CLEANING

WARNING: TURN OVEN OFF AND UNPLUG THE ELECTRICAL CORD (IF APPLICABLE) BEFORE CLEANING.

Clean interior and exterior of oven daily with warm water and detergent solution. Rinse thoroughly and wipe dry with a soft clean cloth.

Oven Inspection Window (Optional)

The oven inspection window may be cleaned with an oven cleaner compound or with a cloth dampened with detergent solution. Rinse thoroughly and dry with a soft clean cloth. Do not use scouring powder on the window; it will scratch and fog the glass, and it is easy to build up an accumulation of excess scouring powder which is extremely difficult to remove.

Stainless Steel (Optional)

Clean stainless steel with soap or detergent and water solution. Rinse thoroughly with warm water and wipe dry with a soft clean cloth. Addition of a rinsing agent will also help prevent spotting.

Stubborn stains that resist soap and water usually can be removed with a paste of water and mild scouring powder. When applying these powders, be sure to rub in the direction of the polish lines on the steel to preserve the original finish.

Fingerprints on highly polished surfaces of stainless steel can be minimized by applying a cleaner that will leave a thin, oily or waxy film. Apply cleaner and remove excess with a soft dry cloth. After using, subsequent fingerprints will usually disappear when wiped lightly with a soft dry cloth or with a cloth containing a little of the cleaner. If the surface is especially soiled to start with, wash first with soap or detergent and water.

To remove burned on foods and grease, soak with hot soapy water first. Using stainless steel wool or a sponge, apply a paste of scouring powder and water. Rub in the direction of the polish lines. Do not use ordinary steel wool on stainless steel surfaces. These particles can eventually rust and cause unsightly spots and stains. Rinse thoroughly and wipe dry with a soft clean cloth.

In and around ovens where temperatures reach 500°F or more, straw-colored or slightly darkened areas may appear on stainless steel. This "heat tint" is caused by a slight oxidation of the stainless steel and is not harmful. To control or minimize this condition, never use more heat than is absolutely necessary. Heat tint can be removed by scouring vigorously with stainless steel wool and a paste made of a scouring powder and water. Again, remember to rub in the direction of the polish lines. Rinse thoroughly and wipe dry with a soft clean cloth.

When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary steel scrapers or knives. Particles of ordinary steel may become embedded in, or lodge on, the surface of the stainless steel. These will rust, causing unsightly stains. Where it is necessary to scrape, use stainless steel, wood, plastic or rubber tools.

— 15 —

Page 14 Page 16
Page 15
Image 15
Vulcan-Hart 7088A1 ML-104492, 7888A1 ML-104493 Cleaning, Oven Inspection Window Optional, Stainless Steel Optional
Page 14 Page 16

7018A1 ML-104491, 7016A1 ML-104495, 7099A1 ML-104498, 7098A1 ML-104501, 7066A1 ML-104496 specifications

The Vulcan-Hart 7888A1 (ML-104493), 7019A1 (ML-104497), 7088A1 (ML-104492), 7988A1 (ML-104502), and 7086A1 (ML-104494) are advanced commercial cooking equipment designed to optimize food production in high-demand settings like restaurants and catering services. These models are part of Vulcan-Hart's trusted lineup and are known for their durability, efficiency, and cutting-edge technologies.

One of the standout features of the Vulcan-Hart models is their robust construction, which often includes stainless steel exteriors. This ensures not only longevity but also easy maintenance and cleaning, crucial in busy kitchen environments where hygiene is paramount. The emphasis on durability helps reduce the total cost of ownership as these units are less likely to suffer wear and tear.

These models are equipped with powerful heating elements that allow for quick temperature recovery and precision cooking. The Vulcan-Hart technology enables even heat distribution, which is critical for cooking a wide variety of foods evenly and efficiently. Many of these models incorporate advanced controls for temperature management, allowing chefs to maintain consistent cooking results with minimal effort.

Each of these models is designed with user-friendliness in mind. Intuitive control panels provide visual feedback and easy adjustments, reducing the learning curve for new staff. Additionally, safety features such as automatic shut-off systems protect both users and equipment from overheating and potential accidents.

Another notable characteristic of the Vulcan-Hart 7888A1 series is their multifunctionality. These units often serve as griddles, ovens, or fryers, catering to a full range of cooking methods. This versatility not only maximizes kitchen space but also allows for menu diversification, enabling establishments to offer a wide array of culinary options.

Energy efficiency is also a key consideration in the design of these models. By utilizing advanced insulation and efficient heating technology, Vulcan-Hart equipment significantly reduces energy consumption, which can lead to considerable savings on utility bills over time.

In summary, the Vulcan-Hart 7888A1 ML-104493, 7019A1 ML-104497, 7088A1 ML-104492, 7988A1 ML-104502, and 7086A1 ML-104494 exemplify the brand’s commitment to combining innovation with functionality. Their main features include durable stainless steel construction, powerful heating technology, intuitive controls, and versatility in cooking methods. These characteristics make Vulcan-Hart a preferred choice for commercial kitchens looking to optimize performance and ensure consistent food quality.
Top Page Image Contents