Vulcan-Hart K60EL, K60ETL Compression Valve Cleaning Instructions, Daily Before Operation

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ELECTRIC STATIONARY KETTLES

CLEANING

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

NOTICE: Never spray the exterior of the kettle or control box with water under any condition. Failure to comply will void the warranty.

The kettle interior and exterior should be thoroughly washed after each use when a different food is to be cooked next or when cooking is completed for the day.

1.Add water to the kettle for cleaning and to prevent residue from drying and sticking to the inside of the kettle.

2.Loosen stuck-on food by allowing it to soak at a low temperature setting.

Never use harsh or corrosive cleaning chemicals.

Never scrape the inside of the kettle with abrasive cleansers, metal tools or steel scouring pads, which will scratch the surface, spoil the appearance and make it more difficult to thoroughly clean.

3.Add mild detergent and scrub the kettle interior with a nylon brush.

4.Thoroughly rinse the interior and dry with a soft cloth.

5.Rinse the exterior and dry with a soft cloth.

2" & 3" COMPRESSION VALVE

CLEANING INSTRUCTIONS

Daily Before Operation

Install draw-off valve assembly:

1.Apply PetroGel lubricant to valve stem threads, “O” ring, rubber plug face and large nut threads.

2.Thread the valve stem into bonnet till valve can be pulled through bonnet.

3.Insert assembly into valve body.

4.Install large nut hand tight.

5.Install valve handle, lock washer and nut onto the valve stem.

6.Turn valve handle clockwise until closed. Do not overtighten.

Daily After Use

Remove draw-off valve stem assembly for cleaning.

1.Turn the valve handle counterclockwise until it stops.

2.Pull the valve handle back until it stops.

3.Turn large bonnet retaining nut counterclockwise until the valve stem assembly is loose.

4.Pull the assembly straight out of the valve body.

5.Remove the stem from the bonnet.

6.Wash valve body and steam assembly with mild soap and water.

7.Leave assembly apart to air dry.

Fig. 6 Compression Valve

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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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