Hobart is looking to give back to local restaurants and local retailers who generously support their communities. Share your story for a chance to win equipment and service!
Convection ovens are versatile cooking units found in commercial kitchens, that can be used to bake, roast, or broil food. This guide will highlight the Vulcan VC4 Convection Oven and cover the controls, cleaning, maintenance, and advisories specified for this unit.
The information compiled in this guide comes exclusively from Vulcan and is demonstrated in the video. Brink Inc. is an authorized service provider for Vulcan and can be requested to support and assist you.
Before operating your unit, make sure the side of your convection oven, where the controls are located, are at least two inches from other cooking or heat producing equipment. This space is needed to ensure the oven's mechanical components don't overheat and remain cool.
Before initial use, the convection oven must undergo a "burn off" procedure to remove any contaminants from heating the chamber. Here are the quick steps to conducting a burn off procedure for the Vulcan VC4 Convection Oven.
Use a damp cloth to wipe the inside of the oven and oven racks.
Close the oven doors. Turn the oven on: Switch the master switch to the "ON" position.
Turn the thermostat to 300 degrees Fahrenheit and allow the oven to cycle for 90 minutes or until no smoke or odor is detected. After that period, turn the master switch to "OFF".
For further information on controls, view the operation manual. If your Vulcan VC4 convection oven has computer controls, please view the control programing guide shipped with the unit.
The gas valve on Vulcan VC4 convection ovens is a combination valve functioning as both a pressure regulator and gas valve. An additional external regulator connected directly to the oven is not needed. The oven's internal gas valve also serves as a pressure regulator provided the supply pressure to the appliance is at the standard 7-8 inches for natural gas and 11-12 inches for LP gases. This factory is pre-set and requires no adjustment. New installations may require a few ignition cycles to purge residual air from the gas line. If the oven goes into a reset condition, the red "no ignition" light will illuminate. Wait a few seconds and try to restart the unit. If after a few attempts, contact your local Vulcan authorized service agent for support and assistance.
The Master Switch turns the oven control circuits on and off. When switched to cool, the Fan Motor will continue to run with the door slightly open to speed up oven cooling.
The On Light will appear with an amber-colored light when the Master Switch is turned on.
The Oven Heating Light is the white-colored light that glows when the burner cycles on. The oven heating light will turn off when the oven reaches the set temperature. If the set temperature is not reached, the light will continue to glow.
If the burner fails to ignite, the red light will remain switched on. Wait 20 to 30 seconds. Turn the unit off, and then turn the oven back on to ignite the burners. Contact an authorized service provider if the issue continues.
The thermostat controls the oven temperature during operation.
The timer is used to specify the cooking time. When the timer runs to zero, an audible buzzer will come on and continue until the timer is turned off. To turn the buzzer off, rotate the dial to the off position. Keep the timer in the off position when the timer is not in use, and remember the oven will not turn off when the timer is finished.
The fan speed switch allows operators to select the "HI" or "LOW" fan speed setting. The "HI" setting is the normal functioning speed. The "LOW" setting is used when cooking light baked goods that could blow about in the oven.
The Light Switch turns the lights inside the oven cavity on and off. To lengthen bulb life, turn the lights off when not inspecting the product.
Let's go over some of the best and recommended cleaning procedures for your Vulcan VC4 convection oven. Be sure to always allow the unit to cool before you begin cleaning. At the end of every day, turn the oven thermostat off, and switch the master switch to cool. Leave the oven doors open, while the fan is on, to cool the oven. When the oven has cooled enough, switch the master switch off to begin cleaning and follow lockout/tag-out procedures.
It is recommended to clean the convection oven at the end of each day. Follow these simple steps to find out how to clean a Vulcan Convection Oven:
For daily oven cleaning, clean the interior of the oven with warm water and soap or detergent. Rinse thoroughly and wipe dry with a soft clean cloth. While cleaning, don't forget to clean the oven's interior back panel and periodically check for debris around the interior air rotor to remove any small bits of aluminum foil from the fan area. Exterior surfaces may be cleaned using a damp cloth with mild detergent and a warm water solution. When scraping off heavy deposits of grease or oil from the oven use wood, plastic, rubber tools, or anything non-metallic. One of the easiest ways to keep your oven clean is to always use a drip pan.
Here are some recommended maintenance tips to conduct occasionally to ensure your convection oven operates at peak performance.
The rear air intake slots prevent the oven from overheating and running at peak performance. Clear any debris that may be obstructing the slots airflow. Remove any grease buildup with warm water and a mild detergent.
The flu discharges heat from the oven and can get very hot. Make sure the vent is always free of obstructions after the oven has cooled down.
To replace the internal halogen lights, turn the light switch off and remove all oven racks and oven rack guides. Remove the lamp cover with a flathead screwdriver. Slide out the bulb with your thumb and forefinger and replace it with a new bulb.
Periodically check for debris around the interior air rotor and remove any small bits of aluminum foil from the fan area.
For electric convection ovens, disconnect electrical power to the machine and follow lockout tag-out procedures before extended shutdown.
When starting your oven back up after an extended shutdown, check for any damage to the unit before restarting the oven. Always make sure to check all gas and electrical connections before starting up your convection oven.
One major disadvantage of commercial convection ovens is they tend to be more expensive than traditional ovens. Because of their versatility and multi-function use, you are getting more options and therefore the price is higher. One major disadvantage of commercial convection ovens is they tend to be more expensive than traditional ovens. Because of their versatility and multi-function use, you are getting more options and therefore the price is higher.
We suggest not using a convection oven when cooking delicate or specialty foods such as cakes, custards, quick bread, or souflés. These dishes might benefit from the steady heat however the movement of the air from the fan and exhaust system can cause them to cook unevenly or to rise less impressively.
UNEVEN BROWING / OVERCOOKED EDGES: A convection oven relies heavily on proper airflow. If you are experiencing uneven browning or overcooked edges, adjust the heat temperature to a lower setting. You can also reduce the number of racks to better the airflow inside the heating chamber. SHRINKING FOOD: Shrinking food while using a convection oven can be solved by lowering the roasting temperature or placing a 12-x-20-x 1-inch pan of water at the bottom. SPILLING AND OVERFLOW ITEMS: Check and adjust the racks inside the oven to prevent items from spilling or flowing over the edge of a pan. Adjust them accordingly if needed. Your racks should be level across and 1/8 inch lower at the front. Be sure to check your pans if they are damaged or warped.
Experiencing low, excessive, or sometimes no heat at all can be frustrating when using your commercial convection oven. Luckily this problem can be solved fairly easily and is commonly caused by one of the following. DEFECTIVE TEMPERATURE CONTROL OR PROBE / OPEN HIGH-LIMIT SWITCH OR THERMOSTAT. Other issues can be caused if you have a gas model such as INADEQUATE GAS PRESSURE OR PLUGGED GAS ORIFICE.