INSTALLATION & OPERATION MANUAL VHX24G & VHX24G5 GAS FOOD STEAMERS MODEL VHX24G VHX24G5 ML-114795 ML-126590 Model VHX24G VULCAN-HART COMPANY, FORM 31178 (Jan. 2001) P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791 www.vulcanhart.
IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER.
TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation, Operation, and Care of MODEL VHX24G & VHX24G5 GAS FOOD STEAMERS KEEP THIS MANUAL FOR FUTURE USE GENERAL 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. Model VHX24G holds three 21/2" (6.4 cm) deep steam pans per compartment.
INSTALLATION CODES AND STANDARDS In the United States, the Vulcan steamer must be installed in accordance with: 1) State and local codes; 2) National Fuel Gas Code, ANSI-Z223.1 (latest edition), available from American Gas Association, 1515 Wilson Boulevard, Arlington, VA 22209; 3) NFPA-96, Vapor Removal from Cooking Equipment; and 4) National Electrical Code, NFPA-70 (latest edition), available from National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
TESTING THE GAS SUPPLY SYSTEM When gas supply pressure exceeds 1⁄2 psig (3.45 kPa), the steamer and its individual shutoff valve must be disconnected from the gas supply piping system. When gas supply pressure is 1⁄2 psig (3.45 kPa) or less, the steamer should be isolated from the gas supply system by closing its individual manual shutoff valve. FLUE CONNECTION DO NOT obstruct the flow of flue gases from the flue located on the rear of the steamer.
PLUMBING CONNECTIONS WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY, AND PLUMBING CODES. Water Supply Connections Two cold water supplies are recommended. Treated water may be required to fill the boiler; untreated water may be used for the cold water condenser on the boiler blowdown line. • Connect cold water supply to the 1⁄2" NPT (1.27 cm) fill water connection. Water treatment may be needed — refer to Water Quality, page 8. Water pressure of 20 – 80 psig is required.
WATER QUALITY Before connecting the steamer to water, the water supply should be analyzed to make sure specifications are met. WATER QUALITY SPECIFICATIONS Total Dissolved Solids (TDS)* Total Alkalinity Silica Chloride pH *17.1 ppm = 1 grain of hardness Less than Less than Less than Less than 7.0 to 8.0 60 20 13 30 ppm ppm ppm ppm If the water supply fails to meet these specifications, it will be necessary to install a water conditioner on the boiler cold water supply line.
4. Observe the water level gauge sight glass to verify the water level. • Keep both valves on the water gauge open at all times. 5. Press the reset switch with green indicator light lit to light the boiler. 6. Both Low Water and High Pressure indicator lights must be off before the burner will ignite. • If the indicator lights do not go off after 15 minutes or if they come on during normal operation, press [ 0 ] for off and contact an authorized Vulcan-Hart servicer. 7.
OPERATION WARNING: THE STEAMER AND ITS PARTS ARE HOT. CLEANING, OR SERVICING THE STEAMER. USE CARE WHEN OPERATING, WARNING: THE COOKING COMPARTMENTS CONTAIN LIVE STEAM. OPENING EACH DOOR. STAY CLEAR WHILE CONTROLS — COOKING COMPARTMENTS (Fig. 1) Ready Light READ Y COO KING Cooking Light Ready Light (Green) — Indicates the steamer is ready for the cooking cycle. Timer TIME R Cooking Light (Red) Ready Light — Indicates the steamer is in the cooking phase.
CONTROLS — BOILER (Figs. 2, 3) Power Switch POWER SWITCH HIGH PRESSURE LIGHT • Press [ I ] to begin filling the boiler. • Press [ 0 ] to turn the steamer off (automatic blow down will occur). LOW WATER LIGHT High Pressure Light RESET SWITCH (GREEN) • Is lit after [ I ] is pressed and stays on during fill. Goes off after reset switch is pressed (when green light is lit). • Is lit if pressure exceeds 15 psig.
BOILER (Fig. 3) PRESSURE RELIEF VALVE GAS VALVE PROBE HOUSING BLOWDOWN VALVE WATER INLET VALVE MANUAL VALVES WATER LEVEL GAUGE PL-41514-1 Fig. 3 Pressure Relief Valve • The pressure relief valve located on the top left side prevents pressure in the boiler from exceeding 15 psig. • Manually pull up the lever daily to reduce scale buildup and verify that the pressure relief valve functions properly. Gas Valve • Located behind the door. Turn counterclockwise to on; clockwise to off.
PREHEAT This should be done when the steamer is first used for the day or whenever the compartment is cold. The door should be closed during the preheat cycle. OPERATING STEAMER 1. Press [ I ] and wait until boiler is filled to the required level. Both the Low Water and High Pressure indicator lights are lit. 2. When the green indicator light is lit, press the Reset Switch. Both the Low Water and High Pressure indicator lights must go off before the burner will ignite. 3.
COOKING HINTS Spread food out evenly in pans and do not allow food to protrude above pans. This will interfere with steam circulation between pans in the compartment. Always preheat compartments for satisfactory results. When time does not allow for defrosting of frozen vegetables, such as loose-pack peas, corn, diced carrots, etc., they may be cooked at once, provided you use just half of the suggested portions in the following cooking chart.
PRODUCTS TO BE COOKED IN PERFORATED PANS TIMER SETTING IN MINUTES WEIGHT PER PAN 10 – 12 5–6 3 Dozen 3 Dozen 4 4–6 21⁄2 Lb. (1 kg) 41⁄2 Lb. (2 kg) Lobster Tail, Frozen Lobster, Live, 10 – 12" (25.4 – 30.5 cm) 6 5 10 Lb. (4.5 kg) 4 Per Pan Salmon Fillets, Frozen, 8 Oz. (227 grams) Each 5 71⁄2 Lb. (3.4 kg) Scallops, Fresh 4 3 Lb. (1.4 kg) 3–5 4 Lb. (1.8 kg) 15 9 – 10 6-8 4 Dozen 4 Dozen 4 Dozen Chicken, Breasts, Legs, Thighs 20 15 Lb. (6.
PRODUCTS TO BE COOKED IN PERFORATED PANS (Continued) TIMER SETTING IN MINUTES WEIGHT PER PAN Brussel Sprouts, Frozen 6 5 Lb. (2.3 kg) Cabbage, Fresh 1⁄6 Cut 8 5 Lb. (2.3 kg) Carrots Baby Whole, Frozen Crinkle Cut, Frozen Sliced, Fresh 8 7–8 11 7 Lb. (3.2 kg) 4 Lb. (1.8 kg) 9 Lb. (4.1 kg) Cauliflower, Flowerettes Frozen Fresh 6 7–8 4 Lb. (1.8 kg) 5 Lb. (2.3 kg) 7 5 Lb. (2.3 kg) 5 8 16 – 18 10 – 12 16 – 18 5 Lb. (2.3 kg) 27 Ears 80 Ears 18 Ears 54 Ears Peas, Green 6 5 Lb. (2.
CLEANING Cooking Compartment Drains 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, close the doors and operate each compartment for 15 – 30 minutes to flush any residual grease and oils down the compartment drain. Pour one-half gallon (2 liter) of warm soapy water down the drain and rinse with one-half gallon (2 liter) of hot clear water.
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.
SCALE RELATED MAINTENANCE Periodic maintenance is necessary to keep your boiler clean and efficient. It is recommended that initially after three months of steamer usage you have your Vulcan Hart authorized servicer inspect the boiler and perform the below listed maintenance and inspections. Local water conditions and steamer usage will determine the frequency that this service must be repeated; however, a minimum recommendation is once a year. This maintenance is not covered by warranty.
TROUBLESHOOTING PROBLEM POSSIBLE CAUSE POSSIBLE REMEDY Steamer will not fill. Steamer's power and water supply are off. Check that power and water supply are ON. Steamer will not heat or build pressure. Gas supply is off. Check that gas supply is ON. Refer to Start-Up Test Run, pages 8 – 9.
