Cleveland Range PSM, PGM, PEM, PDM, PDL-2/3 Cooking Operation, Boiler Shutdown, Care and Cleaning

Operator’s Manual P/N-260APC-A

the steam valve handle in slowly. all the way. This shuts off the steam supply and also depressurizes and drains the compartment, which takes about 2 minutes.

Note: The automatic timer shuts an The steam automatically; the mechanical timer does not Neither timer depressurizes and drains the compartment

WARNING

WAIT AT LEAST TWO MINUTES FOR THE COMPARTMENT (S) TO DEPRESSURIZE AND DRAIN BEFORE OPENING THE COMPARTMENT DOOR.

6.To open the compartment door. turn the bar handle counter-clockwise. Do not attempt to disengage the door arm latch. When the compartment has depressurized and drained completely; the door will open slightly and come to rest against the door arm latch. WARNING: If at this point the door does not open partially by itself, it is a sign that the drain line is blocked. Do not attempt to open the door. Retighten the bar handle and then call a serviceman to open the door and unblock the drain line (Seepage 3. item #2, regarding drain)

COOKING OPERATION

Check the cooking compartment to ensure it is warm. If ft is cool. Perform the steps for preheating

Place the pan(s) of food into the cooking compartment by sliding the pan(s) into the slide rack for optimum steam heat transfer. and therefore, a higher quality food product is achieved when shallow. perforated, uncovered pans are used. if pans must be covered. use only stainless steel pan lids designed for use with the pan racks. Do not cover pans with aluminum foil or plastic wrap, as they may fall out of the pan and clog the drain. A clogged drain may cause an' accumulation of hot water in the cooking compartment which could cause injury when the door is opened.

Boiler Shutdown

The red-lighted power switch must be shut off for 3 min- utes a minimum of once every 8 hours to automatically drain highly mineralized water from the boiler, which re- duces the formation of scale. See step J in CARE AND CLEANING instructions, which follow.

CARE AND CLEANING

The Cleveland Convection Steamer must he cleaned regularly to maintain its fast, efficient cooking performance, and to ensure its continued safe, reliable operation.

1.The boiler must be drained (Blowdown) after a maxi- mum of 8 hours of use. If the boiler feedwater contains more than 60 parts per million of total dissolved solids, the boiler must have a Blowdown more often, the fre- quency depending upon the mineral content of the feedwater Blowdown means the boiler must be drained under pressure.

THE BOILER BLOWDOWN IS PERFORMED BY SIM- PLY SHUTTING OFF THE STEAMER'S RED- LIGHTEDPOWER SWITCH WHILE THE BOILER IS AT NORMAL 10 PSI OPERATING PRESSURE. WHEN THEBOTTOM OF THE POWER ROCKER SWITCH ISPRESSED, ITS RED LIGHT GOES OUT, AND THE DRAIN VALVE AUTOMATICALLY OPENS, DRAINING THE BOILER. AUTOMATICALLY TIMED DRAIN WATER CONDENSER WILL PLUSH THE DRAIN FOR 3 MINUTES THEN SHUT OFF. AITER 3 MINUTES THE STEAMER IS READY TO BE RE- STARTED.

When steam is produced, the water in the boiler is being distilled. During this process, the minerals that come into the boiler with the water; remain in the boiler as the water boils away as steam. When allowed to accumulate, the water becomes highly mineralized, which results in erratic operation, lime build-up, corrosion, and premature electric heater failures. In some cases, complete boiler replacement becomes necessary, which is extremely expensive. By draining the boiler under pressure, most sediment present will be flushed down the drain.

2.The steamer is equipped with a drain in the back of the cooking compartment. No compartment should be o~ crated without the drain screen in place. This screen prevents large food particles from entering and possibly plugging the drain line. Any restriction of the drain line may cause a slight build-up of backpressure in the compartment, resulting in steam leaks around the door gasket. It also may adversely affect the convection action of the steam in the compartment, which is critical to optimum performance. Pouring USDA approved drain cleaner through the compartment drains once a week will help to ensure an open drain. An auger or "snake” may be safely used to clear obstructions in the compartment drains. Do not use a power auger, as damage to the plastic drain system will result.

With the steamer off, open the cooking compartment doors and allows the steamer to cool before cleaning the cooking compartments and their components.

3.At the end of each day's operation, wash the pan slides door gaskets, and compartment interiors with mild detergent and warm water, either by hand or in a dishwasher Rinse thoroughly with clear water.

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