Gebruiksaanwijzing /service van het product VCE6H ML-126177 van de fabrikant Vulcan-Hart
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Model VCE10H VULCAN-HART P.O. BOX 696, LOUISVILLE, KY 40201-0696 DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC TEL. (502) 778-2791 WWW.VULCANHART.COM FORM 31140 Rev. A (Sept. 2004) For additional information on Vulcan-Hart or to locate an authorized parts and service provider in your area, visit our website at www.
–2– TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UNPACKING .
–3– Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SA VE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection heating and/or steaming in the cooking chamber.
–4– LEGS OR CASTERS WARNING : THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR CASTERS. Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the four corners underneath the oven; screw the threaded stud of the four legs or optional casters into the threaded holes.
– 5 – PLUMBING CONNECTIONS WARNING : PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES. Water Requirements Proper water quality can improve the taste of the food prepared in the steamer, reduce liming in the steam generator and extend equipment life.
– 6 – ELECTRICAL CONNECTION WARNING : ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING : DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND FOLLOW LOCKOUT / TAGOUT PROCEDURES.
– 7 – OPERA TION WARNING : THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. DOOR OPENING AND CLOSING The oven door is equipped with an electrically powered lock.
– 8 – LOADING THE OVEN Open the door. Place the product to be cooked in suitable containers and slide into the racks or place the containers securely on shelves in the oven. When loading a 6 or 10 level oven with the landing table (Fig. 6), the bottom frame of the rack should be secured by the rotary lock.
– 9 – UNLOADING THE OVEN Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Stand behind the door while opening.
– 10 – PROGRAMMABLE CONTROLS ON OFF See Door Opening and Closing, page 7. COOKING MODE • HOT AIR (Convection Baking) also chooses V ENT C LOSED or V ENT O PEN • STEAM • COMBI (Convection &am.
– 11 – ON — After an initial power-up sequence, the control panel indicator lights and the light inside the oven are lit. The actual oven temperature is shown in the Temperature display, – h –– min is in the Time display, and –– is in the Program Number display.
– 12 – PROBE The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the product temperature reaches the probe temperature setting. Total Cooking Time is not known or entered when using the probe.
– 13 – Product Recommended Final Probe Temperature ° F Beef Rare Medium Well Done 140 160 170 Lamb 175 – 185 Pork Fresh Smoked 170 140 – 170 Turkey Whole Boneless 185 170 Veal 170 ENTERING A COOKING PROGRAM 1.
– 14 – PROGRAMMING MEMORY Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98. A pre-defined Clean Cycle Deliming program is also available, see page 34.
– 15 – To C OPY an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press to begin the program. Pause. Press to stop the program. Change the program number to the NEW number. Press until the beep sounds, indicating the program has been copied.
– 16 – BAKING (Convection Baking – H OT A IR ) Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the oven before loading the product is recommended.
– 17 – CONVECTION BAKING APPLICATIONS – H OT A IR M ODE All Applications are suggested only — prove your own recipes and temperature / time settings.
– 18 – STEAMING (Steam Mode only) Steam cooking is used for stewing, poaching, and gentle cooking of products cooked in water. Steam flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Allow the steam generator to preheat for 4 - 5 minutes if starting from cold.
– 19 – STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. t c u d o r Pn o i t a r a p e r P e m i T ) s e t u n i m () s e t u n.
– 20 – COMBI (Convection Baking with Steaming) Combi baking / steaming is used for baking, roasting, or braising when steam needs to be added to the oven during a convection baking operation. The 'Steam Factor' can be varied by repeat pressing of the Combi key — see Steam Factor in the table below.
– 21 – COMBI APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase.
– 22 – COOK AND HOLD Cook and Hold is set up as a two-phase cooking process. The first phase is programmed similar to any other Convection, Steam, or Combi operation by selecting: 1) the mode 2) t.
– 23 – COOK AND HOLD APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase, the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached.
– 24 – EXAMPLE PROGRAM This example shows how to program a three-phase process for cooking Roast Beef, 18 pounds per roast, and store it as program number 20.
– 25 – PROGRAM NUMBER 20 Menu Item ROAST BEEF Prep. 18 pounds each - refrigerated at 40 ° F - set at room temperature 1 hour before roasting MODE Hot Air - Vent (Closed / Open) Steam - Co mbi - ( Steam Factor 1 • , 2 • , 3 • , 4 • , 5 • , 6 • ) FINISH OVEN CONTROL TIME Hr.
– 26 – PROGRAM NUMBER _______ Menu Item________________ Prep. MODE Hot Air - Vent (Closed / Open) Steam - Co mbi - ( Steam Factor 1 • , 2 • , 3 • , 4 • , 5 • , 6 • ) FINISH OVEN CONTROL TIME Hr.
– 27 – PROGRAM NUMBER _______ Menu Item________________ Prep. MODE Hot Air - Vent (Closed / Open) Steam - Co mbi - ( Steam Factor 1 • , 2 • , 3 • , 4 • , 5 • , 6 • ) FINISH OVEN CONTROL TIME Hr.
– 28 – DELUXE MANUAL CONTROL SELECTOR SWITCH • OFF • CONVECTION H OT A IR MODE ( Temp.Range 35 – 518 ° F ) • STEAM MODE ( Temp.Range 35 – 212 ° F ) • COMBI MODE ( Temp.Range 35 – 518 ° F ) NOTE : Changing from Hot Air or Combi Modes to Steam Mode will discharge the Humidifier and lower the temperature to 212 ° F.
– 29 – HOT AIR ENTERING A MANUAL COOKING OPERATION — Deluxe Control 1. When setting cooking parameters, always select the Mode as the first element in the cooking operation: H OT A IR , S TEAM , or C OMBI . The previous temperature setting used in that Mode is displayed.
– 30 – STANDARD MANUAL CONTROL SELECTOR SWITCH • OFF • CONVECTION H OT A IR M ODE ( Temp.Range: 35 – 518 ° F ) • STEAM MODE ( Temp.Range: 35 – 212 ° F ) • COMBI MODE ( Temp.Range: 35 – 518 ° F ) NOTE : Changing from Hot Air or Combi Modes to Steam Mode will discharge the Humidifier and lower the temperature to 212 ° F.
– 31 – HOT AIR ENTERING A MANUAL COOKING OPERATION — Standard Control 1. When setting cooking parameters, always select the Mode as the first element in the program: H OT A IR , S TEAM , or C OMBI . The previous temperature setting used in that Mode is displayed.
– 32 – CLEANING Daily Cleaning Preheat the oven to 130 ° F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven. A Spray Bottle is provided. Allow the detergent solution to react for 15 minutes. Operate the oven on Steam mode for 15 minutes.
– 33 – Complete Cleaning (continued) The interior glass door (Fig. 10) is independently hinged to allow both sides of the glass doors to be cleaned. With the oven door open, pull the interior glass door away from the exterior oven door. The snap-release fasteners should allow the interior glass door to swing free.
– 34 – MAINTENANCE WARNING : THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHEN OPENING DOOR. CLEAN CYCLE DELIMING PROCEDURE • With the Programmable Control, select the Clean Cycle [Program Number 00 and or Program Number 98 and .
– 35 – • If the cavity temperature is above 212 ° F, automatic Cool Down will occur. During automatic Cool Down, the Time Display will show the rain symbol instead of time. The timer will start counting down. The steam generator will fill with water until the water level controls shut off the fill.
– 36 – CONFIGURATION MODE — PROGRAMMABLE CONTROL WARNING : DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT THE CIRCUIT IS BEING WORKED ON. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after the rear panel is removed.
– 37 – 7. [ uuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value can be adjusted depending on the elevation (see Elevation vs. Boiling Temperature Table, below).
– 38 – CONFIGURATION MODE — MANUAL CONTROL (Standard or Deluxe) WARNING : DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after the rear panel is removed.
– 39 – 7. [ uuuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value must be adjusted for the elevation (see Elevation vs. Boiling Temperature Table, below). Rotate the adjustment knob clockwise to increase or counterclockwise to decrease the numeric value.
– 40 – TROUBLESHOOTING Four lights (above) on the control panel indicate oven operation is not possible. If the Water Supply valve is off and the steam generator does not have water, the Water Supply trouble indicator will light and the buzzer will sound for one minute.
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