Cleveland Range 21CET16, 24CEA10, 21CET8 manual Inner Door Assembly

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(4)Remove any spilled food from inside compartment and clear any residue from the drain screen. Clean the interior of the compartment thoroughly. Use a soft bristle brush to remove stubborn food particles. Do not use abrasive cleaning compounds or steel wool. Rinse inside of steamer compartment with clean water.

WARNING

Let rinse water drain through compartment drain opening. If water does not drain freely, drain lines must be cleaned before cooking again. Clogged or slow drains are dangerous because hot water can collect in compartment and spill out when opening compartment door.

(5)Clean the door assembly.

•Remove the inner door assembly (see Figure 5-1).

•Note the keyhole slots in the outer door and the retaining pins on the inner door assembly. Grasp the inner door assembly at the sides and lift up and then towards you to remove the assembly.

•Clean all surfaces of the inner door assembly, as well as the inside of the outer door, by wiping with a damp cloth.

•Rotate the inner door assembly 180° and replace it by sliding the retaining pins into the keyhole slots. Either long edge of the gasket assembly can be positioned at the top. Periodic rotating of the door assembly will increase the door gasket life.

Figure 5-1 Inner Door Assembly

(6)Replace the cleaned slide racks.

(7)Wipe the exterior with a damp cloth only. NEVER HOSE DOWN THE STEAMER. Electrical components inside the unit will not function correctly if wet or damp.

(8)After cleaning, leave the steamer door open until the next steamer operation. This prevents compartment odor buildup and increases gasket life

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Contents Part No. CET-OPM Rev a 1/01 Operators ManualFor the User OPERATOR’S Manual Chapter Table of ContentsSection Steam Cooking Guidelines Table of ContentsLimited Warranty Introduction Operational SafetySerial Number Product InformationModel Number Product Information PlateModel 21CET8 Pictured Product DescriptionCompartment Control Panels Dial Timer Control PanelCooking Operations Keypad Control Panel Keypad Timer Control PanelTimer Operation TIMED/MANUAL Switch SteamCraft Ultra 3 Timer DisplayNumber Pad Keys START/STOP KeyGeneral Operation Power on Automatic FillPreheating the Steamer Descaling Required Light FeatureInspecting the Cooking Compartment Cooking with the Steamer Manual Cooking Procedure Operating and Cooking Procedure Manual ModeUsing the Timer in Manual Mode Power Off Automatic Blowdown Shutdown and Cleaning ProceduresSteam Generator Blowdown Blowdown FrequencyShut 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 NoProblem Possible Cause REMEDY/REFERENCE Operators Troubleshooting GuideTrouble Shooting Guide OFF See Warning underProper operation, see To verify the steamersDescale unit, it is just a Reminder that steamerTroubleshooting Notes Introduction Steam Cooking GuidelinesSizing UP PAN Capacity Reference Charts for Typical Pan CapacitiesServing Sizes How Much? How Many? Serving SizeFruits From previous Steaming Tips Lobster Crab Shrimp Limited Extended Warrnty Coverage Limited Warranty
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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.
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