C24EA SERIES ELECTRIC COUNTER CONVECTION STEAMERS

COOKING HINTS

The steamer efficiently cooks vegetables and 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, 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 12" x 20" pan placed under a perforated pan.

Perforated pans are used for frankfurters, wieners 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 12" x 20" 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.

Acceptable Pan Sizes

The steamer accommodates combinations of full, half and one-third size pans, solid or perforated.

Model

Number of Pans Accommodated

 

 

Depth of Pan

 

 

1"

2 1/2"

4"

6"

C24EA3

6

3

2

1

 

 

 

 

 

C24EA5

10

5

3

2

COOKING GUIDELINES

The steamer cooks vegetables, frankfurters, eggs in their shells, and certain other meats or food items at atmospheric pressure.

These cooking guidelines are suggestions only. You should experiment with your food products to determine the cooking times that will give you the best results. Variables which affect cooking time include size, weight, thickness of foods, temperature, density, previous condition of the foods (fresh, pre-blanched or frozen) and degree of doneness desired.

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Vulcan-Hart ML 136047, ML 136045 Cooking Hints, Preparation, Cooking Guidelines, Frozen Food Items, Acceptable Pan Sizes
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ML 136043, ML 136044, ML 136037, ML 136046, ML 136048 specifications

Vulcan-Hart is a well-respected name in the foodservice equipment industry, known for its commitment to quality and innovation. Among its extensive product line, the Vulcan-Hart ML series offers a range of commercial cooking equipment designed to meet the needs of professional kitchens. Specifically, models ML 136045, ML 136038, ML 136047, ML 136048, and ML 136046 represent the pinnacle of their manufacturing capabilities.

One of the standout features of these models is their robust construction. Made from high-grade stainless steel, these units are not only durable but also resistant to rust and corrosion, which is vital in the demanding environment of a commercial kitchen. This material choice ensures longevity and helps maintain sanitary conditions.

In terms of technology, the Vulcan-Hart ML series packs in advancements that enhance usability and efficiency. Each model is equipped with a powerful cooking system that delivers quick heating and efficient energy consumption. This means that operational costs can be significantly reduced without sacrificing cooking performance. The intuitive controls on these units allow for precise temperature adjustments, ensuring that food is cooked to perfection every time.

Another essential characteristic of the ML series is its versatility. Depending on the specific model, these units can serve various cooking methods—from grilling and frying to steaming and broiling. This flexibility makes them ideal for restaurants, cafeterias, and catering services that need to prepare a wide range of dishes.

Safety features are also a priority in the design of these cookers. The equipped safety mechanisms minimize risks in busy kitchen environments, ensuring that staff can operate the equipment with confidence. Easy-to-clean surfaces and removable parts contribute to hassle-free maintenance, a crucial aspect for any professional kitchen striving for efficiency.

In summary, the Vulcan-Hart ML 136045, ML 136038, ML 136047, ML 136048, and ML 136046 are exemplary models in the realm of commercial cooking equipment. With their durable construction, advanced technology, versatile cooking options, and safety features, these units stand out as reliable solutions for any culinary operation. Investing in the Vulcan-Hart ML series means equipping your kitchen with tools that promise performance and longevity, enabling chefs to focus on what they do best: creating delicious meals.
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