Cleveland 42CKSM, 42CKGM300, 42CKEM24, 42CKDM, 42CKEM36 User Manual

Cleveland Range

REPAIR MANUAL

42CKEM24/36/48
42CKGM200/250/300
42CKDM

Model No. 42CKSM

UNITED STATES

1333 East 179th St
Cleveland. Ohio 44110
Phone:[phone] • FAX: [phone]

Cleveland Range, Inc.

CANADA

Garland Commercial Ranges • 1777 Kamato Rd.
Mississauga, Ontario CN L4W 1X4
Phone: [phone] • FAX: [phone]

Installation, Use and Care Instructions

Convection Steamer

INSTALLATION
INSTALLATION SAFETY

WARNING

WARNING

INJURY TO PERSONNEL AND EQUIPMENT DAMAGE

may result from an improper dram connection.

Installation of this equipment must be

accomplished by qualified installation personnel,

working to all applicable local and national codes.

Improper installation at this product could cause

injury or damage.

D0 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 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 this 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
DIRECTLY 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 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 connected to electricity must be
grounded by the installer. A wiring diagram is provided
inside the base cabinet.

4. The dram line outlet discharges exhaust steam and hot

condensate. Connect 1-1/2-inch. IPS piping (or larger) 10
extend the dram line to a nearby open floor dram. Up to
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 dram

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 a the steamer cooking
compartments. To ensure a vented drain line, DO
NOT, UNDER ANY CIRCUMSTANCES, CONNECT
THE DRAIN OUTLET 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 fin
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 10 the boiler-water fill line
strainer.) Constant flow pressure must he 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 10 reduce the water
pressure 10 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 be at least 3/8-inch IPS.
Flush water supply lines thoroughly before
connecting them 10 the unit Use water which is low in

anal 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 fin swing

spout, 3/8-inch (10mm) not and/or cold water

connections) win be required at the swing spout
valve.

6. Turn on the cold water supply to the unit. Ensure that the

manual water valve, inside this base cabinet, is open.

Installation, Use and Care Instructions

7.

Connect the primary fuel supply in accordance with the

Convection Steamer

following instructions Location and other data are shown

on the specifications 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 valve piping. GAS-FIRED
EQUIPMENT IS DESIGNED FOR INSTALLATION
ONLY IN NON-COMBUSTIBLE LOCATIONS. THIS
INCLUDES THE FLOORING THAT WILL BE
DIRECTLY UNDER THE EQUIPMENT. Location,
plumbing size, and pressure dataare shown on the
specifacation sheet. Boilers rated 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 I2'' - 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 most toe installed in the gas supply
plumbing to reduce the gas pressure 10 less than14''
water column. Installation must be in accordance with
local codes, or in the abcense of local codes, with the
National Fuel Gas Code, ANSI 2223.1 1984. Insallation
in Canada mast 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 resident
to LP gas. Turn the gas valve control knob to ON (the
word "OB" on the knob will be opposite the index on the
valve's body). Test an pipe joints for leaks with soap and
water solution. Never obstruct the flow of combustion
and ventilation air. Observe an 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 OB
the specification sheet. The unit must be electricity
grounded by the installer.

For Electronic Powered Steam Generators: Connect
electric power: location and data are shown on the
specifications 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 requirement s
specified on the data plate inside the base cabinet. The
copper wiring most be adequate to cany 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 Con Steam Generators: Connect Steam supply
piping to the input side of the steam coil. Location and
pressure data are shown on the specifacations 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
incom ing steam connection point. Flush the steam line
thoroughly before connecting it 10 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 he 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
specifacation sheet. Flush the stream line thoroughly
before connecting it to the steamer. To ensure adequate
of steam the branch steam supply line must be 3/4-inch
IPS minimum (Direct-steam -connected kettles require 1/2­inch require IPS pipe if the kettle total capacity is 20
gallons or less, and 3/14-inch IPS pipe if the total capacity
exceeds 20 gallons.) A permanent 115 electrical
connection is required at the junction box. The junction

box location is shown OB the specification sheet. The
unit must be electronically grounded by the installer.

Installation Checks

Proper operation of the Cleveland Convection Steamer is
dependent upon proper installation. Alter 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 an 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 seperate fused disconnect.
and is properly grounded in accordance with the National
Electric Code

7. On gas, steam con, and diret -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.

2

Installation, Use and Care Instructions

Range

3

Convection Steamer

8. On steam coil units, me incoming steam pressure
must be 35 10 50 psi Less than 35 pa will not
effectively operatethe unit. Pressure in excess of 50
psi must be reduced (with a a pressu re reducing
valve) to 35 to 50 psi.

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

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 10 the

WARN INGS in this text. These instructions are 10 be

retained by the owners) and operator(s)) for future
reference.

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 and
Preheat instructions in the Operation section. Verify
that the unit operates
properly, and make checks 11 and 12. and 12

11. Check ensure that the water the boiler sight gage

glass automatically says about 1/3 fan when the boiler
is started

12. Check to ensure that the stream pressure gage

registers 110 psi pa.

The steam pressure is factory -adjusted to provide the
proper pressure. In some cases, however,, the factory
set- may shift down 10 shaking and resetting win be
required after installation. Proper adjustments and
maintenance procedures are detailed on a separate
data sheet entitled "Steam Pressure Adjustments."
Adjustments 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 Steam , Gas or

Electric
Operating Pressure Switch 10 psi
High Limit Safety Pressure Switch
15psi

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 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 10 the left of the
pressure gage, as illustrated in Figure 1. Most Cleveland

Range<Convection Steamers have 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 mo mentary
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.

Setf-Contained Steam Coil Generator
Operating Pressure Switch 10 psi High Limit
Safety Pressure Switch 15 psi Steam
Supply Pressure Range 35­45 psi

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

Supply Pressure Range 15-45 psi

•with or without kettle

Installation, Use and Care Instructions

Convection Steamer

Start-up and Preheat

WARNING

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

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
10 ensure that the manual drain valve is closed and the
manual water supply valve is open.

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

• For units without a built -in boiler, refer to the startup

procedures tor the external steam supply and be sure it

is running properly. As soon as the pressure gage 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. fin 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 10 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 su pply or burners arc 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 turn s off.
The STEAM switch must be pressed to re-start the
steamer after it is shut off for any reason (including a
brief power interuption). No attempt should be made to
operate the equipment during a power failure.

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

If the burners fail 10 ignite m 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

3. Preheat the Convection Steamer cooking compartments.

For accurate, efficient cooking times, the cooking com-

burner ignition cycle once again.
d. About20 minutes after starting the boiler in step c, the
e. steam pressure guage on the unit base should

register 10 psi.

partments 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 begins 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 controls panels, the time r
does not begins counting down until the cooking
compartment reaches operating temperature.
This may take 2 or
3 minutes if the steamer has not been operting.

c. Steaming continues for the set one minute When

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

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 key pad 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 temperature to provide
accurate, efficient, uniform steam cooking.

NOTE: Whether using timed or manual cooking mode,
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 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 isrequired.

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 to
the LI VE 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 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
cookmg 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 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 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 (60min) and 15 minutes to 75 minutes.
Press the following number keys in sequence: 7500.
The display will read 75:00 when property 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: 1,3,0. The
display will read 01:30, when set for 1.5 minutes. AIl
seconds method: Change the 1.5 minutes to 90
seconds and press 9 0. The display will read 00:90,
when set for 1.5 minutes.

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 one 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: 1,4,0,0. 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
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.

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.

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.

Automatic Cooking Operation
Dial Timer Controls

Each Convection 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 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 dail 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, as 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 to automatically drain
highly mineralized water from the boiler, which reduces the
formation of scale. See Step 1 in CARE AND CLEANING
instructions, which follow.

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.

6

Installation, Use and Care Instructions

Convection Steamer

CARE AND CLEANING

The Cleveland Convection 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 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

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
sedi-meat 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-up 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 compartments.

3. At the end of each day's operation, wash the pan
slide's, 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

opening. If it does not, the drain must be cleaned before
using the steamer.

4. Once a week, remove the steam robes 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 cap.
Then. thoroughly wash and rinse all steam tubes. This
can be done m 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 m
any spot m either compartment.

5. To prolong door gasket 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 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 extras 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 Ranges 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 parts should be used.
The use of other than factory -supplied replacement parts
will void the warranty.

Printed 6/90 7 Cleveland Range. Inc.

CONVECTION STEAMER TIMER SETTINGS

(In Minutes)

Artichoke

12

Asparagus, spears

4 6

Beans, green

2"

cut 6 5 French cut

4 5"

whole 6 4

Broccoli, spears

3 2-3

flowerettes

2-3 2-3

chopped

6-8 Brussels sprouts

4-5 4

Cabbage

12-16 wedges/head

4 Cabbage.

whole

- to remove leaves

2

for cabbage rolls

Carrots. baby whole

10 6

sliced. crinkle cut

7-8 3

diced

2 Cauliflower, flowerettes

4-5 3-4

whole

10

Celery. diagnonal cut

1 1/2 3

diced

2 1

minced

1 Corn, yellow whole kernel

2 on

cob.

cobbettes

6

12" Eggptant. sliced, diced

1

Mixed vegetables

• 3-4

Mushrooms, whole (1 1/2"

3

sliced 1

Onions, diced, sliced

2-3 1

whole

4 2

Peas. green

2

Potatoes. whote 8

oz 30-35 peeled. quartered. fresh

12-19

peeled. diced

8-10

Potatoes, sweet whole

30-35

Spinach leaf

2 21-

chopped

21-

Squash, acorn halves

15 butternut. qu

artered

7 whipped*

20-

spaghetti squash, halves

15-18

Tomatoes, whole, sliced

1

Turnips, whole

20-25 Zucchini. sliced

2-4 2-4

SEAFOODS: Steam all seafoods on

a

perforated par

-

with

catch pan.

Cod fillets.

5

oz- portions

3 4

Crab legs. king

4-6 Snow crab

2-4

Crab. live,

4

oz 4

3/4 - 1 Ib. 12

Halibut. 6

-8

oz portions

4-6 6-8

Lobster, whole, 1 Ib.

7-9 Lobster tails.

8

oz 8-10

defrosted. butterflied

4-6 Mussels

in shell

2

Oysters in shell

2-4

Red snapper.

8

oz- 4-5 4-5

Salmon steak.

8

oz. 6 7 Shrimp,

10

ct. per Ib. lQF

3 4-6

5

Ib. block, peeled

&" deveined

30

ct. 6-8-

potatoe salad

10-12

Soft cooked

•a

Coddled

6

Poached in a cup

2-3

Fresh: Avocado

1

Apple. cored

1 Grapefruit

1

Orange

1 Apricot

1

Pineapple, whole

2

Dried': add water to re

-

hvdrate

Apple

10

Apricot

10

Peach

10

Pear 10

Prune

10

Timer settings are approximate due to the differences in food quality, age. shape and the degree of doneness desired 1: is no 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.

VEGETABLES: Fresh Frozen

(In Minutes)
Fresh Frozen
Clams in shell 3-5

5 Ib. block, green, 26-30 ct (nested pan) 10­EGGS (Medium Sized):
Hard cooked for egg salad.

Scrambled* 6-7-
FRUITS:

Blanch tor peeling

9

CONVECTION STEAMER TIMER

gravy, sauces. beef stock and soups. The size of portion, thickness

Chicken, 5

-

8 oz breaded

pieces

18-20

min. halves.

1 1/4 -

1 1/2 .l

b. per

Italian sausage.

4 oz.

portion

10

mm.

Ribs. 3 lb and down

20-26

min

Ground chuck

for chili

4-6 min/lb.

4-6

min/lb.

Pot roast, choice

8-12

min/lb.

Rump roast. choice

boned

-

rolled, tied

12

min/lb.

Meat loaf.

4

ib. loaf

5

min/lb.

Liver baby bee?.

8

oz- slice 2-4

min. 2-4 min.

Corned beef.

6-8

Ib.

'rare" stage

chopped.

8

Rioeye.

8

oz. Top butt steak.

6

oz. 8 oz. Filet Mignon, Butterflied

— 4

oz. 6 oz. 8

oz

10

oz

12 oz 7 min.

T-bone —

12 oz

5

min. 16oz 8 min 18 oz

- 8 min.

Full size pans

Cabbage rolls stuffed

25

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

mm.

Potatoes':

2 1-2 # random sliced

4

cups cold water/lb.

Beans*, pre

-

soaked over

-

night 1

lb. beans

+

1 1/4 qts. water

Beans*, unseated.

l to. beans

+

1 1/2 qts water

12

min.

Lasagna noodles

Maca

roni, shells. elbow

Rigatoni

Spaghetti, vermicelli

Spaghetti, regular

SETTINGS

MEATS & POULTRY:

Steam meats and poultry in nested pans. as juices can be used for
of cut, grade, should be considered when selecting a timer setting

for doneness.
POULTRY Fresh Frozen

Turkey, whole 6-8 min/lb. 6-8 min/lb.

half 20-24 min. 20-24min.
PORK, SAUSAGE, HOT DOGS:

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

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" to1" steak, the steaming time tested below produces a
"rare" steak. A "well done" steak is first steamed to the'
then broiled or grilled for 1 1/2 minutes on each side. This
"welldone" steak shrinks less is more tender and jucy and when

served, is the same SIZE as the '"rare" steak.
Sirloin patties

OZ

16 oz. whole (Chateaubrand)

CUT

4 min.
4 min.
4 min.

6 min.

3 min.

3-4min.

4.min.
5 min.

8 min

(continued)

STEAKS:
Strip steak — 10 oz- 5 min.

22 oz' 10 Min.
PREPARED ENTREES: Fresh Frozen

reheat each serving 4" 6-8 min. 12 min.
DEHYDRATED FOODS:

plus 5 cups cold water/lb.
RICE & BEANS:
Rice*. long again

Refried beans'. 2 #10 cans
PASTA:

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

as a finer in a solid 2 1/2 pan. Cover pasta with cold water.
Egg noodles, 1 1/2" wide

4-6 min" 10-12min" 10-12 min" 10

Min" 8 min" 10 min."

10

LET. REVISIONS

DATE

BY

- PRODUCTION RELEASE E.O.
#C-1997

09-30-91 PO

87 4 101774 INSERT, PARTS FOR 1/4" 0.0. POLY TUBE
86 4 104612 FOAM, TAPE 1/4 X 1/4 X 13
85 4 104613 FOAM, TAPE 1/4 X 1/4 X 3-1/2
84 8 15203 "O" RING, 3/8 1.0 X 1/2 0.0.
83 A/R 01205 ADHESIVE, LOCKTITE #290
82 1 14919 LABEL, CAUTION HOT DOORS AND HANDLES
81 - 104210 SHIELD, HEAT -TABLETOP
80

79 A/R 00932 SEALANT, RTV
78 2 23120 WASHER, FLAT 3/8 X 7/8
77 1 104123 LABEL, LADDER DIAGRAM
76 1 1022333000 TUBE, UPPER COMPT. CONDENSER X 30"
75 1 1022332400 TUBE, LOWER COMPT. CONDENSER X 24"
74 1 103856 HARNESS WIRING MECHANICAL
73 1 66014 PANEL, RIGHT SIDE CONV. STMR .
72 4 41423 RACK, PAN SLIDE, 20"
71 4 23149 WASHER-NYLON, TYPE 6/6
70 4 14649 NUT, HEX, 1/2 -12, ZINC PLTD
69 A/R 00908 LUBRICANT, "O" RING
68 1 102154 TUBE, COPPER TRAP TO DRAIN-LOWER
67 1 06190 FITTING, COMPRESSION 1/4 T X 1/8 MPT STRAIGHT
66 2 06233 FITTING, COMPRESSION 3/8 T X 1/8 MPT 90°
65 1 05227 ELBOW, 1" STREET BLACK 45°
64 2 56519 FITTING, COMPARTMENT DRAIN, 2 HOLE
63 2 02139 BEND, "Y", BLACK
62 2 06216 FITTING, COMPRESSION 1/4 T X 1/4 MPT STRAIGHT
61 2 06230 FITTING, COMPARTMENT DRAIN
60 2 14555 NOZZLE, SPRAY, BRASS 1/8" FULL JET
59 2 70732 TUBE, COPPER-DRAIN VENT
58 3 06192 FITTING, TUBE 1/4 T X 1/8 MPT 90°
57 1 70776 TUBE, COPPER, STEAMBOX TO TRAP -LOWER
56 1 70758 TUBE, COPPER, TRAP TO DRAIN-UPPER
55 2 20559 TRAP, 1/4 X 1/4 THERMOSTATIC
54 4 14661 NUT, COMPRESSION, FITTING, BRASS, 1/4" TUBE
53 1 70726 TUBE, COPPER, STEAM BOX TO TRAP -UPPER
52 1 06203 FITTING, COMPRESSION 1/2 T X 3/8 MPT 90°
51 1 104126 INSULATION, CONVECTION BODY REAR
50 1 69239 PANEL, REAR OUTER, SHEETING CONV. STMR.
49 7 19267 SCREW, TRUSS HEAD, SHT. METEL
48 1 70734 TUBE, STEAM SUPPLY-LOWER COMPARTMENT
47 1 06202 FITTING COMPRESSION 1/2 T XC 3/8 MPT ST
46 1 70735 TUBE, STEAM SUPPLY-UPPER COMPARTMENT
45 1 423951 STEAM, INL ET ASSEMBLY
44 1 03197 CLAMP, 1 HOLE 3/4"
43 1 44064 WATER VALVE ASSEMBLY NEW CONV. STMR.
42 2 19147 SCREW, PAN HD STLD 8-32 S/S
41 2 100711 WASHER, INTERNAL TOOTH LOCK S/S #B
40 1 52598 BRACKET, VALVE, SUPPORT CONV. STMR.
39 2 104409 CLOSURE, THERMAL OPENING
38 - 14652 NUT, HEX 5/16-18 S/S
37 1 104398 LABEL, WIRING SCHEMATIC
36 2 23134 WASHER, FLAT 5/16"
35 1 40749 PEOSTAL, WELMENT HINGE-LEFT
34

33 - 19196 SCREW, HEX HD, 5/16 X 18 X 3/4
32 8 14679 NUT, ACORN 10-24 S/S
31 - 19148 SCREW, HEX WASH HD.. SHEET METAL
30 1 44168 TERMINAL BLOCK ASSEMBLY 2 POLE
29 2 104223 NUT, HEX 6-32 ELASTIC LOCK
28 A/R 101051 NEVER-SEEZ
27 6 14665 NUT, HEX 1/4 -20 ELASTIC LOCK W/ NYLON INSERT
26 7 23105 WASHER, LOCK S/S 1/4"
25 13 23116 WASHER, FLAT S/S 1/4"
24 5 19288 SCREW, HEX HEAD 1/4 -20
23 1 1025691 PANEL, FRONT FILLER
22 2 104501 TIMER ASSY, CONVECTION STEAMER MECHANICAL
21 2 103537 DOOR, OUTER ASSEMBLY HINGE LEFT
20 2 104101 DOOR, INNER ASSEMBLY
19 2 104046 CATCH, DOOR
18 4 14695 NUT, DOOR CATCH MOUNTING S/S
17 2 146771 NUT, ACRON 1/4 -20
16 2 69298 SCREEN, COMPARTMENT DARIN
15 2 102513 WASHER, FLAT S/S 5/15 X 3/4 X .080

-

-

-

-

-

104591

104590

70085
70082
70084

SHIELD ASSY.. 900MM.1050MM LG. GAS
SHIELD ASSY.. 600MM, 900MM 1050MM SM GAS

TABLETOP HINGE LEFT 900MM
TABLETOP HINGE LEFT 1050MM
TABLETOP, HINGE LEFT & RIGHT 600MM

13 8 41212 TUBE, ASSEMBLY, CONVECTION STEAMER
12 21 14618 NUT, HEX 1/4-20 S/S
11 16 101305 PIN, RACK
10 8 14659 NUT, HEX 10-24 S/S
9 4 104062 RING, SNAP S/S
8 4 104078 HINGE, DOOR
7 1 103557 CONVECTION STEAMER BODY HINGE-LEFT ASSEMBLY
6 4 104077 PIN, HINGE
5 8 23106 WASHER, LOCK MEDIUM PATTERN 5/16 S/S
4 8 02312 BOLT, HEX 5/16-24 S/S
3 1 104125 INSULATION, CONVECTION BODY WRAP
2 1 66015 PANEL, TOP SHEETING ASSY.
1 1 66023 PANEL, LEFT-SIDE OUTER CONV. STMR.

ITEM QTY PART # DESCRI PTION

TOLERANCES

(EXCEPT AS NOTED)

DECIMAL
1 N/A

ANGULAR
1 N/A

CK

1333 East 179th St. Cleveland, Ohio 44110-2574

SCALE
N/A

TITLE

DATE
07-15-91

CLEVELAND RANGE INC.

DRAWN BY:
P.J.D.

FINAL ASSEMBLY CONVECTION
MECHANICAL HINGE LEFT
DRAWING NO.
D-104516

APPROVED
BY:

REV.

-

LET. REVISIONS

DATE

BY

SEE NOTE 2

85 4

101774

INSERT, BRASS FOR 1/4" POLY TUBE

84 4 104612

FOAM, TAPE 1/4 X 1/4 X 12

-

3/4 83 4

104613

FOAM, TAPE 1/4 X 1/4 X 3

-

3/4 82 8

15203

"O" RING, 3/8 I.D. X 1/2 O.D.

81 2 14919

LABEL, CAUTION HOT DOORS AND HA

NDLES

80 104210

SHIELD, HEAT, TABLETOP CONVECTION

104591

SHEILD ASSEMBLY, 900MM, 1050MM, LG, GAS

104590

SHEILD ASSEMBLY, 600MM, 900MM, 1050M, SM, GAS

78 2 23120

WASHER, FLAT 3/8 X 7/8

77 1 104123

LABEL, LADDER DIAGRAM

76 1

10222333000

TUBE, UPPER COMPT. CONDENSER

75 1 10222332400

TUBE, LOWER COMPT. CONDENSER

74 1 103885

HARNESS WIRING MECHANICAL

73 1 66014

PANEL, RIGHT

-

SIDE CONV. STMR.

72 4 41423

RACK, PAN SLIDE, 20"

71 4 23149

WASHER

-

NYLON, TYPE 6/6

70 4 14649

NUT, HEX, 1/2

-13 69 A/P 0908

LUBRICANT "O" RING

SEE NOTE 2

68 1

70769

TUBE, COPPER TRAP TO DRAIN

-

LOWER

67 A/P 01205

ADHESIVE, LOCKTITE #290

SEE NOTE 2

66 2

06233

FITTING, COMPRESSION 3/8 T X 1/8/ MPT 90°

65 A/P 00932

SEALANT, RTV

64 2

56519

FITTING, COMPARTMENT DRAIN

63 2

02139

BEND, "Y", BLACK

62 2

06216

FITTING, COMPRESSION 1/4 T X 1/4 MPT STRAIGHT

61 2

06230

FITTING, COMPARTMENT DRAIN

60 2

14555

NOZZLE, SPRAY, BRASS 1/8" FULL JET

59 2

70732

TUBE, COPPER

-

DRA

IN VENT

58 3

06192

FITTING, TUBE 1/4 T X 1/8 MPT 90°

57 1

70770

TUBE, COPPER, STEAMBOX TO TRAP

-

LOWER

56 1

70758

TUBE, COPPER, TRAP TP DRAIN

-

UPPER

55 2

20559

TRAP, 1/4 X 1/4 THERMOSTATIC

54 4

14681

NUT, COMPRESSION, FITTING, BRASS, 1/4" TUBE

53 1

70728

TUBE, COPPER, STEAMBOX TO TRAP

-

UPPER

52 1 06203

FITTING, COMPRESSION 1/2 T X 3/8 MPT 90°

51 1 104128

INSULATION, CONVECTION BODY REAR

50 1

69239

PANEL, REAR OUTER, SHEETING CONV. STMR.

49 7 19287

SCREW, TRUSS HEAD, SHEET ME

TAL 48 1 70734

TUBE, STEAM SUPPLY

-

LOWER COMPARTMENT

47 1

06202

FITTING, COMPRESSION 1/2 T X 3/8 MPT ST.

46 1 70735

TUBE, STEAM SUPPLY

-

LOWER COMPARTMENT

45 1 423951

STEAM, INLET ASSEMBLY

44 1 03197

CLAMP, 1 HOLE, 3/4"

43 1 44064

WATER VALVE ASSEMBLY NEW CONV. STMR.

42 2 19147

SCREW, PAN HD STLD 8

-

32 S/S

41 2 23114

WASHER, INTERNAL TOOTH LOCK S/S #10

40 1

52598

BRACKET, VALVE, SUPPORT CONV. STMR.

39 2 104409

CLOSURE, THERMAL OPENING

REF.

SEE NOTE 2

SEE NOTE 2

SEE NOTE 1

SEE NOTE 2

14.