Treat your water, Rinse, rinse, rinse, Review

DIRECT STEAM KETTLES

4.Treat your water.

Though this is not always practical, softening hard water can do much to reduce deposits. There are certain ﬁlters that can be installed to remove distasteful and corrosive elements. To insure proper water treatment, call a treatment specialist.

5.Keep your food equipment clean.

Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides have a similar effect.

6.Rinse, rinse, rinse.

If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The sooner you wipe off standing water, especially when it contains cleaning agents, the better. After wiping equipment down, allow it to air dry; oxygen helps maintain the stainless steel’s passivity ﬁlm.

7.Never use hydrochloric acid (muriatic acid) on stainless steel.

8.Regularly restore/passivate stainless steel.

Job	Cleaning Agent	Comments
Routine cleaning	Soap, ammonia,	Apply with soft cloth or sponge.
	detergent, Medallion
Fingerprints and smears	Arcal 20, Lac-O-Nu Ecoshine	Provides barrier ﬁlm
Stubborn stains and	Cameo, Talc, Zud,	Rub in direction of polish lines.
discoloration	First Impression
Grease and fatty acids,	Easy-off, DeGrease It Oven Aid	Excellent removal
blood, burnt-on foods		on all ﬁnishes
Grease and Oil	Any good commercial	Apply with soft cloth or sponge.
	detergent
Restoration/Passivation	Beneﬁt, Super Sheen
Review

1.Stainless steels rust when passivity (ﬁlm-shield) breaks down as a result of scrapes, scratches, deposits and chlorides.

2.Stainless steel rust starts with pits and cracks.

3.Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean stainless steel.

4.Use non-chlorinated cleaners at recommended concentrations. Use only chloridefree cleaners.

5.Soften your water. Use ﬁlters and softeners whenever possible.

6.Wipe off cleaning agent(s) and standing water as soon as possible. Prolonged contact causes eventual problems.

To learn more about chloride-stress corrosion and how to prevent it, contact the equipment manufacturer or cleaning materials supplier.

Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.

— 12 —

K20DLT, K20DL, K40DLT, K40DL, K60DLT specifications

Vulcan-Hart is a renowned name in the commercial kitchen equipment sector, known for its commitment to quality and innovation. Their line of gas convection ovens, including the K60DL, K60DLT, K40DL, K40DLT, and K20DL, showcases a blend of cutting-edge technology and user-friendly design.

The K60DL and K60DLT models are particularly notable for their large capacities, making them ideal for high-volume establishments. These ovens are equipped with a dual-fan system that ensures even heat distribution and shorter cooking times, which is crucial for maintaining food quality during peak hours. The K60DLT variant features additional programmable controls, allowing chefs to create precise cooking profiles for various dishes.

Moving to the K40DL and K40DLT, these models offer a slightly smaller footprint while still providing ample cooking space. They maintain the same dual-fan technology for consistent baking results and feature a robust construction that guarantees longevity. The K40DLT, like its larger counterparts, comes with advanced programmable controls, which further enhance operational efficiency.

The K20DL is designed for smaller kitchens without compromising on performance. It is perfect for establishments that require versatility but have limited space. The K20DL still incorporates Vulcan-Hart's signature features, such as solid stainless-steel construction, easy-to-clean interiors, and user-friendly controls.

All models in this series boast exceptional energy efficiency, which can lead to significant savings on utility bills. The ovens are designed to reach optimum cooking temperatures quickly and maintain those temperatures evenly. This efficiency does not detract from performance; indeed, these ovens are built to handle the rigorous demands of a busy kitchen environment.

Safety features are also a priority in Vulcan-Hart ovens. Each model includes cool-to-the-touch doors, built-in timers, and easy-access grease trays, ensuring a safe cooking experience.

In summary, the Vulcan-Hart K60DL, K60DLT, K40DL, K40DLT, and K20DL are designed to meet the diverse needs of commercial kitchens. With their durable construction, innovative technologies, and user-centric design, these convection ovens provide restaurant operators with reliable performance, efficiency, and flexibility, making them a wise investment for any culinary establishment.