Vulcan-Hart VCE10F 126179 Introduction, Operation Cleaning Stacking KIT Instructions

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ELECTRIC COMBI OVENS - GENERAL

GENERAL

INTRODUCTION

General

The procedures in this manual apply to all models unless otherwise specified. All of the information, illustrations and specifications contained in this manual are based on the latest product information available at the time of printing.

Combi Ovens

The Electric Combi ovens provide convection heat, steam heat or a combination of both in a single compartment cooking chamber. Humidification is provided from the internal steam generator or by water injection into the oven cavity. When the water is injected by means of an internal spray nozzle, it vaporizes on contact with the hot interior surfaces.

The ovens are available in two depths, Half and Full (half on 6 level only) and in three sizes (6H, 10H/F and 20H/F).

OPERATION

Refer to the Installation & Operation Manual for specific operating instructions.

CLEANING

STACKING KIT INSTRUCTIONS

When servicing stacked ovens and disassembly is required, refer to the Stacking Kit Instructions for specific assembly procedures.

SPECIFICATIONS

Water Supply

The fact that a water supply is potable is no guarantee that it is suitable for steam generation. The supply connection to the steam generator should be “treated” water and must be within the guidelines listed below. For drain water cooling only, an “untreated“ water supply connection should be used.

Supply Pressure

20-80 psig

(treated and untreated water)

 

 

 

Supply Connections

cold

(treated and untreated water)

 

 

 

Water Hardness *

2-4 grains per

gallon (gpg)

 

Chloride

less than 30 ppm

 

 

PH factor (range)

7 to 8

 

 

(*17.1 ppm = 1 grain of hardness)

Refer to the Installation & Operation Manual for specific cleaning instructions.

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Contents Modelml VCE10F Shown on StandTable of Contents Electric Combi Ovens Specifications Operation Cleaning Stacking KIT InstructionsIntroduction Electrical 208V 240V 480VOven Controls Lubrication Water ConditioningTools Rack GUIDE/FILTER/EXHAUST Assembly Electric Combi Oven Removal and Replacement of PartsCovers and Panels Side PanelsOven Temperature Probe Rear PanelControl Panel Covers and PanelsProgramable Oven Control Manual Oven Controls Relay BoardBlower and Motor RemovalInstallation Blower Motor Shaft SealHeating Elements Blower Motor Shaft SealThermal Fuses Steam GeneratorSteam Generator Drain Vent Damper Assembly Pump Vent MotorSealing Washer Shaft ExtensionSteam Generator Tank Level ShownDisassembly Oven DoorDoor Lamp Oven Door Hinges Door Magnetic Reed Switch ReplacementDoor Seal Door Locking MechanismService Procedures and Adjustments Oven Cavity SealPower Supply Board Transformer ContactorsOven Cavity Drain Electric Combi Ovens Service Procedures and Adjustments To PerformDiagnostic Test Mode Programable Control Configuration Mode Manual Controls Code Relay ComponentElectric Combi Ovens Service Procedures and Adjustments Diagnostic Test Mode Manual Controls OFFService Error Lights Code Relay Component Test ConditionOven Door Adjustment Electric Combi Ovens Service Procedures and Adjustments Buzzer Adjustment Programable Control Buzzer Adjustment Manual ControlsConfiguration Mode Programable Control Configuration ModeClean Cycle Mode Steam Generator Deliming Tank Amount Model Volume Scalekleen Added To Feeder Bowl Battery Backup Programable Control Battery TestBattery Replacement TWO Piece Configuration ShownComponent Function Electric Combi Oven Electrical Operation1T Power Supply Board Transformer High Limit Thermostats1TF & 2TF Thermal Fuses 3TF Thermal FuseKM6 6CON KM5 5CONKM7 7CON Component Location Electric Combi Oven Electrical Operation Sequence of Operation Heating Mode and Cavity Fan SpeedsHeating Regulation Steam Pre-Heat Steam RegulationCool Down Mode Manual Controls Water Injection HumidifierPowering Control Convection ModeSteam Mode Sequence of OperationCombi Mode Time MethodTemperature Probe Method Delta T MethodProgramed Cooking Operation Powering Down Manual Oven ControlsConvection Mode Steam Regulation Temperature Probe Method Deluxe Manual Control only Powering Down Wiring Diagrams Electric Combi Oven Electrical Operation Level Electric Combi Oven Electrical Operation Level Electric Combi Oven Electrical Operation Electric Heater Circuits Electric Combi Oven Electrical Operation Electric Combi Oven Electrical Operation Troubleshooting Electric Combi Ovens TroubleshootingProceduresand Adjustments OperationIncorrect temperature probe in use. Ensure Adjustments Configuration Mode ProgramableProcedures and Adjustments Symptom Possible Causes Replacement of Parts

VCE10F 126179, VCE20F 126173, VCE6H 126177, VCE10H 126178, VCE20H 126172 specifications

The Vulcan-Hart VCE series consists of several efficient and powerful cooking equipment models, including the VCE20H 126172, VCE10H 126178, VCE6H 126177, VCE20F 126173, and VCE10F 126179. These models are designed to meet the rigorous demands of commercial kitchens and food service operations.

The VCE20H 126172 is a versatile convection oven that offers a spacious cooking capacity, making it ideal for establishments with high-volume cooking needs. Its dual fan system ensures even heat distribution, which results in perfectly cooked dishes every time. This model features a digital control panel that allows for precise temperature adjustments and programmable cooking settings, enhancing overall operational efficiency.

Similarly, the VCE10H 126178 is a compact yet powerful option that accommodates smaller kitchens while still delivering outstanding performance. Its energy-efficient design minimizes power consumption without sacrificing output. The stainless steel construction ensures durability and easy maintenance, making it a reliable choice for busy culinary environments.

The VCE6H 126177 model is another compact oven designed for limited spaces while providing exceptional cooking capabilities. With its robust heating elements and efficient airflow system, it excels in baking and roasting tasks. Additionally, it features a user-friendly interface that simplifies the cooking process, enabling staff to focus on food quality and service speed.

The VCE20F 126173 stands out with its innovative technology, integrating a focused heating system that enhances cooking consistency and reduces cooking times. Ideal for frying, roasting, and baking, this model incorporates advanced safety features like automatic shut-off and temperature monitoring, ensuring a safe cooking environment.

Lastly, the VCE10F 126179 is perfect for establishments seeking a combination of performance and versatility. This model offers various cooking modes, allowing chefs to experiment with different techniques seamlessly. Its compact size makes it a great fit in kitchens with limited space, while the commercial-grade specifications guarantee long-lasting operation.

In conclusion, the Vulcan-Hart VCE series, featuring models like the VCE20H, VCE10H, VCE6H, VCE20F, and VCE10F, encompasses a range of options suitable for diverse commercial cooking needs. Each model is built with advanced technologies, emphasizing efficiency, safety, and durability, making them ideal choices for any professional kitchen. The carefully designed features of these ovens not only enhance cooking quality but also improve workflow, making them essential kitchen tools for culinary excellence.
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