Cleveland Range KEL-100-T User Manual

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Operators Manual

Installation, Operation & Service

Electric Floor Model Kettles

For units built after August 1999

MODELS:

KEL-25,KEL-30,KEL-40,KEL-40-SH,KEL-60,KEL-80,KEL-100

KEL-25-T,KEL-40-T,KEL-60-T,KEL-80-T,KEL-100-T

KEL-40-SH,KEL-40-TSH,KEL-60-SH,KEL-60-TSH

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cleveland

 

 

 

 

 

 

1333 East 179th St., Cleveland, Ohio, U.S.A. 44110

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enodis

 

 

 

 

 

 

Phone: (216) 481-4900Fax: (216)481-3782

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Visit our web site at www.clevelandrange.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SE95036 Rev. 6

 

 

 

 

 

 

 

 

For your safety

DANGER

Keep clear of pressure

Keep hands away from

relief discharge.

moving parts and pinch points.

IMPORTANT

Inspect unit daily for

Do not fill kettle above

recommended level

proper operation.

marked on outside of kettle.

 

CAUTION

Surfaces may be extremely hot! Use

Wear protective equipment

protective equipment.

when discharging hot product.

Do not lean on or place objects on kettle lip.

Stand clear of product discharge path when discharging hot product.

SERVICING

Shut off power at main

 

Ensure kettle is at room

fuse disconnect prior

0

temperature and pressure

to servicing.

gauge is showing zero or less

 

prior to removing any fittings.

GAS APPLIANCES

Do not attempt to operate this appliance during a power failure.

Keep appliance and area free and clear of combustibles.

INSTALLATION

GENERAL

Installation of the kettle must be accomplished by qualified electrical installation personnel working to all applicable local and national codes. Improper installation of product could cause injury or damage.

This equipment is built to comply with applicable standards for manufacturers. Included among those approval agencies are: UL, NSF, ASME/Ntl. Bd., CSA, CGA, ETL, and others. Many local codes exist, and it is the responsibility of the owner/installer to comply with these codes.

Note: Maximum voltage for LVD (low volt directive for Europe) to be 440 volts for CE marked appliances.

INSPECTION

Before unpacking visually inspect the unit for evidence of damage during shipping.

If damage is noticed, do not unpack the unit, follow Shipping Damage Instructions shown below.

SHIPPING DAMAGE

INSTRUCTIONS

If shipping damage to the unit is discovered or suspected, observe the following guidelines in preparing a shipping damage claim.

1.Write down a description of the damage or the reason for suspecting damage as soon as it is discovered. This will help in filling out the claim forms later.

2.As soon as damage is discovered or suspected, notify the carrier that delivered the shipment.

3.Arrange for the carrier's representative to examine the damage.

4.Fill out all carrier claims forms and have the examining carrier sign and date each form.

INSTALLATION

The first installation step is to refer to the Specification Sheets or Specification Drawings for detailed clearance and drain requirements in order to determine the location of the kettle. Next, carefully cut open the shipping carton for easy removal of the kettle.

CLEARANCE REQUIREMENTS & RECOMMENDED FLOOR DRAIN LOCATIONS

Clearance Requirements

 

 

Back

Left Side

Right Side *

 

 

0

 

0

 

12'

 

 

* Minimum recommended

 

 

 

clearance for service

 

 

 

 

2" Tangent

 

 

 

2" Tangent

 

 

Draw-Off

 

 

 

Draw-Off

 

 

Valve

 

 

 

Valve

 

 

 

 

RECOMMENDED

 

RECOMMENDED

 

 

FLOOR DRAIN

 

FLOOR DRAIN

 

A

 

 

 

A

 

 

 

 

 

 

 

 

B

 

 

 

B

 

 

 

 

 

 

 

 

 

 

RECOMMENDED

 

RECOMMENDED

 

 

 

 

FLOOR DRAIN

 

FLOOR DRAIN

 

 

 

 

 

 

12" x 12"

 

 

C

 

 

 

 

C

 

 

 

D

 

 

D

 

 

 

Tilting

 

Stationary

 

 

Models

 

Models

 

Recommended Floor Drain Locations **

Model #

 

A

 

B

C

D

KEL-25

 

22 3/8”

34”

5 1/4”

11 1/4”

KEL-30

 

25 3/8”

37”

6 3/4”

12 3/4”

KEL-40

 

28 5/8”

40”

7 3/4”

13 3/4”

KEL-40-SH

32 1/2”

44”

9 1/2”

15 1/2”

KEL-60

 

32 1/2”

44”

9 1/2”

15 1/2”

KEL-80

 

35 7/8”

47”

11 1/4”

17 1/4”

KEL-100

 

38 3/8”

50”

12 1/2”

18 1/2”

KEL-25-T

 

22 1/4”

51 3/4”

4

24”

KEL-40-T

 

26

 

56

5 1/2”

28 1/2”

KEL-60-T

 

29 3/4”

62 1/2”

5 1/2”

31”

KEL-80-T

 

30 1/2”

65 3/8”

5 1/2”

35 1/2”

KEL-100-T

34 1/8”

69 1/4”

4”

40 1/2”

**Above dimensions apply to standard 2" Tangent Draw-OffValve only. For other valves consult factory.

RECOMMENDED FLOOR DRAIN DETAIL

RECOMMENDED

FLOOR

FLOOR SLOPE

DRAIN

 

1" IN 4'

4" MINIMUM,

PIPE DRAIN

6" RECOMMENDED

RECOMMENDED

 

MINIMUM VALVE

 

SIZE PLUS 1"

ASSEMBLY

 

FLANGED

FOOT (5" DIA)

(3) 7/16" DIA. 3 1/8" HOLES

Flanged Foot Detail

Position the kettle in it's permanent location, and level the kettle by turning the adjustable flanged feet. Once positioned and leveled, permanently secure the kettle's flanged feet to the floor using 5/16" lag bolts and floor anchors (supplied by the installer). There are three bolts required to secure each of the flanged feet.

WIRE CONNECTION

Install in accordance with local codes and/or the National Electric Code ANSI/NFPA No. 70-1990(USA) or the Canadian Electric Code CSA Standard C22.1 (Canada). A separate fused disconnect switch must be supplied and installed. The kettle must be electrically grounded by the installer.

The electrical supply must match the power requirements specified on the kettle's rating plate. The copper wiring must be adequate to carry the required current at the rated voltage.

Note: Maximum voltage for LVD (low voltage directive for Europe) to be 440 volts for CE marked appliances.

THREE

BLACK

BLUE

RED

 

SINGLE

BLACK

BLUE

RED

 

 

 

 

 

 

 

 

PHASE

 

 

 

 

 

PHASE

 

 

 

RED

 

 

 

 

 

RED

 

 

 

YELLOW

 

 

 

 

 

YELLOW

 

 

 

BLACK

 

 

 

 

 

BLACK

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L1

L2

L3

L1

L2

The kettle is wired for 3-phaseoperation at the factory. For single phase operation, rewire the terminal block to that shown in the above diagram.

Note: Ensure main power is turned off before connecting wires.

Stationary Models

Remove the screws securing the dome-shapedservice cover underneath the kettle and remove the cover. A wiring diagram is affixed to the inside of cover. Fasten permanent copper wiring to thethree-connectionterminal block, Be sure to connect ground wire to the separate ground terminal connector (ground lug). Slide the cover's slot over the wiring and secure the cover to kettle with the screws.

Tilting Models

First remove the handwheel by loosening the allen screw. Then remove the two screws at the front and rear of the console cover and remove the cover. A wiring diagram is affixed to the underside of the console cover. Feed permanent copper wiring through the cut-outin the bottom of the console, and fasten to thethree-connectionterminal block. Be sure to connect the ground terminal connector (ground lug). Replace the console cover and handwheel.

WATER

The sealed jacket of the electric kettle is precharged with the correct amount of a waterbased formula, and therefore, no water connection is required to the kettle jacket. The kettle can be equipped with optional hot and cold water taps, the taps require 1/2" copper tubing as supply lines.

INSTALLATION CHECKS

Although the kettle has been thoroughly tested before leaving the factory, the installer is responsible for ensuring the proper operation of kettle once installed.

Visual Checks

1.Check Tilting (tilting kettles):

A/ Gearbox tilts kettle smoothly and freely.

2.Insure there are:

A/ Three lag bolts securely holding each foot

B/ The bottom cover (stationary kettles) is in place and held with a nut.

C/ The console cover (tilting kettles) is in place and held with a screw.

Performance Checks

1. Supply power to the kettle by placing the

 

 

150

200

 

 

 

100

 

250

 

 

 

20

 

 

50

30

 

 

10

 

40

300

 

 

 

 

 

 

 

0

0

 

 

50

 

 

I

 

 

 

 

R

 

 

 

350

 

A

 

 

 

 

T

 

 

 

 

 

N

 

60

 

 

E

 

 

 

 

 

V

 

psi

 

400

 

 

 

 

 

 

 

 

kPa

fused disconnect switch to the "ON" position.

2.Before turning the kettle on, read the Vacuum/Pressure Gauge (4). The gauge's needle should be in the green zone. If the needle is in the "VENT AIR" zone, follow Kettle Venting Procedure in the Service Manual.

3.Turn the kettle's ON/OFF Switch/Solid State Temperature Control (1) to "1" (Min.). The Heat Indicator Light (Green) (2) should remain lit, indicating the element is on, until the set temperature is reached (130°F/54°C). Then the green light will cycle on and off, indicating the element is cycling on and off to maintain temperature.

4.Tilt the kettle forward (tilting models only). After a few moments the Low Water Indicator Light (Red) (3) should be lit when the kettle is in a tilted position. This light indicates that the element has automatically been shut off by the kettle's safety circuit. This is a normal condition

when the kettle is in a tilted position.

5.Raise the kettle to the upright position. The Low Water Indicator Light (Red) (3) should go out when the kettle is upright.

6.Turn the ON/OFF Switch/Solid State Temperature Control (1) to "10" (Max.) and allow the kettle to preheat. The green light should remain on until the set temperature (260°F/127°C) is reached. Then the green light will cycle ON and OFF, indicating the element is cycling ON and OFF to maintain temperature. Fill the kettle with cold water to the steam jacket’s welded seam. Refer to the Temperature Range Chart for the time required to bring the water to a boil.

7.When all testing is complete, empty the kettle and turn the ON/OFF Switch/Solid State Temperature Control (1) to the “OFF” position.

CLEANING

After installation the kettle must be thoroughly cleaned and sanitized prior to cooking.

OPERATING INSTRUCTIONS

CONTROL PANEL

5

6

 

7

4

 

 

8

3

 

3.

 

9

 

2

10

 

 

 

1

 

 

 

 

OFF

 

 

 

 

 

 

 

 

 

 

1.

4.

 

 

 

5.

 

 

 

 

 

 

 

KE95555-2-A

2. 4.

5.

6.

8.

 

8.

 

 

 

 

 

 

 

 

 

 

 

 

CONTROL PANEL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TILTING KETTLE

STATIONARY KETTLE

 

 

 

 

 

 

 

 

 

 

 

General Parts Drawing

 

 

 

 

ITEM #

DESCRIPTION

FUNCTION

1.

 

 

 

On-OffSwitch/Solid State

Turns kettle ON/OFF and allows the operator to adjust the kettle

 

 

 

 

Temperature Control

temperature in increments from 1 (Min.) to 10 (Max.).

 

 

 

 

 

 

 

(see Temperature Range Chart in the Operating Instructions

 

 

 

 

 

 

 

section).

2.

 

 

 

Heat Indicator Light (Green)

When lit, indicates that the kettle element is on.

 

 

 

 

 

 

 

Cycles ON-OFFwith element.

3.

 

 

 

Low Water Indicator Light (Red)

When lit, indicates that the kettle is low on water and will not operate

 

 

 

 

 

 

 

in this condition. This will also light when the kettle is tilted.

4.

 

 

 

Vacuum/Pressure Gauge

Indicate steam pressure in PSI inside steam jacket as well as

 

 

 

 

 

 

 

vacuum in inches of mercury.

5.

 

 

 

Pressure Relief Valve

This valve is used to vent the kettle and in the unlikely event there is

 

 

 

 

(not shown)

an excess steam build-upin the jacket, this valve opens

 

 

 

 

 

 

 

automatically to relieve this pressure.

6.

 

 

 

Tilt Wheel

Used for tilting the kettle up or down. Some units have an optional

 

 

 

 

 

 

 

Power Tilt Control Switch located in the same position.

7.

 

 

 

Power Tilt Control Switch

Used for tilting the kettle up or down.

 

 

 

 

(not shown)

 

 

 

 

8.

 

 

 

Tangent Draw-OffValve

Used for draining product or wash water from kettle. It is supplied as

 

 

 

 

 

 

 

standard equipment on stationary kettles and is optional on tilting kettles.

OPERATING THE KETTLE

DO NOT LEAN ON OR PLACE OBJECTS ON KETTLE LIP. SERIOUS INJURY COULD RESULT IF KETTLE TIPPED OVER, SPILLING HOT CONTENTS.

1.Before turning kettle on, read the Vacuum/Pressure Gauge (4). The gauges needle should be in the green zone. Once heated, the kettle's normal maximum operating pressure is approximately10-12psi, while cooking a water base product.

2.Ensure that the electrical service to the kettle is turned on at the fused disconnect switch.

Temperature

Approximate

Control

Product Temperature

Setting

° F

° C

 

 

 

1. (Min.)

130

54

2.

145

63

3.

160

71

4.

170

77

5.

185

85

6.

195

91

7.

210

99

8.

230

110

9.

245

118

10. (Max.)

260

127

NOTE: Certain combinations of ingredients will result in temperature variations

Temperature Range Chart

3.Preheat the kettle by turning the ON/OFF Switch/Solid State Temperature Control (1) to the desired temperature setting (see above "Temperature Range Chart"). The Heat Indicator Light (Green) (2) will remain lit, indicating the burner is lit, until the temperature setting is reached. When the green light goes off, the heaters are off, and preheating is complete.

NOTE: When cooking egg and milk products, the kettle should not be preheated, as products of this nature adhere to hot cooking surfaces. These types of food should be placed in the kettle before heating is begun.

4.Place food product into the kettle. The Heat Indicator Light (Green) (2) will cycle on and off indicating the elements are cycling on and off to maintain the set temperature.

NOTE: Do not fill kettle above recommended level marked on outside of kettle.

NOTE: The Low Water Indicator Light (Red) (3) should not be lit when kettle is in upright position during operation. This light indicates that the elements have been automatically shut off by the kettle's safety circuit. It is, however, normal for the red light to come on when the kettle is in a tilted position.

5.When cooking is completed place ON/OFF Switch/Solid State Temperature Control (1) to the "OFF' position.

6.Pour the contents of the kettle into an appropriate container by tilting the kettle forward. Care should be taken to pour slowly enough to avoid splashing off the product.

NOTE: As with cleaning food soil from any cookware, an important part of kettle cleaning is to prevent food from drying on. For this reason, cleaning should be completed immediately after cooked foods are removed.

APPROXIMATE BOILING TIMES

 

 

 

 

 

Times in Minutes

 

 

Gals.

Ltrs.

 

Standard Wattage

High Wattage*

 

 

 

 

 

 

 

 

 

 

 

208V

240V

480V

208V

240V

480V

25

95

60

45

60

40

30

30

40

150

60

50

75

40

30

30

60

225

100

75

75

50

40

40

80

300

130

100

100

65

50

50

100

375

160

120

120

80

60

60

*High Wattage is only available with 3 phase units.

The accompanying chart shows approximate times required for electric kettles of various capacities to boil water. The ON/OFF Switch/Solid State Temperature Control (1) must be set at "10" (Max.) throughout the heatup period. Water will boil about 1/3 faster if the kettle is filled only to the outer steam jacket's welded seam, resulting in a kettle filled to 2/3 capacity.

CLEANING INSTRUCTIONS

CAUTION

SURFACES MAY

BE EXTREMELY HOT!

CARE AND CLEANING

Cooking equipment must be cleaned regularly to maintain its fast, efficient cooking performance and to ensure its continued safe, reliable operation. The best time to clean is shortly after each use (allow unit to cool to a safe temperature).

WARNINGS

 

Do not use detergents or

 

cleansers that are chloride

 

based or contain quaternary

 

salt.

 

Chloride Cleaners

 

Do not use a metal bristle

 

brush or scraper.

 

Wire Brush &

 

Steel wool should never be

 

used for cleaning the stainless

 

steel.

 

Steel Pads

 

Unit should never be cleaned

 

with a high pressure spray

 

hose.

 

High Pressure

 

Spray Hose

 

Do not leave water sitting in unit

 

when not in use.

Stagnant

Water

CLEANING INSTRUCTIONS

1.Turn unit off.

2.Remove drain screen (if applicable). Thoroughly wash and rinse the screen either in a sink or a dishwasher.

3.Prepare a warm water and mild detergent solution in the unit.

4.Remove food soil using a nylon brush.

5.Loosen food which is stuck by allowing it to soak at a low temperature setting.

6.Drain unit.

7.Rinse interior thoroughly.

8.If the unit is equipped with a Tangent Draw-OffValve, clean as follows:

a)Disassemble the draw-offvalve first by turning the valve knobcounter-clockwise,then turning the large hex nutcounter-clockwiseuntil the valve stem is free of the valve body.

b)In a sink, wash and rinse the inside of the valve body using a nylon brush.

c)Use a nylon brush to clean tangent draw-offtube.

d)Rinse with fresh water.

e)Reassemble the draw-offvalve by reversing the procedure for disassembly. The valve's hex nut should be hand tight only.

9.If the unit is equipped with a Butterfly Valve, clean as follows:

a)Place valve in open position.

b)Wash using a warm water and mild detergent solution.

c)Remove food deposits using a nylon brush.

d)Rinse with fresh water.

e)Leave valve open when unit is not in use.

10.Using mild soapy water and a damp sponge, wash the exterior, rinse, and dry.

NOTES

For more difficult cleaning applications one of the following can be used: alcohol, baking soda, vinegar, or a solution of ammonia in water.

Leave the cover off when the kettle is not in use.

For more detailed instructions refer to the Nafem Stainless Steel Equipment Care and Cleaning manual (supplied with unit).

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

(Suppied courtesy of Nafem. For more information visit their web site at www.nafem.org)

Contrary to popular belief, stainless steels ARE susceptible to rusting.

4.

Treat your water.

 

 

 

 

 

 

Corrosion on metals is everywhere. It is recognized quickly on iron and

 

Though this is not always practical, softening hard water can do much

steel as unsightly yellow/orange rust. Such metals are called “active”

 

to reduce deposits. There are certain filters that can be installed to

because they actively corrode in a natural environment when their atoms

 

remove distasteful and corrosive elements. To insure proper water

combine with oxygen to form rust.

 

treatment, call a treatment specialist.

 

Stainless steels are passive metals because they contain other metals, like

5.

Keep your food equipment clean.

 

chromium, nickel and manganese that stabilize the atoms. 400 series

 

Use alkaline, alkaline chlorinated or non-chloridecleaners at

stainless steels are called ferritic, contain chromium, and are magnetic;

 

 

recommended strength. Clean frequently to avoid build-upof hard,

300 series stainless steels are called austenitic, contain chromium and

 

 

stubborn stains. If you boil water in stainless steel equipment,

nickel; and 200 series stainless, also austenitic, contains manganese,

 

 

remember the single most likely cause of damage is chlorides in the

nitrogen and carbon. Austenitic types of stainless are not magnetic, and

 

 

water. Heating cleaners that contain chlorides have a similar effect.

generally provide greater resistance to corrosion than ferritic types.

 

6.

Rinse, rinse, rinse.

 

 

With 12-30percent chromium, an invisible passive film covers the steel’s

 

 

 

If chlorinated cleaners are used, rinse and wipe equipment and

surface acting as a shield against corrosion. As long as the film is intact

 

and not broken or contaminated, the metal is passive and stain-less.If the

 

supplies dry immediately. The sooner you wipe off standing water,

passive film of stainless steel has been broken, equipment starts to

 

especially when it contains cleaning agents, the better. After wiping

corrode. At its end, it rusts.

 

equipment down, allow it to air dry; oxygen helps maintain the

Enemies of Stainless Steel

 

stainless steel’s passivity film.

 

7.

Never use hydrochloric acid (muriatic acid) on stainless steel.

There are three basic things which can break down stainless steel’s

8.

Regularly restore/passivate stainless steel.

passivity layer and allow corrosion to occur.

1.

Mechanical abrasion

 

 

 

 

 

2.

Deposits and water

Recommended cleaners for specific situations

3.

Chlorides

Job

 

 

Cleaning Agent

Comments

Mechanical abrasion means those things that will scratch a steel surface.

Routine cleaning

Soap, ammonia,

Apply with cloth or sponge

 

 

 

detergent, Medallion

 

Steel pads, wire brushes and scrapers are prime examples.

 

 

 

 

 

 

 

 

 

Fingerprints & smears

Arcal 20, Lac-O-Nu

Provides barrier film

Water comes out of the faucet in varying degrees of hardness. Depending

 

 

 

Ecoshine

 

on what part of the country you live in, you may have hard or soft water.

 

 

 

 

 

Stubborn stains &

Cameo, Talc, Zud,

Rub in direction of polish lines

Hard water may leave spots, and when heated leave deposits behind that

discoloration

First Impression

 

if left to sit, will break down the passive layer and rust stainless steel. Other

 

 

 

 

 

Grease & fatty acids,

Easy-off,De-Grease

Excellent removal on all finishes

deposits from food preparation and service must be properly removed.

blood, burnt-on-foods

It Oven Aid

 

Chlorides are found nearly everywhere. They are in water, food and table

 

 

 

Grease & oil

Any good

Apply with sponge or cloth

salt. One of the worst chloride perpetrators can come from household and

 

 

 

commercial detergent

 

industrial cleaners.

Restoration/Passivation

Benefit, Super Sheen

 

So what does all this mean? Don’t Despair!

 

 

 

 

 

Review

 

 

Here are a few steps that can help prevent stainless steel rust.

 

 

1.

Stainless steels rust when passivity (film-shield)breaks down as a

1. Use the proper tools.

 

result of scrapes, scratches, deposits and chlorides.

 

 

 

 

When cleaning stainless steel products, use non-abrasivetools. Soft

2.

Stainless steel rust starts with pits and cracks.

 

cloths and plastic scouring pads will not harm steel’s passive layer.

 

3.

Use the proper tools. Do not use steel pads, wire brushes or scrapers

 

Stainless steel pads also can be used but the scrubbing motion must

 

be in the direction of the manufacturers’ polishing marks.

 

to clean stainless steel.

 

2.

Clean with the polish lines.

4.

Use non-chlorinatedcleaners at recommended concentrations. Use

 

Some stainless steel comes with visible polishing lines or “grain.”

 

only chloridefree cleaners.

 

 

5.

Soften your water. Use filters and softeners whenever possible.

 

When visible lines are present, always scrub in a motion parallel to the

 

lines. When the grain cannot be seen, play it safe and use a soft cloth

6.

Wipe off cleaning agent(s) and standing water as soon as possible.

 

or plastic scouring pad.

 

Prolonged contact causes eventual problems.

3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.

While many traditional cleaners are loaded with chlorides, the industry is providing an ever-increasingchoice ofnon-chloridecleaners. If you are not sure of chloride content in the cleaner used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it also can attack stainless steel and cause pitting and rusting.

To learn more about chloride-stresscorrosion and how to prevent it, contact the equipment manufacturer or cleaning materials supplier.

Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.

SERVICE PARTS

WARRANTY

Our Company supports a worldwide network of Maintenance and Repair Centers. Contact your nearest Maintenance and Repair Centre for replacement parts, service, or information regarding the proper maintenance and repair of your cooking equipment

In order to preserve the various agency safety certification (UL, NSF, ASME/Ntl. Bd., etc.), only factorysupplied replacement parts should be used. The use of other than factory supplied replacement parts will void warranty.

FAUCET ASSEMBLY

ITEM

PART

DESCRIPTION

QTY.

NO.

NO.

 

 

1.

KE50825-5

3/4" Spout . . . . . . . . . . . . . . . . . .

. . . .1

 

 

(KEL-25/30/40/60/80/100&40-SH)

 

KE50825-3

3/4" Spout (KEL-25-T) . . . . . . . . .

. . . .1

 

KE50825-2

3/4" Spout (KEL-40/60/80/100-T)

. . . .1

2.

FA95022

Retaining Ring . . . . . . . . . . . . . .

. . . .1

3.

FA05002-19

"O" Ring . . . . . . . . . . . . . . . . . . . .

. . . .1

4.

KE51736

Long Faucet Nut . . . . . . . . . . . . .

. . . .1

5.

SE50020

Hot Water Stem Assembly . . . . .

. . . .1

 

 

(Double Pantry only)

 

6.

SE50021

Cold Water Stem Assembly . . . .

. . . .1

7.

KE51401

Single Pantry Body . . . . . . . . . . .

. . . .1

 

 

(c/w Item No. 6)

 

1

2

1

3

4

2

5 3

6

4

6

10

7

9 11

8

12 13

10

11

12

14

13

8.

KE50335

Adapter Washer . . . . . . . . . . . . . . . . .

1

 

 

(Single Pantry only)

 

9.

KE51403

Double Pantry Body . . . . . . . . . . . . . .

1

 

 

(c/w Item No. 5&6)

 

10.

KE54159

Faucet Mounting Bracket . . . . . . . . . .

1

11.

FA11258

Hex Cap Screw . . . . . . . . . . . . . . . . . .

2

12.

FA30505

Washer . . . . . . . . . . . . . . . . . . . . . . . .

2

13.

FA21008

Hex Nut . . . . . . . . . . . . . . . . . . . . . . . .

2

14.

SE50447

Washer Horseshoe . . . . . . . . . . . . . . .

1