycle.
Check that oven is connected to
power source.
ON/OFF switch OFF.
Check that the ON/OFF switch is
ON. Power indicator light lit.
Blown fuse.
Replace fuse.
No heat during Roast Cycle.
Problem with set point relay,
circuit board, contactor,
heating elements, temp.
probe, or wiring.
Call your Hobart servicer.
Roast Cycle indicator light
not lit.
Problem with timer or
indicator light.
Call your Hobart servicer.
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NOTES
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– 1 6 –
T E S N O
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– 1 5 –
p r è s .
v o y a n t .
n e s ’ a l l u m e p
d e l ’ e n t r e t i e n H o b a r t l e p l u s
C o m m u n i q u e r a v e c l e s e r v i c e
P r o b l è m e d e m i n u t e r i e o u d e L e v o y a n t R Ô
t h e r m i q u e o u d e c â b l a g e .
p r è s .
d ’ é l é m e n t s c h a u f f a n t s , d e s o R n Ô d e T I S S A G E
d e l ’ e n t r e t i e n H o b a r t l e p l u s
C o m m u n i q u e r a v e c l e s e r v i c e
i m p r i m é s , d e c o n t a c t e u r ,
r é g l a g e , d e p l a q u e t t e d e c i r c L u e i t s f o u r n e c h
P r o b l è m e d e r e l a i s d e p o i n t d e
p e n d a n t l e c y
R e m p l a c e r l e f u s i b l e .
F u s i b l e g r i l l é .
G A R D E - A U -
A L I M E N T A T I O N s ’ a l l u m e .
O N / O F F e s t à O N . L e v o y a n t
S ’ a s s u r e r q u e l ’ i n t e r r u p t e u r
p e n d a n t l e c y
I n t e r r u p t e u r O N / O F F à O F F .
L e f o u r n e c h
b r a n c h é .
S ’ a s s u r e r q u e l e f o u r e s t b i e n
L e f o u r n ’ e s t p a s b r a n c h é .
C O R R E C T I F
C A U S E P O S S I B L E
P R O B L È M E
G E A N N D A É P
l e s e r v i c e d
P o u r t o u t e n
S E R V I C E D
: D É B R A N C H E R L ’ A A P V P E A R R T E I S I L S
P R U D E N C
: L E F O U R E T S E S A C V O E M R P T O I S S S A
E N T R E T I E N
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N e • p a s u t i l i s e r d e p o
E s s u y 1 e 2 r . l ’ e x t é r i e
R e m e 1 t 1 t r . e t o u s l e
N e t t o 1 y 0 e . r l ’ e n c e i n
B i e n 9 . r i n c e r l e t u n
L a v e 8 r . l e t u n n e l a
E n l e 7 v . e r l e t u n n e l
R i n c 6 e . r l e s g l i s s i è
c u i s i n e o r d i n a i r e
L a v e 5 r . l e s g l i s s i è r
S o u 4 l e . v e r e t i n c l i n
M e t t 3 r . e l e c o u v e r c
D é c 2 r o . c h e r l e s a t t
L a i s 1 s . e r l e f o u r r e
N e t t o y a g e
p r o d u i t s c h
N e t t o y e r l ’ e
: D É B R A N C H E R L A ’ A V P E P R A T R I S E S I L
N E T T O Y A G
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6 6 m i n
3 3 m i n
6 6 m i n
6 6 m i n
3 0 m i n
1 5 m i n
3 0 m i n
3 0 m i n
C ô t e s l e v é e s d e d o s ( p o r c
P o r c ( j a m b o n s a l é )
P o r c ( j a m b o n f r a i s )
D i n d e
4 4 à 6 6 m i n 2 0 à 3 0 m i n
B o e u f ( b i e n c u i t )
B o e u f ( m i - s a i g n a n t )
3 3 m i n
p a r k g
1 5 m i n
p a r l b
P r o d u i t
T e m p s d e c u i s s o n
4 , 5 k g ( 1 0
b o u l a n g e r i e
C e r t a i n e s
O n r e c o m m
G U I D E D E
D é b 2 r a . n c h e r l e c o
M e t t 1 r . e l ’ i n t e r r u p t
A r r ê t p r o l o
M e t t r e l ’ i n t e
A r r ê t
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L e f o u 1 r 1 . p a s s e a u
L a m i 1 n 0 u . t e r i e a t t e
L ’ a • f f i c h a g e à d i o d e s
L e c 9 y . c l e R Ô T I S S
L e • c y c l e R Ô T I S S A G
L e • s v o y a n t s A L I M E N
A p p 8 u . y e r s u r l e b
à u n t e m p s d e c u i s s
L ’ a • f f i c h e u r d e m i n u t e
R é g 7 l e . r l a m i n u t e
T o u 6 r n . e r l e b o u t o
D é p 5 o . s e r l e s a l i m
P r é c 4 h . a u f f e r l e f o
U n • r ô t i s s a g e à b a s s e
T o u 3 r n . e r l e b o u t o
L e • s m o t e u r s d e v e n t
L e • s v o y a n t s A L I M E N
M e t t 2 r . e l ’ i n t e r r u p t
B r a n 1 c . h e r l e f o u r .
U T I L I S A T I
( s e r e p o r t e r à l a
F a i r 2 e . f o n c t i o n n e r
F ° )
C ° ( 3 5 0
B i e d n . r i n c e r e t e s s u y e r .
N e t c t o . y e r t o u s l e s a c c e
B i e b n . r i n c e r e t e s s u y e r
N e t a t o . y e r l e f o u r à l ’ e a u
N e t t 1 o . y e r l e f o u r à
: D É B R A N C H E R L ’ A A P V P E A R R T E I S I L S
A V A N T U N
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S ’ a l – l u m e l o r s q u e l e f o u r f o n c t i o n n e .
A L I M E N T A T I O
S ’ a l – l u m e p e n d a n t l e c y c l e G A R D E - A U - C G H A A R U D D E . - A U - C H
S ’ a l – l u m e p e n d a n t l e c y c l e R Ô T I S S A G E R . Ô T I S S A G E
V O Y A N T S
p e n d a n t l e c y c l e R Ô T I S S A G E .
L e s – v o y a n t s R Ô T I S S A G E e t A L I M E N T A T I O N s ’ a l l u m
P e r m – e t d ’ a m o r c e r l e c y c l e R Ô T I S S A G E . B O U T O N M
e t d e m i e ) .
1 2 . 5 c o r r e s p o n d à u n t e m p s d e c u i s s o n d e d o u z e h e u
A f f i c – h e l e s h e u r e s e t l e s M d I i N x D i U è E T m E e R s I E d ’ h e u r A e s F F ( e I C x H e m E U p
P e r m – e t t e n t l e r é g l a g e d u t e m p s d e r ô t i s s a g B e O . U T O N S
G A R D E - A U
F ° ] ) .
C ° [ 1 0 0 à 2 5 0
d e g a r d e - a u - c h a u d ( 3 8 à 1 2 1
P e r m – e t l e r é g l a g e d e l a t e m p é r a t u r e
T E M P É R A
B O U T O N D
F ° ] ) .
C ° [ 1 0 0 à 3 5 0
o u d e r ô t i s s a g e ( 3 8 à 1 7 7
P e r m – e t l e r é g l a g e d e l a t e m p é r a t u r e d e c u i B s O s o U n T O N D
T E M P É R A
s ’ a l l u m e n t l o r s q u e l e f o u r f o n c t i o n n e .
L e s – v o y a n t s A L I M E N T A T I O N e t G A R D E - A U - C H A U D
I n t e – r r u p t e u r s e r v a n t à a l l u m e r e t é t e i n d r e l e I N f T o u E r R . R U P
C O M M A N D
F i g . 1
G E
P L - 4 1 2 2 5 - 2
A Y N O T V R Ô T I S S A
U D
M A R O C N H E B O U T
U - C H A
A Y N O T V G A R D E - A
T A I O N
A Y N O T V
A L I M E N T
G E
T U R E
L A D E G E
D E O N B O U T
R Ô T D I S E S A
T E M P É R A
R É G L A
M A R C H E - A R R Ê T
U P T E U R I N T E R R
M I N U T E R I E
A F F I C H E U R
M I N U T E R I E
D E
U D
U - C H A G A R D E - A T U R E D E T E M P É R A
L A D E G E G É L A R D E O N B O U T
O N S D B E O
P R U D E N C
: L E F O U R E T S E S A C V O E M R P T O I S S S A
F O N C T I O N N E M E N T
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S C H É M A S
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o u t r i p h a s é
L e s f o u r s g
S e r e p o r t e r
U N É L E C T
D O I T Ê T R E
B R O C H E S
L E C O R D O N D ’ A L A I M V E E N R T T A I S T S I O
T O U T A U T
C O N F O R M
L E R A C C O R D E M E N A T V É E L R E T C I S T S R
R A C C O R D
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E t o b i c o k e ( O n t a r
u n e x e m p l a i r e a
N o r m 2 . e C S A - C 2 2
C o d 1 e . s l o c a u x .
A u C a n a d a
N a t i o n a l F i r e P r o
7 ° 0 ( d e r n i è r e é d i t i o n ) d N u o N r m 2 a . t e i o A n N a l S E I / l N e c F t P r
C o d 1 e . s l o c a u x .
A u x É t a t s -
L ’ i n s t a l l a t i o
C O D E S D ’
O b • s e r v e r u n d é
c i r c u l a t i o n d e l ’
O b • s e r v e r u n d é
f o n c t i o n n e m
L e s f o u r s d
d é c h a r g e m
P o u r l e f o n
E M P L A C E
p l a c e .
O u v 3 r i . r l a p o r t e d u
S o u 2 l e . v e r l ’ a p p a r e
E n l e 1 v . e r l e c a r t o n
D é b a l l e r l e
r é c e p t i o n .
c o n s e r v e r
d é b a l l é l ’ a p
t r a n s p o r t e u
C e f o u r a
D É B A L L A
l e d é t a i l l a n
l ’ a p p a r e i l .
a u x s p é c i f i
A v a n t d e p
T I O N A L L A I N S T
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( 2 5 1 / 8 )
6 3 8
( 3 5 1 / 2 )
9 0 2
( 8 3 )
( 2 4 0 )
1 0 9
2 x 3 2 b a c s d e 3 0 5 x 5 0 8
V C H 8 8
2 1 0 8
1 6 p l a q u e s d e 4 5 7 x 6 6 0 (
( 2 5 1 / 8 )
6 3 8
( 3 5 1 / 2 )
9 0 2
( 7 2 3 / 4 )
( 2 4 0 )
1 0 9
3 2 b a c s d e 3 0 5 x 5 0 8 ( 1 2 x
V C H 1 6
1 8 4 8
1 6 p l a q u e s d e 4 5 7 x 6 6 0 (
( 2 5 1 / 8 )
6 3 8
( 3 5 1 / 2 )
9 0 2
( 4 4 1 / 2 )
1 1 3 0
( 1 2 0 )
1 6 b a c s d e 3 0 5 x 5 0 8 ( 1 2 x
V C H 8
5 4
8 p l a q u e s d e 4 5 7 x 6 6 0 ( 1
( 2 5 1 / 8 )
6 3 8
( 3 5 1 / 2 )
9 0 2
( 3 5 3 / 4 )
( 8 0 )
3 6
1 0 b a c s d e 3 0 5 x 5 0 8 ( 1 2 x
V C H 5
9 0 8
5 p l a q u e s d e 4 5 7 x 6 6 0 ( 1
L a r g e u r
P r o f o n d e u H r a u t e u r
k g ( l b )
C a p a c i t é
m m ( p o )
M o d è l e
D i m e n s i o n d e s b a c s o
D i m e n s i o n s d u f o u r m m ( p o )
( 1 2 x 2 0 x 2
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C ° ( 3 5 0
t e m p é r a t u r
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p o i s s o n s e
L e s f o u r s V
I l e s t r e c o m
d e n o m b r e
i n s t a l l a t i o n
L e s a p p a r e
G É N É R A L I T É S
V E R E N C A S D E B E S O I N D . O C U M E N T À C O N S
V C H
U D D E U L - A C H S A É R I E
F O U R S G
o n f c t i o n n e m e I n n t s e t a t l e l a n t t i r o e n t i , e
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– 2 –
© V U L C A N - H A
5 1 . . . . . .
5 1
. . . . . . . . . . . . . . . . . . . . . . . . D . . . É . . . P . . A . . . N . . N . . . A . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S e r v i c e d e l ’ e n t r e t
. . . . . . . . . . . . . . . . . . . . . . E . . . N . . . T . . R . . . E . . T . . I . E . .
5 1
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1 4
. . . . . . . . . . . . . . . . . . . N . . e . . t . . t . o . . y . . a . . g . . e . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . G . . . u . . i . d . . e . . . d . . e . . . c . . u . . i . s . . s . . o . . n . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U . . t . i . l . i . s . . a . . t . i . o . . n . . . d . . u . . . f . o . . . u . . r .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A . . v . . a . . n . . t . . u . . n . . . e . . . p . . r . e . . m . . . i . è . . r
. . . . . . . . . . . . . . . . . . . . . . . C . . o . . m . . . . m . . . a . . n . . d . . e . . s . . . . . . . . . .
3 1
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2 1
1 1
1 1
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6
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. . . . . . . . . . . . . . . . . . . . . . . . E . . m . . . p . . l . a . . c . . e . . m . . . e . . n . . t . . . . . . . .
5
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. . . . . . . . . . . . . . . . . . D . . é . . b . . . a . . l l . a . . g . . . e . . . . . . . . . . . . . .
4
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3
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. . . . . . . . . . . . . . . . . . . . . . . . . . . G . . . É . . . N . . É . . . R . . . A . . L . .
T I È R E S
A T B L E D E S M A
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I M P R I M É A U X É . - U .
F 3 1 0 7 6 A ( 3 9 9
T É L . : 1 8 0 0 4 4 4 - 4 7 6 4
M 3 A 1 B 1
T É L . : ( 5 0 2 ) 7 7 8 - 2 7 9 1
4 0 2 0 1 - 0 6 9 6
N O R T H Y O R K ( O N T A R I O )
1 9 0 R A I L S I D E R O A D
L O U I S V I L L E , K Y
P . O . B O X 6 9 6
G R O U P E H O B A R T C A N A D A É Q V U U I P L E C M A E N N - H T A A R L T I M C E O N M T P A A I R N
A u C a n a d a :
A u x É . - U . :
V C H 1 6
M L - 1 2 6 3 4 2
M L - 1 2 6 3 4 1
M L - 1 2 6 3 4 0
M L - 1 2 6 3 3 9
V C H 8 8 ( R )
V C H 1 6 ( R )
V C H 8 ( R )
V C H 5 ( R )
M O D È L E S
V C H
U D U - C H A
D E L A
F O U R
M O D E D ’ E M P L O I
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