TURBO STEAM SERIES
ELECTRIC COUNTERTOP CONVECTION STEAMERS
INSTALLATION - OPERATION - MAINTENANCE
MODELS
TS-3E
TS-5E
44 Lakeside Avenue, Burlington, Vermont 05401 USA
Telephone: (802) 658-6600 Fax: (802)864-0183
www.mi.com PN 14-0266 Rev B (10/15)
© 2015 - Market Forge Industries Inc.
Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by
IMPORTANT
TABLE OF CONTENTS
WARNING: Improper installation, adjustment, alternation,
service or maintenance can
cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly
before installing or servicing
this equipment.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liquids in the vicinity of this or any
other appliance.
Unit must be level to assure
proper performance.
The information contained in this
manual is important for the proper installation, use, and maintenance of this oven. Adherence
to these procedures and instructions will result in satisfactory
baking results and long, trouble free service. Please read
this manual carefully and retain
it for future reference.
INSTALLATION
Service Connections ..................................................... 2
Installation............................................................... 3
Performance Check ...................................................... 4
OPERATION
Control Panel ............................................................ 5
Cooking ................................................................. 6
Cooking Guidelines ...................................................... 7
MAINTENANCE
Cleaning and Preventative Maintenance ................................... 8
ERRORS: Descriptive, typographic or pictorial errors are
subject to correction. Specications are subject to change
without notice.
Service Connections
ELECTRICAL CHARACTERISTICS
Volts
AC
208 43.3 28.9 25.0 -- 72.1 48.1 41.6 --
220 40.9 27.3 23.6 -- 68.2 45.5 39.4 --
240 37.5 25.0 21.7 -- 62.5 41.7 36.0 --
380 -- -- 13.7 -- -- -- 22.8 --
415 -- -- 12.5 -- -- -- 20.9 --
480 -- -- 10.8 -- -- -- 18.0 --
600 -- -- 8.7 -- -- -- 14.4 --
TS-3E (9kW) TS-5E (15kW)
1 PH
1 PH
3 PH
3 PH
9kW
6kW
9kW
DIMENSIONS ARE IN INCHES [MM]
6kW
1 PH
15kW
1 PH
10kW
3 PH
15kW
3 PH
10kW
16.88 [429]
8.5
[216]
SERVICE CONNECTIONS
E Electrical Connection - Ø 1-1/8” hole for electrical
connection. Rating to be as specified on data plate.
D Drain Connection - 1/2” NPT
INSTALLATION CLEARANCE
Left Side Right Side Rear
0” (0mm) 0” (0mm) 3” (76mm)
25 [635]
D
E
24
[610]
D
20 [508]
4 [102]
2 [51]
Figure 1
4 [102]
19.25 [489]
VENT
2 [51]
E
TS-3E
19.13
[486]
2 [51]
TS-5E
25.5
[648]
3 [76]
INSTALLATION
2
Installation
UNPACKING
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found to be damaged after unpacking, save the packaging materials and
contact the carrier within 15 days of delivery. File a claim
regardless of extent of damage.
We cannot assume responsibility for damage or loss incurred in transit.
Prior to installation, verify that the electrical service agrees
with the specications on the machine data plate which is
located on the left side panel.
LOCATING
Allow space for vent and electrical connection. Minimum
clearances for proper air circulation is 2” on the sides and
6” on the back. Allow adequate access for servicing.
LEVELLING
Using a spirit level, adjust the feet to level the unit, front
to back and side to side. The unit must be level for proper
operation. Warranty will be void for improper installation.
ELECTRICAL CONNECTIONS
DRAIN CONNECTIONS
No drain connection is required.
WATER CONDITION
For best results it is recommended that the water supply
meet the following specication:
Hardness: Less than 2 grains or
35 ppm.
Total Dissolved Solids (TDS): Less than 60 ppm.
PH Factor: 7.0 to 7.5
This degree of hardness can easily be obtained with the
use of a properly maintained water softener.
VENT HOOD
Some local codes may require the steamer to be located under an exhaust hood. It is recommended that this
steamer be located under an exhaust hood to remove excess steam during cooking operations.
Information on the construction and installation of ventilating hood may be obtained from the standard for “Vapor
Removal for Cooking Equipment”, NFPA No. 96 (Latest
Edition).
WARNING
The unit must be electrically grounded and
comply with local codes, or in the absence of
local codes with the national electrical code
ANSI/NFPA to latest edition. Canadian installation must comply with CSA Standard (C22.2
No. 109-M1981 General Requirements Canadian Electrical Code, Part II 109-M1981) for
commercial cooking appliances.
WARNING
Disconnect electrical power supply and place
a tag at the disconnect switch to indicate that
you are working on circuit.
Use copper wire suitable for at least 90°C. The
steamer must be grounded. The wiring diagram is located on the right side panel as you
face the unit.
Make electrical connection through the 1-1/8” (29mm) diameter hole provided using 3/4” (19mm) trade size conduit. Refer to the wiring diagram located inside the right
side panel. Use 90°C minimum insulated wire.
PLUMBING CONNECTIONS
No plumbing connections are required as steamer is lled
manually.
WARNING
For an appliance equipped with casters, the
installation shall be made with an adequate
exible electrical conduit; adequate means
must be provided to limit the movement of the
appliance without depending on or transmitting stress to the electrical conduit; the location where restraining means may be attached
is to the rear of the stand, below power supply
connection.
3
INSTALLATION
Performance Check
WARNING
The steamer and its parts are hot. Use care
when operating, cleaning or servicing the
steamer. The cooking compartment contains
live steam and hot water. Stay clear while
opening the door.
Once the steamer has been installed, thoroughly test the
steamer before operation.
1. Check that door opens and closes for proper operation.
2. Inspect the door gasket to ensure there is no damage.
3. Check without water in the steamer and with “Constant Steam” cooking mode selected, that the “LOW
WATER” indicator and alarm comes on within 10 minutes of a cold start.
4. Open compartment door and pour in water up to the
“Water Level” mark located at back of compartment.
BEFORE FIRST USE
Clean the protective oils from all surfaces of the steamer. Use a non-corrosive, grease dissolving commercial
cleaner, following manufacturer’s directions. Rinse thoroughly and wipe dry with a soft clean cloth.
5. Set the timer to the OFF position.
6. Close door and wait approximately 10 minutes for the
READY indicator to illuminate which will indicate the
unit is up to proper operating temperature.
7. Open the door to verify the cavity has reached cooking temperature. Water in the bottom of the cooking
cavity should be between 200 to 210°F (93 to 99°C).
8. Set the timer to 5 minutes and close the door to initiate the cooking cycle. The COOKING indicator should
illuminate. Allow the timed cooking cycle to complete,
verifying that the end of cycle buzzer sounds and the
COOKING indicator is out. The ‘READY’ light will illuminate.
OPERATION
4
Control Panel
CONTROLS:
1. Door Handle - Move handle up to open door to cook-
ing cavity.
2. Ready Pilot Light - When lit, indicates the steam-
er cavity is above 150°F (65°C) and is ready for the
cooking cycle.
3. Cooking Pilot Light - When lit, indicates that a cook-
ing cycle is in progress.
4. Timer Dial -
TIMED COOKING - Set the cooking time (0 to 60
minutes) - steam cooking will begin after the door is
closed. The cooking cycle will be interrupted if the
door is opened during the cooking cycle; resume
cooking by closing the door. Holding temperature in
the cavity will keep cooked foods warm after cooking
cycle, at approximately 170°F (77°C).
CONSTANT STEAM - Steamer will heat to enter into
a continuous cooking cycle.
5. Main Power Switch -
Figure 2
ON - The steamer will begin heating to the pre-set
temperature for standby. Red light will illuminate on
the main power switch. Cooking cycle is determined
by timer dial.
OFF - The steamer is powered off.
6. Add Water Pilot Light - Illuminates to indicate a low
water condition or that the temperature of the heater
element is above normal. A buzzer will also sound an
audible alarm.
7. Drain Handle - Use to drain the steamer at end of
day.
5
OPERATION
Cooking
COOKING
WARNING
Live steam and accumulated hot water in the
compartment may be released when the door
is opened.
1. Close drain valve.
2. Remove the deector plate to expose the bottom of
the cavity.
3. Pour water through the door up to the “WATER LEVEL” mark on the back wall of the cavity and then re-
place the deector plate.
4. Close the door, turn on the power switch and set the
timer to one minute position. The unit will be ready
for operation in approximately ten minutes when the
“READY” indicator lamp is illuminated and the buzzer
sounds.
5. Turn the timer to “OFF” position to silence the buzzer,
slide pans of food into cooking compartment pan supports and close cooking compartment door.
6. Select “CONSTANT STEAM” or set the number of
minutes for the cook cycle.
SHUTDOWN
CAUTION
Leave the compartment doors ajar when not in
use to prolong the life of the door gasket.
1. Drain the steamer after each day’s use.
2. Set the power switch to off.
3. Drain the steamer into a suitable receptacle capable
of holding 3 gallons of boiling water. Drain water is
very hot and can cause severe personal injury.
4. Thoroughly clean the unit.
7. In “CONSTANT STEAM” mode the unit will begin the
cooking cycle and continue indenitely until user intervention or unit runs out of water. The “COOKING”
indicator lamp is illuminated in this mode.
8. In timed cooking mode the unit will run through the
cooking cycle determined by number of minutes selected with the timer. The end of the cooking cycle is
indicated by the buzzer and the illuminated “READY”
lamp. The unit will hold the cooked foods in a warm
state and will maintain the cooking cavity at approximately 170°F (77°C) with the timer set to the “OFF”
position.
9. The cooking cycle may be interrupted at any time by
opening the compartment door. To resume operation,
close the door.
10. Open door slightly at rst letting most of the steam
out of the compartment and then fully open the door.
11. Unload by sliding pans of food from pan supports.
12. Close the door to ensure the unit is ready for the next
cook cycle.
OPERATION
6
Cooking Guidelines
1. Frozen vegetables should always be cooked in perforated 12” x 20” x 2-1/2” pans, 7-1/2 lbs. (3.4kg) 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. Total cooking time will vary depending on the load,
even though the timer setting is the same.
5. Almost all foods, except cakes and pastry, can be
cooked in a steam cooking unit.
6. Steam cooked meals have greater nutritional value
since they retain most of their vitamins and minerals.
7. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared
closer to serving time, insuring maximum freshness.
8. Steam cooked foods have a higher percent yield
more portions per dollar spent.
9. 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.
10. Some important advantages of steam cooking are labour saving, reduced operating costs, space saving,
and the lifting of heavy stock pots is eliminated.
11. Rice and pasta products, if thoroughly wet at the start
of the cooking process, are very easily prepared.
12. 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.
13. The steam cooker will loosen foods burned on pans
making washing easier.
14. Solid pans are recommended when liquid is to be re-
tained and perforated pans when the liquid is not to
be retained.
STEAM COOKING
Your steamer efciently cooks vegetables or other foods
for immediate serving. Steam cooking should be carefully
time controlled. Keep hot food holding time to a minimum
to produce the most appetizing results. Prepare small
batches, cook only enough to start serving, then cook additional amounts to meet demand. Separate frozen foods
into smaller pieces to allow more efcient cooking.
Use a pan cover for pre-cooked frozen dishes that cannot
be cooked in the covered containers in which they are
packed if they require more than 15 minutes of cooking
time. When cover is used, approximately one-third additional cooking time is necessary.
Cooking time for frozen foods depends on amount of de-
frosting required. If time permits, allow frozen foods to
partially thaw overnight in a refrigerator. This will reduce
their cooking time.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting, removing
stems, etc. Cook root vegetables in a perforated pan un-
less juices are being saved. Liquids can be collected in a
solid 12” x 20” pan placed under a perforated pan.
Perforated pans are used for frankfurters, wieners and
similar items when juices do not need to be preserved.
Solid pans are good for cooking puddings, rice and hot
breakfast cereals. Vegetables and fruits are cooked
in solid pans in their own juices. Meats and poultry are
cooked in solid pans to preserve their own juices or to
retain broth. Canned foods can be heated in their opened
cans (cans placed in 12” x 20” solid pans) or the contents
may be poured into solid pans.
The steamer compartment is designed to accept combinations of the pan of 12” x 20” (either solid or perforated)
as shown on the following table.
DEPTH OF
PANS
1” 6 10
2-1/2” 3 5
4” 2 3
6” 1 2
NUMBER OF PANS
TS-3E TS-5E
15. Eggs may be cooked out of the shell if they are to be
chopped which eliminates peeling after steaming.
16. The steam cooker can be opened during the cooking
period to add or remove items.
7
OPERATION
Cleaning and Preventative Maintenance
A good preventive maintenance program begins with the
daily cleaning procedure. For other installations, tasks re-
quiring mechanical or electrical experience should only
be performed by an authorized service agency.
The following paragraphs are set for 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 specied in the
parts list. The hardware used in the cooker
has been selected or designed specically for
its application, and the use of other hardware
may damage the equipment and will void any
warranty.
WARNING
Disconnect the power supply to the appliance
before cleaning or servicing.
WARNING
The steamer and its parts are hot. Use care
when operating, cleaning or servicing the
steamer. The cooking compartment contains
live steam. Stay clear when opening door.
CLEANING
At the end of each day, or between cooking cycles if necessary:
CAUTION
Do not use cleaning agents that are corrosive.
Never spray water into electric controls or
louvers
NOTE: Contactthefactory, thefactoryrepresentativeor
alocalservicecompanytoperformmaintenance
andrepairsshouldtheappliancemalfunction.Refertowarrantyterms.
Daily
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. Perform SHUTDOWN procedure.
3. When the unit has cooled, use hot soapy water to
clean the interior of the steamer and thoroughly rinse
and dry all surfaces with a clean dry cloth.
4. Inspect the drain opening to assure there are no obstructions.
5. Replace the pan supports and deector in compartment and leave door ajar.
Weekly, or more often if necessary:
1. Clean exterior with a damp cloth and polish with a soft
dry cloth.
2. Use a non-abrasive cleaner to remove discolorations.
It is NOT RECOMMENDED to use cleaning agents
that are corrosive.
Use of cleaning agents that contain chloride, acids
or salts which are corrosive may cause pitting and
corrosion when used over a period of time; this will
reduce the life of the appliance.
Pitting or corrosion is not covered by warranty.
Follow the recommended cleaning instructions. Use
a mild detergent, warm water and rinse thoroughly.
WARNING
When installed with casters and connected
to the supply service with exible electrical
conduit, a restraint to prevent damage to the
electrical conduit should have been installed.
If disconnection of the restraint is necessary,
reconnect after the appliance has been returned to its originally installed position.
2. Remove the deector plate and pan supports by lifting up and off mounting studs and wash with a mild
detergent. Rinse and set aside for reassembly.
MAINTENANCE
8
Cleaning and Preventative Maintenance
STAINLESS STEEL
To remove normal dirt, grease or product residue from
stainless steel, use ordinary soap and water (withorwith-
outdetergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
To remove grease and food splatters or condensed va-
pors that have baked on the equipment, apply cleanser
to a damp cloth or sponge and rub cleanser on the metal
in the direction of the polishing lines on the metal. Rubbing cleanser as gently as possible in the direction of the
polished lines will not mar the nish of the stainless steel.
NEVER RUB WITH A CIRCULAR MOTION.
Soil and burnt deposits which do not respond to the above
procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS
scouring pads. DO NOT USE ORDINARY STEEL WOOL
as any particles left on the surface will rust and further
spoil the appearance of the nish. NEVER USE A WIRE
BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.
Surfaces which are marred collect dirt more rapidly and
become more difcult to clean. Marring also increases
the possibility of corrosive attack. Renishing may then
be required.
TO REMOVE HEAT TINT
Darkened areas sometimes appear on the stainless steel
surface where the area has been subjected to excessive
heat. These darkened areas are caused by thickening of
the protective surface of the stainless steel and are not
harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls
for a vigorous scouring in the direction of the polish lines
using SCOTCH-BRITE scouring pads or a STAINLESS
scouring pad in combination with a powdered cleanser.
Heat tint action may be lessened by not applying or by
reducing heat to equipment during slack periods.
MONTHLY, REMOVAL OF SCALE DEPOSITS
It is recommended that your steamer be descaled once a
month, or more often if necessary.
Should your steamer develop a heavy build-up of lime
scale deposits, use the CLR® TREATMENT KIT available
from your authorized service agent.
Descaling Procedure
WARNING
Read and follow instructions on the CLR®
bottle. Use plastic or rubber gloves to avoid
skin contact. If CLR® comes in contact with
skin, rinse with clean water.
1. Set power switch to off.
2. Remove diffuser plate and pan support racks.
3. Pour one quart of solution into the cavity.
4. Fill the remainder with water up to the “WATER LEVEL” line.
5. Set the power switch to “ON” and set the timer to 30
minutes.
6. At the end of the 30 minute cook cycle, turn power
switch “OFF” and drain the contents of the cavity.
7. Thoroughly ush the cavity with clean water and dry
with a soft cloth. LEAVE COMPARTMENT DOOR
OPEN WHEN NOT IN USE. The steamer is now
ready for use. Turn off for overnight shutdown.
9
MAINTENANCE
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