Vulcan VRH8 Restaurant Series 27" 8-Pan Electric Cook and Hold Oven - 208/240V, 1 Phase - VRH8

Vulcan VRH8 Restaurant Series 27" 8-Pan Electric Cook and Hold Oven - 208/240V, 1 Phase - VRH8

Say so long to dry, flavorless meats, seafood, baked goods and more thanks to the VRH Restaurant Series commercial Cook & Hold Oven from Vulcan. Courtesy of the consistent and uniform gentle recirculation of heated air, food stays moist, appetizing, vibrant, flavorful and nutritious. An added bonus? Meats emerge with a rich, brown color due to the fact that Vulcan's VRH Restaurant series professional Cook & Hold Oven maintains a lower temperature than its standard and convection counterparts.

Features

• Structural components are 100% stainless steel
• Interior pan supports removable for easy cleaning
• Mechanical temperature controls
• 3 wire cooking shelves with VRH8 and 6 racks with VRH88
• Set of (4) 5" casters - 2 swivel with locks and 2 rigid
• 208/240 V dual voltage, 50/60 Hz, 1-Phase
• 6' power cord with plug (2 cords with plugs with VRH88)
• 250º F roast thermostat allows for roasting and rethermalization
• Low speed convected air browns and caramelizes

Specifications

What Our Experts Think

• Efficient Cooking & Holding – Maintains precise low-temperature cooking while keeping food warm, enhancing flavor and texture.
• Spacious 8-Pan Capacity – Accommodates up to (8) 12" x 20" pans, perfect for high-volume food prep.
• Energy-Saving Design – Uses gentle radiant heat, reducing energy consumption compared to traditional ovens.
• Even Heat Distribution – Ensures consistent results with advanced low-temp cooking technology.
• Durable & User-Friendly – Stainless steel construction with simple digital controls for easy operation in busy kitchens.
• Versatile for Any Kitchen – Ideal for restaurants, catering, and banquet operations needing reliable cook-and-hold functionality.

Q&A

Q: What is the Vulcan VRH8 Cook and Hold Oven?
A: A 27” electric cook-and-hold oven designed to gently cook and hold food at optimal temperatures, accommodating up to 8 pans.

Q: What are the key features?
A: Precise low-temperature cooking, energy-efficient design, 208/240V operation (1 phase), durable stainless steel construction, and 8-pan capacity.

Q: How does the cook-and-hold function benefit kitchens?
A: It enhances food quality by reducing moisture loss, improving tenderness, and maintaining consistent serving temperatures.

Q: Is it energy efficient?
A: Yes, it reduces energy consumption compared to traditional ovens by cooking at lower temperatures and eliminating the need for reheating.

Q: What type of establishments is this oven ideal for?
A: Perfect for restaurants, catering businesses, and banquet halls that require high-quality, consistent food holding.

Q: Is it easy to use and clean?
A: Yes, it features simple controls and a stainless steel interior for hassle-free operation and maintenance.

Maintenance Tips

• Daily Cleaning: Wipe interior and exterior with a damp cloth and mild detergent; avoid abrasive cleaners.
• Door Seals: Check gaskets regularly for wear or debris to ensure a proper seal.
• Probe Care: Clean the food probe after each use to maintain accuracy.
• Ventilation: Keep vents clear of obstructions for efficient operation.
• Deep Cleaning: Remove racks weekly and wash separately with warm, soapy water.
• Electrical Check: Inspect the power cord and connections periodically for any damage