VG30

Overview

The Vulcan Hart VG30 is a gas-fired, 30-gallon tilting braising pan, also called a tilt skillet. It is intended for commercial kitchens that prepare food in batches and need a cooking surface that can handle multiple techniques. The pan can be used to stew, simmer, steam, sear, grill, sauté and shallow pan fry. Once cooking is complete, the operator can tilt the pan to help remove its contents.

The VG30 uses natural gas and has a burner system rated at 90,000 BTU/hr. The pan is raised and lowered with a manual lift crank handle; the installation and operation manual also describes an optional automatic power lift. The lid is spring-loaded and stays in the position in which it is placed.

Key Features

• Batch capacity: The pan holds 30 gallons, with embossed gallon markings inside to support portioning and batch consistency.
• Multiple cooking methods: The braising surface supports braising, stewing, simmering, steaming, searing, grilling, sautéing and shallow pan frying.
• Manual tilt: The manual lift crank raises and lowers the pan for handling food. The pan does not operate in the raised position; the manual specifies a limit of 5 degrees or more from horizontal.
• Natural gas heat: The VG30 has a 90,000 BTU/hr gas heating system and electronic spark ignition for the pilot burner.
• Temperature control: The temperature control range listed for this model is 50°F–425°F.
• Stainless steel construction: The front, sides, back and pan body are stainless steel. The cooking surface is stainless steel bonded to a steel plate to help resist warping and distribute heat.
• Operator details: The pan has a spring-loaded cover and a field-reversible faucet mounting bracket that can be installed on either side.
• Safety and control details: The ignition and pan-position controls prevent operation when the pan is raised. The control housing is water-resistant, and the unit includes a pressure relief valve.

Specifications

• Manufacturer: Vulcan Hart / ITW Food Equipment Group
• Model: VG30
• Model designation: ML-126847
• Equipment type: Gas braising pan / tilting skillet
• Capacity: 30 gallons
• Fuel: Natural gas
• Total gas input: 90,000 BTU/hr
• Gas inlet: 3/4 inch
• Recommended incoming natural gas pressure: 7 inches water column
• Natural gas manifold pressure: 3.7 inches water column
• Temperature control range: 50°F–425°F
• Electrical supply: 120 volts; the manual states that the gas-powered braising pan is supplied with a 120-volt power cord.
• Weight: 630 lb
• Pan lift: Manual crank handle; optional automatic power lift is described in the manual.
• Construction: Stainless steel front, sides, back and pan body; stainless steel cooking surface bonded to a steel plate.
• Legs: 12-inch stainless steel legs with adjustable flanged feet.
• Certifications listed for this model: ULC and NSF.
• Manufacturing location: USA.
• Warranty listed in the product information: One-year limited parts and labour.

Installation & Requirements

Location and clearances

The installation and operation manual specifies that the gas braising pan must be kept clear of combustible substances. For combustible construction, the minimum clearance is 2 inches at the sides and 6 inches at the rear. For noncombustible construction, the minimum side clearance is 0 inches and the minimum rear clearance is 6 inches. The manual recommends 24 inches at the sides and back for servicing and 36 inches at the front. Allow space for service access and operation.

Keep combustion and ventilation air openings unobstructed and provide adequate room air for the gas burners. The manual cautions against fans blowing directly at the braising pan, open windows beside it where possible, and wall fans that create crosscurrents.

Gas and electrical connections

Connect a 3/4-inch nominal gas supply. The manual gives recommended incoming pressure of 7 inches water column for natural gas; the natural gas manifold is set at 3.7 inches water column. Install a gas shutoff valve in the supply line ahead of the unit, as required by the manual. Confirm that the gas type and electrical service match the unit rating plate. The gas-powered pan is supplied with a 120-volt power cord for its electrical controls and ignition.

The manual directs the installer to check gas supply joints for leaks with a soap-and-water solution, never an open flame, and to purge gas piping after leak checks. Gas piping and joint compound must be suitable for use with propane gases. Although this VG30 specification is for natural gas, the manual also covers propane versions of the VG family.

Operation

Before operating, make sure the pan is fully lowered. The unit will not operate when the pan is 5 degrees or more above horizontal. Open the main gas supply shutoff, switch the unit on and set the thermostat to the desired cooking temperature. The amber light indicates that the machine is on; the red heat light indicates that the thermostat is calling for heat. The ignition system sparks to light the pilot, after which the main burners can light when the controls call for heat.

Use the manual crank handle to raise or lower the pan. Remove the manual crank handle before operating an optional automatic power lift. The spring-loaded lid stays in the position in which it is placed. If the lid springs need adjustment, the manual directs operators to contact a Vulcan-authorized servicer.

Do not use the braising pan as a deep-fat fryer. The manual permits shallow pan frying only, with a cooking oil film no more than 1/8 inch thick. To help prevent cooking-surface discoloration and possible warping at settings above 250°F, do not operate the pan unless its cooking surface is covered with water, a thin layer of cooking oil or food.

Cleaning & Maintenance

After each use, clean the pan surface with a brush or flexible spatula. Remove the strainer at the pouring lip by pulling it toward the back of the pan; wash it in a sink, rinse thoroughly, dry it with a soft clean cloth and replace it.

Once a day, clean the back, sides and front of the pan, along with the inside and outside of the lid. Once a week, clean the cooking surface thoroughly. If needed, use a griddle stone or brush. Detergent may be used on the cooking surface, but remove it thoroughly. Clean other stainless steel surfaces with a damp cloth and polish with a soft, dry cloth. Use a nonabrasive cleaner to remove discoloration. The manual advises more frequent weekly cleaning procedures if use is very high.

For cleaning, the manual describes filling the pan with approximately 10 gallons of warm water and adding detergent. After cleaning, raise the pan to drain the water from the pouring lip into a bucket or other container. Keep the cooking surface free of carbonized grease: residue can interfere with heat transfer, contribute to uneven browning and reduce cooking efficiency.

Troubleshooting

The manual lists the following checks for common gas-heating symptoms. Gas-system diagnosis and repair should be handled by a qualified service technician; the service manual is prepared for trained Hobart service technicians.

• Burners do not come on: Check whether power or the gas supply is off, the thermostat is not turned on, the gas valve is off, or the pan is not in its lowest position. If these are not the cause, the manual identifies a possible gas-control-system problem and directs the operator to contact a Vulcan-authorized servicer.
• No spark to the pilot, although the power light is on: The service manual lists a pan that is not fully lowered or a faulty pan-position/down-limit switch, a thermostat not calling for heat or a faulty temperature controller, a missing pilot-bracket ground, a damaged or shorted ignitor cable, incorrect spark gap, an electrode or grounding fault, or an inoperative ignition module.
• Spark is present but the pilot does not light: Possible causes include a gas combination valve that is off or inoperative, gas supply that is off or has insufficient pressure, an incorrect spark gap, a blocked pilot orifice or an ignition-module fault.
• The pilot lights but will not stay lit: Check for faulty ignitor/flame-sense connections, an improper ground, a misaligned pilot, a flame-sense problem, gas pressure outside the specified range, incorrect transformer polarity or a faulty ignition module.
• Main burners do not light or stay lit: The service manual lists incorrect gas pressure, an altitude-related orifice issue, an obstructed or faulty runner-tube or burner orifice, incorrect burner air-shutter position, a burner fault or a faulty gas combination valve.
• Burners produce carbon deposits: The operation manual lists an unlevel frame, incorrect orifice size, incorrect burner air adjustment, the wrong gas supply or incorrect supply pressure as possible causes.
• The pan does not heat while the power light is on: Possible causes include the temperature controller, pan-position/down-limit switch, ignition module, gas combination valve or interconnecting wiring. Contact a Vulcan-authorized servicer for a control-system problem.

Applications

The 30-gallon VG30 suits batch cooking in commercial kitchens, including institutional foodservice, restaurants and catering operations. The manual's example menus include soups, sauces, stews, braised meats, vegetables, eggs, pancakes and shallow-fried foods. Its tilt function helps transfer cooked batches from the pan, while the interior gallon markings support repeatable batch measurement.