Market Forge 2 A-PLUS, 2-A-PLUSSC User Manual

MANUAL

2 A-PLUS STEAM COOKER

Form No.: S-2330
11/03

35 Garvey Street l Everett l MA l 02149

Tel: [phone] l Fax: [phone] l [phone]

E-Mail: [e-mail] l Website: mfii.com

PARAGRAPH

SECTION 1 INTRODUCTION

 Operating Instructions ...............................................................................................................

A-Plus Cooker Facts on Parade ................................................................................................

Suggested Cooking Times ........................................................................................................

Basic Functioning ......................................................................................................................

SECTION 2 TROUBLE-SHOOTING

2.1 General .................................................................................................................................

2.2  Electrical Fault Isolation ........................................................................................................

SECTION 3 MAINTENANCE

3.1 General .................................................................................................................................

3.2 Preventive Maintenance .......................................................................................................

3.2.1 Drain Screen Cleaning and Removal....................................................................................

3.2.2 Safety Valve Check ..............................................................................................................

3.2.3 Inner Door Cleaning and Removal ........................................................................................

3.2.4 Door Wheel Lubrication .........................................................................................................

3.3 Steam Condenser Adjustment ..............................................................................................

3.4 Repair and Replacement ......................................................................................................

SECTION 4 ILLUSTRATED PARTS LIST

4.1 General .................................................................................................................................

4.2 Ordering Information ..............................................................................................................

TABLE OF CONTENTS

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FIGURE

SECTION 1 INTRODUCTION

1.1 A-Plus Door Latches ..............................................................................................................

1.2 A-Plus Control Panel ..............................................................................................................

1.3 Steam Condenser Adjustment ...............................................................................................

SECTION 2 TROUBLE-SHOOTING

2.1 Wiring Diagram A-Plus ...........................................................................................................

2.2 Schematic Diagram A-Plus .....................................................................................................

SECTION 3 MAINTENANCE

3.1 Safety Valve Check ................................................................................................................

3.2 Inner Door Removal ................................................................................................................

3.3 Door Wheel Lubrication ............................................................................................................

3.4 Steam Condenser Adjustment .................................................................................................

SECTION 4 ILLUSTRATED PARTS LIST

4.1 Controls and Steam Header ....................................................................................................

4.2 Detail "D" (50Hz Units Only) ....................................................................................................

4.3 Section B-B Secondary Latch ..................................................................................................

4.4 Section C-C Control Handle .....................................................................................................

TABLE

SECTION 1 INTRODUCTION

1.1 Suggested Cooking Times .......................................................................................................

SECTION 2 TROUBLE-SHOOTING

2.1 General Trouble-Shooting Guide .............................................................................................

2.2 Electrical Trouble-Shooting Guide ...........................................................................................

SECTION 3 MAINTENANCE

3.1 Preventive Maintenance ...........................................................................................................

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SECTION 4 ILLUSTRATED PARTS LIST

4.1 Part List ...................................................................................................................................

LIST OF ILLUSTRATIONS

LIST OF TABLES

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SECTION 1 INTRODUCTION

OPERATING INSTRUCTIONS

A-PLUS STEAM COOKER

The A-PLUS may be used either:

a. A Steam Pressure Cooker in both compartments. (As a Pressure Cooker, it will

cook fresh and defrosted foods.)

b. A Convection Steam Cooker in the TOP compartment ONLY. (As a Convection

Cooker, it will defrost and cook frozen vegetables or 3/4" thick meat and seafood in
a minimal amount of time.)

PREHEATING COMPARTMENT

Before each initial operation of the cooker and at other times when the cooking
compartment is cold, a 5-minute preheating cycle is required.

1. Check steam supply to insure pressure.
a. Direct Steam - Turn on valve of external steam supply.
b. All other Units - Follow steam generator operating instructions inside cabinet base.

2. Close cooking compartment door to engage both door latches. If door doesn't latch,

turn door wheen counterclockwise until both latches are engaged. (See Fig. 1.1)

500 F

260 C

450 F

230 C

400 F

205 C

350 F

175 C

PRESSURE

PRESSURELESS

0

100 F

40 C

150 F

65 C

200 F

95 C

250 F

120 C

300 F

150 C

0

15

Figure 1.1 (Door Latches)

3. Seal cooking compartment by turning door wheel clockwise until wheel is hand tight.

CAUTION:

DON'T WRENCH DOOR WHEEL TIGHT!

Damage to door wheel and door gasket may result.

4. Ensure that automatic override switch is in AUTO (Down) position. (See Fig. 1.2, #2)

5. Set controls for cooking compartment to be preheated:

a. Top Compartment:

1. Place mode selector switch in the PRESSURE Cooking (Up) position.

2. Set 60-Minute Timer (Top) to 5-Minute position. (Go beyond 15-Minutes and
back to 5-Minutes for accurate timing.)

3. Pull steam control lever out and down. (See Fig. 1.1) Indicator light will come

on to show that the unit is operating. If pressure drops below 3 PSI (.2 kg/cm2),
adjust timer settings.

b. Bottom Compartment:

1. Ste 60-Minute timerto 5-Minute position.

2. Pull steam control lever out and down. (See Fig. 1.1) Indicator light will come

on to show that the unit is operating. If pressure drops below 3 PSI (.2 kg/cm2),
adjust timer settings.

6. At end of cooking cycle, steam control lever is released automatically, exhausting
steam and condensation from the compartment, and causing the buzzer to sound.
Turn off buzzer by setting timer to OFF position. (See Fig. 1.2 #1)

7. Allow pressure to return to 0 PSI. Loosen door by turning wheel counterclockwise.
Push primary door latch from door lip. Allow remaining steam to dissipate from the

120

105

90

75

A - PLUS

350 F

175 C

0

300 F

150 C

0

90

75

1

500 F

260 C

450 F

230 C

400 F

205 C

MANUAL

2

AUTO

120

105

Figure 1.2 (A-Plus Control Panel)

100 F

40 C

15

60

250 F

120 C

60

150 F

65 C

200 F

30

45

95 C

30

45

Page 1-1

SECTION 1 INTRODUCTION

partially open door. Then, after determining that no water is flowing out under the bottom of the door, lift the secondary door latch and
open door fully.

NOTE: If automatic controls fail, place automatic override switch to MANUAL (Up) position and time manually.

CONVECTlON STEAM COOKING (Top Compartment Only)

Before loading the cooker, be sure compartment is hot If not hot, follow preheating
instructions.

1. Slide pans of frozen food onto pan supports in top cooking compartment

2. Close cooking compartment door to engage both door latches If door does not latch,
turn door wheel counterclockwise until both latches are engaged. (See Fig. 1.1)

3. Place cooking mode selector switch in PRESSURELESS COOKING (Down)
position.

4. Set 15-minute timer (Center) to required cookIng time.

5. Turn off buzzer which sounds to indicate cycle complete by setting timer dial to the
OFF position.

6. Loosen door by turning wheel counterclockwise. Push primary door latch from door
lip. Allow remaining steam to dissipate from partially open door Then, after
determining that no water is flowing under bottom of the door, lift the secondary door
latch up and open the door fully.

Figure 1.3 (Steam Condensor Adjustment)

PRESSURE COOKING (Both Compartments)

7. Unload by sliding pans of food from pan supports.

Before loading the cooker. be sure compartment is hot If not hot, follow preheating instructions.

1. Slide pans of food into either cooking compartment

2. Close cooking compartment door to engage both door latches If door does not latch, turn door wheel counterclockwise until both
latches are engaged. (See Fig. 1.1)

3. Ensure that automatic switch is in AUTO (Down) position. (See Fig. 1.2 #2)

4. Set controls for cooking compartment to be used

a. Top Compartment:

1. Place mode selector switch in the PRESSURE COOKING (Up) position.

2. Set 60-minute timer (Top) to required cooking time.

3. Pull steam control lever out and down.

b. Bottom Compartment

1. Set 60-minute timer to required cooking time.

2. Pull steam control lever out and down.

5. At end of cooking cycle, steam control lever is released automatically exhausting steam and condensate from the compartment by
causing the buzzer to sound. Turn off buzzer by setting timer to the OFF position. (See Fig. 2 #1)

6. Allow pressure to return to 0 PSI. Loosen door by turning door wheel counterclockwise. Push primary door latch from door lip. Allow
remaining steam to dissipate from the partially open door. Then, after determining that no water is flowing out under the bottom of the
door, lift the secondary door latch and open the door fully.

7. Unload by sliding pans of food from pan supports or shelves.

NOTE: If automatic controls fail, place automatic override switch in MANUAL (Up) position and time manually.

CLEANING

Consult steam generator instructions inside base for shut-down procedure. After each daily operating period, the A-PLUS should be
thoroughly cleaned with mild detergent, making sure compartment is left dry and door is open.

STEAM CONDENSER ADJUSTMENT

The steam condensing system for the A-PLUS Cooker adds cold water to the drain line at all times when the cooker is operating in the
convection (pressureless) mode. A manual flow control valve located underneath the boiler control box should be adjusted by the
operator as required to correct either of two symptoms which may occur during convection cooking.

1. Banging noise -Turn flow control valve counterclockwise to decrease the flow of condensing water. (See Fig. 1.3)

2. Steam billows into lower compartment -Turn flow control valve clockwise to increase flow of condensating water. (See Fig. 1.3)

Page 1-2

SECTION 1 INTRODUCTION

A-PLUS COOKER

FACTS ON PARADE

1. Frozen vegetables should be cooked (6 pans 12" x 20" x 2'/2" (1/1-65mm) -7 1/2 # (3.4kg) maximum per
pan) in the PRESSURELESS COOKING MODE (perforated pans recommended).

2. Frozen entrees (6 pans 12" x 20" X2 1/2" (1/1-65mm maximum) should be defrosted and heated in the
PRESSURE COOKING MODE (perforated pans recommended).

3. Fresh foods (6 pans 12" x 20" X2 1/2" (1/1-65mm maximum) should be cooked in the PRESSURE
COOKING MODE.

4. Pressureless Cooking should only be used for frozen vegetables or short term defrosting.

5. All foods, except cakes and pastry, can be cooked in a steam cooking unit.

6. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.

7. Because foods are cooked faster by the higher temperature of steam cooking, they can be prepared closer
to serving time, insuring maximum freshness.

8. Steam cooked food has a higher percent yield -more portions per dollar spent.

9. Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since
there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot
washing tasks.

10. Some important advantages of steam cooking are: labor saving, reduced operating costs, space saving,
and the lifting of heavy stock pots is eliminated.

11. Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily prepared.

12. Foods such as potatoes, poultry, seafood and some meats may be blanched in the steam cooker, thus
reducing the total cooking time and grease absorption.

13. Fuel is used only when the steam cooking is in operation.

14. The steam cooker will loosen foods burned on pans making washing easier.

15. Solid pans are recommended when liquid is to be retained and perforated pans when liquid is not to be
retained.

16. Eggs may be cooked out of the shell if they are to be chopped, which eliminates peeling after steaming.

17. The steam cooker can be opened during the cooking period (by first releasing the steam pressure) to add
or remove items. If any time is lost, an adjustment may be made on the timer.

18. Steam cooking information, including recommended pan size and type, weight per pan, cooking times, and
pan yields are given on the following pages of this manual.

Page 1-3

SECTION 1 INTRODUCTION

APPROX. RECOMMENDED PRESSURELESS APPROX. NO.

FROZEN 12" x 20" (1/1) TIMER COOKED

WEIGHT PERFORATED NUMBER SETTINGS SERVINGS

ITEM PER PAN PAN OF PANS MINUTES PER PAN

Asparagus
Spears 7 1/2 # (3.4kg) 2 1/2'' (65mm) 1-6 8-13 30-3oz. (85g)

Regular Green
Beans 6 # (2.7kg) 2 1/2'' (65mm) 1-6 8-13 25-3oz. (85g)

French Cut Green
Beans 6 # (2.7kg) 2 1/2'' (65mm) 1-6 4-10 25-3oz. (85g)

Lima Beans 7 1/2 # (3.4kg) 2 1/2'' (65mm) 1-6 12-15 30-3oz. (85g)
Broccoli 6 # (2.7kg) 2 1/2'' (65mm) 1-6 7-10 25-3oz. (85g)
Brussels Sprouts 7 1/2 # (3.4kg) 2 1/2'' (65mm) 1-6 9-14 30-3oz. (85g)
Carrots 6 # (2.7kg) 2 1/2'' (65mm) 1-6 7-12 25-3oz. (85g)
Cauliflower 6 # (2.7kg) 2 1/2'' (65mm) 1-6 7-12 25-3oz. (85g)
Cut Corn 7 1/2 # (3.4kg) 2 1/2'' (65mm) 1-6 5-10 30-3oz. (85g)
Mixed Vegetables 7 1/2 # (3.4kg) 2 1/2'' (65mm) 1-6 5-10 30-3oz. (85g)
Peas 7 1/2 # (3.4kg) 2 1/2'' (65mm) 1-6 5-10 30-3oz. (85g)
Spinach 9 # (4kg) 2 1/2'' (65mm) 1-6 Must be Defrosted 30-4oz. (85g)
Squash 7 1/2 # (3.4kg) 2 1/2'' (65mm) 1-6 Must be Defrosted 50-3oz. (85g)

RECOMMENDED PRESSURELESS APPROX. NO.

12" x 20" (1/1) TIMER COOKED

WEIGHT SOLID NUMBER SETTINGS SERVINGS

ITEM PER PAN PAN OF PANS MINUTES PER PAN

Lobster Tails 7-8 #
6-8 Oz. (170-225g) (3.2-3.6kg) 2 1/2" (65mm) 1-6 15-20 15-6oz. (170g)

Shrimp C.D.P. 16-20 # (7 1/2-9kg) 2 1/2" (65mm) 1-6 8-11 75-3oz. (85g)
Green Shrimp 16-20 # (7 1/2-9kg) 2 1/2" (65mm) 1-6 11-15 50-3oz. (85g)
Bulk Pack 3 1/2-4 #

Frozen (1.6-1.8kg) 2 1/2" (65mm)* 1-6 30-45** 10-6oz. (170g)
Bulk Pack 3 1/2-4 #

Defrosted (1.6-1.8kg) 2 1/2" (65mm)* 1-6 25-35** 10-6oz. (170g)

FROZEN VEGETABLES

FROZEN PREPARED ENTREES

* Perforated Pan

** Pressure Timer Setting

THE TOP COMPARTMENT OF THE A-PLUS COOKER has been specifically designed for frozen foods, yet may be instantly converted to
a 5 PSI (.33kg/cm
method. The bottom compartment is a standard pressure cooker only.

FOR PRESSURELESS COOKING of frozen foods:

a. Adjust selector to pressureless cooking.
b. Set 15-Minute Timer.

2

) pressure steam cooker by adjusting the selector switch. (6) standard 2 1/2" steam table pans may be used with either

FOR PRESSURECOOKING of other foods:

a. Adjust selector switch to pressure cooking.
b. Set 60-Minute Timer.
c. Pull steam control lever.

PRESSURELESS STEAM COOKING TIMER SETTINGS & PORTIONS

Page 1-4

SECTION 1 INTRODUCTION

APPROX. RECOMMENDED PRESSURELESS APPROX. NO.

FROZEN 12" x 20" (1/1) TIMER COOKED

WEIGHT PERFORATED NUMBER SETTINGS SERVINGS

ITEM PER PAN PAN OF PANS MINUTES PER PAN

Snap or Waxed 1-3 15-20
Green Beans 6 # (2.7kg) 2 1/2'' (65mm) 4-6 20-25 25-30 3oz. (85g)

Beets 1-3 40-45

2" (50mm)

7 1/2 # (3.4kg) 2 1/2'' (65mm) 4-6 45-60 30-35 3oz. (85g)

Broccoli Stalks 1-3 10-15
1/2-3/4"(12-20mm) 6 # (2.72kg) 2 1/2'' (65mm) 4-4 15-20 25-30 3oz. (85g)

Sliced 1-3 18-21
Carrots 9 # (4kg) 2 1/2'' (65mm) 4-6 21-25 35-40 3oz. (85g)

Cauliflower Trimmed
1 1/2-2" Flower 1-3 10-15
(38-50mm) 6 # (2.72kg) 2 1/2'' (65mm) 4-6 15-20 30-35 3oz. (85g)

Corn on the Cob 1-3 10-12
Husked 1 doz. 2 1/2'' (65mm) 4-6 12-15 12

Cabbage 1-3 14-16
Head Cored 5 # (2.25kg) 2 1/2'' (65mm) 4-6 16-20 15-20 4oz. (115g)

Onions 1-3 10-18

2" (50mm)

6 # (2.72kg) 2 1/2'' (65mm) 4-6 15-30 25-30 4oz. (115g)

Peas 1-3 5-6
Shelled 5 # (2.3kg) 2 1/2'' (65mm) 4-6 7-8 25-30 34oz. (85g)

Potatoes 1-3 15-18
French Fry Cut 10 # (4.5kg) 2 1/2'' (65mm) 4-6 18-20 50-3oz. (85g)

Potatoes 1-3 20-25
Regular Cut 10 # (4.5kg) 2 1/2'' (65mm) 4-6 25-30 50-3oz. (85g)

Spinach 1-2 3-5 10-12
Clean Cut 3 # (1.4kg) 2 1/2'' (65mm) 3-4 4-6 3 3/4oz. (105g)

Squash 1-3 15-20
Winter Peeled 9 # (4kg) 2 1/2'' (65mm) 4-6 20-25 25-30 3oz. (85g)

Squash - Summer 1-3 8-12
Sliced 1" (25mm) 7 # (3.2kg) 2 1/2'' (65mm) 4-6 12-15 30-35 3oz. (85g)

Turnip 1-3 25-30
Diced 5 # (2.3kg) 2 1/2'' (65mm) 4-6 30-35 20-25 4oz. (115g)

APPROX. RECOMMENDED PRESSURELESS APPROX. NO.

FROZEN 12" x 20" (1/1) TIMER COOKED

WEIGHT PERFORATED NUMBER SETTINGS SERVINGS

ITEM PER PAN PAN OF PANS MINUTES PER PAN

Canned 1-3 4-5
Vegetables 7 # (3.4kg) 2 1/2'' (65mm) 4-6 5-8 25-30 34oz. (85g)

VEGETABLES

FRESH 5 PSI

VEGETABLES

CANNED

PRESSURE STEAM COOKING TIMER SETTINGS & PORTIONS

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