DAILY OPERATION

Daily operation should consist of turning on the power switch and setting the thermostat for the desired temperature.

It is recommenced the kettle be preheated empty prior to use. Milk or egg based products should be placed in the kettle before heating, however, to prevent sticking. The kettle is preheated when the cooking light goes off for the first time.

At the end of each day, or if the kettle will not be used for some time, shut the unit down by turning the power switch OFF.

Clean as required or on a daily basis. Refer to Cleaning, page 11.

On standing pilot units the burner will ignite as soon as both the power switch and the thermostat are turned on.

On electronic ignition units, turning on the power switch initiates a pilot lighting sequence. For the first 2 minutes and 10 seconds nothing will happen. After 2 minutes and 10 seconds the spark igniter will begin sparking. The spark igniter will spark until the pilot is ignited. After a total of 3 minutes (or 50 seconds after the spark igniter begins) lockout will occur. Lockout shuts down all pilot (and main burner) gas flow although the spark igniter will continue to spark. The power switch must be turned off and back on to restart the pilot lighting sequence once lockout has occurred.

If the pilot blows out during operation, the unit will go through the same sequence to re-ignite itself.

Once the pilot is ignited, another 15 to 45 seconds is required to heat the flame switch before main burner gas will flow if the thermostat is turned on.

OPERATOR TIPS

For easier cleaning add cold water to the kettle immediately after removing contents.

When preparing foods containing vinegar or tomatoes, or those which have a high salt content, clean the kettle immediately after using to prevent pitting.

Do not use salt to clean the kettle. This will scratch the surface.

If using saltwater to cook shellfish, be sure to rinse and wash the kettle thoroughly.

Bring milk and egg products slowly up to temperature in a cold kettle to prevent product adhering to the sides.

When planning actual cooking capacity, allow room at top for stirring without spilling.

When preparing milk-based products do not preheat the kettle. This will prevent the milk from sticking to the sides.

When preparing puddings from a mix, place the powder in a cold kettle, add a small amount of the liquid, and stir to form a thin paste. Turn on the kettle and add the remainder of the liquid. Continue per recipe instructions.

When browning meat bring the kettle up to temperature before adding. This seals the juices in the meat.

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Vulcan-Hart VGL60E, VGL40E, VGL20E operation manual Daily Operation, Operator Tips
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VGL20E, VGL60, VGL40E, VGL40, VGL20 specifications

Vulcan-Hart, a leader in commercial cooking equipment, offers a range of high-performance griddles designed to meet diverse culinary needs. Among their popular models are the VGL60E, VGL20, VGL40, VGL40E, and VGL60. These gas griddles provide chefs with precision cooking capabilities, reliability, and efficiency, catering to busy kitchens and restaurants.

The Vulcan-Hart VGL60E is a heavyweight in the lineup, featuring a spacious 60-inch cooking surface that provides ample room for preparing multiple dishes simultaneously. It is equipped with a durable stainless steel construction that ensures longevity and is easy to clean. The VGL60E's advanced thermostat technology allows for precise temperature control, ensuring even heat distribution across the griddle's surface. This model is particularly favored for high-volume cooking operations, allowing chefs to cook everything from pancakes to burgers with outstanding efficiency.

For those requiring a more compact solution, the Vulcan-Hart VGL20 is a powerful option with a 20-inch cooking surface. Despite its smaller size, it is equipped with the same high-quality stainless steel construction and robust performance features that characterize the entire Vulcan lineup. Ideal for food trucks or smaller kitchens, the VGL20 strikes the balance between functionality and space-saving design.

The VGL40 and VGL40E models offer a middle ground with a 40-inch cooking area. The VGL40 is designed for traditional gas operation, while the VGL40E introduces electric-powered technology for those looking to minimize gas usage. Both models retain the signature Vulcan capabilities, including built-in grease gutters for easy cleanup and adjustable legs for convenience and stability.

The VGL60 shares features with the VGL60E but comes in a non-electric configuration, catering to kitchens where gas is preferred. All models prioritize user-friendliness and efficiency, including easy-to-access control knobs and quick ignition systems, making them efficient to operate during busy service hours.

In summary, the Vulcan-Hart VGL series, encompassing VGL60E, VGL20, VGL40, VGL40E, and VGL60, showcases a range of griddles designed for today’s demanding culinary environments. They combine advanced technologies, practical features, and robust construction, ensuring reliability and performance that chefs can depend on in their day-to-day operations. Whether for a high-volume restaurant or a smaller food establishment, there's a Vulcan-Hart griddle designed to meet the specific needs of any kitchen.
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