INSTALLATION &
OPERATION MANUAL
VSX7 & VSX10 SERIES
ELECTRIC CONVECTION STEAMERS
MODELS
VSX7EC ML-114822
VSX7EO ML-114821
VSX10EC ML-114824
VSX10EO ML-114823
Model VSX7EC with Cabinet Base
For additional information on Vulcan-Hart Company or to locate an authorized
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
FORM 31034 Rev. B (Jan. 2003)
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Installation, Operation and Care of
VSX7 & VSX10 SERIES
ELECTRIC CONVECTION STEAMERS
SAVE THESE INSTRUCTIONS
GENERAL
Models VSX7EC and VSX10EC are mounted on a cabinet base. Models VSX7EO and VSX10EO are
mounted on an open base. Models VSX7EC and VSX7EO have a capacity for seven 12" x 20" x 21/2
"
pans. Models VSX10EC and VSX10EO have capacity for ten 12" x 20" x 21/2" pans. Accessory
stainless steel steamer pans with solid or perforated bottoms are available in 1", 21/2" and 4" depths.
Vulcan steamers are produced with quality workmanship and material. Proper installation, usage and
maintenance of your steamer will result in many years of satisfactory performance.
It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions
provided.
INSTALLATION
UNPACKING
This steamer was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check
for possible shipping damage. If the steamer is found to be damaged, save the packaging material and
contact the carrier within 15 days of delivery.
LOCATION
Before installing, verify that the electrical service agrees with the specifications on the rating plate
located on the right side panel. If the supply and equipment requirements do not agree, do not proceed
with the installation. Contact your dealer or Vulcan-Hart Company immediately.
Allow space for plumbing and electrical connections.
When installed, minimum clearances are 3" (7.6 cm) at the sides and 0" at the rear for proper air
circulation.
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INSTALLATION CODES AND STANDARDS
In the United States, the steamer must be installed in accordance with the following: (1) State and local
codes and (2) National Electrical Code, ANSI/NFPA-70 (latest edition), available from National Fire
Protection Association, Batterymarch Park, Quincy, MA 02269.
In Canada, the steamer must be installed in accordance with the following: (1) Local codes and (2)
Canadian Electrical Code, Part 2, CSA Standard C22.1 (latest edition), available from Canadian
Standard Association, 178 Rexdale Boulevard, Rexdale, Ontario, Canada M9W1R3.
LEVELING
Using a spirit level or pan of water in the bottom of the steamer, adjust the leveling feet to level the
steamer front to back and side to side.
Mark hole locations on the floor through the anchoring holes provided in the flanged adjustable feet.
Remove the steamer and drill holes at marked locations on the floor. Insert proper anchoring devices.
Set steamer back in proper position.
Install bolts through anchoring holes and into anchors to secure the steamer to the floor. Seal bolts and
flanged feet with Silastic.
After the drain is connected, check for level by pouring water onto the floor of the compartment.
All water should drain through the opening at the back of the compartment cavity.
ELECTRICAL CONNECTION
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
Make electrical connection through the 11/8" (2.9 cm) diameter hole, provided, using 3/4" (1.9 cm) trade-
size conduit. Refer to the wiring diagram located inside the right side panel. Use 90°C minimum
insulated wire.
ELECTRICAL DATA
Minimum Circuit Ampacity
Model
kW
17.5
30
Volts/Hertz/Phase
Maximum Protective Device
Amps
208/60/3
240/60/3
480/60/3
60
50
30
VSX7EC
VSX7EO
208/60/3
240/60/3
480/60/3
90
80
45
VSX10EC
VSX10EO
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PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY
AND PLUMBING CODES.
Water Supply Connection
The water filter, provided, must be installed in the water supply line going to the filtered water inlet or
your steamer warranty may be voided. For incoming water supply line pressures, refer to the water filter
manual shipped with the water filter. Follow the recommendations contained in it. Water pressure to the
steamer should be 20 to 60 psi.
3
The water supply inlets are provided with /8" (1.0 cm) compression fittings for 3/8" O.D. copper tubing.
The water supply to the generator tank (filtered water) is separate from the water supply to the cooling
system (unfiltered water) where steam is condensed before entering the drain line. Filtered water may
be used for the generator; unfiltered water, for the cooling system.
Install line strainers (not provided). A manual shutoff valve for each supply line must be provided
convenient to the steamer.
We recommend treated water feeding the boiler inlet supply and untreated water feeding the cooling
system inlet. Hook-ups are labeled on the back of the steamer.
Water Requirements
Proper water quality can improve the taste of the food prepared in the steamer, reduce liming in the
steam generator and extend equipment life. Local water conditions vary from one location to another.
Ask your municipal water supplier for details about your local water supply before installation.
Recommended water parameters are included in the water filter manual shipped with the steamer;
follow the recommendations contained in it.
Presence of sediment, silica, excess chlorides or other dissolved solids may lead to a recommendation
for alternate form(s) of water treatment. Be sure to test the water with the test strip and register the
results using the registration card or by visiting vulcanhart.com.
Drain Connection(s)
Drain must be minimum 11/2" (3.8 cm) IPS down, preferably
with one or two elbows only, maximum length 6 feet and piped
to an open-gap type of drain (Fig. 1). Drain pipe should be
either iron or copper. DO NOT use PVC pipe; PVC pipe may
lose its rigidity, or its glue may fail.
CAUTION: In order to avoid any back pressure in the
steamer, do not connect solidly to any drain connection.
Draining Requirements
Temperatures in the boiler can reach as high as 240°F
(116°C). Local codes will require that the temperature of the
drain water be 140°F (60°C) or lower. At the end of the day
when purging the boilers, some provision for lowering the
water temperature must be provided by the user or installer to
meet this code requirement.
Fig. 1
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VENT HOOD
Some local codes may require the steamer to be located under an exhaust hood. Information on the
construction and installation of ventilating hoods may be obtained from NFPA Standard No. 96, Vapor
Removal from Cooking Equipment (latest edition).
STARTUP TEST
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE
STEAM. STAY CLEAR WHILE OPENING THE DOOR.
Once the steamer is installed and all mechanical connections have been made, thoroughly test the
steamer before operation.
1. Check that proper water, drain and electrical connections have been made.
2. Turn main power switch on. After approximately 15 minutes, the Ready Light should come on,
indicating that the water temperature is 205°F (96°C).
3. When the Ready Light comes on, set the timer at 5 minutes. With door open, observe that no steam
is entering the compartment and the Cooking Light is off.
4. Close compartment door. The Cooking Light should now be lit, and steam should be heard
entering the compartment after about 45 seconds (5 minutes if boiler is empty).
5. Check drain line to make sure that water from the cold water condenser is flowing through the
drain line.
6. Open compartment door and observe that steam supply to the chamber is cut off. (Ready Light
should again come on, and Cooking Light goes off.)
7. Close compartment door and let cooking cycle finish. When the timer returns to the "0" position,
a buzzer will sound, signalling the end of the cooking cycle. To silence the buzzer, turn the dial
timer to off.
8. Complete the above steps for each cooking compartment.
9. To shut the steamer down, turn the main power switch off and leave the compartment doors
slightly open to allow the inside to dry out.
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INSTALLATION DRAWINGS
Cabinet Base
Open Base
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OPERATION
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE
STEAM. STAY CLEAR WHILE OPENING THE DOOR.
CONTROLS
Fig. 2
MAIN POWER SWITCH
ON - The boiler will automatically fill and begin heating to the preset temperature.
OFF - The boiler will drain.
READY LIGHT - Indicates the temperature has reached 205°F (96°C) and that the steamer is ready
to begin cooking.
COOKING LIGHT - Indicates that a cooking cycle is in progress.
TIMER - Set the cooking time (0 to 60 minutes). Steam cooking will begin when the door is closed. The
cooking cycle will be interrupted if the door is opened during the cooking cycle; resume cooking by
closing the door.
When done, a buzzer sounds and steam supply to the cooking chamber will cease. Turn the timer off
to stop the buzzer.
BEFORE FIRST USE
Clean the protective oils from all surfaces of the steamer. Use a noncorrosive, grease-dissolving
commercial cleaner, following manufacturer's directions. Rinse thoroughly and wipe dry with a soft
clean cloth.
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PREHEAT
Turn the main power switch to the ON position. When the Ready Light comes on, set the timer to 1
minute to preheat the compartment. This should be done when the steamer is first used for the day or
whenever the chamber is cold. The door should be closed during the preheat cycle. The Cooking light
will be lit. When the buzzer sounds, set the timer to the OFF position. The steamer is now ready to cook.
COOK
With the compartment preheated and the Ready Light on, place pans of food into the compartment and
close the door. Set the timer to the desired cooking time. (The cooking cycle may be interrupted at any
time by opening the door. To resume operation, close the door.) Steam will flow into the compartment,
and the cooking light will be lit.
At the end of the cooking cycle, the buzzer will sound, the Cooking Light will go off and the steam supply
to the compartment will cease. Turn the timer to the OFF position to silence the buzzer.
SHUTDOWN
Turn the main power switch to OFF. The boiler will automatically blow down. Leave the compartment
door open to allow the inside to dry out. For an extended shutdown, turn the main power switch off; turn
power and water supply off.
COOKING HINTS
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should
be carefully time controlled. Keep hot food holding time to a minimum to produce the most appetizing
results. Prepare small batches; cook only enough to start serving and then cook additional amounts
to meet demand.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting,
removing stems, etc. Cook root vegetables in a perforated pan. Other vegetables may be cooked in
a perforated pan unless juices are being saved. Liquids can be collected in a solid pan placed under
a perforated pan.
Perforated pans are used for frankfurters, weiners and similar items when juices do not need to be
preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and
fruits are cooked in solid pans in their own juice. Meats and poultry are cooked in solid pans to preserve
their juice or retain broth.
Canned foods can be heated in their opened cans (cans placed in solid pans), or the contents may be
poured into solid pans. DO NOT place unopened cans in the steamer.
FROZEN FOOD ITEMS
Separate frozen foods into smaller pieces to allow more efficient cooking.
Use a pan cover for precooked frozen dishes that cannot be cooked in the covered containers in which
they are packed if they require more than 15 minutes of cooking time. When a cover is used,
approximately one-third additional cooking time is necessary. Cooking time for frozen foods depends
on the amount of defrosting required. If time permits, allow frozen foods to partially thaw overnight in
a refrigerator. This will reduce their cooking time.
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Suggested Cooking Guidelines
TIMER SETTING
(minutes)
WEIGHT PER PAN
PRODUCT
Eggs
Scrambled
Hard cooked
10 to 12
15
8 doz.
4 doz.
2 lb.
Rice, long grain (cover with 4 cups of water/lb.)
Pasta (place perforated pan inside solid pan; cover
with cold water)
Spaghetti, regular/vermicelli
Macaroni, shells/elbows
Lasagna noodles
Frozen Casseroles, Lasagna
Meat Loaf, 3-5 lb. each
Beef
25
12 to 15
15 to 18
15 to 18
35
Full pan
15 lb.
40
Ground Chuck
20 to 25
10 lb.
Beans
Baked/Refried
9
20
10 lb. can
15 lb.
Chicken - Breasts, Legs, Thighs
Turkey, Frozen
Breasts (2)
90
3
6 to 7 lb. each
80 to 100 count
Hot Dogs
SEAFOOD
Clams
Frozen
10 to 12
5 to 6
3 doz.
3 doz.
Fresh, Cherrystone
King Crab, frozen
Claws
4
4 to 6
5
6
5
21/2 lb.
41/2 lb.
4 lb.
10 lb.
4 per pan
3 lb.
Legs
Shrimp, frozen, 10 per lb.
Lobster Tail, frozen
Lobster, Live, 10" to 12"
Scallops, fresh
4
Scrod Fillets, fresh
VEGETABLES
3-5
4 lb.
Asparagus Spears
Frozen
10 to 12
5
3 doz.
5 lb.
Fresh
Beans
Green, 2" cut, frozen/fresh
Lima, frozen
6
8
5 lb.
5 lb.
Broccoli
Spears, frozen
Spears, fresh
Flowerettes, frozen
Carrots
8
6
6
4 lb.
5 lb.
5 lb.
Baby whole, frozen
Crinkle cut, frozen
Sliced, fresh
8
7 lb.
4 lb.
9 lb.
7 to 8
11
Cauliflower, Flowerettes
Frozen
6
4 lb.
5 lb.
Fresh
7 to 8
Corn
Yellow whole kernel, frozen
Cobbettes, frozen
Corn-on-the-Cob, fresh
Peas, Green
Potatoes, whole russet
Zucchini, slices
CannedVegetables
Frozen Mixed Vegetables
5
8
5 lb.
27 ears
18 ears
5 lb.
40 lb.
10 lb.
10 to 12
6
55
8
6
10 lb. can
5 lb.
6 to 7
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DRAINING THE BOILER
Drain the boiler after each day's use to flush out minerals and minimize scale build-up. The boiler drains
automatically for approximately 4 to 6 minutes after the main power switch is turned OFF.
ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS
The steamer has been factory set so that when it is on, and during the Ready phase, it will maintain
water temperature in the steam generator tank at approximately 205°F (96°C) (just below water boiling
point). However, for high altitude locations, a Vulcan-authorized servicer must adjust the steamer to
achieve this temperature.
CLEANING
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
At the end of each day, or between cooking cycles if necessary:
•
•
•
Turn main power switch off.
Remove pans and racks from compartment and wash in sink.
Wash compartment interior with clean water. Never use steel wool or abrasive scouring pads
as they will scratch and ruin the general surface appearance of the steamer.
•
•
Use warm soapy water with a cloth or sponge to clean the exposed bead of the door gasket.
Rinse with warm clear water and wipe dry with a dry cloth.
Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water. Rinse
with warm clear water and wipe with a dry cloth.
CAUTION: Do not allow the door gasket to come in contact with food oils, petroleum solvents
or lubricants. Wipe all solids away from the drain openings in the compartments to prevent
clogging.
Keep the cooking compartment drain working freely. After cooking grease-producing foods, operate
steamer with compartments empty for 30 minutes at the end of the day; or pour 1/2 gallon (2 liters) of
warm soapy water down the drain, followed by 1/2 gallon of warm clear water.
Leave the door slightly open when the steamer is not in use to allow the inside to dry out.
Weekly (or as needed)
• Clean exterior with a damp cloth and polish with a soft dry cloth.
• Use a nonabrasive cleaner to remove discolorations.
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GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are three things that can break down stainless steel and allow corrosion to develop:
(1) Abrasion, (2) Deposits and water and (3) Chlorides.
Avoid rubbing with steel pads, wire brushes or scrapers that can leave iron deposits on stainless steel.
Instead, use plastic scouring pads or soft cloths. For stubborn stains, use products such as Cameo,
Talc or Zud First Impression. Always rub parallel to the polish lines or with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from softeners or
certain filters can eliminate these mineral deposits. Other deposits from food or lubrication must be
properly removed by cleaning. Use mild detergent and non-chloride cleaners. Rinse thoroughly. Wipe
dry. If using chloride-containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel
corrosion. Where appropriate, apply a polish recommended for stainless steel (such as Benefit or
Super Sheen) for extra protection and lustre.
MAINTENANCE
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE STEAMER. COMPARTMENTS CONTAIN LIVE STEAM. STAY
CLEAR WHEN OPENING DOOR(S).
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
DELIMING
Refer to the water filter manual shipped in the box with your steamer.
STEAM PRESSURE SWITCH
Your steamer is equipped with a 5 psi steam pressure switch. If steam pressure reaches 5 psi or more,
the control circuit of the steamer will be disabled and the steamer will turn off until the pressure is
relieved. The pressure may be caused by clogged cooking cavity steam ports, clogged steam tubing
from the boiler to the cooking cavity, clogged drain plumbing or a blocked cooking cavity drain. Clean
the cooking cavity drain. If the steamer continues to turn off, contact your local Vulcan-authorized
servicer.
SERVICE
Contact your local Vulcan-authorized service office for any repairs or adjustments needed on this
equipment.
TROUBLESHOOTING
When the steamer is shut down and cold water is running continuously into the open drain, either or both
solenoid valves did not close when the steamer was turned off. Contact your local Vulcan-authorized
servicer.
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FORM 31034 Rev. B (Jan. 2003)
PRINTED IN U.S.A.
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