OPERATING VHL2 & VHL3 STEAMERS WITH STANDARD AUTOMATIC COMPARTMENT CONTROLS

1.Prepare vegetables, fruits, meats, seafood and poultry as you would for steam cooking or cooking in water: clean, separate, cut, remove stems, etc., and place in a pan.

2.Place loaded pans in the compartment and close the compartment door. Turn the door screw handle clockwise to seal the door gasket. Normal pressure will seal the compartment; however, a new gasket may require additional pressure after it becomes heated. After the pressure gauge (located below the lowest compartment controls) reaches a maximum pressure of 5 to 6 psi, turn the door screw handle clockwise enough to stop the leakage. The pressure gauge indicates steam pressure in the steam supply pipe, not the compartments.

3.The timer knob must be turned to 10 minutes or beyond to trip the switches. The knob may then be turned back to a lower setting if a shorter time setting is desired. Set the timer to the sum of the desired cooking time plus some minutes allowed for preheating (generally 5 to 10 minutes). The preheat allowance will vary with the type, size, temperature and condition (frozen or thawed) of the load, and must be determined from experience.

4.Press the top half of the compartment switch located under the timer; the cooking light will become lit. The drain closes, steam is allowed to enter the compartment and the timer starts. The balance of the cooking time sequence is automatic.

5.Steam will automatically be exhausted from the compartment one minute before the end of the cooking cycle as the steam supply is shut off.

Never attempt to open the compartment door during the cooking cycle, when the cooking light is lit or before the buzzer sounds.

6.At the end of the cooking cycle, the cooking light goes off and the buzzer sounds. Turn the steamer off by pressing the bottom half of the compartment switch — this also shuts off the buzzer. Loosen the door screw slowly and allow moisture to escape. After a few seconds, move the door latch to the left, slowly open the door and remove the pans of food.

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Vulcan-Hart VHL2G operation manual
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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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