Related Manuals for Cleveland 24/36CGM
Summary of Contents for Cleveland 24/36CGM
- Page 1 Installation, Operation & Maintenance Manual CONVECTION STEAMERS SERIES: 24/36CGM, CEM, CSM, VDM 42CKGM, CKEM, CKSM, CKDM 36CGM16300, 36C3EM1648, 36CSM16, 36CDM16 260-AOZ-A...
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Page 2: Table Of Contents
Operator’s Manual Table of Contents INSTALLATION Correct Installation Water Quality Drain Line Connection Installation Safety Installation Instructions Installation checks Gauge Pressure Reading with No Steam Flow* (Static Pressure) OPERATION Controls and Controls Panels Steam Generator Controls Steamer Compartment Control Panels Start-up and Preheat Cooking Operations Cooking Operations for the Key Pad Control Panel... -
Page 3: Installation
Operator’s Manual 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. -
Page 4: Installation Safety
In no event shall Cleveland Range assume any liability for consequential damage or injury resulting from installations which is not in strict compliance with our installation instructions. -
Page 5: Installation Checks
Operator’s Manual 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. -
Page 6: Gauge Pressure Reading With No Steam Flow* (Static Pressure)
Operator’s Manual 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. -
Page 7: Operation
Operator’s Manual 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. -
Page 8: Cooking Operations
The Key Pad Control Panel The electronic keypad control panel illustrated in Figure 3. The Cleveland Range Convection Steamer has two cook- ing modes: Manual and automatic. The Manual Mode provides continuous steaming and is turned on and off by the MANUAL/TIMED rocker switch. -
Page 9: Automatic Cooking Operation-Key Pad Controls
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. -
Page 10: Manual Cooking Operation-Dial Timer Controls
Operator’s Manual The Cleveland Convection Steamer has two cooking modes: Manual and automatic. The Manual Mode pro- vides 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. -
Page 11: Maintenance
Cleveland Range equipment. In order to maintain the various agency safety certifications, only factory-supplied replacement pans should be used. -
Page 12: Preventative Maintenance-Descaling Instructions
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 condi- tions is present, the generator needs to be chemically descaled by your CLEVELAND AUTHORIZED SERVICE AGENCY. - Page 13 Pressure Steamers SteamPro/Convection Pro Modular Boiler Bases (Using the Descaling Pump System) Cleveland Range has developed the Descaling Pump System for owners of the Classic Series Convection Steamers, Pressure Steamers and SteamPro/Convection Pro series steam cookers. The Pump System provides a fast, highly efficient way to descale Cleveland Steam Cookers.
- Page 14 Operator’s Manual 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.
- Page 15 Operator’s Manual 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.
- Page 16 Operator’s Manual 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.
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Page 17: Troubleshooting
Operator’s Manual 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. -
Page 18: Troubleshooting Notes
TROUBLESHOOTING NOTES 1. If problem is inside the steamer, call an authorized Service representative Cleveland Range will not pay for Non- warranty repair centers. 2. Proper installation of the Convection Steamer Responsibility of the owner or installer Refer to Cleveland Repair to external wiring should be done by a Licensed Electrician. -
Page 19: Cooking Guidelines
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. -
Page 20: Convection Steamer Timer Settings
Operator’s Manual Sizing Up Pan Capacity: How Much? How Many? How to estimate portion size and number of servings from a standard steam table pan. • 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) 240 Fluid Ounces Produces (7200ml) Portion Size... - Page 21 Operator’s Manual 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.
- Page 22 Operator’s Manual 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.
- Page 23 Operator’s Manual P/N-260AOZ-A NOTES: ______________________________________________________________________________...