VULCAN & WOLF C24ET10 Le manuel du propriétaire

Marque: VULCAN & WOLF

Modèle: C24ET10

Taper: Le manuel du propriétaire

Ce manuel convient également à

ET Steamer

INSTALLATION &

OPERATION MANUAL

FORM F37512 Rev. B (06-20)

ET SERIES STEAMERS

6-PAN

ML-152043 C24ET 208/240V.

ML-152044 C24ET 480V.

ML-152039 C24ET-PS 208/240V.

ML-152040 C24ET-PS 480V.

ML-152035 C24ET-LWE 208/240V.

ML-152036 C24ET-LWE 480V.

ML-152069 C24ET-LWE 208/240V. SONIC

ML-152070 C24ET-LWE 480V. SONIC

ML-152073 C24ET-PRO 208/240V. SONIC

ML-152074 C24ET-PRO 480V. SONIC

ML-152077 C24ET-BSC 208/240V. SONIC

ML-152078 C24ET-BSC 480V. SONIC

10-PAN

ML-152045 C24ET 208/240V.

ML-152046 C24ET 480V.

ML-152041 C24ET-PS 208/240V.

ML-152042 C24ET-PS 480V.

ML-152037 C24ET-LWE 208/240V.

ML-152038 C24ET-LWE 480V.

ML-152071 C24ET-LWE 208/240V. SONIC

ML-152072 C24ET-LWE 480V. SONIC

ML-152075 C24ET-PRO 208/240V. SONIC

ML-152076 C24ET-PRO 480V. SONIC

ML-152079 C24ET-BSC 208/240V. SONIC

ML-152080 C24ET-BSC 480V. SONIC

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

— 2 —

ET SERIES STEAMERS

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO

INSTALL THIS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD

START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY

THIS MANUAL.

WARNING

IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION,

SERVICE OR MAINTENANCE CAN CAUSE PROPERTY

DAMAGE, INJURY OR DEATH. READ THE INSTALLATION,

OPERATING AND MAINTENANCE INSTRUCTIONS

THOROUGHLY BEFORE INSTALLING OR SERVICING

THIS EQUIPMENT.

IN THE EVENT OF A POWER FAILURE, DO NOT

ATTEMPT TO OPERATE THIS DEVICE.

— 3 —

ET SERIES STEAMERS

Contents

IMPORTANT FOR YOUR SAFETY ..................................................................................................2

GENERAL ......................................................................................................................................5

LWE Series Steamers ...............................................................................................................5

Steam Cooking .........................................................................................................................5

SONICSAFE SCALE PREVENTION OPTION ...........................................................................5

INSTALLATION .............................................................................................................................5

UNPACKING .................................................................................................................................6

INSTALLATION CODES AND STANDARDS ..............................................................................6

LOCATION ....................................................................................................................................6

LEVELING AND ANCHORING ....................................................................................................6

ELECTRICAL CONNECTIONS ...................................................................................................7

PLUMBING CONNECTIONS .......................................................................................................7

Water Requirements .................................................................................................................7

Water Treatment .......................................................................................................................7

Water Supply Connection .........................................................................................................7

Filter System .............................................................................................................................8

Drain Connection ......................................................................................................................8

Drain Requirements ..................................................................................................................9

VENT HOOD .................................................................................................................................9

STARTUP ...........................................................................................................................................9

OPERATION ....................................................................................................................................10

CONTROLS AND INDICATORS ................................................................................................10

Timer .......................................................................................................................................10

Ready Light (Green) ...............................................................................................................10

Cook Light (Red).....................................................................................................................10

Power ON/OFF Switch (Top and Bottom Compartments) ......................................................10

PREHEATING .............................................................................................................................10

STEAMING ..................................................................................................................................10

DAILY SHUTDOWN .................................................................................................................... 11

EXTENDED SHUTDOWN .......................................................................................................... 11

CLEANING .......................................................................................................................................12

COOKING COMPARTMENT DRAIN .........................................................................................12

DRAINING THE GENERATORS ...............................................................................................12

COMPARTMENTS ......................................................................................................................12

DOOR GASKET ..........................................................................................................................12

LEAVE COMPARTMENT DOORS OPEN .................................................................................12

STAINLESS STEEL EQUIPMENT CARE AND CLEANING ....................................................13

Enemies of Stainless Steel .....................................................................................................13

So what does all this mean?

Don’t despair! ...................................................................................................................13

GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES ....................................14

MAINTENANCE ...............................................................................................................................14

WATER TREATMENT SYSTEM ................................................................................................14

REMOVAL OF LIME SCALE DEPOSITS ..................................................................................14

Items Required (not provided) ................................................................................................14

Deliming Schedule ..................................................................................................................15

Deliming Procedure ................................................................................................................15

— 4 —

ET SERIES STEAMERS

DOOR GASKET ..........................................................................................................................15

DRAINING GENERATOR ..........................................................................................................15

COOKING GUIDELINES .................................................................................................................16

PRODUCTS TO BE COOKED IN SOLID PANS .......................................................................16

PRODUCTS TO BE COOKED IN PERFORATED PANS ........................................................17

TROUBLESHOOTING ....................................................................................................................19

SERVICE AND PARTS INFORMATION.........................................................................................21

— 5 —

ET SERIES STEAMERS

INSTALLATION, OPERATION AND CARE OF

MODEL C24ET SERIES STEAMERS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

Vulcan convection steamers are produced

with quality workmanship and material. Proper

installation, usage and maintenance will result

in many years of satisfactory performance. It is

suggested that you thoroughly read this entire

manual and carefully follow all of the instructions

provided.

The C24ET6 and C24ET10 convection steamers

are dual compartment, electric pressureless

steam cookers with duel electric steam

generators that maintain water temperature at

approximately 195° F. At 208V and 480V, the

C24ET6 is rated at 17.2kW, and the C24ET10 is

rated at 25.6kW. At 240V, the C24ET6 is rated

at 19.7kW, and the C24ET10 is rated at 26.4kW.

Model C24ET6 can accommodate three 2 1/2"

deep (6.4 cm) steam pans per compartment.

Model C24ET10 can accommodate ve 2 1/2"

deep (6.4 cm) steam pans per compartment.

The C24ET6 and C24ET10 electric convection

steamers are designed for cooking vegetables,

eggs and other foods, in commercial kitchens.

Each compartment has a 0-60 minute timer,

as well as a constant steam feature. The

buzzer requires manual shuto. The steamer is

equipped with a cabinet base with anged feet

for oor mounting.

This manual is applicable to the models and

ML numbers listed on the cover page. Pro-

cedures apply to all models unless specied

otherwise.

LWE Series Steamers

The low water and energy use steamers

(LWE) provide energy and water saving steam

generation that meets ENERGY STAR®

performance levels. The steamers feature

electronic PID Controllers and Solid State

Contactors that work together to "pulse" power

to the heating elements during a cook cycle

and reduce the amount of electrical energy and

water consumed.

Steam Cooking

Atmospheric steamers oer an ecient way to

produce many foods in either small portions or

larger batches. Atmospheric convection steam

cooking will steam cook fresh foods or will

steam defrost and cook frozen foods providing

the maximum color, avor and nutritional value

with the least expenditure of energy and labor.

The atmospheric steaming compartment allows

the operator to open and close the door anytime

during a cooking cycle. The generator element

will shut o when the door is opened then re-

start when the door is closed.

SONICSAFE SCALE PREVENTION

OPTION

Sound waves create millions of microscopic

bubbles inside the steam generator, causing

powerful vacuum energy that prevents scale from

attaching to the walls of the steamer. The control

panel is equipped with indicator lights showing

that the SonicSafe system is in operation and

to indicate if there is a problem and service is

needed.

De-lime once a quarter instead of monthly, and

change your carbon lter just once a year.

INSTALLATION

Before installing, verify that the electrical supply

agrees with the specications on the data plate

located on the front of the machine. If the supply

and equipment requirements do not agree, do

not proceed with the installation. Contact your

dealer or Vulcan immediately.

This unit is shipped pre-wired for 208/60/3 or

480/60/3. 240V and single-phase operation

require changes to the heater connection

240/60/3, 240/60/1 and 208/60/1. This unit will

operate at 60Hz or 50Hz. Conversions must be

made by a Vulcan authorized service technician.

The LWE series is not available in single phase.

— 6 —

ET SERIES STEAMERS

UNPACKING

This steamer was inspected before leaving the

factory. The transportation company assumes full

responsibility for safe delivery upon acceptance

of the shipment.

IMMEDIATELY AFTER UNPACKING, CHECK

FOR POSSIBLE SHIPPING DAMAGE. IF

STEAMER DAMAGE IS FOUND, SAVE THE

PACKAGING MATERIAL AND CONTACT

THE CARRIER WITHIN 5 BUSINESS DAYS

OF DELIVERY.

INSTALLATION CODES

AND STANDARDS

In the United States of America:

1. State and Local Codes

2. National Fuel Gas Code, ANSI/z223.1/NFPA

#54(latest edition). Copies may be obtained

from The American Gas Association,

Accredited Standards Committee Z223@

400 N. Capital St. NW, Washington D.C.

2001 or the Secretary Standards Council,

NFPA, 1 Batterymarch Park, Quincy MA

02169-7471.

In the Commonwealth of

Massachusetts:

All gas appliances vented through a ventilation

hood or exhaust system equipped with a damper

or with a power means of exhaust shall comply

with 248 CMR.

3. Vapor Removal from Cooking Equipment,

NFPA#96 (latest edition).

4. Copies may be obtained from The National

Fire Protection Association, 1 Batterymarch

Park, Quincy MA 02169-7471.

5. National Electrical Code, ANSI/NFPA-70

(latest edition). Copies may be obtained from

The National Fire Protection Association, 1

Batterymarch Park, Quincy MA 02169-7471.

In Canada, the steamer must be installed in

accordance with:

1. Local codes.

2. Canadian Electrical Code (CSA C22.2 No.3,

latest edition) available from the Canadian

Standards Association, 5060 Spectrum Way,

Mississauga, Ontario, Canada L4W 5N6.

LOCATION

Allow space for plumbing and electrical

connections. Minimum clearance is 6"

(15.2 cm) on the back for proper air circulation.

Allow adequate access for operating and

servicing the steamer: 36" (91.4 cm) at the front

of the steamer, 15" (38 cm) above the steamer

and 18" (45.7 cm) on the right and left sides of

the steamer.

LEVELING AND ANCHORING

Position the steamer in its nal installed location.

Place a level on the horizontal area of the cabinet.

Adjust the feet to level the steamer in both the

left-to-right and front-to-rear directions.

Steamers should be elevated in the front

just enough, about 1/16" to 1/8" (2 to 3 mm), to

provide proper draining. Do this by rotating the

adjustable feet in the proper direction 1 to 11/2

turns after leveling. Check drainage in the

steamer compartments by pouring a small

amount of water in the compartment. All the

water should drain.

The feet have 7/16" holes in the anges for

anchor bolts.

— 7 —

ET SERIES STEAMERS

Plumbing connections must

comply with applicable sanitary, safety

and plumbing codes.

Water Requirements

Proper water quality can improve the taste of

the food prepared in the steamer, reduce liming

in the steam generator and extend equipment

life. Water conditions vary from one location

to another. Ask your municipal water supplier

for details about your local water supply prior

to installation. Presence of sediment, silica,

excess chlorides or other dissolved solids may

lead to a recommendation for alternate form(s)

of water treatment. Test the water with the test

strip included with the steamer. Other factors

aecting steam generation are iron content,

amount of chloridation and dissolved gases.

Water Treatment

A local water treatment specialist should be

consulted before installation of steam generating

equipment.

Supply Pressure 20 psig owing -

60 psig static

Hardness* No more than 3

grains

Silica less than 13 ppm

Total Chlorine less than 0.5 ppm

PH range 6.5 to 8

Undissolved Solids less than 5 microns

*17.1 ppm = 1 grain of hardness

If the water supply fails to meet these stan-

dards, it will be necessary to install a water

conditioner or scale & chlorine reduction lter

system on the generator water feed. The use

of strainers or particle lters will not remove

minerals from the water.

Water Supply Connection

Connect the treated cold water supply line to the

3/4" (19 mm) (male hose thread) inlet. Connect

the untreated cold water supply line to the

3/4" (19 mm) (male hose thread) inlet marked

ELECTRICAL CONNECTIONS

Electrical and grounding connections must comply with the applicable

portions of the National Electrical Code and/or other local electrical codes.

The wiring diagram is located inside the right cavity panel.

C24ET6 and C24ET10 Current Draw

208V 240V 480V

MODEL PH Kw A Kw A Kw A

C24ET6-LWE 3 17.0 53.0 17.0 41.0 17.0 20.4

C24ET10-LWE 3 30.0 94.0 30.0 72.2 30.0 36.1

C24ET6 1 17.0 82.0 17.0 71.0 n/a n/a

3 17.0 53.2 17.0 41.0 17.0 20.4

C24ET10 1 30.0 144.0 30.0 125.0 n/a n/a

3 30.0 94.0 30.0 72.2 30.0 36.1

C24ET6-PS 1 18.1 88.0 18.5 77.0 n/a n/a

3 18.1 53.2 18.5 46.5 18.5 22.6

C24ET10-PS 1 31.1 149.6 31.5 131.3 n/a n/a

3 31.1 94.0 31.5 75.0 31.5 38.3

PLUMBING CONNECTIONS

— 8 —

ET SERIES STEAMERS

UNTREATED WATER.

Do not over tighten water

connections. Over tightening the hose

connections will damage the water valve.

Turn hose connection by hand till snug

and then tighten with pliers 2/3 of a turn.

Check for leaks.

If water lines move during water

ll valve operation then a water hammer

arrestors must be added.

A water lter system is recommended for the

water supply line going to the treated water

inlet. Follow the recommendations for use and

installation instructions shipped with the water

lter. If a water lter is not installed, the steam

generator warranty may be limited.

A manual shuto valve must be provided in a

convenient location near the steamer.

Filter System

If you decide to not install a scale-reducing lter

system designed for steam equipment or use

another manufacturer’s system other than that

recommended by Vulcan, please use these

guidelines.

• If you are going to delime the unit with a

deliming agent recommended for a pressure

steam boiler and stainless steel generators,

and you are on city or treated well water, you

still must have a carbon block lter installed

and maintained. Carbon block lters remove

the chlorine and chloramine disinfectants

from the water. Chlorine and chloramines

will erode the boiler or steam generator and

will result in a vessel failure, which is not

covered under warranty.

• Water feed lines to the steamer must be

ushed before nal connection. Particles

in the water could build up in the water and

steam valves or clog tubing and components

that maintain the water level and pressure

in the boiler or steam generator. If the water

supply is not free of sediment or is cloudy

after several minutes of ushing, a sediment

lter must be installed before use.

• If you have purchased a water ltration system

from Vulcan, please follow the instructions

provided with the water ltration system. At

the time of installation you must register your

steamer at www.vulcanequipment.com. You

will need to register your steamer at each

lter change to ensure your standard and

extended warranty is maintained.

Drain Connection

The 11/2" NPT threaded tting on the condenser

box must be extended a minimum of 12" (305

mm) - maximum of 72" (1829 mm) away from

steamer base (with no more than two elbows),

to an open air gap type drain (Fig. 1). Do not

reduce the 11/2" NPT drain piping throughout its

length. If the drain plumbing needs to exceed 72"

(Max. 120"), then the drain must be increased

to 2" diameter pipe.

Figure 1

Provide a suitable oor sink with a minimum

depth of 12" (305 mm). The oor sink is NOT to

be directly under the steamer and should be at

a distance so that steam vapors will not enter

the steamer from underneath. The drain should

slope down away from the steamer 1/4" for

every foot of drain pipe length. The drain pipe

should be either iron or copper. DO NOT use

PVC pipe; PVC pipe may lose its rigidity or glue

may fail. A 11/2" air gap is required for the drain.

MIN. 12" (305 mm)

MAX. 72" (1829 mm)

1.5"

(38 mm)

— 9 —

ET SERIES STEAMERS

Drain Requirements

11/2" pipe with 3 elbows, 6-10 feet long,

requires a standpipe

2" pipe with 3 elbows, 10-15 feet long,

requires a standpipe

CAUTION

In order to avoid any back

pressure in the steamer, do not make a solid

connection to any drain. FAILURE TO DO SO

CAN DAMAGE THE STEAMER AND VOIDS

THE WARRANTY.

Temperatures in the drain can briey reach

as high as 212°F (100°C). Local codes may

require that the temperature of drain water be

no greater than 140°F (60°C). Some provision

for lowering the water temperature must be

provided by the user or installer to meet this

code requirement.

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 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. Press the power switch to the ON position.

Each compartment has its own individual

power switch. After approximately 15

minutes, the ready light should come on,

indicating that the generator has reached

operating pressure.

3. Open the door, set the timer to 5 minutes,

and observe that no steam is entering the

compartment, and that the ready light is o

and the cooking light is o.

4. Close the compartment door. The cooking

and ready lights should now be lit, and steam

should be heard entering the compartment.

VENT HOOD

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).

STARTUP

5. Check the drain line to be sure that water

from the cold water condensate valve is

owing through the drain line.

NOTE: The drain condensate water does

not ow until the drain box reaches 140°F.

6. Open the compartment door and observe

that steam supply to the compartment stops,

and that the cooking light turns o.

7. Close the compartment door and let the

cooking cycle nish. When the timer returns

to the 0 position, a buzzer will sound and the

cooking light will turn o, signaling the end

of the cooking cycle. To silence the buzzer,

turn the timer dial to the OFF position.

8. Complete steps 3-7 for each cooking

compartment.

9. Press the power switches to the OFF position.

Leave the compartment doors slightly open

to allow the inside to dry out.

— 10 —

ET SERIES STEAMERS

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 the door.

CONTROLS AND INDICATORS

The upper section of the steamer consists of

two cooking compartments. Each compartment

functions independently with its own controls

(Fig. 2), and is a separate, sealed steam chamber

during the cooking operation.

Sonic

Safe

Call

Service

SonicSafe

Figure 2

SonicSafe light designation / explanation:

Sonic Safe Light (Green)

• When lit, indicates that the SonicSafe is

operating properly

Call Service (Red)

• When lit, indicates that the SonicSafe

function is not working correctly. Contact an

authorized Vulcan servicer to properly diagnose

the issue.

Timer

Used to set desired cooking cycle time. Timer

range is 0-60 minutes or constant steam. Turn

to the OFF position to silence the buzzer.

Ready Light (Green)

When lit, indicates steamer is ready for the

cooking cycle.

Cook Light (Red)

When lit, indicates steamer is in the cooking

phase.

Power ON/OFF Switch (Top and Bottom

Compartments)

Power ON/OFF switch with indicator light.

PREHEATING

Preheat the cooking cavity when the steamer

is rst used for the day or whenever the

compartment is cold. Keep the door closed

during the preheat cycle.

• Turn the power switch to ON, and set the timer

to 10 minutes to preheat the compartment.

• When the buzzer sounds, turn the timer to

the OFF position. The steamer is ready to

cook.

STEAMING

Each steaming compartment has its own

generator and controls. With the green READY

light lit and the compartments preheated, the

steamer is ready for use.

1. Open the compartment door.

2. Place pans of food to be cooked into the

compartment and shut the door.

3. Set the timer to the desired cooking time.

Steaming begins. The red COOK light will

turn on.

4. The cooking cycle may be interrupted at

any time by opening the compartment door.

Close the door to resume cooking.

OPERATION

— 11 —

ET SERIES STEAMERS

5. When the buzzer sounds, the timed steaming

cycle has nished. Steaming stops, and the

COOK light turns o. To silence the buzzer,

turn the timer to the OFF position.

Refer to Steam Cooking with Vulcan Kettles

and Steamers (packed with your steamer)

for suggested cooking times. Also refer to the

COOKING GUIDELINES in this manual. Size,

weight, pan loading and product quality will aect

cooking times and should be adjusted to your

own requirements.

DAILY SHUTDOWN

1. Press the power switches to the OFF position.

2. Clean the compartment(s).

3. Leave compartment door open to allow cavity

and door seal to dry.

Power supplied to the steamer

must remain on for 15 minutes after the

main power switch is set to the OFF

position. This will allow the drain cycle to

complete.

EXTENDED SHUTDOWN

1. Press the power switches to the OFF position.

2. Allow to drain completely.

3. Turn o main power supply.

4. Turn o water supply.

The lter pm kit must be

replaced if the steamer is shut down for

more than 30 days prior to restarting the

steamer.

5. Thoroughly clean cavities, door seals, etc.

6. Leave compartment door open to allow cavity

and door seal to dry.

— 12 —

ET SERIES STEAMERS

CLEANING

Disconnect the electrical

power to the machine and follow lockout/

tagout procedures before cleaning.

COOKING COMPARTMENT DRAIN

Keep compartment drains running freely. Inspect

compartment drains daily for blockage. Remove

any particles or debris from the perforated

strainer daily (or more often if needed).

After cooking greasy foods or seafood, close the

doors and operate each compartment for 25 to

30 minutes to ush any residual grease and oils

down the compartment drain. Make a solution

of warm water and non-chloride/chlorine/bleach

based detergent and pour 1/2 gallon (1.9 liters)

of it down each compartment drain. Rinse by

pouring 1/2 gallon (1.9 liters) of hot water down

each compartment drain.

DRAINING THE GENERATORS

To prevent malfunction of controls and clogging,

it is essential to drain both generators every day.

This will ush out any accumulated minerals

from the feed water. It will also aid in preventing

internal scale buildup which would interfere

with proper generator operation. Failure to

drain the generators every day will void the

steamer warranty. The presence of minerals

in suspension is indicated by a murky or milky

condition in the rst portion of the water drained.

The water being drained is

hot and under pressure. Use care when

cleaning or servicing the generator.

After the generator has been in operation, turn

the unit o with the power switch located on the

cooking compartment to drain the generator. The

generator will drain for approximately 5 minutes,

removing sediment, scale and lime buildup in

the generator.

COMPARTMENTS

Wash the inside of the compartment with

a solution of warm water and non-chloride

detergent. Rinse with warm water.

Thoroughly clean the exposed surfaces (sides,

front, door and top) with a damp cloth and polish

with a clean cloth daily. To remove discolorations,

use a nonabrasive cleaner.

DOOR GASKET

Clean the gasket-sealing surface of the

compartment door daily to remove food acids for

maximum gasket life. Do not use any solvents or

sharp instruments. Wash with a cloth moistened

in a solution of mild detergent and warm water.

Rinse with a fresh cloth moistened with warm

water to remove all traces of detergent.

Wipe dry with a clean cloth. Never apply food

oils or petroleum lubricants directly to the door

gasket. Petroleum-based solvents and lubricants

will reduce gasket life.

LEAVE COMPARTMENT DOORS

OPEN

Leave the compartment doors slightly open when

the steamer is not in use. When the compartment

is idle, never latch the door and apply pressure

to the door gasket. Leaving the gasket under

pressure can cause permanent deformation

and reduce gasket life.

— 13 —

ET SERIES STEAMERS

STAINLESS STEEL EQUIPMENT

CARE AND CLEANING

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, containing

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.

With 12 to 30% chromium, an invisible passive

lm covers the steel’s surface acting as a shield

against corrosion. As long as the lm is intact

and not broken or contaminated, the metal is

passive and stainless. If the passive lm of

stainless steel has been broken, equipment

starts to corrode and starts to rust.

Enemies of Stainless Steel

There are three basic things which can break

down stainless steel’s passivity layer and allow

corrosion 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 may leave spots, and when

heated leaves 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 will not harm steel’s passive

layer. Stainless steel pads also can be used

but the scrubbing motion must be in the

direction of the manufacturers’ polishing

marks.

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

cleaning 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.

4. Treat your water.

Though this is not always practical,

softening hard water can do much to reduce

deposits. There are certain lters that can be

installed to remove distasteful and corrosive

elements. To insure proper water treatment,

call a treatment specialist.

— 14 —

ET SERIES STEAMERS

GUIDELINES FOR MAINTAINING

STAINLESS STEEL SURFACES

There are four things that will break down

stainless steel and allow corrosion to develop:

1) Abrasion

2) Deposits

3) Water

4) 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

MAINTENANCE

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 door.

WATER TREATMENT SYSTEM

A water treatment system is recommended for

the steamer. Refer to your supplier’s manual

for normal maintenance procedures for proper

scale-free operation.

REMOVAL OF LIME SCALE

DEPOSITS

The steamer should be delimed when symptoms

occur (see Troubleshooting Chart). This is

in accordance with the minimum preventive

maintenance schedule required by the Warranty.

Read and follow the

instructions on the deliming material

package. Avoid contact with skin and eyes.

Wear plastic or rubber gloves and safety

goggles when handling. Wash thoroughly

after handling. If deliming solution comes

in contact with the skin or eyes, rinse

thoroughly with clean water.

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.

NOTE: The capacity of the generator is

approximately 1.8 gallons.

Items Required (not provided)

• Deliming material (Scale Release P/N:

854893-13. 28 ounces of Scale Release is

required to delime C24ET6/10 steamers.)

• Funnel

• Plastic or rubber gloves

• Safety goggles or face shield

• Measuring cup

• 1-gallon container for mixing deliming

solution

• Petrol-Gel Lubricant or equivalent foodgrade

grease for coating deliming port threads

NOTE: Deliming solution may cause the surface

of aluminum measuring tools to tarnish

or etch.

Cameo™, talc or Zud First Impression™. Always

rub parallel to the polish lines or with the grain.

Hard water will leave deposits that promote rust

on stainless steel. Treated water from softeners

or certain lters can eliminate these mineral

deposits. Other deposits from food or lubrication

must be properly removed by cleaning. Use

mild detergent and non-chloride/chlorine/bleach

based cleaners. Rinse thoroughly and wipe dry.

Where appropriate, apply a polish recommended

for stainless steel (such as Benet™ or Super

Sheen™) for extra protection and luster.

— 15 —

ET SERIES STEAMERS

Deliming Schedule

Hardness (Grains) Deliming Schedule

0 to 5 6 Months

5 to 10 3 Months

10 to 15 Monthly

15 to 20 2 Weeks

20+ Other Water Treatment

Is Required

Deliming Procedure

NOTE: This procedures is not intended to take

the place of a water treatment program.

1. Press the power switch to o. Wait 5 minutes

for steam generator to completely drain and

the drain valve to close.

2. Turn cooking timers to OFF.

3. Prepare deliming solution according to the

instructions on the deliming material package.

Follow all manufacturers’ instructions. The

generator and superheater capacity is

approximately 1.8 gallons.

4. Remove delime port cap located on the

front ledge beneath the lower compartment

and insert a funnel into the delime port

(Fig. 3).

Figure 3

Delime

port

Funnel

5. Pour deliming solution into the steam

generator slowly to avoid spillage.

6. Remove funnel from delime port then rinse

port and surrounding area with clean water.

Wipe dry.

7. Lightly coat delime port threads with Petrol-

Gel then install delime port cap. Cap must

be installed and tightened securely at all

times.

8. Turn power switch ON.

9. When ready light comes on, turn cooking

timer on for 3 minutes to delime the steam

tubes and nozzles.

10. After 40 minutes, turn power switch OFF and

allow steam generator to completely drain,

5 minutes.

11. Rinse steam generator with clean water:

A. Turn power switch ON. When ready light

comes on, turn cooking timer on for 3

minutes to rinse the steam tubes and

nozzles.

B. Turn power switch OFF and allow steam

generator to completely drain.

C. Turn cooking timer to OFF.

D. Repeat steam generator rinse one time.

12. Clean exterior and interior using a mild

solution of soap and water. Rinse with clean

water then dry with a soft cloth.

13. Leave compartment door open when not in

use.

14. The steamer is ready for operation or

shutdown.

DOOR GASKET

If the door gasket is leaking due to a nick or

cut, it must be replaced. Damage to the gasket

sealing surface will cause steam leakage.

DRAINING GENERATOR

Drain each generator at the end of each day

to flush out minerals and minimize scale

buildup. Each generator drains automatically for

approximately 5 minutes after the power switch

is turned to o.

— 16 —

ET SERIES STEAMERS

PRODUCTS TO BE COOKED IN SOLID PANS

PRODUCT TIME (MINUTES) WEIGHT PER

PAN

Eggs, Scrambled 9 to 12 8 doz.

Rice, Long Grain (Cover with 4 cups water/lb.) 23 to 25 2 lbs.

Pasta (Place perforated pan inside solid pan,

cover with cold water)

Spaghetti – Regular/Vermicelli 10 to 15 4 lbs.

Macaroni - Shells/Elbows 13 to 18 4 lbs.

Noodles - 1/2" Wide 10 to 15 4 lbs.

Lasagna Noodles 13 to 18 4 lbs.

Frozen Casseroles, Lasagna 33 to 35 Full Pan

Meat Loaf, 3-5 Lb. Each 38 to 40 15 lbs.

Beef

Ground Chuck 19 to 25 10 lbs.

Sliced as Purchased 33 to 40 10 lbs.

Shrimp, Frozen, 10 Shrimp per Lb. 4 to 5 4 lbs.

Beans

Baked 8 to 9 10 lb. Can

Refried 8 to 9 10 lb. Can

Canned Vegetables 5 to 6 10 lb. Can

Prunes, Dried 11 to 15 Full Pan

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 aect 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.

Perforated pans should always be used when

possible. Perforated pans will reduce cook-

ing times, promotes evenness of cooking and

reduces moisture build up. When solid pans

are used avoid covering the pan with a lid or

plastic wrap during cooking.

— 17 —

ET SERIES STEAMERS

PRODUCTS TO BE COOKED IN PERFORATED PANS

PRODUCT TIME (MINUTES) WEIGHT PER PAN

SEAFOOD

Clams

Frozen 9 to 12 3 doz.

Fresh, Cherrystone 4 to 6 3 doz.

King Crab, Frozen

Claws 3 to 4 21/2 lbs.

Legs 3 to 6 41/2 lbs.

Lobster Tail, Frozen 5 to 6 10 lbs.

Lobster, Live, 10" - 12" 4 to 5 4 Per Pan

Salmon Fillets, Frozen, 8 ounce each 4 to 5 71/2 lbs.

Scallops, Fresh 3 to 4 3 lbs.

Scrod Fillets, Fresh 3 to 5 4 lbs.

EGGS

Hard Cooked 14 to 15 4 doz.

Soft Cooked 8 to 10 4 doz.

Soft Yolk for Caesar Salad 5 to 8 4 doz.

MEATS

Chicken — Breasts, Legs, Thighs 19 to 20 15 lbs.

Turkey, Frozen

Breasts (2) 86 to 90 6 to 7 lbs. Each

Cut Lengthwise 53 to 55 20 to 25 lbs.

Corned Beef 40 to 75 6 to 8 lbs.

Hot Dogs and Wieners 2 to 3 80 to 100 Count

VEGETABLES

Asparagus Spears

Frozen 10 to 12 3 lbs.

Fresh 4 to 5 5 lbs.

Beans

Green 2" Cut, Frozen/Fresh 5 to 6 5 lbs.

Lima, Frozen 7 to 8 5 lbs.

Baby Lima, Frozen 4 to 5 5 lbs.

Brussel Sprouts, Frozen 5 to 6 5 lbs.

— 18 —

ET SERIES STEAMERS

PRODUCT TIME (MINUTES) WEIGHT PER PAN

VEGETABLES (Cont’d.)

Broccoli

Spears, Frozen 6 to 8 4 lbs.

Spears, Fresh 4 to 6 5 lbs.

Flowerettes, Frozen 4 to 6 5 lbs.

Cabbage, Fresh, 1/6 Cut 6 to 8 5 lbs.

Carrots

Baby Whole, Frozen 6 to 8 7 lbs.

Crinkle Cut, Frozen 7 to 8 4 lbs.

Sliced, Fresh 9 to 11 9 lbs.

Cauliower, Flowerettes

Frozen 4 to 6 4 lbs.

Fresh 7 to 8 5 lbs.

Celery, 1" Diagonal Cut 5 to 7 5 lbs.

Corn

Yellow Whole Kernel, Frozen 3 to 5 5 lbs.

Cobbettes, Frozen 6 to 8 27 Ears

Corn-On-Cob, Fresh 16 to 18 80 Ears

16 to 18 54 Ears

10 to 12 18 Ears

Peas, Green 4 to 6 5 lbs.

Potatoes, Whole Russet 50 to 55 40 lbs.

Spinach

Chopped, Frozen 15 to 17 6 lbs.

Defrosted 4 to 5 6 lbs.

Fresh Cut 2 to 3 2 lbs.

Squash, Acorn Halves 22 to 25 10 Halves

Zucchini, Slices 6 to 8 10 lbs.

Frozen Mixed Vegetables 6 to 7 5 lbs.

FRUIT

Fruit, Blanch for Peeling

Grapefruit, Oranges 2 to 3 1 loose layer per pan

Pineapple, Whole for Cutting 2 to 4

— 19 —

ET SERIES STEAMERS

TROUBLESHOOTING

SYMPTOMS POSSIBLE CAUSES REMEDY

Steamer not steaming No main power source. Check the power source or

circuit breaker.

Power switch in OFF position. Press power switch to the ON

position.

Door open. Close door.

Water not being supplied to

steamer.

Refer to symptom Water not

being supplied to generator

below.

Steamer not heating/

steaming properly

Excessive lime build up in the

steamer.

Descale the steamer (see

REMOVAL OF LIME SCALE

DEPOSITS).

Door leaks Excessive water pressure to the

condensate non ltered supply

Incoming water pressure must

be 20-60 PSI.

Damaged door gasket. Check door gasket for damage.

If adjustment is needed, contact

your Authorized Vulcan Servicer.

Improper drain.

Drain clogged.

Damage to gasket sealing

surface.

Cavity vacuum breaker stuck

closed.

Remove the vacuum breaker

and verify you can blow through

it in the direction of airow.

Water accumulates in

compartment

Plugged drain or screen. Clear compartment cavity

screen. If symptom persists,

contact your Authorized Vulcan

Servicer.

Unit not leveled properly. See leveling instructions in the

INSTALLATION section of this

manual.

Drain clogged. Unclog drain.

Incoming water pressure

exceeds 60 PSI.

Lower the water pressure below

60 PSI. If water pressure cannot

be adjusted at the location

install a CAMCO water pressure

regulator at the ll valve.

— 20 —

ET SERIES STEAMERS

SYMPTOMS POSSIBLE CAUSE REMEDY

Water not being supplied

to generator

Water supply valve is o. Turn valve on.

Water pressure low. Check supply water pressure.

The incoming water pressure

must be between 20 and 60 PSI.

Water lter is plugged. Refer to water lter manual. If

symptom persists, contact your

Authorized Vulcan Servicer.

Valve inlet screen clogged. Contact your Authorized Vulcan

Servicer.

Steam is exiting from

under steamer

Generator pressure is too high. Contact your Authorized Vulcan

Servicer.

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