Vulcan-Hart HDR V series User manual

F-37403 (03/11) REV 3
VULCAN-HART
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANEQUIPMENT.COM
3600 NORTH POINT BLVD.
BALTIMORE, MD 21222
ONE POWERFUL PACKAGE
TOPS
Open Top
Hot Top
Griddle Top
Plancha Top
Work Surface
BASES
Standard Oven
Convection Oven
Cabinet Base
OPERATIONS MANUAL
V SERIES HDR
GAS RANGES
- NOTICE -
This manual is prepared for use by trained service technicians and
should not be used by those not properly qualified. If you have
attended a service school for this product, you may still be qualified to
perform the procedures described in this manual. This manual is not
intended to be all encompassing. If you have not attended a service
school for this product, you should read, in its entirety, the repair
procedure you wish to perform to determine if you have the necessary
tools, instruments and skills required to perform the procedure.
Procedures for which you do not have the necessary tools,
instruments and skills should be performed by a trained service
technician.
For additional information on Vulcan- Hart or to locate an authorized parts and service
provider in your area, visit our website at www.VulcanEquipment.com.

—2 —
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT
DOWN UNITS AT MAIN SHUTOFF VALVE AND
CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
Do not store or use gasoline or other
ammable vapors or liquids in the
vacinity of this or any other appliance.
Improper installation, adjustment,
alteration or modication, service or
maintenance can cause property
damage, injury or death. Read the
installation,operatingandmaintenance
instructions thoroughly before
installing or servicing this equipment.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.

—3 —
36”WIDE RANGES
CONFIGURATION OF HEAVY DUTY RANGES
12”, 18” & 24”WIDE EXPANDO RANGES
36”WIDE DOUBLE FRENCH TOP
V1FT36
VGM36
VGMT36 V236H
V2BG18
V2BG8T
V4B36
V4B36U
V6B36
V6B36U VWT36 V2FT36
36”WIDE CHARBROILER
24”WIDE CHARBROILER
V2P36

—4 —
Installation, Operation and Care Of
HEAVY DUTY SECTIONAL GAS RANGES
PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE
GENERAL
Heavy duty sectional ranges are produced with quality workmanship and material. Proper installation, usage
and maintenance of your range will result in many years of satisfactory performance.
The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the
instructions provided.
INSTALLATION
UNPACKING
This range was inspected before leaving the factory. The transportation company assumes full responsibility
for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping damage
If the range is found to be damaged, save the packaging material and contact the carrier withing 15 days of delivery.
Carefully unpack range(s) and place in the approximate installation position, whether as a battery or single stand-
alone range.
Remove parts (packed in a cardboard box) from oven cavity, or cabinet body, or on top of modular range(s).
Remove wire or nut from rear of each burner before installing the range.
Before installing, check the electrical service (Convection Oven Models only) and type of gas supply
(natural or propane) to make sure they agree with the specications on the rating plate located on the
inside of the burner box lower panel. The rating plate will show the voltage, phase, cycle, full load
ampere, BTU, as well as the type of gas. If the supply and equipment requirements do not agree, do
not proceed with the installation. Contact your dealer or manufacturer.
LOCATION
The equipment area must be kept free and clear of combustible substances.
INSTALLATION CLEARENCES
Open Tops: 6" at rear to combustible construction and 0” to non-combustible.
10" at sides to combustible construction and 0" at sides for non-combustible constructions.
Hot Tops / Manual Griddles: 6” at rear to combustible construction and 0” to non-combustible.
4" at sides to combustible construction and 0" to sides for non-combustible constructions.
Thermo-Controlled Griddle / French Plate: 6" at rear to combustible construction and 0“ to
non-combustible. 2" at sides to combustible construction and 0" to sides for non-combustible constructions.
Work Top: 0" at sides and rear to combustible and non-combustible construction.
Ovens: Standard Oven - 3” at sides and rear for combustible and 0” to non-combustible construction.
Convection Oven - 1” at sides and rear for combustible and 0” to non-combustible construction.

—5 —
The ranges are suitable for installation on combustible oors when 6" (152 mm) adjustable legs are
used. When legs are removed, use only on noncombustible oors, curb, or platform, with front
appliance projecting 3" (76 mm) beyond curb or platform.
Rangeswithconvectionovensshouldbeinstalled on6" (152mm) legs orcasters, allowing6" (152 mm)
clearance from the rear of the range. If ranges with convection ovens are installed directly on curbs,
without legs,orinback-to-backinstallations,provisionsmustbemadeforadequate aircirculation,and
these provisions must be approved by the manufacturer's Service Department. Contact the Service
Department at the address or phone number shown on the front cover of this manual.
All modular ranges are to be installed only on non-combustible oors.
The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 35" (889 mm) is required.
The range(s) must be installed so that the ow of combustion and ventilation air will not be obstructed.
Adequate clearance for air openings into the combustion chamber(s) must be provided. Make sure
there is an adequate supply of air in the room to allow for combustion of the gas at the burners.
INSTALLATION CODES AND STANDARDS
Your range(s) must be installed in accordance with:
In the United States:
1. State and local codes.
2. National Fuel Gas Code, ANSI/Z223.1/NFPA #54 (latest edition). Copies may be obtained
from The American Gas Association, Accredited Standards Committee Z223 @ 400 N.
Capital St. NW, Washington, DC 2001 or the Secretary Standards Council, NFPA,
1 Batterymarch Park, Quincy, MA 02169-7471.
NOTE: In the Commonwealth of Massachusetts, All gas appliances vented through a
ventilation hood or exhaust system equipped with a damper or with a power means of
exhaust shall comply with 248 CMR.
3. Vapor Removal From Cooking Equipment, NFPA #96 (latest edition). Copies may be
obtained from The National Fire Protection Association, Batterymarch Park, Quincy MA
02169-7471.
4. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from
The National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.
In Canada:
1. Local codes.
2. CSA B149.1 Natural Gas and Propane Installation Code.
3. CSA C22.1 Canadian Electrical Code (latest edition).
The above are available from The Canadian Standard Association, 5060 Spectrum Way, Suite 100,
Mississauga, Ontario, Canada L4W 5N6.

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RANGES MOUNTED ON CASTERS
Ranges mounted on casters must use a exible connector
(not supplied by manufacturer) that complies with the
Standard for Connectors for Movable Gas Appliances,
ANSI Z21.69 • CSA 6.16 and a quick-disconnect device
that complies with the Standard for Quick-Disconnect
Devices for Use With Gas Fuel, ANSI-Z21.41 • CSA 6.9. In
addition, adequate means must be provided to limit
movement of the appliance without depending on the
connectorandthequick-disconnectdevice or itsassociated
piping to limit appliance movement. Attach the restraining
device at the rear of the range as shown in Fig. 1.
If disconnection of the restraint is necessary, turn o the gas
supply before disconnection. Reconnect this restraint prior to
turning the gas supply on and returning the range to its
installation position.
Separate instructions for installing casters to the range are included with the casters.
Note: If the range is installed on casters and is moved for any reason, it is recommended that the range
be releveled front to back and side to side.
LEVELING
Curb Installation
Ranges must overhang curb 3" (76 mm) in front.
Convection Oven
Remove lower front kick plate. Remove two screws holding electric gas valve and move valve o to
the side. Pull oven burner out of compartment through opening. Adjust four corner bolts to level range.
Replace burner valve and kick plate.
Floor Installation on Legs
The 6" (152 mm) adjustable legs must be tightened securely. Level each range by turning the foot
portion of the adjustable legs.
Lining up Range Battery
Inbatteriesofranges,itis recommendedthat the centerrange be installedand leveledrst. Level each
range, one at a time, to line up high shelf and roll front with adjacent range. Bolt the high shelves and
roll fronts together.
PL-51219
CONNECT GAS LINE
STRAIN RELIEF HERE
Fig. 1

—7 —
CONNECTION OF MANIFOLDS IN BATTERY
Two or more ranges can be coupled together at the manifold by removing the front control panel to
make necessary connections. Be sure to cap open ends. To connect:
1. In a large battery of eight or more ranges, gas should be fed from both ends of the battery.
“T” gas connections can be installed whenever necessary for increased gas supply.
For further details, consult your gas company.
2. Align the front edge of the ranges and adjust the legs to bring the manifolds together
inline for connection. Clamps may be used to pull the ranges together.
3. Connect the unions between the gas manifolds.
4. Use the battery clip at the back of the range base to hold the units together.
5. Before replacing the manifold covers, check all gas connections for leaks. (See GAS
CONNECTIONS in this manual. )
If appliance has rear gas connection, carefully check for open gas lines.
The gas pressure regulator must have proper outlet pressure capacity for this battery application.

—8 —
GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must be resistant
to the action of propane gases.
This appliance must be connected with a gas supply line as large or larger ID (net inside diameter) than
the gas pipe inlet provided on the rear of the appliance. Connect gas supply to the range(s). Make sure
the pipes are clean and free of obstructions, dirt, and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the range(s).
An external gas pressure regulator must be installed on the unit at the time of installation. The
regulator must be listed by a nationally recognized testing agency. These appliances are rated at the
following pressure: Natural Gas - 6" W.C. (Water Column) (1.25 kPa); Propane Gas - 10" W.C.
(2.49 kPa).
Prior to lighting, check all joints in the gas supply line for leaks.
Use soap and water solution. Do not use an open flame.
A. Checkall jointspriorto thegasvalve (solenoid)beforelighting unit.
B. Check all joints beyond gas valve (solenoid) after unit is lit.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed 1/2psig (3.45 kPa), the range and its individual shutoff valve must be
disconnected from the gas supply piping system.
When test pressures are 1/2psig (3.45 kPa) or less, the range must be isolated from the gas supply
system by closing its individual manual shutoff valve.
FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue duct located on the rear of the range. It is
recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
A minimum of 18" (457 mm) must be maintained between the ventilation system and the cooking
surface.
Information on the construction and installation of ventilating hoods may be obtained from the standard
for "
Vapor Removal from Cooking Equipment
," NFPA No. 96 (latest edition), available from the
National Fire Protection Association, Batterymarch Park, Quincy, MA 02169-7471.

—9 —
ELECTRICAL CONNECTIONS
Electrical and grounding connections must comply with the applicable
portions of the national electrical code and/or other local electrical
codes.
Appliances equipped with a exible electric supply cord are provided with
a three-prong grounding plug. It is imperative that this plug be connected
properly into a properly grounded three-prong receptical. If the receptical is not the
proper grounding type, contact an electrician. Do not remove the grounding prong
from this plug.
Do not connect the range to electrical supply until after gas connections have been made.

—10 —
Convection Oven - “C” Model (Fig. 3)
1. Connect range to main electrical supply.
2. Turn Thermostat and Shut-Off Valve to the OFF position.
3. Turn Fan Switch to OFF position.
4. Wait 5 minutes.
5. Remove lower panel to locate pilot cut out.
6. Using a taper, light oven pilot by depressing the red ignition button located
on the side control panel above the Shut-Off Valve.
7. Continue to hold down the Red Button for at least 30 seconds.
8. When Red Button is released, Pilot should remain lit.
9. Turn Shut-Off Valve to the ON position and turn the Thermostat to the desired
setting.
10. Replace lower panel.
11. If pilot flame becomes extinguished or does not light, repeat Steps 1 through 8.
Nightly Shutdown: Turn Thermostat to OFF; pilot will remain lit.
Complete Shutdown:Turn the Thermostat, Shut-Off Valve, and Fan Switch to OFF.Turn
main gas valve OFF.
LIGHTING AND SHUTTING DOWN PILOTS
Open Top, Griddle Top, and Hot Top
1. Turn the main gas supply ON.
2. Turn all top burner valves to ON to purge gas line of air. (Length of time to purge air will vary.)
3. Turn top burner valve knobs to OFF.
4. Wait 30 seconds.
5. Using a taper, light the pilot(s).
6. If pilot fails to light, wait 5 minutes and repeat Steps 1 through 5.
Nightly Shutdown: Turn burner valve OFF; pilot will remain lit.
Complete Shutdown: Turn burner valve OFF; pilot will remain lit. Turn main gas valve OFF.
Standard Oven - “S” Model (Fig. 2)
1. Turn Thermostat and Shut-Off Valve to the OFF position.
2. Wait 5 minutes.
3. Remove lower panel to locate pilot cutout.
4. Using a taper, light oven pilot by depressing the red ignition button located
on the side control panel below the thermostat knob.
5. Continue to hold down Red Button for at least 30 seconds.
6. When Red Button is released, Pilot should remain lit.
7. Turn Shut-Off Valve to the ON position and turn the Thermostat to the desired
temperature.
8. Replace lower panel.
9. If pilot flame becomes extinguished or does not light, repeat Steps 1 through 6.
Nightly Shutdown: Turn Thermostat to OFF; pilot will remain lit.
Complete Shutdown: Turn Thermostat and Shut-Off Valve to OFF.Turn main gas valve OFF.
SHUT-OFF
VALVE
THERMOSTAT
DIAL
RED BUTTON
(SAFETY)
FIG 2
SHUT-OFF
VALVE
THERMOSTAT
DIAL
RED BUTTON
(SAFETY)
FAN
SWITCH
FIG 3

—11 —
OPERATION
The range and its parts are hot. Use care when operating, cleaning or
servicing the range.
BEFORE FIRST USE
Griddle Tops: Before using your griddle, the protective coating that was applied at the factory must
be completely removed with a commercial degreaser. After a thorough cleaning, apply a
high temperature, salt-free frying oil and you are ready to use the griddle.
The griddle requires no “breaking-in” or “seasoning”.
OPERATING SUGGESTIONS
Standard Oven: If you have a standard oven, use your normal recipe times and temperatures.
Convection Oven: The convection oven does everything a regular oven can do, but with less energy
consumption. The oven pre-heats faster, and baking time, temperature settings, and
shrinkage are reduced.
In general, reduce temperature 25°F (10°C) from conventional recipes.
Check product at half the time of the regular recipe.
Level pans bake more evenly; warped pans will give uneven baking results.

—12 —
CLEANING
Turn o gas supply to the machine.
Open Top Burners
Daily
Remove grates and clean under and around open burners.
Weekly
1. Clean each burner thoroughly. Clean stainless steel or chromed surfaces with a damp cloth and
polishwithasoftdrycloth.Adetergentmaybeusedforcleaning.Toremovediscolorations,use
a non-abrasive cleaner, always rubbing with the grain of the metal.
1. Clean bottom drip pan. To remove drip pan, reach under and lift rear of pan about 1" (25 mm),
slide pan to the rear about 1/2" (13 mm), and drop front end of pan free. Slide pan forward
between the front legs. To replace pan, reverse this procedure.
2. Burner air shutter openings must be kept clean.
3. Main burner ports and throats must be thoroughly cleaned. Venturi must be free from grease
and lint. To clean burners, run through a dish washer. Stand on air shutter end to air dry.
DO NOT insert pick in burner port hole.
Griddle Top
Empty grease daily. Clean griddle top regularly.
KEEP GRIDDLE PLATE SURFACE CLEAN. To produce evenly cooked, browned products, keep
griddle free of carbonized grease. Carbonized grease on the surface hinders the transfer of heat from
the griddle surface to food. This results in spotty browning and loss of cooking eciency, and
carbonized grease tends to stick to the griddled foods, giving them a highly unsatisfactory and
unappetizing appearance.
To keep the griddle clean, follow these simple instructions:
After Each Use
Clean griddle with a wire brush or exible spatula.
Daily
1. Thoroughly clean backsplash, sides and front. Remove grease drawer, empty itand washit out
in the same manner as any ordinary cooking utensil.
2. Clean griddle surface thoroughly. Use a griddle stone, wire brush or stainless steel wool on the
surface. Rub with the grain of the metal while the griddle is still warm. A detergent may be used
on the plate surface to help clean it, but you must ensure the detergent is thoroughly removed.
3. Clean stainless surfaces with a damp cloth and polish with a soft dry cloth. To remove
discolorations, use a non-abrasive cleaner.
Disconnect the electrical power and follow lockout / tagout procedures.

—13 —
Exterior
Daily
Clean exterior nish with a mild solution of soap or grease-dissolving cleaner.
RangeTops
Daily
1. Wipe top while still warm with a soft cloth.
2. Clean drip pan under burners.
Weekly
Boil open top grates and burners in a solution of washing soda and water.
Range Ovens
Daily
Clean oven and door daily.
Do not use scouring powder on nishes. Scouring powder is extremely dicult to remove completely.
It can build up accumulations that will damage the oven or remove corrosion resistant nishes.
STAINLESS STEEL
Here are a few simple cleaning procedures that have been found eective for keeping stainless steel
equipment clean, sparkling and bright.
General Cleaning
Useordinarysoapor detergent andwaterforroutinecleaningofstainlesssteel.Topreventwaterspots
and streaks, rinse thoroughly with warm water and wipe dry with a soft clean cloth. The addition of a
rinsing agent will also help prevent spotting.
Fingerprints
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be
minimized by applying a cleaner that will leave a thin oily or waxy lm.
Tousethesecleaners,simplywipeonandremoveexcesswithasoft dry cloth.Afterusing,subsequent
ngerprints will usually disappear when wiped lightly with a soft cloth or with a cloth containing a little
of the cleaner. If the surface is especially dirty to start, wash rst with soap or detergent and water.
Burned-On Foods and Grease
Soaking with hot soapy water will help greatly to remove burned-on foods and grease.

—14 —
Precautions
When scraping o heavy deposits of grease or oil from stainless steel equipment, never use ordinary
steel scrapers. Particles of ordinary steel may become embedded in, or lodge on, the surface of the
stainless steel. These will rust, causing unsightly stains and possible contamination of food. Where it
is necessary to scrape, use stainless steel, wood, plastic or rubber tools.

—15 —
MAINTENANCE
LUBRICATION
All moving parts must be checked for wear and lubricated. Contact your local Vulcan authorized servicer.
Allvalvesandcontrolsshouldbe lubricatedby your local Vulcan authorizedservicer,using a high-temperature
grease.
Motors in these convection ovens are permanently lubricated and require no additional maintenance.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this model, contact the Authorized Service Agency
in your area (refer to the manufacturer's website for a complete listing of Authorized Service and Parts
depots) or contact 1-800-814-2028 for Technical service and parts assistance.
When calling for service, the following information must be available: model number, serial number,
manufacture date (MD) and voltage.
FLUE
Annually check the ue when it is cool to be sure it is free of obstructions.
Turn o gas supply to the machine.
Disconnect the electrical power and follow lockout / tagout procedures.

—16 —
TROUBLESHOOTING
OVEN
SESUACELBABORPMELBORP
Too Much Bottom Heat Insucient heat input. (Call Service)
Overactive ue. (Call Service)
.erutarepmetwolooTekaBnevenU
Improper operation.
)ecivreSllaC(.gnittesssapybreporpmIgninruBediS
Fluctuating gas pressure. (Call Service)
.erutarepmethgihooTtaeHpoThcuMooT
Faulty ventilation. (Call Service)
Excessive heat input. (Call Service)
Thermostat needs calibration. (Call Service)
Uneven Bake - Side to Side Range not level side to side.
Oven burner, bottom or baes improperly installed.
.snapdepraWnaPfoegdEotgnilluP
Oven not level.
Uneven Bake - Front to Rear Overactive ue. (Call Service)
Range not level front to back.
Door not closing properly.
.erutarepmetwolooTstcudorPtuOdeirD
Too long baking time.
Thermostat calibration. (Call Service)
)ecivreSllaC(.tneiciffustonylppussaGegatuOtoliP
Pilot ame too low. (Call Service)
Restriction in pilot orice. (Call Service)
Problem with safety valve. (Call Service)
CONVECTION OVEN MODELS ONLY:
Cavity leaking. (Call Service)
Gasket problems. (Call Service)
Convection oven tube blocked.
Blower running backwards. (Call Service)
Excessive Meat Shrinkage Roasting temperature too high.
Pilot Outage

—17 —
TOP BURNER OPERATION
SESUACELBABORPMELBORP
Improper Burner Combustion Improper ventilation. (Call Service)
Excessive Valve Handle Temperatures Poor door t. (Call Service)
Sticking Top Burner Valves Oven door left open.
)ecivreSllaC(.tupnisagtneiciffusnInoitingIrooP
Poor air-to-gas adjustment. (Call Service)
Restriction in pilot orice. (Call Service)
Restriction in main burner ignition port. (Call Service)
Restriction in control valve. (Call Service)
Restriction in gas orice. (Call Service)



— 17 —
Mauvaise ventilation (Communiquer avec le service de
l’entretien).
Porte mal réglée (Communiquer avec le service de
l’entretien).
Porte du four restée ouverte.
Entrée de gaz insuffisante (Communiquer avec le
service de l’entretien).
Rapport air-gaz mal réglé (Communiquer avec le
service de l’entretien).
Injecteur de la veilleuse obstrué (Communiquer avec le
service de l’entretien).
Lumière d’allumage principale du brûleur obstruée
(Communiquer avec le service de l’entretien).
Robinet de commande obstrué (Communiquer avec le
service de l’entretien).
Injecteur de gaz obstrué (Communiquer avec le service
de l’entretien.
Mauvaise combustion du brûleur
Poignée de robinet excessivement chaude
Robinets de la surface de cuisson figés
PROBLÈME CAUSES POSSIBLES
Mauvais allumage
BRÛLEURS DE LA SURFACE DE CUISSON