Cleveland MKDL-100-T Service Manual

SE95018 Rev. 5

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

Phone: [phone] Fax: [phone]
Visit our web site at www.clevelandrange.com

Operators Manual

Installation, Operation & Service

Direct Steam Mixer Kettles

d

Enodis

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)

™

Clev elan

For your safety

DANGER

Keep clear of pressure
relief discharge.

IMPORTANT

Inspect unit daily for
proper operation.

CAUTION

Surfaces may be
extremely hot! Use
protective equipment.

Keep hands away from
moving parts and pinch points.

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

Wear protective equipment
when discharging hot product.

Do not lean on or place
objects on kettle lip.

SERVICING

Shut off power at main
fuse disconnect prior
to servicing.

GAS APPLIANCES

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

Stand clear of product
discharge path when
discharging hot product.

Ensure kettle is at room

0

temperature and pressure
gauge is showing zero or less
prior to removing any fittings.

Keep appliance and area free
and clear of combustibles.

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.

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.

RECOMMENDED FLOOR
DRAIN LOCATION

Recommended Floor Drain Location

INSTALLATION

12"

6"

B

A

C

WALL

18" CLEARANCE REQUIRED FOR SERVICE

DRAW-OFF

VALVE

12"

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"

MOVING UNIT

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.

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.

Shim as

LEVELING

Recommended Leveling Procedure

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

.

2.

Level and straight-edge backs of consoles

(dotted

line B)

. Adjustments are made by turning flanges

on back feet only.

3.

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 centre console.

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

Recommended Installation Procedure

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

required

to make

level with

center

console

(front

and back)

4"x4" or larger

(front and back)

Flanged feet

Jack

Forklift tongsSkid

B
A

C

D

B
A

C

C

C

C

C

D

⇒ 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.

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

Required pipe length in feet/meters

Steam Required 200 Ft. 400 Ft. 600 Ft.
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"

PIPING SCHEMATIC

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".

STEAM IN

PRESSURE

REDUCING

VAVLE

PVR

DUMP VALVE TO DRAIN

CONDENSATE OUT

COOLING WATER IN

COOLING WATER OUT

HOT WATER

COLD WATER

GLOBE VALVES

UNIONS

STRAINERS

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.

QUALITY ASSURANCE

CHECKLIST

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

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
520
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 -

11..//

Automatic drain opens and discharges water from jacket,

22..//

Automatic drain closes when steam starts exiting,

33..//

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 -

11..//

Automatic drain opens and discharges water from jacket,

22..//

Automatic drain closes when steam starts exiting,

33..//

Condensate drain opens and discharges hot water.

17 Chart Recorder

aa))

Seal chart recorder on the inside all around to the panel with silicone.

bb))

Seal pipe penetration where cables enters panel from console with silicone all

around.

Operating Controls & Indicators for Standard Direct Steam Mixer Kettles

ITEM NO. DESCRIPTION FUNCTION

1. Air Quick Connect . . . . . . . . . .Connection for air to food pump.

2. Air Regulator . . . . . . . . . . . . . .Opens and closes air operated product discharge valve (Item 10).

3. Hand Wheel . . . . . . . . . . . . . .Tilts kettle for pouring. May be replaced by tilt switch if unit is power tilt.

4. Steam Valve . . . . . . . . . . . . . .Manually controls the amount of steam entering the kettle.

5. Scraper Blades . . . . . . . . . . . .Scrapes the side of the kettle and moves product away.

6. Main Agitator Arm . . . . . . . . . .Provides most of the product movement.

7. Temperature Probe . . . . . . . . .Probe holds temperature sensors for controller.

8. Secondary Arm . . . . . . . . . . . .Provides reverse agitation and product lift in kettle.

9. Drain Cock . . . . . . . . . . . . . . .Used to manually drain condensate from kettle.

10. Product Discharge Valve . . . .Discharge valve for product in the kettle.

11. Mixer Bridge . . . . . . . . . . . . . .Encloses agitator motors.

12. Secondary Speed Control . . .Controls speed of secondary agitator arm.

13. Faucet Spout . . . . . . . . . . . . . .Delivers water to the kettle.

14. Hot Water Valve . . . . . . . . . . . .Turns on hot water.

15. Cold Water Valve . . . . . . . . . . .Turns on cold water.

16. Mixer Speed Control . . . . . . . .Controls speed of agitators and mixer bridge lift mode.

17. Mix/Lift Switch . . . . . . . . . . . . .Sets hydraulics to mix or lift mode.

18. Up/Down Switch . . . . . . . . . . .When unit is in lift mode, bridge can be raised or lowered with this switch.

19. Emergency Stop . . . . . . . . . . .Stops hydraulic system.

20. On/Off Switch . . . . . . . . . . . . .Power switch to water meter.

21. Start Switch . . . . . . . . . . . . . . .Starts water flow to kettle.

22. Interrupt Switch . . . . . . . . . . . .Interrupts flow without resetting water meter.

23. Active/Bypass Switch . . . . . . .Switch to activate or bypass (manual operation) the controller.

24. Controller Switch . . . . . . . . . . .Dual function switch for auto mode or manual heat, cool or off mode.

25. Main Power Switch . . . . . . . . .Power switch for unit.

26. Water Meter Control . . . . . . . .Display and setting for water meter.

OPERATING INSTRUCTIONS

Operating Controls & Indicators for Cook Chill Direct Steam Mixer Kettles

ITEM NO. DESCRIPTION FUNCTION

1. Air Quick Connect . . . . . . . . . .Connection for air to food pump.

2. Air Regulator . . . . . . . . . . . . . .Opens and closes air operated product discharge valve (Item 10).

3. Hand Wheel . . . . . . . . . . . . . .Tilts kettle for pouring. May be replaced by tilt switch if unit is power tilt.

4. Steam Valve . . . . . . . . . . . . . .Manually controls the amount of steam entering the kettle.

5. Scraper Blades . . . . . . . . . . . .Scrapes the side of the kettle and moves product away.

6. Main Agitator Arm . . . . . . . . . .Provides most of the product movement.

7. Temperature Probe . . . . . . . . .Probe holds temperature sensors for controller.

8. Secondary Arm . . . . . . . . . . . .Provides reverse agitation and product lift in kettle.

9. Drain Cock . . . . . . . . . . . . . . .Used to manually drain condensate from kettle.

10. Product Discharge Valve . . . .Discharge valve for product in the kettle.

11. Mixer Bridge . . . . . . . . . . . . . .Encloses agitator motors.

12. Secondary Speed Control . . .Controls speed of secondary agitator arm.

13. Faucet Spout . . . . . . . . . . . . . .Delivers water to the kettle.

14. Hot Water Valve . . . . . . . . . . . .Turns on hot water.

15. Cold Water Valve . . . . . . . . . . .Turns on cold water.

16. Mixer Speed Control . . . . . . . .Controls speed of agitators and mixer bridge lift mode.

17. Mix/Lift Switch . . . . . . . . . . . . .Sets hydraulics to mix or lift mode.

18. Up/Down Switch . . . . . . . . . . .When unit is in lift mode, bridge can be raised or lowered with this switch.

19. Emergency Stop . . . . . . . . . . .Stops hydraulic system.

20. Controller Keypad . . . . . . . . . .Used to set temperature parameters.

21. On/Off Switch . . . . . . . . . . . . .Power switch to water meter.

22. Start Switch . . . . . . . . . . . . . . .Starts water flow to kettle.

23. Interrupt Switch . . . . . . . . . . . .Interrupts flow without resetting water meter.

24. Active/Bypass Switch . . . . . . .Switch to activate or bypass (manual operation) the controller.

25. Controller Switch . . . . . . . . . . .Dual function switch for auto mode or manual heat, cool or off mode.

26. Main Power Switch . . . . . . . . .Power switch for unit.

27. Water Meter Control . . . . . . . .Display and setting for water meter.

Tilting Kettle

1. Raise MIXER BRIDGE and

swing to side.

2. For

manual tilt:

turn

HANDWHEEL.

3. For

power tilt:

turn switch

" " to raise, or " " to tilt.

WARNING- Do not tilt kettle

when mixer agitators are in kettle
bowl.

Mixing

1. Turn MIX/LIFT SWITCH to "MIX".

2. Turn MIXER SPEED

CONTROL to "MIN" and
slowly adjust to desired
speed.

3. Adjust SECONDARY SPEED

CONTROL to desired speed.

Lifting & Lowering
Bridge

WARNING- Insure FAUCET

SPOUT is out of way before
raising or lowering bridge.

1. Turn MIX/LIFT SWITCH to "LIFT".

2. Turn MIXER SPEED

CONTROL to "MIN"

and back

up to #5.

3. Turn and hold UP/DOWN

SWITCH "UP" to raise or
"DOWN" to lower.

General Operation

1. Turn MAIN POWER SWITCH

to "ON".

Operating Suggestions

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

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 thr

ee 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.

OFF ON

OFF

MIX LIFT

OFF

UP DOWN

OFF

MIX LIFT

Manual Heating/
Cooling

1. Turn ACTIVE/BYPASS SWITCH

to "BYPASS".

2. Turn CONTROLLER SWITCH to

"HEAT" or "COOL".

3.

For heat:

open STEAM
VALVE completely to boil, or
adjust to regulate
temperature.

For cooling:

open STEAM

VALVE completely.

Adding Water
Manually

1. Locate FAUCET SPOUT over

desired kettle.

2. Turn on HOT or COLD WATER

VALVES.

Discharge Valve

1. For

air valve:

turn AIR
REGULATOR clockwise to
open, or counterclockwise to
close.

2. For

butterfly valve:

push
handle in and pull upwards to
open.

DIGITAL WATER
METER OPERATING
INSTRUCTIONS

Note: The digital counter has been preset at the

factory and should operate satisfactory. If
installing a new counter (or the configuration
settings to your existing digital counter become
corrupted) you must configure the digital counter
as shown below (

Counter

OFF ON

Configuring a Digital

) prior to operation.

Turn POWER switch "ON".

1

Set required volume by first pushing the

2

key until the digit you want to change is
flashing in the lower display. Then use the
key to change the value of the selected digit.

When all digits are set, press the ENT key.

2000

1930

PST OUT PGM

ENT

Down
Key

Next
Key

BYPASS ACTIVE

OFF

HEAT AUTO COOL

Upper
Display

Lower
Display

Program
Indicator

RST

Enter
Key

Reset
Key

CONTINUE RESET

INTERRUPT

CONTINUE RESET

OFF ON

Locate delivery spout over
desired kettle.

3

Turn START switch to "RESET".

4

Delivery will start at "0" and stop at

preset volume.

To stop delivery at any time, turn
INTERRUPT switch to " ".

5

To complete delivery after

6

interrupting, turn START switch
to "CONTINUE"

Turn POWER switch to "OFF"

7

when meter is not in use.

CAL 9900 Controls Drawing

MIXER KETTLE OPERATION
USING CAL 9900

Note: Temperature probe on mixer bridge must

be covered with a minimum of three inches of
product to function correctly.

5. Push (*) button on CAL 9900 to read set point

temperature. (This is the desired product
temperature).

6. To change set point temperature push and

hold (*) button while pushing ( ) or ( )
button. New set point is determined when
(*) button is released.

7. Add product to kettle.

8. Turn ACTIVE/BYPASS switch to

“ACTIVE”. If the set point
temperature is higher than the

product temperature, the kettle will start heating.

Note: For twin kettles, the CAL 9900 will control
the kettle the mixer is in.

Changing Functions & Options

The controller has been preset at the factory and should
operate satisfactory. If you wish to fine tune the unit for
your specific application consult the CAL 990O
Installation and Operation Manual. Following is a
simplified procedure for changing parameters.

1. Open STEAM VALVE completely

2. Turn mixer MAIN POWER switch to

"ON" (CAL 9900 lights up and
displays present temperatures).

3. Turn HEAT/COOL switch to

“OFF/AUTO".

4. Turn ACTIVE/BYPASS switch to

"BYPASS". The unit should not be
heating or cooling at this point.

CAL 9900 ˚C

p

*

CAL 9900 ˚C

p

*

CAL 9900 ˚C

p

*

CAL 9900 ˚C

p

*

CAL 9900 ˚C

p

*

CAL 9900 ˚C

p

*

BYPASS ACTIVE

Cleveland

Range

Factory

Settings

OPERATING FUNCTION

MODE NUMBER

0 0
0 1
5 2
0 3

4 steam

4

5 electric

0 5
5 6
0 7
0 8
1 9
0 10
0 11
0 12
0 13
0 14
0 15
9 16
0

17

0 18
1 19

2 T.A.P

20

0
0 21

0 = °C

22

1 = °F

6 23

-- -- 24
0 25

-- -- 26

1. Mixer MAIN POWER switch in the "ON"

position.

2. ACTIVE/BYPASS switch in "BYPASS" position.

3. Press button labeled (p). The display should show a

number with a decimal place in it.

Left of the decimal
place is the

OPERATING MODE

setting (this number
should be flashing).

To the right is the

FUNCTION NUMBER

.

4. To change the

OPERATING MODE

setting push the
( ) or ( )
buttons.

5. To move to the

FUNCTION NUMBER

(right of the
decimal) push
(*) button.

6. That number

should now be
flashing. To move
to another

FUNCTION

NUMBER

push the
()or ()
buttons.

7.

Push (*) button to
move to the left of the
decimal. To change
the

OPERATING MODE

setting push the
() or ()
buttons.

8.

When your changes
are complete push
the button labeled
(p) again to return
to the

Process

Temperature

.

CAL 9900 ˚C

Hi

Sp

Lo

Error

Process
Temperature
or Set Point

SP1

SP2

p

*

View Set Point

*
*
*

OFF ON

OFF

HEAT AUTO COOL

BYPASS ACTIVE

BYPASS ACTIVE

Decrease

Increase

OFF ON

MRC 7000 Controls Drawing (1 pen)

Manual

MIXER KETTLE
OPERATION USING
MRC 7000 (1 PEN)

Note: Temperature probe on

mixer bridge must be covered
with a minimum of three inches of
product to function correctly.

1. Turn MAIN POWER switch to

"ON".

2. Turn HEAT/COOL switch to

"OFF/AUTO".

3. Turn ACTIVE/BYPASS switch to

"ACTIVE".

4.

Open steam valve completely.

5. On controller keypad push

and hold key " " or
" " until desired temperature
is set.

6. To

start

: push scroll key

" " until "

CtrL

" is displayed.

7. Push down key " ".

8. To

stop

: push scroll key

" " until "

OFF

" is displayed.

9.

Push down key " ".

NOTE: For twin kettles, the
MRC 7000 will control the kettle
the mixer is in.

If the unit is used continually it
may be simpler to control the
"

ON/OFF

" function with the

following steps:

1. Keep HEAT/COOL switch at

"OFF/AUTO".

2. To stop turn ACTIVE/BYPASS

switch to "BYPASS".

3. To change temperature

setting push and hold key
" " or " " until desired
temperature is set.

4. To start, turn ACTIVE/BYPASS

switch to "ACTIVE".

Setpoint

Minus Sign

SP

Heat

Output 1

MAN OUT1 OUT2 ALRM

MAN OUT1 OUT2 ALRM

SP

˚C
˚F

U

AUTO

MAN

Cooling

Output 2 Alarm

Pen
Display

Pen1 key ­AUTO/MAN

SCROLL Key

UP Key

DOWN Key

˚C

˚F

˚U

OFF ON

OFF

HEAT AUTO COOL

BYPASS ACTIVE

OFF

HEAT AUTO COOL

BYPASS ACTIVE

BYPASS ACTIVE

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.

➩ 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.

CLEANING INSTRUCTIONS

CAUTION

SURFACES MAY

BE EXTREMELY HOT!

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

TTaannggeenntt DDrraaww--OOffff

VVaallvvee

, clean as follows:

a) Disassemble the draw-off valve first by turning

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

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

body using a nylon brush.

c)

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

d) Rinse with fresh water.

e) Reassemble the draw-off valve by reversing the

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

9. If the unit is equipped with a

BBuutttteerrffllyy VVaallvvee

, clean

as follows:

a) Place valve in open position.

b) Wash using a warm water and mild detergent

solution.

c) Remove food deposits using a nylon brush.

d) Rinse with fresh water.

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

10 . Using mild soapy water and a damp sponge, wash

the exterior, rinse, and dry.

NOTES

➩ For more difficult cleaning applications one of the

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

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

➩ For more detailed instructions refer to the Nafem

Stainless Steel Equipment Care and Cleaning manual
(supplied with unit).

Chloride Cleaners

Wire Brush &

Steel Pads

High Pressure

Spray Hose

Stagnant

Water

SCRAPER BLADES

1. Remove retaining ring and slide scraper

blades off agitator arm.

2. Place parts in a pan of warm water to soak.

3. Clean in a sink, using a warm water and mild

detergent solution.

4. Rinse with fresh water.

5. Allow to dry thoroughly on a flat, clean

surface.

PRODUCT VALVE

Daily

- clean product valve as follows:

1.

Open product valve.

2.

Disconnect air hoses.

3.

Remove air cylinder.

4.

Remove valve tee.

5.

Remove all O-rings.

6.

Clean air cylinder, do not submerge in water. Wipe
clean and sanitize.

7.

Clean and sanitize tee and O-rings.

8.

Grease and reinstall O-rings.

9.

Reinstall tee to kettle outlet.

10.

Reinstall air cylinder to bottom of tee.

11.

Reconnect air hoses.

12.

Close valve and check for alignment.

KETTLE

KETTLE
OUTLET

CLAMP

0-RING

VALVE
TEE

0-RING

CLAMP

0-RING

CLOSED
POSTITION

OPEN
POSITION

AIR HOSE

AIR
CYLINDER

AIR HOSE

STAINLESS STEEL EQUIPMENT CARE AND CLEANING

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

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

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.

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

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

1.

Use the pr

oper 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.

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

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.