Vulcan Hart Convection Oven 52396 User Manual

INSTALLATION & OPERATION MANUAL FOR  
ELECTRIC COUNTER CONVECTION STEAMERS  
MODELS VSX3, VSX4 & VSX5  
ML'S - 52396, 52397, 52398, & 52399  
MODEL VSX3 SHOWN  
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791  
FORM 30896 (10-94)  
 
2"  
ANCHORING STEAMER (Without Legs)  
1. Place steamer in the desired location on the  
leveled counter top and mark four corners.  
20"  
1
Remove the steamer and drill /2" holes as  
indicated in Fig. 1.  
Drill 1/2" holes through  
counter top  
2. Apply a bead of RTV or other equivalent sealant  
aroundthebottomperimeteredgeofthesteamer.  
If anchoring the steamer, this bottom seal is  
necessary to meet NSF requirements.  
27 1/2"  
23 1/2"  
3. Set steamer on counter and bolt down securely  
with 3/8 - 16 bolts (not supplied).  
Mark 4 corners on  
counter top  
STACKING KIT  
Follow instructions in the stacking kit when installing  
stacked convection steamers.  
PL-50819  
24"  
Fig. 1  
ELECTRICAL CONNECTION  
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE  
PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.  
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE  
DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT.  
The wiring diagram is located on the right side panel as you face the steamer.  
ELECTRICAL DATA  
Rated Amps  
Fuse Size or  
Circuit Breaker Size *  
(Amps)  
Kilowatts Per Phase  
3 Phase  
Amps Per Line Wire  
Circuit Size  
(Amps)  
90°C Copper  
Wire Size  
Total  
KW  
Volts / Hz / Ph  
1 Phase  
Amps  
L1 - L2  
L2 - L3  
L1 - L3  
L1  
L2  
L3  
7.5  
7.5  
7.5  
7.5  
7.5  
10  
10  
10  
10  
10  
15  
15  
15  
15  
15  
208 / 60 / 1  
240 / 60 / 1  
208 / 60 / 3  
240 / 60 / 3  
480 / 60 / 3  
208 / 60 / 1  
240 / 60 / 1  
208 / 60 / 3  
240 / 60 / 3  
480 / 60 / 3  
208 / 60 / 1  
240 / 60 / 1  
208 / 60 / 3  
240 / 60 / 3  
480 / 60 / 3  
36  
31  
50  
45  
30  
25  
15  
70  
60  
40  
35  
15  
100  
90  
60  
50  
25  
50  
45  
30  
25  
15  
70  
60  
40  
35  
15  
100  
90  
60  
50  
25  
8
8
2.5  
2.5  
2.5  
2.5  
2.5  
2.5  
2.5  
2.5  
2.5  
21  
18  
9
21  
18  
9
21  
18  
9
10  
14  
16  
8
48  
42  
8
3.3  
3.3  
3.3  
3.3  
3.3  
3.3  
3.3  
3.3  
3.3  
28  
24  
12  
28  
24  
12  
28  
24  
12  
10  
10  
16  
6
72  
63  
6
5
5
5
5
5
5
5
5
5
42  
36  
18  
42  
36  
18  
42  
36  
18  
8
8
14  
* Dual Element Time-Delay Fuse or  
Inverse Time Circuit Breaker  
Circuit Size (Minimum) & Fuse / Circuit Breaker Size (Maximum) compiled in accordance with the National Electrical Code (ANSI/NFPA 70), 1993 Edition.  
3
 
PLUMBING CONNECTIONS  
DRAIN VENT  
WARNING: PLUMBING CONNECTIONS MUST COMPLY  
WITHAPPLICABLESANITARY, SAFETYANDPLUMBING  
CODES.  
BY CUSTOMER  
3
Connect the water supply line to the /8" NPT (internal  
thread) copper tube inlet. The 3/8" water line supplies water  
to both the generator tank and the cooling system where  
steam is condensed before entering the drain line. Install  
the line strainer provided. A manual shutoff valve must be  
provided convenient to the steamer.  
20 (500)  
MIN.  
2 (51)  
DRAIN CONNECTIONS  
1 1/4 NPT TO OPEN  
GAP DRAIN  
PL-50880  
BY CUSTOMER  
The drain connection (Fig. 2) must be 1" IPS down,  
preferably with one elbow only, maximum length of 6 feet,  
and piped to an open gap type drain. CAUTION: In order  
to avoid any back pressure in the steamer, do not  
connect solidly to any drain connection.  
Fig. 2  
WATER QUALITY  
The water supply connected to this steamer should contain no more than 2.0 grains of hardness per  
gallon with pH from 6.5 to 8.0. This degree of hardness and pH can easily be obtained with the use  
of a properly maintained water softener.  
Water supplies vary from one location to another. A local water treatment specialist should be  
consulted before installing any steam generating equipment.  
Untreated water contains scale producing minerals which can precipitate onto the surfaces in the  
boiler. Due to the temperatures in the boiler, the minerals can bake onto the surfaces and components.  
This can result in early component failure and reduced product life.  
Mineral scale on components causes several problems:  
1. The surfaces of the heating devices become coated with scale, reducing the heat transfer  
efficiency. This can produce hot spots on the heating elements and result in premature failure.  
2. The water level probes become coated with scale. Scale will bridge across the probe insulator from  
the metal extension which senses the water level in the boiler shell. Once this scale becomes wet,  
the water level control is unable to maintain the proper water level in the boiler. This situation may  
cause an electric heating element to fail if the element is not adequately covered by water.  
Strainers and filters will NOT remove minerals from the water.  
Refer to REMOVAL OF LIME SCALE DEPOSITS, page 12.  
VENT HOOD  
Some 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).  
4
 
TESTING PROCEDURE  
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE  
STEAM. 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. Turn main power switch ON. After approximately 15 minutes, the READY light  
should come on, indicating that the water temperature is 205°F.  
3. When the READY light comes on, turn the dial timer to 5 minutes. With door open, observe that  
no steam is entering the compartment and the COOKING light is not lit.  
4. Close compartment door. The COOKING light is lit and steam should be heard entering the  
compartment.  
5. Check drain line to ensure that water from the cold water condenser is flowing through the drain  
line.  
6. Open compartment door and observe that steam supply to the chamber is cut off. The READY light  
should come on; the COOKING light goes off.  
7. Close compartment door and let cooking cycle finish. When timer returns to 0, a buzzer will sound  
signalling the end of the cooking cycle. To silence the buzzer, turn the dial timer to OFF.  
8. To turn the steamer off, turn the main power switch OFF — the steam generator will drain. Leave  
the door open to allow the inside to dry out.  
5
 
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 DOOR.  
CONTROLS  
Main Power switch  
ON  
The boiler will automatically fill and begin heating to the presettemperature.  
The boiler will drain.  
OFF  
DELIME  
Closes the drain valve while CLR liquid is being poured into the generator  
during the Delime procedure.  
Ready light  
Indicates the temperature has reached 205°F and that the steamer is ready  
to begin cooking.  
Cooking light  
Timer  
Indicates that a cooking cycle is in progress.  
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.  
Delime Generator light Indicates that lime scale deposits have accumulated in the steam generator  
and that a DELIME procedure should be performed at the next convenient  
opportunity. See Maintenance, page 12.  
PREHEAT  
Turn the main power switch ON. When the READY light comes on, set the timer to 1 minute to preheat  
the compartment. This should be done when the steamer is first used for the day or whenever the  
chamber is cold. The door should be closed during the preheat cycle. COOKING light is lit.  
When the buzzer sounds, turn the timer to OFF. The steamer is now ready to cook.  
COOK  
After the preheat cycle, the READY light should be ON.  
Place pans of food in the cooking chamber. Close the door. Set the timer. Steam flows into the  
compartment and the COOKING light is lit. Opening the door will interrupt cooking; resume by closing  
the door.  
At the end of the cooking cycle, the COOKING light goes off, the buzzer sounds and steam stops being  
supplied to the cooking chamber. To stop the buzzer, turn the timer to OFF.  
SHUTDOWN  
Turn the main power switch OFF — the boiler will automatically blow down. Leave the compartment  
door open to allow the inside to dry out.  
For an extended shutdown, turn the main power switch OFF; turn power and water supply OFF.  
6
 
COOKING HINTS  
The steamer efficiently cooks vegetables or 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 efficient 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 12 x 20" pans, solid or perforated.  
Number of Pans Accommodated  
Depth of Pan  
Model  
1"  
2.5"  
4"  
6"  
VSX3  
VSX4  
VSX5  
6
8
3
4
5
2
2
3
1
2
2
10  
DRAINING THE BOILER  
Drain the boiler after each day's use to flush out minerals and minimize scale build-up. The boiler  
drains automatically for approximately 4 6 minutes after the main power switch is turned OFF.  
7
 
CLEANING  
At the end of each day, or between cooking cycles if necessary . . .  
Turn main power switch OFF.  
Remove pans and racks from compartment and wash in sink.  
Wash compartment interior with clean water. Never use steel wool or abrasive scouring pads as they  
will scratch and ruin the general surface appearance of the steamer.  
Use warm soapy water with a cloth or sponge to clean the door gasket, rinse with warm clear water,  
and wipe with a dry cloth.  
Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water, rinse with  
warm clear water and wipe with a dry cloth. CAUTION: Do not allow the door gasket to come in  
contact with food oils, petroleum solvents, or lubricants.  
Keep the cooking compartment drain working freely. After cooking grease producing foods, operate  
the steamer with the compartment empty for 30 minutes at the end of the day, or pour 1/2 gallon of warm  
soapy water down the drain, followed by 1/2 gallon of warm clear water.  
Use a clean damp cloth to wipe down the exterior of your steamer.  
Leave the door slightly open when the steamer is not in use to allow the inside to dry out.  
Weekly, or more often if necessary . . .  
Clean exterior with a damp cloth and polish with a soft dry cloth.  
Use a non-abrasive cleaner to remove discolorations.  
8
 
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.  
COOK IN SOLID PANS  
PRODUCT  
Eggs, Scrambled  
TIME (minutes)  
10 12  
WEIGHT PER PAN  
8 Doz.  
Rice, Long Grain  
25  
2 Lb.  
(Cover with 4 cups water per pound.)  
Pasta (Place perforated pan inside  
solid pan, cover pasta with cold water)  
Spaghetti, Regular / Vermicelli  
Macaroni, Shells/Elbows  
12 15  
15 18  
12 15  
15 18  
Noodles, 1/2" wide  
Lasagna Noodles  
Frozen Casseroles, Lasagna  
35  
40  
Full Pan  
15 Lb.  
Meat Loaf, 3 5 pound each  
Beef  
Ground Chuck  
Sliced as Purchased  
20 25  
35 40  
10 Lb.  
10 Lb.  
Shrimp, Frozen, 10 per pound  
5
4 Lb.  
Beans  
Baked  
Refried  
9
9
10 Lb. Can  
10 Lb. Can  
Canned Vegetables  
Prunes, Dried  
6
10 Lb. Can  
12 15  
9
 
COOK IN PERFORATED PANS  
PRODUCT  
SEAFOOD  
TIME (minutes)  
WEIGHT PER PAN  
Clams  
Frozen  
Fresh, Cherrystone  
10 12  
5 6  
3 Doz.  
3 Doz.  
King Crab, Frozen  
Claws  
Legs  
4
21/2 Lb.  
41/2 Lb.  
4 6  
Lobster Tail, Frozen  
Lobster, Live, 10 12"  
6
5
10 Lb.  
4 Per Pan  
Salmon Fillets, Frozen, 8 ounce each  
Scallops, Fresh  
5
4
71/2 Lb.  
3 Lb.  
Scrod Fillets, Fresh  
3 5  
4 Lb.  
Eggs  
Hard Cooked  
Soft Cooked  
Soft Yoke for Caesar Salad  
15  
9 10  
6 8  
4 Doz.  
4 Doz.  
4 Doz.  
Chicken Breasts, Legs, Thighs  
20  
15 Lb.  
Turkey, Frozen  
Breasts (2)  
Cut Lengthwise  
90  
55  
6 7 Lb. Each  
20 25 Lb.  
Corned Beef  
40 75  
6 8 Lb.  
Hot Dogs or Wieners  
3
80 100 Count  
VEGETABLES  
Asparagus Spears  
Frozen  
Fresh  
10 12  
3 Doz.  
5 Lb.  
5
Beans  
Green, 2" Cut, Frozen / Fresh  
Lima, Frozen  
Baby Lima, Frozen  
6
8
5
5 Lb.  
5 Lb.  
5 Lb.  
Brussel Sprouts, Frozen  
6
5 Lb.  
10  
 
COOK IN PERFORATED PANS  
PRODUCT  
TIME (minutes)  
WEIGHT PER PAN  
VEGETABLES, (Cont'd.)  
Broccoli  
Spears, Frozen  
Spears, Fresh  
Flowerettes, Frozen  
8
6
6
4 Lb.  
5 Lb.  
5 Lb.  
Cabbage, Fresh, 1/6 Cut  
8
5 Lb.  
Carrots  
Baby Whole, Frozen  
Crinkle Cut, Frozen  
Sliced, Fresh  
8
7 8  
11  
7 Lb.  
4 Lb.  
9 Lb .  
Cauliflower, Flowerettes  
Frozen  
Fresh  
6
7 8  
4 Lb.  
5 Lb.  
Celery, 1" Diagonal Cut  
7
5 Lb.  
Corn  
Yellow Whole Kernal, Frozen  
Cobbettes, Frozen  
5
8
5 Lb.  
27 Ears  
80 Ears  
18 Ears  
54 Ears  
16 18  
10 12  
16 18  
Corn-On-Cob, Fresh  
Peas, Green  
6
5 Lb.  
Potatoes, Whole Russet  
55  
40 Lb.  
Spinach  
Chopped, Frozen  
Defrosted  
Fresh Cut  
17  
5
3
6 Lb.  
6 Lb.  
2 Lb.  
Squash, Acorn Halves  
Zucchini, Slices  
25  
8
10 Halves  
10 Lb.  
Frozen Mixed Vegetables  
6 7  
5 Lb.  
FRUIT  
Fruit, Blanch for Peeling,  
Grapefruit, Oranges  
3
4
Pineapple, Whole for Cutting  
11  
 
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 WHEN OPENING DOOR.  
REMOVAL OF LIME SCALE DEPOSITS  
The steamer should be delimed at a convenient time after the DELIME GENERATOR light comes on.  
Use the CLR TREATMENT KIT available from your Vulcan-authorized service office. Follow the  
instructions in the Kit to delime the steam generator.  
COLD WATER CONDENSER  
The steamer is equipped with a cold water condenser in the rear of the cooking chamber which helps  
to condense the steam prior to discharge into the drain. The steamer freely vents itself by the negative  
pressure created by the condensate water drainage. This negative pressure prevents steam leakage  
around the door gasket and helps draw the steam through the cooking compartment. Steam leakage  
at the door may indicate a plugged or improperly installed drain.  
SERVICE  
Contact your local Vulcan-authorized service office for any repairs or adjustments needed on this  
equipment.  
12  
FORM 30896 (10-94)  
 

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