Cleveland Range 24CEA10, 21CET8 manual Shutdown and Cleaning Procedures, Steam Generator Blowdown

Page 15

6.To stop manual mode steaming, press the TIMED (top) end of the TIMED/MANUAL rocker switch. The generator stops steaming, and steam flow to the cooking compartment gradually stops.

WARNING

SEVERE BURNS may result from exposure to steam.

Do not open the steamer door before steam flow stops. Stand back when opening the compartment door. Open the door slightly to allow steam to vent before looking or reaching into cooking compartment. Do not reach into cooking compartment until the steam has cleared.

Do not reach into steamer or handle hot items without wearing heatproof gloves. Wet or damp gloves conduct heat, and may cause burns when touching hot items.

7.Carefully open the cooking compartment door, and remove the pans from the slide racks.

•If the steamer will be used again in a few minutes shut the door to maintain the cooking compartment temperature.

•If another use is not planned for more than half an hour, leave the cooking compartment door slightly open to reduce internal pressure while the steam is condensing and cooling.

•If the steamer is not being used again during this shift, perform the Power OFF and Shut Down and Cleaning Procedures.

SECTION 5: SHUTDOWN AND CLEANING PROCEDURES

A.STEAM GENERATOR BLOWDOWN

(1)Power Off (Automatic Blowdown)

Blowdown occurs automatically when the steamer is turned off at its ON/OFF switch. During blowdown, the steam generator drain solenoid is rinsed with fresh water, and the boiler is drained. Blowdown at frequent intervals helps decrease mineral buildup in the steam generators, and reduces the frequency of descaling and other maintenance.

(2)Blowdown Frequency

The supply water quality determines how often blowdown must be performed. The higher the feed water, total dissolved solids, and particulate, the more frequently blowdown must be performed. A determination should be made at the time of installation whether additional blowdown frequency will be required as part of the daily maintenance based on the water quality analysis done as part of the installation. This information should be noted in the daily maintenance program developed for the equipment. If the local water supply meets the minimum supply water quality standards, observe the following guidelines to establish proper blowdown scheduling.

•For units without a water treatment system, blowdown must be performed after every 4 hours of operation and at the end of each shift.

•For units with a water treatment system, blowdown must be performed at the end of each shift.

11

Page 14 Page 16
Image 15
Page 14 Page 16
Contents Part No. CET-OPM Rev a 1/01 Operators ManualFor the User OPERATOR’S Manual Chapter Table of ContentsTable of Contents Limited WarrantySection Steam Cooking Guidelines Introduction Operational SafetyProduct Information Plate Product InformationSerial Number Model NumberModel 21CET8 Pictured Product DescriptionCompartment Control Panels Dial Timer Control PanelKeypad Timer Control Panel Timer OperationCooking Operations Keypad Control Panel START/STOP Key SteamCraft Ultra 3 Timer DisplayTIMED/MANUAL Switch Number Pad KeysGeneral Operation Power on Automatic FillDescaling Required Light Feature Inspecting the Cooking CompartmentPreheating the Steamer Cooking with the Steamer Operating and Cooking Procedure Manual Mode Using the Timer in Manual ModeManual Cooking Procedure Blowdown Frequency Shutdown and Cleaning ProceduresPower Off Automatic Blowdown Steam Generator BlowdownShut Down and Cleaning Blowdown ProcedureInner Door Assembly Maintenance Preventative Maintenance TroubleshootingWeekly/Monthly Maintenance Descale Steam Generator Atmospheric Steam Generator Descaling Procedure For Dissolve Descaler Solution Part NoOperators Troubleshooting Guide Trouble Shooting GuideProblem Possible Cause REMEDY/REFERENCE OFF See Warning underReminder that steamer To verify the steamersProper operation, see Descale unit, it is just aTroubleshooting Notes Introduction Steam Cooking GuidelinesServing Size Reference Charts for Typical Pan CapacitiesSizing UP PAN Capacity Serving Sizes How Much? How Many?Fruits From previous Steaming Tips Lobster Crab Shrimp Limited Extended Warrnty Coverage Limited Warranty
Related manuals
Manual 6 pages 10.59 Kb

21CET16, 21CET8, 24CEA10 specifications

Cleveland Range has built a reputation for innovation and quality in the foodservice industry, particularly known for its combination ovens, braising pans, and steamers. Among their impressive lineup are models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10, each designed to enhance kitchen efficiency and ease of use while preparing a wide variety of dishes.

The 24CEA10 is an advanced combi oven which excels in producing consistent, high-quality results. This model features advanced convection technology, allowing for even heat distribution throughout the cooking chamber. It also comes equipped with programmable cooking modes, optimizing the cooking process for various foods, from baked goods to large cuts of meat. The unit's user-friendly interface simplifies navigation through different settings, while the built-in monitoring systems provide real-time feedback on cooking progress.

Next is the 21CET8, a compact and versatile electric steam generator ideal for smaller kitchens. This model stands out for its energy efficiency and low water consumption, which not only reduces operational costs but also supports sustainability initiatives. The 21CET8 utilizes a sophisticated control system that allows chefs to precisely adjust temperature and steam settings, ensuring optimal cooking conditions for everything from delicate vegetables to robust seafood dishes.

The 21CET16 offers larger capacity while maintaining the same level of efficiency as its smaller counterpart. This model is designed for high-volume cooking operations and ensures that chefs can prepare large batches of food without sacrificing quality. It features dual steam generation capabilities, allowing for rapid heating and cooking, which is crucial during peak hours.

A new addition to the lineup is the 21CGA5, a gas model that emphasizes performance and durability. With its stainless steel construction, this unit is built to withstand the rigors of a busy kitchen. The 21CGA5 incorporates precise temperature controls and rapid heat recovery, making it ideal for restaurants and catering operations that demand consistent results under pressure.

Finally, the 24CGA10 combines the benefits of gas cooking with advanced technology. This model features a high-efficiency burner system and robust insulation, which work together to provide faster cooking times and reduced energy consumption. The 24CGA10 also includes a self-cleaning feature, enhancing maintenance ease and allowing operators to focus on food preparation rather than equipment upkeep.

In summary, the Cleveland Range models 24CEA10, 21CET8, 21CET16, 21CGA5, and 24CGA10 represent a powerful collection of cooking equipment designed to improve efficiency, support various cooking methods, and deliver exceptional results, proving invaluable in any foodservice operation.
Top Page Image Contents