BURNER VALVES

Fig. 2

All orifices are of the fixed type and require no adjustment.

Standing pilots should be adjusted to provide a slight yellow tip on the flame. Pilots may be lighted by removing adjacent cast iron top grates and radiants.

Air shutters on the main burners must be individually adjusted to provide a blue flame. All traces of yellow should be adjusted out of the burner flame. While making adjustments, you may notice that some burners, especially to the far right and left, have a higher flame. This is part of the unit’s design and is a normal effect.

When charbroiling, turn burner control valves to 1 /3 or ½ to prevent overheating.

Scrape top grates during broiling with a wire brush to keep the grates clean. Do not allow debris to accumulate on the grates.

Turn flame to low setting during slack periods to conserve energy.

The charbroiler is a free vented appliance. All products of combustion and the heat generated by the burners pass through the grates. When meat is placed on the grates, this blocks the venting and causes a temperature build-up. The charbroiler operates most efficiently with valves turned down to 1 /3 or ½.

LIGHTING THE GAS PILOT (Fig. 3)

1.Turn the individual burner gas valves OFF and wait 5 minutes.

2.

Remove the Top Grates.

Turn

the

 

Pilot

 

 

 

 

 

incoming main gas supply valve

ON.

 

 

 

 

Light pilots using a taper (Fig. 3).

 

 

 

 

3.

To light the burners, turn the individual

 

 

 

 

burner valves ON.

 

 

 

 

 

 

 

 

 

 

 

Fig. 3

TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS

For complete shutdown: Turn the main gas supply valve OFF. (Make sure all individual burner valves are off before relighting.)

PREHEATING THE CHARBROILER

Allow the charbroiler to preheat for 30 minutes. Rub grates with cooking oil before using. Note that grease runs forward and drips into the trough in front of the charbroiler before draining into the grease drawer

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Vulcan-Hart ML-710545, VACB25, VACB72, VACB60, VACB36, VACB47, VACB20 To Completely Shutdown the Burners and Pilot Lights
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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.

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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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