Vulcan Hart Electric Steamer VHL2 User Manual

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  
ML-136033  
ML-136034  
ML-136031  
ML-136032  
ML-136035  
ML-136036  
ML-126323  
ML-126324  
ML-126855  
ML-126856  
ML-126858  
ML-126859  
ML-126857  
ML-114954  
ML-136000  
ML-136001  
ML-136002  
Model MHB24G  
VHL3D  
MHB24E  
MHB24G  
VH3616G  
VH3616E  
VH3616D  
Model VHX24E  
Model VHL2G  
For additional information on Vulcan-Hart or to locate an authorized parts  
VULCAN-HART  
P.O. BOX 696, LOUISVILLE, KY 40201-0696  
TEL. (502) 778-2791  
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC  
WWW.VULCANHART.COM  
FORM 35419 (Dec. 2004)  
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TABLE OF CONTENTS  
GENERAL  
5
5
5
5
6
6
6
6
6
7
7
8
8
8
9
9
INSTALLATION  
Unpacking  
Installation Codes and Standards  
Leveling — All Steamers & Steam Generators  
Plumbing Connections — All Steamers & Steam Generators  
Water Supply Connection  
Water Requirements  
Drain Connection  
Location — Gas Powered Steamers & Steam Generators  
Gas Supply Connection  
Testing the Gas Supply System  
Flue Gas Exhaust  
Electrical Connection — Gas Steamers & Steam Generators  
Location — Electric Steamers & Steam Generators  
Electrical Connection  
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  
10  
10  
11  
12  
14  
14  
15  
15  
16  
16  
17  
17  
Location — Direct Connected Steamers  
Direct Steam Connections  
Startup Test Run — VHX24 & VH3616 Series Steamers  
Startup Test Run — VHL2 & VHL3 Series Steamers  
OPERATION  
Boiler Controls — Gas or Electric  
Gas Boiler  
Electric Boiler  
Compartment Controls — VHX24 & VH3616 Series Steamers  
Preheating  
Operating VHX24 & VH3616 Series Steamers  
Extended Shutdown  
– 3 –  
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Standard Automatic Compartment Controls — VHL2 & VHL3 Steamers  
Preheating  
18  
18  
Operating VHL2 & VHL3 Steamers with Standard Automatic  
Compartment Controls  
Pre-Vent Compartment Controls — VHL2 & VHL3 Steamers  
Operating VHL2 & VHL3 with Pre-Vent Compartment Controls  
Selection of Pans for Steam Cooking in VHL2 & VHL3 Steamers  
Cooking Hints  
19  
20  
21  
22  
23  
23  
26  
26  
26  
26  
26  
26  
27  
Suggested Cooking Guidelines  
Cleaning  
Cooking Compartment Drains  
Boiler Blowdown  
Compartments  
Door Gaskets  
Leave Compartment Doors Open  
Guidelines for Maintaining Stainless Steel Surfaces  
MAINTENANCE  
28  
28  
28  
28  
28  
28  
28  
28  
29  
29  
29  
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  
TROUBLESHOOTING  
Service and Parts Information  
30  
30  
– 4 –  
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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 –  
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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  
Supply Pressure  
Hardness*  
Silica  
Total Chlorine  
pH range  
20 — 60 psig  
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.  
less than 3 grains  
less than 13 ppm  
less than 4.0 ppm  
7 — 8  
Undissolved Solids  
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 –  
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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  
Line Pressure  
Main Boiler  
Pilot Valve  
Pressure  
GAS TYPE  
Natural  
Minimum  
Maximum  
Valve Pressure  
7.0" W. C.  
(1.75 kPa)  
14.0" W.C.  
(3.5 kPa)  
3.0" W.C.  
(0.75 kPa)  
3.5" W.C.  
(0.88 kPa)  
11.0" W.C.  
(2.7 kPa)  
14.0" W.C.  
(3.5 kPa)  
3.0" W.C.  
(0.75 kPa)  
3.5" W.C.  
(0.88 kPa)  
Propane  
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 –  
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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  
Minimum Circuit Ampacity  
Volts  
Hertz  
Phase  
Machine Amps  
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 –  
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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  
Minimum Circuit Ampacity  
Volts  
Hertz  
Phase  
Total KW  
Machine Amps  
Maximum Protective Device  
AMPS  
208  
60  
1
24  
24  
36  
42  
24  
24  
36  
48  
24  
36  
48  
115.4  
66.6  
99.9  
116.6  
100  
150  
90  
208  
240  
240  
60  
60  
60  
3
1
3
125  
150  
125  
90  
57.7  
86.6  
115.5  
28.9  
43.3  
57.7  
125  
150  
50  
480  
60  
3
70  
90  
Compiled in accordance with the National Electrical Code, ANSI-NFPA-70 (latest edition).  
– 9 –  
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CONNECTION OF OTHER STEAM COOKING EQUIPMENT TO AN ELECTRIC OR GAS BOILER  
Steam can be supplied to additional steam equipment from  
theauxiliarysteamportontheboiler, orSteamLineConnection  
STEAM LINE CONNECTION  
WATER  
(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  
LEVEL  
PROBE  
HOUSING  
sales representative in your area for steam boiler horsepower  
calculations.  
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  
PL-41764-1  
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  
Fig. 1  
Vulcan-Hart.  
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 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 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 –  
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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. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING THE STEAMER.  
WARNING: THE COOKING COMPARTMENTS CONTAIN LIVE STEAM. STAY CLEAR WHILE  
OPENING EACH DOOR.  
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 –  
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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.  
STARTUP TEST RUN — VHL2 & VHL3 SERIES STEAMERS  
Refer to the OPERATION section for more information on VHL compartment and boiler controls.  
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.  
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.  
– 12 –  
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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. Openallcompartmentdoorsandobservethatnosteamhasenteredthecookingcompartments.  
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.)  
14. Press the top of the compartment switch (Fig. 6 or 7) to start  
the timer. Steam will be heard entering the compartments.  
COMPARTMENT  
OPERATION  
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.  
REFER TO PAGE 18 – 19 FOR  
AUTOMATIC CONTROLS.  
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  
REFER TO PAGE 20 – 21 FOR  
PRE-VENT AUTOMATIC CONTROLS.  
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.  
– 13 –  
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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  
• Press [ O ] to turn the controls and the steamer off.  
The boiler automatically blows down for about 5  
minutes.  
HIGH  
PRESSURE  
LIGHT  
LOW  
WATER  
LIGHT  
High Pressure Light  
RESET SWITCH  
(GREEN)  
• Is lit after [ I ] is pressed and stays on during fill. Goes  
off after the reset switch is pressed (when green light  
is lit).  
WATER  
LEVEL  
GAUGE  
• 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.  
BOILER  
PRESSURE  
GAUGE  
Reset Switch  
• 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.  
PL-41513-1  
Boiler Pressure Gauge  
• Indicates the boiler steam pressure; the normal  
operating range is 5 to 12 psig.  
Fig. 2  
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.  
– 14 –  
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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.  
– 15 –  
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COMPARTMENT CONTROLS — VHX24 & VH3616 SERIES STEAMERS (Fig. 5)  
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.  
Ready Light (Green)  
— Indicates the steamer is ready for the cooking cycle.  
READY  
LIGHT  
COOKING  
LIGHT  
READY  
COOKING  
Cooking Light (Red)  
— Indicates the steamer is in the cooking phase.  
TIMER  
Timer  
T
IM  
E
R
— Sets the desired cooking time.  
• Timer range is 0 to 60 minutes.  
READY  
LIGHT  
COOKING  
LIGHT  
READY  
COOKING  
• 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.  
TIMER  
T
IM  
E
R
PL-50860  
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.  
– 16 –  
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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).  
– 17 –  
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STANDARD AUTOMATIC COMPARTMENT CONTROLS — VHL2 & VHL3 STEAMERS (Fig. 6)  
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.  
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  
Press the top of the switch to start the timer.  
COOKING TIME CONTROL  
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.  
COOKING  
TIME  
CONTROL  
COMPARTMENT  
SWITCH  
COMPARTMENT SWITCH  
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.  
– 18 –  
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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.  
– 19 –  
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PRE-VENTCOMPARTMENT CONTROLS — VHL2 & VHL3 STEAMERS (Fig. 7)  
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.  
Door Latch  
Holds the door closed.  
Door Screw Handle (Not Shown)  
Seals the door gasket against the cabinet.  
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).  
DOOR  
LATCH  
COOKING TIME CONTROL  
Compartment Switch  
Press top of switch to start the timer.  
At the end of the cooking cycle, press the  
bottomof the switch to silence the buzzer.  
COOKING  
TIME  
CONTROL  
Temperature Sensor (Inside Compartment)  
COMPARTMENT  
SWITCH  
Starts the timer when the cooking  
compartment temperature reaches  
180°F (82°C).  
COMPARTMENT SWITCH  
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. 7  
– 20 –  
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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.  
– 21 –  
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SELECTION OF PANS FOR STEAM COOKING IN VHL2 & VHL3 STEAMERS  
Vulcan Adapt-A-PanTM steamer compartments (Fig. 8) are designed to accept combinations of the  
following perforated or solid cooking pans.  
PAN SELECTION — VHL2 & VHL3 STEAMERS  
Max Qty Pan Size  
Pan Depth  
6" (15 cm)  
4" (10 cm)  
21/2" (6 cm)  
1 (2.5 cm)  
4
6
8
6
12" x 20" (30 cm x 51 cm)  
12" x 20"  
12" x 20"  
18" x 26" (46 cm x 66 cm)  
(center support must be removed)  
16  
12" x 20" (not shown)  
1 (2.5 cm)  
Fig. 8  
– 22 –  
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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  
TIMER SETTING  
IN MINUTES  
WEIGHT  
PRODUCT  
PER PAN  
Eggs, Scrambled  
Rice, Long Grain  
10 to 12  
25  
8 Dozen  
Cover with 4 cups water (32 fl.oz) per pound of rice.  
2 Lb. (0.9 kg)  
(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 to 15  
15 to 18  
12 to 15  
15 to 18  
Frozen Casseroles, Lasagna  
35  
40  
Full Pan  
Meat Loaf, 3 to 5 Lb. (1.4 to 2.3 kg)  
15 Lb. (6.8 kg)  
Beef  
Ground Chuck  
Sliced as Purchased  
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  
Prunes, Dried  
6
10 Lb. Can (4.5 kg)  
12 to 15  
– 23 –  
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PRODUCTS TO BE COOKED IN PERFORATED PANS  
TIMER SETTING  
IN MINUTES  
WEIGHT  
PRODUCT  
PER PAN  
Clams  
Frozen  
Fresh, Cherrystone  
10 to 12  
5 to 6  
3 Dozen  
3 Dozen  
King Crab, Frozen  
Claws  
Legs  
4
21/2 Lb. (1 kg)  
41/2 Lb. (2 kg)  
4 to 6  
Lobster Tail, Frozen  
6
5
10 Lb. (4.5 kg)  
4 Per Pan  
Lobster, Live, 10 to 12" (25.4 to 30.5 cm)  
Salmon Fillets, Frozen, 8 Oz. (227 grams) Each  
Scallops, Fresh  
5
71/2 Lb. (3.4 kg)  
3 Lb. (1.4 kg)  
4 Lb. (1.8 kg)  
4
Scrod Fillets, Fresh  
3 to 5  
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)  
90  
55  
6 to 7 Lb. (2.7 to 3.2 kg)  
20 to 25 Lb. (9 to 11 kg)  
Cut Lengthwise  
Corned Beef  
40 to 75  
3
6 to 8 Lb. (2.7 to 3.6 kg)  
80 to 100 Count  
Hot Dogs or Wieners  
Asparagus Spears  
Frozen  
10 to 12  
5
3 Dozen  
5 Lb. (2.3 kg)  
Fresh  
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)  
– 24 –  
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PRODUCTS TO BE COOKED IN PERFORATED PANS  
TIMER SETTING  
IN MINUTES  
WEIGHT  
PRODUCT  
PER PAN  
Brussel Sprouts, Frozen  
6
8
5 Lb. (2.3 kg)  
5 Lb. (2.3 kg)  
1
Cabbage, Fresh /6 Cut  
Carrots  
Baby Whole, Frozen  
Crinkle Cut, Frozen  
Sliced, Fresh  
8
7 Lb. (3.2 kg)  
4 Lb. (1.8 kg)  
9 Lb. (4.1 kg)  
7 to 8  
11  
Cauliflower, Flowerettes  
Frozen  
Fresh  
6
4 Lb. (1.8 kg)  
5 Lb. (2.3 kg)  
7 to 8  
Celery, 1" (2.5 cm) Diagonal Cut  
7
5 Lb. (2.3 kg)  
Corn  
Yellow Whole Kernel, Frozen  
Cobbettes, Frozen  
5
8
5 Lb. (2.3 kg)  
27 Ears  
16 to 18  
10 to 12  
16 to 18  
80 Ears  
18 Ears  
54 Ears  
Corn-On-Cob, Fresh  
Peas, Green  
6
5 Lb. (2.3 kg)  
10 Lb. (4.5 kg)  
Potatoes, Whole Russet  
55  
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  
Zucchini, Slices  
25  
8
10 Halves  
10 Lb. (4.5 kg)  
5 Lb. (2.3 kg)  
Frozen Mixed Vegetables  
6 to 7  
Fruit, Blanch for Peeling  
Grapefruit  
3
4
Oranges  
Pineapple, Whole for Cutting  
– 25 –  
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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. USE CARE WHEN  
CLEANING OR SERVICING THE BOILER.  
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.  
– 26 –  
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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.  
– 27 –  
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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.  
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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.  
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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. Press Reset to clear any problem modes.  
2. Water supply to the machine is not turned on.  
3. Water filter may be clogged.  
4. 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.  
Water flows into compartment.  
Door leaks.  
Contact Service.  
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.  
Water flows into drain when unit is off.  
Drain may be clogged. Clear drain.  
Contact Service.  
SERVICE AND PARTS INFORMATION  
To obtain service and parts information concerning this model, contact the Vulcan-Hart Service Agency  
Parts depots).  
When calling for service, the following information must be available: model number, serial number,  
manufacture date (MD) and voltage.  
– 30 –  
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NOTES  
– 31 –  
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NOTES  
FORM 35419 (Dec. 2004)  
PRINTED IN U.S.A.  
– 32 –  
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