THERMOSTAT ADJUSTMENTS

NOTE: These procedures should be performed only by a qualified Vulcan-Hart service representative.

STANDARD OVEN

Although the unit thermostats are factory positioned to their proper setting, it is not unusual for the thermostat to be knocked out of adjustment during shipment. If the oven or griddle heat response seems to be lacking after burner air shutter adjustments have been checked, perform the following adjustments.

NOTE: There are two possible conditions of the thermostat that must be checked: bypass adjustment and temperature calibration.

Bypass Adjustment

TOOLS REQUIRED: Thermometer test instrument (not of bi-metal or mercury type), standard flat blade screwdriver.

WARNING: DO NOT USE BI-METAL OR MERCURY THERMOMETERS WHEN TESTING FOOD EQUIPMENT OR PRODUCTS. CHEMICALS WITHIN THESE INSTRUMENTS MAY BE TOXIC IF EXPOSED TO FOOD.

1.Using a test instrument or thermometer, check the oven or griddle temperature (whichever is in question of heat response) against the thermostat dial setting.

Place the thermocouple of the test instrument on the center of the oven rack. Light the main burner by turning the thermostat to 500°F (260°C).

Allow at least 10 minutes for temperatures to stabilize. Check reading against dial setting.

2.If temperature is out of calibration, allow unit to cool until the oven bottom or griddle plate (whichever is being tested) is cool to the touch. Remove oven bottom or griddle plate to expose burner area (Fig. 16). (Removal of oven bottom is an optional procedure. Burner flame may also be observed through the oven view port.)

Fig. 16

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Vulcan-Hart EG60, EG160, EG260, EG36, EG48 service manual Thermostat Adjustments, Bypass Adjustment
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EG48, EG36, EG60, EG260, EG160 specifications

Vulcan-Hart is renowned for its commitment to producing high-quality commercial cooking equipment, and its line of electric griddles is a testament to this legacy. The Vulcan-Hart EG series, which includes the EG160, EG260, EG60, EG36, and EG48 models, is designed with efficiency, durability, and versatility in mind, making them ideal for restaurants, hotels, and catering services.

One of the standout features of the Vulcan-Hart EG series is its robust cooking surface. Each model is equipped with a polished, stainless steel griddle plate that ensures even heat distribution, promoting consistent cooking results. The griddles come in various sizes to meet different kitchen demands, with cooking areas that range from 36 inches to 60 inches wide. This variety allows operators to choose the right size for their specific needs, ensuring maximum output and efficiency.

The thermal efficiency of the EG series is further enhanced by its design. The griddles are equipped with powerful heating elements, which are recessed to provide an uninterrupted cooking surface. This not only contributes to excellent heat retention and recovery but also makes cleaning easier. Operators can enjoy reduced downtime while maintaining peak performance.

Safety and usability are also key considerations in the design of Vulcan-Hart griddles. Each unit features a temperature control system that allows for precise heat management, ensuring consistency in cooking temperatures. The griddles include adjustable legs for leveling, making them adaptable to various kitchen environments. Additionally, the high-quality construction and materials also make these griddles resistant to the rigors of a busy commercial kitchen.

In terms of technologies, Vulcan-Hart has integrated innovative designs into the EG series, such as built-in grease troughs and drains that facilitate easy cleanup. The sleek exterior is not just for aesthetics; it’s designed for easy maintenance and longevity in demanding kitchen settings.

Overall, the Vulcan-Hart EG series of electric griddles encapsulates a blend of performance, durability, and ease of use, making them an invaluable asset in any commercial kitchen. Whether you're cooking pancakes, burgers, or stir-fry, the EG160, EG260, EG60, EG36, and EG48 models are engineered to deliver outstanding results while streamlining kitchen operations.
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