VC5GD

Overview

The Vulcan Hart VC5GD is a single-deck, standard-depth, full-size natural gas convection oven. Its 50,000 BTU/hr burner supplies heat while a two-speed, 1/2 HP blower circulates air through the oven cavity. The oven has solid-state dial controls, a temperature range of 150–500°F and five nickel-plated racks adjustable across 11 positions.

Independent doors let an operator open one side at a time. Each door has a double-pane window, and interior lights help with viewing food during a cook. Cool-to-the-touch handles, self-diagnostics, a five-hour timer with digital display and an oven-cooling switch are among the features intended for routine commercial use.

Key Features

• Convection airflow: A two-speed blower motor circulates heated air. High is the normal operating speed; low is available for delicate products such as meringue that could be disturbed by stronger airflow.
• Flexible rack positions: Five nickel-plated racks fit into 11 position guides, allowing operators to arrange the cavity for different pans and products.
• Independent doors: The two doors operate separately, so one side can be opened without opening the other. Double-pane windows and interior lights provide a view of the cavity.
• Temperature and time controls: Solid-state dial controls set the temperature from 150°F to 500°F. A five-hour timer has an alarm and digital display; the timer signals when time has elapsed but does not turn the oven off.
• Service and cleaning features: The oven performs self-diagnostics, has removable doors and includes a switch that runs the fan with the doors ajar to speed cooling. The exterior is stainless steel and the interior is porcelain on steel.
• Construction and safety details: Stainless steel front, sides and top; cool-to-the-touch door handles; electronic spark ignition; and a combination gas valve with pressure regulator and safety solenoid system are listed for the unit.

Specifications

• Model: Vulcan Hart VC5GD.
• Equipment type: Single-deck, standard-depth, full-size gas convection oven.
• Fuel: Natural gas.
• Burner input: 50,000 BTU/hr.
• Temperature range: 150–500°F.
• Controls: Solid-state dial controls.
• Timer: Five-hour timer with alarm and digital display.
• Racks: Five nickel-plated oven racks, with 11 position guides. Rack dimensions listed: 28 1/4 in. W x 20 1/2 in. D.
• Interior dimensions: 29 in. W x 22 1/8 in. D x 20 in. H.
• Overall dimensions: Product listings differ. One gives 40 in. W x 39 1/4 in. D x 54 3/4 in. H; another gives 39 97/100 in. W x 40 1/10 in. D x 54 1/16 in. H. Check the current product specification sheet before confirming a fit.
• Weight: 464 lb, as listed in one product specification.
• Electrical: 120 V, 60 Hz, single phase; 7.7 A; 1/2 HP blower. Product information lists a cord and plug.
• Gas connection: 3/4-in. NPT connection; product specifications list a 3/4-in. gas inlet.
• Exterior and interior: Stainless steel exterior and porcelain-on-steel interior.
• Legs: 23 3/4-in. painted legs.
• Country of manufacture: Made in the USA, as stated in the product listing.

Installation & Requirements

The VC5GD requires natural gas and a 120 V, 60 Hz, single-phase electrical supply. The installation manual identifies the gas inlet as being at the rear of the oven and says the gas supply line must be at least the equivalent of 3/4-in. iron pipe. It also specifies a gas shutoff valve in the gas line ahead of the oven. The manual directs installers to connect the gas supply after levelling the oven, and to check gas joints for leaks with a soap-and-water solution, not an open flame. It says to purge air from gas piping after leak checks.

For the standard oven with electronic ignition, the manual says the regulator is integral to the gas solenoid valve and an external regulator is not required. The electrical cord’s three-prong grounding plug must connect to a properly grounded three-prong receptacle; the grounding prong must not be removed. Electrical and grounding connections must comply with applicable electrical codes.

The product information says a hood ventilation system is required. The manual warns not to obstruct the flow of flue gases from the rear flue and recommends that flue gases be vented outside through a ventilation system installed by qualified personnel. It also describes an optional downdraft diverter flue method. The manual does not provide a VC5GD clearance dimension in the supplied material.

Operation

Turn the master switch on to activate the oven controls. The thermostat controls the oven temperature, and the heat light cycles on and off as the burner cycles. Set cooking time with the timer. When the timer reaches zero, its alarm sounds; the oven does not switch off automatically. Turn the timer counterclockwise one-half rotation to silence the alarm.

The fan-speed control offers high and low settings. The manual identifies high as normal operating speed and low as an option for delicate products, including meringue, that could be blown around. The lights control switches the oven interior lights on or off. The oven-cool function runs the fan motor with the doors ajar to speed cooling.

Convection cooking can be faster than cooking in a conventional oven, so the manual cautions that overcooking is more common. It advises operators to avoid cooking products faster than needed and to record preferred convection cooking times and control settings with recipes. The supplied manual says the oven can use commercial recipes, with cooking times reduced as appropriate, and notes that settings may need adjustment to suit the product and preferred result.

Cleaning & Maintenance

Before cleaning, the manual instructs operators to turn off electrical power and follow lockout/tagout procedures. Allow the oven to cool before cleaning. The heat-circulation tube, called the snorkel in the manual, is at the rear of the cavity and must never be blocked.

The VC5GD has a switch that runs the fan with the doors ajar to speed cooling. Product information says the doors can be removed for interior access. The stainless steel exterior and porcelain-on-steel interior are identified in the product description; the supplied material does not specify cleaning chemicals or a maintenance interval.

The manual says to check burner air adjustment at installation even though the main burner air is adjusted before shipment. It warns that insufficient air can cause yellow-tipped flames and carbon accumulation in the flame chamber and heat exchanger tubes. Contact a local Vulcan-Hart servicer if burner-air adjustment is required.

Troubleshooting

• Uneven browning or overcooked edges: The manual lists an oven that is too hot or too many racks in use as possible causes. It recommends reducing the temperature or using fewer racks to improve circulation.
• Uneven results related to racks or pans: Keep racks level side to side and front to back; the manual specifies that the rack should be level side to side and 1/8 in. low at the front from front to back. Keep pans used for batter baking separate from general-purpose pans and remove pans that tend to warp from the baking group.
• Excessive shrinkage: The manual lists failure to maintain water in the oven or roasting at too high a temperature as possible causes. Its suggested actions are to place a 12 x 20 x 1 in. pan of water in the bottom of the oven and reduce the temperature.
• Burner does not light: The manual identifies no gas supply as a possible cause and says to check that gas supply valves are open. If the ignition light remains lit after three trials, it says to turn the oven off for five minutes before trying to relight it.
• Temperature display shows an E# error: The manual says the oven has detected an error. Contact a service representative and provide the displayed error code. Listed detected conditions include an open or shorted temperature probe, no temperature increase, PCB overheat, no output, output shorted and no heat signal from the ignition board. The supplied material does not provide a complete code-to-condition mapping.

Applications

The VC5GD’s adjustable racks, full-size cavity and convection airflow support commercial baking and roasting. The supplied manual includes cooking guidance for cakes, pies, poultry, meat, fish, casseroles, frozen foods and baked potatoes. For delicate products, operators can select low fan speed; for other recipes, cooking times and settings should be established for the specific product and load.