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™
PASTA
SYSTEM
GAS
SERVICE
MANUAL
KEEP THIS MANUAL FOR TRAINING NEW PERSONNEL
1-800-KEATING
www.keatingofchicago.com
Gas Pasta 0107 9/07
This operating, installation, and service manual should be given to
NOTICE
NOTICE
NOTICE
WARN ING
Improper installation
can cause damage,
injury or death.
WARN ING
Do not store flammable
liquids near this or any
other appliance.
the user. The operator of the Pasta System should be familiar with
the functions and operation of the cooker. This manual must be kept
in a prominent, easily reachable location near the Pasta System.
POST THIS LABEL IN A
PROM INENT LOCATION ON
YOUR UNIT
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT
DOWN UNITS AT MAIN SHUT OFF VALVE AND
CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR
OTHER FLAMMABLE VAPORS AND
LIQUIDS IN THE VICINITY OF THIS OR
ANY OTHER APPLIANCE.
IMPROPER INSTALLATION, ADJUSTMENT,
TERATION, SERVICE OR MAINTENANCE
AL
CAN CAUSE PROPERTY DAMAGE, INJURY
OR DEATH. READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE
INSTALLING OR SERVICING THIS
EQUIPMENT.
Using any parts other than genuine, Keating of Chicago, Inc. factory manufactured part
relieves the manufacturer of all warrant and liability.
Keating of Chicago, Inc. (manufacturer reserves the right to change specifications at
any time.
i
TABLE OF CONTENTS
SECTION I INTRODUCTION
ECTION IV MAINTENANCE
S
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Standard Features . . . . . . . . . . . . . . . . . . . . . . . . . .1
Model Variations . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Safety Precautions . . . . . . . . . . . . . . . . . . . . . . . .1-3
SECTION II INSTALLATION
Damage During Shipment . . . . . . . . . . . . . . . . . . . .3
Positioning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Restraining Devices . . . . . . . . . . . . . . . . . . . . . . . . .4
Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . .5
Gas Leak Testing . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Check Gas Supply Pressure . . . . . . . . . . . . . . . . . .5
Warranty Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . .9
Calibration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Water Auto-Fill System . . . . . . . . . . . . . . . . . . .10-11
SECTION V SERVICE DIAGNOSIS
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Water Fill and Safety Shut-Off
Circuit Board and Sensor Check . . . . . . . . . . . . . .11
Trouble Shooting Chart . . . . . . . . . . . . . . . . . .12-13
SECTION VI PARTS LIST
Gas Pasta System Assembly I . . . . . . . . . . . . . . .14
Gas Pasta System Assembly II . . . . . . . . . . . . . . .15
Control Panel Assembly . . . . . . . . . . . . . . . . . . . .16
Special Notices . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6
Calibration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Water and Drain Connections . . . . . . . . . . . . . . . . .6
SECTION III OPERATING THE PASTA SYSTEM
Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Indicating Lights
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Shutdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Draining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-8
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Electronic Timers . . . . . . . . . . . . . . . . . . . . . . . . .8-9
. . . . . . . . . . . . . . . . . . . . . . . . . . . .7
SECTION VII WIRING DIAGRAMS
Pasta System . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Auto-Lift Gas Pasta System . . . . . . . . . . . . . . . . .18
I INTRODUCTION
WARN ING
Do not store flammable
liquids near this or any
other appliance.
WARNING
GENERAL
Keating Pasta Gas Systems are designed to give
maximum production efficiency, delivering high quality
food products. The following design features are
incorporated in Keating Pasta Gas Systems.
STANDARD FEATURES
l Highly polished stainless steel vessel
l Highly polished stainless steel front
l Highly polished stainless steel heat transfer tubes
l Highly polished stainless steel thermostat bulb
l Highly polished stainless steel Hi-Limit sensor
l Grid screen over heat transfer tubes
l Automatic water fill with manual override
l Water solenoid and indicating light
l Starch overflow
l Two electronic timers
l Low water safety shutoff
l 1” full port front drain valve on 14;
l High temperature limit control with manual reset
l Patented accurate temperature control system ±2°F
l Ideal 35” working height
l 100% safety pilot shut off
l 3/4” gas connection on single Pasta System
l One pair of split baskets or one perforated basket
l Patented dual thermostat system
l Indicating lights for pilot and secondary thermostat
STANDARD ACCESSORIES
l Keating Klenzer Sample
l Keating Sea Powder Sample
l Drain clean out rod
l Sensor Cleaning Brush
STANDARD PASTA SYSTEMS
l Sizes: 14 to 24
l Water capacity 5-1/2 to 17-1/2 gallons
l 24 Pasta System can cook 6 lbs. of dry p
l ETL Certified
l ETL Santitation Certified
l NSF Certified
1-1/4” for 18 and larger
on
load up to 110 lbs. per hour
ast
a per
MODEL VARIATIONS
Basket-Lift Model: Basket-Lift Model Pasta Systems
come with all the same features as the standard
models. The Basket-Lift mechanism lowers the baskets
of food into the water when the timer button is pressed
and raises the baskets when the cooking cycle is
complete. Split baskets are required for these models.
SAFETY
PRECAUTIONS
THIS SYMBOL WARNS YOU THAT SERIOUS BURNS
OR OTHER INJURIES MAY RESULT IF SAFETY
INSTRUCTIONS ARE NOT FOLLOWED.
KEATING PASTA SYSTEMS ARE NOT INTENDED FOR
USE WITH COOKING OIL.
l This service manual should be retained in a safe
place for future reference. The installation of your
new Pasta System must conform to local codes or
in the absence of local codes, with the current
National Fuel Gas Code ANSI Z223.1/NFPA 54,
(latest edition) Natural Gas Installation
Code CAN/CGA-B149.1 or Propane Installation
Code CAN/CGA-B149.2.
l Your ventilation hood, when installed, must
conform to the current ANSI/NFPA 96 (latest
edition).
l No frame or restriction shall be constructed around
the Pasta System that will restrict air movement
into the Pasta System’s combustion area or
prevent proper ventilation.
l Keating Pasta Systems are designed to operate on
the gas fuel specified on the serial plate and must
not be operated with another gas fuel. They
cannot be converted to another gas fuel by turning
or engaging a switch.
FOR YOUR SAFETY: Do not store
or use gasoline or other flammable
vapors and liquids in the vicinity of
this or any appliance.
You will post, in a prominent
location, instructions to be followed
in the event the user smells gas.
This information shall be obtained
from your local gas supplier. You
may use the yellow stick-on label temporarily until you
receive the dat
a from your local gas supplier.
IMPORTANT: In the event a gas odor is detected, shut
down unit at main shut-off valve and contact the local
gas company or gas supplier for emergency service.
1
l You must maintain this appliance free and clear
WARNING
from combustibles.
l You must maintain the following minimum
clearances from combustible and noncombustible
construction:
CLEARANCES
Combustible
Construction
Back 6" 0"
Right Side 6" 0"
Left Side 6" 0"
l Adequate clearance for servicing and proper
operation must be maintained. Your Pasta System
is designed to be serviced from the front.
l Keating commercial Pasta Systems are intended
for other than household use.
l ALWAYS instruct new employees on proper Pasta
System operation.
l ALWAYS turn Pasta System off each night.
l ALWAYS disconnect fuel source before servicing.
l NEVER use a Pasta System with cooking oil.
l NEVER leave a Pasta System unattended during
operation.
l Keating Pasta Systems are NOT intended for use
with cooking oil.
l NEVER move a Pasta System with any hot water
in it.
Non-Combustible
Construction
l Installed in accordance with all local codes, or in
the absence of local codes, with the current
National Fuel Gas Code A223.1/NFPA54, Natural
Gas Installation CAN/CGA-B149.1 or Propane
Installation Code CAN/CGA-B149.2.
l Installed under a properly designed operating
exhaust hood.
l Connected to the type of gas for which the
appliance is manufactured.
l Pressure regulator is installed in the appliance and
adjusted for the manifold pressure marked on the
serial plate.
l If the inlet gas pressure exceeds 6" WC for natural
gas and 12" WC for Propane, an in-line pressure
regulator is required. In-line pressure regulators
are not supplied by Keating. They are to be
provided and installed by others as directed by
local codes.
l Adequate air supply to the Pasta System.
l The equipment is operated in the manner intended
using the proper utensils.
l Keep the equipment clean and have it checked
periodically.
l Burner air adjustments, mechanical maintenance
and repairs must be performed by qualified service
personnel.
l NEVER introduce objects or liquids into Pasta
System, while operational, which are not designed
or made for cooking.
l THIS COOKER MAY NOT BE ALTERED,
MODIFIED OR CHANGED IN ANY WAY.
tate of California enacted the California Safe
The S
drinking water and Toxic Enforcement Act of 1986,
(Prop. 65), which “prohibits any person in the course of
doing business from knowingly and intentionally
exposing any individual to a chemical known to the
State of California to cause cancer or reproductive
toxicity without first giving clear and reasonable
warning to such individuals.” The Governor’s Scientific
Advisory Panel added carbon monoxide to the list of
hazardous chemicals known to cause reproductive
harm.
In order to establish full compliance with Proposition
65, we attached a yellow warning label to each gas
fired Pasta System manufactured by Keating of
Chicago, Inc.
Carbon monoxide would not be present in
concentrations that would pose a “significant risk” to
the consumer when the equipment is installed,
operated and maintained as follows:
If the equipment is not installed, operated and
maintained in accordance with the above,
concentrations of carbon monoxide in excess of
the established limits could be present in the
kitchen environment.
ALL PERSONNEL IN THE WORK PLACE WHO MAY
BE SUBJECT TO ANY EXPOSURE OF CARBON
MONOXIDE MUST BE WARNED OF SUCH
POSSIBLE EXPOSURE. THIS WARNING SHOULD
BE CONVEYED IN A MANNER SO THAT IT IS
CLEARLY UNDERSTOOD BY THE EMPLOYEE, AND
THE EMPLOYEE SHOULD BE ASKED IF IN FACT HE
OR SHE UNDERST
OF OPERA
TION OF THE EQUIPMENT AND THAT A
ANDS
THE CORRECT
METHOD
RISK OF EXPOSURE EXISTS IF THE EQUIPMENT
.
IS OPERA
TED IMPROPERL
Y
2
IF NOT INSTALLED, OPERATED AND MAINTAINED
WARN ING
Improper installation
can cause damage,
injury or death.
WARNING
IN ACCORDANCE WITH THE MANUFACTURER’S
INSTRUCTIONS, THIS PRODUCT COULD EXPOSE
YOU TO SUBSTANCES IN FUEL OR IN FUEL
COMBUSTION WHICH CAN CAUSE DEATH OR
SERIOUS ILLNESS AND WHICH ARE KNOWN TO
THE STATE OF CALIFORNIA TO CAUSE CANCER,
BIRTH DEFECTS OR OTHER REPRODUCTIVE
HARM.
II INSTALLATION
This Pasta System MUST be
installed, inspected, calibrated and
serviced by qualified and/or certified
and/or licensed service personnel –
you may void your Keating warranty
if installation is not completed per
current local, national and Keating
specifications. Contact your dealer
for assistance.
DAMAGE DURING
SHIPMENT
The Pasta System has been assembled, tested and
inspected at the factory. Upon arrival, the complete
Pasta System should be checked for any damage that
may have occurred during shipment.
The carrier is responsible for all damage in transit
whether visible or concealed. Do not pay for the freight
bill until the Pasta System has been thoroughly checked
for damage. If concealed damage is found later, contact
the carrier immediately to file a claim.
What to do if equipment arrives damaged:
VISIBLE LOSS OR DAMAGE — Be certain to note this
on the freight or express receipt and have it signed by
the delivery person.
FILE CLAIM FOR DAMAGES IMMEDIATELY —
Regardless of extent of damage.
INSTALLATION
Installation must conform with local codes or, in
absence of local codes, with the current National Fuel
Gas Code Z223.1/NFPA 54, Natural Gas Installation
CAN/CGA - B149.1 or Propane Installation Code
CAN/CGA-B149.2.
POSITIONING
CLEARANCES
Combustible
Construction
Back 6" 0"
Right Side 6" 0"
Left Side 6" 0"
The pasta cooker must be no closer than 6" from any
combustible material. When placed under an exhaust
hood with a fire retardant system it must comply with
ANSI/UL 507-(Latest Edition) and ANSI/NFPA 96(Latest Edition). No frame or restriction can be
constructed around the lower part of the pasta cooker
that would restrict ventilation or air movement into the
pasta cooker. You must insure adequate air supply to
the pasta cooker. ALL connections and placement must
comply with local and national codes. It is the
responsibility of the owner and local installer to comply
with these regulations when installing the Pasta
System.
Adequate clearance for servicing and proper operation
must be maintained. Your pasta cooker is designed to
be serviced from the front. Do not place a pasta cooker
next to a deep fat fryer. Hot oil and water can cause an
unstable condition creating a hazardous situation. The
pasta cooker will operate at highest efficiency when
properly leveled. Place a level across the cooker front
panel from left to right, and then front to rear. Screw the
adjustable bullet feet or casters in or out as necessary
until the cooker is as level as possible. Each leg is
adjustable to
3
/4". Do not expose more than three
threads on the stem of the caster.
Counter model and floor model Pasta System cookers
must be restrained to prevent tipping when installed
in order to avoid splashing, spilling, etc. of hot liquid.
The restraining method may be a manner of installation
or by separate means.
Non-Combustible
Construction
CONCEALED LOSS OR DAMAGE — If damage is
noticed when equipment is unpacked, notify the freight
company immediately
claim”. This MUST be done immediately. Be sure to
retain the shipping container for inspection.
Keating does not assume responsibility for Loss OR
Damage incurred in transit.
¥
¥
the claim must be initiated by the consignee within 10
days from the date it is received.
NOTE: Interst
, and file a “concealed damage
ate commerce regulations require that
LEVELING
The Pasta System will operate at its highest efficiency
when properly leveled. Place a level on Pasta System
vessel from side to side. For Pasta Systems on legs, the
urn counter
bottom foot of the leg is adjustable.
T
clockwise to increase height or clockwise to decrease
height until level. For Pasta Systems on casters, the
casters are adjust
able by loosening the jam nut and
turning the caster in or out. When the desired level is
reached, tighten the jam nut. Adjustments of more than
The same
3/4” are not recommended on any caster
.
procedure should be followed to level the Pasta System
from front to back.
3
Figure 2-1
WARN ING
Do not store flammable
liquids near this or any
other appliance.
WARNING
WARNING
Caster
¥
¥
OTE: Roughly half of all service calls result from
N
inadequate gas supply. Do not use pipe sizes smaller
than recommended in the table above.
GAS CONNECTION
n
n
HAVE YOUR PLUMBER OR GAS COMPANY
CHECK FOR LEAKS.
n
n
PIPE JOINT COMPOUNDS RESISTANT TO
PROPANE GASES MUST BE USED.
n
n
BEFORE OPERATING THIS PASTA SYSTEM,
CHECK PIPE JOINTS FOR LEAKS BY USING A
SOAP AND WATER SOLUTION OR SNIFFER
ONLY. DO NOT USE AN OPEN FLAME!
RESTRAINING
DEVICES
On Pasta System installations with casters, casters and
jam nuts must be completely tightened. Adequate
means must also be provided to limit the movement of
the appliance without depending on the connector, the
quick-disconnect device or its associated piping to limit
the appliance movement.
Connectors must comply with ANSI Z21.69/CAN1
CAN/CGA 6.16 (latest edition) for connectors for
movable gas appliances. Quick-disconnect devices
must comply with ANSI Z21.41/CAN 1 6.9 (or latest
edition) standard for quick-disconnect devices for use
with gas fuel as applicable.
IF DISCONNECTION OF THE RESTRAINT IS
NECESSARY, IT MUST BE RECONNECTED WHEN
THE PASTA SYSTEM IS RETURNED TO ITS
ORIGINALLY INSTALLED POSITION.
SPECIFICA
¥
¥
the fact that this is the sole supply line for a single Past
System. If multiple Pasta Systems are to be connected,
consult your local gas utility for the proper gas pipe size.
¥
¥
cookers in the U.S. may dif
In Canada, propane ratings are the same as U.S.
natural gas ratings.
TIONS
Fuel Input
Models
14 CUSTOM PASTA SYSTEM 3 5.5 gal. 109K 109K
18 CUSTOM PASTA SYSTEM 4 8.5 gal. 135K 90K
20 CUSTOM PASTA SYSTEM 4 13.5 gal. 135K 90K
24 CUSTOM
P
AST
A SYSTEM
Total No.
of Burners
5 17.5 gal. 165K 145K 1" 1" 1" 1" 1"
Water
Capacity
(BTU/hr)**
Natural Gas
Propane (LP)
NOTE: The pipe size table shown is predicated on
a
NOTE: Fuel ratings for propane gas Pasta System
fer from natural gas models.
Figure 2-3
Main Gas and Water Supply Connection
Water
Gas
Supply
Supply
FOR YOUR SAFETY: Do not store or
use gasoline or other flammable vapors
and liquids in the vicinity of this or any
other appliance.
You will post, in a prominent location,
instructions to be followed in the event
the user smells gas. This information
shall be obt
ained from your local gas
supplier. You may use the yellow stick-
on label enclosed
Gas
Single Pasta System Supply Pipe Sizes
(For various pipe lengths)
6' 12' 18' 24' 30'
3
/4"3/4"3/4" 1" 1"
3
/4"3/4" 1" 1" 1"
3
/4"3/4" 1" 1" 1"
on page “i”
temporarily until
you receive the
data from your
local gas supplier.
Connect the Pasta
System to the main gas supply line at the rear of the Pasta
System. See figure 2-3 above.
3
The piping should be a minimum of
for a single Past
a System at the burner manifold. Batteries
/4" NPT supply pipe
require larger supply lines. Installation must conform with
local codes, or in the absence of local codes, with the
current National Fuel Gas Code
ANSI Z223.1/NFPA 54,
Natural Gas Installation Code CAN/CGA-B149.1 or
Propane Installation Code CAN/CGA-B149.2.
4
A3/4" IPS manual gas valve is shipped with each single
WARNING
WARNING
WARN ING
Plug into a properly
grounded three-prong
receptacle.
Pasta System for field installation. Batteries have a
factory installed manual gas valve for each Pasta
System. The required gas pressure for proper operation
of each Pasta System is 4" water column (WC) for natural
gas and 10” water column (WC) for Propane gas at the
burner manifold. Remove the allen head test plug on the
as valve and using a manometer to check pressure.
g
¥
¥
OTE: It is estimated that half of all service calls
N
made on Keating Pasta Gas Systems result from an
inadequate gas supply. During installation, have a gas
company representative make certain that the Pasta
System is receiving adequate gas pressure and
volume.
If the inlet gas pressure exceeds 7" WC for natural
gas and 11" WC for Propane, an in-line pressure
regulator is required. In-line pressure regulators are
not supplied by Keating. They are to be provided
and installed by others as directed by local codes.
¥
¥
same supply line, you may require a larger line. Consult
your local gas company to assure adequate volume and
pressure. Refer to serial plate for proper gas
requirements for your particular model.
ELECTRICAL
CONNECTION
absence of local codes, the current National Electrical
Code ANSI/NFPA 70 or Canadian Electrical Code CAN
22.2 as applicable.
¥
¥
System is attached to the inside of the Pasta System
door and in Section VIII of this manual.
DO NOT CUT OR REMOVE THE GROUNDING
PRONG FROM THIS PLUG.
GAS LEAK TESTING
Prior to lighting your Pasta System:
1. Make sure all thermostats, switches and safety
2. Turn main supply gas cock (Item 18, page 17) to
3. Have your plumber or gas company check for leaks
4. Have your plumber or gas comp
NOTE: If more than one gas Pasta System is on the
The Keating Custom Pasta Gas
System is equipped with a 9'
neoprene covered, 3 wire electrical
cord with a three-pronged grounded
plug for protection against electrical
shock. This plug must be placed into a
120V properly grounded
three-pronged outlet (NEMA 5-15 or
5-20). For proper grounding
procedures see local codes or, in the
NOTE: The electrical wiring diagram for the Pasta
valves are in the “OFF” position.
the “ON” position.
with a soap solution or sniffer. (NEVER check with
an open flame)
any representative
light the const
ant pilot. (Not necessary if your Past
System has an optional spark ignitor.)
PROPANE GAS MAY EVENTUALLY LOSE ITS ODOR
AND PRECAUTIONS SHOULD BE TAKEN TO
ASSURE THAT IT IS NOT PRESENT EVEN THOUGH
YOU DO NOT DETECT AN ODOR. IF THERE IS ANY
DOUBT, YOU SHOULD CALL YOUR LOCAL
PROPANE GAS SUPPLIER FOR ASSISTANCE.
CHECK GAS SUPPLY
PRESSURE
Special attention should be given to the supply pressure
and gas flow pressure at the supply connection to the
Pasta System. The nominal gas should be 4" WC for
natural gas and 10" WC for propane gas.
If the supply pressure is lower or higher than the rated
(nominal) pressure, then the reason should be
investigated and the gas supplier contacted.
1
If the supply is lower than 2
/2" WC or higher than 6" WC
for natural gas or lower then 9” WC or higher than 12" WC
for propane gas, then the Pasta System should be shut
down and a service company or supplier notified. No
adjustments should be made and the Pasta System
should not be operated.
1. Turn off main gas supply valve.
2. Remove pressure measuring stud screw located at
the “out-flow” (closest to gas burner) of the gas
valve and attach a manometer.
3. Remove cover screw from the gas value pressure
adjustment valve.
4. Open main gas supply valve and start Pasta
System according to instructions with the
thermostat set at 190°F(87.8°C).
Once the Pasta System is in operation, adjust
5.
pressure valve to 4" WC for natural gas and 10” WC
for propane gas.
6. Turn Pasta System off, close main gas supply
valve, remove manometer and tighten cover screw
into pressure measuring stud.
SPECIAL
The Past
NOTICES
a System should be operated only in an area that
has good air circulation.
The Pasta System must be installed under an electrically
powered ventilating hood.
The operator should be properly trained to the functioning
of the Past
a
This instruction manual should be supplied the the operator.
a System.
5
Constructional changes to the area where the Pasta
WARNING
CAUTION
System is installed shall not affect the air supply to the
Pasta System. The installation, start-up and changes
required when changing from one gas type to another can
be performed only by a certified professional.
The Pasta System is intended only for commercial use and
is to be operated only by professionals.
It is required that the Pasta System is regularly inspected for
proper functioning. The frequency of inspections are
dependent of the Pasta System usage, however it should
be performed at least once a day.
After adjustment or service work the Pasta System has to
be checked for gas leaks.
¥
¥
NOTE: After conversions, readjustments or service,
work the Pasta System has to be tested for proper
functioning. Basically the following applies:
CALIBRATION
For Calibration refer to page 10 – Calibration. Note:
Calibration is not covered under warranty.
WATER AND DRAIN
CONNECTIONS
The water supply connection, located at the bottom rear of
the Pasta System and marked water inlet, is a standard 3/8"
female pipe connection. The water pressure should be
between 20 - 60 psi. If the pressure exceeds 60 psi, a
pressure regulator must be used. The water temperature
must not exceed 150°F(65.6°C). Hot or warm water is not
needed due to the instant recovery of the Pasta System.
DEPARTMENT TO DETERMINE IF THIS IS
NECESSARY IN YOUR SPECIFIC AREA.
III OPERATING
FILLING
¥
¥
NOTE: Before filling the Pasta System make certain the
vessel is sanitized, dry and the drain valve is completely
closed.
Figure 3-1
Manual Water Fill Level
When the water fill toggle switch (located between the
green and blue indicating lights) is turned on, the Pasta
System vessel automatically will be filled to the proper
level. If the vessel is being manually filled with water
from a faucet or through the manual fill button, fill to just
below the overflow deck. The black manual fill button is
located to the right of the blue water fill indicating light.
Connections suitable for hot water must be used.
All connections must be tested for leaks before
using the Pasta System.
¥
¥
NOTE: For Pasta Systems with casters, flexible hose
must be used to avoid leaking when the Pasta System
is moved for cleaning.
If during operation the boil is killed when water
automatically enters the Past
pressure down until water is added without killing the boil.
The drain terminates within inches of the floor and is
designed for the standard dump to drain opening. In most
cases, the health department will not allow a direct
connection between the Pasta System drain and the floor
receptacle. Cont
specific information in your area.
IT MAY BE NECESSAR
PROTECTOR OR CHECK V
SUPPLY LINE T
EITHER YOUR LOCAL
act your local health dep
O THE PASTA SYSTEM. CHECK WITH
a System, turn the water
artment for
O INSTALL A BACK FLOW
T
Y
VE ON THE WATER
AL
ATER OR HEALTH
W
LIGHTING
In the event of a power failure, check to see if constant
pilot is still burning before resuming operation. If not,
wait five minutes to allow any accumulated gas to
escape and then re-light the constant pilot.
Figure 3-2
Lighting Controls
1. Open the main supply gas cock.
ant pilot
Const
location
6
2. Turn “On” main power On/Off switch (located
WARNING
WARNING
between the amber and green indicating lights).
. Light the constant pilot (located next to left burner as
3
you face it). If your Pasta System has an optional
spark ignitor, omit this step.
SPLASHING HOT WATER FROM PASTA
SYSTEM VESSEL.
n
n
NEVER LIFT BASKETS DIRECTLY OUT OF THE
PASTA SYSTEM VESSEL WITHOUT DRAINING
AS SEVERE INJURY MAY RESULT.
4. Activate pilot light momentary switch (let top corner)
and hold about 30 seconds, releasing it after pilot
indicting light is illuminated. If the runner pilot tube
fails to stay lit, wait five minutes before attempting to
relight to allow any accumulated gas to escape.
5. Set the primary (left) thermostat to 212°F(100°C) and
the secondary (right) thermostat to 190°F(87.8°C) or
less. Setting the secondary thermostat above
190°F(87.8°C) could allow the Pasta System to boil
over or short cycle.
INDICATING LIGHTS
● Amber–shows the runner pilot is lit.
● Green–shows the secondary (right) thermostat is
calling for heat from the center burner(s).
● Blue–shows water is filling into the Pasta System
vessel through the Pasta System water solenoid valve.
¥
¥
NOTE: The black manual water fill button is located to
the right of the blue indicating light. This may be used to
add water manually by depressing.
COOKING
Keating Pasta Gas Systems are designed to provide
maximum production efficiency and deliver high quality
food products. Low-temperature cooking and highly
polished stainless steel mean greater energy savings. Two
thermostats are used to provide instant recovery and to
save energy while water is boiling. The secondary (right)
thermostat calls for additional heat at start up or
occasionally when water is added. Follow cooking
procedures below for your model.
¥
¥
NOTE: For counter model Pasta Systems, always
check the rear drain operating handle before attempting
to use the Pasta System. A safety switch prevents the
Pasta System from operating if the handle is not pushed
in completely and latched.
A. Standard Pasta System
1. Fill Pasta System as described on page 6 – Filling.
2. Set primary (left) thermostat to 212°F(100°C) and
secondary (right) thermostat to 190°F(87.8°C).
3. When the water starts boiling, lower baskets slowly
into the hot water.
4. Set timer for left or right side basket, whichever is
being lowered into water.
5. When timer sounds, lift basket out of water. Place
on basket hanger rods on splashback of Pasta
System to allow draining of excess water.
B. Basket-Lift Model
1. Fill Pasta System as described on page 6 – Filling.
2. Set primary (left) thermostat to 212°F(100°C) and
secondary (right) thermostat to 190°F(87.8°C).
3. Fill basket(s) to proper level and place on upper
basket hanger rods on splashback of Pasta
System.
4. Set timers to desired cooking time using T1, T2 or
T3. (For Programming Timers see page 8 & 9).
5. Push Start/Stop or T1, T2, or T3 button on timer(s).
Basket(s) will automatically lower into the Pasta
System vessel.
¥
¥
NOTE: Use of sodium chloride (salt) during the
cooking process will have a detrimental effect on the
cooker tank and will void the warranty.
n
n
OPERA
TION OF THIS PASTA SYSTEM SHOULD
BE LIMITED TO PERSONNEL WHO HAVE BEEN
THOROUGHLY TRAINED IN OPERATING
PROCEDURES.
n
n
USE ONLY KEATING APPROVED BASKETS IN
YOUR PASTA SYSTEM. NEVER OVERFILL
BASKETS. DO NOT BANG BASKETS ON
BASKET HANGERS OR PASTA SYSTEM
VESSEL.
n
n
CARE SHOULD BE TAKEN WHEN LOWERING
ASTA SYSTEM TO PREVENT
BASKETS INT
O P
6. When cooking cycle is complete, an audible alarm
will sound and the basket(s) will raise automatically.
Allow water to drain before removing.
SHUTDOWN
1. Turn main power On/Off switch to “OFF” position.
DRAINING
ALWAYS SHUT THE PASTA SYSTEM OFF COMPLETELY
BEFORE DRAINING. THE PASTA SYSTEM SHOULD BE
DRAINED ONLY UNDER THE SUPERVISION OF
PROPERLY TRAINED PERSONNEL.
7
1. Turn off Pasta System and open the door.
WARNING
CAUTION
CAUTION
6. Once boil has been reached, turn Pasta System off.
Figure 3-3
Drain, drain valve and overflow tubing
Over flow
tubing
2. Slowly turn handle. The drain valve will be
completely open after 1/4 turn.
CLEANING
When cleaning and boiling out your Pasta System, use
white vinegar and Keating Klenzer to keep your Pasta
System in top condition. Once your Pasta System
vessel is clean, use Keating Klenzer, the finest dry
stainless steel polish available, to restore your Keating
Gas Pasta System’ exterior to its original luster.
7. Dissolve 3 cups of vinegar for every five gallons of
ater and let soak for one hour. If there is a large
w
build-up of scale, allow Pasta System to soak
overnight.
8. While soaking, a natural fiber brush may be used to
scrub the tubes and inside walls of Pasta System
vessel.
9. Drain the water and vinegar.
10. Spread Keating Klenzer liberally on tubes and sides
of Pasta System vessel.
11. At this point, a non-abrasive scouring pad may be
used to remove any leftover scale.
12. Thoroughly rinse Pasta System vessel with potable
water to remove all Klenzer.
13. Prior to refilling with water, wipe the inside of the
Pasta System vessel making sure all water and
Klenzer has been removed.
14. Close drain valve.
15. Refill the Pasta System with fresh water. See page
6 – Filling.
Disconnect electric power source before cleaning.
To avoid damaging the Pasta System, do not power
wash, spray or hose it down while cleaning.
1. Operator should be outfitted with proper attire
including:
ater and heat resistant gloves
–W
–Water and heat resistant apron
–Safety goggles
–Water and heat resistant footwear
2. Turn the Pasta System off.
3. Drain water from Pasta System.
4. Fill Pasta System vessel with water. See page 7 –
Filling.
UNDER NO CIRCUMST
SYSTEM
BOIL-OUT. TRAINED PERSONNEL MUST BE
PRESENT DURING THE PROCEDURE T
BOIL OVER OR T
WATER DROPS BELOW HEA
BE LEFT UNATTENDED DURING
ANCES SHOULD THE PASTA
O PREVENT
O TURN OFF THE POWER IF
T TRANSFER TUBES.
ELECTRONIC TIMERS
The electronic timers, provide a clearly visible and
accurate display and are very easy to use.
A. Timer Operation
5. Turn Pasta System on and bring water and a gentle
boil.
8
B. How to program the “Keating” Electronic Timer
ELECTRONIC TIMER
OPERATING INSTRUCTIONS
PART # 056921
DIGITAL TIMERS
The electronic timers, standard on pasta
cookers, provide a clearly visible and
accurate display and are very easy to use.
PROGRAMMING
l The Keating Electronic Timer is programmable to
four different timer ranges with two different alarm
modes for each time range.
l The timers are shipped from the factory preset to
program 5: Minutes : seconds (00:01 to 59:59) with
continuous alarm
l To program another time range or alarm mode
perform the following steps:
1. Turn off the power
2. Press the “down arrow “ button while turning the
power on.
3. Release the button after the display turns on.
4. A number from 0 to 7 will appear.
This number corresponds to:
0 = Seconds (000.1 to 999.9) 5 second alarm
1 = Minutes : Seconds (00:01 to 59:59) 5 second
alarm
2 = Seconds (0001 to 9999) 5 second alarm
3 = Hours : Minutes (00:01 to 23:59) 5 second
alarm
4 = Seconds (000.1 to 999.9) continuous alarm
5 = Minutes : Seconds (00:01 to 59:59)
continuous alarm
6 = Seconds (0001 to 9999) continuous alarm
7 = Hours : Minutes (00:01 to 23:59) continuous
alarm
To program the timers, the unit must be in the idle mode.
Press and hold the set button for approximately two
seconds. The display will show “SEt”. Press the button for
the channel to be programmed. The display will show the
current setting for that channel. Use the up or down button
to increment or decrement the setting. When the setting is
correct, press and hold the set button again for
approximately two seconds. The display will show "StO" for
approximately two seconds and the timer will return to
normal operation. Repeat the process as necessary for the
other timers.
OPERATING LOGIC
When the timer is powered up, the display will show the
time setting for the channel that was operated last and the
relay output contacts will be open. To start a cycle, press
the desired channel button (1-3). The display will begin to
down from the preset time setting and the relay
count
output contacts will close. During the countdown the colon
will flash at a one-second rate. When the countdown has
reached "00:00" the relay output contacts will open, the
display will flash, and the audible alarm will sound.
cancel the audible alarm, press any button.
PAUSE FEATURE
To pause a cycle in progress, press any button. The relay
output contacts will open, the display will flash, and the
countdown will pause. To resume the countdown, press
any button. The display will resume the normal countdown
and the relay output cont
CANCELING
o cancel a cycle in progress press and hold any button for
T
approximately two seconds. The relay output contacts will
open and the display will show the time setting for the
channel last used.
acts will close.
A CYCLE
To
Use the “down arrow “ button to select the desired
5.
time range.
6. Turn off the power.
7. Wait 2 seconds.
8. Turn on the power. (The timer will remain in the
new time range until programmed.) The electronic
timers, used on 18" and above Basket-Lift
models, provide a clearly visible and accurate
display and are very easy to use. One knob sets
the time and one button controls all operations.
The display can show cooking or clock time.
IV MAINTENANCE
WARRANTY REPAIRS
Keating’
the event that your Past
rep
requested to cont
(at 1-
9
s warranty begins with the date of inst
a System, under warranty
airs other than routine maintenance or cleaning, you are
act Keating of Chicago
KEATING) before calling a local service company
-
800
allation. In
needs
,
, Inc.
PREVENTIVE
CAUTION
MAINTENANCE
Preventive maintenance should be done in daily,
weekly, monthly and yearly intervals as necessary.
Following preventive maintenance procedures will help
keep your Pasta System working efficiently. Proper care
and servicing will lead to years of quality performance.
¥
¥
NOTE: The most important part of any maintenance
program is daily cleaning. Ninety percent of any
maintenance problem is directly or indirectly related to
cleanliness.
¥
¥
NOTE: Water level problems caused by the sensors
not being cleaned adequately will not be covered under
warranty.
PREVENTIVE MAINTENANCE CHART
TIME FRAME OPERATOR/OWNER SECTION
Hourly
Daily
Weekly
Monthly
Yearly
* High production facilities should be checked more often.
• Clean sensor tube with a brush
• Check lights and controls.
• Check water level.
• Clean all baskets.
• Boil-out Pasta Cooker
(2-3 times/week)
• Drain and clean Pasta Cooker
• Verify thermostat settings
(primary and secondary)
QUALIFIED SERVICE
PERSONNEL ONLY
• Disassemble Pasta Cooker to
clean burners, orifices and
runner pilot tube.
• Check and replace radiants.
• Align burners
III
III
IV&V
IV&V
2. Allow Pasta System to cycle three times.
3. Place an accurate thermometer in the water.
Figure 4-1: Thermometer in water
¥
¥
NOTE: Locate thermometer in same position for
every calibration. Position near primary thermostat
(center) bulb is recommended.
4. If calibration of thermostat is found to be less than
15°F(-9.44°C) off, simply loosen three dial plate
retaining screws, rotate dial plate to match
thermometer reading and tighten screws. If the
thermostat is more than 15°F(-9.44°C) off then a
qualified service company must be contacted to
have the Pasta System properly calibrated.
Figure 4-2
Thermostat calibration
B. The Water Auto-Fill and Low Water Safety Shut-
Off Systems
NOTE: Use of sodium chloride (salt) during the cooking
process will have a detrimental effect on the cooker
vessel and will void the warranty.
LIMITED CALIBRA
TION
Calibration is not covered under warranty
A. Calibration
¥
¥
NOTE: This procedure can only be used with the
primary (left side) thermostat. When calibrating the
secondary (right side) thermostat.
ou will need:
Y
One standard flat blade screwdriver.
One accurate thermometer suitable for boiling water.
¥
¥
NOTE: For best results, water should be clean.
1. Set thermostat to 212°F(190°C).
The water supply connection, located at the bottom rear
of the Past
a System and marked water, is a standard 3/8”
female pipe connection. The water pressure should be
between 20-60 psi. If the pressure exceeds 60 psi, a
pressure regulator must be used. The water
temperature must not exceed 150°F(65.6°C). Hot or
warm water is not needed due to the instant recovery of
the Pasta System.
Connections suitable for hot water must be used.
All connections must be tested for leaks before
using the Pasta System.
¥
¥
NOTE: For Pasta Systems with casters, flexible hose
must be used to avoid leaking when the Past
a System
is moved for cleaning.
Control of the water level is fully automatic with the
auto-fill system. The water level is controlled by two
circuit boards and two sensors.
The sensors are located
10
in the tube on the right side of the overflow deck. The
WARNING
CAUTION
CAUTION
upper sensor controls the water level and the lower
sensor controls the low water safety shut-off system.
Once the water On/Off switch is turned on, the blue light
will come on and start to fill until the water level reaches
the upper sensor. The burners will not come on until the
water level reaches the lower sensor, preventing the
asta System from being damaged if there is little or no
P
water in it. Both sensors must be cleaned with the
sensor brush (like the one provided) on an hourly basis
or whenever starch foams up to maintain the proper
water level. Sensors must be cleaned more often in
areas with hard water, in installations with softened
water (due to the salt in the water) or when oil or salt is
placed in the water for cooking.
The brush must be checked on a regular basis and
replaced whenever it starts to wear. Replacement
brushes can be ordered under part number 009297.
Do not store the sensor brush in the sensor tube as
it could contact the sensors, which could allow the
water level to drop below the heat tubes and
damage the Pasta System.
Using a worn brush could damage the sensors.
V SERVICE DIAGNOSIS
l The burners when on will produce clear blue flames
directed at the inside walls of the heat transfer tubes.
The radiant’s fins, located towards the rear of each
transfer tube, will glow bright red, helping to ensure
optimum heat distribution into the Pasta System
vessel. All radiants should be pushed to the rear and
then pulled gently forward (until their retaining clips
engage the rear of the tubes) for optimum heat
distribution.
l On constant pilot models, the pilot light will be
between 3/8" to 1/2" high and will use about 180 BTU’s
of gas per hour.
l The runner pilot tube is used to ignite the burners.
Flames from the tube should be clear blue and
between 3/8" to 1/2" high spread across the entire tube.
The burners will ignite almost instantly after the
thermostat calls for heat.
A. Water Fill and Safety Shut-Off Circuit Board and
Sensor Check
When properly maintained, the Automatic Water Fill and
Low Water Safety Shut-off Systems maintain the water
at the proper level and prevent the burners from coming
on if the water level is too low.
¥
¥
NOTE: Water level problems caused by the sensors
not being cleaned adequately will not be covered under
warranty.
WHEN THE WATER LEVEL FALLS BELOW THE
LOWER SENSOR THE BURNERS WILL SHUT OFF.
IF THEY STAY ON, TURN THE MAIN POWER
ON/OFF SWITCH TO THE “OFF” POSITION AND
CLEAN THE SENSORS THOROUGHLY. IF THE
PROBLEM STILL OCCURS, HAVE THE WATER
O-FILL SYSTEM CHECKED BY A QUALIFIED
AUT
VICE TECHNICIAN.
SER
Figure 4-3
Sensor Tube Location
¥
¥
NOTE: Hard water, excessive starch and salt in water
may cause water to not fill. Oil in water may cause water
to not stop filling.
B. Trouble shooting
The following trouble shooting charts are only to be
used as a guide to qualified service personnel. See
pages 12-15. Keating recommends that you use a
qualified service company.
11
PROBLEM PROBABLE CAUSE SOLUTION
Constant pilot won’t
light.
Runner pilot tube
won't light.
a.Gas isn't turned on.
b.Clogged constant pilot tubing.
. Constant pilot valve isn't turned on.
c
a.Gas isn't turned on.
b.No electricity to Custom Pasta System.
c. Clogged runner pilot orifice(s).
d.Pilot gas cock is on “OFF” position.
e.Drain valve handle isn’t pushed in
completely (Counter model only)
f. Gas valve is faulty.
g.Hi-Limit has been activated.
a.Turn manual gas valve on. If using
flexible connector with quick disconnect,
make sure quick disconnect is completely
engaged.
b.Turn Custom Pasta System and manual
gas valve off. Clean tubing.
. Turn constant pilot valve on and adjust
c
pilot flame height.
a.Turn manual gas valve on. If using
flexible connector with quick disconnect,
make sure quick disconnect is completely
engaged.
b.Plug Custom Pasta System into approved
outlet.
c. Turn Custom Pasta System and manual
gas valve off. Clean orifice(s) and other
parts as necessary.
d.Turn pilot gas cock to “ON” position.
e.Push in and latch drain valve handle to
activate rear drain safety switch.
f. Replace gas valve.
g.Push Hi-Limit reset button located under
control panel.
Runner pilot won’t
stay lit.
Delayed ignition. a.Dirty runner pilot tube or pilot.
Flames come out top
of flue.
a.Low gas supply or pressure.
b.Dirty runner pilot tube or pilot.
c. Low pilot flame height.
d.Flame switch is faulty
e.Momentary switch is faulty.
f. Exhaust problems or drafts in kitchen.
g.Delayed ignition.
b.Low pilot flame height.
c. Exhaust problems or drafts in kitchen.
d.Low gas supply or pressure.
a.Excessive gas supply or pressure.
b.Collapsed burner radiants.
c, Exhaust problems.
a.Verify if size of incoming gas line to
Custom Pasta System and manifold gas
pressure is adequate.
b.Turn Custom pasta System and manual
gas valve orifice(s) off. Clean orifice(s)
and pilot tube.
c. Verify if size of incoming gas line to
Custom Pasta System and manifold gas
pressure is adequate.
d.If it takes more than 30 seconds for pilot
to stay lit, reposition or replace flame
switch.
e.Replace momentary switch.
f. Install or adjust flue restrictors. If problem
persists, contact your HVAC
represent
g.See diagnosis below.
a.Turn Custom pasta System and manual
gas valve orifice(s) off. Clean orifice(s)
and pilot tube.
b.Verify proper incoming gas pressure.
c. Install or adjust flue restrictors. If problem
persists, contact your HVAC
representative.
Verify if size of incoming gas line to
d.
Custom Pasta System
a.Adjust pressure, change burner orifices
or inst
b.Replace radiants.
c. Install or adjust flue restrictors. If problem
persist
representative.
ative.
all in-line regulator
act your HVAC
s, cont
.
12
PROBLEM PROBABLE CAUSE SOLUTION
Flames come out
front.
Custom Pasta
System has poor
recovery.
Burners won’t come
on although runner
despite proper water
level.
a.Burners misaligned.
b.Exhaust problems.
c. Radiants have slipped forward.
d.Flue blockage.
a.Baskets overfilled.
b.Water won’t stop filling or overfills.
c. Scale on heat transfer tubes.
d.Radiant problem – collapsed or out of
position.
e.Faulty or erratic thermostat.
f. Low supply or gas pressure.
g.Exhaust problems.
a.Water level is too low (below lower
sensor).
b.Low water safety shut-off operated.
a.Adjust position of burners.
b.Install deflector to block down draft.
Install or adjust flue restrictors. If problem
persists, contact your HVAC
representative.
c. Reposition radiants.
d.Turn Custom Pasta System and manual
gas valve off. Let flue cool and remove
foreign objects.
a.Don’t overfill baskets.
b.Check water auto-fill system.
c. Boil-out Custom Pasta System
d.Reposition or replace radiants.
e.Replace thermostat.
f. Verify if size of incoming gas line to
Custom Pasta System and manifold gas
pressure are adequate.
g.Contact your HVAC representative.
a.Check water auto-fill system. Fill Custom
Pasta System to proper level.
b.Check low-water safety shut-off system.
Custom Pasta
System vessel boiling
over or excessive
starch overflow.
Basket-Lift
mechanism won’t
operate.
Basket-Lift motor
runs, but basket
doesn’t move.
Basket-Lift basket
goes down, but won’t
go up.
a.Product overloaded in Custom Pasta
System vessel.
b.Excessive amounts of starch causing
foam.
a.Connections are loose or timer is faulty.
b.Motor limit switch is faulty.
c.
Lift motor is faulty (14" model).
d.Actuator is faulty (18" and above
models).
e.Control circuit fuse has blown or circuit
breaker in rear or under control panel
has tripped.
f. Relay is faulty (18" and above models).
a.Cam is slipping on motor shaft
(14" model).
a.Basket-Lif
misaligned (14" model).
t motor limit switch is
a.Follow recommended cooking production
figures in determining proper size of
loads.
b.Replace water, then clean sensors and
vessel.
a.Tighten connections. Replace timer if
faulty.
b.Replace limit switch (14" model). Replace
actuator (18" and above models).
c.
Replace motor. Specify left or right side
motor when ordering.
d.Replace actuator.
e.Replace fuse (use type SC-5 in 14"
model and type SC-3 in 18" and above
models) or reset circuit breaker.
f. Replace relay.
a.Tighten cam screw onto flat on motor
shaft.
a.Align limit switch.
Basket-Lift buzzer
won’t shut off.
a.Buzzer limit switch is misaligned
(14" model).
13
a.Align limit switch.
PROBLEM SOLUTIONS (Follow Sequentially)
Water always filling. a.Clean sensors thoroughly with brush and vinegar.
b.Adjust the sensitivity of the B Board (for the top sensor) fully clockwise.
c. If filling persists, ground out the top sensor (if filling stops, replace sensor –
Part #010212).
d.If filling persists after grounding out the sensor, replace the B Board (Part
#001166)
Water never fills. a.Turn water switch (far right) ‘ON.’
b.Clean sensors thoroughly with brush and vinegar.
c. Adjust the sensitivity of the B Board (for the top sensor) fully
counterclockwise (follow instructions on sheet).
d.Remove the wire from the top sensor. If filling begins, replace the sensor
(Part #010212).
e.If water does not fill, place a jumper wire across terminals A & C on the B
Board. If filling begins, replace B Board (Part #001166).
f. If water does not fill, replace water solenoid (Part #008133).
Runner bar will not light. a.Remove and clean the flame switch bulb in the runner bar, enabling it to get
red hot.
b. Reposition flame switch bulb in the runner bar, enabling it to get red hot.
c. Replace flame switch (Part #004311)
Timers counting down in the
wrong mode (Not minutes and
seconds).
Water leaking in the rear of the
Custom Pasta System.
Burners won't come on (gas
runner bar may be lit).
Unit is out of power. a.Check electrical connection.
Unit is powered, runner bar
cannot be started.
a.Reset the timer (see instructions on page 9)
a.Replace fill hose (Part #033495 – Sold per foot)
a.Verify operating instructions in this manual (See page 9)
b.Clean the sensors with brush and vinegar.
c. Adjust sensitivity of the A Board (for the lower sensor) fully
counterclockwise (follow instruction sheet).
d.Place the wire attached to the lower sensor to ground. If heating begins,
replace the sensor (Part #010212).
e.If heating does not begin, place a jumper wire across terminals A & C on
A Board. If heating begins, replace the A Board (Part #001167).
the
b.Check fuses.
c. Check Hi-Limit control.
a.Check gas connection.
b.Check the gas valve.
Check the sp
c.
spark on the electrode.
ark ignition electrode and sp
ark ignition module if there is no
Runner tube is starting, but
cannot hold the flame.
a.Clean flame sensor switch.
Check electrical connection to the flame switch.
b.
c. (spark ignition only) Check spark ignition electrode.
d.(spark ignition only) Check electrical grounding.
14
REPLACEMENT OF A AND B BOARDS
1. Locate the wiring diagram. it will help later with connecting wires to the board.
2. Disconnect wires from the board.
. Unscrew mounting screws. There are three of them per board.
3
4. Replace the board.
5. Reconnect the wires.
6. Adjust sensitivity.
7. Close the box.
8. Seal the box using silicone and filling all openings and gaps if the box is made out of aluminized
material. Rubber sealed box does not need to be sealed.
15
VII PARTS LISTS
ORDERING PARTS
arts may be ordered by part number by calling Keating at 1-800-KEATING or your service company. You may
P
also order online at the Keating Parts Store, www.keatingofchicago.com.
Refer to the Keating Custom Pasta™System Limited Warranty for complete service and ordering information.
The model/serial plate is located inside of the door. The model and serial numbers are necessary when ordering.
CUSTOM PASTA™SYSTEM CONTROL PANEL WITH DIGITAL TIMERS
ITEM DESCRIPTION QUANTITY PART NUMBER
1 THERMOSTAT 2 031466
AL TIMER(S) 2 056921
DIGIT
2
3 TOGGLE SWITCH 1 004501
4 INDICATING LIGHT, AMBER - PILOT ON 1 031624
INDICATING LIGHT, GREEN - SECONDARY BURNER ON 1 009375
5
INDICATING LIGHT, BLUE - AUTOMATIC FILL 1 009256
6
7 MANUAL FILL SWITCH 1 004304
8 TOGGLE SWITCH - MAIN ON-OFF 2 004499
9 DIAL PLATE 2 034975
10 KNOB 2 004163
11 FLAME SWITCH (NOT SHOWN) 1 037406
12 LOW WATER SAFETY CONTROL “A” BOARD (NOT SHOWN) 1 001167
13 AUTOMATIC WATER FILL CONTROL “B” BOARD (NOT SHOWN) 1 001166
16
MANUAL FILL CUSTOM PASTA™SYSTEM CONTROL
PANEL WITH DIGITAL TIMERS
ITEM DESCRIPTION QUANTITY PART NUMBER
1 TOGGLE SWITCH - PILOT ON 1 004507
TING LIGHT, AMBER - PILOT ON 1 031624
INDICA
2
3 TOGGLE SWITCH – MAIN ON-OFF 1 004501
4 INDICATING LIGHT, GREEN - SECONDARY BURNER ON 1 009375
5 UNUSED 3 ------
DIGITAL TIMER(S) 2 056921
6
7 THERMOSTAT 2 031466
8 DIAL PLATE 2 034975
9 THERMOSTAT KNOB 2 004163
10 FLAME
11 LOW WATER SAFETY CONTROL “A” BOARD (NOT SHOWN) 1 001167
12 AUTOMATIC WATER FILL CONTROL “B” BOARD (NOT SHOWN) 1 001166
SWITCH (NOT
SHOWN) 1 037406
17
GAS PASTA SYSTEM ASSEMBLY I
ITEM DESCRIPTION MODELS PART# 14 18 20 24
1 GAS VALVE, 120V ALL
2 RUNNER PILOT TUBE SEE BELOW 1 1 1 1
3 CONSTANT PILOT ASSEMBLY ALL (1.8"X28") 004259 1 1 1 1
4 CONSTANT PILOT VALVE ALL 004266 1 111
5 RUNNER PILOT GAS COCK
6
7 RUNNER PILOT ORIFICE CALL 1-800-KEATING
8
9 (not shown) IN TUBING 006474 1
10 RUNNER PILOT ORIFICE HOLDER STRAIGHT 004142 1 1 2
11 RUNNER PILOT 90° ELBOW (1/4" - 1/8") 015746 1 2 2 2
12 RUNNER PILOT 90° ORIFICE HOLDER CM 005742 1
13 RUNNER PILOT SOLENOID ADAPTER 005743 2 1 1 1
14 RUNNER PILOT SOLENOID ADAPTER 005744 1 1 1
15
16 DOOR CATCH, ROLLER STYLE ALL 004540 1 1 1 1
17
18 MAIN SUPPLY GAS COCK 3/4", MANUAL 019515 1 1 1 1
19 WATER FILL SOLENOID ALL 008133 1 1 1 1
20 HOSE CLAMP ALL 004167 2 2 2 2
21 WATER FILL HOSE ALL 037390 SOLD PER FOOT
ITEM DESCRIPTION
2 RUNNER PILOT TUBE
NATURAL GAS 004269 1 1 1 1
LP 008123 1 1 1 1
STRAIGHT (W/005743) ALL 015408 1
90° ALL 004573 1 1 1
RUNNER PILOT AIR SHUTTER NIPPLE W/NUT 015747 1 2 2 2
RUNNER PILOT TEE ORIFICE HOLDER 004197 1 1
RUNNER PILOT SOLENOID ADAPTER CM 005743 1
BURNER ORIFICE CALL 1-800-KEATING 3 4 4 5
(INSIDE DOOR)
CUP
DRIP
PILOT
CONST
SPARK IGNITION 005608 052507 030153 037623
ANT
CLIP 004090 1 2 2 2
LONGER AVAILABLE
NO
MODELS
CM 017213
14
004241
18
004243
20
004246
24
004579
18
GAS PASTA SYSTEM ASSEMBLY II
ITEM DESCRIPTION MODELS PART# 14 18 20 24
22 RADIANT, 2 - FINS ALL 000041 3 4 4 5
23 BURNER 008264 2 2 2 3
BURNER CM 004088 2
24 SECONDARY BURNER ALL 004088 1 2 2 2
25 SECONDARY GAS SOLENOID ALL 037033 1 2 2 2
26 PASTA VESSEL CALL 1-800-KEATING 1 1 1 1
27
WATER LEVEL SENSORS ALL 010212 2 2 2 2
28 DRAIN VALVE, FRONT, 1" 016345 1
DRAIN VALVE, REAR, 1" CM 016341 1
DRAIN V
VE, FRONT
AL
, 1-1/4" 016346
111
29 HI-LIMIT CONTROL W/RESET ALL 034357 1 1 1 1
30 THERMOSTAT ALL SEE PAGE 18
31 SECONDARY THERMOSTAT ALL SEE PAGE 18
32 BASKET
HANGER MOUNTING BLOCK
ALL
LEFT 004539 1 1 1 1
CENTER 003813 1 1 1
RIGHT
004538
1
111
33 BASKET HANGER RODS (Old Style) ALL SEE BELOW 2 2 2 2
34 BASKET HANGER (New Style) ALL SEE BELOW 1 1 1 1
BOLT1/
1
4-20×
2 SHOULDER
/
W/
TS (New S
FLA
ALL 016782 1 1 1 1
tyle)
ITEM DESCRIPTION MODELS 14 18 20 24
33 BASKET
HANGER RODS (Old S
tyle) 2/PASTA 003895 003935 003953 003954
34 BASKET HANGER (New Style) ALL 018477 018556 018559 018562
19
PASTA SYSTEM WIRING DIAGRAM
20
GAS PASTA SYSTEM WITH BASKET-LIFT WIRING DIAGRAM
21
REFILE/warranty 8/07
duct is sold As Is without any warranty.
, Custom Pasta Systems, Top-Side™ Cookers, Computer Timers, Fryer &
®
duct, such Keating pro
duct or used as a consumer pro
WARRANTY
EXCLUSIONS
LIMITED WARRANTY
LENGTH OF WARRANTY
FRYER & PASTA VESSEL WARRANTY
85-96 months 40%
73-84 months 60%
61-72 months 80%
13-60 months 100%
97-108 months 20%
Time from Installation Date Fryer Vessel Warranty Credit
LIMITATIONS OF LIABILITY
OTHER TERMS AND CONDITIONS
109-120 months 10%
duct is sold as a component of another pro
. If any Keating pro
arranty is held to be unenforceable under the law of any jurisdiction, such provision shall be inapplicable in such jurisdiction, and the remainder of the warranty shall remain unaffected.
arranty is valid in the 50 United States, its territories, and Canada, and is void elsewhere.
ducts are sold for commercial use only
TO SECURE WARRANTY SERVICE
arranty shall be governed by and construed in accordance with the laws of the State of Illinois.
KEATING
EATING OF CHICAGO, INC., 1-800-KEATING WWW.KEATINGOFCHICAGO.COM
K
days from the date of installation. Fryer & Pasta Vessels are warranted as described below.
Pasta Vessels, and Keating replacement parts ("products") installed after June 1, 1994 to be free to defects in material or workmanship, subject to the following terms and conditions.
Keating Of Chicago, Inc. ("Keating”) warrants to the original purchaser. ("Customer"), all new Keating Fryers, Filter Systems, Griddles, Keep Krisp
All products other than Fryer & Pasta Vessels and replacement parts shall be warranted for a period of one year from the date of original equipment installation. Keating replacement parts are warranted for a period of ninety
Fryers purchased after June 1, 1994 carry a prorated vessel warranty on defects in materials or workmanship to the Customer based on the following scale:
The credit for the defective fryer & pasta vessel shall be applied against the cost of the replacement vessel, utilizing Keating's then current price, upon return of the vessel to Keating, (Freight to be paid by Keating within
the first 2 months only), only during the first 60 months as described above, subject to the limitations described below.
hour, labor costs of more than one person, overtime rates, truck charges, difference between ground and other mode of transportation, and holiday charges. Any repair or replacement under this Limited Warranty does not
at the expense of Keating except that the Customer shall pay the following expenses: all freight and labor expense for Keating replacement parts for all other products, mileage exceeding 50 miles or travel more than one
In the event of warranty claim or otherwise, the sole obligation of Keating shall be the repair and/or replacement at the option of Keating of the product or component or part thereof. Such repair or replacement shall be
constitute an extension of the original warranty for any period for the product or for any component or part thereof. Parts to be replaced under this Limited Warranty will be repaired at the option of Keating with new or
THE LIABILITY OF KEATING ON ANY CLAIM OF ANY KIND, INCLUDING CLAIMS BASED ON WARRANTY, EXPRESSED OR IMPLIED, CONTRACT, NEGLIGENCE, STRICT LIABILITY OR ANY
functionally operative parts. Keep Krisps and Computer Timers must be returned to Keating for warranty repair or replacement. Field repairs of those items are not authorized.
SPECIFICALLY RENOUNCES ANY RIGHTS TO RECOVER, SPECIAL, INCIDENTAL, CONSEQUENTIAL OR OTHER INJURIES TO PERSONS OR DAMAGE TO PROPERTY, LOSS OF PROFITS OR
OTHER THEORIES SHALL BE SOLELY AND EXCLUSIVELY THE REPAIR OR REPLACEMENT OF THE PRODUCT AS STATED HEREIN, AND SUCH LIABILITY SHALL NOT INCLUDE, AND CUSTOMER
ANTICIPATED PROFITS, OR LOSS OF USE OF THE PRODUCT.
WARRANTY OF MERCHANTABILITY OR FITNESS FOR PARTICULAR PURPOSE OR WARRANTY AGAINST LATENT DEFECTS.
THIS LIMITED WARRANTY IS EXCLUSIVE AND IS IN LIEU OF ALL OTHER WARRANTIES WHETHER WRITTEN, ORAL, STATUTORY OR IMPLIED, INCLUDING BUT NOT LIMITED TO ANY
statement with regard to warranties.
If any oral statements have been made regarding the Keating products, such statements do not constitute warranties and are not part of the contract sale. This Limited Warranty constitutes the complete, final and exclusive
workmanship. Proper installation and maintenance are the responsibility of the installer and Customer, respectively. Proper installation and maintenance procedures are prescribed by the Keating Service Manual.
The warranties provided by Keating of Chicago, Inc. do not apply in the following instances:
2. In the event that the product was damaged after leaving the factory due to flood, fire, other acts of God or accident, damage during shipment should be reported to the carrier and is not the responsibility of Keating.
1. Defects arising out of or resulting from improper installation or maintenance, abuse, misuse, modification or alteration by unauthorized service personnel, or any other condition not attributable to a defect in material or
calibrations are the responsibility of the installer. Proper installation procedures are prescribed by the Keating Service Manual.
4. On parts which would normally be worn or replaced under normal conditions, including but not limited to electric bulbs, fuses, interior and exterior finishes, gaskets and radiants.
6. In the event of unauthorized repairs or alterations to the Keating product.
5. With regard to adjustments and calibrations such as leveling, tightening of fasteners or plumbing connections, improper gas pressure or improper electrical supply, the checking of and changes in adjustment and
3. In the event the serial number or rating plate has been removed from the product or altered.
This Limited W
The Customer must provide proof of purchase from Keating.
7. With the use of sodium chloride in pasta vessels or harsh chemicals in fryer or pasta vessels.
Keating pro
If any provision of this Limited W
Further in such event, the maximum exclusion or limitation allowable under applicable law shall be deemed substituted for the unenforceable provision.
This Limited W
Puerto Rico and Canada during normal business hours (7:00 a.m. through 6:00 p.m. Central Time, Monday through Friday). When calling, please have the following information available: (1) name, address and
telephone number of the Customer; (2) location of product, if different; (3) name, model number and serial number of the product; (4) installation date; and (5) description of defect. Keating will then issue a service
All repair services under this Limited Warranty must be authorized by Keating or performed at Keating. Authorization may be obtained by calling 1-800-KEATING within the Continental United States, Alaska, Hawaii,
authorization work order number to one of its approved independent servicing organizations, or request the product or part be shipped to Keating for repair or replacement, as appropriate. Any defective part subject to a
claim under this Limited Warranty must be shipped freight prepaid to Keating for testing and examination. Keating's decision as to the cause and nature of any defect under this Limited Warranty shall be final.
SERVICE INFORMATION
If you have a service related question call 1-800-KEATING.
Please state the nature of the call; it will ensure speaking with the appropriate person.
Have your serial and model number available when ordering parts.
KEATING OF CHICAGO, INC.
8901 W. 50th Street, McCook, Illinois 60525-6001
Phone: (708) 246-3000 FAX: (708) 246-3100
Toll Free 1-800-KEATING (In U.S. and Canada)
www.keatingofchicago.com
*As continuous product improvement occurs, specifications may be changed without notice.
KEATING LIMITED WARRANTY CARD
PLEASE COMPLETE AND MAIL AT ONCE–WARRANTY IS NOT IN EFFECT UNTIL CARD IS RETURNED
COMPANY: ____________________________________________________________________________________________________
ADDRESS: ____________________________________________________________________________________________________
____________________________________________________________________ STATE: ______________ ZIP: __________
:
CITY
DEALER: ______________________________________________________________________________________________________
DATE OF PURCHASE: ____________________________________________________ INVOICE NUMBER: __________________
SERIAL NUMBER:
REMARKS:
PLUS
I HAVE READ THE INSTALLATION AND OPERATION INSTRUCTIONS.
SIGNED: ________________________________________________________________________
____________________________________ q TOP-SIDE COOKER q HOT PLATE q PASTA
______________________________ q FRYER q FILTER SYSTEM q GRIDDLE
TE:
DA
____________________
“Serving Those Who Serve The Very Best”®
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