2012 Price List

OVENS
low temperature Cook & Hold ovens
VCH inStitutiOnal SerieS
Low Temperature Cooking is the Key to Increased
Productivity, Profitability and Delicious Results.
Vulcan Cook & Hold Ovens use gently recirculated heated air that moves uniformly and consistently
around meats, seafood, poultry, vegetables, baked goods and more. Because the ovens operate at a
lower temperature than standard or convection ovens, meats come out richly browned and flavorful,
seafood is moist and appetizing and vegetables are colorful and nutritious.
Standard Features:
■ All stainless steel construction
■ Interior pan supports removable
for easy cleaning
■ Solid state temperature controls
■ 2 wire cooking racks with VCH5 and
VCH8; 4 racks with VCH16 and VCH88
■ Set of (4) 5" casters
■ 208/240 V dual voltage, 50/60 Hz,
1-Phase
■ 6' power cord with plug (2 cords
with plugs with VCH88)
■ 350 ºF thermostat allows for roasting,
baking and rethermalization
■ Digital time and temperature settings
with easy-to-use knob; no touch pads
■ Convected air browns and
caramelizes with reduced shrinkage
Thick fibrous
insulation—
maximum thermal
efficiency.
45 vulcanequipment.com
VCH16
Electronic controls with digital
time and temperature setting
with easy-to-use knob.
Removable self-
contained control and
heating module top.
Stainless steel interior
and exterior—heavy duty
construction for years
of use.
Heavy duty door latch.
Tubular, welded inner
steel frame—maximum
durability.
Rugged hinges and
silicone gaskets.
Sturdy 5" casters.