Cleveland 36CSM16, 36CDM16, 36CGM16300 User Manual

Cleveland Range

36CSM16

REPAIR
MANUAL

Model No. 36CEM1648

36CGM16300
36CDM16

Cleveland Range, Inc.

UNITED STATES
1333 East 179th St.

Cleveland, Ohio 44110
Phone: [phone] • Telex: 98-0546 • FAX: [phone]

CANADA

Garland Commercial Ranges • 1177 Kamato Rd.

Mississauga, Ontario CN L4W 1X4
Phone: [phone] • FAX: [phone]

FSC-04

Installation, Use and Care Instructions

INSTALLATION

Convection Pro XVI

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 this 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 safely 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 instal ­lation 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 DIRECTLY ABOVE THE
FLOOR DRAIN. Observe all clear ance requirements to
provide air supply for proper operation, as well as sufficient
clearance for servicing. The surrounding area must be free
and clear 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-

nected to electricity must be grounded by the installer. A wiring
diagram is provided inside the base cabinet.

WARNING

INJURY TO PERSONNEL AND EQUIPMENT DAMAGE 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) 10
extend the drain line to a nearby open floor drain. Up 10 two
elbows and six feet of 1-172-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 into
PVC drain piping or any other drain piping material not
capable of sustaining 180°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. 1/4 -inch IPS plumbing is sufficient for
water supply lines up to 20 feet in length, but water supply
lines longer than 20 feet should beat 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 con­nections) 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.

Printed 6/90 Cleveland Range, Inc.

Installation, Use and Care Instructions

Convection Pro XVI

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 consulting
the local gas supplier. Install a sediment trap (drip leg) in the
gas supply line, then connect gas supply piping to the boiler
gas val ve 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 10 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 7.773.1-

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 requirements 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: Conned 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 3/4 -inch 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 must 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 Pro XVI 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 Pro XVI 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 properly 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.

Cleveland Range, Inc. Printed 6/90

Installation, Use and Care Instructions

Convection Pro XVI

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.

lO. 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 property,
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 10 ensure that the steam pressure gage registers 10
psi.

The steam pressure is factory-adjusted 10 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 separate data sheet entitled
"Steam Pressure Adjustments." Adjust ments 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 Limi t Safety Pressure Switch 15
psi

Setf-Contained Steam Coil Generator
Operating Pressure Switch 10 psi

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

OPERATION

Operation of the Cleveland Range Convection Pro XVI 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 Pro XVI 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 Pro XVI 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 10 the pressure gage. 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.

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

Steam Supply Pressure Range 15-45 psi
*with or without kettle

Printed 6/90
Cleveland Range, Inc.

Installation, Use and Care Instructions

Convection Pro XVI

2. Start the steam supply. The steam supply is either an integral
steam generator (boiler) built into the base unit, 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 properly - As soon as the pressure gage on the
Convection Pro XVI Steamer registers 10 psi, steamer
preheating may begin. Skip the remainder of step 2, and
begin step 3, preheat instructions.

• 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 gage (Figure 1). 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 contains 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 switch 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 10 operate the
equipment during a power failure.

Start-up and Preheat

WARNING

Do not attempt to start or operate the Convection Pro
XVI steamer during a power failure. Critical safety cir­cuits are not energized, and serious injury to pers onnel
or damage to equipment may result.

1. Inspect the steamer. Check the cooking compartments 10
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.

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

3. Preheat the Convection Pro XVI steamer cooking com-

a. Close the compartment door by gently swinging it shut.

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 gage on the unit base should register 10
PSI.

partments. For accurate, efficient cooking times, the cooking
compartments should be preheated during startup.

b. Refer to timer setting instructions under Automatic Operation

for the appropriate control panel. Set the timer for each
compartment 10 one minute, and start the cooking cycles.
Steaming begins in each compartment.

Cleveland Range, Inc. Printed 6/90

Installation, Use and Care Instructions

Convection Pro XVI

NOTE: On Convection Pro XVI steamers equipped with the 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 automatically shuts off and a 3-second
alarm sounds. The Convection Pro XVI steamer is ready for
cooking operations.

COOKING OPERATIONS

The control panels mounted on the cooking compartments
regulate cooking operations. Although cooking operations are
similar for all Convection Pro 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 key pad control panel is illustrated in Figure

2.
The Cleveland Range Convection Pro XVI 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, 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.

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 companment-

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

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 can not rum 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 into
the cooking compartment.

Automatic Cooking Operation - Key Pad Controls
Each Convection Pro XVI 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 COUNT DOWN 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 heat-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 1134 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 second 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.

4. Press the START/STOP key to start the timer. When the
START/STOP key is pressed. Steam enters the cooking
compartment

Printed 6/90 Cleveland Range, Inc.

Installation, Use and Care Instructions

Convection Pro XVI

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 restart 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 clear and reset
the timer.

6. Example 4. To cook two 14 minutes cycles: Press the
CLEAR key to clear 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 Pro XVI 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 to provide accurate, efficient, 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 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.

Manual Cooking Operation - Dial Timer Controls

Use manual mode for a continuous supply of steam for Iong
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

3. If food inspection is required during steaming, refer 10 the LIVE
STEAM WARNING above. Use extreme caution when
opening the steamer door during steaming opera-tions.

4. Although the timer cannot turn the steam off in manual mode, it
can be used as a conventional cooking timer. Refer 10 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 into the
cooking compartment.

Automatic Cooking Operation Dial
Timer Controls

Each Convection Pro XVI steamer cooking compartment is
equipped with an independent dial timer. This timer controls the
cooking 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 to zero.

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 until 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 three
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 forma tion of
scale. See step 1 in CARE A ND CLEANING instructions, which
follow.

Cleveland Range. Inc. Printed 6/90

Installation, Use and Care Instructions

Convection Pro XVI

CARE AND CLEANING

The Cleveland Convection Pro XVI steamer must 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 must
have a blowdown more often, the frequency depending upon
the mineral content of the feedwater. Blowdown means the
boiler must be drained under pressure.
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 AUTOMAT ICALLY­TIMED 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. Daring 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 hi ghly 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 expensive. 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 panicles 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 clear 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 does not, the dram 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 clear the stud and be pulled forward, out of its
socket- The orifices can be cleaned easily with a paper clip.
Then, thoroughly wash and rinse all steam tubes- This can be
done in a dishwasher. Lubricate each rube'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 clear water rinse, is recommended- Do not allow water
to run into electrical controls. Always turn off equipment
power before using water 10 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 treatment
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 water line strainer should

be cleaned.

Cleveland Range supports a comprehensive network of Main­tenance and Repair Centers (regional pans and service dis­tributors) 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-sup-plied
replacement pans will void the warranty.

Primed 6/90 Cleveland Range, Inc.

Cleveland Convection Pro

Item

Part Number

Description

11 19972

Thermal Switch

15 66721

Panel, Rear Cover, PCL

19 14665

Nut, Hex, Elastic Lock,

1/4-20

Cleveland

92/03/28

Parts List Below Is For Drawing On Previous Page

1 See Sheet 2 Upper Assembly, Intermediate, Convection Pro
2 106203 Spray Nozzle Assembly

3 See Sheet 7 Steam Inlet Assembly, Lower Compartment
4 See Sheet 7 Steam Inlet Assembly, Upper Compartment
5 104381 Fitting, Hose, 1/4 MPT x 1/4 H, Straight

22241 Valve, Solenoid, 1/4

105786 Fitting. Hose, 1/4 MPT x 1/4 H, 90°
6 See Sheet 8 Drain Assembly, Compartment, Back
7 See Sheet 5 Panel Assembly , Electronic

See Sheet 6 Panel Assembly, Mechanical
8 102420 Rack, Assembly, Right Side, PCL

9 102003 Rack, Assembly, Center Wire, PCL
10 102421 Rack, Assembly, Left Side, PCL

12 100697 Panel. Top, Weldment, PCL
13 100132 Panel, Right Side, Sheeting, PCL
14 100131 Panel, Left Side, Sheeting, PCL

16 101737 Panel, Pedestal, Side, Weldment
17 1044741 Pedestal Weldment
18 23116 Washer, Flat, 1/4 x 5/8 x .065

Steam Cooking Specialists

Cleveland Range, Inc.
1333 East 179th St.
Cleveland, OH 44110
Ph: [phone] Fax: [phone]

Cleveland Convection Pro

Description

12 100004

Bar, Nut, Three 3/8

-

16 Holes

17 23120

Washer, Flat. 3/8x7/8x1/16

92/03/28

Item Part Number Parts List Below Is For Drawing On Previous Page

1 105836 Cavity, Weld Assembly, Convection Pro
2 14618 Nut, Hex, 1/4-20, S/S
3 101305 Pin, Rack

4 69298 Screen, Compartment Drain
5 146771 Nut, Acor n, 1/4-20
6 53124 Channel, Door End
7 101231 Screw, Truss Head, 10-24 x 1/2, S/S
8 191241 Screw, Hex Head, 3/8-16 x 1.00
9 101936 Bar, Hinge Top
10 100539 Washer, Door Hinge
11 02093 Bearing, .568 ID x .753 OD

13 101935 Bar, Hinge Bottom
14
15

See Sheet 3

See Sheet 4

Door Assembly, Convection Pro
Door Assembly, Convection Pro

16 106236 Handle Assembly, PCL/PCS Steamer

18 23108 Washer, Lock, Medium Pattern, 5/16, S/S
19 13129 Screw, Hex, 3/8-16 x 7/8, Alloy Steel

Cleveland

Steam Cooking
Specialists

Cleveland Range, Inc.
1333 East 179th St.
Cleveland, OH 44110
Ph: [phone] Fax: [phone]

Cleveland Convection Pro

Description

4 54230

Cover, Door, Convection Pro

9 23105

Washer, Lock, 1/4, Katlink, S/S

14 68084

Roller, Door Latch

18 100557

Screw, Socket

Head, 1/4

-

28 x I". S/S

92/03/28

Item Part Number Parts List Below Is For Drawing On Previous Page

1 105825 Door, Weldment, Convection Pro
2 104292 Gasket, Door, Convection Pro

3 52061 Bar, Hinge, Pivot

5 100759 Bar, Door, Handle
6 1010441 Bracket, Door Handle
7 100990 Spring, Wave

8 101048 Pad, Insulator, Plastic

10 23116 Washer, Flat, 1/4 x 5/8 x .065, S/S
11 19176 Screw, Truss Head, Slotted, 1/4-20 x 1/2
12 23098 Washer, Flat, 3/4 x 1.187 x .05, S/S
13 02096 Bearing, .753 ID, Porous Bronze

15 52531 Pin, Roller
16 19136 Screw, Set, Cup Point, 1/4-20 x 1/2, S/S
17 19123 Screw, Socket Head, 1/4-28 x l 1/2, S/S

Cleveland Range, Inc.
1333 East 179th St.
Cleveland, OH 44110
Ph: [phone] Fax: [phone]

Cleveland Convection Pro

Description

6 18307

Pin, Retainer

Item Part Number Parts List Below Is For Drawing On Previous Page

1 105917 Plate, Latch Mount, Weldment
2 14675 Nut, 3/8-16, S/S
3 100605 Screw, Socket Head, Cap, 3/8-16 x 1 1/4
4 100710 Spring, Latch

5 101408 Tubi ng, Latch Bumper

7 1044871 Handle Assembly
8 18306 Ring, Retaining

Cleveland Range, Inc.
1333 East 179th St.
Cleveland, OH 44110
Ph: [phone] Fax: [phone]

Cleveland Convection Pro

Description

5 104224

Switch, Rocker, SPDT, Matte Finish

12 101655

Washer, Flat, #10, S/S

Item Part Number Parts List Below Is For Drawing On Previous Page

1 104389 Timer, Assembly - NCC
2 56237 Bar, Instrument Panel Frame, Side
3 103981 Panel, Weldment, Convection Pro, Electronic

4 106599 Label, Control Panel, Convection Pro

6 56235 Bar, Instrument Panel Frame, Top/Bottom
7 53264 Clip, Instrument Panel Frame, PCL
8 19151 Screw, Set, Cup Point, 3-48 x .125, S/S
9 104390 Transformer Assembly

10 104223 Nut, Hex, 6-32, Elastic Lock
11 14692 Nut, Hex, 10-24, Elastic Lock

Cleveland Range, Inc.
1333 East 179th St.
Cleveland, OH 44110
Ph: [phone] Fax: [phone]

Cleveland Convection Pro

Description

10

Included With Item 10

17 19201

Screw, Pan Head, Slotted, 5

-

40 x .250, S/S

Item Part Number Parts List Below Is For Drawing On Previous Page

1 11307 Knob, Timer
2 19992 Switch, Rocker, Compartment Bypass
3 105822 Label, Control Panel, Convection Pro
4 56237 Bar, Instrument Panel Frame, Sid e

5 103974 Panel, Weldment, Convection Pro, Mechanical
6 14618 Nut, Hex, 1/4-20, S/S
7 20477 Timer, Solid State, 3 Second Delay
8 101873 Nut, 1/4-20, Elastic Lock
9 41350 Buzzer Assembly with Terminals

11 20323 Terminal, #10 Ring. .25 Male Tab
12 20476 Timer, 60 Minute, Mechanical Switching
13 14692 Nut, 10-24, Elastic Lock, Steel Plated
14 19151 Screw, Set, Cup Point, 3-48 x .125, S/S

15 53264 Clip, Instrument Panel Frame, PCL
16 56235 Bar, Instrument Panel Frame, Top/Bottom

Cleveland Range, Inc.
1333 East 179th St.
Cleveland, OH 44110
Ph: [phone] Fax: [phone]

Cleveland Convection Pro

Description

2 20245

Tee, Male Branch, 1/4, Brass

6 22193

Valve, Solenoid, 3/4 x 3/4, 120V, 60Hz

10 05231

Elbow, Street, 3/4 x 90°, Brass

Item Part Number Parts List Below Is For Drawing On Previous Page

1 105277 Fitting, Hose Barb, 3/8 H x 1/4 NPT

3 03729 Cross, 4-Way, 1/4, Brass
4 14304 Nipple, 1/4 x Close, Brass

5 02563 Bushing, Hex, 3/4 x 1/4, Brass

7 14342 Nipple, 3/4 x Close, Brass
8 20206 Tee. 3/4 x 3/4 x 3/4, Brass
9 06240 Fitting, Hose Barb. 3/4 H x 3/4 MPT

Cleveland Range, Inc.
1333 East 179th St.
Cleveland, OH 44110
Ph: [phone] Fax: [phone]