Vulcan painted surfaces may be cleaned using a soft cloth and mild detergent solution.

Ranges

Daily:

While still warm, wipe top with a soft cloth or other grease absorbing material to remove spillovers, grease, etc., before they burn in. A crust on top of the hot top range looks unsightly and slows down cooking speed because it reduces the flow of heat to the utensil.

Empty the grease pan daily or as often as necessary. CAUTION: Remove the grease pan slowly and be careful of liquid wave action. It is recommended that the grease pan be emptied whenever it is 3⁄4 filled. The drip shield, grids and grease pan should be washed with a mild grease-dissolving solution.

Clean cast iron open top grates with a mild soap and water solution. Rinse thoroughly and dry with a clean, water-absorbent towel. Immediately after drying (with grates still removed from the range top), season grates lightly with liquid vegetable or Pam® spray-type cooking oil.

After seasoning, replace grates onto the range. Turn all open top sections ON LOW and allow them to burn for at least 15 minutes before using pots or pans on the range top.

Season the open top grates after each cleaning. Failure to season grates will cause grates to rust.

Weekly:

Boil burners in a solution of washing soda. Rinse and dry parts thoroughly. Flash rusting may occur. This is a normal condition and will not affect performance or the product.

When reinstalling the burner back onto the range, be sure the burner heads are properly connected. Do not light the pilot or turn burner valve ON with the burner head removed.

Griddle Plate

Cleaning the griddle section will produce evenly cooked, perfectly browned griddle products and will keep the cooking surface free from carbonized grease. Carbonized grease on the surface hinders the transfer of heat to the food. This results in loss of cooking efficiency and spotty browning which gives foods an unappetizing appearance. To keep the griddle clean and operating at peak efficiency, follow these simple instructions:

After Each Use:

Carefully clean griddle with wire brush or flexible spatula.

Daily:

Thoroughly clean backsplash, sides and front. Remove grease drip tray and pan, empty and wash out in the same manner as any ordinary cooking utensil.

Clean griddle surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool over the surface. Rub with the grain of the metal while still warm. A detergent may be used on the plate surface to help clean it, but the cleaner must be thoroughly removed. After removal of detergent, the surface of the plate must be reseasoned with a thin film of oil to prevent rusting and food sticking.

If the griddle is to be shut down for an extended period, put a heavy coat of grease over the griddle plate.

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Vulcan-Hart MG48 ML-52523, MG60 ML-52524, MG12 ML-52549, MG24 ML-52514 Ranges Daily, Griddle Plate, After Each Use
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MG36 ML-52522, MG24 ML-52514, MG12 ML-52549, MG60 ML-52524, MG48 ML-52523 specifications

Vulcan-Hart is renowned in the commercial kitchen equipment sector for delivering innovative and high-quality products. Among their impressive lineup are the MG48 ML-52523, MG60 ML-52524, MG12 ML-52549, MG24 ML-52514, and MG36 ML-52522 models. Each of these model numbers represents a steam table designed for efficiency and ease of use, catering to the needs of busy kitchens.

The MG48 ML-52523 is a versatile steam table featuring eight compartments, making it ideal for buffets or serving lines. Its sleek design allows for easy maneuverability, while its stainless steel construction ensures durability and resistance to corrosion. The unit's thermostatic controls provide precise temperature management, maintaining food at safe serving temperatures.

Next, the MG60 ML-52524 stands out with its larger capacity, perfect for high-volume settings. This model features a robust design, complete with robust legs and adjustable feet for stability on uneven surfaces. Moreover, it is equipped with a powerful heating element that evenly distributes heat across all compartments, ensuring consistent food quality throughout service.

The MG12 ML-52549 is a compact model that is perfect for smaller establishments or as a supplemental unit. With four compartments, this steam table offers flexibility without compromising on space. It is designed with a user-friendly interface, making it easy to operate even during peak hours.

The MG24 ML-52514 offers a balance between space and functionality, featuring six compartments. Its ergonomic layout allows for easy access to food items, and built-in drain ports facilitate cleaning and maintenance. Additionally, this model incorporates energy-efficient heating technology to reduce operational costs.

Finally, the MG36 ML-52522 provides a mid-sized solution for establishments that need a bit more. With eight compartments, it supports a wide variety of food items. It features a dual heating system that optimizes energy use while maintaining consistent temperatures.

Overall, Vulcan-Hart's MG series exemplifies their commitment to quality and practicality. Each model features robust construction, user-friendly controls, and reliable heating technology, making them essential equipment for any commercial kitchen aiming to deliver excellent service. Whether for catering, buffets, or food service operations, these steam tables are designed to meet diverse culinary demands efficiently. These units not only enhance kitchen workflows but also ensure that food remains at optimal temperatures for customers.
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