Installation

GENERAL

Installation of the unit must be accomplished by qualified installation personnel working to all applicable local and national codes. Improper installation of unit could cause injury or damage.

This equipment is built to comply with applicable standards for manufacturers. Included among those approval agencies are: UL, A.G.A., NSF, ASME/N.Bd., CSA, CGA, ETL, and others. Many local codes exist, and it is the responsibility of the owner/installer to comply with these codes.

The rating plate is located directly behind the upper front panel (left side). For easy access, remove the two screws securing the upper front panel and hinge the lower front panel downwards. Gas type, burner ratings and electrical requirements are stated on the plate.

Observe all clearance requirements to provide proper make-up air flow. Do not obstruct the flow of combustion and ventilation air. Check rating plate to ensure that unit has been equipped to operate with the type of gas available at the installation.

All units are protected with fuses which are located inside the service box. For easy access, hinge front panel downwards.

A pressure tap is supplied with each unit and is installed on the manifold. The gas pressure must be checked when unit is installed, to ensure unit gas pressure is the same as specified on the rating plate. For access to the pressure tap, remove front panel, turn power switch to the 'OFF' position as a precaution and hinge front panel downwards. The pressure tap is located behind the front shield. If necessary, pressure adjustments can be made at the pressure regulator which is installed on the manifold. For easy access to the pressure regulator, view along left side of unit from underneath. Once pressure test is completed, turn power switch and thermostat to the 'OFF' position. Raise lower front panel back into position.

Make certain that new piping, joints and connections have been made in a clean manner and have been purged, so that piping compound, chips, etc., will not clog valves and/ or controls. Use pipe joint sealant that is approved for use with liquefied petroleum gas.

Have a qualified gas technician check the gas pressure to make certain that existing gas facilities (meter, piping; etc.) will deliver the BTU's of gas required at the unit with no more than 1/2" water column pressure drop. When checking pressure, be certain that all the equipment on the same gas line is turned to the 'ON' position.

WARNING: Always check gas connections for leaks using soap solution or similar means. DO NOT CHECK WITH AN OPEN FLAME.

INSPECTION

Before unpacking visually inspect the unit for evidence of damage during shipping.

If damage is noticed, do not unpack the unit, follow shipping damage instructions.

SHIPPING DAMAGE

INSTRUCTIONS

If shipping damage to the unit is discovered or suspected, observe the following guidelines in preparing a shipping damage claim.

1.Write down a description of the damage or the reason for suspecting damage as soon as it is discovered. This will help in filling out the claim forms later.

2.As soon as damage is discovered or suspected, notify the carrier that delivered the shipment.

3.Arrange for the carrier's representative to examine the damage.

4.Fill out all carrier claims forms and have the examining carrier sign and date each form.

CLEARANCE REQUIREMENTS/ DRAIN LOCATIONS

This unit must be installed in accordance with the clearances shown on the rating label which is adhered to the unit.

FOR YOUR SAFETY. Keep the appliance area free and clear of combustible materials.

VENTILATION

These units must be installed under an adequate ventilation system.

SGM-40-TR, SGM-30-TR, SGL-40-TR, SGL-30-TR specifications

Cleveland Range is renowned for its high-quality cooking equipment, particularly in the commercial foodservice industry. Among its offerings, the SGL-30-TR, SGL-40-TR, SGM-30-TR, and SGM-40-TR stand out as versatile steam cooking appliances that cater to a variety of culinary needs.

The SGL-30-TR and SGL-40-TR models are designed as steamers, providing operators with a robust solution for cooking a diverse range of foods. One of their primary features is the SmartSteam technology, which allows for higher efficiency and better heat retention. This technology enables consistent cooking results, ensuring that dishes are prepared evenly while preserving flavors, colors, and nutrients.

Both SGL models come equipped with a direct steam connection and boast a large cooking cavity, allowing them to accommodate multiple pans of food simultaneously. This design not only enhances productivity but also allows for flexibility in the kitchen when preparing large quantities of food. Additionally, user-friendly controls and adjustable timers simplify the cooking process, making it accessible for chefs of varying experience levels.

On the other hand, the SGM-30-TR and SGM-40-TR models are convenibly designed for environments that require both steam and convection cooking. These units integrate advanced cooking technologies that combine steam and hot air circulation, resulting in moist and flavorful dishes with a desirable texture. This hybrid cooking method is particularly advantageous for baked goods, allowing for a crispy crust while maintaining moisture within.

All four models come equipped with stainless steel construction, ensuring durability and ease of cleaning in busy kitchen environments. The high-efficiency water reservoirs minimize water usage, aligning with sustainable practices in commercial kitchens. Moreover, the user-friendly interface, featuring digital controls, displays cooking times and temperatures, facilitating optimal cooking performance.

Safety features are also a priority, with built-in steam emission controls to prevent burns and injuries, making these units reliable for daily use in bustling restaurants and cafeterias. In summary, the Cleveland Range SGL-30-TR, SGL-40-TR, SGM-30-TR, and SGM-40-TR steamers demonstrate a perfect blend of advanced technology, user-centric design, and operational efficiency, making them an ideal asset for a variety of culinary operations. Their state-of-the-art features ensure that chefs can focus on delivering exceptional meals to their guests while relying on superior equipment to support their cooking endeavors.