Keating Of Chicago 14, 24, 18, 20 User Manual

CUSTOM PASTA SYSTEM

ELECTRIC SERIES 2009

MANUAL

 IMPORTANT:

THIS MANUAL PROVIDES SPECIFIC OPERATING INSTRUCTIONS FOR YOUR MODEL. USE THE KEATING CUSTOM PASTA® SYSTEM ONLY AS INSTRUCTED IN THIS MANUAL.

KEEP A COPY OF YOUR BILL OF SALE.

The date on the bill establishes the warranty period should service be required. If service is performed, it is in your interest to obtain and keep all receipts.

KEEP THIS MANUAL FOR TRAINING NEW PERSONNEL.

Record the Serial number and Model number of this Custom Pasta System® in the spaces provided. Keep these numbers for future reference.

SERIAL NUMBER

MODEL NUMBER

Keating Custom Pasta System® is not intended for household use.

As continuous product improvement occurs, speciﬁ cations may be changed without notice.

1-800-KEATING | keatingofchicago.com

Part # 024763

electricPasta_2013

09/15

PURCHASER SHOULD POST IN A PROMINENT LOCATION.

WARNING

ShockBurnsGas

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

Improper installation

can cause damage,

injury or death.

equipment.

WARNING

FOR YOUR SAFETY:

Do not store or use gasoline or other ﬂ ammable vapors or liquids in the vicinity of this or any other appliance.

Do not store

flammable liquids

near this or

any other appliance.

THE EQUIPMENT IS TO BE INSTALLED TO COMPLY WITH THE BASIC PLUMBING CODE OF THE BUILDING OFFICIALS AND CODE ADMINISTRATORS INTERNATIONAL, INC. (BOCA) AND THE FOOD SERVICE SANITATION MANUAL OF THE FOOD AND DRUG ADMINISTRATION (FDA).

9902091 9902091

 TABLE OF CONTENTS

Important Safety Instructions ............................................ i

INTRODUCTION .............................................................. 1

INSTALLATION

Damage During Shipment ................................................ 1

Standard Features ........................................................... 2

Model Variations ............................................................. 2

Speciﬁ cations ............................................................ 2 - 3

Safety Precautions ..................................................... 2 - 3

FIRST STEPS .................................................................. 4

Drop-In Pasta Counter Cut-Out/Installation ........................ 3

Positioning ..................................................................... 4

Leveling ..........................................................................4

Restraining Devices ......................................................... 4

Electrical Connection ....................................................... 4

Water and Drain Connection ........................................ 4 - 5

Setting Water Level Control Boards ................................... 5

PLACING YOUR CUSTOM PASTA IN OPERATION ............... 5

Filling ............................................................................ 5

ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009

Thermostats ............................................................. 5 - 6

Auto-Fill System .............................................................. 6

Cooking ..................................................................... 6 - 7

Draining .......................................................................... 7

Cleaning ........................................................................ 7

Electronic Timers ...................................................... 7 - 8

PREVENTATIVE MAINTENANCE ....................................... 8

Preventive Maintenance Cleaning Chart ............................ 8

Calibration ...................................................................... 9

Water Auto-Fill and Low Water Safety Shut-Off ............. 9 - 10

Warranty Repairs ........................................................... 10

Cooker Heating Section ................................................. 10

SERVICE DIAGNOSIS .................................................... 11

Troubleshooting Chart ............................................ 11 - 12

ORDERING PARTS ....................................................... 13

Service Parts Ordering ........................................... 13 - 14

WIRING DIAGRAMS ............................................... 15 - 21

Warranty Information ..................................................... 22

 INTRODUCTION

Instructions in this manual should be read thoroughly before attempting to operate this Keating Electric Pasta Cooker. All installation and service on Keating equipment must be performed by qualiﬁ ed, certiﬁ ed, licensed and/or authorized installation or service personnel.

Operating information for Keating equipment has been prepared for use by qualiﬁ ed and/or authorized personnel.

Keating equipment is made in the USA and has American sizes of hardware. All metric conversions are approximate.

 INSTALLATION INSTRUCTIONS

Proper installation will assure top performance. Alterations of any kind to your equipment will void the warranty. Before uncrating, check equipment carefully for damage.

IF EQUIPMENT ARRIVES DAMAGED

Keating does not assume responsibility for loss or damage incurred in transit.

IMPORTANT

This merchandise has been thoroughly inspected and carefully packed before leaving our plant. Responsibility for its safe delivery was assumed by the carrier at the time of shipment. Claims for loss or damage to the contents should, therefore, be made upon the carrier, as follows:

CONCEALED LOSS OR DAMAGE

the carton may not show external damage. When the damage is discovered upon unpacking, make a written request for inspection by the carrier’s agent within ﬁ fteen days of the delivery date. Then ﬁ le a claim with the carrier since such damage is the carrier’s responsibility. By following these instructions carefully, we guarantee our full support of your claims to protect you against loss from concealed damage.

VISIBLE LOSS OR DAMAGE

Any external evidence of loss or damage must be noted on the freight bill or express receipt, and signed by the carrier’s agent. Failure to adequately describe such external evidence of loss or damage may result in the carrier refusing to honor a damage claim. The form required to ﬁ le such a claim will be supplied by the carrier.

DO NOT RETURN DAMAGED MERCHANDISE TO KEATING. FILE YOUR CLAIM AS STATED ABOVE.

Concealed loss or damage means loss or damage which does not become apparent until the merchandise has been unpacked. The contents may be damaged in transit due to rough handling even though

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Keating’s Custom Pasta System is designed to give maximum production efﬁ ciency, delivering high quality food products. The following design features are incorporated in Keating’s Custom Pasta System®.

STANDARD FEATURES

• Highly polished stainless steel vessel

• Highly polished stainless steel front

• Highly polished stainless steel elements

• Highly polished stainless steel thermostat bulb

• Highly polished stainless steel Hi-Limit sensor

• Grid screen over elements

• Automatic water fill with manual override

• Water solenoid and indicating light

• Starch overflow

• Two electronic timers

• Low water safety shut off

• 1" full port front drain valve on 14; 1-1/4" for 18 and larger

• High temperature limit control with manual reset

• Patented accurate temperature control system ±2°F

• Ideal 35" working height

• One pair of perforated split baskets or one bulk basket

• Patented dual thermostat system

• Indicating lights for pilot and secondary thermostat on

STANDARD ACCESSORIES

• Keating Klenzer Sample

• Drain clean out rod

• Sensor Cleaning Brush

STANDARD PASTA SYSTEMS

• Sizes 14 to 24

• Water capacity 5-1/2 to 24 gallons

• 14 Pasta System can cook 6 lbs. of dry pasta per load up to 110 lbs. per hour

• ETL Certified

• ETL Sanitation Certified

• NSF Certified

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.

SPECIFICATIONS

MODEL CAPACITY HEIGHT DEPTH WIDTH

14 7 gal. 46¹⁄

18 10 gal. 46½" 33¹⁄

20 17 gal. 46½" 35¹⁄

24 24 gal. 46½" 39¹⁄

MODEL kW @ 240V

14 15.5 32-56-32 65 140 lbs.

18 21.4 52-52-52 89 215 lbs.

20 21.4 52-52-52 89 235 lbs.

24 28.6 79-79-52 119 285 lbs.

2"31¹⁄8"15³⁄8"

8"19³⁄8"

8"21³⁄8"

8"25³⁄8"

AMPS

3P 1P

SHIP WT.

SAFETY PRECAUTIONS

THIS SYMBOL WARNS YOU THAT SERIOUS BURNS OR OTHER INJURIES MAY RESULT IF SAFETY INSTRUCTIONS ARE NOT FOLLOWED.

• 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 and with the current National Electrical Codes and regulations as applicable.

• Your ventilation hood, when installed, must conform to the current ANSI/NFPA 96 standard (latest edition).

• 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.

• You must maintain this appliance free and clear from combustibles.

• Adequate clearance for servicing and proper operation must be maintained. Your pasta system is designed to be serviced from the front.

• Keating Custom Pasta™ Systems are not intended for household use. Installation in household voids warranty.

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ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009

• ALWAYS instruct new employees on proper pasta system operation.

• A Custom Pasta System™ should be operated ONLY by properly trained personnel.

• ALWAYS turn pasta system off each night.

• ALWAYS turn pasta system off at customer power panel before servicing.

• NEVER leave a pasta system unattended during operation.

• NEVER move a pasta system when full of hot water.

• NEVER introduce objects or liquids into pasta system, while operational, which are not designed or made for cooking.

• THIS CUSTOM PASTA™ SYSTEM MAY NOT BE ALTERED, MODIFIED OR CHANGED IN ANY WAY.

WARNING

IF THE EQUIPMENT IS NOT INSTALLED, OPERATED AND MAIN-

ShockBurnsGas

TAINED IN ACCORDANCE WITH THE ABOVE, CONCENTRATIONS OF CARBON MONOXIDE IN EXCESS OF THE ESTABLISHED LIMITS COULD BE PRESENT IN THE

Improper installation

can cause damage,

injury or death.

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 UNDERSTANDS THE CORRECT METHOD OF OPERATION OF THE EQUIPMENT AND THAT A RISK OF EXPOSURE EXISTS IF THE EQUIPMENT IS OPERATED IMPROPERLY.

IF NOT INSTALLED, OPERATED AND MAINTAINED 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.

IT MAY BE NECESSARY TO INSTALL A BACK FLOW OR CHECK VALVE ON THE WATER SUPPLY LINE TO THE PASTA COOKER. CHECK WITH EITHER YOUR LOCAL WATER OR HEALTH DEPARTMENT TO DETERMINE IF THIS IS NECESSARY IN YOUR SPECIFIC AREA.

 FIRST STEPS

DROP-IN PASTA COUNTER CUTOUT/INSTALLATION

INSTALLATION NOTES

1. Minimum of 130 sq. in. unobstructed vent area near pasta cooker required for combustion.

2. All Drop-In Pasta must be 16" from any open ﬂ ame.

3. Pasta must be located no more than 5" from counter top front.

4. Cabinet must be reinforced to support full weight of Pasta in use (Pasta, water, food, etc.).

5. Pasta cooker must be properly ventilated and located under an exhaust hood.

DROPPING THE PASTA COOKER INTO THE COUNTER TOP

It is only necessary to place the Pasta Cooker in such a position that the front edge overlaps the front raised edge of the opening.

Push the Pasta Cooker forward as far as it will go holding the unit on approximately a 15° angle, and then drop the rear of the pasta cooker into its proper position lowering it down gently so you do not deform the table or equipment stand.

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POSITIONING

The pasta cooker must be no closer than 6" from any combustible material. When placed under an exhaust hood with a ﬁ re 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.

MINIMUM CLEARANCE

CONSTRUCTION CLEARANCES

COMBUSTIBLE NON-COMBUSTIBLE

BACK 6" 0"

RIGHT SIDE 6" 0"

LEFT SIDE 6" 0"

SUITABLE FOR NON–COMBUSTIBLE FLOORS

is reached, tighten the jam nut. Adjustments of more than 3/4" are not recommended on any caster. The same procedure should be followed to level the Pasta System from front to back.

RESTRAINING DEVICES

1. On Pasta System installations with casters, the casters and jam nuts must be completely tightened.

NOTICE

Restraining devices

required.

tors 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.

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.

2. Connectors must comply with ANSI Z21.69/CAN1 CAN/CGA

6.16 (latest edition) for connec-

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.

LEVELING

Figure 1

Level

Caster

Leg

The Pasta System will operate at its highest efﬁ ciency when properly leveled. Place a level on Pasta System vessel from side to side. For Pasta Systems on legs, the bottom foot of the leg is adjustable. Turn counter clockwise to increase height or clockwise to decrease height until level. For Pasta Systems on casters, the casters are adjustable by loosening the jam nut and turning the caster in or out. When the desired level

IF DISCONNECTION OF THE RESTRAINT IS NECESSARY, IT MUST BE RECONNECTED WHEN THE KEATING CUSTOM PASTA IS RETURNED TO ITS ORIGINALLY INSTALLED POSITION.

ELECTRICAL CONNECTION

Your pasta cooker has been ordered in either 1 phase or 3 phase by your dealer. All electrical connections should be made by a licensed electrician. If necessary this unit can be ﬁ eld changed from 1 phase to 3 phase or from 3 phase to 1 phase. Have a qualiﬁ ed

electrician refer to the wiring diagram.

ALL ELECTRICAL WIRING LEADING TO THE PASTA COOKER MUST CONFORM TO LOCAL CODES. BE SURE THE ON/OFF SWITCH IS IN THE OFF POSITION BEFORE TURNING THE POWER ON TO THE PASTA COOKER.

WATER AND DRAIN CONNECTION

The water is to be connected to the 3/8" female pipe connection on the cabinet back, for auto-ﬁ ll and the optional faucet. Make sure this and all other connections do not leak. Check your water pressure. The auto-ﬁ ll system is not designed to handle pressure greater than 60 psi. Any pressure greater than this can damage the auto-ﬁ ll solenoid or cause the system to fail. If the pressure is greater than 60 psi a pressure regulator should be added. 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 Custom Pasta™ System.

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ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009

If during operation the boil is killed when water automatically enters the pasta cooker, turn the water pressure down until the water is added without killing the boil. The drain terminates within inches of the ﬂ oor and is designed for the standard dump to drain opening.

In most cases the health department will not allow a direct connection between the cooker drain and the ﬂ oor receptacle. Contact your local health department

for speciﬁ c information in your area.

SETTING WATER LEVEL CONTROL BOARDS

To ensure the proper function of Keating's Custom Pasta System, the following steps must be taken:

As water quality varies from location to location, each new pasta cooker's automatic water ﬁ ll board (B board) and safety board (A board) must be adjusted upon installation.

A or B Board

1. Fill the unit to the "FILL LINE" with water.

2. Rotate potentiometer clockwise as far as possible.

3. Slowly drain the water until level is visibly below the "FILL LINE".

NOTE: If the blue light does not come on and the unit does not begin to reﬁ ll with water, the following must be done:

4. Slowly rotate the potentiometer counter-clockwise until the blue light comes on.

5. Close drain valve.

6. Ensure water stops ﬁ lling when level is at the "FILL LINE" (a slight turn of the potentiometer

clockwise may be necessary).

 OPERATING

FILLING

NOTE: Before ﬁ lling the Pasta System make certain

the vessel is sanitized, dry and the drain valve is completely closed.

Figure 2

A Board Adjustment -

Keating's Custom Pasta System has a safety shut off feature to shut down the unit automatically when the water level becomes low. Use the following steps to properly set this feature:

1. Fill the unit to the "FILL LINE" with water.

2. Rotate potentiometer clockwise as far as possible.

NOTE: The potentiometer does not rotate 360°.

3. Ensure unit will heat properly (see OPERATING in manual).

4. Slowly drain water.

NOTE: If unit does not shut down when water level is below the lower sensor (approximately at the top of heat tubes/elements), the following must be done:

5. Slowly rotate the potentiometer counter-clockwise until the unit shuts down.

6. Close drain valve. Repeat steps 1, 3 and 4.

B Board Adjustment (For Auto-Fill Units only) -

Auto-ﬁ ll units automatically replenish the pasta cooker with water when water is absorbed in food and lost in the form of steam. Use the following steps to properly set this feature:

Manual Water Fill Level

When the water ﬁ ll toggle switch (located between the green and blue indicating lights) is turned on, the Pasta System vessel automatically will be ﬁ lled to the proper level. If the vessel is being manually ﬁ lled with water from a faucet or through the manual ﬁ ll button, ﬁ ll to just below the overﬂ ow deck. The black manual ﬁ ll button is located to the right of the blue water ﬁ ll indicating light.

THERMOSTATS

The Keating pasta cooker has two thermostats. This is to allow maximum control of the boil. The system is designed so that both thermostats will function together when called for but one thermostat will act as primary and hold the water at a rolling boil during cooking as well as idle time. The two thermostats allow the user to have complete control over the cooking process. The right side thermostat will only activate if the left side thermostat is active. From a cold start all elements and thermostats will be on and heat the water to a rolling boil. Once the water has reached a rolling boil the right side (secondary) thermostat will turn off

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and the left side thermostat (primary) will hold the water at a rolling boil. When product to be cooked is dropped into the pasta cooker the drop in temperature depends on the temperature spread between the two thermostats as determined by the user.

If adding product does not turn on the secondary thermostat and the water falls below a rolling boil, increase the setting slightly on the secondary thermostat. It is not recommended that there be less than a twenty degree difference between the two thermostats. Having less than a twenty degree difference will increase the possibility of a boil over and cause the pasta cooker to short cycle. The recommended starting temperatures for the cooker are 212°F (98.8°C) for the primary and 190°F (87.8°C) for the secondary thermostat. Using these settings with the knowledge of the operation of this system, the user can ﬁ ne tune the settings to ﬁ t his speciﬁ c operation.

should be done with the brush up and down the sensor tube located on the right side of the splashdeck.

COOKING

Keating Electric Custom Pasta Systems are designed to provide maximum production efﬁ ciency 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: Use of sodium chloride during the cooking process will have a detrimental effect on the cooker tank and will void the warranty.

CONTROL PANEL FEATURES

Figure 3

Custom Pasta System Electric Control Panel

Amber–shows the power is on.

Green–shows the secondary (right) thermostat

is calling for heat from the center element(s).

Blue–shows water is ﬁ lling into the Pasta System

vessel through the Pasta System water solenoid valve.

NOTE: The black manual water ﬁ ll button is located to the right of the blue indicating light.

THE AUTO-FILL SYSTEM

The water temperature must not exceed 120°F (48.8°C). Control of the water level is fully automatic with the auto-ﬁ ll system. The water level is controlled by two circuit boards attached to the two water level sensors located on the front of the pot below the spashdeck. Once the water switch is turned to ON, the pasta cooker will start to ﬁ ll with water. The heating elements will not turn on until the water level is above the bottom sensor. This is an automatic water safety built into every pasta cooker. This safety prevents the pasta cooker from accidental heat damage due to low or no water. The bottom sensor is the low water cut off. The top sensor is the water level control. Both sensors should be cleaned on a regular basis to prevent water deposits from interfering with the sensor reaction. Cleaning

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• OPERATION OF THIS PASTA SYSTEM SHOULD BE LIMITED TO PERSONNEL WHO HAVE BEEN THOROUGHLY TRAINED IN OPERATING PROCEDURES.

• USE ONLY KEATING APPROVED BASKETS IN YOUR PASTA SYSTEM. NEVER OVERFILL FRY BASKETS. DO NOT BANG BASKETS ON BASKET HANGERS OR ON PASTA SYSTEM VESSEL.

• CARE SHOULD BE TAKEN WHEN LOWERING BASKETS INTO PASTA SYSTEM TO PREVENT SPLASHING HOT OIL FROM PASTA SYSTEM VESSEL.

• NEVER LIFT BASKETS DIRECTLY OUT OF THE PASTA SYSTEM VESSEL WITHOUT DRAINING, AS SEVERE INJURY MAY RESULT.

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 5 – 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 5 – Filling.

2. Set primary (left) thermostat to 212°F (100°C) and secondary (right) thermostat to 190°F (87.8°C).

ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009

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 buttons. (For Programming Timers see page

8).

5. Start the timer. Basket(s) will automatically lower into the Pasta System vessel.

6. When cooking cycle is complete, an audible alarm will sound and the basket(s) will raise automatically. Allow water to drain before removing.

DRAINING

ALWAYS SHUT THE PASTA SYSTEM OFF COMPLETELY BEFORE DRAINING. THE PASTA SYSTEM SHOULD BE DRAINED ONLY UNDER THE SUPERVISION OF PROPERLY TRAINED PERSONNEL.

1. Turn off Pasta System and open the door.

Figure 4

Drain, drain valve and overﬂ ow tubing

Drain Handle

Overﬂ ow

Drain

*Gas model shown

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 ﬁ nest dry stainless steel polish available, to restore your Keating Gas Pasta System’s exterior to its original luster.

– Water and heat resistant gloves

– Water and heat resistant apron

– Safety goggles

– Water and heat resistant footwear

2. Turn thermostats to “OFF”.

3. After water cools, drain the water.

4. Turn Pasta System on and ﬁ ll vessel with water. See page 5 – Filling.

UNDER NO CIRCUMSTANCES SHOULD THE PASTA SYSTEM BE LEFT UNATTENDED DURING BOIL-OUT. TRAINED PERSONNEL MUST BE PRESENT DURING THE PROCEDURE TO PREVENT BOIL OVER OR TO TURN OFF THE POWER IF WATER DROPS BELOW HEAT TRANSFER TUBES.

5. Set left thermostat temperature to bring water to a gentle boil.

6. Once boil has been reached, turn Pasta System off.

7. Dissolve 3 cups of vinegar for every ﬁ ve gallons of water and let soak for one hour. If there is a large build-up of scale, allow Pasta System to soak overnight.

8. While soaking, a natural ﬁ ber 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 reﬁ lling with water, wipe the inside of the Pasta System vessel making sure all water and Klenzer has been removed.

14. Close drain valve.

15. Reﬁ ll the Pasta System with fresh water. See page 5 – Filling.

HOW TO PROGRAM THE KEATING ELECTRONIC TIMER – PART #023709

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 outﬁ tted with proper attire including:

STEP 1

Make certain power to the timer has been OFF for at least 30 seconds. Then PRESS and hold down the UP arrow button while turning the rocker power switch to the ON position.

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NOTE: If power switch does not turn off timers, the unit

must be unplugged (two people may be needed).

The timer will turn ON and the display will now be indicating:

During the countdown the colon will ﬂ ash at a onesecond rate. When the countdown has reached “00:00” the relay output contacts will open, the display will ﬂ ash, and the audible alarm will sound. To cancel the audible alarm, press any button.

The BEEPER will BEEP 4 times.

NOTE: If STEP 1 was OK, proceed to STEP 2. If not, retry Step 1 making sure the power was OFF for at least 30 seconds or more.

STEP 2

PRESS all 3 buttons in sequence: left-center-right. The BEEPER will BEEP when each button is pressed. If BEEPER does not BEEP, the timer is defective. STOP TESTING. Reset procedure is completed when 1:00 appears on the digital display.

HOW TO PROGRAM THE KEATING DIGITAL TIMER – PART #056921 – REPLACES Part #023709

The electronic timers provide a clearly visible and accurate display and are very easy to use. Three independent “cook” times can be set - T1, T2, and T3.

A. PROGRAMMING

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 T1, T2, or T3 button for the cook time to be pro-

grammed. The display will show the current setting for that cook time. 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.

B. OPERATING LOGIC

When the timer is powered up, the display will show the time setting for the cook time that was operated last and the relay output contacts will be open. To start a cycle, press the desired cook time button (T1, T2, T3). The display will begin to countdown from the preset time setting and the relay output contacts will close.

C. PAUSE FEATURE

To pause a cycle in progress, press any button. The relay output contacts will open, the display will ﬂ ash, and the countdown will pause. To resume the countdown, press any button. The display will resume the normal countdown and the relay output contacts will close.

D. CANCELING A CYCLE

To cancel a cycle in progress press and hold any button for approximately two seconds. The relay output contacts will open and the display will show the time setting for the cook time last used.

PREVENTIVE MAINTENANCE

Preventive maintenance should be done in daily, weekly, monthly and yearly intervals as necessary. The following preventive maintenance procedures will help keep your Pasta System working efﬁ ciently. 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.

PREVENTATIVE MAINTENANCE CHART

TIME FRAME OPERATOR/OWNER

HOURLY • Clean sensor tube with a brush.

AT LEAST

DAILY

AT LEAST WEEKLY*

AT LEAST

MONTHLY*

TIME FRAME

AT LEAST

YEARLY*

*High production facilities should be checked more often. Contact the factory or a local service company to perform maintenance and repairs.

• Check lights and controls.

• Check water level.

• Clean all baskets.

• Clean sensor tube with a brush and vinegar.

• Boil-out Pasta Cooker (2-3 times per week).

• Drain and clean Pasta Cooker.

• Verify thermostat settings (primary and secondary).

QUALIFIED SERVICE PERSONNEL

• Check all wire connections.

• Replace suspect wires.

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ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009

NOTE: Use of sodium chloride (salt) during the cooking process will have a detrimental effect on the cooker vessel and will void the warranty.

WHEN THE WATER LEVEL FALLS BELOW THE BOTTOM WATER SENSOR THE HEATING ELEMENTS WILL TURN OFF. IF THEY CONTINUE TO HEAT, TURN THE MAIN POWER SWITCH OFF AND CHECK AUTO-FILL SYSTEM.

LIMITED CALIBRATION

(Less than 15° difference)

A. Calibration

Calibration is not covered under warranty.

NOTE: This procedure can only be used with the primary (left side) thermostat. When calibrating the secondary (right side) thermostat.

You will need:

One standard ﬂ at 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).

2. Allow Pasta System to cycle three times.

3. Place an accurate thermometer in the water.

Figure 5

Thermometer in water

If the thermostat is more than 15°F (-9.44°C) off then a qualiﬁ ed service company must be contacted to have the Pasta System properly calibrated.

Figure 6

Thermostat Calibration

Thermostat Calibration 2000 Model

Thermostat knob removed to reveal calibration screws

B. The Water Auto-Fill and Low Water Safety Shut-Off Systems

The water supply connection, located at the bottom rear of the Pasta 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.

Thermometer

NOTE: Locate thermometer in same position for every calibration. Position near primary thermostat (center) bulb is recommended.

4. Pre-2000 model: 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.

2000 model: If calibration is found to be less than 15°F (-9.44°C) off, remove thermostat knob. Loosen four screws in thermostat dial plate. Replace knob. Reset dial plate to match thermometer reading. Remove knob to tighten screws on dial plate and replace knob.

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, ﬂ exible hose

must be used to avoid leaking when the Pasta System is moved for cleaning.

Control of the water level is fully automatic with the auto-ﬁ ll system. The water level is controlled by two circuit boards and two sensors. The sensors are located in the tube on the right side of the overﬂ ow deck. The 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 ﬁ ll until the water level reaches the upper sensor. The burners will not come on until the water level reaches the lower sensor, preventing the Pasta System from being damaged if there is little or no 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.

1-800-KEATING |

The brush must be checked on a regular basis and replaced whenever it starts to wear.

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.

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 AUTO-FILL SYSTEM CHECKED BY A QUALIFIED SERVICE TECHNICIAN.

Figure 6

Sensor Tube Location

THIS ADJUSTMENT IS DONE PRIOR TO SHIPMENT AT THE FACTORY. IT SHOULD ONLY BE ADJUSTED BY A QUALIFIED SERVICE TECHNICIAN.

The potentiometer is located on the control board. It is a black knob with a white triangle imprinted on it. The potentionmeter adjusts the sensitivity of the probe. Adjusting this sensor will not increase the depth of the water. Improper adjustments can effect the operation of the cooker and cause damage. All boards returned to Keating are tested. The board marked with a “B” is the top water level or ﬁ ll board. The board marked with an “A” is the safety or low level board. The “A” board is connected to the bottom sensor and turns the elements off when the water falls below the level of sensor. The “B” board is connected to the top sensor and adds water when the level falls below the probe. Regular

cleaning of these sensors is of the utmost importance.

COOKER HEATING SECTION

The heating section as explained in CONTROL FEATURES is not that of a fryer. The thermostats control the heat only to one element except during heavy use. If the cooker boils over, check the thermostat setting and calibration. Remember a boil over is not covered under warranty and the pasta cooker should never be left unattended. When the ON/OFF switch on the left side is turned to the ON position, you will hear one of three contactors click in. As the thermostats turn the elements on and off, other contactors will also be heard. Refer to wiring diagram.

 SERVICE

THE COOKER MUST BE DISCONNECTED FROM ITS POWER SOURCE OR SHUT DOWN AT THE BREAKER PRIOR TO SERVICE.

AUTO-FILL SYSTEM

The auto-ﬁ ll system allows the automatic addition of water to the pasta cooker during cooking or idle function. The system is controlled by the on/off switch explained in CLEANING. If the system should fail to allow the pasta cooker to ﬁ ll with water, check the power supply to the pasta cooker. If the left side amber indicating light is not on, check the circuit breaker to the cooker. If the pasta cooker fails to stop adding water or fails to turn the elements off, check the water level sensors. Clean the sensors as stated in PREVENTIVE MAINTENANCE. If after cleaning, the system still fails it is possible to adjust the control boards inside the ﬁ eld wire box.

WARRANTY REPAIRS

Keating’s warranty begins with the date of installation. In the event that your Keating Custom Pasta System, under warranty, needs repairs other than routine cleaning, you are requested to contact KEATING OF CHICAGO, INC. (1-800 KEATING).

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ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009

 SERVICE DIAGNOSIS

The following diagnosis is only to be used as a guide to qualiﬁ ed service personnel. Keating recommends that you use a qualiﬁ ed & licensed service company. (Equipment still under warranty requires it.) Call 1-800-KEATING if you need assistance in locating a qualiﬁ ed service company.

NOTE: To correctly and quickly diagnose the system, the chart below should be followed in sequential order.

TROUBLE SHOOTING CHART

PROBLEM SOLUTIONS (FOLLOW SEQUENTIALLY)

Water always ﬁ lling a. Clean sensors thoroughly with brush and vinegar.

b. Adjust the sensitivity of the B Board (for the top sensor) fully clockwise.

c. If ﬁ lling persists, ground out the top sensor (if ﬁ lling stops, replace sensor – Part #010212).

d. If ﬁ lling persists after grounding out the sensor, replace the B Board (Part #001166)

Water never ﬁ lls 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 (see page 5 - Setting Water Level Control).

d. Remove the wire from the top sensor. If ﬁ lling begins, replace the sensor (Part #010212).

e. If water does not ﬁ ll, place a jumper wire across terminals A & C on the B Board. If ﬁ lling begins, replace B Board (Part #001166).

f. If water does not ﬁ ll, replace water solenoid (Part #008133).

Timers counting down in the wrong mode (Not minutes and seconds)

Water leaking in the rear of the Custom Pasta System

Breakers continue to trip a. Ensure all wires to the contactors, breakers and elements are tight.

Heating elements won’t come on a. Verify operating instructions in the manual.

Unit is out of power a. Check electrical connection.

a. Reset the timer (see instructions on page 7).

a. Replace ﬁ ll hose (Part #037390 – Sold per foot)

b. Verify water is not getting on any components.

c. Check contactors for proper operation.

d. Check continuity of heating elements.

e. Replace breaker.

b. Clean sensors with brush and vinegar.

c. Adjust sensitivity of the A Board (for the lower sensor) fully clockwise (see page 5 - Setting Water Level Control).

d. Place the wire attached to the lower sensor to the ground (if heating begins, replace sensor – Part #010212).

e. If heating does not being, place a jumper wire across terminals A&C on the A Board. If heating begins, replace the A Board (Part #001167).

b. Check fuses.

c. Check Hi-Limit control.

1-800-KEATING |

PROBLEM PROBABLE CAUSE SOLUTION

Custom Pasta System has poor recovery a. Baskets overﬁ lled.

b. Water won’t stop ﬁ lling or overﬁ lls.

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. Don’t overﬁ ll baskets.

b. Check water auto-ﬁ ll 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.

Contactor chatters a. Voltage is low to Pasta Cooker.

b. Contactor coil faulty.

c. Connections are loose.

d. Thermostat contacts do not close properly.

Basket-Lift mechanism won’t operate a. Connections are loose or timer is

faulty.

b. Motor limit switch is faulty.

c. Lift motor is faulty.

d. Actuator is faulty.

e. Control circuit fuse has blown.

f. Relay is faulty.

Basket-Lift motor runs, but basket doesn’t move

Basket-Lift basket goes down, but won’t go up

Basket-Lift buzzer won’t shut off a. Buzzer limit switch is misaligned. a. Align limit switch.

a. Cam is slipping on motor shaft. a. Tighten cam onto motor shaft.

a. Basket-Lift motor limit switch is misaligned.

a. Contact your electrician or the local power company and have the incoming power checked.

b. Replace contactor.

c. Tighten connections.

d. Replace thermostat.

a. Tighten connections. Replace timer if faulty.

b. Replace limit switch.

c. Replace motor. Specify left or right side motor when ordering.

d. Replace actuator.

e. Replace fuse.

f. Replace relay.

a. Align limit switch.

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ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009

 ORDERING PARTS

Parts may be ordered by calling 1-800-KEATING or your local Keating service company. We recommend using genuine Keating Replacement Parts - engineered and manufactured speciﬁ cally to meet exact speciﬁ cations and requirements for Keating equipment.

Refer to the Keating Custom Pasta System Limited Warranty for complete service and ordering information.

The model/serial plate is attached to the inside of the front door. The serial and model numbers are necessary when ordering.

NOTE: On the Drop-In Pasta Cooker, the model/serial plate is attached to the top of the control panel.

WARNING AND OPERATING PLATES

All warning and operating plates on the Keating Pasta Cooker should be in place at all times. If plates are damaged or lost, replace them immediately.

 PARTS LIST - CUSTOM PASTA SYSTEM®

ELECTRIC CONTROL PANEL ASSEMBLY

ITEM DESCR IPTION P/N QTY

1 INDICATING LIGHT, AMBER - POWER ON 031624 1 2 TOGGLE SWITCH - MAIN ON-OFF 004499 2 3 INDICATING LIGHT, GREEN - THERMOSTAT HEATING 009375 2 4 INDICATING LIGHT, BLUE - WATER AUTOMATIC FILLING 009256 1 5 MANUAL WATER FILL BUTTON 004304 1 NUT WITH BOOT 009389 1 6 DIGITAL TIMERS 056921 2 14" BASKET LIFT TIMER (Not Shown) 023709 2 7 THERMOSTAT 031466 2 THERMOSTAT KNOB, BLACK 060612 2 DIAL PLATE 034975 2 RETAINING SCREWS FOR DIAL PLATE 004610 6 HI-LIMIT CONTROL (NOT SHOWN) 034357 1 LOW WATER SAFETY CONTROL ( AUTOMATIC WATER FILL CONTROL (

“A”) BOARD (NOT SHOWN) 001167 1

“B”) (NOT SHOWN) 001166 1

1-800-KEATING |

PARTS LIST FOR CUSTOM PASTA SYSTEM™

SPLASHBACK

FLUE

ENLARGED FOR DETAIL

ITEM DESCRIPTION MODEL PART # 14 18 20 24

1 HEATING ELEMENT 220V 6500W 14" ONLY 018668 2 1 HEATING ELEMENT 220V 6000W 18" & 20" ONLY 004353 3 3

1 HEATING ELEMENT 220V 6000W 24" ONLY 004355 4 (SEE DETAIL - quantities are per element) B. WASHER FLAT #10 059502 2 2 2 2

C. WASHER LOCKTOOTH #10 011562 4 4 4 4 D. NUT 10-32 HEX 000361 2 2 2 2

E. NUT 5/8 JAM HEX 004323 2 2 2 2

F. WASHER 1 1/8" OD x 5/8" ID x 3/32" 004319 2 2 2 2 G. WASHER 5/8" TEFLON 004318 2 2 2 2 2 DRAIN VALVE – 1" FRONT 14" ONLY 026813 1 2 DRAIN VALVE HANDLE - 1" FRONT 14" ONLY 016387 1 DRAIN VALVE – 1 1/4" FRONT 18", 20" & 24" 016346 1 1 1 TERMINAL BLOCK – 600V 3P 175AMP (LARGE) 034381 1 1 1 1 TERMINAL BLOCK 3P (SMALL) 002565 CIRCUIT BREAKER 40AMP 1P 012129 4 6 6 4 FUSE 300V 3AMP 004334 2 2 2 2 CONTACTOR 110V 3P 50AMP 011225 3 3 3 2

CONTRACTOR 110V 4P 40AMP 005597 1

TRANSFORMER, STEPDOWN, 004376 1 1 1 1 220-110V 60Hz CIRCUIT BREAKER, 50 AMP 3 033891 1 1 1 1 DOOR CATCH, ROLLER STYLE ALL 004540 1 1 1 1 WATER FILL SOLENOID ALL 008133 1 1 1 1 HOSE CLAMP ALL 004167 2 2 2 2 WATER FILL HOSE 1-800-KEATING BOLT 1/4-20x1/2 SHOULDER w/FLATS ALL 016782 2 2 2 4 4 BASKET HANGER MOUNTING BLOCK (PRE 2000 MODEL) LEFT 004539 1 1 1 1 CENTER 003813 1 1 1 RIGHT 004538 1 1 1 1 4 BASKET HANGER ROD SEE BELOW 2 2 2 2 (PRE 2000 MODEL) 5 BASKET HANGER (2000 MODEL) SEE BELOW 1 1 1 1 6 WATER SENSOR 010212 2 2 2 2

ITEM DESCRIPTION MODE L 14 18 20 24

4 BASKET HANGER ROD 2/UNIT 003895 003935 003953 003954 5 BASKET HANGER 2000 MODEL 018477 018556 018559 018562

Quantity Per Model

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