36" IRX™ Infrared Commercial Charbroiler
Model: #VTEC36
Patented IRX™ infrared burner distributes heat evenly and uses half the gas of radiant charbroilers without affecting production
Emitter panel as part of burner system eliminates air movement allowing food to retain up to 30% more moisture
Burner system design helps reduce flare-ups for a reduction in safety issues
36" IRX™ Infrared Commercial Charbroiler
Model: #VTEC36
Dimensions (W x D x H): 36" x 35" x 13"
Power Source: Gas
Total BTUs: 66,000
Burner Sections: 3
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 sq. ft 2 of cooking area in each burner zone
Rotary piezo igniter provides direct spark ignition to burners - no standing pilots, no electric needed
Emitter panels as part of charbroiler construction are consumable
Stainless steel sides, control panel, top trim and backsplash
Full width, stainless steel front crumb tray
Heavy duty steel infrared emitter panels
One high range heat control valve for each burner
Chrome burner control knobs
Removable, stainless steel heat shield and splash guard
4" adjustable legs
3⁄4" NPT rear gas connection and gas pressure regulator provided
One year limited parts and labor warranty
36" IRX™ Infrared Commercial Charbroiler
Model: #VTEC36
36" IRX™ Infrared Commercial Charbroiler
Model: #VTEC36
Stainless steel “Fish Grates” with smaller, 1⁄4" rib spacing
Stainless steel stand with undershelf and casters
36" IRX™ Infrared Commercial Charbroiler
Model: #VTEC36
36" IRX™ Infrared Commercial Charbroiler
Model: #VTEC36
InfraRed Technology in Your Kitchen
Vulcan's patented IRX™ (lnfraRed extreme) technology maximizes productivity and increases energy efficiency. By utilizing true infrared heat, IRX™ takes burner technology to the next degree and helps restaurant operators reach new levels of performance, product quality and profitability.
What is IRX™ technology?
IRX™ stands for Infrared Extreme, a true infrared platform that that brings productivity, energy savings and ease of operations to any kitchen.
What is infrared cooking?
Infrared is a form of light energy. We use these infrared waves to transfer heat to food more quickly and efficiently than traditional convection, conduction or radiant heat transfer methods allow. Cooking with infrared reduces the air circulation and eliminates convective heat transfer by separating the heat source from directly touching the food, resulting in a better food product.
A charbroiler comparison
VTEC Series Charbroiler featuring IRX™ Technology vs. Standard Charbroiler.
A typical gas charbroiler uses a combination of convection and conduction cooking. As the burner heats, hot air rises and circulates (convection), which can pull moisture out of the food. The charbroiler grates also transfer heat by directly touching the food (conduction).
Vulcan's VTEC charbroiler is engineered to create an infrared cooking profile using a patented burner design which converts the high temperatures of the burner box into infrared radiation through the emitter panel. A stainless steel cooking grate complements the system optimizing the infrared cooking profile.
Increased production and consistency
Heat is distributed evenly across the platform, allowing full use of the cooking surface
Significant energy savings
The VTEC consumes up to 50 percent less gas than convective radiant charbroilers
Reliable performance
The all stainless steel VTEC burner is corrosion resistant, impervious to spills and resistant to thermal shock
Increased product yield
The VTEC eliminates convective air movement that dries out product, allowing food to retain up to 30% more of its original moisture, resulting in succulent, flavorful results and less food waste
Easier and faster clean up
Any debris that falls through the grates to the emitter pan turns to ash
Virtually no flare-ups
Our patented grate design keeps grease away from the open flame
Increased production and consistency
Heat is distributed evenly across the platform, allowing full use of the cooking surface
Significant energy savings
The VTEC consumes up to 50 percent less gas than convective radiant charbroilers
Reliable performance
The all stainless steel VTEC burner is corrosion resistant, impervious to spills and resistant to thermal shock
Increased product yield
The VTEC eliminates convective air movement that dries out product, allowing food to retain up to 30% more of its original moisture, resulting in succulent, flavorful results and less food waste
Easier and faster clean up
Any debris that falls through the grates to the emitter pan turns to ash
Virtually no flare-ups
Our patented grate design keeps grease away from the open flame
BEAUTY + FUNCTION
Where there’s smoke, there’s fire. And where there’s smoky, tantalizing flavor and texture, there’s Vulcan. Our charbroilers are a vital part of any kitchen.
