Page 1
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: Sirius II
Serial #: ___________________________________________
Sirius II
“RETAIN THIS MANUAL FOR FUTURE REFERENCE”
IMPORTANT: Read These Instructions Thoroughly Before Attempting To Operate Your Unit!
Page 2
Sirius II
Operator’s Manual Table of Contents
For Your Safety ................................................................................................................................... 1
Laminated Operator Warnings & Cautions .................................................................................. 1
Warnings, Cautions and Notes ....................................................................................................... 1
Safe Use of your Sirius II Steamer.................................................................................................. 1
Warnings.......................................................................................................................................... 1
Cautions........................................................................................................................................... 2
Notes...................................................................................................................................................... 2
1. Introduction
A. Product description...................................................................................................................... 2
B. Safety features ............................................................................................................................ 2
I. Diagnostic sensor shut off ....................................................................................................2
II. High limit shut off .................................................................................................................. 2
III. Overflow ............................................................................................................................... 2
IV. High water sensor................................................................................................................. 3
V. Door open safety switch .......................................................................................................3
VI. Time delay relay ................................................................................................................... 3
VII. Ignition control ..................................................................................................................... 3
C. Dimensions.................................................................................................................................. 3
D. Contacting Stellar ........................................................................................................................ 3
I. Service request......................................................................................................................... 3
II. Email, customer service............................................................................................................ 3
III. Replacement parts ................................................................................................................... 3
2. Installation
A. Damage inspection .................................................................................................................. 4
B. Unpacking/removal from pallet................................................................................................. 4
C. Pan racks ................................................................................................................................. 4
D. Bottom heat shield ................................................................................................................... 4
E. Legs/caster installation............................................................................................................. 4
F. Steam vent pipe installation ..................................................................................................... 4
G. Flue gas exhaust pipe installation ............................................................................................4
H. Rating plate installation ............................................................................................................ 4
I. Electrical Diagrams .................................................................................................................. 4
J. Venting..................................................................................................................................... 4
K. Air Intake.................................................................................................................................. 4
L. Gas Connection ....................................................................................................................... 4
M. Pan Racks, Water Reservoir Cover, and Standpipe ............................................................... 4
N. Physical location of steamer .................................................................................................... 4
O. Electrical hookup...................................................................................................................... 4
P. Water hookup........................................................................................................................... 5
Q. Drains....................................................................................................................................... 5
R. Leveling.................................................................................................................................... 5
S. Rack installation....................................................................................................................... 5
T. Recommended water quality.................................................................................................... 6
U. Function tests/inspection.......................................................................................................... 6
V. Start up procedure ................................................................................................................... 6
3. Operation
A. Electrical connection .................................................................................................................. 7
B. Water connection ....................................................................................................................... 7
C. Gas connection.......................................................................................................................... 7
D. Install drain standpipe and reservoir cover ................................................................................ 7
E. Automatic waterfill...................................................................................................................... 7
F. Clean Probe Indicator ................................................................................................................ 7
G. Condensate trough .................................................................................................................... 7
H. Power on/heat up....................................................................................................................... 8
I. Door operation ........................................................................................................................... 8
J. Pan rack combinations............................................................................................................... 8
K. Ready to cook ........................................................................................................................... 8
L. Cooking...................................................................................................................................... 8
M. Shut down, draining, cleaning.................................................................................................... 9
N. Maintenance and service ........................................................................................................ 10
4. Steam cooking guideline
A. Cooking with atmospheric/pressureless steam........................................................................ 10
B. Recommended uses ................................................................................................................ 10
C. Tips on cooking frozen product................................................................................................ 10
D. Blanching ................................................................................................................................. 10
E. Tips on pan use ....................................................................................................................... 11
F. Other helpful hints.................................................................................................................... 11
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
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
Sirius II
steamer:
WARNINGs:
1. Failure to keep the overflow outlets and drain pipe clear and unobstructed might result in hot
water flowing out the door of the steamer. A blocked overflow and drain could allow water to
flow to the countertop or floor which can cause slippery conditions. Modifying the steamer to
operate without the overflow standpipe could cause dangerous situations and will void the
warranty.
LEASE MAKE CERTAIN THAT EVERY OPERATOR OF THIS PIECE OF EQUIPMENT
This should be visible for easy reference. Place
2. Failure to keep both water level sensors clean might result in hot water flowing out the rear
overflow or the front door of the steamer.
3. Failure to shut the steamer door adequately can cause the door to pop open when in operation.
Close door firmly.
4. Do not store any flammable vapors or liquids in the vicinity of this appliance.
5. A qualified electrician must perform all electrical hookups and meet all local codes. Installation is
the responsibility of the purchaser.
6. The steamer must be level in order for the water sensor and overflow outlet to function properly.
7. If during the operation of this appliance, the smell of gas is present, turn off the main switch on the
front of the unit and contact your gas company and Stellar Steam (866-673-7937).
8. Do not attempt operation of this appliance during a power failure.
9. Your steamer is equipped with an electronic ignition, never attempt to light your steamer with a
flame.
10. 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.
11. If splashing occurs when shutting the door, the condensate trough drain may need to be cleared of
an obstruction.
12. 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.
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
CAUTIONs:
1. Do not use utensils, steel wool, or other harsh abrasives to clean your steamer. Scratching may
occur.
2. Do not connect drain pipes together, which would result in steam escaping into the drain trough
and the steamer not functioning properly.
3. Do not use any abrasive cleaners, utensils or scrubbers on the non-stick coating. Use vinegar and
water to clean reservoir. Nylon bristle brushes or soft sponges are recommended.
4. Do not manually refill if the water reservoir has run dry. Damage to the interior may result if water
is added to a hot, dry reservoir. Such act will void your warranty.
NOTEs:
not present a hazard to the operator or the equipment.
These labels are to assist the operator with proper operation of this equipment. NOTEs do
1. Introduction
A. Product description: Congratulations on purchasing the Stellar Steam
is a single compartment countertop or two-compartment floor model steamer featuring
pressureless steam cooking, a circulating fan inside the cooking chamber to speed cooking, and
an automatic preheated waterfill mechanism. The cooking chamber of the
with a scratch resistant non-stick surface. A drain from the rear of the steamer is provided for
easy safe draining.
Sirius II
The
W.C. of natural gas or 21,000 BTU/hr at a manifold pressure of 8” 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
protect against many of these potential hazards, but
ADHERENCE TO ALL WARNINGS ARE NECESSARY TO INSURE THE SAFETY OF USERS.
I) Diagnostic sensor shut off: The thermostat controller has a built in diagnostic feature
that will automatically shut down all burners if the sensor probe fails, to avoid overheating
the steamer.
II) High Limit shutoff: If the steamer runs dry the burners will shut down.
III) Overflow: an overflow standpipe incorporated into the reservoir drain allows water to flow
out the back of the steamer in case of a waterfill malfunction.
WARNING: A blocked overflow and drain could allow hot water to flow onto the countertop or floor
which can cause slippery conditions. Modifying the steamer to operate without the overflow standpipe
could cause dangerous situations and will void the warranty.
steamer has a burner firing rate of 26,000 BTU/hr at a manifold pressure of 3.5”
Sirius II
steamer, we have built in safety features that will
TRAINING OF EACH OPERATOR AND CAREFUL
Sirius II
. The
Sirius II
Sirius II
is treated
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
IV) High water sensor: Two water level sensors are located on the lower back side interior
of the steamer. The lower sensor activates the waterfill mechanism. The upper sensor will
shut off water flow if the lower sensor malfunctions. It is important that both sensors are
kept clean so that the stainless part is shiny.
WARNING: Failure to keep both water level sensors clean might result in hot water flowing out the
rear overflow or the front door of the steamer.
V) Door open safety switch: There is a safety switch built into the doorframe that shuts
down burners, waterfill and indicator lights when the door is opened. Once the door is
closed, all functions return. If the door is left open, nothing will happen when the mode
selector switch is turned. T
FUNCTION
SHUT
PROPERLY SHUT AND MAY AFFECT COOK TIMES
. PLACE HAND OVER LATCH HANDLE AND SHUT QUICKLY AND FIRMLY. TO ENSURE THE DOOR IS
, CHECK TO SEE THAT THE DOOR LATCH DOES NOT “WIGGLE”. IF STEAM IS ESCAPING, DOOR IS NOT
VI) Time delay relay: The steamer has two timers built into the electrical system to shut the
unit down should the water level system fail. When the steamer is first turned on and the
reservoir is empty two countdown timers will begin to count. If it takes longer than 35
seconds for the level of the water to come into contact with the lower water sensor probe,
the heaters and heating light will turn off. After the water comes in contact with the lower
probe the heat and heating light will come back on.
VII) Ignition control:
In the event of flame failure, the ignition control will lock out. It can be
reset by turning the steamer off. Wait 5 minutes and turn on again.
WARNING: Failure to shut the steamer door adequately can cause the door to pop open when in
operation. Close door firmly.
C. Dimensions:
4-pan: External dimensions are 24” wide x 26.5” high (plus 4” adjustable legs) x 28½” deep
(plus vent pipe).
6-pan: External dimensions are 24” wide x 33.5” high (plus 4” adjustable legs) x 28½” deep
(plus vent pipe).
8-pan: External dimensions are 24” wide x 57” high (plus 6-9” adjustable legs) x 28½” deep
(plus vent pipe).
10-pan: External dimensions are 24” wide x 64” high (plus 6-9” adjustable legs) x 28½” deep
(plus vent pipe).
12-pan: External dimensions are 24” wide x 71” high (plus 6-9” adjustable legs) x 28½” deep
(plus vent pipe).
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
(866) 673-7937, during and after business hours (Eastern Time) to arrange for service.
II) E-mail/Customer Service: For information on sales, technical questions, optional
accessories, or future products please feel free to e-mail info@stellarsteam.com
III) Replacement Parts: Replacement parts may be ordered from the authorized distributor
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
HE DOOR MUST BE FIRMLY CLOSED IN ORDER FOR THE STEAMER TO
, PRODUCT QUALITY AND WATER CONSUMPTION.
call Toll Free 1-866-673-7937, or
.
.
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
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
the exterior of packaging for damage. Remove cardboard carton from the base pallet. Inspect
the exterior of the Stellar
B. Unpacking/removal from pallet: To remove the steamer from the pallet, carefully cut the
strapping.
C. Pan racks: shipped installed inside the steamer (DO NOT DISCARD).
D. Bottom heat shield: heat shield needs to be installed underneath the steamer using long
screws with spacers. Instructions and hardware included separately.
E. Legs/caster installation: Install 4 legs or casters (shipped inside the steamer) into the
threaded mounting holes located on the base of the unit. If casters are supplied, locking casters
should be on the front of the steamer.
F. Steam vent pipe installation (single compartment steamers): install curved trap piping
at bottom of steam vent pipe.
(double compartment steamers): hardware and installation instructions are included
separately.
G. Flue gas exhaust pipe installation (single compartment steamer): L-shaped stainless
flue pipe is shipped separately. The short end of the L is inserted into the upper back of the
steamer and fastened with a bracket that is screwed into the steamer on either side of the flue.
(Double compartment steamer only): Shorter L-shaped flue should be installed on the
upper steamer first. Lower steamer’s flue pipe needs to be connected so that it is parallel to the
upper steamer’s flue. A metal bracket attaches to the back of the steamer and goes around
both flue pipes. As seen from the side the upper steamer’s pipe should be closest to the
steamer with the lower steamer’s pipe behind it.
H. 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.
I. Electrical Diagrams: The electrical diagrams are located on the inside of the left side access
panel.
J. Venting: The appliance must be installed in an adequately ventilated area under a properly
designed exhaust hood. Failure to do so could result in component failure and the introduction
of unwanted flue gasses into the work area. A properly designed hood system is one that
exhausts 100 percent of grease-laden vapor and flue products and replenishes at least 80
percent of the air it exhausts.
K. Air intake: The air intake to the burners in the bottom of the unit should not be obstructed in
any manner. The installation of the unit must comply with local codes or, in the lack of local
codes, with the ANSI Z223.1 (last edition) and the National Fuel Gas Code.
L. Gas Connection: The gas inlet to the appliance is 1/2" NPT. The firing rate is 26,000 Btu's;
the minimum supply pressure for natural gas
13.5" W.C. For LP or propane gas
supply pressure of 13.5" of W.C. Consult your local gas supplier or installing agency to properly
size the gas pipe supplying gas to the appliance. For installation in Canada the unit installation
must conform to the Canadian Gas Code: CAN 1 - B149 Installation for Gas Burning Appliances
M. Make sure the pan racks, water reservoir cover and standpipe installed inside the steamer have
not become dislodged during shipping.
N. Physical location of steamer: 98% of all maintenance and service can be done from the
front or left side. Sirius II steamer must be installed under a properly designed ventilation hood.
Six inch clearances from adjacent equipment on the left and right sides and rear are
recommended. A 4” clearance from bottom of steamer to countertop or floor must be
maintained.
WARNING: Do not store any flammable vapors or liquids in the vicinity of this appliance
Sirius II
for visible shipping damage.
is 4.5" W.C. and a maximum supply pressure of
the minimum supply pressure is 12" of W.C. and a maximum
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
NOTE: A location near water and a floor sink or drain is useful, but not necessary.
O. Electrical hookups and connection: Your Sirius II steamer is equipped with a 120 volt cord
and three-prong (grounding) plug for your protection against shock hazard and should be
plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the
grounding prong from this plug.
The appliance must be electrically grounded in accordance with local codes, or in the absence of
local codes, with the National Electrical Code (ANSI/NFPA70), or the Canadian Electrical Code
(CSA C22.2) as applicable.
WARNING: A qualified electrician must perform all electrical hookups and meet all local codes.
Installation is the responsibility of the purchaser.
P. Water hookup: Steamer requires ½” water line. Termination is ¾” male garden hose
connection. Make sure building water line is flushed to remove grit and welding particles prior
to connecting to steamer. Dirty water lines may affect solenoid operation.
Double compartment steamers require two water connections, which may be manifolded.
Inadequate water supply may cause one steamer not to fill properly when both steamers are
turned on at the same time. If that happens turn on one steamer a few minutes after the first.
Do not connect to de-ionized water. Probes will not sense the level of the water.
Recommended water pressure is 30-35 lbs.
Q. Drains: make sure both drains are plumbed to floor drain or air gap drain (customer supplies
plumbing). The 1” copper pipe drains condensate while the steamer is running and also drains
the cooking compartment when the reservoir cover and standpipe is removed. The reservoir
cover and standpipe must be in place before the steamer will refill with water. The ½” copper
pipe is an open drain from the drip trough under the steamer’s door.
CAUTION: Do not connect drain pipes together, which would result in steam escaping into the drain
trough and the steamer not functioning properly.
WARNING: Failure to keep the overflow outlets and drain pipe clear and unobstructed might result in
hot water flowing out the door of the steamer.
R. Leveling: Once the legs have been installed and the steamer has been placed in its final
location, the unit should be leveled side to side and front to back. This is done by turning the
base of the leg. Use the top of the steamer casing as a reference. We recommend using a level
to insure proper installation.
WARNING: The steamer must be level in order for the water sensor and overflow outlet to function
properly.
S. Rack installation: Two pan support racks have been included with the steamer: a left side and
a right side. The two sides 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.
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
T. Recommended water quality: Stellar does not require water filtration in line with the
steamer’s water line. However, it is important to properly clean your water reservoir at least
daily (see Cleaning your Steamer, page 8).
NOTE: Fluid level probes will not sense water level if appliance is connected to de-ionized
water or reverse osmosis system.
U. Function tests/inspection: Once your steamer is in place and properly leveled and
connected, test the unit to make sure it is functioning properly.
NOTE: Complete the following procedure, then drain and refill the reservoir prior to cooking.
V. Start up procedure
I) Make sure water line is flushed prior to connecting to the steamer.
II) Make sure water is connected and supplied to the steamer.
III) Make sure appropriate gas is connected and supplied to the steamer.
IV) 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. Nylon bristle brushes or soft sponges are
recommended.
V) Make sure its drain standpipe is fitted into the cooking compartment drain opening. Install
reservoir cover with left side drain fitted into hole at side of steamer – tip pan slightly to
insert drain fitting into side drain hole. Lip at front of reservoir cover fits over base of door
opening. Support legs at the back hold cover level.
VI) Power on/heat up: Make certain that the door is closed. To start steamer, turn power
switch to I. If the burners do not light, turn power switch off, wait 5 minutes and try
again. If the burners still do not light, contact the factory (866-673-7937 during and after
business hours Eastern Time) or your local service agency. Note: burners can be seen
from the underside of the steamer.
Turn the temperature dial to II for steaming. The HEATING amber light on the upper left
corner of the control panel will turn on. You may see or smell smoke from oils left from
manufacturing – don’t be alarmed, they will burn off quickly.
WARNING: If during the operation of this appliance, the smell of gas is present, turn off the main
switch on the front of the unit and contact your Gas Company and Stellar (1-866-673-7937).
WARNING: Do not attempt operation of this appliance during a power failure.
WARNING: Your steamer is equipped with an electronic ignition, never attempt to light your steamer
with a flame.
VII) When the amber HEATING light goes out (it takes less than 25 minutes) you are ready to
test the steamer. You may open the door and inspect the steaming process (note that the
HEATING light goes out and the burners are turned off when the door is opened), Once
the steamer has reached the set temperature the HEATING light will go out. The
HEATING light will continue to go on and off as the burners cycle to maintain the set
temperature.
VIII) To shut down your steamer, turn the selector switch to Ф (OFF).
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
IX) To drain, make sure drain is plumbed to floor drain or air gap drain. Remove the water
reservoir cover from the cooking compartment by lifting up on the extension tab in front
and the handle in back and tilting slightly to remove the drain pipe from the left side drain
hole. The reservoir cover may be hot – allow to cool before handling. Remove the
standpipe by lifting up until the drain stem is out of the drain opening. Lift out and clean.
The drain standpipe and reservoir cover must be replaced before steamer operation or the
steamer will not function properly.
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: _____________________________________
3. Operation
WARNING: Inspect vent flue daily to assure it is clear of obstruction before use!
A. Electrical connection: make sure unit is plugged into a proper receptacle or wired properly
and the breaker for the circuit is on.
B. Water connection: Flush water lines prior to connecting to steamer. Make sure the steamer
is properly connected to a water source. Do not connect the unit to de-ionized water; the
probes will not sense the water level. Make sure the water lines are open.
C. 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.
D. Install drain standpipe and reservoir cover. Make sure drain standpipe is fitted into
cooking compartment bottom drain opening and reservoir cover drain is fitted into side drain
hole. Lip at front of reservoir cover fits over base of door opening.
E. Automatic waterfill: preheated water will be added to the steamer periodically and it should
not run dry until turned off and manually drained by removing the reservoir cover.
F. Clean Probe indicator: Whenever there is a demand for water the clean probe indicator will
briefly illuminate; once the water reaches operating level this indicator will go out. If the
CLEAN PROBE indicator
shut down the burners until the fault has been cleared. This may be as simple as cleaning the
water sensor probes.
CAUTION: Do not manually refill if the water reservoir has run dry. Damage to the
interior may result if water is added to a hot, dry reservoir.
G. Condensate trough: This trough is located under the door in front of the steam chamber.
The trough catches water dripping from the door and is drained to the rear of the steamer.
WARNING: If splashing occurs when shutting the door, condensate trough drain may need to be
cleared of an obstruction.
comes on and stays on
the system has detected a fault and will
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
H. Power on/heat up: to start steamer, turn mode selector switch to desired temperature setting
(I, I or III). If the burners do not light, turn power switch off, wait 5 minutes and try again. If
the burners still do not light, contact the factory (866-673-7937 Eastern Time during and after
business hours) or your local service agency. Note: burners can be seen from the underside of
the steamer.
The amber colored HEATING indicator will light up. When pre-heating is completed, the
HEATING indicator light will turn off. The HEATING light will continue to go on and off as the
burners cycle to maintain the set temperature.
WARNING: If during the operation of this appliance, the smell of gas is present, turn off the main
switch on the front of the unit and contact your Gas Company and Stellar (1-866-673-7937).
WARNING: Do not attempt operation of this appliance during a power failure.
WARNING: Your steamer is equipped with an electronic ignition, never attempt to light your steamer
with a flame.
NOTE: If the door is open, nothing will happen. Close the door and the steamer will turn on and begin
warming up.
I. Door operation: The door must be closed at all times while cooking. If the door is opened
during cooking, the burners will shut down and the amber HEATING light will go off until the
door is closed. You may open the door at any time to check the progress of cooking, stir
product 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.
J. Pan rack combinations:
Pan size Quantity per 4-pan steamer per 6-pan steamer
12 x 20 x 1¼ 6 12
12 x 20 x 2½ 4 6
12 x 20 x 4 2 4
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.
K. Ready to cook: During cooking the HEATING light will be on when the burners are on and
off when the cooking chamber is at the set temperature.
L. Cooking: When ready to cook turn the mode selector dial to the desired temperature.
Use I (180˚) to reheat product and for hot moist cooking – ideal for delicate egg dishes,
seafood and green vegetables (brighter color). Cook times will be slower than steaming
Use II (220˚) for steaming. The steamer will be in combined heat cooking mode and will
add radiant heat to the cooking chamber. Food will cook faster and slightly more water will
be used.
Use III for retherming frozen meats and cooking heavy, dense product.
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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
g
M. Shut down, draining and cleaning of steamer.
I) Shut down: To shut down the steamer at the end of the day just turn the mode selector
switch to Ф (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).
II) Water Reservoir draining: To drain the reservoir, remove the reservoir cover by pulling
up on the front tab and rear handle, tilt until the drain stem is out of the left side drain
opening. Lift out and clean. Remove the drain standpipe out of the drain and clean.
WARNING: The reservoir water may still be hot. It is advisable to let the water cool down prior to
i.
drainin
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. 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.
.
III) 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 mounting screws, and remove from the steamer for
cleaning.
Lift reservoir cover out of cooking compartment, clean cover.
Remove the drain standpipe, clean, making sure overflow holes are clear and open.
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 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, replace the reservoir cover and add water to just below the overflow
point (see holes on drain stem); pour two quarts of vinegar in the water reservoir and
let soak for half an hour or overnight. Loosen mineral deposits with a nylon bristled
brush. Drain, wipe and rinse. Use water and vinegar to remove minerals. Use
gentle detergent to remove grease from reservoir.
Make sure two stainless probes on lower back side of cooking chamber (interior) are
clean.
Make sure condensate trough is clean and drain is clear.
Make sure overflow drain holes on drain standpipe are clear.
Re-install drain standpipe, reservoir cover and pan racks after cleaning.
Minerals left behind when water is boiled are what cause all the problems with steam
generators, heating elements in 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 the cooking
chamber. Use only vinegar and water to clean reservoir.
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N. 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 1-866-673-7937 during office hours (8-5 Eastern time) and after office hours.
Electrical diagrams are located on the inside of the left side access panel.
NOTE: For best results do not shut off the steamer if you will use it again the same day. It uses very
little energy to maintain temperatures at position I in your steamer.
4. Steam Cooking Guidelines
A. Cooking with atmospheric/pressureless steam:
I) Atmospheric or pressureless steaming is perfect for a la carte cooking.
II) The door can always be opened during cooking to add or remove pans of food, to season
food or to check on its progress.
III) 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.
IV) 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
I) Preheat cooking compartment
II) Break up frozen vegetables or product, if possible
III) 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.
IV) Thawing is faster and better for the food in atmospheric steaming.
V) Make sure frozen product is uniform in size to get best results.
VI) Season vegetables AFTER
VII) Less seasoning is required because steaming preserves natural flavors.
VIII) When reheating prepared foods, stir occasionally to speed heating.
IX) 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 excellent examples. Blanching before
frying reduces greas absorption by food products.
steaming.
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E. Tips on pan use
I) For faster cook times, 2½” deep perforated pans are recommended.
II) It is not necessary and we do not recommend covering most pans of product.
III) When cooking with only one pan, place it in the center of the cooking chamber.
IV) 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.
V) 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.
VI) Protein foods (meat, seafood, poultry) can be cooked in perforated or solid pans.
VII) 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.
VIII) 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.
IX) Root vegetables should be steamed in a perforated pan.
X) Eggs can be hard cooked out of the shell and then chopped to avoid peeling shells.
XI) Always cook potatoes in perforated pans. This allows steam to circulate properly.
F. Other Helpful Hints
I) Got a tough cleaning problem, pot, pan, utensil? Put it in your steamer to loosen
burned-on food; it makes washing much easier.
II) Stale or frozen bread can be thawed or renewed in your steamer.
III) 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.
IV) Loosely packed pans will cook faster than pans that are tightly packed.
V) To skin tomatoes, oranges etc. more easily, steam for a short time, and then chill in cold
water.
VI) When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan
works well. Lift out the perforated pan to drain.
VII) Never have the water high enough or a pan low enough to touch water.
VIII) Allow enough space for steam circulation. Steam has 6 times more energy than boiling
water - use the steam to cook.
IX) When possible, cook in two shallow pans instead of one deeper one – it cooks faster and
you avoid bruising the product.
X) If using ½ size or smaller pans on one level, with different products, load the faster
cooking items last, this will make unloading easier.
XI) In steam cooking, load size has little effect on the cooking time. For the highest
efficiency cook with full loads.
XII) 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.
XIII) 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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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 years 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 which 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 handling 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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Stellar– Innovation in Equipment for Food Sirius II Operator’s Manual
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– Innovation in Equipment for Food Sirius II Operator’s Manual
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 800-441-9739
Wisconsin General Parts 800-279-9976
Wyoming Metro 800-525-3532
District of Columbia Electric Motor Repair 800-789-4994
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