Vulcan-Hart 52396 Convection Oven User Manual
Contents
1. Check that proper water drain and electrical connections have been made Open water valve Turn main power switch ON After approximately 15 minutes the READY light should come on indicating that the water temperature is 205 F When the READY light comes on turn the dial timer to 5 minutes With door open observe that no steam is entering the compartment and the COOKING light is not lit Close compartment door The COOKING light is lit and steam should be heard entering the compartment Check drain line to ensure that water from the cold water condenser is flowing through the drain line Open compartment door and observe that steam supply to the chamber is cut off The READY light should come on the COOKING light goes off Close compartment door and let cooking cycle finish When timer returns to O a buzzer will sound signalling the end of the cooking cycle To silence the buzzer turn the dial timer to OFF To turn the steamer off turn the main power switch OFF the steam generator will drain Leave the door open to allow the inside to dry out OPERATION WARNING THE STEAMER AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING OR SERVICING THE STEAMER THE COOKING COMPARTMENT CONTAINS LIVE STEAM STAY CLEAR WHEN OPENING DOOR CONTROLS Main Power switch ON The boiler will automatically filland begin heating to the presettemperature OFF The boiler will drain DELIME Closes the drain valve while CLR liquid2. PRODUCT TIME minutes WEIGHT PER PAN Eggs Scrambled Rice Long Grain Cover with 4 cups water per pound Pasta Place perforated pan inside solid pan cover pasta with cold water Spaghetti Regular Vermicelli Macaroni Shells Elbows Noodles ai wide Lasagna Noodles Frozen Casseroles Lasagna Full Pan Meat Loaf 3 5 pound each 15 Lb Beef Ground Chuck 10 Lb Sliced as Purchased 10 Lb Shrimp Frozen 10 per pound 4 Lb Beans Baked 10 Lb Can Refried 10 Lb Can Canned Vegetables 10 Lb Can Prunes Dried COOK IN PERFORATED PANS PRODUCT TIME minutes WEIGHT PER PAN SEAFOOD Clams Frozen 3 Doz Fresh Cherrystone 3 Doz King Crab Frozen Claws 2 2 Lb Legs 4 2 Lb Lobster Tail Frozen 10 Lb Lobster Live 10 12 4 Per Pan Salmon Fillets Frozen 8 ounce each 7 2 Lb Scallops Fresh 3 Lb Scrod Fillets Fresh 4 Lb Eggs Hard Cooked 4 Doz Soft Cooked 4 Doz Soft Yoke for Caesar Salad 4 Doz Chicken Breasts Legs Thighs 15 Lb Turkey Frozen Breasts 2 6 7 Lb Each Cut Lengthwise 20 25 Lb Corned Beef 6 8 Lb Hot Dogs or Wieners 80 100 Count VEGETABLES Asparagus Spears Frozen Fresh Beans Green 2 Cut Frozen Fresh Lima Frozen Baby Lima Frozen Brussel Sprouts Frozen 10 COOK IN PERFORATED PANS PRODUCT TIME minutes WEIGHT PER PAN VEGETABLES Cont d Broccoli Spears Frozen Spears Fresh Flowerettes Frozen Cabbage Fr
3. VULCAN INSTALLATION amp OPERATION MANUAL FOR ELECTRIC COUNTER CONVECTION STEAMERS MODELS VSX8 VSX4 amp VSX5 ML s 52396 52397 52398 amp 52399 MODEL VSX3 SHOWN VULCAN HART COMPANY P O BOX 696 LOUISVILLE KY 40201 0696 TEL 502 778 2791 FORM 30896 10 94 Installation Operation and Care of MODELS VSX3 VSX4 VSX5 ELECTRIC COUNTER CONVECTION STEAMERS KEEP THIS MANUAL GENERAL The VSX 3 4 and 5 Steamers are single compartment electric pressureless steam cookers with an internal electric steam generator that maintains water temperature at approximately 205 F VSX3 is rated 7 5 kw as standard 10 kw is optional VSX4 is rated 10 kw VSX5 is rated 15 kw At high altitude locations a lower temperature is required to achieve atmospheric steaming Contact your Vulcan authorized service office to have the thermostat adjusted if the steamer will be operated at high altitudes INSTALLATION UNPACKING Immediately after unpacking the steamer check for possible shipping damage If the steamer is found to be damaged save the packaging material and contact the carrier within 15 days of delivery Prior to installation verify that the electrical service agrees with the specifications on the machine data plate which is located on the left side panel LOCATION Allow space for plumbing and electrical connections
4. is being poured into the generator during the Delime procedure Ready light Indicates the temperature has reached 205 F and that the steamer is ready to begin cooking Cooking light Indicates that a cooking cycle is in progress Timer Set the cooking time 0 to 60 minutes steam cooking will begin when the door is closed The cooking cycle will be interrupted if the door is open during the cooking cycle resume cooking by closing the door When done a buzzer sounds and steam stops being supplied to the cooking chamber Turn the timer OFF to stop the buzzer Delime Generator light Indicates that lime scale deposits have accumulated in the steam generator and that a DELIME procedure should be performed at the next convenient opportunity See Maintenance page 12 PREHEAT Turn the main power switch ON When the READY light comes on set the timer to 1 minute to preheat the compartment This should be done when the steamer is first used for the day or whenever the chamber is cold The door should be closed during the preheat cycle COOKING light is lit When the buzzer sounds turn the timer to OFF The steamer is now ready to cook COOK After the preheat cycle the READY light should be ON Place pans of food in the cooking chamber Close the door Set the timer Steam flows into the compartment and the COOKING light is lit Opening the door will interrupt cooking resume by closing the door At the end of the cooking cycle th
5. pans or the contents may be poured into solid pans DO NOT place unopened cans in the steamer Frozen Food Items Separate frozen foods into smaller pieces to allow more efficient cooking Use apan cover for precooked frozen dishes that cannot be cooked in the covered containers in which they are packed if they require more than 15 minutes of cooking time When a cover is used approximately one third additional cooking time is necessary Cooking time for frozen foods depends on the amount of defrosting required If time permits allow frozen foods to partially thaw overnight in a refrigerator This will reduce their cooking time Acceptable Pan Sizes The steamer accommodates combinations of 12 x 20 pans solid or perforated Number of Pans Accommodated Depth of Pan Model E EE E E VSX3 6 3 2 1 NEOA 8 4 2 2 VSX5 10 5 3 2 DRAINING THE BOILER Drain the boiler after each day s use to flush out minerals and minimize scale build up The boiler drains automatically for approximately 4 6 minutes after the main power switch is turned OFF CLEANING At the end of each day or between cooking cycles if necessary Turn main power switch OFF Remove pans and racks from compartment and wash in sink Wash compartment interior with clean water Never use steel wool or abrasive scouring pads as they will scratch and ruin the general surface appearance of the steamer Use warm soapy water with a cloth o
6. the National Electrical Code ANSI NFPA 70 1993 Edition PLUMBING CONNECTIONS WARNING PLUMBING CONNECTIONS MUST COMPLY DRAIN VENT WITH APPLICABLE SANITARY SAFETY AND PLUMBING GON CODES Connect the water supply line to the s NPT internal thread copper tube inlet The s water line supplies water to both the generator tank and the cooling system where steam is condensed before entering the drain line Install 36 600 the line strainer provided A manual shutoff valve must be MIN provided convenient to the steamer A E DRAIN CONNECTIONS ISU 11 4 NPT TO OPEN GAP DRAIN The drain connection Fig 2 must be 1 IPS down Sn Sed preferably with one elbow only maximum length of 6 feet and piped to an open gap type drain CAUTION In order Fig 2 to avoid any back pressure in the steamer do not connect solidly to any drain connection WATER QUALITY The water supply connected to this steamer should contain no more than 2 0 grains of hardness per gallon with pH from 6 5 to 8 0 This degree of hardness and pH can easily be obtained with the use of a properly maintained water softener Water supplies vary from one location to another A local water treatment specialist should be consulted before installing any steam generating equipment Untreated water contains scale producing minerals which can precipitate onto the surfaces in the boiler Due to the temperatures in the boiler the mi
7. ECTION WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL CODES WARNING DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT The wiring diagram is located on the right side panel as you face the steamer ETNA B Drill 1 2 holes through counter top 27 1 2 23 1 2 Mark 4 corners on counter top PL 50819 Fig 1 ELECTRICAL DATA Rated Amps Total retener EEE OTE Phase Amps Per Line Wire pese Cifcuit Size Gea 90C Copper Kw L1 L2 L2 L3 L1 L3 L1 L2 L3 Amps i Amps bite 7 5 208 60 1 36 50 50 8 7 5 240 60 1 31 45 45 8 7 5 208 60 3 2 5 2 5 2 5 21 21 21 30 30 10 7 5 240 60 3 2 5 2 5 2 5 18 18 18 25 25 14 7 5 480 60 3 2 5 2 5 2 5 9 9 9 15 15 16 10 208 60 1 48 70 70 8 10 240 60 1 42 60 60 8 10 208 60 3 3 3 3 3 3 3 28 28 28 40 40 10 10 240 60 3 3 3 3 3 3 3 24 24 24 35 35 10 10 480 60 3 3 3 3 3 3 3 12 12 12 15 15 16 15 208 60 1 72 100 100 6 15 240 60 1 63 90 90 6 15 208 60 3 5 5 5 42 42 42 60 60 8 15 240 60 3 5 5 5 36 36 36 50 50 8 15 480 60 3 5 5 5 18 18 18 25 25 14 Dual Element Time Delay Fuse or Inverse Time Circuit Breaker Circuit Size Minimum amp Fuse Circuit Breaker Size Maximum compiled in accordance with
8. Minimum clearances are 2 on the sides and 6 on the back for proper air circulation Allow adequate access for operating and servicing the steamer 36 at the front of the steamer and 15 above the steamer LEVELING FEET Standard OR 4 ADJUSTABLE LEGS Optional Thread the four 2 leveling feet shipped in a bag inside the steamer cabinet into the threaded holes on the bottom corners of the steamer Or thread the four optional 4 adjustable legs into the threaded holes on the bottom corners of the steamer LEVELING Using a spirit level or pan of water in the bottom of the steamer adjust the leveling feet or the feet on the adjustable legs to level the steamer front to back and side to side After the drain is connected check for level by pouring water onto the floor of the compartment All water should drain through the opening at the back of the compartment cavity ANCHORING STEAMER Without Legs e Place steamer in the desired location on the leveled counter top and mark four corners Remove the steamer and drill 1 2 holes as indicated in Fig 1 Apply a bead of RTV or other equivalent sealant around the bottom perimeter edge of the steamer If anchoring the steamer this bottom seal is necessary to meet NSF requirements Set steamer on counter and bolt down securely with s 16 bolts not supplied STACKING KIT Follow instructions in the stacking kit when installing stacked convection steamers ELECTRICAL CONN
9. e COOKING light goes off the buzzer sounds and steam stops being supplied to the cooking chamber To stop the buzzer turn the timer to OFF SHUTDOWN Turn the main power switch OFF the boiler will automatically blow down Leave the compartment door open to allow the inside to dry out For an extended shutdown turn the main power switch OFF turn power and water supply OFF 6 COOKING HINTS The steamer efficiently cooks vegetables or other foods for immediate serving Steam cooking should be carefully time controlled Keep hot food holding time to a minimum to produce the most appetizing results Prepare small batches cook only enough to start serving then cook additional amounts to meet demand Preparation Prepare vegetables fruits meats seafood and poultry normally by cleaning separating cutting removing stems etc Cook root vegetables in a perforated pan Other vegetables may be cooked in a perforated pan unless juices are being saved Liquids can be collected in asolid 12 x 20 pan placed under a perforated pan Perforated pans are used for frankfurters wieners and similar items when juices do not need to be preserved Solid pans are good for cooking puddings rice and hot breakfast cereals Vegetables and fruits are cooked in solid pans in their own juice Meats and poultry are cooked in solid pans to preserve their juice or retain broth Canned foods can be heated in their opened cans cans placed in 12 x 20 solid
10. esh la Cut Carrots Baby Whole Frozen e Crinkle Cut Frozen 4 Lb Sliced Fresh 9Lb Cauliflower Flowerettes Frozen 4 Lb Fresh 5 Lb Celery 1 Diagonal Cut 5 Lb Corn Yellow Whole Kernal Frozen 5 Lb Cobbettes Frozen 27 Ears 80 Ears Corn On Cob Fresh 18 Ears 54 Ears Peas Green 5 Lb Potatoes Whole Russet 40 Lb Spinach Chopped Frozen 6 Lb Defrosted 6 Lb Fresh Cut 2 Lb Squash Acorn Halves 10 Halves Zucchini Slices 10 Lb Frozen Mixed Vegetables 5 Lb FRUIT Fruit Blanch for Peeling Grapefruit Oranges Pineapple Whole for Cutting 11 MAINTENANCE WARNING THE STEAMER AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING OR SERVICING THE STEAMER THE COOKING COMPARTMENT CONTAINS LIVE STEAM STAY CLEAR WHEN OPENING DOOR REMOVAL OF LIME SCALE DEPOSITS The steamer should be delimed at a convenient time after the DELIME GENERATOR light comes on Use the CLR TREATMENT KIT available from your Vulcan authorized service office Follow the instructions in the Kit to delime the steam generator COLD WATER CONDENSER The steamer is equipped with a cold water condenser in the rear of the cooking chamber which helps to condense the steam prior to discharge into the drain The steamer freely vents itself by the negative pressure created by the condensate water drainage This negative pressure prevents steam leakage around the door gasket and helps draw the steam through the cooking compartment Stea
11. m leakage at the door may indicate a plugged or improperly installed drain SERVICE Contact your local Vulcan authorized service office for any repairs or adjustments needed on this equipment 12 FORM 30896 10 94
12. nerals can bake onto the surfaces and components This can result in early component failure and reduced product life Mineral scale on components causes several problems 1 The surfaces of the heating devices become coated with scale reducing the heat transfer efficiency This can produce hot spots on the heating elements and result in premature failure 2 The water level probes become coated with scale Scale will bridge across the probe insulator from the metal extension which senses the water level in the boiler shell Once this scale becomes wet the water level control is unable to maintain the proper water level in the boiler This situation may cause an electric heating element to fail if the element is not adequately covered by water Strainers and filters will NOT remove minerals from the water Refer to REMOVAL OF LIME SCALE DEPOSITS page 12 VENT HOOD Some local codes may require the steamer to be located under an exhaust hood Information on the construction and installation of ventilating hoods may be obtained from Vapor Removal from Cooking Equipment NFPA standard No 96 latest edition TESTING PROCEDURE WARNING THE STEAMER AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING OR SERVICING THE STEAMER THE COOKING COMPARTMENT CONTAINS LIVE STEAM STAY CLEAR WHILE OPENING THE DOOR Once the steamer is installed and all mechanical connections have been made thoroughly test the steamer before operation 1 2
13. r sponge to clean the door gasket rinse with warm clear water and wipe with a dry cloth Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water rinse with warm clear water and wipe with a dry cloth CAUTION Do not allow the door gasket to come in contact with food oils petroleum solvents or lubricants Keep the cooking compartment drain working freely After cooking grease producing foods operate the steamer with the compartment empty for 30 minutes at the end of the day or pour 2 gallon of warm soapy water down the drain followed by 1 2 gallon of warm clear water Use a clean damp cloth to wipe down the exterior of your steamer Leave the door slightly open when the steamer is not in use to allow the inside to dry out Weekly or more often if necessary Clean exterior with a damp cloth and polish with a soft dry cloth Use a non abrasive cleaner to remove discolorations COOKING GUIDELINES The steamer steam cooks vegetables frankfurters eggs in their shells and certain other meats or food items at atmospheric pressure These cooking guidelines are suggestions only You should experiment with your food products to determine the cooking times that will give you the best results Variables which affect cooking time include size weight thickness of foods temperature density previous condition of the foods fresh pre blanched or frozen and degree of doneness desired COOK IN SOLID PANS
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