1.Move rocker switch to ON position (oven ON light will illuminate). The oven pilot will automatically light.

2.Once the oven pilot is established, the oven READY light will illuminate.

3.Set oven thermostat to desired temperature. (The thermostat light will illuminate. This indicates that the thermostat is calling for heat.)

The convection oven thermostat must be ON and calling for heat for the oven pilot to light.

Nightly Shutdown: Push rocker switch and turn all knobs to the OFF position.

Complete Shutdown

1.Push rocker switch and turn all knobs to the OFF position.

2.Turn main gas supply OFF.

RACK ARRANGEMENT - STANDARD OVEN

The standard oven has two rack positions and is supplied with one oven rack. Additional racks may be obtained through a Vulcan-Hart parts depot.

For best results when baking cakes and pastries, it is recommended that only a single rack position be utilized. However, proper rack usage and positioning is really determined by the individual cooking needs of the operator. If you are cooking a large roast, the entire oven cavity may be utilized. Remove the oven rack completely from the range and place the roasting pan directly on the oven bottom.

RACK ARRANGEMENT - CONVECTION OVEN (90 SERIES ONLY)

The convection (Snorkel®) oven is supplied with three oven racks (maximum capacity). The oven cavity provides a 5-position rack support for maximum cooking flexibility. The arrangements described below are the most commonly recommended. The rack positions are numerically sequenced starting at the bottom.

Arrangement #1

Three racks in Positions 1, 3, and 5 for oven broiling, baking cookies, or reconstitution of frozen meals. This is also the recommended position arrangement for general baking in sheet pans with products not over 21/2" (63.5 mm) high.

Arrangement #2

Two racks in Positions 2 and 4 for general baking in sheet pans, muffin pans, pie or cake tins and pudding pans 31/2" (88.9 mm) high with products not over 4" (101.6 mm) high. This arrangement may also be used for casseroles or meat dishes in #200 series food service pans 12" x 20" x 21/2" (304.8 x 508 x 63.5 mm).

Arrangement #3

Two racks in Positions 1 and 4 for baking breads or cakes in loaf or tube pans and high meringue pies. This arrangement may also be used for casseroles, meat dishes or roasting in pans up to 41/2" (114.3 mm) deep with products up to 5" (127 mm) high.

When mix loading of food products is a regular kitchen practice, some operators have developed other rack position arrangements to suit their particular needs.

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Vulcan-Hart 60L, VG48, VG36 Rack Arrangement Standard Oven, Rack Arrangement Convection Oven 90 Series only, Arrangement #1
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260L, 160L, 36L, 60L, 48L specifications

Vulcan-Hart is a trusted name in the commercial kitchen equipment industry, renowned for its high-quality products designed to meet the demanding needs of foodservice operators. Among their distinguished offerings are the Vulcan-Hart VG series of gas burners: VG48, VG160, VG36, VG24, and VG60. These models are tailored for various cooking applications, ensuring versatility and reliability in any kitchen setting.

The Vulcan-Hart VG series features powerful, efficient burners that deliver consistent heat for optimal cooking performance. Each model's output varies based on its size, with the VG160 boasting the highest BTU output, capable of handling heavy-duty cooking requirements, while the smaller VG24 model suits establishments with limited space or lower volume cooking needs. Despite size differences, all models are designed to provide a high level of energy efficiency, which translates into lower operating costs for foodservice operators.

One of the standout features of the VG series is its heavy-duty construction. Built with stainless steel exteriors, these burners are not only aesthetically pleasing but also durable, resisting corrosion and wear from daily use. The cast iron grates provide excellent heat retention and distribution, ensuring that food cooks evenly and efficiently. Additionally, the open burner design allows for easy cleaning and maintenance, a critical factor in busy kitchens.

Technologically, the Vulcan-Hart VG series incorporates innovative features such as adjustable burner flames, allowing chefs to control heat levels precisely. This flexibility is essential for various cooking methods, from simmering sauces to boiling pasta. The series also includes models compatible with various gas types, ensuring that operators can choose what best fits their establishment's needs.

Safety is another priority within the VG series design. Each burner is equipped with a flame failure safety feature which automatically shuts off gas flow if the flame goes out. This enhances safety in high-pressure kitchen environments, providing peace of mind for operators and staff alike.

In summary, Vulcan-Hart VG48, VG160, VG36, VG24, and VG60 models are synonymous with performance, durability, and safety. They represent the best in commercial cooking technology, catering to a wide range of operational requirements while maintaining efficiency and reliability. For any foodservice operator seeking quality and dependability in their cooking equipment, the Vulcan-Hart VG series is an excellent choice.
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