Vulcan-Hart operation manual Controls Model GCO2C Built after October, Menu Select

Models: GCO2C

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CONTROLS — MODEL GCO2C Built after October 1999

Always displays [HR:Min] when setting the time.

Displays [HR:Min] if the countdown Time is more than 1 Hour.

Displays [Min:Sec] if the countdown Time is less than 1 Hour.

Displays Temperature in °F.

R & H

OVEN

OVEN

MODE

READY

HEATING

MENU SELECT

R & H

PRIMARYMODE

 

SECONDARY

1

OVEN

 

READY

 

 

 

 

 

 

SET

2

OVEN

 

 

HEATING

1

 

3

PRIMARY

2

 

 

 

 

3

ROAST

4

SECONDARY

4

&

 

HOLD

 

5

START

5

 

6

STOP

 

MENU

 

RACK

 

 

POWER

 

NO IGNITION

ON

 

 

 

OFF

 

 

 

OVEN

SET

 

 

COOL

 

Indicates the oven is in the Roast and Hold Mode.

Indicates the oven is preheated and ready for cooking.

Indicates the oven is preheating.

Primary indicates Menu Items 1, 3, or 5.

Secondary indicates Menu Items 2, 4, or 6.

Up arrow increases; Down arrow decreases — a displayed Time or Temperature value (if arrow keys are lit).

TEMPERATURE: Use with SET to set the oven Temperature.

SET: Use with Time or Temperature.

TIME: Use with SET to manually set the cooking Time.

ROAST

&Changes to Roast and Hold mode.

ON

OFF

HOLD

START

STOP

Press once to start; press a second time to stop.

PL-53543

1/2 3/4 5/6 Select Menu Cook Times. Press once for Primary (1, 3, or 5). Press a second time for Secondary (2, 4, or 6). See next page.

Rack Buttons select individual Menu / Rack # Cook 1 2 3 4 5 Times — once programmed.

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Vulcan-Hart operation manual Controls Model GCO2C Built after October, Menu Select

GCO2C specifications

The Vulcan-Hart GCO2C is a state-of-the-art gas-convection oven that exemplifies the cutting-edge technology available in the commercial kitchen industry. Designed for efficiency and high performance, this model is ideal for bakeries, restaurants, and catering services that require reliable baking and cooking solutions.

One of its most notable features is the oven's capacity, which can accommodate multiple trays simultaneously. This makes it particularly beneficial for businesses that need to cook large volumes of food at once, significantly improving productivity. The GCO2C is engineered with a dual-fuel capability, allowing operators to achieve the perfect cooking conditions with either gas or electric energy sources. This versatility not only provides options for users but also enhances energy efficiency, ultimately helping to reduce operational costs.

The GCO2C employs a powerful convection system that promotes even heat distribution throughout the cooking chamber. This technology ensures that food is cooked thoroughly and uniformly, eliminating the risk of hot spots that can lead to uneven baking results. The adjustable fan speed feature allows chefs to tailor the cooking process based on the specific requirements of different dishes, offering greater control over the cooking environment.

In addition to these mechanical features, the Vulcan-Hart GCO2C is designed with user-friendly controls. The intuitive digital thermostat and timer facilitate precise temperature management and timing, crucial for achieving consistent cooking results. Moreover, the oven's durable stainless steel construction promises longevity and easy maintenance, standing up to the rigorous demands of a busy commercial kitchen.

Safety is another priority with the GCO2C. It is equipped with features like a cool-to-touch exterior and an automatic shut-off function that enhances user safety during operation. This oven also meets various health and safety standards, ensuring compliance for commercial kitchens.

In summary, the Vulcan-Hart GCO2C is a versatile, high-capacity convection oven that combines advanced technology with user-friendly features. Its efficient performance, durability, and safety measures make it an essential tool for any commercial kitchen, allowing chefs to enhance their culinary offerings while streamlining operations. Whether for baking pastries or roasting meats, this oven delivers exceptional results that meet the demands of the modern food service industry.