J.Water Supply Requirements and Installation

1.Water Supply Requirements

a.Water Quality

Unlike most steam cooking equipment, water quality can vary without major loss of performance of a SteamChef steamer. Even hard water will not affect the operation of a SteamChef Steamer as long as it is cleaned with vinegar daily.

•See the Operator’s Manual for cleaning instructions.

b.Water Supply System

•A potable water supply system must be available providing a minimum dynamic pressure of 35 psi and a maximum static pressure of 60 psi.

•If the static pressure is above 60 psi, a pressure regulator must be used and set at approximately 50 psi. Pressure above 60 psi can damage the solenoid valves.

2.Install the Water Supply Lines Installation Requirements:

• The Garden Hose Thread (GHT) connector used must be NSF rated for food grade service.

• Do NOT apply pipe thread sealant to NHT or GHT connections.

• Apply non-hardening pipe thread sealant to all other threaded connections.

• Install a manual water shut-off valve (Main Water Shutoff Valve) (not provided) between the cold water supply line(s) and the appliance.

• The National Sanitation Foundation (NSF) requires installation of a check valve (or other approved anti-backflow / anti-siphon device) (not provided) in all supply lines in accordance with and as required by local, state, and national health, sanitation and plumbing codes.

• Flush the water supply lines before connecting the lines to the appliance.

a.Connect the Water Supply Lines

•The Installer/Owner is responsible for the water connection of this appliance.

•This appliance is to be installed to comply with all applicable federal, state, or local plumbing codes.

•Connect this appliance to COLD WATER The condenser system and steam generator will not work properly if they are connected to HOT or WARM water.

b.Water supply must have a minimum dynamic (flow) pressure of 35 psi and a maximum static pressure of 60 psi.

c.If the static pressure is above 60 psi, a pressure regulator must be used and set at approximately 50 psi. Pressure above 60 psi can damage solenoid valves. See Figures 3-10 and 3-11.

d.Install a manual water valve between the main cold water supply line(s) and the steamer supply lines.

e.The National Sanitation Foundation (NSF) requires installation of a check-valve (or other approved anti-backflow / anti-siphon device) (not provided) in all supply lines in accordance with and as required by local, state, and national health, sanitation, and plumbing codes.

•Check local codes to determine exactly what type of anti-backflow / anti-siphon device is necessary to meet local requirements.

f.Design the water supply line(s) so the unit can be moved for service.

g.If the supply water meets the requirements shown in the Warranty, then the Single Water Supply Arrangement shown in Figure 3-10 may be used.

•If using the single water supply arrangement: The supply piping to the tee fitting must be at least the next larger size of pipe than the connection provided on the appliance.

h.Although, 22CET’s are very tolerant of hard water, the owner may want to use conditioned

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Cleveland Range 22CET3.1, 22CET6.1 installation manual Water Supply Requirements and Installation
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22CET6.1, 22CET3.1 specifications

The Cleveland Range 22CET3.1 and 22CET6.1 are exceptional cooking units designed for high-performance in commercial kitchens. These versatile countertop electric tilting braising pans are engineered to provide chefs with a reliable and efficient tool for a myriad of cooking tasks.

One of the standout features of the 22CET series is the ability to tilt, allowing for easy pouring and transferring of food. This innovative design not only saves time but also enhances safety by minimizing the risk of spills and burns. Equipped with an intuitive control panel, chefs can quickly adjust the temperature settings for precise cooking. The digital control panel also offers easy readability, ensuring that chefs can monitor cooking temperatures effectively.

The Cleveland Range 22CET3.1 has a 30-gallon capacity, while the 22CET6.1 boasts a larger 60-gallon capacity, catering to operations of different scales. Both models are constructed from high-quality stainless steel, ensuring durability and resistance to the rigors of a busy kitchen environment. The robust design also facilitates easy cleaning and maintenance, making them ideal for foodservice operations.

Incorporating advanced heating technologies, these braising pans feature a direct steam heating method which provides rapid temperature recovery. This feature is particularly beneficial for high-volume kitchens, allowing chefs to cook large quantities of food consistently and quickly. The even heat distribution ensures that food is cooked uniformly, reducing the chances of burning or uneven cooking.

Another notable characteristic of the Cleveland Range 22CET models is their ability to handle a variety of cooking methods, including steaming, braising, sautéing, and simmering. This versatility allows chefs to create a diverse menu, ranging from soups and stews to stir-fries and sauces.

Safety features are also prominent in the design of the Cleveland Range 22CET3.1 and 22CET6.1. The built-in safety thermostat and high-limit switch provide peace of mind by preventing overheating during operation. Furthermore, the cool-touch handle ensures that manipulating the tilting mechanism remains safe for the users.

In conclusion, the Cleveland Range 22CET3.1 and 22CET6.1 are powerful, reliable, and versatile cooking solutions for professional kitchens. Their combination of efficiency, safety, and ease of use positions them as essential tools for culinary professionals looking to elevate their cooking capabilities.
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