Vulcan-Hart VG60, VG48, VG160, VG36, VG24 Operation, Controls, Before First USE, Griddle Seasoning

Page 17

OPERATION

WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE.

CONTROLS

THERMOSTAT DIAL - STANDARD OVEN — Allows operator to regulate oven temperature from low to 500°F (260°C).

THERMOSTAT DIAL - CONVECTION OVEN — Snap-acting type control which allows operator to regulate

 

 

oven temperature from 150°F to 500°F (65.5°C to 260°C).

OPEN TOP BURNER KNOB -

 

 

STANDARD AND CONVECTION OVENS

— Regulates gas flow to top burners. To increase heat, turn

 

 

knob counterclockwise; to decrease, turn knob clockwise.

POWER SWITCH - CONVECTION OVEN

— ON-OFF switch controls power supply to convection oven

 

 

control.

HEATING LIGHT - CONVECTION OVEN

—

When lit, indicates that the oven thermostat is calling for

 

 

heat to the oven.

GRIDDLE BURNER KNOB -

 

 

STANDARD AND CONVECTION OVENS

—

Regulates gas flow to the griddle or hot top burner. To

increase heat, turn knob counterclockwise; to decrease, turn knob clockwise.

BEFORE FIRST USE

Griddle Seasoning

CAUTION: This griddle plate is steel, but the surface is relatively soft and can be scored or dented by the careless use of a spatula or scraper. Be careful not to dent, scratch, or gouge the plate surface. Do not try to knock off loose food that may be on the spatula by tapping the corner edge of the spatula on the griddle surface.

A new griddle surface must be seasoned to do a good cooking job. The metal surface of the griddle is porous. Food tends to get trapped in these pores and stick; therefore, it is important to “season” or “fill up” these pores with cooking oil before cooking. Seasoning gives the surface a slick, hard finish from which the food will release easily.

To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil per square foot of surface over the griddle top section. With an insulated cloth, spread the oil over the entire griddle surface to create a thin film. Wipe off any excess oil with an insulated cloth.

Repeat this procedure 2 to 3 times until the griddle has a slick surface.

LIGHTING AND SHUTTING DOWN PILOTS

All adjustment procedures associated with pilot lighting must be performed by an authorized Vulcan-Hart installation or service person.

— 17 —

Page 16 Page 18
Image 17
Page 16 Page 18
Contents Installation For Your Safety Important for Your SafetyTable of Contents GAS Restaurant Range Models Description Options Optional Field Installable AccessoriesLocation InstallationUncrating Assembly Installation Codes and StandardsUnited States of America CanadaBumper Bars Convection Oven Ranges Only Installation of Broiler/Griddle BricksInstallation of Standard Griddle Top Bricks Page Page Backsplash Installation of Hot Top BricksModels Backsplash Component PartsPage GAS Connections LevelingTesting the GAS Supply System Electrical Connections Convection Oven Models 90 Series only Flue ConnectionsControls OperationBefore First USE Griddle SeasoningOpen Top Burners Hot Top and Griddle Top BurnersComplete Shutdown Standard Oven Broiler/GriddleConvection Snorkel Oven 90 Series Only Standard Oven with Spark Ignition FigConvection Snorkel Oven With Spark Ignition Fig Rack Arrangement Convection Oven 90 Series only Rack Arrangement Standard OvenArrangement #1 Arrangement #2Inserting and Removing Standard and Convection Oven Racks Convection Oven 90 Series Only PreheatingHot Top Burners Loading and Unloading Standard and Convection OvensRoasting Temperatures and Times Product Approximate Time Cooking ChartStanding Rib Roast MINProduct Temperature Casseroles Reheating Prepared FoodsSpecial Baking Procedures Miscellaneous Products Approximate Time TemperatureCleaning RangesConvection Ovens 90 Series only WeeklyOven Door Gasket 90 Series Connection Ovens Only Griddle PlateDaily Oven Door Gasket Replacement Convection Oven 90 Series only MaintenanceService and Parts Information LubricationTOP Burner Operation Troubleshooting Guide

260L, 160L, 36L, 60L, 48L specifications

Vulcan-Hart is a trusted name in the commercial kitchen equipment industry, renowned for its high-quality products designed to meet the demanding needs of foodservice operators. Among their distinguished offerings are the Vulcan-Hart VG series of gas burners: VG48, VG160, VG36, VG24, and VG60. These models are tailored for various cooking applications, ensuring versatility and reliability in any kitchen setting.

The Vulcan-Hart VG series features powerful, efficient burners that deliver consistent heat for optimal cooking performance. Each model's output varies based on its size, with the VG160 boasting the highest BTU output, capable of handling heavy-duty cooking requirements, while the smaller VG24 model suits establishments with limited space or lower volume cooking needs. Despite size differences, all models are designed to provide a high level of energy efficiency, which translates into lower operating costs for foodservice operators.

One of the standout features of the VG series is its heavy-duty construction. Built with stainless steel exteriors, these burners are not only aesthetically pleasing but also durable, resisting corrosion and wear from daily use. The cast iron grates provide excellent heat retention and distribution, ensuring that food cooks evenly and efficiently. Additionally, the open burner design allows for easy cleaning and maintenance, a critical factor in busy kitchens.

Technologically, the Vulcan-Hart VG series incorporates innovative features such as adjustable burner flames, allowing chefs to control heat levels precisely. This flexibility is essential for various cooking methods, from simmering sauces to boiling pasta. The series also includes models compatible with various gas types, ensuring that operators can choose what best fits their establishment's needs.

Safety is another priority within the VG series design. Each burner is equipped with a flame failure safety feature which automatically shuts off gas flow if the flame goes out. This enhances safety in high-pressure kitchen environments, providing peace of mind for operators and staff alike.

In summary, Vulcan-Hart VG48, VG160, VG36, VG24, and VG60 models are synonymous with performance, durability, and safety. They represent the best in commercial cooking technology, catering to a wide range of operational requirements while maintaining efficiency and reliability. For any foodservice operator seeking quality and dependability in their cooking equipment, the Vulcan-Hart VG series is an excellent choice.
Top Page Image Contents