Vulcan-Hart SG4C Manuel utilisateur

SG SERIES GAS SNORKEL™

CONVECTION OVENS

MODELS

SG4D ML-114875

SG4C ML-114876

SG6D ML-114877

SG6C ML-114878

INSTALLATION &

OPERATION MANUAL

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

TEL. (502) 778-2791

FORM 35624 REV. B (12-07)

(Formerly F-31024 & F-33220)

VULCAN-HART

DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

WWW.VULCANHART.COM

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

— 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. THIS INFORMATION CAN BE OBTAINED

FROM THE LOCAL GAS SUPPLIER.

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED, SHUT

DOWN UNITS AT MAIN SHUTOFF VALVE AND

CONTACT THE LOCAL GAS COMPANY OR GAS

SUPPLIER FOR SERVICE.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER

FLAMMABLE VAPORS OR LIQUIDS IN THE

VICINITY OF THIS OR ANY OTHER APPLIANCE.

Improper installation, adjustment,

alteration, service or maintenance can cause

property damage, injury or death. Read the

installation, operating and maintenance

instructions thoroughly before installing or

servicing this equipment.

IN THE EVENT OF A POWER FAILURE, DO NOT

ATTEMPT TO OPERATE THIS DEVICE.

— 3 —

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 1/3HP (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 1/3HP

(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 Timer Stack Roast &

Model (Each Oven) (Each Oven) Kit Hold Legs

SG4D/SG6D Solid State 1-Hour Dial 253/4" (654 mm)

SG44D/SG66D Solid State 1-Hour Dial X 8" (203 mm)

SG4C/SG6C Electronic Electronic X 253/4" (654 mm)

SG44C/SG66C Electronic Electronic X X 8" (203 mm)

— 4 —

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/NFPA #54 (latest edition). Copies may be obtained from The

American Gas Association, Inc., Accredited Standards Committee Z223 @ 400 N. Capital St. NW,

Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park, Quincy,

MA 02169-7471.

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.

— 5 —

Fig. 1

CONNECT GAS

LINE STRAIN

RELIEF HERE

PL-52805

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.

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 Electric Code (latest edition).

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 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 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.

Separate instructions for installing casters to the oven are included with the casters.

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.

— 6 —

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).

Fig. 3

VENT GUARD

TWO PIECE

STACKING

COMMON FLUE

PL-52884

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)

Fig. 2

BACK

FRONT

PL-52821

— 7 —

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

Electrical and grounding connections must comply with the applicable

portions of the National Electrical Code and/or other local electrical codes.

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.

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

— 8 —

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).

Prior to lighting, check all joints in the gas supply 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

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

be disconnected from the gas supply piping system.

When gas supply pressure is 1/2psig (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.

— 9 —

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.

— 10 —

OPERATION

The oven and its parts are hot. Use care when operating, cleaning or

servicing the oven.

CONTROLS — MODELS SG4D AND SG6D (Fig. 4)

Fig. 4

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