Vulcan-Hart ML- 126588, VPX5 Steam Cooking, Acceptable PAN Sizes, Model PAN Depth Inches, VPX3

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STEAM COOKING

Preparation

Vegetables, fruits, meats, seafood, and poultry should be prepared normally by cleaning, separating, cutting, removing stems, etc. Root vegetables should be cooked 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" (30.5 x 50.8 cm) pan placed under a perforated pan. Perforated pans are used for frankfurters, hot dogs, and similar items when preserving the juices is unnecessary. Solid pans are good for cooking puddings, rice, and hot breakfast cereals. Vegetables and fruits are cooked in solid pans in their own juices to retain broth. Canned foods can be heated in their opened cans placed in 12" x 20" (30.5 x 50.8 cm) solid pans, or the contents may be poured into solid pans.

Frozen Food Items

Frozen foods should be separated into smaller pieces to allow more efficient cooking.

Precooked frozen dishes that cannot be cooked in the covered containers in which they are packed should use a pan cover if they require more than 15 minutes of cooking time. When a cover is used, approximately one-third additional cooking time is necessary.

The cooking time for frozen foods depends on the amount of defrosting required. If time permits, allow the frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.

ACCEPTABLE PAN SIZES

The steamer compartment is designed to accept combinations of the following size 12" x 20"

(30.5 x 50.8 cm) pans (either solid or perforated):

MODEL

PAN DEPTH

INCHES

1

2.5

4

6

 

 

 

 

 

mm

25

64

102

152

 

 

 

 

 

 

 

 

 

VPX3

Total Quantity of Pans

6

3

2

1

 

 

 

 

 

VPX5

10

5

3

2

 

 

 

 

 

 

 

 

 

COOKING TIPS

Keep hot food holding time to a minimum to produce the most appetizing results.

After steaming, sausage, chicken, or fish may be browned in a radiant broiler.

Save juice from fish, chicken, turkey, or vegetables to make soups, sauces, or casserole dishes.

Vegetables retain their color and are more nutritious if you schedule cooking of fresh vegetables so they will be served soon after cooking. If they are prepared in advance, plunge into cold water (with ice is recommended), drain thoroughly, and refrigerate until needed. Reheating will take approximately 5-10 minutes, depending on amount and variety.

Prepare small batches, cook only enough to start serving, then cook additional amounts to meet demand.

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Contents Installation Table of Contents General InstallationAssembly UnpackingElectrical Connections Installation Codes and StandardsLeveling Electrical DataPlumbing Connections Service ConnectionsDrain Connections Vent Hood Water ConditionBefore First USE Testing Procedure Operation Controls FigOperating the Steamer Using The TimerShutdown Model PAN Depth Inches Steam CookingAcceptable PAN Sizes VPX3Cleaning At The End of Each DayMaintenance Service and Parts Information

ML- 126586, ML- 126588, VPX3, VPX5 specifications

Vulcan-Hart is renowned in the culinary equipment industry for its commitment to producing high-quality, durable, and efficient cooking solutions. Among its notable offerings are the VPX5, VPX3, ML-126588, and ML-126586 models, each designed to meet the diverse needs of commercial kitchens.

The Vulcan-Hart VPX5 and VPX3 are part of the company's innovative series of countertop electric convection ovens. These models stand out for their exceptional energy efficiency and user-friendly design. The VPX5 is particularly noted for its larger capacity, accommodating multiple trays simultaneously, making it ideal for busy kitchens that require consistent, high-volume output. In contrast, the VPX3 offers a more compact design, perfect for operations with space constraints while still delivering superior cooking performance.

Both the VPX5 and VPX3 feature advanced digital controls that allow for precise temperature settings and programmable cooking times. This technology ensures reliable results, whether baking, roasting, or reheating. Additionally, they are equipped with a state-of-the-art airflow system, promoting even heat distribution for consistently baked goods.

The ML-126588 and ML-126586 models are aimed at extending Vulcan-Hart's product line with their heavy-duty gas ranges. The ML-126588 brings versatility to the kitchen with its robust design, featuring powerful burners that deliver high output and rapid heat recovery. This model also incorporates a standard oven base, offering flexibility for various cooking methods.

On the other hand, the ML-126586 combines a compact size with high performance, making it suitable for smaller kitchens that still demand powerful cooking capabilities. Both models are constructed with durable stainless steel, ensuring long-lasting reliability and easy maintenance.

Key characteristics of the Vulcan-Hart models include superior construction, energy efficiency, and advanced cooking technologies. The electric models promote precision, while the gas ranges enhance versatility. Overall, these Vulcan-Hart products represent a fusion of innovative engineering and practical design, making them indispensable assets for any commercial kitchen looking to enhance productivity and culinary excellence. Whether your kitchen relies on electric or gas solutions, Vulcan-Hart's commitment to quality and performance ensures that these models can meet and exceed the demands of any culinary task.
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