VULCAN C24ET 208-240V ET Series Steamers Instruction Manual

VULCAN C24ET 208-240V ET Series Steamers

Product Information

Product Name: ET Series Steamers
The ET Series Steamers are high-quality convection steamers designed for commercial kitchens. They are available in 6-pan and 10-pan configurations.

Model Options:

• 6-Pan Models: ML-152043, ML-152044, ML-152039, ML-152040, ML-152035, ML-152036, ML-152069, ML-152070, ML-152073, ML-152074, ML-152077, ML-152078
• 10-Pan Models: ML-152045, ML-152046, ML-152041, ML-152042, ML-152037, ML-152038, ML-152071, ML-152072, ML-152075, ML-152076, ML-152079, ML-152080

Available Voltages

• C24ET: 208/240V or 480V
• C24ET-PS: 208/240V or 480V
• C24ET-LWE: 208/240V or 480V
• SONIC C24ET-LWE: 208/240V or 480V
• SONIC C24ET-PRO: 208/240V or 480V
• SONIC C24ET-BSC: 208/240V or 480V

Safety Information
It is important to follow the installation, operating, and maintenance instructions provided in the manual to ensure safety and prevent property damage, injury, or death. Only qualified personnel should install and perform initial field start-up and adjustments of the equipment.

Product Usage Instructions

General Guidelines
Proper installation, usage, and maintenance will ensure optimal performance and longevity of the ET Series Steamers. Please read the entire manual thoroughly and follow all instructions provided.

SonicSafe Scale Prevention Option
The ET Series Steamers come with the SonicSafe Scale Prevention Option. This feature helps prevent scale buildup.

Model Specifications

• C24ET6: Accommodates three 2 1/2″ deep (6.4 cm) steam pans per compartment.
• C24ET10: Accommodates five 2 1/2″ deep (6.4 cm) steam pans per compartment.

Features

• Each compartment has a 0-60 minute timer.
• Constant steam feature.
• Buzzer requires manual shutoff.
• Equipped with a cabinet base with flanged feet for floor mounting.
  Note: The procedures mentioned in this manual apply to all models unless specified otherwise.

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 THIS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
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.

INSTALLATION, OPERATION AND CARE OF MODEL C24ET SERIES STEAMERS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

• Vulcan convection steamers are produced with quality workmanship and material. Proper installation, usage and maintenance will result in many years of satisfactory performance. It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided.
• The C24ET6 and C24ET10 convection steamers are dual compartment, electric pressureless steam cookers with duel electric steam generators that maintain water temperature at approximately 195° F. At 208V and 480V, the C24ET6 is rated at 17.2kW, and the C24ET10 is rated at 25.6kW. At 240V, the C24ET6 is rated at 19.7kW, and the C24ET10 is rated at 26.4kW.
• Model C24ET6 can accommodate three 2 1/2″ deep (6.4 cm) steam pans per compartment. Model C24ET10 can accommodate five 2 1/2″ deep (6.4 cm) steam pans per compartment. The C24ET6 and C24ET10 electric convection steamers are designed for cooking vegetables, eggs and other foods, in commercial kitchens. Each compartment has a 0-60 minute timer, as well as a constant steam feature. The buzzer requires manual shutoff. The steamer is equipped with a cabinet base with flanged feet for floor mounting.
• This manual is applicable to the models and ML numbers listed on the cover page. Pro-cedures apply to all models unless specified otherwise.

LWE Series Steamers
The low water and energy use steamers (LWE) provide energy and water saving steam generation that meets ENERGY STAR® performance levels. The steamers feature electronic PID Controllers and Solid State Contactors that work together to “pulse” power to the heating elements during a cook cycle and reduce the amount of electrical energy and water consumed.

Steam Cooking
Atmospheric steamers offer an efficient way to produce many foods in either small portions or larger batches. Atmospheric convection steam cooking will steam cook fresh foods or will steam defrost and cook frozen foods providing the maximum color, flavor and nutritional value with the least expenditure of energy and labor. The atmospheric steaming compartment allows the operator to open and close the door anytime during a cooking cycle. The generator element will shut off when the door is opened then re-start when the door is closed.

SONICSAFE SCALE PREVENTION OPTION

• Sound waves create millions of microscopic bubbles inside the steam generator, causing powerful vacuum energy that prevents scale from attaching to the walls of the steamer. The control panel is equipped with indicator lights showing that the SonicSafe system is in operation and to indicate if there is a problem and service is needed.
• De-lime once a quarter instead of monthly, and change your carbon filter just once a year.

INSTALLATION

• Before installing, verify that the electrical supply agrees with the specifications on the data plate located on the front of the machine. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan immediately.
• This unit is shipped pre-wired for 208/60/3 or 480/60/3. 240V and single-phase operation require changes to the heater connection 240/60/3, 240/60/1 and 208/60/1. This unit will operate at 60Hz or 50Hz. Conversions must be made by a Vulcan authorized service technician. The LWE series is not available in single phase.

UNPACKING
This steamer was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment.
IMMEDIATELY AFTER UNPACKING, CHECK FOR POSSIBLE SHIPPING DAMAGE. IF STEAMER DAMAGE IS FOUND, SAVE THE PACKAGING MATERIAL AND CONTACT THE CARRIER WITHIN 5 BUSINESS DAYS OF DELIVERY.

INSTALLATION CODES AND STANDARDS

• In the United States of America:

1. State and Local Codes
2. National Fuel Gas Code, ANSI/z223.1/NFPA #54(latest edition). Copies may be obtained from The American Gas Association, Accredited Standards Committee Z223@ 400 N. Capital St. NW, Washington D.C. 2001 or the Secretary Standards Council, NFPA, 1 Batterymarch Park, Quincy MA 02169-7471.  

NOTICE: In the Commonwealth of Massachusetts:
All gas appliances vented through a ventilation hood or exhaust system equipped with a damper or with a power means of exhaust shall comply with 248 CMR.

3. Vapor Removal from Cooking Equipment, NFPA#96 (latest edition).
4. Copies may be obtained from The National Fire Protection Association, 1 Batterymarch Park, Quincy MA 02169-7471.
5. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, 1 Batterymarch Park, Quincy MA 02169-7471.

• In Canada, the steamer must be installed in accordance with:

1. Local codes.
2. Canadian Electrical Code (CSA C22.2 No.3, latest edition) available from the Canadian Standards Association, 5060 Spectrum Way, Mississauga, Ontario, Canada L4W 5N6.

LOCATION
Allow space for plumbing and electrical connections. Minimum clearance is 6″ (15.2 cm) on the back for proper air circulation. Allow adequate access for operating and servicing the steamer: 36″ (91.4 cm) at the front of the steamer, 15″ (38 cm) above the steamer and 18″ (45.7 cm) on the right and left sides of the steamer.

LEVELING AND ANCHORING

• Position the steamer in its final installed location. Place a level on the horizontal area of the cabinet. Adjust the feet to level the steamer in both the left-to-right and front-to-rear directions.
• Steamers should be elevated in the front just enough, about 1/16″ to 1/8″ (2 to 3 mm), to provide proper draining. Do this by rotating the adjustable feet in the proper direction 1 to 11/2 turns after leveling. Check drainage in the steamer compartments by pouring a small amount of water in the compartment. All the water should drain.
• The feet have 7/16″ holes in the flanges for anchor bolts.

ELECTRICAL CONNECTIONS
Electrical and grounding connections must comply with the applicable portions of the National Electrical Code and/or other local electrical codes.
The wiring diagram is located inside the right cavity panel.

PLUMBING CONNECTIONS
WARNING:  Plumbing connections must comply with applicable sanitary, safety and plumbing codes.

Water Requirements
Proper water quality can improve the taste of the food prepared in the steamer, reduce liming in the steam generator and extend equipment life. Water conditions vary from one location to another. Ask your municipal water supplier for details about your local water supply prior to installation. 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.

Water Treatment
A local water treatment specialist should be consulted before installation of steam generating equipment.

Supply Pressure| 20 psig flowing –

60 psig static

---|---
Hardness| No more than 3 grains
Silica| less than 13 ppm
Total Chlorine| less than 0.5 ppm
PH range| 6.5 to 8
Undissolved Solids| less than 5 microns
17.1 ppm = 1 grain of hardness

If the water supply fails to meet these stan-dards, it will be necessary to install a water conditioner or scale & chlorine reduction filter system on the generator water feed. The use of strainers or particle filters will not remove minerals from the water.

Water Supply Connection
Connect the treated cold water supply line to the 3/4″ (19 mm) (male hose thread) inlet. Connect the untreated cold water supply line to the 3/4″ (19 mm) (male hose thread) inlet marked

UNTREATED WATER.

• Do not over tighten water connections. Over tightening the hose connections will damage the water valve. Turn hose connection by hand till snug and then tighten with pliers 2/3 of a turn. Check for leaks.
• If water lines move during water fill valve operation then a water hammer arrestors must be added.
• A water filter system is recommended for the water supply line going to the treated water inlet. Follow the recommendations for use and installation instructions shipped with the water filter. If a water filter is not installed, the steam generator warranty may be limited.
• A manual shutoff valve must be provided in a convenient location near the steamer.

Filter System
If you decide to not install a scale-reducing filter system designed for steam equipment or use another manufacturer’s system other than that recommended by Vulcan, please use these guidelines.

• If you are going to delime the unit with a deliming agent recommended for a pressure steam boiler and stainless steel generators, and you are on city or treated well water, you still must have a carbon block filter installed and maintained. Carbon block filters remove the chlorine and chloramine disinfectants from the water. Chlorine and chloramines will erode the boiler or steam generator and will result in a vessel failure, which is not covered under warranty.
• Water feed lines to the steamer must be flushed before final connection. Particles in the water could build up in the water and steam valves or clog tubing and components that maintain the water level and pressure in the boiler or steam generator. If the water supply is not free of sediment or is cloudy after several minutes of flushing, a sediment filter must be installed before use.
• If you have purchased a water filtration system from Vulcan, please follow the instructions provided with the water filtration system. At the time of installation you must register your steamer at www.vulcanequipment.com. You will need to register your steamer at each filter change to ensure your standard and extended warranty is maintained.

Drain Connection
The 11/2″ NPT threaded fitting on the condenser box must be extended a minimum of 12″ (305 mm) – maximum of 72″ (1829 mm) away from steamer base (with no more than two elbows), to an open air gap type drain (Fig. 1). Do not reduce the 11/2″ NPT drain piping throughout its length. If the drain plumbing needs to exceed 72″ (Max. 120″), then the drain must be increased to 2″ diameter pipe.

Provide a suitable floor sink with a minimum depth of 12″ (305 mm). The floor sink is NOT to be directly under the steamer and should be at a distance so that steam vapors will not enter the steamer from underneath. The drain should slope down away from the steamer 1/4″ for every foot of drain pipe length. The drain pipe should be either iron or copper. DO NOT use PVC pipe; PVC pipe may lose its rigidity or glue may fail. A 11/2″ air gap is required for the drain.

Drain Requirements

• 11/2″ pipe with 3 elbows, 6-10 feet long, requires a standpipe
• 2″ pipe with 3 elbows, 10-15 feet long, requires a standpipe
  CAUTION: CAUTION In order to avoid any back pressure in the steamer, do not make a solid connection to any drain. FAILURE TO DO SO CAN DAMAGE THE STEAMER AND VOIDS THE WARRANTY.
  Temperatures in the drain can briefly reach as high as 212°F (100°C). Local codes may require that the temperature of drain water be no greater than 140°F (60°C). Some provision for lowering the water temperature must be provided by the user or installer to meet this code requirement.

VENT HOOD
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).

STARTUP

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 door.
Once the steamer is installed and all mechanical connections have been made, thoroughly test the steamer before operation.

1. Check that proper water, drain, and electrical connections have been made.

2. Press the power switch to the ON position. Each compartment has its own individual power switch. After approximately 15 minutes, the ready light should come on, indicating that the generator has reached operating pressure.

3. Open the door, set the timer to 5 minutes, and observe that no steam is entering the compartment, and that the ready light is off and the cooking light is off.

4. Close the compartment door. The cooking and ready lights should now be lit, and steam should be heard entering the compartment.

5. Check the drain line to be sure that water from the cold water condensate valve is flowing through the drain line.
   NOTE: The drain condensate water does not flow until the drain box reaches 140°F.

6. Open the compartment door and observe that steam supply to the compartment stops, and that the cooking light turns off.

7. Close the compartment door and let the cooking cycle finish. When the timer returns to the 0 position, a buzzer will sound and the cooking light will turn off, signaling the end of the cooking cycle. To silence the buzzer, turn the timer dial to the OFF position.

8. Complete steps 3-7 for each cooking compartment.

9. Press the power switches to the OFF position. Leave the compartment doors slightly 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 the door.

CONTROLS AND INDICATORS
The upper section of the steamer consists of two cooking compartments. Each compartment functions independently with its own controls (Fig. 2), and is a separate, sealed steam chamber during the cooking operation.

• SonicSafe light designation / explanation: Sonic Safe Light (Green)
  When lit, indicates that the SonicSafe is operating properly

• Call Service (Red)
  When lit, indicates that the SonicSafe function is not working correctly. Contact an authorized Vulcan servicer to properly diagnose the issue.

• Timer
  Used to set desired cooking cycle time. Timer range is 0-60 minutes or constant steam. Turn to the OFF position to silence the buzzer.

• Ready Light (Green)
  When lit, indicates steamer is ready for the cooking cycle.

• Cook Light (Red)
  When lit, indicates steamer is in the cooking phase.

• Power ON/OFF Switch (Top and Bottom Compartments)
  Power ON/OFF switch with indicator light.

PREHEATING
Preheat the cooking cavity when the steamer is first used for the day or whenever the compartment is cold. Keep the door closed during the preheat cycle.

• Turn the power switch to ON, and set the timer to 10 minutes to preheat the compartment.
• When the buzzer sounds, turn the timer to the OFF position. The steamer is ready to cook.

STEAMING
Each steaming compartment has its own generator and controls. With the green READY light lit and the compartments preheated, the steamer is ready for use.

1. Open the compartment door.
2. Place pans of food to be cooked into the compartment and shut the door.
3. Set the timer to the desired cooking time. Steaming begins. The red COOK light will turn on.
4. The cooking cycle may be interrupted at any time by opening the compartment door. Close the door to resume cooking.
5. When the buzzer sounds, the timed steaming cycle has finished. Steaming stops, and the COOK light turns off. To silence the buzzer, turn the timer to the OFF position.
6. Refer to Steam Cooking with Vulcan Kettles and Steamers (packed with your steamer) for suggested cooking times. Also refer to the COOKING GUIDELINES in this manual. Size, weight, pan loading and product quality will affect cooking times and should be adjusted to your own requirements.

DAILY SHUTDOWN

1. Press the power switches to the OFF position.
2. Clean the compartment(s).
3. Leave compartment door open to allow cavity and door seal to dry.
   NOTICE: Power supplied to the steamer must remain on for 15 minutes after the main power switch is set to the OFF position. This will allow the drain cycle to complete.

EXTENDED SHUTDOWN

1. Press the power switches to the OFF position.

2. Allow to drain completely.

3. Turn off main power supply.

4. Turn off water supply.
   NOTICE: The filter pm kit must be replaced if the steamer is shut down for more than 30 days prior to restarting the steamer.

5. Thoroughly clean cavities, door seals, etc.

6. Leave compartment door open to allow cavity and door seal to dry.

CLEANING

WARNIGN: Disconnect the electrical power to the machine and follow lockout/tagout procedures before cleaning.

COOKING COMPARTMENT DRAIN

• 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 25 to 30 minutes to flush any residual grease and oils down the compartment drain. Make a solution of warm water and non chloride/chlorine/bleach based detergent and pour 1/2 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.

DRAINING THE GENERATORS

• To prevent malfunction of controls and clogging, it is essential to drain both generators 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 generator operation. Failure to drain the generators every day will 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.
• The water being drained is hot and under pressure. Use care when cleaning or servicing the generator.
• After the generator has been in operation, turn the unit off with the power switch located on the cooking compartment to drain the generator. The generator will drain for approximately 5 minutes, removing sediment, scale and lime buildup in the generator.

COMPARTMENTS

• Wash the inside of the compartment with a solution of warm water and non-chloride detergent. Rinse with warm water.
• Thoroughly clean the exposed surfaces (sides, front, door and top) with a damp cloth and polish with a clean cloth daily. To remove discolorations, use a nonabrasive cleaner.

DOOR GASKET

• Clean the gasket-sealing surface of the compartment door daily to remove food acids for maximum gasket life. Do not use any solvents or sharp instruments. 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 reduce gasket life.

LEAVE COMPARTMENT DOORS OPEN
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 and reduce gasket life.

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

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, containing 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 to 30% 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 and starts to rust.

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 leaves 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 cleaning 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.

GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES

• There are four things that will break down stainless steel and allow corrosion to develop:
  1. Abrasion
  2. Deposits
  3. Water
  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 stubborn stains, use products such as Cameo™, talc or Zud First Impression™.
• Always rub parallel to the polish lines or with the grain.
• Hard water will 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 non-chloride/chlorine/bleach based cleaners. Rinse thoroughly and wipe dry. Where appropriate, apply a polish recommended for stainless steel (such as Benefit™ or Super Sheen™) for extra protection and luster.

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 while opening door.

WATER TREATMENT SYSTEM
A water treatment system is recommended for the steamer. Refer to your supplier’s manual for normal maintenance procedures for proper scale-free operation.

REMOVAL OF LIME SCALE DEPOSITS

• The steamer should be delimed when symptoms occur (see Troubleshooting Chart). This is in accordance with the minimum preventive maintenance schedule required by the Warranty.
• Read and follow the instructions on the deliming material package. Avoid contact with skin and eyes. Wear plastic or rubber gloves and safety goggles when handling. Wash thoroughly after handling. If deliming solution comes in contact with the skin or eyes, rinse thoroughly with clean water.
• 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.
• NOTE: The capacity of the generator is approximately 1.8 gallons.

Items Required (not provided)

• Deliming material (Scale Release P/N: 854893-13. 28 ounces of Scale Release is required to delime C24ET6/10 steamers.)
• Funnel
• Plastic or rubber gloves
• Safety goggles or face shield
• Measuring cup
• 1-gallon container for mixing deliming solution
• Petrol-Gel Lubricant or equivalent foodgrade grease for coating deliming port threads
  NOTE: Deliming solution may cause the surface of aluminum measuring tools to tarnish or etch.

Deliming Schedule

Deliming Procedure
NOTE: This procedures is not intended to take the place of a water treatment program.

1. Press the power switch to off. Wait 5 minutes for steam generator to completely drain and the drain valve to close.

2. Turn cooking timers to OFF.

3. Prepare deliming solution according to the instructions on the deliming material package. Follow all manufacturers’ instructions. The generator and superheater capacity is approximately 1.8 gallons.

4. Remove delime port cap located on the front ledge beneath the lower compartment and insert a funnel into the delime port (Fig. 3).

5. Pour deliming solution into the steam generator slowly to avoid spillage.

6. Remove funnel from delime port then rinse port and surrounding area with clean water. Wipe dry.

7. Lightly coat delime port threads with Petrol-Gel then install delime port cap. Cap must be installed and tightened securely at all times.

8. Turn power switch ON.

9. When ready light comes on, turn cooking timer on for 3 minutes to delime the steam tubes and nozzles.

10. After 40 minutes, turn power switch OFF and allow steam generator to completely drain, 5 minutes.

11. Rinse steam generator with clean water:

    • Turn power switch ON. When ready light comes on, turn cooking timer on for 3 minutes to rinse the steam tubes and nozzles.
    • Turn power switch OFF and allow steam generator to completely drain.
    • Turn cooking timer to OFF.
    • Repeat steam generator rinse one time.

12. Clean exterior and interior using a mild solution of soap and water. Rinse with clean water then dry with a soft cloth.

13. Leave compartment door open when not in use.

14. The steamer is ready for operation or shutdown.

DOOR GASKET
If the door gasket is leaking due to a nick or cut, it must be replaced. Damage to the gasket sealing surface will cause steam leakage.

DRAINING GENERATOR
Drain each generator at the end of each day to flush out minerals and minimize scale buildup. Each generator drains automatically for approximately 5 minutes after the power switch is turned to off.

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.
• Perforated pans should always be used when possible. Perforated pans will reduce cook-ing times, promotes evenness of cooking and reduces moisture build up. When solid pans are used avoid covering the pan with a lid or plastic wrap during cooking.

PRODUCTS TO BE COOKED IN SOLID PANS

Beef

Ground Chuck Sliced as Purchased

| ****

19 to 25

33 to 40

| ****

10 lbs.

10 lbs.

Shrimp, Frozen, 10 Shrimp per Lb.| 4 to 5| 4 lbs.
Beans

Baked Refried

| ****

8 to 9

8 to 9

| ****

10 lb. Can

10 lb. Can

Canned Vegetables| 5 to 6| 10 lb. Can
Prunes, Dried| 11 to 15| Full Pan

PRODUCTS TO BE COOKED IN PERFORATED PANS

SEAFOOD
Clams Frozen

Fresh, Cherrystone

| ****

9 to 12

4 to 6

| ****

3 doz.

3 doz.

King Crab, Frozen Claws

Legs

| ****

3 to 4

3 to 6

| ****

21/2 lbs. 41/2 lbs.

Lobster Tail, Frozen| 5 to 6| 10 lbs.
Lobster, Live, 10″ – 12″| 4 to 5| 4 Per Pan
Salmon Fillets, Frozen, 8 ounce each| 4 to 5| 71/2 lbs.
Scallops, Fresh| 3 to 4| 3 lbs.
Scrod Fillets, Fresh| 3 to 5| 4 lbs.
EGGS
Hard Cooked Soft Cooked

Soft Yolk for Caesar Salad

| 14 to 15

8 to 10

5 to 8

| 4 doz.

4 doz.

4 doz.

MEATS
Chicken — Breasts, Legs, Thighs| 19 to 20| 15 lbs.
Turkey, Frozen Breasts (2)

Cut Lengthwise

| ****

86 to 90

53 to 55

| ****

6 to 7 lbs. Each

20 to 25 lbs.

Corned Beef| 40 to 75| 6 to 8 lbs.
Hot Dogs and Wieners| 2 to 3| 80 to 100 Count
VEGETABLES
Asparagus Spears Frozen

Fresh

| ****

10 to 12

4 to 5

| ****

3 lbs.

5 lbs.

Beans|  |
Green 2″ Cut, Frozen/Fresh| 5 to 6| 5 lbs.
Lima, Frozen| 7 to 8| 5 lbs.
Baby Lima, Frozen| 4 to 5| 5 lbs.
Brussel Sprouts, Frozen| 5 to 6| 5 lbs.
PRODUCT| TIME (MINUTES)| WEIGHT PER PAN
---|---|---
VEGETABLES (Cont’d.)
Broccoli Spears, Frozen Spears, Fresh

Flowerettes, Frozen

| ****

6 to 8

4 to 6

4 to 6

| ****

4                      lbs.

5                      lbs.

5 lbs.

Cabbage, Fresh, 1/6 Cut| 6 to 8| 5 lbs.
Carrots

Baby Whole, Frozen Crinkle Cut, Frozen Sliced, Fresh

| ****

6  to 8

7  to 8

9 to 11

| ****

7 lbs.

4 lbs.

9 lbs.

Cauliflower, Flowerettes

Frozen Fresh

| ****

4 to 6

7 to 8

| ****

4                      lbs.

5                      lbs.

Celery, 1″ Diagonal Cut| 5 to 7| 5 lbs.
Corn

Yellow Whole Kernel, Frozen Cobbettes, Frozen

| ****

3 to 5

6 to 8

| ****

5 lbs.

27 Ears

Corn-On-Cob, Fresh| 16 to 18

16 to 18

10 to 12

| 80 Ears

54 Ears

18 Ears

Peas, Green| 4 to 6| 5 lbs.
Potatoes, Whole Russet| 50 to 55| 40 lbs.
Spinach Chopped, Frozen Defrosted

Fresh Cut

| ****

15 to 17

4 to 5

2 to 3

| ****

6 lbs.

6 lbs.

2 lbs.

Squash, Acorn Halves| 22 to 25| 10 Halves
Zucchini, Slices| 6 to 8| 10 lbs.
Frozen Mixed Vegetables| 6 to 7| 5 lbs.
FRUIT

Fruit, Blanch for Peeling

Grapefruit, Oranges| 2 to 3| 1 loose layer per pan
Pineapple, Whole for Cutting| 2 to 4|

TROUBLESHOOTING

breaker.
Power switch in OFF position.| Press power switch to the ON position.
Door open.| Close door.
Water not being supplied to steamer.| Refer to symptom Water not being supplied to generator below.
Steamer not heating/ steaming properly| Excessive lime build up in the steamer.| Descale the steamer (see REMOVAL OF LIME SCALE DEPOSITS).
Door leaks| Excessive water pressure to the

condensate non filtered supply

| Incoming water pressure must be 20-60 PSI.
Damaged door gasket.| Check door gasket for damage. If adjustment is needed, contact your Authorized Vulcan Servicer.
Improper drain.
Drain clogged.
Damage to gasket sealing surface.
Cavity vacuum breaker stuck closed.| Remove the vacuum breaker and verify you can blow through it in the direction of airflow.
Water accumulates in compartment| Plugged drain or screen.| Clear compartment cavity screen. If symptom persists, contact your Authorized Vulcan Servicer.
Unit not leveled properly.| See leveling instructions in the INSTALLATION section of this manual.
Drain clogged.| Unclog drain.
Incoming water pressure exceeds 60 PSI.| Lower the water pressure below 60 PSI. If water pressure cannot be adjusted at the location

install a CAMCO water pressure

regulator at the fill valve.

Water not being supplied to generator| Water supply valve is off.| Turn valve on.
---|---|---
Water pressure low.| Check supply water pressure. The incoming water pressure must be between 20 and 60 PSI.
Water filter is plugged.| Refer to water filter manual. If symptom persists, contact your Authorized Vulcan Servicer.
Valve inlet screen clogged.| Contact your Authorized Vulcan Servicer.
Steam is exiting from under steamer| Generator pressure is too high.| Contact your Authorized Vulcan Servicer.

SERVICE AND PARTS INFORMATION

• To obtain service and parts information concerning this unit, contact the Vulcan Service Agency in your area, or contact the Vulcan Service Department at the address on the front cover of this manual.
• Installation & Operation Manuals, Parts Catalogs, and Service Manuals are available at www.vulcanequipment.com found under the resources tab.

Technical Support

• Vulcan Steamers Phone: 800-814-2028
• Email: steam.tech@itwfeg.com
• When calling for service, the following information (located on your machine data plate) must be available:
  • Model Number
  • Serial Number
  • M/L Number
    Voltage

FREE VULCAN & WOLF EQUIPMENT CHECKOUT

To ensure new Vulcan and Wolf equipment has been properly installed and is operating correctly, an authorized service technician will:

• Verify that the proper gas type (LP or natural) has been connected to the equipment
• Verify that the proper voltage and electrical connections have been made
• Verify that proper pressure regulators have been installed and adjusted, when applicable Verify that gas supply size and pressure are adequate Verify that proper water, steam, drain supplies and connections have been made
• Check to ensure the ventilation system is operating correctly
• Check pilot and burner adjustments
• Verify thermostat operation, including calibration, when required
• Check functional parts of operation, for example: doors, lids, valves, etc.
• Advise on preventive maintenance procedures
• Equipment must be completely installed and ready to operate before the equipment checkout request is made

WHY USE OEM PARTS?

• RELIABILITY
  Designed specifically for your equipment to provide maximum performance and the most uptime.

• AVAILABILITY
  Currently available from hundreds of Hobart and Authorized Parts and Service Agencies.

• WARRANTY PROTECTION
  Keeps your equipment under product warranty and saves you money when repairs are needed.

• ENERGY SAVINGS
  Designed and tested for exact equipment specifications to work more efficiently, resulting in energy savings over time.

Locate an Authorized Parts or Service Centerwww.vulcanequipment.com/service

Order Parts Online

• www.hobartparts.com
• 877. 333. 1863

References

• Vulcan Commercial Kitchen Equipment | Cooking Appliance Manufacturer

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