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Operator’s Manual P/N-260APC-A
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8
the steam valve handle in slowly. all the way. This
shuts off the steam supply and also depressurizes and
drains the compartment, which takes about 2 minutes.
Note: The automatic timer shuts an The steam
automatically; the mechanical timer does not
Neither timer depressurizes and drains the
compartment
WARNING
WAIT AT LEAST TWO MINUTES FOR THE
COMPARTMENT (S) TO DEPRESSURIZE AND DRAIN
BEFORE OPENING THE COMPARTMENT DOOR.
6. To open the compartment door. turn the bar handle
counter-clockwise. Do not attempt to disengage the
door arm latch. When the compartment has
depressurized and drained completely; the door will
open slightly and come to rest against the door arm
latch. WARNING: If at this point the door does not open
partially by itself, it is a sign that the drain line is
blocked. Do not attempt to open the door. Retighten the
bar handle and then call a serviceman to open the door
and unblock the drain line (Seepage 3. item #2,
regarding drain)
COOKING OPERATION
Check the cooking compartment to ensure it is warm. If ft
is cool. Perform the steps for preheating
Place the pan(s) of food into the cooking compartment by
sliding the pan(s) into the slide rack for optimum steam
heat transfer. and therefore, a higher quality food product
is achieved when shallow. perforated, uncovered pans are
used. if pans must be covered. use only stainless steel
pan lids designed for use with the pan racks. Do not cover
pans with aluminum foil or plastic wrap, as they may fall
out of the pan and clog the drain. A clogged drain may
cause an' accumulation of hot water in the cooking
compartment which could cause injury when the door is
opened.
Boiler Shutdown
The red-lighted power switch must be shut off for 3 min-
utes a minimum of once every 8 hours to automatically
drain highly mineralized water from the boiler, which re-
duces the formation of scale. See step J in CARE AND
CLEANING instructions, which follow.
CARE AND CLEANING
The Cleveland Convection Steamer must he cleaned
regularly to maintain its fast, efficient cooking
performance, and to ensure its continued safe, reliable
operation.
1. The boiler must be drained (Blowdown) after a maxi-
mum of 8 hours of use. If the boiler feedwater contains
more than 60 parts per million of total dissolved solids,
the boiler must have a Blowdown more often, the fre-
quency depending upon the mineral content of the
feedwater Blowdown means the boiler must be drained
under pressure.
THE BOILER BLOWDOWN IS PERFORMED BY SIM-
PLY SHUTTING OFF THE STEAMER'S RED-
LIGHTEDPOWER SWITCH WHILE THE BOILER IS
AT NORMAL 10 PSI OPERATING PRESSURE.
WHEN THEBOTTOM OF THE POWER ROCKER
SWITCH ISPRESSED, ITS RED LIGHT GOES OUT,
AND THE DRAIN VALVE AUTOMATICALLY OPENS,
DRAINING THE BOILER. AUTOMATICALLY TIMED
DRAIN WATER CONDENSER WILL PLUSH THE
DRAIN FOR 3 MINUTES THEN SHUT OFF. AITER 3
MINUTES THE STEAMER IS READY TO BE RE-
STARTED.
When steam is produced, the water in the boiler is
being distilled. 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 highly
mineralized, which results in erratic operation, lime
build-up, corrosion, and premature electric heater
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 in the back of
the cooking compartment. No compartment should
be o~ crated without the drain screen in place. This
screen prevents large food particles from entering
and possibly plugging the drain line. Any restriction
of the drain line may cause a slight build-up of
backpressure in the compartment, resulting in steam
leaks around the door gasket. 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. An 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 will result.
With the steamer off, open the cooking compartment
doors and allows the steamer to cool before
cleaning the cooking compartments and their
components.
3. At the end of each day's operation, wash the pan
slides door gaskets, and compartment interiors with
mild detergent and warm water, either by hand or in
a dishwasher Rinse thoroughly with clear water.