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.
© VULCAN, 2020
— 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 specied
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 oer an ecient 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 specications 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
aecting 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 briey 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 aect
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 Benet™ 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
O
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 aect 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.
Cauliower, 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 airow.
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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