Page 1
ST-24M SERIES
24 PAN PRESSURELESS STEAM COOKERS
INSTALLATION - OPERATION - MAINTENANCE
MODELS
ST-24M36G
ST-24M36E
ST-24M36D
44 Lakeside Avenue, Burlington, Vermont 05401 USA
Telephone: (802) 658-6600 Fax: (802)864-0183
www.mi.com PN 14-0273 Rev D (4/16)
© 2016 - Market Forge Industries Inc.
Page 2
Your Service Agency’s Address:
Model
Serial number
Steamer installed by
Installation checked by
Page 3
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LOCATION. This information may
be obtained by contacting your
local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liquids in the vicinity of this or any
other appliance.
INSTALLATION
Introduction .............................................................. 2
Service Connections ..................................................... 3
Assembly and Connections ............................................... 6
Installation Check-Out .................................................... 7
PRV – Pressure Reducing Valve Maintenance and Adjustments .............. 8
OPERATION
Controls ................................................................. 9
Operating Procedures ................................................... 10
Test Kitchen Bulletin ..................................................... 11
Cooking Guide .......................................................... 12
MAINTENANCE
Cleaning ............................................................... 14
The information contained in this
manual is important for the proper installation, use, and maintenance of this steamer. Adherence to these procedures and
instructions will result in satisfactory baking results and long,
trouble free service. Please
read this manual carefully and
retain it for future reference.
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Page 4
Introduction
DESCRIPTION
The ST-24 is a pressureless steam cooker consisting of
two independently controlled compartments enclosed in
a single cabinet. 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 timers with indicator lights for selection
of constant steam or 60-minute-long duration cooking.
A separate steam source is required for operation of the
Pressureless Cooker and is normally purchased with it;
please refer to the respective manual for guidance.
BASIC FUNCTIONING
The Model ST-24 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 it 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 and the steam solenoid valve opens, allowing
steam to ow into the compartment.
When steam owing 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 selected 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 is directed through a drain screen inside the compartment into the cooker drain line. A cold
water solenoid valve connected into the cooker drain line
is automatically actuated by a thermostatic switch in the
cooking compartment drain to condense the steam to water prior to discharge into the drain.
SHIPPING DAMAGE CLAIM PROCEDURE
The equipment is crafted and inspected carefully by
skilled personnel before leaving the factory. The transportation company assumes full responsibility for safe
delivery upon acceptance of this equipment. If shipment
arrives damaged:
Visible loss or damage:
Note the damage or loss on freight bill or express delivery
and signed by the person making the delivery.
File claim for damages immediately:
Regardless of the extent of damages.
CONCEALED LOSS OR DAMAGE
If damage is noticed after unpacking, notify the transpor-
tation company immediately and le a “Concealed Damage” claim with them. This should be done within fteen
(15) days from the date delivered. Retain container for
inspection.
SERVICE
Installation of the equipment should be performed by
qualied, certied, licensed and/or authorized personnel
who are familiar with and experienced in state/local installation codes.
Operation of the equipment should be performed by qualied and authorized personnel who have read this manual
and are familiar with the functions of the equipment.
Service of the equipment should be performed by qualied personnel who are knowledgeable with Market Forge
cooking equipment.
Should repairs be required, a network of authorized agen-
cies is available to assist with prompt service. A current
Directory of Authorized Service Agencies may be obtained by contacting:
Market Forge Industries Inc.
44 Lakeside Avenue
Burlington, VT 05401
802-658-6600
www.mi.com
Website http://www.mi.com for a listing of Authorized
Service Agents.
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 on the lower front trim of the cabinet.
INSTALLATION
2
Page 5
ST-24M36E
Service Connections
ELECTRICAL REQUIREMENTS
42kW
3pH
208 (197-219) 117 --
240 (220-240) -- 116
480 (360-500) -- 58
Details of other electrical systems available upon request.
48kW
3pH
SERVICE CONNECTIONS
EP Power Supply - Use wire suitable for at least 90°C. Nominal
amp per line wire:
CW1 Cold Water - 3/8” (10mm) NPT for cold water to boiler. Cold
water lines will have a maximum of 50 PSI (3.5kg/cw2) and a
minimum of 25 PSI (1.8 kg/cw2) water pressure
CW2 Cold Water - 3/8” (10mm) NPT for cold water to condenser.
Cold water lines will have a maximum of 50 PSI (3.5kg/cw2)
and a minimum of 25 PSI (1.8 kg/cw2) water pressure.
D Drain - Pipe full 2” (50mm) NPT to flush floor drain capable
of receiving water flowing at a maximum rate of 5 gallons (19
liters) per minute. DO NOT MAKE SOLID CONNECTION TO
FLOOR DRAIN.
OPERATION WILL BE BY:
Electrically powered, A.S.M.E. constructed and National Board Registered,
15 PSI (1 kg/cm2) steam boiler rated at
NOTE: The only available space to supply utilities to the boiler is the 6”
(152mm) space between the floor and the cabinet base. PVC & CPVC
Pipe are not acceptable materials for drains.
CAUTION: REMOTE KETTLE OPERATION If this boiler is feeding a
remote kettle that will be more than 5 feet (1.5 meters) away, consult
factory before ordering.
42/48 kW
DIMENSIONS ARE IN INCHES [MM]
4 [102]
2.5 [64]
10.5
12.5
[318]
69.25
[1759]
[267]
10.5
[267]
3 [76]
5 [127]
ST
D
CW1
CW2
36 [914]
ST
6 [152]
EP
33
[838]
6 [152]
ST-24
WATER SUPPLY
Good quality water feed is the responsibility of the owner. Water quality
must be within the following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm Chlorine: <0.2 ppm
Silica: <13 ppm Chlorides: <25 ppm
Chloramine: <0.2 ppm pH: 7.0 - 8.5
The best defense against poor water quality is a water treatment system
designed to meet your water quality conditions.
Figure 1
3
22
[559]
CW1
CW2
28
[711]
D
EP
6 [152]
INSTALLATION
Page 6
Service Connections
SERVICE CONNECTIONS
ST-24M36G
DIMENSIONS ARE IN INCHES [MM]
G Gas Connection - 1” (25mm) N.P.T. female for 300,000 BTU
boiler.
CW1 Cold Water - 3/8” (10mm) NPT for cold water to boiler. Cold
water lines will have a maximum of 50 PSI (3.5kg/cw2) and a
minimum of 25 PSI (1.8 kg/cw2) water pressure. CAUTION:
FILTER SYSTEM INSTALLATION INSTRUCTIO
CW2 Cold Water - 3/8” (10mm) NPT for cold water to condenser.
Cold water lines will have a maximum of 50 PSI (3.5kg/cw2)
and a minimum of 25 PSI (1.8 kg/cw2) water pressure.
D Drain - Pipe full 2” (50mm) NPT to flush floor drain capable
of receiving water flowing at a maximum rate of 5 gallons (19
liters) per minute. DO NOT MAKE SOLID CONNECTION TO
FLOOR DRAIN.
EC Electrical Connection - 120 Volts AC, 60 Hz, single phase,
and a 9 foot Power Cord/NEMA 5-15.
OPERATION WILL BE BY
Gas fired, A.S.M.E. constructed and National Board Registered, 15 PSI
(1 kg/cm2) steam boiler rated at 300,000 BTU
Notes: If equipment is installed where elevation exceeds 2,000 feet
(609.6 meters) above sea level, specify installation altitude so that proper
gas orifices can be provided.
The only available space to supply utilities to the gas boiler is the 6”
(152mm) space between the floor and the cabinet.
Allow 3” (76mm) space from side wall and 6” (152mm) from rear wall if
adjoining walls are combustible.
PVC & CPVC PIPE ARE NOT ACCEPTABLE MATERIALS FOR
DRAINS.
CAUTION: REMOTE KETTLE OPERATION If this boiler is feeding a
remote kettle that will be more than 5 feet (1.5 meters) away, consult
factory before ordering.
12.5
[318
69.25
[1759]
4[102]
2.5 [64]
CW1
10.5
[267]
36 [914]
EC
D
EC
CW2
FLUE
5 [127]
10.5
[267]
33
[838]
2.75 [70]
G
ST-24
WATER SUPPLY
Good quality water feed is the responsibility of the owner. Water quality
must be within the following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm Chlorine: <0.2 ppm
Silica: <13 ppm Chlorides: <25 ppm
Chloramine: <0.2 ppm pH: 7.0 - 8.5
The best defense against poor water quality is a water treatment system
designed to meet your water quality conditions.
Figure 2
INSTALLATION
28
[711]
8 [203]
CW1
CW2
G
D
6 [152]
4
Page 7
ST-24M36D
Service Connections
SERVICE CONNECTIONS
EC Electrical Connection - 120 Volts AC, 60 Hz, single
phase, and a 9 foot Power Cord/NEMA 5-15.
CW Cold Water - 3/8” (10mm) NPT for cold water to con-
denser. Cold water lines will have a maximum of 50
PSI (3.5kg/cw2) and a minimum of 25 PSI (1.8 kg/cw2)
water pressure.
CR Condensate Return - 1/2” (13mm) N.P.T. female from
ball float trap may be connected to condensate return
line (optional at extra cost).
D Drain - Pipe full 2” (50mm) NPT to flush floor drain
capable of receiving water flowing at a maximum rate of
5 gallons (19 liters) per minute. DO NOT MAKE SOLID
CONNECTION TO FLOOR DRAIN.
S Steam Supply - Minimum BHP required: 3.0 BHP at a
minimum pressure of 15 PSI (1.0 kg/cm2). 3/4” (19mm)
NPT pressure reducing valve will reduce incoming
pressure of 20 to 50 PSI (1.3 to 3.5 kg/cm2) to required
15 PSI (1.0 kg/cm2).
NOTES: The only available space to supply utilities is the 6”
(152mm) height between the floor and the cabinet.
PVC & CPVC are not acceptable materials for drain lines.
DIMENSIONS ARE IN INCHES [MM]
36 [914]
4.3 [109]
4 [102]
2.5 [64]
2 [51]
D
10.5
[267]
EC
CR
CW
S
17 [432]
10.5
[267]
33
[838]
3 [76]
ST-24
WATER SUPPLY
Good quality water feed is the responsibility of the owner. Water
quality must be within the following general guidelines.
TDS: 40-125 ppm Chlorides: <25 ppm
Silica: <13 ppm pH: 7.0 - 8.5
Chloramine: <0.2 ppm Chlorine: <0.2 ppm
Hardness: 35-100 ppm
The best defense against poor water quality is a water treatment
system designed to meet your water quality conditions.
Figure 3
69.25
[1759]
EC
CW
28
[711]
S
D
17
[432]
6 [152]
5
INSTALLATION
Page 8
Assembly and Connections
ASSEMBLY
The Pressureless Cooker is factory-mounted on a cabinet base containing either a steam boiler or direct steam
connection controls for the cooker. The assembled unit is
shipped bolted to a skid, with cabinet feet in a separate
container. Steps required for assembly are as follows:
1. Remove the four bolts that fasten the equipment
frame to the skid.
2. Install feet in threaded mounting locations of the cabinet frame.
3. Mount the four pan support racks in brackets and
studs inside cooking compartments.
4. Attach panels to lower cabinet. Detailed instructions
are enclosed with the panels.
SETTING IN PLACE
Level the unit in nal location by turning the adjustable
feet. Using the cabinet top as a reference, obtain level
adjustment left-to-right and front-to-back.
MECHANICAL CONNECTIONS
Since the Pressureless Cooker is interconnected at the
factory to the steam boiler or direct steam plumbing, no
eld connections to the cooker are required. All electrical
and plumbing connections are routed to the steam boiler
cabinet through the 6-inch-high space between the oor
and the bottom edge of the cabinet frame. Connection
locations for the cooker mounted on steam boilers of electric, gas, and steam coil utility and direct-connected steam
are shown in separate installation instructions for each.
WATER CONNECTIONS
Good quality water feed is the responsibility of the owner.
Water quality must be within the following general guide-
lines.
• TDS: 40-125 ppm
• Hardness: 35-100 ppm
• Chlorine: <0.2 ppm
• Silica: <13 ppm
• Chlorides: <25 ppm
• Chloramine: <0.2 ppm pH: 7.0 - 8.5
The best defense against poor water quality is a water
treatment system designed to meet your water quality
conditions.
EQUIPMENT FAILURE CAUSED BY INADEQUATE WATER QUALITY IS NOT COVERED UNDER WARRANTY.
CAUTION
PVC or CPVC are not acceptable materials for
drains.
INSTALLATION
6
Page 9
Installation Check-Out
Check-out procedures for the cooker mounted on steam
boilers of electric, gas, and steam coil utility or direct-connected steam are given in separate installation instructions for each. Refer to Cooker Check-Out on next page
for the correct procedure. If the cooker fails to perform as
described, consult the Trouble-Shooting Guide for correc-
tive action. If difculty arises with the boiler, reference the
separate service and parts manual for that equipment.
Before making this check-out, the operator must be thoroughly familiar with the operating procedures and with the
function of each control. Refer to the section on Operation
and Figure 2, Controls and Indicators for identication of
controls required in the following procedures.
INITIAL CONTROL SETTINGS
Before beginning the start-up procedures for the cooker,
the instruction plate and service manual for the steam
boiler must be consulted and all start-up procedures completed to supply 15 PSI steam to the steam inlet line for
the cooker.
1. All steam boiler controls are in the operating mode
and 15 PSI steam is applied to the cooker inlet plumbing.
SHUT-DOWN PROCEDURE
No shut-down procedure is required for the Pressureless
Cooker except to check that all timer dials (2) are in the
OFF position and the compartment doors are open. Consult the steam boiler instruction plate and complete the
shut-down procedures for the boiler.
2. Cooker timers for both compartments are in the OFF
position.
3. Cooker compartments are empty of all information
materials, pan supports are mounted in place, and
doors are open.
COOKER CHECK-OUT
The cooker check-out procedures are as follows:
1. With the doors open set timers to about the “4-minute” position. Observe that indicator lights are off and
steam does not enter compartments.
2. Close cooker compartment doors. Observe that indicator lights turn on, and steam can be heard rushing
into the compartment simultaneously with the door
closing.
3. Observe the boiler drain line for passage of steam
into the open oor drain. Correct steam condenser
operation is evidenced by presence of water owing
from the drain line.
4. Observe cooker operation for several minutes. Operation is correct if timer dials begin to rotate after a
short delay period required for preheating. After the
delay period plus the “4-minute” initial setting, the timer dials will return to the “0-Minute” position, at which
a buzzer sounds. The buzzer is silenced by turning
the dial to the OFF position.
7
INSTALLATION
Page 10
PRV – Pressure Reducing Valve Maintenance and Adjustments
WATTS PRESSURE REDUCING VALVE –
MARKET FORGE PART NUMBER 10 - 1033
To provide adequate steam pressure regulation, your
cooker / steamer may be equipped with a Watts Pressure
Reducing Valve ( PRV ). The ¾” PRV is designed to regulate an incoming Maximum pressure of 200 PSI down to
Operating pressures between 5 – 20 PSI. The PRV will
safely regulate the incoming steam to your type of unit.
The chart below indicates the required Incoming Pressure
for the following Market Forge Models.
Model Max. Operation
Pressure
ST-24 All
models
5 PSI 200 PSI
Max. Incoming
Pressure
ADJUSTING WATTS ¾” PRESSURE REDUCING
VALVE
5. Release the locking wing nut (Item 1) and loosen the
adjusting screw spring (Item 2)
6. Turn the inlet steam supply to full open. Then turn
adjusting screw (Item 2) clockwise just enough to allow the valve to open slightly. Allow cooker / steamer
to operate in this manner for several minutes by pulling out the steam operating handle or turning on the
timer.
7. Turn adjusting screw (Item 2) down slowly at intervals
until reduced pressure reaches the desired set-point
per the chart below.
8. Tighten locking wing nut (Item 1)
9. If a chattering noise should occur, move adjusting lever or screw (Item 3 as shown) located in bottom half
of the valve body, clockwise or counter-clockwise, until chattering stops.
2
1
3
Figure 4
INSTALLATION
8
Page 11
Controls
Figure 5
CONTROL COMPONENTS
1. Timer/Constant Steam - Controls cooking up to 60 minutes or uses constant operation
2. Indicator Light (Red) - Indicates cooking is in operation
3. Digital Timer - Control cooking up to 60 minutes or uses constant operation
4. Mode Switch - Constant steam / Timer
9
OPERATION
Page 12
Operating Procedures
OPERATING PROCEDURES
The ST-24 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.
Steam Source Operation
The Pressureless Cooker is supplied mounted on a
cabinet containing either a steam boiler or controls for
direct-connected steam. Manual controls are accessed
by opening the cabinet door. The start-up procedure for
the steam source is completed once before each daily
operating period of the cooker. (For steam boilers, see
instruction plate.)
Preheating
Before each initial operation of the cooker, and at any other time when the cooking compartment is cold, a 1-minute
preheating period is required. To preheat the cooker, put
steam source into operation and proceed as follows:
1. Close cooking compartment door.
2. Set 60-Minute Timer Dial (1) to “1-minute” setting.
NOTE: Total elapsed preheating time equals the tim-
er setting plus a short delay period needed
to activate a thermostatic switch included in
the controls.
3. Turn off buzzer, which sounds to indicate cooking is
complete, by setting the Timer Dial (1) to OFF position.
Cooking
Before loading the cooker, be sure compartment is hot.
Refer to Preheating Section for instructions.
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.
NOTE: To save energy, remember to always re-
turn the TIMER to the OFF position after it
has been used in the CONSTANT STEAM
MODE.
4. Set appropriate timer to the required cooking time
(Refer to Test Kitchen Bulletin).
5. Turn off buzzer, which sounds to indicate cooking is
complete, by setting timer dial (1) to the OFF position.
6. Open door slightly at rst 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.
Shut-Down Procedure
No shut-down procedure is required for the cooker except
to check that both timer dials (1) are in the OFF position and that both compartment doors are open. When
all cooking has been completed for the day, the steam
source must be shut off. (For steam boilers, see instruction plate.)
OPERATION
CAUTION
When the unit is not in use, leave the cooking
compartment door slightly ajar to prolong the
life of the door gasket.
10
Page 13
Test Kitchen Bulletin
1. Frozen vegetables should always be cooked in perforated 12” x 20” x 2-1/2” pans 7-1/2 lbs. (34 kg) maximum per pan.
2. Frozen entrees should be underlined with a perforat-
ed pan for best results. If they are defrosted rst, 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
2-1/2” 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 interlock switch 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 lled and timers set simultaneously.
7. Total cooking time will vary depending on the load,
even though the timer setting is the same.
17. The steam cooker will loosen foods burned on pans
making washing easier.
18. Solid pans are recommended when liquid is to be re-
tained 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, an
adjustment may be made 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.
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.
11
OPERATION
Page 14
Cooking Guide
The ST-24 Pressureless Cooker is a two compartment unit. Each compartment holds twelve 12” x 20” x 2-1/2” or six 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 in 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 buzzer will sound, steam will stop owing and the food can be removed.
FROZEN
ITEM
FROZEN VEGETABLES
Asparagus, Spears 7.5 lbs (3.4 kg) 2.5” (65mm) 12 12-15 30 - 3 oz (85g)
Beans, Green Regular 6 lbs (2.7kg) 2.5” (65mm) 12 10-15 25 - 3 oz (85g)
Beans, Green French
Cut
Beans, Lima 7.5 lbs (3.4 kg) 2.5” (65mm) 12 12-15 30 - 3 oz (85g)
Broccoli 6 lbs (2.7kg) 2.5” (65mm) 12 4-6 25
Brussel Sprouts 7.5 lbs (3.4 kg) 2.5” (65mm) 12 10-15 30 - 3 oz (85g)
Carrots 6 lbs (2.7kg) 2.5” (65mm) 12 10-15 25 - 3 oz (85g)
Cauliower 6 lbs (2.7kg) 2.5” (65mm) 12 7-12 25 - 3 oz (85g)
Corn, Cut 7.5 lbs (3.4 kg) 2.5” (65mm) 12 8-12 30 - 3 oz (85g)
Mixed, Vegetables 7.5 lbs (3.4 kg) 2.5” (65mm) 12 8-12 30 - 3 oz (85g)
Peas, Loose 7.5 lbs (3.4 kg) 2.5” (65mm) 12 3-5 30 - 3 oz (85g)
Spinach, defrosted 9 lbs (4 kg) 2.5” (65mm) 12 7-12 30 - 4 oz (115g)
Squash, defrosted 12 lbs (5.5 kg) 2.5” (65mm) 12 7-12 50 - 3 oz (85g)
FROZEN PREPARED ENTREES
Lobster Tails,
6-8oz. (170-255g)
Shrimp, C.D.P. 16-20 lbs (7-9 kg) 2.5” (65mm) 12 8-11 75 - 6 oz (170g)
Shrimp, Green 16-20 lbs (7-9 kg) 2.5” (65mm) 12 11-15 50 - 3 oz (85g)
Bulk Pack, Frozen
Bulk Pack, Defrosted 3.5-4 2.5” (65mm) 12 25-35 10 - 6 oz (170g)
MISCELLANEOUS
Eggs, in Shell 3 dozen 2.5” (65mm) 12 9-11 36 - 1 Egg each
Eggs, out of Shell 4 dozen 2.5” (65mm) 12 6-8 48 - 1 Egg each
Rice 4 lbs (1.8 kg) 2.5” (65mm) 12 18-22 60-65 - 3 oz (85g)
Spaghetti 3 lbs (1.4 kg) 2.5” (65mm) 12 18-22 40-45 - 4 oz (115g)
WEIGHT PER
PAN
6 lbs (2.7kg) 2.5” (65mm) 12 5-7 25 - 3 oz (85g)
7-8 lbs (3.2-3.6
kg)
3.5-4 lbs
(1.6-1.8 kg)
RECOMMENDED
12” x 20” (1/1)
PERF. PAN
2.5” (65mm) 12 15-25 15 - 6 oz (170g)
2.5” (65mm) 12 35-45 10 - 6 oz (170g)
NO. OF
PANS
TIMER
SETTINGS
IN MINUTES
APPROX. NO. COOKED
SERVINGS PER PAN
OPERATION
12
Page 15
Cooking Guide
ITEM
VEGETABLES
FROZEN
WEIGHT PER
PAN
RECOMMENDED
12” x 20” (1/1)
PERF. PAN
NO. OF
PANS
TIMER
SETTINGS
IN MINUTES
APPROX. NO.
COOKED
SERVINGS PER PAN
Beans, Snap Green or Wax 6 lbs (2.7 kg) 2.5” (65mm) 12 18-22 25-30 - 3 oz (85 g)
Beets, 2” (50mm)
Diameter
Broccoli, 1/2-3/4”
(12-20mm) Stalks
7.5 lbs (3.4 kg) 2.5” (65mm) 12 40-50 30-35 - 3 oz (85 g)
6 lbs (2.7 kg) 2.5” (65mm) 12 14-18 25-30 - 3 oz (85 g)
Carrots, Sliced 9 lbs (4 kg) 2.5” (65mm) 12 18-21 35-40 - 3 oz (85 g)
Cauliower, 1.5-2”
(38-50mm) Trimmed
6 lbs (2.7 kg) 2.5” (65mm) 12 12-16 30-35 - 3 oz (85 g)
Corn on the Cob, Husked 1 dozen 2.5” (65mm) 12 10-15 12
Cabbage, 1/4-1/6 of Head,
Cored
Onions, 2” (50mm)
Diameter
5 lbs (2.25 kg) 2.5” (65mm) 12 14-18 15-20 - 4 oz (115 g)
6 lbs (2.7 kg) 2.5” (65mm) 12 20-25 25-30 - 4 oz (115 g)
Peas, Shelled 5 lbs (2.25 kg) 2.5” (65mm) 12 5-6 25-30 - 3 oz (85 g)
Potatoes, French Fry Cut 10 lbs (4.5 kg) 2.5” (65mm) 12 18-21 50 - 3 oz (85 g)
Potatoes, 3” (75mm)
Regular Cut
10 lbs (4.5 kg) 2.5” (65mm) 12 35-40 50 - 3 oz (85 g)
Spinach, Cleaned & Cut 3 lbs (1.4 kg) 2.5” (65mm) 12 3-5 10-12 - 3.75 oz (105 g)
Summer Squash,
1” (25mm) Sliced
7 lbs (3.2 kg) 2.5” (65mm) 12
Winter Squash, Peeled 9 lbs (4 kg) 2.5” (65mm) 12
Turnip, Diced 5 lbs (2.25 kg) 2.5” (65mm) 12
MEAT - POULTRY - FISH
Chicken, Cut up
Chicken, 4 lbs. Whole
Fowl, 5 lbs.+ Whole
Fish, Fillets
Frankforts
Hamburgers, 3 oz. (85g)
Meatballs, 1 oz. (30g) size*
Meatloaf *
Pork Chops, Loin Bone,
4 oz. (115g)
Sausage, 1.5 oz. (45g)
Turkey, on Carcass
Turkey, off Carcass
8 lbs (3.6 kg) 2.5” (65mm) 12
3 each 2.5” (65mm) 12
2 each 2.5” (65mm) 12
3 lbs (1.4 kg) 2.5” (65mm) 12
5 lbs (2.3 kg) 2.5” (65mm) 12
5 lbs (2.3 kg) 2.5” (65mm) 12
6 lbs (2.7 kg) 2.5” (65mm) 12
15 lbs (6.8 kg) 2.5” (65mm) 12
6 lbs (2.7 kg) 2.5” (65mm) 12
6 lbs (2.7 kg) 2.5” (65mm) 12
20-22 lbs
(9-10 kg)
10-12 lbs
(4.5-5 kg)
2.5” (65mm) 1
2.5” (65mm) 12
7-10
10-15
28-32
20-30
45-50
50-60
10-15
3-5
18-22
20-25
40-50
25-30
18-21
2-2.5 Hours
1-1.25 Hours
30-35 - 3 oz (85 g)
25-30 - 3 oz (85 g)
20-25 - 4 oz (115 g)
15-20 - 2 oz (55 g)
25-30 - 2 oz (55 g)
20-25 - 2 oz (55 g)
12-15 - 2 oz (55 g)
35-40 - 2 oz (55 g)
20-25 - 2 oz (55 g)
20-25 - 2 oz (55 g)
50-60 - 2 oz (55 g)
24 - 2 oz (55 g)
18-20 - 2 oz (55 g)
50-60 - 2 oz (55 g)
55-65 - 2 oz (55 g)
* Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55g) protein plus extenders or
3 oz. (85g) total portion.
13
OPERATION
Page 16
Cleaning
WARNING
DO NOT HOSE DOWN UNIT AS IT CONTAINS
ELECTRICAL COMPONENTS!
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, bafes, 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, bafes, and drain screens in
compartment and leave door open.
DRAINAGE
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 drain line.
Drip/Spill Trough Drainage
The ST-24 Pressureless Steam Cooker has a drip/ spill
trough below the cooking compartment door. It will catch
any condensate gathering on the front of the unit when
the door is opened.
MAINTENANCE
14
Loading...