Installation, Operation & Maintenance Manual CONVECTION STEAMERS SERIES: 24/36CGM, CEM, CSM, VDM 42CKGM, CKEM, CKSM, CKDM 36CGM16300, 36C3EM1648, 36CSM16, 36CDM16 260-AOZ-A
Operator’s Manual P/N-260AOZ-A Table of Contents INSTALLATION 4 Correct Installation 4 Water Quality 4 Drain Line Connection 4 Installation Safety 5 Installation Instructions 5 Installation checks 6 Gauge Pressure Reading with No Steam Flow* (Static Pressure) 7 OPERATION 8 Controls and Controls Panels 8 Steam Generator Controls 8 Steamer Compartment Control Panels 8 Start-up and Preheat 8 Cooking Operations 9 Cooking Operations for the Key Pad Control Panel 9 Manual Cooking O
Operator’s Manual P/N-260AOZ-A Installation CORRECT INSTALLATION You have purchased the finest Steam Cooking Equipment made. The following information we know will increase the productivity and life span of the equipment. Every product needs proper installation and with a steamer it is critical. The following is some important information you should check on before and during installation of the equipment. Water The quality of water you put into the steam generator is important.
Operator’s Manual INSTALLATION SAFETY WARNING Qualified installation personnel, working to all applicable local and national codes must accomplish installation of this equipment. Improper installation of this product could cause or damage. Do not store or use gasoline or other flammable Vapors and liquids in the vicinity of this or any other appliance. The flooring that will be directly under the boiler must also be made of a noncombustible material.
Operator’s Manual P/N-260AOZ-A For Gas-Fired Steam Generators: Post in a prominent location, instructions to be followed in the event the user smells gas. This information shall be obtained by the consulting the local gas supplier. Install a sediment trap (drip leg) in the gas supply line, and then connect gas supply piping to the boiler gas valve piping. GAS-FIRED EQUIPMENT IS DESIGNED FOR INSTALLATION ONLY IN NONCOMBUSJJBLE LOCATIONS.
Operator’s Manual P/N-260AOZ-A 7. On all gas, steam-coil, and direct steam connected units, verify that there is a 115-Volt connection at the handy-box located on the left side of the base. 8. On all steamcoil units, the incoming steam pressure must be 35-50 psi. Less than 35 will not effectively operate the unit. Pressure in excess of 50 psi must be reduced (with a pressure-reducing valve) to 35-50 psi. 9.
Operator’s Manual P/N-260AOZ-A OPERATION Operation of the Cleveland Range Convection Steamer is very easy. Each operator should read and understand the following procedures to effectively start, operate, and shut down the steamer each day. The owner(s) and operator(s) of this equipment should be aware that live steam could cause serious injuries, pay particular attention to the WARNINGS in this text. These instructions are to be retained by the owner(s)) and operator(s) for future reference.
Operator’s Manual On the Convection Steamer registers 10 psi, steamer preheating may begin. Skip the remainder of step I, and begin step 2. • For units with a built-in boiler, fill the boiler with water and start the steam generator as described in step a. through d. below. a. Press the ON end of the POWER on-off rocker switch located next to the steam pressure gauge (Figure 2).
Operator’s Manual 2. To START the flow of steam, press the MANUAL end of the MANUAL/TIMED rocker switch, located below the timer. Steam immediately starts flowing into the cooking compartment. 3. If inspection is required during steaming, refer to the LIVE STEAM WARNING. Use extreme caution when opening the steamer door during steaming operations. 4. Although the timer cannot turn the steam off in manual mode, it can be used as a conventional cooking timer.
Operator’s Manual The Cleveland Convection Steamer has two cooking modes: Manual and automatic. The Manual Mode provides continuous steaming and is turned on and off by the MANUAL/TIMED rocker switch. The Automatic Mode monitors cooking time to provide accurate, efficient steam cooking. NOTE: Whether using timed or manual cooking modes, optimum steam heat transfer, and therefore a higher quality food product, is achieved when shallow perforated, uncovered pans are used.
Operator’s Manual P/N-260AOZ-A When steam is produced, the water in the boiler is being distilled. During this process, the minerals that come into the boiler with the water; remain in the boiler as the water boils away as steam. When allowed to accumulate, the water becomes highly mineralized, which results in erratic operation, lime build-up, corrosion, and premature electric heater failures. In some cases, complete boiler replacement becomes necessary, which is extremely expensive.
Operator’s Manual Look to see if the generator has a buildup of scale greater than the thickness of a business card or if the top is beginning to peel off in layers. If either one of these conditions is present, the generator needs to be chemically descaled by your CLEVELAND AUTHORIZED SERVICE AGENCY. a. Inspect more frequently in areas where the water conditions do not meet the Water Quality Requirements. 1. Change the boiler gasket every time you open the boiler for liability reasons. 2.
Operator’s Manual Descaling is the most important maintenance you can perform on a steam cooker, and is required by the Cleveland Range warranty. The Descaling Pump System circulates DISSOLVE descaling liquid through the boiler of the steamer. Recirculating the descaling liquid provides a faster and more thorough cleaning process than the conventional soaking process.
Operator’s Manual P/N-260AOZ-A NOTE: Only service technicians authorized by Cleveland Range should perform the descaling procedure. Read and be familiar with the procedure before starting. Follow the procedure exactly as given. DISSOLVE Descaling Liquid Use only Cleveland Range DISSOLVE descaling product. Five gallons of descaling liquid will be needed during this procedure. Avoid unnecessary contact with the descaling product; read and follow safety precautions on the container label.
Operator’s Manual P/N-260AOZ-A Detail Procedure- Using the Descaling Pump System A. Equipment Setup 1. Turn the Steamer OFF; the boiler will drain automatically 2. Open the door at the base of the unit 3. Remove the hand-hole plate and gasket. Discard old gasket. 4. Inspect the boiler for scale build up. 5. Remove any loose scale within reach that is around the hand-hole plate. 6. Install Hand-Hole plate with the descaler ports. And a new gasket. 7.
Operator’s Manual P/N-260AOZ-A B. Flushing 1. After the boiler has drained completely, it must be flushed with water. 2. Turn the Steamer back ON; it will begin to filling. 3. Remove the Pump from the pail. Remove the Drain Hose from the pail. 4. Empty the spent descaling solution, refill it with fresh water and put the pump back in. 5. Do Not put the Drain Hose back in the pail; instead, route it to a floor drain. 6. While the boiler is refilling, observe the water level in the sight glass. 7.
Operator’s Manual P/N-260AOZ-A Troubleshooting OPERATORS TROUBLESHOOTING GUIDE This troubleshooting guide includes a list of symptoms that may be encountered during the operation and maintenance. The first column on the left (problem) describes these symptoms. The second column lists possible causes for the problem listed in column one. The third column lists remedies for the problems and causes columns one and two.
Operator’s Manual PROBLEM P/N-260AOZ-A POSSIBLE CAUSE REMEDY/REFERENCE Steamer not level See note #2. Hot Water to con denser See note #2. Steam generator scale buildup. Descale steam generator with approved Descaler Steam nozzle scale buildup. See note #1. Steam solenoids scale buildup See note #1. Electric models only Voltage too low for unit. See note #4. Electric models only Faulty heating element or controls. See note #1. Operating in manual mode.
Operator’s Manual CONVECTION STEAMER Cooking Guidelines Introduction: Steam Cooking is an excellent way to prepare countless foods. With large and small quantities you will find cooking to be efficient, economical, fast and convenient. Food can never burn-pans will never boil over-there is no heavy lifting of water in pots-no scouring of containers-no waiting for boiling to start. Steam cooking is efficient, economical and convenient.
Operator’s Manual P/N-260AOZ-A Sizing Up Pan Capacity: How Much? How Many? How to estimate portion size and number of servings from a standard steam table pan.
Operator’s Manual P/N-260AOZ-A Convection Steamer Suggested Timer Setting Guidelines Electronic Controls with the Compensating Thermostat Timer settings are approximate due to the differences in food quality, age, shape and the degree of doneness desired. It is not necessary to add water. Perforated pans are recommended. Starred items (*) must be cooked in solid pans. Items marked with two stars (**) require handling in two steps.
Operator’s Manual P/N-260AOZ-A MEATS & POULTRY: Meats and poultry in nested pans, as juices can be used for gravy, sauces, beef stock and soups. The portion size, thickness, grades, should be considered when selecting a timer setting for doneness. POULTRY: Fresh Turkey, whole 6-8 min./lb. Chicken, 5-8 oz. Breaded piece 18-20 min. halves, 1 1/4-1 1/2 lb. per half 20-24 min. 6 min./lb. 4-6 min./lb. 2-4 min./lb. STEAKS: Using a 3/4” to 1” steak, the steaming time listed below produces a “rare” steak.
Operator’s Manual P/N-260AOZ-A NOTES: 23 ______________________________________________________________________________
