Vulcan-Hart GH30S, ML-52168, ML-53146, GH60T Loading and Unloading the Oven, Operating Suggestions

LOADING AND UNLOADING THE OVEN

Open the door and load as quickly as practical to conserve heat. Take care to avoid spilling liquids while loading. Close the door and refer to recipe for cooking time.

Provide adequate space for product unloading. Rapid unloading will conserve heat and ensure proper preheating conditions for the next load, if applicable.

OPERATING SUGGESTIONS

Center-Fired Hot Top Range

Turn all burners fully on to heat top quickly. When operating temperature is reached, turn some of the rings down or off and you will save as much as 80% of the gas. Keeping all rings turned fully on not only wastes gas but also increases wear on the equipment. During an idling period, the pilot burners in the center will keep the top warm.

Heat is concentrated in the center, use this area to bring food to a boil, then move pots away from the center to maintain a rolling boil or simmer.

Open-Top Ranges

Open-top ranges are quickly lighted and require no preheating time. Light only as many burners as needed.

Griddle Top and Even-Heat Top Ranges

Heat top thoroughly before using. The top can be kept hot with burners turned partially down. During off periods, turn the burners down or heat only half the top.

Range Ovens

Allow time to preheat ovens before using (25 min. to 400°F [204°C]). If properly used, the automatic temperature control will cut gas and food costs. Do not turn on maximum heat all the time. Turn thermostat down to 250°F (121°C) when oven is idling, or turn oven off when not in use.

This oven gives you double capacity because you can do pan work on both shelves. If you are cooking high roasts, the entire height of the oven can be utilized by removing a shelf or racks and placing roast pan directly on the insulated oven bottom.

Moderate oven temperatures will produce better food, reduce shrinkage and keep maintenance costs down. Using a low temperature for roasting (about 325°F [162°C] or even lower) will reduce meat costs by reducing shrinkage.

A pan of water (approximately 12" x 20" x 1" [305 mm x 508 mm x 25.4 mm]) may be placed in the oven bottom. This water supplies humidity to reduce shrinkage. If necessary, add water during roasting.

Standard Oven Cooking

If you have a standard oven, use your normal recipe times and temperatures.

– 19 –