STEAM REGENERATOR CONTROLS (Inside Cabinet)
Main Power Switch | - ON begins generation of clean steam by the heat exchanger. You |
| should allow 20 minutes to generate steam. |
| OFF opens the Automatic Blowdown valve. This empties the heat |
| exchanger by releasing both water and steam to the drain. This |
| should be done at least once daily to remove sediment, lime or |
| scale. |
Pilot Light (green) | - Indicates main power is ON. |
Boiler Pressure Gauge | - Should read 9 to 13 psi during operation and 0 psi during shutdown. |
Water Level Sight Glass | - This assembly indicates the water level, and should be checked at |
| least once a day. The correct water level is |
| the glass. Extreme murkiness indicates the boiler should be |
| cleaned. |
Water Level Control | - While ON, briefly open the manual valve under the float chamber |
| once each week to remove any sediment that might accumulate |
| and seize the floats. The float chamber is beside the regenerator |
| tank. |
Safety Valve | - This valve will release (pop off) if boiler pressure exceeds 15 psi. |
| Once a week, this valve should be tripped during operation to make |
| sure it functions properly. |
Pressure Regulator | - Reduces the steam pressure from the boiler to the steamer |
| compartments to 6 psi. Twice a year, unscrew the large hex head |
| plug located at the bottom of the regulator and remove and clean |
| the strainer. Carefully reassemble. |
STEAMING
Each steaming compartment is controlled by its own controls. When a compartment is not operating, the drain is open and the steam inlet valve from the boiler is closed. Food, properly portioned and in appropriate solid or perforated pans, is placed on rack supports (or wire shelves) in the steaming compartment. After closing and sealing the door, setting the timer and pulling out the operating handle, the steam inlet valve from the heat exchanger opens, allowing steam at a pressure of 6 psi to enter the compartment. Air from the sealed compartment exits through the vent until the temperature reaches 180°F (82°C); then the vent closes, and the compartment can become pressurized. Steaming continues until the timer reaches “0” and the buzzer sounds. To silence the buzzer, push in the operating handle. Wait 1 minute for steam or hot water to drain away. Open the door and remove the cooked food.
The cabinet (lower portion of steamer) contains the heat exchanger which has a steam coil in a pressurized tank. The steam coil is supplied with steam from an outside source which exchanges its heat and makes clean steam from fresh water fed into the tank. The supplied steam is kept separate from the newly created steam. Because of this separation, the outside steam source may be contaminated or toxic and yet does not come in contact with food. Only the clean steam created in the heat exchanger tank is sent to the compartments.
PREHEAT COMPARTMENTS
If the steamer has been standing idle and the compartments are cold, preheat before loading.
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