Vulcan-Hart GCO6C ML-114730 Unpacking, Location, Installation Codes and Standards

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INSTALLATION

UNPACKING

Immediately after unpacking the oven, check for possible shipping damage. If this oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

Prior to installation, verify that the electrical service and type of gas (natural or propane) agree with the specifications on the oven data plate, located on the inside of the bottom front cover.

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

LOCATION

The equipment area must be kept free and clear of combustibles. Maintain clearances from combustible or non- combustible construction for at least 6" (152.4mm) from the sides and 6" (152.4mm) from the back of the oven. 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.

INSTALLATION CODES AND STANDARDS

Vulcan ovens must be installed in accordance with:

In the United States

1.State and local codes.

2.National Fuel Gas Code ANSI-Z223.1 (latest edition), available from American Gas Association, 1515 Wilson Boulevard, Arlington, VA 22209.

3.ANSI/NFPA 96, "Vapor Removal from Cooking Equipment" (latest edition), available from National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

4.National Electrical Code, ANSI/NFPA-70 (latest edition).

In Canada

1.Local codes.

2.CAN/CGA-B149.1, "Natural Gas Installation Code" (latest edition).

3.CAN/CGA-B149.2, "Propane Installation Code" (latest edition), available from the Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.

4.Canadian Electrical Code, CSA Standard C22.2 No. 3 (latest edition), "Electrical Features of Fuel Burning Equipment."

INSTALLING BASIC OVEN

The basic oven must be installed on legs or be 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.

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Contents Installation For Your Safety Important for Your SafetyTable of Contents Legs KIT Hold Bake GeneralInstallation Codes and Standards InstallationInstalling Basic Oven UnpackingAssembling the Chimney and Flue Extension Assembling the Legs to the OvenLeveling Assembling Stacked Ovens Electrical Connections Assembling the Oven to the StandGAS and Electrical Data GAS ConnectionsBurner AIR Shutter Adjustments Testing the GAS Supply SystemGas Pressures and Orifices Flue ConnectionsControls Models GCO4S and GCO4D/GCO6D Fig OperationBefore First USE Using the GCO4S and GCO4D/GCO6D OvensLighting the GCO4S and GCO4D/GCO6D Ovens Controls Model GCO4C/GCO6C Fig Temperature Display When Not Timing ProductTemperature Display When Timing Product Temperature Knob When Timing Product Temperature Knob When Not Timing ProductRoast Button Light If On While Not Timing Product Roast Button Light If On While Timing ProductThermometer Button Timer KnobHeat Light Ready LightStop/Start Button Gentle Bake ButtonHold Button Hold Button LightLighting the GCO4C/GCO6C Oven ON/OFF/OVEN Cool SwitchError Messages GCO4C/GCO6C Oven Using the GCO4C/GCO6C Oven100ºF Roast and Hold OperationProper Utensils CleaningConserving Energy Operating HintsProduct Temp Time min No. Shelves Fan Speed Cooking ChartsBaked Products For Best Results Meat & Fish ProductsMiscellaneous Products Replacing Lamps MaintenanceService and Parts Information Troubleshooting Form 30903 Rev. B

GCO4D ML-52354, GCO4C ML-52357, GCO4S ML-52425, GCO6D ML-114729, GCO6C ML-114730 specifications

Vulcan-Hart is renowned in the foodservice industry for its high-quality cooking equipment, and their range of gas hot plates undeniably reflects that commitment to excellence. Among their impressive lineup are models GCO6C ML-114730, GCO6D ML-114729, GCO4S ML-52425, GCO4C ML-52357, and GCO4D ML-52354, each designed with specific features, technologies, and characteristics tailored to meet the diverse needs of commercial kitchens.

The GCO6C ML-114730 and GCO6D ML-114729 models are designed for optimal performance, featuring six powerful burners that provide exceptional heat control. This means chefs can execute a variety of cooking tasks simultaneously, from sautéing vegetables to boiling pasta, making these models ideal for busy kitchens. Their durable stainless steel construction not only ensures longevity but also makes them easy to clean, an essential feature in any professional kitchen environment.

Similarly, the GCO4S ML-52425, GCO4C ML-52357, and GCO4D ML-52354 models offer four burners, providing a more compact option without sacrificing cooking power. These models are perfect for establishments with space constraints, yet they still deliver reliable heat output and distribution. The innovative design includes individual burner controls, allowing chefs to adjust temperatures quickly and easily for precision cooking.

All models include a heavy-duty cast iron grate system, which enhances heat retention and provides a flat surface for cookware stability. This design feature is particularly beneficial when cooking with heavier pots and pans. The gas shut-off feature enhances safety, ensuring that burners can be quickly and securely turned off, which is a critical aspect in high-traffic kitchen settings.

The energy efficiency of these Vulcan-Hart models is another standout feature. By optimizing the fuel usage, they not only contribute to a greener environment but also lead to significant cost savings for businesses over time.

In summary, Vulcan-Hart's GCO series of gas hot plates boasts high-quality construction, powerful burners, and user-friendly features that cater to the demands of professional cooks. Their commitment to innovation and efficiency makes these models a valuable addition to any commercial kitchen aiming for excellence in food preparation.