TROUBLESHOOTING GUIDE

STANDARD AND CONVECTION OVEN RESTAURANT RANGE

OVEN

 

PROBLEM

CAUSES

 

 

 

 

 

 

1. Too much bottom heat

a)

Insufficient ventilation

 

 

 

 

b)

Improper fluing

 

1a. Too low temperature

c)

Improper thermostat bypass setting

 

1b. Side burning

d)

Thermostat out of calibration

 

1c. Too much top heat

e)

Fluctuating gas pressure

 

 

 

 

 

 

 

2.

Uneven bake side to side

a)

Not level side to side

 

 

 

 

b) Oven burner, bottom or baffles improperly installed

 

 

 

 

c)

Warped pans

 

 

 

 

 

 

 

3.

Uneven bake front to rear

a)

Overactive flue

 

 

 

 

b)

Not level front to back; check casters and legs

 

 

 

 

c) Door not closing properly

 

 

 

 

 

 

 

4.

Dried out products

a)

Too low temperature (overcooking)

 

 

 

 

b)

Too long baking time

 

 

 

 

c)

Thermostat calibration

 

 

 

 

 

 

 

5.

Pilot outage

a)

Pilot flame too low

 

 

 

 

b)

Restriction in pilot orifice

 

 

 

 

c) Problem with shutoff valve

 

 

 

 

d)

Possible fluing problems

 

 

 

 

e)

Low pressure

 

 

 

 

f)

Improper gas line sizing

 

 

 

 

g)

Burner box cover not properly installed

 

 

 

 

h)

Oven cavity requires resealing

 

 

 

 

 

TOP BURNER OPERATION

 

 

 

 

 

 

 

 

 

1.

Improper burner combustion

 

a)

Improper ventilation

 

 

Excessive valve handle temperatures

 

b)

Poor door fit

 

 

Sticking top burner valves

 

c)

Oven door left open

 

 

 

 

d)

Improper use of excessively large pans or pots

 

 

 

 

 

 

 

2.

Poor ignition

 

a)

Insufficient input

 

 

 

 

b)

Poor air-gas adjustment

 

 

 

 

c) Restriction in pilot orifice

 

 

 

 

d)

Restriction in main burner ignition port

 

 

 

 

 

 

F-31055 Rev. D (02-04)

— 32 —

PRINTED IN U.S.A.

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Vulcan-Hart 24L, VG48, VG160, VG36, VG24, VG60, VG260, 481L, 48L, 36L, 160L, 260L Troubleshooting Guide, TOP Burner Operation
Page 31

260L, 160L, 36L, 60L, 48L specifications

Vulcan-Hart is a trusted name in the commercial kitchen equipment industry, renowned for its high-quality products designed to meet the demanding needs of foodservice operators. Among their distinguished offerings are the Vulcan-Hart VG series of gas burners: VG48, VG160, VG36, VG24, and VG60. These models are tailored for various cooking applications, ensuring versatility and reliability in any kitchen setting.

The Vulcan-Hart VG series features powerful, efficient burners that deliver consistent heat for optimal cooking performance. Each model's output varies based on its size, with the VG160 boasting the highest BTU output, capable of handling heavy-duty cooking requirements, while the smaller VG24 model suits establishments with limited space or lower volume cooking needs. Despite size differences, all models are designed to provide a high level of energy efficiency, which translates into lower operating costs for foodservice operators.

One of the standout features of the VG series is its heavy-duty construction. Built with stainless steel exteriors, these burners are not only aesthetically pleasing but also durable, resisting corrosion and wear from daily use. The cast iron grates provide excellent heat retention and distribution, ensuring that food cooks evenly and efficiently. Additionally, the open burner design allows for easy cleaning and maintenance, a critical factor in busy kitchens.

Technologically, the Vulcan-Hart VG series incorporates innovative features such as adjustable burner flames, allowing chefs to control heat levels precisely. This flexibility is essential for various cooking methods, from simmering sauces to boiling pasta. The series also includes models compatible with various gas types, ensuring that operators can choose what best fits their establishment's needs.

Safety is another priority within the VG series design. Each burner is equipped with a flame failure safety feature which automatically shuts off gas flow if the flame goes out. This enhances safety in high-pressure kitchen environments, providing peace of mind for operators and staff alike.

In summary, Vulcan-Hart VG48, VG160, VG36, VG24, and VG60 models are synonymous with performance, durability, and safety. They represent the best in commercial cooking technology, catering to a wide range of operational requirements while maintaining efficiency and reliability. For any foodservice operator seeking quality and dependability in their cooking equipment, the Vulcan-Hart VG series is an excellent choice.
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