VG40

Overview

The Vulcan Hart VG40 is a floor-model gas braising pan, also called a tilt skillet, with a 40-gallon capacity and manual tilting mechanism. Its broad cooking surface handles batch cooking in restaurants, institutional kitchens and other foodservice operations. The pan can be used to stew, simmer, steam, sear, shallow-fry, grill or sauté; tilting helps with product removal after cooking.

The VG40 has a stainless steel cooking pan with embossed gallon and litre markings. The commercial V Series construction is described as a fully welded, one-piece stainless steel design with coved corners and a satin finish inside and out. A spring-assisted stainless steel cover has a wraparound, cool-to-the-touch handle and condensate lip.

Key Features

• 40-gallon capacity: Suited to large batches and high-volume food preparation.
• Manual tilt: Raises the pan for pouring and product removal.
• Gas heat: 120,000 BTU/hr total input, with electronic ignition on gas models.
• Thermostat control: Solid-state temperature control adjusts from 50°F to 425°F.
• Marked cooking pan: Embossed gallon and litre markings help with measuring ingredients and batches.
• Pouring-lip strainer: A perforated strainer is included.
• Spring-assisted cover: Stainless steel cover with a cool-to-the-touch handle and condensate lip.
• Open base: The product listing describes a 46-inch-wide open base, stainless steel front, back and sides, and 12-inch legs.

Specifications

• Model: Vulcan Hart VG40
• Equipment type: Gas braising pan / tilting skillet
• Capacity: 40 gallons
• Overall dimensions: 46 inches wide x 35.5 inches deep x 40.5 inches high
• Weight: 760 lb
• Gas input: 120,000 BTU/hr
• Gas inlet: 3/4 inch
• Gas type: Natural gas or propane, as specified by the unit’s rating plate and configuration
• Electrical supply: The installation and operation manual states that gas-powered braising pans are supplied with a 120-volt power cord.
• Temperature control range: 50°F to 425°F
• Construction: Stainless steel cooking pan and fully welded, one-piece stainless steel construction with coved corners and satin finish, interior and exterior
• Legs: 12 inches
• Certifications stated in the product sources: ULC Certified, NSF Certified, UL Classified EPH, CSA Design Certified and CSA Blue Flame Certified. The product listing describes UL Classified EPH as complying with UL safety standards and ANSI/NSF standards, and CSA Blue Flame as meeting Canadian standards for gas-fired items.
• Country of manufacture: USA

Installation & Requirements

Clearances and location

The VG30/VG40 installation and operation manual specifies minimum clearances for gas-powered braising pans. Allow 2 inches from combustible construction at the sides and 6 inches at the rear. For noncombustible construction, the stated minimum is 0 inches at the sides and 6 inches at the rear. The manual recommends 24 inches at the sides and back for servicing and 36 inches at the front. The installation location must provide adequate combustion and ventilation air, and air openings into the combustion chamber must not be obstructed. The manual also cautions against fans blowing directly at the pan and advises avoiding nearby open windows or wall fans that create air crosscurrents.

Gas and electrical connections

Connect a nominal 3/4-inch gas supply. The manual gives recommended incoming line pressure of 7 inches water column for natural gas or 11 inches water column for propane. It states manifold settings of 3.7 inches water column for natural gas and 10 inches water column for propane. Confirm that the gas type and electrical service match the rating plate on the unit. The gas-powered braising pan is supplied with a 120-volt power cord for its controls and ignition.

The manual requires a gas shutoff valve in the gas line ahead of the braising pan. Check gas supply joints for leaks with a soap-and-water solution; do not use an open flame. After checking the piping, purge gas piping to remove air before lighting. Gas supply connections and pipe joint compound must be resistant to propane where propane is used.

Operation

Before heating, lower the pan fully. The manual states that the braising pan will not operate when it is raised 5 degrees or more from horizontal. Open the gas supply shutoff, switch the unit on and confirm that the amber control-panel light illuminates. Set the thermostat to the desired cooking temperature. The red heat light indicates that the thermostat is calling for heat. Gas models use electronic ignition; if the pilot is extinguished, follow the lighting and shutdown instructions on the unit and in the operation manual.

The manual describes a manual lift crank handle for raising and lowering the pan. An automatic power lift is an optional feature, not a standard feature to assume on every unit. Remove the manual lift crank handle before operating an optional power lift. The lid is spring-loaded and stays in the position in which it is placed.

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 protect the stainless steel cooking surface, do not turn on the heat unless the pan surface is covered with fluid, a thin layer of cooking oil or food. The service manual also cautions against operating above 250°F unless the cooking surface is covered with water or a thin layer of cooking oil, to help prevent surface discolouration and possible pan warpage.

Cleaning & Maintenance

Keep the cooking surface clean and free of carbonized grease. The manual explains that carbonized grease interferes with heat transfer, which can lead to uneven browning and reduced cooking efficiency. After each use, clean the pan surface with a brush or flexible spatula. Remove the perforated strainer at the pouring lip by pulling it toward the back of the pan; wash it in a sink, rinse thoroughly, dry with a soft clean cloth and replace it.

Clean the front, sides and back of the pan, as well as the inside and outside of the cover, once a day. Once a week, clean the pan surface thoroughly; use a griddle stone or brush if necessary. Detergent may be used on the cooking surface, but remove it thoroughly. Wipe other stainless steel surfaces with a damp cloth and polish with a soft, dry cloth. Use a nonabrasive cleaner to remove discolouration. The manual suggests more frequent weekly cleaning when the pan is used heavily.

For a water-assisted cleaning, the manual suggests filling the pan with approximately 10 gallons of warm water and adding detergent. After cleaning, raise the pan to drain the water through the pouring lip into a bucket or container. The cover springs may need adjustment over time; the manual advises contacting a Vulcan-authorized servicer for that adjustment.

Troubleshooting

If the burners do not come on, the manual lists these possible causes: power supply off, gas supply off, thermostat not turned on, gas valve off, pan not in its lowest position or a problem with the gas control system. Confirm the basic operating conditions; for a gas-control-system problem, contact a Vulcan-authorized servicer.

If burners produce carbon deposits, the manual lists an unlevel frame, incorrect orifice size, improper burner-air adjustment, wrong gas supply or incorrect supply pressure as possible causes. The service manual’s gas-heating troubleshooting list also identifies ignition and heating symptoms. If there is no spark, possible causes include the pan not being fully lowered, a faulty pan-position/down-limit switch, a thermostat or temperature-controller problem, an ignition-module problem, or an issue with the ignitor, flame-sense electrode or grounding. If the pilot sparks but does not light, possible causes include the gas supply or combination valve, insufficient gas pressure, an obstructed pilot orifice or ignition-module malfunction. If the pilot lights but will not stay lit, the manual points to flame-sense connections, grounding, pilot alignment, gas pressure or ignition-module issues. Have qualified service personnel diagnose gas and electrical faults.

Applications

Use the VG40 for large-batch menu production, including soups, sauces, stews, vegetables, eggs and meat dishes. The installation and operation manual’s production tables include VG40 examples such as a 40-gallon load of beef stew listed for 640 portions and a pot-roast load of 180 lb listed for 750 portions. The tilting pan supports cooking methods including simmering, steaming, searing, grilling, sautéing and shallow pan frying, followed by controlled pouring or product removal.