Vulcan-Hart VRT SERIES operation manual Cooking Rack

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VCH & VRT SERIES OVENS

F-41162 (07-10)

COOKING

INTRODUCTION

This cooking guide has been produced for your Vulcan Cook & Hold Oven System. It should be used as a handy reference when using your oven. The guide has been developed to help answer questions which you may have relating to product preparation as well as making you familiar with the operation of your Cook & Hold Oven.

When using your oven, experiment with your own house specialties. The degree of doneness varies based upon

individual preferences. These preferences can be easily accomplished by varying the recommended time

guidelines in this manual. The guidelines which are presented in this manual are suggested and have been tested to insure product preparation as indicated.

The concept of “Low Temperature Cooking” is not a science, it is an art. Chefs from around the world vary in terms of the doneness and appearance in the products which they prefer.

Therefore, we suggest first understanding what your Oven System will do for the multitude of applications available to you.

COOKING RACK

The cooking rack is simply placed inside a standard 18” x 26” sheet tray (2/1 Gastronome) and the product which is to be cooked and held is placed on top of the cooking rack. When more than one product is being prepared, the food products should not be cramped together onto one cooking rack. Sufficient room should separate the products on a single cooking rack to insure proper circulation of air around the product.

When loading the oven, an additional 18” x 26” sheet tray, in an inverted position, (Fig. 5) should be placed directly above the food product being prepared. This creates the necessary air flow pattern to produce highly desirable carmelization and uniform roasting of the product.

INVERTED SHEET TRAY

Fig. 5

Depending upon the size of the Cook & Hold Oven, each unit is supplied with a specially designed cooking rack(s). The cooking rack must be used when cooking food products to insure absolute product quality and integrity.

A helpful hint when loading your food product on the cooking rack is to either line your 18” x 26” sheet tray with foil, or spray with a quality vegetable oil. This helps with easy clean up after use.

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Contents Models ManufacturedImportant for Your Safety For Your SafetyTable of Contents Principles Cook & Hold Ovens GeneralIntroduction VRT Model Benefits Cook & Hold OvensComparison Cook & Hold Ovens Unpacking InstallationCleaning LocationCanada Electrical RequirementsUnited States of America Electrical ConnectionsBefore First USE OperationControls Manual OperationPRE-PROGRAMMED Cycles Setting AdjustmentQuick Cycle ProgrammingVentilation Hood Requirements Testing the OvenSwitch ON/OFF Switch to on OperatingExtended Shutdown ERR TOO HOT Alarm ShutdownTurn the oven OFF, unplug the unit, and call for service Stainless Steel Care MaintenanceCleaning Heat Tint Door Gasket CarePreserving & Restoring Door GasketCooking Cooking RackBakery Products For Bakery ProductsCooking and Holding Guide Temp GuidelinesDetails Cook Hold Internal Loading Product Weight Rethermalization Guide Oven Reheat Hold MIN. Hold Entrée Temp TimeVCH & VRT Series Ovens VCH & VRT Series Ovens Lockout / Tagout Procedure Service & Parts InformationTroubleshooting Symptoms Possible Causes RemedySpecifications VCH88Wiring Diagram

VRT SERIES specifications

Vulcan-Hart has established itself as a leader in commercial cooking equipment, and the VRT Series is a testament to their commitment to innovation and quality. This series of fryers is designed to meet the rigorous demands of busy kitchens while providing enhanced efficiency and performance.

One of the main features of the Vulcan-Hart VRT Series is its advanced fry tank design, which optimizes heat transfer and reduces oil degradation. This allows for consistent cooking results and prolongs the life of the frying oil, ultimately saving operators both time and money. The fryers are engineered with a high-efficiency heating system that ensures rapid recovery times, enabling high-volume frying without sacrificing food quality.

Incorporating state-of-the-art technology, the VRT Series features digital controls that provide precise temperature management. The intuitive interface allows operators to easily set and monitor cooking temperatures, which is essential for maintaining food safety standards and achieving perfect frying results. Additionally, the oil filtration system integrated into the VRT Series automates the process of filtering the oil, further enhancing oil life and improving the taste of the fried food.

Durability is another hallmark of the VRT Series. Built with heavy-duty stainless steel, these fryers are designed to withstand the rigors of a commercial kitchen environment. The robust construction not only enhances the aesthetic appeal but also ensures longevity and reliability.

Further adding to the practicality of the VRT Series, the fryers are designed with ease of maintenance in mind. The fry tanks are equipped with a clean-out rod that simplifies the cleaning process, allowing kitchens to maintain hygiene standards effortlessly.

Safety is a top priority in the design of the VRT Series. Features such as high limit temperature controls and automatic shut-off capabilities are standard, providing peace of mind for operators.

In summary, the Vulcan-Hart VRT Series combines efficiency, durability, and advanced technology to deliver a superior frying experience. Whether in a busy restaurant, cafeteria, or catering environment, these fryers stand out as an essential tool for achieving high-quality fried foods with optimal results. With a focus on innovation and performance, the VRT Series exemplifies what modern commercial cooking equipment should be.
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