LEVELING

It is important that the charbroiler is level front to back and left to right. Areas of uneven heat distribution will occur on an unleveled unit. The charbroiler is equipped with adjustable legs. Turn the feet at the bottom of the legs to adjust to level. The unit should be rechecked for level anytime it has been moved.

VENTILATION HOOD

The broiler should be installed under a suitable ventilation hood. For safe operation and proper ventilation, keep the space between the charbroiler and vent hood free from any obstructions.

GAS CONNECTION

The data plate on the lower right side of the charbroiler indicates the type of gas your unit is equipped to burn. DO NOT connect to any other gas type.

CAUTION: All gas supply connections and any pipe joint compound must be resistant to the action of propane.

Purge the supply line to clean out any dust, dirt, or any foreign matter before connecting the line to the unit.

Codes require that a gas shut-off valve be installed in the gas line ahead of the charbroiler. The gas supply line must be at least the equivalent of ¾” iron pipe.

A pressure regulator is supplied and must be installed outside of the broiler when making the gas supply connection. Standard orifices are set for 5"WC (Water Column) for Natural Gas — 10"WC (Water Column) for Propane. Use the 1/8” pipe tap on the burner manifold for checking pressure. Make sure the gas piping is clean and free of obstructions, dirt, and piping compound.

An adequate gas supply is necessary. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. A minimum supply pressure of 7" W.C. for natural gas and 11" W.C. for propane gas is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any appreciable drop.

When testing the gas supply piping system, if test pressures exceed ½ psig (3.45 kPa), the charbroiler and its individual shutoff valve must be disconnected from the gas supply piping system. When test pressures are ½ psig (3.45 kPa) or less, the charbroiler must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any pressure testing of the system.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

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Vulcan-Hart VACB20, VACB25, VACB72, VACB60, VACB36, VACB47, ML-710546, ML-710545 Leveling, Ventilation Hood, GAS Connection
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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.
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