Vulcan-Hart C24EA5 DLX, C24EA3 DLX User Manual
™
THE POWERSTEAM
GAS FLOOR•ELECTRIC FLOOR•ELECTRIC COUNTER
SUPERCHARGE YOUR COOKING WITH SUPERHEATED STEAM.
SERIES
PowerSteam.
To turn tables faster, you need to cook faster. And no steamers in the world help kitchens cook faster
than PowerSteam steamers from Vulcan.
The hottest, fastest steamers in the business.
Conventional steamers cook at 212˚F. But PowerSteam is far from conventional. Thanks to a patent-
pending process, PowerSteam steam is superheated to 235˚F. And it maintains this intensity thanks
to an ingenious staged filling process in which water is always slowly added to the boiler. Since the
boil is never killed, it generates a continuous supply of superheated steam that lets cooks and chefs
shuttle orders in and out without shutting down or resetting.
Field-tested tough.
Every Vulcan product is rigorously tested to make sure it can handle the demands of every kitchen.
PowerSteam steamers are no exception. Instead of relying on equations and computer models, our
engineers subject our steamers to a simulated seven years of real-world use and abuse. They run
At 235°, it's hotter steam for faster steaming.
them 24 hours a day. They slam and bang their doors. They treat them any way but kindly. Not only
are our steamers the fastest and the hottest, they’re the toughest, too.
One powerful steamer. Three powerful options.
PowerSteam steamers are available in three models:
Gas Convection
Floor-Standing Steamer
So whether a kitchen’s powered by gas or electricity, and whether it’s big or small, there’s a
Electric Convection
Floor-Standing Steamer
Electric Counter
Steamer
PowerSteam steamer to get the job done.
How steam becomes PowerSteam.
PowerSteam combines heat and speed to produce a more powerful cooking steam. The steam gets
its extra “power” through a unique two-part process: superheating and staged fi lling.
Superheated steam increases cooking energy by 10%.
Steam at sea level is hot. But superheated steam is hotter. Before steam reaches the cooking
compartment, it’s reheated with either fl ue gas or a secondary electric heater. Here the steam
temperature rises from its normal sea level temperature of 212°F to its PowerSteam temperature of
235°F. By raising the steam temperature, the cooking energy is increased by at least 10%. Vulcan is
the fi rst company to use superheated steam for steam cooking. The process is patent pending.
Staged fi lling keeps the boil boiling.
Staged fi lling is the process of slowly applying replenishment water to the boiler/generator after it
has initially fi lled. In Vulcan’s C24GA6 PowerSteam model, for example, it takes three minutes to
fi ll its large-capacity (12-gallon) generator. Once
the generator is fi lled, “slow fi ll valve” meters add
a small amount of replenishment water during
cooking. The benefi t of the slow fi ll valve is that
the boil is not “killed.” During high-volume steam
5
4
cooking, PowerSteam delivers a continuous supply
of high-quality steam to the cooking chambers.
5
2
1
3
1. Staged fi lling occurs here
2. Steam (212°F)
3. Serpentine heat coil
4. Flue gas (900°F). Steam is heated to 235°F by
fl ue gas or secondary heating element
5. Compartment steam (235°F)
Gas Convection Floor-Standing Steamer
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