supply connection(s). Provide 24" clearance at the front for cleaning, maintenance, service and proper operation.

Minimum clearances to combustible construction are 12" to the back and 9" to the sides. Minimum clearances to non-combustible walls are 0" to the rear and 0" to the sides.

INSTALLATION CODES AND STANDARDS

The Charbroiler must be installed in accordance with:

In the United States of America:

1.State and local codes.

2.National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). This shall include but not be limited to: NFPA #54 Section 10.3.5.2 for Venting. Copies may be obtained from The American Gas Association Accredited Standards Committee Z223, @ 400 N. Capital St. NW, Washington, DC 20001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park Quincy, MA 02169-7471

NOTE: In the Commonwealth of Massachusetts

All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR.

3.NFPA Standard # 96 Vapor Removal from Cooking Equipment, latest edition, available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

In Canada:

1.Local codes.

2.CAN/CSA-B149.1 Natural Gas Installation (latest edition)

3.CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the Canadian Gas Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3

BURNERS, RADIANTS, AND TOP GRATES

The top grates are shipped flat (top-side down) from the factory for stock pot use. For broiling, the top grates can be left in the flat position or reversed so they slope forward for grease run-off. Remove the cast iron radiants (Fig. 1) and inspect and remove the shipping tape used during shipping to hold the burners in place. Reassemble the radiants and the top grates. Unpack the supercharger burner dividers and install between burners. The tabs on the superchargers should be inserted in the slots at the front of the fire box.

Burners

Radiants

Top Grate

Supercharger Burner Dividers

Fig. 1

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Vulcan-Hart VACB47, VACB25, VACB72, VACB60, VACB36, VACB20 Installation Codes and Standards, BURNERS, RADIANTS, and TOP Grates

ACB72 ML-135286, ACB25, ACB47, ACB25 ML-710543, ACB36 ML-710544 specifications

Vulcan-Hart is a prominent name in commercial kitchen equipment, renowned for its innovative and high-quality solutions. Among their impressive lineup are the VACB25, VACB72, VACB60, VACB36, and VACB47, each specifically designed to enhance food preparation and cooking efficiency.

The Vulcan-Hart VACB series features built-in capabilities that cater to the needs of diverse commercial kitchens. These models offer varying capacities, making them suitable for different kitchen sizes and operational demands. The VACB25 is ideal for smaller establishments, while the VACB72 is perfect for larger operations that require a greater volume of cooked food.

One of the standout characteristics of the VACB series is their advanced cooking technology. The use of a centrifugal fan ensures even heat distribution, promoting consistent cooking results. This feature is particularly beneficial in reducing cooking times and improving food quality, which is crucial in high-paced kitchen environments.

The VACB models are also equipped with digital controls, enhancing user experience and precision during cooking. Users can easily set cooking temperatures and times, ensuring optimal results for various dishes. The intuitive interface allows for quick adjustments, enabling chefs to be more flexible in their cooking processes as they navigate busy service periods.

Durability and performance are at the forefront of the Vulcan-Hart design philosophy. Each model in the VACB series is constructed from high-grade stainless steel, ensuring resistance to corrosion and wear. This not only extends the lifespan of the equipment but also simplifies cleaning and maintenance, catering to the rigorous demands of commercial kitchens.

Energy efficiency is another key feature of the VACB series. These convection ovens are designed to consume less energy than traditional cooking methods, helping businesses reduce their operational costs while maintaining high cooking standards. This aspect aligns with the growing trend of sustainability in the foodservice industry.

Finally, the versatile designs of the VACB models enable them to accommodate a wide range of cooking methods, from roasting to baking. This versatility allows chefs to expand their menus and experiment with different culinary techniques, providing more options for their diners.

In summary, the Vulcan-Hart VACB series, including the VACB25, VACB72, VACB60, VACB36, and VACB47, exemplifies modern cooking technology and efficiency. With features such as even heat distribution, digital controls, durable construction, energy efficiency, and versatile cooking capabilities, these ovens are well-suited for any professional kitchen aiming to deliver exceptional culinary experiences.