VULCAN VGCTS16 Gas Tilting Braising Pan Instruction Manual

VULCAN VGCTS16 Gas Tilting Braising Pan

For additional information on Vulcan or to locate an authorized parts and service provider in your area, visit our website at www.vulcanequipment.com

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. RETAIN THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

GENERAL

Your Vulcan Tilting Braising Pan is a versatile piece of equipment. It allows you to stew, simmer, pan fry, braise, grill, or sauté, and all with a very uniform heat pattern. Capacity of Model VGCTS16 is 16 gallons (4.2 liters). The braising pan includes a support stand with drain pan. Your Vulcan tilting braising pan is produced with quality workmanship and material. Proper installation, usage and maintenance will result in many years of satisfactory performance. Vulcan suggests that you thoroughly read this entire manual and carefully follow all of the instructions provided.

INSTALLATION

Before installing, verify that the gas and electrical service agree with the specifications on the rating plate located on the right side panel as you face the machine. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan customer service immediately.

UNPACKING
This tilting braising pan was carefully inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of this shipment.
Immediately after unpacking, check for possible shipping damage. If the tilting braising pan is found to be damaged, save the packaging material and contact the carrier within 5 working days of delivery.

LOCATION
The equipment area must be kept free and clear of combustible substances. The braising pan is intended for use on non-combustible floors. When installed, minimum clearance from combustible and non-combustible construction must be 3″ (7.6 cm) at the sides and 6″ (15.2 cm) at the rear. The installation location must allow adequate clearances for servicing and proper operation. The braising pan must be installed so that the flow of combustion and ventilation air will not be obstructed. Adequate clearance for air openings into the combustion chamber must be provided. Make sure there is an adequate supply of air in the room suitable for the amount of combustion gas feeding the braising pan burners. Do not permit fans to blow directly at the braising pan. Wherever possible, avoid open windows next to the braising pan. Avoid wall-type fans which create air crosscurrents within the room.

INSTALLATION CODES AND STANDARDS
Your Vulcan tilting braising pan must be installed in accordance with:

In the United States:

1. State and local codes, or in the absence of local codes, with:
2. National Fuel Gas Code ANSI-Z223.1 (latest edition), available from The American Gas Association, Inc., 1515 Wilson Boulevard, Arlington, VA 22209.
3. National Electrical Code ANSI/NFPA-70 (latest edition), available from The National Fire Protection Association, Batterymarch Park, Quincy, MA 01169.
4. ANSI NFPA Standard #96 Vapor Removal from Cooking Equipment (latest edition), available from The National Fire Protection Association, Batterymarch Park, Quincy, MA 01169.

In Canada:

1. Local codes.
2. CAN/CGA-B149.1 National Fuel Gas Code (latest edition), available from The Canadian Gas Association, 178 Rexdale Boulevard, Etobicoke, Ontario, Canada M9W 1R3.
3. Canadian Electrical Code Part 1 CSA-C22.1 (latest edition), available from The Canadian Standards Association, 178 Rexdale Boulevard, Etobicoke, Ontario, Canada M9W 1R3.

LEVELING
Place a carpenter’s level on top of the braising pan. Turn the adjustable feet to level the braising pan side-to-side and front-to-back.

GAS CONNECTIONS
Location of the gas inlet is at the rear of the braising pan. Codes require that a gas shutoff valve must be installed in the gas line ahead of the braising pan. Connect gas supply. Make sure the pipes are clean and free of obstructions. The braising pan is equipped with fixed burner orifices which coincide with installation elevation. Natural gas pressure regulators are preset for 7″ (1.47 kPa) W.C. (Water Column).

WARNING
Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water solution. Do not use an open flame. After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.

TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed 1/2 psig (3.45 kPa), the braising pan and its individual shutoff valve must be disconnected from the gas supply piping system. When test pressures are 1/2 psig (3.45 kPa) or less, the braising pan must be isolated from the gas supply system by closing its individual manual shutoff valve.

VENTILATION
DO NOT obstruct the flow of flue gases from the flue located on the rear of the braising pan. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel. From the termination of the braising pan flue to the filters of the hood venting system, an 18″ (46 cm) minimum clearance must be maintained. Information on the construction and installation of ventilating hoods may be obtained from the standard for “Vapor Removal from Cooking Equipment,” NFPA No. 96 (latest edition), available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

ELECTRICAL CONNECTIONS

WARNING
Electrical and grounding connections must comply with the National Electrical Code and/or other local codes.

WARNING
Appliances equipped with a flexible electric supply cord are provided with a three-prong grounding plug. It is imperative that this plug be connected into a properly grounded three-prong receptacle. If the receptacle is not the proper grounding type, contact an electrician. Do not remove the grounding prong from this plug. A 120/60/1 supply cord is supplied at the rear of the braising pan. Do not connect the braising pan to electrical supply until after gas connections have been made. An electrical diagram is located inside the braising pan control box.

OPERATION

WARNING
The tilting braising pan and its parts are hot. Use care when operating, cleaning or servicing the tilting braising pan.

CONTROLS (Fig. 1)

• Thermostat — Maintains set temperature by controlling power supply. Temperature range is from Off to 450°F (232°C).
• Power Switch — Turns the braising pan on and off.
• Temperature Light (Red) — When lit, indicates burners are providing heat to the braising pan. Light cycles on and off as burner cycles on and off.
• Ignition Light (Green) — When lit, indicates ignition has occurred. Light will go out when set temperature is reached.
• Tilting Handle — (Not shown.) Pull forward to tilt braising pan; push backward to return braising pan to the down position.

BEFORE FIRST USE

Use a noncorrosive, grease-dissolving commercial cleaner to clean the protective metal oils from all surface parts and the interior of the tilting braising pan. Follow the cleaner manufacturer’s directions. Rinse thoroughly and drain the pan. Wipe dry with a soft, clean cloth.

LIGHTING THE TILTING BRAISING PAN

1. Open main gas valve.
2. Ensure braising pan is in the DOWN position.
3. Turn Power Switch ON. Set thermostat dial to desired setting. This will turn on the electronic ignition. The gas solenoid valve will open, supplying gas to the burner. The RED temperature light and the GREEN ignition light will come on.
4. If ignition is not achieved, turn the thermostat to OFF and turn the Power Switch to OFF. Wait 5 minutes before repeating steps 2 and 3.
5. When the braising pan reaches set temperature, the RED temperature light and the GREEN ignition light will go off and the burner will shut off. The burner will cycle on and off to maintain set temperature.

Shutdown
Turn thermostat to OFF. Turn Power Switch to OFF. For extended shutdown, turn thermostat, Power Switch, and main gas valve OFF.

USING THE TILTING BRAISING PAN
When the braising pan is tilted, power supply to the burner is interrupted. The braising pan can only be operated in the down position.

To prevent discoloration of stainless steel cooking surface, do not turn the heat on unless the braising pan is covered with a fluid, a thin layer of cooking oil, or food to be cooked.

1. Grasp the tilting handle and tilt the braising pan down as far as it will go and then back to ensure that it moves easily.
2. Turn the Power Switch ON.
3. Set the Thermostat dial to HIGH (450°F / 232°C).
4. Preheat braising pan and allow it to cycle in order to equalize heat across the entire pan surface.
5. Set the Thermostat dial to the desired cooking temperature.
    | Approx. Temperature
   ---|---
   Function| (°F)| (°C)
   Simmering| 200| 93
   Sautéing| 225-275| 107-135
   Searing| 300-350| 149-177
   Pan Frying| 325-375| 163-190
   Grilling| 350-425| 177-218
6. At the end of cooking, turn the Thermostat to OFF and turn the Power Switch to OFF.
7. The braising pan is provided with a stationary support for holding the drain pan. When unloading prepared foods, pull the drain pan out about 17″ (432 mm) and place a food receiving pan in it. Tilt the braising pan to remove product. The drain pan is removable for cleaning.

CLEANING

WARNING
Disconnect the electrical power to the machine and follow lockout / tagout procedures before cleaning.Do not use corrosive cleaning agents

AFTER EACH USE
The tilting braising pan should be cleaned after each use. Clean with warm water and a mild detergent. Rinse thoroughly and wipe dry with a soft clean cloth. Your braising pan is equipped with a stand and drain pan accessory, remove the drain pan and clean it in a sink as you would any utensil.

ONCE A DAY
Thoroughly clean the braising pan with warm water and a mild detergent. Rinse thoroughly and wipe dry with a soft clean cloth.

STAINLESS STEEL
Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To remove discolorations, use a non-abrasive cleaner.

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

(Supplied courtesy of NAFEM. For more information, visit their web site at www.nafem.org)

Contrary to popular belief, stainless steels ARE susceptible to rusting.

Corrosion on metals is everywhere. It is recognized quickly on iron and steel as unsightly yellow/orange rust. Such metals are called “active” because they actively corrode in a natural environment when their atoms combine with oxygen to form rust. Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese that stabilize the atoms. 400 series stainless steels are called ferritic, contain chromium, and are magnetic; 300 series stainless steels are called austenitic, contain chromium and nickel; and 200 series stainless, also austenitic, contains manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic, and generally provide greater resistance to corrosion than ferritic types. With 12-30 percent chromium, an invisible passive film covers the steel’s surface acting as a shield against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and stainless. If the passive film of stainless steel has been broken, equipment starts to corrode. At its end, it rusts.

Enemies of Stainless Steel
There are three basic things which can break down stainless steel’s passivity layer and allow corrosion to occur.

• Mechanical abrasion
• Deposits and water
• Chlorides

Mechanical abrasion means those things that will scratch a steel surface. Steel pads, wire brushes and scrapers are prime examples.
Water comes out of the faucet in varying degrees of hardness. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots, and when heated leave deposits behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food preparation and service must be properly removed.
Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst chloride perpetrators can come from household and industrial cleaners.

So what does all this mean? Don’t Despair!
Here are a few steps that can help prevent stainless steel rust.

1. Use the proper tools.
   When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads will not harm steel’s passive layer. Stainless steel pads also can be used but the scrubbing motion must be in the direction of the manufacturers’ polishing marks.

2. Clean with the polish lines.
   Some stainless steel comes with visible polishing lines or “grain.” When visible lines are present, always scrub in a motion parallel to the lines. When the grain cannot be seen, play it safe and use a soft cloth or plastic scouring pad.

3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.
   While many traditional cleaners are loaded with chlorides, the industry is providing an ever-increasing choice of non-chloride cleaners. If you are not sure of chloride content in the cleaner used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it also can attack stainless steel and cause pitting and rusting.

4. Treat your water.
   Though this is not always practical, softening hard water can do much to reduce deposits. There are certain filters that can be installed to remove distasteful and corrosive elements. To insure proper water treatment, call a treatment specialist.

5. Keep your food equipment clean.
   Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides have a similar effect.

6. Rinse, rinse, rinse.
   If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The sooner
   you wipe off standing water, especially when it contains cleaning agents, the better. After wiping
   equipment down, allow it to air dry; oxygen helps maintain the stainless steel’s passivity film.

7. Never use hydrochloric acid (muriatic acid) on stainless steel.

8. Regularly restore/passivate stainless steel.

or sponge.
Fingerprints and smears| Arcal 20, Lac-O-Nu Ecoshine| Provides barrier film
Stubborn stains and discoloration| Cameo, Talc, Zud, First Impression| Rub in direction of polish lines.
Grease and fatty acids, blood, burnt-on foods| Easy-off, DeGrease It Oven Aid| Excellent removal on all finishes
Grease and Oil| Any good commercial detergent| Apply with soft cloth or sponge.
Restoration/Passivation| Benefit, Super Sheen|

Review

1. Stainless steels rust when passivity (film-shield) breaks down as a result of scrapes, scratches, deposits and chlorides.
2. Stainless steel rust starts with pits and cracks.
3. Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean stainless steel.
4. Use non-chlorinated cleaners at recommended concentrations. Use only chloride-free cleaners.
5. Soften your water. Use filters and softeners whenever possible.
6. Wipe off cleaning agent(s) and standing water as soon as possible. Prolonged contact causes eventual problems.

To learn more about chloride-stress corrosion and how to prevent it, contact the equipment manufacturer or cleaning materials supplier. Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.

MAINTENANCE

WARNING

• The tilting braising pan and its parts are hot. Use care when operating, cleaning or servicing the braising pan.
• Disconnect the electrical power to the machine and follow lockout / tagout procedures before performing any maintenance.

LUBRICATION
Never grease or oil the pivot bearings as this may cause problems with tilting. Bearings are oilite and never require lubrication.

VENT
Periodically check the flue, when the braising pan is turned off and is cool, to be sure it is free of obstructions.

SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this unit, contact the Vulcan Service Agency in your area, or visit www.vulcanequipment.com.

TROUBLESHOOTING

2.       The gas supply to the braising pan is off.

3.       The gas valve is off.

4.       The thermostat is not turned on.

5.       The pan is not in the lowest position.

6.       Problem with the gas control system. Contact your Vulcan authorized servicer.

Braising pan difficult to tilt.| 1. Dirt in oilite bearings causing it to bind. Call your local Vulcan- authorized servicer.

References

• Home - NAFEM
• Vulcan Commercial Kitchen Equipment | Cooking Appliance Manufacturer

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