Cleveland Range KEL-60-TSH, KEL-30, KEL-40-T, KEL-60, KEL-100-T User Manual

...

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

SE95036 Rev. 6

Operators Manual

Installation, Operation & Service

Electric Floor Model Kettles

For units built after August 1999

MODELS:

KEL-25, KEL-30, KEL-40, KEL-40-SH, KEL-60, KEL-80, KEL-100

KEL-25-T, KEL-40-T, KEL-60-T, KEL-80-T, KEL-100-T

KEL-40-SH, KEL-40-TSH, KEL-60-SH, KEL-60-TSH

Enodis

™

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

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 electrical 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, NSF, ASME/Ntl. Bd., CSA, CGA, ETL, and others. Many local codes exist, and it is the responsibility of the owner/installer to comply with these codes.

Note: Maximum voltage for LVD (low volt directive for Europe) to be 440 volts for CE marked appliances.

INSPECTION

Before unpacking visually inspect the unit for evidence of damage during shipping.

If damage is noticed, do not unpack the unit, follow Shipping Damage Instructions shown below.

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.

INSTALLATION

The first installation step is to refer to the Specification Sheets or Specification Drawings for detailed clearance and drain requirements in order to determine the location of the kettle. Next, carefully cut open the shipping carton for easy removal of the kettle.

CLEARANCE REQUIREMENTS & RECOMMENDED FLOOR DRAIN LOCATIONS

INSTALLATION

Model # ABCD

KEL-25 22 3/8” 34” 5 1/4” 11 1/4”

KEL-30 25 3/8” 37” 6 3/4” 12 3/4”

KEL-40 28 5/8” 40” 7 3/4” 13 3/4”

KEL-40-SH 32 1/2” 44” 9 1/2” 15 1/2”

KEL-60 32 1/2” 44” 9 1/2” 15 1/2”

KEL-80 35 7/8” 47” 11 1/4” 17 1/4”

KEL-100 38 3/8” 50” 12 1/2” 18 1/2”

KEL-25-T 22 1/4” 51 3/4” 4 24”

KEL-40-T 26 56 5 1/2” 28 1/2”

KEL-60-T 29 3/4” 62 1/2” 5 1/2” 31”

KEL-80-T 30 1/2” 65 3/8” 5 1/2” 35 1/2”

KEL-100-T 34 1/8” 69 1/4” 4” 40 1/2”

Clearance Requirements

Back Left Side Right Side *

0 0 12'

Minimum recommended clearance for service

** Above dimensions apply to standard 2" Tangent Draw-Off Valve

only. For other valves consult factory.

Recommended Floor Drain Locations

Tilting

Models

Stationary

Models

2" Tangent

Draw-Off

Valve

RECOMMENDED FLOOR DRAIN

2" Tangent

Draw-Off

Valve

RECOMMENDED FLOOR DRAIN

RECOMMENDED

FLOOR DRAIN

RECOMMENDED

FLOOR DRAIN

12" x 12"

RECOMMENDED FLOOR DRAIN DETAIL

ASSEMBLY

Position the kettle in it's permanent location, and level the kettle by turning the adjustable flanged feet. Once positioned and leveled, permanently secure the kettle's flanged feet to the floor using 5/16" lag bolts and floor anchors (supplied by the installer). There are three bolts required to secure each of the flanged feet.

WIRE CONNECTION

Install in accordance with local codes and/or the National Electric Code ANSI/NFPA No. 70-1990 (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 electrical 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.

Note: Maximum voltage for LVD (low voltage directive for Europe) to be 440 volts for CE marked appliances.

The kettle is wired for 3-phase operation at the factory. For single phase operation, rewire the terminal block to that shown in the above diagram.

Note: Ensure main power is turned off before connecting wires.

Stationary Models

Remove the screws securing the dome-shaped service cover underneath the kettle and remove the cover. A wiring diagram is affixed to the inside of cover. Fasten permanent copper wiring to the three-connection terminal block, Be sure to connect ground wire to the separate ground terminal connector (ground lug). Slide the cover's slot over the wiring and secure the cover to kettle with the screws.

Tilting Models

First remove the handwheel by loosening the allen screw. Then remove the two screws at the front and rear of the console cover and remove the cover. A wiring diagram is affixed to the underside of the console cover. Feed permanent copper wiring through the cut-out in the bottom of the console, and fasten to the three-connection terminal block. Be sure to connect the ground terminal connector (ground lug). Replace the console cover and handwheel.

WATER

The sealed jacket of the electric kettle is precharged with the correct amount of a waterbased formula, and therefore, no water connection is required to the kettle jacket. The kettle can be equipped with optional hot and cold water taps, the taps require 1/2" copper tubing as supply lines.

Flanged Foot Detail

RECOMMENDED FLOOR DRAIN

4" MINIMUM, 6" RECOMMENDED

FLOOR SLOPE

1" IN 4'

PIPE DRAIN RECOMMENDED

MINIMUM VALVE SIZE PLUS 1"

FLANGED FOOT (5" DIA)

(3) 7/16" DIA.

3 1/8"

HOLES

THREE PHASE

RED YELLOW BLACK

BLACK

BLUE

L1 L2 L3

RED

SINGLE PHASE

RED YELLOW BLACK

BLACK

BLUE

L1 L2

RED

INSTALLATION CHECKS

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

Visual Checks

1. Check Tilting (tilting kettles):

A/ Gearbox tilts kettle smoothly and freely.

2. Insure there are:

A/ Three lag bolts securely holding each foot

B/ The bottom cover (stationary kettles) is in

place and held with a nut.

C/ The console cover (tilting kettles) is in place and held with a screw.

Performance Checks

1. Supply power to the kettle by placing the

fused disconnect switch to the "ON" position.

Before turning the kettle on, read the Vacuum/Pressure Gauge

(4)

. The gauge's needle should be in the green zone. If the needle is in the "VENT AIR" zone, follow Kettle Venting Procedure in the Service Manual.

3. Turn the kettle's ON/OFF Switch/Solid State Temperature Control

(1)

to "1" (Min.). The

Heat

Indicator Light (Green) (2)

should remain lit, indicating the element is on, until the set temperature is reached (130°F/54°C). Then the green light will cycle on and off, indicating the element is cycling on and off to maintain temperature.

4. Tilt the kettle forward (tilting models only). After a few moments the

Low Water Indicator Light

(Red) (3)

should be lit when the kettle is in a tilted position. This light indicates that the element has automatically been shut off by the kettle's safety circuit. This is a normal condition when the kettle is in a tilted position.

5. Raise the kettle to the upright position. The

Low

Water Indicator Light (Red) (3)

should go out

when the kettle is upright.

6. Turn the ON/OFF Switch/Solid State Temperature Control

(1)

to "10" (Max.) and allow the kettle to preheat. The green light should remain on until the set temperature (260°F/127°C) is reached. Then the green light will cycle ON and OFF, indicating the element is cycling ON and OFF to maintain temperature. Fill the kettle with cold water to the steam jacket’s welded seam. Refer to the Temperature Range Chart for the time required to bring the water to a boil.

7. When all testing is complete, empty the kettle and turn the

ON/OFF Switch/Solid State

Temperature Control

(1) to the “OFF” position.

CLEANING

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

100

150

200

250

300

350

400

psi

kPa

OPERATING INSTRUCTIONS

General Parts Drawing

ITEM # DESCRIPTION FUNCTION

1. On-Off Switch/Solid State Turns kettle ON/OFF and allows the operator to adjust the kettle

Temperature Control temperature in increments from 1 (Min.) to 10 (Max.).

(see Temperature Range Chart in the Operating Instructions section).

2. Heat Indicator Light (Green) When lit, indicates that the kettle element is on. Cycles ON-OFF with element.

3. Low Water Indicator Light (Red) When lit, indicates that the kettle is low on water and will not operate in this condition. This will also light when the kettle is tilted.

4. Vacuum/Pressure Gauge Indicate steam pressure in PSI inside steam jacket as well as vacuum in inches of mercury.

5. Pressure Relief Valve This valve is used to vent the kettle and in the unlikely event there is

(not shown) an excess steam build-up in the jacket, this valve opens

automatically to relieve this pressure.

6. Tilt Wheel Used for tilting the kettle up or down. Some units have an optional Power Tilt Control Switch located in the same position.

7. Power Tilt Control Switch Used for tilting the kettle up or down.

(not shown)

8. Tangent Draw-Off Valve Used for draining product or wash water from kettle. It is supplied as standard equipment on stationary kettles and is optional on tilting kettles

CONTROL PANEL

TILTING KETTLE STATIONARY KETTLE

OFF

KE95555-2-A

OPERATING THE KETTLE

DO NOT LEAN ON OR PLACE OBJECTS ON KETTLE LIP. SERIOUS INJURY COULD RESULT IF KETTLE TIPPED OVER, SPILLING HOT CONTENTS.

1. Before turning kettle on, read the

Vacuum/Pressure Gauge (4). The gauges needle should be in the green zone. Once heated, the kettle's normal maximum operating pressure is approximately 10 -12 psi, while cooking a water base product.

2. Ensure that the electrical service to the kettle

is turned on at the fused disconnect switch.

Temperature Range Chart

3. Preheat the kettle by turning the ON/OFF

Switch/Solid State Temperature Control (1) to the desired temperature setting (see above "Temperature Range Chart"). The Heat Indicator Light (Green) (2) will remain lit, indicating the burner is lit, until the temperature setting is reached. When the green light goes off, the heaters are off, and preheating is complete.

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 food should be placed in the kettle before heating is begun.

4. Place food product into the kettle. The Heat

Indicator Light (Green) (2) will cycle on and off indicating the elements are cycling on and off to maintain the set temperature.

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

NOTE: The Low Water Indicator Light (Red) (3) should not be lit when kettle is in upright position during operation. This light indicates that the elements have been automatically shut off by the kettle's safety circuit. It is, however, normal for the red light to come on when the kettle is in a tilted position.

5. When cooking is completed place ON/OFF Switch/Solid State Temperature Control (1) to the "OFF' position.

6. Pour the contents of the kettle into an appropriate container by tilting the kettle forward. Care should be taken to pour slowly enough to avoid splashing off the product.

NOTE: As with cleaning food soil from any cookware, an important part of kettle cleaning is to prevent food from drying on. For this reason, cleaning should be completed immediately after cooked foods are removed.

APPROXIMATE BOILING TIMES

The accompanying chart shows approximate times required for electric kettles of various capacities to boil water. The ON/OFF Switch/Solid State Temperature Control (1) must be set at "10" (Max.) throughout the heatup period. Water will boil about 1/3 faster if the kettle is filled only to the outer steam jacket's welded seam, resulting in a kettle filled to 2/3 capacity.

Temperature Approximate

Control Product Temperature Setting °F °C

1. (Min.) 130 54

2. 145 63

3. 160 71

4. 170 77

5. 185 85

6. 195 91

7. 210 99

8. 230 110

9. 245 118

10. (Max.) 260 127

NOTE: Certain combinations of ingredients will

result in temperature variations

Times in Minutes

Gals. Ltrs. Standard Wattage High Wattage*

208V 240V 480V 208V 240V 480V

25 95 60 45 60 40 30 30 40 150 60 50 75 40 30 30 60 225 100 75 75 50 40 40 80 300 130 100 100 65 50 50

100 375 160 120 120 80 60 60

*High Wattage is only available with 3 phase units.

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.

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

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 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.

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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