Crown Steam SB-ST-E Service Manual
OWNER’S MANUAL
MARINE STEAM-IT
ELECTRIC COUNTER MODEL
MODEL: ● SB-ST-E
WARNINGS:
BE SURE TO GROUND THE COOKER CHASES FROM
THE GROUND TERMINAL BOX TO THE OUTSIDE
GROUND. REFER TO WIRING DIAGRAM C95-3914.
DO NOT OPEN THE DRAIN VALVE WHILE THE STEAM
COOKER IS OPERATING. PREMATURE OPENING MAY
RESULT IN SCALDING OF THE OPERATOR.
DO NOT LEAVE HAND ON HANDLE.
TO PREVENT SCALDING, THE OPERATOR SHOULD
KEEP HANDS OFF THE DOOR HANDLE WHILE EXCESS STEAM/VAPOR IS ESCAPING.
THE ELECTRIC POWER SUPPLY MUST BE DISCONNECTED PRIOR TO PERFORMING ANY MAINTENANCE/REPAIR WORK.
CAUTION:
HELP PREVENT PITTING OF THE ALUMINUM INTERIOR. DO NOT USE STRONG DETERGENT OR ABRASIVE CLEANERS.
NOTES:
TO ASSURE A PROPER PRESSURE SEAL, THE DOOR
DISTRIBUTION STATEMENT
THIS PUBLICATION IS REQUIRED FOR OFFICIAL USE FOR ADMINISTRATIVE OR OPERATING PURPOSES. DISTRIBUTION IS LIMITED
TO U.S. GOVERNMENT AGENTS ONLY. OTHER
REQUEST FOR THIS DOCUMENT MUST BE REFERRED TO COMMANDER, NAVAL SEA SYSTEMS COMMAND, SEA 09, WASHINGTON, DC
20362.
GASKET MUST BE FREE OF SOIL, SCALE AND
BREAKS.
SHOULD THE COOKING CYCLE BE STARTED WITH
INSUFFICIENT WATER IN THE COMPARTMENT, THE
SAFETY ACTION OF THE LOW WATER CUT-OFF WILL
SHUT THE UNIT DOWN. WHEN ADEQUATE WATER
(TOTAL: 6 QUARTS) IS ADDED TO THE CHAMBER,
THE COOKING CYCLE MAY BEGIN AGAIN.
FEDERAL SPEC S-C-1474B S6161-PA-FSE-010-/38379
TYPE SC1474-3106MA1 0910-LP-436-6200
Telephone: (802) 658-6600 Fax: (802)864-0183
www.marketforge.com PN 14-0299 Rev C (11/17)
© 2017 - Market Forge
S6161-PA-FSE-010-/38379
0910-LP-436-6200
DISTRIBUTION STATEMENT:
THIS PUBLICATION IS REQUIRED FOR OFFICIAL USE FOR ADMINISTRATIVE OR OPERATIONAL PURPOSES. DISTRIBUTION IS LIMITED TO U.S. GOVERNMENT AGENTS ONLY.
OTHER REQUEST FOR THIS DOCUMENT MUST BE REFERRED TO COMMANDER, NAVAL
SEA SYSTEMS COMMAND, SEA 09, WASHINGTON, DC 20362.
TABLE OF CONTENTS
INSTALLATION
SERVICE CONNECTIONS..................................1
ELECTRICALLY OPERATED ............................. 1
CERTIFICATIONS ..............................................1
UNPACKING & ASSEMBLY ...............................1
ELECTRICAL CONNECTIONS ..........................2
TERMINAL BOX LOCATION (FIG. 1) ................. 2
INSTALLATION CHECK-OUT ............................2
INITIAL CONTROL SETTINGS ..........................2
COOKER CHECK-OUT ...................................... 2
SHUTDOWN PROCEDURE ...............................2
PRINCIPLES OF OPERATION
GENERAL ........................................................... 3
OPERATION SEQUENCE .................................. 3
PRELIMINARY PROCEDURES .........................3
WIRING DIAGRAM (FIG. 2) ................................4
HOSE ASSEMBLY (FIG. 3) ................................ 5
PREHEATING ..................................................... 6
FACTS ON PARADE .......................................... 6
RECOMMENDED COOKING TIMES ................. 7
THE FLUE ..........................................................10
TO REMOVE THE FLUE .................................... 10
STEAM GAUGE .................................................10
STEAM TRAP ...................................................... 10
HOW IT WORKS ................................................10
TROUBLE TEST AND REMEDIES .....................10
FLUE REMOVAL ITEMS (FIG. A) ....................... 10
MAINTENANCE
PREVENTIVE MAINTENANCE .......................... 11
DOOR ASSEMBLY ............................................. 11
GASKET REPLACEMENT .................................11
DOOR SEAL TENSION ADJUSTMENT .............. 12
DOOR LIFT SPRING REPLACEMENT .............. 12
STEAM EXHAUST VALVE & TRAP
REPLACEMENT ................................................. 12
DAILY CLEANING ..............................................12
WEEKLY CLEANING .......................................... 12
CLEANING EXHAUST SILENCER .....................13
CLEANING TROUBLE-SHOOTING GUIDE
(STAINLESS STEEL) ..........................................13
ILLUSTRATED PARTS LIST
COOKER COMPARTMENT (FIG. 7) .................. 14
DOOR HANDLE ASSEMBLY (FIG. 8) ................ 17
THE COOKER DOOR ASSEMBLY .................... 18
DOOR ASSEMBLY (FIG. 9) ................................ 18
FULCRUM & DRAIN ASSEMBLY ....................... 18
ROLLER ASSEMBLY .......................................... 18
OLD STYLE FULCRUM & DRAIN
ASSEMBLY (FIG. 10) .........................................19
NEW STYLE FULCRUM & DRAIN
ASSEMBLY (FIG. 11) .......................................... 19
SAFETY VALVE .................................................. 19
CHECKING SAFETY VALVE .............................. 19
EXHAUST VALVE (FIG. 12) ...............................20
NEW EXHAUST VALVE, BUILT AFTER
JULY 1983 (FIG. 13) ............................................ 21
TROUBLE-SHOOTING
OLD STYLE BUILT PRIOR TO
SEPTEMBER 1980 (FIG. 14) .............................22
ELEMENT CONTROL SWITCH .........................22
HOW IT WORKS ................................................22
DIAL ADJUSTMENT ........................................... 22
NEW STYLE BUILT AFTER
SEPTEMBER 1980 (FIG. 15) .............................22
RECALIBRATING ELEMENT CONTROL
SWITCH .............................................................. 22
PRESSURE CONTROL SWITCH
(BARKSDALE) .................................................... 22
OPERATING PRESSURE ADJUSTMENT
(BRAKSDALE) .................................................... 22
RECALIBRATING PRESSURE CONTROL
SWITCH .............................................................. 23
LOW WATER CUT-OFF .....................................23
HOW IT WORKS ................................................23
TIMER ................................................................. 23
TROUBLE TEST & REMEDIES .......................... 23
TIMER CONTROL SWITCH ................................ 23
HOW IT WORKS ................................................23
DIAL ADJUSTMENT ........................................... 23
RECALIBRATING TIMER CONTROL
SWITCH ...............................................................23
PILOT LIGHT ...................................................... 23
TROUBLE-SHOOTING GUIDE .......................... 24
i
INSTALLATION
SERVICE CONNECTIONS
EC Electrical Connection - Connection for incoming power supply
wires on terminal block
EP Power Supply - 1-1/4” threaded access hole for power supply wires.
Use wire suitable for at least 90°C. Nominal amps per line.
D Drain - 1/2” 13mm O.D. tubing. Air break required for drain connec-
tion supplied by others
CW Cold Water - 3/8” 10mm O.D. tubing connection to fill hose. Cold
water line shall have a max of 50 PSI 3.5kg/cm2 and a min of 25 PSI
1.7kg/cm2 water pressure
CG Center of Gravity - with flanged feet
WATER SUPPLY
Good quality water feed is the responsibility of the owner. Water quality must be
within the following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm Chlorine: <0.2 ppm
Silica: <13 ppm Chlorides: <25 ppm
Chloramine: <0.2 ppm pH: 7.0 - 8.5
The best defense against poor water quality is a water treatment system
designed to meet your water quality conditions.
Appliance to be installed with backflow protection according to federal, state or
local codes.
DIMENSIONS ARE IN INCHES [MM]
23.75 [603]
3.25
[83]
9.88
[251]
5
[127]
4.38 1[20]
5.25 [133]
1 [25]
6 [152]
0.38 [3]
1.5 [38]
SEE
DETAIL A
MARINE FOOT
12.8
[325]
17.88 [454]
14.88 [378]
CG
BOTTOM VIEW
1/3-13THD
31.5 [800]
25 [640]
6.25
[158]
7.94
[378]
DETAIL A
1.5
[38]
21.13
[536]
24.13
[612]
2.13 [54]
1.06 [27]
CW
3 [76]
23 [584]
31.75 [806]
6 [152]
3.25 [83]
9.38 [240]
18.75 [480]
1.25 [32]
CG
EP
EC
CW
D
UNPACKING AND ASSEMBLY:
The Steam-It cooker is shipped in a carton with protective
padding and mounted on a wooden pallet. Carefully remove the carton, padding and the bolts securing the unit
to the wooden pallet. Inspect assemblies as follows:
1. Inspect unit overall for dents or deformations in stainless steel cabinet enclosures.
2. Make sure visible attaching hardware for all assemblies are not missing or damaged.
3. Inspect timer, indicator light, RESET switch and pressure gauge to see they are not damaged.
4. Install pan supports so that the horizontal keyhole
is at the rear of the cooking chamber and so that
the ange and embossments face the middle of the
chamber.
32.25 [819]
D
0.75 [19]
3 [76]
CG
Conduit
EC
14.38 [375]
EP
16.88 [429]
2.5 [69]
5. Install the set (4 each) of Marine anged feet (3” di-
ameter anged plates) so the steam cooker can be
mounted on a counter top (refer to spec sheet S-
2160) for anged feet details.
6. Install the part number 95-3849 rinse and ll hose unit
on the shipboard steam cooker. Refer to the enclosed
drawing C95-3897 Rev A for installation details.
NOTE: The cooker is carefully inspected and packaged
before leaving the factory. If there are missing components or unit is damaged, notify the carrier immediately.
Should repairs be required, a network of authorized service agencies is available to assist with prompt service. If
necessary, please contact:
1
INSTALLATION
Product Service Department Market Forge
Toll Free: (866) 698-3188
Parts, Service and Availability Toll Free No.:
(888) 259-7076
custserv@marketforge.com, www.marketforge.com
The Model and serial numbers must be referenced when
corresponding with Market Forge. The data plate containing the serial number pertaining to the equipment is located on the front top of the cabinet.
ELECTRICAL CONNECTION:
The electrical connection may be made at the terminal
box located at the lower left side of the Steam-It removing
the small covering panel (see gure 1 below, and service
connections on previous page).
FIG. 1
REMOVE THIS
PLATE TO ELECTRICAL
CONNECTION
Power input is 12 kW at 208, 236 or 440 Volt, 60 cycle
A.C. Equipment is adaptable for single ir three phase. Unit
must be grounded. Wires should be brought up through
conduit at bottom of cooker (see wiring diagram c95-3914
Rev A (440V/6pH/60Hz) for instructions on making connection. Unit must be fused separately.
NOTE: Refer to the spec sheet, side 2 on page 2 for the
complete list and location of the required service connection and electrical details.
WARNING: BE SURE TO GROUND THE COOKER
CHASES FROM GROUND TERMINAL BOX TO AN
OUTSIDE GROUND. REFER TO WIRING DIAGRAM
C95-3914 REV A ENCLOSED. ALL RECOMMENDED
SAFETY PRECAUTIONS SHOULD BE OBSERVED
WHEN CONNECTION THIS UNIT TO THE EXISTING
POWER SUPPLY.
INSTALLATION CHECK-OUT:
After the Steam-It cooker is completely assemblies and
properly located with electrical supply connected, the
cooker must be given a thorough checkout before being
put into cooking operation.
Before making this checkout the operator must be thoroughly familiar with the operating procedures in Section
3 and with the function of each control described in principles of operation in Section 3. Reference Figure 4 for
identication of controls required in the following procedures. If the unit fails to perform as described below, con-
sult the trouble shooting guide for corrective action.
INITIAL CONTROL SETTINGS:
Before beginning cooker checkout procedures, perform
the following steps:
1. Check to see that the timer is off.
2. Visually check interior of cooking compartment and
remove any materials, papers, etc. Check to see that
pan supports are properly installed (refer to principles
of operation in Section 3, step 5) and secured.
3. Check pressure gauge to see that it registers zero
pounds.
COOKER CHECK-OUT:
The cooker checkout procedures are as follows:
1. Secure the drain valve (refer to operating instruc-
tions S-202B gure No. 4 on page 7) then pour six
(6) quarts of water into the steam-it cooking compartment through the door opening.
WARNING: BE CERTAIN THE DRAIN VALVE IS
CLOSED AND DO NOT OPEN IT WHILE THE UNIT
IS OPERATING, PREMATURE OPENING MAY RESULT IN’ SCALDING OF’ THE OPERATOR.
2. Close the door and lock in position by placing the
tongue of the door lock under the roller on the drain
casting and pressing downward until door lock comes
to a rm stop. This lock makes the initial seal. (When
steam pressure builds up in the compartment it will
force the door to a tighter closed position.)
3. Turn the Steam-It en. by setting the timer to the desired cooking time. Observe pressure increase indicated by pressure gauge.
4. At the close of the preset cooking period, the timer
pointer will stop at the “0” position on the dial. This
will shut down the Steam-It and automatically open
the exhaust valve. The Buzzer will continue to sound
until the dial pointer is manually turned to the “OFF”
position.
5. Observe that the indicator light goes out when timer is
at the “O-minute” position. Check the pressure gauge
to see that the pressure reads zero. The door will not
open while there is steam pressure working against it
from wi thin the cooking compartment. The door must
be kept locked until the cooking cycle has completely
nished, then the door opened to allow vapor to clear.
Shut off gas supply by closing the gas shutoff valve.
SHUTDOWN PROCEDURE:
No special shutdown procedures are required with the exception that the door is left open, timer must be in the OFF
position and the gas supply valve closed, (consult local
codes for daily shut-off requirement.
NOTE: Before using the Steam-It for cooking, it is recommended that checkout operations be performed 2 or 3
times in order to determine that. it is working properly and
to insure cleanliness of the cooking compartment.
2
PRINCIPLES OF OPERATION
PLEASE READ CAREFULLY THE FOLLOWING INFORMATION AND THE OPERATING INSTRUCTIONS ON
THE FOLLOWING PAGES.
CAUTION: The model SB-ST-E Steam-It pressure
cooker cylinder is constructed of a corrosion resistant alclad aluminum alloy. The protective properties of this material afforded to the interior portion of, the cylinder which
is exposed to water may be destroyed by allowing a lm
to form. Such a lm can be caused by salt. or other con-
taminants in the water. If the water supply is known to be
hard or corrosive, a source of treated water should be
used. Corrosion may also occur if water is not drained
daily. Do not use distilled water.
NOTE: Market Forge will not be responsible for damage
resulting from the use of hard or corrosive water, from
failure to drain the unit daily, or from inadequate cleaning
procedures.
GENERAL:
The model SB-ST-E Marine Electric Steam-It pressure
cooker (15 PSI operation) consists of one (1) cooking compartment into which pans of food product are
loaded through an inwardly opening door. The self-con-
tained cooker is tted with electric heating elements for
440V/3PH/60HZ operation (16 amps) rated at 12KW impute
OPERATION SEQUENCE:
With water placed in the Steam-It to the recommended
six quart level and the door rmly locked to make a tight
seal, a cooking cycle will automatically be performed with
the act of setting the timer to the length of cooking time
desired. The automatic sequence of operation is:
STEP 1 Upon setting the timer, a current ows to: The
exhaust valve solenoid, activating it to close the exhaust
valve: The element pressure control switch, which relays
a current ow to the contactor coil causing the contactor to close and direct electricity to the heating elements:
The cooking cycle light, which remains in circuit while the
heating elements are on.
STEP 2 As steam is produced within the cooking cylinder,
trapped air escapes through the steam trap. The steam
trap is induced to close thermostatically when live steam
fully replaces the trapped air passing through it. Freeventing will automatically cease and cooking cylinder will
become steam-tight. A build-up of cooking cylinder steam
pressure will occur.
STEP 3 When the steam pressure build-up reaches 10
PSI, the timer control switch will activate the timer to start
its timing cycle.
STEP 4 When the steam pressure build-up reaches 14
PSI, the element control switch will cut off the current ow
to the contactor, causing it to open and cut off electricity
to the heating elements. When cooling causes the pressure to drop to 13 PSI, the element control switch will
again activate the contactor to close and restore the ow
of electricity to the heating elements. Thus, by controlling
the contactor to open and close intermittently, the element
control switch, in effect, maintains the cooking cylinder
steam pressures between 13 and 14 PSI.
STEP 5 (Timer reaches “Zero” position) When the timer
reaches “Zero” (the end of the cooking cycle), a circuit
is completed to the buzzer allowing it to sound while the
circuit t to the pilot light is broken. The steam exhaust
valve will open and the cooking chamber is automatically
exhausted of steam. The buzzer will continue to sound
until the timer knob is turned to the “Off” position. The
door will not open while there is steam pressure working
against it from within the cooking cylinder. The door must
be kept locked until the cooking cycle has completely nished, then open the door, allow a second or two for the
vapor to clear and remove the foods.
PRELIMINARY PROCEDURES:
1. Ensure that electric supply is connected and operating at until See Installation Instructions.
2. Close drain valve (g. 4, No. 3) by turning valve handle Clockwise.
3. Hang pan supports (g. 4, No. 2) on pan support
studs (cylinder side walls). The horizontal keyhole
on the support should be at rear or compartment and
vertical keyhole near front.
4. Pour approximately six quarts of water directly into
Steam-It cylinder.
NOTE: In geographical locations where a high amount
or lime and alkaline (salt-lime substance) deposits are
present in water Supply, add two tablespoons or vinegar
directly into six quarts of water in Steam-It compartment
prior to starting cooking cycle. It more water is added to
maintain required level, an occasional table Spoon of vinegar may be added as well, in order to compensate for
new mineral deposits fresh water.
CAUTION: A high degree or mineral salts in water can
cause pitting of cooking compartment unless above directions (See NOTE) are followed; the cooking compartment thoroughly cleaned and drained each night; and the
door left open. Also, go not scour cylinder With abrasive
cleanser.
WARNING: DO NOT OPEN DRAIN VALVE WHILE
UNIT IS OPERATING. PREMATURE OPENING MAY
RESULT IN SCALDING OF OPERATOR.
3
PRINCIPLES OF OPERATION
FIG. 2
4
PRINCIPLES OF OPERATION
FIG. 3
5
PRINCIPLES OF OPERATION
PREHEATING:
Before each Initial operation of cooker and at any time
when compartment is cold, a 5 to 8 minute preheating
period is required. To preheat cooking compartment. Proceed as follows:
1. Close door and lock in position by placing door handle tongue (Fig. 4 No. 4) under roller on drain casting
(Fig. 4 No. 5) press downward on door handle until
door is secured
2. Set minute timer (Fig. 4 No. 7) to 5 minutes by turning
past 10 and back to 5 to ensure proper setting. Indicator light will come on.
3. When preheating is ended (approximately 5 minutes)
and buzzer sounds. turn timer to OFF and allow pressure to return to 0 PSI on pressure gauge (Fig. 4 No.
8).
4. Open compartment door slightly by pulling up on latch
handle (g. 4. No. 6) to allow remaining vapor to escape before raising door to full open position.
WARNING: DO NOT LEAVE HAND ON HANDLE
WHILE EXCESS VAPOR IS ESCAPING. SCALDING OF
HAND MAY RESULT.
shut the unit down. When the required amount of water is added, the unit will be operational again after
the LOW WATER CUT-OFF BUTTON is pressed.
However, if the unit does not start after pressing the
reset button, more time will be needed before the reset button starts the unit. Should a cooking cycle be
interrupted by the low water cut off, the food in the
process of cooking will be affected. Proper compensation should be made for cooking already performed
and a new cook cycle determined. Clean the unit
thoroughly at the end of each day the cooker is used.
Ensure that the cylinder is left dry and the compartment door is left open.
Once the preheating cycle is completed, the cooker compartment may be loaded. The following procedures should
be followed:
1. Insert the pans of food into the pan support located
on the right and left side of the cylinder.
2. Close the door and lock in position by placing the
door handle tongue under the roller on the drain cast-
ing (refer to gure 4). Press downward on the door
handle until the door is secured.
3. Set the timer for the desired cooking time (refer to
Facts on Parade) by timing the timer past the desired
setting and then back. NOTE: The timer will not start’
until the unit is at a minimum of 9 PSI as indicated on
the pressure gauge.
4. At the completion of the required cooking cycle,
steam will automatically exhaust. When the pressure
reaches zero PSI on the pressure gauge, the cooker
compartment door can be released by pulling on the
door latch handle. The operator should allow a few
seconds for the remaining vapor to leave the cylinder before completely opening the door. To stop the
buzzer, turn the timer to the OFF position.
5. The next step is to remove the cooked food, add
any desired seasoning and transfer it to - the serving area. If perforated pans are used, they should be
underlined with a solid pan.
6. Check the’ water level in the cooker before starting
‘another cooking cycle. The water should be at the
six quart level. NOTE: If the unit is operated with an
insufcient amount of water the low water cut-off will
FIG.4
NOTE:
WATER RETAINER & SPRAY HOSE NOT SHOWN.
1 Electrical Connection Box
2 Pan Supports
3 Drain Valve
4 Door Handle Tongue
5 Roller on Drain Casting
6 Door Handle
7 Timer
8 Pressure Gauge
9 Low Water Cut-off Reset Button
FACTS ON PARADE:
1. All foods, except cakes and pastry, can be cooked in
a steam cooking unit.
2. Steam cooked meals have greater nutritional value
since they retain most of their vitamins and minerals.
3. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared
closer to serving time, insuring maximum freshness.
6
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