Vulcan-Hart ML 136046 User Manual

— 4 —

START UP (PROFESSIONAL MODEL) ........................................................................................ 11

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

     Main Power Switch Light (Professional model) ................................................................. 12

     Timer .................................................................................................................................... 12

     Ready Light .......................................................................................................................... 12

     Cooking Light ....................................................................................................................... 12

PREHEATING ............................................................................................................................12

STEAMING ................................................................................................................................. 12

SHUTDOWN .............................................................................................................................12

EXTENDED SHUTDOWN ........................................................................................................12

CLEANING .............................................................................................................................................13

COOKING COMPARTMENT DRAIN ..............................................................................................13

DRAINING GENERATOR ...............................................................................................................13

COMPARTMENT .............................................................................................................................13

DOOR GASKET .............................................................................................................................. 13

LEAVE COMPARTMENT DOOR OPEN .......................................................................................13

GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES ........................................... 13

MAINTENANCE ..................................................................................................................................... 15

WATER TREATMENT SYSTEM ....................................................................................................15

REMOVAL OF LIME SCALE DEPOSITS ...................................................................................... 15

Professional model ................................................................................................................... 15

Basic model ............................................................................................................................... 16

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

DRAINING THE BOILER ................................................................................................................. 17

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

PREPARATION ............................................................................................................................... 18

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

Acceptable Pan Sizes .............................................................................................................. 18

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

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

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

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

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