Vulcan-Hart VGF-18 Daily, Weekly or as Required, Cleaning Stainless Steel, Fingerprints

Page 11

CLEANING

Daily

Clean your fryer regularly. Keeping the fryer clean and free of accumulated grease will prevent stubborn stains from forming. Wash all exterior surfaces at least once daily. Use a cloth with warm water and a mild soap or detergent. Follow with a clear rinse, then dry.

If regular cleaning is neglected, grease will be burned on and discolorations may form. These may be removed by washing with any detergent or soap and water. A self-soaping scouring pad may be used for particularly stubborn discolorations.

Always rub with the "GRAIN" in a horizontal direction. Do not use stainless steel wool pads on stainless steel finishes. Pieces of the steel wool will adhere to the stainless steel surface and cause rusting.

Weekly or as Required

1.Once the shortening has been drained, flush out scraps and sediment with a small amount of warm shortening. Allow the tank to drain thoroughly.

2.Close the drain valve and fill the tank with a non-corrosive, grease-dissolving commercial cleaner, following the manufacturer's instructions.

3.Set the thermostat at a temperature recommended by the manufacturer of the commercial cleaner and boil the solution for 15 to 20 minutes. Monitor boiling to prevent overflow.

4.Drain the cleaning solution from the tank.

5.Close the drain valve and refill the tank with water. Add 1 cup (237 ml) of vinegar to neutralize alkaline left by the cleaner. Bring the solution to a boil and allow it to stand for a few minutes.

6.Drain the tank and rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry the tank thoroughly.

7.Close the drain valve.

8.Add shortening between the MIN and MAX level lines.

Cleaning Stainless Steel

Stainless steel may be cleaned with ordinary soap or detergent and water. To prevent water spots and streaks, rinse equipment thoroughly with warm water and wipe dry with a soft clean cloth. The addition of a rinsing agent will also help prevent spotting.

Fingerprints

Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be minimized by applying a cleaner that will leave a thin, oily or waxy film. Wipe cleaner on and remove excess with a soft dry cloth.

— 11 —

Page 10 Page 12
Image 11
Page 10 Page 12
Contents Installation For Your Safety Important for Your SafetyUnpacking Optional Field Installable AccessoriesInstallation GeneralLocation Installation Codes and StandardsAssembly Leveling the Fryer Stand Alone InstallationsBattery Installations Fryers Mounted on Optional CastersGAS Connections Rear Gas Connection for Stand Alone InstallationsFront Gas Connection for Battery Installations Connection of Manifolds in BatteryFlue Connections Testing the GAS Supply SystemAdd fresh shortening as needed Over Temperature DeviceOperation Fill FRY Tank with Liquid ShorteningFrying Foods Turning the Fryer onTurning the Fryer OFF Extended ShutdownDaily Filtering Filtering ProcedureShortening Life Weekly or as Required CleaningCleaning Stainless Steel DailyFlue MaintenanceService and Parts Information

VGF-18 specifications

The Vulcan-Hart VGF-18 is a premier unit in the realm of commercial foodservice equipment, designed specifically to meet the demands of high-volume cooking environments. This gas-fired griddle embodies the perfect blend of performance, efficiency, and reliability, making it an essential addition to any kitchen.

One of the standout features of the VGF-18 is its robust cooking surface, which measures 18 inches wide and is crafted from durable, heavy-duty stainless steel. The cooking surface provides excellent heat retention and distribution, ensuring that foods are cooked evenly and quickly. With a thickness of 1 inch, the griddle can handle a variety of cooking tasks, from searing steaks to preparing pancakes.

The VGF-18 is equipped with powerful gas burners that deliver efficient heating. These burners are designed for quick response times, allowing for rapid temperature adjustments to accommodate different cooking needs. The unit’s cooking surface can achieve high temperatures, making it suitable for both direct searing and more moderate cooking applications.

In terms of user-friendly features, the Vulcan-Hart VGF-18 includes easy-to-use thermostatic controls that allow chefs to easily set and maintain precise temperatures. This level of control enables consistent cooking results across various menu items. The griddle also features a front-mounted grease tray, which simplifies cleanup and maintenance, ensuring that workstations remain tidy and safe.

Another notable characteristic of the VGF-18 is its construction quality. Built with a heavy-duty steel frame, the griddle provides stability and durability under heavy use conditions. The unit is designed to withstand the rigors of busy kitchens, making it a reliable choice for restaurants and catering operations.

When it comes to safety, the Vulcan-Hart VGF-18 includes features such as a manual lighting system and adjustable legs for optimal height customization and stability on uneven surfaces. Additionally, the griddle is designed for easy accessibility of all operating components, facilitating quick maintenance and servicing when necessary.

Overall, the Vulcan-Hart VGF-18 stands out as a versatile and robust griddle solution for commercial kitchens. With its advanced features, user-friendly design, and exceptional performance, it is tailored to meet the diverse cooking needs of chefs and foodservice operators alike. Whether for frying, grilling, or sautéing, the VGF-18 is engineered to deliver quality results and enhance kitchen productivity.
Top Page Image Contents