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Table of Contents (continued)
CHAPTER
PAGE
1. Locating the Steamer……………………………………………………………………………….. 20
Location and Clearance Requirements of the Steamer ………………………………………... 20
2. Installation Using Cleveland Range Stand Model No. ES222834 …………………………….. 21
3. Installation of SteamChef¥ Steamers on the Model No. ES222824S Sacking Stand …..….. 22
4. Installing the Legs …………………………………..……………………………………………… 24
5. Positioning and Leveling the Steamer …………………………………..….……………………. 25
6. Installation of the KleanShield¥ ……………………………………..…..….……………………. 25
7. Installing the Fan Guard ………………………………………………..…..….…………………… 25
8. Install Slide Racks and Rear Vent ………………………………………………………………… 25
9. Install the Free Air Vented Drain Lines ……………………………………………………………. 26
10. Water Supply Requirements and Installation ……………………………………………………. 27
a. Water Supply Requirements …..…….………………………………..…………………..…. 27
b. Install Water Supply Lines …..…….……………………………………………………...…. 27
c. Testing Water Supply Lines …………………………………………………………..……… 29
11. Install Electric Power Lines………………………………………………………………………… 29
C. STARTUP AND CHECKOUT…………………………………………………………………………... 30
1. Installation Checkout ……………………………………………………………………..………… 30
Notes on Installation ……………………………………………………………………..……… 30
2. Operating Test and Final Checkout Procedure………………………………………………….. 31
a. Startup Procedure……………………………………………………………………………… 31
b. Drain Rinse Inspection ……………………………………………………………………….. 32
c. Operating Tests and Final Checkout Procedure (Sequence of Operation) ….…………. 32
CHAPTER 4 – STEAM COOKING GUIDE …………..……………………………..…. 35
A. INTRODUCTION ………………………………………………………………………………………… 35
B. SIZING UP PAN CAPACITY ………………………………………………………………..……..…. 36
1. Serving Sizes – How Much? How Many? …………………………….………………..………… 36
2. Reference Charts for Typical Pan Capacities …………………………………..……………….. 36
C. CONVECTION STEAMER – SUGGESTED TIMER SETTING GUIDELINES …………………... 37
D. STEAMING TIPS – LOBSTER – CRAB - SHRIMP ………………………………………………... 39
1. Live Lobster and Crabs …………………………….………………………………..…..………… 39
2. Lobster Tail 8 oz. …………………………………..……………………………………………….. 39
3. King Crab Legs …………………………….……………………………………………..………… 39
4. Shrimp …………………………………..…………………………………………………………... 39