Table of Contents
Troubleshooting
Related Manuals for Cleveland Steam Cooker and Rethermalization Unit 22CET3A
Summary of Contents for Cleveland Steam Cooker and Rethermalization Unit 22CET3A
- Page 1 Operators Manual Installation, Operation, Use & Care Steam Cooker and Rethermalization Unit Series: SteamChef 3 Model 22CET3A Series 1333 East 179 Street Cleveland, Ohio 44110 Phone: (216) 481-4900 Fax: (216) 481 3782 22CET3-OPM A 2/03...
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Page 2: For Your Safety
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 Disconnect power before servicing ALL SERVICE MUST BE PERFORMED BY A QUALIFIED CLEVELAND RANGE TECHNICIAN. RETAIN THIS MANUAL FOR YOUR REFERENCE FOR THE USER Improper installation, adjustment, alterations,... -
Page 3: Table Of Contents
Operators and Installation Manual SteamChef CHAPTER CHAPTER 1. INTRODUCTION A. OPERATIONAL SAFETY…………………………………………………………….…..……………… B. PRODUCT INFORMATION …………………………………..……………………………………….. 1. Model Number……………………………………………………………………………………..…. 2. Serial Number …….…………………………..……………………………………………..……… 3. Product information Plate ………………………………………..………………………….……… 4. “SteamChef 3” Model No. 22CET3A Product View ……………..………….…..…………...… CHAPTER 2. OPERATION A. - Page 4 CHAPTER 1. Locating the Steamer……………………………………………………………………………….. Location and Clearance Requirements of the Steamer ………………………………………... 2. Installation Using Cleveland Range Stand Model No. ES222834 …………………………….. 3. Installation of SteamChef 4. Installing the Legs …………………………………..……………………………………………… 5. Positioning and Leveling the Steamer …………………………………..….……………………. 6. Installation of the KleanShield 7.
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Page 5: Chapter 1. Introduction
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. -
Page 6: Product Information
The name and signature of the person performing the maintenance or service. B. PRODUCT INFORMATION Cleveland Range, LLC assigns two product identification numbers to each steamer: a model number and a serial number. The model number identifies the product characteristics. The serial number identifies the individual unit. -
Page 7: Steamchef 3" Model No. 22Cet3A Product View
“SteamChef 3” Model No. 22CET3A Product Views Figure 1-3 SteamChef Cavity Vent from Drain “SureCook” Indicator Removable Side Panel Timer Control with Thermostatic Control Feature Power ON Indicator Hi Limit Reset Indicator Manual/Timed Selector Switch Model/Serial Number Insert Drain Valve/ Main Power ON/OFF Lever Figure 1-2 SteamChef Product Information Plate Includes Serial/Model... -
Page 8: Chapter 2. Operation
3. KleanShield This unit is equipped with the KleanShield the steam cooking of food. The KleanShield reservoir of Cleveland Range SteamChef owner/operator: By collecting all of the drippings of food being cooked from entering and reservoir water. -
Page 9: Inspecting The Cooking Compartment
c. Place the KleanShield pipe extension towards the back and facing down. Set the KleanShield 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 corresponding pipe in the bottom of the steamer and its legs are flush against the bottom of the steamer. -
Page 10: Power On (Auto Water Fill/Automatic Preheat)
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. -
Page 11: Control Panels
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. -
Page 12: On/Off Control Panel
Figure 2-8 Dial Timer Control Panel 2. ON/OFF Control Panel a. Cooking Operations – ON/OFF Control Panel For safe, efficient operation of the steamer, the operator must, at a minimum, comply with all cautions, warnings and instructions in the detailed operating procedures and be familiar with the control panel shown in Figure 2-9. -
Page 13: Operating The On/Off Control
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. -
Page 14: Operating And Cooking Procedure - Timed Cook Mode
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. -
Page 15: Operating Procedure - Manual Mode
(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. -
Page 16: Using The Steamchef
(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. -
Page 17: Shutdown And Cleaning Procedure
Depending on initial food temperature and density, most foods should be rethermalized to a serving temperature in 10 to 40 minutes. Always check internal temperature of food with a thermometer to determine when it has been rethermalized to a safe temperature (160° to 170°F). Remember that this unit is equipped with an energy saving feature. -
Page 18: Chapter 3. Preventative Maintenance And Troubleshooting
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. -
Page 19: Maintenance Records
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 personnel. -
Page 20: Operators Troubleshooting Guide
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. - Page 21 Table 3-1 Trouble Shooting Guide (Continued) PROBLEM Steam and/or water draining Either the vent, the drain to the vent or around the compartment door. the KleanShield covered. See Warning under note #7. Door gasket or door parts worn. connected to the condenser water line External drain or vent not properly installed, should be free air vented and pitched down.
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Page 22: 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. -
Page 23: Chapter 4 - Installation
CHAPTER 4. INSTALLATION INSTRUCTIONS A. GENERAL This equipment should only be installed by qualified, professional plumbers, pipe fitters and electricians. 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. -
Page 24: Locating The Steamer
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 steamer. Maintain a 3-inch operating clearance at the sides of the unit, and at least a 4-inch clearance at the back. -
Page 26: Installation Using Cleveland Range Stand Model No. Es222834
B and C for the installation instructions for installing SteamChef 3 steamers on Cleveland Range Stands. 2. Installation Using Cleveland Range Stand Model No. ES222834. a. Move the stand (Figure 4-2) to the selected location. We recommend that the feet with round mounting pads be at the rear of the steamer. - Page 27 3. Installation of Cleveland Range SteamChef Stacking Stand The Cleveland Range Model ES222824S Stacking Stand includes the stand and all the necessary hardware to connect the two units plumbing into a common drain outlet and a common set of water inlets.
- Page 28 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”...
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Page 29: Installing The Legs
4. Installing the Legs The legs on the SteamChef of the Cleveland Range stands. (1) Check that the feet are fully retracted into the legs. Do not over tighten. The feet should easily screw in and out using fingers only. -
Page 30: Positioning And Leveling The Steamer
Using pipe sealant (not provided), install the drain tee into the rear of the steamer using the close nipple provided, as shown in Figure 4-12. (Note: For Steamers installed on a Cleveland Range Model ES222824S Stacking Stand refer to the instructions found in Section B, Part 3 of this Chapter, for proper vent installation). -
Page 31: Install The Free Air Vented Drain Lines
1inch (or larger) pipe and fittings are acceptable. If the drain outlet extension requires 6 to 12 feet of pipe, or requires three or more elbows, or is installed on a Cleveland Range Model ES222824S stacked stand, 2 -inch (or larger) pipe and fittings are required. -
Page 32: Water Supply Requirements And Installation
4). Pay attention to the following requirements and recommendations when connecting the steamer to the water supply: a) Cleveland Range recommends the plumbing layout illustrated in either Figure 4-14, for installations using a single water supply or Figure 4-15 if a separate conditioned water supply is being used for the steam reservoir feed. - Page 33 Dimension Diagram Steam Reservoir Solenoids Figure 4-15 Cleveland Range Separate Water Supply Arrangement when Using Separate Conditioned Feed Water Supply ( The strainers for this unit are preinstalled in the water inlet) A Filter Washer (dirt filter) is supplied installed in each of the water inlets of this steamer (See Figure 4-16), Cleveland Range part number 110987.
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Page 34: Testing Water Supply Lines
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;... -
Page 35: Startup And Checkout
Table 4-1 Minimum Wire Requirements 3-Phase Units WATTS VOLTS PHASE WIRES 6400 5440 6400 9400 7960 9400 1-Phase Units WATTS VOLTS PHASE WIRES 6400 5440 6400 9400 For supply connection use only copper wire suitable for at least 75° C (167° F). C. -
Page 36: Operating Test And Final Checkout Procedure
2. Operating Test and Final Checkout Procedure The standard Cleveland Range SteamChef 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). -
Page 37: Drain Rinse Inspection
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. - Page 38 (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.
- Page 39 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.
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Page 40: Chapter 4 - Steam Cooking Guide
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. -
Page 41: Sizing Up Pan Capacity
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. 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). -
Page 42: C. Convection Steamer – Suggested Timer Setting Guidelines
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. - Page 43 (continued from previous page) FRUIT: Fresh Apple, cored Grapefruit Orange Apricot Pineapple, whole Dried: add water to re-hydrate Apple Apricot Peach Pear Prune MEATS & POULTRY: Cook meats and poultry in nested pans, as juices can be used for gravy, sauces, beef stock and soups.
- Page 44 Spaghetti, regular 8 min.**...
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Page 45: Steaming Tips - Lobster - Crab - Shrimp
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.
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