Vulcan E30TB Installation Manual

INSTALLATION AND OPERATION MANUAL

FOR ELECTRIC TILTING BRAISING PANS

MODELS E30TB & E40TB

FORM 30879 (8-94)

VULCAN-HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL. [phone]

TABLE OF CONTENTS

GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Installation Codes and Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Leveling and Anchoring Tilting Braising Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Installation Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Start-up Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Daily Shutdown Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Tilting the Braising Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Cooking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Adjustments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

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Installation, Operation and Care of

ELECTRIC TILTING BRAISING PANS

MODELS E30TB & E40TB

KEEP THESE INSTRUCTIONS FOR FUTURE USE

GENERAL

Vulcan-Hart Electric Tilting Braising Pans are installed on a tubular base and are available in two sizes.
Model E30TB has a 30-gallon capacity, and Model E40TB has a 40-gallon capacity. Both models are
available for 208, 240 or 480 volt, single- or three-phase, 60 Hz electrical supply.

The tilting braising pan is a versatile piece of equipment. It allows you to stew, simmer, pan fry, braise,
grill or saute, and all with a very uniform heat pattern.

Standard features include a tilting switch, solid state temperature control, removable strainer,
receiving pan support, and a lid with full width, drop-type handle that can be opened from any position.
Optional accessories include stainless steel pan support, and steam pan insert.

Vulcan-Hart Company suggests that you thoroughly read this entire manual and carefully follow all of
the instructions provided.

Your Vulcan-Hart Electric Tilting Braising Pan is produced with quality workmanship and material.
Proper installation, usage and maintenance of your tilting braising pan will result in many years of
satisfactory performance.

INSTALLATION

UNPACKING

Immediately after unpacking, check for possible shipping damage. If the tilting braising pan is found
to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

Before installing, verify that the electrical service agrees with the specifications on the rating plate
located on the left side panel as you face the front of the braising pan. If the supply and equipment
requirements do not agree, contact your dealer or Vulcan-Hart immediately.

LOCATION

The installation location must allow adequate clearances for servicing and proper operation. A
minimum front clearance of 36" is required.

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INSTALLATION CODES AND STANDARDS

Your Vulcan Electric Tilting Braising Pan must be installed in accordance with:

1. State and local codes, or in the absence of local codes, with:

2. National Electrical Code ANSI/NFPA-70 (latest edition).

3. ANSI NFPA Standard #96, "Vapor Removal from Cooking Equipment," (latest edition), available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

LEVELING AND ANCHORING TILTING BRAISING PAN

1. Place tilting braising pan in the installation position.

2. Place a carpenter's level on top of the braising pan and turn the adjustable feet to level braising pan
side-to-side and front-to-back.

3. Mark hole locations on the floor through the anchoring holes provided in the rear flanged adjustable
feet.

4. Remove tilting braising pan from installation position and drill holes in locations marked on the floor.
(See INSTALLATION DIAGRAM in this manual.) Insert proper anchoring devices (not supplied).

5. Place tilting braising pan back in the installation position.

6. Place carpenter's level on top of braising pan and re-level side-to-side and front-to-back.

7. Bolt and anchor tilting braising pan securely to the floor.

8. Seal bolts and flanged feet with silastic or equivalent compound.

ELECTRICAL CONNECTIONS

WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE

APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
CODES.

WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT.

The wiring compartment is located behind the control panel. Remove the wiring compartment cover
and make electrical connections per the wiring diagram located inside the control housing cover panel.
The braising pan must be grounded in accordance with requirements of the National Electrical Code
or applicable local code.

Replace wiring compartment cover.

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ELECTRICAL DATA CHART

MODEL PH 208V 240V 380V 415V 480V

KW AMP KW AMP KW AMP KW AMP KW AMP

E30TB 3 12.0 38.3 12.0 34.0 12.0 21.0 12.0 19.0 12.0 18.0

1 12.0 62.7 12.0 55.0

E40TB 3 15.0 41.7 15.0 36.1 15.0 22.8 15.0 20.8 15.0 18.0

1 15.0 72.2 15.0 62.5

The above information is compiled in accordance with the National Electrical Code, latest edition.

INSTALLATION DIAGRAM

INCHES/

MM

MODEL CAPACITY A B C

E30TB 30 gallons 36.0 30.0 68.0

114 liters 914 762 1727

E40TB 40 gallons 48.0 42.0 68.0

152 liters 1219 1067 1727

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OPERATION

WARNING: THE TILTING BRAISING PAN AND ITS PARTS ARE HOT. USE CARE WHEN

OPERATING, CLEANING AND SERVICING THE TILTING BRAISING PAN.

BEFORE FIRST USE

Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all
surface parts and the interior of the tilting braising pan. Follow the cleaner manufacturer's directions.
Rinse thoroughly and drain the pan. Wipe dry with a soft clean cloth.

CONTROLS (Fig. 1)

Red Temperature Light — Will light when heating elements are supplying heat to the tilting

braising pan.

Thermostat — Turns tilting braising pan ON and maintains set temperature by

controlling power supply. Temperature settings range from 1 to 10.
(See COOKING GUIDELINES in this manual for temperature ranges
for settings 1-10.)

Tilt Switch — Push UP to raise tilting braising pan; push DOWN to lower tilting

braising pan.

Red Temperature Light Tilt SwitchThermostat

OFF

TEMP UP

Fig. 1

1

2

3

4

10

9

8

7

65

DOWN

PL-51534

START-UP PROCEDURE

1. Ensure that the braising pan is in the DOWN position.

2. Turn THERMOSTAT dial to HIGH (#10). The red TEMPERATURE LIGHT will come on.

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3. When braising pan has reached set temperature, the red TEMPERATURE LIGHT will go off and
the heating elements will shut off. The heating elements will cycle on and off thereafter to maintain
set temperature. The red TEMPERATURE LIGHT will be on when the heating elements are on and
off when the heating elements are off.

4. Preheat braising pan and allow it to cycle to equalize heat across the entire surface.

5. Water should boil faster with the lid down.

6. Turn THERMOSTAT to OFF when braising pan is not in use.

DAILY SHUTDOWN PROCEDURE

To turn tilting braising pan off, turn THERMOSTAT dial to OFF.

TILTING THE BRAISING PAN

1. DO NOT try to tilt braising pan with lid down.

2. Make sure the receiving pan is in place.

3. To tilt braising pan, push and hold TILT SWITCH in the UP mode until desired pan position has been
reached. The braising pan will empty when raised to the top tilt position.

When the braising pan is raised 5° or more, the heating elements will be turned off automatically.
The braising pan will not operate once the pan has been tilted.

4. Food is poured through the removable strainer (Fig. 2) into a food receiving pan positioned under
the lip of the pouring spout (Fig. 2).

5. To lower braising pan, push and hold TILT SWITCH in the DOWN mode.

Removable Strainer

Pouring Spout

Receiving
Pan Support

Fig. 2

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PL-51537

CLEANING

WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING.

After each use, allow the tilting braising pan to cool and clean it. Keep exposed cleanable areas of the
tilting braising pan clean at all times. Do not get water in electrical box or any electrical component.

1. Thoroughly wash pan, pouring spout (see Fig. 2) , lid and exterior surfaces with detergent and warm
water. If necessary, soak pan to remove food that is stuck to pan surface. Rinse thoroughly and
wipe dry with a soft clean cloth.

2. Clean removable strainer and receiving pan support (Fig. 2) with detergent and warm water. Rinse
thoroughly and wipe dry with a soft clean cloth.

COOKING GUIDELINES

The guidelines given below are suggested quantities, temperature settings, and

estimated

numbers
of orders per load and per hour. When two temperatures are given, the first is to start the product, and
the second to finish the product.

The following temperatures should be used:

Temperature Thermostat

(°F) Setting

Simmering 200 Max. 1 – 4
Sauteeing 225 – 275 5 – 6
Searing 300 – 350 7 – 8
Frying 325 – 375 8 – 9
Grilling 350 – 450 9 – 10

BATCHES E30TB E40TB

PORTION TEMP. PER PER LOAD PER LOAD

ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS

BREAKFAST FOODS

Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15
Eggs
–Boiled-Hard 1 egg 225 5 50 eggs 50 75 eggs 75
–Boiled-Soft 1 egg 225 8 50 eggs 50 75 eggs 75
–Fried 1 egg 400 4 30 eggs 30 45 eggs 45
–Poached 1 egg 225 5 36 eggs 36 60 eggs 60
–Scrambled 1
French Toast 3 slices 450 7 35 slices 12 50 slices 17
Regular Oatmeal
Pancakes 2 each 400 10 30 ea. 15 50 ea. 25

1

/2 eggs 300–200 1 18 gal. 720 28 gal. 1100

1

/2 cup 250 2 20 lb (100 cups) 500 40 lb (200 cups) 1000

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BATCHES E30TB E40TB

PORTION TEMP. PER PER LOAD PER LOAD

ITEM SIZE (°F) HOUR QTY. PORTIONS QTY. PORTIONS

FISH

Clams 1 pt. 400 10 10 qts. 20 15 qts. 30
Fish Cakes 2–3 oz. 400 5 70 – 3 oz. 35 110 – 3 oz. 55
Haddock Fillet 4 oz. 400 4 60 – 4 oz. 60 90 – 4 oz. 90
Halibut Steak 5 oz. 450 3 60 – 4 oz. 60 90 – 4 oz. 90
Lobster 1 – 1# 350 4 20 – 1 lb. 20 30 – 1 lb. 30
Swordfish 5 oz. 450 3 50 – 5 oz. 50 75 – 5 oz. 75

SAUCES, GRAVIES, SOUPS

Brown Gravy 1 oz. 350 – 200 2 18 gal. 2300 35 gal. 4500
Cream Sauce 2 oz. 250 – 175 1 18 gal. 1150 35 gal. 2250
Cream Soup 6 oz. 200 1 18 gal. 375 35 gal. 725
French Onion Soup 6 oz. 225 1 18 gal. 350 35 gal. 700
Meat Sauce 4 oz. 350 – 200 1 18 gal. 575 35 gal. 1100

VEGETABLES

CANNED 3 oz. 400 6 30 lb. 125 45 lb. 200
FRESH

Beans, Wax, Green 3 oz. 400 3 25 lb. 125 50 lb. 250
Beets 3 oz. 400 1 30 lb. 125 60 lb. 300
Broccoli 3 oz. 400 3 25 lb. 125 40 lb. 200
Cabbage 3 oz. 400 5 20 lb. 80 30 lb. 125
Carrots 3 oz. 400 2 35 lb. 150 70 lb. 300
Cauliflower 3 oz. 250 5 15 lb. 75 25 lb. 125
Corn 1 Ear 400 8 50 ears 50 75 ears 75
Potatoes 3 oz. 400 2 40 lb. 200 60 lb. 300
Spinach 4 oz. 250 10 6 lb. 25 9 lb. 35
Turnips 4 oz. 400 2 20 lb. 100 30 lb. 150

FROZEN

Beans, French Green 3 oz. 400 6 15 lb. 60 22

1

/2 lb. 90
Lima Beans 3 oz. 250 4 15 lb. 60 221/2 lb. 90
Broccoli 3 oz. 400 8 12 lb. 50 18 lb. 75
Sliced Carrots 3 oz. 250 6 15 lb. 60 22

1

/2 lb. 90
Small Whole Carrots 3 oz. 250 3 15 lb. 50 221/2 lb. 90
Corn 3 oz. 250 18 15 lb. 50 22

1

/2 lb. 90
Small Whole Onions 3 oz. 250 7 15 lb. 50 221/2 lb. 90
Peas 3 oz. 400 10 15 lb. 75 221/2 lb. 110
Spinach 3 oz. 400 3 15 lb. 75 22

1

/2 lb. 110

DESSERTS, PUDDINGS, SWEET SAUCES

Butterscotch Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cherry Cobbler 3 oz. 200 1 18 gal. 750 35 gal. 1500
Chocolate Sauce 1 oz. 200 1 18 gal. 2300 35 gal. 4500
Cornstarch Pudding 4 oz. 200 1 18 gal. 575 35 gal. 1100
Fruit Gelatin 3 oz. 250 2 18 gal. 750 35 gal. 1500

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BATCHES E30TB E40TB

PORTION TEMP. PER PER LOAD PER LOAD

ITEM SIZE (

°F) HOUR QTY. PORTIONS QTY. PORTIONS

MEAT – POULTRY

Bacon 3 Slices 350 12 2 lb. 10 3 lb. 15

BEEF

Amer. Chop Suey 6 oz. 400 – 225 2 18 gal. 350 35 gal. 700
Beef Stew 8 oz. 300 — 18 gal. 280 35 gal. 560
Corned Beef Hash 5 oz. 400 5 16 lb. 50 25 lb. 75
Cheeseburger 3 oz. 300 12 7 lb. 35 10 lb. 50
Hamburger 3 oz. 300 15 7 lb. 35 10 lb. 50
Meatballs 1 oz. 400 – 225 3 12

1

/2 lb. 65 18 lb. 100
Pot Roast 2 oz. 350 – 200 120 lb. 500 180 lb. 750
Salisbury Steak 5 oz. 400 3 16 lb. 50 24 lb. 75
Sirloin Steak 6 oz. 400 5 15 lb. 40 22

1

/2 lb. 60

Swiss Steak 4 oz. 300 – 200 1 25 lb. 110 40 lb. 160

CHICKEN

Pan Fried 2 –

1

/4's 350 3 50 pieces 25 80 pieces 40

Whole 2 oz. 350 – 200 16-5 lb. 200 24-5 lb. 265

FRANKFURTERS

Grilled 2 oz. 300 8 22 lb. 176 33 lb. 264
Boiled 2 oz. 250 12 16 lb. 128 25 lb. 200

PORK

Ham Steak 3 oz. 400 8 10 lb. 50 15 lb. 75
Pork Chops 5 oz. 350 4 15 lb. 50 25 lb. 75
Sausage Links 3 links 350 7 30 lb. 120 45 lb. 180

TURKEY

Off Carcass 2 oz. 400 – 200 — 3 26-30 lb. 200 4 26-30 lb. 275
On Carcass 2 oz. 400 – 200 — 4 16-20 lb. 175 6 16-20 lb. 265

MISCELLANEOUS

Grilled Cheese Sandwich 1 sand. 400 8 35 sand. 35 50 sand. 50
Macaroni & Cheese 8 oz. 200 2 18 gal. 300 35 gal. 525
Rice 4 oz. 350 – 225 1 20 lb. raw 320 40 lb. raw 650
Spaghetti 4 oz. 350 – 225 2 8 lb. raw 200 12 lb. raw 300

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MAINTENANCE

WARNING: THE TILTING BRAISING PAN AND ITS PARTS ARE HOT. USE CARE WHEN

OPERATING, CLEANING AND SERVICING THE TILTING BRAISING PAN.

WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT BEFORE
PERFORMING ANY MAINTENANCE.

ADJUSTMENTS

All tilting braising pans are adjusted at the factory.

At least twice a year, have a Vulcan-Hart authorized service person clean and adjust the tilting braising
pan for maximum performance.

SERVICE AND PARTS INFORMATION

To obtain service and parts information concerning the tilting braising pan, contact the Vulcan-Hart
Service Depot in your area (refer to listing supplied with the braising pan), or Vulcan-Hart Company
Service Department at the address or phone number shown on the front cover of this manual.

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TROUBLESHOOTING

PROBLEM

Heating elements do not come on.

POSSIBLE CAUSES

1. Thermostat is not turned ON.

2. Blown fuse in main electrical panel.

3. Pan is not in lowest position.

4. Problem with the heating elements. Contact
your Vulcan-Hart authorized servicer.

FORM 30879 (8-94) PRINTED IN U.S.A.

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