Vulcan-Hart ML-710545, VACB25, VACB72, VACB60, VACB36, VACB47, VACB20

BURNER VALVES

Fig. 2

All orifices are of the fixed type and require no adjustment.

Standing pilots should be adjusted to provide a slight yellow tip on the flame. Pilots may be lighted by removing adjacent cast iron top grates and radiants.

Air shutters on the main burners must be individually adjusted to provide a blue flame. All traces of yellow should be adjusted out of the burner flame. While making adjustments, you may notice that some burners, especially to the far right and left, have a higher flame. This is part of the unit’s design and is a normal effect.

When charbroiling, turn burner control valves to 1 /3 or ½ to prevent overheating.

Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow debris to accumulate on the grates.

Turn flame to low setting during slack periods to conserve energy.

The charbroiler is a free vented appliance. All products of combustion and the heat generated by the burners pass through the grates. When meat is placed on the grates, this blocks the venting and causes a temperature build-up. The charbroiler operates most efficiently with valves turned down to 1 /3 or ½.

LIGHTING THE GAS PILOT (Fig. 3)

1.Turn the individual burner gas valves OFF and wait 5 minutes.

2.	Remove the Top Grates.	Turn	the	Pilot
2.	Remove the Top Grates.	Turn	the
	incoming main gas supply valve		ON.
	Light pilots using a taper (Fig. 3).
3.	To light the burners, turn the individual
	burner valves ON.
	burner valves ON.

Fig. 3

TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS

For complete shutdown: Turn the main gas supply valve OFF. (Make sure all individual burner valves are off before relighting.)

PREHEATING THE CHARBROILER

Allow the charbroiler to preheat for 30 minutes. Rub grates with cooking oil before using. Note that grease runs forward and drips into the trough in front of the charbroiler before draining into the grease drawer

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ACB72 ML-135286, ACB25, ACB47, ACB25 ML-710543, ACB36 ML-710544 specifications

Vulcan-Hart is a prominent name in commercial kitchen equipment, renowned for its innovative and high-quality solutions. Among their impressive lineup are the VACB25, VACB72, VACB60, VACB36, and VACB47, each specifically designed to enhance food preparation and cooking efficiency.

The Vulcan-Hart VACB series features built-in capabilities that cater to the needs of diverse commercial kitchens. These models offer varying capacities, making them suitable for different kitchen sizes and operational demands. The VACB25 is ideal for smaller establishments, while the VACB72 is perfect for larger operations that require a greater volume of cooked food.

One of the standout characteristics of the VACB series is their advanced cooking technology. The use of a centrifugal fan ensures even heat distribution, promoting consistent cooking results. This feature is particularly beneficial in reducing cooking times and improving food quality, which is crucial in high-paced kitchen environments.

The VACB models are also equipped with digital controls, enhancing user experience and precision during cooking. Users can easily set cooking temperatures and times, ensuring optimal results for various dishes. The intuitive interface allows for quick adjustments, enabling chefs to be more flexible in their cooking processes as they navigate busy service periods.

Durability and performance are at the forefront of the Vulcan-Hart design philosophy. Each model in the VACB series is constructed from high-grade stainless steel, ensuring resistance to corrosion and wear. This not only extends the lifespan of the equipment but also simplifies cleaning and maintenance, catering to the rigorous demands of commercial kitchens.

Energy efficiency is another key feature of the VACB series. These convection ovens are designed to consume less energy than traditional cooking methods, helping businesses reduce their operational costs while maintaining high cooking standards. This aspect aligns with the growing trend of sustainability in the foodservice industry.

Finally, the versatile designs of the VACB models enable them to accommodate a wide range of cooking methods, from roasting to baking. This versatility allows chefs to expand their menus and experiment with different culinary techniques, providing more options for their diners.

In summary, the Vulcan-Hart VACB series, including the VACB25, VACB72, VACB60, VACB36, and VACB47, exemplifies modern cooking technology and efficiency. With features such as even heat distribution, digital controls, durable construction, energy efficiency, and versatile cooking capabilities, these ovens are well-suited for any professional kitchen aiming to deliver exceptional culinary experiences.