Vulcan-Hartメーカー60Lの使用説明書/サービス説明書
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GAS RESTAURANT RANGES 90 SERIES AND VG SERIES MODEL 24L ML-52947 36L ML-52948 481L ML-52950 148L ML-52951 60L ML-52952 260L ML-52954 VG24 ML-114553 VG36 ML-114554 VG60 ML-114555 VG260 ML-114557 PRIOR MLS COVERED IN THE CATALOG 48L ML-52949 160L ML-52953 VG48 ML-114957 VG160 ML-114556 INSTALLATION & OPERATION MANUAL F-31055 Rev.
— 2 — IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED.
— 3 — TABLE OF CONTENTS GAS RESTAURANT RANGE MODELS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 OPTIONAL FIELD INSTALLABLE ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
— 4 — GAS RESTAURANT RANGE MODELS NOTE: References to 90 Series Convection Ovens will include only the following models: 36LC, *148LC, 481LC, 60LC, 60LCC, *160LC, 260LC or 260LCC. 60L, 60LC, 60LCC 260L, 260LC, 260LCC 160L, 160LC 48L/VG48 148L, 148LC 481L, 481LC 24L 36L, 36LC VG60 VG260 VG160 VG24 VG36 PL-53007 * Indicates discontinued model.
— 5 — OPTIONAL FIELD INSTALLABLE ACCESSORIES DESCRIPTION Flue Devices Flex Hose and Quick Disconnects Oven Racks OPTIONS 1. Stainless steel backsplash with plate shelf. 2. Stainless steel 11" (27.9 cm) low riser. 1. 3 / 4 " (19 mm) flex hose/disconnect – 3 ft.
— 6 — Installation, Operation and Care of GAS RESTAURANT RANGES 90 SERIES AND VG SERIES PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE GENERAL Vulcan ranges and ovens are produced with quality workmanship and material. Proper installation, usage and maintenance of your range will result in many years of satisfactory performance.
— 7 — INSTALLATION CODES AND STANDARDS Ranges 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.
— 8 — Bumper Bars (Convection Oven Ranges Only) CAUTION: Failure to install bumper bars may cause motor damage and will void the warranty. Remove existing #10 screws. Position bumper bars (supplied) as shown. Replace #10 screws and secure bumper bars (Fig.
— 9 — Fig. 3 The Restaurant Range griddle top section utilizes a two-fold baffle assembly to support the composite/mortar fire bricks. There will always be only one small 6 1 / 2 " (165 mm) wide baffle assembly with every griddle top order.
— 10 — 4. Exercise caution when placing brick in a thermostatically controlled griddle section. DO NOT hit thermostat bulb while installing bricks. The thermostat bulb is a sensitive device and may be easily knocked out of adjustment. Into the 6 1 / 2 " (165 mm) wide baffle, install: a.
— 11 — 7. Check to ensure that all bricks and burners are secure. Carefully replace the griddle top section. When replacing griddle top section, be sure that the griddle capillary and bulb(s) are not in a position to be crushed. Gently pull the griddle capillary towards the front of the range and out from under the griddle area.
— 12 — Fig. 5 Fig. 6 Backsplash Component Parts MODELS *48L, 481L, & *148L 60L & *160L 24L/VG24 36L/VG36 *VG48 VG60/*160 260L/VG260 Std. 23" (58.4 cm) High Std. 23" (58.4 cm) High Std. 23" (58.4 cm) High Std. 23" (58.4 cm) High Std.
— 13 — 5. It may be necessary to pull the heat shield bottom out slightly in order to clear the oven flue box area. Be sure the backsplash is resting evenly and the channel holes are lining up with the holes provided in the right- and left-hand body side (Fig’s.
— 14 — 7. From the front, install four 1 / 4 -20 x 2 5 / 16 " (58.7 mm) long machine screws and secure bolts with locknuts. Do not tighten the screws all the way down. Leave about 1 / 4 " (6.3 mm) of play in each screw (Fig. 10). 8. Lift the shelf up and slide the shelf into position over the screw heads (Fig.
— 15 — As of 7/11/90, the gas pressure regulator is NOT factory installed. The regulator for this gas type is sealed within a plastic bag attached to the oven rack inside the oven cavity. This regulator must be field installed by a qualified installer.
— 16 — FLUE CONNECTIONS DO NOT obstruct the flow of flue gases from the flue located on the rear of the range. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.
— 17 — OPERATION WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE. CONTROLS THERMOSTAT DIAL - STANDARD OVEN — Allows operator to regulate oven temperature from low to 500°F (260°C).
— 18 — Hot Top and Griddle Top Burners 1. Turn main gas supply ON. 2. Wait 30 seconds and, using a taper, light the hot top or griddle top pilot (Fig. 13). Shown with old style burner knobs New style burner knobs effective 1/98 Fig. 13 3. If pilot fails to light, turn main gas supply OFF.
— 19 — 3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures. 4. Turn one open top burner valve ON to remove air from the gas line. Turn burner OFF when gas begins to flow. Nightly Shutdown: Turn burner valve OFF; pilot will remain lit.
— 20 — 3. After pilot is lit, turn the thermostat to the desired setting. Nightly Shutdown: Turn oven thermostat OFF. Complete Shutdown 1. Turn oven thermostat OFF. 2. Turn main gas supply OFF. Standard Oven with Spark Ignition (Fig. 17) 1. Move toggle switch to ON position.
— 21 — 4. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat Steps 2 and 3. 5. After pilot is lit, push the power switch ON and turn the thermostat to the desired setting. Nightly Shutdown: Turn the power switch OFF and the thermostat to 0 degrees.
— 22 — RACK ARRANGEMENT - STANDARD OVEN The standard oven has two rack positions and is supplied with one oven rack. Additional racks may be obtained through a Vulcan-Hart parts depot. For best results when baking cakes and pastries, it is recommended that only a single rack position be utilized.
— 23 — INSERTING AND REMOVING STANDARD AND CONVECTION OVEN RACKS The oven rack has a stop to keep the rack from being pulled all the way out when unloading product. To install rack, place rack along side of top of side liner runners and slide rack completely to the rear of the oven compartment until rack drops into place (Fig’s.
— 24 — PREHEATING Standard Oven Turn thermostat control to the desired cooking temperature and preheat oven for 25 minutes. To save on gas consumption, do not operate oven at maximum heat when it is not necessary. Turn thermostat down to 250°F (121°C) or OFF when oven is not in use or during idle cooking periods.
— 25 — COOKING CHART Recommended temperatures and times are intended as a guide only. Adjustments must be made to compensate for elevation, variations in recipes, ingredients, preparation and personal preference on product appearance. Meat roasting is most satisfactory at temperatures of 225°F to 325°F (107°C to 162.
— 26 — APPROXIMATE TIME PRODUCT TEMPERATURE (MIN.) Angel or Sponge Cakes Sheet pans 18 x 26 x 1" (457 x 661 x 25.4 mm) Scaled 5-6 lbs. (2.3-2.7 kg) per pan 300 to 325°F/148.9 to 162.8°C 15 to 20 Loaf or Tube Pans 315 to 340°F/157.2 to 171°C 20 to 30 Cup Cakes 350 to 400°F/176.
— 27 — OVEN BROILING OR FRYING APPROXIMATE TIME PRODUCT TEMPERATURE (MIN.) Hamburger Patties 8 per lb. (0.5 kg) - Med. well done 400 to 450°F/204.4 to 232.2°C 5 to 6 6 per lb. (0.5 kg) 400 to 450°F/204.4 to 232.2°C 7 to 10 4 per lb. (0.5 kg) 375 to 385°F/190.
— 28 — MISCELLANEOUS PRODUCTS APPROXIMATE TIME PRODUCT TEMPERATURE (MIN.) Baked Potatoes 120 count per 50 lbs (22.7 kg) 400 to 450°F/204.4 to 232.2°C 25 to 35 100 count per 50 lbs. (22.7 kg) 400 to 450°F/204.4 to 232.2°C 35 to 45 80 count per 50 lbs.
— 29 — Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted, and if there have been spillovers. After processing some foods at low temperatures, odors may linger in the oven.
— 30 — Daily: Thoroughly clean backsplash, sides and front. Remove grease pan, empty and wash out in the same manner as any ordinary cooking utensil. Clean griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool over the surface.
— 31 — MAINTENANCE WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE. LUBRICATION All Vulcan convection oven motors are permanently lubricated and require no additional maintenance.
— 32 — F-31055 Rev. D (02-04) PRINTED IN U.S.A. TROUBLESHOOTING GUIDE STANDARD AND CONVECTION OVEN RESTAURANT RANGE OVEN PROBLEM CAUSES 1. Too much bottom heat a) Insufficient ventilation b) Improper fluing 1a. Too low temperature c) Improper thermostat bypass setting 1b.
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