Vulcan-Hart ML-044909 инструкция обслуживания

– 1 – SER VICE AND P AR TS MANUAL VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791 FORM 31203 Rev. A (March 2002) SIGNA TURE SERIES MODEL MODEL MODEL OVEN STD IGNIT M L-044905 VSB36IR M L-044936 VIR35M M L-044961 STD OVEN M L-044906 ML-044937 VIR36FM M L-044962 CONV OVEN M L-044907 VRBS48 M L-044938 VCB25M M L-0[...]

– 2 – © VULCAN-HART COMPANY, 2002[...]

– 3 – T ABLE OF CONTENTS INTRODUCTION ................................................................................................................... ................................. 4 Service Notes ........................................................................................................................................... 4 [...]

– 4 – INTRODUCTION Service Notes The information in this manual is not intended to be all inclusive, rather it is a guide to the applications, specifications and requirements of the Vulcan-Hart appliance. Vulcan-Hart appliances are not any different in concept, components or application than many other appliances. Vulcan-Hart appliances are des[...]

– 5 – Product Features and Descriptions (Cont.) SNORKEL CONVECTION OVEN - Rated at 30,000 BTU/hr. The interior dimension is 26 1 / 4 " wide x 23 ” deep and 14" high. The oven cavity is fully porcelainized. The door is also counterbalanced. Three oven racks are supplied and the rack guides have four positions. The thermostat is a “[...]

– 6 – UNCRATING/SETUP All Vulcan-Hart appliances are inspected and tested for function before leaving the factory. The transportation company assumes responsibility for safe delivery of the shipment. Should an appliance arrive with apparent and/ or hidden damage, see the freight damage section of this manual. • Uncrate the appliance; carefull[...]

– 7 – Installation Requirements (Cont.) All appliances must be vented to the outside. Depending on local codes, the specifics may vary. Check with local authorities. Fluing occurs because heat rises vertically, which has no force behind it. Any obstruction or disturbance will negatively affect the appliances ability to flue itself. Make up or f[...]

– 8 – GAS PRESSURE CHECK PROCEDURES Steps 1. Connect the manometer to the main gas manifold pipe of the appliance, or in a battery the center unit of the line up. If the pressure reading is taken at the oven burner or anywhere other than the main gas manifold pipe, the pressure drop can be 1" W.C. or greater and the test is invalid. 2. Fir[...]

– 9 – VENTILATION REQUIREMENTS Depending on local codes, ventilation requirements may vary. A basic formula is as follows: 100 to 150 CFM (cubic feet per minute) per square foot of floor space that the appliance or line up occupies. For example, one standard six burner unit, which measures 36" wide by 38" deep, equals approximately 9 [...]

– 10 – DIAGRAM #2 DIAGRAM #1 PILOT ADJUSTMENTS After all connections/fittings have been checked for gas leaks and no leaks are found, the pilots can be lit. Locate each pilot and the corresponding pilot adjustment valve. Light the pilots and adjust them up or down as necessary. The flame should be only high enough to ignite the corresponding bu[...]

– 11 – DIAGRAM #5 BURNER ADJUSTMENTS When using natural gas, the air shutter will be approximately 50% open. On propane (LP) the air shutter will be approximately 90% open. If the flame is soft, lazy or yellow, there is not enough primary air and the air shutter needs to be opened up. In the event this does not solve the situation, check the bu[...]

– 12 – 1. Remove grates, hot tops, knobs, front manifold cover and bull nose (Diagram #6). 2. Slide open burners and/or hot tops off the orifice/valve, but do not remove them from burner box. It is not necessary to remove griddle burners unless the griddle plate is already off the unit. Be careful that the weight of the griddle burner or burner[...]

– 13 – DIAGRAM #6 DIAGRAM #7[...]

– 14 – DIAGRAM #8[...]

– 15 – THERMOSTATS The standard oven uses an FDTO-type, modulating thermostat. When first turned on, the flame comes on full speed, approximately 1 1 / 4 " to 1 1 / 2 " tall. As the temperature approaches the set point, the flame slowly reduces in size. When the temperature is achieved, the flame should be in bypass, approximately 1 /[...]

– 16 – CALIBRATION OF THERMOSTATS Field recalibration is very seldom necessary on new appliances, however older thermostats may require calibration. Recaibration should only be considered when cooking results definitely indicate the thermostat is not maintaining the set temperature. Before attempting recalibration, the temperature should should[...]

– 17 – Snorkel Oven and/or Electric Ignition Oven with KX Thermostat 1. Place the instrument sensor or thermometer in the center of the oven cavity and close the door. 2. Turn fan switch on. Set temperature dial to 300 ° F. Allow oven to cycle at least five times (approximately 15 minutes). If the temperature is more than 15 ° F different fro[...]

– 18 – Griddles with BJWA Thermostat Before attempting recalibration on the BJWA thermostat, a temperatures check must be done from a cold start, before the griddle has been idling and the temperature has had a chance to creep up. All temperature readings and/ or calibrations must be performed from a cold start. Thermostats can be rendered inop[...]

– 19 – DIAGRAM #11 DIAGRAM #12 CALIBRA TION SCREW BYP ASS SCREW[...]

– 20 – OVEN ELECTRIC IGNITION SYSTEMS Spark System The spark system has had two different spark modules used. Until late 1993 a white Robert shaw SM2 module was used. This spark module was not polarity sensitive. Early 1994 the units have a blue technical components 0+1 spark module. The technical components spark module is polarity sensitive. [...]

– 21 – DIAGRAM #13 SIGNA TURE O VEN W/SP ARK PILO T[...]

– 22 – DIAGRAM #14 SIGNA TURE CONVECTION O VEN W/ELECTRIC IGNITION[...]

– 23 – DIAGRAM #15 SIGNA TURE O VEN W/ELECTRIC IGNITION[...]

– 24 – BRASS VALVES To service the new style valve, the two screws must be removed. Carefully remove the stem and spring. Using long nose pliers, pull the plug out. Clean the plug and core with a soft cloth. Inspect the plug and core. Look for scoring. If either piece is scored, the valve must be replaced. If there is no scoring, apply a thin c[...]

– 25 – DOORS, DOOR SEALS, HINGES AND COUNTERWEIGHTS Door Removal/Counterweight Replacement • Using a flat blade screwdriver, remove two screws on each side of the door (Diagram #17). • With door part-way open, pull the door straight up. • Remove E clip and pull out door hinge pin (Diagram #18). • Counterweight is removed through the ove[...]

– 26 – ORIFICE, NAT # 43 # 47 # 41 # 37 # 49 # 35 p/n 720426 # 41 p/n 720041 # 43 # 52 # 53 # 53 # 41 p/n 711339N # 50 # 55 # 43 p/n 720426 # 57 p/n 711376 ORIFICE, LP # 53 # 54 # 52 # 50 # 55 # 48 p/n 715007 # 52 p/n 712363 # 53 # 59 # 62 # 61 # 52 p/n 711339 # 56 # 48 # 53 p/n 715007 # 70 p/n 712316 B T U 30,000 20,000 30,000 35,000 17,500 40[...]

– 27 – CLEANING PROCEDURES Housekeeping/cleaning is a vital part of appliance maintenance. Individual procedures will vary from operation to operation. When properly cleaned and well-maintained, Vulcan-Hart appliances will provide many years of reliable performance. The information provided is intended to provide general information about the m[...]

– 28 – Cleaning Tips The main purpose in cleaning a griddle plate is to remove the cooking debris and prevent carbon buildup. Product will stick to a new griddle plate due to the fact that steel is porous. After a griddle has been used, the pores of the steel will fill with carbon and the plate will be almost nonstick due to the fact that carbo[...]

– 29 – SCHEDULED MAINTENANCE In order to provide maximum performance and proper operation, and to ensure the safety of the operator, all equipment must be serviced at least once a year by an authorized servicer. If for any reason an appliance has not been in use or has been in storage for any time, it is imperative that the unit be inspected by[...]

– 30 – Probable Cause • Thermostat out of calibration. • Bypass flame too high or too low. • Oven door not closing properly. • Low gas pressure. • Wrong orifice. • Vent in pressure regulator blocked. • Oven door not closing properly. • Bypass flame too low. Low gas pressure. • Vent in pressure regulator blocked. • Oven door [...]

– 31 – Probable Cause • Unit not level. • Wrong orifice. • Flue obstructed. • Gas-to-air ratio incorrect. • Burner ports obstructed. • Temperature too high. • Griddle not reseasoned after cleaning. • Excessive carbon buildup on griddle. • Valve lubricant dissipated. • Valve core/plug scored. • Dirt/debris in valve. • Val[...]

– 32 – Probable Cause • Pilot flame too low or not lit. • Pilot burner not positioned properly. • Wrong burner orifice. • Gas pressure incorrect. • Vent in pressure regulator blocked. • Gas-to-air ratio incorrect. • Draft or air movement around oven burner. • Oven burner obstructed. • Oven burner baffle out of position. • Ov[...]

– 33 – Probable Cause • One or more pilots not lit. • Quick disconnect fitting not properly engaged. • A burner is not on the orifice fitting properly. • Poor combustion on one or more burners. • A burner is not completely lighting. • Loose and/or broken gas line or fitting. • Leak in gas connector hose. • Pressure regulator rup[...]

– 34 – Probable Cause • Valves turned on too high. • Incorrect orifice. • Orifice obstructed. • Gas pressure too high. • Radiants warped. • Burners deteriorated. • Gas pressure fluctuating. • Grates obstructed with cooking/product debris. • Improper use of appliance. • Fluing problem. • Poor housekeeping. • Water damage.[...]

– 35 – TROUBLESHOOTING Probable Cause • Direct flame hitting panel. • Temperature hitting over 500 ° F. • Product spill-over not removed and burning. • Grease-laden air being cooked on surface. • Surface being hit by direct flame. • Exposed to harsh cleaner/chemical. • Exposed to grease and/or acidic juices. • Temperature hitti[...]

– 36 – PARTS Standard Burners 21 40 NOTE: For standard parts informatin on Signature Series, Cheesemelters, Charbroilers, Infared Broilers and Fryers, reference supplement parts manual F-31210.[...]

– 37 – Standard Burner Parts 40 426745-1 KNOB CONTROL[...]

– 38 – 50 Hot Tops/Fry Tops[...]

– 39 – 50 426745-1 KNOB CONTROL Hot Tops/Fry Tops Parts[...]

– 40 – 33 23 French Top[...]

– 41 – 33 426745-1 KNOB CONTROL French Top Parts[...]

– 42 – Standard Oven Convection Oven 3 2[...]

– 43 – 788278A 788276 715504 P ANEL Oven Parts[...]

– 44 – Control System • Convection Oven Control System • Standard Oven[...]

– 45 – Control System Parts List "S" TYPE 719361[...]

– 46 – Body Parts/Shelves Risers[...]

– 47 – Body Parts/Shelves Risers Parts List 788382A1 788382A2 788382A3 788382A ROLL FRONT/BULL NOSE 12" ROLL FRONT/BULL NOSE 18" ROLL FRONT/BULL NOSE 24" ROLL FRONT/BULL NOSE 36"[...]

– 48 – Riser Kit Without Shelf P/N 788266A[...]

– 49 – Riser Kit With Single Shelf P/N 788365A[...]

– 50 – Double Deck Riser Kit Without Shelves P/N 788368A[...]

– 51 – Double Deck Riser Kit With Shelves P/N 788368A[...]

– 52 – NO TES FORM 31203 Rev. A (March 2002) PRINTED IN U.S.A.[...]