WC4E - Oven WOLF - Free user manual and instructions

USER MANUAL WC4E WOLF

TECHNICAL SERVICE AND PARTS ASSISTANCE - US: 1-800-814-2028 | CANADA: 1-800-444-4764 For additional information, or to locate an authorized parts and service provider in your area, visit wolfequipment.com Wolf is a division of ITW Food Equipment Group | 3600 North Point Blvd., Baltimore, MD 21222 F51058 Rev. B (09/01/2023) INSTALLATION & OPERATION MANUAL

Installation, Operation and Care of

ELECTRIC CONVECTION OVENS

KEEP THESE INSTRUCTIONS FOR FUTURE USE

Your Electric Convection Oven is produced with quality workmanship and material. Proper installation, usage and maintenance of your oven will result in many years of satisfactory performance. The manufacturer suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided. GENERAL The Electric Convection Ovens feature a 500°F thermostat, timer, porcelain interior and a two -speed,

HP blower motor as standard equipment. Ovens equipped with standard voltages are 208 or 240 V, 60 Hz, single- or three-phase. The Oven is a single cavity oven furnished with flve racks. Independently opening doors are standard; simultaneously opening doors with chain mechanism underneath are optional. Oven lights with on-off switch are standard on all models. An open stand with lower storage rack is available as an option. Stacked ovens are furnished with either Stacking Kit 426983G1 (8" LEGS) or Stacking Kit 426984G1 (CASTER) for mounting one oven on top of the other. Additional racks are available as accessories. Features of the models are shown below:– 3 – INSTALLATION UNPACKING

mmediately after unpacking the oven, check for possible shipping damage. If the oven is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery. Prior to installation, verify that the electrical service agrees with the speciflcations on the oven data plate, located on the inside of the top front cover

Do not use the doors or their handles to lift the oven. LOCATION The installation location must allow adequate clearances for servicing and proper operation. For solid state and digitally controlled models, there must be 18" (45 cm) of clearance on the right side of the oven from any open ‡ame.

INSTALLATION CODES AND STANDARDS

In the United States, install the oven in accordance with: 1) State and local codes; 2) National Electrical Code, NFPA-70 (latest edition) and 3) NFPA Standard #96, Vapor Removal from Cooking Equipment (latest edition), available from National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada, install the oven in accordance with: 1) Local codes; 2) Canadian Electrical Code, CSA Standard C22.2 No. 1 (latest edition) and 3) Canadian Standard for Commercial Cooking Equipment CSA Standard C22.2 No.109 (latest edition).

INSTALLING BASIC OVEN

The basic oven must be installed on legs or mounted on a modular stand. Installations on concrete bases or other supports restricting air circulation underneath the oven is not advisable and may void the warranty. If using the modular stand, set the oven on the stand after unpacking. ASSEMBLING THE LEGS TO THE SINGLE OVEN The legs must be installed on the bottom of the oven. Gently position the oven on its left side, taking care not to cause scratches or damage. Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (six bolts and lockwashers per leg). Carefully raise the oven to its normal position. LEVELING Adjust the legs to ensure that the oven racks are level in the final installed position. CASTERS If the oven is to be installed on casters, assemble the casters to the legs provided. Then attach the caster- leg units to the oven at each corner using the 24 bolts and lockwashers (six bolts and lockwashers per leg). Place the locking casters on the front legs and nonlocking casters on the rear legs.– 4 – Fig. 2

ASSEMBLING THE STAND TO THE OVEN

Attach each of the four leg assemblies to the bottom of the oven with the 24 bolts and lockwashers (six per leg). Carefully raise the oven to the normal position. Attach the undershelf to the legs with eight bolts and lockwashers (two per leg). Install the rack guides into the shelf at the desired locations (for pans or racks), then attach the rack supports to the top end of the rack guides. Attach rack supports to the leg assembly by removing one middle bolt and reattaching the back through the end holes in the rack support (Fig. 2). ELECTRICAL CONNECTIONS BACK FRONT PL-53274 ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLI CABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE ANSI/NFPA70 (LATEST EDITION) AND/OR OTHER LOCAL ELECTRICAL CODES. DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT. Remove the wiring compartment cover on the front of the oven. Remove the appropriate knockout on the bottom of the oven and attach the power supply conduit to the bottom of the oven. Comply with the appropriate wiring diagram (located inside the right side panel) when making connections to the electrical supply lines. Replace the wiring compartment cover and right side panel. Turn on the power supply. ELECTRICAL DATA– 5 –

ASSEMBLING STACKED OVENS

Unpack the ovens and the stack kitV. Position the oven to be used as the bottom oven on its left sidefor access to the oven bottom, taking care not to scratch or damage it. Attach the four leg RUFDVWHUassemblies with the 24 bolts and lockwashers (six per leg). Place the lower oven (with legsRUFDVWHUV) on the floor and remove two

16" (11 mm) diameter knockouts on eachside of the top H[WHULRUSDQHO.5HPRYHNQRFNRXWIURPWRSRYHQEDVH Install two locating studs to the bottom of the top oven per stacking kit instructions. Move the oven with legs RUFDVWHUVto the installed position. Place the upper oven on top of the lower oven usingthe locating studs. Remove the optional rear panel, if provided, from the TOP oven. 5HPRYHWRSRYHQYHQWJXDUGInstall the Stacking Flue (Fig. 3) withthe four screws provided. Replace the top oven rear panel, if provided. STACKING FLUE– 6 – ELECTRICAL CONNECTIONS (Stacked Ovens) ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLI CABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECTSWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT

Make sure that the electrical power supply agrees with the specifications on the oven data plate, the wiring diagram on the oven and Electrical Data, page 5.

1. Carefully route these leads from the topoven through the bushing through the electrical

access knockoutholes common to both ovens.

Connect wires X, Y and Z from the upper oven to the lower oven per the wiring diagram. Attach the power supply conduit to the bottom of the lower oven. Connect the powersupply leads to the line side of the terminal block on the bottom oven. Finally, inspect and check all wiring and terminal connections for tightness or pinch points (cover on oven frame). Refer to reference drawing 426986 supplied with the stacking kit for electrical connection instructions. Refer to instructions supplied with the stacking kit for marking the combined electrical load information to the electrical data plate of the bottom oven. The ovens are commonly connected to separate power sources. When it’s necessary to connect both ovens to a single power source, the VCE-STACKWIRES kit is used (00-961571-000G1). This is a free accessory. It can be ordered with the ovens or separately.– 7 – OPERATION MASTER SWITCH – ON - Turns oven control circuits on.

urns oven control circuits off. – OVEN COOL - Allows the fan motor to run with the doors ajar to speed oven cooling. ON LIGHT (Amber) – Lit when MASTER SWITCH is turned to ON. HEAT LIGHT (White) – Comes on and goes off when the heating elements cycle on and off. TEMPERATURE – Controls oven temperature. TIMER – Use to set the cooking time. Alarm sounds continuously when time has elapsed to 0. Turn the timer OFF to silence the alarm. The timer does not turn the oven off. Keep timer set to OFF when the oven is not in use. FAN SPEED – Adjust air velocity in the oven cavity. HI - Normal operating speed. LOW - Use this setting when cooking a delicate product like meringue, which could blow around in the oven. LIGHTS – ON - Turns the interior lights on. – OFF - Turns the interior lights off. THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR PERFORMING ANY MAINTENANCE. CONTROLS : WC4ED– 8 – BEFORE FIRST USE (All Models) Before using the oven for the flrst time, it must be burned off to release any odors that might result from heating the new surfaces in the chamber.

1. Using a clean damp cloth, wipe the inside of the oven, including the racks.

2. Close the oven doors, turn the MASTER SWITCH to ON, turn the Thermostat to 300°F (149°C) and

allow the oven to cycle for 6 to 8 hours before turning the MASTER SWITCH to OFF.

1. Turn MASTER SWITCH to ON. Amber ON light will come on, indicating that power to oven is on.

2. Set Thermostat as desired. Refer to COOKING GUIDELINES for suggested temperatures and times

for various products.

3. Prepare product and place in suitable pans. When white HEAT light goes off, oven has reached

desired preheat temperature. Cooking

1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors.

2. Set the Timer. After the preset time lapses, turn Timer to OFF position to stop alarm.

3. When product is done, open doors and carefully remove cooked product from the oven. Care should

be taken when wiping up any spills, as oven is still hot. End of Day

1. Turn Thermostat to lowest setting.

2. Turn MASTER SWITCH to OVEN COOL. Leave doors open while the fan is on to cool the oven.

3. When oven has cooled sufflciently, turn MASTER SWITCH to OFF and clean the oven.– 9 –

RECOMMENDED TEMPERATURES AND TIMES FOR ROASTING

Meat roasting is most satisfactory at temperatures of 225 to 325°F (107 to 163°C) for beef, lamb, poultry and ham; 325°F (163°C) for fresh pork as recommended by USDA and American Meat Institute. A pan, approximately 12 x 20 x 1‘ (305 x 508 x 25 mm) full of water, may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. Water should be added if necessary during roasting. Roasting pans should be no deeper than necessary to hold drippings (usually 2 to 2

/2‘ (51 to 64 mm). Cooking time and shrinkage may vary with roasting temperature, cut, grade of meat and degree of doneness. Smaller cuts will generally show greater time savings than larger cuts at a given temperature.

250 (121) 275 (135) 300 (149) 300 (149) Standing Rib Roast “ Oven Ready Rolled Rib Roasts “ 20 to 22 lb (9.1 to 10 kg) Veal Roast “ 15 lb (6.8 kg) Turkeys “ 15 to 20 lb (6.8 to 9.1 kg) Meat Loaf “ 8 to 10 lb (3.6 to 4.5 kg) 350 (177) 3 to 4 Hrs. “ Rare 4 to 4

/2 Hrs. — Med. 4 Hrs. “ Med. 3 Hrs. “ Med. W ell 3 Hrs. 45 to 60 Minutes COOKING HINTS Forced air convection cooking is faster than conventional oven cooking, and therefore overcooking is more common. Do not cook products faster than is practical for the best results. Since forced air convection supplies heat to the surface of the product, the thicker or more massive a product is for its type, the longer it will take to absorb enough heat to cook. The oven will cook or bake full or partial loads at standard recipe temperatures. As with any oven, you may wish to use a temperature of up to 25 F° (-4 C°) higher or lower than the recipe for the particular product result that you prefer. When established, convection oven times and control settings should be noted on your recipe.

SUGGESTED COOKING GUIDELINES

Recommended temperatures, times and number of racks are intended as a guide only. Adjustments must be made to compensate for variations in recipes, ingredients, preparation and personal preference in product appearance. The oven does not require special recipes. Excellent results can be obtained from any good commercial recipe with reduced cooking times.– 10 – COOKING GUIDELINES The information in the Cooking Guidelines chart is suggested only. Cooking times for various products may be different depending on the brand, consistency and the chef’s preferences for taste and presentation. The times below may require adjustments. Note the times and temperatures of your preferred results for future use. The preheating time for all of the following is 15 minutes. COOKING GUIDELINES (HOLDING FEATURE) Cooking Cooking Min. Hold Max. Internal Internal Amount Temp. Time Time Cook Temp. Hold Temp. Product lbs. (kg) °F (°C) Hours Hours °F (°C) °F (°C) Prime Rib 20 (9.06) 225 (107) 5 4 140 (60) Rib Eye Boneless 12 (5.43) 225 (107) 3 4 140 (60) Top Round 20 (9.06) 225 (107) 5 4 140 (60) Steamship Round 20 (9.06) 225 (107) 7 2 140 (60) Bottom Round 20 (9.06) 225 (107) 5 8 140 (60) Boneless Strip Loin 12 (5.43) 225 (107) 3 4 140 (60) Whole Tenderloin 6 (2.71) 225 (107) 2 2 140 (60) Top Sirloin Butt 14 (6.34) 225 (107) 3 4 140 (60) Beef Short Ribs 10 (4.53) 225 (107) 4 4 165 (74) Cube Steaks 10 (5.43) 225 (107) 3 3 180 (82) Beef Back Ribs 30 (13.6) 225 (107) 5 4 175 (79) Beef Stew 10 (5.43) 225 (107) 4 6 175 (79) 150 (66) Corned Beef 12 (5.43) 250 (121) 4 4 165 (74) 150 (66) Fresh Ham 12 (5.43) 250 (121) 6 4 165 (74) Cooked Cured Ham 12 (5.43) 250 (121) 4 4 135 (57) Pork Back Ribs 10 (4.53) 250 (121) 5 3 175 (79) 150 (66) Pork Spare Ribs 30 (13.6) 250 (121) 5 4 175 (79) 150 (66) Fresh Sausages 10 (4.53) 225 (107) 2 5 (Max) 175 (79) Pre-Cooked Sausage 10 (4.53) 250 (121) 1

/2 200 (93) 170 (77)– 11 – POWER OUTAGE In case of a power outage, the oven will automatically shut down. When power is restored to the lines, the oven will resume its normal operation. However, if the oven is to be left unattended during a power outage, push the MASTER SWITCH to the OFF position. When power is restored to the lines, push MASTER SWITCH to the ON position, wait for the oven to preheat, then resume normal cooking operations. CLEANING

WARNING: DISCONNECT ELECTRICAL SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH

TO INDICATING THAT YOU ARE WORKING ON THE OVEN BEFORE CLEANING.

• Clean outside of the oven daily by wiping with a clean, damp cloth.

• Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with a soft, clean cloth.

STANDARD COOKING TIME CHART

Product Amount Temp. Time Frozen Croissant Dough 1.75 oz. 350°F (177°C) 25 Min Cinnamon Croissant 1.75 oz. 350°F (177°C) 35 Min. Small Bread Loaves 1 Tray 350°F (177°C) 30 Min. Large Bread Loaves 1.5 lbs. 350°F (177°C) 60 Min. Sheet Cake (1) 18x26" Tray 300°F (149°C) 25 Min. Scone Mix 1 Tray 350°F (177°C) 30 Min. Muffln Mix 1 Tray 350°F (177°C) 30 Min. Kaiser Rolls 1 Tray 350°F (177°C) 16 Min. Italian Bread 1 Tray 350°F (177°C) 40 Min. Danish Rounds* 1 Tray 350°F (177°C) 30 Min. Cream Cake* 1 Tray 350°F (177°C) 60 Min. Cookies 1 Tray 325°F (163°C) 16 Min. *The maximum internal cooking temperature should be 190°F (88°C). Optional Stainless Steel Oven Interior Soap or detergent and water usually handle routine cleaning. Rinse thoroughly and dry with a soft, clean cloth. For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser (scouring powder) mixed into a paste may be used. Apply with stainless steel wool or sponge, always rubbing with the grain. This treatment is equally effective for "heat tint" (slightly darkened areas caused by oxidation). Again, remember to rub in the direction of the polish lines. Rinse with clear water and dry with a soft cloth. Wait for oven doors to cool before washing. Splashing hot doors with water may cause the glass to shatter.– 12 –

SERVICE AND PARTS INFORMATION

To obtain service and parts information concerning your Oven, contact the Wolf Service Depot in your area (refer to listing supplied with this oven) or Wolf Company Service Department at the address or phone number shown on the front cover of this manual. MAINTENANCE the oven. 5(3/$&,1*6,'(02817('/$036 procedures. LUBRICATION The fan motor comes with sealed bearings and requires no lubrication. VENT Periodically check the flue, when the oven is cool, to be sure it is free of obstructions. $,5,17$.( 5HDUDLULQWDNHVORWVDQGKROHVVKRXOGEHFOHDQHGZLWKDGDPSFORWKUHJXODUO\),* The UHDUDLULQWDNHVPXVWEHNHSWFOHDU 1RQFRPSOLDQFHPD\OHDGWRFRPSRQHQWIDLOXUH Fig. 5($5$,5 ,17$.( $OORZRYHQWRFRRO 5HPRYHDOOUDFNVE\SXOOLQJIRUZDUGOLIWLQJXSDQGRXW 5HPRYHWKHULJKWUDFNJXLGHE\OLIWLQJXSDQGSXOOLQJRXW

The oven and its parts are hot. Use care when operating, cleaning or servicing Disconnect the electrical power to the machine and follow lockout / tagout– 13– TROUBLESHOOTING

SERVICE AND PARTS INFORMATION

To obtain service and parts information concerning this model, contact the Wolf Service Agency in your area (refer to our website, www.wolfequipment.com for a complete listing of Authorized Service and Parts depots). FORM 51058 Rev. B (09/01/2023) PRINTED IN U.S.A. Problem Possible Cause Suggested Corrective Action Uneven browning or overcooked edges.

2. Too many racks used.

1. Reduce temperature setting (refer to Cooking Guidelines).

2. Use fewer racks to allow for better circulation.

1. Level oven racks- side to side and front to back. The rack

should be level side to side and level to 1/8"(3mm) low at the front from front to back.

2. Keep pans used for baking batter separate from general

purpose pans. If any pan shows a tendency to warp, remove it from the baking group.

1. Oven is not level.

2. Sheet pans are warped.

1. Failure to maintain

2. Roasting temperature

1. Place pan of water in bottom of oven

measuring 12x20x1" (305x508x25mm).

2. Reduce temperature.