Cleveland Range SGL-40-TR, SGL-30-TR, SGM-30-TR manual Stainless Steel Equipment Care and Cleaning

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STAINLESS STEEL EQUIPMENT CARE AND CLEANING

(Suppied courtesy of Nafem. For more information visit their web site at www.nafem.org)

Contrary to popular belief, stainless steels ARE susceptible to rusting.

4.

Treat your water.

 

 

Corrosion on metals is everywhere. It is recognized quickly on iron and

 

Though this is not always practical, softening hard water can do much

steel as unsightly yellow/orange rust. Such metals are called “active”

 

to reduce deposits. There are certain filters that can be installed to

because they actively corrode in a natural environment when their atoms

 

remove distasteful and corrosive elements. To insure proper water

combine with oxygen to form rust.

 

treatment, call a treatment specialist.

 

Stainless steels are passive metals because they contain other metals, like

5.

Keep your food equipment clean.

 

chromium, nickel and manganese that stabilize the atoms. 400 series

 

Use alkaline, alkaline chlorinated or non-chloride cleaners at

stainless steels are called ferritic, contain chromium, and are magnetic;

 

 

recommended strength. Clean frequently to avoid build-up of hard,

300 series stainless steels are called austenitic, contain chromium and

 

 

stubborn stains. If you boil water in stainless steel equipment,

nickel; and 200 series stainless, also austenitic, contains manganese,

 

 

remember the single most likely cause of damage is chlorides in the

nitrogen and carbon. Austenitic types of stainless are not magnetic, and

 

 

water. Heating cleaners that contain chlorides have a similar effect.

generally provide greater resistance to corrosion than ferritic types.

 

6.

Rinse, rinse, rinse.

 

 

With 12-30 percent chromium, an invisible passive film covers the steel’s

 

 

 

If chlorinated cleaners are used, rinse and wipe equipment and

surface acting as a shield against corrosion. As long as the film is intact

 

and not broken or contaminated, the metal is passive and stain-less. If the

 

supplies dry immediately. The sooner you wipe off standing water,

passive film of stainless steel has been broken, equipment starts to

 

especially when it contains cleaning agents, the better. After wiping

corrode. At its end, it rusts.

 

equipment down, allow it to air dry; oxygen helps maintain the

Enemies of Stainless Steel

 

stainless steel’s passivity film.

 

7.

Never use hydrochloric acid (muriatic acid) on stainless steel.

There are three basic things which can break down stainless steel’s

8.

Regularly restore/passivate stainless steel.

passivity layer and allow corrosion to occur.

1.

Mechanical abrasion

 

 

 

 

2.

Deposits and water

Recommended cleaners for specific situations

3.

Chlorides

Job

 

Cleaning Agent

Comments

Mechanical abrasion means those things that will scratch a steel surface.

Routine cleaning

Soap, ammonia,

Apply with cloth or sponge

 

 

detergent, Medallion

 

Steel pads, wire brushes and scrapers are prime examples.

 

 

 

 

 

 

 

Fingerprints & smears

Arcal 20, Lac-O-Nu

Provides barrier film

Water comes out of the faucet in varying degrees of hardness. Depending

 

 

Ecoshine

 

on what part of the country you live in, you may have hard or soft water.

 

 

 

 

Stubborn stains &

Cameo, Talc, Zud,

Rub in direction of polish lines

Hard water may leave spots, and when heated leave deposits behind that

discoloration

First Impression

 

if left to sit, will break down the passive layer and rust stainless steel. Other

 

 

 

 

Grease & fatty acids,

Easy-off, De-Grease

Excellent removal on all finishes

deposits from food preparation and service must be properly removed.

blood, burnt-on-foods

It Oven Aid

 

Chlorides are found nearly everywhere. They are in water, food and table

 

 

 

Grease & oil

Any good

Apply with sponge or cloth

salt. One of the worst chloride perpetrators can come from household and

 

 

commercial detergent

 

industrial cleaners.

Restoration/Passivation

Benefit, Super Sheen

 

So what does all this mean? Don’t Despair!

 

 

 

 

Review

 

 

Here are a few steps that can help prevent stainless steel rust.

 

 

1.

Stainless steels rust when passivity (film-shield) breaks down as a

1.

Use the proper tools.

 

result of scrapes, scratches, deposits and chlorides.

 

 

 

 

When cleaning stainless steel products, use non-abrasive tools. Soft

2.

Stainless steel rust starts with pits and cracks.

 

cloths and plastic scouring pads will not harm steel’s passive layer.

 

3.

Use the proper tools. Do not use steel pads, wire brushes or scrapers

 

Stainless steel pads also can be used but the scrubbing motion must

 

be in the direction of the manufacturers’ polishing marks.

 

to clean stainless steel.

 

2.

Clean with the polish lines.

4.

Use non-chlorinated cleaners at recommended concentrations. Use

 

Some stainless steel comes with visible polishing lines or “grain.”

 

only chloride- free cleaners.

 

 

5.

Soften your water. Use filters and softeners whenever possible.

 

When visible lines are present, always scrub in a motion parallel to the

 

lines. When the grain cannot be seen, play it safe and use a soft cloth

6.

Wipe off cleaning agent(s) and standing water as soon as possible.

 

or plastic scouring pad.

 

Prolonged contact causes eventual problems.

3.Use alkaline, alkaline chlorinated or non-chloride containing cleaners.

While many traditional cleaners are loaded with chlorides, the industry is providing an ever-increasing choice of non-chloride cleaners. If you are not sure of chloride content in the cleaner used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it also can attack stainless steel and cause pitting and rusting.

To learn more about chloride-stress corrosion and how to prevent it, contact the equipment manufacturer or cleaning materials supplier.

Developed by Packer Engineering, Naperville, Ill., an independent testing laboratory.

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Contents Cleveland Retain this Manual for Your Reference For the UserFor your safety Installation GAS InstallationAIR Supply ElectricalCleaning Operating InstructionsWater Connections Optional Lighting Instructions Start UP ProcedureOperating Instructions Operating SuggestionsCleaning Instructions Care and CleaningCleaning Instructions Stainless Steel Equipment Care and Cleaning Hydraulic Jack Assemblies Item NO. Part NO. Description QTY Hydraulic Jack Assemblies Hand TiltActuator Assembly Power Tilt BRACKET, Limit SWITCH, with Tangent DRAW-OFF Valve on PAN Limit SwitchActuator ASSY., Complete with Item MotorHydraulic Tilt Assembly Control Panel Shaft Assembly Electrical BOX PAN Hinge Plate AssemblySpring Assembly Burner BOX Assembly Manifold Assembly Tilt Mechanism Lubrication MaintenanceCalibration Instructions Important do not Attempt to Calibrate the Thermostat

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.