Vulcan-Hart VG40 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. C (September 2020)
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, 2020
– 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
.............................................................................................................................................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
STAINLESS STEEL EQUIPMENT CARE AND CLEANING............................................................................15
CLEANING ..........................................................................................................................................................17
......................................................................................18
COOKING GUIDELINES (Domestic Measurements) ........................................................................................19
COOKING GUIDELINES (Metric Measurements)..............................................................................................22
MAINTENANCE..................................................................................................................................................25
Lubrication .....................................................................................................................................................25
Adjustments ...................................................................................................................................................25
Flue ................................................................................................................................................................25
Service and Parts Information........................................................................................................................25
TROUBLESHOOTING .......................................................................................................................................26
Gas Heat Braising Pans.................................................................................................................................26
Electric Heat Braising Pans ...........................................................................................................................26
– 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
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
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.
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
restraint prior to turning the gas supply on and prior to returning the braising pan to its originally installed
position.
– 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
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.
feet.
4. Remove the tilting braising pan from the installation location and drill holes in the locations marked
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.
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
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.
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
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
VENTILATION
(46
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.
braising pan. A knockout hole is provided for a 1" (2.5 cm) conduit connection.
opening provided on the bottom surface.
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
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.
—
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.
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).
light on the control panel.
4. Turn the thermostat to the desired cooking temperature.
before relighting.
Nightly Shutdown
Extended Shutdown
Operating the Gas Braising Pan
The braising pan does not require any adjustments before startup.
braising pan into operation.
To prevent discoloration of the stainless steel cooking surface, do not turn the heat on unless the braising
DO NOT use the braising pan as a deep fat fryer
more than 1/8
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
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.
– 12 –
ELECTRIC HEAT BRAISING PANS
Controls (see Fig. 3)
Thermostat — Sets desired cooking temperature.
—
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.
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
DO NOT use the braising pan as a deep fat fryer
more than 1/8
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
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.
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.
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.
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
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,
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 –
STAINLESS STEEL EQUIPMENT CARE AND CLEANING
(Supplied courtesy of NAFEM. For more information, visit their web site at www.nafem.org)
Contrary to popular belief, stainless steels ARE susceptible to rusting.
Corrosion on metals is everywhere. It is recognized quickly on iron and steel as unsightly yellow/orange
rust. Such metals are called “active” because they actively corrode in a natural environment when their
atoms combine with oxygen to form rust.
Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese
that stabilize the atoms. 400 series stainless steels are called ferritic, contain chromium, and are magnetic;
300 series stainless steels are called austenitic, contain chromium and nickel; and 200 series stainless,
also austenitic, contains manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic,
and generally provide greater resistance to corrosion than ferritic types.
Enemies of Stainless Steel
to occur.
1. Mechanical abrasion
2. Deposits and water
3. Chlorides
Mechanical abrasion means those things that will scratch a steel surface. Steel pads, wire brushes and
scrapers are prime examples.
Water comes out of the faucet in varying degrees of hardness. Depending on what part of the country
you live in, you may have hard or soft water. Hard water will leave spots, and when heated leave deposits
behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from
food preparation and service must be properly removed.
Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst chloride
perpetrators can come from household and industrial cleaners.
So what does all this mean? Don’t Despair!
Here are a few steps that can help prevent stainless steel rust.
1. Use the proper tools.
When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads
2. Clean with the polish lines.
Some stainless steel comes with visible polishing lines or “grain.” When visible lines are present,
always scrub in a motion parallel to the lines. When the grain cannot be seen, play it safe and use
a soft cloth or plastic scouring pad.
3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.
While many traditional cleaners are loaded with chlorides, the industry is providing an ever-increasing
choice of non-chloride cleaners. If you are not sure of chloride content in the cleaner used, contact
your cleaner supplier. If your present cleaner contains chlorides, ask your supplier if they have an
alternative. Avoid cleaners containing quaternary salts; it also can attack stainless steel and cause
pitting and rusting.
– 16 –
4. Treat your water.
Though this is not always practical, softening hard water can do much to reduce deposits. There are
water treatment, call a treatment specialist.
5. Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently
to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember
the single most likely cause of damage is chlorides in the water. Heating cleaners that contain
6. Rinse, rinse, rinse.
If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The sooner
7. Never use hydrochloric acid (muriatic acid) on stainless steel.
8. Regularly restore/passivate stainless steel.
Job Cleaning Agent Comments
Routine cleaning Soap, ammonia,
detergent, Medallion
Apply with soft cloth or sponge.
Fingerprints and smears Arcal 20, Lac-O-Nu Ecoshine
Stubborn stains and
discoloration
Cameo, Talc, Zud,
First Impression
Rub in direction of polish lines.
Grease and fatty acids,
blood, burnt-on foods
Excellent removal
Grease and Oil Any good commercial
detergent
Apply with soft cloth or sponge.
Restoration/Passivation
Sheen, Wichinox
Review
1.
deposits and chlorides.
2. Stainless steel rust starts with pits and cracks.
3. Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean stainless steel.
4. Use non-chlorinated cleaners at recommended concentrations. Use only chloridefree cleaners.
5.
6.
eventual problems.
To learn more about chloride-stress corrosion and how to prevent it, contact the equipment manufacturer
or cleaning materials supplier.
Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.
– 17 –
CLEANING
Disconect 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
and unappetizing appearance.
After Each Use
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.
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.
Fig. 6
– 18 –
COMPRESSION DRAW-OFF VALVE CLEANING INSTRUCTIONS
Daily After Use
1. Turn the valve handle counterclockwise until it stops.
2. Pull the valve handle back until it stops.
3. Turn large hex nut counterclockwise until the valve stem assembly is loose.
4. Pull the assembly straight out of the valve body.
5. Remove wing nut and handle. Unscrew valve stem from bonnet.
6. Wash valve body and stem assembly with mild soap and water, and then rinse. Make sure all
food residue is removed from inside valve body.
7. Leave assembly apart to air dry.
1. Apply Petrol-Gel lubricant to valve stem
threads, O-Ring, rubber plug face and large
hex nut threads.
2. Thread the valve stem into bonnet till valve
stem can be pulled through bonnet.
3. Insert valve stem into valve body.
4. Install large hex nut hand tight.
5. Install valve handle, lock washer and wing nut onto the valve stem.
6. Turn valve handle clockwise until closed. Do not overtighten.
Valve Stem
Stem
O-Ring
Valve Stem
O-Ring
PROPER STRAINER INSTALLATION
FOR DRAW-OFF VALVE
Fig. 7
Fig. 8
– 19 –
COOKING GUIDELINES (Domestic Measurements)
The guidelines given below are suggested quantities, temperature settings and estimated numbers of
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
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
– 20 –
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
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
This manual suits for next models
9
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