Vulcan CHEF-62G
SKU #: CHEF-62G
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Always refer to the description and spec sheet (if available).
In Stock
Price
$20,351.00 / Each
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Specifications
| Brand | Vulcan |
|---|---|
| Made in | USA |
| Certifications | cULus, NSF |
| Width (in) | 41.02 |
| Height (in) | 35.35 |
| Depth (in) | 41.06 |
| Weight | 527 |
- cULus
- NSF
Description
The Vulcan CHEF-62G is a gas combi oven designed for professional kitchens, offering a versatile cooking solution with a full-size capacity. It accommodates up to six GN 2/1 pans or twelve 12" x 20" steam pans, making it ideal for various culinary tasks. The customizable CombiOS interface allows for easy operation, while features like CombiClimateControl and AutoClimate ensure precise humidity and temperature management for optimal cooking results. Equipped with advanced technologies, this oven delivers powerful heating and high-performance dehumidification, ensuring even heat distribution and effective humidifying. The multi-point food probe guarantees accurate cooking, and the included three wire racks provide ample cooking space. The retractable sprayer enhances cleaning convenience, while Ethernet and WiFi connectivity enable remote monitoring and control. With a robust output of 112,601 BTU and compliance with IPX5, cULus, and NSF standards, the Vulcan CHEF-62G is engineered for reliability and efficiency in any commercial kitchen.
What's Included:
Notes: IMPORTANT: Water, similar to gas and electricity, is supplied by the customer. Adequate water filtration, depending on the customer's water quality, is necessary to meet equipment specifications. Determine the required filtration type by conducting a cold water analysis at the customer's location. A suitable water treatment system, regular filter changes, and periodic cleaning/descaling are necessary.
Included cooking tools: (3) Standard Grab-and-Go Racks for 62 sized Vulcan Combi, designed for 18" x 26" full sheet pans
Certified Vulcan chef: A Vulcan Certified Chef provides complimentary, four-hour on-site specialized application training for staff