Keating Of Chicago 0107 service manual Indicating Lights, Cooking, Shutdown, Draining

2.Turn “On” main power On/Off switch (located between the amber and green indicating lights).

3.Light the constant pilot (located next to left burner as you face it). If your Pasta System has an optional spark ignitor, omit this step.

4.Activate pilot light momentary switch (let top corner) and hold about 30 seconds, releasing it after pilot indicting light is illuminated. If the runner pilot tube fails to stay lit, wait five minutes before attempting to relight to allow any accumulated gas to escape.

5.Set the primary (left) thermostat to 212°F(100°C) and the secondary (right) thermostat to 190°F(87.8°C) or less. Setting the secondary thermostat above 190°F(87.8°C) could allow the Pasta System to boil over or short cycle.

INDICATING LIGHTS

● Amber–shows the runner pilot is lit. Green–shows the secondary (right) thermostat is

● calling for heat from the center burner(s). Blue–shows water is filling into the Pasta System

● vessel through the Pasta System water solenoid valve. ∞NOTE: The black manual water fill button is located to the right of the blue indicating light. This may be used to add water manually by depressing.

COOKING

Keating Pasta Gas Systems are designed to provide maximum production efficiency and deliver high quality food products. Low-temperature cooking and highly polished stainless steel mean greater energy savings. Two thermostats are used to provide instant recovery and to save energy while water is boiling. The secondary (right) thermostat calls for additional heat at start up or occasionally when water is added. Follow cooking procedures below for your model.

∞NOTE: Use of sodium chloride (salt) during the cooking process will have a detrimental effect on the cooker tank and will void the warranty.

WARNING

ν OPERATION OF THIS PASTA SYSTEM SHOULD BE LIMITED TO PERSONNEL WHO HAVE BEEN THOROUGHLY TRAINED IN OPERATING PROCEDURES.

ν USE ONLY KEATING APPROVED BASKETS IN YOUR PASTA SYSTEM. NEVER OVERFILL BASKETS. DO NOT BANG BASKETS ON BASKET HANGERS OR PASTA SYSTEM VESSEL.

ν CARE SHOULD BE TAKEN WHEN LOWERING BASKETS INTO PASTA SYSTEM TO PREVENT

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SPLASHING HOT WATER FROM PASTA SYSTEM VESSEL.

ν NEVER LIFT BASKETS DIRECTLY OUT OF THE PASTA SYSTEM VESSEL WITHOUT DRAINING AS SEVERE INJURY MAY RESULT.

∞NOTE: For counter model Pasta Systems, always
check the rear drain operating handle before attempting
to use the Pasta System. A safety switch prevents the
Pasta System from operating if the handle is not pushed
in completely and latched.
A. Standard Pasta System
1.	Fill Pasta System as described on page 6 – Filling.
2.	Set primary (left) thermostat to 212°F(100°C)	and
3.	secondary (right) thermostat to 190°F(87.8°C).
	When the water starts boiling, lower baskets slowly
4.	into the hot water.
	Set timer for left or right side basket, whichever is
5.	being lowered into water.
	When timer sounds, lift basket out of water. Place
	on basket hanger rods on splashback of Pasta
B.	System to allow draining of excess water.
	Basket-Lift Model
1.	Fill Pasta System as described on page 6 – Filling.
2.	Set primary (left) thermostat to 212°F(100°C) and
3.	secondary (right) thermostat to 190°F(87.8°C).
	Fill basket(s) to proper level and place on upper
	basket hanger rods on splashback of Pasta
4.	System.
	Set timers to desired cooking time using T1, T2 or
5.	T3. (For Programming Timers see page 8 & 9).
	Push Start/Stop or T1, T2, or T3 button on timer(s).
	Basket(s) will automatically lower into the Pasta
6.	System vessel.
	When cooking cycle is complete, an audible alarm
	will sound and the basket(s) will raise automatically.
	Allow water to drain before removing.

SHUTDOWN

1. Turn main power On/Off switch to “OFF” position.

DRAINING

WARNING

ALWAYS SHUT THE PASTA SYSTEM OFF COMPLETELY BEFORE DRAINING. THE PASTA SYSTEM SHOULD BE DRAINED ONLY UNDER THE SUPERVISION OF PROPERLY TRAINED PERSONNEL.