Vulcan-Hart VPX5 126588, VPX3 126586 manual Troubleshooting, Symptom Possible Causes

Page 19

VPX SERIES STEAMER - TROUBLESHOOTING

TROUBLESHOOTING

WARNING: CERTAIN PROCEDURES IN THIS SECTION REQUIRE ELECTRICAL TESTS OR MEASUREMENTS WHILE POWER IS APPLIED TO THE MACHINE. EXERCISE EXTREME CAUTION AT ALL TIMES. IF TEST POINTS ARE NOT EASILY ACCESSIBLE, DISCONNECT POWER, ATTACH TEST EQUIPMENT AND REAPPLY POWER TO TEST.

SYMPTOM

 

POSSIBLE CAUSES

 

 

 

Compartment leaks water around door.

1.

Steamer not level.

 

2.

Steamer overfilled.

 

 

 

Steam leaks around door.

1.

Worn gasket. See "DOOR" in "SERVICE PROCEDURES

 

 

AND ADJUSTMENTS".

 

2.

Damaged gasket.

 

3.

Steam vent pipe blocked.

 

 

 

Steam generated inside compartment

1.

Timer malfunction.

when timer is off.

2.

Contactor malfunction.

 

3.

Temperature control malfunction (heater light on).

 

 

 

Steamer will not heat (heat light off).

1.

Line voltage incorrect.

 

2.

Control circuit fuse(s) open.

 

3.

High limit thermostat open (low water light off).

 

4.

Door open or door switch malfunction.

 

5.

Cooking mode switch off or inoperative.

 

6.

Relay R1 malfunction.

 

7.

Timer malfunction (timed mode only).

 

8.

Temperature probe malfunction.

 

9.

Temperature control malfunction.

 

 

 

Steamer will not heat (heat light on).

1.

Line voltage incorrect.

 

2.

Heating element malfunction.

 

3.

Contactor malfunction.

 

 

 

Timer motor does not run.

1.

Door open or door switch malfunction.

 

2.

Relay R1 malfunction.

 

3.

Timer inoperative.

 

 

 

Door not closing properly.

1.

Door latch assembly.

 

2.

Striker adjustment.

 

3.

Steamer pan not inserted properly.

 

 

 

Door won’t open.

1.

Latch won’t release. See "DOOR LATCH ADJUSTMENT" in

 

 

"SERVICE PROCEDURES AND ADJUSTMENTS".

 

 

 

Buzzer not operating.

1.

Timer malfunction.

 

2.

Buzzer malfunction.

 

 

 

Water spraying out of steam vent pipe

1.

Temperature control calibration to high. See

during a "cook" cycle.

 

"TEMPERATURE CONTROL CALIBRATION -

 

 

ADJUSTMENT FOR ELEVATION" in "SERVICE

 

 

PROCEDURES AND ADJUSTMENTS".

 

2.

Temperature probe malfunction.

 

3.

Temperature control malfunction.

 

4.

Contactor malfunction.

 

 

 

High water usage.

1.

Temperature control calibration to high. See

 

 

"TEMPERATURE CONTROL CALIBRATION -

 

 

ADJUSTMENT FOR ELEVATION" in "SERVICE

 

 

PROCEDURES AND ADJUSTMENTS".

 

2.

Temperature probe malfunction.

 

3.

Temperature control malfunction.

 

4.

Steamer operating in "continuous" mode.

 

 

 

Excessive or inconsistent "cook" times.

1.

Door left open between loads.

 

2.

Temperature control calibration to low.

 

3.

Heating element malfunction.

 

4.

Standby thermostat malfunction.

Page 19 of 20

 

F25111 (March 2002)

 

Image 19
Contents Model ML VPX Series Electric Countertop SteamersTable of Contents Tools INSTALLATION, Operation Cleaning IntroductionSpecifications GeneralCovers and Panels Removal and Replacement of PartsComponent Panel Components Standby Thermostat TimerHigh Limit Thermostat Heating Element Assembly Temperature ProbeVPX Series Steamers Removal and Replacement of Parts Manual Drain Valve Removal DoorHandle GasketDoor Latch Adjustment Service Procedures and AdjustmentsLatch Assembly See table below for proper values Door Sealing AdjustmentTo adjust Heating Element TestKW PER Amps PER Ohms PER Voltage Element Temperature Control CalibrationComponent Function Electrical OperationComponent Location Continuous Cooking Mode Timed Cooking ModeSequence of Operation VPX Series Steamer Electrical Operation 208-240V Wiring Diagrams480V Symptom Possible Causes TroubleshootingVPX3 & VPX5 Condensed Spare Parts List

VPX5 126588, VPX3 126586 specifications

The Vulcan-Hart VPX3 126586 and VPX5 126588 are cutting-edge commercial cooking appliances designed to enhance efficiency and performance in commercial kitchens. Both models embody the quality and reliability that Vulcan-Hart is known for, incorporating advanced technologies to meet the demands of busy restaurants, catering services, and food preparation operations.

One of the key features of the VPX3 is its powerful cooking capabilities, powered by a robust heating system that ensures rapid heat-up times and consistent cooking temperatures. It has a spacious cooking surface, accommodating multiple pots and pans simultaneously, making it an ideal solution for high-volume cooking. The VPX3 also offers precise temperature control, allowing chefs to achieve the perfect cooking results every time.

The VPX5 takes functionality a step further with its enhanced features. It includes multiple burners, which allow for versatile cooking options, catering to various menu items simultaneously. The VPX5 is designed to provide even heat distribution, reducing cooking times while maintaining food quality. The model also boasts advanced safety features, including safety shut-off valves and easy-to-use controls, ensuring a safe working environment.

Both models are equipped with user-friendly electronic controls and a digital display, making them intuitive to operate. The robust construction using high-quality stainless steel increases durability and makes for easy cleaning, a critical aspect in busy kitchen environments. The grease filter and removable drip tray ensure that excess oils and food debris do not interrupt the cooking process, contributing to overall hygiene.

In addition to their cooking prowess, both the VPX3 and VPX5 are energy-efficient, adhering to modern energy standards and helping to lower actual operating costs. Their compact design allows them to fit into various kitchen layouts without taking up unnecessary space while still providing exceptional performance.

In conclusion, the Vulcan-Hart VPX3 126586 and VPX5 126588 exemplify superior engineering and design, making them a valuable addition to any commercial kitchen. With their powerful cooking capabilities, advanced features, and emphasis on safety and efficiency, these models are perfect for chefs looking to elevate their culinary operations.