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INSTALLATION &
OPERATION MANUAL
VSC SERIES STEAMERS
WITH STEAM COIL REGENERATOR
MODEL
VSC2
VSC3
MODEL VSC2
For additional information on Vulcan-Hart Company or to locate an authorized
parts and service provider in your area, visit our website at www.vulcanhart.com
VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. (502) 778-2791
FORM 30914 Rev. A (Jan. 2003)
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© VULCAN-HART COMPANY, 2003 – 2 –
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Installation, Operation and Care of VSC SERIES STEAMERS With Steam Coil Regenerator SAVE THESE INSTRUCTIONS GENERAL Model VSC2 and VSC3 Steamers have two or three pressurized steaming compartments for cooking vegetables, fish, eggs and other foods. The heat exchanger in the cabinet base requires approximately 200 lb per hour of steam at 30 to 50 psi. (Refer to Steam Connection.) Accessory 12" x 20" stainless steel pans are available, solid or perforated, in 2.5", 4" and 6" depths. Each compartme
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INSTALLATION UNPACKING Immediately after unpacking, 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. LOCATION Before installing, verify that the electrical supply agrees with the specifications on the data plate. Position the steamer in its final location. Check that there are sufficient clearances to service the controls, for door swings, etc., so there will be no problem in making the requ
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PLUMBING CONNECTIONS WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY AND PLUMBING CODES. Water Supply Connection The water filter, provided, must be installed in the water supply line going to the filtered water inlet or your steamer warranty may be voided. For incoming water supply line pressures, refer to the water filter manual shipped with the water filter. Follow the recommendations contained in it. Water pressure to the steamer should be 20 to 60 psi. Water Requi
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STEAM CONNECTION An adequate amount of steam must be delivered to the steamer to assure consistent steam cooking. Where possible, supply the steamer with a separate line from the steam source. If the steamer must be supplied from a line supplying other appliances, the pipe sizes and pressure must be verified. REQUIRED STEAM INPUT Model VSC2 Model VSC3 7r 0 lbs/hr 105 lbs/h Allow for elbows, pipe length and valves when calculating pressure loss (see example below). Supply only clean, dry steam to
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ELECTRICAL CONNECTIONS WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. Refer to the electrical diagram located behind the access panel or cabinet door on the steamer. Service Connections Fig. 2 – 7 –
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OPERATION WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. COMPARTMENT CONTROLS (Fig. 3) Fig. 3 Timer (0 to 60 minutes) - Sets the steam time for the compartment. Indicator Light - Timed cycle is in progress when lit. Selector Switch - Pressurized means top compartment operates at 6 psi. Operating Handle - Pull out to send steam to the compartment, lock the door and enable operation. Push in to silence buzzer at end of cycle. Door Latch - H
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STEAM REGENERATOR CONTROLS (Inside Cabinet) Main Power Switch - ON begins generation of clean steam by the heat exchanger. You should allow 20 minutes to generate steam. OFF opens the Automatic Blowdown valve. This empties the heat exchanger by releasing both water and steam to the drain. This should be done at least once daily to remove sediment, lime or scale. Pilot Light (green) - Indicates main power is ON. Boiler Pressure Gauge - Should read 9 to 13 psi during operation and 0 psi during shu
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COOKING GUIDELINES The cooking guidelines in this manual are suggestions only. You should experiment with your food products to determine 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, preblanched or frozen) and how thoroughly the food is to be cooked. To allow steam to circulate around the pans, food must be spread evenly and not piled too high. Best re
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CLEANING WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. Do not apply food oils or petroleum lubricants to the door gasket. At the end of the day, turn the main power switch OFF (automatic blowdown drains the boiler tank). Allow compartments to cool. Remove pans and side racks and wash in a sink. Remove any food sediment from compartment bottoms. Wash compartment interior with mild detergent and warm water, rinse and wipe dry. Do not use steel wool
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MAINTENANCE WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. DELIMING Refer to the water filter manual shipped in the box with your steamer. LUBRICATION Once each month, lubricate the thrust screw of each compartment door. To access the thrust screw, open compartment door and turn handwheel fully clockwise until gasket plate is fully extended. Gra
