Market Forge ST-12-TGG Installation Manual

ST-6-TGG™ and ST-12-TGG

™

PRESSURELESS STEAM COOKER

WITH GAS GENERA TORS

WARNING

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 equipment.

FOR YOUR SAFETY

Do not store or use gasoline or other

flammable vapors or liquids in the vicinity of

this or any other appliance.

MODEL

ST-6-TGG
ST-12-TGG

COVERING

Installation

•

Operation

•

Service and Parts

•

INSTALLATION, OPERATION, AND MAINTENANCE MANUAL

Post in a prominent location to be followed in the event the user smells gas. This information shall
be obtained by consulting the local gas supplier.

An Employee-Owned Company

35 Garvey Street • Everett, MA 02149-4422 USA
Tel: [phone] • Fax: [phone]
Fax Outside MA: 1-800-227-2659
E-Mail: [e-mail]

Form No. S-4846 Rev. A 11/98 Printed in U.S.A.

TABLE OF CONTENTS

PARAGRAPH PAGE PARAGRAPH PAGE

SECTION 1 INTRODUCTION

1.1 Description............................................1-1

1.2 Basic Functioning .................................1- 1

1.3 Service .................................................1-1

SECTION 2 INSTALLATION

2.1 Assembly .............................................2-1

2.2 Setting in Place ....................................2 -1

2.3 Gas Connection ....................................2-1

2.4 Electric Service Connections................2 - 2

2.5 Water Connections................................2-2

2.6 Installation Check-Out ..........................2-2

2.6.1 Warm-up ...............................................2-2

2.6.2 Timed Steam Mode ..............................2- 2

2.6.3 Constant Steam Mode ..........................2-2

2.6.4 Shut-Down Procedure ...........................2-3

2.7 Reversing the Doors .............................2-3

SECTION 4 TROUBLESHOOTING

4.1 General .................................................4-1

4.2 Troubleshooting Guide ..........................4-1

4.3 Electrical Troubleshooting

Procedures .......................................4-1

4.3.1 Incoming Power ....................................4-3

4.3.2 Electrical Inspection .............................4-4

4.3.3 60-Minute Timer....................................4-4

4.3.4 Door Interlock Switch............................4-6

4.3.5 Indicator Lights .....................................4 -6

4.3.6 Cooking Compartment Thermostatic Switch
4-6

4.3.7 Buzzer ..................................................4-7

4.3.8 Cold Water Condenser Circuit ...............4-7

4.3.9 Wiring ...................................................4-7

4.4 Water Level Control Board ....................4 -7

4.4.1 Testing the Water Fill Relay..................4 - 8

4.4.2 Testing the Low Water Relay ................4- 8

SECTION 3 OPERATION

3.1 Operating Controls and Indicators .........3- 1

3.2 Operating Procedures ...........................3-1

3.2.1 Daily Firing Procedure...........................3-1

3.2.2 Cooking ................................................3-1

3.2.3 Daily Shut-Down Procedure ..................3-1

3.3 Cleaning................................................3-1

3.3.1 Daily Cleaning.......................................3-1

3.3.2 Prolonged Shutdown and Cleaning ........3-1

3.3.3 Generator Cleaning ...............................3-2

3.4 Drainage ...............................................3-3

3.4.1 Cooking Compartment Drainage............3-3

3.4.2 Drip/Spill Trough Drainage.....................3-3

3.5 Test Kitchen Bulletin.............................3-4

SECTION 5 MAINTENANCE

5.1 General .................................................5-1

5.2 Preventive Maintenance .......................5 -1

5.2.1 Cooking Compartment Cleaning ............5-1

5.3 Repair and Replacement .......................5-1

5.3.1 Door Latch Tension Adjustment ............5- 1

5.3.2 Door Handle Tension Adjustment ..........5-1

5.3.3 Door Gasket Replacement ....................5-2

5.3.4 Exterior Panel Removal ........................5-2

5.3.5 Water Solenoid Valve Replacement ......5-2

SECTION 6 ILLUSTRATED PARTS LIST

6.1 General .................................................6-1

6.2 Ordering Information .............................6-1

6.3 Index of Illustrated Parts List................6-1

Illustrated Parts List........... 6-2 through 6-14

MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: [phone] TELEX: 91-9494
FAX: [phone] OUTSIDE MA: 800-227-2659

Form No. S-4846 Rev. A 11/98

iii

LIST OF ILLUSTRATIONS

FIGURE PAGE

SECTION 3 OPERATION

3- 1 Controls and Indicators .........................3-2

SECTION 4 TROUBLESHOOTING

4- 1 Wiring Diagram, Model ST-6 .................4-5

4- 2 Schematic Diagram,

Model ST-6.......................................4-9

SECTION 6 ILLUSTRATED PARTS LIST

See Page 6-1

LIST OF TABLES

TABLE PAGE TABLE PAGE

SECTION 3 OPERATION

3- 1 Controls and Indicators .........................3-2

Form No. S-4846 Rev. A 11/98

SECTION 4 TROUBLESHOOTING

4- 1 General Troubleshooting Guide .............4-1

4- 2 Electrical Fault Isolation Guide .............4 - 4

iv

1. INTRODUCTION

This service and parts manual contains general information, installation operation, principles of op­eration, troubleshooting, and maintenance information for the Market Forge ST-6 Pressureless
Steam Cookers. Also included is a parts list in which each replaceable part is identified and shown
in an accompanying exploded view.

1.1 DESCRIPTION

The ST-6-TGG and ST-12-TGG is a pressureless
steam cooker consisting of two independently controlled
compartments enclosed in a single cabinet. Each cook­ing compartment is provided with steam by individual
gas generator rated at 50,000 Btu/hr. Each compartment
is equipped with a separate three-piece door with inner
gasket plate isolated from the exterior surface. Door
latches operate by action for positive sealing of inner
door. Steam and steam-condensing circuits are electri­cally controlled. Operating controls are displayed on a
single front-mounted panel and include separate power
switches and timers with indicator lights for selection of
constant steam or 60-minute-long duration cooking.

A separate steam source is not required for operation
of the pressureless cooker. The model ST-6 TGG is pow­ered by twin gas steam generators totalling 100,000 Btu/
hr. rate. The cooker is equipped for connection to all
necessary utilities, gas, electricity, hot and cold water,
and an open drain.

1.2 BASIC FUNCTIONING

The Model TGG may be operated with only one
compartment in use; or both may be used simulta­neously. Each compartment is equipped with identical
controls, allowing selection of constant steam or
60-minute timer operation. The cooker becomes opera­tional when the power switch is depressed to “ON” and
the timer is set to constant steam, or the timer is set at
the desired cooking time and the compartment door is
closed. The indicator light comes on, allowing steam to
flow into the compartment.

When steam flowing inside the compartment has
raised the interior temperature to 195°F, the contacts of
a thermostatic switch automatically close, completing
the circuit to the timer motor and starting the cooking
time period. At the end of the set interval, timer contacts
switch to shut off the cooking operation and sound a
signal buzzer. The buzzer is silenced by returning the
timer dial to the OFF position. In the constant steam mode,
operation will be continuous.

Steam emitted from the compartment along with liq­uid cooking drainage are directed through a drain screen
inside the compartment into a cooker drain line. Both
drain lines are connected to a common condenser box
located in rear. A cold water solenoid valve connected to
the condenser box is automatically actuated by a ther­mostatic switch to condense the steam to water prior to
discharging into an external drain.

1.3 SERVICE

Required service, both preventive and corrective, is
explained in Section 6. Should repairs be required, a net­work of authorized agencies is available to assist with
prompt service. A current Directory of Authorized Ser­vice Agencies may be obtained by contacting:

Product Service Department
Market Forge
35 Garvey Street
Everett, Massachusetts 02149
Telephone [phone]

The model and serial numbers must be referenced
when corresponding with Market Forge. The data plate
containing the serial number pertaining to the equipment
is located toward the front on the top panel of the cooker.

MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: [phone] TELEX: 91-9494
FAX: [phone] OUTSIDE MA: 800-227-2659

Form No. S-4846 Rev. A 11/98

1-1

2. INSTALLATION

2.1 ASSEMBLY

The Model ST-6-TGG is shipped strapped and bolted
to a skid, with cabinet feet in a separate container. Steps
required for assembly are as follows:

1. Remove the straps and four bolts that fasten the
equipment frame to the skid.

2. Install feet in threaded mounting locations of the
cabinet frame.

3. Mount the two baffles on studs located on the right­inside of the cooking compartments.

4. Mount the four pan support racks in brackets in­side control compartments.

5. Attach the drip trough on studs located on the face
of the unit.

2.2 SETTING IN PLACE

The location of installation must be under an exhaust
hood, which will remove gas combustion products, small
amounts of water vapor emitted when the cooker doors
are opened, and exhaust fumes from the air. Level the
unit in final location by turning the adjustable feet. Using
the cabinet top as a reference, obtain level adjustment
left-to-right and front-to-back.

CAUTION

Keep this appliance area free and clear from combus-

tibles.

Do not obstruct the flow of combustion and ventilation

air.

This installation must conform with local codes, or in

the absence of local codes, with the National Fuel

Gas code, ANSI Z223.1–Latest Edition. For installa-

tion in Canada, this appliance is to be in accordance

with the current CAN/CGB-B149 (.1 or .2) Installation

Code for Gas Burning Appliances and Equipment and/

or Local Codes.

This appliance, when installed, must be electrically

grounded in accordance with local codes, or in the

absence of local codes, with the National Electric

code, ANSI/NFPA70–Latest Edition. For installation

in Canada, all electrical connections are to be made

in accordance with CSA C22.1 Canadian Electrical

Code Part 1 and/or Local Codes.

The boiler and its individual shut-off valve must be
disconnected from the gas supply piping system dur­ing any pressure testing of that system at test pres­sure in excess of 1/2 psig (3.45 k/PA).
The wiring diagram adhesive label is located on the
inside of the front panel.
This product must be installed in a room with adequate
air supply.
Minimum clearances from both combustible and non­combustible surfaces are 2" (51 mm) from right and
left wall and 2" (152 mm) from rear wall. Suitable for
installation on combustible floors/counters.
This unit is serviceable from the front and right side.
Do not install in such a manner that a service person
cannot remove the side panels. The optimum clear­ance on the right side is 12" (302 mm), 24" (604 mm)
on the left.
Keep this manual for future reference.

2.3 GAS CONNECTIONS

a. The generator is factory-adjusted for a gas input of

50,000 Btu/hr. at the pressure indicated. Please read
the rating plate on top of the unit. If this plate is marked
for a different gas than that supplied, notify your dealer
immediately. Install an external gas supply shut-off
valve in a visible and accessible location. If the unit is
placed at the minimum side clearances rather than
the optimum side clearances, the only acceptable lo­cation for the gas supply shut-off valve is under the
unit in the space provided by the legs.

b. Use new iron or steel pipe complying with the latest

ANSI Standard for Wrought-Steel and Wrought-Iron
Pipe, B36, properly threaded, reamed, and free from
chips, oil, and dirt. If pipe dope is used, apply a mod­erate amount, leaving two end threads bare. Pipe dope
must be resistant to LP gas. Connect the gas line into
the bottom (inlet) side of the shut-off valve. The sup­ply pressure must be at least 1" (25 mm) water col­umn higher than the manifold or regulator pressure for
proper function of the regulator. If it is not, check the
supply pipe for blockage or excessive pressure drop
and make necessary corrections.

c. Perform a gas leak test of all newly made joints, as

well as those leading to the main gas control valve.
Use a soap solution. DO NOT USE FLAME.

Form No. S-4846 Rev. A 11/98

2-1

2. INSTALLATION (cont’d.)

d. Natural gas units are equipped with a pressure regula-

tor factory-adjusted to give 4" (102 mm) water column
manifold pressure.

e. Propane gas units are equipped with a pressure regu-

lator factory-adjusted to give 10" (254 mm) water col­umn manifold pressure.

f. Refer to “Gas Burner Adjustment Instructions”

(page ___).

g. ONLY A LICENSED GAS FITTER SHOULD MAKE

GAS LINE CONNECTIONS.

2.4 ELECTRIC SERVICE CONNECTIONS

Connect cooker controls to 110/120 volt AC, 60 Hz,
single-phase branch circuit rated 15 amps capacity. Wir­ing will conform to the requirements of national and local
electrical codes. (220 volts, 50 Hz, single-phase for ex­port units.)

ONLY A LICENSED ELECTRICIAN SHOULD MAKE
ELECTRICAL CONNECTIONS.

2.5 WATER CONNECTIONS

Before connecting water to this unit, have water sup­ply analyzed to make sure that hardness is no grater
than 2.0 grains per gallon and pH level is within the range
of 7.0–8.5. Water that fails to meet these standards
should be treated by the installation of a water condi­tioner.

CAUTION

Do not connect hot water to the cold water con­denser water inlet.

2.6 INSTALLATION CHECK-OUT

After cooker is set in place, and gas, water, and elec­trical connections are made, the cooker must be given a
thorough check-out. Correct operation is explained be­low. If the equipment performs as described, it is ready
for final purge prior to cooking use; if not, consult the
troubleshooting guide in this manual. Before making this
check-out, the operator must be thoroughly familiar with
the operating procedures in Section 3 and with the func­tion of each control described in Table 3-1. Refer to Fig­ure 3-1 for identification of controls required in the
following procedures.

2.6.1 Warm-Up

Push the power switch(es) to the “ON” position(s). You
will hear water entering the unit through the solenoid
valve(s), filling the generator(s).

Once the water level in the generator(s) has reached
the appropriate level, the solenoid valve(s) will close,
and the gas burners will be lit. After a short time (ap­proximately 8 minutes), the red “READY” light(s) will come
on, indicating that the unit is ready to make steam.

2.6.2 Timed Steam Mode

EQUIPMENT FAILURE CAUSED BY
INADEQUATE WATER QUALITY IS
NOT COVERED UNDER WARRANTY.

CAUTION

PVC or CPVC are not acceptable materials for
drains.

There are two water inlets, one for the boilers marked
“HOT” and the other for the cold water condenser marked
“COLD.” Please connect hot or cold water to the boiler
water inlet and only cold water to the condenser water
inlet.

MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: [phone] TELEX: 91-9494
FAX: [phone] OUTSIDE MA: 800-227-2659

Form No. S-48466 -Rev. A 11/98

Set the selector/timer knob to 10 minutes and close
the door. You will hear steam flow entering the cavity,
and cold water flow into the drain. When the timer reaches
0 minutes, the buzzer will sound. The buzzer is silenced
by returning the selector/timer know to the “OFF” position.
The red ready light will stay illuminated.

2.6.3 Constant Steam Mode

The constant steam mode overrides all other cooking
modes. This mode is entered by turning the selector/
timer knob to the constant steam position on the dial
(green area). With the know set for constant steam and
the door closed, you should hear steam enter the cavity
and cold water flow into the drain.

2-2

2. INSTALLATION (cont’d.)

2.6.4 Shut-Down Procedure

1. Flip main power switch to “OFF.” As this is an auto­matic steam generator system, it will drain itself.

2. Check that all timer dials are in the “OFF” position.

3. Leave the cooking compartment doors slightly ajar
to extend the life of the door gaskets.

2.7 REVERSING THE DOORS

The Pressureless Steam Cooker has a reversible
cooking compartment door. This section contains instruc­tions for reversing this door.

1. Turn off the power to unit.

2. Open the cooking compartment door.

3. Remove the two screws that attach the top hinge
to the front of the unit.

4. Slide the door upward, off the bottom hinge.

5. Remove the two screws that attach the bottom
hinge to the front of the unit.

6. Remove the right and left side panels by unscrew­ing one screw on each panel and sliding the panel
down..

7. Remove the door interlock assembly by unscrew­ing the two nuts that hold it in place (assembly is
attached to the screws in the top right hinge mount­ing holes, see fig 2-1).

8. Remove the four screws in the right side hinge
mounting holes and install them in the left side
hinge mounting holes (where the hinges were origi­nally mounted).

9. Using the nuts removed in step #6, reinstall the
door interlock assembly onto the 2 (two) screws in
the lower left hinge mounting holes (See Fig 2.1)
by moving the assembly over the cooking com­partment to the other side of the unit. Rotate the
door interlock assembly 180o for installation,
so that the switch is now facing up..

10. Reinstall for the top hinge and screw into the right
lower hinge mounting holes. Rotate the hinge 180
for installation, so that the pin which the door
rides on is now facing up. The hinge must be ro­tated because it will now function as the bottom
hinge. DO NOT COMPLETETLY TIGHTEN THE
HINGE MOUNTING SCREWS YET. These will be
used later for adjusting the door.

11. Remove the door latch assembly form the face of
the unit. The two (2) nuts mounting the door latch
are located behind the face of the unit and must be
accessed where the rightside panel was removed.

12. Remove the two (2) white hole plugs from the left
door latch mounting holes, and insert them into the
right door latch mounting holes (where the door latch
assembly was originally mounted ).

13. Rotate the door latch assembly 180o, and install
into the left door latch mounting holes.

NOTE: Each stud on the latch assembly should have a

plastic washer, a spring, a plastic washer and a
Nyloc type nut.

14. To adjust the tensionof the door latch, tighten both
nuts down until the springs are fully compressed,
then back each nut of 1 1/2 turns.

15. Rotate the hinge 180o for mounting.

16. Slide the remaining hinge into the top door bear­ing..

17. Slide the door and hinge assembly down onto the
hinge which you have already mounted to the front
of the unit. Use the two screws to mount the top
hinge into the right upper hinge mounting holes.
DO NOT COMPLETELY TIGHTEN THE HINGE
MOUNTING SCREWS YET.

18. Slowly push the cooking compartment door closed
until it is latched.

19. The cooking compartment door can be raised, low­ered, and/or rotated into position by bumping it with
the palm of your hand or by using a small rubber
mallet.

20. First, check the alignment at the front of the door
by making sure that the striker in the door is cen­tered with the latch mechanism on the front of the
unit.

21. Square the door to the unit by raising or loweringthe
hinge side of the door, keeping the latch centered
with the striker.

22. Visually inspect the door. Be sure that the door is
square to the unit, the striker is centered with the
latch, and the gasket is in contact with the entire
lip of the cooking compartment.

o

23. Gently open the cooking compartment door, taking
care not to move it out of position.

24. Tighten all four (4) door hinge bracket mounting
screws.

25. Close and visually inspect the door again, as de­scribed in step #22.

26. Reinstall the left and right panels, using the screws
for each panel.

Form No. S-4846 Rev. A 11/98

2-3

2. INSTALLATION (cont’d.)

TOP RIGHT HINGE
MOUNTING HOLES

TOP LEFT HINGE
MOUNTING HOLES

LEFT DOOR LATCH
MOUNTING HOLES

INTERLOCK ASSEMBLY
POSITION WHEN DOOR IS
REVERSED

LOWER LEFT HINGE
MOUNTING HOLES

INTERLOCK ASSEMBLY
ORIGINAL POSITION

DOOR LATCH ASSEMBLY
ORIGINAL POSITION

LOWER RIGHT HINGE
MOUNTING HOLES

Figure 2-1. TYPICAL DOOR LAYOUT

MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: [phone] TELEX: 91-9494
FAX: [phone] OUTSIDE MA: 800-227-2659

Form No. S-48466 -Rev. A 11/98

2-4

3. OPERATION

3.1 OPERATING CONTROLS AND
INDICATORS

The controls and indicators required to operate the
cooker are listed in Table 3-1, together with a short func­tional description of each. Figure 3-1 shows the physical
location of each control and indicator.

3.2 OPERATING PROCEDURES

The ST-6-TGG pressureless steam cooker defrosts
frozen foods and cooks fresh and defrosted foods. Each
cooking compartment permits selection of continuous
(constant steam) cooking or timed (0–60 minutes) cook­ing. Instructions for operation are included in this sec­tion. Consult Test Kitchen Bulletin for detailed cooking
information.

3.2.1 Daily Firing Procedure

1. Turn gas valve to “OFF” located at lower front

of unit.

2. Wait 5 minutes for unburned gas to vent.

3. While this is taking place, flip power switch

from “OFF” to “ON”. Wait 5 minutes

for water to fill in boilers.

4. Open main gas valve.

5. Turn knob from “OFF” to “ON” when the
generator is ready to create steam
(Approx 195oF). The red ready light will come

on.

3.2.2 Cooking

NOTE

The red steamer ready light must be on be­fore any controls become operational.

1. Slide pans of food into cooking compartment pan
supports.

2. Close cooking compartment door.

3. Set timer cooking time:
a. CONSTANT STEAM—for continuous cooking

b. 60-MINUTE TIMER—for timed cooking.

4. Set appropriate timer to the required cooking time
(see Test Kitchen Bulletin in Section 3.5).

5. Turn off buzzer, which sounds to indicate cooking
is complete, by setting timer dial (1) to the OFF
position.

6. Open door sightly at first letting most of the steam
out of the compartment and then fully open the
door.

7. Unload by sliding pans of food from pan supports,
taking care to avoid hitting compartment opening.

3.2.3 Daily Shut-Down Procedure

1. Flip “Power” switch from “ON” to “OFF”. the

generators will automatically drain.

2. Check both timers dials are in the “OFF”

position.

3. Keep both compartment doors “Open”

CAUTION

When the unit is not in use, leave the cooking
compartment door slightly ajar to prolong the
life of the door gasket.

3.3 CLEANING

3.3.1 Daily Cleaning

After each period of daily operation (more frequently
as required to maintain cleanliness), the cooker should
be thoroughly cleaned by completing the following steps:

1. Remove left- and right-side pan supports, baffles,
and drain screens by lifting up and off mounting
studs. Wash with a mild detergent. Rinse and set
aside for reassembly.

2. Wash cooking compartment interior using a mild
detergent and water. Rinse and dry thoroughly.

3. Replace pan supports, baffles, and drain screens
in compartment and leave door open.

3.3.2 Prolonged Shutdown and Cleaning

This section includes instructions for prolonged shut-

down of the ST-6 TGG pressureless steam cooker.

Form No. S-4846 Rev. A 11/98

3-1

3. OPERATION (cont’d.)

1. Press the power switch into the “OFF” position. The
steam generator will automatically drain.

2. Clean the cooking compartment as described in
Section 3.3.1 of this manual.

3. The steam generator must be rinsed and drained.
Refer to Section 3.4, Cleaning the Generator, for
complete instructions.

CAUTION

• Disconnect the power supply to the steam gen­erator before servicing.

• Contact the factory, the factory representative,
or a factory-authorized service company to per­form maintenance repairs.

• Keep this manual for daily reference.

3.3.3 Generator Cleaning

The ST-6-TGG is designed with an advanced clean-

ing system that notifies the user that the steam genera­tor needs to be cleaned. Your steamer permits you to
quickly clean the generator. The cleaning sequence is
as follows:

The amber “CLEAN” light illuminates when scale builds
up in the tank and on the heating element.

When the unit is to be used, the unit must be cleaned
as follows:

1. Turn the timer switch to the “OFF” position.

2. Turn off the water supply from its source.

TABLE 3-1

Figure 3-1. Controls and Indicators

FIG. 3-1 REF. DESCRIPTION FUNCTION

1 Timer/Constant Steam Controls cooking up to 60 minutes or uses constant operation.
2 Indicator Light (red) When lit, indicates that cooker is in operation, or ready to cook.
3 Indicator Light (amber) When lit, indicates steam generator needs cleaning/deliming.
4 Buzzer Signals end of cooking period (not shown).

CONTROLS AND INDICATORS

(See Figure 3-1)

5 Power Switch (lit) Turns power on to the steamer.

MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: [phone] TELEX: 91-9494
FAX: [phone] OUTSIDE MA: 800-227-2659

Form No. S-48466 -Rev. A 11/98

3-2

3. OPERATION (cont’d.)

3. Turn power switch off and drain the steam genera­tor that needs cleaning.

4. Turn the power switch on.

5. Remove the cleaning solution inlet cap located on
the right hand side of the upper brow.

6. Using a kitchen funnel, pour Market Forge’s TOTAL
CONCEPT™ deliming solution (P/n 20-0318) into the
generator (2 quarts).

7. Add 5 quarts of water to fill the generator to 3/4. The
heater relay will click on.

CAUTION

Read directions and information on TOTAL CON-

CEPT™ deliming solution container before us-

ing.

8. Allow the unit to preheat until the red “READY” light
comes on.

9. After the ready light is on, set the timer for about
1 hour.

10. When timer has counted to zero and the buzzer
sounds, the “clean” light should be off. If the light is
not off, repeat Step 10.

11. Now the system needs to be rinsed, which is ac­complished by:

• turning the power off (the unit drains)

• turning the water supply on at its source

• turning on the power permitting water to enter
the generator

• allowing the unit to reach preheat conditions
(green light on)

• setting timer for 10 minutes

• draining the rinse water after the buzzer sounds
by turning off the power.

After rinse water is drained, turn the power on, wait
for the steam ready light, and you are ready to cook.

3.4 DRAINAGE

3.4.1 Cooking Compartment Drainage

The bottom of the cooking compartment is angled
slightly toward the rear of the unit. This assures that any
condensate build-up or spills will be directed toward the
drain hole, which is located at the rear bottom center of
the cooking compartment. Any liquid exiting the cooking
compartment runs down the cooking compartment drain
tube and into the condenser box, where it is cooled down
to temperatures below 140°F prior to entering the drain
line.

3.4.2 Drip/Spill Trough Drainage

The ST-6 TGG pressureless steam cooker has a drip/
spill trough below the bottom cooking compartment door.
It will catch any condensate gathering on the front of the
unit when the door is opened.

Form No. S-4846 Rev. A 11/98

3-3

3. OPERATION (cont’d.)

3.5 TEST KITCHEN BULLETIN

Model ST-6- & 12-TGG Pressureless Cooker

Facts On Parade

1. Frozen vegetables should always be cooked in per­forated 12” x 20” x 21/2” (1/1 65mm) pans 71/2 lbs
(34 kg) maximum per pan.

2. Frozen entrees should be underlined with a perfo­rated pan for best results. If they are defrosted first,
the heating time will be decreased.

3. Fresh foods may also be cooked in this unit. Veg­etables and other foods where the stock is not to
be retained should be cooked in perforated 12” x
20” x 21/2” (1/1 65mm) pans for the most nutritious
results.

4. There is a thermostatic time delay built into this
unit which adapts the unit to the proper cooking
time. This means that the total time will usually be
longer than the time setting.

5. There is a safety microswitch on the door which
shuts off the steam each time the door is opened if
the unit is in the cooking cycle.

6. Both compartments may be filled and timers set
simultaneously.

7. Total cooking time will vary depending on the load,
even though the timer setting is the same.

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

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

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

11. Steam cooked foods have a higher percent yield
more portions per dollar spent.

12. 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.

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

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

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

16. Fuel is used only when the steam cooking unit is in
operation.

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

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

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

20. The steam cooker can be opened during the cook­ing period to add or remove items. If any time is
lost, and adjustment may be make on the timer.

21. 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 bulletin.

MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: [phone] TELEX: 91-9494
FAX: [phone] OUTSIDE MA: 800-227-2659

Form No. S-48466 -Rev. A 11/98

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