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VHX SERIES STEAMERS - GENERAL
F25154 (February 2004) Page 4 of 48
GENERAL
INSTALLATION, OPERATION
AND CLEANING
Refer to the Installation and Operation Manual for
specific instructions.
INTRODUCTION
Steam Cooking
Convection cooking in pressure-less steaming
compartments will steam cook fresh foods or will
steam defrost and cook frozen foods providing the
maximum color, flavor and nutritional value with the
least expenditure of energy and labor. The pressure-
less steaming compartments on the VHX series,
allows the operator to open and close the door
anytime during a cooking cycle. The steam supply
will shut off when the door is opened, then re-start
when the door is closed.
Model Designations
Compartment Pan Capacity
MODEL
NUMBER OF PANS
PER COMPARTMENT
PAN
DEPTH
(INCHES)
VHX24E
24.0
32.5
61.0
VHX24E5
34.0
52.5
10 1.0
Pan Size 12" x 20"
Cooking Compartments Control Panel
Boiler Control Panel