Cleveland Range SEL-30-TR, SEM-30-TR, SEL-40-TR, SEM-40-TR Operation Manual

SE95032 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

Skillets

d

Enodis

BULLET FOOT (FRONT) 078160-1
FLANGED FOOT (BACK) 078161-1

OPEN BASE & MODULAR
ELECTRIC SKILLETS -

MODELS:

SEL-30-TR SEM-30-TR

SEL-40-TR SEM-40-TR

™

Clev elan

FOR THE USER

IMPORTANT

THE INSTALLATION AND CONNECTION MUST COMPLY WITH THE LOCAL AND
NATIONAL ELECTRICAL CODES.

ENSURE ELECTRICAL SUPPLY CONFORMS WITH ELECTRICAL CHARACTERISTICS
SHOWN ON THE RATING LABEL

ALL SERVICE MUST BE PERFORMED BY A QUALIFIED CLEVELAND RANGE
TECHNICIAN.

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

DANGER

Keep hands and utensils
away from moving parts and
pinch points.

IMPORTANT

Inspect unit
daily for
proper
operation.

CAUTION

✘

Do not lean
on or place
objects on
skillet lip.

✘

1

2

Wear protective equipment when
discharging hot product.

Lift lid
before
tilting
skillet.

Surfaces may be
extremely hot! Use
protective equipment.

SERVICING

WARNING: Improper installation, adjustment,
alteration, service or maintenance can cause
property damage, injury or death. Read the
installation, operating and maintenance
instructions thoroughly before installing
or servicing this equipment.

GAS APPLIANCES

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

Stand clear of product
discharge path when
discharging hot product.

Shut off power
at main fuse
disconnect
prior to
servicing.

Keep appliance and area free
and clear of combustibles.

Ensure skillet
is at room
temperature
prior to
servicing.

GENERAL

Installation of the unit 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 / UNPACKING

Note: The electrical rating label is located on the frame

stiffener (right side) behind the front panel. For easy
access, remove the two screws securing the upper front
panel and hinge the lower front panel downwards. Serial
number, voltage, phase, amperage and wattage are
stated on this label.

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".

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".

4. Check the electrical rating label to ensure that the
unit is the correct voltage, phase, amperage and
wattage.

5. 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

Note: For clearance requirements, suggested drain

location and assembly details refer to Specification
Sheet.

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.

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)

WIRE CONNECTION

Note: Ensure main power is turned off before

connecting wires.

General Information

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 unit must be electrically
grounded by the installer.

The electrical supply must match the power
requirements specified on the unit's rating label. The
copper wiring must be adequate to carry the required
current at the rated voltage. Wire must be suitable for at
least 194°F (90°C). Refer to Specification Sheet for all
electrical specifications. Cleveland strongly
recommends the use of liquid tight fittings.

Connection

NOTE: The supply lines will enter throght the rear (or

bottom) of the unit near the left side of the skillet and are
connected to the terminal block. For ease in attaching the
supply lines there is a removable cover on the wiring
compartment.

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

NOTE: This skillet is factory wired for a 3 phase
installation. If single phase is required, check the wiring
diagram for proper modifications. The wiring diagram is
located on the back of the hinged front panel.

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.

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

2. Turn Temperature Dial to 150°F (66°C).

3. Toggle Power Switch to the "ON" position.

4. Heat Indicator Light (yellow) should be ON and unit

heating. When temperature is reached, Yellow
Indicator Light will switch OFF.

7. Turn Temperature Dial to 300°F (150°C). Unit will
continue to heat, Heat Indicator Light (yellow) 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 Power Switch to the "OFF" position.

CLEANING

After installation the unit must be thoroughly cleaned
and sanitized prior to cooking. See “CLEANING
INSTRUCTIONS” in this manual for complete cleaning
instructions.

OPERATING INSTRUCTIONS

CONTROL
PANEL

ITEM # DESCRIPTION FUNCTION

1. On-Off Switch Main power switch for unit.

2. Power Indicator Light (Red) Indicates power is on.

3. Heat Indicator Light (Yellow) Turns ON when system is calling for heat and

OFF when system is satisfied.

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

5. Power Tilt Switch Used for tilting the pan up or down.

Some models have a Hand Tilt Wheel.

6. Manual Tilt Override Used on units with Power Tilt for tilting the pan up or down
in case of power or mechanical failure.

9. Tangent Draw-Off Valve Option - Used for draining product or wash water from kettle.

(not shown)

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

(not shown) convenient filling of the pan.

3

2

1

4 5

6

OPERATING THE UNIT

1. Ensure electrical supply to the unit is in the ON

position.

2. Turn Power Switch to the ON position. The yellow
Heat Indicator Light will indicate power is on.

3. 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.

4. FOR YOUR SAFETY: This skillet is also
equipped with a power interrupter which
automatically shuts of the power to the elements
whenever the skillet is raised more than 1/2"
(13mm).

IMPORTANT: Before commencing to cook,
ensure pan is in the lowered position by pressing
down on the tilt switch. Ensure cover is raised first.

5. To preheat, set Temperature Dial to desired
cooking temperature.

6. Allow skillet to preheat for approximately 15-30
minutes.

7. Once preheated, insert product in skillet and adjust
Temperature Dial to required cooking temperature.

8. If desired, once product has cooked, it can be held
prior to serving at a lower temperature setting.

9. When cooking is completed, set Temperature Dial
and Power Switch to the OFF position.

10. 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 SUGGESTION

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.

1

2

HOT

OPEN LID BEFORE
TILTING PAN

!

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.

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. 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.

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.

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.