Vulcan-Hart VCRB25, VCRB47, VCRB36 operation manual Location, Installation Codes and Standards

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LOCATION

The installation location must be kept free and clear of combustibles. Do not obstruct the flow of combustion and ventilation air. DO NOT install the charbroiler adjacent to open burners or fryers.

Sufficient air should be allowed to enter the room to compensate for the amount of air removed by any ventilating system and for combustion of the gas burners. Do not obstruct the air flow into and around the appliance. Do not obstruct the flow of flue gases through and above the broiler's top grate. Position the broiler in its final location. Check that there are sufficient clearances to service the broiler and to make the required gas supply connection(s). Provide 24" clearance at the front for cleaning, maintenance, service and proper operation.

Minimum clearances to non-combustible walls are 3" to the rear and 3" to the sides.

INSTALLATION CODES AND STANDARDS

The Charbroiler must be installed in accordance with:

In the United States of America:

1.State and local codes.

2.National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but not be limited to: NFPA #54 Section 10.3.5.2 for Venting. Copies may be obtained from The American Gas Association Accredited Standards Committee Z223, @ 400 N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park Quincy, MA 02169-7471

NOTE: In the Commonwealth of Massachusetts

All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR.

3.NFPA Standard # 96 Vapor Removal from Cooking Equipment, latest edition, available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada:

1.Local codes.

2.CAN/CSA-B149.1 Natural Gas Installation (latest edition)

3.CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3

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Contents Retain this Manual for Future USE VCRB47Models Important for Your Safety For Your SafetyInstallation UnpackingInstallation Codes and Standards LocationLeveling BURNERS, RADIANTS, and TOP GratesVentilation Hood GAS Pressure Regulator Installation GAS ConnectionPropane GAS Conversion Caster Equipped CharbroilersControls OperationLighting the GAS Pilot Pilot Adjustment To Completely Shutdown the Burners and Pilot LightsPreheating the Charbroiler Component PartsMaintenance CleaningService Vent SystemTroubleshooting Page Modèles Sécurité Votre Pour Sécurité Votre Pour ImportantDéballage BTU/h calorifique Débit Brûleurs de Nombre Modèle’INSTALLATION Normes ET Codes EmplacementNiveau À Mise Ventilation DE HotteSupérieures Grilles ET Radiants Brûleurs GAZ DU Pression DE Régulateur DU Installation GAZ DU ConnexionRoulettes DE Munis Grils Propane GAZ DU ConversionCommandes EmploiGril DU Préchauffage Composants’ALLUMAGE Veilleuse LA DE Réglage Entretien LubrificationVentilation DE Système NettoyageDépannage Remarques

VCRB25, VCRB47, VCRB36 specifications

Vulcan-Hart is a renowned name in the commercial kitchen equipment industry, known for its commitment to delivering high-performance cooking solutions. Among their impressive line of products, the VCRB36, VCRB47, and VCRB25 represent the pinnacle of versatility, efficiency, and reliability in heavy-duty cooking appliances.

The Vulcan-Hart VCRB series features a variety of configurations, with the VCRB36, VCRB47, and VCRB25 catering to diverse kitchen needs. These models are primarily designed for rapid cooking and rethermalization, making them ideal for high-volume settings, such as restaurants, catering operations, and institutional foodservice environments.

At the core of the VCRB series is a powerful, high-speed cooking technology that utilizes a combination of radiant heat and convective heat for optimal performance. This unique cooking method ensures even heat distribution, which leads to perfectly cooked meals in a fraction of the time compared to traditional methods. With adjustable temperature controls, chefs can have precise control over cooking processes, ensuring consistency in every dish.

The construction of the VCRB models is another standout feature. Built with durable stainless steel, these units are not only robust but also designed for easy cleaning and longevity. The exterior is resistant to corrosion, while the interior's smooth surfaces help prevent food build-up and facilitate quick maintenance.

One of the most significant characteristics of the Vulcan-Hart VCRB series is their space-saving design. These models incorporate a compact footprint without sacrificing cooking capacity, allowing kitchen operators to maximize their workspace effectively. Each unit includes accommodating racks for multiple food trays, making it easier to handle large quantities simultaneously.

Added features such as programmable controls and built-in timers provide chefs with enhanced cooking precision. The automatic shut-off function enhances safety, while various cooking modes cater to a wide range of menu items, from reheating pre-cooked meals to baking and broiling.

In summary, the Vulcan-Hart VCRB36, VCRB47, and VCRB25 stand out as essential tools for modern commercial kitchens. Their efficient cooking technology, durable construction, compact design, and user-friendly features make them a favorite among culinary professionals looking to elevate their food preparation capabilities while maintaining a focus on quality and efficiency. Investing in the VCRB series represents a commitment to excellence in cooking performance, ensuring that businesses can meet the demands of today's fast-paced foodservice environment.