C24EA6

Overview

The Vulcan Hart C24EA6 is a two-compartment electric convection steamer on a cabinet base. Its compartments cook with atmospheric-pressure steam and are intended for foods such as vegetables, eggs and other items prepared in commercial kitchens. Each compartment accommodates three 2½-inch-deep steam pans, for a total capacity of six pans. Each has an independent 0–60 minute timer and a constant-steam feature. The timer buzzer requires manual shutoff.

Key Features

• Two stainless steel cooking compartments with coved interior corners.
• Stainless steel exterior and steam generator.
• Staged water fill and a Smart Drain System with timed drain and PowerFlush.
• Separate 60-minute timer and constant-steam feature for each compartment.
• Heavy-duty doors and door-latch mechanisms.
• Stainless steel water-resistant cabinet base with enclosed bottom.
• Adjustable stainless steel legs with flanged feet.

Specifications

• Equipment type: Electric convection steamer on cabinet base.
• Compartments: Two.
• Pan capacity: Three 2½-inch-deep steam pans per compartment; six total. The product listing also describes six full-size pans.
• Electrical rating: The manual identifies the C24EA6 as rated at 19.7 kW. It says the unit is prewired for 208/60/3 or 480/60/3. The steamer can operate at 60 Hz or 50 Hz. A data sheet states it ships for 208/60-50/3 service; check the unit’s data plate to confirm the requirements for the specific unit.
• Electrical conversion: The manual states that 240 V operation and single-phase operation require changes to the heater connections. Listed configurations include 240/60/3, 240/60/1 and 208/60/1. The data sheet also lists field conversion to 208/60/1, 240/60/3 and 240/60/1. Conversions must be completed by a Vulcan-Hart authorized service technician.
• Dimensions: 24 inches wide × 35.4 inches deep × 58.5 inches high on 6-inch legs.
• Drain connection: 1½-inch NPT.
• Water connections: Separate treated- and untreated-water connections. The generator and condenser each use a ¾-inch male hose-thread connection for cold water.
• Water flow and pressure: 0.5 gpm for each cold-water supply, at 20–60 psi.
• Water-quality guidelines: Hardness below 3 grains; silica below 13 ppm; total chloride below 4.0 ppm; pH 7–8; undissolved solids below 5 microns.
• Listing: The product data sheet states UL listed and classified by UL to NSF Standard No. 4.
• Warranty stated in product data: One-year limited parts and labour warranty.

Installation & Requirements

Electrical

Before installation, compare the electrical supply with the equipment data plate. The manual says not to proceed if the supply and equipment requirements do not agree; contact the dealer or Vulcan-Hart. Electrical and grounding connections must comply with applicable electrical and local codes. The manual specifies that voltage and phase conversions are to be made by a Vulcan-Hart authorized service technician.

Location, levelling and drainage

Allow room for plumbing and electrical connections. The manual specifies at least 6 inches of clearance at the back for air circulation, 36 inches at the front for access, 15 inches above the steamer and 18 inches on both the right and left sides. Level the cabinet using its adjustable feet, then raise the front approximately 1/16 to 1/8 inch to support proper drainage. Check that water poured into the compartments drains away. The feet have flange holes for anchor bolts.

Extend the condenser-box drain fitting 12–72 inches from the steamer base to an open-air-gap drain. Do not reduce the 1½-inch NPT drain piping or make a solid connection to a drain: the manual warns that back pressure can damage the steamer and void the warranty. Use a suitable floor sink at least 12 inches deep, positioned away from directly beneath the steamer. The manual specifies iron or copper drain pipe, a 1½-inch air gap and a downward slope of ¼ inch per foot. It says not to use PVC. Drain water can briefly reach 212°F; local codes may limit discharge to 140°F, so the manual says provision may be needed to lower the water temperature when purging the generator.

Water supply and ventilation

Provide cold-water supplies for both the generator and condenser. Each connection is ¾-inch male hose thread, with a specified flow of 0.5 gpm at 20–60 psi. Potable water is not necessarily suitable for steam generation. The product data sheet gives water-quality guidelines of hardness below 3 grains, silica below 13 ppm, total chloride below 4.0 ppm, pH 7–8 and undissolved solids below 5 microns. It advises consulting a local water-treatment specialist because water conditions vary. A water-treatment system is recommended in the manual. Local codes may require the steamer to be under an exhaust hood.

For Canadian installation, the manual specifies compliance with local codes and the Canadian Electrical Code, CSA C22.2 No. 3, latest edition.

Operation

The steamer cooks at atmospheric pressure and can be used for vegetables, frankfurters, eggs in their shells and certain meats and other foods. The manual provides cooking guidelines as starting points, not guaranteed cooking times. Results depend on food size, weight, thickness, temperature, density, whether the food is fresh, pre-blanched or frozen, and the desired degree of doneness.

Each compartment has a 0–60 minute timer and a constant-steam feature. The buzzer must be shut off manually. Before operation, the manual directs the operator to check that water, drain and electrical connections are in place. It warns that the steamer and its parts are hot and that live steam is present in the compartments. Stay clear when opening a door.

Cleaning & Maintenance

Daily care and generator draining

Disconnect electrical power and follow lockout/tagout procedures before cleaning. Inspect compartment drains daily for blockage and remove debris from the perforated strainer daily, or more often if needed. After cooking greasy foods or seafood, close the doors and run each compartment for 25–30 minutes to flush grease and oils down the drain. Then pour ½ gallon of warm water and non-chloride, non-chlorine or non-bleach detergent solution down each compartment drain, followed by ½ gallon of hot water to rinse.

The manual says the generator must be drained every day to flush minerals and help prevent internal scale buildup. It warns that failure to drain it daily voids the steamer warranty. After operation, switch off the unit using the power switch at the bottom cooking compartment; the generator takes approximately five minutes to drain. The manual warns that drained water is hot and under pressure.

Compartments, gaskets and stainless steel

Wash compartment interiors 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. Clean gasket-sealing surfaces with mild detergent and warm water, rinse and dry. Do not use solvents or sharp instruments on gaskets, and do not apply food oils or petroleum lubricants to them. Leave compartment doors slightly open when the steamer is idle; do not latch the doors and leave pressure on the gaskets.

For stainless steel, avoid steel pads, wire brushes and scrapers that can leave iron deposits. Use plastic scouring pads or soft cloths, rubbing with the grain. Clean off food and other deposits, rinse thoroughly and wipe dry. The manual recommends a water-treatment system to help prevent mineral deposits and advises using non-chloride cleaners.

Water treatment and deliming

A water-treatment system is recommended. Follow the system supplier’s instructions. The manual says to register the steamer when a filtration system is installed and to register it again at each filter change to maintain standard and extended warranty coverage. Delime the steamer when symptoms indicate it is needed; deliming does not replace a water-treatment program. Follow the deliming material’s instructions, wear gloves and eye protection, and observe the manual’s warnings about hot equipment and solution exposure.

Troubleshooting

• Steamer does not steam: The manual lists loss of main power, the power switch being off, an open door, no water supply or excessive lime buildup as possible causes. Check the power source or circuit breaker, switch the unit on, close the door, check the water supply or delime the steamer as appropriate.
• Steamer does not heat or steam properly: The manual lists water-supply problems and excessive lime buildup among the possible causes. Check the water supply and consult the deliming procedure when scale is indicated.
• Door leaks: A damaged door gasket is a listed cause. Check the gasket; the manual says to contact an authorized Vulcan-Hart servicer if adjustment is needed.
• Water accumulates in a compartment: The manual lists a plugged drain or screen, an improperly levelled unit or a clogged drain. Clear the compartment cavity screen or drain and check levelling. If the problem persists, contact an authorized Vulcan-Hart servicer.
• Water is not being supplied to the generator: Possible causes listed include a closed water-supply valve, low water pressure, a plugged filter or a clogged valve inlet screen. Check the valve and water supply, filter and inlet screen.
• Steam exits from under the steamer: The manual lists excessive generator pressure as a possible cause. Contact an authorized Vulcan-Hart servicer for diagnosis.

Applications

The manual describes the C24EA series for cooking vegetables, eggs and other foods in commercial kitchens. Its cooking guide also covers seafood, meats, frankfurters, pasta, canned vegetables and fruit. Steam cooking in two separate compartments supports preparing different foods or batches independently; the manual recommends testing cooking times with the specific food being used.