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Roxanne Holt
Maintain
03.13.19

The Versatile Chef Station: Clean in Only Three Minutes

The Vulcan Versatile Chef Station is heralded for its ability to handle a diverse range of functions with the precision of specialty equipment — all within a single, compact cooktop. But the VCS doesn’t just simplify the cooking process, it also simplifies cleaning. Here’s a closer look at why cleaning this piece of restaurant equipment is such a snap, along with additional cleaning and maintenance tips aimed at supporting its optimal performance.

 

Enjoy cleaning ease with the VCS

Today’s restaurant kitchens aren’t just looking for ways to please diners with more delicious menu items; they’re also looking for simpler and more streamlined workflows. Enter the VCS. In addition to letting operators easily simmer, boil, fry and brown, the VCS is an efficiency booster thanks to several key features, including the ability to perform the entire cooking process at one station and an integrated water supply that accelerates the transition from braise to simmer.

Another reason to love the integrated water supply? It does away with time-consuming washing of messy pots and pans. With the VCS, cleaning takes just three minutes. With just the push of a button, waste liquids drain directly into your choice of floor drain, shuttle or pan.

 

Cleaning and maintaining your VCS

Regular cleaning and maintenance can help you continue to reap the extraordinary benefits of the VCS for years to come. Start with these basic cleaning and maintenance tips.

  • Make sure the VCS is powered on before cleaning to activate the built-in water supply
  • As cooking with the VCS may involve changeovers from one cooking type to another during a single shift, be sure to apply the appropriate degree of cleaning for the cooking type.
  • While cleaning after “fryer” mode, ensure all oil has been removed from the tank, drain caddy and/or drain pan to prevent boil overs.
  • Avoid using dish detergents such as Dawn, scouring powders, and cleaning products containing TSC or sodium hydroxide, all of which can damage the unit. Instead, use warm water and a mild detergent in between cooking methods to clean your VCS’s stainless steel components.
  • While cooked-on debris can be gently scraped loose from the tank surface with a spatula or scouring pad, use only stainless and plastic utensils to maintain the integrity of the VCS rank and unit body.
  • Use the built-in water supply to rinse. Refrain from pouring external water onto the unit.
  • Remove and clean the drain plug and attached drain tube at least once daily. Use caution when dislodging the seal on the plug, as damage to this part may cause leaking.
  • If spills occur inside the unit, disconnect it immediately. Avoid removing the protective cover to minimize the risk of electric shock and damage. Instead, use a squeegee or towel to push standing liquids through the drain hole and into a receptacle.

One last thing to keep in mind about the VCS? Because of its electrical nature, it is not suitable for user servicing. To arrange for service or repairs, contact your local Vulcan Service Department.

Restaurant owners love the VCS for its amazing multi-functionality, efficiency and intuitiveness. Factor in cleaning ease and the benefits of adding a VCS to your commercial kitchen cannot be overstated. And don’t forget: the more proactively you commit to routine cleaning and maintenance of your VCS, the more you can expect from this innovative machine over its life span.

 

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