MODULARITY—DESIGNING THE LINE-UP EXACTLY AS NEEDED NOW, WITH FLEXIBILITY FOR THE FUTURE
For starters, Meriam-Webster defines modularity as “constructed with standardized units or dimensions for flexibility and variety in use”. Vulcan took this approach when crafting the V-Series Heavy Duty Ranges—this means that tops and bases start out as separate units and can be independently selected to match the needs of the individual operation.
Modularity opens the door for discussion with the client regarding their menu and production needs and together, you can develop the perfect design to match the requirements. Modular components are manufactured with precision and rugged durability through a unique process that insures flexibility, cost efficiency and fast delivery.
In this example, the client needed a line-up that would provide an efficient flow with a hot-top section on the left, four open-top burners and a charbroiler in the middle. A six-burner range-top was needed on the right. Full standard-oven bases were placed on the far left and right sides with a cabinet base in the middle. The designer had the freedom to select components to meet the needs of the operation.
➤ Not confined to “pre-configured” or “pre-unitized” range selections
➤ Avoids added costs that are typically experienced when ordering “custom” line-ups
➤ No increased lead-times
VERTICAL AND HORIZONTAL MODULARITY
This modular approach provides many advantages to the end user. Menus change, restaurants grow and adjust—it’s the nature of the business. After installation, if menu changes don't match with the current configuration, operators are faced with a difficult decision - they can change the entire line-up, make compromises or abandon the opportunity for menu modification. With Vulcan V-Series modularity, individual components can easily be changed out. For example, if a griddle top is needed rather than a six-burner section, the unit can be retrofitted in the field.
Since V-Series top sections are manifolded rear and front, customers have the option to add legs and re-use the sections they removed from the lineup as a counter-top unit elsewhere in the facility if applicable. Similarly, bases can be changed as well. Easily swap an oven to a refrigerated or cabinet base. There is even the option to use a different type of oven, such as a finishing or convection oven if needed.
Now let’s look at the various top and base sections available in a modular design. We will start with the most common and most misunderstood: open burner sections.
MODULAR RANGE TOP SELECTIONS
OPEN BURNER INNOVATION
Range quality and performance are often associated with open burners. Vulcan V-Series heavy duty open burners are rated at 35,000 BTUs— however BTU ratings alone do not tell the complete story behind performance, regardless of brand.
Vulcan open burners are crafted in two pieces—a top burner head and an “aeration bowl” that work together as a system to deliver even heat over a wide temperature range. From a low simmer to sauté to a fast boil, the heat on the pan is and should always be even and uniform. This system is designed to be extremely efficient at trapping and directing heat to the bottom of the pan.
Here are a few things you can look forward to when specifying open top burners on a Vulcan V-Series heavy duty range. Vulcan two-piece burner heads are:
➤ Designed to initiate even heat patterns
➤ Easily removable without tools—allowing easy cleaning and replacement
During operation—flame and heat energy naturally want to take the path of least resistance, traveling outside the diameter of the pan. When matched with the burner, the aeration bowl will capture heat and direct energy to the bottom of the pan. The knife edge grates minimize the obstruction of heat and create the perfect conditions for high-performance and smooth pan travel. Specify these burners when food quality and consistency must be maintained—particularly at peak times when the demand and volume is high.
FRENCH TOPS
French tops are perfect for the multitasking chef. While similar to hot tops, there are a few key differences between the two. French tops offer chefs a graduated cooking surface that goes from searing hot temperatures in the center, to lower temperatures as you move outwards.
The various heat zones allow operators to strategically place pots and pans on the surface based on their needs. The smooth surface makes it quick and easy to shift pans from one desired zone to the other.
Chefs love the French top for its simmering capabilities. Since it uses indirect heat, it doesn’t evaporate as much moisture as direct heat from an open burner flame would. This allows for better flavor development and is excellent for delicate dishes — such as risotto, robust sauces and savory soups. The French top is also excellent for keeping food warm without overcooking. Once you turn off the French top, operators can place racks on top of it and use it to keep food warm until they’re ready to serve.
CHARBROILER TOPS
Integrating a charbroiler as a modular top on your range is a perfect solution for smaller kitchens looking to maximize space without compromising performance. A compact unit provides the same cooking capabilities as larger models - both delivering consistent, reliable results using only the square footage necessary for your operation. For chefs and kitchen managers, this means taking full advantage of high-quality charbroiler technology without the need for extensive kitchen remodeling, ensuring that culinary creativity is never sacrificed due to space constraints.
Vulcan charbroilers are renowned for their durability, performance, and ability to enhance flavor, setting the standard in the foodservice industry. Featuring advanced elements like heat deflector panels, a patented grate design, and exclusive IRX™ infrared burner technology, these charbroilers not only boost production capacity but also conserve gas, optimizing operational efficiency. Their robust construction ensures longevity, even in high-demand kitchen environments, reducing the need for frequent replacements. If you're seeking high productivity, exceptional product quality, and solid construction, Vulcan charbroilers are unparalleled. Furthermore, they are designed with user-friendly controls, allowing chefs to fine-tune temperature settings with ease, ensuring that dishes are cooked to perfection every time. The investment in a Vulcan charbroiler is not just a purchase but a commitment to elevating your culinary creations while enjoying long-term savings on energy costs.
GRIDDLE TOPS
Griddle tops are another popular top option available. Why you ask? Because of the versatility. Operators can cook almost any type of product on a griddle plate. When specifying griddle tops, knowing the options available to the end user provides a wide array of opportunity to ensure that they get exactly what is needed.
While cold rolled steel is the industry standard, other plate types are available depending upon menu items such as chrome and composite metals. Additionally, plates can feature grooves like charbroilers and welded dividers to minimize flavor transfer.
The control type specified is arguably the most important aspect to selecting the perfect griddle. Manual griddles use an open/closed valve system that can reach temperatures in excess of 800°F. Thermostatic valves allow users to set the temperature they would like to see on the plate and the thermostat probe will ensure that the plate’s temperature is maintained.
PLANCHA TOPS
Last, but certainly not least are the plancha tops. This nifty top option allows end users to cook product directly on the plate, like a griddle, but operates more like a French top. Due to it’s finely milled, high polish plate, operators can sear foods with minimal oil and the 3-sided trough design helps prevent flavor transfer — which is ideal for end users that want to cook multiple items at once, but don’t want flavors to mingle.
French style plancha tops feature a round burner at the front center of the plate that reaches well into the 800-degree range and radiates cooler temperatures down to 400 towards the rear. Chefs can get a nice sear on food product and slowly move them towards the rear to allow them to finish cooking.
Easily mix and match top options when specifying a heavy-duty range to provide versatility and flexibility to any and every kitchen.
MODULAR RANGE BASE SELECTIONS
REFRIGERATED BASES
Often selected in lieu of an oven or cabinet base is the beloved refrigerated base. This base option is ideal for the operator who wants their food items easily and quickly accessible. Rather than walking across a kitchen, chefs can have their fresh food items stored neatly and safely below the range top. This option comes equipped with stainless steel front and side self-closing and stay-open drawers. Refrigerated bases are lined with a high-density polyurethane foam insulation to ensure that the heat on the top, doesn’t impact the cold below.
CABINET BASES
While some type of oven may be the most commonly specified, cabinet bases are picking up in popularity. Many foodservice operations need to find space for additional storage—this provides a great solution to a common problem. V Series cabinet bases are insulated between the cooktop and storage area to protect the contents within. Add shelving to assist with organization where needed.
Additionally, Vulcan V Series cabinet bases are designed to bring gas regulators and lines to the front for easy shutoff access—eliminating the need to get behind the equipment when needed.
OVEN TYPES
Before diving into ovens and the differences they all present, it’s important to understand the interior make up—which is consistent across each type of oven base.
Oven interiors are typically composed of porcelain coated steel or stainless steel and the door mechanisms can vary. When specifying interior coating for an end-user, it’s important to take into consideration the following:
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PORCELAIN INTERIORS - Industry standard and is easier to clean due to its non-stick surface, however it is prone to scratches and chipping, leaving metal exposed and providing the opportunity to rust. |
STAINLESS STEEL INTERIORS - Less common but are often specified due to its durability—however end users find that it requires more intense cleaning. |
CONTROL TYPES
Additional items of consideration with the oven base is the type of control. The common thermostats used in heavy duty ranges are snap action and FD control.
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SNAP ACTION THERMOSTAT - Turns the burner fully on and off to regulate temperature. There is no bypass flame, but it does have a sharper temp regulation as the flame cuts off completely and provides full power of the flame when regulating the temperature back up. There is no sensitive bypass flame and provides sharper temperature swings. |
FD CONTROLS - For a hybrid control type—while typically more expensive, can maintain lower set temperatures with minimal temperature swing. Unlike the modulating and snap action controls, the FD control can hit and maintain a low and slow temp of about 175°. |
STANDARD OVENS
The standard oven has one burner below the chamber, which is usually placed on the bottom or sides to allow the heat to naturally circulate through the oven cavity and then up and out of the flue.
CONVECTION OVENS
Convection ovens use a blower wheel inside the cavity to circulate heat to help foods cook more evenly and 25% faster cooking than a standard oven. There are 2 types of convection ovens—a snorkel/flue type and a hot box.
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SNORKEL/FLUE TYPE - Heat and flue gases from the burner are introduced into the oven cavity before expelling through the flue—providing a more even temperature profile than the hot box base type. |
HOT BOX TYPE Allows the heat from the oven to wrap around the outside cavity and the radiated heat from the side walls moves around the cavity. This style can have issues with burning product on full sized sheet pans since the sidewalls are typically hotter than the center of the oven, even with the aid of the blower wheel—however the hotbox style is usually less expensive. |
FINISHING OVENS
Vulcan finishing ovens provide an extra 100° over a traditional standard oven, taking temperatures up to 650°—the ideal temperature for quick finishing. When specifying a finishing oven base rather than a standard or convection oven, there are a few additional benefits to consider.
➤ LOWER TOTAL COST OF OWNERSHIP
It typically costs less to purchase a finishing oven over a convection oven base. Finishing ovens require less maintenance since there are no sensitive components like door switches, wiring harnesses, solenoids or convection motors, which ultimately leads to a lower total cost of ownership.
➤ FASTER RECOVERY
Finishing ovens recover faster than traditional oven bases due to the ½" thick steel hearth plate added to the bottom of the oven cavity. This plate helps the oven to hold in the heat and recover more effectively when the door is opened and closed and heat naturally escapes.
➤ MAINTAIN FOOD QUALITY
With no convective air movement from a blower wheel, finishing ovens maintain food quality by minimizing moisture wicking—meaning less drying and shrinking of product.
With so many different base options available, the possibilities are endless when specifying a heavy duty range for your customers. Vulcan’s V Series heavy duty ranges are designed to with innovative chefs in mind and allows them to improve productivity and deliver high-quality consistent professional results that keep guests coming back for more.