Vulcan-Hart G30O User manual

GAS & ELECTRIC TILTING BRAISING PANS
MODEL
G30O ML-52701
G30C ML-52702
G40O ML-52705
G40C ML-52706
E30O ML-52703
E30C ML-52704
E40O ML-52707
E40C ML-52708
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. [phone]
FORM 30959 (3-96) (Formerly 30763 & 30764)
INSTALLATION &
OPERATION MANUAL

— 2 —
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT
DOWN UNITS AT MAIN SHUTOFF VALVE AND
CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE.
WARNING
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSEPROPERTYDAMAGE,INJURYORDEATH.
READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
IN THE EVENT OF A POWER FAILURE, DO NOT
ATTEMPT TO OPERATE THIS DEVICE.

— 3 —
TABLE OF CONTENTS
GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Leveling and Anchoring Tilting Braising Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Service Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Gas Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Flue Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Installation Diagram — Gas Heat Braising Pans . . . . . . . . . . . . . . . . . . . . . 8
Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Control Circuit Powr Connection (All Braising Pans) . . . . . . . . . . . . . . . . . . 9
Installation Diagram — Electric Heat Braising Pans . . . . . . . . . . . . . . . . . 10
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Gas Heat Braising Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Lighting and Shutdown of Pilot — Standard Gas Braising Pan . . . . . . . . . . . . . . 11
Lighting and Shutdown of Pilot — Gas Braising Pan with Electronic Ignition . . . 12
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Electric Heat Braising Pans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Operation of Lifting System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Braising Pans with Manual Lift (Standard) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Braising Pans with Automatic Power Lift (Optional) . . . . . . . . . . . . . . . . . . . . . . . 14
Unloading Prepared Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Steaming Inserts (Optional). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Cooking Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Lubrication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Lid Mechanism . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Manual Lift . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Automatic Power Lift (Optional). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Door Hinges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Adjustments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Vent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Service and Parts Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
TROUBLESHOOTING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

— 4 —
Installation, Operation and Care of
TILTING BRAISING PANS
MODELS G30O, G40O, G30C , G40C,
E30O, E40O, E30C, & E40C
KEEP THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
Vulcan-Hart Tilting Braising Pans are available in two sizes. Models G30 and E30 have a 30-gallon
capacity andModelsG40andE40havea40-galloncapacity. Modelswithasuffixof"O"haveanopen
base and models with a suffix of "C" have a closed base.
Thetiltingbraisingpanisaversatilepiece of equipment. It allows you to stew, simmer, panfry,braise,
grill or saute, and all with a very uniform heat pattern.
Standard features on all models include a thermostat, manual timer, manual lift, stationary food pan
support, and 6" legs (2 "bullet" feet and 2 flanged feet).
Optional features include a solid state thermostat, an electric timer, automatic power lift, hinged food
pan support, casters or 6" legs with 4 flanged feet, and swivel faucet. Gas powered models may be
ordered with an optional electronic ignition.
Your Vulcan braising pan is produced with quality workmanship and material. Proper installation,
usage and maintenance will result in many years of satisfactory performance.
Vulcan-Hart Company suggests that you thoroughly read this entire manual and carefully follow all of
the instructions provided.
INSTALLATION
Before installing, verify that the electrical service and gas supply (natural or propane) agree with the
specifications on the rating plate located on the back of one of the front doors.
UNPACKING
This braising pan was carefully inspected before leaving the factory. The transportation company
assumes full responsibility for safe delivery upon acceptance of this shipment.
Immediately after unpacking, check for possible shipping damage. If the tilting braising pan is found
to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

— 5 —
LOCATION
For Gas Powered Braising Pans Only
The braising pan must be kept free and clear of combustible substances. The braising pan, when
installed, must have minimum clearance from combustible and non-combustible construction of 6"
from the sides and 6" from the rear.
The installation location must allow adequate clearances for servicing and proper operation.
Recommended clearances are 24" on the sides and back (for servicing), and 36" on the front. The
ceiling should be at least 72" from the floor.
The braising pan must be installed so that the flow of combustion and ventilation air will not be
obstructed. Adequate clearance for air openings into the combustion chamber must be provided.
Make sure there is an adequate supply of air in the room suitable for the amount of combustion gas
feeding the braising pan burners.
Do not permit fans to blow directly at the braising pan. Wherever possible, avoid open windows next
to the braising pan. Avoid wall-type fans which create air cross currents within the room.
Braising Pans Equipped with Casters
If casters are assembled to the braising pan, the installation must be made using a connector (not
supplied by Vulcan) that complies with the Standard for Connectors for Movable Gas Appliances,
ANSI-Z21.69(latestedition),and aquick-disconnectdevicethatcomplieswiththeStandardforQuick-
DisconnectDevices for Use WithGas Fuel, ANSI-Z21.41 (latestedition). Provide a restraining device
for the gas line to limit movement of the braising pan without depending on the connector and/or any
quick-disconnect device or its associated piping to limit braising pan movement. Attach the restraint
at the rear of the braising pan (Fig. 1).
Fig. 1
If disconnection of the restraint is necessary, turn off the gas supply before disconnection. Reconnect
this restraint prior to turning the gas supply on and returning the braising pan to its originally installed
position.
1/2 IN. DIA. HOLE
PROVIDED FOR
STRAIN RELIEF PL-51218

— 6 —
INSTALLATION CODES AND STANDARDS
Your Vulcan Tilting Braising Pan must be installed in accordance with:
In the United States:
1. State and local codes, or in the absence of local codes, with:
2. NationalFuelGasCode,ANSI-Z223.1(latestedition),availablefromtheAmericanGasAssociation,
Inc., 1515 Wilson Blvd., Arlington, VA 22209.
3. National Electrical code ANSI/NFPA-70 (latest edition).
4. ANSI NFPA Standard #96, "Vapor Removal from Cooking Equipment," (latest edition), available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
In Canada:
1. Local codes.
2. CAN/CGA-B149.1 Installation for Natural Gas Burning Appliances and Equipment.
3. CAN/CGA-B149.2 Installation for PropaneBurning Appliances and Equipment, availablefromthe
Canadian Gas Association, 55 Scarsdale Road, Don Mills, Ontario, Canada M3B2R3.
4. Canadian Electrical Code Part 1 CSA-C22.1 (latest edition).
LEVELING AND ANCHORING TILTING BRAISING PAN
1. Place braising pan in the installation position.
2. Placeacarpenter'slevelontopofthebraisingpanandturntheadjustable feettolevelbraisingpan
table top side-to-side and front-to-back. Do not attempt to level the braising pan clad plate.
3. Markholelocationsonthefloorthroughtheanchoringholesprovidedintherearflangedadjustable
feet.
4. Removetiltingbraisingpanfrominstallationpositionanddrillholesinlocationsmarkedonthefloor.
Insert proper anchoring devices (not supplied).
5. Place tilting braising pan back in the installation position.
6. Place carpenter's level on top of braising pan and re-level side-to-side and front-to-back.
7. Bolt and anchor tilting braising pan securely to the floor.
8. Seal bolts and flanged feet with silastic or equivalent compound.

— 7 —
SERVICE CONNECTIONS
To reach service and utility connections, remove the left side panel. To remove, hold the panel from
underneathandliftitup. Whileholding the panel up, swing out the lower part of the panel until itclears
the top flange and remove. If required, the rear panel and inner side panels (open base models only)
can also be removed using the same procedure.
GAS CONNECTIONS (see Fig. 2)
Allgassupplyconnectionsandanypipejointcompoundusedmustberesistanttotheactionofpropane
gases.
Connect a 1/2" (nominal) gas supply to the braising pan. Recommended incoming gas line pressure
is 7" W.C. (Water Column) for natural gas or 12" W.C. for propane gas. Make sure the pipes are clean
and free of obstructions, dirt, and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting braising pan.
Natural gas and propane gas braising pans are equipped with fixed orifices and no adjustment is
necessary. Theorificesaresetat3.5"W.C.(WaterColumn)fornaturalgas,and10"W.C.forpropane
gas.
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.
The electrical control circuit must be connected (see CONTROL CIRCUIT POWER CONNECTION) in
this manual).
Testing the Gas Supply System
When test pressures exceed 1/2psig (3.45 kPA), the tilting braising pan and its individual shutoff valve
must be disconnected from the gas supply piping system.
When test pressures are 1/2psig (3.45 kPa) or less, the tilting braising pan must be isolated from the
gas supply system by closing its individual manual shutoff valve.
Flue Connections
DONOT obstruct the flow offlue gases from the flueduct located on the rearof the tilting braising pan.
It is recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
From the termination of the braising pan flue vent to the filters of the hood venting system, an 18"
minimum clearance must be maintained.
Informationontheconstructionandinstallationofventilatinghoodsmaybeobtainedfromthestandard
for"VaporRemovalfromCookingEquipment,"NFPANo.96(latestedition)availablefromtheNational
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

— 8 —
INSTALLATION DIAGRAM — GAS HEAT BRAISING PANS
Fig. 2

— 9 —
ELECTRICAL CONNECTIONS (see Fig. 3)
WARNING: ELECTRICALANDGROUNDINGCONNECTIONSMUSTCOMPLYWITHTHENATIONAL
ELECTRICAL CODE AND/OR OTHER LOCAL CODES.
WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.
Thecontrolboxforfieldwireconnectionislocatedonthelowerleftsideofthebraisingpan. Aknockout
hole is provided for a 1" conduit connection.
1. Remove the control box cover plate. Mount suitable 1" conduit fitting in knockout opening.
2. Connect field wire to the terminal block as indicated on the wiring diagram. The wiring diagram is
located on the inside of the left door on closed base units and on the inside of the center door of
open base units. Wire must be of the type suitable for 75°C service, and of thickness as indicated
on marking next to junction box.
3. After making the connections, replace the control box cover plate.
4. The braising pan must be grounded by installing a ground lead, properly grounded, to the ground
lug located inside the junction box.
ELECTRICAL DATA CHART
E30C/O E40C/O
VOLTS PHASE K.W. AMP KW. LX LY LZ
208 1 10.2 49 13.6 65 65 —
240 1 13.5 57 18.0 75 75 —
208 3 10.2 29 13.6 43 43 29
240 3 13.5 33 18.0 50 50 33
480 3 13.5 17 18.0 25 25 17
Thesevaluesare nominal ratings. Fieldwireconnectionsmustbe capable ofwithstandinganticipated
surges.
CONTROL CIRCUIT POWER CONNECTION — All braising pans (see Fig's. 2 and 3)
WARNING: APPLIANCESEQUIPPEDWITHAFLEXIBLEELECTRICSUPPLYCORDAREPROVIDED
WITHATHREE-PRONGGROUNDINGPLUG. ITISIMPERATIVETHATTHISPLUGBECONNECTED
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 THIS PLUG.
This connection is not required on braising pans equipped with the optional stepdown transformer.
Connecta120 volt, 50/60 Hz, 1 phasesupplytothe pigtail leads in the junction boxlocatedon the rear
left of the braising pan. Use copper wire suitable for 5 amperes and 75°C temperature. A ground wire
must be connected to the ground lug in the junction box.

— 10 —
INSTALLATION DIAGRAM — ELECTRIC HEAT BRAISING PANS
Fig. 3

— 11 —
OPERATION
WARNING: THE TILTING BRAISING PAN AND ITS PARTS ARE HOT. USE CARE WHEN
OPERATING, CLEANING OR SERVICING THE BRAISING PAN.
BEFORE FIRST USE
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all
surface parts and the interior of the tilting braising pan. Follow the cleaner manufacturer's directions.
Rinse thoroughly and drain the pan. Wipe dry with a soft clean cloth.
GAS HEAT BRAISING PANS
Controls
Thermostat — Maintains set temperature by controlling power supply.
On/Off Switch (Red) — Standard braising pans with thermostatic temperature control — located
on a box on the lower left corner of the braising pan. Braising pans with
optional solid state temperature control — located on a box underneath
the table top and behind the left front door.
Pilot Switch — (Optional) (Electronic Ignition Only.) WhenturnedtoON,willinitiatethe
electronic ignition system.
Lighting and Shutdown of Pilot — Standard Gas Braising Pan
Lighting instructions are also located on the back of one of the front doors.
1. Turn main gas supply to the braising pan ON at the shutoff valve.
2. Tolightthepilot,ortorelightthepilot,turnthermostatandknobofcombinationcontrolvalvetoOFF.
Wait 5 minutes before relighting.
3. Turn knob of combination control valve to PILOT. Depress this knob and light the pilot using a
taper. Pilot is located behind the hole identified with label "lighter and observation hole." Keep
the knob depressed for about one minute after lighting the pilot.
4. Ifthereisnoignition,orifthepilotdoesnotstaylit,thepilotflamemayneedtobeadjusted. Remove
the cap covering the pilot adjustment screw on the combination control valve. Rotate exposed
adjusting screw counterclockwise one full turn. Then replace cap and repeat steps 1 through 3
above.
5. After pilot is lit, turn the knob of the combination control valve to the ON position.
6. Turnthered On/OffswitchtoON. The ONpositionis indicatedbyaglowingredlightontheswitch.

— 12 —
7. Lower the braising pan (see OPERATION OF LIFTING SYSTEM in this manual). The braising pan
will not operate with the pan in the "up" position.
8. Turn the thermostat to the desired cooking temperature.
Complete Shutdown
1. Turn manual shutoff valve to OFF.
2. Turn thermostat and knob of combination control valve to OFF positions. Knob of combination
control valve depresses slightly to turn to the off position.
3. Turn On/Off switch to OFF position.
Lighting and Shutdown of Pilot — Gas Braising Pan with Electronic Ignition
1. If pilot is out, turn pilot switch and thermostat of combination control valve to OFF.
2. Wait 5 minutes before attempting to relight.
3. Turn knob of combination control valve to ON.
4. Move pilot toggle switch to ON.
5. If no ignition, repeat steps 1 through 4 above.
6. If still no ignition, remove pilot adjustment cap from combination control valve and rotate exposed
adjusting screw counterclockwise one full turn. Replace cap and repeat steps 1 through 5 above.
Complete Shutdown
1. Turn pilot switch, thermostat and knob of combination control valve to OFF.
2. Rotate pilot adjusting screw clockwise until pilot goes out.
Operation
The entire flue duct opening, located across the rear of the braising pan, must be left uncovered. If
severe lifting of main burner flames is noted, the ventilator hood may be rated too high (C.F.M.).
Contact your ventilator supplier and have them make the necessary adjustment.
Since all burners are lit from constantly burning pilots, turn the thermostat to the desired temperature
to put the braising pan into operation.
To prevent discoloration of stainless steel cooking surface, do not turn the heat on unless the braising
pan is covered with a fluid, a thin layer of cooking oil, or food to be cooked.

— 13 —
DO NOT use the braising pan as a deep fat fryer, use it only for shallow pan frying (cooking oil film
not more than 1/8" thick). Its use for deep frying could result in a fire hazard. See COOKING HINTS
in this manual for additional information.
Do not overheat the clad stainless steel plate by setting the temperature well above recommended
temperatures, or by operating the braising pan without any fluid inside the pan to absorb heat.
Overheating the plate may cause warpage and will carbonize any cooking oil on the plate and cause
sticking.
In case of a power failure, there will be no flames because the combination control valve will shut off
the gas flow. Turn the On/Off switch to OFF. However, the pilot will stay on and the pilot can be left
on during during the power failure. When power is restored, it is not necessary to relight the pilot (if
it was not turned off); just turn the On/Off switch to ON and resume cooking.
The lid is counterbalanced and will stay in any position at which it is placed. After some time, the
counterbalancing springs may need to be tightened. Call your local Vulcan-authorized servicer to
make these adjustments.
ELECTRIC HEAT BRAISING PANS
Controls
Thermostat — Maintains set temperature by controlling power supply.
On/Off Switch (Red) — Standard braising pans with thermostatic temperature control - located
on a box on the lower left corner of the braising pan. Braising pans with
optional solid state temperature control - located underneath the table
top and behind the left front door.
Electric Timer Switch — (Optional) Located underneath the table and behind the left front door.
The switch is ON when the push button is pressed in and stays in.
Operation
Electrically heated braising pans do not require any adjustments before start-up.
Turn the red On/Off switch to ON. The ON position is indicated by a glowing red light on the switch.
Lowerthebraisingpan(see OPERATION OF LIFTING SYSTEM inthismanual). Thebraisingpanwill
not operate with the pan in the "up" position.
Turn the thermostat to the desired cooking temperature.
To prevent discoloration of stainless steel cooking surface, do not turn the heat on unless the braising
pan surface is covered with a fluid or a thin layer of cooking oil.
DO NOT use the braising pan as a deep fat fryer, use it only for shallow pan frying (cooking oil film
not more than 1/8" thick). Its use for deep frying could result in a fire hazard. See COOKING HINTS
in this manual for additional information.

— 14 —
Do not overheat the clad stainless steel plate by setting the temperature well above recommended
temperatures, or by operating the braising pan without any fluid inside the pan to absorb heat.
Overheating the plate may cause warpage and will carbonize any cooking oil on the plate and cause
sticking.
The lid is counterbalanced and will stay in any position at which it is placed. After some time, the
counterbalancing springs may need to be tightened. Call your local Vulcan-authorized servicer to
make these adjustments.
OPERATION OF LIFTING SYSTEM
Keep the area underneath and around the braising pan clear of your hands or any other objects when
operating the lifting system.
Do not obstruct any of the moving parts of the lift system located underneath the table top on the right
and/or left side of the braising pan. This area must be kept clear of any objects or obstructions at all
times.
Do not operate the lifting system with front doors open (two doors on closed base unit, three doors on
open base unit).
Do not leave the braising pan in the "up" position for extended periods (e.g., overnight or during a
shutdown period between cooking times).
Braising Pans with Manual Lift (Standard)
1. The crank for the manual lift system is located on a hook on the inside of the front door. Open the
door and lift out the crank.
2. Close all front doors.
3. There are two pins on one end of the crank. Insert the crank through the hole on the right door so
that the two pins engage in the slots of the speed reducer coupling located behind the door.
4. Turn the crank handle clockwise to lift the braising pan and counterclockwise to lower the braising
pan.
5. This lift system is not affected by power failure and can be operated during a power failure.
6. Refer to the MAINTENANCE section of this manual for lubrication and maintenance instructions.
Braising Pans with Automatic Power Lift (Optional)
The automatic lift cannot raise the braising pan unless the lid is fully opened.
The pan lift is controlled by the white rocker switch located in the hole on the right door.

— 15 —
1. Close all front doors.
2. Press the upper half of the rocker switch to raise the braising pan and the lower half of the rocker
switch to lower the braising pan. The switch must be held for continuous raising or lowering of the
braising pan.
In case of power failure, the power lift system cannot be operated. Leave the braising pan in whatever
position it is in until the power is restored.
UNLOADING PREPARED FOODS
Allbraisingpansareprovidedwithastationarysupportforholdingafoodreceivingpanwhenunloading
prepared foods.
Toinstallthesupport,holdthefrontendwithtwohandsandhookthetabsontopinsinthebraisingpan
(Fig.4). Thesupportwillacceptfoodreceivingpansof12"x20"upto6"deep. Donotusepansgreater
than 6" deep.
If your braising pan is equipped with the optional hinged food receiving pan support, the mechanism
of the support system will maintain the top edge of the receiving pan close (approximately 2") to the
pouring lip.
To install and use this support, refer to Fig. 4 and follow instructions for installing the standard support
above.
Both types of pan supports can be easily removed when not needed, for example, when cleaning the
braising pan.
Fig. 4

— 16 —
STEAMING INSERTS (Optional)
Yourtiltingbraising pan canbeusedforsteaming frozen andfreshfoods. The30-gallonpans (Models
EorG30)canbeloadedwithamaximumoftwosteamingpans,size12"x20"x4"deep. The40-gallon
pan (Models E or G40) will accept up to three steam pans of this same size.
To use the braising pan for steaming, fill the pan with 6 to 7 gallons of water (approximately 2" deep)
for 30-gallon models, and 8 to 9 gallons of water (approximately 2" deep) for 40-gallon models.
Turn the heat ON. Set the thermostat at 212°F. Allow the water to come to a boil. Then change the
thermostat setting to 250°F and carefully place the steaming inserts into the pan as shown in Fig. 5.
Close the lid and allow steaming for the desired time.
Periodically inspect the water level inside the braising pan. Add water if the water level is less than
1/2" deep.
To use the braising pan as a food warmer or bain marie, follow the same procedure as for steaming,
but increase the depth of the water to allow the bottom and part of the sides of the steaming pans to
be immersed in water. Set the thermostat for the holding or warming temperature desired.
When not in use, the steaming inserts can be stacked for easy storage.
Fig. 5
COOKING HINTS
DO NOT use the braising pan for deep fat frying. Restrict frying activity to shallow pan frying (oil film
not more than 1/8" thick) or sauteeing.
A tilting braising pan is quite versatile. It can be used for roasting, simmering, boiling, sauteeing,
searing, frying, warming, holding, proofing, thawing, browning, steaming, braising, griddling, or
stewing. It can be used as an oversized skillet, as a bain marie, as a proofing oven, as a stock pot,
as a kettle, or as an even heat range top. It can be used for cooking breakfasts, lunches, and dinners.
YourVulcantiltingbraisingpanisamulti-purposeunitthatcanbeusedforvirtuallyanytypeofcooking,
except deep fat frying, with great speed, in large volume, and with considerable savings in labor and
energy.

— 17 —
CLEANING
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING.
Clean your braising pan regularly. Keep the plate surface clean. To produce evenly cooked, perfectly
braised products, keep pan surface free from carbonized grease. Carbonized grease on the surface
hinders the transfer of heat from the pan surface to the food. This results in spotty browning and loss
of cooking efficiency. Worst of all, carbonized grease tends to cling to the foods, giving them a highly
unsatisfactory and unappetizing appearance.
After Each Use
Clean the pan surface with a wire brush or flexible spatula.
Once A Day
Thoroughly clean the back, sides and front of the pan. Also clean the inside and outside surfaces of
the lid.
Once A Week
Clean the pan surface thoroughly. If necessary, use a griddle stone, wire brush or steel wool on the
surface. Rub with the grain of the metal while still warm. A detergent may be used on the pan surface
to help clean it, but be sure the detergent is thoroughly removed.
Clean other stainless steel surfaces with a damp cloth and polish with a soft dry cloth. To remove
discolorations, use a non-abrasive cleaner. If the braising pan usage is very high, consider going
through the "weekly" cleaning procedures more often than once a week.
When cleaning the braising pan, it is helpful to fill the pan with approximately 10 gallons of warm water
andadddetergent. Aftercleaning, raise thebraisingpantodrainall water (placeabucketorcontainer
under the pouring lip). Then repeat the procedures for rinsing with clean water.
Burners
Burner air shutter openings must be kept clean.
The main burner and runner burner ports must be kept clean. To clean burners, boil them in a strong
solution of lye water for 15 to 20 minutes. Then either brush with a wire brush or clean gas ports with
a sharp pointed metal instrument to ensure open ports.

— 18 —
COOKING GUIDELINES
The guidelines given below are suggested quantities, temperature settings, and estimated numbers
of orders per load and per hour. When two temperatures are given, the first is to start the product, and
the second to finish the product.
The following temperatures should be used:
Temperature Thermostat
(°F) Setting
Simmering 200 Max. 1 – 4
Sauteeing 225 – 275 5 – 6
Searing 300 – 350 7 – 8
Frying 325 – 375 8 – 9
Grilling 350 – 450 9 – 10
BATCHES G/E30O/C G/E40O/C
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
Eggs
–Boiled-Hard 1 egg 225 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75
–Fried 1 egg 400 4 30 eggs 30 45 eggs 45
–Poached 1 egg 225 5 36 eggs 36 60 eggs 60
–Scrambled 11/2eggs 300–200 1 18 gal. 720 28 gal. 1100
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular Oatmeal 1/2cup 250 2 20 lb (100 cups) 500 40 lb (200 cups) 1000
Pancakes 2 each 400 10 30 ea. 15 50 ea. 25
FISH
Clams 1 pt. 400 10 10 qts. 20 15 qts. 30
Fish Cakes 2–3 oz. 400 5 70 – 3 oz. 35 110 – 3 oz. 55
Haddock Fillet 4 oz. 400 4 60 – 4 oz. 60 90 – 4 oz. 90
Halibut Steak 5 oz. 450 3 60 – 4 oz. 60 90 – 4 oz. 90
Lobster 1 – 1# 350 4 20 – 1 lb. 20 30 – 1 lb. 30
Swordfish 5 oz. 450 3 50 – 5 oz. 50 75 – 5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 – 200 2 18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz. 250 – 175 1 18 gal. 1150 35 gal. 2250
Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725
French Onion Soup 6 oz. 225 1 18 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350 – 200 1 18 gal. 575 35 gal. 1100

— 19 —
BATCHES G/E30O/C G/E40O/C
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS
VEGETABLES
CANNED 3 oz. 400 6 30 lb. 125 45 lb. 200
FRESH
Beans, Wax, Green 3 oz. 400 3 25 lb. 125 50 lb. 250
Beets 3 oz. 400 1 30 lb. 125 60 lb. 300
Broccoli 3 oz. 400 3 25 lb. 125 40 lb. 200
Cabbage 3 oz. 400 5 20 lb. 80 30 lb. 125
Carrots 3 oz. 400 2 35 lb. 150 70 lb. 300
Cauliflower 3 oz. 250 5 15 lb. 75 25 lb. 125
Corn 1 Ear 400 8 50 ears 50 75 ears 75
Potatoes 3 oz. 400 2 40 lb. 200 60 lb. 300
Spinach 4 oz. 250 10 6 lb. 25 9 lb. 35
Turnips 4 oz. 400 2 20 lb. 100 30 lb. 150
FROZEN
Beans, French Green 3 oz. 400 6 15 lb. 60 221/2lb. 90
Lima Beans 3 oz. 250 4 15 lb. 60 221/2lb. 90
Broccoli 3 oz. 400 8 12 lb. 50 18 lb. 75
Sliced Carrots 3 oz. 250 6 15 lb. 60 221/2lb. 90
Small Whole Carrots 3 oz. 250 3 15 lb. 50 221/2lb. 90
Corn 3 oz. 250 18 15 lb. 50 221/2lb. 90
Small Whole Onions 3 oz. 250 7 15 lb. 50 221/2lb. 90
Peas 3 oz. 400 10 15 lb. 75 221/2lb. 110
Spinach 3 oz. 400 3 15 lb. 75 221/2lb. 110
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500
Chocolate Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cornstarch Pudding 4 oz. 200 1 18 gal. 575 35 gal. 1100
Fruit Gelatin 3 oz. 250 2 18 gal. 750 35 gal. 1500
MEAT – POULTRY
Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
BEEF
Amer. Chop Suey 6 oz. 400 – 225 2 18 gal. 350 35 gal. 700
Beef Stew 8 oz. 300 — 18 gal. 280 35 gal. 560
Corned Beef Hash 5 oz. 400 5 16 lb. 50 25 lb. 75
Cheeseburger 3 oz. 300 12 7 lb. 35 10 lb. 50
Hamburger 3 oz. 300 15 7 lb. 35 10 lb. 50
Meatballs 1 oz. 400 – 225 3 121/2lb. 65 18 lb. 100
Pot Roast 2 oz. 350 – 200 120 lb. 500 180 lb. 750
Salisbury Steak 5 oz. 400 3 16 lb. 50 24 lb. 75
Sirloin Steak 6 oz. 400 5 15 lb. 40 221/2lb. 60
Swiss Steak 4 oz. 300 – 200 1 25 lb. 110 40 lb. 160

— 20 —
BATCHES G/E30O/C G/E40O/C
PORTION TEMP. PER PER LOAD PER LOAD
ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS
CHICKEN
Pan Fried 2 – 1/4's 350 3 50 pieces 25 80 pieces 40
Whole 2 oz. 350 – 200 16-5 lb. 200 24-5 lb. 265
FRANKFURTERS
Grilled 2 oz. 300 8 22 lb. 176 33 lb. 264
Boiled 2 oz. 250 12 16 lb. 128 25 lb. 200
PORK
Ham Steak 3 oz. 400 8 10 lb. 50 15 lb. 75
Pork Chops 5 oz. 350 4 15 lb. 50 25 lb. 75
Sausage Links 3 links 350 7 30 lb. 120 45 lb. 180
TURKEY
Off Carcass 2 oz. 400 – 200 — 3 26-30 lb. 200 4 26-30 lb. 275
On Carcass 2 oz. 400 – 200 — 4 16-20 lb. 175 6 16-20 lb. 265
MISCELLANEOUS
Grilled Cheese Sandwich 1 sand. 400 8 35 sand. 35 50 sand. 50
Macaroni & Cheese 8 oz. 200 2 18 gal. 300 35 gal. 525
Rice 4 oz. 350 – 225 1 20 lb. raw 320 40 lb. raw 650
Spaghetti 4 oz. 350 – 225 2 8 lb. raw 200 12 lb. raw 300