Restaurant Range
T H E P R E M IE R C O O K IN G L IN E
The ultim ate in versatility, plus easy operation, durable
construction and quick cleanup so your kitchen runs efficiently
and productively.
Full-width crum b tray
catches m inor spills and
m akes for easier clean-up.
Heavy, extra-thick full door
construction stands up to
daily hard use.
Two-piece, porcelain-
coated, lift-off burner
heads clean up easily,
help m aintain cooking
efficiency.
Heavy-duty, flat grates
allow pots to slide easily
from burner to burner
Porcelain-coated, deep
aeration bowls direct
heat upward so heat
rem ains under the pan
and the product.
Baffled oven deck directs
heat across the entire deck
surface, providing even
heat distribution and m ore
capacity in the oven for
high-volum e cooking.
Two-position oven rack
guides feature built-in
baffles to enhance natural
convection of heat
resulting in increased
heat distribution.
Individual pilots
enhance safety,
com pared to flash
tubes that can clog.
All m etal parts are coated
on every side for longer life
and easy cleaning.
Standard stainless steel front
and sides are easy to clean, last
longer and m aintain attractive
appearance com pared to painted
m etal surfaces.
F-32560 (02/02)
© 2002Vulcan Hart Company
Litho in USA
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