Groen HY-6SM, HY-6SG, HY-6SE Operation Manual

 IMPORTANT INFORMATION

IMPORTANT INFORMATION 

IMPORTANT INFORMATION IMPORTANT INFORMATION

OPERATOR MANUAL

OPERATOR MANUAL OM-HY-6CAV

Part Number 121001 Rev. C

Part Number 121001 Rev B DOMESTIC

 KEEP FOR OPERATOR

KEEP FOR OPERATOR 

KEEP FOR OPERATOR KEEP FOR OPERATOR

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 IMPORTANT INFORMATION

IMPORTANT INFORMATION 

IMPORTANT INFORMATION IMPORTANT INFORMATION

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Applicable Model(s):

HY-6SM HY-6SG HY-6SE

HyPlus Atmospheric Steamer CAVITIES

Capacity: 6 Steamer Pans

(12" x 20" x 2½”)

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE. READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND WARNINGS CONTAINED IN THIS MANUAL.

FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE

OM-HY-6CAV

IMPORTANT — READ FIRST — IMPORTANT

WARNING: THE UNIT MUST BE INSTALLED BY PERSONNEL QUALIFIED TO WORK WITH

ELECTRICITY AND PLUMBING. IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO THE EQUIPMENT. INSTALLATION MUST COMPLY WITH APPLICABLE CODES.

NOTICE: Do not install the unit in any way which will block the right side vents, or within 12 inches of

a heat source such as a braising pan, deep fryer, char broiler or convection oven.

NOTICE: Level the unit front to back, or pitch it slightly to the rear, to avoid drainage problems.

WARNING: TO AVOID DAMAGE OR INJURY, FOLLOW THE WIRING DIAGRAM EXACTLY WHEN

CONNECTING A UNIT.

CAUTION: DRAIN MUST BE RATED FOR BOILING WATER. DO NOT USE PLASTIC PIPE.

WARNING: DO NOT CONNECT THE DRAIN DIRECTLY TO A BUILDING DRAIN. DAMAGE TO THE

EQUIPMENT MAY RESULT.

WARNING: BLOCKING THE DRAIN MAY BE HAZARDOUS.

Important: Improper drain connection will void warranty.

WARNING: WHEN YOU OPEN A COMPARTMENT DOOR, STAY AWAY FROM STEAM COMING OUT OF

THE UNIT. CONTACT WITH STEAM CAN CAUSE BURNS.

WARNING: BEFORE CLEANING THE OUTSIDE OF THE STEAMER, DISCONNECT ELECTRIC POWER .

KEEP WATER AND CLEANING SOLUTIONS OUT OF CONTROLS AND ELECTRICAL COMPONENTS. NEVER HOSE OR STEAM CLEAN ANY PART OF THE UNIT. SERIOUS INJURY COULD RESULT.

WARNING: LET COOKING CHAMBERS COOL BEFORE CLEANING. HOT SURFACES CAN CAUSE

BURNS.

WARNING: CAREFULLY READ THE WARNINGS AND FOLLOW THE DIRECTIONS ON THE LABEL OF

EACH CLEANING AGENT USED. DIRECT CONTACT WITH SOME AGENTS CAN CAUSE INJURY.

WARNING: DO NOT MIX DE-LIMING AGENTS (ACID) AND DE-GREASERS (ALKALI) IN THE STEAM

GENERATOR OR ON THE COOKING CHAMBER WALLS. HARMFUL GASSES MAY RESULT.

WARNING: DO NOT PUT HANDS OR TOOLS INTO THE COOKING CHAMBER, UNTIL THE FAN HAS

STOPPED TURNING. THE ROTATING FAN CAN CAUSE INJURIES.

WARNING: DO NOT OPERATE THE UNIT UNLESS THE REMOVABLE RIGHT SIDE PANELS HAVE BEEN

RETURNED TO THEIR PROPER LOCATIONS. DAMAGE TO THE UNIT COULD OCCUR.

CAUTION: DO NOT LOCATE THE BOILER CABINET DIRECTLY OVER A FLOOR DRAIN OR FLOOR

SINK. HUMIDITY OR WATER FROM A DRAIN WILL DAMAGE ELECTRICAL PARTS OF A UNIT.

NOTICE: Do not use cleaning or de-liming agents that contain sulfamic acid or any chloride,

including hydrochloric acid. If the chloride content of any product is unclear, consult the manufacturer. Do not use cleaning or de-liming agents that contain more than 30% phosphoric acid.

NOTICE: Use no de-greaser that contains potassium hydroxide or sodium hydroxide or is alkaline.

WARNING: USE OF ANY REPLACEMENT PARTS OTHER THAN THOSE SUPPLIED BY GROEN OR

THEIR AUTHORIZED SERVICE AGENTS VOIDS ALL WARRANTIES AND CAN CAUSE BODILY INJURY TO THE OPERATOR AND DAMAGE THE EQUIPMENT. SERVICE PERFORMED BY OTHER THAN FACTORY-AUTHORIZED PERSONNEL WILL VOID ALL WARRANTIES.

DANGER: HIGH VOLTAGE EXISTS IN CONTROL COMPARTMENTS. DISCONNECT FROM BRANCH

CIRCUIT BEFORE SERVICING. FAILURE TO DO SO CAN RESULT IN SERIOUS INJURY OR DEATH.

OM-HY-6CAV

Table of Contents

OPERATOR WARNINGS .................................................................... 2

EQUIPMENT DESCRIPTION ................................................................. 4

WATER CONDITIONING/REQUIREMENTS ..................................................... 5

INSTALLATION INSTRUCTIONS ..............................................................5

INITIAL START-UP .........................................................................8

OPERATING INSTRUCTIONS ................................................................9

CLEANING ............................................................................... 10

MAINTENANCE ........................................................................... 11

TROUBLESHOOTING ...................................................................... 12

DIAGRAMS AND SCHEMATICS .............................................................. 13

REFERENCES ............................................................................23

NOTES ..................................................................................24

SERVICE LOG ............................................................................ 25

WARRANTY PROTECTION .................................................................26

OM-HY-6CAV

HyPlus S Series steamers have two steam compartments with individual controls.

Equipment Description

The Groen HY-6 HyPlus Steamer is designed to bring you years of service. It has two stainless steel cavities (cooking chambers) and a control compartment, which houses the electrical components and steam valves. In each cavity, a powerful blower circulates the steam for increased heating efficiency. Each cavity will hold up to three steam table pans (12" x 20" x 2-1/2").

A 16 gauge stainless steel case encloses the cavities and the control compartment that house electrical components. The door hinges are reversible (the doors may be hung to open from the left or right).

Operator Controls are located on the front panel.

Model HY-6

HyPlus

steamer cavities are mounted on a cabinet base and require a low pressure (3-15 PSI) steam supply. Models HY-6SG and HY-6SE have steam boilers (gas-fired or electrically heated, respectively) built into their cabinet bases. Model HY-6SM has no steam generator and requires a “clean” steam supply suitable for food contact.

The drain system includes a spray condenser, which suppresses any steam escaping from the chamber and cools condensate water going into the drain.

This Operator Manual applies only to the cavities (cooking chambers) of your HY-6S Series HyPlus Convection Steamer. Refer to separate boiler unit manual provided where appropriate — OM-CNGB/3 for HY-6SG, and OM-CNEB/1 for HY-6SE. There is no separate manual for the HY-6SM direct steam model.

WARNING THE UNIT MUST BE INSTALLED BY PERSONNEL WHO ARE QUALIFIED TO WORK WITH ELECTRICITY AND/OR GAS, AND PLUMBING. IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO THE EQUIPMENT. THE UNIT MUST BE INSTALLED IN ACCORDANCE WITH ALL APPLICABLE CODES.

OM-HY-6CAV

Installation and Start-Up

WARNING THE UNIT MUST BE INSTALLED BY PERSONNEL WHO ARE QUALIFIED TO WORK WITH ELECTRICITY AND PLUMBING. IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO THE EQUIPMENT. THE UNIT MUST BE INSTALLED IN ACCORDANCE WITH ALL APPLICABLE CODES.

Getting Started

CAUTION SHIPPING STRAPS ARE UNDER TENSION. THEY CAN SNAP BACK VIOLENTLY AND CAUSE INJURY WHEN CUT.

CAUTION MAKING ELECTRICAL OR MECHANICAL CHANGES TO THE UNIT WITHOUT APPROVAL FROM THE GROEN FOOD SERVICE ENGINEERING DEPARTMENT MAY VOID WARRANTIES.

Immediately inspect the unit for external and internal damage when it is delivered. Report any damage to the carrier. After inspection, keep the unit in its shipping container until it is ready to be installed.

The unit must be installed level. Level the unit front to rear and left to right, by adjusting its feet. Check for levelness by using a spirit level on top of the cabinet, and checking in both directions.

The HY-6SG Gas Model is suitable for installation on combustible and noncombustible floors. Minimum installation clearances for the HY-6SG are:

Right side — Two inches Left Side — Four inches Rear — Six inches

HY-6SE and HY-6SM models have no minimum clearance requirements, but room should be provided so that the units may be serviced. The use of approved flexible tubing and quick disconnect attachments will be helpful in allowing the unit to be moved. For example, 24 inches right side clearance is needed for proper servicing, unless the unit can be easily moved.

Please refer to the appropriate operator manual (OM-CNGB/3 or OM-CNEB/1) for models HY-6SG and HY-6SE steam boiler installation.

1. Electrical Supply Connection (See Page 8)

A. On models HY-6SG and HY6-SE, power is

supplied to cavity controls and blower from the boiler base, and no other electrical connections are required.

B. On model HY-6SM, you must provide 115 Volt

Alternating Current, 60 Hz, single phase, 15 AMP service. Local codes and/or the National Electrical Code should be observed in accordance with ANSI/NFPA-70-1987 (or latest edition). AN ELECTRICAL GROUND IS

REQUIRED.

C. The electrical schematic is located in the

electrical enclosure and in this manual. In Canada provide electrical service in accordance with the Canadian Electrical Code, CSA C22.1, Part 1 and/or local codes.

2. Water Supply Connection (See Page 8)

A. Models HY-6SG and HY-6SE feature two

separate water inlets – one for the steam boiler (treated water), the other for the spray condenser (untreated water). The second intake will reduce treatment requirements resulting in significant savings.

B. For the HY-6SM, provide a 3/8” NPT pipe

connection for untreated water at the rear of the unit. A back siphonage device (check valve) must be installed, complying with local plumbing codes. The water pressure should be between 30 and 60 PSI (210 to 410 kPa). A pressure regulator is required above 60 PSI (410 kPa).

C. The condenser spray uses 0.70 to 0.95 gallons

of water per minute (2.6 to 3.6 liters per minute) at 30 to 60 PSI (210 and 410 kPa). The spray will only operate when a steamer cavity (cooking chamber) is in operation.

OM-HY-6CAV

Leave an air gap between the hose and the building drain, and don’t allow water traps in the line.

D. Water supply lines should be sized to provide

for maximum water use (the total of the boiler and condenser spray) as shown in the following table:

Maximum Water Consumption-gal/hr (L/hr)

CNGB/3 boiler only 12.9 (48.8) CNEB/1 (24KW) boiler only 8.2 (31.0) CNEB/1 (36KW) boiler only 12.5 (47.3) CNEB/1 (48KW) boiler only 16.9 (64.0)

HY-6 HyPlus Steamer condenser spray only

AT 40 PSI (280 kPa) 47.4 (180) AT 60 PSI (410 kPa) 57.0 (215)

3. Drain Connection (See Page 8)

A. On all HyPlus models (HY-6SG, HY-6SE and

HY-6SM), the drain connection is made at the rear of the unit, using a 1-1/4” NPT pipe. Do NOT use plastic pipe — the piping must be able to withstand steam and hot water. Extend the drain piping to a nearby floor drain. Piping of 1 1/4" NPT (or 1 - 1/2" NPT) is acceptable for distances of six feet or less. If the distance to the drain is further than six feet, use 2" NPT piping.

B. Install the drain line with a constant downward

pitch. Do not allow any water traps in the line. A trap can cause pressure to build up inside the cavity during steaming, which will make the door gasket leak. A vertical air gap must be maintained between the drain line and the building drain, unless otherwise specified by local plumbing codes.

IMPORTANT: Improper drain connection will void warranty.

OM-HY-6CAV

Utility Connections (keyed to illustration)

IMPORTANT: Refer to the appropriate boiler manual for complete installation details (OM-CNGB/3 for HY-6SG, and OM-CNEB/1 for HY-6SE)

HY-6SG (GAS) MODEL

1. Hot water (for faucet on 36" and wider units with kettles).

2. Steam outlet (for power take-off)

3. Cold water (treated).

4. Cold water (untreated)

5. Gas, natural or propane.

6. Drain (for boiler, steamers and condenser spray). Also for kettle condensate and sink where used.

7. Electrical (conduit through underside, terminals at the right on the inside).

HY-6SE (ELECTRIC) MODEL

1. Hot water (for faucet on 36" and wider units with kettles)

2. Steam outlet (for power take-off).

3. Cold water (treated).

4. Cold water (untreated).

5. Not used.

6. Drain (for boiler, steamers and condenser spray). Also for kettle condensate and sink where used.

7. Electrical (conduit through underside, terminals at the right on the inside).

HY-6SM (DIRECT STEAM) MODEL

1. Hot water (for faucet on 36" and wider units with kettles)

2. Steam inlet.

3. Cold water (for faucet on 36" or wider units with kettles

4. Cold water (for condenser spray).

5. Not used.

6. Drain (for steamers and condenser spray). Also for kettle condensate and sink where used.

7. Electrical (conduit through underside, terminals at the right on the inside).

OM-HY-6CAV

Initial Start-Up

Once the unit has been installed, test it to be sure that it is working correctly.

WARNING S TA Y AW AY F RO M S T EAM C OM I NG O UT F RO M THE UNIT. STEAM CAN CAUSE SEVERE BURNS.

1. Remove any literature and packing material from both the interior and the exterior of the unit.

2. Make certain that the water supply is open.

3. Turn on the electrical power to the unit.

4. On models HY-6SG and HY-6SE, start the boiler and allow steam pressure to develop. Refer to the Operator Manual OM-CNGB/3 or OM-CNEB/1, respectively) for instructions on operating steam boilers. On model HY-6SM, turn on the steam supply. Do not allow

pressure to exceed 15 PSI.

5. When steam is available for the cavity, choose one of the following: a. Set the timer to the desired time for timed

steaming.

b. Turn the timer to the manual ON position for

continuous steam.

NOTE: The door must be shut before steam will

enter the cavity. If the door is opened when the timer is on, the flow of steam will stop.

c. Let the steamer sit idle until needed.

6. If the unit will not be used for an extended period, turn off power to the individual steamer compartments. Turn off power to the gas or electric pressure boiler. Refer to the steam boiler operator manual, if necessary.

If the unit functions as described above, it is ready for use. If it does not, contact your Groen Authorized Service Agent.

OM-HY-6CAV

OFF

DONE

TIMER

Timer Controls for each of the two cavities are identical.

Operation

WARNING ANY POTENTIAL USER OF THE EQUIPMENT SHOULD BE TRAINED IN SAFE AND CORRECT OPERATING PROCEDURES.

Controls: Timers are located on the front right

side of the unit. There are two timers — one each for the upper and lower cavities.

The timer is used in two ways:

1. Turning the timer to any setting delivers steam to the cavity until the timer runs down to OFF. At that time a red LED switches on and a beeper sounds and the steam flow to the compartment stops.

2. When turned all the way to the ON position, the timer allows continuous steaming. A green LED is turned on, and the timer does not time down. Steam continues until the timer knob is turned to the OFF position.

A. Operating Procedure

1. Turn on the unit’s water supply.

2. Turn on electrical power to the unit.

3. On models HY-6SG and HY-6SE, start boiler and allow steam pressure to develop. Refer to OM-CNGB/3 or OM-CNEB/1 operator manuals for assistance in operating steam boilers. On model HY-6SM, turn on the steam supply.

WARNING WHEN YOU OPEN THE DOOR, STAY AWAY FROM THE STEAM COMING OUT OF THE UNIT. THE STEAM CAN CAUSE BURNS.

4. Load food into pans so that it is in uniform layers. For best results, pans should be filled to about the same levels, and should be even on top.

5. Open the door and slide the pans onto the supports. If you will only be steaming one pan, put it in the middle rack position.

6. Close the door.

NOTE: The door must be closed before steam will

enter the cavity. If the door is opened when the timer is on, the steam will stop.

7. Turn the timer to one of the following settings:

a. If you want to steam for a definite period of

time, set the timer to that time. Steam will be delivered to the cavity for that time, and then stop. A buzzer and red LED will indicate that the timed cycle is complete. Steam flow stops.

b. If you want to steam continuously, turn the

timer to the ON position. A green light will come on. Steam will be delivered to the cavity until the timer is returned to OFF.

8. Open the door.

9. Using a pad or oven mitt to protect your hands, remove the pans from the steamer.

10. To shut down the unit, turn the Timer to the OFF position.

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