Stop sacrificing control for capacity. This electric French hotplate range delivers targeted heat, robust oven performance, and a stainless work surface built to withstand continuous service in kitchens, schools, hospitals, and bars. Operators gain precise thermostatic control across four 2.0 kW French plates plus a 12" hot top while maintaining consistent production on a single-deck oversized oven.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool before cleaning. Remove racks and wash with warm, soapy water. Scrub hotplates and hot top with a non-abrasive pad and degreaser. Wipe stainless steel front and sides with mild detergent, rinse, and dry. Clean the oven interior with approved cleaner and dry thoroughly. Vacuum the condenser area and backriser vent to remove grease. Inspect seals and thermostatic controls; replace damaged parts. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Vulcan's EV36S-4FP1HT208 electric range features a 36" stainless steel cooking station with four 2.0 kW French hotplates, a 12" hot top, thermostatic controls, and an oversized oven with one rack. It is CSA certified and weighs 440 pounds.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This electric French hotplate range delivers targeted heat, robust oven performance, and a stainless work surface built to withstand continuous service in kitchens, schools, hospitals, and bars. Operators gain precise thermostatic control across four 2.0 kW French plates plus a 12" hot top while maintaining consistent production on a single-deck oversized oven.
#@@# Four French Plates#@#
Four 2.0 kW French plates provide concentrated, even heat for high-throughput cooking tasks. Chefs dial thermostatic settings for repeatable results, reducing product variation during peak periods.
#@@# 12 Inch Hot Top#@#
A 12" hot top offers a flat, high-temperature zone for griddling, pan searing, or holding. Staff switch between plates and the hot top to optimize workflow and keep lines moving without cross-equipment transfers.
#@@# Oversized Oven#@#
The single-deck oversized oven accommodates multiple sheet pans and full-size pots for batch roasting or baking operations. Kitchen managers organize production schedules around a single heating cavity that supports simultaneous oven and top use.
#@@# Stainless Steel Exterior#@#
Stainless steel front and sides resist corrosion and simplify sanitation during frequent cleanings. Maintenance teams access lift-off components and straightforward surfaces to shorten downtime and preserve kitchen hygiene.
#@@# Thermostatic Controls#@#
Thermostatic controls deliver precise setpoint management for each cooking surface, limiting temperature drift under load. Technicians calibrate elements easily to maintain consistent thermal output across varied menu items.
#@@# 208 Volt Three-Phase#@#
The 208 volt, 3-Ph electrical configuration supports stable power delivery for commercial environments and reduces current imbalance under heavy demand. Engineers specifying utility requirements find voltage and hertz compatibility at 50-60 Hz simplifies integration.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should clean stainless steel surfaces daily with a damp cloth and mild detergent, then dry to prevent spotting. Inspect thermostatic controls weekly and calibrate per manufacturer guidelines. Remove and soak hotplates and the 12" hot top monthly; verify full dryness before reassembly. Vacuum the backriser vent quarterly and check electrical connections at 208v for corrosion or looseness. Replace worn gaskets and adjust door alignment as needed.