Vulcan-Hart ML 136047 Le manuel du propriétaire

Marque: Vulcan-Hart

Modèle: ML 136047

Taper: Le manuel du propriétaire

INSTALLATION &

OPERATION MANUAL

FORM F37523 Rev C (4-20)

ELECTRIC COUNTER

CONVECTION

STEAMERS

MODELS

C24EA3

ML-136037 208/240V 1/3 9.25KW PRO

ML-136037 C24EA3 208/240V 9.25KW PRO

ML-136038 C24EA5 208/240V 15.75KW PRO

ML-136044 480V PH 1/3 9.25KW PRO

ML-152049 208/240V PH 1/3 8.5KW PLUS

ML-152050 480V PH 1/3 8.5KW PLUS

ML-152057 208/240V PH 1/3 8.5KW PLUS/SONIC

ML-152058 208/240V PH 1/3 9.25KW PRO/SONIC

ML-152059 208/240V PH 3 8.5KW LWE/SONIC

ML-152060 480V PH 1/3 8.5KW PLUS / SONIC

ML-152061 480V PH 1/3 9.25KW PRO / SONIC

ML-152062 480V PH 3 8.5KW LWE / SONIC

C24EA5

ML-136038 208/240V 15KW PLUS

ML-136047 480V PH 1/3 15.75KW PRO

ML-152031 208/240 or 480V PH 3 15KW LWE

ML-152051 208/240V PH 1/3 15KW PLUS

ML-152052 480V PH 1/3 15KW PLUS

ML-152063 208/240V PH 1/3 15KW PLUS/SONIC

ML-152064 208/240V PH 1/3 15.75KW PRO/SONIC

ML-152065 208/240V PH 3 15KW LWE/SONIC

ML-152066 480V PH 1/3 15KW PLUS / SONIC

ML-152067 480V PH 1/3 15.75KW PRO / SONIC

ML-152068 480V PH 3 15KW LWE / 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 —

C24EA SERIES ELECTRIC COUNTER CONVECTION 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 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

TABLE OF CONTENTS

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

INSTALLATION, OPERATION, AND CARE OF MODEL C24EA SERIES STEAMERS ...............5

General ..........................................................................................................................................5

Professional Powersteam Option ..................................................................................................5

Energy Star Steamer Option .........................................................................................................5

Sonicsafe Scale Prevention Option ...............................................................................................5

Installation .....................................................................................................................................5

Unpacking ......................................................................................................................................5

Installation Codes And Standards ................................................................................................6

Location .........................................................................................................................................6

Leveling Feet .................................................................................................................................6

Leveling .........................................................................................................................................6

Anchoring Steamer ........................................................................................................................6

Stacking Stand ..............................................................................................................................6

Electrical Connection .....................................................................................................................7

Plumbing Connections ...................................................................................................................8

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

Water Treatment ......................................................................................................................8

Water Supply Connection ........................................................................................................8

Drain Connections .........................................................................................................................8

Vent Hood ......................................................................................................................................9

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

Controls .......................................................................................................................................10

Main Power Switch Light .......................................................................................................10

Ready Light ............................................................................................................................10

Cooking Light .........................................................................................................................10

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

Start Up .......................................................................................................................................10

Operation .....................................................................................................................................11

Main Power Switch ................................................................................................................11

Timer ......................................................................................................................................11

Ready Light ............................................................................................................................11

Cooking Light .........................................................................................................................11

Sonicsafe Light ......................................................................................................................11

Call Service Light ...................................................................................................................11

Preheating ...................................................................................................................................11

Steaming .....................................................................................................................................11

Shutdown .....................................................................................................................................11

Extended Shutdown ....................................................................................................................11

— 4 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

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

Cooking Compartment Drain .......................................................................................................12

Draining Generator ......................................................................................................................12

Compartment ...............................................................................................................................12

Door Gasket ................................................................................................................................12

Leave Compartment Door Open .................................................................................................12

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

Enemies Of Stainless Steel .........................................................................................................13

So What Does All This Mean? Don’t Despair! ............................................................................13

Review .........................................................................................................................................13

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

Water Treatment System .............................................................................................................14

Removal Of Lime Scale Deposits ................................................................................................14

Items Required (Not Provided): .............................................................................................14

Professional Unit (Automatic Drain) .......................................................................................14

Door Gasket ................................................................................................................................15

Draining Steam Generator ...........................................................................................................15

COOKING HINTS ............................................................................................................................16

Preparation ..................................................................................................................................16

Frozen Food Items .................................................................................................................16

Acceptable Pan Sizes ............................................................................................................16

Cooking Guidelines .....................................................................................................................16

Products To Be Cooked In Solid Pans .........................................................................................17

Products To Be Cooked In Perforated Pans ................................................................................18

TROUBLESHOOTING ....................................................................................................................20

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

NOTES..............................................................................................................................................22

FREE VULCAN & WOLF NEW EQUIPMENT CHECKOUT .........................................................23

PROTECT YOUR INVESTMENT ...................................................................................................24

— 5 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

INSTALLATION, OPERATION AND CARE OF

MODEL C24EA SERIES STEAMERS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

Vulcan convection steamers are produced with

quality workmanship and materials. 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 the instructions

provided.

The C24EA3 and C24EA5 convection steamers

are single compartment, electric, pressureless

steam cookers with an internal electric steam

generator that maintains water temperature at

approximately 195°F.

Model C24EA3 can accommodate three 2 1/2"

deep (6.4 cm) steam pans. Model C24EA5

can accommodate ﬁ ve 2 1/2"deep (6.4 cm)

steam pans. The C24EA3 and C24EA5 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 countertop

installation or on optional stands available from

your Vulcan dealer.

PROFESSIONAL POWERSTEAM

OPTION

Vulcan’s patented super-heated steam option

cooks at 235°F compared to conventional

atmospheric steamers at 212°F.

ENERGY STAR STEAMER OPTION

Smart Steam Sensors continuously measure

and regulate steam temperature and production,

reducing scale buildup, ﬁ lter changes and excess

steam/water (up to 90%). Utility rebate qualiﬁ ed

where oﬀ ered.

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 ﬁ lter just once a year.

INSTALLATION

Before installing, verify that the electrical supply

agrees with the speciﬁ cations on the data plate

located on the back panel. If the supply and

equipment requirements do not agree, do not

proceed with the installation. Contact your dealer

or Vulcan immediately

208/240 units are shipped pre wired for 208/60/3.

240v & 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. 480 volt units are shipped conﬁ gured for

480/60/3.

LWE units are only available for 3 phase

operation.

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 days of delivery.

— 6 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

INSTALLATION CODES

AND STANDARDS

In the United States, the Vulcan steamer must

be installed in accordance with:

1. State and local codes.

2. National Electrical Code (ANSI/NFPA No.70,

latest edition) available 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, the Vulcan 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" at the front of the steamer, 15" (38

cm) above the steamer and 18" (45.7 cm) on

right side of steamer).

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

Using a spirit level or pan of water in the bottom

of the steamer, adjust the leveling feet or the

feet on the adjustable legs to level the steamer

side to side with a slight tilt front to back to

allow for proper cavity draining. After the drain

is connected, check for level by pouring water

onto the ﬂ oor of the compartment. All water

should drain through the opening at the back

of the compartment cavity.

Steamer must be installed level

side to side with a slight tilt front to back

to allow for proper draining.

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 1.

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).

Figure 1

STACKING STAND

Instruction to install convection steamers on

stacking stand are included with the stacking

stand.

— 7 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

ELECTRICAL CONNECTION

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 on the right side

panel as you face the steamer. This steamer is

hard wired.

Total

Volts Hz Ph KW Per Phase Rated Amps Single

Phase

Circuit

Size

Amps

Fuse

Size or

Circuit

Breaker

Size*

(Amps)

90°C

Copper

Min.

Wire

Size

3-Phase Amps Per Line

L1-L2 L2-L3 L3-L1 L1 L2 L3

8.5 208 50/60 1 40.87 60 60 8

8.5 240 50/60 1 35.42 50 50 8

8.5 208 50/60 3 4.25 2.12 2.12 26.54 26.54 17.70 35 35 10

8.5 240 50/60 3 2.83 2.83 2.83 20.50 20.50 20.50 30 25 10

8.5 480 50/60 3 2.83 2.83 2.83 10.30 10.30 10.30 15 15 16

9.25 208 50/60 1 43.57 60 60 6

9.25 240 50/60 1 38.54 50 50 8

9.25 208 50/60 3 4.25 2.69 2.12 26.54 28.88 20.04 35 35 10

9.25 240 50/60 3 2.83 3.58 2.83 20.45 23.15 23.15 30 30 10

9.25 480 50/60 3 2.83 3.58 2.83 10.21 11.57 11.57 15 15 16

15 208 50/60 1 72.12 90 90 4

15 240 50/60 1 62.50 75 75 6

15 208 50/60 3 7.50 3.75 3.75 46.84 46.84 31.23 60 60 6

15 240 50/60 3 5.00 5.00 5.00 36.08 36.08 36.08 50 50 8

15 480 50/60 3 5.00 5.00 5.00 18.04 18.04 18.04 25 25 14

15.75 208 50/60 1 74.82 90 90 4

15.75 240 50/60 1 65.63 80 80 4

15.75 208 50/60 3 7.50 4.31 3.75 46.84 49.18 33.57 60 60 6

15.75 240 50/60 3 5.00 5.75 5.00 36.08 38.79 38.79 50 50 8

15.75 480 50/60 3 5.00 5.75 5.00 18.04 19.40 19.40 25 25 14

2002 National Electric Code

*Dual Element Time-Delay Fuse or Inverse Time Circuit Breaker

Circuit Size (minimum) & Fuse/Circuit Breaker Size (maximum) compiled in accordance with the

National Electrical Code (ANSI/NFPA 70), 2002 Edition.

— 8 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

PLUMBING CONNECTIONS

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

aﬀ 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 ﬂ 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 - 8

Undissolved Solids less than 5 microns

*17.1 ppm = 1 grain of hardness

If the water supply fails to meet these standards,

it will be necessary to install a water conditioner

or scale & chlorine reduction ﬁ lter system on

the generator water feed. The use of strainers

or particle ﬁ 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

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

ﬁ ll valve operation then a water hammer

arrestors must be added.

A water ﬁ 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

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

generator warranty may be limited.

A manual shutoﬀ valve must be provided in a

convenient location near the steamer.

DRAIN CONNECTIONS

The drain connection (Figure 2) must be 1 1/2"

(38 mm) down, preferably with one elbow only,

maximum length of 6' and piped to an open gap

type drain.

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.

A vent must be installed to avoid creating a

vacuum or pressure in the cooking chamber.

If two steamers are stacked they must have

independent drains and vents.

— 9 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

Figure 2

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).

Temperatures in the drain can brieﬂ 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.

— 10 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

CONTROLS

Controls for SonicSafe are

shown in Figure 3.

Sonic

Safe

Call

Service

SonicSafe

Main Power Switch Light

ON The steam generator will automatically

ﬁ ll and begin heating to the preset

temperature.

OFF The steam generator will drain, switch

power light will turn oﬀ .

Ready Light

The ready light indicates that the steamer is

ready for the cooking cycle.

Cooking Light

The cooking light indicates that the steamer is

in the cooking cycle.

Timer

Set the cooking time (0 to 60 minutes). Steam

cooking will begin when the door is closed. The

cooking cycle will be interrupted if the door is

open during the cooking cycle; resume cooking

by closing the door.

When done, a buzzer sounds and steam stops

being supplied to the cooking chamber. Turn

the timer OFF to stop the buzzer.

START UP

The steamer and its parts

are hot. Use care when operating, cleaning

or servicing the steamer. The cooking

compartment contains live steam. Stay

clear while opening the door.

Once the steamer is installed and all mechanical

connections have been made, thoroughly test

the steamer before operation.

1. Check that proper water, drain, and electrical

connections have been made.

2. Open water valve.

3. Press the power switch to the ON position.

Wait approximately 8-10 minutes.

4. Open the door and observe that no steam

is entering the compartment, and that the

ready light is ON and the cooking light is

OFF.

5. Set the timer to the 5 minute position.

Close the compartment door. The cooking

light should now be lit and steam should

be heard entering the compartment. Wait

approximately 2-3 minutes.

6. Check drain line to ensure that water from

the cold-water condensate valve is ﬂ owing

through the drain line.

7. Open the compartment door and observe

that steam supply to the compartment stops

and that the cooking light is OFF.

8. Close compartment door and let cooking

cycle ﬁ nish. When timer returns to 0, the

buzzer will sound, signaling the end of the

cooking cycle. To silence the buzzer, turn

the timer dial to OFF.

9. To shut down the steamer, turn oﬀ the power

switch. Leave the compartment doors slightly

open to allow the inside to dry out.

OPERATION

Figure 3

— 11 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

OPERATION

Main Power Switch

ON The power light will illuminate, and the

generator will automatically ﬁ ll and begin

heating to the preset temperature.

OFF The power light will turn oﬀ , and the

generator will drain.

Timer

Set to the desired cooking time, or set to the

constant position. Timer range is 0-60 minutes.

When the timer reaches 0, the buzzer sounds and

steam stops entering the cooking compartment.

Turn the timer to the oﬀ position to stop the

buzzer. If constant steam is selected, the steamer

will steam continuously, and the timer will not

time out.

Ready Light

The ready light indicates that the steamer is

ready to cook.

Cooking Light

The cooking light indicates that the steamer is

cooking.

SonicSafe Light

The SonicSafe light indicated that the ultrasonic

scale prevention is operating.

Call Service Light

The call service light indicates the SonicSafe

scale prevention is inoperable. Call your

authorized service company to make repairs.

PREHEATING

Preheat the cooking compartment when the

steamer is ﬁ rst used for the day, or whenever

the compartment is cold.

When the ready light is on, set the timer to 5

minutes. The cooking light will illuminate. When

the buzzer sounds, turn the timer to the OFF

position. The steamer is ready to cook.

STEAMING

When the compartment is preheated, place

pans of food into the cooking compartment and

close the door.

Set the timer to the desired cooking time. At

this point, the cooking cycle begins. Opening

the door interrupts the cooking cycle. Close the

door to resume cooking.

The buzzer will sound when the cooking cycle

ends.

Turn the timer to the OFF position to silence the

buzzer. Open the door and remove the cooked

food.

If the timer is set to constant steam, the steamer

will steam continuously and the buzzer will not

sound.

SHUTDOWN

Set the main power switch to the OFF position.

1. Press the power switch to the OFF position.

2. Clean the compartment and door gasket.

3. Leave compartment door open.

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

To shut down for an extended period:

1. Press the power switch to the OFF position.

2. Turn oﬀ the water and the main power supply.

3. Clean the compartment and door gasket.

4. Leave compartment door open.

5. Disconnect power.

— 12 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

CLEANING

Disconnect the

electrical power to the machine

and follow lockout / tagout

procedures before cleaning.

COOKING COMPARTMENT DRAIN

Keep compartment drain 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 ﬂ ush any residual grease and oils

down the compartment drain. Make a solution of

warm water and 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.

DRAINING GENERATOR

To prevent malfunction of controls and clogging,

it is essential to drain the generator every day.

This will ﬂ 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 generator every day will void the

steamer warranty. The presence of minerals

in suspension is indicated by a murky or milky

condition in the ﬁ 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 oﬀ with the pow er switch located on

cooking compartment to drain the generator.

The generator will drain for approximately 15

minutes, removing sediment, scale and lime

buildup in the generator.

COMPARTMENT

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 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.

— 13 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

Contrary to popular belief, stainless steels ARE suscep-

tible 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, contain 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 12-30 percent 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 stain-less. If the passive ﬁ lm of stainless steel has

been broken, equipment starts to corrode. At its end, it rusts.

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 leave 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 cleaner 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 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.

Job Cleaning Agent Comments

Routine cleaning Soap, ammonia,

detergent, Medallion

Apply with soft

cloth or sponge.

Fingerprints

and smears

Arcal 20, Lac-O-

Nu Ecoshine

Provides

barrier ﬁ lm

Stubborn stains

and discoloration

Cameo, Talc, Zud,

First Impression

Rub in direction

of polish lines.

Grease and fatty

acids, blood,

burnt-on foods

Easy-oﬀ , DeGrease

It Oven Aid

Excellent removal

on all ﬁ nishes

Grease and Oil Any good

commercial

detergent

Apply with soft

cloth or sponge.

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

materials supplier.

Developed by Packer Engineering, Naperville, Ill., an

independent testing laboratory.

STAINLESS STEEL EQUIPMENT CARE AND LEANING

(Supplied courtesy of NAFEM. For more information, visit their web site at www.nafem.org)

— 14 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

Items Required (Not Provided):

• Deliming material, (1 bag of scale release

Vulcan part number 854893-13)

• Plastic or rubber gloves

• Safety goggles or face shield

• 1-gallon container for mixing deliming

solution

• Petrol-Gel Lubricant or equivalent food-

grade grease for coating deliming port

threads

Deliming solution will cause the

surface of aluminum measuring tools to

tarnish or etch.

Professional Unit (Automatic Drain)

This procedure is not intended

to take the place of a water treatment

program.

1. Turn power switch OFF. 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 manufacturer's instructions.

4. Remove delime port cap on top of unit and

insert funnel into delime port (Figure 4).

Figure 4

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.

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 and hot

water. Stay clear when opening the door.

MAINTENANCE

— 15 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

5. Pour deliming solution into the steam

generator slowly to avoid spillage.

6. Remove funnel from delime port then rinse

port with clean water.

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,

15 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 STEAM GENERATOR

Drain the steam generator at the end of each

day to ﬂ ush out minerals and minimize scale

build-up. The generator drains automatically

for approximately 15 minutes after the power

switch is turned.

— 16 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

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.

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.

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" 21/2"4" 6"

C24EA3 6321

C24EA5 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.

Cook times will vary and are aﬀ ected by.

1. Starting temperature of frozen, refrigerated,

and fresh foods.

2. Your location's altitude.

3. Type and size of pan used.

4. Covered or uncovered.

Caution: Pans covered with lids, foil, or

plastic wrap will hold hot condensate

water that can spill during unloading.

Notice: Loose foil and plastic wrap left

in the cooking cavity will block the drain

screen. This will cause the cavity to

pressurize and the door seal to leak.

— 17 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

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

SEAFOOD

Clams

Frozen

Fresh, Cherrystone

9 to 12

4 to 6

3 doz.

King Crab, Frozen

Claws

Legs

3 to 4

3 to 6

21/2 lbs.

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.

PRODUCTS TO BE COOKED IN SOLID PANS

— 18 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

PRODUCTS TO BE COOKED IN PERFORATED PANS

PRODUCT TIME (MINUTES) WEIGHT PER PAN

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.

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.

Cauliﬂ ower, Flowerettes

Frozen 4 to 6 4 lbs.

Fresh 7 to 8 5 lbs.

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

— 19 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

PRODUCTS TO BE COOKED IN PERFORATED PANS

PRODUCT TIME (MINUTES) WEIGHT PER PAN

VEGETABLES

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

Pineapple, Whole for Cutting 2 to 4

— 20 —

C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

SYMPTOMS POSSIBLE CAUSES REMEDY

Steamer not steaming No main power source

Power switch in OFF position

Water not being supplied to

steamer

Check the power source.

Set power switch to the ON

position.

Refer to symptom WATER

NOT BEING SUPPLIED TO

STEAMER.

Steamer not heating/

steaming properly

Excessive lime build up in the

steamer

Descale the steamer (see

REMOVAL OF LIME SCALE

DEPOSITS).

Door leaks Damaged door gasket

Improper drain Plugged drain

High water pressure

Damage to gasket sealing

surface

Check door gasket for damage.

If adjustment is needed, contact

your Authorized Vulcan Servicer.

Water pressure must between 20

PSIG ﬂ owing and 60 PSIG static.

Water accumulates in

compartment

Plugged drain or screen

Unit not leveled properly

Drain clogged

Clear compartment cavity screen.

If symptom persists, contact your

Authorized Vulcan Servicer.

See leveling instructions in the

installation section of this manual.

Unclog drain.

Water not being supplied

to steamer

Water supply valve is oﬀ

Water pressure low

Water ﬁ lter is plugged

Domestic washing machine

hoses with ﬂ ow safe check

valves used.

Valve inlet screen clogged

Turn valve on.

Check water supply pressure.

Refer to water ﬁ lter manual. If

symptom persists, contact your

Authorized Vulcan Servicer.

Contact your Authorized Vulcan

Servicer.

TROUBLESHOOTING

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