Vulcan-Hart VCH88 Rethermalization Ovens, Model Capacity Dimensions Electrical Full 18 x 13 x

Page 3

OVENS

Rethermalization Ovens

Versatile energy efficient ovens that cook, roast, retherm or bake a variety of products, at low temperatures, so foods retain more of their natural flavor, nutrients and moistness.

Standard Features:

Rethermalizes chilled food within FDA guidelines

Electronic controls

350°F maximum heating temperature

Removable power control module

“R” units have built-in ramp and roll-in dolly

“S” units have 6” casters

350°F roast thermostat allows for roasting or baking

Cord and plug provided

VRT321-S

Model

Capacity

Dimensions

 

Electrical

 

Full

 

 

 

 

 

 

 

 

18” x 26”

13” x 26”

 

 

 

 

 

 

Perim.

Number

W x D x H

Volts

 

Watts

 

Amps

Wire Baskets

Wire Baskets

 

 

Bumper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VRT32I-S

16

32

34” x 36” x 73”

208

 

7,600

 

36.5

 

 

 

 

 

 

 

 

 

 

 

VRT32I-R

16

32

34” x 43” x 67”

208

 

7,600

 

36.5

 

 

 

 

 

 

 

 

 

 

NOTE: Baskets are not provided.

 

 

 

Freight Classification: 85

www.vulcanhart.com

866-988-5226

Image 3
Contents Standard Features Accessories for Institutional Cook & Hold OvensCord and plug provided VCV4 VCV4 VCV6 VCV13Number D x H Volts Watts Amps Sheet Pans AttchmtVRT32I-S Model Capacity Dimensions Electrical Full 18 x 13 xNumber D x H Volts Watts Amps Wire Baskets Rethermalization Ovens

VCH88, VCH16, VCH8, VCH5 specifications

Vulcan-Hart is a well-known name in the foodservice equipment industry, renowned for its commitment to quality and reliability. Among their robust lineup of cooking equipment, the VCH series, which includes the VCH5, VCH8, VCH16, and VCH88 models, stands out for its innovative features and capabilities, focusing on high-performance cooking solutions.

The Vulcan-Hart VCH5 is designed for efficiency and ease of use in busy kitchens. It features a 5-burner configuration that provides ample cooking power while maintaining a compact footprint. The unit’s stainless steel construction not only enhances durability but also ensures easy cleaning and maintenance. With adjustable burners, operators can achieve precise heat control, making it ideal for various cooking applications from simmering sauces to searing meats.

Moving to the VCH8, this model offers an 8-burner configuration, increasing the capacity for larger food preparation. Its powerful burners are designed to provide even heat distribution, ensuring consistent cooking results. The VCH8 also boasts features like a removable crumb tray and a robust front rail, contributing to its practicality in fast-paced environments. Additionally, the model’s ergonomic design enhances workflow efficiency, allowing chefs to work seamlessly.

The VCH16 takes things further with a 16-burner design, making it suitable for establishments with high-volume cooking demands. This model excels in versatility, supporting various cooking techniques such as boiling, frying, and sautéing. It integrates advanced technologies, including an intuitive control panel that facilitates easy operation. The heavy-duty construction and industrial-grade components are engineered to withstand the rigors of everyday use in a commercial kitchen.

Lastly, the VCH88 is the flagship model of the series, featuring an impressive 88,000 BTU output across its burners. This powerhouse of a unit is crafted for high-capacity cooking operations, ensuring that even the busiest restaurants can keep up with demand. The VCH88 includes cutting-edge safety features, such as flame failure protection, which prevents gas flow if a flame is extinguished unexpectedly.

In summary, the Vulcan-Hart VCH series exemplifies reliability and performance, with each model offering unique features tailored to different kitchen needs. From precise heat control and durable construction to advanced safety mechanisms, the VCH5, VCH8, VCH16, and VCH88 are equipped to help chefs deliver exceptional culinary results while enhancing overall kitchen efficiency. Whether running a small café or a large-scale restaurant, these models cater to the diverse demands of modern foodservice establishments.