CHARBROILERS - GAS
VTEC SERIES | Increased Production Capacity & Food Quality with Decreased Gas Usage.
The VTEC charbroiler is ideal for cooking lean chicken, fish, vegetables and thinly sliced steak.
STANDARD FEATURES:
• Patented grate design virtually eliminates flare-ups • Energy-efficient 22,000 BTU/hr independent burner sections every 12" • 11" x 25" stainless steel cooking grids providing ≈2 ft 2 of cooking area in each burner zone
• Rotary piezo igniter provides direct spark to burner—no standing pilots, no electric needed • 4" heavy duty adjustable legs • Cool bull nose design keeps the front rail cool to the touch at all times
VTEC36
VTEC SERIES GRIDDLES Model
Dimensions (W x D x H)
Cooking Height
Total BTU/hr
Burner Sections
VTEC14 VTEC25 VTEC36 VTEC48 VTEC60
14⅜" x 35⅛" x 16⅜" 25⅜" x 35⅛" x 16⅜" 36⅜" x 35⅛" x 16⅜" 47⅜" x 35⅛" x 16⅜" 58⅜" x 35⅛" x 16⅜"
12½" 12½" 12½" 12½" 12½"
22,000 44,000 66,000 88,000 110,000
1 2 3 4 5
FIELD-INSTALLED ACCESSORIES
CONRAIL-VTEC25 For VTEC25 Capacity: (3) 1/6 Pans or (1) 1/3 Pan CONRAIL-VTEC36 For VTEC36 Capacity: (5) 1/6 Pans or (2) 1/3 Pans CONRAIL-VTEC48 For VTEC48 Capacity: (7) 1/6 Pans or (3) 1/3 Pans CONRAIL-VTEC60 For VTEC60 Capacity: (8) 1/6 Pans or (4) 1/3 Pans CONDIMENT RAIL Stainless steel condiment rail, 10⅝" depth.
CUTTING BOARD
PLATE RAIL Stainless steel plate rail, 10⅝" depth. PLTRAIL-VTEC14 For VTEC14 PLTRAIL-VTEC25 For VTEC25 PLTRAIL-VTEC36 For VTEC36 PLTRAIL-VTEC48 For VTEC48 PLTRAIL-VTEC60 For VTEC60
CUTBD-VTEC25 For VTEC25 CUTBD-VTEC36 For VTEC36 CUTBD-VTEC48 For VTEC48 CUTBD-VTEC60 For VTEC60 Stainless steel cutting board with Sani-Tuff®, 10 5 ⁄ 8 " depth. (Sani-Tuff® is a resilient material resistant to cracking, splintering and absorption of liquids)
SCRAPER
EMITTER-VTEC All VTEC EMITTER PANEL* Replacement emitter panels, qty 2.
FISH GRATE
Tool used to clean cooking grid
GRATE-VTFISH All VTEC Stainless steel fish grate 22 ribs, qty 1.
SCRAPER-VTEC All VTEC
*Cleaning of the emitter panels is a dry operation and done while in place. Water should never be poured onto hot emitter panels. Emitter panels should never be immersed in water for cleaning. Removing the emitter panels is not necessary except for servicing the unit. We recommend an operator carry 1 emitter panel on hand at all times. Once the operator learns the life span of the emitter panel in their specific operation, replacement can be added to a maintenance schedule. Hours of operation, food product and frequency of charbroiler cleaning are all factors in an emitter panel’s life span.
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