Vulcan VCH5 User Manual download pdf (Page 4)

VCH & VRT SERIES OVENS F-41162 (03-14)

3

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

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