Cleveland MKDL-100-CC Installation Manual

Operators Manual

Cleveland

™

Installation, Operation & Service

Direct Steam Mixer Kettles

FOR UNITS BUILT AFTER JULY 2010

MODELS: (T) MKDL-40-T (-CC) (T) MKDL-60-T (-CC) (T) MKDL-80-T (-CC)) (T) MKDL-100-T (-CC) (T) MKDL-125-T (-CC) (T) MKDL-150-T (-CC)

1333 East 179th St., Cleveland, Ohio, U.S.A. 44110 Ph: 216.481.4900 Fx: 216.481.3782 www.clevelandrange.com

For a complete Service Manual

refer to www.clevelandrange.com

SE95018 Rev. 6

February 2011

Shut off power at main fuse disconnect prior to servicing.

Ensure kettle is at room temperature and pressure gauge is showing zero or less prior to removing any fittings.

Inspect unit daily for proper operation.

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

Surfaces may be extremely hot! Use protective equipment.

Keep appliance and area free and clear of combustibles.

Unit exhaust contains carbon monoxide. Operate only under a properly functioning hood with adequate makeup air.

Stand clear of product discharge path when discharging hot product.

Wear protective equipment when discharging hot product.

Do not lean on or place objects on kettle lip.

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

Keep clear of pressure relief discharge.

Keep hands away from moving parts and pinch points.

For your safety

SERVICING

IMPORTANT

CAUTION

DANGER

GAS APPLIANCES

INSTALLATION

12"

WALL

18" CLEARANCE REQUIRED FOR SERVICE

DRAW-OFF

VALVE

12"

GENERAL

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

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

INSPECTION

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

SHIPPING DAMAGE INSTRUCTIONS

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

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

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

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

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

RECOMMENDED FLOOR DRAIN LOCATION

ABC

(T) MKDL-40-T(-CC) 22 1/8" 51" 31"

(T) MKDL-60-T(-CC) 22 1/8" 53" 31"

(T) MKDL-80-T(-CC) 22 1/8" 58" 31"

(T) MKDL-100-T(-CC) 21 3/4" 61" 31"

(T) MKDL-125-T(-CC) 21 3/4" 65" 31"

(T) MKDL-150-T(-CC) 21 3/4" 68" 31"

Recommended Floor Drain Location

CLEARANCE REQUIREMENTS

This unit must be installed in accordance with the clearances shown on the rating label which is adhered to the unit.

FOR YOUR SAFETY. Keep the appliance area free and clear of combustible materials.

MOVING UNIT

him as required to make

level with

center

console

(front

and back)

4"x4" or larger

(front and back)

Forklift tongs

Skid

Flanged feet

Jack

B A

1. While still on skid, move unit as close to final installation position as possible.

2. Prepare unit for lifting as shown in diagram.

3. Lift gently with a forklift or jacks and remove

skid.

Recommended Installation Procedure

4. Lower gently to ground and remove forklift and blocking.

5. If unit has to be re-positioned, slide gently. Do not twist or push one side of unit excessively and cause binding on trunnions.

LEVELING

Recommended Leveling Procedure

Note: Instructions reflect a more complicated twin mixer kettle - process for single mixer kettles is the same.

1. With straight-edge, line the backs of the consoles up with each other (dotted line A)

Level and straight-edge backs of consoles line B)

. Adjustments are made by turning flanges

on back feet only.

(dotted

Level consoles individually from front to back (dotted lines C). Adjustments are made by turning flanges on front feet only.

4. Re-check that the back is level (dotted line B) and then the front (dotted line D). Adjust if necessary.

5. Check that mixer bridge is level and guide pins lock smoothly without binding. If not repeat steps 1 through 4.

Guide Pins

NOTE: See Operating Instructions before operating unit.

6. Make electrical connections (see electrical

service connections) and test mixer bridge as follows:

⇒ A/ Raise mixer bridge.

⇒ B/ Swing bridge out over center console.

⇒ C/ Swing bridge to the left as far as possible.

⇒ D/ Lower bridge.

⇒ E/ Bridge pins should enter pin hole on kettle

perfectly, If not return to step 1 and repeat leveling steps.

⇒ F/ Raise bridge and swing to far right (for twin

mixers only).

⇒ G/ Repeat steps D and E (for twin mixers

only).

7. Once positioned and leveled, permanently secure the kettle's flanged feet to the floor using 5/16 inch stainless steel lag bolts and floor anchors (supplied by the installer). Secure each of the flanged feet with one bolt in each hole.

8. Connect piping as described in the "PIPING CONNECTION" section.

ELECTRICAL SERVICE CONNECTIONS

Install in accordance with local codes and/or the National Electric Code ANSI/NFPA No 70-1981 (USA) or the Canadian Electric Code CSA Standard C22.1 (Canada). A separate fused disconnect switch must be supplied and installed. The kettle must be electrically grounded by the installer.

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

1. Ensure main power is turned off before connecting wires.

2. Remove the screws at the rear of the center console cover, and remove the cover. A wiring diagram is affixed to the underside of the console cover.

3. Feed permanent copper wiring 18" through the cut-out in the bottom of the console. Connect wiring in junction box in the bottom of the console.

4. Turn main power back on.

5. Check for correct rotation of electric motor

(access by removing top front cover on center console). If rotation is incorrect, disconnect main power and reverse any two of the three live lines.

6. Replace the console cover and secure it with screws.

COMPRESSED AIR CONNECTION

Mixer Kettles with an air activated discharge valve require a minimum of 90 PSI to operate correctly.

If the unit is also supplying air to a Metering Filling Station then a pressure of 100 PSI at a minimum volume of 25 CFM is required.

The air supplied to the mixer should be clean and dry. No oil should be added to the supply air. We recommend the compressed air system be equipped with a drier, filter, and automatic water dump on the air compressor receiver tank. If the distance between the tank and the unit is less than 100 feet then a minimum line size of 3/4" is required. A distance of 100 to 300 feet requires a minimum 1" line.

PIPING CONNECTIONS

1. All plumbing to and from the kettle should be

thoroughly cleaned and inspected for dirt and debris before the final connections to the kettle are made.

2. Connect all piping according to identification tags on unit.

3. Piping between boiler and kettle should be sloped and a drip condensate trap installed at lowest point.

4. Insulating steam piping is recommended for safety and higher efficiency.

5. To determine the correct steam supply pipe size:

⇒ A/ Find the total steam requirement using the

first chart.

⇒ B/

Use the steam requirement total in the second

chart to find the correct pipe size.

PIPING SCHEMATIC

HOT WATER

COLD WATER

CONDENSATE OUT

COOLING WATER IN

COOLING WATER OUT

STEAM IN

GLOBE VALVES

UNIONS

STRAINERS

DUMP VALVE TO DRAIN

PRESSURE

REDUCING

VAVLE

PVR

STEAM REQUIREMENTS FOR KETTLES

Kettle Cap. Kettle 25 psi Steam 265°F 40 psi Steam 287°F 80 psi Steam 302°F U.S. Gal. Dia. Lbs./Hr. Hp./Hr. Lbs./Hr. Hp./Hr. Lbs./Hr. Hp./Hr.

40 26" 100 3 120 4 150 4.5 60 29.5" 150 4.5 190 5.5 230 7.0 80 33" 210 6.0 260 7.5 300 9.0 100 36" 260 7.5 320 9.5 390 11.0 125 40" 320 9.5 400 11.5 470 14.0 150 40" 390 11.0 480 14.0 570 17.0



Steam requirements are maximum per hour.



If more than one unit is on the same line then add the steam usage for each one to reach a total.

STEAM PIPE SIZING

Steam Required 200 Ft. 400 Ft. 600 Ft.

Required pipe length in feet/meters

Lbs./Kg. per hour 60 Meters 125 Meters 185 Meters

100/45 Kg. 3/4" 1" 1 1/4" 200/91 Kg. 1" 1 1/4" 1 1/2" 300/136 Kg. 1" 1 1/4" 1 1/2" 400/182 Kg. 1" 1 1/2" 1 3/4" 500/227 Kg. 1 1/4" 1 1/2" 1 3/4" 700/318 Kg. 1 1/2" 1 3/4" 2" 900/409 Kg. 1 1/2" 1 3/4" 2"

NOTES:

 Pipe size in inches.

 Less than 50 PSI (3.4

BAR) pressure, increase pipe size by 1/4".

 80 to 100 PSI (5.5 to 6.8

BAR), Decrease pipe size by 1/4".

QUALITY ASSURANCE

CHECKLIST

Follow this list only after all other installation steps are completed. Some steps require the use of equipment. Follow operating instructions.

The following will be performed before the unit is connected to utilities:

1. Visual Examine unit for scratches, dents, or other defects.

2. Visual Check flanged feet all have bolts holding them.

3. General Check all accessible wiring, mechanical and plumbing connections by hand for

secure, tight and satisfactory assembly. Remove all paper.

4. Level Check unit has been leveled and squared correctly.

The following will be performed with the unit connected to utilities:

5. Raise Bridge If bridge does not raise then check motor rotation. Bridge should not raise until speed control is turned to minimum and then adjusted back up.

6. Swing Bridge Bridge when fully raised should swing without hitting any object, i.e. control housing, kettle lip. Check that hydraulic hoses are not being pinched by stops on swivel assembly.

7. Tilt Kettle Kettle tilts smoothly both down and back up. If power tilt, check that micro switches are adjusted properly (kettle is level in upright position and drains fully when tilted) and are not being crushed by gear.

8. Lower Bridge Raise bridge. Switch to mix. Turn speed control to zero to reset micro switch then set speed control to number four. Check that unit does not begin to mix until bridge has lowered part way into the kettle. Check that mixer bridge pin lowers into pin hole correctly

9. Speed Control - Main agitator arm not rotating when set at minimum but will start to move slowly on

Main one. Speed control makes positive contact with micro switch.

10. Speed Control - Set main speed control to five. Adjust secondary control from

Secondary minimum to maximum. Look for considerable speed variance.

11. Water Faucets Turn on hot water faucet. Turn off and check for leaks in piping and drips from faucet spout. Repeat above with cold water faucet.

12. Product Discharge Add water to kettle. Check for leaks from valve. Open and close valve a few times

Valve and check for leaks again.

OPTIONAL CONTROLS

Some units may not have the following items to test

13. Meter Complete this test using markings on mixer arm or a measuring strip if there are no markings on the unit. Test the meter at the following values up to capacity (Should be approx.±1/4"). During this test check that the (interrupt) switch stops the water flow and the (continue/reset) when switched to "continue" resumes the flow without resetting the meter.

GALLONS LITERS 5 20 20 80 40 160 80 320 100 400

When the (continue/reset) switch is turned to "reset" the displayed quantity on the meter should be erased and the count begins at zero.

For the following test fill the kettle 3/4 full of water. Have the mixer rotating with the speed control setting at three to five.

14. Heating Manual (Active/Bypass) switch in "Bypass" position. (Heat/Off/Cool) switch in "Heat" position. Open manual steam valve, steam enters kettle and condensate escapes from steam trap.

For units equipped with water cooling -

1./ Automatic drain opens and discharges water from jacket,

2./ Automatic drain closes when steam starts exiting,

3./ Condensate drain opens and discharges hot water.

Close manual steam valve and you should hear steam entering kettle slow to a stop.

15. Cooling Manual Turn (Heat/Off/Cool) switch to "Off". Open manual steam valve. Turn (Heat/Off/Cool) switch to "Cool". Cooling water enters kettle from large console and exits from side console.

16. Heating Automatic (Heat/Off/Cool) switch in "Off" position. Open manual steam valve. Follow operating instructions on label to set the temperature to 180°F/ 90°C. Turn (Active/Bypass) switch to "Active", you should hear steam entering kettle and condensate should escape steam trap.

For units equipped with water cooling -

1./ Automatic drain opens and discharges water from jacket,

2./ Automatic drain closes when steam starts exiting,

3./ Condensate drain opens and discharges hot water.

17. Chart Recorder a) Seal chart recorder on the inside all around to the panel with silicone. b) Seal pipe penetration where cables enters panel from console with silicone all around.

OPERATING INSTRUCTIONS

24 2526

1 6 7 8 12 11 10

ITEM # DESCRIPTION FUNCTION

1 MAIN POWER SWITCH Power switch for unit.

2. MIX/LIFT SWITCH Sets hydraulics to mix or lift mode.

3. UP/DOWN SWITCH When unit is in lift mode, mixer bridge can be raised or lowered with this switch.

4. MIXER SPEED CONTROL Controls speed of agitators and mixer bridge lift.

5. EMERGENCY STOP BUTTON Stops hydraulic system (agitators and mixer bridge lift).

6. HEAT/COOL SWITCH Switches left hand kettle from heating to cooling.

7. HEAT/COOL SWITCH Switches right hand kettle from heating to cooling.

8. ACTIVE/BYPASS SWITCH Switch to activate or bypass (manual operation) the controller.

9. TEMPERATURE CONTROLLER Digital temperature control and indicator.

10. WATER METER POWER SWITCH Power switch for water meter.

11. WATER METER START SWITCH Starts water flow to kettle.

12. WATER METER INTERRUPT SWITCH Interrupts flow without resetting water meter.

13. WATER METER CONTROL Display and settings for water meter.

14. TIME/TEMPERATURE CHART RECORDER Documents cooking information.

15. MIXER BRIDGE Encloses agitator motors.

16. MAIN AGITATOR ARM Provides most of the product movement.

17. SECONDARY AGITATOR ARM Provides reverse agitation and product lift in kettle.

18. SECONDARY SPEED CONTROL KNOB Controls speed of secondary agitator arm.

19. FAUCET SPOUT Delivers water to the kettle.

20. HOT WATER VALVE Turns on hot water.

21. COLD WATER VALVE Turns on cold water.

22. STEAM CONTROL VALVE Manually controls the amount of steam entering the kettle.

23. POWER TILT CONTROL SWITCH

Used for tilting the kettle up or down. Replaced by hand tilt wheel on manual tilt units.

24 BUTTERFLY VALVE Discharge valve for product in the kettle.

25. DRAIN COCK Used to manually drain condensate from kettle.

26. AIR REGULATOR SWITCH Used to open and close the air valve (optional/not shown).

Operating Suggestions

MAIN POWER

SWITCH

MIX/LIFT

SWITCH

UP/DOWN

SWITCH

MIXER SPEED CONTROL

SWITCH

Cleveland Range Mixer Kettles are simple and safe to operate. The following tips will allow you to maximize the use of your new mixer.

General Operation

1. Turn MAIN POWER SWITCH on.

2. Turn STEAM CONTROL VALVE to control heat

kettle.

1. To achieve optimum performance on tilting

kettles; Before applying steam to a cold kettle, open the DRAIN COCK to drain condensate from the kettles jacket. Close drain cock when unit is fully drained.

2. Allow unit to preheat before addition of product

to kettle. However when cooking egg and milk products, the kettle should NOT be preheated, as products of this nature adhere to hot cooking surfaces. These types of foods should be placed in the kettle before heating is begun.

3. An important part of kettle cleaning is to prevent

foods from drying on. For this reason, cleaning should be completed immediately after cooked foods are removed. Refer to the "Care and Cleaning" instructions for detailed kettle washing procedures.

4. If a mixer bridge is equipped with a temperature

probe for a controller or thermometer, the probe must be submerged a minimum of three inches in the product for accurate readings.

Safety

1. Close PRODUCT DISCHARGE VALVE before

filling the kettle.

2. When raising or lowering MIXER BRIDGE, insure

FAUCET SPOUT is not in the way of MAIN AGITATOR ARM or damage to spout will result.

3. As a safety precaution the MIXER SPEED

CONTROL must first be turned to zero before unit will start to mix.

4. Always remember, like a cooking pot the kettles

become very hot when cooking. Avoid contact with bare skin.

Lifting & Lowering Bridge

WARNING: Insure FAUCET SPOUT is out of way

before raising or lowering bridge.

1. Turn MIX/LIFT SWITCH to lift icon "A".

2. Turn MIXER SPEED CONTROL to "0" and back

up to "5".

3. Turn and hold UP/DOWN SWITCH to up arrow to raise or down arrow to lower.

Mixing

1. Turn MIX/LIFT SWITCH to mix icon "B".

2. Turn MIXER SPEED CONTROL SWITCH to "0"

and slowly adjust to desired speed.

3. Adjust SECONDARY SPEED CONTROL KNOB to desired speed.

Tilting Kettle

1. Raise MIXER BRIDGE and swing to side.

2. For manual tilt: Turn HANDWHEEL.

3. For power tilt: Turn POWER TILT CONTROL

SWITCH.

WARNING: Do not tilt kettle when mixer agitators are

in kettle bowl.

Product Discharge Valve

1. For butterfly valve: Push handle in and pull upwards to open.

2.. For air valve: Turn AIR REGULATOR SWITCH to open or close.

Adding Water Manually

1. Locate FAUCET SPOUT over desired kettle.

2. Turn on HOT or COLD WATER VALVES.

Stagnant

Water

High Pressure

Spray Hose

Chloride Cleaners

Steel Pads

Wire Brush &

CLEANING INSTRUCTIONS

CAUTION

SURFACES MAY

BE EXTREMELY HOT!

CARE AND CLEANING

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

WARNINGS

➩ Do not use detergents or

cleansers that are chloride based or contain quaternary salt.

➩ Do not use a metal bristle

brush or scraper.

CLEANING INSTRUCTIONS

1. Turn unit off.

2. Remove drain screen (if applicable). Thoroughly

wash and rinse the screen either in a sink or a dishwasher.

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

4. Remove food soil using a nylon brush.

5. Loosen food which is stuck by allowing it to soak at

a low temperature setting.

6. Drain unit.

7. Rinse interior thoroughly.

8. If the unit is equipped with a

VVaallvve

, clean as follows:

TTaannggeenntt DDrraaww--OOfff

a) Disassemble the draw-off valve first by turning

the valve knob counter-clockwise, then turning the large hex nut counter-clockwise until the valve stem is free of the valve body.

➩ Steel wool should never be

used for cleaning the stainless steel.

➩ Unit should never be cleaned

with a high pressure spray hose.

➩

Do not leave water sitting in unit when not in use.

b) In a sink, wash and rinse the inside of the valve

body using a nylon brush.

Use a nylon brush to clean tangent draw-off tube.

d) Rinse with fresh water.

e) Reassemble the draw-off valve by reversing the

procedure for disassembly. The valve's hex nut should be hand tight only.

9. If the unit is equipped with a

BBuutttteerrffllyy VVaallvve

as follows:

a) Place valve in open position.

b) Wash using a warm water and mild detergent

solution.

c) Remove food deposits using a nylon brush.

d) Rinse with fresh water.

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

, clean

10. If the unit is equipped with a

AIR HOSE

AIR CYLINDER

AIR HOSE

OPEN POSITION

CLOSED POSTITION

O-RING

CLAMP

O-RING

VALVE TEE

O-RING

CLAMP

KETTLE OUTLET

KETTLE

daily as follows:

AAiirr VVaallvve

, clean

11. Clean the scraper blades as follows:

Remove retaining ring and slide scraper

blades off agitator arm.

Place parts in a pan of warm water to soak.

Clean in a sink, using a warm water and

mild detergent solution.

Rinse with fresh water.

Allow to dry thoroughly on a flat, clean

surface.

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

NOTES

➩ For more difficult cleaning applications one of the

following can be used: alcohol, baking soda, vinegar, or a solution of ammonia in water.

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

Open product valve.

Disconnect air hoses.

Remove air cylinder.

Remove valve tee.

Remove all O-rings.

Clean air cylinder, do not

water. Wipe clean and sanitize.

Clean and sanitize tee and O-rings.

Grease and reinstall O-rings.

Reinstall tee to kettle outlet.

Reinstall air cylinder to bottom of tee.

Reconnect air hoses.

Close valve and check for alignment.

submerge in

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

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

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

Corrosion on metals is everywhere. It is recognized quickly on iron and steel as unsightly yellow/orange rust. Such metals are called “active” because they actively corrode in a natural environment when their atoms combine with oxygen to form rust.

Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese that stabilize the atoms. 400 series stainless steels are called ferritic, contain chromium, and are magnetic; 300 series stainless steels are called austenitic, contain chromium and nickel; and 200 series stainless, also austenitic, contains manganese, nitrogen and carbon. Austenitic types of stainless are not magnetic, and generally provide greater resistance to corrosion than ferritic types.

With 12-30 percent chromium, an invisible passive film covers the steel’s surface acting as a shield against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and stain-less. If the passive film of stainless steel has been broken, equipment starts to corrode. At its end, it rusts.

Enemies of Stainless Steel

There are three basic things which can break down stainless steel’s passivity layer and allow corrosion to occur.

1. Mechanical abrasion

2. Deposits and water

3. Chlorides

Mechanical abrasion means those things that will scratch a steel surface. Steel pads, wire brushes and scrapers are prime examples.

Water comes out of the faucet in varying degrees of hardness. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots, and when heated leave deposits behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food preparation and service must be properly removed.

Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst chloride perpetrators can come from household and industrial cleaners.

4. Treat your water.

Though this is not always practical, softening hard water can do much to reduce deposits. There are certain filters that can be installed to remove distasteful and corrosive elements. To insure proper water treatment, call a treatment specialist.

5. Keep your food equipment clean.

Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides have a similar effect.

6. Rinse, rinse, rinse.

If chlorinated cleaners are used, rinse and wipe equipment and supplies dry immediately. The sooner you wipe off standing water, especially when it contains cleaning agents, the better. After wiping equipment down, allow it to air dry; oxygen helps maintain the stainless steel’s passivity film.

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

8. Regularly restore/passivate stainless steel.

Recommended cleaners for specific situations

Job Cleaning Agent Comments

Routine cleaning Soap, ammonia, Apply with cloth or sponge

detergent, Medallion

Fingerprints & smears Arcal 20, Lac-O-Nu Provides barrier film

Ecoshine

Stubborn stains & Cameo, Talc, Zud, Rub in direction of polish lines discoloration First Impression

Grease & fatty acids, Easy-off, De-Grease Excellent removal on all finishes blood, burnt-on-foods It Oven Aid

Grease & oil Any good Apply with sponge or cloth

commercial detergent

Restoration/Passivation Benefit, Super Sheen

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

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

1. Use the proper tools.

When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads will not harm steel’s passive layer. Stainless steel pads also can be used but the scrubbing motion must be in the direction of the manufacturers’ polishing marks.

2. Clean with the polish lines.

Some stainless steel comes with visible polishing lines or “grain.” When visible lines are present, always scrub in a motion parallel to the lines. When the grain cannot be seen, play it safe and use a soft cloth or plastic scouring pad.

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

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

Review

1. Stainless steels rust when passivity (film-shield) breaks down as a result of scrapes, scratches, deposits and chlorides.

2. Stainless steel rust starts with pits and cracks.

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

to clean stainless steel.

4. Use non-chlorinated cleaners at recommended concentrations. Use only chloride- free cleaners.

5. Soften your water. Use filters and softeners whenever possible.

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

Prolonged contact causes eventual problems.

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

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

13A

13B

22 23

SERVICE PARTS

WARRANTY

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

HYDRAULIC COMPONENTS

(page 1 of 3)

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

Scraper Blades:

KETTLE SIZE GAL. QUANTITY

40 22 60 26 80 30 100 34 125 38 150 38

Baffle Arms:

KETTLE SIZE - GAL.

40 KE01682-1 60 KE01682-2 80 KE01682-3 100 KE01682-4 125 KE01682-5 150 KE01682-6

Cooling Fan:

Fan KE54860 Fan Cover KE601236 Fan Guard KE54861

Buzzer

KE603803

used after April 2010

NNOOTTEE Hoses order Part No. RT00505 and specify length required

: For Hydraulic

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