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INSTALLATION &
OPERATION MANUAL
VSX7 & VSX10 SERIES
ELECTRIC CONVECTION STEAMERS
MODELS
VSX7EC ML-114822
VSX7EO ML-114821
VSX10EC ML-114824
VSX10EO ML-114823
Model VSX7EC with Cabinet Base
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 31034 Rev. B (Jan. 2003)
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TABLE OF CONTENTS GENERAL .............................................................................................................................................3 INSTALLATION ....................................................................................................................................3 Unpacking .......................................................................................................................................3 Location ............................
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Installation, Operation and Care of VSX7 & VSX10 SERIES ELECTRIC CONVECTION STEAMERS SAVE THESE INSTRUCTIONS GENERAL Models VSX7EC and VSX10EC are mounted on a cabinet base. Models VSX7EO and VSX10EO are 1 mounted on an open base. Models VSX7EC and VSX7EO have a capacity for seven 12" x 20" x 2 /2" 1 pans. Models VSX10EC and VSX10EO have capacity for ten 12" x 20" x 2 /2" pans. Accessory 1 stainless steel steamer pans with solid or perforated bottoms are available in 1", 2 /2" and 4" depths. Vul
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INSTALLATION CODES AND STANDARDS In the United States, the steamer must be installed in accordance with the following: (1) State and local codes and (2) National Electrical Code, ANSI/NFPA-70 (latest edition), available from National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada, the steamer must be installed in accordance with the following: (1) Local codes and (2) Canadian Electrical Code, Part 2, CSA Standard C22.1 (latest edition), available from Canadian Standa
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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. 3 3 The wat
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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 NFPA Standard No. 96, Vapor Removal from Cooking Equipment (latest edition). STARTUP TEST 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 mechanica
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INSTALLATION DRAWINGS Cabinet Base Open Base – 7 –
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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 WHILE OPENING THE DOOR. CONTROLS Fig. 2 MAIN POWER SWITCH ON - The boiler will automatically fill and begin heating to the preset temperature. OFF - The boiler will drain. READY LIGHT - Indicates the temperature has reached 205°F (96°C) and that the steamer is ready to begin cooking. COOKING LIGHT - Indicates that a cooking cycl
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PREHEAT Turn the main power switch to the ON position. 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. The Cooking light will be lit. When the buzzer sounds, set the timer to the OFF position. The steamer is now ready to cook. COOK With the compartment preheated and the Ready Light on, place pans of food into the
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Suggested Cooking Guidelines TIMER SETTING WEIGHT PER PAN PRODUCT (minutes) Eggs Scrambled 10 to 12 8 doz. Hard cooked 15 4 doz. Rice, long grain (cover with 4 cups of water/lb.) 25 2 lb. Pasta (place perforated pan inside solid pan; cover with cold water) Spaghetti, regular/vermicelli 12 to 15 Macaroni, shells/elbows 15 to 18 Lasagna noodles 15 to 18 Frozen Casseroles, Lasagna 35 Full pan Meat Loaf, 3-5 lb. each 40 15 lb. Beef Ground Chuck 20 to 25 10 lb. Beans Baked/Refried 9 10 lb. can Chicke
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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 to 6 minutes after the main power switch is turned OFF. ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS The steamer has been factory set so that when it is on, and during the Ready phase, it will maintain water temperature in the steam generator tank at approximately 205°F (96°C) (just below water boiling point). However, for high altitude locati
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GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES There are three things that can break down stainless steel and allow corrosion to develop: (1) Abrasion, (2) Deposits and water and (3) Chlorides. Avoid rubbing with steel pads, wire brushes or scrapers that can leave iron deposits on stainless steel. Instead, use plastic scouring pads or soft cloths. For stubborn stains, use products such as Cameo, Talc or Zud First Impression. Always rub parallel to the polish lines or with the grain. Hard wa
