Oven

Clean oven and oven door daily, especially if fruit pies or tomato sauces were baked, meats roasted, and if there have been spillovers.

Do not use scouring powder. It is extremely difficult to remove completely, and can build up accumulations that will damage the oven.

Remove nickel plated racks and rack supports daily and clean in a sink.

After processing some foods at low temperatures, odors may linger in the oven. These odors may be cleared by setting the thermostat at 500°F and allowing the oven to operate unloaded for 30 to 45 minutes.

Exterior

Clean exterior finish daily with a mild grease dissolving solution.

Painted surfaces may be cleaned using a cloth and detergent solution. Rinse thoroughly and wipe dry with a soft clean cloth.

OPERATING SUGGESTIONS

Oven

If you desire to cook high roasts, the entire height of the oven can be used by removing shelf or rack and placing roast pan directly on insulated oven bottom.

Moderate oven temperature will produce better food, reduce shrinkage and keep upkeep costs down. Use low temperature roasting method with oven temperature at about 325°F to cut meat costs by reducing shrinkage.

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Vulcan-Hart 260L77R ML-52116, 36L77R ML-52113, 60L77R ML-52114, 160L77R ML-52115 Exterior, Operating Suggestions
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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.
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