Vulcan Catalog

More documents

Recommendations

Info

“Vulcan is the industry standard...the service andsupport are excellent.”—Bill Day, Executive Director, Industry/Vendor RelationsJohnson & Wales UniversityPurchasing ChecklistSelect your cooking process.Steam, braise, rethermPlan your menu. Vegetables,shellfish, poultry, pork chops, rice,stews, sauces.Determine your volume.How many portions do youserve per hour?Determine space available.Drainage. Steamers require anindirect drain.Assess your energy/connectionrequirements.Gas, electric or direct steam?Water treatment (supplied).Vulcan’s ScaleBlocker WaterFiltration System protects yoursteam equipment and reducesdowntime.Determine steam cooking method.Pressure or pressureless?A WORLD-CLASS UNIVERSITY that instructs 5,600culinary arts students in over 70 kitchens and bakingcenters on five campuses needs reliable equipment thatreflects industry standards. That’s why Johnson & WalesUniversity, the world’s largest foodservice educator,chooses Vulcan.“I’ve been using Vulcan equipment for 30 years,” saidBill Day, Executive Director, Industry/Vendor Relations.“Number one, Vulcan is the industry standard andnumber two, the service and support are excellent.We’ve had a great relationship since 1974.”Durability and versatility are essential to Johnson &Wales University, and their Vulcan steam equipmentdelivers. “Everything we teach is exactly what ourstudents will encounter in the real world. We useVulcan equipment to train our students toprepare dishes in both large batch andà la minute quantities. And thisequipment gets a tremendousamount of use—up to six hoursa day, four days a week. Weare very happy with theperformance,” said Day.Vulcan provides training andsupport to optimize the performanceof your steam equipment andmaximize your investment.A healthy choice...Studies show that steam cooking reducesthe loss of water-soluble nutrients andretains color.
Steamer ApplicationsKettle ApplicationsSample Menu Items:Vegetables, Rice, Fish,Hard Boiled Eggs, Pasta,Poultry, Shellfish, RibsMeals Per HourLess than 200200–400400–800Greater than 600Suggested ModelsVSX9000, VSX5, VSX10,VHX24G, VSX24E,VPX3, VPX5,VL PRESSURETwo VHX or VL3Meals Per DayQty/Size of KettleSuggested ModelsSample Menu Items: Soups,Chili, Stocks, Stews, Sauces100-250251-350351-500501-750751-1,0001,001-1,2501,250-5,000(2) 40 gal. and (1) 60 gal.(1) 20 gal. or (2) 10 gal.(1) 30 gal.(1) 40 gal.(2) 30 gal. or (1) 60 gal.(2) 40 gal.1T4024G or 1T4024E1T4024EGL40EGS60ETwo VDLT40 or VDLT80Two VGLT40 & Two 1T4024G(1) 60 gal. and (1) 40 gal. VELT60 & VELT40Braising Pan ApplicationsSample Menu Items: Pan-FryChicken, Scrambled Eggs,Sauces/Roux, Chicken Fried SteakMeals Per Day100-250251-350351-500501-750751-1,000Qty/Size of Braiser(1) 30 gal.(1) 30 gal.(1) 40 gal.(2) 30 gal.(2) 40 gal.Suggested ModelsVG30VE30 or VG30VG40Two VG30Two VG40 or Two VE40When selecting steam equipment, your menu items and volume willguide you to the Vulcan models that best match your production needs.Call 1-866-9VULCAN (1-866-988-5226) Visit www.VulcanHart.com 35
Page 1: 2004 Professional Cooking Systems
Page 7 and 8: Take the Medium vs. Heavy Duty Rang
Page 9 and 10: Nine top configurations:■ Super R
Page 11 and 12: Heavy Duty Gas SpreadersExtend your
Page 13 and 14: Heavy Duty Gas Salamander Broilers
Page 17 and 18: Options & Accessories for Heavy Dut
Page 19 and 20: Medium Duty Gas Restaurant RangesOp
Page 21 and 22: MG Series Modular Gas Counter Top R
Page 23 and 24: Vulcan Medium Duty ElectricSalamand
Page 25 and 26: You’re in control! To find the ov
Page 27 and 28: Exclusive air distribution systemco
Page 29 and 30: VC Series Gas and Electric Convecti
Page 31 and 32: Vulcan Half-Size Convection OvensHa
Page 33 and 34: CombiAir OvensStandard Features:
Page 35: VFB12Vulcan FlashBake ® OvensVulca
Page 39 and 40: Steam Equipment Sizing-Part 2 of 3S
Page 41 and 42: Vulcan ScaleBlocker Water Filtrati
Page 43 and 44: VPX and VSX Steamer Options and Acc
Page 45 and 46: High Efficiency Boiler Base6 and 10
Page 47 and 48: VHL and VL Steamer Options and Acce
Page 49 and 50: Options & Accessories for Fully Jac
Page 51 and 52: 2/3 Jacketed Tilting Counter Kettle
Page 53 and 54: 2/3 Jacketed Tilting Kettle Modules
Page 55 and 56: Vulcan Tilting Braising PansVGCT &
Page 57 and 58: Options for V Series Braising PansO
Page 59 and 60: Fryers are the most profitable appl
Page 61 and 62: Vulcan Gas FryersQuality makes Vulc
Page 63 and 64: ERC85ER Series Electric FryersEnerg
Page 65 and 66: Vulcan KleenScreen ®Filtration Sys
Page 67 and 68: Vulcan Gas Pasta CookersMake your k
Page 69 and 70: Vulcan Gas and Electric Griddles900
Page 71 and 72: Accessories for Heavy Duty Gas and
Page 73 and 74: Vulcan Char-BroilersHGB Series Heav
Page 75 and 76: Vulcan CheesemeltersICM Series Gas
Page 77 and 78: Banquet Delivery CartsStandard Feat
Page 79 and 80: RANGES ............................
Page 81 and 82: 2004 Professional Cooking SystemsSi
Page 83 and 84: 36” Heavy Duty Signature Series G
Page 85 and 86: Signature Series Salamander Broiler
Page 87 and 88:
Heavy Duty Signature Series Risers
show all

Vulcan Catalog

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?