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: (617) 387-4100 • Fax: (617) 387-4456
Fax Outside MA: 1-800-227-2659
E-Mail: CUSTSERV@MFII.COM
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: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 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 (617) 387-4100
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: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 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: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 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: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 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: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 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: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 OUTSIDE MA: 800-227-2659
Form No. S-48466 -Rev. A 11/98
3-4
3. OPERATION (cont’d.)
The ST-6-TGG pressureless cooker is a two-compartment unit. Each compartment holds three 12” x 20” x 21/2” or
12” x 20” x 4” pans. This unit enables the cook to prepare foods close to the time of service. The cooking times given
are timer settings and should be set on a preheated compartment. There is a thermostatic time delay in each compartment that adjusts the total time depending on the temperature and amount of the food. Therefore, the total time will be
greater than the timer setting. At the end of the timer cooking cycle the bell will ring, steam will stop flowing, and the
food can be removed.
FROZEN VEGETABLES
Approx. Number
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
Number
of Pans
1-3
1-3
1-3
Timer
Settings in
Minutes
12-15
8-12
12-15
Cooked
Servings
Per Pan
30 3 oz. (85 g)
25 3 oz. (85g)
25 3 oz. (85 g)
ITEM
Asparagus
Spears
Beans, Green
Regular Cut
Beans, Green
French Cut
Approx. Frozen
Weight
Per Pan
7 1/2 lbs. (3.4 kg)
6 lbs. (2.7 kg)
6 lbs. (2.7 kg)
Beans, Lima
Broccoli
Brussels
Sprouts
Carrots
Cauliflower
Corn-Cut
Mixed Vegetables
Peas (Loose)
Spinach
Squash
7 1/2 lbs. (3.4 kg)
6 lbs. (2.7 kg)
7 1/2 lbs. (2.7 kg)
6 lbs. (2.7 kg)
6 lbs. (2.7 kg)
7 1/2 lbs. (3.4 kg)
7 1/2 lbs. (3.4 kg)
7 1/2 lbs. (3.4kg)
9 lbs. (4kg)
12 lbs. (5.4 kg)
FROZEN PREPARED ENTREES
Weight
ITEM
Lobster Tails
6-8 oz. (170-255 g)
Shrimp, C.D.P.
Shrimp
Green
Bulk Pack Frozen
Bulk Pack
Defrosted
Per Pan
7-8 lbs. (3.2-3.6 kg)
16-20 lbs. (7-9 kg)
16-20 lbs. (7-9 kg)
3 1/2-4 lbs. (1.6-1.8 kg)
3 1/2-4 lbs. (1.6-1.8 kg)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
3-5
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
Number
of Pans
1-3
1-3
1-3
1-3
1-3
12-15
4-6
10-15
10-15
7-12
8-12
8-12
3-5
Must be
defrosted
Must be
defrosted
Timer
Settings in
Minutes
15-25
8-11
11-15
35-45
25-35
30 3 oz. (85 g)
25 3 oz. (85 g)
30 3 oz. (85 g)
25 3 oz. (85 g)
25 3 oz. (85 g)
30 3 oz. (85 g)
30 3 oz. (85 g)
30 3 oz. (85 g)
30 4 oz. (115 g)
50 3 oz. (85 g)
Approx. Num-
ber
Cooked Servings
Per Pan
15 6 oz. (170 g)
75 3 oz. (85g)
50 3 oz. (85 g)
10 6 oz. (170 g)
10 6 oz. (170 g)
3. OPERATION (cont’d.)
PRESSURELESS STEAM COOKING TIMER SETTINGS AND PORTIONS
VEGETABLES
Approx. Number
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
Number
of Pans
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
Timer
Settings in
Minutes
18-22
40-50
14-18
18-21
12-16
10-15
14-18
20-25
Cooked
Servings
Per Pan
25-30 3 oz. (85 g)
30-35 3 oz. (85g)
25-30 3 oz. (85 g)
35-40 3 oz. (85 g)
30-35 3 oz. (85 g)
12
15-20 4 oz. (115 g)
25-30 4 oz. (115 g)
ITEM
Beans, Snap Green
or Waxed
Beets (50 mm)
2” Diameter
Broccoli 1/2-3/4”
(12-20 mm) Stalks
Carrots
Sliced
Cauliflower, Trimmed
1 1/2-2” (38-50 mm)
Corn on Cob
Husked
Cabbage 1/4-1/6
of Head, Cored
Onions, 2” (50 mm)
Diameter
Approx. Frozen
Weight
Per Pan
6 lbs. (2.7 kg)
7 1/2 lbs. (3.4 kg)
6 lbs. (2.7 kg)
9 lbs. (4 kg)
6 lbs. (2.7 kg)
1 doz.
5 lbs. (2.25 kg)
6 lbs. (2.7 kg)
Peas, Shelled
Potatoes, French
Fry Cut
Potatoes, Regular
Cut, 3” (75 mm)
Spinach, Cleaned
Cut
Squash, Summer, Sliced
1” thick (25 mm)
Squash, Winter
Peeled
Turnip,
Diced
5 lbs. (2.25 kg)
10 lbs. (4.5 kg)
10 lbs. (4.5 kg)
3 lbs. (1.4 kg)
7 lbs. (3.2 kg)
9 lbs. (4 kg)
5 lbs. (2.25 kg)
VEGETABLES -Canned
Weight
ITEM
Canned
Vegetables
Per Pan
7 lbs. (3.2 kg)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
1-3
1-3
1-3
1-3
1-3
1-3
1-3
Number
of Pans
1-3
5-6
18-21
35-40
3-5
7-10
10-15
28-32
Timer
Settings in
Minutes
5-10
25-30 3 oz. (85 g)
50 3 oz. (85 g)
50 3 oz. (85 g)
10-12 3 3/4 oz. (105 g)
30-35 3 oz. (85 g)
25-30 3 oz. (85 g)
20-25 4 oz. (115 g)
Approx. Num-
ber
Cooked Servings
Per Pan
25-30 3oz. (85 g)
MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 OUTSIDE MA: 800-227-2659
Form No. S-48466 -Rev. A 11/98
3-6
3. OPERATION (cont’d.)
PRESSURELESS STEAM COOKING TIMER SETTINGS AND PORTIONS (continued)
MEAT—POULTRY—FISH
Approx. Number
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
4” (100 mm)
4” (100 mm)
Number
of Pans
1-3
1-3
1-3
Timer
Settings in
Minutes
20-30
45-50
50-60
Cooked
Servings
Per Pan
15-20 2 oz.
Protein (55 g)
25-30 2 oz.
Protein (55 g)
20-25 2 oz.
Protein (55 g)
ITEM
Chicken
Cut up
Chicken, 4 lbs.
Whole
Fowl, 5 lbs. or more
Whole
Approx. Frozen
Weight
Per Pan
8 lbs (3.6 kg)
3 each
2 each
Fish, Fillets
Frankforts
Hamburgers
3 oz. (85 g)
Meatballs
1 oz. (30 g), size*
Meatloaf*
Pork Chops, 4 oz.
Loin Bone (115 g)
Sausage
1 1/2 oz. (45 g)
Turkey
On Carcass
Turkey
Off Carcass
*Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55 g) protein plus extenders
or 3 oz. (85 g) total portion.
3 lbs (1.4 kg)
5 lbs (2.3 kg)
5 lbs (2.3 kg)
6 lbs (2.7 kg)
15 lbs (6.8 kg)
6 lbs (2.7 kg)
6 lbs (2.7 kg)
20-22 lbs (9-10 kg)
10-12 lbs (4.5-5 kg)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1
1-3
10-15
3-5
18-22
20-25
40-50
25-30
18-21
2-2 1/2 hrs.
1-1 1/4hrs.
12-15 2 oz. (55 g)
35-40 2 oz. (55 g)
20-25 2 oz.
Protein (55 g)
20-25 2 oz
Protein (55 g)
50-60 2 oz.
Protein (55 g)
24 2 oz.
Protein (55 g)
18-20 2oz. (55 g)
50-60 2 oz.
Protein (55 g)
55-65 2 oz.
Protein (55 g)
MISCELLANEOUS
ITEM
Eggs
In Shell
Eggs
Out of Shell
Rice —
Bulletin 16
gives
direction
Spaghetti
Bulletin 13
gives
direction
Weight
Per Pan
3 dozen
4 dozen
4 lbs. (1.8 kg)
3 lbs. (1.4 kg)
Recommended
12” x 20” (1/1)
Perforated Pan
2 1/2” (65mm)
2 1/2” (65mm)
2 1/2” (65mm)
4” (100mm)
Number
of Pans
1-3
1-3
1-2
1-2
Timer
Settings in
Minutes
9-11
6-8
18-22
18-22
Approx. Number
Cooked Servings
Per Pan
36
1 egg each
48
1 egg each
60-65 3oz. (85 g)
40-45 4oz. (115 g)
3-7
4. TROUBLESHOOTING
4.1 GENERAL
The information in this section is intended to assist
both the operator and service personnel in locating the
general source of problems that may occur with the
cooker. Before following any of the procedures given in
this section, the operator should be thoroughly familiar
with the operating instructions and the function of all
controls that are described in Section 3. If the problem
cannot be readily corrected, the operator should contact the nearest Market Forge service agency for assistance.
4.2 TROUBLESHOOTING GUIDE
A troubleshooting guide for use by service personnel
is given in Table 4-1.
TABLE 4-1
GENERAL TROUBLE-SHOOTING GUIDE
4.3 ELECTRICAL TROUBLESHOOTING
PROCEDURES
Before performing the troubleshooting procedures in
this section, the serviceman must be familiar with the
function of all controls as described in Section 3.
The electrical troubleshooting procedures that follow
require access to components and terminals of the electrical control panel shown in Figure 7-3. Electrical controls are reached by removing screws that fasten the
control panel to the frame. The panel may be pulled forward for testing while interconnected to the cooker circuits or disconnected at the pin connection for complete
removal and repair.
PROBLEM PROBABLE CAUSE REMEDY
1. POWER LIGHT DOES NOT
ON WHEN POWER
COME
SWITCH IS PRESSED INTO THE
ON POSITION.
2. WATER ENTERS THE STEAM
GENERATOR
3. STEAM GENERATOR WILL NOT
FILL
4. READY LIGHT WILL NOT COME
.
ON
VERY SLOWLY.
.
a. No 120V power to unit.
b. Faulty POWER switch.
a. Dirty strainer screen in the
water fill solenoid valve.
b. Dirt or lime accumulation
on seat of water fill
solenoid valve.
c. Lower water pressure.
a. Faulty generator fill
solenoid valve.
b. Faulty generator drain
solenoid valve.
c. Lime build-up on probe.
a. Faulty 195°F generator
thermostat.
b. Lime build-up on probe.
a. Be sure 120V power supply is on.
b. Check/replace POWER switch
(P/n 08-6549)
a. Clean/replace strainer screen.
b. Clean valve seat.
c. Check inlet pressure (25–50 psi).
a. If 120V is verified at the fill solenoid coil
(see Fig. ___), but the valve fails to open,
replace the valve (P/n 08-6498).
b. If 120V is verified at the drain solenoid coil
(see Fig. 7.4), but the valve fails to close,
replace valve (P/n 08-5021).
c. Clean or replace probe (P/n 08-6337).
a. Check/replace thermostat (P/n 08-6449).
b. Clean or replace probe (P/n 08-6337).
MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 OUTSIDE MA: 800-227-2659
Form No. S-4846 Rev. A 11/98
4-1
4. TROUBLESHOOTING (cont’d.)
TABLE 4-1 (cont’d.)
PROBLEM PROBABLE CAUSE REMEDY
5. GENERATOR WILL NOT CREATE
.
STEAM
6. GENERATOR CONTINUES TO
STEAM WHEN THE
CREATE
COOKING
IS
COMPARTMENT DOOR
OPENED.
7. GENERATOR DOES NOT DRAIN
THE POWER SWITCH IS
WHEN
PRESSED
POSITION.
INTO THE OFF
a. 120V power supply is not
connected or turned on.
b. Cooking compartment door
is ajar.
c. Cooking compartment door
is out of alignment.
d. Faulty door magnet or
magnetic reed switch.
e. Lime build-up on probe.
f. Faulty steam relay or
contactor.
g. Faulty control panel
TIMER.
h. Faulty MODE selector
switch.
i. Wiring short.
a. Faulty magnet reed switch
(contacts failed closed).
b. Wiring short.
a. Clogged or kinked genera-
tor drain line.
b. Clogged generator drain
hold.
c. Faulty generator solenoid
drain valve.
a. Check to be sure 120V power is connected
and on.
b. Check to be sure that the cooking compart-
ment door is closed and latched.
c. Check to be sure cooking compartment
door is properly aligned.
d. Check magnet (P/n 08-5027) and reed
switch (P/n 08-6308). Replace if needed.
e. Clean or replace probe (P/n 08-6337).
f. Check/replace steam relay or contactor if
necessary (P/n 08-6472/10-5944).
g. Check/replace control panel TIMER if
necessary (Mechanical P/n 08-6464; Digital
P/n 08-6429).
h. Check/replace MODE SELECT switch if
necessary (P/n 08-6550).
i. Check wiring at terminals.
a. Check magnetic reed switch. Replace if
necessary (P/n 08-6308).
b. Check wiring at terminals.
a. Check to be sure that the generator drain
line is not kinked and is free of debris.
b. Check to be sure the generator drain hole
is free of debris.
c. Rebuild or replace generator solenoid drain
valve (P/n 08-5021).
8. CLEAN GENERATOR
LIGHT STAYS ON AFTER IT HAS
CLEANED (DELIMED) AND
BEEN
.
RINSED
a. Faulty or incorrectly set
CLEAN GENERATOR
thermostat.
b. Faulty CLEAN latching
relay.
c. Wiring short.
d. Faulty RESET switch.
9. UNIT FAILS TO HOLD. a. Faulty hold thermostat.
b. Faulty hold switch.
c. Faulty timer.
Form No. S-4846 Rev. A 11/98
a. Depress RESET button on front panel.
b. Check/replace if necessary (P/n 08-6474).
c. Check wiring at terminals.
d. Check/replace if necessary (P/n 08-6553).
a. Replace (P/n 08-7521).
b. Replace (P/n 08-6550).
c. Check/replace control panel TIMER if
necessary (Mechanical P/n 08-6464; Digital
P/n 08-6429).
4-2
4. TROUBLESHOOTING (cont’d.)
TABLE 4-1 (cont’d.)
PROBLEM PROBABLE CAUSE REMEDY
10. STEAM ENTERS COMPARTMENT
CONTINUOUSLY
TURNING.
NOT
. TIMER DIAL
a. Constant steam position.
b. Faulty thermostatic
switch.
c. Faulty timer motor.
d. Faulty wiring.
11. STEAM CONTINUES TO FLOW
COMPARTMENT AND/OR
INTO
FAILS TO SOUND AT END
BUZZER
TIMER SETTING.
OF
a. Timer contacts faulty.
b. Buzzer faulty.
c. Faulty wiring.
12. BURNERS WILL NOT IGNITE. a. Manual gas shut-off valve
is not open.
b. Main POWER switch in
OFF position.
c. No water in boiler.
d. Electricity off.
e. Faulty hot surface igniter.
f. Faulty ignition module.
g. Faulty gas valve.
h. Faulty transformer.
13. COLD WATER CONDENSER DOES
FUNCTION.
NOT
a. Main water line shut off.
b. Thermostat out of adjust-
ment or defective.
c. Loose coil nut.
d. No continuity in solenoid
coil.
a. Move knob to timing location.
b. Replace switch. See Subsection 5.4.8.
c. Replace timer. See Subsection 5.4.4.
d. Inspect condition of wire and tightness of
all connections. Correct as needed.
a. Replace timer. See Subsection 5.4.4.
b. Replace buzzer. See Subsection 5.4.9.
c. Inspect condition of wire and tightness of
all connections. Correct as needed.
a. Open.
b. Turn to ON position.
c. Check to be sure main power switch is on.
Check to be sure main water supply is on.
d. Turn on 110V electrical supply.
e. Check and replace.
f. Check and replace.
g. Check and replace.
h. Check and replace.
a. Turn on.
b. Readjust for proper operation or replace if
defective.
c. Tighten coil nut.
d. Check coil for continuity. If open, replace.
14. BOILER OVERFILLS WITH
.
WATER
15. DRAIN WATER TEMPERATURE
HIGH.
TOO
Probes dirty. Clean probes.
a. Faulty 130°F thermostat
on the condenser tank.
b. Faulty tempering tank fill/
cool solenoid valve.
c. Faulty wiring.
4.3.1 Incoming Power
Before troubleshooting any of the electrical parts or
assemblies, verify that power is being supplied to the
cooker. Incoming power is connected at the boiler (or
direct-connected steam) control box located in the base
MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 OUTSIDE MA: 800-227-2659
Form No. S-48466 -Rev. A 11/98
a. Check 130°F thermostat. Replace if
necessary.
b. If 120V is verified at the solenoid cell, but
the valve fails to open, replace solenoid.
c. Check wiring.
cabinet. With power connected to the cooker, an AC voltmeter is used to measure 120 volts across L1 and L2. If
120 volts is present, and the cooker will not operate, the
fault lies within the electrical circuits of the cooker.
4-3
4. TROUBLESHOOTING (cont’d.)
TABLE 4-2
ELECTRICAL FAULT ISOLATION GUIDE
FAILURE FAULT LOCATION
1. Will not operate in either CONSTANT STEAM or 60-MINUTE
TIMER positions.
2. Operating in CONSTANT STEAM position but not in 60-MINUTE
TIMER position.
3. Operates in 60-MINUTE TIMER position but not in CONSTANT
STEAM position.
4. Steam solenoid valve fails to open with indicator light on.
5. Indicator light off with steam solenoid valve open.
6. With indicator light on and steam solenoid valve open, timer dial
fails to turn.
7. Buzzer fails to sound at end of 60-MINUTE TIMER mode.
a. Incoming power
b. Timer
c. Door interlock switch
d. Wiring
a. 60-minute timer
b. Wiring
a. Timer
b. Wiring
a. Solenoid valve coil
b. Wiring
a. Indicator light
b. Wiring
a. Compartment thermostatic switch
b. Constant steam position
c. Timer motor
d. Wiring
a. 60-minute timer contacts
b. Buzzer
c. Wiring
8. Steam flows continuously from boiler drain line.
4.3.2 Electrical Inspection
The first step in any electrical troubleshooting procedure is a thorough physical inspection of all wiring connections. To access electrical components, remove the
control panel as explained in Subsection 6.3.4.
WARNING
Before removing control panel or checking connec-
tions and wiring, be sure that the circuit breaker for
incoming power is OFF. When power is supplied,
all exposed terminals of the control panel carry
120 volts.
a. Thermostatic switch
b. Cold water solenoid valve
c. Wiring
Check all wiring connections by hand to assure that
both ends of all connection points are tightly secured.
Use a screwdriver to tighten connection points. If necessary, visually inspect all quick-disconnect terminals for
evidence of corrosion. Terminals in this condition should
be separated, cleaned with emery cloth until shiny, and
tightly reconnected.
4.3.3 60-Minute Timer
4.3.3.1 Timer Contacts
Defective timer contacts will result in failure of either
cooker compartment to operate. When this occurs, re-
Form No. S-4846 Rev. A 11/98
4-4
Figure 4-1. Wiring Diagram, Model ST-6 TGG
4. TROUBLESHOOTING (cont’d.)
move the control panel (see Subsection 6.3.4), and proceed as follows:
1. Turn off power to the cooker at external circuit
breaker.
2. Disconnect all five wires from timer terminals (see
Figure 5-1).
3. Connect an ohmmeter between terminals 1 and 3.
4. Rotate timer dial beyond the “0-Minute” point (any
setting) to obtain a reading of zero ohms on the
ohmmeter. If zero ohm reading cannot be obtained,
timer contacts are defective and the timer must be
replaced.
5. Move ohmmeter leads to terminals 1 and 4.
6. Rotate timer dial to “0-Minute” position (an audible
click indicates correct position). If zero ohm reading cannot be obtained, the timer is defective and
must be replaced.
7. Remove ohmmeter and replace all five leads on
timer terminals as shown in Figure 5-1.
4.3.3.2 Timer Motor
A defective timer motor will cause continuous operation in the TIME mode, with the timer dial failing to return
to the “0-Minute” position. Since thermostatic switch failure can cause the same symptom, fault must first be
isolated to the timer by testing the thermostat (see Subsection 5.4.8).
To confirm timer motor condition, proceed as follows:
does not enter the compartment and the indicator light
fails to turn on with the door latch securely engaged, the
fault may be in the door interlock switch. Proceed as
follows:
1. Turn off power to the cooker.
2. Disconnect wires to the door switch terminals (see
Figure 5-1).
3. Connect an ohmmeter between the terminals of the
switch.
4. Actuate the switch by closing the cooking compartment door. If a zero reading cannot be obtained, the switch is defective and must be
replaced.
5. Remove the ohmmeter and replace the leads on
switch terminals (see Figure 5-1).
4.3.5 Indicator Lights
If the cooker compartment functions correctly, with
the single exception that the indicator light fails to light
during operation, the fault is a defective indicator light. A
“burned out” or defective light is verified by using an AC
voltmeter at the leads, with input power on the selector
switch in the correct position for that timer, the timer set,
and the door latches closed. If 120 volts is present, the
fault is in the indicator light and requires replacement. If
120 volts is not present, the fault is in the wiring or control components (selector switch, timer, or door switch).
1. Carefully check motor wire leads and tighten loose
connections.
WARNING
Use care while working with control panel.
Terminals carry 120 volts.
2. Turn on power to the cooker.
3. Set timer dial (any setting beyond “0-Minute”). If
operation is correct, the motor will turn the dial
toward “0-Minute.” If the motor fails to operate, it
is defective and the entire timer must be replaced.
4. Shut off power to the cooker.
4.3.4 Door Interlock Switch
Malfunction of the cooker door interlock switch prevents timer indicator lights from turning on and steam
solenoid from opening when the timer dial is set. If steam
4.3.6 Cooking Compartment Thermostatic
Switch
A thermostatic switch included in the circuit for the
timer motor delays timer operation until steam flowing
into the compartment satisfies the temperature-actuated
switch device. If a timer motor fails to operate within
about one minute after the indicator light comes on (with
cooker compartment empty), the cause may be a defective thermostatic switch. To test the switch, proceed as
follows:
1. Disconnect the two wires connected to the thermostatic switch terminals.
2. Connect an ohmmeter between the two terminals
of the switch.
3. Place the cooker into operation and observe ohmmeter dial. Within one minute of operation, the
switch contacts close automatically to register a
Form No. S-4846 Rev. A 11/98
4-6
4. TROUBLESHOOTING (cont’d.)
zero ohm reading on the dial. If a zero ohm reading
is not obtained, the switch is defective.
4. Shut off cooker, disconnect ohmmeter leads, and
replace wires on switch terminals.
4.3.7 Buzzer
If the buzzer does not sound at the termination of the
operator-selected timer setting (timer dial returned to
“0-Minute” position), the fault may be a defective buzzer.
Buzzer operation is verified using an AC voltmeter at
buzzer coil connections with input power on and selector
switch and coinciding timer dial set at the “0-Minute” position. If voltage is 120 volts, the fault is in the buzzer,
which must be replaced. If 120 volts is not present, the
fault is in the wiring or control components (timer or selector switch).
4.3.8 Cold Water Condenser Circuit
If during cooker operation steam exits from the drain
line opening (located in lower boiler compartment) and
the condensing system fails to operate, as evidenced by
repeated discharge of water from the drain line, the condensing circuit is malfunctioning. The failure can be
caused by a defective condenser thermostat or cold water solenoid coil, or by wiring failure. To test condenser
thermostat, refer to Subsection 5.4.8.
If the condenser thermostat functions correctly, but
either of the cold water solenoid valves fails to operate,
the cause might be a faulty valve coil. A defective coil is
found using an AC voltmeter to check the voltage at the
coil wire terminals with the cooker compartment in operation. If voltage of 120 volts is present and the valve
fails to open, the fault is in the valve coil. Defective valve
coils are separately replaceable.
as shown. Connections can be easily removed. Figure 5-2 shows the same information schematically and
is an aid in isolating circuits for testing.
Using an ohmmeter, wiring continuity between the
connections shown on the wiring diagram (Figure 5-1) is
readily verified. This is best done in stages, removing
only those wires required for each continuity check. As
each lead is replaced, it should be checked for evidence
of corrosion, and cleaned if necessary. All leads must
be tightly attached so as to provide a good electrical
connection.
4.4 WATER LEVEL CONTROL BOARD
The Dual-Function Water Level Controller is two controls on one board. One controller maintains correct water level in the generator, while the other is a low-water
safety cutoff.
The following troubleshooting procedure will only determine if the Water Level Control Board is working properly. It will not determine why the board has failed.
WARNING:
THIS PROCEDURE EXPOSES YOU TO A
SHOCK HAZARD AND MUST BE PERFORMED
ONLY BY A QUALIFIED SERVICE
TECHNICIAN.
WARNING:
IMPROPERLY CONNECTED OR
MALFUNCTIONING WATER LEVEL
CONTROLLER MAY CAUSE DAMAGE TO THE
STEAM GENERATOR DUE TO LOW WATER,
OR CREATE A SCALDING HAZARD TO THE
OPERATOR DUE TO A HOT WATER
OVERFLOW CONDITION.
4.3.9 Wiring
All of the electrical components of the cooker (timers,
indicator lights, etc.) are connected to each other by wiring shown in Figure 5-1. If all of the electrical components are operating correctly (and the incoming power
has been checked), but the cooker fails to operate, the
fault lies in the wiring.
Figure 5-1 is a diagram that shows all terminals and
interconnections within the electrical circuits. All numbered terminals are identified and all leads number-coded
MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 OUTSIDE MA: 800-227-2659
Form No. S-48466 -Rev. A 11/98
Tools Required: A digital or analog volt meter capable
of reading 120 volts AC and a jumper wire with alligator
clips.
Procedure:
1. Turn off all power to the unit.
2. Remove control panel or right-side access panel.
Refer to Figure 6-1 for relay locations and terminal
identification.
3. Remove the wires from the terminal connectors “G,”
“H,” and “LLCO.”
4-7
4. TROUBLESHOOTING (cont’d.)
WARNING: When you turn the power on, there are
terminals that carry 120 volts. Protect the ends of
these disconnected wires to prevent shorting to hot
leads.
4. Turn power ON. Using the voltmeter, check that
the power being supplied to terminals L1 and L2 is
120 volts, plus 10%, minus 15%.
4.4.1 Testing the Water Fill Relay
1. When the power is turned on, the LED (light-emitting diode) next to the water fill really should be
ON. Using the voltmeter, touching the probes to
terminals L2 and N.O. next to the water fill relay
should show 120 volts. Touching the probes to L2
and N.C. should show no voltage.
2. Connect the jumper to terminals “G” and “H.” After
a delay of 4–5 seconds, the relay should switch
and the LED will go OFF. Using the voltmeter,
touching the probes to terminals L2 and N.O. of
the water fill relay should show no voltage. Touching the probes to L2 and N.C. should show
120 volts.
3. Disconnect the jumper.
4.4.2 Testing the Low Water Relay
1. With the power ON, the LED next to the Low Water
Relay should be OFF. Using the voltmeter, touching the probes to the L2 and N.O. terminals next to
this relay should show no voltage. Touching the
probes to terminals L2 and N.C. should show
120 volts.
2. Connect the jumper to terminals “G” and “LLCO.”
The LED next to the Low Water Relay should turn
ON immediately.
3. Touch the voltmeter probes to terminal L2 and N.O.
next to the low water relay; there should be
120 volts. Touch the probes to terminals L2 and
N.C.; there should be no voltage.
4. Remove the jumper and turn OFF the power. Reconnect the disconnected wires—wire to
terminal “G”; wire to terminal “LLCO”; and wire to
terminal “N.O.” of the water fill relay.
Form No. S-4846 Rev. A 11/98
4-8
4. TROUBLESHOOTING (cont’d.)
ST-6 TGG
(2) COMPARTMENT
TOP
BOTTOM
Figure 4-2. Schematic Diagram, Model ST-6 TGG
MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 OUTSIDE MA: 800-227-2659
Form No. S-48466 -Rev. A 11/98
4-9
5. MAINTENANCE
5.1 GENERAL
This section contains both preventive and corrective
maintenance information. Preventive maintenance may
be performed by maintenance personnel at the establishment in which the cooker is installed. It is recommended that user personnel never attempt to make
repairs or replacements to the equipment without the
assistance of authorized service. Assistance in service
methods or a current Directory of Authorized Agencies
may be obtained from Market Forge (see Subsection 1.3).
5.2 PREVENTIVE MAINTENANCE
A good preventive maintenance program begins with
the daily cleaning procedure described in Subsection 3.3.
Additional preventive maintenance operations are presented in this section. In establishments that employ
full-time maintenance personnel, the tasks described can
be assigned to them. For other installations, tasks requiring mechanical or electrical experience should be
performed by an authorized service agency.
The following paragraphs set forth minimum preventive maintenance procedures that must be completed
periodically to assure continued trouble-free operation of
the cooker.
CAUTION
Under no circumstances should hardware (or parts)
be replaced with a different length, size, or type
other than as specified in the parts list. The hard-
ware used in the cooker has been selected or de-
signed specifically for its application, and the use
of other hardware may damage the equipment and
will void any warranty.
5.2.1 Cooking Compartment Cleaning
A daily cleaning of the cooking compartments and
pan supports is required. See Subsection 3.3 for details.
5.3 REPAIR AND REPLACEMENT
Section 6 of this manual contains a listing of all replaceable parts and associated exploded views of the
steamers. In most cases, disassembly procedures will
be obvious from the exploded views. Instructions follow
for procedures that are not readily apparent.
5.3.1 Door Latch Tension Adjustment
CAUTION
SHUT OFF MAIN ELECTRICAL
POWER TO UNIT.
Procedure:
1. Open the cooking compartment door.
2. Remove the control panel by removing the eight
mounting screws and disconnecting the wire plug
and restraining wire.
3. Tighten both nuts down until the springs are fully
compressed.
4. Back each nut off 1/2 turn.
5. Remount the control panel, reconnecting wire plug
and restraining wire.
5.3.2 Door Handle Tension Adjustment
Procedure:
1. Open the cooking compartment door.
2. Remove the six screws and washers from the top
edge and bottom edge of the door.
3. Remove the inner door gasket mounting plate assembly from the outer door. Do not disassemble
these three components—remove them as an assembly.
4. Tighten both nuts down until the springs on the
outer door are fully compressed.
5. Back each nut off 1/2 turn.
6. Remount the inner door gasket mounting plate assembly by assembling the six screws and washers.
Form No. S-4846 Rev. A 11/98
5-1
5. MAINTENANCE (cont’d.)
5.3.3 Door Gasket Replacement
The cooking compartment door gaskets are made of
a silicone-type rubber material that is very durable but
subject to wear during normal operation. Should the gasket leak, readjust the door gasket to the unit or replace
it.
Procedure—Replace Gasket:
1. Open the cooking compartment door.
2. Remove the six screws on the outside of the door,
and remove the inner door assembly.
2. Remove the eight nuts from the door gasket mounting plate on the inside of the inner door assembly.
3. Remove the door gasket mounting plate and the
door gasket.
4. Install the new door gasket (see Figure 7-2 for part
number) to the mounting plate.
5. Reassemble the mounting plate with gasket to the
inside of the inner door assembly using the eight
nuts.
6. Reassemble the inner door assembly using the six
screws on the outside of the door.
NOTE
Remember that the lip on the door gasket
mounting plate must fit into the channel on
the inside edge of the gasket to insure a
proper seal.
5.3.4 Exterior Panel Removal
WARNING
To prevent hazard in servicing the cooker, be
certain that the steam supply boiler is shut
down, the cold water shut-off valve is closed,
and the electrical disconnect circuit breaker for
the cooker/boiler unit is off before removing
side panels.
Access to all internal plumbing and electrical assemblies is from the bottom front and the right front. The
bottom front panel is removed by removing the bottom
screw. The panel is shown as item #25 in Figure 6-1.
The electric control panel, shown in Figure 6-3, may also
be removed as a unit by removing screws and pulling the
panel forward. Removal of the control panel is completed
by unplugging interconnecting wiring at the pin housing.
5.3.5 Water Solenoid Valve
Replacement
Replacements for the 1/4-inch water valves are available as complete units from Market Forge Authorized
Service Agencies. It is necessary to replace an entire
steam valve when the coil is faulty or the diaphragm
ruptures. Replacement coils are available for the water
valves. The valves are accessed as explained in Subsection 5.3.4.
Procedure—To Adjust Gasket to Unit:
To prevent steam leaks around the door, adjust the
gasket tension to cavity. Adjust the gasket by loosening
the six screws on top and bottom of door, move inner
door plate in or out, left side or right side, and tighten the
six screws.
MARKET FORGE INDUSTRIES, INC.
35 GARVEY STREET EVERETT, MA 02149
TEL: 617-387-4100 TELEX: 91-9494
FAX: 617-387-4456 OUTSIDE MA: 800-227-2659
Form No. S-48466 -Rev. A 11/98
5-2
6. ILLUSTRATED PARTS LIST
6.1 GENERAL
This section contains a complete listing of all replace-
able parts of the ST-6 TGG and ST-10 TGG. For the purpose of parts identification, the unit is broken down into
functional assemblies, and each assembly is shown in
an exploded view that is keyed to the accompanying
parts list. Each parts list contains the figure index number, the Market Forge part number, and an abbreviated
description.
6.2 ORDERING INFORMATION
Orders for repair parts should be directed to the near-
est authorized parts distributor. For a current Market
Forge Authorized Parts Distributor List, contact:
Product Service Department
Market Forge
35 Garvey Street
Everett, Massachusetts 02149
Telephone: (617) 387-4100
6.3 INDEX OF ILLUSTRATED PARTS LIST
PART PAGE
Unit Assembly 6-2
Cabinet Assembly 6-4
Flex Tubing 6-6
Drain Box Break-Down 6-7
Component Break-Down 6-7
Natural Gas Burner Parts 6-8
Propane Burner Parts 6-8
Door Assembly 6-9
Boiler Assembly 6-10
Control Panel Assembly 6-12
Gas Controls Assembly 6-13
All orders should contain the Market forge part
number(s), the part description(s), and the model and
serial number of the cooker for which the part or parts
are ordered.
Main Water Line Assy 6-13
Main Burner Assembly 6-13 & 6-14
Gasline Assembly 6-14
Condensing Drain Line
Assembly 6-14
6-1
6. ILLUSTRATED PARTS LIST
6-2
ITEM PART
NO. NO. DESCRIPTION ST-6-TGG ST-12-TGG
1
97-5972 FRONT RISER PANEL 1 1
2
97-5922 GENERATOR 2 2
3
97-5964 CABINET DOOR ASSY 1 1
4
97-5957 DELIME FUNNEL 1 1
5
97-5938 ELBOW, 3/8 C x 1/8 MPT 4 4
6
97-5897 HI-LIMIT THERMOSTAT 2 2
97-5959 COVER, HI-LIMIT THERMOSTAT 2 2
7
97-5619 FITTING, THERMOSTAT 2 2
8
97-5930 BRASS PLUG, 3/8 MPT 2 2
9
97-5931 STREET ELBOW, BRASS, 3/8 MPT 2 2
10
97-5963 BULLET LEG ASSY, 6" 2 2
11
97-5962 FLANGED LEG, 6" 2 2
12
97-5984 GAS FLEX TUBE, 1/2" x 36" 2 2
97-5983 GAS FLEX TUBE, 1/2" x 18" 2 2
13
97-5738 SCREW, S/S, 10-32 x 1/2" 28 28
14
97-5926 SIDE RISER PANEL 2 2
15
97-5744 UNION ELBOW, 1/2" 2 2
16
97-5856 STREET ELBOW, 1/2" 3 3
17
97-5808 COMB. GAS VALVE, NAT. 2 2
97-5809 COMB. GAS VALVE, LP. 2 2
18
97-5854 CLOSED NIPPLE, 1/2" 2 2
19
97-5980 NIPPLE, 3/4" x 3" 1 1
20
97-5877 ELBOW, 3/4" 1 1
21
97-5979 NIPPLE, 1/2" x 7-3/4" 1 1
22
97-5982 TEE, 1/2" 1 1
23
97-5555 REDUCING ELBOW, 1/2" x 3/4" 1 1
24
97-5952 GENERATOR FILL SOLENOID 2 2
25
97-5935 CONNECTOR, 3/8 C 1/8 MPT 1 1
26
97-5940 TEE, 3/8 C x 3/8 C x 1/8 MPT 1 1
27
97-5939 ELBOW, 3/8 C x 1/2 MPT 1 1
28
97-5965 THERMOSTATIC COOLING VALVE 1 1
97-5961 COOLING VALVE BRACKET 1 1
29
97-5936 CONNECTOR, 3/8 C x 1/2 MPT 1 1
30
97-5943 PROBE, 3" 2 2
31
97-5942 PROBE, 2-1/2" 2 2
32
97-5941 PROBE, 2" 2 2
33
*********REFER TO FIGURE 2*********
34
97-5928 ELBOW, BRASS, 3/4" 4 4
35
97-5968 RELIEF VALVE EXTENSION 2 2
36
97-5956 RELIEF VALVE, 5 PSI 2 2
37
97-5955 GAS SUPPLY PIPE ASSY 1 1
38
97-5944 WATER FILL FITTING, 3/8 C 2 2
39
97-5736 SCREW, 10-32 x 1/2" 2 2
40
97-5702 CORD SET 1 1
41
98-1556B FLUE COVER 1
98-1556C FLUE COVER 1
42
97-5924 FLUE 2
97-5925 FLUE 2
43
97-5970 FLUE TOP 2 2
44
97-5993 SCREW, 10-32 x 1/2" 2 2
45
98-1556A FLUE DEFLECTOR 1 1
NOT SHOWN
*
6-3
6. ILLUSTRATED PARTS LIST
6-4
ITEM PART NO. PART NO.
NO. ST-6TGG ST-12TGG DESCRIPTION QTY.
1 98-3501 91-7616 POST, REAR 2
2 REF REF CONDENSER ASSY. 1
3 10-5859 10-5859 INLET SOLENOID 2
4 08-4892 08-4892 BARB, 1/2" IPS X 3/8" ID TUBE 2
5 10-8823 10-8823 ELBOW, STREET, 1/2" IPS 2
6 98-3510 91-7595 INLET ADAPTER ASSY. 2
7 91-6838 91-6474 INLET GASKET 2
8 10-9174 10-9174 RELAY TUBE 2
9 91-6477 91-6477 BRACKET, LINER HOLD DOWN 2
10 08-4978 08-4978 BARB, 1/4" IPS FEMALE X 1/4" ID TUBE 2
11 08-4866 08-4866 SPRAYER NOZZLE 2
12 08-4833 08-4833 REDUCING TEE, 1" X 1" X 1/4" IPS 2
13 08-1207 08-1207 BARB, 1" IPS 2
14 91-7638 91-7638 STIFFENER, BACK 1
15 91-7639 91-7639 BRACKET, LINER TIE 1
16 98-3503 91-7493 PANEL, BACK 1
17 91-7619 91-7619 PANEL, TOP 1
18 98-3505 91-7569 PANEL, SIDE 2
19 91-7690 91-7690 BRACKET, REED SWITCH 2
20 08-6308 08-6308 REED SWITCH 2
21 10-8105 10-8105 THERMOSTAT, CONDENSER 2
22 10-3739 10-3739 REDUCER, 1/2" IPS X 3/8" IPS 2
23 10-4586 10-4586 NUT, SEALER, 1/2" IPS 4
24 10-9175 10-9175 RELAY, SOCKET 2
25 98-3511 91-6470 CONTROL PANEL ASSY. 1
26 91-7697 91-7698 BAFFLE, RACK SLIDE 2
27 91-5700 91-7699 RACK, WIRE 4
28 91-6493 91-6486 DOOR ASSY. 2
29 91-7684 91-7684 STRAINER 2
30 08-4600 08-4600 COMPRESSION SPRING 4
31 91-6475 91-6475 HINGE, TOP 2
32 916476 916476 HINGE, BOTTOM 2
33 91-6492 91-6492 LATCH, RECEIVER 2
34 91-6491 91-6491 GROMMET 2
35 08-6538 08-6538 VACUUM BREAKER 2
36 91-6940 91-6940 RELAY BRACKET 2
6. ILLUSTRATED PARTS LIST
6-5
ITEM PART
NO. NO. DESCRIPTION ST-6-TGG ST-12-TGG
A 97-5988 STEAM FLEX TUBE, 30" 1
B 97-5987 STEAM FLEX TUBE, 24" 1
C 97-5988 STEAM FLEX TUBE, 30" 1
D 97-5987 STEAM FLEX TUBE, 24" 1
A 97-5989 STEAM FLEX TUBE, 42" 1
B 97-5988 STEAM FLEX TUBE, 30" 1
C 97-5988 STEAM FLEX TUBE, 30" 1
D 97-5987 STEAM FLEX TUBE, 24" 1
6. ILLUSTRATED PARTS LIST
6-6
ITEM PART
NO. NO. DESCRIPTION ST-6-TGG ST-12-TGG
1 97-5990 OPERATING THERMOSTAT 2 2
2 97-5975 MOUNTING BRACKET 2 2
3 97-5949 DIAL 2 2
4 97-5974 MOUNTING BRACKET 1 1
5 97-5992 RELAY, SPDT, 120V 4 4
6 97-5864 FUSE HOLDER 2 2
7 97-5986 FUSE, 2 AMP 2 2
8 97-5948 LEVEL CONTROL 2 2
9 97-5960 IGNITION MODULE 2 2
10 97-5991 RELAY, DPDT, 120V 2 2
11 97-5945 BUZZER 2 2
ITEM PART
NO. NO. DESCRIPTION ST-6-TGG ST-12-TGG
6. ILLUSTRATED PARTS LIST
Drain Box
1 97-5988
2 97-5987
3 97-5988
4 97-5987
5 97-5989
6 97-5988
DRAIN BOX ASSY
PLUG, 1/4-18 NPT
ELBOW, 3/4 C x 3/4 MPT
BLOW DOWN VALVE
CONNECTOR, 3/4 C x 3/4 MPT
UNION ELBOW, 3/4"
Component.
6-7
1
1
4
2
4
2
1
1
4
2
4
2
6. ILLUSTRATED PARTS LIST
ITEM
NO.
1
2
3
4
5
6
7
8
9
10
11
ITEM
NO.
1
2
3
4
5
6
7
8
PART
NO.
97-5954
97-5923
97-5971
97-5994
97-5927
97-5953
97-5929
97-5969
97-5856
97-5933
97-5933
97-5958
PART
NO.
97-5977
97-5967
97-5966
97-5951
97-5950
97-5929
97-5976
97-5981
97-5878
Natural Gas
DESCRIPTION
BURNER ASSY
BURNER MOUNTING BRACKET
SPARK ELECTRODE
HEX CAP SCREW, 1/4-20 x 1-1/2"
FENDER WASHER, 1/4"
BURNER SUPPORT
SQUARE HEAD PIPE PLUG, 1/8" MPT
MANIFOLD ASSY
STREET ELBOW, 1/2"
ORIFICE, DMS #37
ORIFICE, DMS #30
BURNER SHIELD
Propane
DESCRIPTION
BURNER ASSY (INCLUDES BRACKET)
SPARK ELECTRODE
BURNER SHIELD
JET ORIFICE, DMS #67
JET ORIFICE, DMS #61
SQUARE HEAD PIPE PLUG, 1/8" MPT
MANIFOLD ASSY
STREET ELBOW, 1/2"
NIPPLE, 1/2" x 4"
ST-6-TGG
4
2
2
2
4
2
2
2
2
2
2
ST-6-TGG
2
2
2
16
2
2
2
2
ST-12-TGG
4
2
2
2
4
2
2
2
2
2
2
ST-12-TGG
2
2
2
16
2
2
2
2
6-8
ITEM PART NO. PART NO.
NO. ST-6TGG ST-12TGG DESCRIPTION QTY.
1 91-5729 91-7692 OUTER DOOR 1
2 91-5766 91-7694 INNER DOOR 1
3 91-5731 91-7696 GASKET RETAINING PLATE 1
4 91-5286 91-7783 DOOR GASKET 1
5 91-5745 91-5745 DOOR HANDLE 1
6 09-1608 09-1608 STRIKER 1
7 08-5027 08-5027 MAGNET 1
8 91-5901 91-5901 MAGNET BRACKET 1
9 08-4600 08-4600 COMPRESSION SPRING 2
6. ILLUSTRATED PARTS LIST
6-9
6. ILLUSTRATED PARTS LIST
6-10
ITEM PART
NO. NO. DESCRIPTION QTY.
1 98-3809 FRAME & DRAIN ASSEMBLY 1
2 98-3826 GAS CONTROL BOX ASSEMBLY- ELECTRICAL 1
3 98-0090 BURNER TUBE 4
4 98-3846 BURNER, IGNITOR, & SENSOR ASSEMBLY 2
5 98-0124 GENERATOR, BOILER ASSY 2
6 08-4942 ELBOW, 90, 1" N.P.T. STEEL 1
7 08-4988 ELBOW, 45, 1" N.P.T. STEEL 1
8 08-1207 BARB, HOSE 1" N.P.T. X 1" HOSE 2
9 98-3817 PLATE, FRONT BURNER COVER, 2
10 10-8105 THERMOSTAT, DRAIN BOX, 3/8" N.P.T, 193 F 1
11 08-4981 FITTING, BULKHEAD, 3/8" NPT, X 3/8" I.D. 2
12 98-1477 BARB, HOSE 3/8" STRAIGHT X 3-8" HOSE 2
13 08-5070 FITTING, ELBOW 90, 1/4" FLARE HOSE X 1/4 MALE NPT 1
14 10-5164 COVER, ELECTRICAL BOX 1
15 10-5163 BOX, ELECTRICAL - HANDY 1
16 98-3857 ASSY, CONDENSING DRAIN LINE 1
17 08-5053 ELBOW, 90 IRON, 1/2" NPT 2
18 10-3324 BUSHING. REDUCER, 1/2" X 1/4" NPT 2
19 08-5071 ADAPTER, 1/4" FLARE HOSE X 1/4" MALE NPT, (RS) 1
20 10-3755 PLUG, S.Q.HD. M.I. 1/8" NPT 2
21 08-7128 ORIFICE, BURNER, NAT. GAS 3
21 10-3367 ORIFICE, BURNER, LP. GAS 3
22 08-7124 ASSY, MANIFOLD, GAS 2
23 98-3855 ASSY, MAIN WATER LINE 3/8" 2
24 10-0631 LEG, 2" O.D. X 6" HIGH 3/4" THRD ADJUSTABLE 4
25 98-3858 ASSY, MAIN GAS LINE 1/2" 2
26 98-3824 COVER, LOWER BURNER COMBUSTION 1
27 98-3845 PANEL, FRONT BOILER 1
28 98-3848 PANEL, SIDES ASSEMBLY 2
29 98-3849 PANEL, REAR ASSEMBLY 1
30 98-3816 COVER, TOP MOUNT 1
6. ILLUSTRATED PARTS LIST
6-11
ITEM PART NO. PART NO.
NO. ST-6TGG ST-12TGG DESCRIPTION QTY.
1 98-3504 91-6489 CONTROL PANEL 1
2 98-3507 91-7612 ARTWORK, CONTROL PANEL 1
3 08-6464 08-6464 60 MIN. TIMER 2
4 08-6541 08-6541 TERMINAL STRIP 2
5 91-6471 91-6471 BRACKET, TERMINAL STRIP 2
6 10-7395 10-7395 BUZZER 2
7 08-3826 08-3826 KNOB, TIMER 2
8 10-5052 10-5052 LIGHT, RED, ON/OFF 2
6. ILLUSTRATED PARTS LIST
6-12
ITEM PART NO.
GAS
CONTROLS ASSY DESCRIPTION
QTY.
1 98-3822 WELDMENT ASSY. BOX, GAS CONTROL 1
2 10-6005 TERMINAL STRIP, (TB-2A & TB-2B) 2
3 08-6472 RELAY, 120 VAC (RI-A & R1-B) 2
4 08-6475 RELAY SOCKET, 120 VAC (RI-A & RI-B) 2
5 08-7130 IGNITION MODULE (IM-A & IM-B) 2
6 08-6328 LIQUID LEVEL BOARD (LLB-A & LLB-B) 2
7 08-6450 TRANSFORMER 120/24 VAC. (XF-A & XF-B) 2
8 08-3515 SCREW, #6 X 3/4"LG. "F" THREAD CUTTING 27
9 10-2509 WASHER, LOCK #10, (GRD.) 2
10 10-2425 WASHER, FLAT #10, (GRD.) 2
11 10-2339 NUT, #10 GRD. 2
- 98-3841 WIRE LEAD SCHEDULE -
- 98-3840 WIRING DIAGRAM -
ITEM PART NO. MAIN WATER LINE ASSY DESCRIPTION QTY.
1 98-0920 WELDMENT, BURNER 1
2 08-7570 IGNITER, HOT SURFACE - NORTON 1
3 98-3825 BRACKET, IGNITER 1
4 98-0062 SENSOR, (REWORK 08-6452) 1
5 08-3423 SCREW, ROUND HEAD, #4-40 X 1/4" LONG 3
6 10-1761 SCREW, TRUSS HEAD, #8-32 X 3/8" LONG 1
7 15-7552 SLEEVING 1
8 10-2408 FLAT WASHER, #8 1
9 WIRE # 94 WIRE SENSOR, (SEE WIRE LD SCH. (98-3841) 1
6. ILLUSTRATED PARTS LIST
6-2
6-13
ITEM PART NO. GASLING ASSY DESCRIPTION QTY.
ITEM PART NO. CONDENSING DRAIN LINE ASSY DESCRIPTION QTY.
ITEM PART NO. MAIN BURNER ASSY DESCRIPTION QTY.
6. ILLUSTRATED PARTS LIST
1 10-3452 TEE, M.I. 1/2" X 1/2" X 1/2" N.P.T. 1
2 10-3494 NIPPLE, M.I. 1/2" N.P.T. X 2.25" LG 3
3 10-3332 UNION, M.I. 1/2" N.P.T X 1/2" N.P.T. 2
4 08-4960 NIPPLE, CLOSE 1/2" N.P.T. 2
5 08-7568 VALVE, GAS #SC-300 1/2" X 1/2" N.P.T. 2
6 10-3324 BUSHING, REDUCER-M.I. 1/2" X 1/4" N.P.T 2
7 08-5070 ELBOW, 90 BRASS - 1/4" FLARE X 1/4" N.P.T 2
8 08-7848 HOSE, FLEX ASSY, 3/8" X 12" LG 2
9 10-2660 TAPE, TEFLON - SEALING 2
1 08-6498 VALVE, SOLENOID 120 VAC 3/8" X 3/8" NPT 1
2 10-1055 ELBOW, BRASS 3/8" ID HOSE X 3/8" NPT 2
3 08-4863 BARB, BRASS 3/8" NPT X 1/4" ID HOSE 1
4 98-1477 BARB, BRASS 3/8" NPT X 3/8" ID HOSE 1
5 15-7208 HOSE, S/S BRAID - 5/16" DIA. X 24" LG 1
6 15-7212 HOSE, S/S BRAID - 3/8" DIA. X 24" LG 1
7 08-1206 CLAMP, HOSE - 1.0" DIA. MAX. 4
8 10-2660 TAPE, TEFLON - SEALING A/R
1 98-0920 WELDMENT, BURNER 1
2 08-7570 IGNITOR, HOT SURFACE - NORTON 1
3 98-3825 BRACKET, IGNITOR 1
4 98-0062 SENSOR, (REWORK 08-6452) 1
5 08-3423 SCREW, ROUND HEAD, #4-40 X 1/4" LG 3
6 10-1761 SCREW, TRUSS HEAD, #8-32 X 3/8" LG 1
7 15-7552 SLEEVING 1
8 10-2408 FLAT WASHER, #8 1
9 WIRE #94 WIRE SENSOR, (WIRE LD SCH. 98-3841) 1
REF 98-0920 WELDMENT, BURNER 1
6-2
6-14
Loading...