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2. Turn “On” main power On/Off switch (located
between the amber and green indicating lights).
3
. Light the constant pilot (located next to left burner as
you face it). If your Pasta System has an optional
spark ignitor, omit this step.
4. Activate pilot light momentary switch (let top corner)
and hold about 30 seconds, releasing it after pilot
indicting light is illuminated. If the runner pilot tube
fails to stay lit, wait five minutes before attempting to
relight to allow any accumulated gas to escape.
5. Set the primary (left) thermostat to 212°F(100°C) and
the secondary (right) thermostat to 190°F(87.8°C) or
less. Setting the secondary thermostat above
190°F(87.8°C) could allow the Pasta System to boil
over or short cycle.
INDICATING LIGHTS
● Amber–shows the runner pilot is lit.
● Green–shows the secondary (right) thermostat is
calling for heat from the center burner(s).
● Blue–shows water is filling into the Pasta System
vessel through the Pasta System water solenoid valve.
NOTE: The black manual water fill button is located to
the right of the blue indicating light. This may be used to
add water manually by depressing.
COOKING
Keating Pasta Gas Systems are designed to provide
maximum production efficiency and deliver high quality
food products. Low-temperature cooking and highly
polished stainless steel mean greater energy savings. Two
thermostats are used to provide instant recovery and to
save energy while water is boiling. The secondary (right)
thermostat calls for additional heat at start up or
occasionally when water is added. Follow cooking
procedures below for your model.
NOTE: Use of sodium chloride (salt) during the
cooking process will have a detrimental effect on the
cooker tank and will void the warranty.
OPERA
TION OF THIS PASTA SYSTEM SHOULD
BE LIMITED TO PERSONNEL WHO HAVE BEEN
THOROUGHLY TRAINED IN OPERATING
PROCEDURES.
USE ONLY KEATING APPROVED BASKETS IN
YOUR PASTA SYSTEM. NEVER OVERFILL
BASKETS. DO NOT BANG BASKETS ON
BASKET HANGERS OR PASTA SYSTEM
VESSEL.
CARE SHOULD BE TAKEN WHEN LOWERING
BASKETS INT
O P
ASTA SYSTEM TO PREVENT
SPLASHING HOT WATER FROM PASTA
SYSTEM VESSEL.
NEVER LIFT BASKETS DIRECTLY OUT OF THE
PASTA SYSTEM VESSEL WITHOUT DRAINING
AS SEVERE INJURY MAY RESULT.
NOTE: For counter model Pasta Systems, always
check the rear drain operating handle before attempting
to use the Pasta System. A safety switch prevents the
Pasta System from operating if the handle is not pushed
in completely and latched.
A. Standard Pasta System
1. Fill Pasta System as described on page 6 – Filling.
2. Set primary (left) thermostat to 212°F(100°C) and
secondary (right) thermostat to 190°F(87.8°C).
3. When the water starts boiling, lower baskets slowly
into the hot water.
4. Set timer for left or right side basket, whichever is
being lowered into water.
5. When timer sounds, lift basket out of water. Place
on basket hanger rods on splashback of Pasta
System to allow draining of excess water.
B. Basket-Lift Model
1. Fill Pasta System as described on page 6 – Filling.
2. Set primary (left) thermostat to 212°F(100°C) and
secondary (right) thermostat to 190°F(87.8°C).
3. Fill basket(s) to proper level and place on upper
basket hanger rods on splashback of Pasta
System.
4. Set timers to desired cooking time using T1, T2 or
T3. (For Programming Timers see page 8 & 9).
5. Push Start/Stop or T1, T2, or T3 button on timer(s).
Basket(s) will automatically lower into the Pasta
System vessel.
6. When cooking cycle is complete, an audible alarm
will sound and the basket(s) will raise automatically.
Allow water to drain before removing.
SHUTDOWN
1. Turn main power On/Off switch to “OFF” position.
DRAINING
ALWAYS SHUT THE PASTA SYSTEM OFF COMPLETELY
BEFORE DRAINING. THE PASTA SYSTEM SHOULD BE
DRAINED ONLY UNDER THE SUPERVISION OF
PROPERLY TRAINED PERSONNEL.
WARNING
WARNING
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