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Separate frozen food packs into smaller chunks.
If unpacked pre-cooked frozen dishes require more than 15 minutes to cook, cover the pan. When a
cover is used, about one-third more cooking time is required. This is true only of foods in either portion
size or in larger sizes which cannot be cooked in the covered containers in which they are packed.
Cooking time required for frozen foods depends upon the amount of defrosting required. If time
permits, allow the frozen foods to partially thaw overnight in a refrigerator. This will reduce their
cooking times.
CLEANING
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT/
TAGOUT PROCEDURES BEFORE CLEANING.
COOKING COMPARTMENT DRAINS
Keep compartment drains running freely. Inspect compartment drains daily for blockage. Remove any
particles or debris from the perforated strainer daily (or more often if needed).
After cooking greasy foods or seafood, close the doors and operate each compartment for 15 to 30
minutes to flush any residual grease and oils down the compartment drain. Make a solution of warm
water and detergent and pour
1
/2 gallon (1.9 liters) of it down each compartment drain. Rinse by pouring
1
/2 gallon (1.9 liters) of hot water down each compartment drain.
BOILER BLOWDOWN
To prevent malfunction of controls from scale related clogging, it is essential to blow down the boiler
every day. This will flush out any accumulated minerals from the feed water. It will also aid in
preventing internal scale buildup which would interfere with proper boiler operation. Failure to blow
down the boiler every day may void the steamer warranty. The presence of minerals in suspension
is indicated by a murky or milky condition in the first portion of the water drained.
WARNING:
THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE. USE CARE WHEN
CLEANING
OR SERVICING THE BOILER.
After the steamer boiler has been in operation, blow down the boiler for approximately 5 minutes. This
will remove sediment, scale or lime buildup in the boiler.
COMPARTMENTS
Wash the inside of the compartment with a solution of warm water and detergent. Rinse with warm
water.
Once a week, thoroughly clean the exposed surfaces (sides, front, door and top) with a damp cloth and
polish with a clean cloth. To remove discolorations, use a nonabrasive cleaner.
FROZEN PRODUCT
Perforated
Solid
Frozen Vegetables.
Loosen and spread
vegetable.
Precooked Dishes.
Remove wrapping and place
in pan.
Broccoli, asparagus spears, green beans, carrots,
brussel sprouts, turnips, potatoes, cut corn, lima beans,
peas, squash.
All precooked dishes, such as beef goulash, chicken
fricasse, etc., which cannot be cooked in the containers
in which they are packed.