Rack Arrangements

To season, heat griddle top section at a low burner setting. Pour one ounce of cooking oil per square foot of surface over the griddle top section. With an insulated cloth, spread the oil over the entire griddle surface to create a thin film. Wipe off any excess oil with an insulated cloth.

Repeat this procedure 2 to 3 times until the griddle has a slick, mirrorlike surface.

The Econoline Series Oven is equipped with one rack per oven section. Each oven section has two rack positions. Proper rack positioning is to be determined by the individual cooking needs of the operator.

OVEN LOADING AND UNLOADING

When loading 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.

INSERTING AND REMOVING OVEN RACK

On ovens provided with oven rack stops, it is necessary to place rack, including the support hook, along the top of the side liner runners and slide the rack completely to the rear of the oven compartment until the rack drops into place (Fig. 13).

Fig. 13

— 15 —

160L77R ML-52115, 260L77R ML-52116, 60L77R ML-52114, 36L77R ML-52113 specifications

Vulcan-Hart is renowned for its high-quality commercial kitchen equipment, and its line of griddles, specifically the Vulcan-Hart 36L77R ML-52113, 60L77R ML-52114, 260L77R ML-52116, and 160L77R ML-52115, is no exception. These models are designed to meet the demands of busy restaurant kitchens, providing optimal performance and efficiency.

The Vulcan-Hart 36L77R ML-52113 features a three-foot-wide cooking surface with a robust stainless-steel construction, ensuring durability and ease of cleaning. It boasts a powerful 30,000 BTU output per burner, which provides rapid heating and uniform heat distribution across the griddle surface. The design includes a state-of-the-art thermostat for precise temperature control, allowing chefs to maintain their desired cooking temperatures for various foods.

In comparison, the Vulcan-Hart 60L77R ML-52114 offers a larger, five-foot cooking area, catering to high-volume cooking needs. It enhances productivity with additional burners, delivering 150,000 BTU power that is ideal for bustling kitchens. The heavy-duty griddle plate is designed for exceptional heat retention, ensuring that food is cooked evenly while maintaining its natural flavors.

The Vulcan-Hart 260L77R ML-52116 is designed for large-scale operations, featuring a massive 6-foot cooking surface and an impressive 180,000 BTU total output. This model elevates versatility with its adjustable burners, allowing chefs to cook a variety of menus simultaneously. It also includes built-in grease channels, optimizing safety and cleanliness in the kitchen environment.

Lastly, the Vulcan-Hart 160L77R ML-52115 is a four-foot griddle, striking a balance between size and performance. With an output of 120,000 BTU, it is ideal for establishments that require a combination of efficiency and reliability in their cooking equipment. All models come equipped with features such as easy-to-access controls, removable grease trays for hassle-free cleaning, and sturdy legs for stability.

In summary, the Vulcan-Hart griddle series, including the models 36L77R ML-52113, 60L77R ML-52114, 260L77R ML-52116, and 160L77R ML-52115, combines robust construction with advanced cooking technology. Their powerful heat outputs, precise temperature control, and thoughtful designs make them indispensable tools for any busy restaurant kitchen, ensuring chefs can deliver excellent food quality while maximizing productivity.