Cleaning Cooking Compartment Drains | Vulcan-Hart VL3GSS ML-52393

FROZEN PRODUCT

Perforated	Frozen Vegetables.			Broccoli, asparagus spears, green beans, carrots,
	Loosen	and	spread	brussel sprouts, turnips, potatoes, cut corn, lima beans,
	vegetable.			peas, squash.

Solid	Precooked Dishes.			All precooked dishes, such as beef goulash, chicken
	Remove wrapping and place			fricasse, etc., which cannot be cooked in the containers
	in pan.			in which they are packed.

Separate frozen food packs into smaller chunks.

If unpacked pre-cooked frozen dishes require more than 15 minutes to cook, cover the pan. When a cover is used, about one-third more cooking time is required. This is true only of foods in either portion size or in larger sizes which cannot be cooked in the covered containers in which they are packed.

Cooking time required for frozen foods depends upon the amount of defrosting required. If time permits, allow the frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking times.

CLEANING

WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT/ TAGOUT PROCEDURES BEFORE CLEANING.

COOKING COMPARTMENT DRAINS

Keep compartment drains running freely. Inspect compartment drains daily for blockage. Remove any particles or debris from the perforated strainer daily (or more often if needed).

After cooking greasy foods or seafood, close the doors and operate each compartment for 15 to 30 minutes to flush any residual grease and oils down the compartment drain. Make a solution of warm water and detergent and pour 1/2 gallon (1.9 liters) of it down each compartment drain. Rinse by pouring 1/2 gallon (1.9 liters) of hot water down each compartment drain.

BOILER BLOWDOWN

To prevent malfunction of controls from scale related clogging, it is essential to blow down the boiler every day. This will flush out any accumulated minerals from the feed water. It will also aid in preventing internal scale buildup which would interfere with proper boiler operation. Failure to blow down the boiler every day may void the steamer warranty. The presence of minerals in suspension is indicated by a murky or milky condition in the first portion of the water drained.

WARNING: THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE. USE CARE WHEN CLEANING OR SERVICING THE BOILER.

After the steamer boiler has been in operation, blow down the boiler for approximately 5 minutes. This will remove sediment, scale or lime buildup in the boiler.

COMPARTMENTS

Wash the inside of the compartment with a solution of warm water and detergent. Rinse with warm water.

Once a week, thoroughly clean the exposed surfaces (sides, front, door and top) with a damp cloth and polish with a clean cloth. To remove discolorations, use a nonabrasive cleaner.

– 14 –

VL2GSS ML-52389, VL3GSS ML-52393 specifications

Vulcan-Hart, a leader in commercial kitchen equipment, offers a range of high-performing appliances, among which the Vulcan-Hart VL3GSS ML-52393 and VL2GSS ML-52389 stand out. These models are designed with the needs of restaurants and food service operations in mind, providing efficient and durable solutions for various cooking applications.

The Vulcan-Hart VL3GSS ML-52393 is a three-burner, gas-fired range designed with a stainless steel exterior that not only enhances durability but also simplifies cleaning. Its powerful burners deliver precise heat control, enabling chefs to cook a diverse array of dishes, from delicate sauces to hearty stews. This model features a combination of open burners that provide excellent temperature regulation, ensuring that food is cooked evenly without hot spots. The range also includes a standard oven, providing ample space for baking and roasting, making it a versatile choice for any kitchen.

On the other hand, the Vulcan-Hart VL2GSS ML-52389 is a two-burner range that caters to smaller kitchens or lower-volume operations. Despite its compact size, it offers the same high-quality construction and efficient performance as its larger counterpart. The VL2GSS model also showcases open burners that allow for quick adjustments to heat levels, which is essential for busy kitchen environments where time is of the essence. Its stainless steel front and sides ensure durability, reliability, and a professional appearance.

Both models showcase advanced technologies that enhance their functionality. They are equipped with standing pilots for immediate ignition and safety, ensuring that the kitchen can operate seamlessly, even during peak hours. Additionally, they incorporate easy-access controls that simplify operation and maintenance, allowing staff to focus on delivering exceptional food quality.

In terms of energy efficiency, both the VL3GSS and VL2GSS are designed to minimize gas consumption while maximizing performance. This not only translates into cost savings for operators but also supports sustainable practices in the kitchen.

In summary, the Vulcan-Hart VL3GSS ML-52393 and VL2GSS ML-52389 are engineered to meet the rigorous demands of the food service industry. With their durable construction, precise heat control, and energy-efficient technologies, these gas ranges are perfect for chefs looking to enhance their cooking capabilities while maintaining high standards of performance. Whether for high-volume cooking or more specialized tasks, both models exemplify Vulcan-Hart's commitment to quality and innovation in commercial kitchen equipment.

Vulcan-Hart VL3GSS ML-52393 Cleaning Cooking Compartment Drains, Boiler Blowdown, Compartments

Models: VL2GSS ML-52389 VL3GSS ML-52393