Built for kitchens that demand continuous high-heat performance, this liquid propane deck broiler delivers focused infrared heat across two cooking decks while maintaining consistent output at 200,000 BTU. Operators achieve rapid sear times and uniform char control for proteins and gratins, while robust stainless surfaces withstand daily sanitation protocols. Installation teams appreciate the compact 36-inch width that fits standard line configurations without sacrificing cooking area.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool equipment before cleaning. Scrape food debris, then apply a mild detergent solution; scrub stainless steel with a soft cloth to avoid surface damage. Rinse thoroughly with potable water and dry completely to prevent corrosion. Degrease ovens and vents with a high-temperature degreaser; clean filters and inspect exhaust fans to reduce fire risk. Clean refrigeration coils and seals regularly to improve efficiency. Document cleaning frequency to meet CSA and health inspections.#@@#Additional Info#@#Vulcan's VIR2-LP 36" liquid propane broiler delivers 200,000 BTU with double infrared burners and two 25-1/2" x 24-1/2" grids. It has stainless steel sides, a 1" rear gas manifold, NSF and CSA certifications, and weighs 1,100 pounds.#@@#General Info#@#Description #@#
Built for kitchens that demand continuous high-heat performance, this liquid propane deck broiler delivers focused infrared heat across two cooking decks while maintaining consistent output at 200,000 BTU. Operators achieve rapid sear times and uniform char control for proteins and gratins, while robust stainless surfaces withstand daily sanitation protocols. Installation teams appreciate the compact 36-inch width that fits standard line configurations without sacrificing cooking area.
#@@# Double Decks#@#
Double deck construction concentrates 200,000 BTU across two working levels, enabling the simultaneous production of multiple menu items. Chefs access separate cooking zones for varied doneness control while preserving throughput during peak service periods.
#@@# Infrared Burners#@#
Infrared technology provides direct, intense heat that reduces flare-ups and shortens cook cycles compared with convective methods. Kitchen staff achieve consistent searing and surface caramelization with minimized energy loss.
#@@# Heavy Duty Build#@#
Stainless steel front, top, and sides resist corrosion and simplify cleaning routines in high-use environments. Maintenance crews perform quick wipe-downs, and the durable exterior withstands frequent contact and temperature shifts.
#@@# Large Cooking Grids#@#
Two 25-1/2 inch by 24-1/2 inch cooking grids offer substantial contact area for pans and sheet trays, supporting batch searing and finishing. Line cooks can load full batches without crowding, improving cycle efficiency and ensuring consistent results.
#@@# Service Friendly Design#@#
Spring-balanced, five-position grips allow precise grid placement and rapid adjustment while reducing operator fatigue. Technicians gain straightforward access to components through a rear gas manifold with a regulator for simplified servicing.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove carbon buildup to maintain consistent infrared heat output. Drain and clean grease troughs after each service day to prevent flare-ups and ensure sanitation. Tighten gas manifold fittings monthly and verify regulator operation; perform leak tests with approved solution. Clean stainless steel surfaces with nonabrasive detergent and soft cloth; rinse and dry to prevent corrosion. Replace worn gaskets and check casters for secure mounting.
