Steam Cooking Compartment Operation | Vulcan-Hart VL3GSS ML-52393

STEAM COOKING — COMPARTMENT OPERATION

Refer to the Steam Cooking with Vulcan Kettles and Steamers (booklet packed with your steamer) for suggested cooking times of various foods. All cooking times are approximate because size, weight, pan loading and product quality will affect steamer cooking times. Use these suggestions and then adjust cooking times to your own requirements.

1.Prepare vegetables, fruits, meats, seafood and poultry as you would for steam cooking or cooking in water, clean, separate, cut, remove stems, and place in a pan.

2.Place loaded pans in the compartment and close the compartment door. Turn the door screw handle clockwise to seal the door gasket. Additional tightening of the door screw may be needed to eliminate leaks. The compartment pressure gauge typically reaches a maximum pressure of (5 to 6 psi).

3.The timer knob must be turned to 5 minutes or beyond. The knob may then be turned back to a lower setting if a shorter cooking cycle is desired. Set the timer to the sum of the desired cooking time plus some minutes allowed for preheat. The preheat allowance will generally be 5 to 10 minutes. It will vary with the type, size, temperature and condition (frozen or thawed) of the load, and must be determined from experience.

4.Press the top half of the red switch located under the timer; the cooking light will come on. This closes the drain, allows steam to enter the compartment and starts the timer. The balance of the cooking time sequence is automatic. If steam leaks around the door gasket, tighten the door screw. Do not overtighten the door screw. Excessive tightening of the door screw may shorten gasket life and result in steam leakage around the gasket.

5.Steam automatically exhausts one minute before the end of the cooking cycle, and the steam supply shuts off. Never attempt to open the compartment door during the cooking cycle, when the cooking light is lit or before the buzzer sounds.

6.At the end of the cooking cycle (and the 1 minute exhaust period), the cooking light shuts off and the buzzer sounds. Turn the compartment switch off by pressing the bottom half of the red switch; this also shuts off the buzzer. Loosen the door screw and allow moisture to escape. After a few seconds, move the latch paddle to the left, then slowly open the door and remove the pans of food.

SHUT DOWN AT END OF DAY

WARNING: THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE. USE CARE WHEN SERVICING THE STEAM GENERATOR.

To prevent malfunction of controls from scale related clogging, it is essential to flush (blow down) the steam generator every day. This will remove accumulated minerals from the feed water and reduce internal scale build-up which could interfere with proper steam generator operation. Failure to blow down the steam generator every day may void the steamer warranty.

1.Turn the power switch OFF. Steamers equipped with automatic blow down will blow down.

2.If your steamer is equipped with manual blow down, open the blow down valve.

TO SHUT OFF FOR AN EXTENDED SHUTDOWN

For an extended shutdown, turn the Boiler On-Off switch off; turn the Ignition Switch off. Allow to blow down before water is shut off. Close the water inlet valve(s). Close the gas shutoff valve. Shut off the electrical supply to the machine. Clean the compartments. Leave the doors open.

– 12 –

VL2GSS ML-52389, VL3GSS ML-52393 specifications

Vulcan-Hart, a leader in commercial kitchen equipment, offers a range of high-performing appliances, among which the Vulcan-Hart VL3GSS ML-52393 and VL2GSS ML-52389 stand out. These models are designed with the needs of restaurants and food service operations in mind, providing efficient and durable solutions for various cooking applications.

The Vulcan-Hart VL3GSS ML-52393 is a three-burner, gas-fired range designed with a stainless steel exterior that not only enhances durability but also simplifies cleaning. Its powerful burners deliver precise heat control, enabling chefs to cook a diverse array of dishes, from delicate sauces to hearty stews. This model features a combination of open burners that provide excellent temperature regulation, ensuring that food is cooked evenly without hot spots. The range also includes a standard oven, providing ample space for baking and roasting, making it a versatile choice for any kitchen.

On the other hand, the Vulcan-Hart VL2GSS ML-52389 is a two-burner range that caters to smaller kitchens or lower-volume operations. Despite its compact size, it offers the same high-quality construction and efficient performance as its larger counterpart. The VL2GSS model also showcases open burners that allow for quick adjustments to heat levels, which is essential for busy kitchen environments where time is of the essence. Its stainless steel front and sides ensure durability, reliability, and a professional appearance.

Both models showcase advanced technologies that enhance their functionality. They are equipped with standing pilots for immediate ignition and safety, ensuring that the kitchen can operate seamlessly, even during peak hours. Additionally, they incorporate easy-access controls that simplify operation and maintenance, allowing staff to focus on delivering exceptional food quality.

In terms of energy efficiency, both the VL3GSS and VL2GSS are designed to minimize gas consumption while maximizing performance. This not only translates into cost savings for operators but also supports sustainable practices in the kitchen.

In summary, the Vulcan-Hart VL3GSS ML-52393 and VL2GSS ML-52389 are engineered to meet the rigorous demands of the food service industry. With their durable construction, precise heat control, and energy-efficient technologies, these gas ranges are perfect for chefs looking to enhance their cooking capabilities while maintaining high standards of performance. Whether for high-volume cooking or more specialized tasks, both models exemplify Vulcan-Hart's commitment to quality and innovation in commercial kitchen equipment.