VL SERIES STEAMERS - GENERAL
Observe water level gauge glass to verify that water is in boiler and that the level in the gauge glass is about half full.
Both valves on the gauge glass assembly must be open to fill the gauge. When the water reaches the minimum level, the steam solenoid valve will open, allowing steam to enter the steam coil in the heat exchanger tank and begin heating the water. After approximately 20 minutes, a sufficient amount of pressurized steam should be present for cooking product.
Direct Steam Powered Cooker
1.Open the cabinet door and turn main power switch ON.
A.The red light on the switch will illuminate.
B.If steam pressure is above the minimum setting on the cooking compartment pressure switch then the switch will close, ready light will come ON and power to the other controls will be supplied.
C.Observe that the steam pressure gauge in the cabinet base, indicates
2.Steamer is ready to cook product.
Boiler Blowdown and Steamer Shut off
Turn the steamer off at least once daily and blow down the boiler to remove sediments, scalants and lime
3.Automatic blowdown.
A.Newer Models - Open the cabinet door and turn main power switch OFF. The switches’ red light will go out, the blowdown/drain solenoid valve will be de- energized and the boiler will begin to drain. The cold water condenser solenoid will continue to operate, as needed, to condense steam and to cool the water going into the drain.
B.Older Models - Turn power switch OFF and depress blowdown timer button. Blowdown timer will operate for 4 minutes. At the end of blowdown, turn fill switch ON and allow boiler to fill.
4.Manual blowdown.
A.All Models - Turn power switch OFF. Open blowdown valve located on the bottom front of the cabinet base. After the boiler has completely drained, close blowdown valve and turn fill switch to ON and allow boiler to fill.
Cooking Compartment Controls
Close the compartment door and turn the screw handle clockwise until the gasket touches the compartment surface then ½ turn further to adequately seal the compartment. If steam leaks occur after compartment heat up and pressurization, turn handle clockwise again to increase the sealing force until the leak stops.
Proceed to the cooking compartment control instructions that apply to the steamer in use.
1.Manual
A.Set the manual timer to the desired cooking time. If preheating is desired, allow five to ten minutes (recommended) of additional time at the beginning of the cook cycle. The length of time will vary with the type, size, temperature and condition (frozen or thawed) of the product and must be determined from experience. Pull the steam control arm handle forward and lock it by pulling the handle down. This closes the steam exhaust gate valve and opens the steam inlet gate valve, allowing steam to enter the compartment. During preheat, cooler air and condensate are exhausted from the compartment through the steam trap (condenser) until the temperature reaches 180°F, closin g the internal bellows. Throughout the cooking cycle, the compartment pressure should be 6 psi if equipped with a compartment pressure regulating valve. On models without the compartment pressure regulating valve, the compartment pressure cycles with the boiler pressure between 4 and 6 psi.
B.When the timer bell rings to signal the end of a cook cycle, turn it OFF. Lift the steam control arm handle to unlatch team control arm. An internal spring will automatically pull the arm to the rear. This closes the steam inlet gate valve and opens the steam exhaust gate valve, allowing steam and pressure to exit the compartment.
C.Wait approximately 30 seconds for the steam to exhaust from the compartment and to depressurize. Turn the screw handle on the compartment door counterclockwise until the gasket no longer seals against the compartment surface. After the remaining steam escapes, move the latch paddle to the left and open the door.
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