Vulcan Hart CEM20U General Manual
STEAM
Model CEM20U
SPECIFICATIONS
Electric heated combination oven convection steamer, VulcanHart Model No. CEM20U. Stainless steel interior and exterior.
Cooking compartment is fully welded stainless steel with fully
coved and large radius corners and interior light. Removable
10 position pan rack assembly with 1 wire rack. Door is welded
stainless steel for strength with sealed door hinges. Single pane
glass mounted in door with hinged oating inner reective glass
panel with full perimeter silicone gasket. Door is cool to the
touch and includes a mounted drip tray. Deluxe manual control
with seven position master control (convection cooking, steam
cooking, thermostat controlled steam cooking, combination
cooking, warming-rethermalization, cool down and off), vent
control. Temperature selection range: 68° to 518°F in convection
cooking, 212° to 518°F combination cooking, or 68° to 212°F
in ther mo stat controlled steam cooking. Two position humidity
control and two speed convection fan. Automatic shut-down at
elapsed time with audible buzzer which continues until manually
shut off. 4" stainless steel legs with counter feet.
Exterior Dimensions:
53"w x 45"d x 42"h on 4" legs.
53"w x 45"d x 64"h on oven support.
UL listed. UL listed to Canadian safety standards. Classied by
UL to NSF Std. #4.
Item # C.S.I. Section 11420
CEM20U
ELECTRIC COMBI OVEN
CEM20U 10 level, full size
STANDARD FEATURES
Stainless steel interior and exterior. ■
Cooking compartment is fully welded stainless steel with ■
fully coved and large radius corners and interior light.
Removable 10 position pan rack assembly with 1 wire ■
rack.
Door is welded stainless steel for strength with sealed ■
door hinges. Single pane glass mounted in door with
hinged oating inner reective glass panel with full
perimeter silicone gasket. Door is cool to the touch and
includes a mounted drip tray.
Deluxe manual control with seven position master ■
control (convection cooking, steam cooking, thermostat
controlled steam cooking, combination cooking,
warming-rethermalization, cool down and off).
Temperature selection range: 68° to 518°F in convection ■
cooking, 212° to 518°F combination cooking, or 68° to
212°F in ther mo stat controlled steam cooking.
Two position humidity control and two speed convection ■
fan.
Automatic shut-down at elapsed time with audible buzzer ■
which continues until manually shut off.
4" stainless steel legs with counter feet. ■
Requires 208 or 240 volts, 60 Hz, 3 phase power supply. ■
One year limited parts and labor warranty. ■
OPTIONS
Correction facility package:
a. Security type tamper resistant fasteners with tack
welds.
b. Control cover with hasp (lock by others).
c. No internal product probe.
480 volts, 60 Hz, 3 phase.
Second year extended limited parts and labor warranty.
ACCESSORIES (Packaged & Sold Separately)
Stainless steel oven support.
Product probe kit (eld installed).
Core probe for vacuum package 2MM.
Flexible water connection with (3⁄4" NSHT) - 2 required.
External oven spray with retractable hose.
Wire racks. Qty.______.
12 x 20 Wire basket. Qty.______.
Chicken rack. Qty.______.
Water treatment system.
a divisi on of IT W Food Equ ipmen t Group LLC
P.O. Box 696 ■ Louisville, KY 40201 ■ Toll-free: 1-800-814-2028 ■ Local: 502-778-2791 ■ Quote & Order Fax: 1-800-444-0602
F-37465 (09/10)
STEAM
CEM20U
ELECTRIC COMBI OVEN
WATER QUALITY STATEMENT
The fact that a water supply is potable is no guarantee that it is
suitable for steam generation. Your water supply must be within these
general guidelines:
SUPPLY PRESSURE 20 - 60 psig
HARDNESS* less than 3 grains
SILICA less than 13 ppm
TOTAL CHLORIDE less than 4.0 ppm
CHLORINE & CHLORAMINES 0 ppm
pH RANGE 7-8
UN-DISSOLVED SOLIDS less than 5 microns
* 17.1 ppm = 1 grain of hardness
Other factors affecting steam generation are iron content, amount
of chlorination and dissolved gases. Water supplies vary from state
to state and from locations within a state. Therefore it is necessary
that the local water treatment specialist be consulted before the
installation of any steam generating equipment.
CLEARANCES
Rear - 6", Left Side - 2", Right Side - 6"
Allow for sufcient distance if a “high heat source” (i.e. Broiler) is •
located next to the unit.
Allow for sufcient clearance on right side for service access •
(contact the factory service department for recommendations).
Installation must comply with all local re and health codes.•
ELECTRICAL RATING
208V/60/3 240V/60/3 480V/60/3
KW AMP KW AMP KW AMP
19 55 24 58 22.1 27
SERVICE CON NECTIONS
E Electric connection: Single point supply 2" (51 mm) dia.
(3⁄4" - 19 mm strain relief).
C1 Cold water connection: 3⁄4" NSHT for generator feed. Inlet
water pressure between 20 and 60 psi (138-414 kPa).
C2 Cold water connection: 3⁄4" NSHT for cold water condenser.
Inlet water pressure between 20 and 60 psi (138-414 kPa).
D Drain: Condensate box, compartment and boiler 11⁄2" NPT.
(Provide an open air type drain within 12" of condensate box
and for best results at a distance so that steam vapors will not
enter the steamer from underneath the control area. Do not
connect solidly to any drain connection.)
NOTE
Dimensions which locate the above connections have a tolerance •
of + or -3" (+ or -75 mm).
Installation of backow preventers, vacuum breakers and other •
specic code requirements is the responsibility of the owner
and installer. It is the responsibility of the owner and installer to
comply with local codes.
Do not use plastic drains. •
This appliance is manufactured for commercial installation only •
and is not intended for home use.
PAN CAPACITY
STEAM TABLE PANS BAKE PANS
12" x 20" x 21⁄2" 12" x 20" x 4" 18" x 13" 18" x 26"
20 10 20 10
a divisi on of IT W Food Equ ipmen t Group LLC
P.O. Box 696 ■ Louisville, KY 40201 ■ Toll-free: 1-800-814-2028 ■ Local: 502-778-2791 ■ Quote & Order Fax: 1-800-444-0602
F-37465 (09/10)
NOTE: In line w ith its p olicy to continually imp rove its products, Vulcan rese rves the right to change materi als and s pecicatio ns without noti ce.
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