CONNECTION OF OTHER STEAM COOKING EQUIPMENT TO AN ELECTRIC OR GAS BOILER

Steam can be supplied to additional steam equipment from the auxiliary steam port on the boiler, or Steam Line Connection (Fig. 1). When additional equipment is added, appliance efficiency will be affected. To be certain that you will be operating at optimum efficiency, contact the Vulcan-Hart sales representative in your area for steam boiler horsepower calculations.

The connection point for the steam line to other equipment is a 3/4" NPT tee (female) fitting (1.9 cm) on the left side of the boiler near the top and towards the rear. Remove the 3/4" NPT pipe plug (Fig. 1) (1.9 cm) and use the piping kit available from Vulcan-Hart.

STEAM LINE CONNECTION

Fig. 1

WATER

LEVEL PROBE

HOUSING

PL-41764-1

SEQUENTIAL STARTUP OF OTHER STEAM COOKING EQUIPMENT CONNECTED TO A BOILER

After the boiler is operating and producing steam, start the equipment that is farthest away until it is preheated and up to temperature before starting the next piece of equipment. It is recommended that all kettles be started before any compartment steamers. This will allow the larger equipment or the equipment with greater steam requirements to be properly warmed up before smaller, nearer units which require less steam. This will prevent the system from being overwhelmed by initial demand. For configurations or recommendations, contact your Vulcan-Hart representative.

LOCATION — DIRECT CONNECTED STEAMERS

Position the steamer in its final location.

The recommended clearance for proper operation is 36" (91.4 cm) at the front. The required clearance from combustible or non-combustible construction is 0" at the sides and back. The recommended clearance for service access is 18" (45.7 cm) at the sides and back. Clearances less than 18" may require removal of adjacent equipment during servicing at customer's expense.

An exhaust system should be located directly above the steamer to exhaust steam and heat generated by the steamer.

IMPORTANT: Do not locate the steamer directly over a drain.

DIRECT STEAM CONNECTIONS

Provide dry steam to the inlets. If the steam is heavy with condensate, install a ball float trap before the pressure regulator valve. To ensure rapid heatup of heavy, cold loads, the steam supply line must be sized to provide the following:

1.To maintain steam at a pressure of 10 to 12 psi (68.9 to 82.7 kPa).

2.A minimum flow rate of 40 pounds (18.2 kg) of steam per hour per compartment for model VHX24D.

3.A minimum flow rate of 67 pounds (30.4 kg) of steam per hour per compartment for model VHX24D5.

4.A minimum flow rate of 34 pounds (15.4 kg) of steam per hour per compartment for VHL series steamers.

A pressure-reducing valve is furnished and set at 10 psi (68.9 kPa). Additional steam kettles and kettle modules can be interconnected to the steamer. Consult Vulcan-Hart for recommendations.

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Vulcan-Hart VHL2G operation manual Location Direct Connected Steamers, Direct Steam Connections
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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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