ST10-2GGAS TWO COMPARTMENT CONVECTION STEAMER

WITH TWIN GENERATORSINSTALLATION - OPERATION - MAINTENANCE

Telephone: (802) 658-6600 Fax: (802) 864-0183www.marketforge.com PN 14-0275 Rev B (1/17)

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TABLE OF CONTENTS

INSTALLATIONService Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Setting in Place . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Mechanical Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Exhaust Fans and Canopies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Wall Exhaust Fan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Clearances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4To Install . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Utility Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Performance Check . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

OPERATIONCooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Test Kitchen Bulletin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Cooking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

MAINTENANCECleaning and Preventative Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

IMPORTANT WARNING: Improper installa-tion, adjustment, alternation, service or maintenance can cause property damage, in-jury or death. Read the instal-lation, operation and mainte-nance instructions thoroughly before installing or servicing this equipment.

INSTRUCTIONS TO BE FOL-LOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LO-CATION. This information may be obtained by contacting your local gas supplier.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors or liq-uids in the vicinity of this or any other appliance.

The information contained in this manual is important for the prop-er installation, use, and mainte-nance of this oven. Adherence to these procedures and instruc-tions will result in satisfactory baking results and long, trou-ble free service. Please read this manual carefully and retain it for future reference.

ERRORS: Descriptive, typo-graphic or pictorial errors are subject to correction. Specifi-cations are subject to change without notice.

2INSTALLATION

Service Connections

SERVICE CONNECTIONSEC Electrical Connection - 120V, 60 Hz, 1 pH with ground.

Unless otherwise specified. Furnished with a 6 foot cord with 3 prong plug. Max 4.0 AMPS. 56 kW.

G Gas Connection - 3/4” (19mm) IPS Supply line required.C Condensing Cold Water - 3/8” (10mm) OD Tubing at

25-50 PSI (1.8-3.5 kg/cm2)G1 Generator Water - 3/8” (10mm) OD Tubing at 25-50

PSI (1.8-3.5 kg/cm2)D Drain - 2” (51mm) IPS pipe to open floor drain. DO NOT

MAKE SOLID CONNECTION TO FLOOR DRAIN. Max Length before open air gap opening: 24” (610mm) NO BENDS OR ELBOWS.

GAS SPECIFICATIONS

BTU/HR. NATURAL GAS (W.C.) PROPANE GAS (W.C.)190,000 6” - 14”

(152-356mm)12” - 14”

(305-356mm)

OVEN CLEARANCES

LEFT RIGHT BACK0 0 6” (152mm)

* Use on non-combustible floors only.

IMPORTANT: Before connecting water to this unit, have water supply analyzed to make sure that hardness is no greater than 2.0 grains per gallon and a pH level is within the range of 7.0–8.5. Water that fails to meet these standards should be treated by the installation of a water conditioner. Equipment failure caused by inadequate water quality is not covered under warranty. Drain, 1-1/2” O.D. pipe coupled to 1 1/2” O.D. tempering tank drain. Do not make solid connection to floor drain. PVC and CPVC pipe are not acceptable materials for drains.The drain piping must consist of temperature resistant material, greater than 160°F, and be of adequate diameter not to cause flow restric-tion. Improper materials may deform and cause restrictions, thus affecting performance.

DIMENSIONS ARE IN INCHES [MM]

6 [15

2]

24 [6

10]

28 [7

11] 36

[914

]37

.5 [95

3]

38.75

[984

]

68.5

[1740

]

71.88

[182

5]

G1 C EC

G

D

24 [610]

REAR FLANGEDFOOT DETAIL2 EQUALLY SPACEDØ7/16” [11] HOLESON 2.5 [63] B.C.

33.13

[841

]

G1 C EC G

D

SAFETY RELIEFVALVES

15.75 [400] 1 [25]

3.5 [89]

49.25

[125

1]

Figure 1

3 INSTALLATION

Introduction

DESCRIPTION:The ST10-2G series steamer is a pressureless steam cooker consisting of two independently controlled com-partments enclosed in a single cabinet. Each compart-ment is equipped with a separate heavy duty door with inner gasket plate isolated from the exterior surface. Door latches operate by action for positive sealing of inner door. Operation controls are displayed on a single front-mounted panel and include separate timers with indicator lights for selection of constant steam or 60-minute-long duration cooking. Two gas fired, stainless steel genera-tors operating at “0” psi (0 kg/cm2) and rated at 95,000 BTU are located in the bottom cabinet and may be oper-ated separately.

BASIC FUNCTIONING:The steamer may be operated with only one compart-ment in use; or both may be used simultaneously. Each compartment is equipped with identical controls, allowing selection of constant steam or 60-minute timer operation. The cooker becomes operational when it is set to con-stant steam, or the timer is set at the desired cooking time and the compartment door is closed.When steam flowing inside the compartment has raised the interior temperature to 195°F, the contacts of a ther-mostatic switch close, completing the circuit to the timer motor and starting the cooking time period. At the end of the set interval, timer contacts switch to shut off the cook-ing operation and sound a signal buzzer. The buzzer is silenced by returning the timer dial to the OFF position. In the constant steam mode, operation will be continuous.Steam emitted from the compartment along with liquid cooking drainage is directed through a drain screen inside the compartment into the cooker drain line to the genera-tor drain box that is automatically actuated by a thermo-static cooling valve to condense the steam to water prior to discharge into the floor drain.

GAS OPERATION190,000 BTU

• Natural gas.

• L.P. gas.

Gas fired, stainless steel steam generator(s) operating at 0 psi (0 kg/cm2) with controls equipped for operation on 120 V, 1 pH, 60 Hz.

PAN CAPACITY

PAN DEPTH1” 2-1/2” 4” 6”20 10 6 4

STANDARD FEATURES• De-lime mode power setting

• Constant Steam

• Automatic blow-down

• Split water lines

• Thermostatically controlled drain

• Single drain connection

• Electronic ignition

• 2 rear flanged feet

• Redundant controls and generator for each compart-ment

• All stainless steel constructed steam generator(s)

• Safety relief valve

• Left side access panel

• De-liming ports on front of each generator

4INSTALLATION

Installation

SETTING IN PLACEThe location of installation must be under an exhaust hood, which will remove small amounts of water vapor emitted when the cooker doors are opened, and exhaust fumes. Level the unit in final location by turning the ad-justable feet. Using the cabinet top as a reference, obtain level adjustment left-to-right and front-to-back.

MECHANICAL CONNECTIONSSince the Pressureless Cooker is interconnected at the factory to the steam boiler, no field connections to the cooker are required. All electrical and plumbing connec-tions are located on the rear middle panel of the cabinet.

GENERALGas installation to conform to local codes, or in absence of local codes, with the National Fuel Gas Code - ANSI Z223.1/NFPA 54. In Canada installation to be in accor-dance with the Natural Gas and Propane Installation Code, CSA B149.1. and or local codes.1. The appliance and its individual shut off valve must

be disconnected from the gas supply piping system during any pressure testing of that system at pres-sures in excess of 1/2 PSI (0.03 kg/cm2).

2. The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve during any pressure testing of the gas sup-ply piping system at test pressures equal to or less than 1/2 PSI (0.03 kg/cm2). Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National Electrical Code ANSI/NFPA 70. In Canada, installation must be in accordance with the Canadian Electrical Code CSA C22.2.

WARNINGElectrical grounding instructions - Units come equipped with a 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. (120 VOLT UNITS ONLY).

EXHAUST FANS AND CANOPIESCanopies are set over ranges, ovens, kettles, etc., for ventilation purposes. It is recommended that a canopy extend 6” past the appliance and be located 6’ 6” from the floor. Filters should be installed at an angle of 45 degrees or more with the horizontal. This position prevents drip-ping of grease and facilitates collecting the run-off grease in a drip pan, usually installed with the filter. A strong ex-

haust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames. Makeup air openings approximately equal to the fan area will relieve such vacuum. In case of unsatisfacto-ry performance on any appliance, check with the exhaust fan in the “OFF” position.

WALL EXHAUST FANThe exhaust fan should be installed at least two feet above the vent opening at the top of the unit.

CLEARANCESAdequate clearance must be provided in aisle and at the side and back. Adequate clearances for air openings into the combustion chamber must be provided, as well as for serviceability for use on noncombustible floors. Minimum clearance from combustible and noncombustible con-struction, 0” on left side, 0” on right side and 6” from back.

WARNINGThese procedures must be followed by quali-fied personnel or warranty will be voided. An open gap floor drain is required immediately below the appliance drain.

TO INSTALL1. Uncrate carefully. Report any freight damage to the

freight company immediately.

2. Set the unit in place. Be certain to maintain the mini-mum clearances from combustibles and non-com-bustibles.

3. For an appliance supplied with legs, level the appli-ance using a spirit level. Should flanged adjustable feet be provided, anchor to floor using proper anchor-ing devices.

4. Seal bolts and flanged feet with Silastic or other equivalent compound.

5. Be certain to leave adequate clearances for cleaning, maintenance and service.

GAS CONNECTION1. The Serial and Rating Plate on the unit indicates the

type of gas your unit is equipped to burn. DO NOT connect to any other gas type.

2. A 3/4” NPT line is provided at rear for the connec-tion. Each compartment is equipped with an internal pressure regulator which is set at 3.5” W.C. manifold pressure for natural gas and 10” W.C. for propane gas. Use c” pipe tap on the burner manifold for check-ing pressure.

5 INSTALLATION

An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. A steady supply pressure, be-tween 6” W.C. and 14” W.C. for natural gas and 11” W.C. and 14” W.C. for propane gas is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any appreciable drop. Fluctua-tions of more that 25% on natural gas and 10% on pro-pane gas will create problems, affecting burner operation. Contact your gas company for correct supply line sizes.Purge the supply line to clean out any dust, dirt or other foreign matter before connecting the line to the unit. Use pipe joint compound which is suitable for use with Liquid Propane on all threaded connections.Test pipe connections thoroughly for gas leaks.• Use soapy water only for testing on all gases.

• Never use an open flame to check for gas leaks.

• All the connections must be checked for leaks after the unit has been put in operation.

ELECTRICAL CONNECTION120 VAC-60 Hz - Single PhaseUnits with this electrical rating are factory supplied with a three-wire cord and three-prong plug which fits any stan-dard 120V, three-prong grounded receptacle. A separate 15 amp supply is needed for each unit.

PLUMBING CONNECTION

WARNINGPlumbing connections must comply with ap-plicable Sanitary, Safety and Plumbing Codes.

Two water lines are provided. Connect water supply lines to the 3/8” copper tubes at the rear of the steamer.One line is for supply of water to the generator and one for cold condensate water to condense live steam enter-ing the drain line.

DRAIN CONNECTIONSAppliance drain is 2 inch pipe size. Provide open air gap type drain.

WARNINGAn open gap floor drain is required immedi-ately below the appliance drain. PVC OR CPVC are not acceptable materials for drains.The drain piping must consist of temperature resistant material, greater than 160°F, and be of adequate diameter not to cause flow

restriction. Improper materials may deform and cause restrictions, thus affecting perfor-mance.

COLD WATER CONDENSERThe steamer is equipped with a cold water condenser, in the rear of the cooking chamber, which helps to condense the steam prior to discharge into the drain. The steamer freely vents itself by the negative pressure created by the condensate water drainage. This negative pressure pre-vents steam leakage around the door gasket and helps draw the steam through the cooking compartment. Steam leakage at the door may indicate a plugged or improperly installed drain.Temperature of condensate water flowing through the drain is controlled by the thermostatic cooling valve (TCV) located inside the controls compartment on the right side of the unit. The valve has been factory set to keep con-densate water flowing into the drain at or below 140°F.Depending on local plumbing code requirements, this setting may be changed to obtain a different maximum drainage temperature. Refer to next section Performance Check for instructions to set the (TCV).

WATER CONDITIONINGIt is important that the water supplied to the generator be softened to no more than 2.0 grains of hardness and have a pH of 7.0 to 8.5. This degree of hardness can be easily obtained with the use of a properly maintained water soft-ener. The use of a water meter will determine the water consumption and when the water softener needs regen-eration or recharging. Failure to comply with these water condition standards may void the warranty.Untreated water contains scale producing minerals which can precipitate onto the surfaces in the steam generator. Due to the temperatures in the steam generator, the min-erals can bake onto the surfaces and components. This can result in early component failure and reduced product life. Water level probes become coated with scale. Scale may bridge across the probe insulator from the metal ex-tension which senses the water level in the steam genera-tor shell.Once this scale becomes wet, the water level control is unable to maintain the proper water level in the steam generator.STRAINERS and FILTERS will NOT remove minerals from the water.

Utility Connections

6INSTALLATION

Performance Check

WARNINGThe steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam. Stay clear while opening door.

Once the steamer is installed and all mechanical connec-tions have been made, thoroughly test the steamer before operation.1. Check that proper water, drain and electrical and gas

connections have been made.

2. Turn main power switch ON.

3. Check that “Ignition” light comes on and that burners ignite.

4. After approximately 15 minutes, the “READY” light should come on, indicating that the water tempera-ture has reached 205oF (97oC). At this time, set timer to the “5 minute” position. With door open, observe that no steam is entering the compartment and that the “COOKING” light is OFF.

5. Close compartment door. The COOKING light should now illuminate and steam should be heard entering the compartment shortly after.

6. After five minutes of operation check that water from the cold water condenser is flowing through the drain line.

7. Open compartment door and observe that steam supply to compartment is cut off.

8. “READY” light should again come on as “COOKING” light turns “OFF”.

9. Close compartment door and observe cooker op-eration for several minutes. Operation is correct if timer dials begin to rotate after a short delay period required for preheating. After the delay period plus the “5-Minute” initial setting, the timer dials will return to the “0-Minute” position, at which a buzzer sounds. The buzzer is silenced by turning the dial to the “OFF” position.

10. With all compartments of the steamer operating in the cooking cycle, check the temperature of the conden-sate coming out the drain. If the drain temperature exceeds local plumbing code requirements, adjust the Thermostatic Cooling Valve (TCV) out for a lower drain temperature and in for a higher drain temper-ature. A TCV setting of approximately 2.75 yields a drain temperature of 140°F. A setting of approximate-ly 2.5 or 3 yields temperatures of 125°F and 155°F, respectively.

7 OPERATION

Cooking

LIGHTING1. Ensure power, gas and water supply is on.

2. Turn power switch “ON”.

3. Steam generator tanks will begin filling with water.

4. Once proper water level has been reached, the igni-tion light will come on and should remain on until the ready light comes on.

5. Cooker is now ready for use.

Your steamer has been factory set, when “ON” to main-tain water temperature during the READY phase at ap-proximately 205º Fahrenheit (97º Celsius) just below wa-ter boiling point.

WARNINGIn the event of main burner ignition failure, a 5 minute purge period must be observed prior to re-establishing ignition source.

WARNINGIn the event a gas odor is detected, shut down equipment at the main shut off valve and con-tact the local gas company or gas supplier for service.

PREHEATINGBefore each initial operation of the cooker, and at any oth-er time when the cooking compartment is cold, a 1-minute preheating period is required. To preheat the cooker, put steam source into operation and proceed as follows:1. Close cooking compartment door.

2. Set 60-Minute Timer Dial (1) to “1-minute” setting.

NOTE: Total elapsed preheating time equals the tim-er setting plus a short delay period needed to activate a thermostatic switch included in the controls.

3. Turn off buzzer, which sounds to indicate cooking is complete, by setting the Timer Dial (1) to OFF posi-tion.

COOKINGBefore loading the cooker, be sure compartment is hot. See preheating instructions.1. Slide pans of food into cooking compartment pan

supports.

2. Close cooking compartment door.

3. Set timer cooking time:

a. CONSTANT STEAM - for continuous cooking.

b. 60-MINUTE TIMER - for timed cooking.

4. Set appropriate timer to the required cooking time (see Cooking Guidelines).

5. Turn off buzzer, which sounds to indicate cooking is complete, by setting timer dial (1) to the OFF position.

6. Open door slightly at first letting most of the steam out of the compartment and then fully open the door.

7. Unload by sliding pans of food from pan supports.

SHUT-DOWN PROCEDURENo shut-down procedure is required for the cooker except to check that both timer dials (1) are in the OFF posi-tion and that both compartment doors are open. When all cooking has been completed for the day, the steam source must be shut off.

COMPLETE SHUTDOWN1. Set timer to “OFF” and turn power switch “OFF”.

Steam generator will drain automatically.

2. Turn water supply “OFF”.

3. Close manual gas shutoff valve.

4. Disconnect power supply.

CAUTIONWhen the unit is not in use, leave the cooking compartment door slightly ajar to prolong the life of the door gasket.

8OPERATION

Cleaning

CLEANINGAfter each period of daily operation (more frequently as required to maintain cleanliness), the cooker should be thoroughly cleaned by completing the following steps:1. Remove left and right side pan supports and drain

screens by lifting up and off mounting studs. Remove drain screen by pulling straight out. Wash with a mild detergent. Rinse and set aside for reassembly.

2. Wash cooking compartment interior using a mild de-tergent and water. Rinse and dry thoroughly.

3. Replace pan supports and drain screens in compart-ment and leave door open.

DRAINAGECooking Compartment Drainage:The bottom of the cooking compartment is angled slightly toward the rear of the unit. This assures that any conden-sate build-up or spills will be directed toward the drain, which is located at the rear bottom center of the cooking compartment. Any liquid exiting the cooking compartment runs down the cooking compartment drain tube and into the drain line.Drip/Spill Trough Drainage:The Pressureless Steam Cookers have a drip/spill trough below the cooking compartment door.It will catch any condensate gathering on the front of the unit when the door is opened.

WARNINGThe steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam. Stay clear when opening door.

CAUTIONAn obstructed drain can cause personal injury or property damage.

9 OPERATION

Control Panel

CONTROL FUNCTION1. Ignition Light - When lit, indicates burners have been

ignited and are heating the steam generator tank.

2. Ready Pilot Light - When lit, indicates steam gen-erator has reached 205oF (97oC) and is ready for the cooking cycle.

3. Cooking Pilot Light - When lit, indicates that a cook-ing cycle is in progress.

4. Timer /Constant Steam - Set the cooking time (0-60 minutes) – steam cooking will begin when the door is closed. The cooking cycle will be interrupted if the door is opened during the cooking cycle; resume cooking by closing the door. Constant Steam - For continuous cooking.

5. Main Power Switch -

DELIME - Closes the drain valve while CLR liquid is being poured into the steam generator during the De-lime procedure. Amber light will ignite on the main power switch.ON - The steam generator will automatically fill and begin heating to the pre-set temperature. Red light will ignite on the main power switch.OFF - The steam generator will drain. No lights.

6. Buzzer - Signals end of cooking period (not shown).

Figure 2

10OPERATION

Test Kitchen Bulletin

NOTE: Each cooking compartment has its own steam generator and controls and can be operated in-dependently.

1. Frozen vegetables should always be cooked in per-forated 12” x 20” x 2-1/2 “pans 7 1/2 lb. (34 kg) maxi-mum per pan.

2. Frozen entrees should be underlined with a perforat-ed pan for best results. If they are defrosted first, the heating time will be decreased.

3. Fresh foods may also be cooked in this unit. Vege-tables and other foods where the stock is not to be retained should be cooked in perforated 12” x 20” x 2-1/2” pans for the most nutritious results.

4. There is a thermostatic time delay built into this unit which adapts the unit to the proper cooking time. This means that the total time will usually be longer than the time setting.

5. There is a safety microswitch on the door which shuts off the steam each time the door is opened if the unit is in the cooking cycle.

6. Both compartments may be filled and timers set si-multaneously.

7. Total cooking time will vary depending on the load, even though the timer setting is the same.

8. All foods, except cakes and pastry, can be cooked in a steam cooking unit.

9. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.

10. Because foods are cooked faster by the higher tem-peratures of steam cooking, they can be prepared closer to serving time, insuring maximum freshness.

11. Steam cooked foods have a higher percent yield more portions per dollar spent.

12. Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot washing tasks.

13. Some important advantages of steam cooking are la-bor saving, reduced operating costs, space saving, and the lifting of heavy stock pots is eliminated.

14. Rice and spaghetti products, if thoroughly wet at the start of the cooking process are very easily prepared.

15. Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam cooker, thus re-ducing the total cooking time and grease absorption.

16. Fuel is used only when the steam cooking unit is in operation.

17. The steam cooker will loosen foods burned on pans making washing easier.

18. Solid pans are recommended when liquid is to be re-tained and perforated pans when the liquid is not to be retained.

19. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming.

20. The steam cooker can be opened during the cooking period to add or remove items.

21. Steam cooking information, including recommended pan size and type, weight per pan, cooking times and pan yields are given on the following pages of this bulletin.

11 OPERATION

Cooking Guide

STEAM COOKING:The Pressureless Cooker is a two compartment unit. The ST10-2G holds ten 12” x 20” x 2-1/2” or six 12” x 20” x 4” pans. This enables the cook to prepare foods close to the time of service. The cooking times given are timer settings and should be set on a preheated compartment. There is a thermostatic time delay in each compartment that adjusts the total time depending on the temperature and amount of the food. Therefore, the total time will be greater than the timer setting. At the end of the timer cooking cycle the buzzer will sound, steam will stop flowing and the food can be removed.

COOKING GUIDELINES:The following guidelines given are suggested quantities, time settings and estimated numbers of orders per pan.

ITEMFROZEN

WEIGHT PER PAN

RECOMMENDED 12” x 20” (1/1)

PERF. PAN

NO. OF PANS

TIMER SETTINGS

IN MINUTES

APPROX. NO. COOKED SERVINGS PER PAN

FROZEN VEGETABLES

Asparagus, Spears 7.5 lbs (3.4 kg) 2.5” (65mm) 1-3 12-15 30 - 3 oz (85g)Beans, Green Regular 6 lbs (2.7kg) 2.5” (65mm) 1-3 10-15 25 - 3 oz (85g)Beans, Green French Cut 6 lbs (2.7kg) 2.5” (65mm) 1-3 5-7 25 - 3 oz (85g)

Beans, Lima 7.5 lbs (3.4 kg) 2.5” (65mm) 1-3 12-15 30 - 3 oz (85g)Broccoli 6 lbs (2.7kg) 2.5” (65mm) 1-3 4-6 25Brussel Sprouts 7.5 lbs (3.4 kg) 2.5” (65mm) 1-3 10-15 30 - 3 oz (85g)Carrots 6 lbs (2.7kg) 2.5” (65mm) 1-3 10-15 25 - 3 oz (85g)Cauliflower 6 lbs (2.7kg) 2.5” (65mm) 1-3 7-12 25 - 3 oz (85g)Corn, Cut 7.5 lbs (3.4 kg) 2.5” (65mm) 1-3 8-12 30 - 3 oz (85g)Mixed, Vegetables 7.5 lbs (3.4 kg) 2.5” (65mm) 1-3 8-12 30 - 3 oz (85g)Peas, Loose 7.5 lbs (3.4 kg) 2.5” (65mm) 1-3 3-5 30 - 3 oz (85g)

Spinach 9 lbs (4 kg) 2.5” (65mm) 1-3 Must be Defrosted 30 - 4 oz (115g)

Squash 12 lbs (5.5 kg) 2.5” (65mm) 1-3 Must be Defrosted 50 - 3 oz (85g)

FROZEN PREPARED ENTREES

Lobster Tails, 6-8oz. (170-255g)

7-8 lbs (3.2-3.6 kg) 2.5” (65mm) 1-3 15-25 15

Shrimp, C.D.P. 16-20 lbs (7-9 kg) 2.5” (65mm) 1-3 8-11 75Shrimp, Green 16-20 lbs (7-9 kg) 2.5” (65mm) 1-3 11-15 50

Bulk Pack, Frozen 3.5-4 lbs (1.6-1.8 kg) 2.5” (65mm) 1-3 35-45 10

Bulk Pack, Defrosted 3.5-4 2.5” (65mm) 1-3 25-35 10MISCELLANEOUS

Eggs, in Shell 3 dozen 2.5” (65mm) 1-3 9-11 36 - 1 Egg eachEggs, out of Shell 4 dozen 2.5” (65mm) 1-3 6-8 48 - 1 Egg eachRice 4 lbs (1.8 kg) 2.5” (65mm) 1-3 18-22 60-65 - 3 oz (85g)Spaghetti 3 lbs (1.4 kg) 2.5” (65mm) 1-3 18-22 40-45 - 4 oz (115g)

12OPERATION

ITEMFROZEN

WEIGHT PER PAN

RECOMMENDED 12” x 20” (1/1)

PERF. PAN

NO. OF PANS

TIMER SETTINGS

IN MINUTES

APPROX. NO. COOKED

SERVINGS PER PANVEGETABLES

Beans, Snap Green or Wax 6 lbs (2.7 kg) 2.5” (65mm) 1-3 18-22 25-30 - 3 oz (85 g)Beets, 2” (50mm) Diameter 7.5 lbs (3.4 kg) 2.5” (65mm) 1-3 40-50 30-35 - 3 oz (85 g)

Broccoli, 1/2-3/4” (12-20mm) Stalks 6 lbs (2.7 kg) 2.5” (65mm) 1-3 14-18 25-30 - 3 oz (85 g)

Carrots, Sliced 9 lbs (4 kg) 2.5” (65mm) 1-3 18-21 35-40 - 3 oz (85 g)Cauliflower, 1.5-2” (38-50mm) Trimmed 6 lbs (2.7 kg) 2.5” (65mm) 1-3 12-16 30-35 - 3 oz (85 g)

Corn on the Cob, Husked 1 dozen 2.5” (65mm) 1-3 10-15 12Cabbage, 1/4-1/6 of Head, Cored 5 lbs (2.25 kg) 2.5” (65mm) 1-3 14-18 15-20 - 4 oz (115 g)

Onions, 2” (50mm) Diameter 6 lbs (2.7 kg) 2.5” (65mm) 1-3 20-25 25-30 - 4 oz (115 g)

Peas, Shelled 5 lbs (2.25 kg) 2.5” (65mm) 1-3 5-6 25-30 - 3 oz (85 g)Potatoes, French Fry Cut 10 lbs (4.5 kg) 2.5” (65mm) 1-3 18-21 50 - 3 oz (85 g)Potatoes, 3” (75mm) Regular Cut 10 lbs (4.5 kg) 2.5” (65mm) 1-3 35-40 50 - 3 oz (85 g)

Spinach, Cleaned & Cut 3 lbs (1.4 kg) 2.5” (65mm) 1-3 3-5 10-12 - 3.75 oz (105 g)Summer Squash, 1” (25mm) Sliced 7 lbs (3.2 kg) 2.5” (65mm) 1-3 7-10 30-35 - 3 oz (85 g)

Winter Squash, Peeled 9 lbs (4 kg) 2.5” (65mm) 1-3 10-15 25-30 - 3 oz (85 g)Turnip, Diced 5 lbs (2.25 kg) 2.5” (65mm) 1-3 28-32 20-25 - 4 oz (115 g)MEAT - POULTRY - FISH

Chicken, Cut up 8 lbs (3.6 kg) 2.5” (65mm) 1-3 20-30 15-20 - 2 oz (55 g)Chicken, 4 lbs. Whole 3 each 2.5” (65mm) 1-3 45-50 25-30 - 2 oz (55 g)Fowl, 5 lbs.+ Whole 2 each 2.5” (65mm) 1-3 50-60 20-25 - 2 oz (55 g)Fish, Fillets 3 lbs (1.4 kg) 2.5” (65mm) 1-3 10-15 12-15 - 2 oz (55 g)Frankforts 5 lbs (2.3 kg) 2.5” (65mm) 1-3 3-5 35-40 - 2 oz (55 g)Hamburgers, 3 oz. (85g) 5 lbs (2.3 kg) 2.5” (65mm) 1-3 18-22 20-25 - 2 oz (55 g)Meatballs, 1 oz. (30g) size* 6 lbs (2.7 kg) 2.5” (65mm) 1-3 20-25 20-25 - 2 oz (55 g)Meatloaf * 15 lbs (6.8 kg) 2.5” (65mm) 1-3 40-50 50-60 - 2 oz (55 g)Pork Chops, Loin Bone, 4 oz. (115g) 6 lbs (2.7 kg) 2.5” (65mm) 1-3 25-30 24 - 2 oz (55 g)

Sausage, 1.5 oz. (45g) 6 lbs (2.7 kg) 2.5” (65mm) 1-3 18-21 18-20 - 2 oz (55 g)

Turkey, on Carcass 20-22 lbs (9-10 kg) 2.5” (65mm) 1-3 2-2.5 Hours 50-60 - 2 oz (55 g)

Turkey, off Carcass 10-12 lbs (4.5-5 kg) 2.5” (65mm) 1-3 1-1.25 Hours 55-65 - 2 oz (55 g)

* Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55g) protein plus extenders or 3 oz. (85g) total portion.

Cooking Guide

13 MAINTENANCE

Cleaning and Preventative Maintenance

PREVENTIVE MAINTENANCEA good preventive maintenance program begins with the daily cleaning procedure. Additional preventive mainte-nance operations are presented in this section. In estab-lishments that employ full-time maintenance personnel, the tasks described can be assigned to them. For other installations, tasks requiring mechanical or electrical ex-perience should be performed by an authorized service agency.The following paragraphs set for minimum preventive maintenance procedures that must be completed peri-odically to assure continued trouble-free operation of the cooker.

CAUTIONUnder no circumstances should hardware (or parts) be replaced with a different length, size, or type other than as specified in the parts list. The hardware used in the cooker has been selected or designed specifically for its application, and the use of other hardware may damage the equipment and will void any warranty.

NOTICEAs a safety precaution, disconnect the power supply during cleaning or servicing.

WARNINGThe steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam. Stay clear when opening door.

WEEKLY CLEANINGWeekly, or more often if necessary...1. Clean exterior with a damp cloth and polish with a soft

dry cloth.

2. Use a non-abrasive cleaner to remove discolorations.

3. Clean around burner air mixer and orifice if lint has accumulated.

MONTHLY - REMOVAL OF SCALE DEPOSITSIt is recommended that your steamer be delimed once a month or more often if necessary.Should your steamer develop a heavy build-up of lime scale deposits, use the CLRTREATMENT KIT available from your authorized servicer.Before beginning deliming procedures, ensure that water is not overflowing into the cooking compartment.

DELIMING PROCEDURE

WARNINGRead and follow instructions on the CLR bottle. Use plastic or rubber gloves to avoid skin contact. If CLR comes in contact with skin, rinse with clean water.

1. Completely drain steam generator by setting on/off switch to “OFF”. Set cooking timer to 0.

2. Set on/off switch to DELIME.

3. Unscrew deliming port located in front of generator. Screw in the supplied deliming funnel.

4. Make sure funnel is in upright position. Pour 200 ounces of solution into generator slowly to avoid spill-age. Remove funnel and screw in delime port cap securely. Turn on/off switch to “ON”. Use a towel to protect the burners below from any spillage.

5. Operate steamer in READY cycle for ½ hour, then turn on/off switch “OFF” and allow generator to drain.

6. Flush cycle. Turn on/off switch to “ON”. When ready light comes on, switch to “OFF” to flush generator. Repeat this step three times to completely flush gen-erator.

7. Clean exterior and interior. Use a mild solution of soap and water. Rinse with clean water. Dry with a soft cloth. LEAVE COMPARTMENT DOOR OPEN WHEN NOT IN USE.

The steamer is now ready for use. Turn off for overnight shutdown.