C24EA5

Overview

The Vulcan Hart C24EA5 is a countertop, electric convection steamer with one cooking compartment and room for five steam pans, each 2½ inches deep. It is a pressureless cooker: an internal electric steam generator maintains water at approximately 195°F to produce steam for cooking. The manual identifies the C24EA5 as a commercial kitchen appliance for foods including vegetables, eggs and other products. It also describes atmospheric convection steaming for fresh foods and for steam-defrosting and cooking frozen foods.

The C24EA5 is covered in Basic and Professional versions. Their electrical ratings differ, and the Professional version has a CONSTANT position on the cooking timer for continuous steam operation. Confirm the version and electrical rating on the appliance data plate rather than assuming all C24EA5 units have the same connection requirements.

Key Features

• Five-pan capacity: The compartment accommodates five pans with a 2½-inch depth.
• Electric steam generation: An internal generator maintains water at approximately 195°F.
• Pressureless convection cooking: The operator can open and close the compartment door during a cooking cycle. The generator element shuts off when the door is opened and restarts when it is closed.
• Timed cooking: The timer operates from 0 to 60 minutes. The Professional model also has a CONSTANT setting for continuous steam.
• End-of-cycle signal: The service information describes a buzzer that operates when a timed cycle reaches zero; it remains on until the timer setting is changed or the steamer is turned off.
• Countertop format: The installation and operation manual identifies the C24EA5 as a countertop steamer.

Specifications

• Equipment type: Electric counter convection steamer
• Cooking compartments: One
• Capacity: Five pans
• Pan depth: 2½ inches
• Cooking method: Pressureless atmospheric convection steam
• Steam generator water temperature: Approximately 195°F
• Timer: 0–60 minutes; Professional models include a CONSTANT position
• Basic electrical ratings: 15 kW at 208/240 V or 480 V
• Professional electrical ratings: 15.75 kW at 208/240 V or 480 V
• Frequency: 50/60 Hz
• Factory wiring: Except for 480 V units, the manual says C24EA steamers ship pre-wired for 208 V, 60 Hz, three-phase service. A heating-element wiring change is required for 208 V single-phase, 240 V single-phase or 240 V three-phase service.
• Overall dimensions: 24 in. wide × 33 in. deep × 26 in. high
• Water supply pressure: 20–60 psig
• Water treatment limits listed in the service manual: Total dissolved solids below 60 ppm; total alkalinity below 20 ppm; silica below 13 ppm; chloride below 4.0 ppm; pH 6.5–8
• Water supply strainer: An in-line strainer for the supply line is listed as supplied.

Installation & Requirements

The C24EA5 manual states that installation and initial field start-up and adjustments are for personnel qualified to install the equipment. Before installation, verify that the electrical supply matches the specifications on the data plate at the back of the unit. Electrical ratings differ between Basic and Professional models and between voltage and phase configurations. The manual notes that, except for 480 V steamers, units are shipped pre-wired for 208 V/60 Hz/three-phase service; changing to the listed single-phase or 240 V three-phase services requires a heating-element wiring change. The manual warns that improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death, and says not to operate the appliance during a power failure.

The service information specifies a water supply pressure of 20–60 psig and lists an in-line supply strainer as supplied. It also gives limits for dissolved solids, alkalinity, silica, chloride and pH; water quality outside these values should be addressed with an appropriate water-treatment program. The available source information does not provide a clearance dimension or a ventilation specification for this model.

Operation

Load food into suitable steam pans and use the cooking timer to set a cycle from 0 to 60 minutes. Professional models add a CONSTANT position for continuous steam. When the compartment door is opened during cooking, the generator element switches off; it restarts when the door is closed. The steamer’s pressureless cooking compartment can be opened during a cycle, though the manual cautions operators to stay clear of live steam and hot water when opening the door.

At the end of a timed cycle, the service information says the buzzer sounds. Turn the timer to OFF, select a new time or CONSTANT, or switch off the steamer to stop the signal. When switching off after use, allow the drain or blowdown cycle to complete. The operation manual says power must remain on for 15 minutes after the main power switch is set to OFF so the blowdown cycle can finish. For an extended shutdown, the manual directs operators to switch the unit off, turn off water and main power, clean the compartment and disconnect power.

Cleaning & Maintenance

Compartment drain: Keep the cooking-compartment drain running freely. Inspect it daily for blockage and remove particles or debris from the perforated strainer daily, or more often if needed. After cooking greasy foods or seafood, the manual directs operators to close the door and run the compartment for 25–30 minutes to flush residue down the drain. Then pour ½ gallon of warm water with non-chloride detergent down the drain and rinse with ½ gallon of hot water.

Steam generator: Drain the generator every day to flush accumulated minerals and help prevent scale that can interfere with operation. The manual warns that failing to drain it daily voids the steamer warranty. After operation, switch off the unit using the cooking-compartment power switch; the generator drain cycle takes approximately 15 minutes. The draining water is hot and under pressure, so use care around the generator.

Compartment and exterior: Wash the compartment with warm water and non-chloride detergent, then rinse with warm water. Once a week, clean exposed surfaces—including the sides, front, door and top—with a damp cloth and polish with a clean cloth. Use a nonabrasive cleaner for discolouration.

Door gasket and storage: Clean the gasket sealing surface with a cloth moistened with mild detergent and warm water, rinse with a fresh cloth and dry. Do not use solvents or sharp instruments, and do not apply food oils or petroleum lubricants to the gasket. Leave the compartment door slightly open when the steamer is not in use; do not latch it and leave pressure on the gasket while idle. A gasket with a nick or cut must be replaced, as damage to the sealing surface can cause steam leakage.

Deliming: Deliming is separate from a water-treatment program. Follow the deliming-material manufacturer’s directions and use plastic or rubber gloves and safety goggles or a face shield; the manual warns that the solution can harm skin and eyes and that the steamer and its parts may be hot. The manual gives separate procedures for Professional units with an automatic drain and Basic units with a manual drain lever. Both procedures use the delime port, require the cap to be reinstalled securely, and include running the timer to treat the steam tubes and nozzles followed by generator rinses. Use the procedure for the unit’s actual drain configuration; do not substitute one version’s steps for the other.

Troubleshooting

Applications

The manual lists vegetables, eggs and other foods as intended uses. Its cooking guidance also covers seafood, meats, rice, pasta, canned vegetables and frozen casseroles. Perforated pans are used for foods such as seafood, eggs, meats and vegetables; solid pans are listed for foods including scrambled eggs, rice, pasta and casseroles. The service manual describes atmospheric convection steaming for fresh foods and for defrosting and cooking frozen foods.