VULCAN VL2GSS (01) PDF DOCUMENT

Please observe the following safety precautions:

IMPORTANT: IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE.

FOR YOUR SAFETY: DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

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.

WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING AND SERVICING THE STEAMER.

This food steamer was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment.

IMPORTANT: Immediately after unpacking, check for possible shipping damage. If the food steamer is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

The VULCAN VL2GSS steamer is shipped as a complete unit and no assembly is required. However, the burner shipping restraint must be removed. To do this, remove two hex nuts and two washers from the weldstuds on the boiler shell.

Position the food steamer in its final location. Ensure there are sufficient clearances for service and door swings. The following clearances are required:

For Proper Operation: 36″ (91.4 cm) at the front.

From Combustible or Noncombustible Construction: 6″ (15 cm) at the sides and back.

For Servicing: 18″ (46 cm) on the sides and back, and 36″ (91.4 cm) in the front. Clearances less than 18″ may require removal of adjacent equipment during servicing at the customer’s expense.

Allow enough space between any other piece of equipment or a wall for access. All service on the compartment controls begins by removing the panel on the left side of the food steamer.

Place a level on the horizontal parts of the steamer. Adjust the feet at the base of the steamer to level it in both the left-to-right and front-to-rear directions. After leveling, raise up the steamer on the right side about 1/16″ to 1/8″ (0.16 to 0.32cm) to ensure proper draining of the cooking compartments. This is done by rotating the adjustable flanged feet 1 to 1½ turns clockwise. You can check the drainage by pouring a little water in the compartment; all the water should drain out.

The feet have holes in the flanges for anchor bolts.

Proper water quality is essential to improve food taste, reduce liming in the steam generator, and extend equipment life. The requirements are as follows:

Water Supply Connections:

A water filter system is recommended for the water supply line. If a filter is not installed, the warranty may be limited.

Filtered Water Connection – 1/4″ NPT. Used for boiler feed water.

Unfiltered Water Connection – 1/4″ NPT. Used as cold water condenser on boiler blow-down line.

Drain Requirements:

CAUTION: To avoid any back pressure, do not connect solidly to any drain connection.

The drain must be the open air gap type. Provide a suitable floor sink with a minimum depth of 12″ (30 cm). The floor sink must NOT be located directly under the steamer. The drain pipe should be either iron or copper. DO NOT use PVC pipe, as it may lose rigidity or the glue may fail.

1. Make sure all supply connections for electric, gas and water are on.

2. Turn the knob on the Gas Combination Valve counterclockwise to the ON position.

3. If equipped with the Manual Blow Down Valve, make sure it is closed.

4. Keep both valves (one each at the top and bottom) of the gauge glass open at all times.

5. Press the top half of the Boiler On – Off switch to turn it on. The red light will illuminate.

6. Make sure the Ignition Switch is ON.

7. The electrode will begin sparking, and the pilot will light.

8. Look at the pilot flame to ensure it has lit. If not, turn the Ignition Switch Off, wait 5 minutes, and repeat Step 6. If the pilot does not light after the third attempt, call for service.

9. The pilot light will remain lit as long as the Boiler On – Off switch is in the ON position.

10. When the water level is satisfied, press Reset. The Hi Limit Pressure and Low Water lights should go off, and the main burner should light.

11. The cycling pressure switch will open and close the combination valve, which, in turn, will cycle the main burner.

1. Prepare vegetables, fruits, meats, seafood, and poultry as you would for steam cooking and place in a pan.

2. Place loaded pans in the compartment and close the door. Turn the door screw handle clockwise to seal the door gasket. Additional tightening may be needed to eliminate leaks. The compartment pressure gauge typically reaches 5 to 6 psi.

3. The timer knob must be turned to 5 minutes or beyond. It can then be turned back to a lower setting if desired. Set the timer to the desired cooking time plus 5 to 10 minutes for preheat.

4. Press the top half of the red switch located under the timer; the cooking light will come on. This closes the drain and allows steam to enter the compartment. If steam leaks around the door, tighten the door screw, but do not overtighten.

5. Steam automatically exhausts one minute before the end of the cooking cycle, and the steam supply shuts off. Never attempt to open the compartment door during the cooking cycle when the light is on or before the buzzer sounds.

6. At the end of the cycle, the cooking light shuts off and the buzzer sounds. Turn the compartment switch off by pressing the bottom half of the red switch. Loosen the door screw, allow moisture to escape, move the latch paddle to the left, then slowly open the door and remove the pans of food.

WARNING: THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE. USE CARE WHEN SERVICING THE STEAM GENERATOR.

To prevent malfunction from scale-related clogging, it is essential to flush (blow down) the steam generator every day. Failure to do so may void the warranty.

1. Turn the power switch OFF. Steamers equipped with automatic blow down will blow down automatically.

2. If your steamer is equipped with a manual blow down, open the blow down valve.

For an extended shutdown, follow these steps:

1. Turn the Boiler On-Off switch off.

2. Turn the Ignition Switch off.

3. Allow the boiler to blow down before shutting off the water.

4. Close the water inlet valve(s).

5. Close the gas shutoff valve.

6. Shut off the electrical supply to the machine.

7. Clean the compartments and leave the doors open.

The VULCAN VL2GSS steamer compartments are designed to accept combinations of the following pans:

* If you wish to save liquids from root or leaf vegetables, place them in a solid pan, or place a solid pan under the perforated pan.

Separate frozen food packs into smaller chunks. If unpacked pre-cooked frozen dishes require more than 15 minutes to cook, cover the pan. When a cover is used, about one-third more cooking time is required. Cooking time depends on the amount of defrosting required; if time permits, allow frozen foods to partially thaw overnight in a refrigerator to reduce cooking times.

WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT/TAGOUT PROCEDURES BEFORE CLEANING.

Cooking Compartment Drains:

Keep compartment drains running freely by inspecting them daily for blockage and removing any debris from the perforated strainer. After cooking greasy foods or seafood, operate each compartment for 15 to 30 minutes to flush residual grease. Pour a solution of 1/2 gallon (1.9 liters) of warm water and detergent down each drain, then rinse by pouring 1/2 gallon (1.9 liters) of hot water down each drain.

Boiler Blowdown:

WARNING: THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE. USE CARE WHEN CLEANING OR SERVICING THE BOILER.

To prevent malfunction, it is essential to blow down the boiler every day. After the steamer boiler has been in operation, blow it down for approximately 5 minutes. This will flush out accumulated minerals and remove sediment, scale, or lime buildup.

Compartments:

Wash the inside of the compartment with a solution of warm water and detergent, then rinse with warm water. Once a week, thoroughly clean the exposed surfaces (sides, front, door, and top) with a damp cloth and polish with a clean cloth. To remove discolorations, use a nonabrasive cleaner.

Clean the gasket sealing surface of the compartment doors to remove harmful food acids for maximum gasket life. 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 shorten gasket life.

CAUTION: 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, greatly shortening gasket life.

If the door gasket is nicked or cut, it must be replaced as this damage will cause steam leakage.

If a leak occurs in one corner only and the gasket appears serviceable, you can try to adjust it. Turn the stainless steel screw on the gasket plate adjacent to the leaking corner one-half turn counterclockwise. Do not attempt excessive turning of screws, as this could cause misalignment of the door. If the door is misaligned, call your local authorized servicer.

There are four things that can break down stainless steel and allow corrosion to develop: 1) abrasion, 2) deposits, 3) water and 4) chlorides.

Avoid rubbing with steel pads, wire brushes, or scrapers. Instead, use plastic scouring pads or soft cloths. For stubborn stains, use products such as Cameo, Talc or Zud First Impression, rubbing parallel to the polish lines or with the grain.

Hard water can leave deposits that promote rust. Properly remove deposits from food or lubrication by cleaning with a mild detergent and nonchloride cleaners. Rinse thoroughly and wipe dry. If using chloride-containing cleaners or sanitizers, rinse repeatedly to avoid stainless steel corrosion. You may apply a polish recommended for stainless steel for extra protection and lustre.

Water Level Gauge: Check the water level gauge sight glass daily. The correct water level is approximately 1″ (2.5 cm) of visible water. Extremely murky water indicates bad water conditions, and the boiler should be blown down. If conditions persist, have the boiler inspected and cleaned by your local authorized servicer.

Flue: Annually, when the steamer is cool, check the flue and clear any obstructions.

Scale Related Maintenance: Periodic maintenance is necessary. Initially, after three months of usage, it is recommended that you have an authorized servicer inspect the boiler and perform descaler maintenance. The frequency of this service depends on local water conditions and usage, but a minimum of once a year is recommended. This maintenance is not covered by warranty. This service also includes inspecting the cathodic protector(s) inside the boiler.

Lubrication: The door screw requires periodic relubrication. Apply a bead of high-temperature grease across the door handle screw threads. Lubricate monthly at first and let experience determine the frequency.