E. Gas Supply for the SteamChef

FIRE OR EXPLOSION HAZARD

LEAKING GAS CAN CAUSE FIRE OR EXPLOSION.

GAS LEAKS ARE FIRE AND EXPLOSION HAZARDS.

INJURY, DEATH, AND PROPERTY DAMAGE WILL RESULT.

If the installer smells gas, or suspects there is a gas leak, immediately refer to the posted gas leak instructions. The posted instructions are provided by the local gas supplier and supersede any other instructions.

If a gas leak is suspected, observe the following precautions in addition to the posted instructions:

•Do NOT light or start any appliance.

•Do NOT touch any electrical switch.

•Do NOT use any phone in the building.

•Immediately call the gas supplier from a phone away from the building.

•Follow the gas supplier’s instructions.

•If the gas supplier cannot be reached, call the fire department.

1.Gas Supply Requirements

•Gas supply type MUST match the type of gas shown on the rating plate.

•Gas supply pressure must NOT exceed 14” water column (1/2 psi), and fall within the acceptable pressure range shown below when using 3/4” NPT line and a 1/2” NPT connection

•Natural gas pressure at 1000 BTU/CF must be between 7” – 14” water column.

•If the gas supply pressure exceeds 14” water column, a pressure regulating valve (pressure regulator) must be installed in gas supply plumbing to reduce pressure to the SteamChef. See Figure 3-1.

2. Installation of the Gas Supply Lines

The Installer / owner is responsible for furnishing and installing gas supply lines, valves, regulators, and accessories.

When installing gas supply lines and accessories, observe the following:

a.Refer to Figure 3-1 for the recommended layout of the gas supply lines.

b.Use a non-hardening pipe thread sealant resistant to LP gas.

c.The ½” NPT gas inlet is on the back of the SteamChef. See Figure 1-2

d.Install main manual shut off valve between gas supply and the SteamChef. See Figure 3-3. This main manual shut off valve is called the “Main Manual Gas Valve.”

e.Install a sediment trap (drip leg) in gas supply line. See Figure 3-3.

Gas Supply Line Layout

Figure 3-3

PRESSURE REGULATING

MAIN MANUALVALVE (IF REQUIRED)

GAS VALVE

SteamChef

GAS MANIFOLD CONNECTION

MAIN GAS

SUPPLY

DRIP LEG

6

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Cleveland Range 22CGT3, 22CGT6 Gas Supply for the SteamChef, Installation of the Gas Supply Lines, Gas Supply Line Layout
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22CGT6, 22CGT3 specifications

The Cleveland Range 22CGT3 and 22CGT6 are premier cooking equipment options designed for commercial kitchens that require efficiency and precision. These models, known for their durability and advanced features, cater to restaurants, schools, and large catering operations.

One of the standout features of both models is the advanced technology integrated into their operation. The 22CGT3 and 22CGT6 are equipped with high-performance boilers that utilize a direct steam source, allowing for rapid heating and consistent cooking temperatures. This results in shorter cooking times and a reduction in energy consumption, optimizing both efficiency and cost-effectiveness for commercial kitchens.

Both models also showcase a robust construction, featuring stainless steel exteriors and heavy-duty components designed to withstand the rigors of everyday use. With their high-capacity steam generators and a variety of cooking capability, these units can handle everything from boiling to poaching, ensuring versatility in preparation methods.

A significant aspect of the 22CGT3 and 22CGT6 is their user-friendly controls. The intuitive control panels make it easy for kitchen staff to operate and monitor cooking processes. Programmable settings allow for consistent results, while precise temperature controls enhance cooking accuracy.

Safety is a primary concern in any commercial kitchen, and these models are no exception. They come equipped with safety features such as automatic shut-off and low-water indicators. Such safety mechanisms not only ensure the longevity of the equipment but also protect the kitchen staff from potential hazards.

Another innovative feature of the Cleveland Range 22CGT3 and 22CGT6 is the inclusion of steam trapping capabilities. This technology allows for the efficient capture and reuse of steam, further enhancing energy efficiency and reducing water waste.

The capacity options available with the 22CGT3 and 22CGT6 cater to various operational needs, providing restaurants and large-scale foodservice operations with flexibility in meal preparation. Whether preparing batches of rice, vegetables, or proteins, these units can accommodate high volumes, ensuring that they meet the demands of fast-paced service.

In conclusion, the Cleveland Range 22CGT3 and 22CGT6 are designed with advanced technology, user-friendly controls, and safety features that make them ideal for any commercial kitchen. Their durability and efficiency position them as vital assets for establishments striving for excellence in culinary operations.
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