Stellar Polaris User Manual

Operator’s Manual

Installation

Operation

Maintenance

Warranty

35 Garvey Street, Everett, MA 02149

Tel: [phone]

Fill in information below and keep in an accessible location

Date of Purchase ___________________________________

Model: Altair II

Serial #: ___________________________________________

Polaris

Stellar Steam

FOR SERVICE CALL

TOLL FREE 866

●●

698

●●

3188

www.stellarsteam.com

Fax: [phone]
[e-mail] / www.stellarsteam.com

Keep this Manual for Future Reference.

Form Number: S-6068 04/09/2009

Polaris

Warranty ......................................................................................................................................... 11

Figures ........................................................................................................................................... 10

Warranty ......................................................................................................................................... 9

Operator’s Manual Table of Contents

Catering Steamer

For Your Safety

Laminated Operator Warnings & Cautions...................................................................................1

Warnings, Cautions and Notes........................................................................................................1

Safe Use of your Polaris Steamer...................................................................................................1

Warnings..........................................................................................................................................1

Cautions...........................................................................................................................................1

Notes ......................................................................................................................................................1

1. Introduction

A. Product description ......................................................................................................................2

B. Safety features.............................................................................................................................2

I. High Limit shutoff ..................................................................................................................2

II. Water sensor.........................................................................................................................2

C. Dimensions..................................................................................................................................2

D. Contacting Stellar.........................................................................................................................2

I. Service request.........................................................................................................................2

II. Email, customer service............................................................................................................2

III. Replacement parts....................................................................................................................2

2. Installation

A. Damage inspection...................................................................................................................3

B. Unpacking/removal from packaging .........................................................................................3

C. Pan racks..................................................................................................................................3

D. Drain hose ................................................................................................................................3

E. Rating plate location.................................................................................................................3

F. Electrical diagrams ...................................................................................................................3

G. Venting .....................................................................................................................................3

H. Air intake...................................................................................................................................3

I. Pan racks..................................................................................................................................3

J. Physical location of steamer.....................................................................................................3

K. Ball drain valve .........................................................................................................................3

L. Leveling ………………………………………………………………………………………………...3

M. Rack installation .....................................................................................................................3

N. Recommended water quality ...................................................................................................3

O. Function tests/inspection ..........................................................................................................3

P. Start up procedure....................................................................................................................4

3. Operation

A. Add water...................................................................................................................................5

B. Gas connection ..........................................................................................................................5

C. Condensate trough.....................................................................................................................5

D. Power on / heat up.....................................................................................................................5

E. Door operation............................................................................................................................5

F. Pan rack combinations...............................................................................................................5

G. Shut down, draining, cleaning ....................................................................................................6

H. Maintenance and service ...........................................................................................................7

4. Steam cooking guidelines

A. Cooking with atmospheric/pressureless steam ..........................................................................7

B. Recommended uses ..................................................................................................................7

C. Tips on cooking frozen pr oduct ..................................................................................................7

D. Blanching....................................................................................................................................7

E. Tips on pan use..........................................................................................................................8

F. Other helpful hints......................................................................................................................8

....................................................................................................................................1

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

FOR YOUR SAFETY

WARNING: Do not store or use gasoline or other flammable vapors or liquids in the vicinity
of this or any other appliance.

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.

LAMINATED OPERATOR WARNINGS & CAUTIONS:

the laminated card with Quick and Easy Operating Instructions in view of the operator. For instructions
in Spanish or French, please contact Stellar (866-698-3188).

Warnings, Cautions and Notes: P

HAS BEEN INSTRUCTED ON ITS PROPER AND SAFE USE, AND HAS READ AND UNDERSTANDS ALL WARNINGS, CAUTIONS, AND
NOTES IN THIS MANUAL.

Safe use of your
WARNINGs:

Polaris Catering

1. Drain hose must be connected to ball valve and placed in a water receptacle (bucket, floor sink, or
floor drain) before opening drain valve.

LEASE MAKE CERTAIN THAT EVERY OPERATOR OF THIS PIECE OF EQUIPMENT

Steamer:

This should be visible for easy reference. Place

2. Failure to shut the steamer door adequately can cause the door to pop open wh en in operation.
Close door firmly.

3. Do not store any flammable vapors or liquids in the vicinity of this appliance.

4. The steamer must be level in order for the water level float to function properly.

5. If during the operation of this appliance, the smell of gas is present, turn gas control knob to the
“off” position and shut off gas supply to the steamer. Contact Stellar Steam (866-698-3188) or your
service technician.

6. The reservoir water may be very hot. It is advisable to let the water cool down prior to draining.
Leaving the door open will aid cooling.

7. Inspect vent flue and steam vent pipe daily to assure both are clear of obstruction before use.

8. The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning.
Wear protective gloves, or wait for the surface to cool before cleaning. Do not add water to a hot,
empty cooking chamber until unit has cooled down, or damage may result.

9. The Polaris Catering Steamer can be stored indoors, but be sure that the propane (LP) cylinders are
secured outdoors. DO NOT operate the steamer indoors.

CAUTIONs:

1. Do not use utensils, steel wool, or other harsh abrasives to clean your steamer. Scratching may
occur.

2. Do not use any abrasive cleaners, utensils or scrubbers on the non-stick coating. Use vinegar and
water or Stellar supplied cleaner to clean reservoir. Nylon bristle brushes or soft sponges are
recommended

3. Do not add water to a hot dry cooking chamber. Damage to the interior may result. If the cooking
chamber has run dry, let it cool before refilling.

NOTEs:

These labels are to assist the operator with proper operation of this equipment. NOTEs do

not present a hazard to the operator or the equipment.

Revised 04/09/09 Page 1

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

1. Introduction
A. Product description: Congratulations on purchasing the Stellar Polaris Catering Steamer.

Polaris

The
cooking chamber of the
and drain hose are provided for easy safe draining.

The
10” W.C. of propane gas.

CAUTION: Do not use utensils, steel wool, or other harsh abrasives to clean your steamer.
Scratching of the interior finish may occur.

B. Safety features: As with any cooking process, or with any piece of commercial cooking

equipment, there are potential hazards to both the operator and the piece of equipment if care
is not taken. In designing the Stellar Polaris steamer, we have built in safety features that will
protect against many of these potential hazards, but

ADHERENCE TO ALL WARNINGS ARE NECESSARY TO INSURE THE SAFETY OF USERS.

I) High Limit shutoff: If the steamer runs dry the burners will shut down.
II) Water sensor: A water level float switch is located in the float box behind the left side

WARNING: Failure to shut the steamer door adequately can cause the door to pop open when in

operation. Close door firmly.

C. Dimensions:

External dimensions are 24” wide x 26-1/4” high x 28-3/4” deep (plus vent pipe and flue). The
unit is mounted on a cart. The cart height (including casters) is 34-1/2”. The overall height of
the unit mounted on the cart is 60-3/4” high.

D. Contacting Stellar: email [e-mail], call Toll Free 1-866-698-3188, or

fax [phone].

I) Service Requests: If you have a problem with your steamer, please call Stellar toll free at

II) E-mail/Customer Service: For information on sales, technical questions, optional

III) Replacement Parts: Replacement parts may be ordered from the authorized distributor

is a single compartment model steamer featuring pressureless steam cooking. The

Polaris

is treated with a scratch resistant non-stick surface. A ball valve

Polaris

Catering Steamer has a burner-firing rate of 29,500 BTU/hr at a manifold pressure of

TRAINING OF EACH OPERATOR AND CAREFUL

access panel. The float box is connected to the main cooking chamber. If the water level
goes below the appropriate level, the burners will shut down.

[phone], during and after business hours (Eastern Time) to arrange for service.

accessories, or future products please feel free to e-mail [e-mail].

in your area. To find an authorized distributor, check the list at the back of this manual or
call the factory [phone] or e-mail [e-mail].

Revised 04/09/09 Page 2

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

2. Installation
A. Damage inspection: Reporting shipping damage is the responsibility of the purchaser. Do not

discard packaging if filing a freight damage claim. Upon receipt of steamer immediately inspect

Polaris

the exterior of packaging for damage. Inspect the exterior of the Stellar
shipping damage.

B. Unpacking/removal from packaging: To remove the steamer from the packaging, carefully

cut the strapping.

C. Pan racks: shipped installed inside the steamer (DO NOT DISCARD).
D. Drain hose: shipped inside the steamer is the hose used for draining the steamer. DO NOT

DISCARD.

E. Rating plate location: The rating plate is located on top of the steamer in the left front

corner. Copy the serial number(s) onto the front cover of this manual for easy reference.

F. Electrical Diagrams: The electrical diagrams are located on the inside of the left side access

panel.

G. Venting: The appliance must be operated outdoors in an adequately ventilated area. Failure to

do so could result in component failure and the introduction of unwanted flue gasses into the
work area.

H. Air intake: The air intake to the burners in the bottom of the unit should not be obstructed in

any manner.

I. Make sure the pan racks installed inside the steamer have not become dislodged during

shipping.

J. Physical location of steamer: 98% of all maintenance and service can be done from the

front or left side. The Polaris catering steamer must be operated outdoors. Si x inch clearances
from adjacent equipment on the left and right sides and rear are recommended.

WARNING: Do not store any flammable vapors or liquids in the vicinity of this appliance

for visible

NOTE: A location near a water source and a drain is useful, but not nece ssary.

K. Ball valve drain: Drain is activated by manual ball valve on the lower left front of steamer.

Turn counterclockwise to open, clockwise to close. Drain hose, supplied with steamer, must be
connected to threaded ball valve drain and placed into a bucket or near a floor drain before
opening. If draining into a bucket, remember that the cooking chamber can hold 2-1/2 gallons
of hot water.

L. Leveling: Once the steamer has been put into position for use, the unit should be levele d side

to side and front to back. We recommend using a level to insure proper operation.

WARNING: The steamer must be level in order for the water level float switch to function properly.

M. Rack installation: Two pan support racks have been included with the steamer. The front and

back can be distinguished by the location of the pan stops in the back. To install, simply slide the
left side rack into the cooking chamber, and hook the mounting brackets over the pre-installed
rack screws at the top, making sure that the pan stop is at the rear of the unit. Repeat this
process for the right side pan rack. These racks are designed to be removed easily for cleaning.

N. Recommended water quality: Stellar does not require filtered water for operation. Tap

water is fine to use. However, it is important to properly clean your water reservoir at least
daily (see Cleaning your Steamer, page 6).

O. Function tests/inspection: Once your steamer is in place and properly leveled, test the unit

to make sure it is functioning properly.

NOTE: Complete the following procedure, then drain and refill the reservoir prior to cooking.

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Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

P. Start up procedure

1. Using a soft sponge and mild detergent, wipe out the interior of the cooking chamber to

remove shipping debris prior to use. Rinse with clean water.

CAUTION: Do not use any abrasive cleaners, utensils or scrubbers on the non-stick coating.

Use vinegar and water to clean reservoir or Stellar supplied cleaner. Nylon bristle

brushes or soft sponges are recommended.

1. Fill the cooking chamber with 2-1/2 gallons of water-to about 1” below the door opening.

2. Before lighting, check for gas leaks: make sure all propane tank connections are tight. Do
not use open flame.

WARNING: If during the operation of this appliance, the smell of gas is present, turn gas control knob

to the “off” position and shut off gas supply to the steamer.
Contact Stellar Steam (866-698-3188) or your service technician.

3. Verify gas control knob (See Fig. 2) is in the “off” position. The gas control knob is located
under the hinged cover on the control panel.

4. Wait 5 minutes to clear out any gas. If you smell gas STOP, turn the gas control knob to
the “off” position and shut off gas supply to the steamer. Contact Stellar Steam or your
service technician.

5. Turn knob on gas control counterclockwise to PILOT.

6. Push in control knob all the way and hold in. Immediately light the pilot by pushing the
piezo igniter button (See Fig. 1). Continue to hold the control knob in for one minute after
the pilot is lit. Release the knob. Pilot should remain lit (check by looking in the pilot view
hole located on the lower left side panel of the steamer with caution: See Fig. 3). If pilot
goes out, turn knob to OFF and wait 5 minutes, then repeat steps 5 & 6.

7. If pilot will not stay lit after several tries, turn gas control to OFF and call your service
technician.

8. Turn gas control knob counterclockwise to ON and also turn the on/off switch (the on/off
switch will turn off gas to burner but keep pilot flame lit: See Fig. 2) to ON and let run for
25 minutes. You may open the door and inspect the steaming process.

9. Connect the drain hose and put the open end in a bucket or near a floor drain. Drain
water until the water level is about 1 inch. The burners should shut off. If the burners do
not shut off, please contact Stellar.

10. Refill the cooking chamber. The burners should light.

11. To shut down your steamer, push in gas control knob slightly and turn clockwise to OFF.
Do not force.

12. Open the steamer door to allow it to cool and complete draining of the cooking chamber.
If draining into a bucket, remember that the cooking chamber can hold 2-1/2 gallons of hot
water.

WARNING: The water may be very hot. It is advisable to allow the water to cool down before
draining. Leaving the door open will aid cooling.

Start up function tests completed
Date: _________________________________________
Name: ________________________________________
Company: _____________________________________

Revised 04/09/09 Page 4

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

3. Operation

WARNING: Inspect vent flue and steam vent pipe daily to assure it is clear of obstruction before use!

A. Add water: Pour 2 ½ gallons of water into the reservoir through the door opening- to about 1”

below the door. Water should not touch the bottom of the lowest pan. If the steamer is hot from
prior use, DO NOT add water to a hot dry cooking chamber. Allow to cool with the door open first.
Note: You may add water at any time convenient to your operation. For example, “top-off” the
water when removing and adding pans of product or between cooking sessions. If the water level
gets too low, the burners will shut off. The burners will ignite after refilling.

B. Gas Connection: Make sure the unit is properly connected to the gas supply line and that all gas

valves prior to the unit are open. To remove propane tank, remove thumbscrew located at rear of
unit and slide tank to clear the propane mounting bracket.

CAUTION: Do not add water to a hot dry cooking chamber. Damage to the interior may
result. If the cooking chamber has run dry, let it cool before refilling.

C. Condensate trough: This trough is located under the door in front of the steam chamber. The

trough catches water dripping from the door and must be emptied as needed. Lift the trough out
and empty it back into the steamer or into the floor drain or sink. Caution – water may be hot!
If splashing occurs when shutting the door, the trough may need to be emptied.

WARNING: If splashing occurs when shutting the door, condensate trough may need to be
emptied.

D. Power on/heat up: to start steamer, follow steps 4 through 10 in the Start Up Procedure.

WARNING: If during the operation of this appliance, the smell of gas is present, turn gas control knob

to the “off” position and shut off supply of gas to the steamer. Contact Stellar Steam (866-698-3188) or
your service technician.

NOTE: The door should be closed during cooking process

E. Door operation: The door should be closed at all times while cooking. You may open the door at

any time to check the progress of cooking, stir product, add water and add or remove cooking
pans. If the door handle is loose the door is not firmly shut; re-shut the door with your hand over
the latch handle and slam firmly; make certain the door handle does not wiggle.

F. Pan rack combinations:

Pan size Quantity per 4-pan steamer

12 x 20 x 1¼ 6
12 x 20 x 2½ 4
12 x 20 x 4 2

Stellar’s steamers accommodate 4” and 6” deep pans. However, for best steam cooking performance
1¼” or 2½” deep pans work best. Other combinations of these pan sizes will fit in your Stellar steamer.
The steamer will accommodate gastronorm pans.

Revised 04/09/09 Page 5

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

G. Shut down, draining and cleaning of steamer.

a) Shut down: To shut down the steamer at the end of the day just push in gas control knob

slightly and turn clockwise to OFF. Open the door to speed the cooling process. The door
may be left open (leaving the door open helps lengthen the life of the door gasket).

b) Water Reservoir draining: To drain the reservoir, first place the open end of the hose

into a water receptacle (bucket, floor sink, or floor drain) prior to attaching the hose to the
steamer. Screw the hose to the brass fitting. Turn valve handle counter-clockwise to open
the drain. Once the water stops draining, turn the valve clockwise to close the drain and
unscrew the drain hose from the steamer. Store the hose in a convenient location for daily
use.

WARNING: The reservoir water may still be hot. It is advisable to let the water cool down prior to
draining.

WARNING: The cooking chamber is designed to retain heat. It may still be hot to the touch when
cleaning. Wear protective gloves, or wait for the surface to cool before cleaning. Do not add water to a
hot, empty cooking chamber until unit has cooled down, or damage may result.

CAUTION: Do not use any abrasive cleaners, utensils or scrubbers on the non-stick surface - this will
damage it. Use water and vinegar to clean reservoir or Stellar supplied cleaner. Use gentle

soap to remove grease from cooking compartment.

NOTE: It is always advisable to leave your steamer door open when the unit is shut down for the

evening. This will extend the life of your door gasket.

Note: Minerals left behind when water is boiled are what cause all the problems with steam generators,
heating elements in the water, float valves and the like. This liming is normal and will not cause any
problems with your Stellar steam equipment. Liming is easily removed with daily cleaning – vinegar is
very effective and will not damage cooking chamber. Use only vinegar and water to clean the

reservoir or Stellar supplied cleaner. Use of a harsh or abrasive cleaner can damage
cooking chamber and will void warranty on chamber.

c) Cleaning your Steamer

Daily cleaning (no generator to clean): Once the power is off and the reservoir has

been drained, a simple cleaning process should be followed:

 Lift the pan racks up and off the mounting screws, and remove from the steamer for cleaning.
 Using a soft sponge or nylon bristled brush, clean the non-stick coating on the interior of the

cooking chamber and the door area.

 Rinse the cooking chamber and door area with clean water. A standard spray bottle will work

well. Rinse the cavity. Wipe clean with a clean towel or soft sponge.

 To remove the white mineral deposits at and below the water line, wipe with vinegar on a

sponge (or spray vinegar directly on mineral build-up using a spray bottle). For heavy mineral
deposits, close ball valve; pour two quarts of vinegar in the water reservoir, fill to 1 inch below
door opening with water, and let soak for a few hours or overnight. Loosen mineral deposits
with a nylon bristled brush. Drain, wipe and rinse. Use water and vinegar to remove minerals.
Stellar also supplies a cleaner that will remove heavy mineral deposits. Contact Stellar Steam.
Use gentle detergent to remove grease from reservoir.

 Remove and empty the condensate trough located under the door. Replace the trough.
 Re-install the pan racks after cleaning.

Revised 04/09/09 Page 6

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

H Maintenance and Service To find nearest service agency: To arrange for service or to find your

closest service agency please see the list at the end of this manual, or call Stellar toll free at 1-866­698-3188 during office hours (8-5 Eastern time) and after office hours.

Electrical diagrams are located on the inside of the left side access panel.

4. Steam Cooking Guidelines

A. Cooking with atmospheric/pressureless steam:

a) Atmospheric or pressureless steaming is perfect for a la carte cooking.
b) The door can always be opened during cooking to add or remove pans of food, to season

food or to check on its progress.

c) Multiple products can be cooked at one time because there is n o crossover of cooking

flavors in atmospheric steam. Large and small portions of food can be cooked at the same
time.

d) Less attention is required to cooking foods and over-cooking is rare.

B. Recommended Uses

a la carte steaming blanching
thawing poaching
simmering stewing

preserving rethermalizing

Typical foods:

casseroles, fresh or frozen cereals
desserts eggs
fruits meats
pasta poultry
potatoes prepared foods
rice sauces
vegetables, fresh or frozen seafood, fresh or frozen
and much more

C. Tips on cooking frozen product

a) Preheat cooking compartment
b) Break up frozen vegetables or product, if possible
c) If product is an ice block, set it in the pan on its narrowest side. This allows the steam to

contact a greater surface area.
d) Thawing is faster and better for the food in atmospheric steaming.
e) Make sure frozen product is uniform in size to get best results.
f) Season vegetables AFTER
g) Less seasoning is required because steaming preserves natural flavors.
h) When reheating prepared foods, stir occasionally to speed heating.
i) Shallower pans will allow faster cooking times.

D. Blanching: Many foods can be blanched in atmospheric steam before being finished in ovens,

fryers, or on grills and griddles. This reduces total cooking time, helps insure complete cooking
and a moist product. Potatoes, poultry and seafood are excelle nt examples. Blanching before
frying reduces grease absorption by food products.

steaming.

Revised 04/09/09 Page 7

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

E. Tips on pan use

a) For faster cook times, 2½” deep perforated pans are recommended.
b) It is not necessary and we do not recommend covering most pans of product.
c) When cooking with only one pan, place it in the center of the cooking chamber.
d) Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods, prepared

casseroles, sauces, cake or other desserts (you can bake a cake in atmospheric steam), and

when you want to prevent food from dripping on a lower pan.
e) When cooking proteins (meat, poultry or seafood) use a solid catch pan under the

perforated pan. Accumulated juices can be used for soup stock, gravy or broth.
f) Protein foods (meat, seafood, poultry) can be cooked in perforated or solid pans.
g) If you are batch-cooking protein foods use perforated pans and place a solid pan on the

bottom rail. All the juices will then accumulate in this pan for later use and to keep them

out of the water reservoir.
h) When atmospheric steaming, a pan cover can increase the cooking time up to 400%.

Items such as frozen casseroles, meat loaf, or sauces can be covered to avoid excess

condensation.
i) Root vegetables should be steamed in a perforated pan.
j) Eggs can be hard cooked out of the shell and then chopped to avoid peeling shells.
k) Always cook potatoes in perforated pans. This allows steam to circulate properly.

F. Other Helpful Hints

a) Got a tough cleaning problem, pot, pan, utensil? Put it in your steamer to loosen burned-on

food; it makes washing much easier.
b) Stale or frozen bread can be thawed or renewed in your steamer.
c) Allow adequate spacing between pans for even steam circulation. Your pan rails and the

shape of the steamer walls are designed to maximize steam flow. Do not try to load more

than the rack is designed for. Maximum capacity loads cook best with perforated pans.
d) Loosely packed pans will cook faster than pans that are tightly packed.
e) To skin tomatoes, oranges etc. more easily, steam for a short time, and then chill in cold

water.
f) When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan

works well. Lift out the perforated pan to drain.
g) Never have the water high enough or a pan low enough to touch water.
h) Allow enough space for steam circulation. Steam has 6 times more energy than boiling

water - use the steam to cook.
i) When possible, cook in two shallow pans instead of one deeper one – it cooks faster and

you avoid bruising the product.
j) If using ½ size or smaller pans on one level, with different products, load the faster cooking

items last, this will make unloading easier.
k) In steam cooking, load size has little eff ect on the cooking time. For the highest efficiency

cook with full loads.
l) Pre-cook roasts, especially fat-encrusted roasts, in steam for 1/3 of their cooking time, then

place in oven. Juices are sealed in, there is more flavor, more nutrients are retained and

the roast shrinks less.
m) Cook whole poultry the same way, only cook it until it is nearly completed and allow just

enough time in the oven to finish and brown.

Revised 04/09/09 Page 8

Stellar Steam Limited One Year Warranty

Page 9

We warrant that Stellar Steam, cooking equipment will be free from defects in material and factory workmanship for a period of
one year from the EFFECTIVE WARRANTY DATE, which shall be the date the equipment is placed in service, or 15 months

from date of shipment from our factory, whichever comes rst. Providing the equipment is unaltered, has been properly installed,

had a free mechanical start-up by our authorized factory service agency, and has been properly maintained and operated, we
will repair or replace, at our option, F.O.B. Everett, Massachusetts, that part of any such equipment that becomes defective due
to defects in material and/or factory workmanship during the applicable warranty period, subject to the following limitations.

Proof of properly installing and maintaining the lter system to the manufacturers specications is mandatory to in­sure the EFFECTIVE WARRANTY. The factory reserves the right to request all records pertaining to said claims against

Stellar Steam.

OPTIONAL SECOND YEAR WARRANTY

The cost of coverage on the optional second year warranty will be 3% of list price for each additional (12) months, not to exceed
an additional (24) months. For each year of optional warranty purchased, the 3% of list price charge will be the net invoice
amount. There is a 90 day parts and labor warranty on the following: gaskets, seals, and knobs.

All warranty service, labor or parts (shipped or replaced) must be performed by the appointed Market Forge Industries autho­rized service agent for your area. Any repairs performed by non-authorized servicers will void the warranty. We reserve the right
to disallow any request for reimbursement of charges incurred by others.

WITH RESPECT TO EQUIPMENT REQUIRING WATER CONNECTIONS, WATER SUPPLY SHOULD BE ANALYZED TO
MAKE SURE HARDNESS IS BETWEEN 0.25 AND 2.0 GRAINS PER GALLON, PH LEVEL IS WITHIN THE RANGE OF 7.0-

8.5, AND TDS LEVEL 250 P.P.M., WATER WHICH FAILS TO MEET THESE STANDARDS SHOULD BE TREATED TO COM­PLY WITH THESE STANDARDS. EQUIPMENT FAILURE CAUSED BY INADEQUATE WATER QUALITY IS NOT COVERED

UNDER WARRANTY.

THIS WARRANTY IS LIMITED TO COOKING EQUIPMENT INSTALLED WITHIN THE CONTINENTAL UNITED STATES, CAN­ADA AND HAWAII. ELSEWHERE THIS WARRANTY IS LIMITED TO THE REPLACEMENT OF PARTS ONLY.

THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, MADE BY STELLAR STEAM FOR ITS COOKING EQUIPMENT
EXCEPT THIS WARRANTY, WHICH IS EXPRESSLY IN LIEU OF ANY OTHER WARRANTIES, EXPRESSED OR IMPLIED,
INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE AND IN
LIEU OF ALL OTHER OBLIGATIONS OR LIABILITY ON THE PART OF STELLAR STEAM, INCLUDING LIABILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES OR FOR LOSS OF PROFITS OR GOODWILL. NO OTHER WARRANTIES
ARE AUTHORIZED ON BEHALF OF STELLAR STEAM. STELLAR STEAM COOKING EQUIPMENT IS NOT DESIGNED
FOR PERSONAL, FAMILY OR HOUSEHOLD PURPOSES AND ITS SALE FOR SUCH PURPOSES IS NOT INTENDED, BUT
IN THE EVENT THAT OUR COOKING EQUIPMENT IS SO USED, THEN THIS WARRANTY SHALL NOT APPLY AND THE
EQUIPMENT SHALL BE SOLD AS IS, WITHOUT WARRANTY OF ANY KIND, EXPRESSED OR IMPLIED, INCLUDING ANY
WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.

FREE MECHANICAL START-UP

MECHANICAL START-UP to insure that the equipment has been installed and is operating properly is provided FREE OF
CHARGE on all equipment purchased. The authorized factory service agency will provide this service once the equipment has
been installed and appropriate connections made. Call your area service agent to make an appointment. Failure to have a free
mechanical start-up performed within 30 days of installation could void the limited one year warranty.

FREE MANUFACTURER’S REPRESENTATIVE DEMONSTRATION

Stellar Steam, offers a demonstration of their equipment by your local factory representative. After the equipment is properly
installed and mechanical start-up has been completed, call our representative to schedule a demonstration.

ASSOCIATION AND AGENCY APPROVALS

It is Stellar Steam’s policy to build equipment that is design certied by Underwriter’s Laboratories, Canadian Standards As­sociation and National Sanitation Foundation. However, our program of constant product improvement makes it necessary for
new or improved models to be submitted for testing by these agencies as they are developed, and consequently not all models

bear the appropriate agency or certication at all times. Quotations are submitted on this basis. All orders accepted on this basis.

ALTERATIONS TO MEET LOCAL REQUIREMENTS ARE THE RESPONSIBILITY OF OTHERS.

FORM NO.: S-6064 02/2009 www.stellarsteam.com Printed in U.S.A.

Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

FIGURES

FIGURE 1: General Arrangement

FLUE

GAS VALVE
DOOR

PIEZO
IGNITER

PILOT
VIEW
HOLE

DRAIN
VALVE

PROPANE

TANK

MOUNTING

BRACKET

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Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

FIGURE 2: Gas Valve

GAS
VALVE
KNOB

ON/OFF SWITCH

FIGURE 3: Pilot View Hole

LOWER

COVER

TO ACCESS

PILOT VIEW

HOLE.

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Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer

FIGURE 4: Removal of Propane Tank

MAKE SURE PROPANE TANK VALVE IS CLOSED.

REMOVE

HOSE FROM

TANK

REMOVE
THUMB
SCREW

SLIDE TANK

THIS DIRECTION

TO REMOVE

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