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@mi.com l Website: www.mi.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 identied 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 bafes 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 difculty arises with the boiler,
reference the separate service and parts manual
for that equipment.
Before making this check-out, the operator must
be thoroughly familiar with the operating procedures in Section 3 and with the function of each
control described in Table 3-1. Reference Figure
3-1 for identication 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.
bafes, 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, bafes, 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
Cauliower 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
Cauliower, 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, orice, drain, and cold water condenser required to provide controlled steam application to the cooking compartments. A simplied
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
conguration 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 orice 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
sufcient 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 conrm 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 veried 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 satises 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 veried 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 identied 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 veried. 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/
56Ä219'42.75
%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 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.
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.
22
Page 27
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 identication, 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.
23
Page 28
SECTION 7. ILLUSTRATED PARTS LIST
Figure 7-1 Cabinet Assembly
24
Page 29
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
25
Page 30
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
26
Page 31
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
27
Page 32
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
28
Page 33
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
29
Page 34
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
30
Loading...