ELECTRIC COMBI OVEN - ELECTRICAL OPERATION

Programable Oven Control

This sequence of operation is written for the combi oven models that use the programable oven control. The three heating modes outlined below (convection, steam and combi) are for manual operation of the oven. The automatic cooking methods (timed, temperature probe and delta t) are then outlined.

Powering Control

1.Conditions.

A.Oven connected to correct voltage supply and properly grounded.

B.Oven control (CPU/display board) are powered but not on; displays and LED’s are off.

NOTE: When oven is initially powered, the buzzer sounds and the displays, LED’s and service error lights come on for several seconds then turn off.

C.Oven control configured properly. See

“CONFIGURATION MODE - PROGRAMMABLE CONTROL” outlined under “SERVICE PROCEDURES AND ADJUSTMENTS”.

D.Voltage tap wire on power supply board set to the proper machine voltage.

E.Door is properly closed but not locked and the door handle position is closed.

1)Door handle magnet is positioned over magnetic door reed switch (N.O.) and is closed.

F.High limit thermostats closed (manual reset).

G.Thermal fuses closed.

H.Cavity vent open.

I.240VAC supplied to relay board.

J.Steam generator empty.

K.Water supply on.

2.Press the On key.

A.Oven control runs a self diagnostic test.

1)“HHH” is displayed in the time display.

2)Total cooking hours is displayed in the temperature display.

3.Control passes self diagnostic test.

A.Cavity temperature is displayed.

B.Time displays “- h - - min”.

C.Oven cavity lamp energized.

D.Cooling fan(s) energized.

E.Cavity vent motor energized.

1)Cavity vent closes.

NOTE: When the oven is turned on, the default condition of the cavity vent is closed. Pressing the Hot Air key selects the Hot Air mode and the Hot Air/Vent closed LED is on. Press the Hot Air key a second time to open the vent. The Hot air mode is still selected but the vent closed LED goes out and vent open (lower) LED turns on. Press the Hot Air/Vent key a third time to return to initial power on conditions.

F.Door motor energized.

1)Door opens (sightly) for several seconds then closes and locks.

NOTE: Pressing the ON key automatically unlatches and opens the door (sightly) for 3 seconds. If door is not disengaged manually (door handle pulled out), it will automatically close. While open, all heating stops and the cavity vent opens.

a.When the door is locked, switch 2SW closes and door motor is de-energized. On 20 levels only, switch 6SW also closes.

b.Switch 3SW opens. On 20 levels only, switch 5SW also opens.

4.Proceed to the appropriate heating mode (convection, combi or steam) for the continuation of the sequence.

Convection Mode

1.Conditions exist as described in “POWERING CONTROL”.

2.Hot air key is pressed.

A.Hot Air/Vent closed LED on.

B.Time LED turns on and “- h - - min” is displayed in the time display.

C.Cavity set point temperature (default) is displayed in the temperature display then reverts to the actual cavity temperature.

D.Steam generator fill solenoid is energized until proper water level is reached then turns off. See “WATER LEVEL SENSORS” under “COMPONENT FUNCTION”.

E.First LED for the cooking program phase flashes.

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Vulcan-Hart VCE20H 126172, VCE10H 126178, VCE6H 126177, VCE20F 126173, VCE10F 126179 Powering Control, Convection Mode
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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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