Cleaning Instructions

CAUTION

SURFACES MAY

BE EXTREMELY HOT!

CARE AND CLEANING

Cooking equipment must be cleaned regularly to maintain its fast, efficient cooking performance and to ensure its continued safe, reliable operation. The best time to clean is shortly after each use (allow unit to cool to a safe temperature).

WARNINGS

➩	Do not use detergents or
	cleansers that are chloride
	based or contain quaternary
	salt.
	Chloride Cleaners
➩	Do not use a metal bristle
	brush or scraper.

	Wire Brush &
➩	Steel wool should never be
	used for cleaning the stainless
	steel.

	Steel Pads
➩	Unit should never be cleaned
	with a high pressure spray
	hose.

	High Pressure
	Spray Hose
➩	Do not leave water sitting in unit
	when not in use.

CLEANING INSTRUCTIONS

1.Turn unit off.

2.Remove drain screen (if applicable). Thoroughly wash and rinse the screen either in a sink or a dishwasher.

3.Prepare a warm water and mild detergent solution in the unit.

4.Remove food soil using a nylon brush.

5.Loosen food which is stuck by allowing it to soak at a low temperature setting.

6.Drain unit.

7.Rinse interior thoroughly.

8.If the unit is equipped with a Tangent Draw-Off Valve, clean as follows:

a)Disassemble the draw-off valve first by turning the valve knob counter-clockwise, then turning the large hex nut counter-clockwise until the valve stem is free of the valve body.

b)In a sink, wash and rinse the inside of the valve body using a nylon brush.

c)Use a nylon brush to clean tangent draw-off tube.

d)Rinse with fresh water.

e)Reassemble the draw-off valve by reversing the procedure for disassembly. The valve's hex nut should be hand tight only.

9.Using mild soapy water and a damp sponge, wash the exterior, rinse, and dry.

NOTES

➩For more difficult cleaning applications one of the following can be used: alcohol, baking soda, vinegar, or a solution of ammonia in water.

➩Leave the cover off when the kettle is not in use.

➩For more detailed instructions refer to the Nafem Stainless Steel Equipment Care and Cleaning manual (supplied with unit).

Stagnant

Water

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.