Vulcan-Hart COUNTER CONVECTION STEAMERS 52397 User manual

VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. [phone]
FORM 30896 (10-94)
INSTALLATION & OPERATION MANUAL FOR
ELECTRIC COUNTER CONVECTION STEAMERS
MODELS VSX3, VSX4 & VSX5
ML'S- 52396, 52397, 52398, & 52399
MODEL VSX3 SHOWN

2
Installation, Operation, and Care of
MODELS VSX3, VSX4, VSX5
ELECTRIC COUNTER CONVECTION STEAMERS
KEEP THIS MANUAL
GENERAL
The VSX 3, 4, and 5 Steamers are single compartment electric pressureless steam cookers with an
internal electric steam generator that maintains water temperature at approximately 205°F. VSX3 is
rated 7.5 kw as standard; 10 kw is optional. VSX4 is rated 10 kw. VSX5 is rated 15 kw.
At high altitude locations a lower temperature is required to achieve atmospheric steaming. Contact
your Vulcan-authorized service office to have the thermostat adjusted if the steamer will be operated
at high altitudes.
INSTALLATION
UNPACKING
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found
to be damaged, save the packaging material and contact the carrier within 15 days of delivery.
Prior to installation, verify that the electrical service agrees with the specifications on the machine data
plate which is located on the left side panel.
LOCATION
Allow space for plumbing and electrical connections. Minimum clearances are 2" on the sides and 6"
on the back for proper air circulation. Allow adequate access for operating and servicing the steamer
(36" at the front of the steamer and 15" above the steamer).
LEVELING FEET (Standard) OR 4" ADJUSTABLE LEGS (Optional)
Thread the four 2" leveling feet shipped in a bag inside the steamer cabinet into the threaded holes on
the bottom corners of the steamer. Or, thread the four optional 4" adjustable legs into the threaded
holes on the bottom corners of the steamer.
LEVELING
Using a spirit level or pan of water in the bottom of the steamer, adjust the leveling feet or the feet on
the adjustable legs to level the steamer front-to-back and side-to-side. After the drain is connected,
check for level by pouring water onto the floor of the compartment. All water should drain through the
opening at the back of the compartment cavity.

3
ANCHORING STEAMER (Without Legs)
1. Place steamer in the desired location on the
leveled counter top and mark four corners.
Remove the steamer and drill 1/2" holes as
indicated in Fig. 1.
2. Apply a bead of RTV or other equivalent sealant
around the bottom perimeter edge of the steamer.
If anchoring the steamer, this bottom seal is
necessary to meet NSF requirements.
3. Set steamer on counter and bolt down securely
with 3/8- 16 bolts (not supplied).
STACKING KIT
Follow instructions in the stacking kit when installing
stacked convection steamers. 24"
20"
2"
27 1/2"
23 1/2"
Drill 1/2" holes through
counter top
Mark 4 corners on
counter top
PL-50819
Fig. 1
ELECTRICAL CONNECTION
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE
PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT.
The wiring diagram is located on the right side panel as you face the steamer.
ELECTRICAL DATA
Total
KW
Volts / Hz / Ph
Kilowatts Per Phase
Rated Amps
Circuit Size
(Amps)
Fuse Size or
Circuit Breaker Size *
(Amps)
90°C Copper
Wire Size
3 Phase
Amps Per Line Wire 1 Phase
Amps
L1 - L2 L2 - L3 L1 - L3 L1 L2 L3
7.5 208 / 60 / 1 36 50 50 8
7.5 240 / 60 / 1 31 45 45 8
7.5 208 / 60 / 3 2.5 2.5 2.5 21 21 21 30 30 10
7.5 240 / 60 / 3 2.5 2.5 2.5 18 18 18 25 25 14
7.5 480 / 60 / 3 2.5 2.5 2.5 9 9 9 15 15 16
10 208 / 60 / 1 48 70 70 8
10 240 / 60 / 1 42 60 60 8
10 208 / 60 / 3 3.3 3.3 3.3 28 28 28 40 40 10
10 240 / 60 / 3 3.3 3.3 3.3 24 24 24 35 35 10
10 480 / 60 / 3 3.3 3.3 3.3 12 12 12 15 15 16
15 208 / 60 / 1 72 100 100 6
15 240 / 60 / 1 63 90 90 6
15 208 / 60 / 3 5 5 5 424242 60 60 8
15 240 / 60 / 3 5 5 5 363636 50 50 8
15 480 / 60 / 3 5 5 5 181818 25 25 14
* Dual Element Time-Delay Fuse or
Inverse Time Circuit Breaker
Circuit Size (Minimum) & Fuse / Circuit Breaker Size (Maximum) compiled in accordance with the National Electrical Code (ANSI/NFPA 70), 1993 Edition.

4
PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY
WITH APPLICABLE SANITARY, SAFETY AND PLUMBING
CODES.
Connect the water supply line to the 3/8" NPT (internal
thread) copper tube inlet. The 3/8" water line supplies water
to both the generator tank and the cooling system where
steam is condensed before entering the drain line. Install
the line strainer provided. A manual shutoff valve must be
provided convenient to the steamer.
DRAIN CONNECTIONS
The drain connection (Fig. 2) must be 1" IPS down,
preferably with one elbow only, maximum length of 6 feet,
and piped to an open gap type drain. CAUTION:In order
to avoid any back pressure in the steamer, do not
connect solidly to any drain connection.
PL-50880
20 (500)
MIN.
2 (51) 1 1/4 NPT TO OPEN
GAP DRAIN
BY CUSTOMER
DRAIN VENT
BY CUSTOMER
Fig. 2
WATER QUALITY
The water supply connected to this steamer should contain no more than 2.0 grains of hardness per
gallon with pH from 6.5 to 8.0. This degree of hardness and pH can easily be obtained with the use
of a properly maintained water softener.
Water supplies vary from one location to another. A local water treatment specialist should be
consulted before installing any steam generating equipment.
Untreated water contains scale producing minerals which can precipitate onto the surfaces in the
boiler. Due to the temperatures in the boiler, the minerals can bake onto the surfaces and components.
This can result in early component failure and reduced product life.
Mineral scale on components causes several problems:
1. The surfaces of the heating devices become coated with scale, reducing the heat transfer
efficiency. This can produce hot spots on the heating elements and result in premature failure.
2. The water level probes become coated with scale. Scale will bridge across the probe insulator from
the metal extension which senses the water level in the boiler shell. Once this scale becomes wet,
the water level control is unable to maintain the proper water level in the boiler. This situation may
cause an electric heating element to fail if the element is not adequately covered by water.
Strainers and filters will NOT remove minerals from the water.
Refer to REMOVAL OF LIME SCALE DEPOSITS, page 12.
VENT HOOD
Some local codes may require the steamer to be located under an exhaust hood. Information on the
construction and installation of ventilating hoods may be obtained from
Vapor Removal from Cooking
Equipment
, NFPA standard No. 96 (latest edition).

5
TESTING PROCEDURE
WARNING:THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE
STEAM. STAY CLEAR WHILE OPENING THE DOOR.
Once the steamer is installed and all mechanical connections have been made, thoroughly test the
steamer before operation.
1. Check that proper water, drain, and electrical connections have been made.
2. Open water valve. Turn main power switch ON. After approximately 15 minutes, the READY light
should come on, indicating that the water temperature is 205°F.
3. When the READY light comes on, turn the dial timer to 5 minutes. With door open, observe that
no steam is entering the compartment and the COOKING light is not lit.
4. Close compartment door. The COOKING light is lit and steam should be heard entering the
compartment.
5. Check drain line to ensure that water from the cold water condenser is flowing through the drain
line.
6. Open compartment door and observe that steam supply to the chamber is cut off. The READY light
should come on; the COOKING light goes off.
7. Close compartment door and let cooking cycle finish. When timer returns to 0, a buzzer will sound
signalling the end of the cooking cycle. To silence the buzzer, turn the dial timer to OFF.
8. To turn the steamer off, turn the main power switch OFF — the steam generator will drain. Leave
the door open to allow the inside to dry out.

6
OPERATION
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE
STEAM. STAY CLEAR WHEN OPENING DOOR.
CONTROLS
Main Power switch
ON The boiler will automatically fill and begin heating to the preset temperature.
OFF The boiler will drain.
DELIME Closes the drain valve while CLR liquid is being poured into the generator
during the Delime procedure.
Ready light
Indicates the temperature has reached 205°F and that the steamer is ready
to begin cooking.
Cooking light Indicates that a cooking cycle is in progress.
Timer Set the cooking time (0 to 60 minutes) — steam cooking will begin when the
door is closed. The cooking cycle will be interrupted if the door is open
during the cooking cycle; resume cooking by closing the door.
When done, a buzzer sounds and steam stops being supplied to the cooking
chamber. Turn the timer OFF to stop the buzzer.
Delime Generator light Indicates that lime scale deposits have accumulated in the steam generator
and that a DELIME procedure should be performed at the next convenient
opportunity. See Maintenance, page 12.
PREHEAT
Turn the main power switch ON. When the READY light comes on, set the timer to 1 minute to preheat
the compartment. This should be done when the steamer is first used for the day or whenever the
chamber is cold. The door should be closed during the preheat cycle. COOKING light is lit.
When the buzzer sounds, turn the timer to OFF. The steamer is now ready to cook.
COOK
After the preheat cycle, the READY light should be ON.
Place pans of food in the cooking chamber. Close the door. Set the timer. Steam flows into the
compartment and the COOKING light is lit. Opening the door will interrupt cooking; resume by closing
the door.
At the end of the cooking cycle, the COOKING light goes off, the buzzer sounds and steam stops being
supplied to the cooking chamber. To stop the buzzer, turn the timer to OFF.
SHUTDOWN
Turn the main power switch OFF — the boiler will automatically blow down. Leave the compartment
door open to allow the inside to dry out.
For an extended shutdown, turn the main power switch OFF; turn power and water supply OFF.

7
COOKING HINTS
The steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should
be carefully time controlled. Keep hot food holding-time to a minimum to produce the most appetizing
results. Prepare small batches, cook only enough to start serving, then cook additional amounts to
meet demand.
Preparation
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting,
removing stems, etc. Cook root vegetables in a perforated pan. Other vegetables may be cooked in
a perforated pan unless juices are being saved. Liquids can be collected in a solid 12" x 20" pan placed
under a perforated pan.
Perforated pans are used for frankfurters, wieners and similar items when juices do not need to be
preserved. Solid pans are good for cooking puddings, rice, and hot breakfast cereals. Vegetables and
fruits are cooked in solid pans in their own juice. Meats and poultry are cooked in solid pans to preserve
their juice or retain broth.
Canned foods can be heated in their opened cans (cans placed in 12" x 20" solid pans) or the contents
may be poured into solid pans. DO NOT place unopened cans in the steamer.
Frozen Food Items
Separate frozen foods into smaller pieces to allow more efficient cooking.
Use a pan cover for precooked frozen dishes that cannot be cooked in the covered containers in which
they are packed if they require more than 15 minutes of cooking time. When a cover is used,
approximately one-third additional cooking time is necessary.
Cooking time for frozen foods depends on the amount of defrosting required. If time permits, allow
frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.
Acceptable Pan Sizes
The steamer accommodates combinations of 12 x 20" pans, solid or perforated.
Model
Number of Pans Accommodated
Depth of Pan
1" 2.5" 4" 6"
VSX3
VSX4
VSX5
6
8
10
3
4
5
2
2
3
1
2
2
DRAINING THE BOILER
Drain the boiler after each day's use to flush out minerals and minimize scale build-up. The boiler
drains automatically for approximately 4 –6 minutes after the main power switch is turned OFF.

8
CLEANING
At the end of each day, or between cooking cycles if necessary . . .
Turn main power switch OFF.
Remove pans and racks from compartment and wash in sink.
Wash compartment interior with clean water. Never use steel wool or abrasive scouring pads as they
will scratch and ruin the general surface appearance of the steamer.
Use warm soapy water with a cloth or sponge to clean the door gasket, rinse with warm clear water,
and wipe with a dry cloth.
Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water, rinse with
warm clear water and wipe with a dry cloth. CAUTION:Do not allow the door gasket to come in
contact with food oils, petroleum solvents, or lubricants.
Keep the cooking compartment drain working freely. After cooking grease producing foods, operate
the steamer with the compartment empty for 30 minutes at the end of the day, or pour 1/2gallon of warm
soapy water down the drain, followed by 1/2gallon of warm clear water.
Use a clean damp cloth to wipe down the exterior of your steamer.
Leave the door slightly open when the steamer is not in use to allow the inside to dry out.
Weekly, or more often if necessary . . .
Clean exterior with a damp cloth and polish with a soft dry cloth.
Use a non-abrasive cleaner to remove discolorations.

9
COOKING GUIDELINES
The steamer steam cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food
items at atmospheric pressure.
These cooking guidelines are suggestions only. You should experiment with your food products to
determine the cooking times that will give you the best results. Variables which affect cooking time
include size, weight, thickness of foods, temperature, density, previous condition of the foods (fresh,
pre-blanched or frozen) and degree of doneness desired.
COOK IN SOLID PANS
PRODUCT TIME (minutes) WEIGHT PER PAN
Eggs, Scrambled 10 –12 8 Doz.
Rice, Long Grain 25 2 Lb.
(Cover with 4 cups water per pound.)
Pasta (Place perforated pan inside
solid pan, cover pasta with cold water)
Spaghetti, Regular / Vermicelli 12 –15
Macaroni, Shells/Elbows 15 –18
Noodles, 1/2" wide 12 –15
Lasagna Noodles 15 –18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 –5 pound each 40 15 Lb.
Beef
Ground Chuck 20 –25 10 Lb.
Sliced as Purchased 35 –40 10 Lb.
Shrimp, Frozen, 10 per pound 5 4 Lb.
Beans
Baked 9 10 Lb. Can
Refried 9 10 Lb. Can
Canned Vegetables 6 10 Lb. Can
Prunes, Dried 12 –15

10
COOK IN PERFORATED PANS
PRODUCT TIME (minutes) WEIGHT PER PAN
SEAFOOD
Clams
Frozen 10 –12 3 Doz.
Fresh, Cherrystone 5 –6 3 Doz.
King Crab, Frozen
Claws 4 21/2Lb.
Legs 4 –64
1/2Lb.
Lobster Tail, Frozen 6 10 Lb.
Lobster, Live, 10 –12" 5 4 Per Pan
Salmon Fillets, Frozen, 8 ounce each 5 71/2Lb.
Scallops, Fresh 4 3 Lb.
Scrod Fillets, Fresh 3 –5 4 Lb.
Eggs
Hard Cooked 15 4 Doz.
Soft Cooked 9 –10 4 Doz.
Soft Yoke for Caesar Salad 6 –8 4 Doz.
Chicken —Breasts, Legs, Thighs 20 15 Lb.
Turkey, Frozen
Breasts (2) 90 6 –7 Lb. Each
Cut Lengthwise 55 20 –25 Lb.
Corned Beef 40 –75 6 –8 Lb.
Hot Dogs or Wieners 3 80 –100 Count
VEGETABLES
Asparagus Spears
Frozen 10 –12 3 Doz.
Fresh 5 5 Lb.
Beans
Green, 2" Cut, Frozen / Fresh 6 5 Lb.
Lima, Frozen 8 5 Lb.
Baby Lima, Frozen 5 5 Lb.
Brussel Sprouts, Frozen 6 5 Lb.

11
PRODUCT TIME (minutes) WEIGHT PER PAN
VEGETABLES, (Cont'd.)
Broccoli
Spears, Frozen 8 4 Lb.
Spears, Fresh 6 5 Lb.
Flowerettes, Frozen 6 5 Lb.
Cabbage, Fresh, 1/6Cut 8 5 Lb.
Carrots
Baby Whole, Frozen 8 7 Lb.
Crinkle Cut, Frozen 7 –8 4 Lb.
Sliced, Fresh 11 9 Lb .
Cauliflower, Flowerettes
Frozen 6 4 Lb.
Fresh 7 –8 5 Lb.
Celery, 1" Diagonal Cut 7 5 Lb.
Corn
Yellow Whole Kernal, Frozen 5 5 Lb.
Cobbettes, Frozen 8 27 Ears
16 –18 80 Ears
Corn-On-Cob, Fresh 10 –12 18 Ears
16 –18 54 Ears
Peas, Green 6 5 Lb.
Potatoes, Whole Russet 55 40 Lb.
Spinach
Chopped, Frozen 17 6 Lb.
Defrosted 5 6 Lb.
Fresh Cut 3 2 Lb.
Squash, Acorn Halves 25 10 Halves
Zucchini, Slices 8 10 Lb.
Frozen Mixed Vegetables 6 –7 5 Lb.
FRUIT
Fruit, Blanch for Peeling,
Grapefruit, Oranges 3
Pineapple, Whole for Cutting 4
COOK IN PERFORATED PANS

12
MAINTENANCE
WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE
STEAM. STAY CLEAR WHEN OPENING DOOR.
REMOVAL OF LIME SCALE DEPOSITS
The steamer should be delimed at a convenient time after the DELIME GENERATOR light comes on.
Use the CLR TREATMENT KIT available from your Vulcan-authorized service office. Follow the
instructions in the Kit to delime the steam generator.
COLD WATER CONDENSER
The steamer is equipped with a cold water condenser in the rear of the cooking chamber which helps
to condense the steam prior to discharge into the drain. The steamer freely vents itself by the negative
pressure created by the condensate water drainage. This negative pressure prevents steam leakage
around the door gasket and helps draw the steam through the cooking compartment. Steam leakage
at the door may indicate a plugged or improperly installed drain.
SERVICE
Contact your local Vulcan-authorized service office for any repairs or adjustments needed on this
equipment.
FORM 30896 (10-94)