Viking 42inch 500 TruSear VGBQ Manual page 21

Electric smoker oven
Commercial-type cooking power
Exclusive plenum system mixes heat, water vapor, and
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smoke for a perfect cooking environment
Agency-certified for outdoor use
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120-volt, thermal convection oven has precision-
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louvered oven side walls for balanced oven heat
Large capacity water pan holds 1.5 g (5.71) of
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water for smoking
Drip tray can accommodate 1.5 g (5.71) of liquid
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Smoker box is capable of holding large quantities
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of wood chips or chunks of wood for smoking
Meats are tenderized by slow cooking with heat and
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moisture, resulting in less shrinkage
Three heavy-duty, six-position oven racks for maximum
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cooking capacity
Precision controls
Baking temperatures from 175 to 400 degrees F
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(80 to 205 degrees C)
Separate control for smoke element
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Gas oven
Commercial-type cooking power
20,000 BTU gas oven is agency-certified for outdoor use
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Available for natural or LP gas
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Baking temperatures from 200 to 550 degrees F
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(93 to 260 degrees C)
Natural airflow bake function is perfect for baking side
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dishes and desserts
VEOS100T Electric
30" Wide Smoker Oven
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Professional features
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stainless steel
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Optional accessories
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of natural gas to LP/Propane (TLPK-BQCO) and LP/
Propane to natural gas (TNK-BQCO)
VGSO260T Gas
26" Wide Oven
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Three heavy-duty racks/four positions
Electronic ignition powered by a 9-volt battery
Commercial-style appearance and design
Built from thick sheets of rugged, non-rusting
Fully assembled and ready for use
V-rack and drip pan (CVD)
Gas conversion kits – available for field conversion
VGSO260T – Gas
26" wide oven