B.Drain Rinse Inspection (continue from Startup Procedure)

1.Turn OFF the ON/OFF lever/switch.

2.Turn ON the water supply to the steamer.

3.Turn ON the Main External Power Switch.

4.The 3-minute drain rinse cycle starts.

5.The drain is flushed with fresh water.

6.Stop the drain rinse cycle before it is complete by setting the ON/OFF lever to the ON position.

7.Drain rinse stops.

8.The operating control circuits energize.

9.The green Power ON and amber SureCook (Timer Models only) indicators on the control panel light.

10.The reservoir begins to fill with water.

11.Restart the drain rinse cycle by setting the ON/OFF lever to the OFF position.

12.During the drain rinse cycle, make the following checks:

a.The ON/OFF lever must be turned fully to the OFF position to start the drain rinse cycle.

b.Look at the one-inch vent gap between the steamer drainpipe and the floor drain. A steady stream of water drains from the steamer.

c.Check for plumbing leaks.

d.After about 3 minutes, the cycle is complete.

e.Look at the one-inch vent gap between the steamer drainpipe and the floor drain. No more water drains from the steamer.

C.Operating Tests and Final Checkout Procedure (Continue from Drain Rinse Inspection)

1.Set the controls:

a.Turn ON the Main External Power Switch.

b.Turn OFF the ON/OFF lever. (Timer Models: The green and amber indicators on the control panel are not lit.)

c.Set the TIMED/MANUAL switch to TIMED. (ON/OFF models the ON/OFF switch is OFF.)

d.Set the timer to zero by turning the dial counterclockwise until it points to the 0 mark.

2.Open the cooking compartment door.

3.Turn ON the ON/OFF lever. The reservoir begins to fill with water.

4.As the reservoir fills with water, check that the green Power ON and amber SureCook indicator lights turn ON.

5.Close the compartment door to close the door interlock circuit.

6.As the water level in the compartment reservoir rises:

a.No water flows from the drain opening.

b.Check for plumbing leaks in the control compartment.

7.When the water in the reservoir reaches the level of the lower probe, the heating elements and the convection fan turn ON and the steamer heats to the standby temperature.

8.Open the door; the heating elements and convection fan turn OFF.

a.The water level in the reservoir continues to rise.

b.The water in the reservoir stops rising when water reaches the upper probe.

•If the water level continues to rise above the tip of the higher probe, turn OFF the ON/OFF lever and see the Operators Troubleshooting Guide.

•If the problem persists, shut down the appliance and call a qualified Cleveland Range authorized service representative.

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Cleveland Range 22CET6.1, 22CET3.1 installation manual Drain Rinse Inspection continue from Startup Procedure
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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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