Vulcan Hart Convection Oven SG4C ML 114876 User Manual

INSTALLATION &

OPERATION MANUAL

SG SERIES GAS SNORKEL^™

CONVECTION OVENS

MODELS

SG4D

SG4C

SG6D

SG6C

ML-114875

ML-114876

ML-114877

ML-114878

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

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

TEL. (502) 778-2791

WWW.VULCANHART.COM

FORM 35624 REV. A (08-04)

(Formerly F-31024 & F-33220)

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TABLE OF CONTENTS

GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

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

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Installing Basic Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Assembling Stacked Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Gas Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Adjustments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Vent System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Controls — Models SG4D and SG6D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Lighting the SG4D and SG6D Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Using the SG4D and SG6D Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Controls — Models SG4C and SG6C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Lighting the SG4C and SG6C Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Using the SG4C and SG6C Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Error Messages — SG4C and SG6C Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Roast and Hold Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Rack Arrangements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Conserving Energy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

High Limit Switch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Lubrication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Vent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Replacing Lamps. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

TROUBLESHOOTING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

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Installation, Operation and Care of

MODEL SG4D, SG4C, SG6D & SG6C

GAS SNORKEL™ CONVECTION OVENS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

Vulcan Gas Snorkel™ Convection 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.

Models SG4D and SG6D feature a solid state temperature control, 1-hour dial timer with buzzer, two-

speed ¹/3 HP (0,25 kw) blower motor and porcelain interior as standard equipment. Each SG4D and

SG4C oven is equipped with a 60,000 BTU/hr. burner.

Models SG4C and SG6C are equipped with electronic time and temperature controls, two-speed ¹/3 HP

(0,25 kw) blower motor, a roast-and-hold feature, and porcelain interior as standard equipment. Each

SG6D and SG6C oven is equipped with a 60,000 BTU/hr. burner.

Models SG6D and SG6C have a deeper oven cavity.

Models SG44D, SG44C, SG66D, and SG66C consist of two single ovens and are supplied with a

stacking kit for mounting one oven on top of the other.

All ovens are equipped with a power level control which permits variation of the heat input between 22%

and 100% of full input.

All standard 120 volt ovens require single phase electrical service and are equipped with a 3 prong

grounding plug.

Oven doors open independently and all ovens are furnished with 5 racks.

Available options are simultaneous oven door opening, a 5-hour timer, 208/240 volt electrical service

with hard wire connection direct to the terminal block supplied with the oven, additional oven racks, and

an open stand with lower storage rack.

FEATURES

Thermostat

(Each Oven)

Timer

(Each Oven)

Stack

Kit

Roast &

Hold

Model

Legs

SG4D/SG6D

Solid State

1-Hour Dial

25³/4" (654 mm)

SG44D/SG66D

SG4C/SG6C

SG44C/SG66C

Solid State

Electronic

1-Hour Dial

Electronic

8" (203 mm)

25³/4" (654 mm)

8" (203 mm)

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INSTALLATION

Before installing, verify that the electrical service and type of gas supply (natural or propane) agree with

the specifications on the rating plate located behind the top trim panel on the front of the oven. If the

supply and equipment requirements do not agree, do not proceed with the installation. Contact your

dealer or Vulcan-Hart 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. If the oven is found to be damaged, save the packaging material and

contact the carrier within 15 days of delivery.

Carefully unpack oven and place in a work-accessible area as near to its final installed position as

possible.

Do not use the doors or their handles to lift the oven.

LOCATION

The equipment area must be kept free and clear of combustible substances.

When installed, minimum clearance from combustible construction must be 1" (25 mm) at the left side

4" (102 mm) at the right side, and 6" (152 mm) at the rear. Minimum clearance from noncombustible

construction must be 0" at the left side, 4" at the right side and 6" (152 mm) at the rear. The oven may

be installed on combustible floors.

The installation location must allow adequate clearances for servicing and proper operation.

The oven must be installed so that the flow of combustion and ventilation air will not be obstructed.

Adequate clearance for air openings into the combustion chamber must be provided. Make sure there

is an adequate supply of air in the room to allow for that required for combustion of gas at the oven

burners.

Do not permit fans to blow directly at the oven. Wherever possible, avoid open windows next to the

oven. Avoid wall-type fans which create air cross currents within the room.

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INSTALLATION CODES AND STANDARDS

Vulcan ovens must be installed in accordance with:

In the United States of America:

1. State and local codes.

2. National Fuel Gas Code, ANSI-Z223.1 (latest edition). Copies may be obtained from The American

Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.

3. 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. CSA B149.1 Natural Gas and Propane Installation Code.

3. CSA C22.1 Canadian Electrical Code.

The above are available from the Canadian Standard Association, 5060 Spectrum Way, Suite 100,

Mississauga, Ontario, Canada L4W 5N6.

INSTALLING BASIC OVEN

The basic oven must be installed on legs, casters or mounted on a modular stand. Installations on

concrete bases or other supports restricting air circulation underneath the oven is not advisable and

may void the warranty.

Ovens Mounted on Casters

Ovens mounted on casters must use a flexible connector

(not supplied by Vulcan) that complies with the Standard for

Connectors for Movable Gas Appliances, ANSI Z21.69 •

CSA 6.16 and a quick-disconnect device that complies with

the Standard for Quick-Disconnect Devices for Use With

Gas Fuel, ANSI-Z21.41 • CSA 6.9. In addition, adequate

means must be provided to limit movement of the appliance

withoutdependingontheconnectorandthequick-disconnect

device or its associated piping to limit appliance movement.

Attach the restraining device at the rear of the oven as

shown in Fig. 1.

If disconnection of the restraint is necessary, turn off the gas

supply before disconnection. Reconnect this restraint prior

to turning the gas supply on and returning the oven to its

installation position.

CONNECT GAS

LINE STRAIN

RELIEF HERE

PL-52805

Separate instructions for installing casters to the oven are

included with the casters.

Fig. 1

Note: If the oven is installed on casters and is moved for any reason, it is recommended that the oven

be releveled front to back and side to side for even baking.

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Assembling the Legs to the Oven

The legs must be installed on the bottom of the oven. Position oven on its back, taking care not to

scratch or damage it. The gas pipe connection protrudes beyond the back; provide for this when the

oven is tipped back by resting it on suitable spacers (2 x 4's [51 x 102 mm], etc.).

Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers

(6 per leg). Carefully raise the oven to its normal position.

Assembling the Stand to the Oven

Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers

(6 per leg). Carefully raise the oven to its normal position.

Attach the undershelf to the legs with 8 bolts and lockwashers (2 per leg).

Install the rack guides into the shelf at desired locations (for pan or flat rack), then attach the rack

supports to the top end of the rack guides. Attach rack supports to the leg assembly by removing one

middle bolt and reattaching back through the end holes in the rack support. (Fig. 2)

BACK

FRONT

PL-52821

Fig. 2

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ASSEMBLING STACKED OVENS

Unpack the ovens and stack kit. Position the oven to be used as the bottom oven on its back for access

to the oven bottom, taking care not to scratch or damage it. The gas pipe protrudes beyond the back;

provide for this when the oven is tipped back by resting it on suitable spacers (2 x 4's [51 x 102 mm],

etc.). Attach the four leg assemblies with the 24 bolts and lockwashers (6 per leg).

Place the lower oven (with legs/casters) on the floor and remove two ⁷/16" (11 mm) diameter knockouts

on each side of the top cover. Remove vent guard and discard it.

Move the oven (with legs/casters) to the installed position and place upper oven on top of lower oven

using the locating studs.

Remove the rear panel from the TOP oven. Install the two-piece stacking common flue (Fig. 3) with

the four screws provided. Replace the top oven rear panel.

Connect the piping between the top oven and bottom oven. Pipe compound must be suitable for the

type of gas being used (natural or propane).

TWO PIECE

STACKING

COMMON FLUE

VENT GUARD

PL-52884

Fig. 3

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The manual gas valve, located behind the small door in the lower front panel, should remain off until

all electrical and gas connections are made and the ovens are ready to be used.

LEVELING

Ensure that the oven racks are level in the final installed position. If the oven is installed on legs, turn

the adjustable feet in or out to level the oven front-to-back and side-to-side.

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: APPLIANCES EQUIPPED WITH FLEXIBLE ELECTRICAL POWER SUPPLY CORD

ARE PROVIDED WITH A THREE-PRONG GROUNDING PLUG. IT IS IMPERATIVE THAT THIS

PLUG 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.

The SG series ovens are equipped with a 120 volt / 60 Hz. / 1 phase cord and plug.

Refer to the Installation Codes and Standards section of this manual.

A schematic decal is located on the inside of the right side panel.

GAS AND ELECTRICAL DATA

ELECTRICAL

GAS DATA

DATA

MODEL

INPUT BUT/HR

MANIFOLD PRESSURE

Natural Propane

AMP LINE

120 Volts

Natural

Propane

SG4D/C

SG6D/C

3.5" (0.87 kPa) 10" (2.49 kPa)

3.5" 10"

60,000

9 Amps

SG44D/C

SG66D/C

120,000

3.5" (0

kPa) 10" (2.

kPa)

18 Amps

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GAS CONNECTIONS

Gas supply connections and any pipe joint compound must be resistant to the action of propane gases.

Location of the gas inlet is at the rear of the oven. Codes require that a gas shutoff valve must be

installed in the gas line ahead of the oven.

Connect gas supply after leveling the oven. The gas supply line must be at least the equivalent of

(19mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt, or pipe joint

compound.

The ovens are equipped with fixed burner orifices which match with installation elevation.

The oven is provided with a regulator integral to the gas solenoid valve and requires no external

regulator.

Natural gas pressure regulators are preset for 3.5" W.C. (Water Column) (0.87 kPa); propane gas

pressure regulators are preset for 10" W.C. (2.49 kPa).

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.

After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.

TESTING THE GAS SUPPLY SYSTEM

When gas supply pressure exceeds ¹/2 psig (3.45 kPa), the oven and its individual shutoff valve must

be disconnected from the gas supply piping system.

When gas supply pressure is ¹/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply

system by closing its individual manual shutoff valve.

ADJUSTMENTS

Air Adjustment

Although main burner air is adjusted before shipment, it should be checked at the time of installation.

Excessive air will cause flames to lift off a burner when cold or may cause flash-back during normal

cycling of oven, particularly when propane gas is used.

Insufficient air will cause flames to burn with a yellow tip and result in carbon accumulation in the flame

chamber and heat exchanger tubes.

Contact your local Vulcan-Hart servicer if required.

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VENT SYSTEM

DO NOT obstruct the flow of flue gases from the flue located on the rear of the oven. It is recommended

that the flue gases be ventilated to the outside of the building through a ventilation system installed by

qualified personnel.

Ovens may use an optional down draft diverter flue method. This optional down draft diverter must be

purchased from the oven manufacturer and vented to the outside; otherwise, the installation of any

such devise will void all oven certifications and warranties. When the diverter is supplied, it may be

connected to a Type “B” vent.

From the termination of the flue to the filters of the hood venting system, a minimum clearance of

18" (457mm) must be maintained.

Information on the construction and installation of ventilating hoods may be obtained from the standard

for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available from the

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

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OPERATION

WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING OR

CLEANING THE OVEN.

CONTROLS — MODELS SG4D AND SG6D (Fig. 4)

Fig. 4

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Master Switch

— ON — turns oven control circuits on.

OFF — turns oven control circuits off.

OVEN COOL — allows the fan motor to run with the doors ajar to

speed oven cooling.

On Light (Amber)

— Lit when Master Switch is positioned at ON.

Heat Light (White)

No Ignition Light (Red)

— Comes on and goes off when the burner cycles on and off.

— Comes on if burner fails to ignite. When lighting the oven, the No

Ignition Light flashes.

Thermostat

— Controls oven temperature during cooking operation.

Power Level Control

— A potentiometer which permits variation of the heat input between

22% and 100% of full input.

Dial Setting

Percent of Full Input

100%

77%

73%

68%

60%

53%

45%

37%

28%

22%

One-Hour Timer

— Use to set cooking cycle time. Alarm sounds continuously when

elapsed time counts down to 0; oven does not turn off. Turn timer

to OFF position to stop alarm. When oven is not in use, keep timer

at OFF position.

Two-Speed Fan Switch

Light Switch

— Adjusts air velocity in the oven.

— Turns lights in the oven on or off.

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 chamber.

1. Using a clean damp cloth, wipe the inside of the oven, including the racks.

2. Close the oven doors, push the Master Switch to ON, turn the Thermostat to 300°F (149°C), and

allow the oven to cycle for 6 to 8 hours before pushing the Master Switch OFF.

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LIGHTING THE SG4D AND SG6D OVENS

1. Turn the main gas supply ON.

2. Turn the gas control valve (located behind the small door on the lower front panel) ON.

3. Push the Master Switch to ON and turn Thermostat to its maximum setting. Both the ON and HEAT

lights should come on. If HEAT light is not on, make sure the oven door(s) are closed.

4. If the oven fails to light, the red No Ignition light will be lit and remain on. Push Master Switch to OFF.

Turn gas off.

5. Wait 5 minutes before repeating Steps 1 through 4.

If the oven does not light after three trials, turn off the main gas valve and call a qualified servicer.

USING THE SG4D AND SG6D OVENS

Preheating

1. Select the proper rack arrangement for the product to be cooked. (See RACK ARRANGEMENTS

in this manual.)

2. Make sure the doors are closed.

3. Push Master Switch to ON. The amber ON light will come on, indicating that power to the oven is

on.

4. Set the Power Level Control to 10.

5. Set the two-speed Fan Switch to the desired setting.

6. Set Thermostat as desired. The Heat light will come on and remain on until the oven reaches set

temperature (approximately 10 to 15 minutes for settings from 300°F (149°C) to 400°F (204°C).

Refer to COOKING GUIDELINES in this manual for suggested temperatures and times for various

products.

7. Prepare product and place in suitable pans. When the white Heat light goes off, the oven has

reached the desired preheat temperature.

Cooking

1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.

2. Set power level to desired baking setting.

3. Set the Timer. After the preset time lapses, turn timer to OFF position to stop alarm.

4. When product is done, open doors and carefully remove cooked product from the oven. Wipe up

any spills.

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End of Day

1. Push Master Switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven.

2. When oven has cooled sufficiently, push Master Switch to OFF.

3. Turn gas valve (located behind panel) OFF and clean oven.

4. Leave door open overnight or when oven is not in use for an extended period of time.

Extended Shutdown

Repeat Steps 1 through 3 above. Unplug oven and shut off manual gas valve.

Fig. 5

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CONTROLS — Models SG4C and SG6C Built after October 1999

Always displays [HR:Min] when setting the Time.

Displays [HR:Min] if the countdown time is more than 1 Hour.

Displays [Min:Sec] if the countdown time is less than 1 Hour.

Displays Temperature in °F.

R & H

MODE

Indicates the oven is in the Roast and Hold Mode.

R & H

MODE

OVEN

READY

OVEN

HEATING

OVEN

READY

Indicates the oven is preheated and ready for cooking.

Indicates the oven is preheating.

MENU SELECT

PRIMARY

OVEN

HEATING

SECONDARY

Primary indicates Menu Items 1, 3, or 5.

Secondary indicates Menu Items 2, 4, or 6.

PRIMARY

SET

SECONDARY

Up arrow increases; Down arrow decreases — a displayed Time or

Temperature value if arrow keys are lit.

1/2

ROAST

HOLD

Adjusts the oven heating rate or Power Level from 20 to 100 %.

3/4

START

STOP

TEMPERATURE: Use with SET to set the oven Temperature.

SET: Use with Time or Temperature.

5/6

RACK

SET

TIME: Use with SET to manually set the cooking Time.

Selects Roast and Hold mode; also selects Low Fan Speed.

Press once to start; press a second time to stop.

POWER

LIGHTS

ROAST

HOLD

OFF

START

STOP

OVEN

COOL OFF

Select Menu Cook Times. Press once for Primary (1, 3, or 5).

Press a second time for Secondary (2, 4, or 6). See next page.

1/2

3/4

5/6

PL-53504

Rack Buttons select individual Menu / Rack # Cook Times — once

programmed.

— 16 —

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MANUALLY SETTING THE COOK TIME, TEMPERATURE, AND POWER LEVEL

To Set the Cook Time

Press the SET button. Press the TIME button. Tine displays to indicate TIME.

Use the Up and Down Arrow keys to increase or decrease the displayed Cook Time (HR:min).

Press the SET button again to save the Time setting in the computer.

•

To Set the Temperature

Press the SET button. Press the TEMPERATURE button; StPt displays to indicate Setpoint.

Use the Up and Down Arrow keys to increase or decrease the displayed Temperature value.

Press the SET button again to save the Temperature setpoint in the computer.

•

To Set the Power Level

•

Press the SET button. Press the % button.

Use the Up and Down Arrow keys to increase or decrease the displayed Power Level value.

Press the SET button again to save the desired Power Level value in the computer.

To Start Cooking

•

Press the START / STOP button.

The manual Cook Time counts down to 00:00. Displays [HR:Min] above 1 hour; [min: sec] below.

The buzzer will sound. To silence the buzzer, press the START / STOP button again.

* The control retains the manual settings for Cook Time, Temperature, and Power Level.

TO PROGRAM MENU ITEM and RACK # Cook Times

Factory Preset and Programmable Cook Times are shown in the table, below:

PROGRAMMABLE VALUES

RACK 2 RACK 3

COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME COOK TIME

FACTORY PRESET

MENU ITEM

ITEM

MENU SELECTION

MENU ITEM

RACK 1

RACK 4

RACK 5

COOK TIME

1 / 2 Primary

1 / 2 Secondary

3 / 4 Primary

3 / 4 Secondary

5 / 6 Primary

5 / 6 Secondary

10 min.

15 min.

20 min.

25 min.

30 min.

35 min.

The Primary indicator light with Menu 1 / 2 selects Menu Item 1 (Factory Preset Cook Time = 10 minutes). The

Secondary indicator light with Menu 1 / 2 selects Menu Item 2 (Factory Preset Cook Time = 15 minutes). Similarly,

for Menu Buttons 3 / 4 or 5 / 6. Any Menu Item Cook Time can be changed using the procedure below. Rack

# Cook Times may be programmed if desired but are not required.

To Change the Time Setting for any Menu Item (1 – 6)

To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.

•

✤ Select the Menu Item to be programmed (1 – 6). Tine displays to indicate TIME. Use the Up and Down arrow

buttons to increase or decrease the Menu Item's COOK TIME. Repeat this step for any other Menu Items.

•

Press the START / STOP button; LOC displays. Press the START / STOP button a second time to save

the Menu Item(s)' COOK TIME(s).

Press the START / STOP button once to begin cooking (with the Menu Item's Cook Time). To exit, press

the START / STOP button a second time.

To Program Individual Rack # Cook Times for a Menu Item

To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.

Select the Menu Item to be programmed (1 – 6); Tine displays to indicate TIME.

•

✤ Then select the Rack # (1 – 5). [t 1] indicates Rack #1; [t 2] indicates Rack #2; ... [t 5] indicates Rack #5.

Use the Up and Down arrows to increase or decrease the COOK TIME for any Rack #.

•

Press the START / STOP button; LOC displays. Press the START / STOP button a second time to save

the Menu / Rack #'s COOK TIME(s).

To exit program mode, press START / STOP twice.

— 17 —

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Always Set the Temperature Before Setting the Time

•

Press the SET button. Press the TEMPERATURE button; StPt displays. Use the Up and Down Arrow keys

to increase or decrease the Temperature. To save, press the SET button again.

At startup, the display will initially show a GROWING BAR. When the oven temperature reaches the Set Point, the

set temperature displays. The READY light is lit, the HEAT light goes out, and the oven is ready for you to select

the Cook Time, Menu Item Cook Time, or Menu / Rack # Cook Time.

Starting a Timed Cycle On All Racks

•

Open the door, door will display.

Place the desired product on any of the five racks.

Close the door. The display should return to the set temperature or the GROWING BAR.

Press the Menu Key once for Primary or twice for Secondary to select a Menu Item Cook Time.

Press the START / STOP button *.

The timer will count down the time remaining for the Menu Item Cook Time.

When the time has counted down to 00:00, the buzzer will sound and all Rack Buttons will flash.

To silence the buzzer, press the START / STOP button.

Pressing the START / STOP button after making a menu selection will time all racks for the selected menu

time.

Starting a Timed Cycle Using Programmed Individual Menu / Rack # Cook Time(s)

•

After the set Temperature is reached, open the door; door displays. Place product(s) in oven.

Close the door. The display returns to the set Temperature or the GROWING BAR.

Select the Menu Item (once for Primary or twice for Secondary) and the Rack # to select the

Menu / Rack # Cook Time. If using simultaneous cook times, select the other Menu / Rack #'s.

The timer selects the Rack # with the shortest Cook Time and counts down to 00:00.

The buzzer sounds and the Rack # flashes. To silence the buzzer, press the flashing Rack #.

Open the door; door displays; remove the finished product; close the door.

•

✣ The next shortest Cook Time displays, its Rack # flashes and the time counts down to 00:00.

•

The buzzer sounds. Press the flashing Rack #. Open the door, door displays. Remove the product, close

the door. Repeat from ✣ until all Rack #'s are done.

To Display the Actual Oven Temperature

•

Press and hold the Temperature button for 3 seconds to display Actual Oven Temp until released.

To End a Cooking Cycle

At the end of a cooking cycle, the alarm will sound. To silence the alarm and end a Menu Item cooking cycle,

press START / STOP. To silence the alarm and end a Rack # cooking cycle, press the Rack #.

To cancel a cooking cycle which might have been started in error, press and hold the Rack button to be terminated

and press START / STOP at the same time.

Door and Timing

Opening the door while loading additional product will interrupt all timing functions until the door is closed and

the timer resumes. For example, if a product time had diminished to 1 minute and the door was opened for 30

seconds and then closed, the timer would still show 1 minute.

SETTING THE OVEN FOR ROAST & HOLD

•

Press the Roast & Hold button to select Roast & Hold.

Set the first stage Temperature and the Cook Time as described in: MANUALLY SETTING THE TEMPERATURE

AND COOK TIME. Press START / STOP to begin cooking.

* The HOLD Temperature is preset by the computer control at 150°F (66°C).

* The LOW FAN SPEED is present during Roast & Hold. Use R&H to select LOW FAN SPEED.

— 18 —

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ROAST AND HOLD OPERATION

Roast and Hold cooks the product in two stages. During First Stage Cooking, the oven temperature is

regulated by the Roast thermostat for the amount of time set on the Timer. After the lapsed time counts

down to 00:00, Second Stage Cooking begins. During Second Stage Cooking, the burners are off as

the temperature in the oven declines to the Hold Temperature. The doors should remain closed during

Second Stage Cooking.

When the Hold Temperature is reached, cooking is done. The Time Display counts up the Hold time

and flashes "Hold." Temperature in the oven will be maintained at the Hold temperature until the oven

is turned off.

ROAST AND HOLD DIAGRAM - Time vs. Temperature

OVEN TEMPERATURE

SHORT BEEP.

400ºF

300ºF

200ºF

100ºF

TIMER DISPLAY COUNTS DOWN,

COLON FLASHES.

TIMER DISPLAY FLASHES 00:00.

ROAST THERMOSTAT OFF.

BURNERS OFF UNTIL HOLD

TEMPERATURE IS REACHED.

COOKING FROM

STORED HEAT

LONG BEEP (20 SEC.)

BURNERS MAINTAIN

HOLD TEMPERATURE.

TIMER DISPLAY COUNTS UP

HOLD TIME AND FLASHES

"HOLD."

LOAD PRODUCT

INTO OVEN

PRODUCT TEMPERATURE

TEMP.

PREHEAT

FIRST STAGE COOKING

SECOND STAGE

HOLDING

COOKING

(DO NOT OPEN

DOORS)

TIME

PL-51607

— 19 —

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RACK ARRANGEMENTS

CAPACITY—All models are supplied with five racks and have a maximum operating capacity of six

racks per oven. The eleven-position rack supports provide for maximum flexibility and proper rack

spacing.

The following arrangements are recommended. The position numbers are in numerical sequence

starting at the bottom (Fig. 6).

Arrangement #1

Five racks in Positions #2, #4, #6, #8, and #10 for oven broiling, cookies or reconstitution of frozen

lunches at maximum capacity. Also recommended position for general baking in sheet pans with

products not over 2¹/2" (64 mm) high.

Arrangement #2

Four racks in Positions #1, #4, #7, and #10 for general baking in sheet pans, muffin pans, pie or cake

tins, and pudding pans 3¹/2" (89 mm) high with products not over 4" (102 mm) high. Can also be used

for casseroles or meat dishes in #200 series food service pans 12" x 20" x 2¹/2" (305 x 508 x 64 mm).

Arrangement #3

Three racks in Positions #1, #5, and #9 for baking breads or cakes in loaf or tube pans and high

meringue pies. Can also be used for casseroles, meat dishes or roasting in pans up to 5¹/2" (140 mm)

deep with products up to 6" (152 mm) high.

Arrangement #4

Two racks in Positions #1 and #6 for roasting turkeys and other roasts up to 7" (178 mm) high.

With the rack in Position #1, there is limited space for a water pan (see cooking chart in this manual).

When mixed loads or partial loading is regular practice, some users have developed other rack

arrangements to suit their particular needs.

#11

#10

PL-52806

RACK POSITION

Fig. 6

— 20 —

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CONSERVING ENERGY

•

Turn off unused equipment.

Adjust menu patterns and cooking/baking schedules for optimum equipment use.

Reduce thermostat settings in slack periods since gas equipment heats up and recovers quickly.

Preheat only to required cooking temperature for specific food — not higher.

Do not open the oven door unless absolutely necessary.

Keep area around the oven door clean and free of food particles.

Any obstruction that prevents the door from closing completely will adversely affect oven efficiency.

COOKING GUIDELINES

Recommended temperatures, times, number of racks, and power level control settings are intended

as a guide only. Adjustments must be made to compensate for variations in recipes, ingredients,

preparation, and personal preference in product appearance.

The oven does not require special recipes. Excellent results can be obtained from any good

commercial recipe with reduced cooking times.

RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR ROASTING

Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162°C) for beef, lamb,

poultry, and ham; 325°F (162°C) for fresh pork as recommended by USDA and American Meat

Institute.

A pan, approximately 12" x 20" x 1" (305 x 508 x 25 mm), full of water may be placed in the oven

bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during

roasting.

Roasting pans should be no deeper than necessary to hold drippings, usually 2" to 2¹/2" (51 to 64 mm).

Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat, and degree of

doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.

To determine appropriate cooking time, use a reliable meat thermometer and refer to your state, city

or local jurisdiction code requirements on internal cooking temperatures for meat products.

ROASTING TEMPERATURE CHART

POWER LEVEL

TEMP

°F °C

SETTINGS

PRODUCT

SG4/6D

SG4/6C

Standing Rib Roast — Oven Ready

250 121

100%

Rolled Rib Roasts — 20 to 22 lb. (9.1 to 10 kg) 275 135

Veal Roast — 15 lb. (6.8 kg)

300 148

350 176

Turkeys — 15 to 20 lb. (6.8 to 9.1 kg)

Meat Loaf — 8 to 10 lb. (3.6 to 4.5 kg)

— 21 —

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RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING

POWER LEVEL

TEMP.

°C

TIME IN

MINUTES

NO. OF

RACKS

SETTINGS

PRODUCT

Cakes

°F

SG4/6D

SG4/6C

Sheet Cakes 18x26x1"

(457x660x25 mm) Pan

Scaled 4¹/2 to 6 lb. (2.0-2.7 kg) per pan

Scaled 6 to 7¹/2 lb. (2.7-3.4 kg) per pan

Sheet Cakes 18x26x2"

325-360 162-182

335-350 168-177

20 to 23

22 to 25

7 to 4

6 to 4

68 to 45%

60 to 45%

(457x660x51 mm) Pan

Equals (2) 12x18x2"

300-325 149-162

25 to 35

6 to 4

60 to 45%

(305x457x51 mm) pans

Scaled 10 to 12 lb. (4.5-5.4 kg) per

18x26x2" (457x660x51 mm)

pan, or 5 to 6 lb. (2.3-2.7 kg) per

12x18x2" (305x457x51 mm) pan

Angel or Sponge Cakes

Sheet Pans 18x26x1" (457x660x25 mm)

Scaled 5 to 6 lb. (2.3-2.7 kg) per pan 300-325 149-162

15 to 20

37%

Loaf or Tube Pans

Cupcakes

Frozen Fruit Pies

315-340 157-171

350-400 177-204

350-375 177-190

20 to 30

6 to 12

30 to 45

3-4

4 to 1

6 to 4

45 to 22%

60 to 45%

45%

Pumpkin or Custard Pies

300-350 149-177

30 to 45

6 to 4

4 to 3

60 to 45%

45 to 37%

Cobblers

12x18x2" (305x457x51 mm) or

12x20x2¹/2" (305x508x64 mm) Pans

350-400 177-204

350-425 177-218

30 to 45

6 to 10

60%

45%

Meringue Pies

6 to 4

60 to 45%

Fruit Turnovers

18x26x1" (457x660x25 mm) Pans

350-375 177-190

15 to 25

6 to 4

4 to 3

60 to 45%

45 to 37%

NOTE: Pies and cobblers; fruit, custard, and pumpkin pies in pie pans should be placed on 18x26x1" (457x660x25 mm)

pans for baking.

Rolled or Pressed

Drop

350-400 177-204

6 to 12

6 to 15

12 to 20

6 to 3

4 to 3

60 to 37%

45 to 37%

37%

6 to 4

4 to 3

60 to 45%

45 to 37%

37%

Brownies

350

177

6 to 4

4 to 3

60 to 45%

45 to 37%

— 22 —

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RECOMMENDED TEMPERATURES, TIMES, AND POWER LEVEL SETTINGS FOR BAKING,

Cont'd.

POWER LEVEL

TEMP.

°C

TIME IN

MINUTES

NO. OF

RACKS

SETTINGS

PRODUCT

°F

SG4/6D

SG4/6C

Yeast Breads NOTE: Yeast breads should be fully proofed for best results.

Rolls — 1 oz. (28 g)

350-400 177-204

5 to 10

8 to 15

6 to 4

4 to 3

60 to 45%

45%

60 to 45%

45 to 37%

1¹/2 to 2¹/2 oz. (45-71 g)

Loaf Bread — 1 lb. (0.45 kg)

Sweet Rolls & Danish Pastry

Biscuits — Rolled ¹/2" (13 mm) Thick

Muffins

325-375 162-190

350-400 177-204

325-375 162-190

20 to 40

5 to 15

6 to 18

3(30)Pans

2(20)Pans

45%

37%

6 to 4

4 to 3

60 to 45%

45 to 37%

6 to 4

4 to 3

60 to 45%

45 to 37%

45%

45 to 37%

4 to 3

Corn Bread

18x26x1" (457x660x25 mm)

Pan, 5-7 lb. (2.3-3.2 kg) per pan

18x26x2" (457x660x51 mm)

Pan, 8-20 lb. (3.6-9 kg) per pan

335-400 168-204

335-385 168-196

10 to 20

15 to 25

10 to 20

6 to 4

60 to 45%

Corn Muffins

6 to 4

4 to 3

60 to 45%

45 to 37%

REHEATING PREPARED FOODS

Frozen French Fries

Frozen TV Dinners

400-450 204-232

350-400 177-204

300-350 149-177

6 to 8

8 to 6

7 to 4

73 to 60%

68 to 45%

2 to 3

10 to 12

10 to 20

20 to 30

4 to 5

2 to 3

10 to 6

7 to 4

100 to 60%

68 to 45%

Frozen Entrees — ³/4" to 1"

2 to 5

10 to 6

100 to 60%

100%

(19 to 25 mm) Thick

Frozen Meals — 8 oz. (227 g) Foil Pkg. 350-400 177-204

— 23 —

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OVEN BROILING OR FRYING

POWER LEVEL

SETTINGS

TEMP.

°C

TIME IN

MINUTES

NO. OF

RACKS

PRODUCT

°F

SG4/6D

SG4/6C

Fish Sticks & Portions

Frozen Breaded — 1 oz. (28 g)

350-400 177-204

350-375 177-190

6 to 10

8 to 15

8 to 6

7 to 4

7 to 6

6 to 4

73 to 60%

68 to 45%

68 to 60%

60 to 45%

2 to 3

2¹/2 to 3 oz. (71-85 g)

Chicken Pieces

Broiled or Oven Fried

2 to 2¹/2 lb. (0.91-1.13 kg) bird

375-425 190-218

350-400 177-204

8 to 15

4 to 5

2 to 3

8 to 6

7 to 4

7 to 6

6 to 4

73 to 60%

68 to 45%

68 to 60%

60 to 45%

2¹/2 to 3 lb. (1.13-1.36 kg) bird

15 to 25

2 to 3

Lobsters — 1 to 1¹/2 (0.45-0.68 kg) lb.

400-450 204-232

350-400 177-204

8 to 14

2 to 4

10 to 6

8 to 6

100 to 60%

73 to 60%

Lobster Tails — Frozen

to ³/4 lb. (0.23-0.34 kg)

10 to 15

Hamburger Patties

8 per lb. (0.45 kg), Med. to Well Done 400-450 204-232

5 to 6

7 to 10

8 to 12

4 to 6

2 to 3

4 to 6

2 to 3

4 to 6

2 to 3

8 to 7

7 to 6

10 to 8

8 to 7

73 to 68%

68 to 60%

100 to 73%

73 to 68%

100%

6 per lb. (0.45 kg)

4 per lb. (0.45 kg)

400-450 204-232

375-450 190-232

8 to 7

73 to 68%

CASSEROLES

Food Service Pans

2" to 3" (51-76 mm) deep

3" to 4" (76-102 mm) deep

325-375 162-190

15 to 25

20 to 35

2 to 4

7 to 4

68 to 45%

Ramekins or Foil Pans

Up to 1¹/2" (38 mm) deep

Frozen

350-400 177-204

5 to 6

4 to 5

2 to 4

10 to 7

7 to 6

100 to 68%

68 to 60%

10 to 15

MISCELLANEOUS PRODUCTS

Baked Potatoes

120 count per 50 lb. (23 kg)

100 count per 50 lb. (23 kg)

80 count per 50 lb. (23 kg)

Pizzas — Frozen or With

Prebaked Crust

400-450 204-232

400-425 204-218

20 to 25

25 to 40

30 to 45

2 to 5

8 to 6

7 to 6

7 to 4

73 to 60%

68 to 60%

68 to 45%

425-475 218-246

400-425 204-218

5 to 10

8 to 10

8 to 6

6 to 4

8 to 6

7 to 4

73 to 60%

60 to 45%

73 to 60%

68 to 45%

2 to 3

"Grilled" Cheese Sandwiches

— 24 —

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NOTES ON SPECIAL PROCEDURES FOR BAKING

Yeast Bread: Cooking starts immediately in the convection oven. Yeast breads do not usually rise

as much in a convection oven as in a conventional oven. Therefore, it is usually necessary to allow

fuller proof, 2¹/2 to 3 times increase in volume for best results.

Pies: When baking pies in your convection oven, 3 or 4 pies should be put on an 18x26"

(457 x 660 mm) sheet or bun pan. This procedure helps the bottom crust to bake, makes handling

easier, and reduces the possibility of boilover spoiling the appearance of the pies on the lower racks.

HIGH LIMIT SWITCH

All ovens are equipped with a high limit switch which senses the temperature of the oven to prevent

overheating. The high limit switch operates independently and will automatically shut the oven down

should the primary control fail. If this situation occurs, DO NOT attempt to bypass the high limit. Shut

the oven down and contact your local Vulcan authorized service agency.

— 25 —

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CLEANING

WARNING: DISCONNECT THE ELECTRIC POWER TO THE MACHINE AND FOLLOW THE

LOCKOUT/TAGOUT PROCEDURES.

Allow the oven to cool before cleaning.

Snorkel Tube

The Snorkel tube opening should never be blocked. If usage of aluminum foil is a common practice

during the operation of this oven, be sure to periodically check the Snorkel tube for foil particles. The

Snorkel tube should be kept clean at all times for proper operation of the oven. Clean this tube with

standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off the

tube before using the oven again. It is also recommended that the oven be run at 400°F (204°C) for

20 minutes before using to burn off any cleaning solution that was not thoroughly rinsed from the tube.

Daily

Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be

removed with detergent. (DO NOT USE "DAWN".) Rinse thoroughly and wipe dry with a soft clean

cloth.

Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with

a soft clean cloth.

Nickel plated racks and rack supports may be removed for cleaning.

For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser

(scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always

rubbing with the "grain." This treatment is equally effective for "heat tint" (slightly darkened areas

caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water

and dry with a soft cloth.

Do not use scouring powder on the glass window; it will scratch and fog the glass.

After processing some foods at low temperatures, odors may linger in the oven. These odors may be

cleared by setting the thermostat at 500°F (260°C) and the power level control at 10 and allowing the

oven to run unloaded for 30 to 45 minutes.

— 26 —

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MAINTENANCE

WARNING: THE OVEN AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING OR

CLEANING THE OVEN.

WARNING: DISCONNECT THE ELECTRIC POWER TO THE MACHINE AND FOLLOW THE

LOCKOUT/TAGOUT PROCEDURES.

LUBRICATION

The fan motor comes with sealed bearings and requires no lubrication.

VENT

Periodically check the flue, when the oven is cool, to be sure it is free of obstructions.

REPLACING LAMPS

•

Allow oven to cool.

Remove all racks by pulling forward, lifting up and out.

Unscrew glass dome from light body.

Replace the bulb.

Reassemble glass dome and racks.

SERVICE AND PARTS INFORMATION

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

in your area (refer to our website, www.vulcanhart.com for a complete listing of Authorized Service and

Parts depots).

When calling for service, the following information must be available: model number, serial number,

manufacture date (MD) and voltage.

— 27 —

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TROUBLESHOOTING GUIDE

PROBLEM

CAUSE

CORRECTION

Uneven browning or overcooking

at edges of pans.

1. Power level control setting too

high.

1. Reduce power level control

setting

(see

Cooking

Guidelines in this manual).

2. Too many racks used.

2. Reduce number of racks used.

1. Level oven, on the racks, from

side to side and front to back.

The rack should check dead

level side to side and from level

Product pulling to edge of pan or

spilling.

1. Oven out of level.

to /8" (3 mm) low at the front

from front to back.

2. Keep pans used for baking

batter separate from general

purpose pans. If any pan

shows a tendency to warp,

remove it from the baking

group.

2. Sheet pans warped.

Product overbrowning before

done or shrinking and over-

browning at edges.

Powerlevelcontrolsettingtoohigh.

Reducepowerlevelcontrolsetting

(see Cooking Guidelines in this

manual).

Excessive shrinkage.

1. Failure to maintain water in

oven.

1. Place pan of water (approx.

12"x20"x1" (305x508x25 mm)

in bottom of oven.

2. Roasting temperature too high.

2. Reduce temperature.

No Ignition Light remains lit for

more than 20 seconds after 3

trials (Models SG4D and SG6D),

(Models SG4C and SG6C).

1. Turn oven off for 5 minutes

before attempting to relight.

2. Check gas supply valves to be

sure they are open.

3. Check electrical power source

and connections.

FORM 35624 REV.A (08-04)

(Formerly F-31024 & F-33220)

— 28 —

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F O R M U L A I R E

— 2 8 —

r a c c o r d e m e n t s é l e c t r i q u e s .

V é . r 3 i f i e r l ’ a l i m e n t a t i o n e t l e s

S G 4 C e t S G 6

S G 6 D ) ,

t r o i s t e n t a t i v e

p e n d a n t p l u s d

A L L U M A G E

d e g a z s o n t o u v e r t s .

V é . r 2 i f i e r q u e l e s r o b i n e t s

5 m i n u t e s a v a n t d e l e r a l l u m e r .

É t . e 1 i n d r e l e f o u r p e n d a n t

L e

v o y a n t

é l e v é e .

R é . d 2 u i r e l a t e m p é r a t u r e .

T e . m 2 p é r a t u r e d e r ô t i s s a g e t r o p

p o ) d a n s l e f o n d d u f o u r .

3 0 5 x 5 0 8 x 2 5 m m ( 1 2 x 2 0 x 1

D é . p 1 o s e r u n b a c d ’ e a u d ’ e n v i r o n

M a . n 1 q u e d ’ e a u d a n s l e f o u r .

F l é t r i s s e m e n t

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a t e n d a n c e à g a u c h i r , n e

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p â t i s s e r i e s d e s p l a q u e s

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b a s s e s à l ’ a v a n t q u ’ à l ’ a r r i è r e .

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d é p o s a n t u n n i v e a u s u r l e s

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p u i s s a n c e t r o p é l e v é .

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a ’ l i m e n t a t i o n é l e c t r i q u e .

s é r i e , l a d a t

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N e p a s u t i l i s e

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T E M P É R A T U R E S , T E M P S D E C U I S S O

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— 2 2 —

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É t e i n • d r e l e f o u r l o

C O N S E R V A

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— 2 1 —

F i g . 6

P O S I T I O N D E S G R I L L E S

P L - 5 2 8 0 6 - 1

# 1

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— 2 0 —

P L - 5 1 6 0 7 - 1

L E S P O R T E S )

P A S O U V R I R

C U I S S O N ( N E

D U C Y C L E D E

D E U X I È M E P A R T I E

T E M P S

D E C U I S S O N

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E S T P R O G R E S S I F E T L E M E S S A G

D U T E M P S D E G A R D E - A U - C H A U D

G A R D E - A U - C H A U D . L ’ A F F I C H A G E

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— 1 9 —

a n n u l e r , t o u t

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n u m é r o d e g

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L e ꢀ p r o c h a i n t e m

O u • v r i r l a p o r t e ; l

c l i g n o t e .

j u s q u ꢀ ’ à c e q u e t o u s l e s n u m R é é r o p s é t d e e r l g e r s i l l é e t s a p a e i e s n d t e é t é

( p o r t e d ) o . o r

) ; e n l e ( v p e o r r t l e e d p o r o o r d u i t c u i t ; f e r m e r l a p o r t e .

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0 0 : 0 0 .

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l e f o u r .

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n u m é r o d e g r i l l e

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t o u c h e S T A R T

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. A p p L u O y C e r u n e s e c o n d e f o i s s u r l a

l a g t r 5 i l l e # 5 . S e s ] e l a r t v g 2 i r r i l l e # 2 , ] i n t d 1 i q u e l a g r i l l e # 1 ; [

p o u r T l i e n e T E M P S .

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d ’ u n a r t i c l e d e m

A p • p u y e r u n e f o i

t o u c h e S T A R T

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t o u s l e s a u t r e s

a v e c f l è c h e s p o

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l ’ a f f i c h e u r i n d i q u

P o • u r e n t r e r e n

p o u r T l e i n T e E M P S . S e s e r v i r d e s t o u c h e s

C h a n g e m e n t d u r é g l a g e d u t e m p

s o n t p a s r e q u

e n u t i l i s a n t l a

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5 / 6 P r i m a i r e

3 / 4 S e c o n d a i r e

3 / 4 P r i m a i r e

1 / 2 S e c o n d a i r e

1 / 2 P r i m a i r e

C U I S S O N C U I S S O N C U I S S O N C U I S S O N C U I S S O N

T E M P S D E T E M P S D E T E M P S D E T E M P S D E T E M P S D M E E N D U E

G R I L L E 5 G R I L L E 4 G R I L L E 3 G R I L L E 2 G R I L L E 1

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A R T I C L E S A R T I C L E S

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D E M E N U

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t e m p é r a t u r e d e

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p o u r s l T a p T

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A p p • u y e r s u r l a t o

p o u r T l i e n e T E M P S .

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R É G L A G E M A

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4 3

_{n u m é r o d e g r i l l e - u n e f o i s}1 _{q u ’ i l e s t p r o g r}

L e s t o u c h e s d e g r i l l e s é l e c t i o n n e n t u n m e

4 o u 6 ) . V o i r p a g e s u i v a n t e .

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p r i m a i r e ( 1 , 3 o u 5 ) . A p p u y e r u n e s e c o n d e

C h o i s i r l e t e m p s d e c u i s s o n d u m e n u . A

l e s a r t i c l e s d e m e n u

O P S T

A p p u y e r u n e f o i s p o u r m e t t r e e n m a r c h e

A R S T T

v i t e s s e d u v e n t i l a t e u r .

H O L D

C h o i s i t ^&l e m o d e R Ô T I S S A G E E T G A R D

R O A S T

: U t i l i s e r T a E v e M c P R S É G L A G E p o u r r é g l e r l ’ h e u r e m a n

: U t i l i s e r a v e R c É l G e L t e A m G p E s o u l a t e m p é r a t u r e .

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: U t i l i s e r a v e c S E T T E ( r M é g P l a É g R e A ) T p U o u R r E r é g l e r l a t e m p é r a t u r e d u

R è g l e l e d e g r é d e c h a l e u r d u f o u r o u l e n i v e a

t e m p é r a t u r e a f f i c h é s ( s i l e s t o u c h e s d e f l

F l è c h e e n h a u t p o u r a u g m e n t e r o u e n b a

I n d _Yi q u e l e s a _Sr t _Ei c _Cl _Oe s _{N D}d _Ae _Rm e n u 2 , 4 o u 6 .

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I n d i q u e q u e l e f o u r e s t e n m o d e R Ô T I S S

A f f i c h e l a t e m p é r a t u r e e n ° C ( ° F ) .

A f f i c h e [ M i n : S e c ] s i l e c o m p t e à r e b o u r s d

A f f i c h e [ H : M i n ] s i l e c o m p t e à r e b o u r s d

A f f i c h e t o u j o u r s [ H : M i n ] l o r s q u ’ o n r è g l e

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C O M M A N D E S –

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— 1 5 —

F i g . 5

R e p r e n d r e l e

A r r ê t p r o l o n

t e m p s p r o l o n

L a i . s 4 s e r l a p o r t e o

r o b i n e t d e F g e a r . z m 3 d e e r r r l e i è r e l e p

L o r . s 2 q u e l e f o u r e

q u e l e v e n t i l a t e u

M e . t t 1 r e l ’ i n t e r r u p t e

À l a f i n d e l a

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— 1 4 —

L o r . s 4 q u e l e p r o d u

R é . g 3 l e r l a m i n u t e

R é . g 2 l e r l a c o m m a

O u . v 1 r i r l e s p o r t e s

C u i s s o n

f o u r a a t t e i n t l a t e

P r é . p 7 a r e r l e s a l i m

t e m p s e t t e m p é r a

l e s r é g l a g e s d e

a l l u m é j u s q u ’ à

R é . g 6 l e r l e t h e r

R é . g 5 l e r l ’ i n t e r r u p t

R é . g 4 l e r l e c o m m

t e n s i o n .

M e . t t 3 r e l ’ i n t e r r u p t e

S ’ a . s 2 s u r e r q u e l e s

C h . o 1 i s i r l ’ a r r a n g e m

P r é c h a u f f a g

U T I L I S A T I O

a v e c u n s e r v

S i l e f o u r n

A t t e . n 5 d r e c i n q m i n

l ’ i n t e r r u p t e u r p r i n

S i l . e 4 f o u r r e f u s e

s ’ a l l u m e p a s , s ’ a

é l e v é e . L e s v o

M e . t 3 t r e l ’ i n t e r r u

O u . v 2 r i r l e r o b i n e t

O u . v 1 r i r l e r o b i n e t

A L L U M A G E

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— 1 3 —

l e c y c l e t e r m i n é .

1 4 9 ° C ( 3 0 0 ° F ) e

F e r . m 2 e r l e s p o r

A u . m 1 o y e n d ’ u n c

s o i e n t d i s s i p

A v a n t d ’ u t i l i s

A V A N T U N E

C o m — m a n d e l ’ é c l a i r a g e d u f o u r .

I n t e r r u p t e u r

à d e u x v i t e s

P e r m — e t l e r é g l a g e d e l a v i t e s s e d e l ’ a i r d a I n n s t e l r e r u f o p u t r e . u r

p a s .

m i n u t e r i e à O F F ( a r r ê t ) p o u r é t e i n d r e l ’ a v e r t i s s e u r e t l o

c o n t i n u l o r s q u e l e t e m p s e s t é c o u l é , m a i s l e f o u r n e s ’

P e r m — e t l e r é g l a g e d u t e m p s d e c u i s s o n M . U i n n u t a e v r e i e r t i d s e s

2 2

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( % )

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C o m — m a n d e l a t e m p é r a t u r e d u f o u r p e n d a T n h t e l a r m c u o i s s s t a o t n

d u f o u r .

A L L U M A G E

S ’ a l l — u m e s i l e b r û l e u r r e f u s e d e s ’ a V l l u o m y a e n r t . D C É l i F g

S ’ a l l — u m e e t s ’ é t e i n t s e l o n q u e l e b r û l e u r s V ’ a o l l y u a m n e t C o u H s A

S ’ a l l — u m e l o r s q u e l ’ i n t e r r u p t e u r p r i n c i p a l e V s t o à y a l a n p t o M s A i t i R o

s o n t e n t r o u v e r t e s e n v u e d ’ a c c é l é r e r l e r e f r o i d i s s e m e

O V E N C O O L – p e r m e t l e f o n c t i o n n e m e n t d u v e n t i l a t e

c o m m a n d e d u f o u r .

O F F ( a r r ê t ) – p o u r l a m i s e h o r s t e n s i o n

c o m m a n d e d u f o u r .

O N — ( m a r c h e ) – p o u r l a m i s e s o u I n s t e r t r e u n p s t i e o u n r

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F i g . 4

C O M M A N D E

E X T R Ê M E P

L E F O U R E T S E A S V E C R O T M I S P S O

F O N C T I O N N E M E N T

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P r o t e c t i o n A

p r o v e n a n t d e

9 6 ( d e r n i è r e

L e s i n f o r m a t

h o t t e .

M a i n t e n i r u n

d ’ é v a c u a t i o n

c e r t i f i c a t i o n s

d u f o u r e t q u

L e f o u r p e u t a

q u a l i f i é .

l ’ é v a c u a t i o n

o b s t r u e r N l E e d P é A b S i t d e s

S Y S T È M E D

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C o m m u n i q u e

d a n s l a c h a m

U n a p p r o v i s i

p r o p a n e .

p r o v o q u e r u n

d e l ’ i n s t a l l a t i

B i e n q u e l e s

R é g l a g e d e s

R É G L A G E S

f e r m a n t s o n

L o r s q u e l a p r

p r e s s i o n , d é

S i l a p r e s s

E S S A I S D E

t r o u v e r .

A p r è s a v o i r e

N E P A S S E

T O U S L E S J

A V A N T D E P R O C É D A E V R E À R L T ’ A I S L S L E U

e t d e 2 , 4 9 k P

L e s r é g u l a t e

e x t e r n e .

I l e s t a u s s i p o

L e f o u r e s t m

c o r p s é t r a n g

t u y a u d e f o n

R a c c o r d e r l a

l a c o n d u i t e d

L ’ e n t r é e d e g

l ’ a c t i o n d u g a

L e s r a c c o r d

B R A N C H E M

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— 9 —

d e c o l o n n e d ’ e a u ) d e c o l o n n e d ’ e a u )

S G 6 6 D / C

S G 4 4 D / C

1 8

1 2 0 0 0 0

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d e c o l o n n e d ’ e a u ) d e c o l o n n e d ’ e a u )

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S G 6 D / C

S G 4 D / C

6 0 0 0 0

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0 2 1

P r o p a n e

N a t u r e l

P r o p a n e

N a t u r e l

I N T E N S I T É ( A )

P R E S S I O N D ’ A L I M E N T A T I O N D É B I T ( B T U / h )

M O D È L E

É L E C T R I Q U E S

D O N N É E S

D O N N É E S D E G A Z

C A R A C T É R I S T I Q U E S É L E C

S e r e p o r t e r a

S e r é f é r e r à

D E M I S E À L

À L A T E R R E

U N E M I S E À

L E C O R D O N D ’ A L I M A V E E N R T A T I T S I O S E N

D ’ É L E C T R I C

A U X N 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 E I

R A C C O R D E

p i e d s p o u r n

S ’ a s s u r e r q u

N I V E L A G E

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P L - 5 2 8 8 4 - 1

F i g . 3

D E U X P I È C E S

C O M M U N

T I O N A C U A D ’ É V

C O N D U I T

T I O N A C U A

C O N D U I T D ’ É V

C O U V E R C L E D E

l e s r a c c o r d e

L e r o b i n e t d e

u t i l i s é ( n a t u r

R a c c o r d e r l a

m o y e n d e s q

E n l e v e r l e p a

a v e c l e s g o u

M e t t r e l e f o u r

d e d i a m è t r e

D é p o s e r l e f o

r a c c o r d . F i x e

a p p u y e r c e l u

l ’ é g r a t i g n e r o

D é b a l l e r l e f

S U P E R P O S

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F i g . 2

P L - 5 2 8 2 1 - 1

D U A F V O N A T U R

A R R I È R E D U F O U R

p a r l e s t r o u s

l e s g u i d e s . F

I n s t a l l e r l e s g

F i x e r l a t a b l e

c i a v e c s o i n .

F i x e r l e s q u a

A s s e m b l a g e

c i a v e c s o i n .

F i x e r l e s q u a

a p p r o p r i é e s

P u i s q u e l e r a

P o s e r l e s p a t

A s s e m b l a g e

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à s a p o s i t i o n

F e r m e r l e r o

d e r r i è r e l ’ a p p

L e p o i n t d e r

d u f a b r i c a n t .

t r a n s m i s s i o n

i n s t a l l é a v e c

c o n f o r m e à l

A N S I Z 2 1 . 6 9

r o u l e t t e s f o u

N O T A : S i c e

F i g .

E N G A Z I C I

D ’ A L I M E N T A T I O N

L A C O N D U I T E

D E R E T E N U E D E

F I X E R L A C H A Î N E

P L - 5 2 8 0 5 - 1

r e t e n u e à l ’ a

m ê m e s u r l a

l e t u y a u d e r a

f a ç o n à l i m i t e

d ’ u n e c h a î n e

A N S I - Z 2 1 . 4 1

l e s d i s p o s i t i f

s a t i s f a i s a n t l

a p p a r e i l s a u

s u r l e s t u y a u x d e r a c c o A r N d e S m I Z e 2 n 1 t . 6 d 9 e

r a c c o r d e m e n

L e s a p p a r e i

A p p a r e i l s s u

s e r a a n n u l é e

s u r u n e b a s e

I n s t a l l e r l e f o

I N S T A L L A T

d e n o r m a l i s a t i o n

C o . d 3 e c a n a d i e n d

C o . d 2 e d ’ i n s t a l l a t i o

C o . d 1 e s l o c a u x .

A u C a n a d a

a u p r è s d e l a N a t

N o . r m 3 e A N S I / N F P

d e l ’ A m e r i c a n G a

N o . r m 2 e A N S I - Z 2 2

C o . d 1 e s l o c a u x .

A u x É t a t s - U

L ’ i n s t a l l a t i o n

C O D E S D ’

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l e s f e n ê t r e s

V e i l l e r à c e q

v e n t i l a t i o n s u

d é g a g e m e n t

I n s t a l l e r l e f o

P e u t s ’ i n s t a l l

d é g a g e m e n

o b s e r v e r u n

1 0 2 e d m m ( 4 p o ) d

O b s e r v e r u n

A u c u n e s u b s

E M P L A C E

N e p a s s o u l e

e n f a c i l i t e r l ’ e

D é b a l l e r l e f o

s u i v a n t l a d a

l o r s d u t r a n s p

l a m a r c h a n d

A v a n t d e q u i

D É B A L L A G

v o t r e d é t a i l l a

s u p é r i e u r s u r

p r o p a n e ) c o r

A v a n t d e p r o

I N S T A L L A T I O N

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2 0 3 ( 8 )

6 5 4 ( 2 5 3 / 4 X )

2 0 3 ( 8 )

6 5 4 ( 2 5 3 / 4 )

é l e c t r o n i q u e

s e à m i - c o n d u c t e u r s S G 4 4 D / S G 6 6 D

à s e m i - c o n d u c t e u r s S G 4 D / S G 6 D

S G 4 4 C / S G 6 6 C

S G 4 C / S G 6 C

c a d r a n d e 1 h e u r e

m m ( p o )

P a t t e s

c h a u d

g a r d e - a d u e -

s u p e r p o s i t i o n

N é c e s s a i r e

( c h a q u e f o u r )

M i n u t e r i e

( c h a q u e f o u r )

T h e r m o s t a t

M o d è l e

R ô t i s s a g e e t

C A R A C T É R I S T I Q U E S

d e r a n g e m e n

c â b l a g e d i r e c

O u v e r t u r e s i m

b r o c h e s d o n

T o u s l e s f o u r

1 0 0 % e t f o n

T o u s l e s m o

d e s u p e r p o s

L e s m o d è l e s

L ’ e n c e i n t e d e

B T U 0 / h 0 . 0 6 0

e n p o r c e l a i n e

( 1 / 3 C V ) à

L e s m o d è l e

é q u i p e m e n t

d e 1 h e u r e e

L e s f o u r s à a i

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d e n o m b r e u s

m a t é r i a u x . L

d e V U L C A N s o n t f a b r i q u é s a v e c l e p l u L s e s g r f o a u n r d s s à o i a

M D

G É N É R A L I T É S

D O C U M E N

S G 4 D , S G 4 C , S G 6 D E

F O U R S À A I R

M D

I n s t a l l a t i o n , f o n

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3 2

. . . . . . . . . . . . . . . .

. . . . . . . . . . . . . D . É . P . A . N . . N . A . G .

3 1 . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S . e . r . v . i c . e . d e l ’ e n t r e t i e n

. . . . . . . . . . . . . . . . . . . . . . . R . e . m . . p . l a . c . e . m . e . n . t . d . e . s . . l a

. . . . . . . . . . . . . . . . . . . . . . . d . ’ é . v . a . c . u . a . C t . i o . n . d . u . i t . . . . . . .

. . . . . . . . . . . . . . . . . . . . L . u . b . r i . f i . c a . t . i o . n . . . . . . . .

3 1

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3 0

2 9

2 5

2 4

2 3

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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C o n s e r v a t i o n d e l ’ é n e

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M o d e R Ô T I S S A G E E

2 2

2 1

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. . . .

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U t i l i s a t i o n d e s f o u r s S

2 1 . . .

2 1

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A . l l . u . m . a . g . e . . d . e . s . f . o . u . r s . . S

. . . . . . .

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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C . o . m . . m . a . n . d . e . s . d . e s m o

5 1

1 4

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U t i l i s a t i o n d e s f o u r s S

1 4 . . .

1 3

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A . l l . u . m . a . g . e . . d . e . s . f . o . u . r s . . S

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2 1

1 2

1 1

1 0

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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I n s t a l l a t i o n d u f o u r d e

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

C o d e s d ’ i n s t a l l a t i o n e

. . . . . . . . . . . .

. . . . . . . . . . . . .

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. . . . . . . . . . D . é . b . a . l l . a . g . e . . . . . . . . .

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. . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . G . É . N . É . . R . A . L . I . T

T A B L E D E S M A T I È R E S

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F O N C T I O N N E R C E T A P P A R

E N C A S D E P A N N E D E C O U

O U L ’ E N T R E T I E N D E C E T A

D ’ E N T R E T I E N A V A N T D E F A

D ’ I N S T A L L A T I O N , D E F O N

L I R E

M A T É R I E L S , D E S B L E S S U

P E U T E N T R A Î N E R

A T T E N T I V E M E N T

E N T R E T I E N N O N C O N F O R

M O D I F I C A T I O N , U N E R É

U N E I N S T A L L A T I O N , U N

A V E R T I S S E M E N T

A P P A R E I L O U D E T O U T A U

I N F L A M M A B L E S D A N S L E

N I D ’ A U T R E S V A P E U R

N E P A S E N T R E P O S E R N I U

A V E R T I S S E M E N T

L ’ E N T R E T I E N .

L E F O U R N I S S E U R D E G

C O M P A G N I E D E G A Z L A P

P R I N C I P A L E T C O M M U

L ’ A P P A R E I L P A R L E R

E N C A S D ’ O D E U R S D E

I M P O R T A N T

P R O C U R E

P E R S O N N

A F F I C H E R

C O N C E R N

D É M A R R

À I N S T A L

C E M A N U

M E S U R E S D E S

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W W W . V U L C A

F O R M U L A I R E 3 5 6 2 4 R É V . A ( 0 8 - 0 4 )

T É L . ( 5 0 2 ) 7 7 8 - 2 7 9 1

U N E D I V I S I O N

V U L C A N - H A R

P . O . B O X 6 9 6 , L O U I S V I L L E , K Y 4 0 2 0 1 - 0 6 9 6

d e s e r v i c e a u t o r i s é l e p l u

P o u r d e p l u s a m p l e s d

M L - 1 1 4 8 7 8

M L - 1 1 4 8 7 7

M L - 1 1 4 8 7 6

M L - 1 1 4 8 7 5

S G 6 C

S G 6 D

S G 4 C

S G 4 D

M O D È L E S

D E L A S É R S I E N O S R G

M D

F O U R

E T M O D E D ’ E M P L O I

M A N U E L D ' I N S T A L L

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