Market Forge Industries ST-10, ST-10 Power-Plus Owner's Manual

Page 1
ST-10 & ST-10 Power-Plus
OWNER’S MANUAL
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
ammable vapors or liquids in the
vicinity of this or any other appliance.
MODELS: ST-10 ST-10 Power-Plus
INSTALLATION, OPERATION, MAINTENANCE, SERVICE AND PARTS MANUAL
Form Number: S-2486 REV: F 04/14
Printed in U.S.A. 35 Garvey Street l Everett l MA l 02149
Tel: (617) 387-4100 l Fax: (617) 387-4456 l Outside MA Fax: (800) 227-2659
E-Mail: CUSTSERV@mi.com l Website: www.mi.com
Page 2
TABLE OF CONTENTS
SECTION 1 INTRODUCTION
1.1 Description ...........................................1
1.2 Basic Functioning ................................. 1
1.3 Service..................................................1
SECTION 2 INSTALLATION
2.1 Assembly .............................................2
2.2 Setting in Place ....................................2
2.3 Mechanical Connections ......................2
2.4 Water Connections ...............................2
2.5 Installation Check-Out .......................... 2
2.5.1 Initial Control Settings........................2
2.5.2 Cooker Check-Out .............................3
2.5.3 Shut-Down Procedure ....................... 3
2.6 Reversing the Doors .............................3
2-1 Typical door layout ...............................4
SECTION 3 OPERATION
3.1 Operating Controls and Indicators ........5
3.2 Operating Procedures ..........................5
3.2.1 Steam Source Operation ...................5
3.2.2 Preheating ........................................ 5
3.2.3 Cooking .............................................5
3.2.4 Shut-Down Procedure ...................... 5
3.3 Cleaning ..............................................5
3.4 Drainage ..............................................6
3.4.1 Cooking Compartment Drainage. ......6
3.4.2 Drip/Spill Trough Drainage ............... 6
3-1 Controls and Indicators .......................6
3-1 Controls and Indicators Digital .............6A
3.5 Test Kitchen Bulletin ............................7
SECTION 4 PRINCIPLES OF OPERATION
4.1 General ................................................11
4.2 Plumbing Circuits .................................11
4.2.1 Steam Inlet Line.................................11
4.2.2 Steam Exhaust and Drain Lines ........11
4.2.3 Steam Exhaust Condensing System .11
4.3 Electrical Circuits ..................................11
4.3.1 Control Circuit Components .............11
4-1 Pictorial Diagram-Steam and
Water Circuits .....................................12
4.3.1.1 60 Minute Timer ............................. 12
4.3.1.2 Indicator Lights .............................. 12
4.3.1.3 Buzzer ...........................................12
4.3.1.4 Door Interlock Switch......................12
4.3.1.5 Thermostatic Switch ...................... 12
SECTION 5 TROUBLE-SHOOTING
5.1 General ................................................13
5.2 Trouble-Shooting Guides ...................... 13
5.3 Electrical Fault Isolation........................13
5.4 Electrical Trouble-Shooting
Procedures ........................................... 13
5-1 General Trouble-Shooting Guide..........13
5.4.1 Incoming Power ................................14
5.4.2 Electrical Inspection...........................14
5-2 Electrical Fault Isolation Guide .............15
5.4.4 60-Minute Timer ................................15
5.4.4.1 Timer Contacts .............................. 15
5.4.4.2 Timer Motor .................................... 15
5-1 ST-10 Wiring Diagram ..........................16
5-1.2 Wiring Diagram, Digital Controls ....... 16A
5.4.5 Door Interlock Switch.........................17
5.4.6 Steam Solenoid Valves ......................17
5.4.7 Indicator Lights ................................. 17
5.4.8 Cooking Compartment Thermostatic
Switch ................................................17
5.4.9 Buzzer ..............................................17
5.4.10 Cold Water Condenser Circuit ........ 18
5.4.11 Wiring ..............................................18
5-2 ST-10 Schematic ................................. 18
5-3 ST-10 Power-Plus Wiring Diagram ......19
5-4 ST-10 Power-Plus Schematic ..............20
SECTION 6 MAINTENANCE
6.1 General ................................................. 21
6.2 Preventive Maintenance .......................21
6.2.1 Cooking Compartment Cleaning ......21
6.3 Repair and Replacement ..................... 21
6.3.1 Door Latch Tension Adjustment ........ 21
6.3.2 Door Handle Tension Adjustment ..... 21
6.3.3 Door Gasket Replacement ............... 22
6.3.4 Exterior Panel Removal .................... 22
6.3.5 Steam and Water Solenoid Valve
Replacement .....................................22
SECTION 7 ILLUSTRATED PARTS LIST
7.1 General ................................................ 23
7.2 Ordering Information ............................23
7.3 Index of Illustrated Parts List ............... 23
7-1 Cabinet Assembly ................................24
7-2 Door Assembly ....................................26
7-3 Control Panel Assembly .......................27
7-4 Condenser Assembly ........................... 28
7-5 Complete Condenser Assembly .......... 29
7-6 ST-10 Power-Plus ................................ 30
Page 3
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 ST-10 Pres­sureless Steam Cookers. Also included is a parts list in which each replaceable part is identi­ed and shown in an accompanying exploded view.
1.1 DESCRIPTION
The ST-10 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 required for operation of the Pressureless Cooker is normally purchased with it, please refer to the respective manual for guidance.
1.2 BASIC FUNCTIONING
The Model ST-10 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.
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 boiler drain to con­dense the steam to water prior to discharge into the boiler 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 on the lower front trim of the cabinet.
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 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.
1
Page 4
SECTION 2. INSTALLATION
2.1 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:
Remove the four bolts that fasten the equip-
1.
ment frame to the skid.
Install feet in threaded mounting locations of
2.
the cabinet frame.
Mount the two bafes on studs located on the
3.
rightinside of the cooking compartments.
Mount the four pan support racks in brack-
4.
ets inside control compartments.
Attach panels to lower cabinet. Detailed in-
5.
structions are enclosed with the panels.
Attach the drip trough on studs located on
6.
the face of the unit.
2.2 SETTING IN PLACE
The location of installation must be under an ex­haust hood, which will remove small amounts of water vapor emitted when the cooker doors are opened, and exhaust fumes from the air. 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.
2.3 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.
2.4 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.
EQUIPMENT FAILURE CAUSED BY
INADEQUATE WATER QUALITY IS NOT
COVERED UNDER WARRANTY.
CAUTION PVC or CPVC are not acceptable materials for drains.
2.5 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. Procedures for the cooker only are included in Subsection 2.4.2. If the cooker fails to perform as described, con­sult Table 5-1 of the Trouble-Shooting Guide for corrective action. If difculty 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 in Section 3 and with the function of each control described in Table 3-1. Reference Figure 3-1 for identication of controls required in the fol­lowing procedures.
2.5.1 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.
All steam boiler controls are in the operat-
1.
ing mode and 15 PSI steam is applied to the cooker inlet plumbing.
Cooker timers for both compartments (Fig-
2.
ure 3-1) are in the OFF position.
Cooker compartments are empty of all infor-
3.
mation materials, pan supports are mounted in place, and doors are open.
2
Page 5
SECTION 2. INSTALLATION
2.5.2 COOKER CHECK-OUT
The cooker check-out procedures are as follows:
With the doors open set timers to about the
1.
“4-minute” position. Observe that indicator lights are off and steam does not enter com­partments.
Close cooker compartment doors. Observe
2.
that indicator lights turn on, and steam can be heard rushing into the compartment si­multaneously with the door closing.
Observe the boiler drain line for passage
3.
of steam into the open oor drain. Correct steam condenser operation is evidenced by presence of water owing from the drain
line.
Observe cooker operation for several min-
4.
utes. 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.
2.5.3 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.
sliding the panel down.
Remove the door interlock assembly by un-
7.
screwing the two nuts that hold it in place
(assembly is attached to the screws in the top right hinge mounting holes, see g. 2-1).
Remove the four screws in the right side
8.
hinge mounting holes and install them in the left side hinge mounting holes (where the
hinges were originally mounted).
Using the nuts removed in step #6, rein-
9.
stall the door interlock assembly onto the 2 screws in the lower left hinge mounting holes (see g. 2-1) with by moving the as­sembly over the cooking cavity to the other side of the unit. Rotate the door interlock assembly 180° for installation, so that the switch is now facing up.
Reinstall the top hinge and screws into the
10.
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 COMPLETELY TIGHTEN THE HINGE MOUNTING SCREWS YET. These will be
used later for adjusting the door.
Remove the door latch assembly from the
11.
face of the unit. The 2 nuts mounting the door latch are located behind the face of the unit and must be accessed where the right side panel was removed.
2.6 REVERSING THE DOORS
The Pressureless Steam Cooker has a reversible cooking compartment door. This section contains instructions for reversing this door.
Turn off power to the unit.
1.
Open the cooking compartment door
2.
Remove the two screws that attach the top
3.
hinge to the front of the unit.
Slide the door upwards, off the bottom
4.
hinge.
Remove the two screws that attach the bot-
5.
tom hinge to the front of the units.
Remove the right and left side panels by
6.
unscrewing the 1 screw on each panel and
Remove the two white hole plugs from the
12.
left door latch mounting holes, and insert them into the right door latch mounting holes
(where the door latch assembly was origi­nally mounted).
Rotate the door latch assembly 180°, and in-
13.
stall 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.
To adjust the tension of the door latch, tighten
14.
both nuts down until the springs are fully com­pressed, then back each nut off -1/2 turn.
Rotate the door 180° for mounting.
15.
Slide the remaining hinge into the top door
16.
bearing.
3
Page 6
SECTION 2. INSTALLATION
Slide the door and hinge assembly down onto the hinge which you have already mounted to the
17.
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.
Slowly push the cooking compartment door closed until it is latched.
18.
The cooking compartment door can now be raised, lowered, and/or rotated into position by bump-
19.
ing it with the palm of your hand or by using a small rubber mallet.
First, check the alignment at the front of the door by making sure that the striker in the door is
20.
centered with the latch mechanism on the front of the unit.
Square the door to the unit by raising or lowering the hinge side of the door, keeping the latch
21.
centered with the striker.
Visually inspect the door. Be sure that the door is square to the unit, the striker is centered with
22.
the latch, and the gasket is in contact with the entire lip of the cooking compartment.
Gently open the cooking compartment door, taking care not to move it out of position.
23.
Tighten all 4 door hinge bracket mounting screws.
24.
Close and visually inspect the door again, as described in step 22.
25.
Reinstall the left and right side panels, using the screws for each panel.
26.
Figure 2-1 Typical Door Layout
4
Page 7
SECTION 3. OPERATION
3.1 OPERATING CONTROLS & INDICATORS
The controls and indicators required to operate the Pressureless Steam 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-10 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 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.)
3.2.2 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:
Close cooking compartment door.
1.
Set 60-Minute Timer Dial (1) to “1-minute”
2.
setting. NOTE Total elapsed preheating time equals the timer setting plus a short de­lay period needed to active a thermostatic switch included in the controls.
Turn off buzzer, which sounds to indicate
3.
cooking is complete, by setting the Timer Dial (1) to OFF position.
Close cooking compartment door.
2.
Set timer cooking time:
3.
CONSTANT STEAM—for continuous
a.
cooking.
60-MINUTE TIMER—for timed cooking.
b.
Set appropriate timer to the required cook-
4.
ing time (see Test Kitchen Bulletin #59).
Turn off buzzer, which sounds to indicate
5.
cooking is complete, by setting timer dial (1) to the OFF position.
Open door sightly at rst letting most of the
6.
steam out of the compartment and then fully open the door.
Unload by sliding pans of food from pan
7.
supports, taking care to avoid hitting com­partment opening.
3.2.4 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.)
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
After each period of daily operation (more fre­quently as required to maintain cleanliness), the cooker should be thoroughly cleaned by complet­ing the following steps:
Remove left- and right-side pan supports,
1.
bafes, and drain screens by lifting up and off mounting studs. Wash with a mild deter­gent. Rinse and set aside for reassembly.
3.2.3 COOKING
Before loading the cooker, be sure compartment is hot. See Subsection 3.2.2 for preheating in­structions.
Slide pans of food into cooking compartment
1.
pan supports.
Wash cooking compartment interior using
2.
a mild detergent and water. Rinse and dry thoroughly.
Replace pan supports, bafes, and drain
3.
screens in compartment and leave door open.
5
Page 8
SECTION 3. OPERATION
0
S
T
E
A
M
5
10
15
20
25
30
35
40
45
50
55
60
C
O
N
S
T
A
N
T
O
F
F
0
S
T
E
A
M
5
10
15
20
25
30
35
40
45
50
55
60
C
O
N
S
T
A
N
T
O
F
F
1
1
2
2
ST-10
CONVECTION
STEAM
COOKER
READY
READY
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 drain line.
3.4.2 DRIP/SPILL TROUGH DRAINAGE
The ST-10 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.
TABLE 3-1
CONTROLS AND INDICATORS
(See Figure 3-1)
REF. DESCRIPTION FUNCTION
1 Timer/Constant
Steam
2 Indicator Light
(Red)
Controls cooking up to 60 minutes or uses constant operation.
Indicates when lit that cooker is in operation.
3 Buzzer Signals end of
cooking period
(not shown).
Figure 3-1 Controls and Indicators
6
Page 9
SECTION 3. OPERATION
DIGITAL CONTROL PANEL
NOTE:
USER PROGRAMING OF THE TIMER CYCLE IS EASILY ACCOMPLISHED VIA A (12) BUTTON NUMERIC KEYPAD AND A (4) DIGIT NUMERIC LED DISPLAY. CONTROL
START PROGRAMING:
FIRST: Make sure doors are shut on both compartments.
SECOND: Flip on POWER SWITCH, located in the middle of control panel to the ON position.
THIRD: Press the CLEAR button and HOLD for two (2) seconds. This should clear the timer display to 00:00.
THE TIMER IS NOW READY FOR PROGRAMING. The timers are program­mable from one second to 99 minutes and 99 seconds.
PLEASE NOTE: TIMER WILL NOT START COUNTING DOWN UNLESS:
1) DOOR IS SHUT.
2) THE THERMOSTAT REACHES 193oF INSIDE THE COMPARTMENT.
When the timer reaches “0” the word “END” will  ash on the display. The AUTO-ALARM will sound and continue until the START/STOP button is pressed.
When you press STOP, the existing program remains in the system. It is nec­essary to press CLEAR, then RE-PROGRAM the new time as needed.
NOTE: To STOP the TIMER in MID-COUNT DOWN, PRESS and HOLD the STOP button for a few seconds.
The word “PAUSE” will appear on the screen every time the door is opened. When the door is closed, the timer will resume the count down.
FEATURES:
1) FOUR DIGIT DISPLAY – Example 00:00
2) AUTO ALERT = End of cycle sound.
3) “END” = Displayed at the end of cycle.
4) “PAUSE” = Displayed when doors are opened.
5) START/STOP = Control Button for start and stopping.
6) POWER SWITCH = Turn power ON and OFF.
Fig. 2 Digital
Control Panel
NOTE: Unit is equipped with MANUAL OVERRIDE in the event of a TIMER FAILURE (CONSTANT STEAM).
6A
Page 10
SECTION 3. OPERATION
3.5 TEST KITCHEN BULLETIN
Model ST-10 Pressureless Cooker
Facts On Parade
Frozen vegetables should always be cooked in perforated 12” x 20” x 2-1/2” pans 7-1/2 lbs (34kg)
1.
maximum per pan.
Frozen entrees should be underlined with a perforated pan for best results. If they are defrosted
2.
rst, the heating time will be decreased.
Fresh foods may also be cooked in this unit. Vegetables and other foods where the stock is not
3.
to be retained should be cooked in perforated 12” x 20” x 2-1/2” pans for the most nutritious re­sults.
There is a thermostatic time delay built into this unit which adapts the unit to the proper cooking
4.
time. This means that the total time will usually be longer than the time setting.
There is a safety microswitch on the door which shuts off the steam each time the door is opened
5.
if the unit is in the cooking cycle.
Both compartments may be lled and timers set simultaneously.
6.
Total cooking time will vary depending on the load, even though the timer setting is the same.
7.
All foods, except cakes and pastry, can be cooked in a steam cooking unit.
8.
Steam cooked meals have greater nutritional value since they retain most of their vitamins and
9. minerals.
Because foods are cooked faster by the higher temperatures of steam cooking, they can be pre-
10.
pared closer to serving time, insuring maximum freshness.
Steam cooked foods have a higher percent yield more portions per dollar spent.
11.
Food may be served from the same pan in which it is steam cooked, thus reducing food breakage
12.
since there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot washing tasks.
Some important advantages of steam cooking are labor saving, reduced operating costs, space
13.
saving, and the lifting of heavy stock pots is eliminated.
Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily
14.
prepared.
Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam cooker,
15.
thus reducing the total cooking time and grease absorption.
Fuel is used only when the steam cooking unit is in operation.
16.
The steam cooker will loosen foods burned on pans making washing easier.
17.
Solid pans are recommended when liquid is to be retained and perforated pans when the liquid
18.
is not to be retained.
Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after
19.
steaming.
The steam cooker can be opened during the cooking period to add or remove items. If any time
20.
is lost, and adjustment may be make on the timer.
Steam cooking information, including recommended pan size and type, weight per pan, cooking
21.
times and pan yields are given on the following pages of this bulletin.
7
Page 11
SECTION 3. OPERATION
The ST-10 Pressureless Cooker is a two compartment unit. Each compartment holds ve 12” x 20” x 2-1/2” or three 12” x 20” x 4” pans. This unit enables the cook to prepare foods close to the time of service. The cooking ntimes 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 owing and the food can be removed.
FROZEN VEGETABLES
APPROX.
FROZEN
WEIGHT PER
ITEM
Asparagus, Spears
Beans, Green Regular
Beans, Green French Cut
Beans,
Lima
Broccoli 6 2.7 2.5 65 1-3 4-6 25 3 85
Brussel Sprouts 7.5 3.4 2.5 65 1-3 10-15 30 3 85
PAN
lbs. kg Inches mm Servings oz. g
7.5 3.4 2.5 65 1-3 12-15 30 3 85
6 2.7 2.5 65 1-3 10-15 25 3 85
6 2.7 2.5 65 1-3 5-7 25 3 85
7.5 3.4 2.5 65 1-3 12-15 30 3 85
RECOMMENDED
12” x 20” (1/1) PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
Carrots 6 2.7 2.5 65 1-3 10-15 25 3 85
Cauliower 6 2.7 2.5 65 1-3 7-12 25 3 85
Corn,
Cut
Mixed, Vegetables
Peas, Loose
Spinach 9 4 2.5 65 1-3 Must be Defrosted 30 4 115
Squash 12 5.4 2.5 65 1-3 Must be Defrosted 50 3 85
FROZEN PREPARED ENTREES
ITEM
Lobster Tails, 6-8oz. (170-255g)
Shrimp,
C.D.P.
Shrimp,
Green
Bulk Pack, Frozen
Bulk Pack, Defrosted
7.5 3.4 2.5 65 1-3 8-12 30 3 85
7.5 3.4 2.5 65 1-3 8-12 30 3 85
7.5 3.4 2.5 65 1-3 3-5 30 3 85
RECOMMENDED
12” x 20” (1/1)
WEIGHT
PER PAN
lbs. kg Inches mm Servings oz. g
7-8 3.2-3.6 2.5 65 1-3 15-25 15 6 170
16-20 7-9 2.5 65 1-3 8-11 75 3 85
16-20 7-9 2.5 65 1-3 11-15 50 3 85
3.5-4 1.6-1.8 2.5 65 1-3 35-45 10 6 170
3.5-4 1.6-1.8 2.5 65 1-3 25-35 10 6 170
PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
8
Page 12
VEGETABLES
ITEM
Beans, Snap Green or Wax
Beets,
2” (50mm) Diameter
Broccoli, 1/2-3/4” (12-20mm) Stalks
Carrots, Sliced
Cauliower, 1.5-2”
(38-50mm) Trimmed
Corn on the Cob, Husked
Cabbage, 1/4-1/6 of Head, Cored
Onions,
2” (50mm) Diameter
Peas, Shelled
Potatoes, French Fry Cut
Potatoes, 3” (75mm) Regular Cut
Spinach,
Cleaned & Cut
Summer Squash, 1” (25mm) Sliced
Winter Squash,
Peeled
Turnip, Diced
CANNED VEGETABLES
ITEM
Vegetables,
Canned
SECTION 3. OPERATION
APPROX.
FROZEN
WEIGHT PER
PAN
lbs. kg Inches mm Servings oz. g
6 2.7 2.5 65 1-3 18-22 25-30 3 85
7.5 3.4 2.5 65 1-3 40-50 30-35 3 85
6 2.7 2.5 65 1-3 14-18 25-30 3 85
9 4 2.5 65 1-3 18-21 35-40 3 85
6 2.7 2.5 65 1-3 12-16 30-35 3 85
1 Doz. 2.5 65 1-3 10-15 12
5 2.25 2.5 65 1-3 14-18 15-20 4 115
6 2.7 2.5 65 1-3 20-25 25-30 4 115
5 2.25 2.5 65 1-3 5-6 25-30 3 85
10 4.5 2.5 65 1-3 18-21 50 3 85
10 4.5 2.5 65 1-3 35-40 50 3 85
3 1.4 2.5 65 1-3 3-5 10-12 3.75 105
7 3.2 2.5 65 1-3 7-10 30-35 3 85
9 4 2.5 65 1-3 10-15 25-30 3 85
5 2.25 2.5 65 1-3 28-32 20-25 4 115
WEIGHT
PER PAN
lbs. kg Inches mm Servings oz. g
7 3.2 2.5 65 1-3 5-10 25-30 3 85
RECOMMENDED
12” x 20” (1/1) PERFORATED
PAN
RECOMMENDED
12” x 20” (1/1) PERFORATED
PAN
NO. OF
PANS
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
APPROX. NO.
COOKED
SERVINGS
PER PAN
9
Page 13
SECTION 3. OPERATION
MEAT - POULTRY - FISH
APPROX.
FROZEN
WEIGHT PER
ITEM
Chicken, Cut up
Chicken, 4 lbs. Whole
Fowl, 5 lbs.+ Whole
Fish,
Fillets
Frankforts 5 2.3 2.5 65 1-3 3-5 35-40 2 55
PAN
lbs. kg Inches mm Servings oz. g
8 3.6 2.5 65 1-3 20-30 15-20
3 each 2.5 65 1-3 45-50 25-30
2 each 2.5 65 1-3 50-60 20-25
3 1.4 2.5 65 1-3 10-15 12-15 2 55
RECOMMENDED
12” x 20” (1/1) PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
COOKED
SERVINGS
PER PAN
2 55
Protein
2 55
Protein
2 55
Protein
Hamburgers, 3 oz. (85g)
Meatballs, 1 oz. (30g) size*
Meatloaf * 15 6.8 2.5 65 1-3 40-50 50-60
Pork Chops, Loin Bone, 4 oz. (115g)
Sausage,
1.5 oz. (45g)
Turkey, on Carcass
Turkey, off Carcass
MISCELLANEOUS
ITEM
Eggs, in Shell
Eggs, out of Shell
Rice 4 1.8 2.5 65 1-3 18-22 60-65 3 85
5 2.3 2.5 65 1-3 18-22 20-25
Protein
6 2.7 2.5 65 1-3 20-25 20-25
Protein
Protein
6 2.7 2.5 65 1-3 25-30 24
Protein
6 2.7 2.5 65 1-3 18-21 18-20 2 55
20-22 9-10 2.5 65 1-3 2-2.5 Hours 50-60
Protein
10-12 4.5-5 2.5 65 1-3 1-1.25 Hours 55-65
Protein
RECOMMENDED
12” x 20” (1/1)
WEIGHT
PER PAN
lbs. kg Inches mm Servings oz. g
3 Doz. 2.5 65 1-3 9-11 36
4 Doz. 2.5 65 1-3 6-8 48
PERFORATED
PAN
NO. OF
PANS
TIMER
SETTINGS IN
MINUTES
APPROX. NO.
1 Egg each
1 Egg each
2 55
2 55
2 55
2 55
2 55
2 55
COOKED
SERVINGS
PER PAN
Spaghetti 3 1.4 2.5 65 1-3 18-22 40-45 4 115
* Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55g) protein plus extenders or 3 oz. (85g) total portion.
10
Page 14
SECTION 4. PRINCIPLES OF OPERATION
4.1 GENERAL
The ST-10 Pressureless Steam Cooker consists of two identical cooking compartments, one above the other, in a single cabinet assembly. Each com­partment is tted with independent electrically controlled steam circuits and spring-loaded, self­sealing doors with slam action latches. Compart­ments can be used separately or simultaneously for either constant steam or 60-minute timing. The principles of operation in this section include an explanation of steam, steam condensing, and electrical circuits and their functioning.
4.2 PLUMBING CIRCUITS
The plumbing circuits consist of the piping, steam solenoid valves, orice, drain, and cold water con­denser required to provide controlled steam appli­cation to the cooking compartments. A simplied diagram of these circuits is shown in Figure 4-1.
NOTE: Figure 4-1 is strictly a pictorial schematic
diagram and is not intended to show the actual
conguration of the plumbing. All components are shown in correct relationship with each other. However, the diagram does not show their actual locations or position within the cooker.
As shown in the diagram, steam inlet and exhaust connections are connected at the factory direct­ly into a steam boiler or direct-connected steam plumbing enclosed within the base cabinet on which the cooker is mounted. The boiler (or di- rect-connected steam control system) is equipped to supply constant, regulated steam at 14–15 PSI. Steam exhaust, having been reduced to water by the cold water condenser, is directed into the boiler
(or direct-connected steam control) drain system.
Steam inlet lines for compartments are equipped with normally closed solenoid valves operated by the electrical control circuits. The inlet valves are opened whenever the compartment control circuit is activated by use of the 60-minute timers.
4.2.1 STEAM INLET LINE
A steam supply line is plumbed from the boiler out­put (or direct-connected steam control) to a 1/2­inch barb tting connected to the input sides of both steam inlet solenoid valves. When a cooking compartment is not in use, the valve for the com-
partment remains closed to prevent steam from entering. During operation, the appropriate inlet solenoid valve is opened by activation of the con­trol circuit. Steam is projected onto the surface of pans of food loaded into the compartment by an orice located inside the compartment. Steam continues to ow through the compartment in this manner until the control circuit closes the solenoid
valve.
4.2.2 STEAM EXHAUST AND DRAIN LINES
Perforated strainers at the drain line openings in­side each compartment allow only steam, conden­sation, and liquid cooking drainage to enter. Prior to discharge into the boiler drain system, steam is converted to water by the cold water condensing systems for each compartment.
4.2.3 STEAM EXHAUST CONDENSING SYSTEM
The steam condensing system consists of the identical, two-position, normally closed cold wa­ter solenoid valves, with outlet sides connected into the exhaust plumbing for each cooking com­partment. A spray nozzle directs cold water about the inside of the drain lines to increase cold water contact with exhausted steam. Valve inlet sides are connected remote from the supply line of the steam boiler (or direct-connected steam plumb- ing). The valves respond to a thermostatic switch located inside the compartment. When the timer starts the cold water solenoids will energize.
4.3 ELECTRICAL CIRCUITS
The electrical circuits of the cooker control the power to activate timer motors and energize so­lenoid-operated valves and circuits, which in turn control application of steam to the cooking com­partment and condensation of steam from the ex­haust line. The cooker operates on 120V, 2 amp, 60Hz electrical service connected to all circuits from the circuits of the steam boiler (or direct- connected steam controls) contained within the cabinet on which the cooker is mounted. Power is supplied to the control circuit at all times when the shut-off device for the unit (supplied by the user) is in the ON position.
4.3.1 CONTROL CIRCUIT COMPONENTS
A brief description of the electrical circuit elements follows (see next page).
11
Page 15
SECTION 4. PRINCIPLES OF OPERATION
Figure 4-1 Pictorial Diagram, Steam and Water Circuits
4.3.1.1 60 MINUTE TIMER/CONSTANT STEAM
The timer contains a 120-volt AC synchronous motor that drives a timing dial through a gear re­duction and clutch mechanism. The timer dial is manually set for any interval of operation from 0 to 60 minutes or constant steam as read on the calibrated dial face. The manual rotation of the dial moves the common element (1) of the timer switch from the neutral (OFF) position to contact (3), which connects with the steam inlet solenoid valve operating circuit.
The cooker is placed into automatic operation with the setting of the timer dial. Its timing cycle, however, is automatically delayed by a thermo­static switch, which assures operating tempera­ture is achieved before the timer motor begins to “time out.” When the timer motor has operated for the preset duration, the common element is transferred to contact (4), returning the inlet sole­noid valve to the closed position and energizing the buzzer. Contact to the buzzer circuit remains closed until the dial is manually turned to the OFF position, returning the common element (1) of the timer switch to the neutral position.
4.3.1.2 INDICATOR LIGHTS
An indicator light is included for both compart­ments. The light remains on (red) at all times when the coinciding timer dial is set and the door interlock switch is closed. The light turns off at the end of the timed cooking duration.
4.3.1.3 BUZZER
The buzzer is an alarm device that operates by oscillation of a striker against the core of an elec­tromagnet. When the 60-minute timer dials reach the “0-Minute” position, the buzzer coil is ener­gized to sound the buzzer. Movement of the timer dial to the OFF position opens the contact to the buzzer coil to shut it off.
4.3.1.4 DOOR INTERLOCK SWITCH
The interlock switch is a single-pole proximity switch with normally open contacts. The switch is operated by the proximity of a magnet within the door. When the door is open, the switch contacts remain in the open position. When the door is closed and securely latched in place, the magnet is near the switch to close the contacts. Connect­ed between the operating contact (3) of the timers and the steam inlet solenoid valve, the door switch acts as a protective device to interrupt valve op­eration unless the door is closed.
4.3.1.5 THERMOSTATIC SWITCH
The thermostatically operated switch is a two-po­sition, normally open switch mounted on the cook­ing compartment. The switch functions to activate the cold water solenoid valves of the steam con­densing system and to delay timer motor opera­tion until the compartment temperature reaches 195°F, thus assuring that cooking temperature ex­ists throughout the timed duration.
12
Page 16
SECTION 5. TROUBLE-SHOOTING
5.1 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.
5.2 TROUBLE-SHOOTING GUIDES
A trouble-shooting guide for use by service per­sonnel is given in Table 5-1.
5.3 ELECTRICAL FAULT ISOLATION
Correction of an electrical failure rst requires isolation of the fault to a single circuit or compo­nent. In most cases, the nature of the failure and its effect upon the operation of the cooker will be sufcient to narrow it down to one or more circuit elements. Table 5-2 is provided as a guide for iso­lating electrical faults.
5.4 ELECTRICAL TROUBLE-SHOOTING PROCEDURES
Before performing the trouble-shooting proce­dures in this section, the serviceman must be fa­miliar with the function of all controls as described in Section 3 as well as with the Principles of Op­eration described in Section 4.
Table 5-1
GENERAL TROUBLE-SHOOTING GUIDE
PROBLEM PROBABLE CAUSE REMEDY
Indicator light fails to light with
timer set.
Power to cooker off.
a.
Door interlock switch con-
b.
tacts not closed.
Door interlock switch faulty.
c.
Indicator light burned out.
d.
Faulty timer contacts.
e.
Faulty wiring.
f.
Locate external circuit break-
a.
er for incoming power and place in ON position.
Shut cooker door to close
b.
switch contacts. Check align­ment of door with switch.
Replace switch. See subsec-
c.
tion 5.4.5.
Steam fails to enter cooking compartment with indicator light on.
Steam enters compartment continuously. Timer dial not turning.
Faulty steam solenoid valve.
a.
Faulty wiring.
b.
Constant steam position.
a.
Faulty thermostatic switch.
b.
Faulty timer motor.
c.
Faulty steam solenoid valve.
d.
Faulty wiring.
e.
13
Replace light.
d.
Replace valve. See subsec-
a.
tion 5.4.6.
Inspect condition of wire and
b.
tightness of all connections. Correct as needed.
Move knob to timing loca-
a.
tion.
Replace switch. See subsec-
b.
tion 5.4.8.
Replace Timer. See subsec-
c.
tion 5.4.4.
Replace valve. See subsec-
d.
tion 5.4.6.
Inspect condition of wire and
e.
tightness of all connections. Correct as needed.
Page 17
SECTION 5. TROUBLE-SHOOTING
PROBLEM PROBABLE CAUSE REMEDY
Steam continues to ow into compartment and/or buzzer fails to sound at end of timer cycle.
Steam ows continuously from boiler (or direct connected steam control) drain line with cooker in operation.
Timer contacts faulty.
a.
Buzzer faulty.
b.
Faulty wiring.
c.
Cold water not connected.
a.
Faulty thermostat.
b.
Faulty cold water solenoid.
c.
Faulty wiring.
d.
Replace timer. See subsec-
a.
tion 5.4.4.
Replace buzzer. See Sub-
b.
section 5.4.9.
Inspect condition of wire and
c.
tightness of all connections. Correct as needed.
Turn on external shut-off
a.
valve.
Replace thermostat. See
b.
Subsection 5.4.8.
Replace valve.
c.
Inspect condition of wire and
d.
tightness of all connections. Correct as needed.
The electrical trouble-shooting 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.
5.4.1 INCOMING POWER
Before trouble-shooting 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 cabinet. With power connected to the cooker, an AC volt-meter 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.
5.4.2 ELECTRICAL INSPECTION
The rst step in any electrical trouble-shooting 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 connections 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.
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 quick­disconnect terminals for evidence of corrosion. Terminals in this condition should be separated, cleaned with emery cloth until shiny, and tightly reconnected.
14
Page 18
SECTION 5. TROUBLE-SHOOTING
Table 5-2
ELECTRICAL FAULT ISOLATION GUIDE
FAILURE FAULT LOCATION
Will not operate in either CONSTANT STEAM or 60-MINUTE TIMER position.
Operating in CONSTANT STEAM position but not in 60-MINUTE TIMER position.
Operating in 60-MINUTE TIMER position but not in CONSTANT STEAM position.
Steam solenoid valve fails to open with indicator light on. Solenoid valve coil.
Indicator light OFF with steam solenoid open. Indicator light.
With indicator light ON and steam solenoid valve OPEN, timer dial fails to turn.
Buzzer fails to SOUND at end of 60-MINUTE TIMER mode. 60-Minute timer.
Steam ows continuously from boiler drain line. Thermostatic switch.
Incoming power.
a.
Timer.
b.
Door interlock switch.
c.
Wiring.
d.
60-Minute timer.
a.
Wiring.
b.
60-Minute timer.
a.
Wiring.
b.
a.
Wiring.
b.
a.
Wiring.
b.
Compartment thermostatic switch.
a.
Constant steam position.
b.
Timer motor.
c.
Wiring.
d.
a.
Buzzer.
b.
Wiring.
c.
a.
Cold water solenoid valve.
b.
Wiring.
c.
5.4.4 60-MINUTE TIMER
5.4.4.1 TIMER CONTACTS
Defective timer contacts will result in failure of ei­ther cooker compartment to operate. When this occurs, remove the control panel (see Subsection
6.3.4), and proceed as follows: Turn off power to the cooker at external cir-
1.
cuit breaker.
Disconnect all ve wires from timer termi-
2. nals (see Figure 5-1).
Connect an ohmmeter between terminals 1
3. and 3.
Rotate timer dial beyond the “0-Minute” point
4. (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.
Move ohmmeter leads to terminals 1 and 4.
5.
Rotate timer dial to “0-Minute” position (an
6.
audible click indicates correct position). If zero ohm reading cannot be obtained, the timer is defective and must be replaced.
Remove ohmmeter and replace all ve leads
7.
on timer terminals as shown in Figure 5-1.
5.4.4.2 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 rst be isolated to the timer by testing the thermostat (see Subsection 5.4.8).
To conrm timer motor condition, proceed as fol­lows:Ful te nemplint, nem pra? Palis cont.
15
Page 19
SECTION 5. TROUBLE-SHOOTING
MODEL ST-10 ONLY
Figure 5-1 ST-10 Wiring Diagram
16
Page 20
SECTION 5. TROUBLE-SHOOTING
Figure 5-1.2 ST-10, Wiring Diagram, Digital Controls
16A
Page 21
SECTION 5. TROUBLE-SHOOTING
Carefully check motor wire leads and tighten
1.
loose connections.
WARNING: Use care while working with control panel. Terminals carry 120 volts.
Turn on power to the cooker.
2.
Set timer dial (any setting beyond “0-Min-
3.
ute”). 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.
Shut off power to the cooker.
4.
5.4.5 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 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:
Turn off power to the cooker.
1.
Disconnect wires to the door switch termi-
2. nals (see Figure 5-1).
Connect an ohmmeter between the termi-
3.
nals of the switch.
Actuate the switch by closing the cooking
4.
compartment door. If a zero reading can­not be obtained, the switch is defective and must be replaced.
Remove the ohmmeter and replace the
5. leads on switch terminals (see Figure 5-1).
5.4.6 STEAM SOLENOID VALVES
When either inlet solenoid valve fails to operate, the fault may be a defective coil. A defective coil is found using an AC volt-meter to check the voltage at the coil wire terminals, with the cooker compart­ment operating in either CONSTANT STEAM or 60-MINUTE TIMER mode. If voltage of 120 volts is present and the coil fails to open the valves, the fault is in the valve coil. Defective valve coils are not separately replaceable, requiring complete valve replacement.
5.4.7 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 veri­ed by using an AC volt-meter 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).
5.4.8 COOKING COMPARTMENT THERMOSTATIC SWITCH
A thermostatic switch included in the circuit for the timer motor delays timer operation until steam owing into the compartment satises 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:
Disconnect the two wires connected to the
1.
thermostatic switch terminals.
Connect an ohmmeter between the two ter-
2.
minals of the switch.
Place the cooker into operation and observe
3.
ohmmeter dial. Within one minute of opera­tion, the switch contacts close automatically to register a zero ohm reading on the dial. If a zero ohm reading is not obtained, the switch is defective.
Shut off cooker, disconnect ohmmeter leads,
4.
and replace wires on switch terminals.
5.4.9 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 veried us­ing an AC volt-meter 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).
17
Page 22
SECTION 5. TROUBLE-SHOOTING
5.4.10 COLD WATER CONDENSER CIRCUIT
If during cooker operation steam exits from the drain line opening (located in lower boiler com- partment) 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 volt-meter 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.
5.4.11 WIRING
All of the electrical components of the cooker (tim- ers, 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.
MODEL ST-10 ONLY
Figure 5-1 is a diagram that shows all terminals and interconnections within the electrical circuits. All numbered terminals are identied and all leads number coded 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 veried. 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.
Figure 5-2 ST-10 Schematic Diagram
18
Page 23
SECTION 5. TROUBLE-SHOOTING
%10641.2#0'.
(4106
MODEL ST-10 POWER-PLUS ONLY
Figure 5-3 ST-10 Power-Plus Wiring Diagram
19
Page 24
SECTION 5. TROUBLE-SHOOTING
$1661/
56Ä219'42.75
%1/2#46/'06
612
MODEL ST-10 POWER-PLUS ONLY
Figure 5-4 ST-10 Power-Plus Schematic
20
Page 25
SECTION 6. MAINTENANCE
WARNING:
DO NOT HOSE DOWN UNIT AS IT
CONTAINS ELECTRICAL COMPONENTS.
6.1 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).
6.2 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 specied in the
parts list. The hardware used in the cooker
has been selected or designed specically
for its application, and the use of other hard­ware may damage the equipment and will void any warranty.
6.3 REPAIR AND REPLACEMENT
Section 7 of this manual contains a listing of all replaceable parts and associated exploded views of the ST-10 Cooker. In most cases, disassem­bly procedures will be obvious from the exploded views. Instructions follow for procedures that are not readily apparent.
6.3.1 DOOR LATCH TENSION ADJUSTMENT
CAUTION:
SHUT OFF MAIN ELECTRICAL
POWER TO UNIT.
Procedure:
Open the cooking compartment door.
1.
Remove the control panel by removing the
2.
eight mounting screws and disconnecting the wire plug and restraining wire.
Tighten both nuts down until the springs are
3.
fully compressed.
Back each nut off 1/2 turn.
4.
Remount the control panel, reconnecting
5.
wire plug and restraining wire.
6.3.2 DOOR HANDLE TENSION ADJUSTMENT
Procedure:
Open the cooking compartment door.
1.
Remove the six screws and washers from
2.
the top edge and bottom edge of the door.
Remove the inner door gasket mounting
3.
plate assembly from the outer door. Do not disassemble these three components—re­move them as an assembly.
Tighten both nuts down until the springs on
4.
the outer door are fully compressed.
Back each nut off 1/2 turn.
5.
Remount the inner door gasket mounting
6.
plate assembly by assembling the six screws and washers.
6.2.1 COOKING COMPARTMENT CLEANING
A daily cleaning of the cooking compartments and pan supports is required. See Subsection 3.3 for
details.
21
Page 26
SECTION 6. MAINTENANCE
6.3.3 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:
Open the cooking compartment door.
1.
Remove the six screws on the outside of the
2.
door, and remove the inner door assembly.
Remove the eight nuts from the door gas-
3.
ket mounting plate on the inside of the inner door assembly.
Remove the door gasket mounting plate and
4.
the door gasket.
Install the new door gasket (see Figure 7-2
5.
for part number) to the mounting plate.
Reassemble the mounting plate with gasket
6.
to the inside of the inner door assembly us­ing the eight nuts.
Reassemble the inner door assembly using
7.
the six screws on the outside of the door.
Access to all internal plumbing and electrical as­semblies is from the right side and right front. The left-side panel is removed by removing the bottom screw and pushing up on the panel until the lower lip disengages the frame. The panel is shown as item #25 in Figure 7-1.
The electric control panel, shown in Figure 7­3, 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.
6.3.5 STEAM AND WATER SOLENOID VALVE REPLACEMENT
Replacements for the 1/2-inch steam solenoid valves and 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 6.3.4.
NOTE:
Remember that the lip on the door gasket mount­ing plate must t into the channel on the inside edge of the gasket to insure a proper seal.
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.
6.3.4 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.
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SECTION 7. ILLUSTRATED PARTS LIST
7.1 GENERAL
This section contains a complete listing of all re­placeable parts of the Plus-Ten. For the purpose of parts identication, 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 gure index number, the Market Forge part num­ber, and an abbreviated description.
7.2 ORDERING INFORMATION
Orders for repair parts should be directed to the nearest 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
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.
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SECTION 7. ILLUSTRATED PARTS LIST
Figure 7-1 Cabinet Assembly
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SECTION 7. ILLUSTRATED PARTS LIST
ITEM PART
NO. DESCRIPTION QTY.
1 91-7616 POST, REAR 2 2 REF CONDENSER ASSEMBLY 1 3 10-5859 INLET SOLENOID 2 4 08-4892 BARB, 1/2” IPS x 3/8” ID TUBE 2 5 10-8823 ELBOW, STREET, 1/2” IPS 2 6 91-7595 INLET ADAPTER ASSEMBLY 2 7 91-6474 INLET GASKET 2 8 10-9174 RELAY TUBE 2
9 91-6477 BRACKET, LINER HOLD DOWN 2 10 08-4978 BARB, 1/4” IPS FEMALE x 1/4” ID TUBE 2 11 08-4866 SPRAYER NOZZLE (MODEL ST-10 ONLY) 2 12 08-4833 REDUCING TEE, 1” x 1” x 1/4” IPS 2 13 08-1207 BARB, 1” IPS 2 14 91-7638 STIFFENER, BACK 1 15 91-7639 BRACKET, LINER TIE 1 16 91-7493 PANEL, BACK 1 17 91-7619 PANEL, TOP 1 18 91-7569 PANEL, SIDE 2 19 91-7690 BRACKET, REED SWITCH 2 20 08-6308 REED SWITCH 2 21 10-8105 THERMOSTAT, CONDENSER (MODEL ST-10 ONLY) 2 22 10-3739 REDUCER, 1/2” IPS x 3/8” IPS 2 23 10-4586 NUT, SEALER, 1/2” IPS 4 24 10-9175 RELAY, SOCKET 2 25 91-6470 CONTROL PANEL ASSEMBLY 1 26 91-7698 BAFFLE, RACK SLIDE 2 27 98-1599 RACK, WIRE 4 28 91-6486 DOOR ASSEMBLY 2 29 91-7684 STRAINER 2 30 08-4600 COMPRESSION SPRING 4 31 91-6475 HINGE, TOP 2 32 91-6476 HINGE, BOTTOM 2 33 91-6492 LATCH, RECEIVER 2 34 91-6491 GROMMET 2 35 08-6538 VACUUM BREAKER 2 36 91-6940 RELAY BRACKET 2
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SECTION 7. ILLUSTRATED PARTS LIST
ITEM PART
NO. DESCRIPTION QTY.
1 91-7692 OUTER DOOR 1
2 91-7694 INNER DOOR 1
3 91-7696 GASKET RETAINING PLATE 1
4 91-7783 DOOR GASKET 1
5 91-5745 DOOR HANDLE 1
6 09-1608 STRIKER 1
7 08-5027 MAGNET 1
8 91-5901 MAGNET BRACKET 1
9 08-4600 COMPRESSION SPRING 2
Figure 7-2 Door Assembly
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SECTION 7. ILLUSTRATED PARTS LIST
ITEM PART
NO. DESCRIPTION QTY.
1 91-6489 CONTROL PANEL 1
2 91-7612 ARTWORK, CONTROL PANEL 1
3 08-6464 60 MINUTE TIMER 2
4 08-6541 TERMINAL STRIP 2
5 91-6471 BRACKET, TERMINAL STRIP 2
6 10-7395 BUZZER 2
7 08-3826 KNOB, TIMER 2
8 10-5052 LIGHT, RED 2
Figure 7-3 Control Panel Assembly
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SECTION 7. ILLUSTRATED PARTS LIST
Figure 7-4 Condenser Assembly
ITEM PART
NO. DESCRIPTION QTY.
1 91-7640 CONDENSER BRACKET 1
2 08-4821 CONDENSER SOLENOID (MODEL ST-10 ONLY) 2
3 08-4864 HOSE BARB, 90o, 1/8” IPS (MODEL ST-10 ONLY) 3
4 08-5009 TEE, 1/8 IPS x 1/4 ID HOSE (MODEL ST-10 ONLY) 1
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SECTION 7. ILLUSTRATED PARTS LIST
Figure 7-5 Complete Condenser Assembly
ITEM PART
NO. DESCRIPTION QTY.
1 08-6538 3/8” CHECK VALVE 1
2 08-7970 NEOPRENE HOSE 21” 2
3 08-7975 CLAMP 2
4 08-4978 HOSE BABS 1
5 10-3539 BUSHING 1/2 x 1/4 HEX 1
6 08-5438 TEE, BRASS 1” x 1/2” x 1” 1
7 08-1207 HOSE FITTING 1” NPT 1
8 15-7208 BRAIDED STAINLESS STEEL HOSE 2-1/2” 1
9 08-4864 HOSE BARB, 90o, 1/8” IPS 2 10 08-1206 HOSE CLAMP 2 11 08-7923 TEE 1/8” NPT 1 12 08-4890 HOSE COUPLER, 1/8 IPS x 1/4 ID 2 13 91-6491 GROMMET 1 14 08-4866 SPRAY NOZZLE (MODEL ST-10 ONLY) 1 15 08-4821 CONDENSER SOLENOID (MODEL ST-10 ONLY) 2 16 91-7640 CONDENSER BRACKET 1
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SECTION 7. ILLUSTRATED PARTS LIST
Figure 7-6 ST-10 Power-Plus
ITEM PART
NO. DESCRIPTION QTY.
1 10-9175 RELAY SOCKET, (ONE PER COMPARTMENT) 2
2 10-9174 CUBE RELAY, (ONE PER COMPARTMENT) 2
3 08-6502 PRESSURE SWITCH 2
4 98-4206 POWER SUPPLY, 5 VDC 1
5 97-6455 TIME DELAY RELAY 2
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