Cleveland SD-650-K12-BC Service Manual

12 Gallon Kettle on
Stand

MODEL: SD650K12-BC

CLEVELAND RANGE INC.

1333 East 179th St. Cleveland,
Ohio U.S.A. 44110
Toll Free 1-800-338-2204

INSTALLATION, OPERATION AND
SERVICE MANUAL

TABLE OF CONTENTS

Installation

Operating, Care &
Cleaning Instructions

Service Parts

Maintenance

General 1
Inspection 1
Shipping Damage Instruction 1

Installation 1
Clearance Requirements 1

Steam 1
Condensate 1
Water 1
Final Installation Check 1

Operation 2
Care & Cleaning 2

Steam Control Assembly 3-4
Tilting Gearbox Assembly 5-6

Plumbing Assembly 7-8
General Maintenance …9
Pressure Relief Valve Testing Procedure 9
Steam Trap 9
Warranty 9
Troubleshooting Guide 10
Steam Flow Rating of Steam Generators 10
Steam Flow Rating Requirements for Kettles 10

INSTALLATION

GENERAL

Installation of the unit 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/NtI 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

CLEARANCE REQUIREMENTS

For complete details see the SPECIFICATION DRAWING
at the back of this manual

CLEARANCE REQUIREMENTS TO COMBUSTIBLE
AND NONCOMBUSTIBLE SURFACES:

Right - 4' Left - 0 Back - 0

STEAM

All steam plumbing to and from the kettle and steam
boiler should be thoroughly cleaned and inspected
for dirt and debris before final connection to the
kettle are made
Kettles require a minimum 1/2' i p s pipe, 10-45 psi
steam pressure If the steam supply pressure
exceeds 45 psi, a pressure reducing valve is
required The steam inlet is at the right side of the
kettle, as seen from the front

CONDENSATE

The condensate line is limited to a maximum rise of
10 feet in order for the steam pressure to
adequately force the condensate through the
plumbing Any higher rise requires a pump

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

INSTALLATION

Carefully remove unit from shipping carton and
position unit in desire location Place a carpenter's
level on the kettle rim and level the stand using the
level adjustable feet

Install service connections as required

WATER

The water faucet, with swing spout, requires 1/2
inch 0 D copper tube plumbing for cold water supply
to the faucet

FINAL INSTALLATION CHECK

1. Partially fill the kettle with water

2. Slowly turn the steam supply valve s knob to the
open position

3. Release the safety valve ensuring that the steam
escapes freely Stay clear of steam exhaust
when releasing the safety valve

4. Observe that the water in the kettle comes to a
boil

5. Close the steam supply valve

6. Drain off the water by tilting the kettle

OPERATION, CARE & CLEANING

6.

To empty kettle,

INSTRUCTIONS

CLEVELAND STEAM COOKING EQUIPMENT IS INTENDED FOR COMMERCIAL USE

OPERATION

1. Ensure that there is an adequate steam
supply to the kettle.

2. Turn the steam control valve to the
final open position by turning the
knob counter-clockwise, then allow
the kettle to preheat.

NOTE: 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. Fill kettle with product to desired level.

4. When the product has reached the
desired temperature, regulate the
heat, as required, by turning the
steam control valve for less steam,
and therefore, a lower temperature.

5. When cooking is complete, close
the steam control valve by turning the
knob.

ONLY BY PROFESSIONALLY TRAINED PERSONNEL.

NOTE: As with cleaning food soil from any
cookware, 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. Please read the
following "Care and Cleaning" instructions for
detailed kettle and stand washing procedures.

CARE AND CLEANING

Your kettle must be cleaned regularly to maintain its
fast, efficient cooking performance, and to ensure its
continued safe, reliable operation.

WARNING: Do not use chloride base detergents.

1. Prepare a warm water and mild detergent solution
in the kettle.

2. Remove food soil inside the kettle using a nylon
brush. Do not use a metal bristle brush as this
may permanently damage the kettle's stainless
steel surface.

3. Loosen food which is stuck to the kettle by
allowing it to soak at a low temperature setting.

4. Tilt kettle forward to drain wash water.

turn handle
clockwise.

FOR KETTLE/STEAMER COMBINATIONS:
If the boiler in a steamer is supplying steam to a
kettle, always heat the kettle first. After the kettle

contents are heated and the boiler's steam pressure
returns to normal, the steamer may be used.
Pressure steamer compartments should be
sequentially started, and preheated before cooking.

5. Rinse kettle interior thoroughly, then drain the
rinse water.

6. Using mild soapy water and a damp sponge,
wash the exterior of the kettle and stand rinse,
and dry.

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

NOTE: For more difficult cleaning applications one
of the following can be used: alcohol, baking soda,
vinegar, or a solution of ammonia in water Avoid the
use of chloride cleansers, which may damage the
kettle's or stands stainless steel surface.

WARNING: Steel wool should never be used for
cleaning the cooking chamber of the kettle. Particles
of steel wool become embedded in the cooking
surface and rust, which may corrode the stainless
steel.