Vulcan-Hart VFB12, ML-114905, ML-114908 operation manual Setting Food Type, Blower, Cleaning

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To make the adjustment, press the 1 button. Pressing the 2 button will take you to the normal programming screen for the cook time. Pressing the 1 button will take you to the following screen:

Recipe 1

1 = lighter . . . 5 = darker

Enter (1-5) = 3

Then Press NEXT

The factory setting for this adjustment is 3. If your product was getting darker with each successive cook, try changing the setting to 2 or 1. If your product was getting lighter, try changing the setting to 4 or 5.

As a guideline, the following foods MAY cook more consistently using the following settings. The actual best setting will depend on your specific food product.

Setting

Food Type

 

 

1

Single 6" (152 mm) parbake pizza

 

 

 

Chicken Tenders

2

Sub Sandwiches

 

8" (203 mm) and 12" (305 mm) parbake pizza

 

 

 

12" (305 mm) and 16" (406.5 mm) raw dough pizza

3

Three 6" (152 mm) raw dough pizzas

 

French Fries

 

 

4

Steak

 

 

5

Chicken Breasts

Fish

 

 

 

Remember, this setting only affects the finished consistency of a product being cooked multiple times in a row using this recipe number. It will not affect the basic recipe for a single cook cycle from a cool oven.

After entering the new setting, you can press NEXT to step through the rest of the program settings, or press the SAVE button to store the changes and exit the program mode.

BLOWER

The oven blower turns off automatically after approximately 4 minutes of non use, adding to the oven's energy efficiency.

CLEANING

WARNING: DISCONNECT ELECTRICAL SUPPLY BEFORE CLEANING THE OVEN.

The interior cleanliness of the FlashBake oven is essential to ensure maximum efficiency of your oven. Keeping the oven clean and free of food debris will minimize the possibility of smoke and odors from food stuck on the lamp shields and interior walls.

The interior of the oven cavity is lined with highly reflective materials that allow the oven to cook with exceptional speed. These materials MAY NOT, under any circumstances, be cleaned with abrasive materials or chemicals that are not recommended for aluminum. If the non-recommended type chemicals are used, they can etch and scratch the cavity, causing a loss in efficiency and result in the need for repairs.

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Contents Installation Table of Contents Installation UnpackingLocation Exhaust Duct Installation Installation Codes and StandardsAssembly United States of AmericaElectrical Connections For Hard-Wired OvensFor a Single-Phase 240 Volt Oven For Cord-Connected OvensSTART-UP Testing Electrical DataLamp Test Voltage Test Empty RecipeUtensils to USE PrecautionsOperation Approved Never UseProgramming the VFB12 Flashbake Oven To Create or Edit a RecipeTo Save a Recipe or Exit Programming Mode Lamp Center and Outer Power Levels FigRecipe Options and Limits Creating a Standard Cook Method Recipe Lamp Power Cook TimeFull Power Time Standard Recipe DisplayCreating a TWO-STEP Cook Method Recipe Zone Power TimeTwo-Step Recipe Display Operating the VFB12 OvenStopping or Pausing a Recipe Starting a RecipeExtending the Cook Time High THROUGH-PUT Volume Consistency Cook Cycle CounterCooking Hints Setting Food Type CleaningBlower Approved Cleaning Materials and Procedures Cleaners Cleaning ToolsRemoving and Installing the TOP Lamp Shield Oven Door Lamp Shield RailInspecting the Oven MaintenanceLamp Replacement FusesTroubleshooting Problem Possible CausesHigh Power is not on Message Action

ML-114908, ML-114905, VFB12 specifications

The Vulcan-Hart VFB12 is a commercial-grade fryer known for its outstanding performance in high-demand kitchens. Designed to deliver exceptional frying results, the VFB12 is a favorite among chefs in various food service establishments, from fast-casual restaurants to large-scale catering operations.

One of the primary features of the VFB12 is its robust construction. It is made from high-quality stainless steel, ensuring durability and resistance to corrosion and wear. This feature is crucial in a busy kitchen environment where equipment is subjected to daily use and cleaning.

The fryer has a large capacity, making it ideal for cooking a variety of foods. With a fry tank that can hold up to 12 gallons, chefs can prepare large batches of food efficiently. This model also boasts a high-output burner system, which allows it to heat up quickly and maintain consistent frying temperatures, ensuring that food comes out crispy and delicious every time.

Additionally, the Vulcan-Hart VFB12 is equipped with a state-of-the-art digital control panel that provides precise temperature management. This feature makes it easy for chefs to set and maintain the desired cooking temperature, leading to better control over the frying process and more consistent results. The panel also includes safety features such as a built-in high-temperature limit switch, which automatically shuts off the fryer to prevent overheating.

Another notable technology in the VFB12 is its efficient oil filtration system. This system helps extend the life of the cooking oil, reducing operational costs and ensuring that the food maintains its flavor profile. Regular oil filtration not only improves the quality of fried items but also enhances the overall efficiency of the fryer.

The VFB12 also includes features that enhance its ease of use and maintenance. The fryer is designed for easy access to its components for cleaning, which is essential in maintaining hygiene standards in any kitchen. The ergonomic design of the fryer ensures that chefs can operate it comfortably, while the heavy-duty casters allow for easy mobility and placement within the kitchen.

Overall, the Vulcan-Hart VFB12 is a superior choice for anyone seeking a reliable, high-performance commercial fryer. With its combination of robust construction, advanced control technologies, efficient oil filtration, and user-friendly design, it is an invaluable addition to any professional kitchen looking to serve high-quality fried food consistently. As a testament to Vulcan-Hart’s commitment to quality and performance, the VFB12 continues to be a mainstay in the culinary industry.
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