Southbend STRE-5EZ, STRE-3EZ User Manual

Owner’s Manual

Countertop Steamer

Models STRE-3EZ and STRE-5EZ

StratoSteam

IMPORTANT FOR FUTURE REFERENCE

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

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

WARNING

Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 USA • www.southbendnc.com

MANUAL 1185184 $18.00

STRATOSTEAM COUNTERTOP STEAMER

MANUAL SECTION STRATOSTEAM

SAFETY PRECAUTIONS STRATOSTEAM COUNTERTOP STEAMER

SAFETY PRECAUTIONS

Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.

The following symbols, 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 immediate hazards that will result in severe injury or death.

This symbol refers to a potential hazard or unsafe practice that could result in injury or death.

This symbol refers to a potential hazard or unsafe practice that 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 not store or use gasoline or other flammable vapors and liquids in the vicinity of cooking appliances. Keep area around cooking appliances free and clear of combustibles.

WARNING

BURN HAZARD

Contact with hot surfaces will cause severe burns. Always use caution when operating cooking appliances. Stand back when opening the steamer door as hot steam or hot water may escape from the door opening. Hot steam may escape from the pressure relief valve located at the top left rear corner of the steamer.

WARNING

ELECTRIC SHOCK HAZARD

Disconnect the power to the appliance before cleaning. Do not remove panels that require tools to remove.

NOTICE

Southbend appliances are intended for commercial use only. Not for household use. Warranty will be void if service work is performed by other than a qualified technician, or if other than genuine

Southbend replacement parts are installed. Give this Owner’s Manual and important papers to the proper authority to retain for future reference.

PAGE 2 OF 44 OWNER’S MANUAL 1185184

STRATOSTEAM COUNTERTOP STEAMER INTRODUCTION

INTRODUCTION

Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the market.

You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Southbend equipment is carefully 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. This manual is for Southbend StratoSteam Countertop Steamer models STRE-3EZ and STRE-5EZ. The manual is

divided into six sections:

Introduction ............................................ 3

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

Operation ............................................... 7

Cleaning & Maintenance ........................ 11

Installation .............................................. 13

Service ................................................... 18

Each steamer has two serial plates located on the exterior of the steamer (see Figure 1 below). 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 technician (a person experienced in and knowledgeable with the installation of commercial gas and/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited Warranty 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:

Southbend

1100 Old Honeycutt Road

Fuquay-Varina, North Carolina 27526 USA

Figure 1

Location of Serial Plates

OWNER’S MANUAL 1185184 PAGE 3 OF 44

OPERATION STRATOSTEAM COUNTERTOP STEAMER

SPECIFICATIONS

NOTICE

Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.

The steamer, when installed, must be electrically grounded and comply with local codes, or in the absence of local codes with the National Electrical Code ANSI/NFPA 70-latest edition.

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

Southbend reserves the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.

This product is intended for commercial use only, not for household use.

CLEARANCES

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

Minimum clearance from combustible and non-combustible surfaces is 0" on the sides, bottom, and top; and 4" on the rear. Adequate clearance must be provided in the aisle in front of the steamer to permit operation (including pulling out of pans).

Steam may escape from the pressure relief valve at the top left rear corner of each steamer, and from the door opening when the door is opened. Installation under a vented hood is recomme nded.

A steamer may be installed on combustible and non-combustible countertops.

DIMENSIONS

The dimensions of the steamer are shown in Figure 2 on the next page. The following table lists the interior dimensions and the crate dimensions and weight.

Model

STRE-3EZ

STRE-5EZ

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

Interior Dimensions Pan Capacity* Crate Dimensions

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

13-1/2"

(343)

13-1/2"

(343)

24"

(610)

24"

(610)

10-5/8"

(270)

15-5/8"

(397)

6 3 2

11 5 3

52"

(1321)

52"

(1321)

43"

(1092)

43"

(1092)

40"

(1016)

40"

(1016)

51.8 cu. ft.

1.47 cu. m.

51.8 cu. ft.

1.47 cu. m.

Crated Weight

216 lbs.

98 kg.

238 lbs.

108 kg.

PAGE 4 OF 44 OWNER’S MANUAL 1185184

STRATOSTEAM COUNTERTOP STEAMER OPERATION

Figure 2

Dimensions

OWNER’S MANUAL 1185184 PAGE 5 OF 44

OPERATION STRATOSTEAM COUNTERTOP STEAMER

ELECTRICAL REQUIREMENTS

One fused electrical connection is required to the contactor of each steamer. All steamers are shipped per customer order, three phase or single phase. (A kit is available for field conversion to three phase or single phase.) The fused connection must be wired for the required voltage and maximum amperage as listed in the chart below:

Total Connected Amps

Voltage

208 V 60 Hz 44 26 53 31 220 V 50/60 Hz 41 24 51 29 240 V 60 Hz 38 22 46 27

Model STRE-3EZ Model STRE-5EZ

1 Phase 3 Phase 1 Phase 3 Phase

WATER REQUIREMENTS

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

Total Dissolved Solids (TDS) 60 PPM or less Hardness 2 grains (35 PPM) or less pH 7.0 to 7.5 Maximum Reservoir Capacity 3.0 gallons

Typical usage is 3.0 gallons in 4 hours. 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

Water drains into a pan attached to the bottom of the steamer. Pan pulls out for periodic dumping.

PAGE 6 OF 44 OWNER’S MANUAL 1185184

STRATOSTEAM COUNTERTOP STEAMER OPERATION

OPERATION

NOTICE: WATER SPECIFICATION

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

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

Hardness ........................................... 2 Grains (35 PPM) or less

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

STARTUP

Fill steamer with 3.0 gallons of water through upper trough as shown in Figure 3. Turn control lever to “ON” position (see Figure 4). The steamer will fill automatically and be ready for cooking in about four minutes.

Figure 3

Location of Water Trough

OPERATION

CAUTION

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

When turned ON, the steamer operates continuously. To save water and electricity, turn the control lever to OFF when the steamer is not in use.

Suggested cooking times for various foods are shown in the table in the following section. Pan specifications are shown on page 4. The door may be opened or closed at any time. The steamer temporarily shuts off while the door is open. Timer can be used as a reminder to the operator. The timer does NOT turn the steamer on or off! When low water indicator light turns ON, fill steamer with water. Periodically check drain pan for water accumulation, empty drain pan if necessary.

OWNER’S MANUAL 1185184 PAGE 7 OF 44

OPERATION STRATOSTEAM COUNTERTOP STEAMER

SHUTDOWN

Turn lever to the “OFF” position. The water in the bottom of the cavity will automatically drain.

TROUBLESHOOTING BY OPERATOR

The following table lists the possible causes and solutions of problems that may occur during operation.

Problem Possible Causes and Solutions

Steamer does not heat up at all. – Electric power is shut off. Turn on power.

– Not enough water is in steamer. Add water. – Lime build-up. De-lime steamer cavity (see page 11). – If water is OK and there is little lime build-up, call repair service.

Steamer does heat up, but does not produce enough steam. – Door is open or ajar. Close steamer door completely.

– Lime build-up. De-lime steamer cavity (see page 11). – Not enough water. Add water.

Steamer does not drain correctly. – Clogged drain on inside of steamer cavity. Check and clear.

– Clogged drain outside of steamer. Check and clear.

PAGE 8 OF 44 OWNER’S MANUAL 1185184

STRATOSTEAM COUNTERTOP STEAMER OPERATION

Figure 4

Controls

COOKING TIPS

• Schedule cooking of fresh vegetables so that they will be served soon after they are cooked. If it is necessary to prepare them in advance, they can be plunged into cold water, drained thoroughly and held under refrigeration until needed for service. Five pounds of cold cooked vegetables can be reheated in the steamer in 5 to 10 minutes, depending upon the variety.

OWNER’S MANUAL 1185184 PAGE 9 OF 44

OPERATION STRATOSTEAM COUNTERTOP STEAMER

• 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.

• Chicken, sausage, and/or fish may be browned in an 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 meat and poultry to make soups, sauces, or casserole dishes.

• Chicken may be steamed in advance and then refrigerated. Bring food back to 180°F before serving.

• 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.

• Steamed cabbage retains its color and wedge identity. It will not break apart as it does when boiled.

• 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 a 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. While the door is open, the steamer will stop producing steam.

SUGGESTED COOKING TIMES

These cooking times are for general guidance only. Differences in food quality, size, shape, thickness, freshness, load size, and desired degree of doneness must be taken into consideration and adjustments made in time, if necessary.

Product Quantity

Eggs

Potatoes, Red

Rice

Shrimp, Frozen

Corn, Frozen

Peas, Frozen

Mixed Vegetables, Frozen

Salmon Filets, Frozen, 4.5 oz.

Salmon Filets, Frozen, 6 oz.

Lasagna, 6 lb., Frozen

Cake, White, 5 lb. Mix 1 pan 30 25

18 pieces (3 full pans) 30 pieces (5 full pans)

18 48

4 lbs. 8 lbs.

2 lbs. 3 lbs.

2.5 lbs. 8 lbs.

2.5 lbs.

7.5 lbs. 5 lbs.

12 lbs.

2.5 lbs. 8 lbs.

15 lbs. (3 full pans) 25 lbs. (5 full pans)

1 piece

8 pieces 8 pieces

1 3 5

STRE-3EZ Cooking

Time (minutes)

5 6

18 18

15 15

4.5 8

3 5

5.5

6.5

7 7

12 17

65 65

STRE-5EZ Cooking

Time (minutes)

6 7

18 18

16 17

4 7

2.5

4.5 4

3.25

5.5

7 7

15 60

PAGE 10 OF 44 OWNER’S MANUAL 1185184

STRATOSTEAM COUNTERTOP STEAMER CLEANING & MAINTENANCE

CLEANING & MAINTENANCE

WARNING

Shut off the steamer before cleaning or performing maintenance.

Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.

Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions (such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely affected.

Keep exposed, cleanable areas clean at all times.

DAILY CLEANING AND MAINTENANCE

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.

1. Turn control lever to “OFF” and allow time for the steamer to drain and cool.

2. Remove and clean pans.

3. Remove and clean pan supports and cavity bottom cover. Wash separately in a sink with a mild detergent and warm water. Dry thoroughly with a clean cloth. Non-metallic scouring pads may be used to remove cooked-on deposits.

4. Clean all interior surfaces with mild detergent, warm water, and a non-metallic pad. If discoloration of surfaces starts due to buildup of seasonings or food products, remove them using a non-metallic scouring pad. RI NSE THOROUGHLY WITH CLEAN WATER. Dry thoroughly with a clean cloth.

5. Ensure drain opening inside of cavity is clear.

6. Clean drain opening.

7. Place cleaned cavity bottom cover, pan supports, and pans back into their correct positions.

8. Leave the door open at night after cleaning to allow complete drying and to prolong the life of the door gasket.

PERIODIC DE-LIMING (AS NEEDED)

If lime or mineral deposits start to buildup on the cavity interior, they should be removed with a non-caustic de-liming solution such as Lime-A-Way

. Follow the manufacturer’s instructions for use of the de-liming solution.

STAINLESS-STEEL SURFACES

To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth.

To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.

OWNER’S MANUAL 1185184 PAGE 11 OF 44

CLEANING & MAINTENANCE STRATOSTEAM COUNTERTOP STEAMER

Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.

“Heat tint” is darkened areas that sometimes appear on stainless steel surface s where the area has been subjected to excessive heat. These darkened areas are caused by thickening of the protectiv e surface of the stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered cleanser.

PAGE 12 OF 44 OWNER’S MANUAL 1185184

STRATOSTEAM COUNTERTOP STEAMER INSTALLATION

INSTALLATION

CAUTION

Do not locate steamer adjacent to any high heat or grease producing piece of equipment, such as a range top, griddle, fryer, etc., that could allow radiant heat to raise the exterior temperature of the steamer body above 130°F (54°C). DO NOT MOUNT ABOVE OTHER COOKING EQUIPMENT.

NOTICE

These installation procedures must be followed by qualified personnel or warranty will be void. Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association,

Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.

The steamer, when installed, must be electrically grounded and comply with local codes, or in the absence of local codes with the National Electrical Code ANSI/NFPA 70-latest edition.

Canadian installations 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: Steamer must be level for proper operation. Improper leveling may void the warranty.

STEP 1: UNPACKING

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

All containers should be examined for damage before and during unloading. The freight carrier 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 loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier can supply the necessary forms.

A request for inspection must be made to the carrier within 15 days if there is concealed 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.

Do the following:

1. Cut the banding straps and remove the corrugated cardboard surrounding the steamer. If legs were shipped in the same container, set them aside for installation in later steps of this procedure. Do not remove any tags or labels attached to the steamer until the steamer is installed and working properly.

2. If the steamer was shipped on a wooden skid, cut the banding strap holding the steamer to the wooden skid, unbolt the shipping hold-down brackets from the skid, then remove the brackets from the steamer.

3. If the steamer is to be installed on legs, go to Step 2a. If the steamer is to be mounted on the optional cabinet base, go to Step 2b. If two steamers are to be stacked, go to Step 2c.

OWNER’S MANUAL 1185184 PAGE 13 OF 44

INSTALLATION STRATOSTEAM COUNTERTOP STEAMER

STEP 2A: ATTACH LEGS AND BRACKETS

A set of four legs is packed with steamers ordered with legs. A threaded hole is located at each corner. Each leg has a corresponding mating thread. The legs can be adjusted to

overcome a slightly uneven surface.

1. Raise the steamer sufficiently to allow the legs to be attached. For safety, “shore up” and support the steamer with an adequate blocking arrangement strong enoug h to support the load.

2. Screw the legs into the holes (see Figure 5). Note that the front legs are different than the rear legs.

3. Lower the steamer gently onto a level surface. Never drop or allow the steamer to fall.

4. Make sure that the steamer is level (both side-to-side and front-to-back). If necessary, adjust the height of each leg by turning the foot-pad of the leg.

5. Go on to Installation Step 3.

Figure 5

Attach Legs and Brackets

STEP 2B: MOUNTING ON CABINET BASE

If the steamer is to be mounted on the optional cabinet base, first attached the legs to the cabinet base (if not already attached). Then place the steamer on top of the cabinet base and line up the threaded holes on the bottom of the steamer with the holes in the cabinet-base top. Secure the steamer to the base with four 3/8-16 bolts. Go on to Installation Step 3.

STEP 2C: STACKING TWO STEAMERS

If two steamers are to be stacked, mount the lower steamer first on either legs (Step 2a) or the optional cabinet base (Step 2b). Remove (if present) the four chrome-plated plugs from the holes in the top panel of the lower steamer. Place the upper steamer on top of the lower steamer and line up the threaded holes on the bottom of the upper steamer with the holes in the top of the lower steamer. Secure the upper steamer to the lower steamer with four 3/816 bolts. The remaining steps of the installation must be performed for both steamers (they do not share an y connections internally).

PAGE 14 OF 44 OWNER’S MANUAL 1185184

+ 30 hidden pages