Vulcan-Hart VHL2G operation manual Compartment Operation

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8.Verify that the gas supply is adequate:

•Monitor gas pilot pressure as the main burner lights. Sufficient gas supply will not allow the gas pilot pressure to drop when the main burner gas valve is energized.

•Gas pilot pressure dropping more than 0.25" W.C. indicates an insufficient supply. Larger diameter (ID) gas supply piping to the steamer must be used.

•Turn on other gas equipment that shares the gas supply line to the steamer. Verify gas pilot pressure does not drop more than 0.25" W.C. when the main burner gas valve is energized.

9.Steam generation will begin in about 10 minutes. Observe that the boiler pressure gauge indicates steam pressure in the range of 5 to 12 psi. Burners on gas models cycle on at 8 psi and off at 10 psi. Heaters on electric models cycle on at 10 psi and off at 12 psi. On first startup each day, the pressure in the boiler of gas models may overshoot and the pressure relief valve may open.

10.Set all timer dials to OFF.

11.Open all compartment doors and observe that no steam has entered the cooking compartments.

12.Close compartment doors.

13.Set all timer dials to 5 minutes. (Turn timer knob to 10 minutes or more to trip the switches, then back to 5 minutes.)

COMPARTMENT

OPERATION

REFER TO PAGE 18 – 19 FOR AUTOMATIC CONTROLS.

REFER TO PAGE 20 – 21 FOR PRE-VENT AUTOMATIC CONTROLS.

14.Press the top of the compartment switch (Fig. 6 or 7) to start the timer. Steam will be heard entering the compartments.

15.When timer dials are at 1 minute, steam flow to the compartments stops and the compartment drain opens. The cold water condenser in the drain may cycle on.

16.When the timers reach 0, silence the buzzers by pressing the bottom of the compartment switch.

17.Open compartment doors. Verify that the compartments were heated and drained.

18.Press [ O ] on the power switch on the boiler to turn the steamer off. The boiler will automatically blow down.

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Contents Installation For Your Safety Important for Your SafetyTable of Contents Troubleshooting Installation Codes and Standards InstallationGeneral UnpackingPlumbing Connections ALL Steamers & Steam Generators Leveling ALL Steamers & Steam GeneratorsWater Requirements GAS Supply Connection Location GAS Powered Steamers & Steam GeneratorsFlue GAS Exhaust Testing the GAS Supply SystemElectrical Connections Electric Steamers & Steam Generators Location Electric Steamers & Steam GeneratorsDirect Steam Connections Location Direct Connected SteamersStartup Test RUN VHX24 & VH3616 Series Steamers Startup Test RUN VHL2 & VHL3 Series Steamers Compartment Operation Operation Gas Valve Gas-Powered Boilers Only Probe Housing Blowdown ValveGas Boiler Fig Electric Boiler FigCooking Light Red TimerPreheating Extended Shutdown Operating VHX24 & VH3616 Series SteamersDoor Latch Compartment SwitchDoor Screw Handle Not Shown Cooking Time ControlPage Refer to Steam Cooking with Vulcan Kettles Temperature Sensor Inside CompartmentOperating VHL2 & VHL3 with PRE-VENT Compartment Controls PAN Selection VHL2 & VHL3 Steamers Selection of Pans for Steam Cooking in VHL2 & VHL3 SteamersSuggested Cooking Guidelines Cooking HintsProducts to be Cooked in Perforated Pans Products to be Cooked in Perforated Pans Boiler Blowdown Cleaning Cooking Compartment DrainsCompartments Door GasketsGuidelines for Maintaining Stainless Steel Surfaces Maintenance Probe Housing Blowdown Valve GAS & Electric Boilers Scale Related Maintenance GAS & Electric BoilersLubrication VHL Series Symptoms Possible Causes TroubleshootingService and Parts Information Page Form 35419 Dec

VHL2G specifications

The Vulcan-Hart VHL2G is a high-performance commercial gas range designed to meet the cooking demands of busy kitchens while offering exceptional reliability and efficiency. This model stands out due to its thoughtful engineering combined with modern technologies, making it a favorite among chefs and restaurant owners.

One of the main features of the Vulcan-Hart VHL2G is its dual-fuel capability. The combination of a powerful gas range with electric oven ensures that chefs can harness the precise control of gas for their stovetop cooking while also benefiting from the consistent and even baking capabilities of an electric oven. This dual functionality is particularly advantageous in fast-paced environments where versatility is essential.

The VHL2G comes equipped with a total of six burners, each designed to deliver high BTU outputs, facilitating quick heating and rapid boiling. Individual burner adjustments provide chefs with the flexibility to cook various dishes simultaneously at different temperatures, thus optimizing kitchen efficiency. Additionally, the burners are built with a durable cast iron construction, ensuring longevity and resistance to wear over time.

The oven compartment of the VHL2G is designed with heavy-duty construction, featuring stainless steel interiors that are easy to clean and maintain. The convection fan that circulates hot air ensures that food is cooked evenly, whether baking, roasting, or broiling. A thermostat provides precise temperature control, allowing baking with accuracy, a critical factor in professional kitchens.

Another noteworthy characteristic of the Vulcan-Hart VHL2G is its user-centric design. The range is equipped with intuitive controls, ensuring that chefs can operate it smoothly even in the middle of a busy dinner service. Safety features, such as automatic shut-off valves and flame failure protection, enhance the safety of the equipment during operation.

Designed for easy maintenance, the VHL2G includes removable grates and oven racks that promote straightforward cleaning, essential for maintaining hygiene standards in commercial environments. The overall construction of the unit, reinforced with robust stainless steel, stands up to the rigors of everyday use.

In conclusion, the Vulcan-Hart VHL2G is a testament to quality and dependability in commercial cooking appliances. Its combination of powerful gas burners, electric oven capabilities, and thoughtful design caters perfectly to the needs of both chefs and restaurant operators, making it a top choice for professional kitchens.
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