Cooking
Heavy Duty Gas Range Mount Salamander Broilers Vulcan Hart • Use standard radiant models for finishing • Heavy duty chrome plated broiler grid measures 27 1/2 "W x 13"D • Use infrared models for faster cooking and melting; fish, light meat entrees, hors d’oeuvres • Range mount models include reinforced shelf (for endurance) or reinforced back riser (for economy) for mounting over a restaurant range • Specify range model number when ordering
Natural Gas - Freestanding/Wall Mount DON# Desc
Heavy Duty Floor Model Gas Double Broiler Garland • Two infrared, over fired broilers, total rating of 140,000 BTU • Stainless steel front with black powder coat epoxy sides • Easy-to-remove large capacity grease container • Specify natural or LP gas • One-year limited parts and labor warranty
Size
Qty
1060637 1060639 1060631 1060633
36"W x 19 - 1/2 "H x 19"D 36"W x 19 - 1/2 "H x 19"D 36"W x 19 - 1/2 "H x 19"D 36"W x 19 - 1/2 "H x 19"D 36"W x 19 - 1/2 "H x 19"D 36"W x 19 - 1/2 "H x 19"D 36"W x 19 - 1/2 "H x 19"D 36"W x 19 - 1/2 "H x 19"D
1 ea 1 ea 1 ea 1 ea 1 ea 1 ea 1 ea 1 ea
Vulcan 36" Radiant Vulcan 36" Infrared Wolf 36" Radiant Wolf 36" Infrared
LP Gas - Freestanding/Wall Mount 1060636 Vulcan 36" Radiant
1060638 1060630 1060632
Vulcan 36" Infrared Wolf 36" Radiant Wolf 36" Infrared
Wall Mount Brackets DON#
DON# X689
BTU
Size
Qty
Size
Qty
34"W x 75 - 1/8 "H x 38"D
1 ea
140,000
1015398
1 - 1/4 "W x 20"H x 20"D
1 ea
TIPS
Choosing a Range Plan your meals and cooking process. Think about needed zones, grill plates, pan storage and warming for easy prep. • Determine your volume requirements. How many portions do you serve per hour? • What is the available floor and door space? Make sure of adequate space and access in your floor plan. • Check ventilation/safety requirements. Enhance safety with proper hood sizing and fire suppression. • Check work flow/efficient production line-up. Who’s doing what where?
• Access your available power/connection requirements. Gas or electric? Hookups: front or rear connections? Determine voltage and phase capacity. • Select your range top configuration. Determine the number of open burners or griddle tops.
Cooking Process Pan Fry and Sauté Crisp/Sear/Brown Broil/Griddle/BBQ
Top Configuration
Open
Griddle Top
Broiler
Broil/Finish
Salamander
Operation Type
Meals/Day
Burner BTU/Hr
Oven BTU/Hr
Range Type
Short Order Cook Station, Limited Menu, Family Style Restaurant, Church
200–1000
26,000–30,000
33,000
Medium Duty
Banquet Kitchen, Catering Hall
400–2000+ 32,000–42,000
35,000
Heavier Duty
Hospital, Commercial Cafeteria
400–2000+ 32,000–42,000
35,000
Heavier Duty
526
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