CLEANING

Do not use Dawn dish detergent to clean the exterior or interior components of the range.

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

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

RANGES

Daily:

Remove nickel-plated racks and clean in a sink.

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.

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

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 (260°C) and allowing the oven to operate unloaded for 30 to 45 minutes.

Empty the broiler grease pan/trough daily or as often as necessary. CAUTION: Remove the grease pan/trough slowly and be careful of liquid wave action. It is recommended that the grease pan/ trough be emptied whenever it is 3⁄4 filled. The drip shield, grids and grease pan/trough should be washed with a mild grease-dissolving solution. Some chefs scrape the grid with a three-cornered metal scraper. Scrub the broiler chamber and body front frequently and you will have less smoking.

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 the performance or the product prepared.

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

— 23 —

Page 22 Page 24
Page 23
Image 23
Vulcan-Hart EG260 ML-52490, MODEL EG36, EG48 ML-114956, EG24 ML-52486, EG36 ML-52487 Cleaning, Ranges, Daily, Weekly
Page 22 Page 24

EG160 ML-52489, EG60 ML-52488, EG36 ML-52487, EG24 ML-52486, EG260 ML-52490 specifications

The Vulcan-Hart Model EG36 and EG48 are high-performance commercial electric griddles designed for efficiency and durability in bustling kitchen environments. Known for their reliability, these models offer powerful cooking capabilities, making them ideal for busy restaurants, cafés, and catering services.

The EG36 model features a solid, 36-inch cooking surface that allows for simultaneous preparation of multiple dishes. It is equipped with a heavy-duty stainless steel construction, ensuring long-term durability while maintaining a clean, professional appearance. The griddle surface heats evenly, reducing hot and cold spots, and is particularly useful for items like pancakes, eggs, and burgers.

Similarly, the EG48 model boasts a larger 48-inch cooking surface, providing additional cooking space for maximizing productivity in high-demand scenarios. Both models are fitted with a stainless steel splash guard that helps contain splatter while cooking, thus ensuring a clean kitchen workspace.

Vulcan-Hart utilizes advanced heating technology in these models, with individual thermostat controls that allow for precise temperature regulation. This feature enables chefs to customize heat levels for different types of cuisine, enhancing versatility. Furthermore, both the EG36 and EG48 models have durable, embedded heating elements that deliver quick recovery times, ensuring that the griddle maintains optimal cooking temperatures even under heavy use.

The ML-114956, ML-52490, ML-52486, and ML-52487 components are designed specifically for these griddles to enhance performance further. These parts play a vital role in improving overall functionality, from heating efficiency to ease of maintenance. The models are engineered for easy cleaning, with a fully welded construction that eliminates crevices where grease and debris may accumulate. A grease trough allows for efficient collection and disposal, reducing the risk of contamination.

In conclusion, Vulcan-Hart's Model EG36 and EG48 are vital assets for any foodservice establishment, combining innovative technology, robust construction, and ease of control. Ideal for chefs looking for reliability and performance, these models are designed to meet the rigorous demands of commercial kitchens while delivering high-quality cooking results consistently. Their user-friendly features and advanced heating systems make them a perfect choice for maximizing efficiency in food preparation.
Top Page Image Contents