TABLE OF CONTENTS

GENERAL

4

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Remove the Burner Shipping Restraint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Requirements for Gas Appliances. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Leveling and Anchoring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Plumbing Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Water Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Water Supply Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Drain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Testing the Gas Supply System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Flue-Gas Exhaust — A Ventilating Hood is Recommended . . . . . . . . . . . . . . 7 Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Installation Drawing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Drain Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Steamers with Electronic Ignition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Steam Cooking — Compartment Operation . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Shut Down at End of Day . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 To Shut Off for an Extended Shutdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Selection of Pans for Steam Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Cooking Compartment Drains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Boiler Blowdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Compartments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Door Gaskets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Leave Compartment Doors Open . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Guidelines for Maintaining Stainless Steel Surfaces . . . . . . . . . . . . . . . . . . . 15

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Water Treatment System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Door Gaskets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Water Level Gauge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Flue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Scale Related Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Lubrication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

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Vulcan-Hart VL2GSS ML-52389, VL3GSS ML-52393 operation manual Table of Contents
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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.
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