Drain Connections, Draining Requirements

Drain Connection(s)

The steamer drain(s) 1" IPS (33.4 mm) (11/4" NPS) should be piped to an open floor drain near the steamer. To avoid back pressure in the drain, there should not be a solid drain connection. An open gap between the steamer and the floor drain is required. Maximum length of drain is 6 feet (183 cm); minimum length, 24 inches (61 cm). Minimize bends or elbows in drain line. Vent steamer drain by extending the drain pipe 11 inches (28 cm) straight up (from the upper tee on two chamber models).

Draining Requirements

Temperatures in the boiler can reach as high as 240°F (116°C). Local codes will require that the temperature of the drain water be 140°F (60°C) or lower. At the end of the day when purging the boilers, some provision for lowering the water temperature must be provided by the user or installer to meet this code requirement.

GAS CONNECTION

The data plate on the lower left side of the steamer indicates the type of gas your unit is equipped to burn. DO NOT connect to any other gas type.

Keep the appliance area free and clear from combustible substances. Do not obstruct the flow of combustion and ventilation air.

A 3/4" NPT line is provided at the rear for the gas connection. Each steamer is equipped with an internal pressure regulator which is set at 3.5" W.C. (.87 kPa) manifold pressure for natural gas or 5" W.C. (1.25 kPa) for propane gas. Use the 1/8" pipe tap on the burner manifold for checking pressure.

An adequate gas supply is necessary. Undersized or low-pressure lines will restrict the volume of gas required for satisfactory performance. A steady supply pressure from 7" W.C. (1.75 kPa) for natural gas and from 11" W.C. (2.75 kPa) for propane gas is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any appreciable drop. Fluctuations of more than 25% on natural gas, and 10% on propane gas, will create problems and affect burner operation. Contact your gas company for correct supply line sizes.

Purge the supply line to clean out any dust, dirt or foreign matter before connecting the line to the unit.

CAUTION: Use pipe joint compound that is resistant to the action of liquefied petroleum or propane gases on all threaded connections.

Codes require that a gas shutoff valve be installed in the gas line before the steamer. Make sure the pipes are clean and free of obstructions, dirt and piping compound. A manual gas shutoff valve is supplied for each gas burner unit.

TESTING THE GAS SUPPLY PIPING

When test pressures exceed 1/2 psi (3.45 kPa), the steamer and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of the system. When test pressures are 1/2 psi (3.45 kPa) or less, the steamer must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the system.

WARNING: PRIOR TO STARTUP, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

Do not connect the steamer to the electrical supply until after the gas connection has been made.

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VSX10GC, VSX7GC, VSX5G, VSX5GC specifications

The Vulcan-Hart line of products, including the VSX5GC, VSX5G, VSX7GC, and VSX10GC, represents a pinnacle in commercial cooking technology, ideal for restaurants, cafeterias, and various foodservice operations. Each model brings unique features and specifications tailored to meet diverse culinary requirements while ensuring efficiency and durability.

The VSX5GC stands out with its compact design, making it suitable for establishments with limited kitchen space. This gas-powered unit includes five burners, providing exceptional heat control for sautéing, boiling, and simmering. With a robust stainless steel construction, it promises longevity and easy maintenance. Its efficiency is further amplified by the inclusion of cast iron grates, which offer excellent heat retention and distribution. This model represents an excellent choice for small to mid-sized operations seeking reliability without sacrificing performance.

The VSX5G is a versatile counterpart to the VSX5GC, featuring identical burner configurations and construction quality. However, it boasts a slightly enhanced design that prioritizes ease of use. The VSX5G incorporates ergonomic knobs and intuitive controls, allowing chefs to adjust temperatures seamlessly under pressure. This unit is suited for both business establishments and high-demand kitchens that require swift transitions without compromising food quality.

Moving to the VSX7GC, this more powerful model features seven burners, catering to larger foodservice operations. The additional burner capacity enhances cooking versatility, allowing chefs to prepare multiple dishes simultaneously. It retains the rugged stainless steel finish and cast iron grates. An additional benefit of the VSX7GC is its upgraded ignition system, which facilitates quicker and more reliable starts—an essential feature during peak service times.

Lastly, the VSX10GC is the flagship model, designed for high-volume kitchens that demand maximum efficiency and output. With ten burners, this heavy-duty unit can handle various cooking techniques at once. Its robust construction, integrated with advanced gas control technology, ensures precise temperature management—a critical aspect in creating consistent culinary masterpieces. Furthermore, the VSX10GC showcases a wider cooking surface, allowing for larger pots and pans, thus expediting meal preparation.

Overall, the Vulcan-Hart lineup—comprising the VSX5GC, VSX5G, VSX7GC, and VSX10GC—offers unmatched performance, durability, and flexibility. Each model is engineered to accommodate different scales of operations, ensuring that every commercial kitchen can find the right fit for its culinary needs. With advanced technology and robust construction at their core, Vulcan-Hart cooking equipment stands as a trusted choice among industry professionals, fostering a foundation for culinary excellence.