Vulcan-Hart ET4 User manual

OPERATION MANUAL FOR
ET4 ELECTRIC HALF SIZE
CONVECTION OVEN

A IMPORTANT
OPERATING, INSTALLATION AND SERVICE PERSONNEL
Operating information for this equipment has been prepared for use by qualified and/or authorized
operating personnel.
All installation and service on this equipment is to be performed by qualified, certified, licensed
and/or authorized installation or service personnel, with the exception of any marked with a □ in
front of the part number.
Service may be obtained by contacting the Factory Service Department, Factory Representative
or Local Service Agency.
DEFINITIONS
QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL
Qualified or authorized operating personnel are those who have carefully read the information in
this manual and are familiar with the equipment's functions or have had previous experience with
the operation of the equipment covered in this manual.
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are individuals, a firm, corporation or company which either in
person or through a representative are engaged in, and are responsible for:
1. The installation of gas piping from the outlet side of the gas meter, or the service regulator
when the meter is not provided, and the conneciton and installation of the gas appliance.
Qualified installation personnel must be experienced in such work, be familiar with all precautions
required, and have complied with all requirements of state or local authorities having jurisdiction.
Reference in the United States of America - National Fuel Gas code ANSI Z223.1 (Latest
Edition). In Canada-Canadian Standard CAN1-B149.1 NAT. GAS (Latest Edition) or CAN1-
B149.2 PROPANE (Latest Edition).
2. The installation of electrical wiring from the electric meter, main control box or service outlet to
the electric appliance. Qualified installation personnel must be experienced in such work, be
familiar with all precautions required, and have complied with all requirements of state or local
authorities having jurisdiction. Reference: In the United States of America-National Electrical
Code ANSI NFPA No. 70 (Latest Edition). In Canada-Canadian Electrical Code Part 1 CSA-C22.1
(Latest Edition).
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those who are familiar with Vulcan equipment who have been
endorsed by the Vulcan-Hart Corporation. All authorized service personnel are required to be
equipped with a complete set of service parts manuals and stock a minimum amount of parts for
Vulcan equipment.
SHIPPING DAMAGE CLAIM PROCEDURE
For your protection, please note that equipment in this shipment was carefully inspected and
packed by skilled personnel before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of this shipment.
If shipment arrives damaged:
1. VISIBLE LOSS OR DAMAGE — Be certain this is noted on freight bill or express receipt and
signed by person making delivery.
2. FILE CLAIM FOR DAMAGES IMMEDIATELY — Regardless of extent of damage.
3. CONCEALED LOSS OR DAMAGE — If damage is unnoticed until merchandise is unpacked,
notify transportation company or carrier immediately, and file “concealed damage" claim with
them. This should be done within (15) days of date of delivery is made to you. Be sure to retain
container for inspection.
We cannot assume responsibility for damage or loss incurred in transit. We will, however, be
glad to furnish you with necessary documents to support your claim.
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE

IMPORTANT NOTES FOR ALL VULCAN APPLIANCES
1. These units are produced with the best possible workmanship and material. Proper installation is vital if best
performance and appearance are to be achieved. Installer must follow the installation instructions carefully.
2. Information on the construction and installation of ventilating hoods may be obtained from the “Standard for the
installation of equipment for the removal of smoke and grease laden vapors from commercial cooking equipment,"
NFPA No. 96 (latest edition) available from the National Fire Protection Association, Battery March Park, Quincy
MA 02269.
3. For an appliance equipped with a flexible electric supply cord, the cord is equipped with a three prong (grounding)
plug. This grounding plug is for your protection against shock hazard and should be plugged directly into a properly
grounded three prong recepticle. Do not cut or remove the grounding prong from this plug. If the appliance is not
equipped with a grounding plug, and electric supply is needed, ground the appliance by using the ground lug
provided (refer to the wiring diagram).
(FOR GAS APPLIANCES ONLY)
4. Do not obstruct the air flow into and around the appliance. This air flow is necessary for proper combustion of
gases and for ventilation of the appliance. Provisions for ventilation of incoming air supply for the equipment in
the room must be in accordance with National Fuel Gas Code ANSI Z223.1 (latest edition).
5. Do not obstruct the flow of flue gases from the flue duct (when so equipped) located on the rear (or sides) of the
appliance. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
6. For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the
Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 (latest edition), and Addenda, Z21.69a (latest
edition), and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for Use With
Gas Fuel, ANSI Z21.41 (latest edition), and Addenda, Z21.41a (latest edition) and Z21.41b (latest edition), and
(2) adequate means must be provided to limit the movement of the appliance without depending on the connector
and the quick-disconnect device or its associated piping to limit the appliance movement.
If disconnection of the restraint is necessary, reconnect this restraint after the appliance has been returned to its
originally installed position.
7. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of Vz psig (3.45 k Pa).
8. The appliance must be isolated from the gas supply system by closing its individual manual shutoff valve during
any pressure testing of the gas supply system at test pressures equal to or less than Vz psig (3.45 k Pa).
CAUTIONS
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OF THIS EQUIPMENT OR ANY OTHER
APPLIANCE.
1. KEEP THE APPLIANCE FREE AND CLEAR FROM ALL COMBUSTIBLE
SUBSTANCES.
2. IN THE EVENT A GAS ODOR IS DETECTED, SHUT UNIT(S) DOWN AT
THE MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY
OR GAS SUPPLIER FOR SERVICE.
3. POST IN A PROMINENT LOCATION, INSTRUCTIONS TO BE FOLLOWED
IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION
MAY BE OBTAINED FROM A LOCAL GAS SUPPLIER.
116020-1

OPERATION MANUAL FOR
ET4 ELECTRIC HALF SIZE CONVECTION OVEN
All Vulcan equipment is produced with the best possible
workmanship. Proper usage and maintenance will result
in many years of satisfactory performance.
INDEX
The manufacturer suggests that this entire manual be
thoroughly read and all instructions provided within be
carefully followed.
DESCRIPTION
PAGE
DEFINITIONS OF PERSONNEL (Installation, Service & Parts) and
SHIPPING DAMAGE CLAIM PROCEDURES
(Inside Front Cover)
IMPORTANT NOTES
116020-1
INDEX
116020-2
CAUTIONS 116020-2
INSTALLATION INSTRUCTIONS
116020-3
GENERAL THEORY OF OPERATION
116020-3
OPERATING INSTRUCTIONS 116020-4
PREHEATING, LOADING, UNLOADING & CLEANING 116020-5
COOKING CHART 116020-5 & 6
OPERATORS TROUBLE SHOOTING 116020-7
REVISION PAGE 116020-8
CAUTIONS AND NOTATIONS
NOTE:
A complete set of wiring diagrams are packaged in a separate envelope and sent out with the unit. A wiring diagram
decal may also be found on the back of the unit next to the electrical supply line.
OPENING OVEN DOOR:
Opening oven door will automatically cut “off" fan and heating elements. However, hot air gathered within the oven
cavity may be thrusted outwards when the door is opened.
CAUTION:
DO NOT stand directly in front of oven while opening door.
When opening door, operator should pull handle outward while simultaneously stepping back away from the front of
the unit.
Load oven as quickly as possible to conserve heat. Center pans on racks.
NOTE:
All Vulcan electric convection ovens are equipped with an electrical rating plate indicating unit model number, serial
number, unit voltage, motor volts, motor amps, unit phase and heater killowatts. The rating plate may be found mounted
on the cover of the terminal box located to the lower right hand corner of body back when facing unit from the front.
116020-2

INSTALLATION INSTRUCTIONS
Vulcan electric convection ovens are U.L. listed under file
number E75870 and are manufactured for use on electri¬
cal service of the characteristics specified on the rating
plate. For proper installation procedures in the United
States of America, refer to: National Electrical code (ANSI/
N.F.P.A. No. 70 (latest edition). Information on the con¬
struction and installation of ventilating hoods may be ob¬
tained from the "Standard For The Vapors From Commer¬
cial Cooking Equipment", N.F.P.A. No. 96 (latest edition)
available from The National Fire Protection Association
“Attention Publication Services”, Batterymarch Park,
Quincy, MA 02269.
NOTE: This equipment is design certified by a nationally
recognized testing laboratory to the appropriate national
standards as indicated on the equipment rating plate. Any
modification made without written permission of Vulcan-
Hart Corporation voids the certification and warranty of
this unit.
Units designed for 208, 240 or 480 volts will operate satis¬
factorily within the voltage range of 197 to 218, 228 to
252 and 456 to 500 volt A.C. respectively. Units designed
for 220/230 or 240/415 volt A.C. require voltage supplies
with ground and neutral (3-phase, 4-wire, or 1-phase, 3-
wire).
Units wired for three (3) phase service may be changed
to single phase or single phase units may be changed to
three (3) phase as shown on the wiring diagram and con¬
nection decal. (Except for 3-phase motor construction.)
1. Remove crating with care. Remove all wood blocking,
packing, material and accessories.
2. Unit has been factory equipped and electrically con¬
nected for use with the specific electric supply indicated
on rating plate. Check electric supply available. If the
two voltages don't agree, contact your dealer or Vulcan-
Hart immediately without proceeding to the next step.
3. Install unit in final position if this was not done while
making connection.
4. Using a carpenter’s level placed on oven rack, adjust
the feet on the bottom of each leg, so that oven is level
from front to back and side to side. (NOTE: Level oven
when in permanent position only.)
GENERAL THEORY OF OPERATION
Figure 8.0 Air Flow Pattern: Shows the air flow pattern
inside the Vulcan-Hart Half Size Convection Oven. The
blower pulls the air from inside the oven cavity and forces
it toward the front and back of the cavity. The forced air
is then deflected through the fan cover, towards the left
side of the oven in both the front and back. The air carries
the heat from the heating elements located behind the fan
cover and distributes it throughout the oven cavity. In gen¬
eral, the blower operates continuously, while the thermos¬
tatically controlled heating elements (3 elements) are
energized only when there is a demand for heat and de¬
energize when the desired temperature is reached.
A plunger action door switch, mechanically linked with the
door, shuts off both the heat and the blower when the
door is opened and will automatically reset when the door
is closed.
In the parts description and replacement section in the
installation, service and parts manual, the detailed function
of each component is explained.
116020-3

OPERATING INSTRUCTIONS
WARNING: The oven is hot. Use care when operating
and cleaning the oven.
GENERAL
The Vulcan method of air circulation and the thermostat
make possible the Vulcan system of controlled convection
cooking. This system lets you adjust the oven for the
product result you desire from your recipes.
AIR CIRCULATION
The ET4 oven cavity shall be direct heated by (3) indepen¬
dent oven elements rates at 2,000 watts each for a total
input of 6,000 watts. Heated air is circulated over the oven
elements by a 9%2" diameter airotor. The heated air is
then delivered to the oven cavity via the fan cover and
the air flow scoops to the top and bottom of the oven
cavity. After circulating throughout the oven cavity, the air
is drawn through the center opening of the fan cover and
the process is repeated.
CONTROLS
The thermostat controls the temperature that the air in the
oven will reach and cuts the heating elements off when
air is at the thermostat setting.
RECIPE ADJUSTMENT
The oven does not require special recipes. Excellent re¬
sults can be obtained from any good commercial recipe
with reduced cooking times.
TEMPERATURE ADJUSTMENT
The oven will cook or bake full or partial loads at standard
recipe temperatures when the thermostat is properly set.
As with any oven, you may wish to use a temperature of
up to 25° higher or lower than the recipe for the particular
product result that you prefer.
USE OF CONTROLS:
1. Master Switch - Item 1
The main on-off switch connects and disconnects the
electric supply to the unit controls, turning the unit “on
and off".
2. Thermostat - Item 2
The thermostat is a snap-acting on-off type control.
The thermostat regulates the oven temperature from
150° through 450°. Turn dial clockwise to increase tem¬
perature and counterclockwise to decrease tempera¬
ture.
NOTE: All heating elements are under supervision of
the thermostat.
3. Timer - Item 3
The one hour timer is graduated in one minute incre¬
ments. Turn dial clockwise to increase time and coun¬
terclockwise to decrease time.
4. Thermostat Light - Item 4
When the thermostat light is “on" it indicates that the
oven is pre-heating or has not recovered to the dial
temperature setting during a cooking cycle.
116020-4

PREHEATING, LOADING, UNLOADING & CLEANING
Set the timer to the required time {see separate cooking
chart).
When the preset time is up, the timer buzzer will sound,
turn the timer pointer to the “hold” position which is to the
left of the “0” minute mark.
Check the product for proper consistency and unload, or
set for additional time as required.
UNLOADING (See Caution Page)
Arrangements should be made so that adequate counter
space is available for the products to be unloaded from
the oven. Rapid unloading will conserve heat, and this is
essential if you are reloading for high production. On mul¬
tiple loading, close the doors between each load and allow
the oven to recover its preset temperature. Unloading is
easier if the racks are pulled forward for better access to
the pans; or if a bakers peal is used.
CARE AND CLEANING
Stainless steel oven front may be cleaned with a damp
cloth. Stubborn soil may be removed with detergent. (Do
Not Use “Dawn”.)
CAUTION: Scouring power should not be used except
with great care. Scouring powder is extremely difficult to
remove completely. It can build up accumulations that will
damage the oven. It will scratch and fog glass and can
even damage and remove corrosion resistant finishes.
Nickel plated racks and rack supports may be removed
for cleaning.
The fan cover is also removable for cleaning. Normally
this is not necessary, but will be helpful if batter or liquid
is accidently spilled into the fan area. It is recommended
that fan cover be removed at least twice yearly in order
to remove debris trapped behind the linings.
After processing some foods at low temperatures, odors
may linger in the oven. These odors may be cleared by
setting the thermostat at 450°F., then allow the oven to
operate unloaded for 30 to 45 minutes.
REQUIRED LUBRICATION
Motor bearings are packless, sealed and lubricated for life.
COOKING CHART
IMPORTANT
Recommended temperatures, times and number of racks
are intended as a guide only. Adjustments must be made
to compensate for variations in recipes, ingredients, prep¬
aration and personal preference in product appearance.
RECOMMENDED TEMPERATURES AND TIMES FOR
ROASTING
Meat roasting is most satisfactory at temperatures of 225°
to 325°F for beef, lamb, poultry and ham; 325°F for fresh
pork as recommended by USDA and American meat Insti¬
tute.
A pan full of water may be placed in the oven bottom.
This water supplies humidity to reduce shrinkage. Water
should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to
hold drippings, usually 2" to 2Vz".
Cooking time and shrinkage may vary with roasting tem¬
perature, cut and grade of meat and degree of doneness.
Smaller cuts will generally show greater time savings than
large cuts at a given temperature.
RECOMMENDED TEMPERATURES & TIMES FOR ROASTING
ROASTING TEMPERATURE CHART
PRODUCT
Standing Rib
Roasts-oven ready
Rolled Rib Roasts
20 to 22 lbs.
Veal Roast-15lbs.
Turkeys-15 to 20 lbs.
Meat Loaf-8 to 10 lbs.
TEMPERATURE
250°F
275°F
300°F
300°F
350°F
APPROXIMATE TIMES
3 to 4 hours - rare
4 to 4Va hours - medium
4 hours-medium
4 hours - medium well
3 hours
45 to 60 minutes
116020-5

COOKING CHART (CONTINUED)
BAKING TEMPERATURES CHART FOR STANDARD BAKING PANS 1" x 12%" x 17%*
PRODUCT TEMPERATURE APPROX. TIMES
RACK POSITION'
Biscuit Products
3 Pan Bake
375°F. 10 to 12 Min. 2,5&8
Biscuit Products
4 Pan Bake
375 3 F.
11 to 13 Min. 2,4,6&8
Biscuit Products
5 Pan Bake 375°F. 13to15Min. 1,3,5, 7&9
Cake Products
3 Pan Bake
315°F.
22 to 24 Min. 2,5 & 8
Cake Products
4 Pan Bake 315°F. 24 to 26 Min. 2,4,6&8
Cake Products
5 Pan Bake
315°F.
26 to 28 Min. 1,3,5,7&9
'NOTE: Rack positions are counted from bottom to top of oven cavity.
RECOMMENDED TEMPERATURES AND TIMES FOR
BAKING
NOTES ON SPECIAL PROCEDURES FOR BAKING
YEAST BREAD: Cooking starts immediately in the con¬
vection oven. Yeast breads do not usually rise as much
in a convection oven. It is, therefore, usually necessary
to allow curing and rising times of up 2Vz to 3 times the
increase of volume for best cooking results.
PIES: When baking pies in your convection oven, place
pies on a sheet or bun pan. This procedure helps the
bottom crust to bake, makes handling easier, reduces the
possibility of boil over spoiling and enhances appearance
of the pies cooked in the lower racks.
RECOMMENDED USE OF CONTROLS
TIME REDUCTION
Because of the many variations in recipes, ingredients
and individual tastes, we do not give exact times for differ¬
ent products.
The cooking charts are intended and should be used as
a guide only. When first cooking a product, check at one
half recipe time, the product may then be done or addi¬
tional cooking time may need to be estimated again.
IMPORTANT: When established, oven times and temper¬
ature control settings should be noted on your recipe.
In baking, the oven, its design, and proper functioning are
of great importance, but product quality and satisfactory
results are also dependent on the recipe, the ingredients
used, and the accuracy and the care with which the ingre¬
dients are measured and the recipe instructions followed.
Forced air convection cooking is faster than conventional
oven cooking and therefore over cooking is more common.
Care must be taken not to cook products faster than is
practical for the best results. Since forced convection
supplies heat to the surface of the product, the thicker or
more massive a product is for its type, the longer it will
take to absorb enough heat to cook.
POWER OUTAGE NOTE: In case of a power outage, the
unit will automatically shut down. When power is restored
to the lines, the unit will resume its normal cooking func¬
tion, after the unit thermostat light indicates that the unit
has recovered to its proper cooking temperature. How¬
ever, if the unit is left unattended during a power outage,
push the master power switch to the “off position. When
power is restored to lines, push power switch to the "on"
position, wait for the oven to pre-heat then resume normal
cooking operations.
116020-6

OPERATORS TROUBLE SHOOTING GUIDE
PROBLEM
CAUSE
REMEDY
UNEVEN BROWNING OR
OVER-COOKING AT EDGE
OF PANS.
TEMP. SETTING TOO HIGH,
WRONG RACK POSITIONS
USED FOR PRODUCT LOAD.
REDUCETEMPERATURE CONTROL
SETTING. REDUCE NUMBER OF
RACKS BEING USED. (SEE
SEPARATE COOKING CHART.)
CHECK RACK POSITIONS.
PULLING TO THE EDGE
OF PAN OR SPILLING
OVEN OUT OF LEVEL OR
WARPED SHEETPANS
HAVE OVEN LEVELED, ON THE
RACKS, SIDE TO SIDE AND
FRONTTO BACK. THE RACK
SHOULD CHECK DEAD LEVEL
SIDETOSIDE AND FROM
LEVEL TO’/a" LOW AT
THE FRONT, FROM FRONTTO
BACK. PANS USED FOR
BAKING BATTER PRODUCTS
SHOULD BE KEPT SEPARATED
FROM GENERAL PURPOSE PANS.
IF ANY PAN SHOWS A TENDENCY
TO WARP, IT SHOULD BE
REMOVED FROM THE BAKING
GROUP.
OVERBROWNING BEFORE
DONE OR SHRINKING
AND OVERBROWNING
ATEDGES
TEMPERATURE SETTING
TOO HIGH.
REDUCETEMPERATURE CONTROL
SETTING, INCREASE COOKING
TIME. (SEE SEPARATE COOKING
CHART.)
EXCESSIVE SHRINKAGE FORGETTING TO
MAINTAIN WATER IN
OVEN OR THE USE
OFTOO HIGH A
ROASTING TEMPERATURE
PUT A PAN OF WATER IN OVEN
OR ADD WATER TO PAN. LOWER
THE ROASTING TEMPERATURE
116020-7

MANUAL ASSEMBLY: 116020-G1
OPERATION MANUAL
ET4 ELECTRIC CONVECTION HALF SIZE OVEN
MANUAL 116020-G1
SHEETPARTNUMBER
SIGN
SUB NO. AFFECTED DATE
DML 0 116020-1 through-15 11-21-86
DML 1
116020-1 through 8 04-01-89
116020-8