Vulcan-Hart VSX7EC ML-114822, VSX7EO ML-114821, VSX10EC ML-114824, VSX10EO ML-114823 Preheat

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PREHEAT

Turn the main power switch to the ON position. When the Ready Light comes on, set the timer to 1 minute to preheat the compartment. This should be done when the steamer is first used for the day or whenever the chamber is cold. The door should be closed during the preheat cycle. The Cooking light will be lit. When the buzzer sounds, set the timer to the OFF position. The steamer is now ready to cook.

COOK

With the compartment preheated and the Ready Light on, place pans of food into the compartment and close the door. Set the timer to the desired cooking time. (The cooking cycle may be interrupted at any time by opening the door. To resume operation, close the door.) Steam will flow into the compartment, and the cooking light will be lit.

At the end of the cooking cycle, the buzzer will sound, the Cooking Light will go off and the steam supply to the compartment will cease. Turn the timer to the OFF position to silence the buzzer.

SHUTDOWN

Turn the main power switch to OFF. The boiler will automatically blow down. Leave the compartment door open to allow the inside to dry out. For an extended shutdown, turn the main power switch off; turn power and water supply off.

COOKING HINTS

Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should be carefully time controlled. Keep hot food holding time to a minimum to produce the most appetizing results. Prepare small batches; cook only enough to start serving and then cook additional amounts to meet demand.

PREPARATION

Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting, removing stems, etc. Cook root vegetables in a perforated pan. Other vegetables may be cooked in a perforated pan unless juices are being saved. Liquids can be collected in a solid pan placed under a perforated pan.

Perforated pans are used for frankfurters, weiners and similar items when juices do not need to be preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and fruits are cooked in solid pans in their own juice. Meats and poultry are cooked in solid pans to preserve their juice or retain broth.

Canned foods can be heated in their opened cans (cans placed in solid pans), or the contents may be poured into solid pans. DO NOT place unopened cans in the steamer.

FROZEN FOOD ITEMS

Separate frozen foods into smaller pieces to allow more efficient cooking.

Use a pan cover for precooked frozen dishes that cannot be cooked in the covered containers in which they are packed if they require more than 15 minutes of cooking time. When a cover is used, approximately one-third additional cooking time is necessary. Cooking time for frozen foods depends on the amount of defrosting required. If time permits, allow frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.

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Contents Model VSX7EC with Cabinet Base ModelsTable of Contents General InstallationUnpacking LocationLeveling Installation Codes and StandardsElectrical Connection Electrical DataWater Supply Connection Plumbing ConnectionsWater Requirements Drain ConnectionsStartup Test Vent HoodCabinet Base Open Base Installation DrawingsControls Main Power Switch OperationBefore First USE Cook PreheatShutdown Cooking HintsSuggested Cooking Guidelines Timer Setting Weight PER PAN ProductCleaning Adjustment for High Altitude LocationsDraining the Boiler Weekly or as neededTroubleshooting Maintenance

VSX7EC ML-114822, VSX7EO ML-114821, VSX10EC ML-114824, VSX10EO ML-114823 specifications

The Vulcan-Hart VSX series offers a range of advanced cooking solutions designed for the commercial kitchen, enhancing efficiency and consistency in food preparation. Among their offerings, the VSX7EC ML-114822, VSX7EO ML-114821, VSX10EC ML-114824, and VSX10EO ML-114823 stand out with their innovative features and technologies, tailored for diverse culinary applications.

The VSX7EC ML-114822 is specifically crafted for operators looking for high-capacity cooking with exceptional performance. It features a 7-inch deep, 26-inch wide cooking surface that allows for diverse cooking techniques. The stainless-steel construction ensures durability and ease of cleaning, while the electronic ignition provides reliable and instant heat. With its precision thermostatic control, chefs can maintain exact cooking temperatures, resulting in improved food quality and consistency.

Similarly, the VSX7EO ML-114821 comes equipped with an extended cooking space, featuring a side-by-side configuration that offers extensive cooking capabilities. One of its main features is the energy-efficient design that reduces overall gas consumption without sacrificing performance. The VSX7EO also includes a removable grease tray that simplifies maintenance, enhancing operational efficiency in a busy kitchen environment.

For larger cooking needs, the VSX10EC ML-114824 presents an ideal solution. This model boasts a substantial 10-inch depth, along with advanced heat distribution technology, ensuring uniform cooking across the entire cooking surface. The digital control panel provides precise temperature management, while integrated safety features, like flame failure protection, improve operational safety and give chefs peace of mind during service.

Last but not least, the VSX10EO ML-114823 complements the series with its unique double-burner configuration, which allows for simultaneous cooking of multiple dishes at varying temperatures. This versatility is crucial for restaurants and catering services that demand high efficiency during peak hours. The user-friendly interface and robust construction make it suitable for high-volume environments.

Each model in the Vulcan-Hart VSX series reflects the brand’s commitment to quality and innovation, providing commercial kitchens with reliable cooking solutions that enhance productivity and food quality. Their features not only optimize performance but also address the challenges faced by chefs in fast-paced culinary settings.
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