Vulcan-Hart VG24, VG48, 24L Weekly, Convection Ovens 90 Series only, Griddle Plate, After Each Use

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Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted, and if there have been spillovers.

After processing some foods at low temperatures, odors may linger in the oven. These odors may be cleared by setting the thermostat at 500°F (260°C) and allowing the oven to operate unloaded for 30 to 45 minutes.

Empty the broiler grease pan/trough daily or as often as necessary. CAUTION: Remove the grease pan/trough slowly and be careful of liquid wave action. It is recommended that the grease pan/trough be emptied whenever it is 3/4 filled. The drip shield, grids and grease pan/trough should be washed with a mild grease- dissolving solution. Some chefs scrape the grid with a three-cornered metal scraper. Scrub the broiler chamber and body front frequently and you will have less smoking.

Clean cast iron open top grates with a mild soap and water solution. Rinse thoroughly and dry with a clean, water- absorbent towel. Immediately after drying (with grates still removed from the range top), season grates lightly with liquid vegetable or Pam spray-type cooking oil.

After seasoning, replace grates onto the range. Turn all open top sections ON LOW and allow them to burn for at least 15 minutes before using pots or pans on the range top.

Season the open top grates after each cleaning. Failure to season grates will cause grates to rust.

Weekly:

Boil burners in a solution of washing soda. Rinse and dry parts thoroughly. Flash rusting may occur. This is a normal condition and will not affect the performance or the product prepared.

When reinstalling the burner back onto the range, be sure the burner heads are properly connected. Do not light the pilot or turn burner valve ON with the burner head removed.

CONVECTION OVENS (90 SERIES) ONLY

The Snorkel tube opening must be kept clear from blockage. If usage of aluminum foil is a common practice during the operation of this oven, be sure to periodically check the Snorkel tube for foil particles. Clean this tube with standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off the tube before using oven again. It is also recommended that the oven be run at 400°F (204°C) for 20 minutes to burn off any cleaning solution that was not thoroughly rinsed from the tube.

Oven Door Gasket: (90 Series Connection Ovens Only)

To clean the oven door gasket, use a soft cloth or sponge and a mild cleanser. DO NOT USE STRONG OVEN CLEANERS SUCH AS EASY OFF® OR MR. MUSCLE®. Cleaners of this nature will destroy the gasket material.

GRIDDLE PLATE

Cleaning the griddle section will produce evenly cooked, perfectly browned griddle products and will keep the cooking surface free from carbonized grease. Carbonized grease on the surface hinders the transfer of heat to the food. This results in loss of cooking efficiency and spotty browning which gives foods an unappetizing appearance. To keep the griddle clean and operating at peak efficiency, follow these simple instructions:

After Each Use:

Carefully clean griddle with wire brush or flexible spatula.

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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.
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