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Summary of Contents for Crown Food Service Equipment DCX-2
- Page 1 INSTALLATION AND OPERATION MANUAL DIRECT STEAM CABINET BASE CONVECTION STEAMER MODELS: DCX-2 DCX-10 CROWN FOOD SERVICE EQUIPMENT LTD. 70 OAKDALE ROAD, DOWNSVIEW (TORONTO), ONTARIO, CANADA, M3N 1V9 TELEPHONE: (416) 746-2358, FAX: (416) 746-8324 PRINTED IN CANADA PART NUMBER 10065R3 2008-11-13...
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Page 2: Important Notes
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 IMPORTANT NOTES This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages that follow this symbol to avoid possible injury or death. -
Page 3: Table Of Contents
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 TABLE OF CONTENTS DESCRIPTION PAGE Important Notes ............2 1.0 Service Connections... -
Page 4: Service Connections
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 1.0 SERVICE CONNECTIONS PART NUMBER 10065R3 2008-11-13... -
Page 5: Installation Instructions
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 2.0 INSTALLATION INSTRUCTIONS Ideally an exhaust system should be located directly above the appliance to exhaust steam and heat generated by the appliance. 1. Set the unit in place and level using a spirit level. - Page 6 INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 INFORMATION TO STEAM FITTER Each cooking compartment requires approximately 1 BHP (50 lbs. of steam per hour minimum) to operate satisfactorily. Assuming availability of 30 psi supply steam pressure immediately to the appliance, then pipe sizes of ½"...
- Page 7 INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 INSTALLATION AND SERVICE CONNECTIONS Note, in 3/4" pipe size, that a Standard 90 Elbow, an Angle Valve and a Globe Valve are equivalent to 1.8 feet, 10 feet and 18 feet respectively of straight pipe.
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Page 8: Operating Instructions
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 3.0 OPERATING INSTRUCTIONS CAUTION: Live steam and accumulated hot water in the compartment may be released when the door is opened. START-UP Start-up procedures for your steamer must be completed once daily prior to operation. -
Page 9: Periodic Maintenance
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 3.0 OPERATING INSTRUCTIONS (continued) SHUT DOWN 1. To shut down cooking compartment, set timers to their OFF position and leave doors slightly open. 2. At the end of the day, open the door of the cabinet base and turn off the power switch. Turn off external steam supply valve. -
Page 10: Cooking Chart
INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 6.0 COOKING CHART The following table lists suggested cooking times and weights. These times, which will vary depending on initial product temperature, size, shape, etc., are approximate and should be adjusted to suit your operation. - Page 11 INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 PRODUCTS TO BE COOKED IN PERFORATED PANS PRODUCT TIMER SETTING WEIGHT IN MINUTES PER PAN Clams Frozen 10 - 12 3 Dozen Fresh, Cherrystone 5 - 6...
- Page 12 INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 PRODUCTS TO BE COOKED IN PERFORATED PANS PRODUCT TIMER SETTING WEIGHT IN MINUTES PER PAN Broccoli Spears, Frozen 4 Lb Spears, Fresh 5 Lb Flowerettes, Frozen 5 Lb...
- Page 13 INSTALLATION AND OPERATION MANUAL, DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10 PRODUCTS TO BE COOKED IN PERFORATED PANS PRODUCT TIMER SETTING WEIGHT IN MINUTES PER PAN Fruit, Blanch for Peeling Grapefruit Oranges Pineapple, Whole for Cutting COOKING HINTS Where possible, spread food out evenly in pans.
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