Vulcan-Hart GCO4D ML-52354 Testing the GAS Supply System, Gas Pressures and Orifices

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The oven should be connected to the gas line after leveling. The gas supply line must be at least the equivalent of 3⁄4" (19mm) iron pipe. Make sure piping is clean and free of obstructions, dirt or pipe joint compound.

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.

TESTING THE GAS SUPPLY SYSTEM

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures greater than 1/2 psig (3.45 kPa).

The oven must be isolated from the gas supply piping system by closing the manual shutoff valve during pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psig (3.45 kPa).

Gas Pressures and Orifices

Natural Gas

The burner orifices are sized to deliver the nameplate input rating (40,000 BTU/hr) at a gas manifold pressure of 3.5" W.C. (0.8 kPa). The gas pressure regulator is integral to the gas solenoid valve and is factory set to supply 3.5" W.C. (0.8 kPa) as required for natural gas.

Propane Gas

The burner orifices are sized to deliver the nameplate input rating (40,000 BTU/hr) at a gas manifold pressure of 10" W.C (2.5 kPa). The gas pressure regulator is integral to the gas solenoid valve and is factory set to supply 10" W.C. (2.5 kPa) as required for propane gas.

BURNER AIR SHUTTER ADJUSTMENTS

The GCO Series Oven burner has fixed, factory-adjusted air openings and requires no field adjustment.

FLUE CONNECTIONS

Ventilation requirements will vary with each installation and must comply with applicable portions of NFPA Standard #96, "Vapor Removal from Cooking Equipment," and with local codes. Keep in mind that:

The oven should be located under a hood which has an adequate connection to an exhaust duct and extends 6" (152mm) beyond the oven sides.

Clearance above the oven flue should be adequate for the flue products to escape so that there is no interference with the heat circulation in the ovens.

Ovens may use an optional down draft diverter flue method. This optional down draft diverter must be purchased from the oven manufacturer; otherwise, the installation of any such device will void all oven certifications and warranties.

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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 Legs to the Oven LevelingAssembling the Chimney and Flue Extension 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 OperationUsing the GCO4S and GCO4D/GCO6D Ovens Lighting the GCO4S and GCO4D/GCO6D OvensBefore First USE Temperature Display When Not Timing Product Temperature Display When Timing ProductControls Model GCO4C/GCO6C Fig 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 HintsCooking Charts Baked ProductsProduct Temp Time min No. Shelves Fan Speed Meat & Fish Products Miscellaneous ProductsFor Best Results Maintenance Service and Parts InformationReplacing Lamps 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.
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