Cleveland 24-CGM-250 Service Manual

Cleveland Range

UNITED STATES

CANADA

REPAIR MANUAL

24/36CEM24/36/48 24/36/CGM200/250/300

24/36CDM Model No. 24/36CSM

Cleveland Range, Inc.

1333 East 179th St. Cleveland, Ohio 44110

Phone: (216) 481-4900 • FAX: (216) 481-3782

Garland commercial Ranges • 1777 Kamato Rd. Mississauga, Ontario CN L4W 1X4 Phone: (416) 624-0260 • FAX: (416) 624-0623

FCS-02

Installation, Use and Care Instructions

INSTALLATION

nected

electricity must be grounded by the installer. A

Printe

6/90

Cleveland Range, Inc.

Convection Steamer

INSTALLATION SAFETY

WARNING

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

DO NOT store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

The flooring that will be directly under the boiler must also be made of a noncombustible material.

Cleveland Range equipment is designed and built to comply with applicable standards for manufacturers. Included among those certification agencies which have approved the safety of the equipment design and construction are: UL, A.G.A., NSF, ASME, CSA, CGA., and others.

Cleveland Range equipment is designed and certified for safe operation only when permanently installed in accordance with local and/or national codes. Many local codes exist and it is the responsibility of the owner and installer to comply with these codes.

In no event shall Cleveland Range assume any liability for consequential damage or injury resulting from installations which are not in strict compliance with our installation instructions. Specifically, Cleveland Range will not assume any liability for damage or injury resulting from improper installation of equipment, including, but not limited to, temporary or mobile installations.

INSTALLATION INSTRUCTIONS

1. These instructions must be retained by the owner/user for future reference. Gas-fired boilers are only to be installed in noncombustible areas that have provisions for adequate air supply. The term "boiler" will be used synonymously with "steam generator".

2. Position: For proper operation and drainage, the equipment must be level. It should be placed next to an open floor drain. DO NOT POSITION THE UNIT DIRECT LY ABOVE THE FLOOR DRAIN. Observe all clearance requirements to provide air supply for proper operation, as well as sufficient clearance for servicing. The surrounding area must be free and dear of combustibles. Dimensions and clearance specifications are shown on the specification sheet.

3. Install in accordance with local codes and/or the National Electric Code ANSI/NFPA No. 70-1987. Installation in Canada must be in accordance with the Canadian Electrical Code CSA Standard C22.1. Equipment that is con-

wiring diagram is provided inside the base cabinet.

WARNING

INJURY TO PERSONNEL AND EQUIPMENT DA MAGE

may result from an improper drain connection.

4. The drain line outlet discharges exhaust steam and hot condensate. Connect 1-1/2-inch IPS piping (or larger) to extend the drain line to a nearby open floor drain. Up 10 two elbows and six feet of 1-1/2-inch IPS (or larger) extension pipe should be connected to the drain termination. Drain piping extended six to twelve feet or using three elbows, should be increased to 2-inch IPS. No more than two pieces of Cleveland Range equipment should be connected to one common drain line. The maximum length of extension from the drain termination should not exceed six feet and use no more than two elbows. The extension piping must have a gravity flow and vent freely to the air. This drain outlet must be free-vented to avoid the creation of back pressure in the steamer cooking compartments. To ensure a vented drain line, DO NOT, UNDER ANY CIRCUMSTANCES, CONNECT THE DRAIN OUT LET DIRECTLY TO THE FLOOR DRAIN OR SEWER LINE. Do not run the drain line discharge int o PVC drain piping or any other drain piping material not capable of sustaining 180º F operation.

NOTE: Direct-steam connected pressure steamers do not

require a cold water connection, and therefore steps 5 and 6 do not apply. Refer directly to step 7. A kettle fill faucet, if so equipped, requires a hot and/or cold water connection. The data contained in step 5 for cold water also applies to hot water.

5. Connect COLD water supply plumbing to the line strainer. (Never connect hot water to the boiler water fill line strainer.) Constant flow pressure must be maintained between 35 and 60 psi, and not experience a pressure drop below 35 psi when other appliances are used. If the water pressure exceeds 60 psi, a pressure reducing valve must be installed in the water supply plumbing to reduce the water pressure to less than 60 psi. Locations and pressure data are shown on the specification sheet. 1/4inch IPS plumb ing is sufficient for water supply lines up to 20 feet in length, but water supply lines longer than 20 feet should be at least 3/8-inch IPS. Flush water supply lines thoroughly before connecting them to the unit. Use water which is low in total dissolved solids content and low in gas content to prevent internal scaling, pitting and corrosion of the steam generator, and carry -over of minerals into the steam. Water which is fit to drink can still contain highly detrimental impurities.

NOTE: If equipped with a kettle and kettle water fill swing

spout, 3/8-inch (10mm) hot and/or cold water connection(s) will be required at the swing spout valve.

6. Turn on the cold water supply to the unit. Ensure that the manual water valve, inside the base cabinet, is open.

Cleveland Range, Inc.

Printed 6/90

Installation, Use and Care Instructions

Convection Steamer

7. Connect the primary fuel supply in accordance with the following instructions. Location and other data are shown on the specification sheet.

For Gas-Fired Steam Generators; Post in a prominent location, instructions to be followed in the event the user smells gas. This information shall be obtained by consult ing the local gas supplier. Install a sediment trap (drip leg) in the gas supply line, then connect gas supply piping to the boiler gas valve piping. GAS-FIRED EQUIPMENT IS DESIGNED FOR INSTALLATION ONLY IN NONCOMBUSTIBLE LOCATIONS. THIS INCLUDES THE FLOORING THAT WILL BE DIRECTLY UNDER THE EQUIPMENT. Location, plumbing size, and pressure data are shown on the specification sheet. Boilers rated at less that 225,000 BTU require 3/4-inch IPS gas supply piping, and boilers rated at 225,000 BTU or more require 1-inch IPS gas supply piping. Natural gas pressure must be between 4" -14" water column, and L-P gas supply pressure must be between 12" - 14" water column. NEVER EXCEED 14" WATER COLUMN (1/2 psi) GAS PRESSURE. If the gas supply pressure exceeds 14" water column, a pressure regulating valve must be installed in the gas supply plumbing to reduce the gas pressure to less that 14" water column. Installation must be in accordance with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI

2223.1-1984. Installation in Canada must be in accordance with installation codes for Gas Burning Appliances and Equipment B149.1 and B149.2. Use a gas pipe joint compound which is resistant to LP gas. Turn the gas valve control knob to ON (the word "on" on the knob will be opposite the index on the valve's body). Test all pipe joints for leaks with soap and water solution. Never obstruct the flow of combustion and ventilation air. Observe all clearance requirements to provide adequate air openings into the combustion chamber. The appliance and its individual shut -off valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 14" water column (1/2 psi or 3.45 kPa). The appliance must be isolated from the gas supply piping system at test pressures equal to or less than 14" water column (1/2 psi or 3.45 kPa). A permanent 115-volt electrical connection is required at the junction box. The junction box location is shown on the specification sheet. The unit must be electrically grounded by the installer.

For Electric Powered Steam Generators: Connect electric power: location and data are shown on the specification sheet. Provide connection as required by the unit; either directly to the single contactor, or to the terminal block (when equipped with multiple contactors). Electric supply must match power requireme nts specified on the data plate inside the base cabinet. The copper wiring must be adequate to carry the required current at the rated voltage. A separate fused disconnect switch must be supplied and installed. The unit must be electrically grounded by the installer.

For Steam Coil Steam Generators: Connect steam supply piping to the input side of the steam coil. Location and pressure data are shown on the specification sheet. Incoming steam pressure must be regulated between 35 and 45 psi. A 3/4-inch strainer, equipped with a 20 mesh stainless steel screen, must be supplied and installed at the incoming steam connection point. Flush the steam line thoroughly before connecting it to the boiler. To ensure an adequate volume of steam, the branch steam supply line must be 3/4inch IPS minimum. Connect the inverted bucket trap to the outlet end of the steam coil. Fill the trap with water before installing it. A permanent 115-volt electrical connection is required at the junction box. The junction box location is shown on the specification sheet. The unit mast be electrically-grounded by the installer.

For Direct-Steam Connected Steamers/Kettles: Connect steam supply piping to the input side of the line strainer. Location and pressure data are shown on the specification sheet. Flush the steam line thoroughly before connecting it to the steamer. To ensure an adequate volume of steam, the branch steam supply line must be 3/4-inch IPS minimum. (Direct-steam -connected kettles require 1/2-inch IPS pipe if the kettle total capacity is 20 gallons or less, and 3/4-inch IPS pipe if the total capacity exceeds 20 gallons.) A permanent 115-volt electrical connection is required at the junction box. The junction box location is shown on the specification sheet. The unit must be electrically grounded by the installer.

Installation Checks

Proper operation of the Cleveland Convection Steamer is dependent upon proper installation. After the steamer has been installed, a few quick checks could save unnecessary service calls.

1. The unit must be level. 2 The Convection Steamer requires a cold water connection

for proper, efficient operation. DO NOT USE HOT WATER. The cold water must be connected to the line strainer, located at the front lower-right of the steamer base.

3. Check that the manual water supply valve is open.

4. Check all water supply lines and valves for leaks.

5. Check that the water supply pressure and water quality meet the requirements of installation paragraph 5.

6. On electric units, verify that the supply voltage meets the voltage requirements on the rating plate inside the base cabinet, and the voltage shown on the packing slip. Verify that the unit is protected with a separate fused disconnect, and is property grounded in accordance with the National Electric Code.

7. On gas, steam coil, and direct-steam -connected units, verify that there is a 115-Volt connection at the handi-box located on the left side of the base at the bottom front.

Printed 6/90 Cleveland Range, Inc.

Installation, Use and Care Instructions

Convection Steamer

8. On steam coil units, the incoming steam pressure must be 35 to 50 psi. Less than 35 psi will not effectively operate the unit. Pressure in excess of 50 psi must be reduced (with a pressure reducing valve) to 35 to 50 psi.

WARNING

INJURY TO PERSONNEL AND EQUIPMENT DAMAGE may result from an improper drain connection.

9. Check that the drain lines meet the installation requirements specified in installation paragraph 4.

10. After completing checks 1 through 9, and correcting any deficiencies, refer to the Start-up and Preheat instructions in the Operation section. Verify that the unit operates properly, and make checks 11 and 12.

11. Check to ensure that the water in the boiler sight gage glass automatically stays about 1/3 full when the boiler is started up and operated.

12. Check to ensure that the steam pressure gage registers 10 psi.

The steam pressure is factory -adjusted to provide the proper pressure. In some cases, however, the factory setting may shift due to shaking in transit; and resetting will be required after installation. Proper adjustments and maintenance procedures are detailed on a separate data sheet entitled "Steam Pressure Adjustments." Adjustments should be made only by qualified service personnel. The factory pressure settings shown in the accompanying chart should never be exceeded.

Gage Pressure Reading with No Steam Flow* (Static Pressure)

Self-Contained Steam Generator. Gas or Electric Operating Pressure Switch 10 psi High Limit Safety Pressure Switch 15 psi

OPERATION

Operation of the Cleveland Range Convection Steamer is very easy. Each operator should read and understand the following procedures to effectively start, operate, and shut down the steamer each day. The owner(s) and operator(s) of this equipment should be aware that live steam can cause serious injuries, and pay particular attention to the WARNINGS in this text. These instructions are to be retained by the owner(s) and operator(s) for future reference.

Controls and Control Panels

There are two steam generator control arrangements and two steamer compartment control panels available for Cleveland Range Convection Steamers. The steam generator controls are illustrated in Figure 1. The steamer compartment control panels are illustrated in Figures 2 and 3. Compare these figures with the equipment supplied, and identify which control and panel combinations apply.

Steam Generator Controls The steam generator controls are located on the front face of

the steamer base unit. The switches are to the left of the pressure gage, as illustrated in Figure 1. Most Cleveland Range Convection Steamers have a steam generator built into the base unit which supplies steam to the cooking compartments. However, an external steam supply may also be used. Units with a built -in boiler have both the POWER rocker switch and the STEAM momentary switch next to the pressure gauge. Units with an external steam supply have the POWER rocker switch only. They do not have the STEAM momentary switch.

Steamer Compartment Control Panels Figure 2 illustrates the standard electronic controls: the Key

Pad Control Panel. This panel has a rocker switch, a key pad, and a digital timer. Figure 3 illustrates the optional electromechanical controls: the Dial Timer Control Panel. This panel has a rocker switch and dial timer. Steamer functions are the same for both the standard and optional panel configurations. Operating details are slightly different especially when setting the automatic operating time. For clarity, two sets of instructions are provided for cooking operations.

Self-Contained Steam Coil Generator

Operating Pressure Switch 10 psi High Limit Safety Pressure Switch 15 psi Steam Supply Pressure Range 35-45 psi

Direct-Connect (to House Steam Supply) Steamer Pressure Reducing Valve 10 psi Steam Supply Pressure Range 15-45 psi

*with or without kettle

Figure l. Steam Generator Controls

Installation, Use and Care Instructions

Figure

Dial Timer Control

Clev

eland Range, Inc.

Printed

6/90

Convection Steamer

Figure 2. Key Pad Control

Panel

Start-up and Preheat

WARNING

Do not attempt to start or operate the Convection Steamer during a power failure. Critical safety circuits are not energized, and serious injury to personnel or damage to equipment may result.

1. Inspect the steamer. Check the cooking compartments to ensure that the steam tubes and drain screens are in place and secure. Check inside the steamer base cabinet to ensure that the manual drain valve is closed and the manual water supply valve is open.

Panel

2. Start the steam supply. The steam supply is either an integral steam generator (boiler) built into the base unit or an external steam supply.

• For units without a built -in boiler, refer to the start-up procedures for the external steam supply and be sure it is running property. As soon as the pressure gauge on the Convection Steamer registers 10 psi, steamer preheating may begin. Skip the remainder of step 2, and begin step 3.

• For units with a built -in boiler, fill the boiler with water and start the steam generator as described in steps a through d below.

a. Press the ON end of the POWER on-off rocker switch

located next to the steam pressure gauge (Figure-l). The red indicator light in the POWER rocker switch turns on and the steam generator begins to fill with water. This takes about 5 minutes.

b. When the water level in the steam generator reaches a

safe operating level, the amber light in the STEAM momentary switch turns on. Whenever the amber light is on, the heaters, steam supply, or burners are off, and no steam is being generated. The energy source (electric, gas, etc.) cannot be activated until the boiler cont ains sufficient water, indicated by the amber light.

c. Press the STEAM momentary switch to produce steam in

the boiler. This activates the energy source (electric heaters, gas burners, or steam solenoid valve) and the amber light turns off: The STEAM swit ch must be pressed to re-start the steamer after it is shut off for any reason (including a brief power interruption). No attempt should be made to operate the equipment during a power failure.

NOTE: For steamers with built -in gas-fired boilers:

If the burners fail to ignite in four seconds, a safety circuit de-energizes the system. In this event, toggle the POWER rocker switch to the OFF position and back to the ON position. The amber light in the STEAM momentary switch lights. Wait five minutes, then press the STEAM momentary switch to start the burner ignition cycle once again.

d. About 20 minutes after starting the boiler in step c. the

steam pressure gauge on the unit base should register 10 psi.

3. Preheat the Convection Steamer cooking compartme nts. For accurate, efficient cooking times, the cooking compartments should be preheated during startup.

NOTE: With a steamer/kettle combination, if both must be

used at the same time, always heat the kettle first. When kettle contents begin to simmer, and steam pressure returns, the steamer compartments may be

preheated. a. Close the compartment door by gently swinging it shut. b. Refer to timer setting instructions under Automatic

Operation for the appropriate control panel. Set the

Installation, Use and Care Instructions

Convection Steamer

timer for each compartment to one minute, and start the cooking cycles. Steaming begins in each compartment.

NOTE: On Convection Steamers equipped with electronic

key pad control panels, the timer does not begin counting down until the cooking compartment reaches operating temperature. This may take 2 or 3 minutes if the steamer has not been operating.

c. Steaming continues for the set one minute. When the

preheating is completed, the steam aut omatically shuts off and a 3-second alarm sounds. The Convection Steamer is ready for cooking operations.

3. If food inspection is required during steaming, refer to the LIVE STEAM WARNING above. Use extreme caution when opening the steamer door during steaming operations.

4. Although the timer cannot turn the steam off in manual mode, it can be used as a conventional cooking timer. Refer to the timer setting instructions under Automatic Operation and set the timer. The timer will count down the set period and sound the buzzer, but IT WILL NOT TURN OFF THE STEAM-AFTER THE ALARM SOUNDS.

5. To STOP the flow of steam, press the Timed end of the MANUAL/TIMED rocker switch. Steam stops flowing int o the cooking compartment.

COOKING OPERATIONS

The control panels mounted on the cooking compartments regulate cooking operations. Although cooking operations are similar for all Convection Steamers, regardless of control panel configuration, separate instructions are provided for each control panel type.

Cooking Operations for The Key Pad Control Panel

The electronic keypad control panel is illustrated in Figure 2.

The Cleveland Range Convection Steamer has two cooking modes: Manual and Automatic. The Manual Mode provides continuous steaming and is turned on and off by the MANUAL/TIMED rocker switch. The Automatic Mode monitors cooking time and compartment temperature to provide accurate, efficient, uniform steam cooking.

NOTE: Whether using timed or manual cooking modes,

optimum steam heat transfer, and therefore a higher quality food product, is achieved when shallow, perforated, uncovered pans are used.

WARNING LIVE STEAM may cause severe burns. Use extreme caution when opening the steamer door. Turn lace away from the steamer when first opening the door. Do not look into the cooking compartment until steam has cleared. KEEP HANDS OUT OF THE COOKING COMPARTMENT TO PREVENT BURNS.

Manual Cooking Operation - Key Pad Controls Use manual mode for a continuous supply of steam for

long periods, or if the required cooking time is unknown and frequent inspection is required.

1. Place the pan(s) of food into the cooking compartment.

2. To START the flow of steam, press the MANUAL end of the MANUAL/TIMED rocker switch, located below the timer. Steam immediately starts flowing into the cooking compartment.

Automatic Cooking Operation - Key Pad Controls Each Convection Steamer cooking compartment is equipped

with an independent electronic digital timer, which has a maximum setting of 99 minutes and 99 seconds. Each timer is connected to a temperature sensing device in the cooking compartment. THE SENSOR CIRCUIT ALLOWS THE TIMER TO COUNTDOWN ONLY WHEN THE COOKING COMPARTMENT IS AT THE PROPER COOKING TEMPERATURE. This assures uniformity in the cooking times as the timer automatically compensates for food product defrosting and/or beat -up time.

1. Place the pan(s) of food into the cooking compartment.

2. Clear and reset the timer. The timer can be set only when the COOKING TIME display is clear. Press the CLEAR key on the number pad to zero the timer.

3. Set the Desired Cooking Time. The cooking time display contains four digits. The left two digits are minutes, and the right two digits are seconds. The display 12:34 is set for 12 minutes and 34 seconds.

a. To set the cooking time: change the required cooking

time to minutes and seconds, press the number keys for the minutes, and then press the number keys for the seconds. If the cooking time is 99 seconds or less, only press the number keys for seconds.

b. Example 1. To set the timer for 1 hour and 15 minutes:

Change 1 hour (60 min) and 15 minutes to 75 minutes. Press the following number keys in sequence: 7500. The display will read 75:00 when properly set for 1 hour and 15 minutes.

c. Example 2. To clear the time numbers set in example 1,

press the CLEAR key on the number pad. The display returns to 00:00.

d. Example 3. To set the timer for 1.5 minutes: Change the

time to 1 minute and 30 seconds. Press the following number keys in sequence: 130. The display will read 01:30, when set for 1. 5 minutes. All seconds method: Change the 1.5 minutes to 90 seconds and press 90. The display will read 00:90, when set for 1.5 minutes.

Printed 6/90 Cleveland Range, Inc.

Installation, Use and Care Instructions

Convection Steamer

4. Press the START/STOP key to Start the timer. When the START/STOP key is pressed, steam enters the cooking compartment.

a. THE TIMER WILL BEGIN TO COUNT DOWN

ONLY AFTER THE COOKING COMPARTMENT REACHES PROPER COOKING TEMPERATURE. The timer automatically delays to compensate for defrosting and/or food product heat-up time.

b. For example, a timer setting of 10 minutes may in fact

take 11 or 12 minutes for the timer to count down and the alarm to sound. This is normal. Heating the compartment and food to cooking temperature uses the additional time.

c. To stop or reset the timer, press and hold the

START/STOP key. The cooking time display returns to the last time setting.

• To resort the same time, press the START/STOP key.

• To set a new time press the CLEAR key, and set the new time.

5. When the timer counts down to zero, an alarm sounds continuously. Press the START/STOP key to silence the alarm. The cooking time display returns to the last time setting. Either run this same setting again or dear and reset the timer.

6. Example 4. To cook two 14 minutes cycles: Press the CLEAR key to dear the timer. Press the following number keys in sequence: 1400. The display shows 14:00. Press the START/STOP key to start the timer. When the display counts down to zero, the alarm sounds. Press the START/STOP key, and the display returns to 14:00. Press the START/STOP key to start the second 14 minute cycle.

Cooking Operations for The Dial Timer Control Panel The dial timer control panel is illustrated in Figure 3. The Cleveland Convection Steamer has two cooking modes: Manual and Automatic. The Manual Mode provides continuous steaming and is turned on and off by the MANUA/TIMED rocker switch. The Automatic Mode monitors cooking time to provide accurate, efficient, steam cooking.

NOTE: Whether using timed or manual cooking modes,

optimum steam beat transfer, and therefore a higher quality food product, is achieved when shallow, per forated, uncovered pans are used.

WARNING

LIVE STEAM may cause severe bums. Use extreme caution when opening the steamer door. Turn face away from the steamer when first opening the door. Do not look into the cooking compartment until steam has cleared. KEEP HANDS OUT OF THE COOKING COMPARTMENT TO PREVENT BURNS.

Cleveland Range. Inc, Printed 6/90

Manual Cooking Operation - Dial Timer Controls Use Manual mode for a continuous supply of steam for periods longer than the timer limits (99 minutes), or if the required cooking time is unknown and frequent inspection is required.

1 Place the pan(s) of food into the cooking compartment.

2. To START the flow of steam, press the MANUAL end of the MANUAL/TIMED rocker switch, located below the timer.

3. If food inspection is required during steaming, refer to the LIVE STEAM WARNING above. Use extreme caution when opening the steamer door during steaming operations.

5. To STOP the flow of steam, press the Timed end of the MANUAL/TIMED rocker switch.

Automatic Cooking Operation

Dial Timer Controls

Each Convection Steamer cooking compartment is equipped with an independent dial timer. This timer controls the cook ing compartment steaming cycle. Use automatic mode when an exact cooking time is required. Steam cooking begins when

the timer is set, and automatically stops when the timer counts

down the set period.

1 Check that the MANUAL/TIMED rocker switch is in the

TIMED position. If it is not, press the TIMED end of the MANUAL/TIMED rocker switch,

2. Place the pan(s) of food into the cooking compartment.

3. Set the Desired Cooking Time, Turn the dial anal it points to the desired cooking time, When the dial timer is set, steam enters the cooking compartment,

4. When the timer counts down to zero, an alarm sounds for 4 seconds, and steam flow into the cooking compartment stops,

Boiler Shutdown The red-lighted power switch must be shut off for 3 minutes a minimum of once every 8 hours 10 automatically drain highly mineralized water from the boiler, which reduces the formation of scale, See step 1 in CARE AND CLEANING instructions, which follow.

Printed

6/90

Cleveland Range, Inc.

Installation, Use and Care Instructions

Convection Steamer

CARE AND CLEANING

The Cleveland Convection Steamer most be cleaned regularly to maintain its fast, efficient cooking performance, and to ensure its continued safe, reliable operation

1. The boiler must be drained (blowdown) after a maximum of 8 hours of use. If the boiler feedwater contains more than 60 pans per million of total dissolved solids, the boiler most have a blowdown more often, the frequency depending upon the mineral content of the feedwater. Blowdown means the boiler must be drained under pres sure.

THE BOILER BLOWDOWN IS PERFORMED BY SIMPLY SHUTTING OFF THE STEAMER'S REDLIGHTED POWER SWITCH WHILE THE BOILER IS AT NORMAL 10 PSI OPERATING PRESSURE. WHEN THE BOTTOM OF THE POWER ROCKER SWITCH IS PRESSED, ITS RED LIGHT GOES OUT, AND THE DRAIN VALVE AUTOMATICALLY OPENS, DRAINING THE BOILER. AN AUTOMATICALLY-TIMED DRAIN WATER CONDENSER WILL FLUSH THE DRAIN FOR 3 MINUTES, THEN SHUT OFF. AFTER 3 MINUTES THE STEAMER IS READY TO BE RESTARTED.

When steam is produced, the water in the boiler is being distilled. During this process, the minerals that come into the boiler with the water, remain in the boiler as the water boils away as steam. When allowed to accumulate, the water becomes highly mineralized, which results in erratic operation, lime build-up, corrosion, and premature electric heater failures- In some cases, complete boiler replacement becomes necessary, which is extremely ex pensive. By draining the boiler under pressure, most sediment present will be flushed down the drain.

2. The steamer is equipped with a drain in the back of the cooking compartment. No compartment should be operated without the drain screen in place. This screen prevents large food particles from entering and possibly plugging the drain line. Any restriction of the drain line may cause a slight build-up of back pressure in the compartment, resulting in steam leaks around the door gasket. It also may adversely affect the convection action of the steam in the compartment, which is critical to optimum performance- Pouring USDA approved drain cleaner through the compartment drains once a week will help to ensure an open drain. A manual (hand crank) drain auger, or "snake", may be safely used to dear obstructions in the compartment drains. Do not use a power auger, as damage to the plastic drain system will result.

With the steamer off, open the cooking compartment doors and allow the steamer to cool before cleaning the cooking compartments and their components.

3. At the end of each day's operation, wash the pan slides, steam tubes, door gaskets, and compartment interiors with mild detergent and warm water, either by hand or in a dishwasher. Rinse thoroughly with clear water. Rinse water should drain freely through the compartment drain

openings. If it docs not, the drain must be cleaned before using the steamer.

4. Once a week, remove the steam tubes and clean the orifices. First, remove the pan slides by lifting upward and toward the center of the compartment. Pressing backward on the steam tube will allow its front eyelet to clear the compartment stud. The tube is then angled toward the center of the compartment just enough to dear the stud and be pulled forward, out of its socket. The orifices can be cleaned easily with a paper dip. Then, thoroughly wash and rinse all steam tubes. This can be done in a dishwasher. Lubricate each tube's tapered end with cooking oil before replacing in the steamers compartments. Be sure all four steam tubes are securely in place before activating the compartment. The tubes are interchangeable and may be placed in any spot in either compartment.

5. To prolong door gasket life, always leave compartment door ajar when not in use.

6. Exterior Care: Allow steamer to cool before washing. Use the same cleaners and cleaning procedures as for other kitchen surfaces of stainless steel and aluminum. Mild soapy water, with a dear water rinse, is recommended. Do not allow water to run into electrical controls. Always turn off equipment power before using water to wash equipment. Do not hose down the steamer.

WARNING

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

MAINTENANCE

Periodically, a qualified serviceman should be summoned for routine preventive maintenance.

1. The blowdown procedure will not completely remove the mineral deposits that adhere to the top of the boiler. A chemical descaling should be done by a boiler treatme nt specialist. This should be done once a year in average water conditions, but in poor water areas it may be needed two or three times a year.

2. Periodic boiler inspection should be made by a qualified serviceman.

3. Once every three months, the cold wat er line strainer should be cleaned.

Cleveland Range supports a comprehensive network of Maintenance and Repair Centers (regional pans and service dis tributors) throughout the United States and Canada. Please contact your nearest distributor for the name of an authorized service agency in your area, or for replacement pans and information regarding the proper maintenance and repair of Cleveland Range equipment. In order to maintain the various agency safety certifications, only factory -supplied replacement pans should be used. The use of Other than factory-supplied replacement pans will void the warranty.

COMPARTMENT CONTROL - ELECTRONIC TIMER 104124

CONVECTION STEAMER TIMER SETTINGS

Asparagus, spears

4 6 Fresh Frozen

Beans, green

cut 6 5 Clams in shell

3-5 French cut

5** Cod fillets.

oz. portions

3 4

whole

6 4

Crab legs. king

4-6 Broccoli, spears

3 2-3

Snow c

rab- 2-4

flowerettes

2-3 1-2

Crab, live.

4 oz. 4

chopped

8 3/4 - 1 Ib 12

Brussels sprouts

4-5 4

Halibut,

6-8 oz.

portions

4-6 6-8

Cabbage

Lobster, whole.

Ib. 7-9

12-16

wedges/head

4 Lobster tails,

8 oz. 8-10

Cabbage,

defroste

d, butterflied

4-6 whole

- to remove leaves

2 Mussels in shell

2 for cabbage rolls

Oysters in shell

2-4

Carrots, baby whole

10 6

Red snapper.

oz. 4-5 4-5

Salmon steak,

oz. 6 7

sliced, crinkle cut

8 3

diced

on cob, cobbettes

12** Hard cooked for egg salad,

Eggplant, sliced, diced

1 potato salad

10-12 Mixed vegetables

3-4 Soft cooked

Coddled

Potatoes, whole

8 oz. 30-35

Blanch for peeling

peeled, quartered, fresh

12-19 Fresh: Avocado

1 peeled, diced

8-10 Apple, cored

1 Potatoes, sweet, whole

30-35 Grapefruit

Spinach leaf

2 21** Orange

chopped

21**

Apricot

1 Squash, acorn halves

15 Pineapple whole

butternut, quartered

Dried*: add water to re

hydrate

whipped*

20** Apple

spaghetti squash, halves

15-18 Apncot

Tomatoes, whole sliced*

1 Peach

Turnips, whole

20-25 Pear 10

.Zucchini. sliced

2-4 2-4

Prune

Timer settings are approximate due to the differences in food quality, age, shape and the degree of doneness desired. It is not necessary to add water. Perforated pans are recommended. Starred items (*) must be cooked in solid pans or containers. Items marked with two stars (**) require handling in two steps. First, steam for approximately 1/2 the time shown, remove from steamer, separate thawed portion, or stir, and return to the steamer for the time remaining. The compensating feature of the timer allows the cooking compartment to reach cooking temperature before the preset time starts to count up.

(In Minutes) VEGETABLES: Fresh Frozen Artichoke 12

SEAFOODS: Steam all seafoods on a perforated pan with catch pan.

(In Minutes)

diced 2 Cauliflower, flowerettes 4-5 3whole Celery, diagonal cut 1 1/2"

minced Corn, yellow whole kernel 1 2 EGGS (Medium Sized):

Mushrooms, whole (1 1/2" dia.) sliced

Onions, diced, sliced 2-3 1 whole 4 2 Peas, green

3 1

2 FRUITS:

Shrimp, 10 ct. per Ib. 1QF 5 Ib. block, peeled deveined 30 ct. 5 Ib. block, green, 26-30 ct. (nested pan)

Poached in a cup Scrambled* 6-7**

Cleveland reserves right of design improvement or modification, as warranted.

2-3

4-6 6-8** 10**

Steam meats and poultry in nested pans, as juices can be used for gravy,

sauces, beef stock and soups. The see of portion. thickness of cut. grade,

Chicken.

5-8

oz. breaded

pieces

18-20

mm.

Italian sausage

oz- portion

mm. Ribs. 3 Ib and down

20-26

min.

Ground chuck tor chili

min./lb.

4-6 min./lb.

Pot roast, choice

8-12

min/Ib.

Rump roas

t, choice

boned, rolled, tied

min /lb.

Meat loaf.

lb. loaf

min/lb.

Liver, baby beef.

oz. slice

2-4

min. 2-4

min. Corned beef.

6-8

Ib. cut,

time listed below produces a "rare"

steak. A "well done" steak is first steamed to the "rare" stage. then broiled or

min. 4

min. 4 min. 6

min. 3-4 min.

3 min. 4

mm. 4

min. 5

min.

oz. 7

mm.

T-bone —

12 oz.

min.

oz. 8

min.

18 oz.

min.

Full size pans

Cabbage

rolls, stuffed*

min. 20

min. cover with tomato

sauce & serve

Casserole dishes*

beef stew,

20-25

min. 25-30

min. stroganoff

20-25

min. 25-30

min. Lasagna*. freshly prepared

20-25

min. 25-30

cups cold water/lb.

min.

Beans*, pre

soaked overnight.

to. beans

1 1/2 qts. water

min. Beans*, unsoak

ed.

Ib. beans

1 1

/2 qts.

water

2 1/2 hrs.

Lasagna noodles

10-12

min **

Macaroni, shells, elbow

10-12

mm. **

Rigatoni

min. **

Spaghetti, vermicelli

min. **

CONVECTION STEAMER TIMER SETTINGS

(continued)

MEATS & POULTRY:

should be considered when selecting a timer setting tor doneness.

STEAKS:

Strip steak — 10 oz.

5 mm.

POULTRY: Fresh Frozen

Turkey, whole 6-8 min./lb. 6-8 min./lb. halves, 1 1/4 - 1 1/2 Ib per

half 20-24 min. 20-24 min.

PORK, SAUSAGE, HOT DOGS:

Pork. Chop. 4 count/lb 10 min, Hot dogs. 8 count/lb 2 min.

BEEF: Cubes, 1 1/2" 6-7 min/lb. 6 min./lb.

add 1/2" water to pan 20-23 min/lb.

STEAKS:

Using a 3/4" to 1" steak, the steaming

grilled for 1 1/2 minutes on each side. This "well done" steak shrinks less, is more tender and juicy: and. when served, is the same see as the "rare" steak.

Sirloin patties. chopped. 8 oz. Ribeye. 8 oz. Top butt steak. 6 oz. 8 oz.

Filet Mignon. butterflied —

4 oz.

6 oz.

8 oz.

10 oz.

16 oz. Whole (Chateaubrand)

8 min.

22 oz. 10 min.

PREPARED ENTREES: Fresh Frozen

reheat each serving 4" 6-8 min. 12 min

DEHYDRATED FOODS:

Potatoes": 2 1/2# random sliced

plus 5 cups cold water/lb. 12 min.

RICE & BEANS:

Rice*, long grain

Refried beans*. 2 #10 cans 15-17 min.

PASTA:

Steam in nested pans. Place pasta on 2 1/2" perforated pan used as

a liner in a solid 2 1/2" pan. Cover pasta with cold water. Egg noodles. 1 1/2" wide 4-6 mm. **

Spaghetti, regular

10 min. **

ELECTRIC STEAM GENERATOR (BOILER) ASSEMBLY - 2 PROBE TYPE

REFERENCE

NUMBER

PART

NUMBER

REFERENCE

NUMBER

PART

NUMBER

plate assembly, mounting studs tor

flanged heater elements

07128

Heater Gasket

44149

Electric Boile

r Shell

(43894)

above, also

11 16546

3" Block

Off Plate

including sight gauge, two probes and

12 22131

15 psi Safely Valve

cover box.

22130

8 psi Safety Valve

Hand Hole Plate Assembly including bar.

and gasket.

03509

Contactor.

amp 2a 43748

Hand Hole Plate only

03506

Contactor.

amp 3 07106

Hand Hole Gasket.

4" x 6- oval 15 23198

Control Board, water level and LWCO

4 40462

Probe 16 03524

Relay

6 52305

Probe Cover Box

44168

Terminal Block.

pole 7 40445

Water Gauge Set with Glass

03202

Circuit Breaker,

amp

07108

Fibre Washer

required)

20478

Interval Timer.

minute

23132

Gauge Glas

s Washer

required)

20535

Transformer.

150

VA 8 07302

Gauge Glass Only.

long 22 22102

Check Valve.

1/4" 9 08235

Heater.

KW.

208

volt. 3 phase

03276

1/4" Ball Valve, water supply shut

off

08236

Heater.

KW.

220/240

volt. 3 phase

22223

Solenoid Valve, water feed

08237

Heater,

KW.

440/480

volt. 3 phase

19870

Line Strainer. 1/4

08234

Heater.

KW.

600

volt. 3 phase

03277

3/4" Ball Valve, manual drain

08241

Heater.

KW.

208

volt. 1 phase

22221

Solenoid Valve, boiler dr

ain

08242

Heater.

KW.

220/240

volt. 1 phase

13252

Drain Manifold

08243

Heater.

KW.

440/480

volt. 1 phase

45006

Low Water Cut

Off Assembly (California

08244

Heater.

KW.

600

volt. 1 phase

41943

LWCO Mounting Plate (California on

ly)

08165

Heater.

KW.

208/220

volt. 3 phase

05253

Brass Street Elbow (California only)

08166

Heater.

KW.

230/240

volt. 3 phase

02623

Reducing Bushing.

1/2" -

1/4" (California

08167

Heater.

KW.

440/480

volt. 3 phase

19995

Float Switch. LWCO (California only)

08163

Heater.

KW.

600

volt. 3 phase

19993

DPDT Power switch

08214

Heater.

KW.

208/220

volt. 1 phase

19994

SPST Momentary contact reset switch

08215

Heater.

KW.

230/240

volt. 1 phase

07167

Press

ure gauge.

0-30

psi. 1 1/2"

18 KW, 27 KW, 36 KW, & 48 KW (2, 3, & 4 HEATER ELEMENTS)

(OPTIONAL)

DESCRIPTION

1 43894 Electric Boiler Shell only. with legs. hand

2 40421

5 101466 Probe Extension Set (set of two) 17 03525 Relay Socket

08216 Heater. 12 KW. 440/480 volt. 1 phase

08217 Heater. 12 KW. 600 volt. l phase

13 19947 Pressure Switch

DESCRIPTION

Manufacturer reserves right of design improvement or modification, as warranted.

HEATER AND CONTACTOR WIRING SCHEMATICS FOR SOLID

STATE ELECTRIC STEAM GENERATORS

Manufacturer reserves right of design improvement or modification, as warranted.

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