Vulcan-Hart VRT SERIES Benefits Cook & Hold Ovens, Comparison Cook & Hold Ovens, VRT Model

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VCH & VRT SERIES OVENS

Once the temperature reaches 140⁰F the process will stop, because the enzymes will be deactivated.

This tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold. The longer the hold, the higher degree of tenderization.

Each hour of holding is equal to one day of aging.

VRT MODEL:

The Vulcan VRT Model is also a “Rethermalization Oven System.” The VRT Model is specifically designed to retherm chilled/thawed food product as well as prepared frozen food products either in bulk or individually wrapped and sealed packages.

F-41162 (07-10)

Reduced Energy Costs: It costs significantly less to run a Vulcan Cook & hold Oven instead of a conventional oven. Also, in most areas, no exhaust hood is needed.

Reduced Shrinkage of Product: You can cut your percent of shrinkage from 25 to 30% down to 5 to 10%. This means more servings to sell to your customers! The Vulcan Cook & Hold Oven can pay for itself in just months, depending on your volume.

Reduced Labor Cost: Your cooks do not have to come in early to put roasts in or stay late to take them out of the oven. Holding banquet foods in a Vulcan Cook & Hold Oven reduces that last minute party prep to almost nothing.

BENEFITS OF

COOK & HOLD OVENS

Superior Results: Low temperature roasting has been recognized as the best method for preparing meat and poultry because of increased tenderness, more even roasting, and a juicer product.

Increased Sales: You will attract more customers and have more repeat business because you are now producing a superior product in your market area. All of your products will be unique, from prime rib and chicken to BBQ ribs, pork roasts, and even bakery items!

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COMPARISON OF

COOK & HOLD OVENS

“The Comparison Stops Here” – more than a catchy slogan, it’s a fact.

Convection ovens, unlike Vulcan Cook

&Hold Ovens, blast high temperature dry air over the product. The end result with convection oven cooking is excessive and unnecessary shrinkage.

Vulcan Cook & Hold Oven Systems:

1.Offer a lifetime heating element warranty.

2.Provide a natural roasted brown, caramelized product

without coloring agents. “You can taste the difference.”

3.Can bake anything from meat, poultry, fish, cakes, cookies, puff pastries, and even popovers.

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Contents Manufactured ModelsFor Your Safety Important for Your SafetyTable of Contents Principles Cook & Hold Ovens GeneralIntroduction VRT Model Benefits Cook & Hold OvensComparison Cook & Hold Ovens Cleaning InstallationUnpacking LocationUnited States of America Electrical RequirementsCanada Electrical ConnectionsControls OperationBefore First USE Manual OperationQuick Cycle Setting AdjustmentPRE-PROGRAMMED Cycles ProgrammingSwitch ON/OFF Switch to on Testing the OvenVentilation Hood Requirements OperatingExtended Shutdown ERR TOO HOT Alarm ShutdownTurn the oven OFF, unplug the unit, and call for service Stainless Steel Care MaintenanceCleaning Preserving & Restoring Door Gasket CareHeat Tint Door GasketCooking 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.
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