VC4GD

Overview

The Vulcan Hart VC4GD is a single-deck gas convection oven for commercial kitchens. Its forced-air cooking circulates heat through the oven cavity; the operation manual notes that convection cooking is faster than cooking in a conventional oven, so recipes may need attention to avoid overcooking. The VC4GD has solid-state temperature controls, a 60-minute timer with an audible alarm, and a two-speed oven blower-motor.

Vulcan's VC4G series documentation also covers related models VC4GC, VC4GS and VC6G versions. The details below are for the VC4GD or specifications identified for the VC4G series.

Key Features

• Commercial gas cooking: A 50,000 BTU/hr burner and electronic spark igniter are listed in the VC4G series specification sheet.
• Temperature and timer controls: The VC4GD has solid-state temperature controls adjustable from 150°F to 500°F and a 60-minute timer with audible alarm.
• Two-speed airflow: The 1/2 HP blower-motor offers high and low fan speeds. The user manual recommends low speed for delicate products such as meringue that may be moved by the airflow.
• Rack flexibility: Five nickel-plated racks fit into 11 rack positions and have positive rack stops.
• Construction: Stainless steel front, sides and top; painted legs; independently operated stainless steel doors with double-pane windows; and a porcelain enamel on steel oven interior.
• Cooling and visibility: Two interior oven lights and an oven cool switch for rapid cool-down are included.
• Certifications: The specification sheet states CSA design certified and NSF listed.

Specifications

• Model: Vulcan Hart VC4GD, VC4G series, single-section, single-deck gas convection oven.
• Exterior dimensions: 40 1/4 inches wide x 41 1/8 inches deep, including motor and door handles; 37 3/4 inches deep including motor only; 54 3/4 inches high on 23 3/4-inch legs with feet.
• Leg adjustment: Standard 23 3/4-inch legs adjust an additional 1 inch. Legs with casters adjust from 28 inches to 29 1/8 inches.
• Oven interior: 29 inches wide x 22 1/8 inches deep x 20 inches high, porcelain enamel on steel.
• Racks: Five nickel-plated racks, each 28 1/4 x 20 1/2 inches; 11-position nickel-plated rack guides with positive stops.
• Burner: One burner, rated 50,000 BTU/hr in the VC4G series specification sheet.
• Blower: Two-speed, 1/2 HP oven blower-motor.
• Temperature setting: 150°F to 500°F.
• Timer: 60 minutes with audible alarm; the timer does not turn the oven off when it reaches zero.
• Electrical: 120 volts, 60 Hz, single phase; 6-foot cord and plug. The specification sheet lists 7.7 amps total draw; the service manual lists 8.0 amps.
• Gas connection: 3/4-inch rear gas connection with combination gas pressure regulator and safety solenoid system.
• Gas input and pressure: The specification sheet lists 50,000 BTU/hr and 5.0 inches W.C. for natural gas or 10.0 inches W.C. for propane. The service manual notes that input ratings and natural-gas manifold pressure vary by serial-number range: some units are listed at 44,000 BTU input and 3.5 inches W.C. natural gas, while later units are listed at 50,000 BTU input and 5.0 inches W.C. natural gas. Confirm the rating for the unit's serial number and gas type.
• Service-manual gas line pressure guidance: Natural gas line pressure is listed as 7.0 inches W.C. recommended and 5.0 minimum for earlier units; for units after the stated serial-number break, 8.0 recommended and 6.0 minimum. Propane is listed as 11.0 inches W.C. recommended and minimum. Maximum line pressure is 14.0 inches W.C. for natural or propane gas.
• Weight: 410 lb without skid and packaging; 464 lb with skid and packaging.
• Warranty stated in the specification: One-year limited parts and labor warranty.
• Listings: CSA design certified; NSF listed.

Installation & Requirements

The oven is intended for commercial installation and is not intended for home use. Specify the gas type when ordering and specify altitude when the installation is above 2,000 feet. The gas inlet is at the rear. The specification sheet identifies a 3/4-inch rear gas connection, and the installation manual states that the gas supply line must be at least the equivalent of 3/4-inch iron pipe. The unit includes a combination gas pressure regulator and safety solenoid system; the installation manual says a standard oven with electronic ignition does not require an external regulator. A gas shutoff valve must be installed in the gas line ahead of the oven.

For the clearances listed in the VC4G series specification, allow 0 inches at the rear for combustible and non-combustible construction; at the right side, 2 inches for combustible and 0 inches for non-combustible construction; and at the left side, 1 inch for combustible and 0 inches for non-combustible construction. Follow the unit's applicable installation instructions and local requirements.

An adequate ventilation system is required for commercial cooking equipment. The user manual says not to obstruct the flue-gas flow from the rear flue and recommends that flue gases be ventilated outside through a system installed by qualified personnel. An optional down-draft flue diverter for direct vent connection is listed as an accessory.

The VC4G series specification calls for a 120-volt, 60-Hz, single-phase supply, with a cord and plug. The user manual requires a properly grounded three-prong receptacle for appliances supplied with a three-prong grounding plug and says not to remove the grounding prong. Electrical and grounding connections must comply with applicable electrical codes. Gas connections must be checked for leaks with soap and water, not an open flame; the manual also says gas piping should be purged after leak checks. Gas installation and service should be handled by qualified personnel.

Operation

Turn the master switch to ON to energize the oven controls. The amber ON light indicates that the master switch is on; the white HEAT light cycles on and off with the burner. The red IGNITION light flashes during ignition and stays on if the burner fails to ignite. Set the thermostat to the desired temperature and use the timer to set cooking time. When the timer counts down to zero, its buzzer sounds continuously but the oven does not turn off; turn the timer to OFF to silence it. The manual says to keep the timer in OFF when the oven is not in use.

Select HI or LOW fan speed. The manual identifies HI as normal operating speed and recommends LOW for delicate food that could be blown around. The interior light switch controls the oven lights. The OVEN COOL setting lets the fan run with the doors ajar to speed cooling; use care because the oven and its parts are hot during operation and cooling.

Cleaning & Maintenance

Before cleaning, switch off and disconnect electrical power and follow lockout/tagout procedures. Allow the oven to cool before cleaning. The manual specifically warns that the snorkel, the heat-circulation tube at the rear of the oven cavity, must never be blocked and must remain clear. The supplied manual excerpt does not provide a complete cleaning procedure for every surface or component.

The service manual is prepared for trained Hobart service technicians and says it is not intended for people who have not been properly qualified. It directs technicians to disconnect electrical power and shut off gas before servicing. For ignition, gas-pressure, electrical-control or burner service, use a qualified service technician rather than attempting internal repairs.

Troubleshooting

Burner does not ignite

The user manual advises turning the oven off for five minutes before attempting to relight it and checking that the gas supply valves are open. If the ignition light remains on after three ignition trials, the manual identifies no gas supply as a possible cause. The service manual's ignition troubleshooting list also includes faulty igniter lead connections, an inoperative ignitor ground, an ignitor or flame-sense problem, insufficient gas pressure, a blocked, obstructed or missing snorkel vent, and incorrect polarity from the transformer to the ignition module. These checks involve gas and electrical systems and should be referred to a qualified technician.

Uneven cooking or browning

The service manual lists convection-fan motor speed or direction, poor combustion, incorrect gas pressure, a plugged or obstructed exhaust or snorkel vent, and missing or damaged airflow baffles as possible causes of uneven cooking. The user manual also lists an oven that is not level or warped sheet pans as causes of uneven baking; it recommends levelling the racks side to side and front to back and removing pans that tend to warp from the baking group.

Excessive shrinkage

The user manual identifies failure to maintain water in the oven and roasting at too high a temperature as possible causes. Its suggested corrective actions are to place a 12 x 20 x 1-inch pan of water in the bottom of the oven and reduce the temperature.

Error codes

The supplied user manual's error-code table applies to VC5 models and does not define an E1 code for the VC4GD. If a VC4GD displays a fault or will not heat, provide the exact model and serial number and the observed symptoms to a service representative.

Applications

The five-rack cavity and convection airflow suit commercial baking, roasting and batch cooking. Examples in the operation manual include sheet cakes, small cakes, pies, roast beef, veal, turkey, meatloaf, chicken, fish, casseroles, baked potatoes and pizza. The oven's low fan setting is identified for delicate products such as meringue; cooking results depend on the recipe, product size and loading.