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4 F-38251 (09-13) REV F
INSTALLATION, OPERATION AND CARE OF
ELECTRIC RESTAURANT RANGES
KEEP THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
Thoroughly read this entire manual and carefully follow all of the instructions provided.
Your Vulcan-Hart range is produced with quality workmanship and material. Proper installation, usage and
maintenance of your range will result in many years of satisfactory performance.
OPTIONAL FIELD INSTALLABLE ACCESSORIES
ACCESSORY CODE
DESCRIPTION
RSHELF-ELEC
(24,36,48,60,72)
Reinforced High Shelf - 23" (584 mm) high stainless steel
backsplash with broiler mounting brackets for
Salamander/Cheesemelter.
STUB10-XL
(12,24,36,48,60,72)
10" Stainless steel stub riser. Available for 12", 24", 36", 48", 60",
and 72" ranges.
CONRACK-XL(20,26)
OVNRACK-XL(20,26)
RKGUIDE-XL
1 extra oven rack with convection ovens.
1 extra oven rack with standard ovens.
1 pair of rack guides (set of 2).
CASTERS-RR4
CASTERS-RR8
CASTERS-ADJRR4
Set of four (4) standard casters.
Set of eight (8) standard casters.
Set of four (4) adjustable casters. Two (2) sets required for 48",
60", and 72" ranges.
RCTWLBR-(24,36,48,60,72)
Towel Bar Assembly - Replaces standard bullnose. Available for
24", 36", 48", 60", and 72" ranges.
RCCUTBD-(24,36,48,60,72)
Cutting Board Assembly - Replaces standard bullnose. Available
for 24", 36", 48", 60", and 72" ranges. (Includes Sani-TUFF®
all-rubber cutting board)