Market Forge ST-AG Installation Manual

OWNER’S MANUAL
STEAM-IT
Gas Operated Pressure Cooker
STYLE F
MODEL: ST-AG
35 Garvey Street, Everett, Massachusetts 02149-4403
Fax (617) 387-4456, (800) 227-2659
custserv@mfii.com, www.mwii.com
Form Number S-2127 Printed in U.S.A. Copyright 1977 03/2013
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TABLE OF CONTENTS
SECTION 1 INTRODUCTION ................................................................................................................................. 4-7
1.1 DESCRIPTION .................................................................................................................................. 4
1.2 BASIC FUNCTIONING ...................................................................................................................... 4
1.3 SERVICE .......................................................................................................................................... 5
Figure 1-1, Model ST-AG Steam-It Pressure Cooker ............................................................. 5
1.4 SPECIFICATIONS ............................................................................................................................. 6
1.4.1 Unit Size ....................................................................................................................... 6
1.4.2 Description .................................................................................................................. 6
1.4.3 Cooking Capacity ......................................................................................................... 6
1.4.4 Operation .................................................................................................................... 6
1.4.5 Optional Accessories Available at Extra Cost ............................................................... 6
1.5 DETAILS AND DIMENSIONS ............................................................................................................ 7
Figure 1-2, Dimensions, ST-AG ............................................................................. 7
1.5.1 Service Connections – Gas Operated .......................................................................... 7
SECTION 2 INSTALLATION ................................................................................................................................... 8-11
2.1 UNPACKING AND ASSEMBLY .......................................................................................................... 8
2.2 SETTING IN PLACE .......................................................................................................................... 8
2.3 GAS CONNECTION .......................................................................................................................... 8
2.3.1 Pressure Regulator Setting .......................................................................................... 9
2.3.2 Canadian Gas Connections .......................................................................................... 9
Figure 2-1, Installation of Gas Shut Off Valve ....................................................... 9
2.4 ELECTRICAL CONNECTION .............................................................................................................. 10
2.5 WATER AND DRAIN CONNECTIONS................................................................................................ 10
2.6 INSTALLATION CHECK OUT ............................................................................................................. 10
2.6.1 Initial Control Settings ................................................................................................. 10
2.6.2 Cooker Check Out ........................................................................................................ 11
2.6.3 Shutdown Procedure ................................................................................................... 11
SECTION 3 OPERATION ........................................................................................................................................ 12-16
3.1 OPERATING CONTROLS AND INDICATORS ..................................................................................... 12
3.2 OPERATING PROCEDURES .............................................................................................................. 12
3.2.1 Preliminary Procedures ............................................................................................... 12
3.2.2 Preheating ................................................................................................................... 12
3.2.3 Cooking Procedures ..................................................................................................... 13
Table 3-1, Controls and Indicators ........................................................................ 13
Figure 3-1, Steam-It Controls and Indicators ........................................................ 14
3.2.4 Low Water Cut-Off Operation ..................................................................................... 14
3.2.5 Shut-Down Procedure ................................................................................................. 15
3.3 CLEANING ....................................................................................................................................... 15
Figure 3-2, Drain Plug ........................................................................................... 15
3.3.1 Exhaust Silencer .......................................................................................................... 15
Figure 3-3, Pan Support Removal ......................................................................... 16
SECTION 4 PRINCIPLES OF OPERATION ................................................................................................................ 17-21
4.1 GENERAL ........................................................................................................................................ 17
4.2 DETAILED OPERATION .................................................................................................................... 17
4.3 STEAM CIRCUIT .............................................................................................................................. 17
4.3.1 Steam Trap .................................................................................................................. 17
4.3.2 Pressure Switch ........................................................................................................... 17
Figure 4-1, Steam and Gas Circuits ....................................................................... 18
4.3.3 Steam Pressure Gauge and Safety Relief Valve ........................................................... 18
4.3.4 Steam Exhaust Valve and Silencer ............................................................................... 18
4.4 ELECTRICAL CIRCUITS ..................................................................................................................... 19
4.4.1 Control Circuit Components ........................................................................................ 19
4.4.1.1 Low Pressure Switch ................................................................................ 19
Figure 4-2, Pictorial Diagram, Electric Circuits, 120 Volts ..................... 20
4.4.1.2 High Pressure Switch ................................................................................ 20
4.4.1.3 60-Minute Timer ....................................................................................... 21
4.4.1.4 Buzzer ....................................................................................................... 21
4.4.1.5 Indicator Light ........................................................................................... 21
4.4.1.6 Reset Switch ............................................................................................. 21
4.4.1.7 Direct Spark Ignition System ..................................................................... 21
SECTION 5 TROUBLE-SHOOTING .......................................................................................................................... 23-31
5.1 GENERAL ........................................................................................................................................ 23
5.2 TROUBLE-SHOOTING GUIDES ......................................................................................................... 23
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5.3 ELECTRICAL FAULT ISOLATION ....................................................................................................... 23
Table 5-1, Operator’s Trouble-Shooting Guide .................................................................... 23
Table 5-2, General Trouble-Shooting Guide ......................................................................... 24
Table 5-3, Electrical Fault Isolation Guide ............................................................................ 25
5.4 ELECTRICAL TROUBLE-SHOOTING PROCEDURES ............................................................................ 25
5.4.1 Incoming Power ........................................................................................................... 25
Figure 5-1, Wiring Diagram, Steam-It, 120v/60Hz ................................................ 26
Figure 5-2, Schematic Diagram, Steam-It, 120 Volts ............................................ 27
5.4.2 Electrical Inspection .................................................................................................... 27
5.4.3 Direct Spark Ignition Control System ........................................................................... 27
5.4.3.1 Improper Polarity...................................................................................... 28
5.4.3.2 Damaged Grounding ................................................................................. 28
5.4.3.3 Malfunction Due to High Voltage ............................................................. 28
5.4.3.4 Malfunction of Gas Valve.......................................................................... 29
5.4.3.5 Erratic Operation ...................................................................................... 29
Figure 5-3, Placement of Flame Current Meter .................................... 29
5.4.4 60-Minute Timer ......................................................................................................... 29
5.4.4.1 Timer Contacts .......................................................................................... 29
5.4.4.2 Timer Motor ............................................................................................. 30
5.4.5 Solenoid Gas Valve ...................................................................................................... 30
5.4.6 Buzzer .......................................................................................................................... 30
5.4.7 Indicator Light ............................................................................................................. 31
5.4.8 Wiring .......................................................................................................................... 31
SECTION 6 MAINTENANCE ................................................................................................................................... 32-40
6.1 GENERAL ........................................................................................................................................ 32
6.2 PREVENTIVE MAINTENANCE .......................................................................................................... 32
6.2.1 Door Disassembly and Cleaning .................................................................................. 32
Figure 6-1, Door Spring Disengagement ............................................................... 33
Figure 6-2, Door Removal ..................................................................................... 33
Figure 6-3, Gasket Removal .................................................................................. 33
6.2.2 Safety Valve Check ...................................................................................................... 34
6.2.3 Door Fulcrum and Drain Cleaning and Lubrication ...................................................... 34
6.2.4 Cooking Compartment ................................................................................................ 34
6.2.5 General Inspection ...................................................................................................... 34
6.3 REPAIR AND REPLACEMENT ........................................................................................................... 35
6.3.1 Door Assembly ............................................................................................................ 35
6.3.1.1 Gasket Replacement ................................................................................. 35
6.3.1.2 Door Seal Tension Adjustment ................................................................. 35
Figure 6-4, Door Seal Tension Adjustment ........................................... 36
6.3.1.3 Door Lift Spring Replacement ................................................................... 36
6.3.2 Exterior Panel Removal ............................................................................................... 36
6.3.3 Steam Exhaust Valve and Trap Replacement .............................................................. 37
6.3.4 Direct Spark Ignition System ....................................................................................... 37
6.3.4.1 Gas Burners .............................................................................................. 38
6.3.4.2 Ignition Control Board .............................................................................. 38
6.4 ADJUSTMENTS AND OPERATIONAL CHECKS .................................................................................. 38
6.4.1 Gas Burners and Pressure Regulators ......................................................................... 38
Figure 6-5, Air Shutter Adjustment ....................................................................... 39
Figure 6-6, Gas Regulator Adjustment .................................................................. 39
6.4.2 Electrode Assembly ..................................................................................................... 39
6.4.3 Solenoid Gas Valve ...................................................................................................... 39
6.4.4 Timer and Gas Control Switches .................................................................................. 40
6.5 FULCRUM & DRAIN ASSEMBLY ...................................................................................................... 40
6.5.1 Roller Assembly ........................................................................................................... 40
6.5.2 Exhaust Valve Replacement Instructions .................................................................... 40
SECTION 7 ILLUSTRATED PARTS LIST .................................................................................................................... 41-52
7.1 GENERAL ........................................................................................................................................ 41
7.2 ORDERING INFORMATION ............................................................................................................. 41
Figure 7-1, Cabinet and Frame Assembly ............................................................................. 42-44
Figure 7-2, Steam Exhaust Valve Assembly .......................................................................... 44-45
Figure 7-3, Burner Chassis Subassembly .............................................................................. 46-48
Figure 7-4, Door Assembly ................................................................................................... 48
Figure 7-5, Door Latch Assembly .......................................................................................... 49
Figure 7-6, Fulcrum and Drain Assembly (Used from 4/75 to 10/85) OLD STYLE ................. 50
Figure 7-7, Fulcrum and Drain Assembly (Used After 10/85) NEW STYLE ............................ 51
Figure 7-8, Exhaust Valve (Built After July 1983) NEW STYLE ............................................... 52
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SECTION 1 INTRODUCTION
This service and parts manual contains general information, installation, operation, principles of operation, trouble-shooting, and maintenance information for the Market Forge Steam-It, Style F, Gas Operated. Model ST-AG. Also included is a parts list in which each replaceable part is identified and shown in an accompanying exploded view.
1.1 DESCRIPTION
The Market Forge Model ST-AG Steam-It Cooker is a gas fired pilotless, direct spark ignition system cooker. The unit is designed to operate from a natural, propane, butane or manufactured gas supply. It consists of a cooking compartment fitted with electrically controlled steam circuits for application of steam for the duration selected by the operator. The cooking compartment and all control components are enclosed within stainless steel cover panels with operator controls displayed on a front mounted panel. (See Figure 1·1)
The major assemblies of the Model ST-AG steam cooker are, the stainless steel cabinet enclosure, a cooking compartment with pan supports for cooking trays, the gas burner and ignition control assembly for the direct spark electrode, and a steam exhaust valve assembly. Located on the lower front panel is a 60-minute timer with a pilot light (red) "on" indicator and a reset switch marked RESET. The RESET switch is used to re-cycle the unit in the event of shut off during a cooking period.
The unit is designed to be mounted on a stand, which is offered and highly recommended as an optional unit. However, the steam-it unit may be mounted on any heat- resistant table, counter top etc. as long as certain clearance from combustible materials are maintained (refer to Section 2 for complete installation instructions) and the unit is perfectly level.
1.2 BASIC FUNCTIONING
The Model ST·AG steam cooker becomes operational when water is loaded into the cooking compartment and the 60-minute timer is set to the desired cooking time. With the time set, the electric ignition comes on, the exhaust valve closes automatically and the burner ignitor is energized. The gas is ignited by the electrodes to heat the water in the cooking cylinder.
As the pressure builds up, cold air is forced out of the cylinder through the thermostatic steam trap. The air will continue to escape as pressure builds up and the steam trap will close after all the air has been forced out of the cooking
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compartment. When the pressure reaches approximately 9-10 PSI, the contact on the pressure switch will close, thereby closing the circuit to the clock motor and starting the actual cooking time period. When the pressure in the cooking compartment reaches 15 PSI, the contacts on the pressure switch will open. These contacts will shut off gas to the main burner when they are open, causing the pressure to stop rising. When the cooking compartment cools and the pressure drops to 13 PSI, the contacts on the pressure switch will close gas will flow to the main burner and be re-ignited by the electrodes. Any number of such "OFF" and "ON" cycles might occur during the selected cooking time.
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 Ind. 35 Garvey Street, Everett, Massachusetts 02149 Telephone: (617) 387-4100, (866) 698-3188
custserv@mfii.com, or go to http://www.mfii.com/company/service to find an
authorized parts and service agent near you.
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 front top, or top (roof) of the cabinet.
Figure 1-1, Model ST-AG Steam-It Pressure Cooker
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1.4 SPECIFICATIONS
1.4.1 Unit Size
18-3/4 ” Wide x 31-1/2” Front-to-Back (476mm Wide x 800mm Front-to-Back)
1.4.2 Description
The Market Forge Steam-it model ST-AG Direct Spark Ignition Controlled, Gas Fired Steam-It High Speed Pressure Cooker. Steam-It shall have a 3/16” 5mm aluminum welded seamless cooking compartment. Exterior finish shall be stainless steel. Door shall be self-sealing inside type, which can’t be opened under pressure. Door is 12-gauge stainless steel, removable for cleaning without tools. Door gasket is a one-piece mold, replaceable without tools or cement.
Unit cooking cycle shall be automatically controlled, requiring only setting of the 0-60 minute timer. Gas firing system shall be controlled by a pilotless solid state, direct spark ignition control with manual reset button. At the end of the cooking cycle, steam and condensate shall be exhausted from the cooking compartment and a continuous audible signal shall sound. Unit shall include a safety valve and a steam pressure gauge, and shall be completely serviceable from the front.
1.4.3 Cooking Capacity
Cooking compartment shall have a capacity of (3); (3)12” x 20” x 2-1/2” pans (65mm) or (2) 12” x 20” x 4” pans (10mm).
1.4.4 Operation
Unit shall be rated at 40,000BTU equipped for operation with; Natural or Propane (LP).
Manifold gas pressure shall be 4” (102mm) for natural gas and 10” 254mm for propane gas. Incoming gas pressure must not exceed 14” 356mm W.C.
1.4.5 Optional Accessories available at extra cost
Pans; 12” x 20” x 2-1/2” solid pan, 12” x 20” x 2-1/2” perforated pan, 12” x 20” x 4” solid pan, and 12” x 20” x 4” perforated pan. Stainless steel stand, 30” (762mm) high with shelf, set of (4) stainless steel feet adjustable from 4” (102mm) to 6” (152mm) for mounting unit on countertop, ball float trap, and a 3/4” (19mm) IPS pressure reducing
valve which will reduce initial pressure of 20 to 50 PSI (1.4-3.5 kg/cm2) to required 15 PSI (1 kg/cm2) operating pressure.
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1.5 DETAILS & DIMENSIONS
G
Gas Connection - 3/8” (10mm) IPS. In Canada, 1/2” (13mm) IPS.
EC
Electrical Connection - 120 Volts, 60 Hz, 2 Amps, 1/2” (13mm) Conduit connection or equivalent.
It is our policy to build equipment which is design certified by U.L., N.S.F. and C.S.A. However, a continuing program of pro duct improvement makes it necessary to submit new models to the agencies as they are developed and consequently not all models bear the appropriate agency labels at all times.
Figure 1-2, Dimensions, ST-AG
1.5.1 Service Connections - Gas Operated (Figure 1-2)
NOTE: If the equipment is to be installed where the elevation exceeds 2,000 feet 609.6 meters above sea level, specify installation altitude so that proper orifices can be provided.
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SECTION 2 INSTALLATION
2.1 UNPACKING AND ASSEMBLY
The Steam-It cooker is shipped in a carton with protective padding and mounted on a wooden pallet. Carefully remove the carton, padding and the bolts securing the unit to the wooden pallet. Inspect assemblies as follows:
1. Inspect unit overall for dents or deformations in stainless steel cabinet enclosures.
2. Make sure visible attaching hardware for all assemblies are not missing or damaged.
3. Inspect timer, indicator light, RESET switch and pressure gauge to see they are not damaged.
4. Remove cap lug from door handle and install handle.
5. Install pan supports so that the horizontal keyhole is at the rear of the cooking chamber and so that the flange and embossments face the middle of the chamber.
NOTE: The cooker is carefully inspected and packaged before leaving the factory. If there are missing components or unit is damaged, notify the carrier or dealer immediately.
2.2 SETTING IN PLACE
If possible, a location should be selected under an exhaust hood, which will remove small amounts of water vapor emitted when the cooker door is opened. Level the unit in final location, using the cabinet top as a reference to obtain level adjustment left-to­right and front-to-back.
NOTE: If the Steam-it cooker is installed without the optional stand, it may be set on a heat-resistive table, counter or back bar. The minimum clearance from combustible construction must be 2 inches from left side, 12 inches from right side and 2 inches from back.
2.3 GAS CONNECTION
The gas connection is made by removing the lower front panel to gain access to the gas supply line elbow (Figure 7-3, Index 37).
WARNING: Gas lines should be thoroughly blown out and cleaned before connection to the Steam-It is made. This will prevent dirt, dust or pipe compound from reaching the sensitive gas solenoid valve.
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Installation must conform to the National Fuel Gas Code, ANSI Z223.1-1974. The gas line should not be smaller than 3/8- inch pipe. A gas shutoff valve is supplied with the unit and must be installed as close as possible to the gas connection of the Steam-It, adjacent to the outside of the unit (Refer to Figure 2-1).
2.3.1 Pressure Regulator Setting
The pressure regulator must be set to the proper flow, depending upon the type of gas used. Setting is as follows:
1. Remove pressure regulator access cover (Figure 7-1, Index 29) and remove cap from pressure regulator (Figure 7-3lndex 39).
2. For natural or manufactured gas supply, set regulator at 4.0-inch W.C. (See Subsection 6.4.1.)
3. For propane or butane gas supply set regulator at 10.0-inch W.C. (See Subsection 6.4.1.)
4. Reinstall protective cap.
5. Check to see that proper burner orifices are installed. Use a #47 OMS (yellow) for natural gas; a #55 OMS (purple) for propane or butane gases; a #31 OMS (brown) for manufactured gas. Refer to Figure 7-3, index 43,44 and 45 for proper part numbers.
2.3.2 Canadian Gas Connections
Special instructions are required for in- stalling the Steam-It cooker in Canada instructions are as follows:
Figure 2-1, Installation of Gas Shut Off Valve
1. Installations in Canada are to be conducted in accordance with C.S.A. Standard 8149 (Gas Installation Code), C.S.A. Standard C22.1 (Electrical
9
Installation Code) and/or Local Codes.
2. The minimum size supply pipe when used with Natural Gas is 1/2-inch N.P.T.
2.4 ELECTRICAL CONNECTION
Connect 120 volt ac, single phase (2 amp) 60 Hz power supply to the terminal box as follows:
1. Remove terminal box cover (Figure 7-1, Index 13).
2. Disconnect power from main power source and connect input power wires to terminals L 1 and L2. Neutral wire connects to terminal L2 and hot wire to L 1 (refer to wiring diagram, Figure 5-1).
WARNING:
Be sure to ground unit chassis from ground terminal box to an outside ground.
2.5 WATER AND DRAIN CONNECTIONS
The Steam-It cooker design incorporates provisions for manually adding and draining water, therefore no external connections for water and drain are required.
2.6 INSTALLATION CHECKOUT
After the Steam-It cooker is completely assembled and properly located with electrical and gas supply connected, the cooker must be given a thorough checkout before being put into cooking operation.
Before making this checkout 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. Reference Figure 3-1 for identification of controls required in the following procedures. If the unit fails to perform as described below, consult Tables 5-1 and 5-2 of the troubleshooting guides for corrective action.
2.6.1 Initial Control Settings
Before beginning cooker checkout procedures, perform the following steps:
1. Check to see that 120 volt ac, single phase 60 Hz power is available from power source and properly connected to unit terminal box,
2. Check to see that the gas supply line shutoff valve is closed,
3. Check to see that the timer is off.
4. Visually check interior of cooking compartment and remove any materials, papers, etc. Check to see that pan supports are properly installed (refer to
10
paragraph 2,1 step 5) and secured,
5. Check pressure gauge to see that it registers zero pounds
2.6.2 Cooker Checkout
The cooker checkout procedures are as follows:
1. Secure drain plug (Figure 7-6, Index 18), then pour 6 quarts of water into Steam-It cooking compartment through the door opening,
2. Close the door and lock in position by placing the tongue of the door lock under the roller on the drain casting and pressing downward until door lock comes to a firm stop. This lock makes the initial seal. (When steam pressure
builds up in the compartment it will force the door to a tighter closed position.)
3. Open gas shut-off valve.
4. Turn the steam-it on by setting the timer to the desired cooking time. Observe pressure increase indicated by pressure gauge.
5. At the close of the preset cooking period, the timer pointer will stop at the "0" position on the dial. This will shut down the steam-it and automatically open the exhaust valve. The Buzzer will continue to sound until the dial pointer is manually turned to the "OFF" position.
6. Observe that the indicator light (Figure 3-1, Item 2) goes out when timer is at the "O-minute" position.
7. Check the pressure gauge to see that the pressure reads zero.
8. The door will not open while there is steam pressure working against it from within the cooking compartment. The door must be kept locked until the cooking cycle has completely finished then the door opened to allow vapor to clear.
9. Shut off gas supply by closing the gas shutoff valve.
2.6.3 Shutdown Procedure
No special shutdown procedures are required with the exception that the door is left open, timer must be in the OFF position and the gas supply valve closed, (consult local codes for daily shut-off requirement).
NOTE: Before using the steam-it for cooking, it is recommended that checkout operations be performed 2 or 3 times in order to determine that it is working properly and to insure cleanliness of the cooking compartment.
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SECTION 3 OPERATION
3.1 OPERATING CONTROLS AND INDICATORS
The controls required to operate the Steam·lt cooker are listed in Table 3-1, together with a functional description of each. Figure 3-1 shows the physical location of each control and indicator.
3.2 OPERATING PROCEDURES
The following paragraphs outline the sequence of daily operation for the Steam-It Model ST-AG cooker. The checkout procedures outlined in Section 2 should be per­formed prior to daily use for cooking. If any malfunction develops during the normal use of the cooker, refer to the troubleshooting tables in Section 5.
3.2.1 Preliminary Procedures
Perform the following steps prior to preheating and cooking:
1. Be sure that gas supply is connected to unit, shut off valve is closed and 120­volt ac (to operate controls) is connected.
2. Place the drain plug (Figure 7-6 Index 18) located at front center of cooking compartment securely in place.
3. Check that pan supports are hung on pan support studs on cylinder sidewalls. The horizontal keyhole on the support should be at rear of compartment and the vertical keyhole near the front.
4. Insert drain plug, located inside compartment into drain opening and pour approximately six quarts of water directly into Steam-It compartment.
5. In geographical locations where a high amount of lime and alkaline (salt like substances) deposits are present in the water supply, add two table- spoons of vinegar directly into six quarts of water in the Steam-It compartment prior to starting the cooking cycle. If more water is added to maintain the required level, an occasional tablespoon of vinegar may be added as well, in order to compensate for new mineral deposits of the fresh water.
CAUTION: A high degree of mineral salts in the water can cause pitting of the cooking compartment unless the above directions are followed, the cooking compartment thoroughly cleaned and drained each night, and the door left open. Do not use distilled water in the cooking compartment.
3.2.2 Preheating (Figure 3·1)
Before each initial operation of the cooker and at any time when the cooking
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compartment is cold, a 5- to 8-minute preheating period is required. To preheat the
Figure 3-1, REF
DESCRIPTION
FUNCTION
1
60-Minute Timer
Controls cooking duration. Time is manually set from 0-60 minutes.
2
Indicator Light (RED)
When lit, it indicated that cooking cycle is in operation.
3
RESET Switch
Used to reset electrical circuits during a power loss or shutdown. This switch also serves as a protective device in the even of an electrical overload.
4
Pressure Gauge
Indicated steam pressure PSI & kg/cm2 inside cooking compartment during cooking cycle.
5
Latch Handle
Secures cooker door in closed position. Lift to open door.
6
Buzzer
Signals end of cooking cycle (not shown).
7
Drain Plug
Lift to empty water (inside compartment not shown).
cooking compartment, proceed as follows:
1. Insert drain plug (7) into drain opening and add 6 quarts of water into cooking compartment.
2. Close cooking compartment door and lock securely in place by pressing down on latch handle (5).
3. Place gas supply shutoff valve in the open position. (Normally left in open position.)
4. Set 60·minute timer (1) to I minute.
1. Indicator light (2) will come on.
5. When preheating is ended (5 to 8 minutes) and the buzzer (6) sounds, turn timer (1) to OFF and allow pressure to return to zero PSI on pressure gauge (4).
6. Open compartment door slightly by pulling up on latch handle (5) to allow remaining vapor to escape before raising door to full open position.
3.2.3 Cooking Procedures (Figure 3-1)
After the preheating cycle, the compartment may be loaded for cooking. Cooking procedures are as follows:
1. Carefully slide cooking pans onto pan supports.
2. Close door and lock in position.
3. Set timer (1) to desired cooking time (see Test Kitchen Bulletin #21), turning timer past desired setting and then back. This will insure accuracy of setting.
TABLE 3-1, CONTROLS AND INDICATORS (See Figure 3-1)
13
Figure 3-1, Steam-It Controls and Indicators
NOTE: The timer will not start until cooking compartment is at a minimum of 9 PSI pressure (as observed on pressure gauge).
4. At end of cooking cycle, steam will automatically exhaust. When pressure reaches zero on pressure gauge (4) door can be released by pulling up on door latch handle (5). Allow a few seconds for remaining vapor to leave cylinder before completely opening the door. To stop buzzer, turn timer to "OFF" position.
NOTE: If it is noticed that steam is escaping around door while pressure is building up, door seal adjustment must be made. Refer to subsection 6.3.1 for instructions.
5. Remove pans and transfer to serving area. Perforated pans, if they are to be transferred to the serving area, should be underlined with solid pans.
6. Check that water level is at six-quart capacity before starting another cooking cycle. If strong flavored foods, such as onions or seafood have been cooked, compartment should be drained, cleaned and flushed and a fresh supply of water added for the next cooking operation.
7. Clean unit thoroughly at the end of each cooking day (Refer to Section 6.2), making sure water is emptied and compartment is left dry and the door open.
3.2.4 Low Water Cut-Off Operation
If the Steam-It is operated with no water or the water has evaporated away, the
14
temperature of the cooking compartment will rise and by heat induction effect the Low
Figure 3-2, Drain Plug
Water Cut-Off. Electric current flow will be broken at the Low Water Cut-Off and the unit will shut down. With the replacement of water in the cooking compartment, the unit will again be operative.
NOTE: Should a cooking cycle be interrupted due to safety action of the Low Water Cut­Off, the food loaded will be under- cooked. Compensation must be made for the cooking performed and, with proper amount of water in the cooking compartment, a new cycle determined and set to complete the process.
3.2.5 Shut- Down Procedure
No shut-down procedure is required for the Steam-It cooker except that the timer is in the OFF position, the compartment door is open, the compartment drained of water, and the gas supply shutoff valve is closed (only if required by local code).
3.3 CLEANING
After each period of daily operation (more frequently as required to maintain cleanliness), the Steam-It cooker should be thoroughly cleaned by completing the following steps:
1. Drain water from compartment by opening drain plug (Figure 3-2) into suitable
container (to hold at least 6 quarts).
2. Remove left and right side pan supports (Figure 3-3) by lifting front up and forward to disengage from mounting studs. Wash with detergent, rinse, and set aside for reassembly.
3. Wash cooking compartment interior using mild non-abrasive solution. Rinse and dry thoroughly.
CAUTION: Failure to wash compartment may result in pitting of the aluminum surfaces. Use only mild detergent suitable for use with aluminum.
4. Replace pan supports in compartment and leave door open.
3.3.1 Exhaust Silencer
The exhaust silencer (Figure 7-1, Index 51) should be removed and cleaned periodically. As the cooking compartment is exhausted of steam through the silencer, impurities can build up from food particles. Cleanings
15
should be frequent enough to prevent clogging. For this reason, the exhaust silencer is
Figure 3-3, Pan Support Removal
made easily accessible and simple to remove.
To Clean silencer proceed as follows:
1. Remove the one-piece exhaust silencer from the unit by unscrewing it in a counter-clockwise direction from exhaust valve elbow.
2. Clean the silencer by sloshing it in hot soapy water and rinse it in clear water. If dirt has clogged the Silencer, presoak it in an alkaline cleaning solution.
3. After cleaning, stand the silencer on edge to allow it to drain.
4. Screw it back into the elbow of the exhaust valve (clockwise).
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