Vulcan-Hart VL2GSS ML-52389 User's Manual
Contents
1. 12 To Shut Off for an Extended Shutdown 12 Selection of Pans for Steam Cooking 13 CIeanifig carer Rai TEE C es WEG KAS EG FER RE a ERE 14 Cooking Compartment 5 14 Boiler BlOwdOWN gt ia cases E ERR acces Seance 14 Comparimenis is suae popri TETEE 14 Door GaSkels RW p AET YA i D U E 15 Leave Compartment Doors Open 15 Guidelines for Maintaining Stainless Steel Surfaces 15 MAINTENANCE si 545 00465000 PRA ECTS pass UR Peg 15 Water Treatment 5 15 Bog amp c acp eee teehee nese eee eee aed 15 Water Level Gauge 16 Flue ERE I EP EE 16 Scale Related 16 uctor iu mi taai ME BR deli teres 16 TROUBLESHOOTING o La scio Pace cert bc dine sa at manku ire bg ce emen 16 Service and Parts Information a Hone TES 16 Installation Operation and Care of VL2 amp VL3 GAS FOOD STEAMERS SAVE THESE INSTRUCTIONS FOR FUTURE USE GENERAL Vulcan Hart suggests that you thoroughly read t2. 10 OPTIONAL MANUAL BLOW DOWN VALVE AUTOMATIC BLOW DOWN VALVE GAS COMBINATION VALVE Fig 7 1 STEAM COOKING COMPARTMENT OPERATION Refer to the Steam Cooking with Vulcan Kettles and Steamers booklet packed with your steamer for suggested cooking times of various foods All cooking times are approximate because size weight pan loading and product quality will affect steamer cooking times Use these suggestions and then adjust cooking times to your own requirements 1 Prepare vegetables fruits meats seafood and poultry as you would for steam cooking or cooking in water clean separate cut remove stems and place in a pan 2 Place loaded pans in the compartment and close the compartment door Turn the door screw handle clockwise to seal the door gasket Additional tightening of the door screw may be needed to eliminate leaks The compartment pressure gauge typically reaches a maximum pressure of 5 to 6 psi 3 The timer knob must be turned to 5 minutes or beyond The knob may then be turned back to a lower setting if a shorter cooking cycle is desired Set the timer to the sum of the desired cooking time plus some minutes allowed for preheat The preheat allowance will generally be 5 to 10 minutes It will vary with the type size temperature and condition frozen or thawed of the load and must be determined from experience 4 Press the top half of the red switch located under the timer the cooking ligh
3. must be connected to the pigtail leads in the junction box located next to the boiler control box Use 18 AWG copper wire suitable for at least 105 C temperature Connect a grounding wire to the ground lug in the junction box INSTALLATION DRAWING LEGEND GAS CONNECTION 5 4 Models VL2GSS amp VL3GSS BOILER FEED CONNECTION FOR FILTERED WATER WATER CONNECTION FOR BOILER DRAIN CONDENSER 4 ELECTRICAL CONNECTION 120 V 60 HZ 1 PH 300 WATTS MAX DRAIN 37 2 DIA PROVIDE FLOOR SINK FOR OPEN GAP TYPE DRAIN DO NOT PLACE FLOOR SINK DIRECTLY UNDER STEAMER DO NOT CONNECT SOLIDLY TO ANY DRAIN CONNECTION NOTE DIMENSIONS WHICH LOCATE THE ABOVE CONNECTIONS HAVE A TOLERANCE OF OR 3 IN 75 MM NORMAL DIMENSIONS ARE IN INCHES DIMENSIONS IN ARE IN MILLIMETERS EQUIPMENT CLEARANCES TO COMBUSTIBLE CONSTRUCTION REAR 6 INCH 152 MM MINIMUM LEFT SIDE 6 INCH 152 MM MINIMUM RIGHT SIDE 6 INCH 152 MM MINIMUM WATER QUALITY MUST BE WITHIN THESE GUIDELINES SUPPLY PRESSURE 20 60 PSIG 36 00 HARDNESS LESS THAN 3 GRAINS 914 SILICA LESS THAN 13 PPM G 2 00 51 TOTAL CHLORINE LESS THAN 4 0 PPM pH RANGE 7 8 UNDISSOLVED SOLIDS LESS THAN 5 MICRONS 35 187 17 1 PPM 1 GRAIN OF HARDNESS 894 57 437 1460 42 75 1085 Fig 3 DRAIN REQUIREMENTS The floor sink is not to be located under the steamer
4. the boiler COMPARTMENTS Wash the inside of the compartment with a solution of warm water and detergent Rinse with warm water Once a week thoroughly clean the exposed surfaces sides front door and top with a damp cloth and polish with a clean cloth To remove discolorations use a nonabrasive cleaner 14 DOOR GASKETS Clean the gasket sealing surface of the compartment doors to remove harmful food acids for maximum gasket life Do not use any solvents Wash with a cloth moistened in a solution of mild detergent and warm water Rinse with a fresh cloth moistened with warm water to remove all traces of detergent Wipe dry with a clean cloth Never apply food oils or petroleum lubricants directly to the door gasket Petroleum based solvents and lubricants will shorten gasket life LEAVE COMPARTMENT DOORS OPEN CAUTION Leave the compartment doors slightly open when the steamer is not in use When the compartment is idle never latch the door and apply pressure to the door gasket Leaving the gasket under pressure can cause permanent deformation greatly shortening gasket life GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES There are four things that can break down stainless steel and allow corrosion to develop 1 abrasion 2 deposits 3 water and 4 chlorides Avoid rubbing with steel pads wire brushes or scrapers that can leave iron deposits on stainless steel Instead use plastic scouring pads or soft cloths For s
5. 0 ppm steam generator and extend equipment life Local pH range 7 8 water contitions vary from one location to another Undissolved Solids less than 5 microns Ask your municipal water supplier for details about 174 hard your local water supply prior to installation APRM T Presence of sediment silica excess chlorides or other dissolved solids may lead to a recommendation for alternate form s of water treatment Test the water with the test strip included with the steamer Other factors affecting steam generation are iron content amount of chloridation and dissolved gases A local water treatment specialist should be consulted before installation of steam generating equipment Water Supply Connections A water filter system is recommended for the water supply line going to the treated water inlet of your steamer Follow the recommendations for use and installation instructions shipped with the water filter If a water filter is not installed the steamer or steam generator warranty may be limited Filtered Water Connection 1 4 NPT Used for boiler feed water Unfiltered Water Connection NPT Used as cold water condenser on boiler blow down line Drain CAUTION In order to avoid any back pressure in the steamers do not connect solidly to any drain connection The drain must be the open air gap type Provide a suitable floor sink with a minimum depth of 12 30cm The floor sink is NOT to be located
6. LCAN HART 2003 c TABLE OF CONTENTS GENERAL A E 4 INSTALLATION MD C orem 4 UNPACNNO aa Avestan Row suet av KI edu anda 4 Remove the Burner Shipping Restraint 4 Location dass o re oce een SSD abae AGR Eee bese Pewee ES 4 Installation Codes and 5 Requirements for Gas 5 Leveling amd Ancnoning 3 excea Eck kask ONE 5 Plumbing 5 6 Water Requirements 22322 toca asss arde p KE n rds 6 Water Supply lt 6 Drain 2a arc Ro atc hoe e YR g aa RR uu usss kas RO SCR Fe aed 6 Gas CONMSCHON PP 7 Testing the Gas Supply System 7 Flue Gas Exhaust A Ventilating Hood is Recommended 7 Electrical COMRDSOUOFI 24040084 99 9129 31 dete b sees eee 7 Installation 8 Drain Hegulrermiel Ils uc eq oe dr e ers px Ree See eee ee 9 OPERATION Zator di D PR eT P SEEN RUN UR BAIE ee 10 Steamers with Electronic Ignition 10 Steam Cooking Compartment Operation 12 Shut Down at End of
7. N Fig 6 The electrode will begin sparking and the pilot will light Look at pilot flame to make sure the pilot light has lit If not turn Ignition Switch Off wait 5 minutes and repeat Step 6 If after the third attempt the pilot does not light call for service The pilot light will remain lit as long as the Boiler On Off switch is in the ON position When water level is satisfied press Reset Fig 5 The Hi Limit Pressure and Low Water lights should go off and the main Burner should light The cycling pressure switch will open and close the combination valve which in turn will cycle the main burner HI LIMIT BOILER PRESSURE ON OFF LOW WATER e IGNITION SWITCH DISCONNECT POWER BEFORE REMOVING THIS OR ANY PANEL GIVING ACCESS TO PARTS BOILER OPERATING INSTRUCTIONS 1 KEEP BOTHWATER GAUGE VALVES OPEN AT ALL TIMES 2 BE SURE WATER INLET VALVE IS OPEN CLOSE ONLY FOR SERVICE OR LONG SHUT DOWN 3 TO START UNIT PRESS BOILER ON OFF SWITCH THE RED LIGHT WILL COME ON WHEN THE WATER LEVEL IS SATISFIED PRESS RESET SWITCH THE AMBER LOW WATER INDICATOR AND THE HI LIMIT PRESSURE INDICATOR WILL GO OUT 4 ALLOW 15 MINUTES FOR HEAT UP TIME 5 TO TURN OFF PRESS BOILER SWITCH THE RED INDICATOR LIGHT WILL GO OFF 6 BLOW DOWN BOILER DAILY REFER TO OPERATING MANUAL FOR INSTRUCTIONS FOR SUPPLY CONNECTIONS USE 18 AWG COPPER WIRE SUITABLE FOR AT LEAST 221 F 105 C Fig 5 Fig 6
8. OPEN AIR GAP TYPE DRAIN NOTE DO NOT INTERCONNECT DRAIN PIPING NOR CONNECT SOLIDLY TO ANY DRAIN CONNECTION THE DRAIN OUTLET PIPING GROUP MUST VENT TO ATMOSPHERE TO AVOID CREATING A BACK PRESSURE AND POSSIBLE BACK SIPHONING INTO THE COMPARTMENT AS WELL AS POSSIBLE DOOR LEAKAGE SUGGESTED INSTALLATION INSTRUCTIONS VULCAN HART ree _ 1 BY OTHERS LI LEGS FRONT CABINET BASE SHOWN 150 MM 4h FLOOR LEVEL ES 36 WIDE UNIT BOILER AND OR COMPARTMENT DRAIN 915 MM GROUP APPROXIMATELY 3 1 2 90 IN DIAMETER SELF GENERATING MODELS b PLAN VIEW INCLUDES A 3 4 20 MM BLOW DOWN PIPE SIDE VIEW N 305 X 305 X 305 MM 50 75 12 X 12 X 12 FLOOR SINK _ 3 OPEN AIR GAP MM BY OTHERS RER Fig 4 OPERATION WARNING THE STEAMER AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING AND SERVICING THE STEAMER STEAMERS WITH ELECTRONIC IGNITION PN ow URP Ia um Make sure all supply connections for electric gas and water on Turn the knob on the Gas Combination Valve Fig 7 counterclockwise to the ON position If equipped with the Manual Blow Down Valve Fig 7 make sure it is closed Keep both valves one each at the top and bottom of the gauge glass open at all times Press the top half of the Boiler On Off switch Fig 5 to turn it on The red light comes on Make sure the Ignition Switch is O
9. T USE AN OPEN FLAME TESTING THE GAS SUPPLY SYSTEM When test pressures exceed psig 3 45 kPa the steamer and its individual shutoff valve must be disconnected from the gas supply piping system When test pressures are psig 3 45 kPa or less the steamer must be isolated from the gas supply system by closing its individual manual shutoff valve FLUE GAS EXHAUST A VENTILATING HOOD IS RECOMMENDED DO NOT obstruct the flow of flue gases from the flue located on the rear of the steamer It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel Information on the construction and installation of ventilating hoods may be obtained from the standard for the Hemoval of Vapors from Commercial Cooking Equipment NFPA No 96 latest edition available from the National Fire Protection Association Batterymarch Park Quincy MA 02269 ELECTRICAL CONNECTION WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL CODES WARNING DISCONNECT THE ELECTRICAL POWER TO THEMACHINE AND FOLLOW LOCKOUT TAGOUT PROCEDURES The electrical diagram for the compartments is located on the inside of the upper left side panel The electrical diagram for the steam generator is located on the inside of the left front door The electrical supply 120 volt 60 Hertz 1 Phase
10. VULCAN INSTALLATION 4 OPERATION MANUAL VL2GSS amp VL3GSS GAS FOOD STEAMERS MODEL VL2GSS ML 52389 VL3GSS ML 52393 Model VL2GSS For additional information on Vulcan Hart or to locate an authorized parts and service provider in your area visit our website at www vulcanhart com VULCAN HART P O BOX 696 LOUISVILLE KY 40201 0696 DIVISION OF ITW FOOD EQUIPMENT GROUP LLC TEL 502 778 2791 WWW VULCANHART COM FORM 35409 Rev A Aug 2004 IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT WHO SHOULD PERFORM THE INITIAL FIELD START UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER IMPORTANT IN THE EVENT A GAS ODOR IS DETECTED SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE WARNING IMPROPER INSTALLATION ADJUSTMENT ALTERATION SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE INJURY OR DEATH READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT IN THE EVENT OF A POWER FAILURE DO NOT ATTEMPT TO OPERATE THIS DEVICE VU
11. With Gas Fuel ANSI Z21 41 latest edition Provide a gas line strain relief to limit the movement of the steamer without depending on the connector and any quick disconnect device or its associated piping to limit the steamer movement Attach the strain relief to the rear of the steamer Fig 2 If disconnection of the gas line strain relief is necessary turn off gas supply before disconnection Reconnect this strain relief before turning aA the gas supply on and returning the steamer to its originally installed STRAIN RELIEF P position Fig 2 LEVELING AND ANCHORING Place a level on the horizontal parts of the steamer Adjust the feet at the base of the steamer to level the steamer in both the left to right and front to rear directions After leveling raise up the steamer on the right side about 1 6 to s 0 16 to 0 32cm to drain the cooking compartments by rotating the adjustable flanged feet 1 to 1 2 turns clockwise Check by pouring a little water in the compartment all the water should drain The feet have holes in the flanges for anchor bolts PLUMBING CONNECTIONS WARNING PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY SAFETY AND PLUMBING CODES WATER REQUIREMENTS Water Requirements Supply Pressure 20 60 psig Proper water quality can improve the taste of the rts e d Pied food prepared in the steamer reduce liming in the gt PP Total Chlorine less than 4
12. alignment of the door is possible If the door is misaligned call your local Vulcan authorized servicer 15 WATER LEVEL GAUGE Check the water level gauge sight glass daily The correct water level is approximately 1 2 5 cm of water visible in the water level gauge sight glass Extremely murky water in the sight glass indicates bad water conditions The boiler should be blown down If conditions persist have the boilerinspected and cleaned by your local Vulcan Hart servicer FLUE Annually when the steamer is cool check the flue and clear any obstructions SCALE RELATED MAINTENANCE Periodic maintenance is necessary to keep your boiler clean and efficient Initially after three months of steamer usage it is recommended that you have your Vulcan Hart authorized servicer inspect the boiler and perform the descaler maintenance described below Local water conditions and steamer usage will determine the frequency that this service must be repeated however a minimum recommendation is once a year This maintenance is not covered by warranty Cathodic protector s are provided inside the boiler to reduce boiler and component corrosion and reduce accumulation of scale from forming on the boiler interior walls The cathodic protector s will be consumed How fast the cathodic protector s will be consumed depends upon the chemical makeup of the feed water and the average volume of feed water used An inspection by service personnel is recomm
13. directly under the steamer Local codes require that the maximum temperature of drain water must be no greater than 140 F 60 C Refer to Fig 4 on page 9 The drain pipe should be either iron or copper DO NOT use PVC pipe PVC pipe may lose its rigidity or glue may fail GAS CONNECTION CAUTION All gas supply connections and any pipe joint compound used must be resistant to the action of liquefied petroleum gases Codes require that a gas shutoff valve be installed in the gas line ahead of the steamer Connect the gas supply line to the gas valve on the steamer Make sure the pipes are clean and free of obstructions dirt and piping compound The gas line must be capable of delivering gas to the steamer without excessive pressure drop at the rate specified on the nameplate Recommended gas line pressure is 7 W C 17 8 W C for natural gas and 11 W C 27 9cmW C for propane gas Referto Fig 3on page 8 With adequate gas pressure 9 4 1 9 inside diameter black iron pipe to the steamer should be satisfactory If adequate pressure is not available a larger line such as 1 2 5 cm inside diameter may be used to assure adequate gas delivery IMPORTANT Check burner manifold pressure with a manometer at the 0 32 cm tap on the gas valve to make sure it is 4 W C for natural gas or 9 W C for propane WARNING PRIOR TO LIGHTING CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS USE SOAP AND WATER SOLUTION DO NO
14. ended so that the expected normal life of the cathodic protector s can be estimated under your operating conditions Thereafter the cathodic protector s can be serviced at the appropriate frequency for your situation LUBRICATION The door screw was factory lubricated with high temperature grease but will require periodic relubrication by applying a bead of lubricant across the door handle screw threads When the door screw is properly lubricated the hand pressure required to seal the door is greatly reduced and the life of the screw and nut are lengthened Frequency of lubrication depends upon use Lubricate monthly at first and let experience determine the frequency A high temperature grease for the door screw can be obtained from Vulcan Hart TROUBLESHOOTING Symptoms Possible Causes Steamer will not heat or build pressure Water supply to steamer is not turned on Water filter may be clogged Main gas supply valve may be turned off Electrical supply may be off or disconnected Combination gas valve may be turned off Ignition switch may be turned off ND Water accumulates in compartment Drain may be clogged Clear drain Other problems Contact Service SERVICE AND PARTS INFORMATION To obtain service and parts information concerning this steamer contact the Vulcan Hart Service Agency in your area refer to listing supplied with the steamer or contact the Vulcan Ha
15. from NFPA In Canada the steamer must be installed in accordance with local codes with the National Fuel Gas Code CAN CGA B149 1 latest edition available from the Canadian Gas Association 178 Rexdale Boulevard Etobicoke Ontario Canada M9W 1R3 and with the Canadian Electrical Code CSA C22 2 No 3 latest edition available from the Canadian Standards Association 178 Rexdale Boulevard Etobicoke Ontario Canada M9W 1R3 REQUIREMENTS FOR GAS APPLIANCES Keep the food steamer free and clear from all combustible substances Do not obstruct combustion and ventilation openings on the steamer Do not obstruct the air flow into and around the food steamer This air flow is necessary for proper combustion of gases and for ventilation of the food steamer Provisions for ventilation and for incoming air supply for the equipment in the room must be in accordance with the National Fuel Gas Code ANSI Z223 1 latest edition Do not obstruct the flow of flue gases from the flue duct located on the rear of the food steamer It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel For steamers equipped with casters the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances ANSI Z21 69 latest edition and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use
16. he steamer warranty 1 Turn the power switch OFF Steamers equipped with automatic blow down will blow down 2 If your steamer is equipped with manual blow down open the blow down valve TO SHUT OFF FOR AN EXTENDED SHUTDOWN For an extended shutdown turn the Boiler On Off switch off turn the Ignition Switch off Allow to blow down before water is shut off Close the water inlet valve s Close the gas shutoff valve Shut off the electrical supply to the machine Clean the compartments Leave the doors open 12 SELECTION OF PANS FOR STEAM COOKING VL steamer compartments are designed to accept combinations of the following perforated or solid cooking pans Fig 8 Panse s exo e xo 18 X 26 center support removed pe fx The following chart lists the type of pan to use for various foods FRESH PRODUCT Type Pan Product Examples Solid 12 x 20 Dehydrated fruits and Dried peaches prunes apples and appricots Sliced onions vegetables and sliced potatoes Cereals and puddings Cream of wheat rolled oats rice Vegetables to be cooked Broccoli brussels sprouts peas cauliflower in their own liquid Meats and poultry To save broth cook in solid pans Canned foods Place opened can in solid pan or pour contents into the pan Perforated Root vegetables Potatoes carrots beets turnips onions parsnips rutabagas 12 x 20 oyster plant Sausages Frankfurter
17. his entire manual and carefully follow all of the instructions provided Your Vulcan Model VL Food Steamer is produced with quality workmanship and materials Its boiler is fully automatic with the heat input controlled by preset pressure switches A solenoid valve feeds makeup water as needed The steamer is equipped with adjustable feet Proper installation usage and maintenance of your food steamer will result in many years of satisfactory performance INSTALLATION Before installing verify that the electrical service and gas supply natural or propane agrees with the specifications on the rating plate located on the boiler access door If the supply and equipment requirements do not agree do not proceed with the installation Contact your dealer or Vulcan Hart immediately UNPACKING This food steamer was inspected before leaving the factory The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment IMPORTANT Immediately after unpacking check for possible shipping damage If the food steamer is found to be damaged save the packaging material and contact the carrier within 15 days of delivery REMOVE THE BURNER SHIPPING RESTRAINT The steamer is shipped as a complete unit and no assembly is required However the burner shipping restraint must be removed Fig 1 To do this remove two hex nuts and two washers from the Rernove shipping restraint weldstuds on the boiler shel
18. ing times CLEANING WARNING DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT TAGOUT PROCEDURES BEFORE CLEANING COOKING COMPARTMENT DRAINS Keep compartment drains running freely Inspect compartment drains daily for blockage Remove any particles or debris from the perforated strainer daily or more often if needed After cooking greasy foods or seafood close the doors and operate each compartment for 15 to 30 minutes to flush any residual grease and oils down the compartment drain Make a solution of warm water and detergent and pour 2 gallon 1 9 liters of it down each compartment drain Rinse by pouring 1 2 gallon 1 9 liters of hot water down each compartment drain BOILER BLOWDOWN To prevent malfunction of controls from scale related clogging it is essential to blow down the boiler every day This will flush out any accumulated minerals from the feed water It will also aid in preventing internal scale buildup which would interfere with proper boiler operation Failure to blow down the boiler every day may void the steamer warranty The presence of minerals in suspension is indicated by a murky or milky condition in the first portion of the water drained WARNING THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE USE CARE WHEN CLEANING OR SERVICING THE BOILER After the steamer boiler has been in operation blow down the boiler for approximately 5 minutes This will remove sediment scale or lime buildup in
19. l Fig 1 LOCATION Position the food steamer in its final location Check that there are sufficient clearances to service the controls for door swings etc so there will be no problem in making the required supply and drain connections Recommended clearances for proper operation is 36 91 4 cm at the front The required minimum clearance from combustible or noncombustible construction is 6 15 cm at the sides and back The recommended clearances for servicing the steamer are 18 46 cm on the sides and back and 36 91 4 cm in the front Clearances less than 18 may require removal of adjacent equipment during servicing at customer s expence Allow enough space between any other piece of equipment or a wall for access All service on the compartment controls begins by removing the panel on the left side of the food steamer Refer to the Installation Drawing on page 8 for installation location requirements INSTALLATION CODES AND STANDARDS In the United States the Vulcan steamer must be installed in accordance with state and local codes with the National Fuel Gas Code ANSI Z223 1 latest edition available from the American Gas Association 1515 Wilson Boulevard Arlington VA 22209 with the National Electrical Code ANSI NFPA No 70 latest edition available from the National Fire Protection Association Batterymarch Park Quincy MA 02269 and with Vapor Removal from Cooking Equipment NFPA 96 latest edition available
20. rt Service Department atthe address or phone number shown on the front cover of this manual Parts and service manuals are also available at WWW VULCANHART COM FORM 35409 Rev A Aug 2004 16 PRINTED IN U S A
21. s weiners garlic sausages meat sausages Leaf vegetables Spinach kale turnip greens collard greens cabbage Miscellaneous Corn on the cob green beans celery celery hearts green pepper shells squash mushrooms Eggs in their shells 18 x 26 Precooked and partially Ham meat loaf roast beef chicken turkey hamburger cooked sliced meats patties f you wish to save liquids from root or leaf vegetables place them in a solid pan or place a solid pan undet the perforated pan 2432 FROZEN PRODUCT Perforated Frozen Vegetables Broccoli asparagus spears green beans carrots Loosen and spread brussel sprouts turnips potatoes cut corn lima beans vegetable peas squash Precooked Dishes All precooked dishes such as beef goulash chicken Remove wrappingandplace fricasse etc which cannot be cooked in the containers in pan in which they are packed Separate frozen food packs into smaller chunks If unpacked pre cooked frozen dishes require more than 15 minutes to cook cover the pan Whena cover is used about one third more cooking time is required This is true only of foods in either portion size or in larger sizes which cannot be cooked in the covered containers in which they are packed Cooking time required for frozen foods depends upon the amount of defrosting required If time permits allow the frozen foods to partially thaw overnight in a refrigerator This will reduce their cook
22. t will come on This closes the drain allows steam to enter the compartment and starts the timer The balance of the cooking time sequence is automatic If steam leaks around the door gasket tighten the door screw Do not overtighten the door screw Excessive tightening of the door screw may shorten gasket life and result in steam leakage around the gasket 5 Steam automatically exhausts one minute before the end of the cooking cycle and the steam supply shuts off Never attempt to open the compartment door during the cooking cycle when the cooking light is lit or before the buzzer sounds 6 Atthe end of the cooking cycle and the 1 minute exhaust period the cooking light shuts off and the buzzer sounds Turn the compartment switch off by pressing the bottom half of the red switch this also shuts off the buzzer Loosen the door screw and allow moisture to escape After a few seconds move the latch paddle to the left then slowly open the door and remove the pans of food SHUT DOWN AT END OF DAY WARNING THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE USE CARE WHEN SERVICING THE STEAM GENERATOR To prevent malfunction of controls from scale related clogging it is essential to flush blow down the steam generator every day This will remove accumulated minerals from the feed water and reduce internal scale build up which could interfere with proper steam generator operation Failure to blow down the steam generator every day may void t
23. tubborn stains use products such as Cameo Talc or Zud First Impression Always rub parallel to the polish lines or with the grain Hard water can leave deposits that promote rust on stainless steel Treated water from softeners or certain filters can eliminate these mineral deposits Other deposits from food or lubrication must be properly removed by cleaning Use mild detergent and nonchloride cleaners Rinse thoroughly Wipe dry If using chloride containing cleaners or sanitizers rinse repeatedly to avoid stainless steel corrosion Where appropriate apply a polish recommended for stainless steel such as Benefit or Super Sheen for extra protection and lustre MAINTENANCE WARNING THE STEAMER AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING AND SERVICING THE STEAMER WARNING DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT TAGOUT PROCEDURES WATER TREATMENT SYSTEM A water treatment system is recommended for steam generators Refer to your supplier s manual for normal maintenance procedures for proper scale free operation recommendations DOOR GASKETS If the door gasket is nicked or cut it must be replaced Damage to the gasket sealing surface will cause steam leakage If a leak occurs in one corner only and the gasket appears serviceable turn the stainless steel screw on the gasket plate adjacent to the leaking corner one half turn counterclockwise Do not attempt excessive turning of screws since mis
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