Cleveland SGL-30-T1 Installation Manual

SE95050 Rev. 6

Operators Manual

Installation, Operation & Service

Gas T1 Skillets

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

Phone: (216) 481-4900 Fax: (216) 481-3782 Visit our web site at www.clevelandrange.com

FOR MODELS BUILT AFTER MAY 2006:

SGL-30-T1 SGL-40-T1

Enodis

For a complete Service Manual refer to www.clevelandrange.com

™

Clev elan

FOR THE USER

IMPORTANT

Post in a prominent location, instructions to be followed in the event the user smells gas. This information shall be obtained by consulting your local gas supplier.

Keep appliance area free and clear from combustibles.

Do not obstruct the flow of combustion and ventilation air.

All service must be performed by a qualified cleveland range technician.

For unit equipped with casters, the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances, CAMCGA-6.16, and a quick-disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fue4 CANT-6.9. Adequate means must be provided to limit the movement of the appliance without depending on the connector and the quick-disconnect device or its associated piping to limit the appliance movement. A restraint can be attached to the rear leg next to the gas connection.

RETAIN THIS MANUAL FOR YOUR REFERENCE.

WARNING: Improper installation,

adjustment, alteration, service or maintenance can cause property

damage, injury or death. Read the

Installation and Operating

instructions thoroughly before

installing or servicing this

equipment.

FOR YOUR SAFETY

DO NOT STORE OR USE

GASOLINE OR ANY OTHER

FLAMMABLE LIQUIDS AND

VAPOURS IN THE VICINITY

OF THIS OR ANY OTHER

APPLIANCE.

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

Observe all clearance requirements to provide proper make-up air flow. Do not obstruct the flow of combustion and ventilation air. Check rating plate to ensure that unit has been equipped to operate with the type of gas available at the installation.

Dimensions and clearance requirements are shown on the Specification Sheet.

INSPECTION / UNPACKING

1. Before unpacking visually inspect the unit for

evidence of damage during shipping.

2. If damage is noticed, do not unpack the unit, follow "SHIPPING DAMAGE INSTRUCTIONS" shown below.

3. Carefully remove unit from shipping carton. Remove any packing material from unit. After carefully unpacking check for "concealed" damage. If damage is noticed, follow "SHIPPING DAMAGE INSTRUCTIONS" shown below.

4. A protective material has been applied to the stainless steel panels. This material must be removed immediately after installation, as heat will melt the material and make it more difficult to remove.

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.

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.

INSTALLATION

1. Position the unit in it's permanent location, and level

the unit by turning the adjustable feet.

2. Once positioned and leveled, permanently secure the unit's rear flanged feet to the floor using 5/16" lag bolts and floor anchors (supplied by the installer). Three bolts are required to secure each of the flanged feet.

3. Seal joints of flanged feet with a silicone sealant.

GAS

ENSURE THE GAS SUPPLY MATCHES THE UNIT'S REQUIREMENTS AS STATED ON THE RATING PLATE.

It is recommended that a sediment trap (drip leg) be installed in the gas supply line. If the gas pressure exceeds 14” water column, a pressure regulator must be installed, to provide a maximum of 14” water column gas pressure to the gas control valve.

Connect the gas line to the manual valve located at the rear of the control box.

Installation must be in accordance with local codes and/or the National Fuel Gas Code ANSI Z223.1 Latest Edition (USA) or the latest Installation Codes for Gas Burning Appliances and Equipment CAN/ CGA B149.1 (natural gas) and CAN/ CGA B149.2 (propane gas). Use a gas pipe joint compound which is resistant to L.P. gas. Test all pipe joints for leaks with soap and water solution. Ensure that the gas pressure regulator is set for the manifold pressure indicated on the gas rating plate.

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 1/2 psi (3.45 kPa). The appliance must be isolated from the gas supply piping system by closing its individual manual shut-off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45 kPa).

INSTALLATION

7/16"Ø, 3 HOLES ON 3 1/8" (80mm) B.C.D.

FLANGED FOOT DETAIL

(REAR LEGS ONLY)

120 120

4 7/8" (124mm)

ELECTRICAL

NOTE: Wiring diagram is located on the underside of the

unit's control panel.

ENSURE THE ELECTRICAL SUPPLY MATCHES THE UNIT'S REQUIREMENTS AS STATED ON THE RATING LABEL.

A cord and plug are supplied with the 115 volt unit. Simply plug the unit into any grounded outlet rated for a minimum of 10 amps. The wiring diagram is located on the back of the console access panel.

When a unit is ordered and built for 208/240 volt, the supply line must be connected to the wiring terminations located inside the console. A wiring diagram is attached to the underside of the control panel.

WARNING: Electrical Grounding Instructions.

This unit is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug. Standard supply voltage is 115 volts A.C., however, optional A.C. voltages can be supplied on special order. A separate fused disconnect switch must be supplied and installed in the high voltage electrical supply line. The unit when installed, must be electrically installed and grounded in accordance with local codes, or in the absence of local codes, with National Electrical Code, ANSI/NFPA 70-1990 (USA) or the Canadian Electrical Code, CSA C22.2, Part 1 (Canada).

VENTILATION

Gas fired units are only to be installed under a ventilation hood in a room which has provisions for adequate make up air. Further information can be obtained by referring to the U.S.A. National Fire Protection Associations NFPA96 regulations. These standards have also been adopted by the National Building Code in Canada.

WATER CONNECTION

(OPTIONAL)

A 1/2" NPT cold water line and/or a 1/2" NPT hot water line are required if unit is equipped with a single or double pantry faucet.

INSTALLATION CHECKS

Although the unit has been thoroughly tested before leaving the factory, the installer is responsible for ensuring the proper operation of unit once installed.

DO NOT ATTEMPT TO OPERATE THIS UNIT DURING A POWER FAILURE.

KEEP APPLIANCE AND AREA FREE AND CLEAR OF COMBUSTIBLES.

1. Supply power to the unit by placing the fused disconnect switch to the "ON" position.

2. Turn on main gas supply to unit. Open the skillet's shut-off valve (located at lower rear left).

3. Toggle HI / OFF / LO Switch to the "HI" or "LO" position.

4. For your safety the skillet is equipped with a power interrupter which automatically shuts off the gas supply to the burners whenever the skillet is raised more than 8°.

IMPORTANT: Before commencing to cook, ensure the skillet pan is in the lowered position. Also ensure the cover is raised.

5. Turn temperature control to maximum. Tilt skillet pan until heat indicator light turns off and heating system shuts down. The pan should be on a 5-10° angle.

6. Lower pan. Heat indicator light will re-light and heating system will re-energize.

7. Unit will continue to heat, heat indicator light will remain on until temperature is reached. Then the heat indicator light will cycle OFF indicating the heating system has shut off. The heat indicator light will continue to cycle ON and OFF as the heating system cycles ON and OFF maintaining the desired temperature.

3. Toggle HI / OFF / LO Switch to the "OFF" position.

CLEANING

After installation the unit must be thoroughly cleaned and sanitized prior to cooking.

OPERATING INSTRUCTIONS

General Parts Drawing

ITEM # DESCRIPTION FUNCTION

1. HI / OFF / LO Switch Center position - power to the unit is OFF.

HI position - unit is in high fire mode (unit heats faster). LO position - unit is in low fire mode (unit heats slower).

2. Power Indicator Light (red) Indicates power is ON.

3. Temperature Dial Regulates the surface temperature of the pan.

4. Heat Indicator Light (yellow) Turns ON when system is calling for heat and

OFF when system is satisfied.

5. Hand Tilt Wheel Used for tilting the pan up or down.

6. Power Tilt Switch Option - Used for tilting the pan up or down.

7. Reset Button Fuse protection for optional power tilt.

8. Manual Tilt Override Used on units with optional power tilt for tilting the pan up or down

in case of power or mechanical failure.

9. Gas Shut Off Valve Allows you to shut the gas off to the appliance if required.

10. Faucet Option - hot and/or cold faucet mounts to skillet for

convenient filling of the pan.

11. Tangent Draw-Off Valve Option - allows you to discharge product from the pan through (not shown) the valve.

4 1 2 3

CONTROL PANEL

OPERATING THE UNIT

1. Ensure the gas and electrical supply to the unit are

in the ON position.

FOR YOUR SAFETY:

This skillet will automatically shut off the gas supply when pan is raised more than 8°.

Before commencing to cook, ensure pan is in the lowered position.

2. MANUAL TILT: Cleveland skillets are equipped

with a manual tilt mechanism for raising and lowering the pan. To raise pan, raise the cover and turn the crank clockwise. To lower pan, turn counterclockwise.

POWER TILT: Cleveland skillets can also be equipped with an optional electric power tilt mechanism for raising and lowering the pan. To raise pan, raise the cover and press up on the tilt switch. To lower pan, press down on the tilt switch.

3. Toggle HI / OFF / LO Switch to the "HI" or "LO"

position. The red Power Indicator Light indicates power is on. The yellow Heat Indicator Light indicates burners are on.

4. To preheat, set Temperature Dial to desired

cooking temperature. Unit is preheated when the yellow light goes out.

5. Insert product in pan.

6. If desired, once product has cooked, it can be held

prior to serving at a lower temperature setting.

7. When cooking is completed, set Temperature Dial

and HI / OFF / LO Switch to the OFF position.

8. The best time to clean the skillet is immediately

after use, once skillet has cooled down. Refer to section titled "CLEANING INSTRUCTIONS" for details.

OPERATING SUGGESTIONS

1. Turn power switch to the "OFF" position when skillet

is not in use.

2. Allow skillet to preheat before adding product.

3. Always lift the spring assist cover before activating

the tilt mechanism.

4. During an electrical power interruption, turn Power

Switch to the OFF position. This unit cannot be made to operate without electrical power.

OPEN LID BEFORE TILTING PAN

HOT

DO NOT HOSE DOWN

THIS AREA

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.

Stagnant

Water

High Pressure

Spray Hose

Chloride Cleaners

Steel Pads

Wire Brush &

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 Tangent Draw-Off

Valve, 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.

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 Butterfly Valve, 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).

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.

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.

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.

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.

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.

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.

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.

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

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.

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