Southbend SEZ-3, SEZ-5 User Manual

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this
manual for the life of the equi pment:

Model #: __________________________
Serial #: __________________________
Date Purchased: ___________________

OPERATOR’S MANUAL

Super Simple Steam

SEZ Series Countertop Steamers

For Models SEZ/3 & SEZ/5 Built After February 15, 2001

Model SEZ/3

! WARNING

Improper installation, operation, service, or maintenance can cause property damage, injury, or death.

Read this manual thoroughly before installing and operating this equipment.

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526

[phone] or [phone] • FAX [phone] or [phone]

MANUAL 1183437
$18.00

COUNTERTOP STEAMER

MANUAL SECTION ST

SEZ SERIES COUNTERTOP STEAMERS

SAFETY PRECAUTIONS

Before installing a nd opera ting this equipm ent, be sure e ver yone invol ved in its operat ion is f ully tr ained and
aware of precautions. Accidents and problems can be caused b y failure to follow fundamental rules and
precautions.

The following s ymbols, found throughout this manual, alert you to potentially dangerous conditions to the
operator, service personnel, or to the equipment.

! DANGER

! WARNING

! CAUTION

NOTICE

This symbol warns of im mediate hazards which will result in severe injury or
death.

This symbol refers to a p otential hazard or uns afe practice wh ich could result in
injury or death.

This symbol refers to a p otential hazard or uns afe practice wh ich could result in
injury, product damage, or property damage.

This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.

! WARNING

FIRE HAZARD

For your safety, do n ot store or use gasol ine or other flamm able vapors and liquids in the vicinit y of
this or any other appliance.

Keep area around appliances free and clear of combustibles.

! WARNING

SHOCK HAZARD

Do not open panels that require use of tools.
Unit must be cleaned daily and properly maintained to reduce chances of unsafe operating

conditions.

! WARNING

BURN HAZARD

Stand back when opening doors - hot steam or hot water may escape from steamer.

NOTICE

Be sure this Operator’s Man ual and important papers ar e given to the proper authorit y to retain for
future reference.

PAGE 2OPERATOR’S MANUAL 1183437

SEZ SERIES COUNTERTOP STEAMERS TABLE OF CONTENTS

Congratulations! You have purchased on e of the finest p ieces of heav y-duty comm ercial cook ing equipm ent
on the market.

You will find that your new equipm ent, like all Southbend equipment, has been desig ned and m anufactured
to meet the toughest standards in t he industr y. Each piece of Southbend e quipment is carefull y engineered
and designs are verified through laboratory tests and field installations. With proper care and field
maintenance, you will experience years of reliable, trouble-free operation. For best results, read this

manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

Table of Contents

Specifications..........................................................................................................................4

Installation...............................................................................................................................6

Operation ..............................................................................................................................12

Cooking Hints........................................................................................................................13

Cleaning................................................................................................................................16

Troubleshooting ....................................................................................................................18

Parts......................................................................................................................................40

Read these instructions carefully before attempting installation. Installation and initial startup should be
performed by a qualified installer. Unless the installation instructions for this product are followed by a
qualified service tech nician (a person experienced in and knowledge able with the insta llation of comm ercial
gas an/or electric cooking equipm ent) then the terms and conditi ons on the Ma nufactur er’s Lim ited W arranty
will be rendered void and no warranty of any kind shall apply.

In the event you have questions concerning the installation, use, care, or service of the product, write to:

Technical Service Department

Southbend

1100 Old Honeycutt Road

Fuquay-Varina, North Carolina 27526 USA

The serial plate is located on the right side of the unit near the back and top.

OPERATOR’S MANUAL 1183437 PAGE 3

SPECIFICATIONS SEZ SERIES COUNTERTOP STEAMERS

SPECIFICATIONS

SPECIFICATIONS

DIMENSIONS

Figure 1

See

table

below

16.3"

FRONT VIEW

2.1"

31.4"

SIDE VIEW

REAR VIEW

Water Inlet

15.2"

2.0"

2.4"

13.8"

Model

SEZ/3 19.0" 13.5" 22.0" 9.5" 6 3 2 19.5" 31.5" 28.5" 150 lbs.
SEZ/5 25.0" 13.5" 22.0" 15.5" 9 5 3 19.5" 31.5" 34.5" 175 lbs.

* “Pan Capacity” is the number of 1", 2.5", or 4" high standard pans (12" wide x 20" deep) that the steamer will hold.

PAGE 4OPERATOR’S MANUAL 1183437

Overall

Height

Interior Dimensions Pan Capacity* Crate Dimensions

Width Depth Height 1" 2.5" 4" Width Depth Height

Electrical Connection
Water Drain

0.8"

Crated

Weight

SEZ SERIES COUNTERTOP STEAMERS SPECIFICATIONS

ELECTRICAL REQUIREMENTS

One electrical conn ection is r equired t o the f use block of the s teamer. All units s hipped per cus tomer order,
three phase or single phase (a kit is available f or field conversion to thr ee phase or single phase) . Circuit
must be wired for the maximum amps at required voltage.

Total Connected Amps

Voltage

208 V 44 25 57 33
220 V 41 24 54 31
240 V 38 22 49 29
480 V 19 11 25 15

Model SEZ/3 Model SEZ/5

1 Phase 3 Phase 1 Phase 3 Phase

WATER REQUIREMENTS

To meet warranty requirements, the water supply must be as follows:

SPECIFICATIONS

Connection

Pressure 30 to 60 PSI
Total Dissolved Solids (TDS) 60 PPM
Hardness 2 grains or 35 PPM
pH 7.0 to 7.5

1/4" NPT (female)

cold water

Typical usage is 0.02 gpm. Maximum instantaneous usage is 0.12 gpm.
In order to minimize service problems and to meet the warranty requirements, a water treatment system

(softener) is recommended when water quality does not meet the limits stated above.

DRAIN REQUIREMENTS

The drain outlet has a 3/8" NPT (male) c onnector. DO NO T direc tly connect th e drain to a plum bing system
unless you also install an “open funnel” downstream of this connection. There must be no back-flow or back­pressure into the drain connection!

CONSTRUCTION SPECIFICATIONS

Exterior: Type 304 stainless steel with #3 sanitary finish.
Interior: #304 stainless steel.
Power Source: One electric power sourc e for controls and heating e lements, as well as one ground wire.

A positive ground connection is essential.

Cooking Compartment: Fully insulated.

CONTROLS

ON/OFF Lever: In the “OFF” position, th e power is off and the drain val ve is o pen. In the “O N” posit ion, the

power is on and the drain valve is closed.

60 Minute Timer: Tim e can be set between 1 and 60 minutes. W hen time expires, b uzzer so unds. Buzzer

can be disabled b y turning th e knob t o manual position . Tim er has no ef fect on the operatio n of the
steamer.

“SERVICE REQUEST” Light: Unit signals when service is needed.
“ON” Light: Indicates power is on.

OPERATOR’S MANUAL 1183437 PAGE 5

INSTALLATION SEZ SERIES COUNTERTOP STEAMERS

INSTALLATION

Do not locate unit adjacent t o any high heat or greas e pr od uc in g p iece of eq ui pment, such as a range
top, griddle, fryer, etc., t hat could allow radia nt heat to raise the ex terior temperature of the steamer
body above 130°F (54°C). DO NOT MOUNT ABOVE OTHER COOKING EQUIPMENT.

INSTALLATION

These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding install ati on vary greatly from one ar ea t o an oth er . T he Nat ion al Fire Protection

Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having
jurisdiction” when it com es to insta llation req uirem ents for equ ipment. T herefore, install ations s hould
comply with all local codes.

The unit, when installed, must be electrically grounded and comply with local codes, or in the
absence of local codes with the National El ec tric al Code ANSI /NF P A 70-lat es t edition .

! CAUTION

NOTICE

Canadian installation must comply with CSA-Standard (C22.2 No. 109-M1981 General
Requirements-Canadian Electrical Code, Part II. 109-M1981) Commercial Cooking Appliances.

NOTICE

EXHAUST FANS AND CANOPIES: It is recommended that the steamer be installed under a

ventilation hood. Consult local codes for proper installation of hoods. Proper ventilation is the
owner’s responsibility. Any problem due to improper ventilation will not be covered by warranty.

LEVELING: Unit must be level to assure maximum performance. Improper leveling may void
warranty.

Step 1: Unpacking

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

All containers shou ld be examined f or damage before an d during unloading. The freight carri er has
assumed responsibility for its safe transit and delivery. If damaged equipment is received, either
apparent or concealed, a claim must be made with the delivering carrier.

Apparent damage or l os s must be noted on the f r eight b i ll at t he t ime of delivery. T he f reight bill must
then be signed by the c arrier representat ive (Driver). If the bill is not s igned, the car rier may ref use
the claim. The carrier can supply the necessary forms.

A request for insp ection must be m ade to the carrier within 15 da ys if there is concea led damage or
loss that is not apparent until after the equipment is uncrated. The carrier should arrange an
inspection. Be certain to hold all contents plus all packing material.

PAGE 6OPERATOR’S MANUAL 1183437

SEZ SERIES COUNTERTOP STEAMERS INSTALLATION

Step 2: Installation

1. Uncrate carefully. Report any hidden damage to the freight carrier IMMEDIATELY.

2. Do not remove any tags or labels until unit is installed and working properly.

3. If unit is to be installed on legs, locate legs and install as shown in Figure 2 below.

Figure 2

INSTALLATION

4. If the un it is to b e i ns talled on a counter top or oth er s ur f ac e with out usin g l egs , th e u nit must be sealed
to the surface to preve nt any water, grease , etc., from accumulating under the steamer. T he steamer
can be bolted to the counter but will still have to be sealed. The installer may use G.E. or Dow
Corning RTV type sealant. Consult local code for exact requirements. See Figure 3 on next page.

OPERATOR’S MANUAL 1183437 PAGE 7

INSTALLATION

r

INSTALLATION SEZ SERIES COUNTERTOP STEAMERS

Figure 3

Steame

BOTTOM VIEW

Sealer

Sealant

PAGE 8OPERATOR’S MANUAL 1183437

SEZ SERIES COUNTERTOP STEAMERS INSTALLATION

Step 3: Electrical Connection

A field connection Fuse Block is located at the rear of the unit, lower left side when facing the back of the unit
(see Figure 4 belo w). A hole is provided for a 3/ 4" conduit fitting (solid or f lex). The rear cover must be
removed to gain access to fuse block (see Figure 9 on page 26).

Be sure that the input voltage matches the requirem ent on the serial plate. T he unit is factory wired per
customer order.

! WARNING

A POSITIVE GROUND CONNECTION IS ESSENTIAL. DO NOT ALLOW ANY TAMPERING OR
ADJUSTMENT OF ANY CONT ROL OR WIRING. T HE UNIT IS FACT ORY SET . ADJ USTING ANY
INTERNAL COMPONENT OTHER THAN THE MAIN FUSE BLOCK CAN VOID THE WARRANTY.

THIS UNIT REQUIRES A KIT TO BE FIELD CONVERTED FROM THREE-PHASE TO SINGLE­PHASE OR VICE-VERSA. CONSULT FACTORY FOR PHASE CHANGES.

All 208-220-240 and 480 volt units will h ave three fuse bl ock sections , “L1-L2-L3”, for us e with either 3-wir e
3-phase or 2-wire, single-phase, 50 or 60 Hz.

Figure 4

Water Inlet

INSTALLATION

Electrical Connection

OPERATOR’S MANUAL 1183437 PAGE 9

REAR VIEW

Water Drain

INSTALLATION SEZ SERIES COUNTERTOP STEAMERS

Step 4: Water Connection

! WARNING

Do not connect steamer to a hot water line. A hot water connection will damage the steamer.

NOTICE

To meet warranty requirements, the supply water must meet the following specifications:

INSTALLATION

Connect a cold water line to the water inlet strainer on the back of the steamer, as shown in Fig ure 4 on
page 9. The connector on the unit is 1/4" NPT male.

NOTE: To facilitate cleaning , and allo w acces s to rear of un it, f lexi ble c onn ec tio ns are r ec om mended. A shut
off valve at (or near) the rear of the unit is highly recommended. See Figure 5 below.

Pressure 30 to 60 PSI
Total Dissolved Solids (TDS) 60 PPM
Hardness 2 grains or 35 PPM
pH 7.0 to 7.5

Figure 5

Cold

Water

Supply

Shut Off

Valve

Filter

Steamer

Check

Valve

PAGE 10 OPERATOR’S MANUAL 1183437

SEZ SERIES COUNTERTOP STEAMERS INSTALLATION

Step 3: Drain Connection

The drain outlet is located on the back of the st eam er, as shown i n Figur e 4 on page 9. T h e drain c onnector
on the unit is 3/8" NPT male.

Position the unit near, but not on t op of, an open floor drain. DO NOT directly plumb to the unit unless you
also install an “open funnel” do wnstream of this connecti on in the drai n system . Mak e the dr ain l ine fr om the
unit to the air gap above the “open funnel” as short as possible. There should be no horizontal piping
between the unit and the air gap abo ve the “open funnel.” The “ope n funnel” is intended to elim inate any
water from entering the steamer because of a blocked drain, and it also pr events any back pr essure within
the steamer cavity. Any connectio n that a llows the build- up of bac k press ure in the un it (s uch as a red uctio n
in pipe size to a line smaller than 3/8", or more than one 9 0- degre e a ngle in the line pr ior to the “ ope n f unne l”
drain discharge point) m a y cause pers o nal or pro per ty damage and will t heref or e voi d th e warra nty. The unit
is a pressureless , free-ventin g steam c ooker and will not operate properly unles s the drain l ine is shor t, at a
steep angle, and open! See Figure 6 below.

Figure 6

Stand
Pipe

90°

INSTALLATION

Air Gap

Air Gap

Air Gap

Floor Drains

OPERATOR’S MANUAL 1183437 PAGE 11

OPERATION SEZ SERIES COUNTERTOP STEAMERS

OPERATION

STARTUP

1. Turn lever to “ON” position.

2. Unit will fill automatically and be ready for operation in 11 minutes.

To meet warranty requirements, supply water must meet the following specification:

OPERATION

OPERATION

NOTICE: WATER SPECIFICATION

Total Dissolved Solids (TDS) ...........60 PPM

Hardness ..........................................2 Grains or 35 PPM

pH Factor..........................................7.0 to 7.5

! CAUTION

HOT STEAM WILL ESCAPE WHEN DOOR IS BEING OPENED. TO PREVENT BURNS KEEP
HANDS AND FACE AWAY FROM STEAM.

If “SERVICE REQU EST” light illuminates during op eration, contact your authori zed service agency
immediately.

1. Suggested cooking times for various foods are shown in the table in the following section.

2. Pan specifications are shown on specifications page (page 4).

3. The door may be opened or closed at any time.

4. Timer can be used as desired, but it has no effect on the operation of the unit!

5. Unit will autom aticall y idle at opera ting temperature when a nd if the door is cl osed a nd there is no f ood
in the cavity.

SHUTDOWN

1. Turn lever to the “OFF” position.

2. Remove pan guides.

3. Clean all interior surfaces with soap, water, and a non-metallic pad. Occasional use of a deliming
solution such as Lime-A-Way is recommended. RINSE THOROUGHLY WITH CLEAN WATER.

4. Ens ure dr ai n open ing is clear .

5. Clean drain cover.

6. Replace pan guides.

7. Leave the door open at night after cleaning to prolong the life of the gasket.

NOTICE

DO NOT USE high-chlorine or bleach solution for cleaning the door gasket.
DO NOT USE steel wool or other metallic pads in the steamer.

PAGE 12 OPERATOR’S MANUAL 1183437

SEZ SERIES COUNTERTOP STEAMERS COOKING HINTS

COOKING HINTS

COOKING TIPS

Schedule cooking of fresh vegetables so that they will be served soon after they are cooked. If it is
necessary to prepare t hem in advance, they can be plun ged into cold water, dr ained thoroughly and hel d
under refrigeration until needed for service.

Five pounds of c old cooked vege tables can be r eheated in the steam er in 5 to 10 m inutes, depe nding upo n
the variety.

SUGGESTED COOKING TIMES

Timer settings are for genera l guidance only. Dif ferences in food quality, size, shape, freshness, loa d size,
and desired degree of doneness must be taken into consideration and adjustments made in time, if
necessary.

Cooking Time

Product Weight Portions

(minutes) Pan Used

COOKING HINTS

Asparagus

Fresh
Frozen Spears (Thawed)

Beans

Green - Frozen, Cut
Green - Fresh
Wax - Frozen
Lima - Frozen

Broccoli

Spears -Fresh
Spears - Frozen (Thawed)

Brussel Sprouts

Fresh
Fresh

Carrots

Frozen - Whole Baby
Fresh - ¼-inch Bias Cut

Cabbage

Green, Cut Into Wedges
Red, Cut Into Wedges

Cauliflower

Fresh, Whole
Fresh, Whole
Frozen, Flowerettes

3½ lbs.

5 lbs.

5 lbs.
5 lbs.
5 lbs.
5 lbs.

4 lbs.
5 lbs.

5 lbs.
5 lbs.

5 lbs.
5 lbs.

2 lbs.

2 lbs. 12 oz.

5 lbs.

14 (4 oz.)
20 (4 oz.)

20 (4 oz.)
20 (4 oz.)
20 (4 oz.)
20 (4 oz.)

16 (4 oz.)
20 (4 oz.)

20 (4 oz.)
20 (4 oz.)

20 (4 oz.)
20 (4 oz.)

24
16

8 (4 oz.)
11 (4 oz.)
20 (4 oz.)

8-10

9

12

15-17

13
10

10-12

8

15-17

13

12
12

15

18-20

9-10

15

10-12

Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated
Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated
Full/Perforated

Corn

Fresh, Cob, 4-5 Inch Ears
Frozen - Whole Kernel
Frozen - Cob, 6 Inch Ears

Table continues on next page.

5½ lbs.

5 lbs.
9 lbs.

OPERATOR’S MANUAL 1183437 PAGE 13

15

20 (4 oz.)

14

13-15

8

12-14

Full/Perforated
Full/Perforated
Full/Perforated

COOKING HINTS SEZ SERIES COUNTERTOP STEAMERS

Table continuing from previous page.

Cooking Time

Product Weight Portions

Mixed Vegetables

Frozen 5 lbs. 20 (4 oz.) 12 Full/Perforated

Peas

Frozen 5 lbs. 20 (4 oz.) 8 Full/Perforated

Potatoes

Red Bliss - Whole
Russetts - Whole
Russetts - Peeled
Russetts 1-Inch Cubes

Spinach

Fresh, Leaf
Frozen, Chopped

Zucchini

Fresh - Slices ¼-inch Thick 5 lbs. 20 (4 oz.) 6-8 Full/Perforated

Broccoli

Spears -Fresh
Spears - Frozen (Thawed)

7 lbs.
8 lbs.
5 lbs.
5 lbs.

2½ lbs.

6 lbs.

4 lbs.
5 lbs.

28
20
12

20 (4 oz.)

10 (4 oz.)
24 (4 oz.)

16 (4 oz.)
20 (4 oz.)

(minutes) Pan Used

35

25-35

20
17

5

35

10-12

8

Full/Perforated
Full/Perforated
Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated

Full/Perforated
Full/Perforated

Eggs

Large - Hard Cooked 12 lbs. 12 15-16 ½ Perforated

Meats

COOKING HINTS

Corned Beef
Hot Dogs, Thawed
Hot Dogs, Frozen

Fowl

Boneless Chicken Breast 4½ lbs. 12 (6 oz.) 15 Full/Perforated
Tamales, Frozen

Tortilla, Frozen 8-Inch
Beef Ravioli, Frozen 48 Ravioli

Elbow Macaroni 2 lbs.

Spaghetti

Egg Noodles 2 lbs.

Converted Rice 2 lbs.

6¾ lbs.

5 lbs.
5 lbs.

3 lbs.

4 Tortillas

(1 lb. 8 oz.)

Uncooked

2 lbs.

Uncooked

Uncooked

2½ Qts. Water

+ Oil & Salt

18 (6 oz.)
40 (2 oz.)
40 (2 oz.)

12 (4 oz.)

4
8 5-6 Full/Perforated

32 (2 oz.) 7 In Perforated Pan

32 (2 oz.) 14

32 (2 oz.) 10 Full/Perforated

2 hours

5

10

20

45 Seconds

25 Full/Perforated

Full/Perforated
Full/Perforated

Full/Perforated

Half/Perforated

Nested in Solid Pan

Full/Perforated

Full

In 4-Inch

Navy Beans
Place beans in pan and cover with 3-quarts hot tap
water. Steam for 2 minutes; remove from steamer
and cover for 1 hour. Remove cover and place back
in steamer for 40 minutes.

Table continues on next page.

PAGE 14 OPERATOR’S MANUAL 1183437

2 lbs. Full/Perforated

SEZ SERIES COUNTERTOP STEAMERS COOKING HINTS

Table continuing from previous page.

Cooking Time

Product Weight Portions

(minutes) Pan Used

Black Eyed Peas
Place beans in pan and cover with 3-quarts hot tap
water. Steam for 2 minutes; remove from steamer
and cover for 1 hour. Remove cover and place back
in steamer for 35 minutes.

Oysters 5 lbs. 16 Count 12 Perforated Pan

Shrimp, Fresh, Medium, Heads Removed 5 lbs. 6-7 Full/Perforated
Shrimp, Frozen, Large, Peeled & Deveined 5 lbs. 8 Full/Perforated
Lobster 1¾ lbs. 8 Full/Perforated
Alaskan King Crab Legs 1 lb. 4-5 Full/Perforated
Cherrystone Clams 5 lbs. 12 7 Full/Perforated
Fish Fillets 7½ lbs. 12 (10 oz.) 18 Full/Perforated

• For eggs cooked in the shell, adding salt to the cooking water increases cooking efficiency and decreases cooking
time. If the egg cracks, the white is cooked at the crack and is sealed right away.

• To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the steamer by
plunging them into a cold water bath (preferably containing ice).

• A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan which has
been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as you would for
egg salad. The job of peeling is eliminated.

• Transfer steamed hot chicken to deep pan, cover with Cacciatore Sauce and finish in oven. Bake 20 to 30 minutes.
May be held on steam table.

• Chicken, sausage, and/or fish may be browned in Infra-Red or Radiant Broiler after steaming by brushing with melted
margarine mixed with salad oil to give a golden brown color.

• Save juices from steamed chicken or turkey to make soups, sauces, or casserole dishes.

• Chicken may be steamed in advance and refrigerated for next day’s use. Be sure to bring product back to 180°F
before serving.

• Save the juice from the corned beef. After the cabbage has been steamed, place it in a solid pan and add the juice
for flavoring and holding on a steam table.

• Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the steamer can
save 50% in cooking time.

• Cabbage, when steamed, retains its color and wedge identity. It will not break apart as it does when boiled in an
open pot.

• When removing items prepared in a perforated pan, place a solid pan underneath the perforated pan with the cooked
food in order to prevent dripping on the floor.

• The steamer is designed to accept standard 12" x 20" pans. Fractional size pans and dishes can be used as well
with the optional perforated shelf.

• For stirring, the pan does not have to be removed from the steamer. Pull pan 1/3 way out of the cavity and the entire
surface is accessible.

• The door may be opened at any time during operation to remove or add food.

2 lbs. Full/Perforated

Nested in Full Pan

2½-Inch Deep

Nested in Full

Hotel Pan

COOKING HINTS

OPERATOR’S MANUAL 1183437 PAGE 15

CLEANING SEZ SERIES COUNTERTOP STEAMERS

CLEANING

Southbend equipment is constructed with the best quality materials and is designed to provide durable
service when properl y maintained. To ex pect the best perf ormance, your equipment m ust be maintained in
good condition and cleaned dail y. Naturally, the frequency and extent of c leaning depends on the am ount
and degree of usage.

Following daily and more extensi ve peri odic maintenance proced ur es will incr e as e th e l if e of your equ ipment.
Climatic conditions (i.e., salt air, seasonings, and water quality) may result in the need for more thorough and
more frequent cleaning in order to keep equipment performing at optimal levels.

! WARNING: BURN HAZARD

For proper and safe operation, this steamer must be cleaned daily as described in this manual.

Failure to do so could result in serious injury or damage.

Drains must be kept clean and clear of debris.

! WARNING: SHOCK HAZARD

CLEANING

DAILY CLEANING

1. Turn lever to the “OFF” position.

2. Remove pan guides.

3. Clean all interior surfaces with soap, water, and a non-metallic pad. Occasional use of a deliming
solution such as Lime-A-Way is recommended. RINSE THOROUGHLY WITH CLEAN WATER.

4. Ens ure dr ai n open ing is clear .

5. Clean drain cover.

6. Replace pan guides.

7. Leave the door open at night after cleaning to prolong the life of the gasket.

DO NOT USE high-chlorine or bleach solution for cleaning the door gasket.
DO NOT USE steel wool or other metallic pads in the steamer.

PERIODIC CLEANING

DO NOT GET WATER IN THE CONTROLS.

This could result in expensive repairs and/or electrical shock.

De-energize all power to equipment before cleaning the equipment.

NOTICE

• If lime or mineral deposits start to buil d up in th e interi or, cle an the uni t b y using Southb end “ descal er” or
other non-caustic delim ing solut ion. Follow m anuf acturer ’s rec omm ended proce dures. T horou ghl y rinse
out unit with clean water.

• To remove normal dirt, grease, or product residue from stainless steel, use ordinary soap and water
applied with a sponge or clot h. Dr y thoroughl y with a clean c lot h. Never use vinegar or any corrosive

cleaner.

PAGE 16 OPERATOR’S MANUAL 1183437