OPERATION

The hotplate and its parts are hot. Use care when operating, cleaning or servicing the hotplate.

CONTROLS

There is one pilot for every two burners. The hotplate is equipped with standing, unmonitored pilots. Gas will flow from the pilots as soon as the main gas supply to the unit is turned on. See pilot lighting procedure below.

Each burner is independently controlled by an infinite heat control valve. Once the pilots are lit, turning the control knob to the ON position will light each burner. The burners will be in the full ON position when the control knobs are turned all the way to the left. The burners will be in the full OFF position when the control knobs are turned all the way to the right. See Fig 4.

OFF

Fig. 4

ON

CONTROL KNOBS

LIGHTING INSTRUCTIONS

1.See Fig 5. Turn main gas shut-off valve and all burner control knobs to the OFF position and wait 5 minutes to allow any accumulated gas to escape.

2.Remove the front row of grates.

3.Turn main gas shut-off valve ON. Light the pilot between each two main burners. Pilot can be accessed under the grate support beam running from left to right. Adjust the pilot valve screw(See Fig.6 on page 8) until the pilot flame has a slight yellow tip.

4.To light burners, turn individual burner valves to the ON position.

Fig. 5

5.If burners fail to light, turn all valves and the main gas shut-off to the OFF position and contact an authorized service agency.

PILOTS

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Vulcan-Hart VCRH12 operation manual Operation, Controls, Lighting Instructions, Pilots
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VCRH12 specifications

The Vulcan-Hart VCRH12 is a commercial gas convection oven designed to meet the rigorous demands of restaurant kitchens and catering operations. Renowned for its durability and efficiency, the VCRH12 combines advanced technology with practical features aimed at enhancing cooking performance.

One of the standout characteristics of the VCRH12 is its robust construction. Built with heavy-duty stainless steel, the oven is engineered for longevity and resistance against corrosion and wear. This not only contributes to the device's aesthetic appeal but also ensures it withstands the daily rigors of a busy kitchen environment.

The VCRH12 boasts a spacious cooking chamber with a capacity of 12 full-size trays, making it an ideal choice for high-volume cooking. Its advanced convection technology promotes even heat distribution, allowing for consistent cooking results and reducing cooking times. This feature is particularly beneficial for establishments that depend on efficiency without compromising food quality.

Equipped with a user-friendly digital control panel, the Vulcan-Hart VCRH12 allows chefs to easily set and monitor cooking times and temperatures. The intuitive interface is designed to enhance operational efficiency, enabling staff to focus more on food preparation than equipment operation. The programmable controls allow for customization of cooking cycles, facilitating a diverse menu offering.

Additionally, the oven's dual-stage fan system circulates air effectively, contributing not only to even cooking but also to enhanced browning and crisping, which is essential for achieving the perfect roast or baked product. Furthermore, the stainless-steel interior is easy to clean, ensuring that maintenance is simple and efficient.

Safety features are also a significant focus in the design of the VCRH12. It includes a cool-to-the-touch door handle and a convection oven door that remains safe to touch even during operation. Moreover, it is equipped with adjustable legs for stability, ensuring it can be positioned securely in any kitchen layout.

The Vulcan-Hart VCRH12 is a state-of-the-art cooking solution tailored for commercial kitchens seeking reliability, efficiency, and quality. With its powerful performance and multitude of features, it stands out as an essential tool for culinary professionals aiming to deliver exceptional dishes consistently. Whether used for roasting, baking, or warming, the VCRH12 is designed to enhance productivity and meet the diverse needs of any food service operation.
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