Star Manufacturing 35SSC STEAMRO Operation Manual

COMBINATION

HOT DOG STEAMER &

BUNWARMER

MODEL

35SSC STEAMRO

Installation and

Operation

Instructions

2M-Z6693 Rev. B 9/17/10

35SSC

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These symbols are intended to alert the user to the presence of
important operating and maintenance instructions in the manual
accompanying the appliance.

RETAIN THIS MANUAL FOR FUTURE REFERENCE

NOTICE

Using any part other than genuine Star factory supplied parts relieves the
manufacturer of all liability.

Star reserves the right to change specications and product design without

notice. Such revisions do not entitle the buyer to corresponding changes,
improvements, additions or replacements for previously purchased
equipment.

Due to periodic changes in designs, methods, procedures, policies and

regulations, the specications contained in this sheet are subject to change
without notice. While Star International Holdings Inc., Company exercises
good faith efforts to provide information that is accurate, we are not

responsible for errors or omissions in information provided or conclusions

reached as a result of using the specications. By using the information
provided, the user assumes all risks in connection with such use.

MAINTENANCE AND REPAIRS

Contact your local authorized service agent for service or required maintenance.
Please record the model number, serial number, voltage and purchase date in the area below and have it ready when

you call to ensure a faster service.

SAFETY SYMBOL

Model No.

Serial No.

Voltage

Purchase Date

Business

8:00 am to 4:30 p.m. Central Standard Time

Hours:

Telephone: [phone] Local [phone]

Fax: [phone] Local [phone]

E-mail [e-mail]

[e-mail]

[e-mail]

Website: www.star-mfg.com

Service Help Desk

Authorized Service Agent Listing

Reference the listing provided with the unit

or

for an updated listing go to:

Website: www.star-mfg.com
E-mail [e-mail]

Mailing Address: Star International Holdings Inc., Company

10 Sunnen Drive
St. Louis, MO 63143
U.S.A

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CAUTION

WARNING

This equipment is designed and sold for commercial use only by personnel trained and experienced
in its operation and is not sold for consumer use in and around the home nor for use directly by the
general public in food service locations. For equipment to be used by the general public, please
contact the factory.

VOLTAGE

The steamer is equipped for use on the voltage specified on the nameplate.

DO NOT CONNECT TO ANY OTHER TYPE OF CURRENT OR THE MACHINE WILL BE
SERIOUSLY DAMAGED.

INSTALLATION/OPERATION PROCEDURE

1. Place the unit on a level surface. Pour three to six quarts of water into the hot dog (small)
compartment. Do not overfill. (The use of hot water will reduce pre-heat time.)
Using distilled water will prolong the life of the heating element.

2. Turn the switch to "on" position and set the thermostat control on "high" until steam is generated.

3. For normal operation set the thermostat control in the center of the range between "high" and
"lo."

4.

Place hot dogs in small compartment and buns on the wire rack in the large compartment.

Arrange the hot dogs and buns so that there is free circulation of steam.

5.

To control the amount of steam in the bun compartment, use the adjustable humidity control

lever located in the bun compartment under the center cover.

6.

Keep the lids closed when not serving.

7. Add water as it becomes necessary to maintain the water level.
(Add hot water for best results.)

CAUTION

DO NOT ALLOW TH E UN I T TO BOIL DRY. ADD WATER WHEN REQUIRED. DAMAGE
TO THE HEATING CIRCUIT CAN RESULT FROM ALLOWING A DRY UNIT TO RUN.

AT THE END OF EACH DAY'S OPERATION

1. Disconnect the lead-in cord from the outlet.

2. Remove any remaining hot dogs and buns.

3. Drain the water through the drain pipe.

4. Remove the perforated tray from the hot dog compartment and the wire rack and steam baffle
assembly from the bun compartment. Remove the bun tray, partition and the glass panels.
Thoroughly clean the entire unit. Stainless steel, while corrosion resistant, should be cleaned
daily to prevent pitting.

POSSIBLE SOURCES OF TROUBLE AND SUGGESTED REMEDIES

Evidence of condensation of the outside of the steamer: Cool air striking the warm surface of
the steamer may cause moisture to collect. Protect the unit against cool drafts of air.

Casing of hot dogs burst: Too much steam is being generated.
Move the thermostat control to a lower setting.

Buns too soggy or too dry: Too much steam or too little steam will produce this condition.
Control the amount of steam by adjusting the thermostat control as required. Also by
adjusting the humidity control lever located in the bun compartment under the center cover.
If buns are too soggy, trying adding buns to the unit after the hot dogs have fully cooked.

Some buns are better adapted for steaming than others; with some experimentation you will

nd the one best suited to your needs.

Premature failure of the heating element or a buildup of calcuim deposits is evedence of not
using distilled water.

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