Operators Manual Installation, Operation, Use & Care Steam Cooker and Rethermalization Unit Series: SteamChef¥ 3 Model 22CET3A Series 1333 East 179th Street Cleveland, Ohio 44110 Phone: (216) 481-4900 Fax: (216) 481 3782 22CET3-OPM A 2/03
FOR THE USER FOR YOUR SAFETY Do not Store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. WARNING WARNING Improper installation, adjustment, alterations, services or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.
Operators and Installation Manual SteamChef¥ 3 Steam Cooker and Rethermalization Unit Table of Contents CHAPTER PAGE CHAPTER 1. INTRODUCTION …………………………………………..……………………….… 1 A. OPERATIONAL SAFETY…………………………………………………………….…..……………… B. PRODUCT INFORMATION …………………………………..……………………………………….. 1. Model Number……………………………………………………………………………………..…. 2. Serial Number …….…………………………..……………………………………………..……… 3. Product information Plate ………………………………………..………………………….……… 4. “SteamChef¥ 3” Model No. 22CET3A Product View ……………..
Table of Contents (continued) CHAPTER PAGE 1. Locating the Steamer……………………………………………………………………………….. Location and Clearance Requirements of the Steamer ………………………………………... 2. Installation Using Cleveland Range Stand Model No. ES222834 …………………………….. 3. Installation of SteamChef¥ Steamers on the Model No. ES222824S Sacking Stand …..….. 4. Installing the Legs …………………………………..……………………………………………… 5. Positioning and Leveling the Steamer …………………………………..….……………………. 6. Installation of the KleanShield¥ ……………………………………..
CHAPTER 1 – INTRODUCTION To use a SteamChef¥ 3 steamer safely and effectively, each operator must read and understand this section completely before starting operation. The owners and operators of the steamer should retain these instructions in an easily accessible location for future reference and training. The owner(s) and operator(s) of the steamer must be aware that steam can cause serious injuries and equipment damage.
4. Operating personnel must be able to recognize problems, and report them so that corrective actions can be taken by trained personnel as outlined in the troubleshooting charts found in Chapter 3 of this manual. 5. Conduct regular steamer inspections. Check for water line leaks, door seal, drain and drain valve leaks, clogged drain or KleanShield¥, dirty water level sensors, and steamer control malfunctions. 6. Follow the instructions for steamer maintenance found in this manual. 7.
4. “SteamChef¥ 3” Model No.
CHAPTER 2 – OPERATION A. GENERAL OPERATION MAIN POWER SWITCH 1. Main External Power Switch Usually the steamers main external power switch is left ON. If the main power switch was left in the OFF position, turn it ON as follows. SteamChef¥ 3 a. Turn the ON/OFF lever/switch to the OFF position. b. The control settings are not important in this procedure. The control panel circuits are not powered while the ON/OFF lever/switch is set to OFF. c.
c. Place the KleanShield¥ into the steamer with pipe extension towards the back and facing down. Set the KleanShield¥ in place over the corresponding pipe extending out of the bottom of the steamer reservoir. See Figure 2-3. d. The KleanShield¥ is installed properly when the pipe from the KleanShield¥ is fitted into the corresponding pipe in the bottom of the steamer and its legs are flush against the bottom of the steamer. See Figure 2-6. 4.
5. Power ON (Auto Water Fill/Automatic Preheat) a. Check that the water supply valves to the unit are open. b. Set the timed manual switch to timed (dial timer models) or set the selector switch to OFF (ON/OFF control models). c. Turn ON power to the steamer by turning the drain valve lever clockwise (down) to close the drain (see Figure 2-7). The power ON indicator will light and the unit will begin to fill automatically. d. Close the door.
B. CONTROL PANELS The standard dial timer control panel (illustrated in Figure 2-8) has a mechanical timer that uses a “SureCook” temperature compensation circuit, which allows the timer to count down only while the cooking compartment is at cooking temperature. An optional ON/OFF control panel (illustrated in Figure 2-9) is also available.
1. “SureCook” Indicator Light 1 This Amber light is lit whenever the cooking compartment has not yet reached the optimum cooking temperature. Note: when in the timed mode the timer will not count down as long as this light is ON. 2. TIMER 2 3 4 This dial timer sets the operating time from 0 to 60 minutes. Turn the dial clockwise until it points to the required number of minutes. When it reaches 0, a buzzer sounds for 3 seconds. 3.
b. Operating the ON/OFF Control This unit leaves all control of the cooking up to the operator. When turned ON cooking with this steamer is the same as cooking with a dial timer control unit in the Manual Steam Mode. NOTE: This unit is constantly in a hot mode whenever the main power lever is ON, the door is closed and the unit is filled with water. When the selector switch of this unit is turned to the OFF position, this unit will maintain the Standby Heat temperature in the compartment. 1.
WARNING When checking inside the steamer always open the door slowly and stand to the side and back away from the steamer. Water leaking from the door gasket can be a sign of a blocked drain. If the drain is blocked, hot water can accumulate inside the compartment and spill out when the door is opened. 1.
(7) Set the required cooking time. The timer will start counting down as soon as the compartment reaches the minimum cooking temperature. (8) When the timer reaches zero, a buzzer will sound for 3 seconds; the cooking circuit will turn OFF and the unit will revert to the standby heat mode. The cooking cycle is complete. WARNING SEVERE BURNS may result from exposure to steam. Do not open the steamer door before steam generation stops. Stand back when opening the compartment door.
(1) Inspect and clean the drain and cooking compartment as required. Refer to Inspecting the Cooking Compartment in Chapter 2, Section A, Part 4. (2) Refer to the Power ON instructions in Chapter 2, Section A, Part 5 and turn ON and fill the unit. (3) In manual mode, the operator can bring the compartment to cooking temperature by either preheating or increasing the cooking time.
x Depending on initial food temperature and density, most foods should be rethermalized to a serving temperature in 10 to 40 minutes. x Always check internal temperature of food with a thermometer to determine when it has been rethermalized to a safe temperature (160° to 170°F). x Remember that this unit is equipped with an energy saving feature.
food particles. Use a soft bristle brush to clean the water sensor, temperature probe and to remove stubborn food particles. Do not use abrasive cleaning compounds or steel wool. 6. After all the particulate matter has been removed, wipe down the interior of the cooking compartment, particularly below the normal operating level, with a vinegar solution.
1. Maintenance Records Make a file solely for maintenance and repair records. Keep a written record of daily, weekly, monthly, and yearly maintenance. These records will protect warranty coverage, help personnel to know when to perform various maintenance procedures, help keep the SteamChef¥ 3 cooking properly and assist service personnel. 2. Daily Maintenance a. Checking and Changing the Water When using the SteamChef¥ 3 frequently check the water, especially if cooking with perforated pans.
NOTE: When the steamer is first installed, check the strainer more frequently to find out how often it must be cleaned. 1. Turn OFF power to the streamer at the main electrical disconnect switch/breaker. 2. Close the valves in the steamer water supply lines. 3. Unscrew the hoses from the inlet fittings located on the rear of the steamer. 4. Remove the filter washers (Figure 3-1) from the outlet of the hoses and wash them with clean water. 5. Check the filter washer for wear and replace it if necessary. 6.
Table 3-1 Trouble Shooting Guide (Continued) PROBLEM Steam and/or water draining around the compartment door. See Warning under note #7. Abnormal amount of steam coming from drain or vent. Abnormal amount of steam coming from drain during draining of steamer Compartment bottom with food drippings. dirty POSSIBLE CAUSE Either the vent, the drain to the vent or the KleanShield¥ opening is clogged or covered. Door gasket or door parts worn.
TROUBLESHOOTING NOTES 1. A qualified service technician must repair problem or do the appropriate maintenance 2. Proper installation of the steamer is the responsibility of the owner or installer. A qualified installer or technician should be contacted to correct the installation 3. Repairs to external plumbing should be done by a Licensed Plumber. 4. Repairs to external wiring should be done by a Licensed Electrician. 5.
CHAPTER 4. INSTALLATION INSTRUCTIONS A. GENERAL This equipment should only be installed by qualified, professional plumbers, pipe fitters and electricians. x The installation of this steamer must conform with the Basic Plumbing Code of the Building Officials and Code Administrators International, Inc. (BOCA) as applicable, The National Electrical Code, ANSI/NFPA No. 70-(latest edition) or the Canadian Electrical Code, CSA C22.
1. Locating the Steamer Location and Clearance Requirements of the Steamer (1) Do not locate the steamer directly over a floor drain. (2) Observe the following criteria when selecting an operating location for the SteamChef¥ 3 steamer. x Maintain a 3-inch operating clearance at the sides of the unit, and at least a 4-inch clearance at the back. x A 12 in clearance is recommended on the right side for servicing the steamer.
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(3) The steamer is typically installed with four adjustable mounting legs, as shown in the dimension drawing. The steamer must be level both front to back and side to side. Select an operating surface that is level enough to allow leveling the unit without extreme adjustment of the legs or shimming of surface mounts. (4) The counter area selected must be capable of supporting an operating weight of approximately 260 pounds to include the weight of water and food.
d. Complete the installation of the steamer in accordance with the remaining instructions of this manual. Once the unit has been leveled using the adjustable feet provided on the stand, it is recommended that the unit be secured to the floor using the two Anchorable legs. 3. Installation of Cleveland Range SteamChef¥ 3 Steamers on the Model No.
d. Mounting the Upper Unit 7). Before setting the upper steamer into place over the spacer studs, place a bead of RTV around the edge of the entire spacer outline. 8). Remove the side panels from the upper unit and set it onto the spacer. The ¼-20 studs of the spacer should go through the ½” welded nuts normally used to secure the legs to the steamer. 9). Secure the upper unit to the stand at the front pair of studs using the ¼-20 Lock Nut and Washer provided (Figure 4-6).
NOTE: It may be easier to install the hose over the upper fitting first, and then loosen the lower fitting (by turning the lower drain plumbing assembly counter clockwise) to get the hose started over the lower hose fitting. Once started in this manner the hose will then slide over the hose fitting when the pipe assembly is turned back into its final position as shown in Figure 4-7. 13).Tighten the hose onto the hose fittings with the worm drive clamps. f. Installing the Plumbing 14).
5. Positioning and Leveling the Steamer WARNING INJURY AND EQUIPMENT DAMAGE could result from improper lifting. A Model Number 22CET3 weighs approximately 250 pounds. Use enough workers with experience lifting heavy equipment to place the steamer on the supporting surface. Move the steamer into position. Using a level, adjust the adjustable legs of the unit or the Cleveland Range stand as applicable until the unit is level. 6. Installation of the KleanShield¥ a.
f. Install the threaded end of the Vent stack into the ½” outlet of the drain tee using pipe sealant. g. The unit is now ready for connection to a drain, see Chapter 4, Section B, Part 9. VENT STACK DRAIN TEE Figure 4-11 Slide Rack Installation Figure 4-12 Steam Vent Assembly Installation 9. Install the Free Air Vented Drain Lines Furnishing and installing the drain line is the responsibility of the owner and/or installer. Figure 4-13 illustrates a drain layout recommended by Cleveland Range.
e. Free air venting requires a minimum of 1 inch of clearance between the end of the drain line and the top of the floor drain. f. DRAIN TEE Do not connect the steamer drain directly to drains or plumbing of any other equipment. (Except when using a Cleveland Range designed application such as is used with the Model ES222824S Stacking Stand) g.
system the supply piping to the tee fitting should be of at least the next largest size of pipe to the connection provided at the steamer. b) The steamer has two 3/4-inch NHT fittings (Standard Garden Hose fitting) for the water connections to the water reservoir and to the condenser. These fittings are detailed as C1 and C2 in Figure 4-1. NOTE: The hose connector used must be NSF or FDA rated for food grade service.
c. Testing Water Supply Lines (1) Check all connections for proper tightness. Remove the side panel to inspect water connections inside the steamer. (2) Open the water supply valves. (3) Check all lines and connections for leakage, both inside and outside the steamer. (4) If Startup and Checkout will be performed next, leave the right side panel off; otherwise, replace the side panel and secure it to the unit. 11.
Table 4-1 Minimum Wire Requirements 3-Phase Units WATTS VOLTS PHASE WIRES CYCLE AMPS HERTZ 6400 5440 6400 9400 7960 9400 208 220 240 208 220 240 SUPPLY CONNECTION HEATER RATED WIRE SIZE (COPPER) VOLTAGE 3 3 3 3 3 3 3 3 3 3 3 3 60 60 60 60 60 60 17.8 14.3 15.4 26.1 20.9 22.
2. Operating Test and Final Checkout Procedure The standard Cleveland Range SteamChef¥ 3 is equipped with either a manual dial timer control panel or an ON/OFF Control panel. The ON/OFF works exactly like the manual operation of the timer model except that a selector switch is used to turn the cooking function from the standby heat mode (OFF) to the cooking mode (ON). This procedure will evaluate the function of all the major operating controls of the SteamChef¥ 3.
b. Drain Rinse Inspection (continue from Startup Procedure) (7) Turn ON the water supply to the steamer. (8) Turn ON electric power to the steamer at the main external power switch. The steamer will immediately start a 3-minute drain rinse cycle. During the drain rinse cycle, the fill and drain valves are fully open while the steam generator drains are flushed with fresh water. (9) Stop the drain rinse cycle before it is complete by setting the ON/OFF lever/switch to the ON position.
(14)When the water in the steam generator reaches a safe operating level (which is the level of the lower probe), heating elements and the convection fan will come ON and the unit will begin warming up to the standby heat temperature. Open the door; the heating elements and convection fan will turn OFF. a) Water continues to fill the generator and the water level in the reservoir continues to rise. b) The water in the reservoir stops rising, when water reaches the upper probe.
x x The heating elements and the condenser and convection fan will stop. The buzzer will sound for 3 seconds. Steam will stop being produced and the compartment will return to the Standby Heating Mode. (19)Open the cooking compartment door to vent the steam and allow the compartment to cool slightly. After 2 or 3 minutes, close the door and continue testing. (20)With the TIMED/MANUAL switch set to TIMED, set the timer for 10 minutes. (21)As soon as the dial is set, the steam generating cycle starts.
CHAPTER 5 STEAM COOKING GUIDE A. 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.
B. SIZING UP PAN CAPACITY: 1. Serving Sizes – How Much? How Many? How to estimate portion size and number of servings from a standard steam table pan. x A 12” x 20” x 2½” (65mm-1/1GN) solid pan will hold 1-7/8 gallons or 240 fluid ounces (30 liters or 7200ml).
C. CONVECTION STEAMER – SUGGESTED TIMER SETTING GUIDELINES FOR TIMER CONTROLS WITH THE COMPENSATING THERMOSTAT (see Note) 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.
done” steak shrinks less, is more tender and juicy; and, when served, is the same size as the “rare” steak. STEAKS: : Fresh Sirloin Patties Chopped 8 oz 4 min. Ribeye, 8 oz. 4 min. Top butt steak 6 oz. 4 min 8 oz. 6 min. Filet Mignon, butterflied – 4 oz. 3 min. 6 oz. 3-4 min. 8 oz. 4 min. 10 oz. 5 min. 16 oz. 8.min (Chateaubriand) Strip steak 10-oz. 5 min. 12 oz. 7 min. T-bone 12 oz. 5 min. 16 oz. 8 min. 18 oz. 8 min. 22 oz. 10 min.
Spaghetti, regular 8 min.
D. STEAMING TIPS - LOBSTER - CRAB - SHRIMP 1. Live Lobster and Crabs a. Live lobsters and crabs are steamed according to the time on the Suggested Timer Setting Guide. b. Steam them on a perforated pan with a catch pan (a solid pan) on a lower pan slide. Discard the juices and non-edible matter collected during steaming. 2. Lobster Tail 8 oz. a. To serve in a shell, cut the frozen lobster tail in half, lengthwise. Place the cut side up on a perforated pan.
