Preventative Maintenance - Cleveland SteamPro XVI Owner's Manual

BOILER SHUTDOWN: (Applies only to steamers which have a self-contained boiler).
The red-lighted power switch must be shut off for 3 minutes every 8 hours to automatically drain highly mineralized
water from the boiler (which reduces the formation of scale). See step 1 below.
DAILY CLEAN-UP:
Your Cleveland SteamPro XVI Steamer, must be cleaned regularly to maintain its fast, efficient cooking per-formance,
and to ensure its continued safe, reliable operation.
1. The boiler must be drained (blowdown) daily. or after maximum of 8 hours of use. If the boiler's feed water contains
more than 300 parts per million to total dissolved solids, the boiler must have a blowdown two or three times daily.
"Blowdown" means draining the boiler while under pressure.
The boiler "BLOWDOWN" is performed by simply shutting off the steamers' red-lighted "POWER" switch while the
boiler's at normal 10 psi operating pressure. When the bottom of the "POWER" rocker switch is pushed, its' red light
goes out, and the drain valve automatically opens, draining the boiler. An automatically timed drain water condenser
will flush the drain for 3 minutes, then shut off. The steamer is then again ready for use.
When steam is produced, the water in the boiler to being d istilled. 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 nightly mineralized, which results In erratic operation, lime build-up corrosion, and premature failures. In some
cases complete boiler replacement becomes necessary, which is extremely expensive. By draining the boiler under
pressure, most sediment present will be flushed down the drain.
2. The steamer is equipped with a drain screen in the back of each cooking compartment. No compartment should be
operated without its' drain screen in place. This screen prevents large food parades from entering and possibly
plugging the drain line. Any restriction of the drain line will cause an accumulation of hot water in the cooking
compartment, which could cause injury when the door is opened. It also may adversely affect the convection action
of the steam in the compartment, which is critical to optimum performance. Pouring USDA approved drain cleaner
through the compartment drains once a week will help to ensure an open drain. A manual (hand crank) drain auger,
or "snake", may be safely used to clear obstructions in the compartment drains. Do not use a power auger, as
damage to the plastic drain system may result.
CAUTION With steamer off, open the cooking compartment door (s)) and allow the steamer to cool before cleaning
the cooking compartments) and their components.
3. At the end or each day's operation, wash the pan slide racks, drain screens, door gaskets, and compartment interiors
with mild detergent and warm water, either by hand or in a dishwasher. Rinse water should drain free ty through the
compartment drain openings. If it does not, the drain must be cleaned before using the steamer.
4. Always leave compartment door opened a little when not in use to prolong gasket life.
WEEKLY CLEAN-UP:
1. Once a week, remove the steam tubes and dean the orifices. Firs t remove the pan slide racks by lifting upward and
toward the center of the compartment. Pressing backward on the steam tube will allow its front eyelet to dear the
compartment stud. The tube is then angled toward the center or the compartment just enough to dear the stud and
be pulled forward, out or its socket. The orifices can be cleaned easily with a paper clip. Then, thoroughly wash and
rinse all steam tubes. This can be done in a dishwasher. Lubricate each tube's open end with cooking oil before
replacing in the steamer's compartment. Be sure ail the steam tubes are securely in place before activating the
compartment. The tubes are interchangeable and may be placed in any spot In either compartment.
EXTERIOR CLEAN-UP:
WARNING Always turn off power to equipment before using water to wash equipment.
1. Allow steamer to cool before washing. Use the same cleaners and cleaning procedures as for other kitchen surfaces
of stainless steel or aluminum. Mild soapy water, with a dear water rinses, is recommended. Do not allow water to
run into electrical controls.

PREVENTATIVE MAINTENANCE

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