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INSTALLATION & OPERATION MANUAL FOR
ELECTRIC COUNTER CONVECTION STEAMERS
MODELS VSX3, VSX4 & VSX5
ML'S - 52396, 52397, 52398, & 52399
MODEL VSX3 SHOWN
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
FORM 30896 (10-94)
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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.
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2" ANCHORING STEAMER (Without Legs) 1. Place steamer in the desired location on the 20" leveled counter top and mark four corners. 1 Remove the steamer and drill /2" holes as indicated in Fig. 1. Drill 1/2" holes through counter top 2. Apply a bead of RTV or other equivalent sealant around the bottom perimeter edge of the steamer. 27 1/2" If anchoring the steamer, this bottom seal is 23 1/2" necessary to meet NSF requirements. 3. Set steamer on counter and bolt down securely 3 with /8 - 16 b
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PLUMBING CONNECTIONS DRAIN VENT WARNING: PLUMBING CONNECTIONS MUST COMPLY BY CUSTOMER WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES. 3 Connect the water supply line to the /8" NPT (internal 3 thread) copper tube inlet. The /8" water line supplies water to both the generator tank and the cooling system where steam is condensed before entering the drain line. Install 20 (500) MIN. the line strainer provided. A manual shutoff valve must be provided convenient to the steamer. 2 (51) DRAIN
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TESTING PROCEDURE WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. 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 l
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OPERATION WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. 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
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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 p
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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
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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 donen
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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 1 Claws 4 2 /2 Lb. 1 Legs 4 – 64 /2 Lb. Lobster Tail, Frozen 6 10 Lb. Lobster, Live, 10 – 12" 5 4 Per Pan 1 Salmon Fillets, Frozen, 8 ounce each 5 7 /2 Lb. 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, Le
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COOK IN PERFORATED PANS 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. 1 Cabbage, Fresh, /6 Cut 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, F
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MAINTENANCE WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. 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
