Market Forge EJ-10E Installation Manual

ECO-JET

CONVECTION STEAMER W/TWIN GENERATORS

INSTALLATION - OPERATION - MAINTENANCE

MODELS

 EJ-10E

44 Lakeside Avenue, Burlington, Vermont 05401 USA

Telephone: [phone] Fax: [phone]

www.mi.com PN 14-0274 Rev A (7/14)

© 2014 - Market Forge Industries Inc.

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

IMPORTANT

TABLE OF CONTENTS

WARNING: Improper installa­tion, adjustment, alternation,
service or maintenance can
cause property damage, in­jury or death. Read the instal­lation, operation and mainte­nance instructions thoroughly
before installing or servicing
this equipment.

FOR YOUR SAFETY

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

The information contained in this
manual is important for the prop­er installation, use, and mainte­nance of this oven. Adherence
to these procedures and instruc­tions will result in satisfactory
baking results and long, trou­ble free service. Please read
this manual carefully and retain
it for future reference.

Adequate clearances must be

maintained for safe and proper
operation.

INSTALLATION

Service Connections ..................................................... 2

Installation Instructions ................................................... 3

Location ............................................................ 3

Leveling and Anchoring ............................................... 3

Electrical Connection ................................................. 3

Plumbing Connections ................................................ 3

Adjustment for High Altitude Locations ................................. 3

Adjustment for Drain Water Temperature ............................... 3

Drain Connections .................................................... 4

Water Quality ........................................................ 4

Vent Hood ........................................................... 4

Start-Up Test ............................................................ 5

OPERATION

Control Panel ............................................................ 6

Operating Instructions .................................................... 7

Before First Use ...................................................... 7

Preheat ............................................................. 7

Cook ................................................................ 7

Constant Steam Cooking ............................................. 7

Shutdown ........................................................... 7

Cooking Hints ....................................................... 7

Suggested Cooking Guidelines ............................................ 8

MAINTENANCE

Cleaning ............................................................... 10

ERRORS: Descriptive, typo­graphic or pictorial errors are
subject to correction. Speci­cations are subject to change
without notice.

Service Connections

ELECTRICAL REQUIREMENTS

PHASE

208V 220V 240V 380V 416V 480V

kW AMP kW AMP kW AMP kW AMP kW AMP kW AMP

3 30.0 83.3 30.0 78.7 30.0 72.2 30.0 45.6 30.0 41.6 30.0 36.1

Electrically heated steam generator operating at 0 PSI (0kg/
cm2) with field replaceable elements rated at: 15kW per
generator, 30kW total. The generator shall be equipped for
operation on:

 208 VAC, 3 Phase, 60 Hz
 240 VAC, 3 Phase, 60 Hz

DIMENSIONS ARE IN INCHES [MM]

9

[229]

1/2” NPT Delime Inlet

24 [610]

1.12
[29]

3.94 [100]

3 [76]

1.75 [45]

Additional voltages available as an option.

SERVICE CONNECTIONS

EC Electrical Connection - ø1-1/8” (29mm)

33

[838]

D

CW2

EC

Connection for incoming power supply wire on
terminal block.

CW1

D Drain Connection - 1” ø(25mm) IPS to open

floor drain. NO SOLID CONNECTION! 24”
length before open air gap opening. NO BENDS
OR ELBOWS!

CW1 Cold Generator Water - 3/8” (10mm) tubing at

25-50 PSI.

CW2 Cold Condensing Water - 3/8” (10mm) tubing

16.75
[425]

1.38
[35]

EC

2.62 [67]

at 25-50 PSI.

DRAIN LINE INSTALLATION:

The drain ports of the unit are marked with a colored tag
and are located at the lower rear left side of the boiler as
viewed from the front. Two 2” (51mm) NPT drain lines must
be connected to divert the exhaust to the floor drain. If it is
necessary to use more than three elbows, increase the size
of the waste line accordingly.

CAUTION: Before connecting water to this unit, water sup­ply should be analyzed to make sure hardness is no greater
than 2.0 grains and pH level is within the range of 7.0-8.5.
Water which fails to meet these standards should be treated

by installation of water conditioner. EQUIPMENT FAILURE

CAUSED BY INADEQUATE WATER QUALITY IS NOT
COVERED UNDER WARRANTY.

19.88
[505]

1

[25]

28

[711]

CW1

CW2

[127]

1.5

[38]

68.5

[1740]

5

INSTALLATION

2

Installation Instructions

This steamer was inspected before leaving the factory.
The transportation company assumes full responsibility
for safe delivery upon acceptance of the shipment. Im­mediately after unpacking the steamer, check for possible
damage. If the steamer is found to be damaged after un­packing, save the packaging material and contact the car­rier within 15 days of delivery.

Prior to installation, verify that the electrical service agrees

with the specications on the machine data plate which is

located on the left side panel.

LOCATION

Allow space for plumbing and electrical connections.

Allow adequate access for operating and servicing the

steamer, 36” (915 mm) at the front of the steamer and 15”
(381 mm) above the steamer.

LEVELING AND ANCHORING

1. Using a spirit level or pan of water in the bottom of the
steamer, adjust the levelling feet to level the steamer
front-to-back and side-to-side.

2. Mark hole locations on the oor through the anchor­ing holes provided in the anged adjustable feet. Re­move the steamer and drill holes at marked locations

on the oor. Insert proper anchoring devices.

PLUMBING CONNECTIONS

WARNING

Plumbing connections must comply with ap­plicable sanitary, safety, and plumbing codes.

The water supply inlets are provided with 3/8” (10 mm)
compression ttings for 3/8” O.D. copper tubing. The wa­ter supply line pressure should be 25 - 50 psi (170 - 345
kPa) for each line. The water supply to the generator tank
is separate from the water supply to the cooling system
where steam is condensed before entering the drain line.

Install line strainers (not provided). A manual shutoff valve
for each supply line must be provided convenient to the
steamer.

We recommend treated water feeding the boiler inlet sup­ply, and untreated water feeding the cooling system inlet.
Hook-ups are labeled on the back of the steamer.

ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS

The steamer has been factory set so that when it is ON,
and during the READY phase, it will maintain water tem­perature in the steam generator tank at approximately
205°F (96°C) (just below water boiling point). However,
for high altitude locations, an authorized service agency
must adjust the steamer to achieve this temperature.

3. Set steamer back in proper position.

4. Install bolts through anchoring holes and into anchors

to secure the steamer to the oor. Seal bolts and
anged feet with Silastic.

5. After the drain is connected, check for level by pour-

ing water onto the oor of the compartment. All water

should drain through the opening at the back of the
compartment cavity.

ELECTRICAL CONNECTION

WARNING

Electrical and grounding connections must
comply with applicable portions of the nation­al electrical code and/or other local electrical
codes.

WARNING

Disconnect the power supply to the appliance
before cleaning or servicing.

Make electrical connection through the 1-1/8” (29 mm) di­ameter hole provided using 3/4” (19 mm) trade size con­duit. Refer to the wiring diagram located inside the right
side panel. Use 90°C minimum insulated wire.

ADJUSTMENT FOR DRAIN WATER TEMPERATURE

Cooling solenoid valves have been adjusted to yield drain
temperatures of 140°F. This will vary depending on in­stall location water supply temperature and pressure. A
qualied service person should adjust the cooling sole­noid valves should the drain temperature be other than
desired.

3

INSTALLATION

Installation Instructions

DRAIN CONNECTIONS

The drain connection must be 1” (25 mm) IPS down, pref­erably with one or two elbows only, maximum length 6
feet (1830 mm) and piped to an open gap type drain (Fig­ure 1). Drain pipe should be either iron or copper. DO
NOT use PVC pipe – PVC pipe may lose its rigidity or
glue may fail.

CAUTION

To avoid injury or damage to the steamer, do
not connect solidly to any drain connection.

WATER QUALITY

The water supply connected to the steam generator
should meet the following guidelines: Failure to comply
with water quality statement on page 2 may void the war­ranty.

Water supplies vary from one location to another. Other
factors affecting steam generation are iron content, chlo­rides, and dissolved gasses. A local water treatment spe­cialist should be consulted before installing any steam

generating equipment.

Untreated water contains scale producing minerals which
can precipitate onto the surfaces in the boiler. Due to the
temperatures in the boiler, the minerals can bake onto the
surfaces and components. This can result in early compo­nent failure and reduced product life.

Mineral scale on components causes several problems:

1. The surfaces of the heating devices become coated

with scale, reducing the heat transfer efciency. This

can produce hot spots on the heating elements and
result in premature failure.

2. The water level probes become coated with scale.
Scale will bridge across the probe insulator from the
metal extension which senses the water level in the
boiler shell. Once this scale becomes wet, the water
level control is unable to maintain the proper water
level in the boiler. This situation may cause an electric
heating element to fail if the element is not adequate­ly covered by water.

Figure 1

Strainers and lters will not remove minerals from the wa­ter. Refer to REMOVAL OF LIME SCALE DEPOSITS.

VENT HOOD

Some local codes may require the steamer to be located

under an exhaust hood. Information on the construction
and installation of ventilating hoods may be obtained from
NFPA Standard No. 96, Vapor Removal from Cooking

Equipment, (latest edition).

INSTALLATION

4

WARNING

The steamer and its parts are hot. Use care
when operating, cleaning or servicing the
steamer. The cooking compartment contains
live steam. Stay clear while opening the door.

Once the steamer is installed and all mechanical connec­tions have been made, thoroughly test the steamer before
operation.

1. Check that proper water, drain, and electrical connec­tions have been made.

2. Turn main power switch ON. After approximately 15
minutes, the READY light should come on, indicating
that the water temperature is 205°F (96°C).

3. When the READY light comes on, set the timer at 5
minutes. With door open, observe that no steam is
entering the compartment and the COOKING light is
OFF.

4. Close compartment door. The COOKING light should
now be lit and steam should be heard entering the
compartment after about 45 seconds (5 minutes if
boiler is empty).

Start-Up Test

5. Check drain line to ensure that water from the cold

water condenser is owing through the drain line.

6. Open compartment door and observe that steam
supply to the chamber is cut off (READY light should
again come on and COOKING light goes off).

7. Close compartment door and let cooking cycle nish.
When the timer returns to the “O” position, a buzzer
will sound, signalling the end of the cooking cycle. To
silence the buzzer, turn the dial timer to OFF.

8. Complete the above steps for each cooking compart­ment.

9. To shut the steamer down, turn the main power switch
OFF and leave the compartment doors slightly open
to allow the inside to dry out.

5

INSTALLATION

Control Panel

WARNING

An obstructed drain can cause personal injury
or property damage.

1. Ready Plot Light - When lit, indicates steam genera­tor has reached 200º Fahrenheit (93º Celsius) and is
ready for the cooking cycle.

2. Cooking Pilot Light - When lit, indicates that a cook­ing cycle is in progress.

3. Timed Cooking/Constant Cooking Mode - Set the
cooking time (0 to 60minutes) - steam cooking will
begin after the door is closed. The cooking cycle will
be interrupted if the door is opened during the cook­ing cycle; resume cooking by closing the door. Select
“Constant Steam” for continuous cooking.

4. Main Power Switch

ON - The steam generator will automatically ll and

begin heating to the pre-set temperature for standby.
Red light will illuminate on the main power switch.

OFF - The steam generator will drain. No lights.

DELIME - Closes the drain valve while CLR liquid

is being poured into the steam generator during the
Delime procedure. Amber light will illuminate on the
main power switch.

5. Buzzer - Signals end of cooking period (not shown).

OPERATION

Figure 2

6

Operating Instructions

BEFORE FIRST USE

Clean the protective oils from all surfaces of the steam­er. Use a non-corrosive, grease dissolving commercial
cleaner, following manufacturer’s directions. Rinse thor­oughly and wipe dry with a soft clean cloth.

PREHEAT

Turn the main power switch ON. When the READY light
comes on, set the timer to 1 minute to preheat the com-

partment. This should be done when the steamer is rst

used for the day or whenever the chamber is cold. The
door should be closed during the preheat cycle. The
COOKING light will be lit. When the buzzer sounds, set
the timer to the OFF position. The steamer is now ready
to cook.

COOK

With compartment preheated and READY light ON, place
pans of food into the compartment and close the door.

Set timer to desired cooking time. (The cooking cycle may
be interrupted at any time by opening the door. To resume
operation, close the door.) Steam will ow into the com­partment and the COOKING light will be lit.

At the end of the cooking cycle, the buzzer will sound, the
COOKING light will go off and steam

supply to the compartment will cease. Turn the timer to
the OFF position to silence the buzzer.

CONSTANT STEAM COOKING

This mode will give continuous steam to the cooking
chamber until the operator turns power OFF to the steam­er.

When cooking is complete, or not in use, the constant
steam cooking feature should be shut off. This prevents
the boiler from running unnecessarily. This will help con­serve water, and will reduce boiler maintenance.

COOKING HINTS

Your steamer efciently cooks vegetables or other foods

for immediate serving. Steam cooking should be carefully
time controlled. Keep hot food holding-time to a minimum
to produce the most appetizing results. Prepare small
batches, cook only enough to start serving, then cook ad­ditional amounts to meet demand.

Preparation

Prepare vegetables, fruits, meats, seafood, and poul­try normally by cleaning, separating, cutting, removing
stems, etc. Cook root vegetables in a perforated pan.
Other vegetables may be cooked in a perforated pan un-

less juices are being saved. Liquids can be collected in a

solid pan placed under a perforated pan.

Perforated pans are used for frankfurters, wieners, and
similar items when juices do not need to be preserved.
Solid pans are good for cooking puddings, rice and hot
breakfast cereals. Vegetables and fruits are cooked in sol­id pans in their own juice. Meats and poultry are cooked in
solid pans to preserve their juice or return broth.

Canned foods can be heated in their opened cans (cans
placed in solid pans), or the contents may be poured into
solid pans. DO NOT place unopened cans in the steamer.

Frozen Food Items

Separate frozen foods into smaller pieces to allow more

efcient cooking.

Use a pan cover for precooked frozen dishes that cannot
be cooked in the covered containers in which they are

packed if they require more than 15 minutes of cooking

time. When a cover is used, approximately one-third ad­ditional cooking time is necessary. Cooking time for fro-

zen foods depends on the amount of defrosting required.

If time permits, allow frozen foods to partially thaw over­night in a refrigerator. This will reduce their cooking time.

SHUTDOWN

Turn main power switch OFF. The boiler will automati­cally blow down. Leave the compartment door open to
allow the inside to dry out. For an extended shutdown,
turn the main power switch OFF; turn power and water
supply OFF.

Drain the boiler after each day’s use to ush out minerals

and minimize scale build-up. The boiler drains automati­cally for approximately 4 - 6 minutes after the main power
switch is turned off.

7

OPERATION

Suggested Cooking Guidelines

PRODUCT

Eggs 10 - 12 8 dozen

Scrambled 15 4 dozen

Hard Cooked 25 2 lb

Rice, Long Grain (Cover with 4 cups water/lb.) 25 2 lb

Pasta (Place perforated pan inside solid pan, cover with cold water.)

Spaghetti, Regular/Vermicelli 12 -15

Macaroni, Shells/Elbows 15 - 18

Lasagna Noodles 15 - 18

Frozen Casseroles, Lasagna 35 Full Pan

Meat Loaf, 3 - 5 lb each 40 15 lb

Beef

Ground Chuck 20 - 25 10 lb

Beans

Baked/Refried 9 10 lb can

Chicken - Breasts, Legs, Thighs 20 15 lb

TIMER SETTING

(minutes)

WEIGHT

PER PAN

Turkey, Frozen

Breasts (2) 90 6 - 7 lb each

Hot Dogs 3 80 - 100

SEAFOOD

Clams

Frozen 10 - 12 3 dozen

Fresh, Cherrystone 5 - 6 3 dozen

King Crab, Frozen

Claws 4 2-1/2 lb

Legs 4 - 6 4-1/2 lb

Shrimp, Frozen, 10 per lb. 5 4 lb

Lobster Tail, Frozen 6 10 lb

Lobster, Live, 10” - 12” 5 4 per pan

Scallops, Fresh 4 3 lb

Scrod Fillets, Fresh 3 - 5 4 lb

OPERATION

8

Suggested Cooking Guidelines

PRODUCT

VEGETABLES

Asparagus Spears

Frozen 10 - 12 3 dozen

Fresh 5 5 lb

Beans

Green, 2” Cut, Frozen/Fresh 6 5 lb

Lima, Frozen 8 5 lb

Broccoli

Spears, Frozen 8 4 lb

Spears, Fresh 6 5 lb

Florets, Frozen 6 5 lb

Carrots

Baby Whole, Frozen 8 7 lb

Crinkle Cut, Frozen 7 - 8 4 lb

Sliced, Fresh 11 9 lb

TIMER SETTING

(minutes)

WEIGHT

PER PAN

Cauliower, Florets

Frozen 6 4 lb

Fresh 7 - 8 5 lb

Corn

Yellow Whole Kernel, Frozen 5 5 lb

Cobbettes, Frozen 8 27 ears

Corn-on-Cob, Fresh 10 - 12 18 ears

Peas, Green 6 5 lb

Potatoes, Whole Russet 55 40 lb

Zucchini, Slices 8 10 lb

Canned Vegetables 6 10 lb can

Frozen Mixed Vegetables 6 - 7 5 lb

9

OPERATION

Cleaning

CAUTION

Do not use cleaning agents that are corrosive.

WARNING

Disconnect the power supply to the appliance
before cleaning or servicing.

At the end of each day, or between cooking cycles if
necessary...

1. Turn main power switch OFF.

2. Remove pans and racks from compartment and wash
in sink.

3. Wash compartment interior with clean water. Never
use steel wool or abrasive scouring pads as they will
scratch and ruin the general surface appearance of
the steamer.

Avoid rubbing with steel pads, wire brushes, or scrapers
that can leave iron deposits on stainless steel; instead,
use plastic scouring pads or soft cloths. For stubborn
stains, use products such as Cameo, Talc, or Zud First
Impression. Always rub parallel to polish lines or with the
grain.

Hard water can leave deposits that promote rust on stain-

less steel. Treated water from softeners or certain lters

can eliminate these mineral deposits. Other deposits from
food or lubrication must be properly removed by clean­ing. Use mild detergent and non-chloride cleaners. Rinse
thoroughly. Wipe dry. If using chloride containing cleaners
or sanitizers, rinse repeatedly to avoid stainless steel cor­rosion. Where appropriate, apply a polish recommended

for stainless steel (such as Benet or Super Sheen) for

extra protection and lustre.

REMOVAL OF SCALE DEPOSITS

4. Use warm soapy water with a cloth or sponge to
clean the exposed bead of the door gasket. Rinse
with warm clear water and wipe dry with a dry cloth.

5. Wipe surfaces which touch the door gasket with a
cloth or sponge and warm soapy water. Rinse with
warm clear water and wipe with a dry cloth. CAU-

TION: Do not allow the door gasket to come in
contact with food oils, petroleum solvents, or lu­bricants. Wipe all solids away from the drain open-

ings in the compartments to prevent clogging.

6. Remove drain screens from inside compartment
drains. Using a plastic bottle brush and mild deter­gent, clean inside the drain opening ensuring there is
no food residue or blockage. Clean the drain screen
and replace in its original position.

7. Leave the door slightly open when the steamer is not
in use to allow the inside to dry out.

Weekly, or more often if necessary...

Clean exterior with a damp cloth and polish with a soft
dry cloth. Use a non-abrasive cleaner to remove discol­orations.

GUIDELINES FOR MAINTAINING STAINLESS STEEL
SURFACES

There are three things that can break down stainless steel
and allow corrosion to develop:

1. Abrasion;

WARNING

Read and follow instructions on the CLR
bottle. Use plastic or rubber gloves to avoid
skin contact. If CLR comes in contact with
skin, rinse with clear water.

1. Drain steam generator tank by setting ON/OFF switch
to off. Set cooking timer to “OFF”.

2. Set switch to de-lime. This closes drain valve.

3. Unscrew plug in deliming port at rear of unit. Insert

hose in delime tting. Pour 28 ounces of solution into

generator slowly to avoid spillage. Remove hose.

Screw plug into deliming tting so it seals tightly.

4. Allow steamer to remain in ready cycle for 1 1/2 hours
then turn ON/OFF switch off and allow generator to
drain.

5. Flush cycle. Turn ON/OFF switch to on. When ready

light comes on, switch to off to ush generator. Re­peat this step three times to completely ush genera-

tor.

6. Clean exterior and interior. Use a mild solution of
soap and water. Rinse with clean water. Dry with a
soft clean cloth. Leave compartment door open when
not in use.

The steamer is now ready for use or turn off for overnight
shutdown.

2. Deposits and water;

3. Chlorides.

MAINTENANCE

10