Vsx boiler base series convection steamers (80 pages)
Summary of Contents for Vulcan-Hart ML- 126586
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VPX3 ML- 126586 VPX5 ML- 126588 www.energystar.gov 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 DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC WWW.VULCANHART.COM INSTALLATION &...
MODEL VPX SERIES STEAMERS PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The Vulcan-Hart steamer cooks vegetables, frankfurters, eggs, chicken, sausage, fish, corned beef, and many other meats and food items. These steamers are produced with quality materials and workmanship.
INSTALLATION CODES AND STANDARDS The steamer must be installed in accordance with: In the United States of America: 1. State and local codes. 2. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada: 1.
SERVICE CONNECTIONS Plumbing Connections No plumbing connections are required as the steamer is filled manually. Drain Connections No drain connection is required. Drain the steamer into a suitable container with a three gallon minimum capacity. (See Fig. 1. Drain Kit No.
WATER CONDITION For best results, Vulcan recommends that the water supply meet the following specifications: • Hardness of 2 grains or 35 ppm. • Total dissolved solids (TDS) — 60 ppm. • Ph factor of 7.0 to 7.5. These specifications can easily be obtained with the use of a properly maintained water softener. VENT HOOD Some local codes may require the steamer to be located under an exhaust hood.
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 AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR. Once the steamer is at its final location, thoroughly test the steamer before operation. 1.
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR. CONTROLS (Fig. 3) HEATER LIGHT LOW WATER LIGHT COOKING MODE TIMER OPERATION...
Using The Timer When the TIMED mode is selected, the steamer comes up to idle temperature (lower than the cooking temperature). The operator then selects the desired time with the TIMER control. This quickly brings the steamer up to cooking temperature. At the end of the timed cycle, the steamer returns to the idle temperature.
STEAM COOKING Preparation Vegetables, fruits, meats, seafood, and poultry should be prepared normally by cleaning, separating, cutting, removing stems, etc. Root vegetables should be cooked in a perforated pan. Other vegetables may be cooked in a perforated pan unless juices are being saved. Liquids can be collected in a solid 12"...
CLEANING CAUTION: Never use high chlorine or bleach solution for cleaning door gasket. Never use steel wool or other metallic pads to clean the steamer. At The End of Each Day: • Follow shutdown procedures. • Remove stainless steel pan supports and clean in a sink (Fig. 4). •...
Steamer must be cleaned daily, see CLEANING. SERVICE AND PARTS INFORMATION To obtain service and parts information concerning this model, contact the Vulcan-Hart Service Agency in your area (refer to our website, www.vulcanhart.com for a complete listing of Authorized Service and Parts depots).