INSTALLATION &
OPERATION MANUAL
VHX24, VHL2, VHL3 & VH3616 SERIES FOOD
STEAMERS & MHB24 SERIES STEAM
GENERATORS
MODELS
VHX24E
VHX24E5
VHX24G
VHX24G5
VHX24D
VHX24D5
VHL2G
VHL3G
VHL2E
VHL3E
VHL2D
VHL3D
MHB24E
MHB24G
VH3616G
VH3616E
VH3616D
ML-126852
ML-126853
ML-114795
ML-126590
ML-126862
ML-126863
ML-126323
ML-126324
ML-126855
ML-126856
ML-126858
ML-126859
ML-126857
ML-114954
ML-136000
ML-136001
ML-136002
Model MHB24G
Model VHX24E
Model VHL2G
For additional information on Vulcan-Hart or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanhart.com
VULCAN-HART
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANHART.COM
P.O. BOX 696, LOUISVILLE, KY 40201-0696
TEL. (502) 778-2791
FORM 31221 Rev. B (Aug. 2004)
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.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN
UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL
GAS COMPANY OR GAS SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
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.
IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO
OPERATE THIS DEVICE.
© VULCAN-HART, 2002, 2004
–2–
TABLE OF CONTENTS
GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Leveling — All Steamers & Steam Generators . . . . . . . . . . . . . . . . . . . . . . . . 6
Plumbing Connections — All Steamers & Steam Generators . . . . . . . . . . . . . 6
Water Supply Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Water Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Drain Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Location — Gas Powered Steamers & Steam Generators . . . . . . . . . . . . . . . 7
Gas Supply Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Flue Gas Exhaust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Electrical Connection — Gas Steamers & Steam Generators . . . . . . . 8
Location — Electric Steamers & Steam Generators . . . . . . . . . . . . . . . . . . . . 9
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Connection of Other Steam Cooking Equipment to an Electric . . . . . . .
or Gas Boiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Sequential Startup of Other Steam Cooking Equipment . . . . . . . . . . . .
Connected to a Boiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Location — Direct Connected Steamers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Direct Steam Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Startup Test Run — VHX24 & VH3616 Series Steamers . . . . . . . . . . . . . . . 11
Startup Test Run — VHL2 & VHL3 Series Steamers Built After May 2003 . 13
Startup Test Run — VHL2 & VHL3 Series Steamers Built Before May 2003 15
Startup Test Run — MHB24 Series Steam Generator, Electric or Gas . . . . 15
OPERATION
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Boiler Controls — Gas or Electric . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Gas Boiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Electric Boiler. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Compartment Controls — VHX24 & VH3616 Series Steamers . . . . . . . . . . 18
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Operating VHX24 & VH3616 Series Steamers . . . . . . . . . . . . . . . . . . 19
Extended Shutdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
–3–
Standard Automatic Compartment Controls — VHL2 & VHL3 Steamers . . . . . . 20
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Operating VHL2 & VHL3 Steamers with Standard Automatic . . . . . . . . . . . . .
Compartment Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Pre-Vent Compartment Controls — VHL2 & VHL3 Steamers . . . . . . . . . . . . . . . 22
Operating VHL2 & VHL3 with Pre-Vent Compartment Controls . . . . . . . 23
Startup Test Run — VHL2 & VHL3 Series Steamers Built Before May, 2003 . . 24
Manual Compartment Controls — VHL2 & VHL3 Steamers Built . . . . . . . . . . . . . .
Before May 2003 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Operating VHL2 & VHL3 with Manual Compartment Controls . . . . . . . . . 27
Automatic Compartment Controls — VHL2 & VHL3 Steamers . . . . . . . . . . . . . . 28
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Operating VHL Steamers with Automatic Compartment Controls . . . . . . . . 29
Pre-Vent Automatic Compartment Controls — VHL2 & VHL3 Steamers . . . . . . 30
Operating VHL2 & VHL3 with Pre-Vent Auto Compartment Controls . . . 31
Selection of Pans for Steam Cooking in VHL2 & VHL3 Steamers . . . . . . . . . . .
Cooking Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Suggested Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cooking Compartment Drains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Boiler Blowdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Compartments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Door Gaskets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Leave Compartment Doors Open. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Guidelines for Maintaining Stainless Steel Surfaces . . . . . . . . . . . . . . . .
32
33
33
36
36
36
36
36
36
37
MAINTENANCE
.....................................................
Water Treatment System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Boiler Blowdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Boiler Pressure Relief Valve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Door Gaskets — VHX24, VHL2 & VHL3 Series Steamers . . . . . . . . . . . . . . . . .
Water Level Gauge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Flue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Inspection of Boiler Interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Scale Related Maintenance (Gas & Electric Boilers) . . . . . . . . . . . . . . . . . . . . . .
Probe Housing Blowdown Valve (Gas & Electric Boilers) . . . . . . . . . . . . . . . . . .
Lubrication — VHL Series . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
38
38
38
38
38
38
38
38
39
39
39
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
–4–
Installation, Operation and Care of
VHX24, VHL2, VHL3 & VH3616 SERIES FOOD STEAMERS
& MHB24 SERIES STEAM GENERATORS
SAVE THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
Vulcan food steamers and steam generators 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.
Models with E in the model number have electric steam generators. Models with D in the model number
must be connected to a direct steam source. Models with G in the model number are equipped with
a high-efficiency gas steam generator.
Models VHX24E, VHX24G and VHX24D can accommodate three 21/2" deep (6.4 cm) steam pans per
compartment. Models VHX24E5, VHX24G5 and VHX24D5 can accommodate five 21/2" deep (6.4 cm)
steam pans per compartment. Models VHL2G and VHL3G can accommodate a selection of pans; refer
to page 28. Model VH3616 can accommodate sixteen 1" deep pans, or eight 21/2" deep pans, or six
4" deep pans per compartment. Models MHB24G and MHB24E are steam generators used to provide
steam for other equipment and do not have steaming compartments.
INSTALLATION
Before installing, verify that the type of gas (natural or propane), the electrical supply and any direct
steam supply required for the equipment covered by this manual agree with the specifications on the
rating plate located on the lower door of the boiler base. If the supply and equipment requirements do
not agree, do not proceed with the installation. Contact your dealer or Vulcan-Hart Company
immediately.
UNPACKING
This steamer was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment.
IMPORTANT: 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.
INSTALLATION CODES AND STANDARDS
In the United States, the Vulcan steamer must be installed in accordance with state and local codes,
with the National Fuel Gas Code, (ANSI-Z223.1, latest edition) available from the American Gas
Association, 1515 Wilson Boulevard, Arlington, VA 22209, with the National Electrical Code (ANSI/
NFPA No. 70, latest edition) available from the National Fire Protection Association, Batterymarch
Park, Quincy, MA 02269 and with Vapor Removal from Cooking Equipment, (NFPA-96, latest edition)
available from NFPA.
In Canada, the steamer must be installed in accordance with local codes, with the National Fuel Gas
Code (CAN/CGA-B149.1, latest edition) available from the Canadian Gas Association, 178 Rexdale
Boulevard, Etobicoke, Ontario, Canada M9W 1R3, and with the Canadian Electrical Code (CSA C22.2
No.3, latest edition) available from the Canadian Standards Association, 178 Rexdale Boulevard,
Etobicoke, Ontario, Canada M9W 1R3.
–5–
LEVELING — ALL STEAMERS & STEAM GENERATORS
Position the steamer or steam generator in its final installed location. Place a level on the horizontal
area of the cabinet. Adjust the feet to level the steamer or steam generator in both the left-to-right and
front-to-rear directions.
On VHX steamers only, elevate the front 1/16" to 1/8" (0.2 cm to 0.3 cm ) to give proper drainage by rotating
the adjusting nut on the rear legs in the proper direction 1 to 11/2 turns. Check drainage in the steamer
compartments by pouring a little water in the compartment. All the water should drain. On VHL
steamers only, elevate the right side legs 1/16" to 1/8" (0.2 cm to 0.3 cm) to give proper drainage.
The rear feet have holes in the flanges for anchor bolts. Direct steam models (steamers without
generators) must be anchored to the floor.
PLUMBING CONNECTIONS — ALL STEAMERS & STEAM GENERATORS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY
AND PLUMBING CODES.
WATER REQUIREMENTS
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 prior to installation.
Supply Pressure
Hardness*
Silica
Total Chlorine
pH range
Undissolved Solids
*
20 — 60 psig
less than 3 grains
less than 13 ppm
less than 4.0 ppm
7—8
less than 5 microns
17.1 ppm = 1 grain of hardness
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.
A local water treatment specialist should be consulted before installation of steam generating
equipment.
Water Supply Connection
Connect the treated water supply line to the 1/2" NPT (1.3 cm) inlet at the rear of the steamer. Connect
the untreated water supply line to the 1/4" (0.6 cm) copper tube inlet, also at the rear of the steamer.
A water filter system is recommended for the water supply line going to the treated water inlet of your
steamer. Follow the recommendations for use and installation instructions shipped with the water filter.
If a water filter is not installed, the steamer or steam generator warranty may be limited.
Drain Connection
The 11/4" NPT (3.175 cm) threaded fitting on the condenser box must be extended a maximum of 12"
(30.5 cm) to an open air gap type drain. Do not reduce the 11/4" (3.175 cm) drain piping throughout its
length. Provide a suitable floor sink with a minimum depth of 12" (30.5 cm). 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 pipe should be either iron or copper. DO NOT use PVC pipe; PVC
pipe may lose its rigidity or glue may fail.
CAUTION: In order to avoid any back pressure in the steamer, do not connect solidly to any
drain connection.
–6–
Temperatures in the boiler can briefly reach as high as 212°F (100°C). Local codes require that the
temperature of drain water be no greater than 140°F (60°C). 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.
LOCATION — GAS POWERED STEAMERS & STEAM GENERATORS
The equipment area must be kept free and clear of combustible substances.
The recommended clearance for proper operation is 36" (91.4 cm) at the front. The required clearance
from combustible or non-combustible construction is 0" at the sides and back. The recommended
clearance for service access is 18" (45.7 cm) at the sides and back.
Do not obstruct the flow of combustion and ventilation air. Adequate clearance for air openings into
the combustion chamber must be provided. Make sure there is an adequate supply of air in the room
to replace air taken out by the ventilating system. If you have any questions, contact the ventilation
system installer.
An exhaust system should be located directly above the steamer to exhaust steam, flue exhaust and
heat generated by the steamer.
Do not permit fans to blow directly at the steamer. Avoid wall-type fans which create air crosscurrents
within the room.
Avoid open windows next to the steamer.
IMPORTANT: Do not locate the boiler base directly over a drain.
GAS SUPPLY CONNECTION
All gas supply connections and any pipe joint compound used must be resistant to the action of propane
gases. A 1" (2.5 cm) minimum inside diameter gas supply line is required. If quick-disconnect devices
are used, make sure they are rated to meet or exceed the required 270,000 BTU/Hr rate. Make sure
the pipes are clean and free of obstructions. Codes require that a gas shutoff valve be installed in the
gas line ahead of the steamer.
The burner is equipped with fixed gas and air orifices for use with natural or propane gas.
The gas line must be capable of delivering gas to the boiler without excessive pressure drop at the
minimum 270,000 BTU/Hr rate specified on the rating plate. Inadequate gas supply would result in
burner noise and poor burner performance. An indication of inadequate supply would be evidenced
by a 1/4" W.C. or greater reduction in pilot burner pressure when the main burner comes on.
The boiler is equipped with a factory-preset pressure regulator. Check gas pressures with a
manometer at time of installation to verify that they agree with the pressures in the table, below.
GAS SUPPLY PRESSURES
GAS TYPE
Natural
Propane
Line Pressure
Minimum
Maximum
Main Boiler
Valve Pressure
Pilot Valve
Pressure
7.0" W. C.
14.0" W.C.
3.0" W.C.
3.5" W.C.
(1.75 kPa)
(3.5 kPa)
(0.75 kPa)
(0.88 kPa)
11.0" W.C.
14.0" W.C.
3.0" W.C.
3.5" W.C.
(2.7 kPa)
(3.5 kPa)
(0.75 kPa)
(0.88 kPa)
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
–7–
TESTING THE GAS SUPPLY SYSTEM
When the 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 the 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 GAS EXHAUST
DO NOT obstruct the flow of flue gases from the flue located on the rear of the steamer.
It is recommended that the flue gases be vented to the outside of the building through a ventilation
system installed by qualified personnel.
Information on the construction and installation of ventilating hoods may be obtained from Vapor
Removal from Cooking Equipment, NFPA-96 (latest edition) available from the National Fire Protection
Association, Batterymarch Park, Quincy, MA 02269.
ELECTRICAL CONNECTION — GAS STEAMERS & STEAM GENERATORS
WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE
PROVIDED WITH A THREE-PRONG GROUNDING PLUG WHICH MUST BE CONNECTED INTO
A PROPERLY GROUNDED THREE PRONG RECEPTACLE. IF THE RECEPTACLE IS NOT THE
PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE
GROUNDING PRONG FROM THE PLUG.
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
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.
ELECTRICAL DATA
Volts
Hertz
Phase
Machine Amps
Minimum Circuit Ampacity
Maximum Protective Device
AMPS
120
60
1
3.0
15
Compiled in accordance with the National Electrical Code, NFPA-70 (latest edition).
The cord and plug supplied, is a suitable durable cord with molded plug and is provided with a proper
strain relief.
If a hard-wired conduit type connection is desired, remove the cord and plug and connect the electrical
supply circuit to the terminal block located in the boiler control box. A 7/8" (2.2 cm) diameter hole for 1/2"
(1.27 cm) trade-size conduit is provided on the side of the control box. Use copper wire suitable for at
least 75°C. A grounding wire must be connected to the ground lug.
The wiring diagram is located on the door of the boiler.
Connect the steamer to the electrical supply after the gas connections have been made.
–8–
LOCATION — ELECTRIC STEAMERS & STEAM GENERATORS
Position the steamer or steam generator in its final location.
The recommended clearance for proper operation is 36" ( 91.4 cm) at the front. The required clearance
from combustible or non-combustible construction is 0" at the sides and back. The recommended
clearance for service access is 18" (45.7 cm) at the sides and back. Clearances less than 18" may
require removal of adjacent equipment during servicing at customer's expense.
An exhaust system should be located directly above the steamer to exhaust steam and heat generated
by the steamer.
IMPORTANT: Do not locate the boiler base directly over a drain.
ELECTRICAL CONNECTIONS — ELECTRIC STEAMERS & STEAM GENERATORS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
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.
Connect the electrical supply circuit to the terminal block in the field connection box located behind the
left side panel at the rear. A 17/8" (4.8 cm) diameter hole for 11/2" (3.8 cm) trade-size conduit is provided
on the side of the control box. Use copper wire suitable for at least 75°C. A grounding wire must be
connected to the ground lug.
The wiring diagram is located on the door of the boiler.
ELECTRICAL DATA
Volts
Hertz
Phase
Total KW
Machine Amps
Minimum Circuit Ampacity
Maximum Protective Device
AMPS
208
60
1
24
115.4
150
24
66.6
90
125
208
60
3
36
99.9
42
116.6
150
240
60
1
24
100
125
24
57.7
90
36
86.6
125
48
115.5
150
24
28.9
50
36
43.3
70
48
57.7
90
240
480
60
60
3
3
Compiled in accordance with the National Electrical Code, ANSI-NFPA-70 (latest edition).
–9–
CONNECTION OF OTHER STEAM COOKING EQUIPMENT TO AN ELECTRIC OR GAS BOILER
Steam can be supplied to additional steam equipment from
the auxiliary steam port on the boiler, or Steam Line Connection
(Fig. 1). When additional equipment is added, appliance
efficiency will be affected. To be certain that you will be
operating at optimum efficiency, contact the Vulcan-Hart
sales representative in your area for steam boiler horsepower
calculations.
STEAM LINE CONNECTION
The connection point for the steam line to other equipment is
a 3/4" NPT tee (female) fitting (1.9 cm) on the left side of the boiler
near the top and towards the rear. Remove the 3/4" NPT pipe
plug (Fig. 1) (1.9 cm) and use the piping kit available from
Vulcan-Hart.
WATER
LEVEL
PROBE
HOUSING
PL-41764-1
Fig. 1
SEQUENTIAL STARTUP OF OTHER STEAM COOKING EQUIPMENT CONNECTED TO A BOILER
After the boiler is operating and producing steam, start the equipment that is farthest away until it is
preheated and up to temperature before starting the next piece of equipment. It is recommended that
all kettles be started before any compartment steamers. This will allow the larger equipment or the
equipment with greater steam requirements to be properly warmed up before smaller, nearer units
which require less steam. This will prevent the system from being overwhelmed by initial demand. For
configurations or recommendations, contact your Vulcan-Hart representative.
LOCATION — DIRECT CONNECTED STEAMERS
Position the steamer in its final location.
The recommended clearance for proper operation is 36" (91.4 cm) at the front. The required clearance
from combustible or non-combustible construction is 0" at the sides and back. The recommended
clearance for service access is 18" (45.7 cm) at the sides and back. Clearances less than 18" may
require removal of adjacent equipment during servicing at customer's expence.
An exhaust system should be located directly above the steamer to exhaust steam and heat generated
by the steamer.
IMPORTANT: Do not locate the steamer directly over a drain.
DIRECT STEAM CONNECTIONS
Provide dry steam to the inlets. If the steam is heavy with condensate, install a ball float trap before
the pressure regulator valve. To ensure rapid heatup of heavy, cold loads, the steam supply line must
be sized to provide the following:
1. To maintain steam at a pressure of 10 to 12 psi (68.9 to 82.7 kPa).
2. A minimum flow rate of 40 pounds (18.2 kg) of steam per hour per compartment for model VHX24D.
3. A minimum flow rate of 67 pounds (30.4 kg) of steam per hour per compartment for model
VHX24D5.
4. A minimum flow rate of 34 pounds (15.4 kg) of steam per hour per compartment for VHL series
steamers.
A pressure-reducing valve is furnished and set at 10 psi (68.9 kPa). Additional steam kettles and kettle
modules can be interconnected to the steamer. Consult Vulcan-Hart for recommendations.
– 10 –
STARTUP TEST RUN — VHX24 & VH3616 SERIES STEAMERS
Refer to the OPERATION section for more information on VHX24 compartment and boiler controls.
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
After the steamer is installed and proper service connections have been made, thoroughly test the
steamer before operation. For Direct connected steamers, open the steam valve and begin at step 9.
1.
Open the water inlet valve. Close only for service or long shutdown.
2.
Turn the power supply on.
3.
Locate the boiler power switch and press [ I ] to start. Two amber indicator lights (low water
and high pressure) will light as water fills the boiler. After about 4 to 5 minutes, the water will
reach the required level in the boiler and the green indicator light on the reset switch will light.
Refer to Fig. 2, page 16.
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 when its green indicator light is lit to begin heating the boiler.
6.
Both low water and high pressure indicator lights must be off before heating will begin. If the
low water light does not go off, make sure the water supply is on. If the indicator lights do not
go off after 15 minutes or if they come on during normal operation, press [ O ] on the power
switch for OFF and contact an authorized Vulcan-Hart servicer.
7.
If heating does not begin after 30 seconds, press [ O ] on the power switch for OFF, wait 5
minutes, then repeat steps 1 through 5. If heatup does not occur after 3 tries, press [ O ] on
the power switch for OFF and contact an authorized Vulcan-Hart servicer.
8.
Verify that the gas supply is adequate:
• Monitor gas pilot pressure as the main burner lights. Sufficient gas supply will not allow the
gas pilot pressure to drop when the main burner gas valve is energized.
• Gas pilot pressure dropping more than 0.25" W.C. indicates an insufficient supply. Larger
diameter (ID) gas supply piping to the steamer must be used.
• Turn on other gas equipment that shares the gas supply line to the steamer. Verify gas pilot
pressure does not drop more than 0.25" W.C. when the main burner gas valve is energized.
9.
Steam generation will begin in about 10 minutes. Observe that the boiler pressure gauge
indicates steam pressure in the range of 5 to 12 psi. Burners on gas models cycle on at 8 psi
and off at 10 psi. Heaters on electric models cycle on at 10 psi and off at 12 psi. On first startup
each day, the pressure in the boiler of gas models may overshoot and the pressure relief valve
may open.
10.
Set both timer dials to the OFF positions. The compartment green ready lights will be lit.
11.
Open both compartment doors and observe that no steam has entered the cooking
compartments.
12.
Close the compartment doors.
– 11 –
13.
Set both timer dials to 2 minutes. The green ready lights will go off, the red cooking lights will
come on and steam will be heard entering the compartments.
14.
Wait until 1 minute is left on the timers.
15.
Open each door and observe that steam has stopped entering into each compartment. The
red cooking lights remain on.
16.
Close the compartment doors. Steam generation and timers resume. Make sure that steam
from the drain is being cooled by water from the cold water condenser.
17.
When the timer dials are at 0 minutes, each buzzer will sound. Steam flow to the
compartments will stop. The red cooking lights will go off. The green ready lights will come
on.
18.
Turn timer dials to the OFF position to silence the buzzers.
19.
Press [ O ] on the power switch on the boiler (Fig. 2) to turn the steamer off. The indicator
lights are not lit. The boiler will automatically blow down.
– 12 –
STARTUP TEST RUN — VHL2 & VHL3 SERIES STEAMERS BUILT AFTER MAY 2003
Refer to the OPERATION section for more information on VHL compartment and boiler controls.
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
After the steamer is installed and proper service connections have been made, thoroughly test the
steamer before operation. For Direct connected steamers, open the steam valve and begin at step 9.
1.
Open the water inlet valve. Close only for service or long shutdown.
2.
Turn the power supply on.
3.
Locate the boiler power switch and press [ I ] to start. Two amber indicator lights (low water
and high pressure) will light as water fills the boiler. After about 4 to 5 minutes, the water will
reach the required level in the boiler and the green indicator light on the reset switch will light.
Refer to Fig. 2, page 16.
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 when its green indicator light is lit to begin heating the boiler.
6.
Both low water and high pressure indicator lights must be off before heating will begin. If the
low water light does not go off, make sure the water supply is on. If the indicator lights do not
go off after 15 minutes or if they come on during normal operation, press [ O ] for OFF and
contact an authorized Vulcan-Hart servicer.
7.
If heating does not begin after 30 seconds, press [ O ] on the power switch for OFF, wait 5
minutes, then repeat steps 1 through 5. If heatup does not occur after 3 tries, press [ O ] on
the power switch for OFF and contact an authorized Vulcan-Hart servicer.
8.
Verify that the gas supply is adequate:
• Monitor gas pilot pressure as the main burner lights. Sufficient gas supply will not allow the
gas pilot pressure to drop when the main burner gas valve is energized.
• Gas pilot pressure dropping more than 0.25" W.C. indicates an insufficient supply. Larger
diameter (ID) gas supply piping to the steamer must be used.
• Turn on other gas equipment that shares the gas supply line to the steamer. Verify gas pilot
pressure does not drop more than 0.25" W.C. when the main burner gas valve is energized.
9.
Steam generation will begin in about 10 minutes. Observe that the boiler pressure gauge
indicates steam pressure in the range of 5 to 12 psi. Burners on gas models cycle on at 8 psi
and off at 10 psi. Heaters on electric models cycle on at 10 psi and off at 12 psi. On first startup
each day, the pressure in the boiler of gas models may overshoot and the pressure relief valve
may open.
10.
Set all timer dials to OFF.
11.
Open all compartment doors and observe that no steam has entered the cooking compartments.
12.
Close compartment doors.
– 13 –
13.
Set all timer dials to 5 minutes. (Turn timer knob to 10 minutes or more to trip the switches,
then back to 5 minutes.)
COMPARTMENT
OPERATION
REFER
TO PAGE
20 – 21
22 – 23
Press the top of the compartment switch (Fig. 6 or 7) to start
the timer. Steam will be heard entering the compartments.
15.
When timer dials are at 1 minute, steam flow to the
compartments stops and the compartment drain opens. The
cold water condenser in the drain may cycle on.
16.
When the timers reach 0, silence the buzzers by pressing the
bottom of the compartment switch.
17.
Open compartment doors. Verify that the compartments
were heated and drained.
18.
Press [ O ] on the power switch on the boiler to turn the
steamer off. The boiler will automatically blow down.
FOR
AUTOMATIC CONTROLS .
REFER TO PAGE
14.
FOR
PRE-VENT AUTOMATIC CONTROLS.
– 14 –
STARTUP TEST RUN — VHL2 & VHL3 SERIES STEAMERS BUILT BEFORE MAY, 2003
For STARTUP TEST RUN instructions and Compartment Controls information on VHL STEAMERS
built before May, 2003, refer to pages 24 — 31. These earlier models were built with a steam control
handle.
STARTUP TEST RUN — MHB24 SERIES STEAM GENERATORS, ELECTRIC OR GAS
WARNING: THE STEAMER AND ITS PARTS ARE HOT.
CLEANING OR SERVICING THE STEAMER.
USE CARE WHEN OPERATING,
After the steamer is installed and proper service connections have been made, thoroughly test the
steamer before operation.
1.
Open the water inlet valve. Close only for service or long shutdown.
2.
Turn the power supply on.
3.
Locate the boiler power switch and press [ I ] to start. Two amber indicator lights (low water
and high pressure) will light as water fills the boiler. After about 4 to 5 minutes, the water will
reach the required level in the boiler and the green indicator light on the reset switch will light.
Refer to Fig. 2, page 16.
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.
If required, press the reset switch when its green indicator light is lit to begin heating the boiler.
6.
Both low water and high pressure indicator lights must be off before heating will begin.
• If the low water light does not go off, make sure the water supply is on.
• If the indicator lights do not go off after 15 minutes or if they come on during normal
operation, press [ O ] for OFF and contact an authorized Vulcan-Hart servicer.
7.
If heating does not begin after 30 seconds, press [ O ] on the power switch for OFF, wait 5
minutes, then repeat steps 1 through 5.
• If heatup does not occur after 3 tries, press [ O ] on the power switch for OFF and contact
an authorized Vulcan-Hart servicer.
8.
Verify that the gas supply is adequate:
• Monitor gas pilot pressure as the main burner lights. Sufficient gas supply will not allow the
gas pilot pressure to drop when the main burner gas valve is energized.
• Gas pilot pressure dropping more than 0.25" W.C. indicates an insufficient supply. Larger
diameter (ID) gas supply piping to the steamer must be used.
• Turn on other gas equipment that shares the gas supply line to the steamer. Verify gas pilot
pressure does not drop more than 0.25" W.C. when the main burner gas valve is energized.
9.
Steam generation will begin in about 10 minutes. Observe that the boiler pressure gauge
indicates steam pressure in the range of 5 to 12 psi. Burners on gas models cycle on at 8 psi
and off at 10 psi. Heaters on electric models cycle on at 10 psi and off at 12 psi. On first startup
each day, the pressure in the boiler of gas models may overshoot and the pressure relief valve
may open.
10.
To shut down the boiler, press [ O ] on the power switch on the boiler. The indicator lights are
not lit. The boiler will automatically blow down.
– 15 –
OPERATION
BOILER CONTROLS — GAS (Figs. 2, 3) or ELECTRIC (Figs. 2, 4)
Power Switch
• Press [ I ] to power the controls and begin filling the
boiler.
POWER
SWITCH
HIGH
PRESSURE
LIGHT
• Press [ O ] to turn the controls and the steamer off.
The boiler automatically blows down for about 5
minutes.
LOW
WATER
LIGHT
RESET SWITCH
(GREEN)
WATER
LEVEL
GAUGE
High Pressure Light
• Is lit after [ I ] is pressed and stays on during fill. Goes
off after the reset switch is pressed (when green light
is lit).
• Is lit if pressure exceeds 15 psig.
Low Water Light
• Is lit after [ I ] is pressed and stays on during fill. Goes
off after the reset switch is pressed (when green light
is lit).
• Is lit if water level is too low.
Reset Switch
BOILER
PRESSURE
GAUGE
PL-41513-1
• When the high pressure and low water limits are
satisfied, the green light in the reset button will come
on. Press the reset button to clear high pressure and
low water limit lights and start or resume normal
operation.
Boiler Pressure Gauge
Fig. 2
• Indicates the boiler steam pressure; the normal
operating range is 5 to 12 psig.
Water Level Gauge
•
The correct water level is approximately 1" (2.5 cm) of water in the water level gauge sight
glass.
•
The manual valves at the top and bottom of the water level gauge (Fig. 3) must be fully open
(counterclockwise).
•
Observe that the water is clean and clear in the glass tube.
–
The appearance of extreme murkiness in the water indicates inadequate water quality
and will cause the controls and the steamer to fail. Warranty does not cover malfunction
due to poor water conditions.
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.
– 16 –
Gas Boiler (Fig. 3)
PRESSURE RELIEF VALVE
GAS VALVE
PROBE HOUSING
BLOWDOWN VALVE
MANUAL VALVES
WATER INLET VALVE
WATER LEVEL GAUGE
PL-41749-1
Fig. 3
Electric Boiler (Fig. 4)
PRESSURE RELIEF VALVE
PROBE HOUSING
BLOWDOWN VALVE
MANUAL VALVES
CONDENSATE WATER
INLET VALVE
WATER LEVEL GAUGE
BOILER FILL VALVE
PL-41748-1
Fig. 4
Probe Housing Blowdown Valve
• Open periodically (monthly) to blow down the probes and to remove sediment and scale buildup.
• Located toward the back left side. Wait until the boiler is cool before opening the valve.
Water Inlet Valve
• Located toward the bottom center in the boiler.
Gas Valve (Gas-Powered Boilers Only)
• Located behind the door. Turn counterclockwise to ON; clockwise to OFF.
– 17 –
COMPARTMENT CONTROLS — VHX24 & VH3616 SERIES STEAMERS (Fig. 5)
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
Ready Light (Green)
— Indicates the steamer is ready for the cooking cycle.
READY
LIGHT
READ
Y
CO O
KING
COOKING
LIGHT
Cooking Light (Red)
— Indicates the steamer is in the cooking phase.
TIMER
TIME
Timer
R
— Sets the desired cooking time.
READY
LIGHT
READ
Y
COO
KING
COOKING
LIGHT
TIMER
TIME
R
PL-50860
•
Timer range is 0 to 60 minutes.
•
Turn to the OFF position to silence the buzzer.
Refer to Steam Cooking with Vulcan Kettles and Steamers
(packed with your steamer) for suggested cooking times.
Also refer to the Suggested Cooking Guidelines on pages
33 – 35. Size, weight, pan loading and product quality will
affect cooking times and should be adjusted to your own
requirements.
Fig. 5
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.
– 18 –
OPERATING VHX24 &VH3616 SERIES STEAMERS
1.
Press [ I ] and wait until the boiler is filled to the required level. Both the low water and high
pressure indicator lights are lit.
2.
Press the reset switch when its green indicator light is lit. Both the low water and high pressure
indicator lights must go off before heating will begin.
3.
Wait 10 minutes before starting a cooking operation.
4.
Preheat the cooking compartment(s) as follows:
• When the green ready light comes on, set the timer to 1 minute to preheat the compartment.
• The red cooking light is lit.
• When the buzzer sounds, turn the timer to the OFF position. The steamer is ready to cook.
5.
With the compartment(s) preheated and the green ready light on, place pans of food into the
cooking compartment(s) and shut the door(s).
6.
Turn the timer(s) to the desired cooking time.
• The cooking cycle will begin.
• The cooking cycle and time may be interrupted at any time by opening the door. Close
the door to resume cooking.
7.
The buzzer will sound when the cooking cycle ends and steam has stopped entering the
cooking compartment(s).
• Turn the timer(s) to the OFF position to silence the buzzer(s); remove the cooked food.
• The red cooking light will go off and the green ready light will come on to indicate the steamer
is ready for the next cooking cycle.
EXTENDED SHUTDOWN
To shut down for an extended period:
1. Press [ O ] on the boiler power switch (Fig. 2).
2. Close the water inlet valve.
3. Clean the compartment(s).
– 19 –
STANDARD AUTOMATIC COMPARTMENT CONTROLS — VHL2 & VHL3 STEAMERS (Fig. 6)
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
Door Latch
•
Holds the door closed.
Door Screw Handle (Not Shown)
•
Seals door the gasket against the cabinet.
Cooking Time Control
•
Sets the desired cooking time (0 to 60 minutes).
Compartment Switch
DOOR
LATCH
COOKING TIME CONTROL
COOKING
TIME
CONTROL
COMPARTMENT SWITCH
COMPARTMENT
SWITCH
•
Press the top of the switch to start the timer.
•
At the end of the cooking cycle, press the
bottom of the switch to silence the buzzer.
Refer to Steam Cooking with Vulcan Kettles and
Steamers (packed with your steamer) for
suggested cooking times. Also refer to the
Suggested Cooking Guidelines on pages 33 – 35.
Size, weight, pan loading and product quality will
affect cooking times and should be adjusted to
your own requirements.
Fig. 6
PREHEATING
Preheat the cooking cavity when the steamer with automatic compartment controls is first used for the
day or whenever the compartment is cold. Keep the door closed during the preheat cycle.
– 20 –
OPERATING VHL2 & VHL3 STEAMERS WITH STANDARD AUTOMATIC COMPARTMENT CONTROLS
1.
Prepare vegetables, fruits, meats, seafood and poultry as you would for steam cooking or
cooking in water: clean, separate, cut, remove stems, etc., and place in a pan.
2.
Place loaded pans in the compartment and close the compartment door. Turn the door screw
handle clockwise to seal the door gasket. Normal pressure will seal the compartment;
however, a new gasket may require additional pressure after it becomes heated. After the
pressure gauge (located below the lowest compartment controls) reaches a maximum
pressure of 5 to 6 psi, turn the door screw handle clockwise enough to stop the leakage. The
pressure gauge indicates steam pressure in the steam supply pipe, not the compartments.
3.
The timer knob must be turned to 10 minutes or beyond to trip the switches. The knob may
then be turned back to a lower setting if a shorter time setting is desired. Set the timer to the
sum of the desired cooking time plus some minutes allowed for preheating (generally 5 to 10
minutes). The preheat allowance will vary with the type, size, temperature and condition
(frozen or thawed) of the load, and must be determined from experience.
4.
Press the top half of the compartment switch located under the timer; the cooking light will
become lit. The drain closes, steam is allowed to enter the compartment and the timer starts.
The balance of the cooking time sequence is automatic.
5.
Steam will automatically be exhausted from the compartment one minute before the end of
the cooking cycle as the steam supply is shut off.
Never attempt to open the compartment door during the cooking cycle, when the
cooking light is lit or before the buzzer sounds.
6.
At the end of the cooking cycle, the cooking light goes off and the buzzer sounds. Turn the
steamer off by pressing the bottom half of the compartment switch — this also shuts off the
buzzer. Loosen the door screw slowly and allow moisture to escape. After a few seconds,
move the door latch to the left, slowly open the door and remove the pans of food.
– 21 –
PRE-VENT ™ COMPARTMENT CONTROLS — VHL2 &VHL3 STEAMERS (Fig. 7)
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
Door Latch
•
Holds the door closed.
Door Screw Handle (Not Shown)
•
Seals the door gasket against the cabinet.
Cooking Time Control
DOOR
LATCH
COOKING TIME CONTROL
•
Sets the desired cooking time (0 to 60
minutes).
•
Pre-Vent delays starting the timer until the
compartment reaches 180°F (82°C).
Compartment Switch
COOKING
TIME
CONTROL
•
Press top of switch to start the timer.
•
At the end of the cooking cycle, press the
bottom of the switch to silence the buzzer.
Temperature Sensor (Inside Compartment)
COMPARTMENT SWITCH
Fig. 7
COMPARTMENT
SWITCH
•
Starts the timer when the cooking
compartment temperature reaches
180°F (82°C).
Refer to Steam Cooking with Vulcan Kettles and
Steamers (packed with your steamer) for suggested
cooking times. Also refer to the Suggested Cooking
Guidelines on pages 33 – 35. Size, weight, pan
loading and product quality will affect cooking times
and should be adjusted to your own requirements.
– 22 –
OPERATING VHL2 & VHL3 WITH PRE-VENT COMPARTMENT CONTROLS
1.
Prepare vegetables, fruits, meats, seafood and poultry as you would for steam cooking or
cooking in water: clean, separate, cut, remove stems, etc., and place in a pan.
2.
Place loaded pans in the compartment and close the compartment door. Turn the door screw
handle clockwise to seal the door gasket. Normal pressure will seal the compartment;
however, a new gasket may require additional pressure after it becomes heated. After the
pressure gauge (located below the lowest compartment controls) reaches a maximum
pressure of 5 to 6 psi, turn the door screw handle clockwise enough to stop the leakage. The
pressure gauge indicates steam pressure in the steam supply pipe, not the compartments.
3.
The timer knob must be turned to 10 minutes or beyond to trip the switches. The knob may
then be turned back to a lower setting if a shorter time setting is desired.
4.
Set the timer to the desired cooking time.
5.
Press the top half of the compartment switch located under the timer. Steam enters the
compartment during this automatic pre-vent or defrost period; the drain is open to allow any
air and condensate to freely vent.
6.
After the cavity reaches a temperature of 180°F (82°C), preheating and defrosting are
complete: then the drain closes and the timer starts. During the cooking cycle, the
compartment pressure reaches 5 to 6 psi, and limited venting takes place through the
compartment drain to allow removal of condensate and residual air.
7.
When the timer reaches 1 minute, the steam supply to the compartment is shut off and the
drain is opened. The compartment will exhaust for about 1 minute.
Never attempt to open the compartment door during the cooking cycle, when the
cooking light is lit or before the buzzer sounds.
8.
When the timer reaches 0, the cook light goes off and the continuous buzzer will sound,
indicating the end of the cooking cycle.
9.
Turn buzzer off by pressing the bottom half of the compartment switch. Then loosen the door
screw handle slowly to allow moisture to escape. After a few seconds, move the door latch
to the left, slowly open the door and remove the pans of food.
– 23 –
STARTUP TEST RUN — VHL2 & VHL3 SERIES STEAMERS BUILT BEFORE MAY 2003
Refer to the OPERATION section for more information on VHL compartment and boiler controls.
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
After the steamer is installed and proper service connections have been made, thoroughly test the
steamer before operation. For Direct connected steamers, open the steam valve and begin at step 10.
1.
Be sure the water inlet valve is open. Close only for service or long shutdown.
2.
Turn the power supply on.
3.
Locate the boiler power switch and press [ I ] to start. Two amber indicator lights (low water
and high pressure) will light as water fills the boiler. After about 4 to 5 minutes, the water will
reach the required level in the boiler and the green indicator light on the reset switch will light.
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 when its green indicator light is lit to begin heating the boiler.
6.
Both low water and high pressure indicator lights must be off before heating will begin. If the
low water light does not go off, make sure the water supply is on. If the indicator lights do not
go off after 15 minutes or if they come on during normal operation, press [ O ] for OFF and
contact an authorized Vulcan-Hart servicer.
7.
If heating does not begin after 30 seconds, press [ O ] on the power switch for OFF, wait 5
minutes, then repeat steps 1 through 5. If heatup does not occur after 3 tries, press [ O ] on
the power switch for OFF and contact an authorized Vulcan-Hart servicer.
8.
Verify that the gas supply is adequate:
• Monitor gas pilot pressure as the main burner lights. Sufficient gas supply will not allow the
gas pilot pressure to drop when the main burner gas valve is energized.
• Gas pilot pressure dropping more than 0.25" W.C. indicates an insufficient supply. Larger
diameter (ID) gas supply piping to the steamer must be used.
• Turn on other gas equipment that shares the gas supply line to the steamer. Verify gas pilot
pressure does not drop more than 0.25" W.C. when the main burner gas valve is energized.
9.
Steam generation will begin in about 10 minutes. Observe that the boiler pressure gauge
indicates steam pressure in the range of 5 to 12 psi. Burners on gas models cycle on at 8 psi
and off at 10 psi. Heaters on electric models cycle on at 10 psi and off at 12 psi. On first startup
each day, the pressure in the boiler of gas models may overshoot and the pressure relief valve
may open.
10.
Set all timer dials to OFF.
11.
Open all compartment doors and observe that no steam has entered the cooking compartments.
12.
Close compartment doors.
13.
Set all timer dials to 5 minutes. (Turn timer knob to 10 minutes or more to trip the switches,
then back to 5 minutes.)
– 24 –
14.
Pull the steam control handle forward and lock it by pulling down. This closes the drain. Steam
enters the compartment as air is vented; a hissing sound is heard. Press the top of the
Compartment Switch (Fig. 6 or 7, page 20 or 22) to start the timer.
15.
When timer dials are at 1 minute, steam flow to the
compartments stops and the compartment drain opens. The
cold water condenser in the drain may cycle on.
16.
When the timers reach 0, silence the buzzers by pressing the
bottom of the compartment switch.
17.
Open compartment doors. Verify that the compartments
were heated and drained.
18.
Press [ O ] on the power switch on the boiler to turn the
steamer off. The boiler will automatically blow down.
COMPARTMENT
OPERATION
REFER
MANUAL
REFER
26 – 27
CONTROLS .
FOR
28 – 29
CONTROLS .
FOR
TO PAGE
TO PAGE
AUTOMATIC
REFER TO PAGE
30 – 31
FOR
PRE-VENT AUTOMATIC CONTROLS.
– 25 –
MANUAL COMPARTMENT CONTROLS — VHL2 & VHL3 STEAMERS BUILT BEFORE MAY, 2003
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.
Door Latch
STAY CLEAR WHILE
STEAM CONTROL HANDLE
•
Holds the door closed.
Door Screw Handle (Not Shown)
•
Seals door gasket against cabinet.
DOOR LATCH
Steam Control Handle
•
Pull out and down to open the steam valve.
•
Push up and back to turn the steam valve off.
Cooking Time Control
COOKING
TIME
CONTROL
PL-41519-1
Fig. 9
•
Sets the desired cooking time (0 to 60 minutes).
•
At the end of the cooking cycle, buzzer sounds for a
short interval and then stops.
Refer to Steam Cooking with Vulcan Kettles and Steamers
(packed with your steamer) for suggested cooking times.
Also refer to the Suggested Cooking Guidelines on pages
33 – 35. Size, weight, pan loading and product quality will
affect cooking times and should be adjusted to your own
requirements.
– 26 –
OPERATING VHL2 & VHL3 STEAMERS WITH MANUAL COMPARTMENT CONTROLS
This section covers operation of VHL2 & VHL3 Steamers built before May, 2003.
1.
2.
3.
4.
Prepare vegetables, fruits, meats, seafood and poultry as you would for steam cooking or cooking
in water: clean, separate, cut, remove stems, etc., and place in a pan.
Place loaded pans in the compartment and close the compartment door. Turn the door screw
handle clockwise to seal the door gasket. Normal pressure will seal the compartment. However,
a new gasket may require additional pressure after it becomes heated. After the pressure gauge
(located below the lowest compartment controls) reaches a maximum pressure of 5 to 6 psi, turn
the door screw handle clockwise enough to stop the leakage. The pressure gauge indicates steam
pressure in the steam supply pipe, not the compartments.
The timer knob must be turned to 10 minutes or beyond to trip the switches. The knob may then
be turned back to a lower setting if desired. When setting the timer, add to the cooking time 5 to
10 minutes to allow for preheating. The timer setting depends on the type, size, temperature and
condition (frozen or thawed) of the load and must be determined from experience.
Pull the steam control handle forward and lock it by pulling the arm down. The door latch cannot
be opened when the steam control handle is pulled forward. This closes the drain and allows
steam to enter the compartment. Air is automatically vented from the compartment as steam
enters. The escaping air causes a hissing sound which is audible during the early part of the cycle.
Never attempt to open the compartment door during the cooking cycle.
5.
6.
When the timer buzzes (5 to 10 seconds), lift the steam control handle and give it a slight push to
the rear. An internal spring will automatically pull the steam control handle to the rear, shutting
off the steam supply and opening the drain.
Wait a minimum of 1 minute for the steam and condensate in the compartment to exhaust. Then
loosen the screw handle on the compartment door to allow moisture to escape. After a few
seconds, move the door latch to the left, slowly open the door and remove the pans of food.
– 27 –
AUTOMATIC COMPARTMENT CONTROLS — VHL2 &VHL3 STEAMERS (Fig. 10)
This section covers VHL2 & VHL3 Steamers built before May, 2003.
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
Door Latch
STEAM CONTROL HANDLE
•
Holds the door closed.
Door Screw Handle (Not Shown)
•
DOOR LATCH
Seals the door gasket against the cabinet.
Steam Control Handle
•
Push out and down to open the steam valve.
•
Push up and back to turn the steam valve off.
Cooking Time Control
•
Sets the desired cooking time (0 to 60 minutes).
Compartment Switch
COOKING
TIME
CONTROL
COMPARTMENT SWITCH
PL-41445-1
•
Press the top of the switch to start the timer.
•
At the end of the cooking cycle, press the bottom
of the switch to silence the buzzer.
Refer to Steam Cooking with Vulcan Kettles and
Steamers (packed with your steamer) for suggested
cooking times. Also refer to the Suggested Cooking
Guidelines on pages 33 – 35. Size, weight, pan loading
and product quality will affect cooking times and should
be adjusted to your own requirements.
Fig. 10
PREHEATING
Preheat the cooking cavity when the steamer with automatic compartment controls is first used for the
day or whenever the compartment is cold. Keep the door closed during the preheat cycle.
– 28 –
OPERATING VHL2 & VHL3 STEAMERS WITH AUTOMATIC COMPARTMENT CONTROLS
This section covers operation of VHL2 & VHL3 Steamers built before May, 2003.
1.
Prepare vegetables, fruits, meats, seafood and poultry as you would for steam cooking or
cooking in water: clean, separate, cut, remove stems, etc., and place in a pan.
2.
Place loaded pans in the compartment and close the compartment door. Turn the door screw
handle clockwise to seal the door gasket. Normal pressure will seal the compartment;
however, a new gasket may require additional pressure after it becomes heated. After the
pressure gauge (located below the lowest compartment controls) reaches a maximum
pressure of 5 to 6 psi, turn the door screw handle clockwise enough to stop the leakage. The
pressure gauge indicates steam pressure in the steam supply pipe, not the compartments.
3.
The timer knob must be turned to 10 minutes or beyond to trip the switches. The knob may
then be turned back to a lower setting if a shorter time setting is desired. When the steamer
is cold, add 5 to 10 minutes to the cooking time to allow for preheating. The timer setting
depends on the type, size, temperature and condition (frozen or thawed) of the load and must
be determined from experience.
4.
Pull the steam control handle forward and lock it by pulling the arm down. The door latch
cannot be opened when the steam control handle is pulled forward. This closes the drain and
allows steam to enter the compartment. Air is automatically vented from the compartment as
steam enters. The escaping air causes a hissing sound which is audible during the early part
of the cycle. Press the top half of the red switch located under the timer. This starts the timer.
5.
When the timer reaches 1 minute, the arm automatically moves to the rear, shutting off the
steam supply and opening the drain. The compartment will exhaust for about 1 minute.
Never attempt to open the compartment door during the cooking cycle, when the
cooking light is lit or before the buzzer sounds.
6.
When the timer reads 0, the continuous buzzer will sound, indicating the end of the cooking
cycle.
7.
Turn the steamer off by pressing the bottom half of the red compartment switch. Then loosen
the door screw handle, allowing moisture to escape. After a few seconds, move the door latch
to the left, slowly open the door and remove the pans of food.
– 29 –
PRE-VENT ™ AUTOMATIC COMPARTMENT CONTROLS — VHL2 & VHL3 STEAMERS (Fig. 11)
This section covers operation of VHL2 & VHL Steamers built before May, 2003.
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
Door Latch
STEAM CONTROL HANDLE
•
Holds the door closed.
Door Screw Handle (Not Shown)
•
DOOR LATCH
Seals the door gasket against the cabinet.
Steam Control Handle
•
Push out and down to open the steam valve.
•
Push up and back to turn the steam valve off.
Cooking Time Control
•
Sets the desired cooking time (0 to 60 minutes).
•
Pre-Vent delays starting the timer until the
compartment reaches 180°F (82°C).
Compartment Switch
COOKING
TIME
CONTROL
•
Press top of switch to start the timer.
•
At the end of the cooking cycle, press the bottom
of the switch to silence the buzzer.
Temperature Sensor (Inside Compartment)
•
COMPARTMENT SWITCH
PL-41445-1
Fig. 11
Starts the timer when the cooking compartment
temperature reaches 180°F (82°C).
Refer to Steam Cooking with Vulcan Kettles and
Steamers (packed with your steamer) for suggested
cooking times. Also refer to the Suggested Cooking
Guidelines on pages 33 – 35. Size, weight, pan loading
and product quality will affect cooking times and should
be adjusted to your own requirements.
– 30 –
OPERATING VHL2 & VHL3 WITH PRE-VENT AUTOMATIC COMPARTMENT CONTROLS
This section covers operation of VHL2 & VHL Steamers built before May, 2003.
1.
Prepare vegetables, fruits, meats, seafood and poultry as you would for steam cooking or
cooking in water: clean, separate, cut, remove stems, etc., and place in a pan.
2.
Place loaded pans in the compartment and close the compartment door. Turn the door screw
handle clockwise to seal the door gasket. Normal pressure will seal the compartment;
however, a new gasket may require additional pressure after it becomes heated. After the
pressure gauge (located below the lowest compartment controls) reaches a maximum
pressure of 5 to 6 psi, turn the door screw handle clockwise enough to stop the leakage. The
pressure gauge indicates steam pressure in the steam supply pipe, not the compartments.
3.
The timer knob must be turned to 10 minutes or beyond to trip the switches. The knob may
then be turned back to a lower setting if a shorter time setting is desired.
4.
Pull the steam control handle forward and lock it by pulling the arm down. The door latch
cannot be opened when the steam control handle is pulled forward. This closes the drain and
allows steam to enter the compartment. Air is automatically vented from the compartment as
steam enters. The escaping air causes a hissing sound which is audible during the early part
of the cycle.
5.
Set the timer to the desired cooking time (if not done in step 3).
6.
Press the top half of the red compartment switch located under the timer. The switch indicator
light will not light and the timer will not start until the interior compartment temperature reaches
180°F (82°C). During this automatic pre-vent and/or defrost period, the drain is open, freely
venting any air and condensate. At 180°F (82°C), the drain closes, the timer starts and the red
light comes on. During the cooking cycle, the compartment reaches 5 to 6 psi, and limited
venting takes place through the compartment drain to allow removal of condensate and
residual air.
7.
When the timer reaches 1 minute, the arm automatically moves to the rear, shutting off the
steam supply and opening the drain. The compartment will exhaust for about 1 minute.
Never attempt to open the compartment door during the cooking cycle, when the
cooking light is lit or before the buzzer sounds.
8.
When the timer reaches 0, the continuous buzzer will sound, indicating the end of the cooking
cycle.
9.
Turn the steamer off by pressing the bottom half of the compartment switch. Then loosen the
door screw handle to allow moisture to escape. After a few seconds, move the door latch to
the left, slowly open the door and remove the pans of food.
– 31 –
SELECTION OF PANS FOR STEAM COOKING IN VHL2 & VHL3 STEAMERS
Vulcan Adapt-A-PanTM steamer compartments (Fig. 12) are designed to accept combinations of the
following perforated or solid cooking pans.
PAN SELECTION — VHL2 & VHL3 STEAMERS
Max Qty Pan Size
Pan Depth
4
12" x 20" (30 cm x 51 cm)
6" (15 cm)
6
12" x 20"
4" (10 cm)
8
12" x 20"
2 1/2" (6 cm)
6
18" x 26" (46 cm x 66 cm)
1 (2.5 cm)
(center support must be removed)
16
12" x 20" (not shown)
Fig. 12
– 32 –
1 (2.5 cm)
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.
Preheating of compartments is necessary for satisfactory results except for VHL2 & VHL3 steamers
with Pre-Vent Automatic Controls.
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.
SUGGESTED COOKING GUIDELINES
The following table lists suggested cooking times and weights. These suggested guidelines are
approximate; they will vary depending on initial product temperature, size, shape, etc. and should be
adjusted to suit your operation.
PRODUCTS TO BE COOKED IN SOLID PANS
PRODUCT
Eggs, Scrambled
TIMER SETTING
IN MINUTES
WEIGHT
PER PAN
10 to 12
8 Dozen
25
2 Lb. (0.9 kg)
Rice, Long Grain
Cover with 4 cups water (32 fl.oz) per pound of rice.
(Cover with 0.95 liter of water per 0.45 kg of rice.)
Pasta (Place perforated pan inside solid pan, cover pasta with
cold water.)
Spaghetti - Regular/Vermicelli
Macaroni - Shells/Elbows
Noodles - 1/2" (1.3 cm) Wide
Lasagna Noodles
12
15
12
15
to
to
to
to
15
18
15
18
Frozen Casseroles, Lasagna
35
Full Pan
Meat Loaf, 3 to 5 Lb. (1.4 to 2.3 kg)
40
15 Lb. (6.8 kg)
20 to 25
35 to 40
10 Lb. (4.5 kg)
10 Lb. (4.5 kg)
Shrimp, Frozen, 10 Shrimp per Lb. (0.45 kg)
5
4 Lb. (1.8 kg)
Beans
Baked
Refried
9
9
10 Lb. Can (4.5 kg)
10 Lb. Can (4.5 kg)
Canned Vegetables
6
10 Lb. Can (4.5 kg)
Beef
Ground Chuck
Sliced as Purchased
Prunes, Dried
12 to 15
– 33 –
PRODUCTS TO BE COOKED IN PERFORATED PANS
TIMER SETTING
IN MINUTES
WEIGHT
PER PAN
10 to 12
5 to 6
3 Dozen
3 Dozen
4
4 to 6
2 1/2 Lb. (1 kg)
4 1/2 Lb. (2 kg)
Lobster Tail, Frozen
Lobster, Live, 10 to 12" (25.4 to 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)
Scrod Fillets, Fresh
3 to 5
4 Lb. (1.8 kg)
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 to 10
6 to 8
4 Dozen
4 Dozen
4 Dozen
Chicken, Breasts, Legs, Thighs
20
15 Lb. (6.8 kg)
Turkey, Frozen
Breasts (2)
Cut Lengthwise
90
55
6 to 7 Lb. (2.7 to 3.2 kg)
20 to 25 Lb. (9 to 11 kg)
40 to 75
6 to 8 Lb. (2.7 to 3.6 kg)
3
80 to 100 Count
10 to 12
5
3 Dozen
5 Lb. (2.3 kg)
Beans
Green Beans, 2" (5 cm) Cut, Frozen or Fresh
Lima, Frozen
Baby Lima, Frozen
6
8
5
5 Lb. (2.3 kg)
5 Lb. (2.3 kg)
5 Lb. (2.3 kg)
Broccoli
Spears, Frozen
Spears, Fresh
Flowerettes, Frozen
8
6
6
4 Lb. (1.8 kg)
5 Lb. (2.3 kg)
5 Lb. (2.3 kg)
PRODUCT
Clams
Frozen
Fresh, Cherrystone
King Crab, Frozen
Claws
Legs
Corned Beef
Hot Dogs or Wieners
Asparagus Spears
Frozen
Fresh
– 34 –
PRODUCTS TO BE COOKED IN PERFORATED PANS
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 to 8
11
7 Lb. (3.2 kg)
4 Lb. (1.8 kg)
9 Lb. (4.1 kg)
Cauliflower, Flowerettes
Frozen
Fresh
6
7 to 8
4 Lb. (1.8 kg)
5 Lb. (2.3 kg)
7
5 Lb. (2.3 kg)
5
8
16 to 18
10 to 12
16 to 18
5 Lb. (2.3 kg)
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green
6
5 Lb. (2.3 kg)
Potatoes, Whole Russet
55
10 Lb. (4.5 kg)
Spinach
Chopped Frozen
Defrosted
Fresh Cut
17
5
3
6 Lb. (2.7 kg)
6 Lb. (2.7 kg)
2 Lb. (1 kg)
Squash, Acorn, Halves
25
10 Halves
Zucchini, Slices
8
10 Lb. (4.5 kg)
6 to 7
5 Lb. (2.3 kg)
PRODUCT
Celery, 1" (2.5 cm) Diagonal Cut
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
Frozen Mixed Vegetables
Fruit, Blanch for Peeling
Grapefruit
Oranges
3
Pineapple, Whole for Cutting
4
– 35 –
CLEANING
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT/
TAGOUT PROCEDURES BEFORE 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 or seafood, close the doors and operate each compartment for 15 to 30
minutes to flush any residual grease and oils down the compartment drain. Make a solution of warm
water and 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.
BOILER BLOWDOWN
To prevent malfunction of controls and clogging, it is essential to blow down the boiler 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 boiler operation. Failure to blow down the boiler every day
may 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.
WARNING: THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE.
CLEANING OR SERVICING THE BOILER.
USE CARE WHEN
After the steamer boiler has been in operation, press [ O ] and the boiler will blow down for
approximately 5 minutes, removing sediment, scale or lime buildup in the boiler.
COMPARTMENTS
Wash the inside of the compartment with a solution of warm water and detergent. Rinse with warm
water.
Once a week, thoroughly clean the exposed surfaces (sides, front, door and top) with a damp cloth and
polish with a clean cloth. To remove discolorations, use a nonabrasive cleaner.
DOOR GASKETS
Clean the gasket sealing surface of the compartment doors to remove harmful food acids for maximum
gasket life. Do not use any solvents. 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
CAUTION: 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.
– 36 –
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are four things that can break down stainless steel and allow corrosion to develop: 1) abrasion,
2) deposits, 3) water and 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 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 nonchloride cleaners. Rinse thoroughly and
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.
– 37 –
MAINTENANCE
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING
OR SERVICING THE STEAMER.
WARNING: THE COOKING COMPARTMENTS CONTAIN LIVE STEAM. STAY CLEAR WHILE
OPENING EACH DOOR.
WATER TREATMENT SYSTEM
A water treatment system is recommended for steam generators. Refer to your supplier's manual for
normal maintenance procedures for proper scale-free operation recommendations.
BOILER BLOWDOWN
At least once daily, after the steamer boiler has been in operation, press [ O ] to blow down the boiler.
BOILER PRESSURE RELIEF VALVE
At least once every day, check the pressure relief valve to verify that it is functioning properly. The
valve is located on the top left side of the boiler (Fig. 3 or 4, page 17). Trip the pressure relief valve
when the steam gauge shows 4 psi or above. When steam escapes, release the valve.
DOOR GASKETS — VHX24, VHL2 & VHL3 SERIES STEAMERS
If the door gasket is nicked or cut, it must be replaced. Damage to the gasket sealing surface will cause
steam leakage.
If a leak occurs in one corner only and the gasket appears serviceable, turn the stainless steel screw
on the gasket plate adjacent to the leaking corner one-half turn counterclockwise. Do not attempt
excessive turning of screws since misalignment of the door is possible. If the door is misaligned, call
your local Vulcan-authorized servicer.
WATER LEVEL GAUGE
Check the water level gauge sight glass daily. The correct water level is approximately 1" ( 2.5 cm) of
water visible in the water level gauge sight glass. Extremely murky water in the sight glass indicates
bad water conditions. The boiler should be blown down. If conditions persist, have the boiler inspected
and cleaned by your local Vulcan-Hart servicer.
FLUE
Annually, when the steamer is cool, check the flue and clear any obstructions.
INSPECTION OF BOILER INTERIOR
An access plate to inspect the boiler interior is provided for the state boiler inspector and authorized
service personnel. The frequency of boiler inspections may vary from state to state, but are generally
required every 12 months. Each time the boiler access plate is removed, the gasket must be replaced
with a new gasket to prevent leakage.
– 38 –
SCALE RELATED MAINTENANCE (GAS & ELECTRIC BOILERS)
Periodic maintenance is necessary to keep your boiler clean and efficient. Initially, after three months
of steamer usage, it is recommended that you have your Vulcan-Hart authorized servicer inspect the
boiler and perform the descaler maintenance described below. 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.
Cathodic protector(s) are provided inside the boiler to reduce boiler and component corrosion and
reduce accumulation of scale from forming on the boiler interior walls. The cathodic protector(s) will
be consumed. How fast the cathodic protector(s) will be consumed depends upon the chemical
makeup of the feed water and the average volume of feed water used. An inspection by service
personnel is recommended so that the expected normal life of the cathodic protector(s) can be
estimated under your operating conditions. Thereafter, the cathodic protector(s) can be serviced at
the appropriate frequency for your situation.
PROBE HOUSING BLOWDOWN VALVE (GAS & ELECTRIC BOILERS)
Open valve monthly to blow down the probes and to remove sediment and scale buildup. Valve is
located toward the rear on the left side (refer to Fig. 3 or 4 on page 17). Wait until the boiler is cool
before opening the valve.
LUBRICATION — VHL SERIES
The door screw was factory lubricated with high-temperature grease, but will require periodic
relubrication by applying a bead of lubricant across the door handle screw threads. When the door
screw is properly lubricated, the hand pressure required to seal the door is greatly reduced and the life
of the screw and nut are lengthened. Frequency of lubrication depends upon use. Lubricate monthly
at first and let experience determine the frequency. A high-temperature grease for the door screw can
be obtained from Vulcan-Hart.
– 39 –
TROUBLESHOOTING
SYMPTOMS
POSSIBLE CAUSES
High Pressure and Low Water lights do
not come on when [ l ] is pressed.
1. Electrical power to the steamer is not on.
2. Power switch is not in the [ l ] position.
Steamer will not fill.
1. If the Low Water light is on, the water supply valve
may be off. Check water supply pressure.
2. Water filter is plugged. Refer to water filter manual.
If symptom persists, contact Service.
Steamer will not heat or build pressure.
1.
2.
3.
4.
Water flows into compartment.
Contact Service.
Door leaks.
1. Check door gasket for damage. If adjustment is
needed, contact Service.
2. Plugged drain or screen. Clear compartment cavity
screen. If symptom persists, contact Service.
Water accumulates in compartment.
Drain may be clogged. Clear drain.
Water flows into drain when unit is off.
Contact Service.
Press Reset to clear any problem modes.
Water supply to the machine is not turned on.
Water filter may be clogged.
Make sure that both valves above and below the
sight glass are open.
5. Make sure that the water inlet ball valves are in the
open position.
SERVICE AND PARTS INFORMATION
To obtain service and parts information concerning this steamer, contact the Vulcan-Hart Service
Agency in your area (refer to listing supplied with the steamer), or contact the Vulcan-Hart Service
Department at the address or phone number shown on the front cover of this manual. Parts and service
manuals are also available at WWW.VULCANHART.COM
FORM 31221 Rev. B (Aug. 2004)
– 40 –
PRINTED IN U.S.A.