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Observe water level gauge glass to verify that water
is in boiler and that the level in the gauge glass is
about half full.
Both valves on the gauge glass assembly must be
open to fill the gauge. When the water reaches the
minimum level, the steam solenoid valve will open,
allowing steam to enter the steam coil in the heat
exchanger tank and begin heating the water. After
approximately 20 minutes, a sufficient amount of
pressurized steam should be present for cooking
product.
Direct Steam Powered Cooker
1.
Open the cabinet door and turn main power
switch ON.
A.
The red light on the switch will illuminate.
B.
If steam pressure is above the minimum
setting on the cooking compartment
pressure switch then the switch will close,
ready light will come ON and power to the
other controls will be supplied.
C.
Observe that the steam pressure gauge in
the cabinet base, indicates 10-12 psi.
2.
Steamer is ready to cook product.
Boiler Blowdown and Steamer Shut off
Turn the steamer off at least once daily and blow
down the boiler to remove sediments, scalants and
lime build-up in the boiler. Always blowdown the
boiler when it is under maximum pressure and no
steam is being used.
3.
Automatic blowdown.
A.
Newer Models - Open the cabinet door
and turn main power switch OFF. The
switches' red light will go out, the
blowdown/drain solenoid valve will be de-
energized and the boiler will begin to
drain. The cold water condenser solenoid
will continue to operate, as needed, to
condense steam and to cool the water
going into the drain.
B.
Older Models - Turn power switch OFF
and depress blowdown timer button.
Blowdown timer will operate for 4 minutes.
At the end of blowdown, turn fill switch ON
and allow boiler to fill.
4.
Manual blowdown.
A.
All Models - Turn power switch OFF. Open
blowdown valve located on the bottom
front of the cabinet base. After the boiler
has completely drained, close blowdown
valve and turn fill switch to ON and allow
boiler to fill.
VL SERIES STEAMERS - GENERAL
Cooking Compartment Controls
Close the compartment door and turn the screw
handle clockwise until the gasket touches the
compartment surface then ½ turn further to
adequately seal the compartment. If steam leaks
occur after compartment heat up and pressurization,
turn handle clockwise again to increase the sealing
force until the leak stops.
Proceed to the cooking compartment control
instructions that apply to the steamer in use.
1.
Page 8 of 88
Manual
A.
Set the manual timer to the desired
cooking time. If preheating is desired,
allow five to ten minutes (recommended)
of additional time at the beginning of the
cook cycle. The length of time will vary
with the type, size, temperature and
condition (frozen or thawed) of the product
and must be determined from experience.
Pull the steam control arm handle forward
and lock it by pulling the handle down.
This closes the steam exhaust gate valve
and opens the steam inlet gate valve,
allowing steam to enter the compartment.
During preheat, cooler air and condensate
are exhausted from the compartment
through the steam trap (condenser) until
the temperature reaches 180°F, closing
the internal bellows. Throughout the
cooking cycle, the compartment pressure
should be 6 psi if equipped with a
compartment pressure regulating valve.
On models without the compartment
pressure regulating valve, the
compartment pressure cycles with the
boiler pressure between 4 and 6 psi.
B.
When the timer bell rings to signal the end
of a cook cycle, turn it OFF. Lift the steam
control arm handle to unlatch team control
arm. An internal spring will automatically
pull the arm to the rear. This closes the
steam inlet gate valve and opens the
steam exhaust gate valve, allowing steam
and pressure to exit the compartment.
C.
Wait approximately 30 seconds for the
steam to exhaust from the compartment
and to depressurize. Turn the screw
handle on the compartment door
counterclockwise until the gasket no
longer seals against the compartment
surface. After the remaining steam
escapes, move the latch paddle to the left
and open the door.
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