Operator’s Manual
Installation
Operation
Maintenance
Customer Service
FOR SERVICE CALL
TOLL FREE 866
●●
673●●7937
www.stellarsteam.com
Stellar Steam
110 Woodcrest Road, Cherry Hill, NJ 08003
Tel: 866
●●
673●●7937 / Fax: 856●●673●●5167 / www.stellarsteam.com
Fill in information below and keep in an accessible location
Date of Purchase ___________________________________
Model: Polaris
Serial #: ___________________________________________
Polaris
“RETAIN THIS MANUAL FOR FUTURE REFERENCE”
IMPORTANT: Read These Instructions Thoroughly Before Attempting To Operate Your Unit!
Polaris
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
Warranty................................................................................................................................................9
Stellar Authorized Service Agents...............................................................................................10, 11
Figures................................................................................................................................................12, 13, 14
....................................................................................................................................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 (866-673-7937).
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 when 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 (866-673-7937) 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 thi s equipment. NOTEs do
not present a hazard to the operator or the equipment.
Revised 09/14/07 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 info@stellarsteam.com,
fax 1-856-673-5167
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.
call Toll Free 1-866-673-7937, or
(866) 673-7937, during and after business hours (Eastern Time) to arrange for service.
accessories, or future products please feel free to e-mail info@stellarsteam.com
in your area. To find an authorized distributor, check the list at the back of this manual or
call the factory (866) 673-7937 or e-mail info@stellarsteam.com
.
.
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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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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 (866-673-7937) 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: _____________________________________
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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 -673-7937) 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.
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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.
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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 1-866673-7937 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 no 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.
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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 effect 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.
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Catering Steamer
Equipment manufactured by Aga Foodservice, Inc has been constructed of the finest materials and to
high quality standards. Stellar Steam units are warranted to be free from mechanical and electrical
defects as well as free from defects in material and workmanship for a period of two y ears from the date
of installation, provided, however, installation occurs within six months of date of purchase and
equipment is in normal use and service and is installed in accordance with manufacturer's
recommendations. To insure proper operation of the units, follow the installation, use and maintenance
procedures outlined in the equipment manual.
Aga Foodservice, Inc will replace, repair or adjust at no cost any part of the equipment that becomes
defective due to material, component or factory workmanship within the effective warranty date term of
two years from installation. All covered service repair must receive an authorization code prior to work
being performed (1-866-673-7937 during and after hours Eastern Time).
All warranties above are subject to the following extensions, exemptions, conditions and limitations.
The liability of Aga Foodservice, Inc is limited to the repair or replacement of any part found to be
defective.
This warranty does not cover cost of installation, defects covered by improper storage or hand ling prior
to installation. This warranty does not include overtime charges or work done by unauthorized service
agencies or personnel. This warranty does not cover normal maintenance, calibration or regular
adjustments as specified in operation manuals and/or labor involved in moving adjacent objects to gain
access to equipment. This warranty does not cover normal wear and tear replacement items such as
gaskets and knobs. This warranty covers time and mileage charges from an authorized service agency.
A maximum of 100 miles in travel and two and half (2 ½) hour's travel shall be available. Work
performed outside of normal working hours is covered at straight time rates (customer is responsible for
additional charges).
Warranty damages do not include freight, or foreign excise, municipal or other sales or use taxes. All
such freight and taxes are the responsibility of the purchaser.
If shipment is damaged in transit the purchaser should make his claim directly upon the carrier. Careful
inspection should be made of the shipment as soon as it arrives and visible damage should be noted
upon the carrier's receipt. Damage should be reported to the carrier. Shipping damage is not covered
under this warranty.
Warranty coverage is for the original owner and installation only.
Aga Foodservice, Inc reserves the right to make changes in design or add any improvements on any
product. The right is always reserved to modify equipment because of factors beyond our control.
Stellar Steam
Tel: 866-673-5167
WARRANTY
THIS WARRANTY AND THE LIABILITIES SET FORTH HEREIN ARE EXCLUSIVE AND IN
LIEU OF ALL OF THEIR LIABILITIES AND WARRANTIES, EXPRESS OR IMPLIED
INCLUDING BUT NOT LIMITED TO, IMPLIED WARRANTIES OR MERCHANTABILITY
AND FITNESS FOR PARTICULAR PURPOSE AND CONSTITUTES THE ONLY WARRANTY
OF STELLAR WITH RESPECT TO THE PRODUCTS.
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Catering Steamer
Stellar Factory Authorized Service Agents
All service work performed under Stellar’s two-year warranty must be authorized by the factory.
The local service agent will receive an authorization code from the factory, signifying that the
work has been approved and will be paid for by Stellar. Service problems may be reported to
the factory or to the appropriate local service agency from the list below.
If your area does not have a service Agency listed, please call the factory toll free at 866-6737937 during or after hours (Eastern Time).
Stellar warrants factory authorized replacement parts only.
State Company Phone
Alabama Jones - McCleod 800-821-1150
Alaska Restaurant Appliance Service 800-433-9390
Arizona Arrowhead 623-773-1365
Arkansas Bromley Parts. & Service. 800-482-9269
California / North P & D 800-424-1414
California / South Barkers 800-258-6999
Colorado Metro 800-525-3532
Connecticut MRES 800-338-6737
Delaware Elmer Schultz 800-762-7906
Florida / except Miami Commercial Appliance 800-282-4718
Florida / Miami Florida Factory Svc 561-523-0393
Georgia Whaley 6782437973
Hawaii FEPSCO 808-847-4871
Illinois / Chicago Southtown 800-875-7537
Illinois Eichenauer Service 217-429-4229
Indiana General Parts 800-279-9976
Iowa Goodwin Tucker 800-372-6066
Kansas General Parts 800-279-9976
Kentucky Certified Svc 800-543-2060
Louisiana Chandler 800-349-8888
Maine MRES 800-338-6737
Maryland Electric Motor Repair 800-879-4994
Massachusetts MRES 800-338-6737
Michigan Midwest 800-288-7060
Minnesota General Parts 800-279-9976
Mississippi Stellar Factory 877-877-3201
Missouri / East Kaemmerlen 314-535-2222
Missouri / West General Parts 800-279-9976
Montana Restaurant Appliance Service 800-433-9390
Nebraska Goodwin Tucker 800-372-6066
Nevada Hi Tech 702-649-4616
New Hampshire Casco 603-224-2663
New Jersey / North Service Plus 800-833-1983
New Jersey / South Elmer Schultz 800-762-7906
New Mexico Certified Svc 505-343-9934
New York / Burroughs ACME 800-221-3026
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Stellar–Redefining Steam Cooking Polaris Operator’s Manual
Catering Steamer
New York / Action 800-659-8657
New York / Syracuse west AIS 800-722-1252
North Carolina Whaley 800-877-2662
North Dakota General Parts 800-279-9976
North Idaho Restaurant Appliance Service 800-433-9390
Ohio / Cleveland Electrical Appliance Repair 800-621-8259
Ohio / , Cincinnati Certified Svc 800-837-2828
Ohio / Dayton, Columbus Commercial Parts 800-837-8327
Oklahoma Hagar’s 800-445-1791
Oregon Ron's Svc. 800-851-4118
Pennsylvania / Koonse 800-310-3848
Pennsylvania / Central K & D 800-932-0503
Pennsylvania / Eastern Elmer Schultz 800-762-7906
Rhode Island MRES 800-621-6737
South Carolina Whaley 800-877-2662
South Dakota General Parts 800-279-9976
South Idaho Ron's Svc. 800-851-4118
Tennessee - eastern third FESCO 800-727-8447
Texas Amarillo Allen’s Tri State 800-227-9022
Texas DFW Hagar 866-919-5200
Texas Houston Armstrong Repair 800-392-5325
Utah Lamonica’s 801-263-3221
Vermont KC Mechanical 802-660-8402
Virginia Daubers 703-866-3600
Washington Restaurant Appliance Service 800-433-9390
West Virginia Statewide Service 800-441-97 39
Wisconsin General Parts 800-279-9976
Wyoming Metro 800-525-3532
District of Columbia Electric Motor Repair 800-789-4994
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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.
Revised 09/14/07 Page 13
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
Revised 09/14/07 Page 14
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