Vulcan Hart Oven ML 126586 User Manual

INSTALLATION &  
OPERATION MANUAL  
VPX SERIES STEAMERS  
MODELS  
VPX3 ML- 126586  
VPX5 ML- 126588  
Model VPX3  
For additional information on Vulcan-Hart or to locate an authorized parts  
P.O. BOX 696, LOUISVILLE, KY 40201-0696  
VULCAN-HART  
TEL. (502) 778-2791  
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC  
FORM 31136 Rev. A (08-04)  
WWW.VULCANHART.COM  
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INSTALLATION, OPERATION AND CARE OF  
MODEL VPX SERIES STEAMERS  
PLEASE KEEP THIS MANUAL FOR FUTURE USE  
GENERAL  
The Vulcan-Hart steamer cooks vegetables, frankfurters, eggs, chicken, sausage, fish, corned  
beef, and many other meats and food items. These steamers are produced with quality materials  
and workmanship.  
The VPX3 Steamer is rated at 9.0 kW and the VPX5 Steamer is rated at 15.0 kW.  
Proper installation, usage and maintenance of your steamer will result in many years of satisfactory  
performance.  
Thoroughly read this entire manual and carefully follow all of the instructions provided.  
INSTALLATION  
Before installing, verify that the electrical service agrees with the specifications on the machine data  
plate located on the left side panel. If the supply and equipment requirements do not agree, do not  
proceed with the installation. Contact your dealer or Vulcan-Hart immediately.  
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. Carefully unpack the steamer and place  
in a work-accessible area as near to its final installed position as possible.  
LOCATION  
The installation location must allow adequate clearances for servicing and proper operation.  
Minimum clearances for proper air circulation is 2" (5.1 cm) on the sides and 6" (15.2 cm) on the  
back.  
ASSEMBLY  
This steamer comes with four 41/2" (11.4 cm) support legs and four large flat washers. Place the  
steamer on its left side, being careful to avoid scratching the finish. Place one flat washer on the bolt  
side of each leg. Thread the four legs into the provided mounting holes. Do not mount steamer  
directly to a counter top unless the support legs are in place.  
– 3 –  
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INSTALLATION CODES AND STANDARDS  
The steamer must be installed in accordance with:  
In the United States of America:  
1. State and local codes.  
2. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The  
National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.  
In Canada:  
1. Local codes.  
2. Canadian Electric Code, CSA C22.2 (latest edition). Copies may be obtained from The  
Canadian Standard Association, 5060 Spectrum Way, Suite 100, Mississauga, Ontario,  
Canada L4W 5N6.  
LEVELING  
The steamer must be level for proper operation. Place a carpenter's level on top of the steamer.  
Level the steamer front to back and side to side by turning the adjustable feet.  
ELECTRICAL CONNECTIONS  
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE  
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL  
ELECTRICAL CODES.  
When making electrical connections, use copper wire suitable for at least 200°F (90°C). The  
steamer must be grounded. The wiring diagram is located on the inside of the right panel.  
Steamers wired for 1 phase can be changed to 3 phase or vice versa by relocating the jumper wires  
on the terminal block as shown on the wiring diagram.  
ELECTRICAL DATA  
Model  
VPX3  
Volts  
KW  
Amp @ 1 PH  
Amp @ 3 PH  
6
9
28.9  
43.3  
25  
NA  
25  
208  
6
NA  
240  
480  
208  
240  
480  
9
37.5  
12.5  
18.8  
48.1  
72.2  
41.7  
62.5  
20.9  
31.3  
21.7  
NA  
6
9
10.9  
NA  
10  
15  
10  
15  
10  
15  
41.7  
NA  
VPX5  
36.1  
NA  
18.1  
– 4 –  
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SERVICE CONNECTIONS  
Plumbing Connections  
No plumbing connections are required as the steamer is filled manually.  
Drain Connections  
No drain connection is required. Drain the  
steamer into a suitable container with a three  
gallon minimum capacity. (See Fig. 1. Drain Kit  
No. 854217)  
Caution: Do not connect steamer drain solidly  
to any drain piping. The steamer drain must vent  
to the atmosphere to avoid creating a back  
pressure and possible back siphoning into the  
compartment.  
Fig. 1  
ELECTRICAL CONNECTION:  
DRAIN: 1/2" NPT  
1-1/4" HOLE FOR ELECTRICAL CONNECTION.  
D
17 432  
25 635  
4 [102]  
VENT  
D
5.5 [140]  
O
P
E
N
D
IN  
mm  
17 432  
19.25 489  
PL-53566  
Fig. 2  
– 5 –  
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WATER CONDITION  
For best results, Vulcan recommends that the water supply meet the following specifications:  
• Hardness of 2 grains or 35 ppm.  
• Total dissolved solids (TDS) — 60 ppm.  
• Ph factor of 7.0 to 7.5.  
These specifications can easily be obtained with the use of a properly maintained water softener.  
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 the standard for "Vapor  
Removal for Cooking Equipment", NFPA No. 96 (latest edition).  
BEFORE FIRST USE  
Thoroughly clean the steamer before using for the first time. See the CLEANING section in this  
manual.  
– 6 –  
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TESTING PROCEDURE  
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE  
STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR.  
Once the steamer is at its final location, thoroughly test the steamer before operation.  
1. Make sure the door opens and closes properly.  
2. Close the drain valve on the bottom of the steamer. Open the door and pour water into the  
cooking compartment up to the water level mark (the water level mark is visible on the back  
wall of the steamer).  
3. Select CONTINUOUS on the COOKING MODE switch.  
4. With the door open, press the small rod located above the door catch. The HEATER LIGHT  
should come on. Release the rod; the HEATER LIGHT should go off.  
5. Close the compartment door and wait approximately 10 minutes. When the HEATER LIGHT  
goes off, the steamer is ready.  
6. Select TIMED on the COOKING MODE switch.  
7. Set the timer for 5 minutes.  
8. When the timer returns to 0, a buzzer should sound signaling the end of the cooking cycle.  
To silence the buzzer, turn the dial timer to OFF.  
9. To turn the steamer off:  
a. Select the OFF mode on the COOKING MODE switch  
b. Allow the steamer to cool.  
c. Open the drain valve and drain the water from the steamer.  
d. Open the compartment door to allow the inside to dry out.  
– 7 –  
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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 AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR.  
CONTROLS (Fig. 3)  
HEA  
TER  
LOW W  
A
TER  
COOKING MODE  
TIMED  
OFF  
CONTINUOUS  
TIMER  
PL-53567  
Fig. 3  
HEATER LIGHT  
When lit, indicates water is being heated in the cavity. Comes on  
with heating elements when the TIMED or CONTINUOUS mode is  
selected.  
LOW WATER LIGHT  
COOKING MODE  
When lit, indicates additional water is required to operate the  
steamer.  
TIMED: Turns the steamer on. Steamer maintains idle temperature.  
Activating the timer initiates cooking temperature. At the end of the  
timed cycle an audible alarm sounds and the steamer returns to idle  
temperature.  
OFF: Turns the steamer off.  
CONTINUOUS: Turns the steamer on. Steamer will maintain cooking  
temperature.  
TIMER  
Sets cooking time (0 to 60 minutes). An audible alarm will sound at the  
end of the timed cycle.  
– 8 –  
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Using The Timer  
When the TIMED mode is selected, the steamer comes up to idle temperature (lower than the  
cooking temperature). The operator then selects the desired time with the TIMER control. This  
quickly brings the steamer up to cooking temperature. At the end of the timed cycle, the steamer  
returns to the idle temperature.  
The steamer takes approximately 10 minutes to warm up before cooking can begin. The HEATER  
LIGHT turns off when the steamer is ready.  
OPERATING THE STEAMER  
Close the drain valve.  
• Open the door and pour water into the cooking compartment up to the water level mark.  
The water level mark is visible on the back wall of the steamer).  
• Select TIMED or CONTINUOUS on the COOKING MODE switch.  
• Close door and wait approximately 10 minutes for the HEATER LIGHT to go off. This  
indicates the steamer is ready.  
SHUTDOWN  
• Turn COOKING MODE switch to OFF.  
• Allow the steamer to cool.  
• Open the drain valve and drain the water from the steamer.  
• Open the compartment door to allow the inside to dry out.  
• Follow the cleaning instructions in this manual.  
– 9 –  
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STEAM COOKING  
Preparation  
Vegetables, fruits, meats, seafood, and poultry should be prepared normally by cleaning, separating,  
cutting, removing stems, etc. Root vegetables should be cooked 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 12" x 20" (30.5 x 50.8 cm) pan placed under a perforated pan. Perforated pans  
are used for frankfurters, hot dogs, and similar items when preserving the juices is unnecessary.  
Solid pans are good for cooking puddings, rice, and hot breakfast cereals. Vegetables and fruits  
are cooked in solid pans in their own juices to retain broth. Canned foods can be heated in their  
opened cans placed in 12" x 20" (30.5 x 50.8 cm) solid pans, or the contents may be poured into  
solid pans.  
Frozen Food Items  
Frozen foods should be separated into smaller pieces to allow more efficient cooking.  
Precooked frozen dishes that cannot be cooked in the covered containers in which they are packed  
should use a pan cover if they require more than 15 minutes of cooking time. When a cover is used,  
approximately one-third additional cooking time is necessary.  
The cooking time for frozen foods depends on the amount of defrosting required. If time permits,  
allow the frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.  
ACCEPTABLE PAN SIZES  
The steamer compartment is designed to accept combinations of the following size 12" x 20"  
(30.5 x 50.8 cm) pans (either solid or perforated):  
INCHES  
mm  
1
25  
6
2.5  
64  
3
4
102  
2
6
152  
1
MODEL  
PAN DEPTH  
VPX3  
VPX5  
Total Quantity of Pans  
10  
5
3
2
COOKING TIPS  
Keep hot food holding time to a minimum to produce the most appetizing results.  
After steaming, sausage, chicken, or fish may be browned in a radiant broiler.  
Save juice from fish, chicken, turkey, or vegetables to make soups, sauces, or casserole dishes.  
Vegetables retain their color and are more nutritious if you schedule cooking of fresh vegetables  
so they will be served soon after cooking. If they are prepared in advance, plunge into cold water  
(with ice is recommended), drain thoroughly, and refrigerate until needed. Reheating will take  
approximately 5-10 minutes, depending on amount and variety.  
Prepare small batches, cook only enough to start serving, then cook additional amounts to meet  
demand.  
– 10 –  
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CLEANING  
CAUTION: Never use high chlorine or bleach solution for cleaning door gasket. Never use  
steel wool or other metallic pads to clean the steamer.  
At The End of Each Day:  
• Follow shutdown procedures.  
• Remove stainless steel pan supports and clean in a sink (Fig. 4).  
• Clean the drain opening and make sure it is clear.  
• Use a nonabrasive cleaner to remove discolorations.  
• Pull out the vent baffle assembly and clean with hot soapy water. To remove, lift the assembly  
straight up (Fig. 4).  
• Wipe the interior of the steamer with hot soapy water. Use a soft cloth or sponge.  
• Rinse thoroughly with warm clean water.  
• Dry with a clean dry cloth.  
• Clean the exterior of the steamer with damp cloth and polish with a soft dry cloth.  
• Leave door open at night after cleaning.  
VENT BAFFLE ASSEMBLY  
PAN SUPPORTS  
PL-41511-1  
Fig. 4  
– 11 –  
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MAINTENANCE  
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,  
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE  
STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR.  
Steamer must be cleaned daily, see CLEANING.  
SERVICE AND PARTS INFORMATION  
To obtain service and parts information concerning this model, contact the Vulcan-Hart Service  
Service and Parts depots).  
When calling for service, the following information must be available: model number, serial number,  
manufacture date (MD) and voltage.  
PRINTED IN U.S.A.  
– 12 –  
FORM 31136 Rev. A (08-04)  
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