Frymaster SET-10, SET-15 Operation Manual
Operators Manual
Cleveland
™
Installation, Operation & Service
TABLE TOP ELECTRIC
SKILLETS-
MODELS:
SET-10 SET-15
Skillets
SET-15
SET-10
1333 East 179th St., Cleveland, Ohio, U.S.A. 44110
Enodis
Phone: (216) 481-4900 Fax: (216) 481-3782
Visit our web site at www.clevelandrange.com
SE95031 rev. 4
!
FOR THE USER
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.
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.
INSTALLATION
GENERAL INFORMATION
These instructions must be retained by the owner/user
for future reference.
The serial plate is located on the right side of the control
housing. Voltage, phase, amperage and wattage are
stated on the plate.
This equipment is built to comply with applicable
standards for manufacturers. Included among those
approval agencies are: UL, NSF, CSA, ETL, and others.
Many local codes exist, and it is the responsibility of the
owner and installer to comply with these codes.
GENERAL INSTALLATION
Check the electrical rating label to ensure that the unit is
the correct voltage, phase, amperage and wattage are
stated on this label.
Observe all clearance requirements to provide air
supply for proper operation, as well as sufficient
clearance for servicing. Keep the skillet area free and
clear of combustibles. Dimensions and clearance
specifications are shown on the specification sheet.
WARNING: Installation of skillet must be accomplished
by qualified installation personnel, working to all
applicable local and national codes. Improper
installation of product could cause injury or damage,
and void the warranty.
Installation must be in accordance with local codes
and/or the National Electric Code ANSI/NFPA No. 70latest edition (USA) or the Canadian Electrical Code
CSA Standard C22.1 (Canada). The skillet must be
electrically grounded by the installer.
Electrically powered skillets require a separate fused
disconnect switch which must be supplied and installed
in the high voltage electrical supply line. The wire
gauge size and electric supply must match the power
requirements specified on the skillet's rating plate. The
conduit-enclosed permanent copper wiring must be
adequate to carry the required current at rated voltage.
Refer to the specification sheet for electrical
specifications and location of electrical connections.
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. Check the electrical rating label to ensure that the
unit is the correct voltage, phase, amperage and
wattage are stated on this label.
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.
INSTALLATION CLEARANCES
14 1/2”
24”
FOUR 5/16”-18 THREADED FERRULES
WELDED TO UNDERSIDE OF BASE
FOUR 5/16”-18 THREADED FERRULES
WELDED TO UNDERSIDE OF BASE
1 1/16”
7 3/8”
7 3/8”
19 1/2”
14 1/2”
24”
2 1/6”
10”
12 1/2”
1 3/8”
SET-10 MOUNTING DIAGRAM
SET-15 MOUNTING DIAGRAM
This unit must be installed in accordance with the
following clearances in order to provide proper
operation and servicing of the appliance. Also, it is
recommended the unit be installed with sufficient
clearances to provide proper cleaning and
maintenance.
Clearances -
SET-10 - RIGHT: 3”, LEFT: 0”, REAR 1”
SET-15 - RIGHT: 4”, LEFT: 4”, REAR 1/2”
Make four 3/8" holes in an existing stand or countertop,
in order to secure the base of the skillet. Once the holes
are made, screw the threaded rods into the ferrules on
the bottom of the skillet base. Then insert the threaded
rods through the holes on the stand or countertop.
Thread the nuts onto the threaded rod and tighten to
secure base. Once secure and level, apply a seal of
silicon, to the entire edge of the base at the countertop.
This will prevent food particles from entering underneath
the skillet base. Screw the tilt handle into the threaded
mounting block welded to the side of the skillet.
INSTALLATION
1. Carefully remove unit from carton or crate. Remove
any packing material from unit. On stainless steel
panels, the protective material should be removed
before the unit is installed.
2. Set skillet in position where electrical services are
nearby. Comply with clearances stated on the
specification sheet. Ensure there is sufficient
clearance between skillet and back wall.
3. Table-top models must be positioned on a firm, level
stand or existing counter top, and bolted in place,
using the four 5/16"-18 rods and nuts included with
the skillet. These models are supplied with four
5/16"-18 weldnuts welded to underside of the base.
ELECTRICAL CONNECTION
SET-10: Remove the screw at the rear of the console
cover, and remove the cover. A wiring diagram is affixed
to the underside of the cover. Feed conduit enclosed
permanent copper wiring through the cut-out in the rear
of the console, and fasten to the three connection
terminal block. Be sure to connect the ground wire to
the separate ground terminal connector (ground lug).
Replace the console cover and secure it with the screw.
SET-15: Remove the two screws securing the console
cover, and remove the cover. A wiring diagram is affixed to
the underside of the cover. Feed conduit enclosed
permanent copper wiring through the cut-out in the rear of
the console, and fasten to the pigtail leads fastened to the
single contactor. Be sure to connect the ground wire to the
separate ground terminal connector (ground lug). Replace
the console cover and secure it with the screws.
INSTALLATION CHECK
Although the skillet has been thoroughly tested before
leaving the factory, the installer is responsible for ensuring
the proper operation of the skillet once installed.
1. Ensure that electric supply to the skillet is turned on.
2. Remove the lift-off cover.
3. Place the skillet's power on/off switch to the "on"
position.
4. Dial the thermostat switch to the maximum setting.
The indicator light near the thermostat switch should
be illuminated until the set temperature is reached,
then cycle on and off as the thermostat cycles on
and off to maintain the set temperature.
5. Pour 2 gallons (8 liters) of cool tap water into
preheated skillet pan.
6. It should take approximately 3 minutes for the water
to begin to simmer. Shortly, the water should be
bubbling uniformly across the entire cooking
surface.
7. Dial the thermostat switch back to the "off" position.
8. Tilt skillet to drain the water out of the skillet pan,
into an appropriate pan or other container.
9. Lower the skillet, place the power on/off switch to
the "off' position.
OPERATING INSTRUCTIONS
1. Ensure that the electrical supply to the skillet is
turned on.
2. Before cooking, be sure that the skillet's cooking
surface is clean, and that the skillet is in the fully
lowered position.
3. Place the skillet's power on/off switch to the "on"
position.
4. Pre-heat skillet for approximately 10 minutes by
turning the temperature control knob to the desired
temperature setting (see TEMPERATURE
APPLICATION CHART). The indicator light will
remain lit, indicating the heater elements are
activated, until the temperature setting has been
reached. When the indicator light goes off, heaters
are off, and preheating is complete.
NOTE: When cooking egg and milk products, the
skillet should not be preheated, as products of this
nature adhere to hot cooking surfaces. These types
of foods should be placed in the skillet before
heating is begun.
5. Place the food product into the skillet, distributing it
evenly across the cooking surface. The indicator
light will cycle on and off indicating the elements are
cycling on and off. The cover should be off for most
types of cooking or simmering. If cover is on, the
vent cap can be used to reduce water content in
product or allow steam to escape before lifting
cover.
6. Pour the contents of the skillet into an appropriate
container by tilting the skillet forward. Care should
be taken to pour slowly enough to avoid splashing
of the product.
NOTE: As with cleaning food soil from any
cookware, and important part of skillet cleaning is to
prevent foods from drying on. For this reason,
cleaning should be completed immediately after
cooked foods are removed. Refer to the "Cleaning
Instructions" Instructions for detailed skillet washing
procedures.
TEMPERATURE APPLICATION
CHART
Approximate
Dial Temperature
Application °F °C
Bain Marie 150-200 65-93
Slow Cooking 225 107
Braise 250-275 121-135
Sauce Pan, Low Griddle 325 163
Med. Griddle, Sauté, Steam 350 177
Hot Griddle 375 191
Fry, Shallow Oil 400-425 204-218
Stagnant
Water
High Pressure
Spray Hose
Chloride Cleaners
Steel Pads
Wire Brush &
CLEANING INSTRUCTIONS
CAUTION
SURFACES MAY
BE EXTREMELY HOT!
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).
CLEANING INSTRUCTIONS
1. Turn unit off.
2. Prepare a warm water and mild detergent solution in
the unit.
3. Remove food soil using a nylon brush.
4. Loosen food which is stuck by allowing it to soak at
a low temperature setting.
5. Drain unit.
6. Rinse interior thoroughly.
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.
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 unit is not in use.
➩ For more detailed instructions refer to the Nafem
Stainless Steel Equipment Care and Cleaning manual
➩ Unit should never be cleaned
with a high pressure spray
hose.
➩
Do not leave water sitting in unit
when not in use.
STAINLESS STEEL EQUIPMENT CARE AND CLEANING
(Supplied 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.
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.
Keep your food equipment clean.
5.
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
Fingerprints & smears Arcal 20, Lac-O-Nu Provides barrier film
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
Restoration/Passivation Benefit, Super Sheen
detergent, Medallion
Ecoshine
commercial detergent
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.
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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SERVICE PARTS
WARRANTY
Our Company supports a worldwide network of Maintenance and Repair Centers. Contact your nearest
Maintenance and Repair Centre for replacement parts, service, or information regarding the proper
maintenance and repair of your cooking equipment
In order to preserve the various agency safety certification (UL, NSF, ASME/Ntl. Bd., etc.), only factorysupplied replacement parts should be used. The use of other than factory supplied replacement parts will
void warranty.
FAUCET ASSEMBLY, SET-10 & SET-15
ITEM PART DESCRIPTION QTY.
NO. NO.
A SPK15 Single Pantry Faucet Kit for SET-10
DPK15 Double Pantry Faucet Kit for SET-10
(Includes items 1-10) . . . . . . . . . . . . . 1
B SPK16 Single Pantry Faucet Kit for SET-15
DPK16 Double Pantry Faucet Kit for SET-15
(Includes items 1-10) . . . . . . . . . . . . . 1
Bracket Kit (includes #3, 8, 9 & 10)
FBS-SET15T for SET-15 . . . . . . . . . . . . . . . . . . . . . 1
FBS-SET10T for SET-10 . . . . . . . . . . . . . . . . . . . . . 1
1. KE50825-6 3/4" Spout . . . . . . . . . . . . . . . . . . . . . . 1
2. KE51401 Single Pantry Body . . . . . . . . . . . . . . 1
3. SK2302200 Bracket for SET-15 . . . . . . . . . . . . . . 1
KE51403 Double Pantry Body . . . . . . . . . . . . . . 1
A
B
SK2308800 Bracket for SET-10 . . . . . . . . . . . . . . 1
4. FA05007-10 "C" Clip . . . . . . . . . . . . . . . . . . . . . . . . 1
5. FA05002-19 "O" Ring . . . . . . . . . . . . . . . . . . . . . . . 1
6. KE51736 Faucet Nut . . . . . . . . . . . . . . . . . . . . . 1
7. KE50335
Adapter Washer (Single Pantry only)
. . 1
8. FA21008 Hex Nut . . . . . . . . . . . . . . . . . . . . . . . 2
9. FA11260 Bolt for SET-15 . . . . . . . . . . . . . . . . . . 2
FA11258 Bolt for SET-10 . . . . . . . . . . . . . . . . . . 2
10. FA31029 Lock Washer . . . . . . . . . . . . . . . . . . . .2
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