SELECTING A VULCAN FURNACE MODEL
How to choose the most suitable Vulcan oven model for your needs? First of all, you need to determine the size of the furnace. There are 4 basic size options:
|Model||Production (landing)||External dimensions, mm||Dimensions of the grill grate, mm|
The 2L model is perfect for cafes, bars, small restaurants or large ones, where the Josper menu is not the main one. Cope with landing up to 100 people.
The sizes of models 4M, 4L are suitable for any type of restaurant. Also, these models are considered optimal for achieving the right heat, i.e. the optimal ratio of the amount of initial laying of coal (8-10 kg) to maintain a stable temperature of 300-400 ° C. These models are designed for landing from 100 to 150 people.
A feature of the 4M model is the absence of a pedestal stand and an ash drawer. Be careful when choosing this model! It is relevant for installation in a ready-made barbecue complex or as an economical option for street trading.
The 5L model is recommended for serving banquets and catering establishments, due to the increase in the depth of the grate, the machine will cope with a landing of 200 people.
STRUCTURE OF FURNACES
|Ignition time (average), min||30||35||40||50|
|Produces a product, kg / hour||60||90||90||110|
|Coal consumption per day for 8 hours, kg||6-8||8-10||8-10||12-14|
|Operating temperature, ° С||250-400||250-400||250-400||250-400|
|Equivalent power, kW||3||4||4,5||6|
|Size of grill grate, mm||510х520||760х510||760х510||760х750|
|Extraction rate, m3/h||2000||2500||2500||3000|
|Maximum smoke flow, g/s||7||10||10,5||14|
Materials used in the production process of Vulcan furnaces: boiler steel of European quality, stainless steel AISI 304 and 310 grade, cast iron heat-resistant. In thermal insulation, ceramic basalt insulation is used, withstanding up to 1000 ° C.
IMPORTANT! Neither asbestos, nor combustible materials or cadmium are used in the production of TM Vulcan furnaces.
VULCAN FURNACE MODELS
REST FOR PRODUCT REST
Allows to avoid hit of sparks and a flame in ventilating pipes. Replacement every 24 months of operation is recommended. If burned out, it becomes unsafe and may cause sparks to enter the ventilation.
|STAINLESS STEEL CAP
Reduces the temperature of the exhaust smoke and ensures its smooth entry into the hood without any turbulence and returns.
|COAL FRAME (for models 4L, 5L)
Allows you to limit the area intended for ignition of coal, especially on days with less workload.
|GARNERS Made of heat-resistant cast iron, withstand up to 800 ° C, serve as the base on which to burn the coals. When working at high temperatures (above 500 ° C), they can be deformed and must be replaced (not a warranty case).|
GRILL INSTALLATION TIPS - FURNACES
To install a grill stove under an exhaust hood, important factors must be considered:
1. The possibility of installing a grill oven.
2. Dimensions and design of the exhaust hood.
3. Diameter of the exhaust duct and exhaust power.
1. If you plan to install the Vulcan oven in a traditional kitchen (in existing ventilation), then you need a 100% hydraulic filter. When selecting a hydraulic filter, special attention should be paid to the power of the "snail" and the ability to adjust its speed. Since the spark arrester installed on the grill oven does not eliminate the sparks flying out when the doors are opened from the grill oven.
If it is possible to start through a separate hood, it is enough to install the correct umbrella with a spark arrester.
In this case, the cap and spark arrestor on the furnace itself is also required for installation. Thus, it will be possible to eliminate both sparks from the chimney, and with the door open. A closed umbrella with raised panels is also recommended. This kind of umbrella is mounted directly on the stove itself and, thanks to the side false panels, you can control the flow of smoke, preventing it from “leaking” from under the umbrella into the hall.
There is another option for installing the furnace:
In this case, the chimney of the grill oven is directly connected to the channel with a direct exit to the outside (forward flow). But the need for an umbrella with a spark arrester remains mandatory. And if the umbrella is connected to the kitchen hood, then a hydraulic filter is also needed.
ATTENTION!!! Based on the statistics of fires in food units with installed stoves, fires occur as a result of improper installation and operation of equipment. In 70% of cases, a fire occurred due to a spark entering an open door into a grease-contaminated ventilation system through an exhaust hood.
2. Regarding the design of the umbrella, the ideal solution is to install the umbrella filters in front and not behind, as in standard kitchen umbrellas.
Also pay attention to the option of installing an exhaust hood with air supply (air curtain) to compensate for the air flow out of the kitchen and prevent smoke from entering the kitchen and the hall. Recommended especially for open kitchens.
ATTENTION!!! All aspects of the installation of grill stoves must be approved and agreed with the local fire safety services, in accordance with the existing regulations for this class of stoves.
As for the dimensions of the umbrella, the latter should be deep enough to cover the oven and door in the open position. For example, for the Vulcan5L model with a depth of 870 mm, plus a clearance from the wall of 100 mm, plus a door in the open state of 460 mm. It turns out that the depth of the umbrella should be at least 1430 mm.
3. For all models, the MINIMAL channel diameter should be 300 mm.
|Power equivalent kW||3||4||4||6|
|Max. smoke flow, g / s||7||10||10,5||14|
|Air outlet temperature, ° С||155||155||155||155|
|Recommended thrust, Ra||12||12||12||12|
|Extraction rate, m3 / h||2000||2500||2500||300-|
IGNITION AND OPERATION OF VULCAN FURNACE
For proper ignition of the furnace and its optimal preparation for operation, follow the instructions given in each relevant section:
End of work
1) LOAD OF COAL
First of all, remove the grill grates from the oven. To achieve optimal performance and to cook a product with a traditional smoke smell, use charcoal made from hardwood (white or red quebracho) in large pieces, or, if this is not possible, charcoal from similar woods. Lay out charcoal with a pyramid in the center of the furnace (see the figure on the right), leaving a strip of approximately 15 cm along the back wall free of coal. Use a poker to position the coal.
The amount of coal depending on the model and taking into account the use of the furnace for preliminary heat treatment of products (from 6 to 9 hours):
|Oven model||Amount of coal|
2) FIRING OVENS
Remember that during the ignition of coal, the grill grates must be removed (picture on the left).
The upper figure on the right shows the location of three tablets for igniting coal: one in the center and two at the edges. For ignition, use dry alcohol tablets. Never use flammable liquids! It is very dangerous!
Close the door and let the coal warm up. After 30-40 minutes, the coal should already warm up evenly, heat up and reach the state when there are no flames. At this point, using the poker, it is necessary to level the coal over the entire internal width of the furnace as shown in the figure on the left.
Next, close the lower link, as shown in the figure on the left.
After 10 minutes, install the chimney flap in position 3, as shown in the upper figure on the right. After completing these last two steps, the oven is ready for operation.
3) OPERATING MODE
As mentioned above, at the moment the oven is already ready for cooking food in it.
We strongly recommend the use of two grilles.
In this case, firstly, the cooking surface for cooking is twice as large, and secondly, using two different heights, you can better control the temperature inside the oven.
By changing the position of the top draft damper, you can prevent smoke from escaping from the furnace, thereby allowing at that moment, when necessary,
soak the product inside the oven with smoke. Nevertheless, in the operating mode, the position of the shutter on division 3 is optimal for cooking products.
4) END OF WORK
When you have finished cooking in the oven, just completely close the chimney flap (the lower flap was already closed during operation). So, everything is ready so that you can leave your workplace - the kitchen. Closing both rods is the third step in setting up the furnace that you perform throughout the day. At the moment, since there is no air flow, charcoal is in a "sleeping" state, i.e. deactivated. To activate the furnace again, you need to add coal and open both rods. When air access resumes, “sleeping” coal is reactivated again. If there is no coal left in the furnace, it is necessary to start the process of preparing the furnace for operation again, starting with paragraph 1 of this manual.
Information on the three furnace settings can be briefly presented in the following table:
|Mode||Upper flap||Lower flap||A comment|
|Ignition||Open||Open||The first 30-40 minutes of work|
|Work mode||Division 3||Close||In progress|
|End of work||Close||Close||When the oven is used|
5) DAILY CLEANING
Cleaning: Always carry out cleaning in the morning when the oven is not hot! It is very important to keep the door frame around the perimeter, its inner panel and the oven’s inner frame clean. This is necessary so that the door closes well during the day.
Grill grates must be cleaned periodically with a wire brush while cooking. Never use water to clean the flame arrester. Just take it off and shake it to clean it from soot and dust,
accumulated inside. Ash should be cleaned and collected in an ash box every 3-4 days. To do this, remove the grill grates and grates, and then shake off the ash in the hole of the lower link. Then rinse the grease tray and stainless steel hood in the dishwasher.
We strongly recommend that you carefully study our instructions. The end user is fully responsible for everything related to the ventilation system and cleanliness, as well as regular cleaning of the umbrella, filters and other parts where fat can accumulate.