Cleveland Range SD-1600-K 12 12, SD-1600-K2020, SD-1050-K 6 6, SD-1600-K 620, SD-1200-K 612 User Manual

...
0 (0)

Operators Manual

Installation, Operation & Service

Direct Steam Table Top Kettles

Table-Top Direct

Steam Kettles

MODELS: KDT- 1 - T

KDT- 3 - T

KDT- 6 - T

KDT-12 - T

KDT-20 - T

SD Stands

MODELS: SD - 450

SD - 650

SD - 760

SD -1050

SD -1200

SD -1600

SD -1800

Kettles on

SD Stands

MODELS: SD -450 - K 6

SD -650 - K12

SD -760 - K12

SD -760 - K20

SD -1050 - K 6 6

SD -1200 - K 6 12

SD -1600 - K 6 20

SD -1600 - K12 12

SD -1600 - K12 20

SD -1600 - K20 20

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cleveland

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enodis

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Visit our web site at www.clevelandrange.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SE95008 Rev. 6

 

 

Cleveland Range SD-1600-K 12 12, SD-1600-K2020, SD-1050-K 6 6, SD-1600-K 620, SD-1200-K 612 User Manual

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

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

INSPECTION

Before uncrating, visually inspect the unit for evidence of damage during shipping. If damage is noticed, do not unpack the unit, follow shipping damage instructions.

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. If possible, take a polaroid picture.

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.

CLEARANCE REQUIREMENTS

The first installation step is to refer to the SPECIFICATION DRAWINGS at the back of this manual in order to determine the exact location of the kettle.

CLEARANCE REQUIREMENTS TO COMBUSTIBLE AND NONCOMBUSTIBLE SURFACES:

 

RIGHT

LEFT

BACK

KDT-1-T

4"

0"

0"

KDT-3-T & KDT-6-T

4"

4"

1"

KDT-12-T & KDT-20-T

4"

4"

1.75"

Note: For SD Stands (with or without kettles) zero clearance is required on the sides and back.

KETTLES

Table-top models must be positioned on a firm stand or existing counter top and secured in place. An optional modular cabinet base (SD Stand), with level-adjustable legs is available .

1.Make two 1" holes for the kettle legs.

 

 

 

 

 

 

 

 

A

 

 

 

DRILL TWO

 

 

 

 

1" HOLES

 

8 1/8"

 

 

 

 

 

 

 

 

 

 

 

 

 

KDT-1-T

 

 

 

 

 

 

 

 

 

 

 

 

 

KDT-3-T

10"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KDT-6-T

12"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KDT-12-T

19 1/2"

 

 

 

 

A

 

 

 

 

 

 

 

KDT-20-T

23 3/4"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2.

3.

4.

5.

6.

Remove the leg mounting locknuts and washers from the kettle's legs.

Install the legs into the two 1" holes.

Position washers as illustrated and secure the kettle to its' base by refastening the locknut from underneath the cabinet or countertop.

Once the kettle is secure, screw the tilt handle into the mounting block welded to the side of the kettle.

Install service requirements as required.

COUNTERTOP

KETTLES c/w SD STAND

1.Place unit in desired location.

2.Place a carpenter's level on the kettle rim and level the stand using the level adjustable feet.

3.Install service requirements as required.

STEAM

All steam plumbing to and from the kettle and steam boiler should be thoroughly cleaned and inspected for dirt and debris before final connection to the kettle are made.

Generally, kettles require 1/2" i.p.s. pipe, 10-45 psi steam pressure. If the steam supply pressure exceeds 45 psi, a pressure reducing valve is required. The steam inlet is at the right side of the kettle, as n from the front.

A pressure reducing valve is required on the incoming line as shown below. The relief valve should have a capacity of 300 lb/hr (136 kg/hr).

CONDENSATE (Kettles without SD Stands)

Maximum pressure rating on table-top kettles is 50psi. It is highly recommended that a pressure relief valve equal to or less than this pressure be installed on the incoming steam line close to the kettle.

A steam condensate trap must be plumbed to a drain, using minimum 1/2" NPT plumbing. The condensate line is limited to a maximum rise of 10 feet in order for the steam pressure to adequately force the condensate through the plumbing. Any higher rise requires a pump.

If the steam boiler to which this kettle is installed has a condensate return (closed loop system), a 1/2" steam strainer, a 1/2" steam trap, and a 1/2" check valve must be installed on the output (condensate) side of the kettle.

CONDENSATE (Kettles c/w SD Stands)

The stand comes factory plumbed so the condensate is connected to the stands drain manifold.

POTABLE WATER

The water faucet (optional on kettles purchased without SD stands) with swing spout, requires 1/2 inch O.D. copper tube plumbing for hot or cold water supplies to the faucet (SPK - cold water connection only, DPK - hot and cold water connection).

FINAL INSTALLATION CHECK

1.Partially fill the kettle with water.

2.Slowly turn the steam supply valve's knob to the open position.

3.Release the safety valve, ensuring that the steam escapes freely. Stay clear of steam exhaust when releasing the safety valve.

4.Observe that the water in the kettle comes to a boil.

5.Close the steam supply valve.

6.Drain off the water by tilting the kettle.

RECOMMENDED PIPING

 

 

 

 

 

 

SCHEMATICS

 

 

 

 

KETTLES

 

(all service connections shown supplied by others)

 

 

 

 

 

 

 

 

 

 

 

 

MANUAL

 

 

 

 

 

 

 

STEAM

 

 

 

 

 

 

 

VALVE

 

 

 

CONDENSATE RETURN

 

 

 

TO DRAIN OR BOILER

 

 

 

 

 

 

 

CONDENSATE LINE

 

 

 

 

 

 

 

KETTLES c/w

UNION

CHECK

STEAM

STRAINER

STEAM

 

 

 

VALVE

 

UNION

 

 

TRAP

STRAINER

 

IN

SD STANDS

 

 

 

 

 

 

 

 

 

PRESSURE

 

 

 

 

 

 

RELIEF

 

 

 

 

 

 

REDUCING

SHUT OFF

 

 

 

 

 

VALVE

VALVE

VALVE

 

 

PRESSURE

 

SHUT OFF

 

 

 

 

RELIEF

REDUCING

 

VALVE

 

 

 

 

VALVE

VALVE

 

 

STEAM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

IN

 

 

 

STRAINER

UNION

 

 

 

 

 

TO DRAIN (CONDENSATE RETURN PLUMBED TO 1 1/2" DRAIN MANIFOLD)

 

 

 

 

Marine Lock
MARINE LOCK

OPERATING INSTRUCTIONS

CLEVELAND STEAM COOKING EQUIPMENT IS INTENDED FOR COMMERCIAL USE ONLY BY PROFESSIONALLY TRAINED PERSONNEL.

FOR KETTLE/STEAMER COMBINATIONS:

If the boiler in a steamer is supplying steam to a kettle, always heat the kettle first. After the kettle contents are heated, and the boiler's steam pressure returns to normal, the steamer may be used. Pressure steamer compartments should be sequentially started, and preheated before cooking.

NOTE: As with cleaning food soil from any cookware, art 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. . Please read the "Care and Cleaning" instructions for detailed kettle washing procedures

(12 & 20 gal. models only)

If your unit is equipped with a marine lock to prevent

accidental tilting, it must be

inspected daily to insure it moves freely and

automatically locks into place when kettle is returned to upright position.

Use the following procedure to tilt the kettle.

1. Securely grasp the tilt handle.

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-Off Valve, clean as follows:

a)Disassemble the draw-off valve first by turning the valve knob counter-clockwise, then turning the large hex nut counter-clockwise until 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-off tube.

d)Rinse with fresh water.

e)Reassemble the draw-off valve 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-chloride cleaners at

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

 

 

recommended strength. Clean frequently to avoid build-up of 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 12-30 percent 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-abrasive tools. 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-chlorinated cleaners 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-increasing choice of non-chloride cleaners. 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-stress corrosion and how to prevent it, contact the equipment manufacturer or cleaning materials supplier.

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

Loading...
+ 16 hidden pages