E36LC SERIES ELECTRIC RESTAURANT RANGES - GENERAL
F25297 (July 2008)
Page 3 of 28
GENERAL
INTRODUCTION
This manual is for the Vulcan Restaurant Series
Electric Range equipped with convection oven.
Procedures in this manual will apply to all models
unless specified. Pictures and illustrations will be of
model E36SLC unless otherwise noted.
All of the information, illustrations and specifications
contained in this manual are based on the latest
product information available at the time of printing.
INSTALLATION
Refer to the Instruction Manual for detailed
installation instructions.
OPERATION
Refer to the Instruction Manual for specific operating
instructions.
CLEANING
Refer to the Instruction Manual for specific cleaning
instructions.
TOOLS
Standard
•
Standard set of hand tools.
•
VOM with A.C. current tester (Any quality VOM
with a sensitivity of at least 20,000 ohms per
volt can be used).
Special
•
Temperature tester (thermocouple type) with
surface mount probe.
•
Clamp on amp meter.
•
Wheel puller, for blower wheel removal.
•
Sealant, for thermostat calibration screw.
SPECIFICATIONS
AVAILABLE VOLTAGES - 208 OR 240 VOLT - 1 OR 3-PHASE, 480 VOLT - 3-PHASE
Model
No.
Nominal AMPS Per Line Wire
3-Phase
1-Phase
208V
240V
480V
X
Y
Z
X
Y
Z
X
Y
Z
208V
240V
480V
E36LC
38.3
50.0
54.9
33.2
43.3
47.6
16.5
21.6
23.7
82.6
71.6
N/A
E36SLC
38.3
47.5
52.4
33.2
41.1
45.4
16.5
20.8
22.6
79.7
69.1
N/A
E36FLC
38.3
45.0
49.9
33.2
39.0
43.3
16.5
19.7
21.5
76.9
66.6
N/A
E36XLC
35.8
42.5
49.9
31.0
36.8
43.3
N/A
N/A
N/A
74.0
64.1
N/A