Vulcan Hart Electric Steamer VSX7EC ML 114822 VSX7EO ML 114821 VSX10EC ML 114824 VSX10EO ML 114823 User Manual

INSTALLATION &  
OPERATION MANUAL  
VSX7 & VSX10 SERIES  
ELECTRIC CONVECTION STEAMERS  
MODELS  
VSX7EC ML-114822  
VSX7EO ML-114821  
VSX10EC ML-114824  
VSX10EO ML-114823  
Model VSX7EC with Cabinet Base  
For additional information on Vulcan-Hart Company or to locate an authorized  
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791  
FORM 31034 Rev. B (Jan. 2003)  
 
Installation, Operation and Care of  
VSX7 & VSX10 SERIES  
ELECTRIC CONVECTION STEAMERS  
SAVE THESE INSTRUCTIONS  
GENERAL  
Models VSX7EC and VSX10EC are mounted on a cabinet base. Models VSX7EO and VSX10EO are  
mounted on an open base. Models VSX7EC and VSX7EO have a capacity for seven 12" x 20" x 21/2  
"
pans. Models VSX10EC and VSX10EO have capacity for ten 12" x 20" x 21/2" pans. Accessory  
stainless steel steamer pans with solid or perforated bottoms are available in 1", 21/2" and 4" depths.  
Vulcan steamers are produced with quality workmanship and material. Proper installation, usage and  
maintenance of your steamer 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.  
INSTALLATION  
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 the steamer is found to be damaged, save the packaging material and  
contact the carrier within 15 days of delivery.  
LOCATION  
Before installing, verify that the electrical service agrees with the specifications on the rating plate  
located on the right side panel. If the supply and equipment requirements do not agree, do not proceed  
with the installation. Contact your dealer or Vulcan-Hart Company immediately.  
Allow space for plumbing and electrical connections.  
When installed, minimum clearances are 3" (7.6 cm) at the sides and 0" at the rear for proper air  
circulation.  
– 3 –  
 
INSTALLATION CODES AND STANDARDS  
In the United States, the steamer must be installed in accordance with the following: (1) State and local  
codes and (2) National Electrical Code, ANSI/NFPA-70 (latest edition), available from National Fire  
Protection Association, Batterymarch Park, Quincy, MA 02269.  
In Canada, the steamer must be installed in accordance with the following: (1) Local codes and (2)  
Canadian Electrical Code, Part 2, CSA Standard C22.1 (latest edition), available from Canadian  
Standard Association, 178 Rexdale Boulevard, Rexdale, Ontario, Canada M9W1R3.  
LEVELING  
Using a spirit level or pan of water in the bottom of the steamer, adjust the leveling feet to level the  
steamer front to back and side to side.  
Mark hole locations on the floor through the anchoring holes provided in the flanged adjustable feet.  
Remove the steamer and drill holes at marked locations on the floor. Insert proper anchoring devices.  
Set steamer back in proper position.  
Install bolts through anchoring holes and into anchors to secure the steamer to the floor. Seal bolts and  
flanged feet with Silastic.  
After the drain is connected, check for level by pouring water onto the floor of the compartment.  
All water should drain through the opening at the back of the compartment cavity.  
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 THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW  
LOCKOUT / TAGOUT PROCEDURES.  
Make electrical connection through the 11/8" (2.9 cm) diameter hole, provided, using 3/4" (1.9 cm) trade-  
size conduit. Refer to the wiring diagram located inside the right side panel. Use 90°C minimum  
insulated wire.  
ELECTRICAL DATA  
Minimum Circuit Ampacity  
Model  
kW  
17.5  
30  
Volts/Hertz/Phase  
Maximum Protective Device  
Amps  
208/60/3  
240/60/3  
480/60/3  
60  
50  
30  
VSX7EC  
VSX7EO  
208/60/3  
240/60/3  
480/60/3  
90  
80  
45  
VSX10EC  
VSX10EO  
– 4 –  
 
PLUMBING CONNECTIONS  
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY  
AND PLUMBING CODES.  
Water Supply Connection  
The water filter, provided, must be installed in the water supply line going to the filtered water inlet or  
your steamer warranty may be voided. For incoming water supply line pressures, refer to the water filter  
manual shipped with the water filter. Follow the recommendations contained in it. Water pressure to the  
steamer should be 20 to 60 psi.  
3
The water supply inlets are provided with /8" (1.0 cm) compression fittings for 3/8" O.D. copper tubing.  
The water supply to the generator tank (filtered water) is separate from the water supply to the cooling  
system (unfiltered water) where steam is condensed before entering the drain line. Filtered water may  
be used for the generator; unfiltered water, for the cooling system.  
Install line strainers (not provided). A manual shutoff valve for each supply line must be provided  
convenient to the steamer.  
We recommend treated water feeding the boiler inlet supply and untreated water feeding the cooling  
system inlet. Hook-ups are labeled on the back of the steamer.  
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. Local water conditions vary from one location to another.  
Ask your municipal water supplier for details about your local water supply before installation.  
Recommended water parameters are included in the water filter manual shipped with the steamer;  
follow the recommendations contained in it.  
Presence of sediment, silica, excess chlorides or other dissolved solids may lead to a recommendation  
for alternate form(s) of water treatment. Be sure to test the water with the test strip and register the  
results using the registration card or by visiting vulcanhart.com.  
Drain Connection(s)  
Drain must be minimum 11/2" (3.8 cm) IPS down, preferably  
with one or two elbows only, maximum length 6 feet and piped  
to an open-gap type of drain (Fig. 1). Drain pipe should be  
either iron or copper. DO NOT use PVC pipe; PVC pipe may  
lose its rigidity, or its glue may fail.  
CAUTION: In order to avoid any back pressure in the  
steamer, do not connect solidly to any drain connection.  
Draining Requirements  
Temperatures in the boiler can reach as high as 240°F  
(116°C). Local codes will require that the temperature of the  
drain water be 140°F (60°C) or lower. At the end of the day  
when purging the boilers, some provision for lowering the  
water temperature must be provided by the user or installer to  
meet this code requirement.  
Fig. 1  
– 5 –  
 
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 NFPA Standard No. 96, Vapor  
Removal from Cooking Equipment (latest edition).  
STARTUP TEST  
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. Turn main power switch on. After approximately 15 minutes, the Ready Light should come on,  
indicating that the water temperature is 205°F (96°C).  
3. When the Ready Light comes on, set the timer at 5 minutes. With door open, observe that no steam  
is entering the compartment and the Cooking Light is off.  
4. Close compartment door. The Cooking Light should now be lit, and steam should be heard  
entering the compartment after about 45 seconds (5 minutes if boiler is empty).  
5. Check drain line to make sure 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. (Ready Light  
should again come on, and Cooking Light goes off.)  
7. Close compartment door and let cooking cycle finish. When the timer returns to the "0" position,  
a buzzer will sound, signalling the end of the cooking cycle. To silence the buzzer, turn the dial  
timer to off.  
8. Complete the above steps for each cooking compartment.  
9. To shut the steamer down, turn the main power switch off and leave the compartment doors  
slightly open to allow the inside to dry out.  
– 6 –  
 
INSTALLATION DRAWINGS  
Cabinet Base  
Open Base  
– 7 –  
 
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 WHILE OPENING THE DOOR.  
CONTROLS  
Fig. 2  
MAIN POWER SWITCH  
ON - The boiler will automatically fill and begin heating to the preset temperature.  
OFF - The boiler will drain.  
READY LIGHT - Indicates the temperature has reached 205°F (96°C) and that the steamer is ready  
to begin cooking.  
COOKING LIGHT - Indicates that a cooking cycle is in progress.  
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 opened during the cooking cycle; resume cooking by  
closing the door.  
When done, a buzzer sounds and steam supply to the cooking chamber will cease. Turn the timer off  
to stop the buzzer.  
BEFORE FIRST USE  
Clean the protective oils from all surfaces of the steamer. Use a noncorrosive, grease-dissolving  
commercial cleaner, following manufacturer's directions. Rinse thoroughly and wipe dry with a soft  
clean cloth.  
– 8 –  
 
PREHEAT  
Turn the main power switch to the ON position. 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. The Cooking light  
will be lit. When the buzzer sounds, set the timer to the OFF position. The steamer is now ready to cook.  
COOK  
With the compartment preheated and the Ready Light on, place pans of food into the compartment and  
close the door. Set the timer to the desired cooking time. (The cooking cycle may be interrupted at any  
time by opening the door. To resume operation, close the door.) Steam will flow into the compartment,  
and the cooking light will be lit.  
At the end of the cooking cycle, the buzzer will sound, the Cooking Light will go off and the steam supply  
to the compartment will cease. Turn the timer to the OFF position to silence the buzzer.  
SHUTDOWN  
Turn the main power switch to 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.  
COOKING HINTS  
Your 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 and 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 pan placed under  
a perforated pan.  
Perforated pans are used for frankfurters, weiners 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 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.  
– 9 –  
 
Suggested Cooking Guidelines  
TIMER SETTING  
(minutes)  
WEIGHT PER PAN  
PRODUCT  
Eggs  
Scrambled  
Hard cooked  
10 to 12  
15  
8 doz.  
4 doz.  
2 lb.  
Rice, long grain (cover with 4 cups of water/lb.)  
Pasta (place perforated pan inside solid pan; cover  
with cold water)  
Spaghetti, regular/vermicelli  
Macaroni, shells/elbows  
Lasagna noodles  
Frozen Casseroles, Lasagna  
Meat Loaf, 3-5 lb. each  
Beef  
25  
12 to 15  
15 to 18  
15 to 18  
35  
Full pan  
15 lb.  
40  
Ground Chuck  
20 to 25  
10 lb.  
Beans  
Baked/Refried  
9
20  
10 lb. can  
15 lb.  
Chicken - Breasts, Legs, Thighs  
Turkey, Frozen  
Breasts (2)  
90  
3
6 to 7 lb. each  
80 to 100 count  
Hot Dogs  
SEAFOOD  
Clams  
Frozen  
10 to 12  
5 to 6  
3 doz.  
3 doz.  
Fresh, Cherrystone  
King Crab, frozen  
Claws  
4
4 to 6  
5
6
5
21/2 lb.  
41/2 lb.  
4 lb.  
10 lb.  
4 per pan  
3 lb.  
Legs  
Shrimp, frozen, 10 per lb.  
Lobster Tail, frozen  
Lobster, Live, 10" to 12"  
Scallops, fresh  
4
Scrod Fillets, fresh  
VEGETABLES  
3-5  
4 lb.  
Asparagus Spears  
Frozen  
10 to 12  
5
3 doz.  
5 lb.  
Fresh  
Beans  
Green, 2" cut, frozen/fresh  
Lima, frozen  
6
8
5 lb.  
5 lb.  
Broccoli  
Spears, frozen  
Spears, fresh  
Flowerettes, frozen  
Carrots  
8
6
6
4 lb.  
5 lb.  
5 lb.  
Baby whole, frozen  
Crinkle cut, frozen  
Sliced, fresh  
8
7 lb.  
4 lb.  
9 lb.  
7 to 8  
11  
Cauliflower, Flowerettes  
Frozen  
6
4 lb.  
5 lb.  
Fresh  
7 to 8  
Corn  
Yellow whole kernel, frozen  
Cobbettes, frozen  
Corn-on-the-Cob, fresh  
Peas, Green  
Potatoes, whole russet  
Zucchini, slices  
CannedVegetables  
Frozen Mixed Vegetables  
5
8
5 lb.  
27 ears  
18 ears  
5 lb.  
40 lb.  
10 lb.  
10 to 12  
6
55  
8
6
10 lb. can  
5 lb.  
6 to 7  
– 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 to 6 minutes after the main power switch is turned OFF.  
ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS  
The steamer has been factory set so that when it is on, and during the Ready phase, it will maintain  
water temperature in the steam generator tank at approximately 205°F (96°C) (just below water boiling  
point). However, for high altitude locations, a Vulcan-authorized servicer must adjust the steamer to  
achieve this temperature.  
CLEANING  
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW  
LOCKOUT / TAGOUT PROCEDURES.  
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 exposed bead of the door gasket.  
Rinse with warm clear water and wipe dry 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. Wipe all solids away from the drain openings in the compartments to prevent  
clogging.  
Keep the cooking compartment drain working freely. After cooking grease-producing foods, operate  
steamer with compartments empty for 30 minutes at the end of the day; or pour 1/2 gallon (2 liters) of  
warm soapy water down the drain, followed by 1/2 gallon of warm clear water.  
Leave the door slightly open when the steamer is not in use to allow the inside to dry out.  
Weekly (or as needed)  
• Clean exterior with a damp cloth and polish with a soft dry cloth.  
• Use a nonabrasive cleaner to remove discolorations.  
– 11 –  
 
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES  
There are three things that can break down stainless steel and allow corrosion to develop:  
(1) Abrasion, (2) Deposits and water and (3) 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 can 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 cleaners. Rinse thoroughly. Wipe  
dry. If using chloride-containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel  
corrosion. Where appropriate, apply a polish recommended for stainless steel (such as Benefit or  
Super Sheen) for extra protection and lustre.  
MAINTENANCE  
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING THE STEAMER. COMPARTMENTS CONTAIN LIVE STEAM. STAY  
CLEAR WHEN OPENING DOOR(S).  
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW  
LOCKOUT / TAGOUT PROCEDURES.  
DELIMING  
Refer to the water filter manual shipped in the box with your steamer.  
STEAM PRESSURE SWITCH  
Your steamer is equipped with a 5 psi steam pressure switch. If steam pressure reaches 5 psi or more,  
the control circuit of the steamer will be disabled and the steamer will turn off until the pressure is  
relieved. The pressure may be caused by clogged cooking cavity steam ports, clogged steam tubing  
from the boiler to the cooking cavity, clogged drain plumbing or a blocked cooking cavity drain. Clean  
the cooking cavity drain. If the steamer continues to turn off, contact your local Vulcan-authorized  
servicer.  
SERVICE  
Contact your local Vulcan-authorized service office for any repairs or adjustments needed on this  
equipment.  
TROUBLESHOOTING  
When the steamer is shut down and cold water is running continuously into the open drain, either or both  
solenoid valves did not close when the steamer was turned off. Contact your local Vulcan-authorized  
servicer.  
– 12 –  
FORM 31034 Rev. B (Jan. 2003)  
PRINTED IN U.S.A.  
 

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