Market Forge A COOKER Operation Manual
OWNER’S MANUAL
MODEL A COOKER
Form Number: S-5099 REV: B 07/06
Printed in U.S.A. 35 Garvey Street l Everett l MA l 02149
Tel: (617) 387-4100 l Fax: (617) 387-4456 l Outside MA Fax: (800) 227-2659
E-Mail: CUSTSERV@mi.com l Website: www.mi.com
TABLE OF CONTENTS
INTRODUCTION
Your “Set it and Forget it” Market Forge Model A Steam Cookers .................................... 1
How to use this manual ..................................................................................................... 1
Ordering Information .........................................................................................................1
INSTALLATION INSTRUCTIONS
Installation of the pedestal base .......................................................................................2
OPERATING INSTRUCTIONS
Model A Compartment Steam Cooker ............................................................................... 3
Preheating Manual Controls ..............................................................................................3
Preheating Automatic Controls ..........................................................................................3
Basic Operating Instructions for Automatic Controls ..........................................................4
Basic Operating Instructions for Manual Controls .............................................................. 4
Helpful Hints ...................................................................................................................... 5
A Cooker Facts on Parade ................................................................................................ 5
Suggested Cooking Times ................................................................................................. 6
MAINTENANCE
General ..............................................................................................................................9
Preventive Maintenance ....................................................................................................9
Drain Screen Cleaning and Removal ................................................................................9
Safety Valve Check ............................................................................................................9
Inner Door Cleaning and Removal ....................................................................................9
Door Wheel Lubrication .....................................................................................................10
Steam Condenser Adjustment ...........................................................................................10
Door Assembly Instructions ................................................................................................10
To replace a worn or damaged door gasket ......................................................................11
LLUSTRATED PARTS LIST
Ordering Information ..........................................................................................................11
Notes for pages 12 through 17 ...........................................................................................11
Illustrated Parts List for pages 15 through 17 ....................................................................12
Main Assembly, Automatic and Manual Controls ...............................................................15
Control Panel .....................................................................................................................16
Control Box Assembly, Automatic and Manual Controls .....................................................17
Door Assembly ...................................................................................................................18
Header, Steam and Exhaust Assembly .............................................................................19
ELECTRICAL INFORMATION
2 Compartment Wiring Diagram ........................................................................................21
2 Compartment Schematic Diagram ...................................................................................22
3 Compartment Wiring Diagram ........................................................................................23
3 Compartment Schematic Diagram ...................................................................................24
4 Compartment Wiring Diagram ........................................................................................25
4 Compartment Schematic Diagram ...................................................................................26
i
INTRODUCTION
YOUR “SET IT AND FORGET IT’ MARKET FORGE MODEL A STEAM COOKERS are the ultimate in steam
cooking advancement and were developed through extensive research and engineering skills to satisfy an urgent demand for an easy-to-operate, east-to-service steam cooker.
Independently controlled cooking compartments constitute a remarkable and superior feature.
Each compartment can be used alone, or all three can be employed simultaneously, because each has it’s own
timing, steam control and signal devices.
The careful factory workmanship of Market Forge craftsman in developing this newest scientic triumph in steam
cooking equipment is your guarantee of efcient, dependable performance.
HOW TO USE THIS MANUAL:
This manual contains maintenance and service instructions for the automatic and manuals A cooker. The exploded views of components are sids to identify, disassemble and assemble parts. The parts listings provided
information necessary to order the correct replacement parts when needed. (When requesting parts and service
always give the model and serial number of you unit.) The serial number is located on the left side under the bezzel on the control panel, or on the very top (roof) of the unit. The boiler serial number is located inside the front
panel. A listing of Factory Authorized Service Agencies who maintain Market Forge equipment will be supplied
without charge upon request.
ORDERING REPAIR PARTS:
The following information provided below are steps that should be taken when reordering replacement parts:
1.
Quantity, part number and description of part.
2.
Model and serial number for which the part is required.
Please specify which type of shipping method preferred. If this information is not furnished we will ship the
3.
best and most economical way. Note: All part orders received before 2:00 PM/EST are shipped the same day
the order is received.
1
INSTALLATION INSTRUCTIONS
INSTALLATION OF THE PEDESTAL BASE:
Drop angle iron frame inside stainless steel cover. Place frame in position and secure the oor by using eight
1.
1/2” lag screws.
NOTE: Be sure that angle iron frame is level. If not, shim where necessary.
2.
Fill with grout (cement).
NOTE: If base is being mounted on a stainless steel drip pan, cover should be tackwelded to stainless steel
drip pan, then soldered to seal joint.
Bolt steam cooker to angle iron frame after installing pedestal base.
3.
2
OPERATING INSTRUCTIONS
MODEL A COMPARTMENT STEAM COOKER:
1. Be sure that steam pressure is at the unit.
a)
Direct Steam - Turn on external steam supply valve.
b)
All other Units - Follow steam generator operating
instructions on control box cover plate inside
cabinet base.
c)
Be sure that 115 volt connection has been made
to the unit.
PREHEATING-MANUAL CONTROLS:
1.
Close compartment door engaging both
door latches. If door does not latch, turn
door wheel counterclockwise until both
latches are engaged.
2.
Seal cooking compartment door by turning door wheel clockwise until wheel is hand tight.
CAUTION: Do not wrench door wheel tight. This action can cause needless damage to both the door
wheel and door gasket over a period of time.
3.
Start preheating by pulling steam control lever out and down.
NOTE: Always start on compartment at a time. Each compartment has an individual steam control and is oper-
ated independently.
4.
When pressure gauge indicates a minimum of 3 PSI, set timer at 5 minutes by going beyond 15 minutes and
back to 5 minutes for accurate timing.
5.
Compartment timer will sound to end preheating.
6.
Release steam control valve by lifting lever.
7.
Allow time for steam and condensate to leave the compartment before opening the door.
8.
Allow pressure to return to 0 PSI. Loosen door by turning wheel counter clockwise. Push primary door latch
from door lip. Allow remaining steam to dissipate from the partially open door. Then, latch, and open the door
fully.
PREHEATING-AUTOMATIC CONTROLS:
Close compartment door engaging both door latches. If door does not latch, turn door wheel counterclockwise
1.
until both latches are engaged.
2.
Seal cooking compartment door by turning door wheel clockwise until wheel is hand tight.
CAUTION: Do not wrench door wheel tight. This action can cause needless damage to both the door
wheel and door gasket over a period of time.
Place automatic override switch in AUTO (down position).
3.
When pressure gauge indicates a minimum of 3 PSI, set timer at 5 minutes by going beyond 15 minutes and
4.
back to 5 minutes for accurate timing.
Pull steam control lever out and down. Pilot light will come on indicating that unit is operating. If pressure drops
5.
below 3 PSI, adjust timer setting.
The sound of the buzzer indicates the end of cycle and that steam and condensate are being exhausted.
6.
Steam control lever will release automatically. Time indicates 0 minutes.
Turn off buzzer by setting timer to OFF position from 0 minute setting.
7.
3
OPERATING INSTRUCTIONS
Allow tine r all steam and condensate to leave the compartment before opening the door.
8.
NOTE: If AUTOMATIC CONTROLS fail, place automatic override switch in MANUAL (up position) and time all
procedures manually.
Allow pressure to return to 0 PSI. Loosen door by turning wheel counter-counter-clockwise. Push primary door
9.
latch from door lip. Allow remaining steam to dissipate from the partially open door. Then, latch, and open the
door fully.
BASIC OPERATING INSTRUCTIONS FOR AUTOMATIC CONTROLS:
Check to be sure the steam pressure gauge registers between 4 and 5 pounds.
1.
Place pans of food into the cooking compartment to be used.
2.
Close and latch the door.
3.
4.
Turning the door wheel clockwise to seal the cooking compartment.
WARNING: Do not permit steam to leak. Set the door tight enough to make a rm seal. Steam
leakage
Turn timer pointed clockwise to the 60 minute mark, and then to the desired cooking time.
5.
Pull the operating handle out and allow it to lock in this position. The pilot light will signify this cooking com-
6.
partment is in operation. A the end of the cooking cycle the AUTOMATIC controls will release the operating
handle, shutting off the steam supply and exhausting the steam from the cooking compartment. The pilot light
will turn off and the buzzer will signify that cooking has been terminated.
Press the buzzer release knob to silence the buzzer.
7.
BASIC OPERATING INSTRUCTIONS FOR MANUAL CONTROLS:
Check to be sure the steam pressure gauge registers between 4 and 5 pounds.
1.
Place pans of food into the cooking compartment to be used.
2.
Close and latch the door.
3.
4.
Turning the door wheel clockwise to seal the cooking compartment.
WARNING: Do not permit steam to leak. Set the door tight enough to make a rm seal. Steam
will cause undue wear to the gasket.
leakage
Turn timer pointed clockwise to the 60 minute mark, and then to the desired cooking time.
5.
Set timer. When bell rings, lift handle and push in to shut off cooker.
6.
will cause undue wear to the gasket.
4
OPERATING INSTRUCTIONS
HELPFUL HINTS:
1.
Always preheat compartments for satisfactory operation.
2.
When all compartments are to be used at once, let steam into each compartment separately (after food is
loaded) allowing pressure for one compartment to recover to 3 pounds before letting steam into the next compartment.
3.
Should steam seep out and around compartment door, check to see that the door wheel is adequately hand
tightened. If, after tightening the door wheel, steam continues to seep around door, door gasket should be
replaced. It is a good procedure to keep an extra door gasket on hand for this purpose.
4.
If greasy foods have been cooked in the compartment steam cooker, steam should be passed through the
lines after the cooking period to help remove any fat that might remain in the line. To do this, follow the same
procedure as preheating (Steps 3-8 under PREHEATING-MANUAL CONTROLS).
5.
To prolong gasket life, leave compartment doors slightly ajar when unit is not in use. Under no circumstances,
however, should all compartment doors be left wide open at the same time.
6.
Keep compartment door wheels free and easy to turn by periodically removing inner door and applying small
amounts of door lubricant to acme type screw. Be sure inner threads are also lubricated by turning wheel a
number of times. To remove, open door, turn door wheel clockwise as far as possible, then lift inner door up
and pull out.
A COOKER FACTS ON PARADE
1.
Frozen vegetables should be cooked 6 pans 12” x 20” x 2 1/2” in the PRESSURELESS COOKING MODE
(perforated pans recommended).
2.
Frozen entrees 6 pans 12” x 20” x 2 1/2” should be defrosted and heated in the PRESSURE COOKING
MODE (perforated pans recommended).
3.
Fresh foods 6 pans 12” x 20” x 2 1/2” 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.
5
OPERATING INSTRUCTIONS
The steam cooker will loosen foods burned on pans making washing easier.
14.
Solid pans are recommended when liquid is to be retained and perforated pans when liquid is not to be
15.
retained.
Eggs may be cooked out of the shell if they are to be chopped, which eliminates peeling after steaming.
16.
The steam cooker can be opened during the cooking period (by rst releasing the steam pressure) to add
17.
or remove items. If any time is lost, an adjustment may be made on the timer.
Steam cooking information, including recommended pan size and type, weight per pan, cooking times, and
18.
pan yields are given on the following pages of this manual.
FROZEN VEGETABLES
RECOMMENDED
APPROX.
FROZEN
ITEM
Asparagus Spears 7 1/2 # (3.4kg) 2 1/2’ (65mm) 1-6 8-13 30-3oz. (85g)
Green Beans Regular 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)
Cauliower 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)
FROZEN PREPARED ENTREES
Lobster Tails
Lobster Tails 6-8 Oz. (170225g)
Shrimp C.D.P. 16-20 # (7 1/2-
Green Shrimp 16-20 # (7 1/2-
Bulk Pack, Frozen 3 1/2-4 # (1.6-
Bulk Pack, Defrosted 3 1/2-4 # (1.6-
* Perforated Pan
** Pressure Timer Setting
WT. PER PAN
7-8# (3.2-3.6kg) 2 1/2” (65mm) 1-6 15-20 15-6oz. (170g)
9kg)
9kg)
1.8kg)
1.8kg)
12” x 20”
PERFORATED
PAN
2 1/2” (65mm) 1-6 8-11 75-3oz. (85g)
2 1/2” (65mm) 1-6 11-15 50-3oz. (85g)
2 1/2” (65mm)* 1-6 30-45** 10-6oz. (170g)
2 1/2” (65mm)* 1-6 25-35** 10-6oz. (170g)
NUMBER
OF PANS
PRESSURELESS
TIMER
SETTINGS
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
6
OPERATING INSTRUCTIONS
VEGETABLES
RECOMMENDED
APPROX.
FROZEN WT.
ITEM
Snap or Waxed Green Beans 6 # (2.7kg) 2 1/2’ (65mm)
Beets 2” 7 1/2 # (3.4kg) 2 1/2’ (65mm)
Broccoli Stalks 1/2 - 3/4” 6 # (2.72kg) 2 1/2’ (65mm)
Sliced Carrots 9 # (4kg) 2 1/2’ (65mm)
Cauliower Trimmed 1 1/2-2” 6 # (2.72kg) 2 1/2’ (65mm)
Corn on the Cob, Husked 1 doz. 2 1/2’ (65mm)
Cabbage, Head Cored 5 # (2.25kg) 2 1/2’ (65mm)
Onions, 2” 6 # (2.72kg) 2 1/2’ (65mm)
Peas, Shelled 5 # (2.3kg) 2 1/2’ (65mm)
Potatoes, French Fry Cut 10 # (4.5kg) 2 1/2’ (65mm)
Potatoes, Regular Cut 10 # (4.5kg) 2 1/2’ (65mm)
Squash, Clean Cut 3 # (1.4kg) 2 1/2’ (65mm)
Squash, Winter Peeled 9 # (4kg) 2 1/2’ (65mm)
Squash - Summer, Sliced 1” 7 # (3.2kg) 2 1/2’ (65mm)
Turnip, Diced 5 # (2.3kg) 2 1/2’ (65mm)
Canned Vegetables 7 # (3.4kg) 2 1/2’ (65mm)
PER PAN
12” x 20”
PERFORATED
PAN
NUMBER OF
PANS
1-3
4-6
1-3
4-6
1-3
4-4
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
1-2
3-4
1-3
4-6
1-3
4-6
1-3
4-6
1-3
4-6
PRESSURELESS
TIMER
SETTINGS
MINUTES
15-20
20-25 25-30 3oz. (85g)
40-45
45-60 30-35 3oz. (85g)
10-15
15-20 25-30 3oz. (85g)
18-21
21-25 35-40 3oz. (85g)
10-15
15-20 30-35 3oz. (85g)
10-12
12-15 12
14-16
16-20 15-20 4oz.(115g)
10-18
15-30 25-30 4oz.(115g)
5-6
7-8 25-30 34oz.(85g)
15-18
18-20 50-3oz. (85g)
20-25
25-30 50-3oz. (85g)
3-5
4-6 3 3/4oz. (105g)
15-20
20-25 25-30 3oz. (85g)
8-12
12-15 30-35 3oz. (85g)
25-30
30-35 20-25 4oz.(115g)
4-5
5-8 25-30 34oz. (85g)
APPROX. NO.
COOKED
SERVINGS
PER PAN
MISCELLANEOUS
Eggs, in Shell 3 doz. 2 1/2’’ (65mm)
Eggs, Out of Shell 4 doz. 2 1/2’’ (65mm)
Rice, Bulletin 16 4 # (1.8kg) 4” (100mm)
Spaghetti, Bulletin 13 3 # (1.4kg) 4” (100mm)
7
1-3
4-6
1-3
4-6
1-2
3-4
1-2
3-4
8-9
9-10
6-7
7-8
22-24
25-27 60-65 3oz. (85g)
20-22
23-26 40-45 4oz. (115g)
36
1 egg each
48
1 egg each
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