Vulcan-Hart K40ETL, K60ETL, K40EL, K60EL Maintenance, Venting Filling the Reservoir Jacket, Total

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ELECTRIC STATIONARY KETTLES

MAINTENANCE

VENTING

FILLING THE RESERVOIR JACKET

The vacuum pressure gauge measuring zone should be between 20 to 30 in.Hg (84 to 100kPa). If the vacuum pressure is not within this range, perform the following:

1.With the kettle empty, place the power switch to the ON position.

2.Set the temperature control to the max heat setting. Let the kettle heat until it cycles off.

3.Pull the pressure relieve valve D-ring to relieve pressure for 10 seconds.

4.Turn kettle off and let cool. Check for a correct vacuum pressure of 20 to 30 in. Hg (84 to 100kPa). If the reading is not correct, repeat steps 1 through 3.

30

60

90

 

 

 

 

 

0

 

120

 

 

30

 

150

 

 

Hg

 

psi

 

 

vac

 

 

 

 

 

 

30

60

90

 

 

 

 

 

0

 

120

 

 

30

 

150

 

 

Hg

 

psi

 

 

vac

 

Fig. 5 Rear of Kettle

Before adding water to the reservoir, the water supply should be analyzed to ensure that hardness is no greater than 2.0 grains per gallon and the pH level is within the range of

7.0to 8.5. Water which fails to meet these standards should be treated, or use ionized distilled water with sodium. Equipment failure caused by inadequate water quality is not covered under warranty. To fill the reservoir jacket, perform the following:

1.Set the thermostat and power switch to OFF position.

2.Release any pressure by the O-ring on the pressure relief valve. Then remove the 1/2" plug on the back of the kettle.

3.Insert a funnel into the fill valve and add 3 or 4 ounces of water.

4.Replace and properly tighten the 1/2" plug.

5.Turn on the kettle.

If the low water light turns on, turn off the unit and repeat steps 3 and 4. If low water light is off, follow the venting procedure (see VENTING) to vent air from reservoir.

 

TOTAL

MODEL

DISTILLED WATER

 

REQUIREMENTS

 

 

K20EL / K20ELT

1.25 gallons (4.1)

 

 

K40EL / K40ELT

2.0 gallons (6.5)

 

 

K60EL / K60ELT

2.1 gallons (7.4)

 

 

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Contents Electric Stationaryand Tiltingkettles Important for Your Safety Contents General Model ChartData Plate Location For Future USEInstallation Codes Standards InstallationUnpacking LocationInstallation Procedure Electrical Connection Electrical SpecificationsOperation Compression Valve Cleaning Instructions CleaningDaily Before Operation Daily After UsePlug Valve Plug Valve Cleaining InstructionsClean with the polish lines Stainless Steel Equipment Care and CleaningEnemies of Stainless Steel Use the proper toolsRecommended cleaners for specific situations Keep your food equipment clean Rinse, rinse, rinseJOB Cleaning Agent Comments ReviewVenting Filling the Reservoir Jacket MaintenanceTotal Model Distilled WaterProblem Possible Causes / Suggested Corrective Action TroubleshootingService and Parts Information 10-09

K20EL, K20ETL, K60EL, K40EL, K40ETL specifications

Vulcan-Hart is a recognized leader in the commercial kitchen equipment industry, offering a robust range of models, including the K60ETL, K40ETL, K40EL, K60EL, and K20ETL. These units are specially designed for high-performance cooking in busy environments, ensuring reliability, efficiency, and convenience.

The K60ETL and K60EL models are equipped with powerful electric heating elements that deliver quick, even heating. Their robust construction allows for an impressive output, making them suitable for large-scale operations such as restaurants and catering services. These models feature a solid-state temperature control for precise cooking. The ability to maintain consistent temperatures is critical for food safety and quality.

In contrast, the K40ETL and K40EL stand out for their compact designs, without compromising on power or performance. These models are perfect for establishments where space is at a premium but where high-capacity cooking is still a requirement. The K40 series utilizes top-grade insulation technology, ensuring energy efficiency while keeping the outer surfaces cooler to the touch. This not only enhances safety for kitchen staff but also contributes to lower energy bills.

The K20ETL model is designed for smaller kitchens or venues, offering a smaller footprint without sacrificing quality or performance. It includes a user-friendly control interface that simplifies operation for all levels of kitchen staff. The quick recovery heating technology ensures that the unit is always ready when needed, allowing for faster preparation times, which is essential during peak service periods.

Featuring durable stainless steel construction and designed for easy cleaning, all these models take hygiene into account. They are built to withstand the rigors of daily use while maintaining a professional appearance. The design of the cooking surfaces also promotes even heat distribution, reducing the likelihood of hot spots and cooking inconsistencies.

Furthermore, slight variances in features among the models cater to specific operational needs, offering flexibility for varying establishment sizes and cooking requirements. Vulcan-Hart’s commitment to innovation and quality ensures that kitchen operators can rely on these units for optimal cooking performance and durability, making them a valuable addition to any commercial kitchen.
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