VCH & VRT SERIES OVENS

F-41162 (07-10)

GENERAL

INTRODUCTION

Vulcan-Hart Ovens are produced with quality workmanship and material. Proper installation, usage, and maintenance of your oven will result in many years of satisfactory performance.

The Vulcan Cook & Hold Oven is more than just an oven – it’s a “System”; precisely controlled heat, regulated to retain ascorbic acid and maximize the nutritional value, taste and eye-appeal of food. In this environment, virtually any food product can be prepared to delicious perfection in just ONE oven! “System” food preparation eliminates the need for multiple ovens with duplicate features.

This manual is provided to assist persons responsible for the operation and maintenance of the oven with a simple, but comprehensive under- standing of its proper use. We recommend that you thoroughly read this entire manual and carefully follow all of the instructions provided prior to placing the oven into operation.

As with any piece of food service equipment, this oven system requires a minimum of care and maintenance.

Recommended procedures are contained in this manual and should become a regular part of the operation of the unit.

Vulcan Cook & Hold Oven is the right choice for low temperature food preparation.

PRINCIPLES OF

COOK & HOLD OVENS

Vulcan Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The principles of Low Temperature Cooking and Holding can be summarized into several objectives: increased product yields, increased profits from increased yields, increased moisture retention,

increased tenderization, and consistency of doneness.

When the Vulcan Cook & Hold Oven finishes the cooking cycle, it automatically switches to the hold cycle. Throughout this manual we recommend holding temperatures such as 140⁰F (60⁰C). This temperature refers to the oven’s hold temperature setting and not to the internal temperature of the food being roasted. The internal product temperature will run below the hold temperature. (For example: roast beef held at 140⁰F will be about 130⁰F internally or medium rare.)

All meat products contain enzymes. These enzymes perform the important function of tenderizing the meat when they reach temperatures of 100⁰F (38⁰C) to 140⁰F (60⁰C). As these enzymes are heated, they break down the connective tissue that is inherent in all red meat products.

The hold cycle allows this natural tenderization process to proceed in an orderly manner. As long as the internal temperature of the meat does not exceed 140⁰F, the process will continue.

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Vulcan-Hart VRT SERIES operation manual General, Introduction, Principles Cook & Hold Ovens
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VRT SERIES specifications

Vulcan-Hart has established itself as a leader in commercial cooking equipment, and the VRT Series is a testament to their commitment to innovation and quality. This series of fryers is designed to meet the rigorous demands of busy kitchens while providing enhanced efficiency and performance.

One of the main features of the Vulcan-Hart VRT Series is its advanced fry tank design, which optimizes heat transfer and reduces oil degradation. This allows for consistent cooking results and prolongs the life of the frying oil, ultimately saving operators both time and money. The fryers are engineered with a high-efficiency heating system that ensures rapid recovery times, enabling high-volume frying without sacrificing food quality.

Incorporating state-of-the-art technology, the VRT Series features digital controls that provide precise temperature management. The intuitive interface allows operators to easily set and monitor cooking temperatures, which is essential for maintaining food safety standards and achieving perfect frying results. Additionally, the oil filtration system integrated into the VRT Series automates the process of filtering the oil, further enhancing oil life and improving the taste of the fried food.

Durability is another hallmark of the VRT Series. Built with heavy-duty stainless steel, these fryers are designed to withstand the rigors of a commercial kitchen environment. The robust construction not only enhances the aesthetic appeal but also ensures longevity and reliability.

Further adding to the practicality of the VRT Series, the fryers are designed with ease of maintenance in mind. The fry tanks are equipped with a clean-out rod that simplifies the cleaning process, allowing kitchens to maintain hygiene standards effortlessly.

Safety is a top priority in the design of the VRT Series. Features such as high limit temperature controls and automatic shut-off capabilities are standard, providing peace of mind for operators.

In summary, the Vulcan-Hart VRT Series combines efficiency, durability, and advanced technology to deliver a superior frying experience. Whether in a busy restaurant, cafeteria, or catering environment, these fryers stand out as an essential tool for achieving high-quality fried foods with optimal results. With a focus on innovation and performance, the VRT Series exemplifies what modern commercial cooking equipment should be.
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