VC6GC

Overview

Key Features

• Controls: Solid state controls with a Roast and Hold cycle.
• Convection airflow: A two-speed oven blower motor circulates air. The user manual describes low fan speed for delicate products that may be disturbed by stronger airflow.
• Deep full-size cavity: The interior measures 29 inches wide by 26 1/8 inches deep by 20 inches high.
• Other equipment features: Electronic spark igniter and an oven cool switch for rapid cool-down.

Specifications

• Manufacturer and model: Vulcan Hart VC6GC.
• Series and configuration: VC6G series; single-deck, full-size, deep-depth gas convection oven.
• Gas type: Natural gas or propane; specify gas type when ordering.
• Burner input: One 50,000 BTU/hr. burner.
• Gas connection: 3/4-inch rear gas supply line, with a regulator integral to the gas solenoid valve.
• Regulator settings stated on the specification sheet: Natural gas 5.0 inches W.C.; propane 10.0 inches W.C.
• Electrical supply: 120 V, 60 Hz, single phase; cord and plug.
• Electrical draw: 8.0 amps total.
• Interior dimensions: 29 inches wide by 26 1/8 inches deep by 20 inches high.
• Controls and timer: Solid state controls with a Roast and Hold cycle.
• Cooling: Oven cool switch for rapid cool-down.
• Item number and UPC in the supplied product data: 901VC6GCN; 400012116230.

Installation & Requirements

The VC6G manual states that the oven is for commercial installation and is not intended for home use. It calls for installation by qualified personnel. The user manual places the gas inlet at the rear and specifies a gas supply line at least equivalent to 3/4-inch iron pipe, with a gas shutoff valve installed ahead of the oven. The appliance should be level before the gas supply is connected. The manual says to check gas joints for leaks using a soap-and-water solution, not an open flame, and to purge gas piping after leak checks.

The service manual includes pressure information that varies by gas type and, for some settings, by serial number. Confirm the correct supply and manifold requirements for the particular unit with its rating information and a qualified gas technician before installation.

The specified electrical supply is 120 V, 60 Hz, single phase. The user manual says that VC-series ovens with this electrical specification are supplied with a cord and plug, and that the grounding plug must be connected to a properly grounded three-prong receptacle. Electrical and grounding connections must comply with applicable electrical codes.

The user manual says not to obstruct the flue at the rear of the oven and recommends venting flue gases outside through a ventilation system installed by qualified personnel. It also identifies an optional downdraft diverter flue method. The specification sheet lists a 3/4-inch rear gas connection.

Operation

Use the solid state controls to set cooking time and temperature. Its Roast and Hold cycle supports cooking followed by a holding phase. The product sources identify the blower as two-speed; the user manual describes low speed for delicate items that could be blown around by higher airflow.

The user manual notes that forced-air convection cooks faster than a conventional oven and that overcooking can result if cooking is not monitored. It recommends adapting recipe times to the oven and recording the settings that work for a recipe. For roasting, the manual suggests placing a 12-by-20-by-1-inch pan of water in the bottom of the oven to add moisture and reduce drying, and advises reducing the roasting temperature if needed. These are manual operating suggestions, not preset performance guarantees.

Cleaning & Maintenance

Before cleaning, the user manual instructs operators to disconnect electrical power, follow lockout/tagout procedures and let the oven cool. The manual specifically warns that the rear heat-circulation tube, called the snorkel, must not be blocked and must remain clear. The oven cool switch is provided for rapid cool-down; it does not replace the manual's instruction to allow the oven to cool before cleaning.

The service manual is prepared for trained Hobart service technicians and cautions that it is not intended for people who are not properly qualified. It directs service personnel to disconnect electrical power and shut off gas before servicing. For service work, use a qualified technician and the model's service documentation.

Troubleshooting

The user manual associates uneven browning or overcooked edges with an oven that is too hot or too many racks in use. Its suggested actions are to reduce the temperature and use fewer racks to allow better circulation. It also identifies an unlevel oven or warped sheet pans as possible causes of uneven results; the manual says racks should be level side to side and slightly low at the front from front to back, and that warped pans should be removed from the baking group.

For excessive shrinkage during roasting, the manual lists failure to maintain water in the oven or roasting at too high a temperature as possible causes. Its suggestions are to place a 12-by-20-by-1-inch pan of water at the bottom of the oven and reduce the temperature. If the oven does not ignite, the manual says to check that the gas supply valves are open and to turn the oven off for five minutes before attempting to relight it. It also identifies no gas supply as a possible cause. Persistent ignition, temperature-control or gas-pressure problems should be referred to qualified service personnel.

Applications

The VC6GC is suited to commercial kitchens that need full-size convection cooking and programmable controls, including bakeries and foodservice operations preparing high-volume loads. The manual includes guidance and examples for baking, roasting and other commercial cooking work; actual cooking times and settings depend on the recipe, product and load.