Operation

ELECTRIC STATIONARY KETTLES

: The kettle and its parts are hot. Use care when operating, clean- ing or servicing the kettle.

VENTING

Whilethekettleiscold,checkthevacuum/pressure gauge. The gauge should be in the vacuum zone measuringbetween20to30in.Hg(84to100kPa). If not, there is air in the jacket and it must be removed by venting for proper heating. Perform the VENTING procedure located in the MAINTENANCE section of this manual.

RESERVOIR JACKET

WATER LEVEL CHECK

During use, the reservoir water level must be maintained high enough to submerge the heating elements. If the low water light is illuminated during use, perform the FILLING THE RESERVOIR JACKET procedure located in the MAINTENANCE section of this manual.

DAILY OPERATION

1.Press the power switch to the ON position.

2.Preheat the kettle by placing the thermostat knob at Simmer/Boil (desired setting) and wait until the temperature light cycles off.

Food products with milk or egg base should be placed into a cold kettle before cooking. Avoid sudden contact of these food products to a hot kettle surface because they stick to the surface.

3.Pour the food to be cooked into the kettle.

TILTING KETTLES

The low water indicator light (red) should not be lit when kettle is in upright position during operation. This light indicates that the elements have been automatically shut off by the kettle’s safety circuity. It is, however, normal for the low water light (red light) to come on when the kettle is in a tilited posistion.

30	60
30	90
0	120
30	150

Fig. 4 Kettle Controls

CONTROLS AND INDICATORS

CONTROL	FUNCTION

Vacuum	Indicates the vacuum (in
Pressure	inches) and pressure
Gauge	( in PSI) inside the
	kettle jacket.

Thermostat	Regulates kettle temperature
Knob	from warm to a rolling boil.

Low Water	When lit, indicates
Indicator	insufficient water in the
(Red)	kettle jacket and the sensing
	probe has interrupted power
	supply to the controls and to
	the heating element.

Power ON/OFF	Controls power to the kettle.
Switch

Power ON	When lit, indicates
Indicator	machine on/powered.
(Amber)

Heater	When lit, indicates the
Light (Amber)	heating element is turned on.

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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.

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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.

OPERATION