Vulcan Hart C24EO3 Operator’s Manual

C24EO SERIES STEAMER

MODEL ML

C24EO3 ML-136006

INSTALLATION &

OPERATION MANUAL

C24EO5 ML-136007

For additional information on Vulcan-Hart or to locate an authorized parts

and service provider in your area, visit our website at www.vulcanequipment.com

VULCAN-HART DIVISION OF ITW FOOD EQUIPMENT GROUP, LLC

WWW.VULCANEQUIPMENT.COM

3600 NORTH POINT BLVD.

BALTIMORE, MD 21222

FORM F-37496 (03-14 )

C24EO SERIES STEAMER

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL THIS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.

WARNING

IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLA TION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.

IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO OPERATE THIS DEVICE.

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C24EO SERIES STEAMER

TABLE OF CONTENTS

INSTALLATION, OPERATION AND CARE OF MODEL C24EO SERIES STEAMERS ....................5

GENERAL ....................................................................................................................................5

INSTALLATION ............................................................................................................................5

UNPACKING................................................................................................................................5

INSTALLATION CODES AND STANDARDS ..............................................................................5

LOCATION...................................................................................................................................5

LEVELING FEET .........................................................................................................................6

LEVELING ...................................................................................................................................6

ANCHORING STEAMER ............................................................................................................6

STACKING STAND ......................................................................................................................6

ELECTRICAL CONNECTIONS ...................................................................................................7

ELECTRICAL DATA .....................................................................................................................8

SERVICE CONNECTIONS .........................................................................................................8

Water Connections ................................................................................................................8

Water Treatment ....................................................................................................................8

Water Requirements ..............................................................................................................8

Drain Connection ...................................................................................................................8

VENT HOOD ...............................................................................................................................9

INSTALLATION STARTUP PROCEDURE ..................................................................................9

Calibration Procedure ..........................................................................................................10

OPERATION ....................................................................................................................................12

CONTROLS ...............................................................................................................................12

OPERATING THE STEAMER ...................................................................................................12

LOW WATER ............................................................................................................................12

SHUTDOWN .............................................................................................................................13

EXTENDED SHUTDOWN .........................................................................................................13

CLEANING ......................................................................................................................................14

COOKING COMPARTMENT DRAIN .........................................................................................14

COMPARTMENT .......................................................................................................................14

DOOR GASKET ........................................................................................................................14

LEAVE COMPARTMENT DOOR OPEN....................................................................................14

STAINLESS STEEL EQUIPMENT CARE AND CLEANING ......................................................15

MAINTENANCE ..............................................................................................................................17

REMOVAL OF LIME SCALE DEPOSITS ..................................................................................17

DOOR GASKET ........................................................................................................................17

COOKING HINTS ............................................................................................................................18

ACCEPTABLE PAN SIZES ........................................................................................................18

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C24EO SERIES STEAMER

COOKING GUIDELINES ...........................................................................................................18

Preparation ..........................................................................................................................18

Frozen Food Items ...............................................................................................................18

PRODUCTS TO BE COOKED IN SOLID PANS .......................................................................19

PRODUCTS TO BE COOKED IN PERFORATED PANS ..........................................................20

TROUBLESHOOTING ....................................................................................................................22

SERVICE AND PARTS INFORMATION ..........................................................................................23

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C24EO SERIES STEAMER

INSTALLATION, OPERATION AND CARE OF

MODEL C24EO SERIES STEAMERS

PLEASE KEEP THIS MANUAL FOR FUTURE USE

GENERAL

Vulcan convection steamers are produced with quality workmanship and material. Proper installation, usage and maintenance will result in many years of satisfactory performance. It is suggested that you thoroughly read this entire manual and carefully follow all of the instructions provided.

The C24EO3 Steamer is rated at 8.0 kW and the C24EO5 Steamer is rated at 12.0 kW.

Model C24EO3 can accommodate three 2 deep (6.4 cm) steam pans. Model C24EO5 can accommodate ﬁ ve 2 steam pans. The C24EO3 and C24EO5 electric convection steamers are designed for cooking vegetables, eggs, and other foods, in commercial kitchens. The steamer has a 0 to 60 minute timer. The steamers are designed for installation on countertops or on optional stands.

/2" deep (6.4 cm)

/2"

INSTALLATION

Before installing, verify that the electrical supply agrees with the speciﬁ cations on the data plate located on the front of the steamer in the lower right hand corner. If the supply and equipment requirements do not agree, do not proceed with the installation. Contact your dealer or VulcanHart immediately.

The C24EO3 is shipped pre-wired for 208 V, 50 to 60 Hz, 3-phase. 240 V and single phase operation require changes to the heater connection 240 V, 50 to 60 Hz, 3-phase / 240 V, 50 to 60 Hz, 1-phase and 208 V, 50 to 60 Hz, 1-phase.

UNPACKING

This steamer was inspected before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, check for possible shipping damage. If the steamer is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery.

INSTALLATION CODES

AND STANDARDS

The steamer must be installed in accordance with:

In the United States of America:

1. State and local codes.

2. National Electrical Code, ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.

3. Vapor Removal from Cooking Equipment,

(NFPA-96, latest edition) available from NFPA.

In Canada:

1. Local codes.

2. Canadian Electric Code, CSA C22.2 (latest edition). Copies may be obtained from The Canadian Standard Association, 5060 Spectrum Way, Suite 100, Mississauga, Ontario, Canada L4W 5N6.

LOCATION

The C24EO5 is voltage speciﬁ c. It is available at 208 V, 50 to 60 Hz, 3-phase / 240 V, 50 to 60 Hz, 3-phase or 480 V, 50 to 60 Hz, 3-phase. It can be ﬁ eld converted to single phase.

The installation location must allow adequate clearances for servicing and proper operation. Minimum clearance for proper air circulation is 2" (5.1 cm) on the sides and 6" (15.2 cm) on the back.

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C24EO SERIES STEAMER

LEVELING FEET

This steamer is shipped with four 2" leveling feet. Optional 4" leveling feet are available. The 2" feet can be removed and the optional 4" feet can be threaded into holes on the bottom of the unit.

LEVELING

Position and level the unit using leveling feet. Front of unit should be the rear as indicated in Figure 1. Unit should be level side to side.

Level the steamer front to back and side to side by turning the adjustable feet.

/16" to 1/8" higher than

ANCHORING STEAMER

1. Place steamer in the desired location on the countertop and mark four corners. Remove the steamer and drill indicated in Figure 2.

2. Apply a bead of RTV or other NSF approved sealant around the bottom edge of the steamer. If anchoring the steamer, this bottom seal is necessary to meet NSF requirements.

3. Set steamer on countertop and bolt down securely with

/8" by 16" bolts (not supplied).

Screw length should be tabletop thickness

plus

/2" for proper thread engagement.

/2" holes as

Figure 1: Leveling Steamer

Figure 2: Anchoring Steamer

OPTIONAL ACCESSORIES

Optional accessories such as stands and stacking kit will include directions for assembly.

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ELECTRICAL CONNECTIONS

To Control Transformer 

3-S, 20  3-S, 20 

1-S, 20  1-S, 20 





2





 

rimary taps of Control Transformer must be connected according to the appliance data plate voltage marking and actual connected supply.

To Control Transformer 

3-S, 30  3-S, 1  3-S, 0 





1C 1  T1

2C T2   2

1C 2  T2

2C T3 3

2C T1 1

1C 3 - T 3





rimary taps of Control Transformer must be connected according to the appliance data plate voltage marking and actual connected supply.

To Control Transformer 

3-S, 2020 

1-S, 2020 





2





 

rimary taps of Control Transformer must be connected according to the appliance data plate voltage marking and actual connected supply.

 For operation from a 20  supply, all  elements are to be connected as shown. For 20  supply, disconnect and insulate element leads with range, reen and ed markers.

ot used for 20 operation 

: Electrical and grounding connections must comply with the applicable portions of the National Electrical Code and/or other local electrical codes.

When making electrical connections, use copper wire suitable for at least 200°F (90°C). The steamer must be grounded. The wiring diagram is located on the inside of the right panel.

Steamers are wired for 3-phase and can be converted to 1-phase by relocating the jumper wires on the terminal block as shown on the wiring diagram.

C24EO SERIES STEAMER

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C24EO SERIES STEAMER

ELECTRICAL DATA

Model Volts KW Amp @

1PH

C24EO3 208 8 38.5 22.2

240 8 33.3 19.2

C24EO5 208 12 57.7 33.3

240 12 50.0 28.9 480 12 N/A 14.4

Amp @

3 PH

SERVICE CONNECTIONS

Water Connections

No water supply connections are required, as the steamer is ﬁ lled manually.

Water Treatment

A local water treatment specialist should be consulted before installation of steam generating equipment.

equipment life. Water conditions vary from one location to another. Ask your municipal water supplier for details about your local water supply prior to installation. Presence of sediment, silica, excess chlorides or other dissolved solids may lead to a recommendation for alternate form(s) of water treatment. Test the water with the test strip included with the steamer. Other factors affecting steam generation are iron content, amount of chloridation and dissolved gases.

Drain Connection

The C24EO can be conﬁ gured to drain through either the rear panel or through the bottom base plate.

The unit is conﬁ gured to be drained through the rear panel from the factory. The unit is supplied

with a 12" length of

/8" ID hose. If this length is insufﬁ cient, remove the hose and install a new hose ordered to the desired length. The factory

/8" ID silicone hose part number is 557475. Hose

is sold by the foot.

See Figure 3.

Hardness* No more than 3 grains Silica less than 13 ppm Total Chlorine less than 4.0 ppm PH range 6.5 to 8 Undissolved Solids less than 5 microns *17.1 ppm = 1 grain of hardness

If the water supply fails to meet these standards, it will be necessary to install a water conditioner. The use of strainers or ﬁ lters will not remove minerals from the water.

Water Requirements

Proper water quality can improve the taste of the food prepared in the steamer, reduce liming in the steam generator and extend

Figure 3: Rear Panel Drain Connection

(Viewed with right side panel removed)

To ﬁ eld conﬁ gure the drain through the bottom base plate, the 4" leg kit (part number 843889) is required. Also required are a nipple (1

/8" long) and a 1/2" NPT 90° elbow, which

/2" NPT close pipe

are available through local home improvement or plumbing supply houses.

1. Remove right side panel.

2. Remove hose barb from drain.

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3. Remove knockout from base plate.

C24EO SERIES STEAMER

4. Install the 1/2" NPT close nipple (11/8" long) into drain.

5. Install

/2" NPT 90° elbow onto pipe nipple.

6. Re-use hose barb.

7. Install hose barb into elbow with clamp, cut to desired length or route to drain.

Figure 4: Bottom Panel Drain Connection

(Viewed with right side panel removed)

INSTALLATION ST ARTUP PROCEDURE

: The steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam and hot water. Stay clear when opening the door.

Once the steamer is installed, thoroughly test the steamer before operation.

1. Check that the proper electrical connections

have been made.

2. Close the drain valve by pushing the Drain

Handle in, located in the lower right hand corner. Open the door and pour water into the cooking compartment up to the water level mark (the water level mark is visible

on the back wall of the steamer). Do not

overﬁ ll.

NOTICE Do not connect steamer drain solidly

to any drain piping. The steamer drain must vent to the atmosphere to avoid creating a back pressure and possible back siphoning into the compartment.

VENT HOOD

Local codes may require the steamer to be located under an exhaust hood. Information on the construction and installation of ventilating

hoods may be obtained from Vapor Removal from Cooking Equipment, NFPA Standard No.

96 (latest edition).

BEFORE FIRST USE

Thoroughly clean the steamer before using for the ﬁ rst time. See the CLEANING section in this manual.

Figure 5: Water Level Mark

3. Rotate the Timer to CONTINUOUS position.

Fully depress the Power Switch to the ON

position. The Power Switch will turn

amber, indicating the unit is turned on.

4. With the door open, press in on the door

switch (small rod), located above the door latch. The COOK light will come on. Release the door switch and the COOK light will turn off.

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C24EO SERIES STEAMER

5. Close the compartment door and wait approximately 10 minutes for unit to preheat.

6. Rotate the Timer to 5 minutes. The Timer will not start counting down until the cavity has reached preheat temperature.

7. When the timer returns to 0, a buzzer will sound signaling the end of the cooking cycle. To silence the buzzer, turn the Timer dial to the OFF position.

8. To turn the steamer off:

a. Depress the Power Switch to

position.

the OFF

b. Allow the steamer

to cool.

c. Open the drain valve and drain the water

from the steamer.

d. Open the compartment door to allow the

inside to dry out.

CALIBRATION PROCEDURE

The right hand side panel must be removed to access the temperature controller. To achieve optimum steamer operation, rotate the Temperature Control to the temperature that corresponds to the elevation that it is located at.

ELEVATION (FT) DIGITAL THER-

MOMETER - °F (C)

Sea Level 210 (99)

1,000 208 (98) 2,000 206 (97) 3,000 204 (96) 4,000 202 (94) 6,000 198 (93) 7,000 196 (91) 8,000 195 (90)

9,000 or above 194 (90)

1. Remove right side panel.

2. Place a temperature probe approximately one inch down in the center of steam vent pipe.

3. Turn steamer on by selecting CONTINUOUS mode.

4. Using the table above, ﬁ nd the corresponding temperature for the elevation and set the Temperature Control.

NOTE: The steamer is preset at the factory to

sea level.

A handheld digital thermometer and thermocouple are required.

NOTE: If temperature setting is too high, the

boiling action will be excessive and cause water droplets to exit the steam vent pipe resulting in high water usage.

Figure 6: Temperature Control

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C24EO SERIES STEAMER

NOTE: Temperature Control is configured

by vendor to Fahrenheit and cannot be changed to Celsius. The display indicates set point temperature only.

a. Wait 3 seconds after releasing the knob

for the selection to be saved in memory. Display will blink momentarily to indicate temperature is saved.

b. Allow temperature to stabilize by

completing two heating cycles with door closed.

NOTE: Temperature display on control is for

reference only. When calibrating, use the recorded temperature from meter.

5. Record temperature reading from meter when

load light goes out.

6. Compare recorded temperature to the

temperature from table.

a. If recorded temperature is correct, no

adjustment is necessary.

b. If recorded temperature is not correct,

adjust temperature setting and re-check the temperature reading with meter.

NOTE: If unit cannot be calibrated call your

Authorized Vulcan Servicer.

7. If correct temperature reading is not attained

after 3 attempts, call your Authorized Vulcan Servicer.

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C24EO SERIES STEAMER

OPERATION

CONTROLS

: The steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam and hot water. Stay clear when opening the door.

OPERATING THE STEAMER

1. Push the the drain lever in to close the drain valve.

2. Open the door and pour water into the cooking compartment up to the water level mark. The water level mark is visible on the back wall of the steamer. Unit capacity is 3

gallons. Do not overﬁ ll.

3. Close door.

4. Verify Timer is in the OFF position.

5. Fully depress Power Switch to ON position. Power light in switch will illuminate amber.

6. Set timer to 5 minutes. In approximately 15 minutes unit will be preheated and ready to cook.

7. Set timer to desired time (0 to 60 minutes) or to CONTINUOUS position.

8. At the end of the timed cycle an audible alarm will sound.

Figure 7: Controls

Power Switch/Low Water Reset: Turns

unit OFF/ON/RESETS LOW WATER LIGHT/ ALARM.

Low Water Light: When lit, indicates additional

water is required.

Timer: Selects the desired cooking time or the

CONTINUOUS position.

COOK Light: When lit, indicates the timer is

set and door is closed.

9. The unit returns to the idle temperature.

NOTE: Timer will not function until preheat has

been completed.

LOW WATER

1. When the Low Water light is illuminated the unit needs to be reﬁ lled with water. An audible alarm will sound.

2. Fully depress Power Switch to OFF position.

4. Reﬁ ll unit with water.

5. Close door.

6. Fully depress Power Switch to ON position to cancel Low Water alarm.

7. Timer will resume when steamer reaches cooking temperature.

NOTE: Reﬁ ll the unit when not in use or during

slow times to avoid running out of water. Running out of water during a cooking cycle will lengthen cook time.

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C24EO SERIES STEAMER

SHUTDOWN

1. Rotate Timer to OFF position.

2. Fully depress Power Switch to OFF position.

3. Allow steamer to cool.

4. Open the drain valve and drain the water from steamer.

5. Open the compartment door to allow the inside to dry.

6. Follow cleaning instructions in this manual.

EXTENDED SHUTDOWN

1. Fully depress Power Switch to OFF position.

2. Clean the interior and exterior of unit.

3. Leave door open.

4. Disconnect power.

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C24EO SERIES STEAMER

CLEANING

COOKING COMPARTMENT DRAIN

Remove any particles or debris that may be blocking the drain. Make a solution of warm water with non-chloride detergent and pour

/2 gallon (1.9 liters) of it down the compartment drain. Rinse by pouring hot water down the compartment drain.

/2 gallon (1.9 liters) of

Thoroughly clean the exposed surfaces (sides, front, door and top) with a damp cloth and polish with a clean cloth daily. To remove discolorations, use a nonabrasive cleaner.

DOOR GASKET

Clean the gasket sealing surface of the compartment door daily to remove food acids for maximum gasket life. Do not use any solvents or sharp instruments. Wash with a cloth moistened in a solution of mild detergent and warm water. Rinse with a fresh cloth moistened with warm water to remove all traces of detergent.

Wipe dry with a clean cloth. Never apply food oils or petroleum lubricants directly to the door gasket. Petroleum-based solvents and lubricants will reduce gasket life.

LEAVE COMPARTMENT DOOR OPEN

Figure 8: Oven Cavity

COMPARTMENT

The compartment, pan guides, and bafﬂ e should be cleaned daily. The exterior should be cleaned daily.

Remove the pan guides by lifting up and out. Wash with a solution of warm water with nonchloride detergent. Rinse with warm water.

Remove the bafﬂ e from the compartment by lifting up and out. Wash with a solution of warm water with non-chloride detergent. Rinse with warm water.

NOTE: Failure to reinstall bafﬂ e after cleaning

will affect cooking performance.

Wash the inside of the compartment with a solution of warm water with non-chloride detergent. Rinse with warm water.

Leave the compartment door slightly open when the steamer is not in use. When the compartment is idle, never latch the door and apply pressure to the door gasket. Leaving the gasket under pressure can cause permanent deformation and reduce gasket life.

Figure 9: Leave Door Open

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C24EO SERIES STEAMER

STAINLESS STEEL EQUIPMENT CARE

AND CLEANING

Contrary to popular belief, stainless steels ARE susceptible to rusting.

Corrosion on metals is everywhere. It is recognized quickly on iron and steel as unsightly yellow/orange rust. Such metals are called “active” because they actively corrode in a natural environment when their atoms combine with oxygen to form rust.

Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese, that stabilize the atoms. 400 series stainless steels are called ferritic, contain chromium, and are magnetic; 300 series stainless steels are called austenitic, containing chromium and nickel; and 200 series stainless, also austenitic, contains manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic, and generally provide greater resistance to corrosion than ferritic types.

With 12 to 30% chromium, an invisible passive ﬁ lm covers the steel’s surface acting as a shield against corrosion. As long as the ﬁ lm is intact and not broken or contaminated, the metal is passive and stainless. If the passive ﬁ lm of stainless steel has been broken, equipment starts to corrode and starts to rust.

Enemies of Stainless Steel

There are three basic things which can break down stainless steel’s passivity layer and allow corrosion to occur.

1. Mechanical abrasion.

Water comes out of the faucet in varying degrees

of hardness. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots, and when heated leaves deposits behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food preparation and service must be properly removed.

Chlorides are found nearly everywhere. They

are in water, food and table salt. One of the worst chloride perpetrators can come from household and industrial cleaners.

So what does all this mean? Don’t despair!

Here are a few steps that can help prevent stainless steel rust.

1. Use the proper tools.

When cleaning stainless steel products, use

non-abrasive tools. Soft cloths and plastic scouring pads will not harm steel’s passive layer. Stainless steel pads also can be used

but the scrubbing motion must be in the

direction of the manufacturers’ polishing marks.

2. Clean with the polish lines.

Some stainless steel comes with visible

polishing lines or grain. When visible lines are present, always scrub in a motion parallel to the lines. When the grain cannot be seen, play it safe and use a soft cloth or plastic scouring pad.

3. Use alkaline, alkaline chlorinated or nonchloride containing cleaners.

2. Deposits and water.

3. Chlorides.

Mechanical abrasion means those things that

will scratch a steel surface. Steel pads, wire brushes and scrapers are prime examples.

While many traditional cleaners are loaded

with chlorides, the industry is providing an ever-increasing choice of non-chloride cleaners. If you are not sure of chloride content in the cleaner used, contact your cleaning supplier. If your present cleaner contains chlorides, ask your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it also can attack stainless steel and cause pitting and rusting.

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