Vulcan Hart VETS SERIES Operation Manual

INSTALLATION, OPERATING,

SERVICE AND PARTS MANUAL FOR

FLOOR MOUNTED TILTING

BRAISING PANS

VETS SERIES

Vulcan service agencies are located throughout the United States. For location and phone number of one near
you, call your local Vulcan dealer.

VULCAN-HART CORPORATION, P.O. BOX 696, LOUISVILLE, KY 40201-0696, TEL.

[phone] TECHNICAL ASSISTANCE [phone]

FORM 30008 (2-90)

IMPORTANT

OPERATING, INSTALLING AND SERVICE PERSONNEL

The operating information on this equipment has been prepared for use by qualified and/or authorized operating
personnel.

All installation and service on this equipment is to be performed by qualified, certified, licensed and/ or
authorized installation or service personnel, with the exception of any part marked with a D in front of the part
number.

To obtain the name and location of an authorized Vulcan service agency, contact your Food Service Equipment
dealer by calling 1-800-626-2700.

DEFINITIONS

QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL

Qualified or authorized operating personnel are those who have carefully read the information in this manual
and are familiar with the equipment's functions or have had previous experience with the operation of the
equipment covered in this manual.

1. For the installation of gas piping from the outlet side of the gas meter, or the service regulator when the meter
is not provided, and the connection and installation of the gas appliance, qualified installation personnel must
be experienced in such work, be familiar with all precautions required, and have complied with all
requirements of state or local authorities having jurisdiction. In the absence of local codes, installation must
comply with National Fuel Gas Code ANSI Z223.1 -latest edition.

2. For the installation of electrical wiring from the electric meter, main control box or service outlet to the electric
appliance, qualified installation personnel must be experienced in such work, be familiar with all precautions
required, and have complied with all requirements of state or local authorities having jurisdiction. In the
absence of local codes, installation must comply with the National Electrical Code ANSI NFPA No. 70 latest
edition.

3. For the installation of steam piping from the source of supply to the service inlet of the appliance, qualified
installation personnel must be experienced in such work, be familiar with all precautions required, and have
complied with all requirements of state or local authorities having jurisdiction.

QUALIFIED SERVICE PERSONNEL

Qualified service personnel are those who are familiar with this equipment who have been endorsed by our
company. All authorized service personnel are required to be equipped with a complete set of service and parts
manuals and stock a minimum amount of parts for this equipment.

SHIPPING DAMAGE CLAIM PROCEDURE

For your protection, please note that equipment in this shipment was carefully inspected and packed by skilled
personnel before leaving the factory. The transportation company assumes full responsibility for safe delivery
upon acceptance of this shipment.

If shipment arrives damaged:

1. VISIBLE LOSS OR DAMAGE — Be certain this is noted on freight bill or express receipt and signed by

person making delivery.

2. FILE CLAIM FOR DAMAGES IMMEDIATELY — Regardless of extent of damage.

3. CONCEALED LOSS OR DAMAGE — If damage is unnoticed until merchandise is unpacked, notify

transportation company or carrier immediately, and file "concealed damage" claim with them. This must be
done within fifteen (15) days of the date the delivery is made to you. Be sure to retain container for
inspection.

We cannot assume responsibility for damage or loss incurred in transit. We will, however, be glad to furnish you
with necessary documents to support your claim.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE

2

INDEX

DESCRIPTION

PAGE

DEFINITIONS OF PERSONNEL (OPERATING, INSTALLATION and SERVICE) AND SHIPPING

15 16

Your Vulcan floor mounted tilting Braising Pan is pro­duced with quality workmanship and material. Proper
installation, usage and maintenance will result in many
years of satisfactory performance.

The manufacturer suggests that you thoroughly read

DAMAGE CLAIM PROCEDURE
(Inside Front Cover)

INDEX 3

DESCRIPTION 4

INSTALLATION 5

CONTROLS 5

ELECTRICAL CHARACTERISTICS 6

this entire manual and carefully follow all of the instruc­tions provided. Retain this manual for future reference.

A rating plate with the unit model number, serial
number and the electrical supply that the unit requires
is on the lower inside corner of the left console.

OPERATION 7

OPERATING TIPS 7

CLEANING 8

COOKING CHART 9-11

PARTS LIST: GEAR BOX ASSEMBLY AND ELECTRICAL BOX ASSEMBLY 12-13

TYPICAL BRAISING PAN (208V) ELEMENT BLOCK 14

WIRING DIAGRAMS: VETS 24 & 30
VETS 40

3

DESCRIPTION

A. The capacity of this tilting braising pan is indicated

by the last two numbers in the model number; 24
gallons, 30 gallons or 40 gallons.

E. A great deal of heavy lifting and transferring of

foods from one pan to another can be eliminated
and, therefore, pot washing will be reduced.

B. The tilting braising pan is one of the most versatile

pieces of equipment to be found in any restaurant
or institutional kitchen.

C. This unit will stew, simmer, pan fry, braise, grill

and sauté and all with a very uniform heat pattern.
It cannot be used as a deep fat fryer.

D. The tilting braising pan should always be pre-

heated and allowed to cycle, for more satisfactory
results.

F. Frozen vegetables can be cooked in the braising

pan, placed in the serving pan, then removed and
transferred directly to the serving line.

G. The cover has a lip at the back edge which directs

the condensate on the inside of the cover into the
braising pan.

H. The unit tilts easily to 90°. The optional receiving

pan is always approximately 2 inches from the
pouring lip of the braising pan.

4

INSTALLATION

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

d. A wiring diagram is provided inside the control

housing cover panel.

e. All braising pans have been factory tested for

control operation and for electrical heating ele­ments.

A. SETUP

a. Set the tilting braising pan in place, level and

mark leg anchoring locations.

b. Remove the braising pan, prepare the leg bolt

down locations and return the braising pan to
its prepared location.

c. Level the pan then pull threads up tight to the

counter or stand.

d. Seal the legs with a high grade sealing com

pound.

B. SERVICE CONNECTIONS

a. All internal wiring for the braising pan was

completed at the factory.

b. Have a waterproof electrical connection from

incoming lines to the control box.

c. Ground braising pan to the terminal provided

in the control housing.

f. Connect water to faucet if optional faucet was

purchased.

g. Turn unit on and check for proper operation.

CONTROLS

The controls on the braising pan are an "ON-OFF"
electrical switch and a thermostat. Turn the switch to
"ON" when ready to start cooking. Dial the temperature
control to bring the pan up to temperature, let it cycle
then begin cooking. Do not leave the unit "ON" when
not warming it up for cooking, or when nothing is being
cooked. Turn the unit "OFF" when through cooking.
The pilot light lights when unit is turned on and the
heating elements turn on. Use the thermostat to dial
the correct

temperature for the type of cooking being done. When
the dialed temperature is reached the elements turn
off. The light and heating elements continue to cycle
off and on, holding the dialed temperature.

5