Vulcan-Hart VRT SERIES operation manual Table of Contents

Page 3

VCH & VRT SERIES OVENS

F-41162 (07-10)

TABLE OF CONTENTS

IMPORTANT FOR YOUR SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 PRINCIPLES OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . 3 BENEFITS OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 COMPARISON OF COOK & HOLD OVENS . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ELECTRICAL REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 CONTROLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 MANUAL OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 SETTING ADJUSTMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 QUICK CYCLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 PRE-PROGRAMMED CYCLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 TESTING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 ERR TOO HOT – ALARM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 EXTENDED SHUTDOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 STAINLESS STEEL CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 DOOR GASKET CARE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

COOKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 COOKING RACK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 BAKERY PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

COOKING AND HOLDING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 – 16 RETHERMALIZATION GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 GRAMS – LBS / OZ CONVERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 TEMPERATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 LOCKOUT / TAGOUT PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 SERVICE & PARTS INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 WIRING DIAGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

2

Page 2 Page 4
Image 3
Page 2 Page 4
Contents Manufactured ModelsFor Your Safety Important for Your SafetyTable of Contents General IntroductionPrinciples Cook & Hold Ovens Benefits Cook & Hold Ovens Comparison Cook & Hold OvensVRT Model Location InstallationCleaning UnpackingElectrical Connections Electrical RequirementsUnited States of America CanadaManual Operation OperationControls Before First USEProgramming Setting AdjustmentQuick Cycle PRE-PROGRAMMED CyclesOperating Testing the OvenSwitch ON/OFF Switch to on Ventilation Hood RequirementsERR TOO HOT Alarm Shutdown Turn the oven OFF, unplug the unit, and call for serviceExtended Shutdown Maintenance CleaningStainless Steel Care Door Gasket Door Gasket CarePreserving & Restoring Heat TintCooking Rack CookingFor Bakery Products Bakery ProductsTemp Guidelines Cooking and Holding GuideDetails Cook Hold Internal Loading Product Weight Oven Reheat Hold MIN. Hold Entrée Temp Time Rethermalization GuideVCH & VRT Series Ovens VCH & VRT Series Ovens Service & Parts Information Lockout / Tagout ProcedureSymptoms Possible Causes Remedy TroubleshootingVCH88 SpecificationsWiring 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.
Top Page Image Contents