Cleveland Range SET-15, SET-10 manual Stainless Steel Equipment Care and Cleaning

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STAINLESS STEEL EQUIPMENT CARE AND CLEANING

(Supplied 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 UserShipping Damage Instructions General InstallationGeneral Information Inspection / UnpackingElectrical Connection Installation ClearancesInstallation Installation CheckOperating Instructions Temperature Application ChartCleaning Instructions Care and CleaningStainless Steel Equipment Care and Cleaning Warranty Faucet ASSEMBLY,SET-10 & SET-15For units built prior to August Model SET-10 Skillet BottomFor units built after August For units prior to August Model SET-10 Control Housing DrawingModel SET-10 Assembly Drawing LEG Options Model SET-15 Skillet Bottom & Cover Vent CAP For units built Prior to November Model SET-15 Skillet Control HousingFor units built After November 480V Transformer Option Model SET-15 BASE/PAN AssemblyServicing Guide MaintenanceHeating Element Block Torquing Heating Element RemovalWiring DIAGRAM, SET-10 & SET-15 208/380 or 240/415V, Three Phase Y Connected 480V, Single or Three Phase For units built after November 208/380 or 240/415V, Three Phase Y Connected 480V, Single or Three Phase

SET-15, SET-10 specifications

Cleveland Range is a renowned name in commercial kitchen equipment, and their SET-10 and SET-15 electric steamers exemplify the brand’s commitment to innovation, quality, and efficiency. These steamers are designed for institutions and restaurants seeking reliable, high-capacity cooking solutions.

One of the standout features of the Cleveland Range SET-10 and SET-15 models is their compact design. The SET-10 has a cooking cavity that can accommodate five full-size pans, while the SET-15 can hold up to six pans. This versatility makes them perfect for a variety of cooking applications, from steaming vegetables and seafood to heating prepared meals. Both models are ideal for facilities with space constraints, offering ample cooking capacity without occupying excessive floor space.

The SET-10 and SET-15 are equipped with advanced digital controls that simplify operation. Users can easily set the cooking time and temperature, ensuring precision in food preparation. These steamers also feature a programmable timer that allows chefs to focus on other tasks without the fear of overcooking. Additionally, the intuitive interface is user-friendly, making training staff a breeze.

Energy efficiency is a major consideration in today's kitchens, and Cleveland Range has designed the SET-10 and SET-15 with this in mind. They utilize a fully automatic water-fill system, which maintains optimal water levels to ensure consistent steam production. The steamers also have a unique heat exchanger that maximizes heat transfer, resulting in quicker steam generation and reduced energy consumption.

Another key characteristic is the robust construction of the units. Made from high-quality stainless steel, the SET-10 and SET-15 are designed to withstand the rigors of a busy kitchen environment. Their durable materials not only ensure longevity but also make cleaning and maintenance easier.

Safety features are integral to both models, with protective shut-offs that prevent overheating and ensure safe operation. The anti-clogging design of the steam inlet minimizes maintenance needs and ensures uninterrupted cooking.

In summary, the Cleveland Range SET-10 and SET-15 electric steamers combine compact design, advanced technology, energy efficiency, and durable construction, making them indispensable tools for any commercial kitchen. With their user-friendly controls and emphasis on safety, these steamers deliver reliable performance in a fast-paced culinary environment.
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