GAS CONNECTION

CAUTION: All gas supply connections and any pipe joint compound used must be resistant to the action of liquefied petroleum gases.

Codes require that a gas shutoff valve be installed in the gas line ahead of the steamer.

Connect the gas supply line to the gas valve on the steamer. Make sure the pipes are clean and free of obstructions, dirt and piping compound.

The gas line must be capable of delivering gas to the steamer without excessive pressure drop at the rate specified on the nameplate. Recommended gas line pressure is 7" W.C. (17.8 cm W.C.) for natural gas and 11" W.C. (27.9 cm W.C.) for propane gas. Refer to Fig. 3 on page 8. With adequate gas pressure, a 3/4" (1.9 cm) inside diameter black iron pipe to the steamer should be satisfactory. If adequate pressure is not available, a larger line such as 1" (2.5 cm) inside diameter may be used to assure adequate gas delivery.

IMPORTANT: Check burner manifold pressure with a manometer at the 1/8" (0.32 cm) tap on the gas valve to make sure it is 4" W.C. for natural gas or 9" W.C. for propane.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

TESTING THE GAS SUPPLY SYSTEM

When test pressures exceed 1/2 psig (3.45 kPa), the steamer and its individual shutoff valve must be disconnected from the gas supply piping system.

When test pressures are 1/2 psig (3.45 kPa) or less, the steamer must be isolated from the gas supply system by closing its individual manual shutoff valve.

FLUE-GAS EXHAUST — A VENTILATING HOOD IS RECOMMENDED

DO NOT obstruct the flow of flue gases from the flue located on the rear of the steamer. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.

Information on the construction and installation of ventilating hoods may be obtained from the standard for the Removal of Vapors from Commercial Cooking Equipment, NFPA No. 96 (latest edition), available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

ELECTRICAL CONNECTION

WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.

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

The electrical diagram for the compartments is located on the inside of the upper left side panel. The electrical diagram for the steam generator is located on the inside of the left front door.

The electrical supply (120 volt, 60 Hertz, 1 Phase) must be connected to the pigtail leads in the junction box located next to the boiler control box. Use #18 AWG copper wire suitable for at least 105°C temperature. Connect a grounding wire to the ground lug in the junction box.

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Vulcan-Hart VL2GSS ML-52389, VL3GSS ML-52393 GAS Connection, Testing the GAS Supply System, Electrical Connection
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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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