OPERATIONS MANUAL
ONE POWERFUL PACKAGE
COMMANDER SERIES
GAS RANGE
DESCRIPTION
MODEL
FK Series
FV Series
FB Series
FM Series
Convection Oven
Standard Oven
Cabinet Base
Modular Unit
FK36_A
Convection Oven
- NOTICE -
This manual is prepared for use by trained service technicians
and should not be used by those not properly qualiꢀed.
If you have attended a service school for this product, you may
still be qualiꢀed to perform the procedures described in this
manual.
This manual is not intended to be all encompassing. If you have
not attended a service school for this product, you should read,
in its entirety, the repair procedure you wish to perform to
determine if you have the necessary tools, instruments and skills
required to perform the procedure. Procedures for which you do
not have the necessary tools, instruments and skills should be
performed by a trained service technician.
Reproduction or other use of this manual, without the express
written consent of Vulcan-Hart/Wolf, is prohibited.
For additional information on Vulcan-Hart/Wolf or to locate an authorized parts and service
VULCAN-HART/WOLF
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANHART.COM / WWW.WOLFRANGE.COM
3600 NORTH POINT BLVD.
BALTIMORE, MD 21222
F-35683 (02-2007)
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Installation, Operation and Care Of
HEAVY DUTY SECTIONAL GAS RANGES
PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE
GENERAL
Heavy duty sectional ranges are produced with quality workmanship and material. Proper installation,
usage and maintenance of your range will result in many years of satisfactory performance.
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the
instructions provided.
INSTALLATION
UNPACKING
This range 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 range is found to be damaged, save the packaging material and
contact the carrier within 15 days of delivery.
Carefully unpack range(s) and place in the approximate installation position, whether as a battery or
single stand-alone range.
Remove parts (packed in a cardboard box) from oven cavity, or cabinet body, or on top of modular
range(s).
Remove wire or nut from rear of each burner before installing the range.
Before installing, check the electrical service (Convection Oven Models only) and type of gas supply
(natural or propane) to make sure they agree with the speciꢀcations on the rating plate located on the
inside of the burner box lower panel. The rating plate will show the voltage, phase, cycle, full load
ampere, BTU, as well as the type of gas. If the supply and equipment requirements do not agree, do
not proceed with the installation. Contact your dealer or manufacturer.
LOCATION
CAUTION: The equipment area must be kept free and clear of combustible substances.
The minimum installation clearances from combustible and noncombustible construction for ranges
using inputs of 30,000 BTU/Hr. per open top burner are:
Combustible
Noncombustible
Sides
Rear
20" (508 mm)
2" (51 mm)
0"
0"
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The minimum installation clearances from combustible and noncombustible construction for ranges
using inputs of 20,000 Btu/Hr per open top burner are:
Combustible
Noncombustible
Sides
Rear
6" (152 mm)
2" (51 mm)
0"
0"
The ranges are suitable for installation on combustible ꢀoors when 6" (152 mm) adjustable legs are
used. When legs are removed, use only on noncombustible ꢀoors, curb, or platform, with front
appliance projecting 3" (76 mm) beyond curb or platform.
Ranges with convection ovens should be installed on 6" (152 mm) legs or casters, allowing 6" (152 mm)
clearance from the rear of the range. If ranges with convection ovens are installed directly on curbs,
without legs, or in back-to-back installations, provisions must be made for adequate air circulation, and
these provisions must be approved by the manufacturer's Service Department. Contact the Service
Department at the address or phone number shown on the front cover of this manual.
All modular ranges are to be installed only on non-combustible ꢀoors.
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 35" (889 mm) is required.
The range(s) must be installed so that the ꢀow of combustion and ventilation air will not be obstructed.
Adequate clearance for air openings into the combustion chamber(s) must be provided. Make sure
there is an adequate supply of air in the room to allow for combustion of the gas at the burners.
INSTALLATION CODES AND STANDARDS
Your range(s) must be installed in accordance with:
In the United States:
1. State and local codes.
2. National Fuel Gas Code, ANSI/Z223.1/NFPA #54 (latest edition). Copies may be obtained
from The American Gas Association, Accredited Standards Committee Z223 @ 400 N.
Capital St. NW, Washington, DC 2001 or the Secretary Standards Council, NFPA,
1 Batterymarch Park, Quincy, MA 02169-7471.
NOTE: In the Commonwealth of Massachusetts, All gas appliances vented through a
ventilation hood or exhaust system equipped with a damper or with a power means of
exhaust shall comply with 248 CMR.
3. Vapor Removal From Cooking Equipment, NFPA #96 (latest edition). Copies may be
obtained from The National Fire Protection Association, Batterymarch Park, Quincy MA
02169-7471.
4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from
The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.
In Canada:
1. Local codes.
2. CSA B149.1 Natural Gas and Propane Installation Code.
3. CSA C22.1 Canadian Electrical Code (latest edition).
The above are available from The Canadian Standard Association, 5060 Spectrum Way, Suite 100,
Mississauga, Ontario, Canada L4W 5N6.
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RANGES MOUNTED ON CASTERS
Ranges mounted on casters must use a ꢀexible connector
(not supplied by manufacturer) 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 without depending on the
connector and the quick-disconnect device or its associated
piping to limit appliance movement. Attach the restraining
device at the rear of the range as shown in Fig. 1.
CONNECT GAS LINE
STRAIN
RELIEF HERE
PL-51219
If disconnection of the restraint is necessary, turn oꢁ the gas
supply before disconnection. Reconnect this restraint prior to
turning the gas supply on and returning the range to its
installation position.
Fig. 1
Separate instructions for installing casters to the range are included with the casters.
Note: If the range is installed on casters and is moved for any reason, it is recommended that the range
be releveled front to back and side to side.
LEVELING
Curb Installation
Ranges must overhang curb 3" (76 mm) in front. To level each range, remove oven bottom. Adjust
four corner leveling bolts as required to level the appliance on all sides.
Convection Oven
Remove lower front kick plate. Remove two screws holding electric gas valve and move valve oꢁ to
the side. Pull oven burner out of compartment through opening. Adjust four corner bolts to level range.
Replace burner valve and kick plate.
Floor Installation on Legs
The 6" (152 mm) adjustable legs must be tightened securely. Level each range by turning the foot
portion of the adjustable legs.
Lining up Range Battery
In batteries of ranges, it is recommended that the center range be installed and leveled ꢂrst. Level each
range, one at a time, to line up high shelf and roll front with adjacent range. Bolt the high shelves and
roll fronts together.
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CONNECTION OF MANIFOLDS IN BATTERY
Two or more ranges can be coupled together at the manifold by removing the front control panel to
make necessary connections. Be sure to cap open ends. To connect:
1. Adjust manifold by loosening U-bolts. In a large battery of eight or more ranges, gas should
be fed from both ends of the battery. "T" gas connections can be installed whenever necessary
for increased gas supply. For further details, consult your gas company. The top roll front may
also be removed for your convenience.
2. Bolt risers together at top rear.
3. If risers have high shelves, bolt the high shelf brackets together. Replace the high shelves.
4. Use clamp to pull ranges together at the rear. (There is a slotted hole in the top frame side at
the rear that can be used to bolt ranges together if necessary. Run a 5/16" (8 mm) diameter drill
1
through the slotted hole, drilling from inside out on each range.) Use /4" (6 mm)-2 x 2" (51 mm)
bolt that is provided.
5. Replace all top sections. Make manifold union connections at the front. Do not allow manifold
pipe to turn.
1
6. Bolt the roll front ends together at the front. (Make sure roll fronts match.) Use /4" (6 mm)-20
x 1" (25 mm) bolts provided.
7. Tighten the front roll front bolts after the roll front ends have been properly bolted together.
8. Before replacing manifold panels, check all gas connections for leaks. (See GAS
CONNECTIONS in this manual.)
If appliance has rear gas connection, carefully check for open gas lines.
The gas pressure regulator must have proper outlet pressure capacity for this battery application.
INSTALLING OVERLAPPING GRIDDLE TOP
1. Bolt ranges together and level per instructions in this manual.
2. Removechromebullnosesfromrangesreceivingoverlappinggriddletops. Bullnosesareheld
by bolts on the bottom side.
3. MANUAL CONTROLS ONLY — Set griddle tops in place and level with bolts located under the
griddle top in both rear corners. Should you desire griddle plate to slope forward, adjust
accordingly. Make sure hole in front gutter ꢀts into drain in range. Reinstall bull noses.
4. THERMOSTAT CONTROL ONLY — Set griddle top in place and support front with 4" to 6" (102
to 152 mm) blocks. Insert thermostat probe into smaller of two angles on bottom of griddle top
(bend probe slightly while inserting to hold in place). Slide insulation sleeving around probe
lead up to angle on griddle top. Coil excess lead near thermostat, leaving as little as possible
in burner area. Make sure that thermostat probe lead is not over burner or pilot ꢁame. Remove
supporting blocks and lower griddle top in place.
Level griddle top with bolts located under both rear corners. Should you desire griddle plate
to slope forward, adjust accordingly. Make sure hole in front gutter ꢀts into drain in range.
Reinstall bull noses.
Levelingboltsareprovidedundereachgriddleplateattherear, shouldyoudesiregriddleplatetoslope
forward. Top frame sealing channels are supplied to seal oꢂ any space between two or more ranges.
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GAS CONNECTIONS
CAUTION: All gas supply connections and any pipe joint compound used must be resistant
to the action of propane gases.
This appliance must be connected with a gas supply line as large or larger ID (net inside diameter) than
the gas pipe inlet provided on the rear of the appliance. Connect gas supply to the range(s). Make sure
the pipes are clean and free of obstructions, dirt, and piping compound.
Codes require that a gas shutoꢀ valve be installed in the gas line ahead of the range(s).
Ranges manufactured for use with propane gas are equipped with ꢁxed oriꢁces.
A gas pressure regulator must be furnished by the installer or plumber at the time of installation. The
regulator must be listed by a nationally recognized testing agency. These appliances are rated at the
following pressure: Natural Gas - 5" W.C. (Water Column) (1.25 kPa); Propane Gas - 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.
A. CHECK ALL JOINTS PRIOR TO THE GAS VALVE (SOLENOID) BEFORE LIGHTING UNIT.
B. CHECK ALL JOINTS BEYOND GAS VALVE (SOLENOID) AFTER UNIT IS LIT.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
1
When test pressures exceed /2 psig (3.45 kPa), the range and its individual shutoꢀ valve must be
disconnected from the gas supply piping system.
1
When test pressures are /2 psig (3.45 kPa) or less, the range must be isolated from the gas supply
system by closing its individual manual shutoꢀ valve.
FLUE CONNECTIONS
DO NOT obstruct the ꢂow of ꢂue gases from the ꢂue duct located on the rear of the range. It is
recommended that the ꢂue gases be ventilated to the outside of the building through a ventilation
system installed by qualiꢁed personnel.
A minimum of 18" (457 mm) must be maintained between the ventilation system and the cooking
surface.
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 02169-7471.
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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:
DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
WARNING:
APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC 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.
Do not connect the range to electrical supply until after gas connections have been made.
LIGHTING AND SHUTTING DOWN PILOTS
Open Top, Griddle Top, and Hot Top
1. Turn the main burner valve to the ON position.
2. Turn all burner valves to the OFF position. Wait 5 minutes.
3. If pilot fails to light, repeat steps 1-2 above.
4. For a complete shutdown, turn all burner valves to the OFF position.
Turn gas shut-oꢀ valve OFF.
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Standard Oven With Standing Pilot (Fig. 2)
1. Turn Thermostat and Shut-Off Valve to the OFF position.
2. Wait 5 minutes.
3. Remove lower panel.
SHUT-OFF
VALVE
4. Depress Red Button on Safety Valve and light Pilot through observation
hole.
THERMOSTAT
5. Hold down Red Button for at least 30 seconds.
6. When Red Button is released, Pilot should remain lit. Pilot flame may be
adjusted with screw on Pilot Adjustment Valve on Pilot supply tubing located
behind Control Panel.There should be only a slight amount of yellow in the
properly adjusted pilot flame.
RED BUTTON
(SAFETY)
7. Replace lower panel.
8. Turn Shut-Off Valve to the ON position and turn the Thermostat to the desired
temperature.
PL-53512
9. If pilot flame becomes extinguished, repeat above procedure.
10. For a complete shutdown, turn the Thermostat, Shut-Off Valve, and gas
shut-off valve to the OFF position.
Fig. 2
SHUT-OFF
VALVE
Convection Oven with Electric Ignition (Fig. 3)
1. Turn Thermostat and Shut-Off Valve to the OFF position.
2. Wait 5 minutes.
3. Turn Shut-Off Valve to ON position.
4. Turn Fan Switch to ON position.
5. Turn Thermostat to desired setting.
6. Oven burner lights automatically.
THERMOSTAT
FAN SWITCH
FAN
7. For a complete shutdown, turn Thermostat, Fan Switch, Shut-Off Valve,
and gas shut-off valve to the OFF position.
Convection Oven With Standing Pilot
PL-53515
Fig. 3
1. Turn Thermostat, Shut-Oꢀ Valve, and Fan Switch to the OFF position.
2. Wait 5 minutes.
3. Remove lower panel.
4. Depress Red Button on Safety Valve and light Pilot through observation
hole.
5. Hold down Red Button for at least 30 seconds.
6. When Red Button is released, Pilot should remain lit. Pilot flame may be
adjusted with screw on Pilot Adjustment Valve on Pilot supply tubing located
behind Control Panel.There should be only a slight amount of yellow in the
properly adjusted pilot flame.
7. Replace lower panel.
8. Turn the Shut-Off Valve and Fan Switch to the ON position and turn the Thermostat
to the desired temperature.
9. If pilot flame becomes extinguished, repeat above procedure.
10. For a complete shutdown, turn the Thermostat, Shut-Off Valve, and gas shut-off
valve to the OFF position.
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OPERATION
WARNING:
THE APPLIANCE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE APPLIANCE.
BEFORE FIRST USE
Griddle Tops: Before using your griddle, the protective coating that was applied at the factory must
be completely removed with a commercial degreaser. After a thorough cleaning, apply a
high temperature, salt-free frying oil and you are ready to use the griddle.
The griddle requires no “breaking-in” or “seasoning”.
OPERATING SUGGESTIONS
Standard Oven: If you have a standard oven, use your normal recipe times and temperatures.
Convection Oven: The convection oven does everything a regular oven can do, but with less energy
consumption. The oven pre-heats faster, and baking time, temperature settings, and
shrinkage are reduced.
In general, reduce temperature 25°F (10°C) from conventional recipes.
•
•
•
Bakery Products: Reduce temperature 25°F (10°C). Reduce time by 25%.
Casserole Cookery: Reduce temperature about 25°F, and time by 25%.
Meat Roasting: Reduce temperature to 275-300°F (135-149°C). Use meat thermometer.
Cooking time may be reduced up to 25%.
Use fan for preheating and baking.
Place open-face pies with thin ꢀlling mixture in preheated oven 2 to 3 minutes before turning on fan
switch.
Check product at half the time of the regular recipe.
Level pans bake more evenly; warped pans will give uneven baking results.
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CLEANING
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
Open Top Burners
Daily
Remove grates and clean under and around open burners.
Weekly
1. Clean each burner thoroughly. Clean stainless steel or chromed surfaces with a damp cloth and
polish with a soft dry cloth. A detergent may be used for cleaning. To remove discolorations, use
a non-abrasive cleaner, always rubbing with the grain of the metal.
2. Clean bottom drip pan. To remove drip pan, reach under and lift rear of pan about 1" (25 mm),
1
slide pan to the rear about
/2" (13 mm), and drop front end of pan free. Slide pan forward
between the front legs. To replace pan, reverse this procedure.
3. Burner air shutter openings must be kept clean.
4. Main burner ports and throats must be thoroughly cleaned. Venturi must be free from grease
and lint. To clean burners, boil them in a strong solution of lye water for 15-20 minutes, then
brush with a wire brush. DO NOT insert pick in burner port hole.
5. Open burner pilot ꢀash tubes and burner ignition port must be clear for burners to ignite properly
from the pilot.
Griddle Top
Empty grease daily. Clean griddle top regularly.
KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, browned products, keep
griddle free of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from
the griddle surface to food. This results in spotty browning and loss of cooking eꢁciency, and
carbonized grease tends to stick to the griddled foods, giving them a highly unsatisfactory and
unappetizing appearance.
To keep the griddle clean, follow these simple instructions:
After Each Use
Clean griddle with a wire brush or ꢀexible spatula.
Daily
1. Thoroughly clean backsplash, sides and front. Remove grease drawer, empty it and wash it out
in the same manner as any ordinary cooking utensil.
2. Clean griddle surface thoroughly. Use a griddle stone, wire brush or stainless steel wool on the
surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used
on the plate surface to help clean it, but you must ensure the detergent is thoroughly removed.
3. Clean stainless surfaces with a damp cloth and polish with a soft dry cloth. To remove
discolorations, use a non-abrasive cleaner.
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Exterior
Daily
Clean exterior ꢀnish with a mild solution of soap or grease-dissolving cleaner.
Range Tops
Daily
1. Wipe top while still warm with a soft cloth.
2. Clean drip pan under burners.
Weekly
Boil open top grates and burners in a solution of washing soda and water.
Range Ovens
Daily
Clean oven and door daily.
Do not use scouring powder on ꢀnishes. Scouring powder is extremely diꢁcult to remove completely.
It can build up accumulations that will damage the oven or remove corrosion resistant ꢀnishes.
STAINLESS STEEL
Here are a few simple cleaning procedures that have been found eꢂective for keeping stainless steel
equipment clean, sparkling and bright.
General Cleaning
Use ordinary soap or detergent and water for routine cleaning of stainless steel. To prevent water spots
and streaks, rinse thoroughly with warm water and wipe dry with a soft clean cloth. The addition of a
rinsing agent will also help prevent spotting.
Fingerprints
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be
minimized by applying a cleaner that will leave a thin oily or waxy ꢀlm.
To use these cleaners, simply wipe on and remove excess with a soft dry cloth. After using, subsequent
ꢀngerprints will usually disappear when wiped lightly with a soft cloth or with a cloth containing a little
of the cleaner. If the surface is especially dirty to start, wash ꢀrst with soap or detergent and water.
Burned-On Foods and Grease
Soaking with hot soapy water will help greatly to remove burned-on foods and grease.
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Heat Tint
Straw-colored or slightly darkened areas may appear on stainless steel in and around ovens and
ranges where temperatures reach 500°F (260°C) or more. This "heat tint" is caused by a slight
oxidation of the stainless steel and is not harmful.
To control or minimize this condition, never use more heat than is absolutely necessary.
Commercial heat tint remover products may be used.
Precautions
When scraping oꢀ heavy deposits of grease or oil from stainless steel equipment, never use ordinary
steel scrapers. Particles of ordinary steel may become embedded in, or lodge on, the surface of the
stainless steel. These will rust, causing unsightly stains and possible contamination of food. Where it
is necessary to scrape, use stainless steel, wood, plastic or rubber tools.
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MAINTENANCE
WARNING:
DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
PILOT LIGHTS
Pilot lights are to be adjusted at the proper ꢀame height.
LUBRICATION
All moving parts must be checked for wear and lubricated. Contact your local authorized servicer.
All valves and controls should be lubricated by your local authorized servicer, using a high-temperature
grease.
Motors in these convection ovens are permanently lubricated and require no additional maintenance.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this model, contact the Authorized Service Agency
in your area (refer to the manufacturer's website for a complete listing of Authorized Service and Parts
depots) or contact 1-800-814-2028 for Technical service and parts assistance.
When calling for service, the following information must be available: model number, serial number,
manufacture date (MD) and voltage.
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TROUBLESHOOTING
OVEN
P R OB L E M
P R OB A B L E C A US E S
Too Much Bottom Heat
Uneven B ake
Insuꢀcient heat input. (Call Service)
Overactive ꢁue. (Call Service)
T oo low temperature.
Improper operation.
S ide B urning
Improper bypass setting. (C all S ervice)
Fluctuating gas pressure. (Call Service)
T oo Much T op Heat
T oo high temperature.
Faulty ventilation. (Call Service)
Excessive heat input. (Call Service)
Thermostat needs calibration. (Call Service)
Uneven Bake - Side to Side
P ulling to E dge of P an
Uneven Bake - Front to Rear
Range not level side to side.
Oven burner, bottom or baꢂes improperly installed.
Warped pans.
Oven not level.
Overactive ꢁue. (Call Service)
Range not level front to back.
Door not closing properly.
Dried Out P roducts
T oo low temperature.
Too long baking time.
Thermostat calibration. (Call Service)
Pilot Outage
G as supply not sufficient. (C all S ervice)
Pilot ꢁame too low. (Call Service)
Restriction in pilot oriꢃce. (Call Service)
Problem with check valve. (Call Service)
CONVECTION OVEN MODELS ONLY:
Cavity leaking. (Call Service)
Gasket problems. (Call Service)
Convection oven tube blocked.
Blower running backwards. (Call Service)
Excessive Meat Shrinkage
Roasting temperature too high.
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TOP BURNER OPERATION
P R OB L E M
P R OB A B L E C A US E S
Improper Burner Combustion
Excessive Valve Handle Temperatures
Sticking Top Burner Valves
Improper ventilation. (Call Service)
Poor door ꢀt. (Call Service)
Oven door left open.
P oor Ignition
Insufficient gas input. (C all S ervice)
Poor air-to-gas adjustment. (Call Service)
Restriction in pilot oriꢀce. (Call Service)
Restriction in main burner ignition port. (Call Service)
Restriction in control valve. (Call Service)
Restriction in gas oriꢀce. (Call Service)
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F-35683 (02-2007)
PRINTED IN U.S.A.
— 18 —
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.
U X É . - U
I M P R I M É A
F - 3 5 6 8 3 ( 0 2 - 2 0
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I n j e c t e u r d e g a z o b s t r u é ( C o m m u n i q u e r a v e c l e s e r v i c e
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R o b i n e t d e c o m m a n d e o b s t r u é ( C o m m u n i q u e r a v e c l e
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R o b i n e t s d e l a
P o i g n é e d e r o
M a u v a i s e c o m
l ’ e n t r e t i e n ) .
M a u v a i s e v e n t i l a t i o n ( C o m m u n i q u e r a v e c l e s e r v i c e d e
C A U S E S P O S S I B L E S
P R O B L È M E
B R Û L E U R
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— 1 6 —
F l é t r i s s e m e n
R ô t i s s a g e à u n e t e m p é r a t u r e t r o p é l e v é e
( C o m m u n i q u e r a v e c l e s e r v i c e d e l ’ e n t r e t i e n ) .
V e n t i l a t e u r f o n c t i o n n a n t e n s e n s i n v e r s e .
T u b e d u f o u r à a i r p u l s é o b s t r u é .
s e r v i c e d e l ’ e n t r e t i e n ) .
J o i n t s d ’ é t a n c h é i t é d é f e c t u e u x . ( C o m m u n i q u e r a v e c l e
s e r v i c e d e l ’ e n t r e t i e n ) .
F u i t e d a n s l ’ e n c e i n t e d e c u i s s o n . ( C o m m u n i q u e r a v e c l e
M O D È L E S M U N I S D ’ U N F O U R À A I R P U L S É S E U L E M E N T
:
s e r v i c e d e l ’ e n t r e t i e n ) .
S o u p a p e d e s û r e t é d é f e c t u e u s e ( C o m m u n i q u e r a v e c l e
s e r v i c e d e l ’ e n t r e t i e n ) .
I n j e c t e u r d e l a v e i l l e u s e o b s t r u é ( C o m m u n i q u e r a v e c l e
l e s e r v i c e d e l ’ e n t r e t i e n ) .
F l a m m e d e l a v e i l l e u s e t r o p f a i b l e ( C o m m u n i q u e r a v e c
s e r v i c e d e l ’ e n t r e t i e n ) .
E x t i n c t i o n d e
A l i m e n t a t i o n e n g a z i n s u f f i s a n t e ( C o m m u n i q u e r a v e c l e
d e l ’ e n t r e t i e n ) .
T h e r m o s t a t m a l é t a l o n n é ( C o m m u n i q u e r a v e c l e s e r v i c e
C u i s s o n t r o p l o n g u e .
T e m p é r a t u r e t r o p b a s s e .
P r o d u i t s d é s h
P o r t e n e f e r m a n t p a s b i e n .
C u i s i n i è r e m a l n i v e l é e d ’ a v a n t e n a r r i è r e .
s e r v i c e d e l ’ e n t r e t i e n .
C o n d u i t d ’ é v a c u a t i o n t r o p a c t i f ( C o m m u n i q u e r a v e c l e
C u i s s o n i n é g
F o u r m a l n i v e l é .
L e p r o d u i t g r a
B r û l e u r d u f o u r , s o l e e t d é f l e c t e u r s m a l i n s t a l l é s .
T ô l e s g a u c h i e s .
C u i s s o n i n é g a
C u i s i n i è r e m a l n i v e l é e d ’ u n c ô t é à l ’ a u t r e .
s e r v i c e d e l ’ e n t r e t i e n ) .
T h e r m o s t a t m a l é t a l o n n é ( C o m m u n i q u e r a v e c l e
s e r v i c e d e l ’ e n t r e t i e n ) .
E n t r é e d e c h a l e u r e x c e s s i v e ( C o m m u n i q u e r a v e c l e
d e l ’ e n t r e t i e n ) .
V e n t i l a t i o n d é f e c t u e u s e ( C o m m u n i q u e r a v e c l e s e r v i c e
D e s s u s d u p r o
T e m p é r a t u r e t r o p é l e v é e .
d e l ’ e n t r e t i e n .
P r e s s i o n d e g a z i n s t a b l e ( C o m m u n i q u e r a v e c l e s e r v i c e
s e r v i c e d e l ’ e n t r e t i e n ) .
C ô t é s b r û l é s
C o n d u i t d e d é r i v a t i o n m a l r é g l é ( C o m m u n i q u e r a v e c l e
M a u v a i s f o n c t i o n n e m e n t .
T e m p é r a t u r e t r o p b a s s e .
s e r v i c e d e l ’ e n t r e t i e n ) .
C u i s s o n i n é g a
C o n d u i t d ’ é v a c u a t i o n t r o p a c t i f ( C o m m u n i q u e r a v e c l e
s e r v i c e d e l ’ e n t r e t i e n ) .
E n t r é e d e c h a l e u r i n s u f f i s a n t e ( C o m m u n i q u e r a v e c l e
F o n d d u p r o d u
C A U S E S P O S S I B L E S
P R O B L È M E
F O U R
G E A N N D A É P
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— 1 5 —
n u m é r o d e
L o r s d ’ u n e
a u 1 8 0 0 8
s u c c u r s a l e
c o m m u n i q
P o u r l ’ e n t r e
S E R V I C E
a u t r e e n t r e
L e s m o t e u
u n e g r a i s s e
T o u t e s l e s
l ’ e n t r e t i e n
T o u t e s l e s
L U B R I F I C A
R é g l e r l ’ é c
A L L U M A G
P R O C É D U
C O U P E R L ’ A L I M E N A T V A E T R I O T N I S É S
E N T R E T I E N
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— 1 4 —
a c i e r i n o x y
l a c o n t a m i n
l o g e r d a n s l
s u r f a c e e n
N e j a m a i s u
P r é c a u t i o n
O n p e u t é g
n é c e s s a i r e
P o u r e m p ê
p a r u n e l é g
e s t s o u m i s
I l p e u t s e f o
C o l o r a t i o n
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— 1 3 —
L a g r a i s s e
G r a i s s e e t
p a r t i c u l i è r e
c h i f f o n d o u
e t s e c . P a r
É t e n d r e c e
f i l m d ’ h u i l e
p o l i e s . I l e s
L e s e m p r e
E m p r e i n t e
é g a l e m e n t
c h a u d e e t l
i n o x y d a b l e
U t i l i s e r d u
N e t t o y a g e
p r o p r e , b r i l
S u i v r e l e s i
A C I E R I N O
s ’ a c c u m u l e
N e p a s u t i l
N e t t o y e r l e
N e t t o y a g e
F o u r s d e c
F a i r e b o u i l
N e t t o y a g e
N e . t 2 t o y e r l a l è c h e f
E s . s 1 u y e r l a s u r f a c e
N e t t o y a g e
S u r f a c e d e
d i s s o u d r e l
N e t t o y e r l e
N e t t o y a g e
R e v ê t e m e n
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— 1 2 —
d ’ u n c h i f f o n d o
N e . t 3 t o y e r l e s s u
i m p o r t a n t q u ’ a
q u ’ e l l e e s t e n c
b r o s s e m é t a l l i q
N e . t 2 t o y e r à f o n
t
p r o p r e t é p o u r
N e . t 1 t o y e r à f o n
N e t t o y a g e
N e t t o y e r l a
A p r è s c h a
P o u r g a r d e
a l i m e n t s c u
e t e n r é d u i
n u i t a u t r a n s
e t d e s p r o d
M A I N T E N I
V i d e r l a g r a
P l a q u e à f
d o i v e n t ê t r e p r
L e . s 5 t u b e s à é c l
d e c u r e - d e n t s
p e n d a n t 1 5 à 2
c h a r p i e . P o u r n
N e . t 4 t o y e r l e s o r
G a . r 3 d e r l e s o u v
p r o c é d e r s e l o n
l ’ e x t r é m i t é a v a
d ’ e n v i r o n 2 5 m
N e . t 2 t o y e r l a l è c
r
t o u j o u r s e n f r o
u n d é t e r g e n t . P
d ’ u n c h i f f o n h u
N e . t 1 t o y e r c h a q
N e t t o y a g e
E n l e v e r l e s
N e t t o y a g e
B r û l e u r s à
L E S P R O C
: C O U P E R L ’ A L I M E A N V T E A R T T I O I S N S
N E T T O Y A
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— 1 1 —
d o n n e n t d e
D e s t ô l e s p
V é r i f i e r l e p
m i n u t e s a v
P l a c e r l e s t
U t i l i s e r l e v
t h e r m o m è t r e à v i a n
R ô • t i s s a g e d e s v i a n d
C u i • s s o n d e p l a t s e n
P r o • d u i t s d e b o u l a n g
N o r m a l e m e
d e c u i s s o n
c o n s o m m a
F o u r à a i r p
n o r m a l e s d
F o u r c o n v e
S U G G E S T
L a p l a q u e à
v o t r e p l a q u
a p p l i q u e r u
a p p l i q u é e à
A v a n t d ’ u t i l i s e r P v l o a t q r u e e p s l a à q f
V A A N T U N E
U N E E X T R
L A C U I S I N I È R E E A T V E S R E S T I S C S O
F O N C T I O N N E M E N T
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— 1 0 —
d ’ a r r ê t e t l e r o b
P . o 0 u 1 r u n a r r ê t c
S i . l a 9 f l a m m e s ’
( m a r c h e ) e t t o u
M e . t 8 t r e l e r o b i n
R e . p 7 l a c e r l e p a
s i l a f l a m m e e s
l e p a n n e a u d e
r o b i n e t d e r é g l
a l l u m é e . L a f l a
L o . r s 6 q u ’ o n r e l â
.
M a . i n 5 t e n i r l e b o u t
a l l u m e r l a v e i l l
A p . p 4 u y e r s u r l e
E n . l e 3 v e r l e p a n
A t t . e 2 n d r e 5 m i n
M e . t 1 t r e l e t h e r m
F o u r à a i r
F i g . 3
P L - 5 3 5 1 5
v e n t i l a t e u r , l e r
P o . u 6 r u n a r r ê t c
D E V E N T I L A T E U R
I N T E R R U P T E U R
F A N
L e . s 5 b r û l e u r s d
T o . u 4 r n e r l e t h e r
M e . t 3 t r e l ’ i n t e r r u
M e . t 2 t r e l e r o b i n
T H E R M O S T A T
A t t e n d r e 5 m i n
M e . t 1 t r e l e t h e r m
D ’ A R R Ê T
R O B I N E T
F o u r à a i r
e t l e r o b i n e t d ’ a
P o u r 1 u 0 n . a r r ê t c o
S i l . a 9 f l a m m e s ’ é
l a t e m p é r a t u r e
M e . t t 8 r e l e r o b i n e t
F i g . 2
à
P L - 5 3 5 1 2
R e . p 7 l a c e r l e p a n
e s t b i e n r é g l é e
d e c o m m a n d e .
r é g l a g e s u r l e t u
L a f l a m m e d e l
L o r . s 6 q u ’ o n r e l â c h
( S É C U R I T É )
B O U T O N R O U G E
M a i . n 5 t e n i r l e b o u t o
a l l u m e r l a v e i l l e
A p p . 4 u y e r s u r l e
T H E R M O S T A T
E n l . e 3 v e r l e p a n n
A t t e . 2 n d r e 5 m i n u
M e . t t 1 r e l e t h e r m
F o u r c o n v
D ’ A R R Ê T
R O B I N E T
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— 9 —
P o . u 4 r u n a r r ê t c
S i . l a 3 v e i l l e u s e
M e . t 2 t r e t o u s l e s
M e . t 1 t r e l e r o b i n
V e i l l e u s e s
A L L U M A G
N e p a s é t a
B R O C H E D
E L L E N E L
L A Q U E L L E
S O N T P O U
L E S A P P A R E I L S M A U V N E I S R D T I ’ S U S N
P R O C É D U
C O U P E R L ’ A L I M E N A T V A E T R I O T N I S É S
O U T O U T
Ê T R E C O N
L E R A C C O R D E M E N A T V E É R L T E I C S T S
R A C C O R D
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— 8 —
0 2 1 6 9 - 7 4 7 1 .
P r o t e c t i o n
f u m é e d e s
l a n o r m e N
L e s i n f o r m
d e l ’ a p p a r e
M a i n t e n i r u
p a r u n s y s t
l ’ a p p a r e i l .
o b s t r u e N r E l e P d A é S b i t d
C O N D U I T
c a n a l i s a t i o
L o r s q u e l a
p r e s s i o n , d
S i l a p r e s s
E S S A I S D
q u ’ e l l e c o n
A p r è s a v o i
L ’ A L L U M A G E .
V É . R B I F I E R T O U S
É L E C T R O M A G N É
V É . R A I F I E R T O U S
Q U ’ I L S N E
S A V O N N E
A V A N T D E P R O C É D A E V R E À R T L I ’ S A S L
p o u r l e g a z
d ’ e s s a i s r e
m o m e n t d e
L e r é g u l a t e
L e s c u i s i n i
a v a n t d e l ’ a
C o n f o r m é m
a u c u n c o r p
c o n d u i t e d
l ’ e n t r é e d e
L a c o n d u i t
t u y a u x d o
A T T E N T I O
B R A N C H E
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— 7 —
e s p a c e s e n
p l a q u e à l ’ a
P o u r i n c l i n
l a g o u t t i è r e s ’ a
l a p l a q u e à f r i r e
N i v e l e r l a p l a q
b r û l e u r o u d e l
l ’ e m p l a c e m e n
p l a q u e à f r i r e .
m a i n t e n i r e n p
p e t i t d e s d e u x
l ’ a v a n t a v e c d e
C O . M 4 M A N D E
l a g o u t t i è r e s ’ a
p l a q u e à f r i r e s
a v e c l e s b o u l o
C O . M 3 M A N D E S
c h e v a u c h e m e
E n . l e 2 v e r l e s p i e
B o . u 1 l o n n e r l e s
I N S T A L L A
r a c c o r d e m
L e r é g u l a t e
S i l ’ a p p a r e i l
s ’ a s s u r e r q u ’ i l n
A v . a 8 n t d e r e p l a c
l e s b o u l o n s d e
A p . r 7 è s a v o i r b i e
a v a n t s o n t b i e n
B o . u 6 l o n n e r l e s e
t u b u l u r e d ’ a l i m
R e . p 5 l a c e r t o u t e
d e c h a q u e c u i s
u n e p e r c e u s e d
d u c a d r e à l ’ a r r i è
U t i . l i 4 s e r u n e b r i d
t a b l e t t e s s u r é l e
S ’ i . l s 3 o n t d e s t a
B o . u 2 l o n n e r l e s
d ’ a p p u i a r r o n d
e n g a z a c c r u e
L e s r a c c o r d e m
h u i t c u i s i n i è r e
R é . g 1 l e r l a t u b u
l e s e x t r é m i
p a n n e a u d
D e u x c u i s i n
R A C C O R D
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— 6 —
p i è c e s a r r o
d ’ a p p u i a r
e n p r e m i e r
P o u r l e s c u
A l i g n e m e n
t o u r n a n t l a
A t t a c h e r l e
I n s t a l l a t i o n
p l a q u e d e b
R é g l e r l e s
e t l a p o u s s
E n l e v e r l a
F o u r à a i r
l ’ a p p a r e i l s
c u i s i n i è r e ,
L e s c u i s i n i
I n s t a l l a t i o n
N I V E L A G E
a u t r e , i l e s t
N o t a : S i l a
D e s i n s t r u c
l ’ a p p a r e i l e
a v a n t d e r é
c o u p e r l ’ a l i
S ’ i l s ’ a v è r e
F i g . 1
P L - 5 1 2 9
d i s p o s i t i f d
m ê m e s u r l
l e c o n n e c t e
l i m i t e r l e m
C S A 6 . 9 . E
d é b r a n c h e
c o n n e c t e u
c o n f o r m e a
d ’ u n c o n n e
S i l ’ a p p a r e
D ’ A L I M E N T A T I O N E N G A Z I C I
D E L A C O N D U I T E
F I X E R L A C H A Î N E D E R E T E N U E
C U I S I N I È R
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— 5 —
d e n o r m a l i
O n p e u t s e
P a r k , Q u i n c y ,
p r o c u r e r u n e
N o . r 4 m e A N S I / N
B a t t e r y m a r c h
o n p e u t s e p
É v . a 3 c u a t i o n d e
p u i s s a n c e d o i
v e n t i l a t i o n o u
N O T A : D a n s
n o r m a l i s a t i o n ,
r e c o n n u Z 2 2 3
s e p r o c u r e r u n
N o . r 2 m e A N S I / Z
C o . d 1 e s l o c a u x
A u x É t a t s
N o . r 3 m e C S A C
N o . r 2 m e C S A B 1
C o . d 1 e s l o c a u x
A u C a n a d
L ’ i n s t a l l a t i
C O D E S D
b o n n e v e n
d e s o u v e r t
e z t a à g l a v e n t i l a
I n s t a l l e r l e s
d e v a n t l ’ a p
l e t u r e f o n c t i o n n e e n m t r e n t i t e a n p p
L e s c u i s i n
T o u t e s l e s
l e n u m é r o
a d é q u a t e q
p r é v o i r u n d é g a g e m e n t s d u ’ f i f n i s s a t a n l t l a p t i o o
f o u r s à a i r p m u u l s n é i e s s o n d t e
o b s e r v a p n o t ) u , n e n d é g a
I n s t a l l e r l e
l ’ a p p a r e i l d
s e u l e m e n t
p a t t e s r é g
L ’ i n s t a l l a t i
n u c u A
n u c u A
) o p 2 ( m m 1 5 :
1 5 2 m m ( 6 p o )
A r r i è r e
C ô t é s :
i n c o m b u s t i b l e
C o n s t r u c t i o n
c o m b u s t i b l e
C o n s t r u c t i o n
c o n s t r u c t i o
L o r s d e l ’ i n
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— 4 —
n u c u A
n u c u A
) o p 2 ( m m 1 5
: A r r i è r e
5 0 8 m m ( 2 0 p o ) C ô t é s :
i n c o m b u s t i b l e
C o n s t r u c t i o n
c o m b u s t i b l e
C o n s t r u c t i o n
:
e t i n c o m b u
L o r s d e l ’ i n s
: A u c u n e s u b A s T t a T n E c N e T c I O o
E M P L A C E
s a n s t a r d e r
d e B T U a i n
p l a q u e s i g n
d e l a p l a q u
s e u l e m e n t
A v a n t l ’ i n s t
E n l e v e r l e c
c u i s s o n , l e
E n l e v e r t o u
s e u l o u e n
S o r t i r l ’ a p p
c o n s e r v e r l e
d é b a l l é l ’ a p
l e t r a n s p o r
C e t t e c u i s i
D É B A L L A
T I O N A L L A I N S T
I l e s t r e c o m
p e r m e t t r o n
p a r t i r d e s
L e s c u i s i n
G É N É R A L I T É S
D O C U M E N T À C O N
V I C E I N À T E S N E S R E
G U A Z À S E C T I O N C S U I S I N I È R E S A
I n s t a l l a t i o n , f o n
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— 3 —
( 1 2 , 1 8 E T 2 4 P O )
( 1 2 , 1 8 E T 2 4 P O )
O U V E R T E
B A S E D E R A N G E M E N T
D E P A T T E S D E 3 0 5 , 4 5 7 M E M T 6 1 0 E M T M 4 5 7 3 0 5 , D E
M U N I
S U P P O S U R R T
B A S E M O D U L A I R E
3 0 5 M M ( 1 2 P O )
S E C ( T 2 I ) O N S D E
D É C O U V E R T S
B R Ù L E U R S
6 1 0 M M ( 2 4 P O )
F R I R E
P L A Q U E
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B R Û L E U R S
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D E 3 0 5 M M ( 1 2 P O )
P L A Q U E
D E
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F S / F M 2 4
F S / F M 1 8
F S / F M 1 8
S F / F M 1 2
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C U I S I N I È R E S E
S U P P O R T M U N I D E P A T T D E E S 9 1 4 M M ( 3 6 P O )
B A S E M O D U L A I R E
9 1 4 M M ( 3 6 P O )
O U V E R T E P L E I N E G R A N D E U R P L E I N E G R A N D E U R
R A N G D E M E N B T A S E F O U R A I R P U L S É ( C )
9 1 4 M M ( 3 6 P O )
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M O D U L A I R E D E 9 1 4 M M ( 3 6 P O )
F O U R S U R S U P P O R T
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9 1 E 4 D M M ( 3 6 P O )
S U R F A C E
( 3 ) S E C T I O N S D E 3 0 5 M M ( 1 2 P O )
B R Û L E U R S D É C O U V E R T S
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F K / F B / F S / F M
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D E 4 5 7 M M ( 1 8 P O )
D É C O U V E R T B R Û L E U R
D E 4 5 7 M M ( 1 8 P O )
P L A Q U E F R I R E
D E 4 5 7 M M ( 1 8 P O )
2 ( ) P L A Q U E S B O U I L L I R F R I À R E
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P L A Q U E
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F K / F B / F S / F M
F K / F B / F S / F M
F K / F B / F S / F M
C U I S I N I È R E S D E 9
V I C E I N T E N S E
T I O N S D E S C C O U N I S F I I N G I U È
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— 2 —
F O N C T I O N N E R C E T
E N C A S D E P A N N E
I N S T A L L A T I O N O U T O
E T D ’ E N T R E T I E N A V A N
I N S T R U C T I O N S D ’ I N S T A
D E S B L E S S U R E S E T
P E U V E N T C A U S E R D E
E T L ’ E N T R E T I E N I N C O
L ’ I N S T A L L A T I O N , L E R
T I S S V E A E M R E N T
A P P A R E I L .
P R O X I M I T É D E C E T
A U T R E L I Q U I D E O
N E P A S R A N G E R N I
M E S U R E D E S É C U R I T
L ’ E N T R E T I E N .
A V E C L E F O U R N I S S E
A V E C L A C O M P A G N I
L E R O B I N E T D ’ A R R Ê T
E N C A S D ’ O D E U R S D E
A T N T
I M P O R
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 A
À I N S T A L
C E M A N U E
A T N T E S
M E S U R E S D E
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F - 3 5 6 8 3 ( 0 2 - 2 0 0 7 )
W W W . V U L C A
B A L T I M O R E , M D 2 1 2 2 2
N O R T H 3 P 6 O 0 I 0 N T B L V D .
U N E D I V I S I O N
V U L C A N - H A
w w w . w o l f r a n g e . c o m
e t d e s e r v i c e a u t o r i
P o u r d e p l u s a m p l e s
é c r i t d e V u l c a n - H a r t / W o l f , e
T o u t e r e p r o d u c t i o n o u a u t r e
c e n ’ e s t p a s l e c a s , v o u s d e
s i v o u s a v e z l e s o u t i l s , l e s i
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a s s i s t é à u n a t e l i e r d e f o r m
C e m a n u e l p e u t n e p a s c o u
a u s s i ê t r e q u a l i f i é p o u r e x
S i v o u s a v e z a s s i s t é à u n
f o r m a t i o n e t n e d e v r a i t p a s
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V I S - A -
F o u r à a i r p u l s é
F K 3 6 A
M o d u l a i r e
S é r i e F M
S é r i e F B
F o u r c o n v e n t i o n n e l S é r i e F V
S u r m e u b l e
à a i r p F u o l u s é r
S é r i e F K
D E S C R I P T I O N
M O D È L E
D E L A S É R I E C O M M
C U I S I N I È R E A
G U A Z
U N E É Q U I P E D U T O N
M O D E D ’ E M P L O I
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