Built to handle continuous high-volume broiling, this double-deck gas deck broiler delivers focused infrared heat and robust throughput for professional kitchens. The unit produces 200,000 BTU to support rapid searing and consistent product yield, while the stainless steel exterior withstands daily commercial use. Operators gain predictable results and simplified serviceability from a design built to endure heavy cycles in institutional and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove cooking grids and soak in warm, soapy water; scrub with a non-abrasive pad and rinse. Brush inside the chamber to remove crumbs and grease, then wipe with a mild detergent solution. Clean burners and rear gas manifold gently; inspect seals and regulator. Degrease exterior stainless steel with a non-abrasive cleaner. Dry all parts completely before reconnecting gas and power.#@@#Additional Info#@#Vulcan's VIR2 double-deck gas broiler offers 200,000 BTU of infrared heat with two 25-1/2" x 24-1/2" grids and a five-position grip for precise searing.#@@#General Info#@#Description #@#
Built to handle continuous high-volume broiling, this double-deck gas deck broiler delivers focused infrared heat and robust throughput for professional kitchens. The unit produces 200,000 BTU to support rapid searing and consistent product yield, while the stainless steel exterior withstands daily commercial use. Operators gain predictable results and simplified serviceability from a design built to endure heavy cycles in institutional and hospitality environments.
#@@# Double Decks#@#
Two stacked cooking decks provide parallel work zones that increase output without expanding the footprint. Chefs can broil different items at separate setpoints simultaneously, improving line coordination and reducing hold times.
#@@# Infrared Burners#@#
Infrared burners concentrate heat to produce rapid surface caramelization and reduced moisture loss. Kitchens benefit from faster cook cycles and consistent browning that help maintain portion quality during peak service.
#@@# Generous Grid Area#@#
Each deck includes a 25.5-inch by 24.5-inch cooking grid with spring-balanced lift and a five-position grip for precise distance control. Staff can quickly adjust grid height to manage char depth and ensure repeatable doneness across product runs.
#@@# High Capacity Output#@#
The appliance delivers a total of 200,000 BTU via a 1-inch rear gas manifold with a regulator to maintain steady gas flow under high demand. Facilities with continuous production achieve reliable thermal performance and stable setpoints during sustained operation.
#@@# Serviceable Construction#@#
Stainless steel front, top, and sides combine with casters and an accessible design to simplify cleaning and maintenance. Technicians can access components for inspection and replacement with minimal downtime, preserving service continuity.
#@@# Freestanding Storage Base#@#
A reinforced storage base integrates with the freestanding configuration to provide secure support and on-site storage for pans or supplies.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and infrared panels weekly; remove debris and carbon buildup with a brass brush to maintain heat transfer. Drain and clean grease trays daily to prevent flare-ups and check gas manifold and regulator connections monthly for leaks using a soap solution. Lubricate hinges and caster bearings quarterly with food-grade lubricant. Replace worn door seals or spring-balanced grips immediately. Calibrate temperature and verify CSA and NSF labels during scheduled service.