Vulcan-Hart VG30 User manual

INSTALLATION &
OPERATION MANUAL
For additional information on Vulcan or to locate an authorized parts
and service provider in your area, visit our website at www.vulcanequipment.com
VULCAN
DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC
WWW.VULCANEQUIPMENT.COM
3600 NORTH POINT BLVD.
BALTIMORE, MD 21222
FORM 31227 Rev. B (January 2018)
VG30, VG40, VE30 & VE40 BRAISING PANS
MODELS
VG30 ML-126847
VG40 ML-126848
VE30 ML-152047
VE40 ML-152048
Model VE40

IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UPANDADJUSTMENTS
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.
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION,OPERATINGANDMAINTENANCEINSTRUCTIONS
THOROUGHLY BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT.
IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO
OPERATE THIS DEVICE.
RETAIN THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE
– 2 –
©VULCAN, 2018

– 3 –
TABLE OF CONTENTS
GENERAL..............................................................................................................................................................4
INSTALLATION .....................................................................................................................................................4
Unpacking ........................................................................................................................................................4
Location ...........................................................................................................................................................4
Installation Codes and Standards ....................................................................................................................6
Leveling and Anchoring the Tilting Braising Pan..............................................................................................6
Service Connections ........................................................................................................................................6
Gas Connections .............................................................................................................................................7
Testing the Gas Supply System .......................................................................................................................7
Ventilation ........................................................................................................................................................7
Control Circuit Power Connection — Gas Braising Pans ................................................................................7
Electrical Connections .....................................................................................................................................8
Installation Diagram .........................................................................................................................................9
OPERATION .......................................................................................................................................................10
Before First Use .............................................................................................................................................10
Gas Heat Braising Pans.................................................................................................................................10
Electric Heat Braising Pans ...........................................................................................................................12
Operation of the Lifting System......................................................................................................................12
Unloading Prepared Foods ............................................................................................................................13
Steaming Inserts (Optional) ...........................................................................................................................14
Suggested Uses For Your Braising Pan.........................................................................................................14
CLEANING ..........................................................................................................................................................15
COOKING GUIDELINES (Domestic Measurements) ........................................................................................16
COOKING GUIDELINES (Metric Measurements)..............................................................................................19
MAINTENANCE..................................................................................................................................................22
Lubrication .....................................................................................................................................................22
Adjustments ...................................................................................................................................................22
Flue ................................................................................................................................................................22
Service and Parts Information........................................................................................................................22
TROUBLESHOOTING .......................................................................................................................................23
Gas Heat Braising Pans.................................................................................................................................23
Electric Heat Braising Pans ...........................................................................................................................23

– 4 –
INSTALLATION, OPERATION AND CARE OF
TILTING BRAISING PANS
MODELS VG30, VG40, VE30 & VE40
SAVE THESE INSTRUCTIONS FOR FUTURE USE
GENERAL
Vulcan Tilting Braising Pans are available in two sizes. Models VG30 and VE30 have a 30-gallon (114 L)
capacity, and Models VG40 and VE40 have a 40-gallon (151 L) capacity.
The tilting braising pan is a versatile piece of equipment. It allows you to stew, simmer, pan fry, braise,
grill or sauté, and all with a very uniform heat pattern.
Standard features on all models include thermostat, manual lift, drop-away food pan support and four
anged feet.
Optional features include automatic power lift and casters.
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 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
specications on the rating plate located on the left front edge of the table top.
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 5 working days of delivery.
LOCATION
For Gas-Powered Braising Pans Only
The braising pan must be kept free and clear from combustible substances. The braising pan, when
installed, must have minimum clearance from combustible construction of 2" (5 cm) from the sides
and 6" (15 cm) from the rear. Minimum clearance from noncombustible construction is 0" from the sides
and 6" (15 cm) from the rear.

– 5 –
The installation location must allow adequate clearances for servicing and proper operation. Recommended
clearances are 24" (61 cm) on the sides and back (for servicing), and 36" (91 cm) on the front.
The braising pan must be installed so that the ow 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 crosscurrents within the room.
Gas-Powered Braising Pans Equipped with Casters (Optional)
If casters are assembled to the braising pan, the installation must be made using:
1. A connector (not supplied by Vulcan) that complies with the Standard for Connectors for Movable
Gas Appliances, ANSI Z21.69 (latest edition) or Connectors for Movable Gas Appliances, CAN/
CGA-6.16 (latest edition).
2. A quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for
Use
With Gas Fuel, ANSI Z21.41 or Quick-Disconnect Devices for Use with Gas Fuel, CAN1-
6.9
(latest edition).
Adequate means must be provided to limit the movement of the appliance, 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 o󰀨 the gas supply before disconnection. Reconnect this
restraint prior to turning the gas supply on and prior to returning the braising pan to its originally installed
position.
HOLES PROVIDED
FOR RESTRAINT
PL-56652

– 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. National Fuel Gas Code ANSI-Z223.1 (latest edition), available from The American Gas Association,
Inc., 1515 Wilson Boulevard, 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 01169.
In Canada:
1. Local codes.
2. CAN/CGA-B149.1 National Fuel Gas Code (latest edition), available from The Canadian Gas
Association, 178 Rexdale Boulevard, Etobicoke, Ontario, Canada M9W 1R3.
3. Canadian Electrical Code Part 1 CSA-C22.1 (latest edition), available from The Canadian Standards
Association, 178 Rexdale Boulevard, Etobicoke, Ontario, Canada M9W 1R3.
LEVELING AND ANCHORING THE TILTING BRAISING PAN
1. Place the braising pan in the nal installed position.
2. Place a carpenter's level on the braising pan table top and turn the adjustable feet to level the braising
pan table top side-to-side and front-to-back. Do not attempt to level the braising pan base.
3. Mark hole locations on the oor through the anchoring holes provided in the rear, anged adjustable
feet.
4. Remove the tilting braising pan from the installation location and drill holes in the locations marked
on the oor. Insert proper anchoring devices (not supplied).
5. Place the tilting braising pan back in the installation location.
6. Place a carpenter's level on top of the braising pan, and re-level side-to-side and front-to-back.
7. Bolt and anchor the tilting braising pan securely to the oor.
8. Seal bolts and anged feet with Silicon sealant or equivalent compound.
SERVICE CONNECTIONS
To access service and utility connections, remove the left side panel. To remove, hold the panel from
underneath and lift it up. While holding the panel up, swing out the lower part of the panel until it clears
the bottom ange and remove the panel. If required, the rear panel can also be removed using the same
procedure.
The gas-powered braising pan is supplied with a 120-volt power cord.
The electrical connection for the electric braising pan can be accessed from the rear or the left panel.

– 7 –
GAS CONNECTIONS (See Fig. 2)
All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.
Connect a 3/4" (nominal) gas supply to the braising pan. Recommended incoming gas line pressure is 7"
W.C. (Water Column) (48.3 kPa) for natural gas or 11" W.C. (75.8 kPa) for propane gas.
Make sure the pipes are clean and free of obstructions, dirt and piping compound.
Codes require that a gas shuto󰀨 valve be installed in the gas line ahead of the tilting braising pan.
Natural gas and propane gas braising pans are equipped with xed orices, and no adjustment is necessary.
The manifold is set at 3.7 W.C. (Water Column) (25.5 kPa) for natural gas and 10" W.C. (68.9 kPa) for
propane gas.
Prior to lighting, check all joints in the gas supply line for leaks. Use soap and water
solution. Do not use an open ame.
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 1/2 psig (3.45 kPa), the tilting braising pan and its individual shuto󰀨 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 shuto󰀨 valve.
VENTILATION
DO NOT obstruct the ow of ue gases from the ue duct located on the rear of the tilting braising pan.
It is recommended that the ue gases be ventilated to the outside of the building through a ventilation
system installed by qualied personnel.
From the termination of the braising pan ue vent to the lters of the hood venting system, an 18"
(46
cm) minimum clearance must be maintained. The ue is not to be directly connected to the ventilation
system.
Local jurisdictions may require a ventilation system to exhaust the steam from this appliance. Clearance
should be provided for the lid to be raised without interference with the hood. A ceiling that is too low may
not allow for an installation of a hood to meet this requirement.
CONTROL CIRCUIT POWER CONNECTION — GAS BRAISING PANS (See Fig. 2)
Appliances equipped with a exible electric supply cord are provided with a three-
prong grounding plug. It is imperative that this plug 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 this plug.

– 8 –
ELECTRICAL CONNECTIONS (SEE FIG. 2)
Electrical and grounding connections must comply with the national electrical code
and/or other local codes.
Disconnect the electrical power to the machine and follow lockout / tagout procedures.
The eld connection box for eld wire connection of Models VE30 and VE40 is located at the back of the
braising pan. A knockout hole is provided for a 1" (2.5 cm) conduit connection.
1. Remove the eld connection box cover plate. Mount suitable 1" (2.5 cm) conduit tting in the conduit
opening provided on the bottom surface.
2. Connect eld wire to the terminal block as indicated on the wiring diagram. The wiring diagram is
located on the inside of the eld box lid. Wire must be of the type suitable for 75°C service and at
the suitable gauge for loads shown on the data plate.
3. After making the connections, replace the control box cover plate.
4. The braising pan must be grounded by installing a properly grounded lead to the ground lug located
inside the eld connection box.
ELECTRICAL DATA CHART
Model
Number V (L-L)
Rated Line Current (A) Rated
Power
(kW)
3Ø 1Ø
L1 L2 L3
VE30-FB
208 33.3 33.3 33.3 57.7 12
240 28.9 28.9 28.9 50.0 12
480 14.4 14.4 14.4 - 12
VE40-FB
208 45.9 41.6 45.9 76.9 16
240 39.7 36.1 39.7 66.7 16
480 19.9 18.0 19.9 - 16
These values are nominal ratings. Field wire connections must be capable of withstanding anticipated
surges.

– 9 –
INSTALLATION DIAGRAM
Fig. 2
76"
(1930 mm)
36.761"
(934 mm)
.501"
(12.7 mm)
46"
(1168 mm)
36"
(914 mm)
40.75"
(1040 mm)
12"
(305 mm)
14"
(355 mm)
35.5"
(900 mm)
6"
(153 mm)
8.75"
(222 mm)
5"
(127 mm)
SERVICE CONNECTIONS:
ELECTRICAL: Machine is supplied with 120-VAC,
1-phase, 15-amp. power cord.
GAS INPUT: 3/4" N.P.T., Nat.6"-14" W.C.,
IMPORTANT
1. A pressure regulator sized for this unit is included. Natural gas 7"
W.C., propane gas 11" W.C. supply pressure.
propane gas 11" - 18" W.C., See capacity chart.
2. Gas line connecting to appliance must be
3
/ 4 " or larger. If flexible
connectors are used, the inside diameter must be at least the same
as the
3
/ 4 " iron pipe.
3. An adequate ventilation system is required for commercial cooking
equipment. Information may be obtained by writing to the National
Fire Protection Association, Batterymarch Park, Quincy, MA 02289.
When writing, refer to NFPA No. 96.
4. These units are manufactured for installation in accordance with
ANSZ223.1A (latest edition), National Fuel Gas Code. Copies may
be obtained from the American Gas Association, 1515 Wilson Blvd.,
Arlington, VA 22209.
5. Clearances: Combustible Noncombustible
Rear 6 6
Sides 2 0
6. This appliance is manufactured for commercial installation only and
is not intended for home use.
ELECTRICAL CONNECTION: 1" dia. conduit, fitting
to be installed by installer.
Cooking 4 oz.
MODEL Surface Area Capacity Portions
VE/VG30 29" x 23" 30 gal./114 liters 960
VE/VG40 39" x 23" 40 gal./152 liters 1280
BTU/hr.
MODEL Input
VG30 90,000
VG40 120,000
208
VAC
MODEL
VE30
VE40
12 KW
16 KW
12 KW
16 KW
12 WK
16 KW
240
VAC
480
VAC
PL-56638
GAS BRAISING PAN:
1.
ELECTRICAL BRAISING PAN:
2.

– 10 –
OPERATION
The tilting braising pan and its parts are hot. Use care when operating, cleaning
or servicing the braising pan.
BEFORE FIRST USE
Use a noncorrosive, grease-dissolving commercial cleaner to 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 (Fig. 3)
Fig. 3
Thermostat — Sets desired cooking temperature.
On/O󰀨 Switch (Black) —Turns the braising pan on and o󰀨.
Amber Light — When lit, indicates the machine is turned on.
Heat Light (Red) — When lit, indicates the thermostat is calling for heat.
Auto. Power Lift (Gray) — (Optional). Push the upper part of the switch to raise the braising
pan; push the lower part to lower the braising pan. Always remove
the manual lift crank handle before operating the automatic power lift.
Manual Lift Crank Handle — Use to manually raise and lower the braising pan.
PL-41750-1
THERMOSTAT
ON / OFF
SWITCH
[O] = OFF
[I] = ON
OPTIONAL
AUTOMATIC
POWER
LIFT
RED HEATLIGHT
AMBER
LIGHT
MANUAL LIFT CRANK
HANDLE

– 11 –
Lighting and Shutdown of Pilot
Lighting instructions are also located on the front panel.
1. Turn main gas supply to the braising pan to the ON position at the shuto󰀨 valve.
2. 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 (5 degrees or higher from horizontal).
3. Turn the black on/o󰀨 switch to the ON position. The ON position is indicated by a glowing amber
light on the control panel.
4. Turn the thermostat to the desired cooking temperature.
5. If pilot is extinguished, turn the gas supply and the on/o󰀨 switch to the OFF position. Wait 5 minutes
before relighting.
Nightly Shutdown
Turn the on/o󰀨 switch to the OFF position.
Extended Shutdown
Turn the on/o󰀨 switch to the OFF position and turn o󰀨 the gas supply.
Operating the Gas Braising Pan
The braising pan does not require any adjustments before startup.
The entire ue duct opening (located across the rear of the braising pan) must be left uncovered.
Turn the on/o󰀨 switch to the ON position and turn the thermostat to the desired temperature to put the
braising pan into operation.
To prevent discoloration of the stainless steel cooking surface, do not turn the heat on unless the braising
pan is covered with a uid, a thin layer of cooking oil or food to be cooked.
DO NOT use the braising pan as a deep fat fryer; use it only for shallow pan frying (cooking oil lm not
more than 1/8" [0.3 cm] thick). Its use for deep frying could result in a re hazard. See SUGGESTED
USES FOR YOUR BRAISING PAN 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 uid inside the pan to absorb heat. Overheating
the plate may cause warping and will carbonize any cooking oil on the plate and cause sticking.
In case of a power failure, there will be no ames because the combination control valve will shut o󰀨 the
gas ow. In the event of a power failure, immediately turn the on/o󰀨 switch to the OFF position. Once
power is restored, turn the on/o󰀨 switch to the ON position to resume cooking.
The lid is spring-loaded and will stay in any position at which it is placed. After some time, the springs
may need to be tightened. Call your local Vulcan-authorized servicer to make these adjustments.

– 12 –
ELECTRIC HEAT BRAISING PANS
Controls (see Fig. 3)
Thermostat — Sets desired cooking temperature.
On/O󰀨 Switch (Black) —Turns the braising pan on and o󰀨.
Amber Light — When lit, indicates the machine is turned on.
Heat Light (Red) — When lit, indicates the thermostat is calling for heat.
Auto. Power Lift (Gray) — (Optional). Push the upper part of the switch to raise the braising pan;
push the lower part to lower the braising pan. Always remove the manual
lift crank handle before operating the automatic power lift.
Manual Lift Crank Handle — Use to manually raise and lower the braising pan.
Operating the Electric Braising Pan
The braising pans do not require any adjustments before startup.
Turn the black on/o󰀨 switch to the ON position.
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 (5 degrees or higher from horizontal).
Turn the thermostat to the desired cooking temperature.
To prevent discoloration of the stainless steel cooking surface, do not turn the heat on unless the braising
pan surface is covered with a uid, a thin layer of cooking oil or food to be cooked.
DO NOT use the braising pan as a deep fat fryer; use it only for shallow pan frying (cooking oil lm not
more than 1/8" [0.3 cm] thick). Its use for deep frying could result in a re hazard. See SUGGESTED
USES FOR YOUR BRAISING PAN 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 uid inside the pan to absorb heat. Overheating
the plate may cause warping and will carbonize any cooking oil on the plate and cause sticking.
The lid is spring-loaded and will stay in any position at which it is placed. After some time, the springs
may need to be tightened. Call your local Vulcan-authorized servicer to make these adjustments.
OPERATION OF THE 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 leave the braising pan in the UP position for extended periods (e.g., overnight or during a shutdown
period between cooking times).

– 13 –
Fig. 4
Braising Pans with Manual Lift (Standard)
1. The crank for the manual lift system is shipped separately.
2. There are two pins on one end of the crank. Insert the crank through the hole on the control panel
so that the two pins engage in the slots of the speed reducer coupling located behind the panel.
3. Turn the crank handle clockwise to lift the braising pan and counterclockwise to lower the braising
pan.
4. This lift system is not a󰀨ected by a power failure and can be operated during a power failure.
5. Refer to the MAINTENANCE section of this manual for lubrication and maintenance instructions.
Braising Pans with Automatic Power Lift (Optional)
1. The automatic lift cannot raise the braising pan unless the lid is fully opened.
2. The pan lift is controlled by the gray rocker switch located on the control panel (see Fig. 3).
3. Always remove the manual crank handle before operating the automatic power lift.
4. Press the upper half of the gray rocker switch to raise the braising pan and the lower half of the gray
rocker switch to lower the braising pan. The switch must be held for continuous raising or lowering
of the braising pan.
5. In case of a power failure, use the hand crank (shipped separately) to lower or raise the pan (same
as the braising pans with manual lift).
UNLOADING PREPARED FOODS
All braising pans are provided with a frame support (Fig. 4) for holding a food receiving pan when unloading
prepared foods.
Pull the frame support out and up until it locks. The support will accept food receiving pans of 12" x 20"
(30 cm x 50 cm) up to 6" (15 cm) deep.
When lowering the frame support, push in on the hinges until they bend, then lower the support.
PL-41751-1
HINGE
FRAME
SUPPORT

– 14 –
STEAMING INSERTS (Optional)
Your tilting braising pan can be used for steaming frozen and fresh foods. The 30-gallon (114 L) pans
(Models VE30 or VG30) can be loaded with a maximum of two 12" x 20" x 4" (30 cm x 50.8 cm x
10 cm) deep steaming pans. The 40-gallon (151 L) pan (Models VE40 or VG40) will accept up to three
steam pans of this same size.
To use the braising pan for steaming, ll the pan with 6 to 7 gallons (23 to 26 L) of water (approximately
2" [5 cm] deep) for 30-gallon (114 L) models and 8 to 9 gallons (30 to 34 L) of water (approximately 2"
[5 cm] deep) for 40-gallon (151 L) models.
Turn the braising pan ON. Set the thermostat at 212°F (100°C). Allow the water to come to a boil. Then
change the thermostat setting to 250°F (121°C) and carefully place the steaming inserts into the pan as
shown in Fig. 5. Place the pan with product into the steaming insert. 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"
(1 cm) 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 inserts to be
immersed in water. Set the thermostat for the holding or warming temperature desired.
The steaming inserts can be ordered from your dealer.
Fig. 5
SUGGESTED USES FOR YOUR BRAISING PAN
DO NOT use the braising pan for deep fat frying. Restrict frying activity to shallow pan frying (oil lm not
more than 1/8" [0.3 cm] thick) or sautéing.
A tilting braising pan is quite versatile. It can be used for roasting, simmering, boiling, sautéing, searing,
frying, warming, holding, proong, thawing, browning, steaming, braising, griddling or stewing. It can
be used as an oversized skillet, as a bain marie, as a proong 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.
Your Vulcan tilting braising pan is a multi-purpose unit that can be used for virtually any type of cooking,
except deep fat frying, with great speed, in large volume and with considerable savings in labor and energy.
PL-41752-1
STEAMING INSERT

– 15 –
CLEANING
Disconnect the electrical power to the machine and follow lockout / tagout procedures
before cleaning.
Clean your braising pan regularly. Keep the plate surface clean. To produce evenly cooked, perfectly
braised products, keep the 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 e󰀩ciency. 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 brush or exible spatula.
Remove the strainer (Fig. 6) at the pouring lip of the braising pan by pulling it toward the back of the pan.
Clean the strainer in a sink. Rinse thoroughly and dry with a soft, clean cloth. Replace strainer.
Fig. 6
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 or brush on the surface. 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 nonabrasive 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 ll the pan with approximately 10 gallons (38 L) of warm
water and add detergent. After cleaning, raise the braising pan to drain all water (place a bucket or
container under the pouring lip). Then repeat the procedures for rinsing with clean water.
PL-41753

– 16 –
COOKING GUIDELINES (Domestic Measurements)
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 rst is to start the product and the
second is to nish the product.
The following temperatures should be used:
Temperature
(°F)
Simmering 200 Max.
Sautéing 225 to 275
Searing 300 to 350
Frying 325 to 375
Grilling 350 to 425
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
VG30/VE30
PER LOAD
VG40/VE40
PER LOAD
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 425 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 to 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. 425 3 60 – 4 oz. 60 90 – 4 oz. 90
Lobster 1 – 1 lb. 350 4 20 – 1 lb. 20 30 – 1 lb. 30
Swordsh 5 oz. 425 3 50 – 5 oz. 50 75 – 5 oz. 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 1 oz. 350 – 200 2 30 gal. 3840 40 gal. 5120
Cream Sauce 2 oz. 250 – 175 1 30 gal. 1920 40 gal. 2560
Cream Soup 6 oz. 200 1 30 gal. 640 40 gal. 853
French Onion Soup 6 oz. 225 1 30 gal. 640 40 gal. 853
Meat Sauce 4 oz. 350 – 200 1 30 gal. 960 40 gal. 1280

– 17 –
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
VG30/VE30
PER LOAD
VG40/VE40
PER LOAD
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
Cauliower 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 30 gal. 3840 40 gal. 5120
Cherry Cobbler 3 oz. 200 1 30 gal. 1280 40 gal. 1707
Chocolate Sauce 1 oz. 200 1 30 gal. 3840 40 gal. 5120
Cornstarch Pudding 4 oz. 200 1 30 gal. 960 40 gal. 1280
Fruit Gelatin 3 oz. 250 2 30 gal. 1280 40 gal. 1707
MEAT – POULTRY
Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
BEEF
Amer. Chop Suey 6 oz. 400 – 225 2 30 gal. 640 40 gal. 853
Beef Stew 8 oz. 300 — 30 gal. 480 40 gal. 640
Corned Beef Hash 5 oz. 400 5 20 lb. 60 30 lb. 90
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

– 18 –
ITEM
PORTION
SIZE
TEMP.
(°F)
BATCHES
PER
HOUR
VG30/VE30
PER LOAD
VG40/VE40
PER LOAD
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
O󰀨 Carcass 2 oz. 400 – 200 — 3–26 to 30 lb. 200 4–26 to 30 lb. 275
On Carcass 2 oz. 400 – 200 — 4–16 to 20 lb. 175 6–16 to 20 lb. 265
MISCELLANEOUS
Grilled Cheese Sandwich 1 sand. 400 8 40 sand. 40 50 sand. 50
Macaroni & Cheese 8 oz. 200 2 30 gal. 480 40 gal. 640
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

– 19 –
COOKING GUIDELINES (Metric Measurements)
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 rst is to start the product and the
second is to nish the product.
The following temperatures should be used:
Temperature (°C)
Simmering 93.3 Max.
Sautéing 107 to 135
Searing 149 to 177
Frying 163 to 191
Grilling 177 to 218
ITEM
PORTION
SIZE
TEMP.
(°C)
BATCHES
PER
HOUR
VG30/VE30
PER LOAD
VG40/VE40
PER LOAD
QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
Bacon 3 Slices 177 12 0.9 kg 10 1.4 kg 15
Eggs
–Boiled-Hard 1 egg 107 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 107 8 50 eggs 50 75 eggs 75
–Fried 1 egg 204 4 30 eggs 30 45 eggs 45
–Poached 1 egg 107 5 36 eggs 36 60 eggs 60
–Scrambled 11/2eggs 149 – 93 1 68 L 720 106 L 1100
French Toast 3 slices 218 7 35 slices 12 50 slices 17
Regular Oatmeal 118 mL 121 2 9 kg 500 18 kg 1000
Pancakes 2 each 204 10 30 ea. 15 50 ea. 25
FISH
Clams 473 mL 204 10 9 L 20 14 L 30
Fish Cakes 57 to 85 g 204 5 70 – 85 g 35 110 – 85 g 55
Haddock Fillet 113 g 204 4 60 – 113 g 60 90 – 113 g 90
Halibut Steak 142 g 218 3 60 – 113 g 60 90 – 113 g 90
Lobster 1 – 0.5 kg 177 4 20 – 0.5 kg 20 30 – 0.5 kg 30
Swordsh 142 g 218 3 50 – 142 g. 50 75 – 142 g 75
SAUCES, GRAVIES, SOUPS
Brown Gravy 28 g 177 – 93 2 114 L 3840 151 L 5120
Cream Sauce 57 g 121 – 79 1 114 L 1920 151 L 2560
Cream Soup 170 g 93 1 114 L 640 151 L 853
French Onion Soup 170 g 107 1 114 L 640 151 L 853
Meat Sauce 113 g 177 – 93 1 114 L 960 151 L 1280

– 20 –
ITEM
PORTION
SIZE
TEMP.
(°C)
BATCHES
PER
HOUR
VG30/VE30
PER LOAD
VG40/VE40
PER LOAD
QTY. PORTIONS QTY. PORTIONS
VEGETABLES
CANNED 85 g 204 6 14 kg 125 20 kg 200
FRESH
Beans, Wax, Green 85 g 204 3 11 kg 125 23 kg 250
Beets 85 g 204 1 14 kg 125 27 kg 300
Broccoli 85 g 204 3 11 kg 125 18 kg 200
Cabbage 85 g 204 5 9 kg 80 14 kg 125
Carrots 85 g 204 2 16 kg 150 32 kg 300
Cauliower 85 g 121 5 7 kg 75 11 kg 125
Corn 1 Ear 204 8 50 ears 50 75 ears 75
Potatoes 85 g 204 2 18 kg 200 27 kg 300
Spinach 113 g 121 10 3 kg 25 4 kg 35
Turnips 113 g 204 2 9 kg 100 14 kg 150
FROZEN
Beans, French Green 85 g 204 6 7 kg 60 10 kg 90
Lima Beans 85 g 121 4 7 kg 60 10 kg 90
Broccoli 85 g 204 8 5 kg 50 8 kg 75
Sliced Carrots 85 g 121 6 7 kg 60 10 kg 90
Small Whole Carrots 85 g 121 3 7 kg 50 10 kg 90
Corn 85 g 121 18 7 kg 50 10 kg 90
Small Whole Onions 85 g 121 7 7 kg 50 10 kg 90
Peas 85 g 204 10 7 kg 75 10 kg 110
Spinach 85 g 204 3 7 kg 75 10 kg 110
DESSERTS, PUDDINGS, SWEET SAUCES
Butterscotch Sauce 28 g 93 1 114 L 3840 151 L 5120
Cherry Cobbler 85 g 93 1 114 L 1280 151 L 1707
Chocolate Sauce 28 g 93 1 114 L 3840 151 L 5120
Cornstarch Pudding 113 g 93 1 114 L 960 151 L 1280
Fruit Gelatin 85 g 121 2 114 L 1280 151 L 1707
MEAT – POULTRY
Bacon 3 Slices 177 12 0.9 kg 10 1 kg 15
BEEF
Amer. Chop Suey 170 g 204 – 107 2 114 L 640 151 L 853
Beef Stew 0.2 kg 149 — 114 L 480 151 L 640
Corned Beef Hash 142 g 204 5 9 kg 60 14 kg 90
Cheeseburger 85 g 149 12 3 kg 35 5 kg 50
Hamburger 85 g 149 15 3 kg 35 5 kg 50
Meatballs 28 g 204 – 107 3 6 kg 65 8 kg 100
Pot Roast 57 g 177 – 93 54 kg 500 82 kg 750
Salisbury Steak 142 g 204 3 7 kg 50 11 kg 75
Sirloin Steak 170 g 204 5 7 kg 40 10 kg 60
Swiss Steak 113 g 149 – 93 1 11 kg 110 18 kg 160