VC6GD

Overview

The Vulcan Hart VC6GD is a single-deck, deep-depth gas convection oven for commercial kitchens. It has a stainless steel front, sides and top, independently operated stainless steel doors with double-pane windows, and a porcelain-enamel-on-steel oven interior. The cavity measures 29″ wide × 26⅛″ deep × 20″ high. Five nickel-plated oven racks and eleven rack positions accommodate different pan and product arrangements.

The VC6GD uses solid-state temperature controls, an electronic spark igniter and one 50,000 BTU/hr. burner. A two-speed ½ HP blower motor circulates air, and an oven-cool switch runs the fan to help cool the oven. The manufacturer’s specification sheet lists a one-year limited parts and labour warranty. The oven is made for commercial installation only; the user manual warns that residential or non-commercial installation voids warranty coverage.

Key Features

• Deep-depth cavity: 29″ W × 26⅛″ D × 20″ H, with five nickel-plated racks and eleven rack positions with positive rack stops.
• Solid-state temperature control: Adjustable from 150°F to 500°F.
• Timed cooking: A 60-minute timer sounds an audible alarm when the set time expires. The timer does not turn the oven off.
• Gas heat: One 50,000 BTU/hr. burner with electronic spark ignition.
• Air circulation: Two-speed ½ HP oven blower motor and an oven-cool switch.
• 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.
• Certifications and listing: The supplied product information identifies the VC6GD as CSA design certified and NSF listed. A retailer listing also identifies it as ENERGY STAR qualified.

Specifications

• Model: Vulcan Hart VC6GD
• Product type: Single-deck, deep-depth gas convection oven
• Gas type: Specify natural gas or propane when ordering; the model is offered in gas configurations for either fuel.
• Burner: One burner; 50,000 BTU/hr. rating on the manufacturer’s specification sheet
• Temperature range: 150°F–500°F
• Controls: Solid-state temperature controls
• Timer: 60-minute timer with audible alarm
• Oven interior: 29″ W × 26⅛″ D × 20″ H; porcelain enamel on steel
• Rack capacity: Five nickel-plated racks; eleven rack positions. Product listings describe capacity as five pans per deck.
• Rack dimensions: 28¼″ × 24½″
• Exterior dimensions: 40¼″ W × 45⅛″ D including motor and door handles; 41¾″ D including motor only; 54¾″ H on 23¾″ legs with feet. The legs can adjust an additional 1″. Legs with casters adjust from 28″ to 29⅛″ in length.
• Burner and ignition: One gas burner and electronic spark igniter
• Blower motor: Two-speed, ½ HP
• Electrical supply: 120 V, 60 Hz, single phase; 6-foot cord and plug; 7.7 A total draw on the manufacturer’s specification sheet. The service manual lists 8.0 A.
• Gas connection: ¾″ rear gas connection, with combination gas pressure regulator and safety solenoid system.
• Exterior material: Stainless steel front, sides and top; painted legs
• Door construction: Independently operated stainless steel doors with double-pane windows
• Lighting: Two interior oven lights
• Insulation: Non-sag insulation at the top, rear, sides, bottom and doors
• Weight: The specification sheet lists 433 lb. without skid and packaging, and 492 lb. with skid and packaging. A retailer listing gives 463 lb. net weight.
• Listing and certification: CSA design certified and NSF listed, as stated in the manufacturer’s specification sheet; retailer information also identifies ENERGY STAR qualification.
• Warranty: One-year limited parts and labour warranty, as stated in the manufacturer’s specification sheet.

Installation & Requirements

Location and clearances

Gas connection and supply

The gas inlet is at the rear. The installation instructions call for a gas supply line at least equivalent to ¾″ iron pipe and a gas shutoff valve in the gas line ahead of the oven. Connect the gas supply after levelling the oven. The instructions say to check the gas joints with a soap-and-water solution before lighting; do not use an open flame for leak checking. After checking for leaks, purge piping that receives gas to remove air. The standard electronic-ignition oven has a regulator integral to the gas solenoid valve and does not require an external regulator. Specify the gas type and altitude when ordering; the specification sheet calls for altitude to be specified above 2,000 ft.

Gas-pressure values depend on the unit’s serial-number range. The service manual lists different natural-gas input and pressure requirements for units before and after its stated serial-number breaks. For example, its specification section lists 44,000 BTU input at 3.5″ W.C. for earlier natural-gas units and 50,000 BTU input at 5.0″ W.C. for specified later units; propane values also vary by serial-number range. Have a qualified service person verify the applicable requirements for the specific oven rather than applying one pressure value to every VC6GD.

Electrical supply and ventilation

The manufacturer’s specification sheet calls for 120 V, 60 Hz, single-phase power and supplies a 6-foot cord and plug. The installation manual says the supplied three-prong grounding plug must be connected to a properly grounded three-prong receptacle; it cautions against removing the grounding prong. The rear flue must not be obstructed. The manual recommends venting flue gases outdoors through a ventilation system installed by qualified personnel and notes an optional downdraft diverter flue method.

Operation

Controls

• Master switch: ON turns on the oven control circuits; OFF turns them off; OVEN COOL allows the fan motor to run with the doors ajar to speed oven cooling.
• ON light: Amber indicator that lights when the master switch is on.
• HEAT light: White indicator that cycles on and off with the burner.
• IGNITION light: Red indicator that flashes during lighting and stays on if the burner fails to ignite.
• Thermostat: Sets the oven temperature from 150°F to 500°F.
• Timer: Sets cooking time. When it reaches zero, the buzzer sounds continuously; the oven does not switch off. Turn the timer to OFF to stop the buzzer. Keep the timer in OFF when the oven is not in use.
• Fan-speed switch: Selects HI or LOW fan speed.
• Light switch: Turns the interior oven lights on or off.

The manual advises that forced-air convection can cook more quickly than a conventional oven and that overcooking is therefore more common. It says the VC6GD can cook full or partial loads using standard recipe temperatures, and that operators may need to adjust temperatures to suit a recipe and preferred result. Record settings and cooking times that work for the operation’s recipes.

Cleaning & Maintenance

Before cleaning, switch off electrical power and follow lockout/tagout procedures. Allow the oven to cool before cleaning; the manual warns that the oven and its parts are hot during operation, cleaning and servicing. The heat-circulation tube, called the snorkel, is at the rear of the oven cavity and must never be blocked. Keep its airflow path unobstructed. The manual also cautions against obstructing the rear flue. For service work, the service manual directs technicians to disconnect electrical power, follow lockout/tagout procedures and shut off the gas before servicing. That service manual is prepared for trained Hobart service technicians and is not intended for unqualified users.

Troubleshooting

Burner does not ignite

If the ignition light remains on, the user manual identifies lack of gas supply as a possible cause and instructs the operator to check that gas supply valves are open. It says to turn the oven off for five minutes before attempting to relight. If ignition still fails, the manual directs the user to contact a service representative. The service manual’s ignition-module diagnostics also identify possible causes such as no gas supply to the burner, ignition-system lockout after unsuccessful attempts to prove flame, or ignition-component faults. Gas and ignition diagnosis should be left to qualified service personnel.

Uneven browning or overcooked edges

The user manual lists an oven that is too hot or too many racks in use as possible causes. Its suggested actions are to reduce the temperature setting or use fewer racks to allow better circulation. For uneven baking, it also calls for checking that racks are level side to side and level to ⅛″ low at the front from front to back, and for removing warped sheet pans from the baking group.

Excessive shrinkage

The manual lists failure to maintain water in the oven and roasting temperature that is too high as possible causes. Its suggested measures are to place a 12″ × 20″ × 1″ pan of water in the bottom of the oven and reduce the temperature.

Temperature-control calibration

The service manual’s VC4GD/VC6GD procedure checks cavity temperature with a shielded thermocouple placed at the geometric centre of the oven. It calls for observing at least two complete heating cycles, comparing the heat-lamp on and off readings, and calculating their average. The stated acceptable differential is less than 20°F, and the average should be within 10°F of the dial setting. If adjustment is required, the procedure describes loosening the control mounting screws enough to rotate the control body: clockwise to increase temperature and counterclockwise to decrease it. Because this is a service procedure involving internal components, the manual is intended for trained service technicians.

The user manual’s error-code table discusses E# displays for the VC5, not the VC6GD. It does not establish an E7 definition for the VC6GD; do not assume that a code listed for another model applies to this oven.

Applications

The VC6GD’s five-rack cavity and forced-air circulation suit commercial baking and roasting, as well as cooking products on sheet pans or in oven-safe dishes. The user manual’s examples include cakes, cookies, casseroles, baked potatoes, pizza, chicken and roasts. It notes that cooking times and rack counts are suggested starting points and should be adapted to the recipe, ingredients, installation and preferred results.