Note: After 60 minutes of uninterrupted operation of both the Timer model SteamChefs in Manual Mode, and ON/OFF model SteamChefs turned ON, the SteamChef automatically starts the Energy/Water Saver feature

•The cooking compartment returns to standby temperature and condenser water flow stops. This saves energy, water, and maximizes equipment life.

•To return the SteamChef to cooking temperature: quickly open and close the compartment door, OR switch from Manual to Timed Mode and back to Manual Mode.

7.Test the no-water/low water safety circuit:

a.Leave the SteamChef in Manual Mode, or ON.

b.Close the manual water supply valves to the SteamChef.

•Condenser flow stops on Single Water Supply installations.

c.When the water level drops below the low water safety level (lower probe):

•The burner turns OFF.

•The condenser flow stops on Separate Water Supply installations.

•The convection fan stops.

•The production of steam stops.

d.Open the manual water supply valve to the SteamChef.

•The SteamChef automatically refills the reservoir with water to the safety level (upper probe).

•The burner lights, the convection fan starts, and condenser flow starts.

•The production of steam starts.

8.Press the TIMED end of the TIMED/MANUAL switch. The production of steam stops.

a.The production of steam stops.

b.The burner turns OFF.

c.The condenser flow stops.

d.The buzzer sounds for 3 seconds.

e.The compartment returns to standby temperature.

9.Open the cooking compartment door to vent the steam and allow the compartment to cool.

10.After 3 minutes, close the door and continue testing.

11.Set the TIMED/MANUAL switch to TIMED.

12.Set the Timer for 10 minutes.

13.As soon as the dial is set, the steam generating cycle starts. This is the same sequence observed in Step 5., EXCEPT:

• The Timer controls the cycle.

• The time to produce steam is shorter because the SteamChef was preheated by Step 5.

• The Timer automatically returns the SteamChef to the standby temperature after counting down to zero. See Step 8.

14.After timed operation starts, check that:

a.The burner lights and the convection fan turns on immediately.

b.When the cooking compartment reaches cooking temperature, the timer begins counting down to zero and the condenser turns ON.

c.A steady stream of water flows from the drainpipe.

d.As the SteamChef generates steam, the reservoir water level falls and the solenoid clicks as it opens and closes the water fill valve to refill the reservoir

e.Check for steam leaks around the door.

f.When the timer counts down to zero, the burner turns OFF, the condenser flow and convection fan turn OFF, and the buzzer sounds for 3 seconds.

g.After about 30 seconds, steam stops being produced.

15.Go to Step D.

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Cleveland Range 22CGT6, 22CGT3 installation manual
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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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