VULCAN C24EA3 Electric Counter Convection Steamers Instruction Manual

VULCAN C24EA3 Electric Counter Convection Steamers

Product Information

• The Electric Counter Convection Steamers are high-quality cooking appliances designed for commercial kitchens. They come in two models: C24EA3 and C24EA5. The C24EA3 can accommodate three 2 1/2-inch deep steam pans, while the C24EA5 can accommodate five 2 1/2-inch deep steam pans. These steamers are equipped with a 0 to 60-minute timer and are suitable for cooking vegetables, eggs, and other foods.
• The steamers are designed for countertop installation but can also be placed on optional stands that can be obtained from your Vulcan dealer. They offer the Professional Powersteam option, which ensures efficient and powerful steam generation for optimal cooking results. Additionally, they feature the SonicSafe Scale Prevention option, which uses sound waves to prevent scale from attaching to the walls of the steamer.

Product Usage Instructions

1. Thoroughly read the entire user manual before installing or using the steamer.
2. Ensure that the steamer is installed by qualified personnel who can perform the initial field start-up and adjustments.
3. Follow the installation, operating, and maintenance instructions provided in the manual to prevent property damage, injury, or death.
4. Do not attempt to operate the steamer during a power failure.
5. Place the steamer on a countertop or use an optional stand available from your Vulcan dealer for proper installation.
6. Load the appropriate number of 2 1/2-inch deep steam pans into the steamer based on the model (three pans for C24EA3 and five pans for C24EA5).
7. Set the desired cooking time using the 0 to 60-minute timer.
8. If using the SonicSafe Scale Prevention option, ensure that the indicator lights on the control panel indicate that the system is in operation. Contact service if there are any problems.
9. Follow the recommended cleaning and maintenance procedures outlined in the manual to ensure optimal performance and longevity of the steamer.
   For additional information on Vulcan products or to locate an authorized parts and service provider, visit the Vulcan website.

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 C24EA SERIES STEAMERS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

• Vulcan convection steamers are produced with quality workmanship and materials. 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 the instructions provided.
• The C24EA3 and C24EA5 convection steamers are single compartment, electric, pressureless steam cookers with an internal electric steam generator that maintains water temperature at approximately 195°F.
• Model C24EA3 can accommodate three 2 1/2″ deep (6.4 cm) steam pans. Model C24EA5 can accommodate five 2 1/2″deep (6.4 cm) steam pans. The C24EA3 and C24EA5 electric convection steamers are designed for cooking vegetables, eggs, and other foods, in commercial kitchens. The steamer has a 0 to 60-minute timer. The steamers are designed for countertop installation or on optional stands available from your Vulcan dealer.

PROFESSIONAL POWERSTEAM OPTION
Vulcan’s patented super-heated steam option cooks at 235°F compared to conventional atmospheric steamers at 212°F.

ENERGY STAR STEAMER OPTION
Smart Steam Sensors continuously measure and regulate steam temperature and production, reducing scale buildup, filter changes and excess steam/water (up to 90%). Utility rebate qualified where off ered.

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 back panel. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or Vulcan immediately
• 208/240 units are shipped pre wired for 208/60/3. 240v & 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. 480 volt units are shipped configured for 480/60/3.
• LWE units are only available for 3 phase operation.

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 days of delivery.

INSTALLATION CODES AND STANDARDS
In the United States, the Vulcan steamer must be installed in accordance with:

1. State and local codes.
2. National Electrical Code (ANSI/NFPA No.70, latest edition) available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
3. Vapor Removal from Cooking Equipment,(NFPA-96, latest edition) available from NFPA.

In Canada, the Vulcan 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″ at the front of the steamer, 15″ (38 cm) above the steamer and 18″ (45.7 cm) on right side of steamer).

LEVELING FEET
This steamer is shipped with four 2″ leveling feet. Optional 4″ leveling feet are available. The 2″ feet can be removed and the optional 4″ feet can be threaded into holes on the bottom of the unit.

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 side to side with a slight tilt front to back to allow for proper cavity draining. After the drain is connected, check for level by pouring water onto the fl oor of the compartment. All water should drain through the opening at the back of the compartment cavity.
NOTICE: Steamer must be installed level side to side with a slight tilt front to back to allow for proper draining.

ANCHORING STEAMER

1. Place steamer in the desired location on the countertop and mark four corners. Remove the steamer and drill 1/2″ holes as indicated in Figure 1.
2. Apply a bead of RTV or other NSF approved sealant around the bottom edge of the steamer. If anchoring the steamer, this bottom seal is necessary to meet NSF requirements.
3. Set steamer on countertop and bolt down securely with 3/8″ by 16″ bolts (not supplied).

STACKING STAND
Instruction to install convection steamers on stacking stand are included with the stacking stand.

ELECTRICAL CONNECTION
WARNING: 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 on the right side panel as you face the steamer. This steamer is hard wired.

Total KW| Volts| Hz| Ph| KW Per Phase| Rated Amps| Single Phase| Circuit Size Amps| *Fuse Size or Circuit Breaker Size (Amps)| 90°C**

Copper Min. Wire Size

---|---|---|---|---|---|---|---|---|---
 | 3-Phase Amps Per Line
L1-L2| L2-L3| L3-L1| L1| L2| L3
8.5| 208| 50/60| 1|  |  |  |  |  |  | 40.87| 60| 60| 8
8.5| 240| 50/60| 1|  |  |  |  |  |  | 35.42| 50| 50| 8
8.5| 208| 50/60| 3| 4.25| 2.12| 2.12| 26.54| 26.54| 17.70|  | 35| 35| 10
8.5| 240| 50/60| 3| 2.83| 2.83| 2.83| 20.50| 20.50| 20.50|  | 30| 25| 10
8.5| 480| 50/60| 3| 2.83| 2.83| 2.83| 10.30| 10.30| 10.30|  | 15| 15| 16
9.25| 208| 50/60| 1|  |  |  |  |  |  | 43.57| 60| 60| 6
9.25| 240| 50/60| 1|  |  |  |  |  |  | 38.54| 50| 50| 8
9.25| 208| 50/60| 3| 4.25| 2.69| 2.12| 26.54| 28.88| 20.04|  | 35| 35| 10
9.25| 240| 50/60| 3| 2.83| 3.58| 2.83| 20.45| 23.15| 23.15|  | 30| 30| 10
9.25| 480| 50/60| 3| 2.83| 3.58| 2.83| 10.21| 11.57| 11.57|  | 15| 15| 16
15| 208| 50/60| 1|  |  |  |  |  |  | 72.12| 90| 90| 4
15| 240| 50/60| 1|  |  |  |  |  |  | 62.50| 75| 75| 6
15| 208| 50/60| 3| 7.50| 3.75| 3.75| 46.84| 46.84| 31.23|  | 60| 60| 6
15| 240| 50/60| 3| 5.00| 5.00| 5.00| 36.08| 36.08| 36.08|  | 50| 50| 8
15| 480| 50/60| 3| 5.00| 5.00| 5.00| 18.04| 18.04| 18.04|  | 25| 25| 14
15.75| 208| 50/60| 1|  |  |  |  |  |  | 74.82| 90| 90| 4
15.75| 240| 50/60| 1|  |  |  |  |  |  | 65.63| 80| 80| 4
15.75| 208| 50/60| 3| 7.50| 4.31| 3.75| 46.84| 49.18| 33.57|  | 60| 60| 6
15.75| 240| 50/60| 3| 5.00| 5.75| 5.00| 36.08| 38.79| 38.79|  | 50| 50| 8
15.75| 480| 50/60| 3| 5.00| 5.75| 5.00| 18.04| 19.40| 19.40|  | 25| 25| 14
2002 National Electric Code

*Dual Element Time-Delay Fuse or Inverse Time Circuit Breaker

PLUMBING CONNECTIONS

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 aff ecting 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 – 8
Undissolved Solids| less than 5 microns
*17.1 ppm = 1 grain of hardness

• If the water supply fails to meet these standards, 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.
  NOTICE: 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.
  NOTICE: 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.

DRAIN CONNECTIONS

• The drain connection (Figure 2) must be 1 1/2″ (38 mm) down, preferably with one elbow only, maximum length of 6′ and piped to an open gap type drain.
  NOTICE: 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.

• A vent must be installed to avoid creating a vacuum or pressure in the cooking chamber.

• If two steamers are stacked they must have independent drains and vents.

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).
• Temperatures in the drain can briefl y 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.

OPERATION

CONTROLS

NOTICE: Controls for SonicSafe are shown in Figure 3.

Main Power Switch Light

• ON The steam generator will automatically fill and begin heating to the preset temperature.
• OFF The steam generator will drain, switch power light will turn off .

Ready Light
The ready light indicates that the steamer is ready for the cooking cycle.

Cooking Light
The cooking light indicates that the steamer is in the cooking cycle.

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.

START UP
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. Check that proper water, drain, and electrical connections have been made.
2. Open water valve.
3. Press the power switch to the ON position. Wait approximately 8-10 minutes.
4. Open the door and observe that no steam is entering the compartment, and that the ready light is ON and the cooking light is OFF.
5. Set the timer to the 5 minute position. Close the compartment door. The cooking light should now be lit and steam should be heard entering the compartment. Wait approximately 2-3 minutes.
6. Check drain line to ensure that water from the cold-water condensate valve is fl owing through the drain line.
7. Open the compartment door and observe that steam supply to the compartment stops and that the cooking light is OFF.
8. Close compartment door and let cooking cycle finish. When timer returns to 0, the buzzer will sound, signaling the end of the cooking cycle. To silence the buzzer, turn the timer dial to OFF.
9. To shut down the steamer, turn off the power switch. Leave the compartment doors slightly open to allow the inside to dry out.

Main Power Switch

• ON The power light will illuminate, and the generator will automatically fill and begin heating to the preset temperature.
• OFF The power light will turn off , and the generator will drain.

Timer

• Set to the desired cooking time, or set to the constant position. Timer range is 0-60 minutes.
• When the timer reaches 0, the buzzer sounds and steam stops entering the cooking compartment. Turn the timer to the off position to stop the buzzer. If constant steam is selected, the steamer will steam continuously, and the timer will not time out.

Ready Light
The ready light indicates that the steamer is ready to cook.

Cooking Light
The cooking light indicates that the steamer is cooking.

SonicSafe Light
The SonicSafe light indicated that the ultrasonic scale prevention is operating.

Call Service Light
The call service light indicates the SonicSafe scale prevention is inoperable. Call your authorized service company to make repairs.

PREHEATING

• Preheat the cooking compartment when the steamer is first used for the day, or whenever the compartment is cold.
• When the ready light is on, set the timer to 5 minutes. The cooking light will illuminate. When the buzzer sounds, turn the timer to the OFF position. The steamer is ready to cook.

STEAMING

• When the compartment is preheated, place pans of food into the cooking compartment and close the door.
• Set the timer to the desired cooking time. At this point, the cooking cycle begins. Opening the door interrupts the cooking cycle. Close the door to resume cooking.
• The buzzer will sound when the cooking cycle ends.
• Turn the timer to the OFF position to silence the buzzer. Open the door and remove the cooked food.
• If the timer is set to constant steam, the steamer will steam continuously and the buzzer will not sound.

SHUTDOWN
Set the main power switch to the OFF position.

1. Press the power switch to the OFF position.
2. Clean the compartment and door gasket.
3. Leave compartment door open.
   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
To shut down for an extended period:

1. Press the power switch to the OFF position.
2. Turn off the water and the main power supply.
3. Clean the compartment and door gasket.
4. Leave compartment door open.
5. Disconnect power.

CLEANING

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

COOKING COMPARTMENT DRAIN

• Keep compartment drain 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 fl ush any residual grease and oils down the compartment drain. Make a solution of warm water and non-chloride detergent and pour 1/2 gallon (1.9 liters) of it down the compartment drain. Rinse by pouring 1/2 gallon (1.9 liters) of hot water down the compartment drain.

DRAINING GENERATOR

• To prevent malfunction of controls and clogging, it is essential to drain the generator every day. This will fl ush 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 generator 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 pow er switch located on cooking compartment to drain the generator. The generator will drain for approximately 15 minutes, removing sediment, scale and lime buildup in the generator.

COMPARTMENT

• 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 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 DOOR OPEN
Leave the compartment door 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 LEANING

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

tible 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 stain-less. 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.
  1. Mechanical abrasion
  2. Deposits and water
  3. 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 eff ect.

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.
   Job| Cleaning Agent| Comments
   ---|---|---
   Routine cleaning| Soap, ammonia, detergent, Medallion| Apply with soft cloth 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 (fi lm-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 fi lters 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

WARNIG; 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 when opening the 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 and hot water. Stay clear when opening the door.

Items Required (Not Provided):

• Deliming material, (1 bag of scale release Vulcan part number 854893-13)
• Plastic or rubber gloves
• Safety goggles or face shield
• 1-gallon container for mixing deliming solution
• Petrol-Gel Lubricant or equivalent food- grade grease for coating deliming port threads
  NOTICE: Deliming solution will cause the surface of aluminum measuring tools to tarnish or etch.

Professional Unit (Automatic Drain)
This procedure is not intended to take the place of a water treatment program.

1. Turn power switch 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 manufacturer’s instructions.

4. Remove delime port cap on top of unit and insert funnel into delime port (Figure 4).

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

6. Remove funnel from delime port then rinse port with clean water.

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, 15 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 STEAM GENERATOR
Drain the steam generator at the end of each day to fl ush out minerals and minimize scale build-up. The generator drains automatically for approximately 15 minutes after the power switch is turned.

COOKING HINTS

The steamer effi ciently cooks vegetables and 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 a solid 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 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 effi cient cooking.
• Use a pan 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 full, half and one-third size pans, solid or perforated.

COOKING GUIDELINES

• The steamer 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 aff ect 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 times will vary and are aff ected by.
  1. Starting temperature of frozen, refrigerated, and fresh foods.
  2. Your location’s altitude.
  3. Type and size of pan used.
  4. Covered or uncovered.
     Caution: Pans covered with lids, foil, or plastic wrap will hold hot condensate water that can spill during unloading.
     Notice: Loose foil and plastic wrap left in the cooking cavity will block the drain screen. This will cause the cavity to pressurize and the door seal to leak.

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|
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.

PRODUCTS TO BE COOKED IN PERFORATED PANS

EGGS
Hard Cooked| 14 to 15| 4 doz.
Soft Cooked

Soft Yoke for Caesar Salad

| 8 to 10

5 to 8

| 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.
Broccoli|  |
Spears, Frozen| 6 to 8| 4 lbs.
Spears, Fresh| 4 to 6| 5 lbs.
Flowerettes, Frozen| 4 to 6| 5 lbs.
Cabbage, Fresh, 1/6 Cut| 6 to 8| 5 lbs.
Carrots|  |
Baby Whole, Frozen| 6 to 8| 7 lbs.
Crinkle Cut, Frozen| 7 to 8| 4 lbs.
Sliced, Fresh| 9 to 11| 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.

PRODUCTS TO BE COOKED IN PERFORATED PANS

VEGETABLES
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|
Pineapple, Whole for Cutting| 2 to 4|

TROUBLESHOOTING

Set power switch to the ON position.

Refer to symptom WATER

NOT BEING SUPPLIED TO STEAMER.

 | Power switch in OFF position
 | Water not being supplied to steamer
Steamer not heating/ steaming properly| Excessive lime build up in the steamer| Descale the steamer (see REMOVAL OF LIME SCALE

DEPOSITS).

Door leaks| Damaged door gasket Improper drain Plugged drain High water pressure

Damage to gasket sealing

surface

| Check door gasket for damage. If adjustment is needed, contact your Authorized Vulcan Servicer.

Water pressure must between 20 PSIG flowing and 60 PSIG static.

Water accumulates in compartment| Plugged drain or screen

Unit not leveled properly

Drain clogged

| Clear compartment cavity screen. If symptom persists, contact your Authorized Vulcan Servicer.

See leveling instructions in the installation section of this manual.

Unclog drain.

Water not being supplied to steamer| Water supply valve is off| Turn valve on.
 | Water pressure low| Check water supply pressure.
 | Water filter is plugged

Domestic washing machine hoses with flow safe check valves used.

| Refer to water filter manual. If symptom persists, contact your Authorized Vulcan Servicer.

Contact your Authorized Vulcan Servicer.

 | Valve inlet screen clogged|

SERVICE AND PARTS INFORMATION

To obtain service and parts information concerning this model, contact the Authorized Vulcan Servicer in your area. Refer to our website, www.vulcanequipment.com for a complete listing of Authorized Service and Parts depots.
When calling for service, the following information (located on your machine data plate) must be available: Model Number

• Serial Number
• ML 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

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

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