INSTALLATION &
OPERATION MANUAL
GAS CONVECTION STEAMERS
MODELS VHX7G & VHX10G
MODELS
VHX7G
VHX10G
ML-126835
ML-126834
Model VHX10G
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 31212 (June 2002)
Download from Www.Somanuals.com. All Manuals Search And Download.
TABLE OF CONTENTS
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Vent Hood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Service Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Plumbing Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Drain Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Testing the Gas Supply Piping. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Operational Test Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Startup Procedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Stand By . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Steaming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Daily Shutdown Procedure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Procedure for Complete or Prolonged Shutdown . . . . . . . . . . . . . . . . . . . . . . . . . 11
Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Compartment Accommodation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Deliming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Steam Unloader Ports . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
NOTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
– 3 –
Download from Www.Somanuals.com. All Manuals Search And Download.
Installation, Operation and Care of
MODELS VHX7G & VHX10G
GAS CONVECTION STEAMERS
PLEASE KEEP THIS MANUAL FOR FUTURE USE
GENERAL
The VHX7G and VHX10G gas-fired convection steamers are designed for cooking vegetables, eggs
and other foods — in commercial kitchens. It is not intended for household use. Each compartment
has a 0- to 60-minute timer. (The buzzer requires manual shutoff.) The steamers are equipped with
a cabinet base for floor installation.
ACCOMMODATION AND GAS RATING
TOTAL NUMBER OF
2.5" (6 CM) DEEP PANS
MODEL
VHX7G
VHX10G
COMPARTMENTS
GAS RATING
145,000 BTU/hr
190,000 BTU/hr
2
2
7
10
INSTALLATION
UNPACKING
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.
Before installing, verify that the gas (natural or propane) and the electrical supply agree with the
specifications on the data plate, which is located on the inside of the door panel.
– 4 –
Download from Www.Somanuals.com. All Manuals Search And Download.
INSTALLATION CODES AND STANDARDS
In the United States, the steamer must be installed in accordance with:
1. State and local codes.
2. National Fuel Gas Code, ANSI-Z223.1 (latest edition), available from the American Gas
Association, 1515 Wilson Boulevard, Arlington, VA 22209.
3. National Electrical Code, ANSI/NFPA No. 70 (latest edition), available from the National Fire
Protection Association, Batterymarch Park, Quincy, MA 02269.
4. NFPA Standard #96, Vapor Removal from Cooking Equipment (latest edition), available from
the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
In Canada, the steamer must be installed in accordance with:
1. Local codes.
2. Canadian Gas Code CAN/CGA B149.1 (Natural Gas Installation Code) or B149.2 (Propane
Installation Code) (latest edition), available from The Canadian Gas Association, 178 Rexdale
Boulevard, Etobicoke, Ontario, Canada M9W1R3.
3. Canadian Electrical Code, Part 2, CSA Standard C22.2 (latest edition), available from The
Canadian Standard Association, 178 Rexdale Boulevard, Etobicoke, Ontario, Canada M9W1R3.
LOCATION
CAUTION: Do not locate the steamer over an open drain. Steam and moisture vapors could
damage the steamer and may not be covered under warranty.
The installation location must be kept free and clear of combustibles. Do not obstruct the flow of
combustionandventilationair. Minimumclearancesfromnoncumbustibleandcombustibleconstruction
are 0" on the right side, 0" on the left side and 6" (15 cm) at the rear for proper air circulation. Install
the steamer on a noncumbustible floor. Provide adequate clearances for cleaning, maintenance,
service and proper operation.
Allow 18" (45.7 cm) between any other piece of equipment or a wall for service access. Service for the
controls for the steamer compartments requires access to the upper right side panel.
Allow sufficient air to enter the room to compensate for the amount of air removed by any ventilating
system and for combustion of the gas burners. Do not obstruct the air flow into and around the
appliance. Do not obstruct the flow of flue gases from the flue duct(s) located at the rear and above
the steamer. Position the steamer in its final location. Check that there are sufficient clearances to
service the controls, for doors to swing and to allow the required supply and drain connections.
VENT HOOD
Install an exhaust system directly above the steamer to vent steam and combustion gases generated
by the steamer and gas boilers. Refer to NFPA Standard #96, Vapor Removal from Cooking
Equipment.
– 5 –
Download from Www.Somanuals.com. All Manuals Search And Download.
LEVELING
Using a spirit level, 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 rear flanged adjustable
feet. Move the steamer and drill holes in the floor at the marked locations. Insert proper anchoring
devices. Set the steamer back in the proper position. Bolt and anchor the leveled steamer securely
to the floor. Seal bolts and flanged feet with Silastic or equivalent compound.
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.
SERVICE CONNECTIONS (Fig. 1)
SERVICE CONNECTIONS
UNLESS OTHERWISE SPECIFIED, ELECTRICAL CONNECTION TO BE 120 VOLTS, 60 HERTZ SINGLE PHASE WITH
GROUND. FURNISHED WITH 4 1/2 FOOT CORD WITH 3 PRONG PLUG. MAXIMUM 4.0 AMPS.
DRAIN: 2" IPS PIPED TO OPEN FLOOR DRAIN. NO SOLID CONNECTION. MAXIMUM 24" LENGTH BEFORE
OPEN AIR GAP OPENING. (NO BENDS OR ELBOWS).
GAS CONNECTION: 3/4" IPS SUPPLY LINE REQUIRED.
CONDENSING COLD WATER: 3/8" O.D. TUBING AT 25-50 PSI (170 TO 345 kPa).
GENERATOR WATER: 3/8" O.D. TUBING AT 20 TO 60 PSI (138 TO 413.7 kPa).
ELECTRICAL CONNECTION
CONDENSING COLD
WATER CONNECTION
GENERATOR WATER
CONNECTION
GAS CONNECTION
STEAM UNLOADER PORTS
DRAIN
PL-56413
Fig. 1
– 6 –
Download from Www.Somanuals.com. All Manuals Search And Download.
PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY
AND PLUMBING CODES.
Water Supply Connections
The water filter system, provided, must be installed in the water supply line going to the treated water
inlet of your steamer or the 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 psig.
The two incoming cold water supply connections at the rear of the steamer cabinet (Fig. 1) require 3/8
"
tubing (10 mm). Water supply to the boiler must be provided with a backflow preventer device to comply
with the Basic Plumbing Code of the Building Officials and Code Administrators International, Inc.
(BOCA) and the Food Service Sanitation Manual of the Food and Drug Administration (FDA). Supply
normal tap water to the condensing cold water connection at the rear of the steamer. This water supply
condenses steam prior to discharge into the open drain.
Water Requirements
Proper water quality to the boiler 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.
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 included with the
water filter.
DRAIN CONNECTION
Temperatures in the boiler can briefly reach as high as 212°F (100°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.
The steamer drain requires 2" IPS (51 mm) {11/4" NPS} (Fig. 1), and should be piped to an open floor
drain near the steamer. To avoid back pressure in the drain, there should not be a solid drain
connection. An open gap between the steamer and the floor drain is required. Maximum length of drain
is 6' (183 cm), minimum length is 24" (610 mm). There should be no bends or elbows in the drain line.
– 7 –
Download from Www.Somanuals.com. All Manuals Search And Download.
GAS CONNECTION
The data plate on the inside of the door panel indicates the type of gas your steamer is equipped to burn.
DO NOT connect to any other gas type.
Keep the appliance area free and clear from combustible substances. Do not obstruct the flow of
combustion and ventilation air.
A 3/4" NPT threaded fitting is provided at the rear of the steamer for the gas supply connection (Fig. 1).
Each steamer is equipped with an internal pressure regulator which is set at 3.5" W.C. (0.87 kPa)
manifold pressure for natural gas or 10" W. C. (2.5 kPa) for propane gas. Use the 1/8" pipe tap on the
burner manifold for checking pressure.
An adequate gas supply is necessary. Undersized or low-pressure lines will restrict the volume of gas
required for satisfactory performance. A steady supply pressure from 7" W.C. (1.75 kPa) for natural
gas and from 11" W.C. (2.75 kPa) for propane gas is recommended. With all steamers operating
simultaneously, the manifold pressure on all steamers should not show any appreciable drop.
Fluctuations of more than 25% on natural gas and 10% on propane gas will create problems and affect
burner operation. Contact your gas company for correct supply line sizes.
Purge the supply line to clean out any dust, dirt or foreign matter before connecting the line to the
steamer.
Use pipe joint compound that is resistant to the action of liquified petroleum or propane gases on all
threaded connections.
Codes require that a gas shutoff valve be installed in the gas line prior to the steamer. Make sure the
pipes are clean and free of obstructions, dirt and piping compound. A manual gas shutoff valve is
supplied for each gas burner unit.
WARNING: PRIOR TO STARTUP, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
Do not connect the steamer to the electrical supply until after the gas connection has been made.
TESTING THE GAS SUPPLY PIPING
When test pressures exceed 1/2 psig (3.45 kPa), the steamer and its individual shutoff valve must be
disconnected from the gas supply piping system during any pressure testing of the system. When test
pressures are 1/2 psig (3.45 kPa) or less, the steamer must be isolated from the gas supply piping system
by closing its individual manual shutoff valve during any pressure testing of the system.
ELECTRICAL CONNECTION (Fig. 1)
WARNING: THE STEAMER IS PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THE
OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF THE
RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT
REMOVE THE GROUNDING PRONG FROM THE PLUG.
Refer to the data plate and the electrical diagram located on the inside surface of the right side panel.
– 8 –
Download from Www.Somanuals.com. All Manuals Search And Download.
ELECTRICAL DATA
MINIMUM CIRCUIT AMPACITY
MAXIMUM PROTECTIVE DEVICE
AMPS
MODELS
VOLTS/HERTZ/PHASE
MACHINE AMPS
VHX7G
VHX10G
120/60/1
1.5
15
OPERATIONAL TEST PROCEDURE
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE
STEAM. STAY CLEAR WHILE OPENING THE DOOR.
Once the steamer is installed and all mechanical connections have been made, thoroughly test the
steamer before operation.
1. Check that proper water, drain, electrical and gas connections have been made.
2. Turn main power switch to the ON position. After approximately 19 minutes, the ready light should
come on, indicating that the water temperature has reached 205°F (96°C).
3. Check that the ignition light comes on and cycles on and off.
4. When the ready light comes on, set the timer to the 5-minute position. With the door open, observe
that no steam is entering the compartment and the cooking light is off.
5. Close the compartment door. The cooking light should now be lit and steam should be heard
entering the compartment after about 45 seconds.
6. Check the drain line to be sure that water from the cold water condenser is flowing through the
drain line.
7. Open the compartment door and observe that steam supply to the chamber stops, the ready light
comes on and the cooking light goes off.
8. Close the compartment door and let the cooking cycle finish. When the timer returns to the
0
position, a buzzer will sound, signaling the end of the cooking cycle. To silence the buzzer, turn
the dial timer to the OFF position.
9. Complete the above steps for each cooking compartment.
10. To shut the cooker down, turn the main power switch to the OFF position and close the manual
gas shutoff valves. Leave the compartment doors slightly open to allow the inside to dry out.
– 9 –
Download from Www.Somanuals.com. All Manuals Search And Download.
OPERATION
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 DOORS.
CONTROLS (Fig. 2)
DOOR LATCH
READY LIGHT
COOKING LIGHT
TIMER
MAIN POWER SWITCH
IGNITION LIGHTS
PL-56397
Fig. 2
Main Power Switch
ON
Boiler tank fills [requires 12 minutes], heats water in the boiler tank to
205°F (96°C) [requires 7 minutes more] and maintains this temperature.
OFF
Boiler tank drains.
Ready Light
Boiler temperature has reached 205°F (96°C) — steamer is ready to start
a cooking cycle.
Cooking Light
Timer
A cooking cycle is in progress.
Allows you to set the cooking time (0 to 60 minutes) — steam cooking
begins when the door is closed. Steaming stops if the door is opened
during the cooking cycle; resume cooking by closing the door.
When the timed cycle is finished, a buzzer sounds and steam stops flowing
into the compartment. Turn timer to the OFF position to stop the buzzer.
Ignition Lights
Boiler tank has filled, burner has ignited and tank water is heating.
NOTE: If the ignition light fails to remain on until the ready light comes on or the gas supply is
interrupted, a 5-minute period of complete shutoff is required before restarting.
– 10 –
Download from Www.Somanuals.com. All Manuals Search And Download.
STARTUP PROCEDURE
Open gas supply and ensure the steamer doors are closed.
Turn main power switch to the ON position. After the boiler fills with water, the ignition light will come
on. If the ignition light fails to remain on until the ready light comes on or the gas supply is interrupted,
a 5-minute period of complete shutoff is required before restarting.
Ignition must be complete in 8.5 seconds or the boiler control goes into lockout. Shut off the power, wait
5 minutes, then turn power back on to restart ignition.
STAND BY
Set the timer to the OFF position and leave the door slightly open.
STEAMING
Each steaming compartment has its own controls.
With the ready light lit, the steamer is ready for use.
• Place pans of food to be cooked into the compartment and shut the door.
• Set the timer to the desired cooking time. Steaming begins.
• The cooking cycle may be interrupted at any time by opening the compartment door — resume
cooking by closing the door.
• When the buzzer sounds, the timed steaming cycle has finished. Steaming stops, the cooking
light goes off and the ready light comes on. To silence the buzzer, turn the timer OFF.
DAILY SHUTDOWN PROCEDURE
Each compartment has its own boiler. Each compartment must be shut down.
Turn the main power switch to the OFF position; close the manual gas shutoff valve.
PROCEDURE FOR COMPLETE OR PROLONGED SHUTDOWN
Each compartment has its own boiler. Each compartment must be shut down.
Turn the timer and the main power switch to the OFF position — the boiler will drain.
Close the manual water valves and the manual gas shutoff valves.
Disconnect the power cord.
– 11 –
Download from Www.Somanuals.com. All Manuals Search And Download.
STEAM COOKING
The steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should
be carefully time-controlled. Keep hot food holding time to a minimum to produce the most appetizing
results. Prepare small batches. Cook only enough to start serving, then cook additional amounts to
meet demand. Separate frozen foods into smaller pieces to allow more efficient cooking.
Cooking time for frozen foods depends on amount of defrosting required. If time permits, allow frozen
foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.
Precooked Frozen Products
If the product cannot be cooked in its covered container and requires more than 15 minutes of cooking
time, use a pan cover. When a cover is used, approximately one-third additional time is necessary.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting,
removing stems, peeling, etc. Cook root vegetables in a perforated pan unless juices are being saved.
Liquids can be collected in a solid 12" x 20" (30 cm x 51 cm) pan placed under a perforated pan.
Perforated pans are used for frankfurters, wieners and similar items when juices do not need to be
preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and
fruits are cooked in solid pans in their own juices. Meats and poultry are cooked in solid pans to preserve
their own juices or to retain broth. Canned foods can be heated in their opened cans (cans placed in
12" x 20" solid pans) or the contents may be poured into solid pans. DO NOT place unopened cans
in the steamer.
COMPARTMENT ACCOMMODATION
Steamers are designed to accept combinations of 12" x 20" (30 cm x 51 cm) pans (solid or perforated),
up to the following limitations:
PANDEPTH
1" (2.5 CM)
PAN DEPTH
2.5" (6 CM)
PAN DEPTH
4" (10 CM)
PAN DEPTH
6" (15 CM)
MODEL
COMPARTMENT
Top Compartment
Bottom Compartment
Top Compartment
6 Pans
8 Pans
3 Pans
4 Pans
5 Pans
5 Pans
2 Pans
2 Pans
3 Pans
3 Pans
1 Pan
2 Pans
2 Pans
2 Pans
VHX7G
10 Pans
10 Pans
VHX10G
Bottom Compartment
– 12 –
Download from Www.Somanuals.com. All Manuals Search And Download.
CLEANING
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING.
CAUTION: Do not spray with hose or steam cleaner. Doing so will cause extensive damage (not
covered under warranty).
At the end of each day, or between cooking cycles if necessary . . .
Turn the main power switch to the OFF position. Remove pans and racks from the compartment(s) and
wash in a sink. Wash the 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 that 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 drains working freely. After cooking grease-producing foods or seafood, operate
the 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 (2 liters) of warm, clear water. After cooking
seafood, run the compartment empy for 5 to 10 minutes at least once a day to keep the drain clear.
Leave the door slightly open when the steamer is not in use to allow the inside to dry out.
Weekly, or more often if necessary . . .
Clean the exterior with a damp cloth and polish with a soft, dry cloth. Use a nonabrasive cleaner to
remove discolorations.
Corrosive cleaning agents such as chlorides, acids, salts or vinegar may cause pitting and corrosion
which will reduce the life of the appliance. Never spray water into electric controls. Climatic conditions
(salt air) may require more thorough and frequent cleaning, or the life of the appliance may be adversely
affected.
For hard-to-remove stains: Apply cleanser on a damp cloth or sponge and gently rub metal in the
direction of the polish lines. Avoid marring the stainless steel. Do not rub in a circular motion.
If the previous procedure fails, ScotchBrite or stainless steel wool pads may be used. Do not use
ordinary steel wool, as particles left on the surface will rust and spoil the finish. Never use a wire brush,
steel scraper, putty knife, file, steel wool pads (except stainless steel) or other steel tools. Marring the
surface will make it more difficult to clean and will increase the possibility of corrosive attack.
Heat tint is a darkened area on stainless steel which was subjected to excessive heat. It is not harmful,
but can usually be removed by vigorous scouring in the direction of the polish lines. Use ScotchBrite
scouring pads or a stainless steel wool, combined with a moist paste of powdered cleanser.
– 13 –
Download from Www.Somanuals.com. All Manuals Search And Download.
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 DOORS.
DELIMING
Refer to the water filter manual shipped in the box with your steamer.
STEAM UNLOADER PORTS
Your steamer is equipped with two 5 psi steam unloader ports at the rear of the steamer (see Fig. 1).
If steam pressure reaches 5 psi or more, steam will be exhausted through these ports . This pressure
may be caused by clogged cooking cavity steam ports, clogged steam tubing from the generator to the
cooking cavity, clogged drain plumbing or a blocked cooking cavity drain. Check and clear the cooking
cavity drain. If steam is still exiting the steam unloader ports, contact your local Vulcan-authorized
servicer.
– 14 –
Download from Www.Somanuals.com. All Manuals Search And Download.
TROUBLESHOOTING
SYMPTOM
POSSIBLE CAUSE
Burner does not come on.
Gas supply is off; power cord is unplugged; or switch is off.
Burner control goes into 100% lockout — see page 11. If
symptom persists, contact Service.
Boiler dirty (carbon black).
Water flows into compartment.
Door leaks.
Contact Service.
Contact Service.
1. Checkdoorgasketfordamage. Ifadjustmentisneeded,
contact Service.
2. Plugged drain or screen. Clear compartment cavity
screen. If symptom persists, contact Service.
Water accumulates in compartment.
Water not being supplied to boiler.
Drain clogged.
1. Watersupplyvalveisoff. Checkwatersupplypressure.
2. Water filter is plugged. Refer to water filter manual.
If symptom persists, contact Service.
Water flows into drain when unit is off.
Contact Service.
Steam is exiting from steam unloader
ports.
1. Cooking cavity drain is clogged. Clean cooking cavity
drain. If steam is still exiting steam unloader ports,
contact Service.
2. Internal blockage problem. Contact Service.
SERVICE AND PARTS INFORMATION
For any repairs or adjustments needed on this equipment, contact the Vulcan-Hart authorized service
agency in your area or Vulcan-Hart Service Department at the address or phone number on the front
cover of this manual.
– 15 –
Download from Www.Somanuals.com. All Manuals Search And Download.
— NOTES —
FORM 31212 (June 2002)
PRINTED IN U.S.A.
– 16 –
Download from Www.Somanuals.com. All Manuals Search And Download.
|