Vulcan C24EO5AF Le manuel du propriétaire

INSTALLATION &

OPERATION MANUAL

FORM F-37496 Rev. A (10-18)

C24EO SERIES

STEAMER

MODEL ML

MANUAL FILL

C24EO3 ML-136006

C24EO5 ML-136007

AUTO-FILL TECHNOLOGY

C24EO3AF ML-152054

C24EO5AF ML-152055

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 —

C24EO SERIES STEAMER

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 —

C24EO SERIES STEAMER

TABLE OF CONTENTS

INSTALLATION, OPERATION AND CARE OF MODEL C24EO SERIES STEAMERS ....................5

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

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

UNPACKING................................................................................................................................5

INSTALLATION CODES AND STANDARDS ..............................................................................5

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

LEVELING FEET .........................................................................................................................6

LEVELING ...................................................................................................................................6

ANCHORING STEAMER ............................................................................................................6

OPTIONAL ACCESSORIES ........................................................................................................6

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

ELECTRICAL DATA .....................................................................................................................8

SERVICE CONNECTIONS .........................................................................................................8

Water Connections (Manual Fill Units) ..................................................................................8

Water Connections (Auto-Fill Units) ......................................................................................8

Water Requirements ..............................................................................................................8

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

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

BEFORE FIRST USE ..................................................................................................................9

INSTALLATION STARTUP PROCEDURE ..................................................................................9

Calibration Procedure ..........................................................................................................10

OPERATION ....................................................................................................................................12

CONTROLS ...............................................................................................................................12

OPERATING THE STEAMER ...................................................................................................12

LOW WATER .............................................................................................................................13

SHUTDOWN .............................................................................................................................13

EXTENDED SHUTDOWN .........................................................................................................13

CLEANING ......................................................................................................................................14

COOKING COMPARTMENT DRAIN .........................................................................................14

COMPARTMENT .......................................................................................................................14

DOOR GASKET ........................................................................................................................14

LEAVE COMPARTMENT DOOR OPEN....................................................................................14

STAINLESS STEEL EQUIPMENT CARE AND CLEANING .................................................15

MAINTENANCE ..............................................................................................................................17

REMOVAL OF LIME SCALE DEPOSITS ...............................................................................17

DOOR GASKET ........................................................................................................................17

— 4 —

C24EO SERIES STEAMER

COOKING HINTS ............................................................................................................................18

ACCEPTABLE PAN SIZES .....................................................................................................18

COOKING GUIDELINES ...........................................................................................................18

PREPARATION .........................................................................................................................18

Frozen Food Items ...............................................................................................................18

PRODUCTS TO BE COOKED IN SOLID PANS .......................................................................19

PRODUCTS TO BE COOKED IN PERFORATED PANS ..........................................................20

TROUBLESHOOTING ....................................................................................................................22

SERVICE AND PARTS INFORMATION ..........................................................................................23

— 5 —

C24EO SERIES STEAMER

INSTALLATION, OPERATION AND CARE OF

MODEL C24EO 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 C24EO3 Steamer is rated at 8.0 kW and

the C24EO5 Steamer is rated at 12.0 kW.

Model C24EO3 can accommodate three 2

1

/2"

deep (6.4 cm) steam pans. Model C24EO5

can accommodate ﬁ ve 2

1

/2" deep (6.4 cm)

steam pans. The C24EO3 and C24EO5

electric convection steamers are designed for

cooking vegetables, eggs, and other foods,

in commercial kitchens. The steamer has a

0 to 60 minute timer. The steamers are designed

for installation on countertops or on optional

stands.

New to this product line are the C24EO3AF &

C24EO5AF Auto-Fill models. These models ﬁ ll

the cavity with water automatically. The physical

dimensions, cooking instructions and electrical

speciﬁ cations are the same as the standard

C24EO models.

INSTALLATION

Before installing, verify that the electrical supply

agrees with the speciﬁ cations on the data plate

located on the front of the steamer in the lower

right hand corner. If the supply and equipment

requirements do not agree, do not proceed with

the installation. Contact your dealer or Vulcan

immediately.

The C24EO3 is shipped pre-wired for 208

V, 50 to 60 Hz, 3-phase. 240 V and single

phase operation require changes to the heater

connection 240 V, 50 to 60 Hz, 3-phase / 240

V, 50 to 60 Hz, 1-phase and 208 V, 50 to 60

Hz, 1-phase.

The C24EO5 is voltage speciﬁ c. It is available

at 208 V, 50 to 60 Hz, 3-phase / 240 V, 50 to 60

Hz, 3-phase or 480 V, 50 to 60 Hz, 3-phase. It

can be ﬁ eld converted to single phase.

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 the

steamer is found to be damaged, save the

packaging material and contact the carrier within

15 days of delivery.

INSTALLATION CODES

AND STANDARDS

The steamer must be installed in accordance

with:

In the United States of America:

1. State and local codes.

2. National Electrical Code, ANSI/NFPA-70

(latest edition). Copies may be obtained from

The National Fire Protection Association,

Batterymarch Park, Quincy, MA 02269.

3. Vapor Removal from Cooking Equipment,

(NFPA-96, latest edition) available from

NFPA.

In Canada:

1. Local codes.

2. Canadian Electric Code, CSA C22.2 (latest

edition). Copies may be obtained from

The Canadian Standard Association, 5060

Spectrum Way, Suite 100, Mississauga,

Ontario, Canada L4W 5N6.

— 6 —

C24EO SERIES STEAMER

LOCATION

The installation location must allow adequate

clearances for servicing and proper operation.

Minimum clearance for proper air circulation is

2" (5.1 cm) on the sides and 6" (15.2 cm) on

the back.

LEVELING FEET

This steamer is shipped with four 2" leveling

feet. Optional 4" leveling feet are available.

The 2" feet can be removed and the optional 4"

feet can be threaded into holes on the bottom

of the unit.

LEVELING

Position and level the unit using leveling feet.

Front of unit should be

1

/16" to

1

/8" higher than

the rear as indicated in Figure 1. Unit should be

level side to side.

Level the steamer front to back and side to side

by turning the adjustable feet.

Figure 1: Leveling Steamer

ANCHORING STEAMER

1. Place steamer in the desired location on

the countertop and mark four corners.

Remove the steamer and drill

1

/2" holes as

indicated in Figure 2.

2. Apply a bead of RTV or other NSF approved

sealant around the bottom edge of the

steamer. If anchoring the steamer, this

bottom seal is necessary to meet NSF

requirements.

3. Set steamer on countertop and bolt down

securely with

3

/8" by 16" bolts (not supplied).

Screw length should be tabletop thickness

plus

1

/2" for proper thread engagement.

Figure 2: Anchoring Steamer

OPTIONAL ACCESSORIES

Optional accessories such as stands and

stacking kit will include directions for

assembly.

— 7 —

C24EO SERIES STEAMER

ELECTRICAL CONNECTIONS

: Electrical and

grounding connections must comply

with the applicable portions of the

National Electrical Code and/or other

local electrical codes.

When making electrical connections, use copper

wire suitable for at least 200°F (90°C). The

steamer must be grounded. The wiring diagram

is located on the inside of the right panel.

Steamers are wired for 3-phase and can be

converted to 1-phase by relocating the jumper

wires on the terminal block as shown on the

wiring diagram.

To Control

Transformer 

To Control

Transformer 

3-S, 20 

3-S, 20 

1-S, 20 

1-S, 20 





21

2

21

22

23

2

22

2

23

2





rimary taps of Control Transformer must be connected

according to the appliance data plate voltage marking and

actual connected supply.

To Control

Transformer 

3-S, 30 

3-S, 1 

3-S, 0 





1C 1  T1

2C T2  2

1C 2  T2

2C T3 3

2C T1 1

1C 3 - T3



21

22

23



rimary taps of Control Transformer must be connected

according to the appliance data plate voltage marking and

actual connected supply.

To Control

Transformer 

To Control

Transformer 

3-S, 2020 

1-S, 2020 





21

2

21

22

23

2

22

2

23

2





rimary taps of Control Transformer must be connected

according to the appliance data plate voltage marking and

actual connected supply.

 For operation from a 20  supply, all  elements are to

be connected as shown. For 20  supply, disconnect and

insulate element leads with range, reen and ed markers.

ot used for

20 operation 

— 8 —

C24EO SERIES STEAMER

ELECTRICAL DATA

Model Volts KW Amp @

1PH

Amp @

3 PH

C24EO3 208 8 38.5 22.2

240 8 33.3 19.2

C24EO5 208 12 57.7 33.3

240 12 50.0 28.9

480 12 N/A 14.4

SERVICE CONNECTIONS

Water Connections (Manual Fill Units)

No water supply connections are required, as

the steamer is ﬁ lled manually.

Water Connections (Auto-Fill Units)

NOTE: Auto-Fill steamers will reﬁ ll automatically

if the water level is low.

Connect the cold water supply line to the 3/4"

(19 mm) (male hose thread) inlet.

A manual shutoﬀ valve must be provided in a

convenient location near the steamer.

The incoming water pressure must be 20 - 60

psig.

Cold Water

Connection

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. Presence of iron content,

amount of chloridation and dissolved gases could

aﬀ ect the taste. Adding a carbon block ﬁ lter to

the water inlet will improve taste.

Drain Connection

The C24EO can be conﬁ gured to drain through

either the rear panel or through the bottom base

plate.

The unit is conﬁ gured to be drained through the

rear panel from the factory. The unit is supplied

with a 12" length of

5

/8" ID hose. If this length is

insuﬃ cient, remove the hose and install a new

hose ordered to the desired length. The factory

5

/8" ID silicone hose part number is 557475. Hose

is sold by the foot.

See Figure 3.

Figure 3: Rear Panel Drain Connection

(Viewed with right side panel removed)

To ﬁ eld conﬁ gure the drain through the bottom

base plate, the 4" leg kit (part number 843889) is

required. Also required are a

1

/2" NPT close pipe

nipple (1

1

/8" long) and a

1

/2" NPT 90° elbow, which

are available through local home improvement

or plumbing supply houses.

1. Remove right side panel.

2. Remove hose barb from drain.

3. Remove knockout from base plate.

— 9 —

C24EO SERIES STEAMER

4. Install the

1

/2" NPT close nipple (1

1

/8" long)

into drain.

5. Install

1

/2" NPT 90° elbow onto pipe nipple.

6. Re-use hose barb.

7. Install hose barb into elbow with clamp, cut

to desired length or route to drain.

Figure 4: Bottom Panel Drain Connection

(Viewed with right side panel removed)

NOTICE Do not connect steamer drain solidly

to any drain piping. The steamer drain must

vent to the atmosphere to avoid creating a back

pressure and possible back siphoning into 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).

BEFORE FIRST USE

Thoroughly clean the steamer before using for

the ﬁ rst time. See the CLEANING section in

this manual.

INSTALLATION STARTUP

PROCEDURE

: The steamer and its

parts are hot. Use care when operating,

cleaning or servicing the steamer. The

cooking compartment contains live steam

and hot water. Stay clear when opening

the door.

Once the steamer is installed, thoroughly test

the steamer before operation.

1. Check that the proper electrical connections

have been made.

NOTE: On Auto-Fill model, verify that the water

supply line has been connected properly.

The incoming water pressure to the

steamer needs to be 20 - 60 psig.

2. Close the drain valve by pushing the Drain

Handle in, located in the lower right hand

corner. On manual ﬁ ll units, open the door and

pour water into the cooking compartment up

to the water level mark (the water level mark

is visible on the back wall of the steamer).

Do not overﬁ ll.

Figure 5: Water Level Mark (Manual Fill)

3. Rotate the Timer to CONTINUOUS position.

Fully depress the Power Switch to the

ON

position. The Power Switch will turn

amber, indicating the unit is turned on.

— 10 —

C24EO SERIES STEAMER

4. With the door open, press in on the door

switch (small rod), located above the door

latch. The COOK light will come on. Release

the door switch and the COOK light will turn

oﬀ .

5. Close the compartment door and wait

approximately 10 minutes for unit to preheat.

6. Rotate the Timer to 5 minutes. The Timer

will not start counting down until the cavity

has reached preheat temperature.

7. When the timer returns to 0, a buzzer will

sound signaling the end of the cooking cycle.

To silence the buzzer, turn the Timer dial to

the OFF position.

8. To turn the steamer oﬀ :

a. Depress the Power Switch to

the OFF

position.

b. Allow the steamer

to cool.

c. Open the drain valve and drain the water

from the steamer.

d. Open the compartment door to allow the

inside to dry out.

CALIBRATION PROCEDURE

The right hand side panel must be removed

to access the temperature controller. To

achieve optimum steamer operation, rotate the

Temperature Control to the temperature that

corresponds to the elevation that it is located at.

NOTE: The steamer is preset at the factory to

sea level.

A handheld digital thermometer and thermocouple

are required.

NOTE: If temperature setting is too high, the

boiling action will be excessive and

cause water droplets to exit the steam

vent pipe resulting in high water usage.

ELEVATION (FT) DIGITAL THER-

MOMETER - °F (C)

Sea Level 210 (99)

1,000 208 (98)

2,000 206 (97)

3,000 204 (96)

4,000 202 (94)

5,000 200 (93)

6,000 198 (93)

7,000 196 (91)

8,000 195 (90)

9,000 or above 194 (90)

1. Remove right side panel.

2. Place a temperature probe approximately

one inch down in the center of steam vent

pipe.

3. Turn steamer on by selecting CONTINUOUS

mode.

4. Using the table above, ﬁ nd the corresponding

temperature for the elevation and set the

Temperature Control.

Figure 6: Temperature Control

— 11 —

C24EO SERIES STEAMER

NOTE: Temperature Control is configured

by vendor to Fahrenheit and cannot

be changed to Celsius. The display

indicates set point temperature only.

a. Wait 3 seconds after releasing the knob

for the selection to be saved in memory.

Display will blink momentarily to indicate

temperature is saved.

b. Allow temperature to stabilize by

completing two heating cycles with door

closed.

NOTE: Temperature display on control is for

reference only. When calibrating, use

the recorded temperature from meter.

5. Record temperature reading from meter

when load light goes out.

6. Compare recorded temperature to the

temperature from table.

a. If recorded temperature is correct, no

adjustment is necessary.

b. If recorded temperature is not correct,

adjust temperature setting and re-check

the temperature reading with meter.

NOTE: If unit cannot be calibrated call your

Authorized Vulcan Servicer.

7. If correct temperature reading is not attained

after 3 attempts, call your Authorized Vulcan

Servicer.

— 12 —

C24EO SERIES STEAMER

CONTROLS

: The steamer and its

parts are hot. Use care when operating,

cleaning or servicing the steamer. The

cooking compartment contains live steam

and hot water. Stay clear when opening

the door.

OVERFILL

TIMER

Overfill

Light

Figure 7: Controls

Power Switch/Low Water Reset: Turns

unit OFF/ON/RESETS LOW WATER LIGHT/

ALARM.

Low Water Light: When lit, indicates additional

water is required.

Timer: Selects the desired cooking time or the

CONTINUOUS position.

COOK Light: When lit, indicates the timer is

set and door is closed.

OVERFILL Light: (Auto-Fill model only): When

lit, indicates a problem with the Auto-Fill function

(an audible alarm will sound in the event of an

overﬁ ll condition).

OPERATING THE STEAMER

1. Push the drain lever in to close the drain

valve.

2. Open the door and pour water into the

cooking compartment up to the water level

mark. The water level mark is visible on the

back wall of the steamer. Unit capacity is 3

gallons. Do not overﬁ ll.

3. Close door.

NOTE: On Auto-Fill model, the unit will

automatically ﬁ ll with water once the start

button is pressed. The steamer will ﬁ ll

until water reaches the water level probe

located inside the cavity. If the door is

closed, the steamer will heat the water

during the initial ﬁ ll cycle.

4. Verify Timer is in the OFF position.

5. Fully depress Power Switch to ON

position. Power light in switch will illuminate

amber.

6. Set timer to 5 minutes. In approximately 15

minutes unit will be preheated and ready to

cook.

7. Set timer to desired time (0 to 60 minutes)

or to CONTINUOUS position.

8. At the end of the timed cycle an audible

alarm will sound.

9. The unit returns to the idle temperature.

NOTE: Timer will not function until preheat has

been completed.

OPERATION

— 13 —

C24EO SERIES STEAMER

LOW WATER

1. When the Low Water light is illuminated

the unit needs to be reﬁ lled with water. An

audible alarm will sound.

2. Fully depress Power Switch to OFF

position.

3. Reﬁ ll unit with water.

4. Close door.

5. Fully depress Power Switch to ON

position to cancel Low Water alarm.

6. Timer will resume when steamer reaches

cooking temperature.

NOTE: Reﬁ ll the unit when not in use or during

slow times to avoid running out of water.

Running out of water during a cooking

cycle will lengthen cook time. This

comment does not apply to the Auto-Fill

model. If the low water light is on, refer

to the troubleshooting section.

SHUTDOWN

1. Rotate Timer to OFF position.

2. Fully depress Power Switch to OFF

position.

3. Allow steamer to cool.

4. Open the drain valve and drain the water

from steamer.

5. Open the compartment door to allow the

inside to dry.

6. Follow cleaning instructions in this manual.

EXTENDED SHUTDOWN

1. Fully depress Power Switch to OFF

position.

2. Clean the interior and exterior of unit.

3. Leave door open.

4. Disconnect power.

— 14 —

C24EO SERIES STEAMER

CLEANING

COOKING COMPARTMENT DRAIN

Remove any particles or debris that may be

blocking the drain. Make a solution of warm

water with non-chloride detergent and pour

1

/2 gallon (1.9 liters) of it down the compartment

drain. Rinse by pouring

1

/2 gallon (1.9 liters) of

hot water down the compartment drain.

Figure 8: Oven Cavity

COMPARTMENT

The compartment, pan guides, and baﬄ e should

be cleaned daily. The exterior should be cleaned

daily.

Remove the pan guides by lifting up and out.

Wash with a solution of warm water with non-

chloride detergent. Rinse with warm water.

Remove the baﬄ e from the compartment by

lifting up and out. Wash with a solution of warm

water with non-chloride detergent. Rinse with

warm water.

NOTE: Failure to reinstall baﬄ e after cleaning

will aﬀ ect cooking performance.

Wash the inside of the compartment with

a solution of warm water with 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 DOOR OPEN

Leave the compartment door 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.

Figure 9: Leave Door Open

— 15 —

C24EO SERIES STEAMER

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

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

against corrosion. As long as the ﬁ lm is intact

and not broken or contaminated, the metal is

passive and stainless. If the passive ﬁ 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.

— 16 —

C24EO SERIES STEAMER

4. Treat your water.

Though this is not always practical,

softening hard water can do much to reduce

deposits. There are certain ﬁ lters that can be

installed to remove distasteful and corrosive

elements. To insure proper water treatment,

call a treatment specialist.

5. Keep your food equipment clean.

Use alkaline, alkaline chlorinated or non-

chloride cleaners at recommended strength.

Clean frequently to avoid build-up of hard

stubborn stains. If you boil water in stainless

steel equipment, remember the single

most likely cause of damage is chlorides

in the water. Heating cleaners that contain

chlorides have a similar eﬀ ect.

6. Rinse, rinse, rinse.

If chlorinated cleaners are used, rinse

and wipe equipment and supplies dry

immediately. The sooner you wipe off

standing water, especially when it contains

cleaning agents, the better. After wiping

equipment down, allow it to air dry; oxygen

helps maintain the stainless steel’s passivity

ﬁ lm.

7. Never use hydrochloric acid (muriatic

acid) on stainless steel.

8. Regularly restore/passivate stainless

steel.

Recommended cleaners for speciﬁ c

situations

Job

Cleaning

Agent

Comments

Routine

cleaning

Soap,

ammonia,

detergent,

Medallion

Apply with

cloth or

sponge

Fingerprints &

smears

Arcal 20,

Lac-O-Nu

Ecoshine

Provides

barrier ﬁ lm

Stubborn

stains &

discoloration

Cameo, Talc,

Zud, First

Impression

Rub in

direction of

polish lines

Grease & fatty

acids, blood,

burnt-on-

foods

Easy-oﬀ ,

De-Grease It

Oven Aid

Excellent

removal on all

ﬁ nishes

Grease & oil Any good

commercial

detergent

Apply with

sponge or

cloth

Restoration/

Passivation

Beneﬁ t, Super

Sheen

Review

1. Stainless steels rust when passivity (ﬁ lm-shield) breaks down as a result of scrapes, scratches,

deposits and chlorides.

2. Stainless steel rust starts with pits and cracks.

3. Use the proper tools. Do not use steel pads, wire brushes or scrapers to clean stainless steel.

4. Use non-chlorinated cleaners at recommended concentrations. Use only chloride-free cleaners.

5. Soften your water. Use ﬁ lters and softeners whenever possible.

6. Wipe oﬀ cleaning agent(s) and standing water as soon as possible. Prolonged contact causes

eventual problems.

To learn more about chloride-stress corrosion and how to prevent it, contact the equipment manufacturer

or cleaning material supplier.

Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.

— 17 —

C24EO SERIES STEAMER

MAINTENANCE

: The steamer and its

parts are hot. Use care when operating,

cleaning or servicing the steamer. The

cooking compartment contains live steam

and hot water. Stay clear when opening

the door.

Steamer must be cleaned daily. See CLEANING

section.

REMOVAL OF LIME SCALE DEPOSITS

: 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

and hot water. Stay clear when opening

the door.

The steamer should be delimed when scale

is present in the cavity well. Deliming may be

required frequently depending on water quality

and scale build up. This is in accordance with

the minimum preventive maintenance schedule

required by warranty.

Items required (not provided):

NOTE: White vinegar or Scale Release can be

used to delime the steamer.

1. Deliming Solution – Scale Release™

Part Number 854893-13 (qty. 1).

• Contact the local Authorized Vulcan

Servicer or refer to website www.

vulcanequipment.com

2. Plastic or rubber gloves.

3. Safety goggles or face shield.

4. Spray bottle.

5. 1-gallon container for mixing the deliming

solution.

NOTE: Deliming solution may cause the surface

of aluminum measuring tools to tarnish

or etch.

Procedure:

1. Turn steamer oﬀ . Drain the steamer.

2. One bag will treat a C24EO3 or C24EO5

steamer.

• 1 bag to 2 gallons warm water

3. Spray cavity walls with solution. Pour solution

into cavity well.

• Maximum steamer capacity 3 gallons

4. Fully depress Power Switch to ON

position

and set Timer for 5 min. After timer sounds,

rotate Timer dial to OFF position and fully

depress Power Switch to OFF

position.

5. Let delime solution soak for a minimum of

30 minutes, maximum 60 minutes. If scale

is still present, repeat steps 1 through 5.

6. Drain the steamer and rinse thoroughly with

warm clean water.

7. Dry with a clean dry cloth.

8. Leave steamer door open when not in use.

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.

— 18 —

C24EO SERIES STEAMER

COOKING HINTS

The steamer eﬃ ciently cooks vegetables and

other foods for immediate serving. Steam

cooking should be carefully time controlled.

Keep hot food holding-time to a minimum to

produce the most appetizing results. Prepare

small batches. Cook only enough to start serving,

then cook additional amounts to meet demand.

ACCEPTABLE PAN SIZES

The steamer accommodates combinations of full,

half and one-third size pans, solid or perforated.

Model Number of Pans Accommodated

Depth of Pan

1" 2

1

/2"4" 6"

C24EO3 6321

C24EO5 10 5 3 2

COOKING GUIDELINES

The steamer 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 aﬀ 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.

PREPARATION

Prepare vegetables, fruits, meats, seafood and

poultry normally by cleaning, separating, cutting,

removing stems, etc. Cook root vegetables in

a perforated pan. Other vegetables may be

cooked in a perforated pan unless juices are

being saved. Liquids can be collected in a solid

12" x 20" pan placed under a perforated pan.

Perforated pans are used for frankfurters,

wieners and similar items when juices do not

need to be preserved. Solid pans are good

for cooking puddings, rice, and hot breakfast

cereals. Vegetables and fruits are cooked in

solid pans in their own juice. Meats and poultry

are cooked in solid pans to preserve their juice

or retain broth.

Canned foods can be heated in their opened

cans (cans placed in 12" x 20" solid pans) or

the contents may be poured into solid pans.

DO NOT place unopened cans in the steamer.

Frozen Food Items

Separate frozen foods into smaller pieces to

allow more eﬃ cient cooking.

Use a pan cover for precooked frozen dishes

that cannot be cooked in the covered containers

in which they are packed if they require more

than 15 minutes of cooking time. When a cover is

used, approximately one-third additional cooking

time is necessary.

Cooking time for frozen foods depends on the

amount of defrosting required. If time permits,

allow frozen foods to partially thaw overnight in

a refrigerator. This will reduce their cooking time.

— 19 —

C24EO SERIES STEAMER

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

Macaroni - Shells/Elbows 13 to 18

Noodles - 1/2" Wide 10 to 15

Lasagna Noodles 13 to 18

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

— 20 —

C24EO SERIES STEAMER

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 2

1

/2 lbs.

Legs 3 to 6 4

1

/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 7

1

/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 Yoke 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.

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