VC4ED

Overview

The Vulcan Hart VC4ED is a single-section, full-size electric convection oven with one cooking cavity and solid-state temperature controls. Its two-speed blower circulates air through the oven, and the controls adjust from 150°F to 500°F. The VC4ED has a 60-minute timer with an audible alarm, independently operated doors with double-pane windows, and two interior oven lights with an on-off switch.

The cooking cavity has a porcelain-enamel finish on steel. The oven exterior has a stainless steel front, sides and top, with painted legs. Five nickel-plated racks and 11 rack positions are standard. The spec sheet lists NSF and UL listings, including UL listing to Canadian safety standards.

Key Features

• Electric convection: Solid-sheath heating elements and a two-speed, 1/2 HP blower motor.
• Solid-state temperature control: Adjustable from 150°F to 500°F.
• Timed cooking: A 60-minute timer with audible alarm.
• Rack capacity: Five nickel-plated oven racks with 11 rack positions and positive rack stops.
• Oven visibility: Two interior lights and independently operated stainless steel doors with double-pane windows.
• Air and cool-down controls: A moisture vent damper control and an oven-cool switch for rapid cool-down.
• Insulation: Non-sag insulation is applied to the top, rear, sides, bottom and doors.

Specifications

• Model: Vulcan Hart VC4ED, single-deck electric convection oven.
• Electrical type: Electric, single cavity.
• Voltage and frequency: 208 or 240 V, 60 Hz, single- or three-phase. The spec sheet also lists 480 V, 60 Hz, single- or three-phase as optional.
• Total connected power: 12.5 kW. The spec sheet describes the solid-sheath heating elements as rated at 12 kW.
• Nominal amperage, three-phase: The service manual lists 35 A at 208 V, 33 A at 240 V and 15 A at 480 V per line.
• Recommended circuit protection, three-phase: The service manual lists 45 A at 208 V, 40 A at 240 V and 20 A at 480 V.
• Nominal amperage, single-phase: The service manual lists 60 A at 208 V, 52 A at 240 V and 26 A at 480 V per line.
• Recommended circuit protection, single-phase: The service manual lists 80 A at 208 V, 70 A at 240 V and 35 A at 480 V.
• Exterior dimensions: 40 1/4 in W x 41 1/8 in D, including motor and door handles; 37 3/4 in D, including motor only; 56 3/4 in H on 25 3/4 in legs.
• Interior dimensions: 29 in W x 22 1/8 in D x 20 in H.
• Rack dimensions: 28 1/4 in x 20 1/2 in.
• Controls: Solid-state temperature controls, 150°F to 500°F; 60-minute timer with audible alarm.
• Blower motor: Two-speed, 1/2 HP.
• Exterior material: Stainless steel front, sides and top; painted legs.
• Oven interior: Porcelain enamel on steel.
• Listings stated in the spec sheet: NSF listed; UL listed; UL listed to Canadian safety standards.
• Weight: The spec sheet lists 440 lb with skid and packaging and 389 lb without skid and packaging for the VC4E series.

Installation & Requirements

Electrical connection

Before installation, check that the electrical service matches the oven data plate, located inside the top front cover. The installation and operation manual instructs the installer to disconnect the electrical supply before making connections and to follow the wiring diagram located inside the right side panel. The power supply conduit attaches at the bottom of the oven; the wiring compartment cover is at the front. Replace the wiring compartment cover and right side panel after the connections are made. The oven must be properly grounded.

In Canada, the manual calls for installation in accordance with local codes, the Canadian Electrical Code, CSA Standard C22.2 No. 1, and the Canadian Standard for Commercial Cooking Equipment, CSA Standard C22.2 No. 109, using the latest editions. The service manual notes that its amperage values are nominal, with a tolerance of +5%/-10%, and that circuit protection values are in accordance with the National Electrical Code.

Position and clearances

The basic oven is installed on legs or mounted on a modular stand. The manual advises against a concrete base or other support that restricts air circulation underneath the oven, noting that this type of installation may void the warranty. Level the legs so the oven racks are level in the final installation position.

The spec sheet lists clearances of 2 in at the rear, 4 in on the right side and 1 in on the left side for both combustible and non-combustible locations. The installation manual separately specifies 18 in of clearance on the right side from any open flame for solid-state and digitally controlled models, including the VC4ED. Allow room for servicing and proper operation.

Ventilation and air intake

The user manual says to check the flue periodically when the oven is cool and ensure it is free of obstructions. Keep the rear air-intake slots and holes clear; the manual warns that failure to do so may lead to component failure. The oven also has a moisture vent damper control.

Operation

The VC4ED control panel includes a master power switch, temperature control, timer, heat indicator and fan-speed control. The oven also has a cool-down setting and a separate oven-light switch. The two-speed blower can be set to high or low. Set the temperature control for the cooking temperature and use the timer as needed; the timer sounds an audible alarm. The temperature-control range is 150°F to 500°F.

The service manual describes the solid-state control as monitoring the oven temperature through a temperature probe and controlling the heating cycle. In normal cooking, the heating system cycles to maintain the set temperature. The oven-cool switch supports rapid cool-down. The oven lights can be switched on or off without changing the cooking cycle.

Forced-air cooking can be faster than conventional oven cooking, so the user manual cautions against cooking products longer than necessary. Its cooking guidance includes adjusting recipe temperature by 25°F above or below the standard recipe temperature to obtain a preferred result. The manual also advises that thicker or heavier products take longer to absorb enough heat to cook through.

Cleaning & Maintenance

Before cleaning, disconnect the electrical supply and place a tag at the disconnect switch to indicate that work is being performed on the oven. The oven and its components may be hot, so allow them to cool and use care when cleaning or carrying out maintenance.

• Exterior: Wipe the outside of the oven daily with a clean, damp cloth.
• Porcelain interior: Clean the oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with a soft, clean cloth.
• Rear air intake: Clean the rear intake slots and holes regularly with a damp cloth, and keep them clear.
• Flue: Check periodically, when the oven is cool, for obstructions.
• Fan motor: The manual states that the fan motor has sealed bearings and requires no lubrication.
• Lamps: For lamp replacement, allow the oven to cool and remove the racks. The manual describes removing the glass dome from the light body to replace a lamp; wear gloves when handling bulbs. For rear-mounted lamps, the manual describes removing the right rack guide and sliding a flat tool under the lower lip of the glass cover.

If the oven has the optional stainless steel interior, the manual says routine cleaning can be done with soap or detergent and water, followed by rinsing and drying. For burned-on food, grease or heat tint that resists routine cleaning, it describes using an abrasive cleanser mixed into a paste with stainless steel wool or a sponge, rubbing with the grain, then rinsing and drying.

Troubleshooting

The service manual is prepared for trained service technicians and cautions that it is not intended for people who have not received appropriate training. Electrical testing can expose the technician to energized circuits. The manual requires disconnecting power and following lockout/tagout procedures before service work; the oven may have multiple circuits.

If the oven is not heating

The service manual's heating-element procedure calls for setting the temperature control to its highest setting and checking voltage at the heating-element terminals against the oven data-plate voltage. If voltage is incorrect, the manual directs the technician to find the source of the problem. If voltage is correct, check current draw through the heating-element leads; if the draw is incorrect, disconnect power before checking or replacing the elements. When a current measurement is not available, the manual describes a resistance check with the power off and the element lead wires disconnected.

For the solid-state temperature control, the service procedure checks for the correct control supply voltage and then checks relay input and output. If the supply or relay input voltage is missing, the manual says the problem is not with the temperature control and directs the technician to the troubleshooting section. The manual also describes testing the temperature probe; readings outside its stated tolerance indicate that the probe should be replaced and retested. These electrical checks and repairs should be handled by a qualified service technician.

Applications

The user manual includes cooking guidance for baked goods such as croissants, bread, scones, rolls, Danish pastries, cakes and cookies. Its examples also include rice, baked potatoes, frozen pizza, soups and roasted meats. These examples show the range of foods covered by the manual; cooking results and times depend on the product and recipe.