Cleveland Range 22CGT3, 22CGT6 installation manual Operating Tests from Drain Rinse Inspection

Page 24

C.Operating Tests (Continued from Drain Rinse Inspection)

1.At the start of this test the cooking compartment door should be open and the controls should be set as follows:

a.The Main External Power Switch is ON.

b.The ON/OFF lever/switch is OFF (The green indicator on the control panel is NOT lit).

c.The TIMED/MANUAL switch is in the TIMED position, OR for ON/OFF models, the ON/OFF compartment selector switch is in the OFF position.

d.Set the compartment timer to zero, by using the dial counter or keypad.

2.Set the ON/OFF lever/switch to the ON position. As the water reservoir fills, check the following functions:

a.The green Power ON turns ON.

b.The fill valve opens and water begins to fill the compartment reservoir. Water appears in the bottom of the water reservoir.

c.Close the compartment door to close the door interlock circuit. As the water level in the water reservoir rises:

•Check that no water flows from the drain opening.

•Check for plumbing leaks in the control area.

3.When the water in the steam generator reaches the safe operating level (the level of the lower probe), the burner lights, the convection fan starts, and the SteamChef begins warming to the standby temperature.

4.Open the door: the burner and convection fan turn OFF.

a.Water continues to fill the generator and the water level in the reservoir continues to rise.

b.The water in the reservoir stops rising when water reaches the upper probe.

•If the water level continues to rise above the tip of the higher probe, see the Operator’s Troubleshooting Guide in the Operator’s Manual.

•If the problem persists, have a qualified Cleveland Range authorized service representative check the probe circuit.

5.Close the compartment door to close the door interlock circuit.

a.The burner and the convection fan restart and the SteamChef heats to the standby temperature.

b.When the standby temperature is reached, the convection fan and the burner turn OFF.

c.If the SteamChef is left in Timed Mode or OFF, the burner, and convection fan cycle ON and OFF as the SteamChef maintains the standby temperature in the cooking compartment.

6.Set the TIMED/MANUAL switch to MANUAL or the ON/OFF to ON.

a.The cooking cycle starts.

b.Check that:

1)The burner lights.

2)The condenser water flow starts.

3)Steam production starts.

4)After a few seconds, a stream of water flows from the drain.

5)After a few minutes the compartment reaches maximum cooking temperature.

6)The burner, condenser water, and convection fan remain ON as long as the SteamChef remains in Manual Mode for Timer models or ON for ON/OFF models.

7)In Manual Mode, (or ON for ON/OFF models), the SteamChef continues to operate at the cooking temperature for 60 minutes.

8)No steam leaks around the door gasket.

18

Page 23 Page 25
Image 24
Page 23 Page 25
Contents Installation Manual Part No CGT-INM REV.A 2/07For Your Safety Electric Shock HazardLimited Extended Warranty Coverage Cleveland Statement of PoliciesPage Installation Manual Table of ContentsStartup PROCEDURE………………………………………………………………….… SteamChef Models 22CGT3 and 22CGT6Operating TESTS……………………………………………….……….……………… Product Information Product Information PlateLifting Points Do not Lift from Sides Do not Lift from SidesGeneral Information and Installation Instructions Inspect the Appliance for Shipping DamageDimensions and Clearances 22CGT3&6 Selecting a Location for the SteamChef Exhaust Hood RequirementsInstall the Legs Blocks, Front ViewPosition and Level the SteamChef Installation of the Gas Supply Lines Gas Supply for the SteamChefGas Supply Line Layout Testing Gas Supply Lines Pressure Testing Gas Supply LinesConnection of the Water Supply Lines Filter WasherCleveland Range Single Water Supply Arrangement Electric Connections for the SteamChefSteamChef Page Install the KleanShield Note See Figure Install the Slide Racks Pan RacksFan RackInstallation Check List Task Reference CompletedStartup Procedure Do not TRY to Light Burners with a FlameLighting and Shutdown Instructions Lighting InstructionsShutdown Instructions Burner Ignition TestPage Startup Procedure Drain Rinse Inspection from Item 1, Startup ProcedureOperating Tests from Drain Rinse Inspection Page

22CGT6, 22CGT3 specifications

The Cleveland Range 22CGT3 and 22CGT6 are premier cooking equipment options designed for commercial kitchens that require efficiency and precision. These models, known for their durability and advanced features, cater to restaurants, schools, and large catering operations.

One of the standout features of both models is the advanced technology integrated into their operation. The 22CGT3 and 22CGT6 are equipped with high-performance boilers that utilize a direct steam source, allowing for rapid heating and consistent cooking temperatures. This results in shorter cooking times and a reduction in energy consumption, optimizing both efficiency and cost-effectiveness for commercial kitchens.

Both models also showcase a robust construction, featuring stainless steel exteriors and heavy-duty components designed to withstand the rigors of everyday use. With their high-capacity steam generators and a variety of cooking capability, these units can handle everything from boiling to poaching, ensuring versatility in preparation methods.

A significant aspect of the 22CGT3 and 22CGT6 is their user-friendly controls. The intuitive control panels make it easy for kitchen staff to operate and monitor cooking processes. Programmable settings allow for consistent results, while precise temperature controls enhance cooking accuracy.

Safety is a primary concern in any commercial kitchen, and these models are no exception. They come equipped with safety features such as automatic shut-off and low-water indicators. Such safety mechanisms not only ensure the longevity of the equipment but also protect the kitchen staff from potential hazards.

Another innovative feature of the Cleveland Range 22CGT3 and 22CGT6 is the inclusion of steam trapping capabilities. This technology allows for the efficient capture and reuse of steam, further enhancing energy efficiency and reducing water waste.

The capacity options available with the 22CGT3 and 22CGT6 cater to various operational needs, providing restaurants and large-scale foodservice operations with flexibility in meal preparation. Whether preparing batches of rice, vegetables, or proteins, these units can accommodate high volumes, ensuring that they meet the demands of fast-paced service.

In conclusion, the Cleveland Range 22CGT3 and 22CGT6 are designed with advanced technology, user-friendly controls, and safety features that make them ideal for any commercial kitchen. Their durability and efficiency position them as vital assets for establishments striving for excellence in culinary operations.
Top Page Image Contents