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 VHL2, VHX24, VHL3 & VH3616 operation manual Location Direct Connected Steamers, Direct Steam Connections
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VHL3 & VH3616, VHL2, VHX24 specifications

Vulcan-Hart is renowned for its high-quality commercial cooking equipment, particularly in the foodservice industry. The VHX24, VHL2, VHL3, and VH3616 are standout models in their lineup, each offering unique features and technologies designed to meet the diverse needs of restaurants, cafeterias, and other food preparation settings.

The Vulcan-Hart VHX24 is a powerful countertop convection oven that emphasizes efficiency and versatility. With a diverse cooking capacity, it can handle a variety of dishes simultaneously. It features a digital control panel that allows for precise temperature settings and cooking times, making it easier for chefs to achieve consistent results. This model also includes a stainless-steel exterior for easy cleaning and durability, making it a reliable choice in busy kitchens.

Moving on to the VHL2, this heavy-duty gas-fired broiler is engineered for high-volume grilling. It boasts dual burners that provide uniform heat distribution, ensuring that meat and vegetables are cooked evenly and to perfection. The VHL2 is also designed with a removable grease drawer, making maintenance straightforward and efficient. Its robust construction and large cooking surface make it an ideal choice for establishments that require extensive grilling capabilities.

The VHL3 takes the broiling experience a step further. This model includes three burners for enhanced cooking flexibility, allowing chefs to prepare larger quantities of food without sacrificing timing or quality. The VHL3 also features an adjustable grid and a high-efficiency radiant system, which reduces energy consumption while maintaining exceptional cooking performance. It’s perfect for busy kitchens that do not compromise on quality.

Finally, the VH3616 is a versatile, heavy-duty gas countertop fryer equipped to handle high-volume frying needs. It has a sizeable fry pot, making it suitable for cooking large batches of fries, chicken, and more. The VH3616 features a state-of-the-art temperature control system that ensures oil heats quickly and maintains consistent temperatures for optimal cooking results. Additionally, it includes a built-in filtration system that helps prolong the life of the oil and enhances food quality.

Together, the Vulcan-Hart VHX24, VHL2, VHL3, and VH3616 exemplify the brand's dedication to quality, innovation, and user-friendly design. Each model is tailored to support the demanding environments of commercial kitchens, providing chefs with the tools they need to create exceptional meals efficiently and consistently. Whether it’s baking, broiling, or frying, Vulcan-Hart continues to deliver reliable equipment that exceeds industry standards.
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