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VL SERIES STEAMERS - GENERAL
Pa
g
e 4 of 88
GENERAL
INTRODUCTION
Steam Cooking
Lar
g
e capacity pressure steamers offer an efficient
way to produce a wide variety of foods in small
portions or lar
g
er batches. Steamers can be used to
cook fresh foods, blanch foods for complete cookin
g
later or will steam defrost and cook frozen foods.
Cookin
g
with steam assures the food will retain its
maximum color, flavor and nutritional value with the
least expenditure of ener
g
y and labor.
Compartment Pan Capacity
PANS PER
COMPARTMENT
SIZE
DEPTH
(INCHES)
4 12" x 20" 6.0
6 12" x 20" 4.0
8 12" x 20" 2.5
6 *18" x 20" 1.0
* Remove center support for 18x20 inch pans
Model Designations
Boiler Code Descriptions
Vulcan-Hart incorporates redundant controls in
compliance with California Code (Cal-Code) and
CSD-1 as an option on steam equipment when
required by state and/or local buildin
g
code
requirements. Descriptions of the codes are listed
below.
Cal-Code Construction
- Redundant controls in the
electrical safety circuits that, if tripped, must
manually be reset after the condition causin
g
the trip
subsides. These controls consist of one dual
function water level cyclin
g
and low level cut off
control and one sin
g
le function low water level cut-
off control (Aux - LLCO) and a hi
g
h pressure relief
switch in conjunction with a mechanical pressure
relief valve.
CSD-1 Construction
- Redundant controls in the
electrical safety circuits that, if tripped, must
manually be reset after the condition causin
g
the trip
subsides. These controls consist of one dual
function water level cyclin
g
and low level cut off
control and one sin
g
le function low water level cut-
off control (LLCO) and a hi
g
h pressure relief switch
in conjunction with a mechanical pressure relief
valve. Additionally, both circuits have individual
indicator li
g
hts that will illuminate for a visual
verification of the shutdown mode.
Cal-Code and CSD-1 construction both require
operator intervention in the event of a shutdown.
CSD-1 is more informative by usin
g
indicator li
g
hts
to show which safety system was shutdown.
WATER CONDITIONING
Furnishin
g
the boiler with soft water to reduce scale
formation is important. Scale formation will reduce
steam output, cause premature component failure,
and shorten equipment life. Most water supplies
contain scale producin
g
minerals such as Calcium
and Ma
g
nesium. As steam is
g
enerated, the
minerals remain and dissolve into the water. As the
concentration of these minerals increases past a
certain point, they precipitate from the water and
coat the inside of the boiler, heatin
g
elements,
thermostat bulbs and water level probes. Because of
the hi
g
h temperature of these surfaces, the
precipitated minerals bake onto them and become
very difficult to remove.
V
L X X XX
Cookin
g
Control Types:
PS - Prevent Steam
AS - Automatic Steam
SS - Standard Steam
MS - Manual Steam
Heatin
g
System:
G - Gas
E - Electric
D - Direct
R - Re
g
enerated
Number of Compartments
Lar
g
e Capacity Pressure
Steamer
Vulcan