Full Text Searchable PDF User Manual
Electric Table Top Mixers
SE95015 Rev. 4
1333 East 179th St., Cleveland, Ohio, U.S.A. 44110
Phone: (216) 481-4900 Fax: (216) 481-3782
Visit our web site at www.clevelandrange.com
For a complete Service Manual
refer to www.clevelandrange.com
Shut off power at main
fuse disconnect prior
Ensure kettle is at room
temperature and pressure
gauge is showing zero or less
prior to removing any fittings.
Inspect unit daily for
Do not fill kettle above
marked on outside of kettle.
Surfaces may be
extremely hot! Use
Keep appliance and area free
and clear of combustibles.
Stand clear of product
discharge path when
discharging hot product.
Wear protective equipment
when discharging hot product.
Do not lean on or place
objects on kettle lip.
Do not attempt to operate
this appliance during a
Keep clear of pressure
Keep hands away from
moving parts and pinch points.
For your safety
Installation of the kettle must be accomplished by
qualified electrical installation personnel working
to all applicable local and national codes.
Improper installation of product could cause injury
This equipment is built to comply with applicable
standards for manufacturers. Included among
those approval agencies are: UL, NSF, ASME/Ntl.
Bd., CSA, CGA, ETL, and others. Many local
codes exist, and it is the responsibility of the
owner/installer to comply with these codes.
Maximum voltage for LVD (low volt
directive for Europe) to be 440 volts for CE
Before unpacking visually inspect the unit for
evidence of damage during shipping.
If damage is noticed, do not unpack the unit, follow
Shipping Damage Instructions shown below.
If shipping damage to the unit is discovered or
suspected, observe the following guidelines in
preparing a shipping damage claim.
Write down a description of the damage or the
reason for suspecting damage as soon as it is
discovered. This will help in filling out the claim
As soon as damage is discovered or
suspected, notify the carrier that delivered the
Arrange for the carrier's representative to
examine the damage.
Fill out all carrier claims forms and have the
examining carrier sign and date each form.
The first installation step is to refer to the
Specification Sheets or Specification Drawings for
detailed clearance requirements of the kettle.
Next, carefully cut open the shipping carton for
easy removal of the kettle.
Table-top models (12 gallon) must be positioned on
a firm, level stand, or existing counter top, and
bolted in place. These models are supplied with four
threaded mounting bushings welded to the
underside of the base. An optional support stand
with level adjustable legs is available. Once the kettle
is secure, screw tilt handle into the threaded hole
provided at the right side of kettle.
Floor Type Leg Mount Models (20 gallon)
Position on a firm, level surface, and bolt flanged
feet in place. Once the kettle is secure, screw tilt
handle into the threaded hole provided at the right
ENSURE THE ELECTRICAL SUPPLY MATCHES
THE KETTLE'S REQUIREMENTS AS STATED
ON THE RATING LABEL.
This kettle is built to comply with applicable
standards of manufacturers. Included among
these approval agencies are UL, NSF, ASME/Ntl.
Bd., CSA, ETL, and others. Many local codes
exist, and it is the responsibility of the owner and
installer to comply with these codes.
The electrical supply must match the power
requirements specified on the kettle’s rating plate.
The copper wiring must be adequate to carry the
required current at the rated voltage.
Maximum voltage for LVD (low volt
directive for Europe) to be 440 volts for CE
If unit does not have cord and plug option, remove
the screw at the rear of the console cover and
remove the cover. A wiring diagram is affixed to
the underside of the cover. Feed permanent
copper wiring through the cut-out in the rear or
bottom of the console, and fasten to the three
connection terminal block, which is mounted on
the top of the console’s control panel. Be sure to
connect the ground wire to the separate ground
terminal connector (ground lug). Replace console
cover and secure it with the screw.
The kettle is wired for 3-phase operation at the
factory. For single phase operation, rewire the
terminal block to that shown in the above diagram.
The sealed jacket of the electric kettle is
precharged with the correct amount of a water-
based formula, and therefore, no water connection
is required to the kettle jacket. The kettle can be
equipped with optional hot and cold water taps,
the taps require 1/2" copper tubing as supply
Although the kettle has been thoroughly tested
before leaving the factory, the installer is responsible
for ensuring the proper operation of kettle once
Supply power to the kettle by placing the fused
disconnect switch to the "ON" position.
Before turning the kettle on, read the
vacuum/pressure gauge. The gauge's needle
should be in the green zone.
Place the kettle's power ON/OFF switch to the
Turn the temperature control knob to "1" (Min.).
The green LED light should remain lit, indicating
the burner is lit, until the set temperature is
reached (124°F/50°C). Then the green light will
cycle on and off, indicating the element is
cycling on and off to maintain temperature.
Tilt the kettle forward. After a few seconds the
red "LOW WATER" light should be lit when the
kettle is in a tilted position. This light indicates
that the element has automatically been shut off
by the kettle's safety circuit. This is a normal
condition when the kettle is in a tilted position.
Raise the kettle to the upright position. The red
"low water" light should go out when the kettle is
Turn the temperature control knob to "10" (Max.)
and allow the kettle to preheat. The green light
should remain on until the set temperature
(260°F/127°C) is reached. Then the green light
will cycle ON and OFF, indicating the element is
cycling ON and OFF to maintain temperature. Fill
the kettle with cold water to the steam jacket’s
When all testing is complete, empty the kettle
and place the power ON/OFF switch in the
After installation the kettle must be thoroughly
cleaned and sanitized prior to cooking.
L1 L2 L3
General Parts Drawing
On-Off Toggle Switch
Controls electrical power to kettle.
Solid State Temperature
This control allows the operator to adjust the kettle temperature in
increments from 1 (Min.) to 10 (Max.).
Heat Indicator Light (Green)
When lit, indicates that the kettle burner is on. Cycles ON-OFF with burner.
Low Water Indicator Light (Red)
When lit, indicates that the kettle is low on water and will not operate
in this condition. This will also light when the kettle is tilted.
Indicates steam pressure in PSI inside steam jacket as well as
vacuum in inches of mercury.
Pressure Relief Valve
This valve is used to vent the kettle and in the unlikely event there is
an excess steam build-up in the jacket, this valve opens automatically
to relieve this pressure.
Kettle Tilt Handle
Used for tilting the kettle.
Prevents unit from accidental tilting.
Agitator Speed Control Knob
This control allows the operator to select agitator speed increments
from Min. to Max.
Mixer Start Switch
Starts mixing action.
Encloses agitator motors.
Mixer Bridge Tilt Handle
Used for tilting mixer bridge.
Main Agitator Arm
Provides most of the product movement.
Secondary Agitator Arm
Provides reverse agitation and product lift in kettle.
Bayonet Mounts for Agitator Arms
Allows removal of main and secondary agitator arms without tools.
OPERATING THE KETTLE
DO NOT LEAN ON OR PLACE OBJECTS ON
KETTLE LIP. SERIOUS INJURY COULD RESULT
IF KETTLE TIPPED OVER, SPILLING HOT
Before turning kettle on, read the
Vacuum/Pressure Gauge (
). The gauges
needle should be in the green zone. Once
heated, the kettle's normal maximum
operating pressure is approximately 10-12 psi,
while cooking a water base product.
Ensure that the electrical service to the kettle
is turned on at the fused disconnect switch.
Place the kettle's On-Off Toggle Switch (
the "ON" position.
Temperature Range Chart
Preheat the kettle by turning the Solid State
Temperature Control Knob (
) to the desired
temperature setting (see above "Temperature
Range Chart"). The Heat Indicator Light
) will remain lit, indicating the
burner is lit, until the temperature setting is
reached. When the green light goes off, the
heaters are off, and preheating is complete.
When cooking egg and milk products, the
kettle should not be preheated, as products of this
nature adhere to hot cooking surfaces. These
types of food should be placed in the kettle before
heating is begun.
Place food product into the kettle. The Heat
Indicator Light (Green) (
) will cycle on and
off indicating the elements are cycling on and
off to maintain the set temperature.
Do not fill kettle above recommended
level marked on outside of kettle.
The Low Water Indicator Light (Red) (
should not be lit when kettle is in the upright
position during kettle operation. This light indicates
that the elements have been automatically shut off
by the kettle's safety circuit. It is, however, normal
for the red light to come on when the kettle is in a
When cooking is completed place On-Off
Toggle Switch (
) to the "OFF' position.
Pour the contents of the kettle into an
appropriate container by tilting the kettle
forward. Care should be taken to pour slowly
enough to avoid splashing off the product.
As with cleaning food soil from any
cookware, an important part of kettle cleaning is to
prevent food from drying on. For this reason, cleaning
should be completed immediately after cooked foods
APPROXIMATE BOILING TIMES
The accompanying chart shows approximate
times required for electric kettles of various
capacities to boil water. The temperature control
knob must be set at “10” (Max.) throughout the
heat-up period. Water will boil about 1/3 faster if
the kettle is filled only to the outer steam jacket’s
welded seam. resulting in a kettle filled to 2/3
Approximate Boiling Times
Turn Mixer Start Switch (
) to ON.
Turn Agitator Speed Control Knob (
desired speed is achieved.
Certain combinations of ingredients will
result in temperature variations
12 gallon/45 litre
20 gallon/80 litre
Your unit is equipped with a
marine lock to prevent
accidental tilting. The following
procedure should be used to tilt
Grasp the tilt handle.
Hold the latch down to unlock tilting mechanism.
Pull the handle to tilt kettle.
To lock, return the kettle to its upright position
and push handle back.
Inspect lock daily to ensure it is free
moving and does not bind or stick. Clean lock
Check that lock clears
stop pin on side box
without rubbing when
kettle is tilted (Figure
Check side to side play. Lock should remain
fully over stop pin when pushed to it's
maximum side to side play (Figure
Check that the kettle when pushed fully
upright moves the lock to a closed position.
To check this:
Hold the latch firmly in the unlocked
position while tilting the kettle back to an
The kettle sidebox will force the lock into a
Hold the lock in this position and try to tilt
the kettle forward. The latch should prevent
the kettle from tilting.
Check shoulder bolt is firmly seated against
Check on inside of console box that shoulder
bolt locknut is secure.
Side to Side Play
Stop Pin on
CARE AND CLEANING
Cooking equipment must be cleaned regularly to
maintain its fast, efficient cooking performance and
to ensure its continued safe, reliable operation. The
best time to clean is shortly after each use (allow
unit to cool to a safe temperature).
Do not use detergents or
cleansers that are chloride
based or contain quaternary
Do not use a metal bristle
brush or scraper.
Steel wool should never be
used for cleaning the stainless
Unit should never be cleaned
with a high pressure spray
Do not leave water sitting in unit
when not in use.
Wire Brush &
BE EXTREMELY HOT!
Turn unit off.
Remove drain screen (if applicable). Thoroughly
wash and rinse the screen either in a sink or a
Prepare a warm water and mild detergent solution in
Remove food soil using a nylon brush.
Loosen food which is stuck by allowing it to soak at
a low temperature setting.
Rinse interior thoroughly.
If the unit is equipped with a Tangent Draw-Off
Valve, clean as follows:
Disassemble the draw-off valve first by turning
the valve knob counter-clockwise, then turning
the large hex nut counter-clockwise until the
valve stem is free of the valve body.
In a sink, wash and rinse the inside of the valve
body using a nylon brush.
Use a nylon brush to clean tangent draw-off tube.
Rinse with fresh water.
Reassemble the draw-off valve by reversing the
procedure for disassembly. The valve's hex nut
should be hand tight only.
If the unit is equipped with a Butterfly Valve, clean
Place valve in open position.
Wash using a warm water and mild detergent
Remove food deposits using a nylon brush.
Rinse with fresh water.
Leave valve open when unit is not in use.
Using mild soapy water and a damp sponge, wash
the exterior, rinse, and dry.
For more difficult cleaning applications one of the
following can be used: alcohol, baking soda, vinegar,
or a solution of ammonia in water.
Leave the cover off when the kettle is not in use.
For more detailed instructions refer to the Nafem
Stainless Steel Equipment Care and Cleaning manual
(supplied with unit).
Use a small nylon bristle brush to remove food
and debris from pivot point. If lock is still sticking
have maintenance disassemble and clean pieces
individually and reassemble.
Disconnect power from kettle.
Remove console cover from top of kettle's
Remove locknut and lockwasher from inside
Remove shoulder bold from latch.
Clean all parts.
Apply locktight to shoulderbolt where
illustrated. Replace shoulder bolt and latch
and tighten firmly.
Replace lockwasher and locknut inside the
console and tighten firmly.
Test Marine Lock. See Marine Lock Testing
Replace console cover.
locktight to the
final two threads.
Place the Kettle’s On-Off Toggle Switch (
the "OFF' position.
Raise Mixer Bridge (
Push Main Agitator Arm towards Bayonet
), rotate counterclockwise and then
pull out to remove. Repeat process for
Secondary Agitator Arm (
Scraper blades can be removed by sliding
them up the arm and rotating until free.
Clean all parts.
STAINLESS STEEL EQUIPMENT CARE AND CLEANING
(Suppied courtesy of Nafem. For more information visit their web site at www.nafem.org)
Contrary to popular belief, stainless steels ARE susceptible to rusting.
Corrosion on metals is everywhere. It is recognized quickly on iron and
steel as unsightly yellow/orange rust. Such metals are called “active”
because they actively corrode in a natural environment when their atoms
combine with oxygen to form rust.
Stainless steels are passive metals because they contain other metals, like
chromium, nickel and manganese that stabilize the atoms. 400 series
stainless steels are called ferritic, contain chromium, and are magnetic;
300 series stainless steels are called austenitic, contain chromium and
nickel; and 200 series stainless, also austenitic, contains manganese,
nitrogen and carbon. Austenitic types of stainless are not magnetic, and
generally provide greater resistance to corrosion than ferritic types.
With 12-30 percent chromium, an invisible passive film covers the steel’s
surface acting as a shield against corrosion. As long as the film is intact
and not broken or contaminated, the metal is passive and stain-less. If the
passive film of stainless steel has been broken, equipment starts to
corrode. At its end, it rusts.
Enemies of Stainless Steel
There are three basic things which can break down stainless steel’s
passivity layer and allow corrosion to occur.
Deposits and water
means those things that will scratch a steel surface.
Steel pads, wire brushes and scrapers are prime examples.
comes out of the faucet in varying degrees of hardness. Depending
on what part of the country you live in, you may have hard or soft water.
Hard water may leave spots, and when heated leave deposits behind that
if left to sit, will break down the passive layer and rust stainless steel. Other
deposits from food preparation and service must be properly removed.
are found nearly everywhere. They are in water, food and table
salt. One of the worst chloride perpetrators can come from household and
So what does all this mean? Don’t Despair!
Here are a few steps that can help prevent stainless steel rust.
Use the proper tools.
When cleaning stainless steel products, use non-abrasive tools. Soft
cloths and plastic scouring pads will not harm steel’s passive layer.
Stainless steel pads also can be used but the scrubbing motion must
be in the direction of the manufacturers’ polishing marks.
Clean with the polish lines.
Some stainless steel comes with visible polishing lines or “grain.”
When visible lines are present, always scrub in a motion parallel to the
lines. When the grain cannot be seen, play it safe and use a soft cloth
or plastic scouring pad.
Use alkaline, alkaline chlorinated or non-chloride containing cleaners.
While many traditional cleaners are loaded with chlorides, the industry
is providing an ever-increasing choice of non-chloride cleaners. If you
are not sure of chloride content in the cleaner used, contact your cleaner
supplier. If your present cleaner contains chlorides, ask your supplier if
they have an alternative. Avoid cleaners containing quaternary salts; it
also can attack stainless steel and cause pitting and rusting.
Treat your water.
Though this is not always practical, softening hard water can do much
to reduce deposits. There are certain filters that can be installed to
remove distasteful and corrosive elements. To insure proper water
treatment, call a treatment specialist.
Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-chloride cleaners at
recommended strength. Clean frequently to avoid build-up of hard,
stubborn stains. If you boil water in stainless steel equipment,
remember the single most likely cause of damage is chlorides in the
water. Heating cleaners that contain chlorides have a similar effect.
Rinse, rinse, rinse.
If chlorinated cleaners are used, rinse and wipe equipment and
supplies dry immediately. The sooner you wipe off standing water,
especially when it contains cleaning agents, the better. After wiping
equipment down, allow it to air dry; oxygen helps maintain the
stainless steel’s passivity film.
Never use hydrochloric acid (muriatic acid) on stainless steel.
Regularly restore/passivate stainless steel.
Recommended cleaners for specific situations
Apply with cloth or sponge
Fingerprints & smears
Arcal 20, Lac-O-Nu
Provides barrier film
Stubborn stains &
Cameo, Talc, Zud,
Rub in direction of polish lines
Grease & fatty acids,
Excellent removal on all finishes
It Oven Aid
Grease & oil
Apply with sponge or cloth
Benefit, Super Sheen
Stainless steels rust when passivity (film-shield) breaks down as a
result of scrapes, scratches, deposits and chlorides.
Stainless steel rust starts with pits and cracks.
Use the proper tools. Do not use steel pads, wire brushes or scrapers
to clean stainless steel.
Use non-chlorinated cleaners at recommended concentrations. Use
only chloride- free cleaners.
Soften your water. Use filters and softeners whenever possible.
Wipe off cleaning agent(s) and standing water as soon as possible.
Prolonged contact causes eventual problems.
To learn more about chloride-stress corrosion and how to prevent it,
contact the equipment manufacturer or cleaning materials supplier.
Developed by Packer Engineering, Naperville, Ill., an independent testing
Cleveland Range equipment requires little preventative maintenance. We do however provide the following
chart as a guideline for inspection and maintenance to keep your unit functioning at 100%.
INSPECTION AND MAINTENANCE CHECK LIST
The following check should be completed every six months or more frequently if unit is in a high volume
: It is imperative that damaged seals be repaired immediately to prevent equipment failure
CONSOLE COVER SEAL
Insure there are four screws firmly holding down the cover. If not replace
screws and/or missing or worn nylon anchor nuts.
BOTTOM COVER GASKET
Check to see it is in place and is not cracked or split.
Check that kettle tilts smoothly. Grease as described in Bearing
Check handle for tightness. If loose apply lock tight and reinstall.
Check handle knob is on end of handle and firmly tightened. If loose
apply lock tight and reinstall.
Check that the gauge does not have moisture on its inside face.
Replace if moisture is present.
Check that the gauge shows a vacuum (needle is well into the Green
zone) when cold and shows between 25-40 psi when unit is hot. If not
follow Vacuum Leak Test Procedure.
Check that the "O" Ring is in place and is not cracked or split.
Check that the gauge is firmly held against the "O" Ring and kettle body.
Tighten if necessary.
Refer to Pressure Gauge "O" Ring Replacement Procedure if
replacement of gauge or "O" Ring is required.
PRESSURE RELIEF VALVE
Check pressure relief valve as described in Pressure Relief Valve
Following Calibrating Procedure check the inner kettle surface
temperature with a digital surface thermometer and adjust if required.
ALL SERVICE MUST BE PERFORMED BY A QUALIFIED SERVICE TECHNICIAN.
Kettle Safety Inspection Checklist
Just recently a competitor’s steam jacketed kettle exploded causing serious per-
sonal injury and damage to a kitchen. In most cases these accidents are caused by poor
maintenance and/or incorrect installation.
We at Cleveland would like to restate that regular inspection and maintenance of units is essential to obtain
trouble free and safe operation of equipment. Inspections must include testing of the pressure relief valve and
checks of the operating system to insure that it has not been altered.
No safety features designed into the equipment should ever be tampered with
. Tampering with
or bypassing controls is a very dangerous practice and unfortunately we have seen several cases of this. Fol-
lowing is a short list of the most common and the most dangerous alterations performed on kettles.
Safety valve has plug threaded into the discharge opening prevent-
ing any steam from escaping.
Safety valve’s tube diameter has been reduced.
Safety valve is sticking, frozen shut or plugged. To test, refer to Service
Bulletin SE90038 rev. 2, “Pressure Relief Valve Periodic Testing”.
Safety valve is plumbed to a drain or water line creating back pres-
sure and reducing flow.
The above illustrations show the three variations
of factory installed Safety Valves.
Any modifications are unacceptable.
Wiring is properly
probe is not com-
probe is removed
tion is bypassed.
Low Water Level Probe:
Probe bypassed by
running (A) an addi-
260º - 270º
If maximum temperature is
not in this range (on empty
kettle), refer to the “Calibrat-
ing Procedure” in the unit’s
Installation, Operation &
Probe bypassed by
(B) grounding the