Cleveland PDL-2/3 Installation Operating & Maintenance Manual

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Installation, Operation & Maintenance Manual

260APC-A

PRESSURE STEAMERS

SERIES: PGM, PEM, PSM, PDM, PDL-2/3

Operator’s Manual

P/N-260APC-A

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Table of Contents

INSTALLATION

Correct

Installation

Water Quality

Drain Line Connection

Installation

Safety

Installation

Instructions

Installation

checks

Gauge Pressure Reading with No Steam Flow* (Static Pressure)

OPERATION

Controls and Controls Panels

Steam Generator Controls

Start-up and Preheat

Cooking Operations

Startup and Preheat

Cooking Operation

Boiler Shutdown

Care and Cleaning

MAINTENANCE

Preventative Maintenance-Descaling Instructions

TROUBLESHOOTING

Operators Troubleshooting Guide

Troubleshooting

Notes

PRESSURE STEAMER COOKING INFORMATION

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Installation

CORRECT INSTALLATION

You have purchased the finest Steam Cooking Equipment
made. The following information we know will increase the
productivity and life span of the equipment.

Every product needs proper installation and with a
steamer it is critical. The following is some important
information you should check on before and during
installation of the equipment.

Water

The quality of water you put into the steam generator is
important. Poor quality water will create generator prob-
lems.

Water is no longer just plain and simple. Water has many
natural ingredients in it. These are called Total Dissolved
Solids, or TDS. This includes calcium, iron, and other
minerals in the water that collect in the steam generator
Because of the droughts in many areas, water and TDS's
are being pumped up from the bottom of the water
systems. If these TDS are not pre-filtered out or cleaned
out with a regular preventive maintenance program, your
steam generator could deteriorate and develop holes.

CHLORIDE is another chemical in our water creating
many problems with all steam generators. When the gen-
erator creates steam from the water it also carries the
chloride gas with it. These chlorides begin to eat away the
inside of the generator and follow the steam into the
compartments causing a rusting action (oxidation) as it
goes along.

A CARBON OR CHARCOAL FILTER must be installed on
the incoming water line to the steamer if the chlorine is
over 30 parts per million. These filters will remove the
chloride.

The WATER QUALITY REQUIREMENTS for your
STEAMER are as follows:

Total Dissolved Solids

less than 60 parts per million

Total Alkalinity

less than 20 parts per million

Silica

less than 13 parts per million

Chlorides

less than 30 parts per million

pH Factor

greater than 7.5

Drain Line Connection

A proper drain line connection is important. If the drain
line is clogged it can create a back up of pressure causing
extreme and costly repairs.

Figure 1. Drain Connections

If the drain line is not large enough, not open at the end,
or does not have a gravity flow; pressure and hot water
will back up into the compartments. If any of these condi-
tions exist and hot water does back up into the compart-
ment someone could be seriously burned and injured.
This can happen even with a correct installation if a drain
cleaner is not used on a regular basis.

An open and free flowing drain line IS REQUIRED for the
proper cooking performance of a CONVECTION
STEAMER. It helps create a swirling action around the
products being cooked. This movement of hot steam
around the product is your CONVECTION STEAM
COOKING.

DO NOT INSTALL UNIT OVER A FLOOR DRAIN. If it
becomes an absolute must, using an 18.' stainless steel
or aluminum pan turn it over and cut a notch in the side
wall to fit over the drain line. Place the pan directly over
the drain opening- DO NOT SEAL TO THE FLOOR. The
steam from the drain line will collect on the under side and
condense into the drain opening.

DO NOT INSTALL GAS UNITS ON
FLAMMABLEFLOORS OR NEAR WALLS. A flammable
floor or wall is any material such as wood, linoleum, or
vinyl that is easily ignitable and bums rapidly.

The intent of these instructions is to provide meaningful
information, which will help you obtain many years of
production. Before installing the steamer, please read
those instructions carefully to maintain your safety and
warranty.

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INSTALLATION SAFETY

WARNING

Qualified installation personnel, working to all applicable
local and national codes must accomplish installation of
this equipment. Improper installation of this product could
cause or damage.
Do not store or use gasoline or other flammable Vapors
and liquids in the vicinity of this or any other appliance.
The flooring that will be directly under the boiler must

also

be made of a noncombustible material.

Cleveland Range equipment is designed and built to com-
ply with applicable standards for manufacturers. Included
among those certification agencies which have approved
the safety of the equipment design and construction:
UL, A.G.A., NSF ASME, CSA, CGA, and others.

Cleveland Range

equipment is

designed

and certified for

safe operation only when permanently installed in accor-
dance with local and I or national codes. Many local codes
exist and it is the responsibility of the owner and installer
to comply with these codes

In no event shall Cleveland Range assume any liability for
consequential damage or injury resulting from installations
which is not in strict compliance with our installation
instructions. Specifically, Cleveland Range will not
assume any liability for damage resulting from improper
installation of equipment including, but not limited to,
temporary or mobile installations

INSTALLATION INSTRUCTIONS

1. These instructions must be retained by the owner/user

for future reference. Gas-fired boilers are only to be in-
stalled in noncombustible areas that have provisions for
adequate air supply. The term "boiler’

will be used syn-

onymously with "steam generator".

2. Position: For proper operation and drainage, the equip-

ment must be level. It should be placed next to an open
floor drain. DO NOT POSITION THE UNIT DIRECTLY
ABOVE WE FLOOR DRAIN. Observe all clearance re-
quirements to provide air supply for proper operation,
as

well

as sufficient clearance for servicing. The

surrounding area must be free and clear of
combustibles. Dimensions and clearance specifications
are shown on the specification sheet.

3. Install in accordance with local codes and/or the Na-

tional Electric Code ANSI/NFPA No.70-1987.
Installation in Canada must be in accordance with
Canadian Electrical Code CSA Standard C22.1. The

installer A wiring diagram is provided inside the
base cabinet must ground equipment that is
connected to electricity.

WARNING

INJURY TO PERSONNEL AND EQUIPMENT DAMAGE
May result from an improper drain connection. No
connection lines are to be under the unit

4. Drain Line.

The drain line outlet discharges exhaust

steam and hot condensate. Connect 1-1/2-inch IPS
piping (or larger) to extend the drain line to a nearby
open floor drain. Up to two elbows and six feet of 1-1/2-
inch IFS (or larger) extension pipe should be connected
to the drain termination. No more than two pieces of
Cleveland Range Equipment should be connected to
one common drain line. The extension piping must have
a gravity flow and vent freely to the air. This drain outlet
must be free-vented to avoid the creation of
backpressure in the steamer cooking compartments. To
ensure a vented drain line, DO NOT UNDER ANY
CIRCUMSTANCES, CONNECT THE DRAIN OUTLET
DIRECTLY TO THE FLOOR DRAIN OR SEWER LINE.
Do not run the drain line discharge into PVC drain
piping or any other drain piping material not capable of
sustaining 180' F operation.

5. Water Supply.

Connect COLD water plumbing to the

line strainer (Never conned hot water to the condensate
water fill line strainer) Constant flow pressure must be
maintained between 35 and 60 psi, and not experience
a pressure drop below 35 psi when other appliances
are used. If the water pressure exceeds 60 psi, a
pressure-reducing valve must be installed in the water
supply plumbing to reduce the water pressure to less
than 60 psi. Locations and pressure data are shown on
the specification sheet. 3/S-inch IPS plumbing is
sufficient for water supply lines up to 20 feet in length,
but

water supply

lines longer

than

20 feet should be at

least 1/2-inch IPS. Flush water supply lines thoroughly
before connecting them to the unit. Use water, which is
low in total dissolved solids content and low in gas
content to prevent internal scaling, pitting and corrosion
of the steam generator, and carry-over of minerals into
the steam. Water, which is fit to drink, can still contain
highly detrimental impurities.

NOTE:

If equipped with a kettle and kettle water fill

swing spout, 3/8-inch (10 mm) hot and/or
cold-water connection(s) will be required at
the swing spout valve.

6. Turn

the cold water

supply to the unit Ensure

that

the manual water valve, inside the base cabinet is
open.

7. Fuel Supply. Connect the primary fuel supply in accor-

dance with the following instructions. Location and other
data are shown on the specification sheet.

For Gas-Fired Steam Generators:

Post in a prominent

location, instructions to be followed in the event the user
smells gas. This information shall be obtained by the
consulting the local gas supplier.

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Install a sediment trap (drip leg) in the gas supply line,
and then connect gas supply piping to the boiler gas valve
piping. GAS-FIRED EQUIPMENT IS DESIGNED FOR
INSTALLATION ONLY IN NONCOMBUSJJBLE
LOCATIONS. THIS INCLUDES THE FLOOR-INC THAT
WILL BE DIRECTLY UNDER THE EQUIPMENT Location,
plumbing size, and pressure data are shown on the
specification sheet. Boilers rated at less than 225,000 Btu
require 3/4-inch 'PS gas supply piping, and boilers rated
at 225,000 Btu or more require 1-inch II'S gas supply
piping. Natural gas pressure must be between 4" -14"
water column and LP gas supply pressure must be
between 12" - 14" water column. NEVER EXCEED 14"
WATER COLUMN (1/2 psi) GAS PRESSURE. If the gas
supply pressure exceeds 14" water column, a pressure-
regulating valve must be installed in the gas plumbing to
reduce the gas pressure to less than 14" water column.
Installation must be in accordance with local codes, or in
the absence of local codes, with the National Fuel Gas
Code, ANSI Z223.1-1984. Installation in Canada must be
in accordance with Installation codes for Gas Burning
Appliances and Equipment B149.1 and B149.2. Use a gas
pipe joint compound, which is resistant to LP gas. Turn
the gas valve control knob to ON (the word "on" the knob
will be opposite the index on the valve's body). Test all
pipe joints for leaks with soap and water solutions. Never
obstruct the flow of combustion and ventilation air
Observe all clearance requirements to provide adequate
air openings into the combustion chamber. The appliance
and it's individual shutoff valve must be disconnected from
the gas supply piping system during any pressure testing
of that system at test pressures in excess of 14" water
column (1/2 psi or 3.45 k}'a). The appliance must be
isolated from the gas supply piping system at test
pressures equal to or less than 14" water column (1/2 psi
or 3.45 kpa). A permanent 115-volt electrical connection is
required at the junction box. The junction box location is
shown on the specification sheet. The installer must
electrically ground the unit.

For Electric-Powered Steam Generators:

Connect

electric power: location and data are shown on the
specification sheet. Provide connection as required by the
unit, either directly to the single contactor, or to the
terminal block (when equipped with multiple contactors).
Electric supply must match power requirements specified
on the data plate inside the base cabinet. The copper
wiring size must be adequate to carry the required current
at the rated voltage. A separate fused disconnect switch
must be supplied and installed. The installer must
electrically ground the unit

For Steam Coil Steam Generators:

Connect steam

supply piping to the input side of the steam coil. Location
and pressure data are shown on the specification sheet.
Incoming steam pressure must be regulated between 35
and 45 psi. A 3 /4inch strainer, equipped with a 20 mesh
stainless steel screen, must be supplied and installed at
the incoming steam connection

point. Flush the steam

line thoroughly before connecting it to the boiler. To
ensure an adequate volume of steam, the branch steam
supply line must be 3/~inch 'PS minimum. Connect the
inverted bucket trap to the outlet end of the steam coil. Pill
the trap with water before installing it. A permanent 115-
volt electrical connection is required at the junction box.
The junction box location is shown on the specification
sheet. The installer must electrically ground the unit.

For Direct-Steam Connected Steamers and Kettles:

Connect steam supply piping to the input side of the line
strainer. Location and pressure data are shown on the
specification sheet. Flush the steam line thoroughly
before connecting it to the steamer. To ensure an
adequate volume of steam, the branch steam supply line
must be 3/4 inch 'PSI 'minimum. Direct-steam-connected
kettles require 1 /2-inch 'PS pipe if the kettle total capacity
is 20 gallons or less, and 3/4-inch 'PS pipe if the total
capacity exceeds 20 gallons.) A permanent 115-volt
electrical connection is required at the junction box. The
junction box location is shown on the specification sheet.
The installer must electrically ground the unit

INSTALLATION CHECKS

Proper operation of the Cleveland Convection Steamer is
dependent upon proper installation. After the steamer has
been installed, a few quick checks could save
unnecessary service calls.

1. The unit must be level.

The Convection Steamer requires a cold water
connection for proper efficient operation. DO NOT
USE HOT WATER. The cold water must be
connected to the line strainer, located at the front
lower right of the steamer base.

Check that the manual water supply valve is open.

4. Check all water supply lines and valves for leaks.

Check that the water supply pressure and water
quality meets the requirements of installation
paragraphs.

On electrical units, verify that the supply voltage
meets the voltage requirements on the rating plate
inside the base cabinet and the voltage shown on the
packing slip. Verify that the unit is protected with a
separate fused disconnect and is properly grounded
in accordance with the National Electric Code.
On gas, steam coil and dir'cct4team-connected units

7. On all gas, steam-coil, and direct steam connected

units, verify that there is a 115-Volt connection at the
handy-box located on the left side of the base.

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8. On all steamcoil units, the incoming steam pressure

must be 35-50 psi. Less than 35 will not effectively
operate the unit. Pressure in excess of 50 psi must be
reduced (with a pressure-reducing valve) to 35-50 psi.

9. Check that the drain lines meet installation

requirements specified in installation paragraph 4

WARNING

INJURY TP PERSONNEL AND EQUIPMENT DAMAGE
may result from an improper installation.

10. After completing checks 1 through 9, correct any

deficiencies refer to the Start-Up and Pre heat
instructions in the Operation section. Verify that the unit
operates properly, make checks 11 and 12.

11.Check to ensure that the water in the boiler sight

gauge glass automatically stays about 1/3 full when
boiler is started up and operated.

12. Check to ensure that

the

steam pressure gauge

registers 10 psi. The steam pressure is factory-adjusted
to 10 psi

Factory setting may shift due to shaking in transit and
resetting will be required after installation. Proper ad-
justments and maintenance procedures am detailed on a
separate data sheet entitled "Steam Pressure Adjust-
ments." Adjustments should be made only by qualified
service personnel- the factory pressure settings shown in
the accompanying chart should never be exceeded.

GAUGE PRESSURE READING WITH
NO STEAM FLOW* (STATIC PRESSURE)

Self-Contained Steam Generator; Gas or Electric
Operating Pressure Switch

10 psi

High Limit Safety Pressure Switch

15 psi

Self-Contained Steam Coil Generator

Operating Pressure Switch

10 psi

High Limit Safety Pressure Switch

15psi

Steam Supply Pressure Range

35-45 psi

Direct-Connect (to House Steam Supply)

Steamer Pressure Reducing Valve

10 psi

Steam Supply Pressure Range

1545 psi

** With or without kettle

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OPERATION

Operation of the Cleveland Range Convection Steamer is
very easy. Each operator should read and understand the
following procedures to effectively start, operate, and shut
down the steamer each day. The owner(s) and operator(s)
of this equipment should be aware that live steam could
cause serious injuries, pay particular attention to the
WARNINGS in this text. These instructions are to be
retained by the owner(s)) and operator(s) for future
reference.

Note:

These instructions pertain to pressure steamers
equipped with a steam generator (boiler). For
pressure steamers direct-connected to a remote
(in-house) steam source. Disregard those
instructions, which pertain solely to a self-
contained boiler.

START-UP AND PREHEAT

WARNING

Do not attempt to start or operate the Pressure Steamers
during a power failure. Critical safety circuits are not
energized, and serious injury to personnel or damage to
equipment may result.

Boiler Controls

1. Start the steam supply. The steam is either an integral

steam generator boiler) built into the base unit, or an
external steam supply.

•

For units without a built-in boiler, refer to the start-up
procedures for the external steam supply and be sure
it is running properly. As soon as the pressure gauge

On the Pressure Steamer front console is a pressure
gauge, when it registers 10 psi, steamer preheating may
begin. Skip the remainder of step I, and begin step 2.

•

For units with a built-in boiler, fill the boiler with water
and start the steam generator as described in step a.
through d. below.

Press the ON end of the POWER on-off rocker switch

located next to the steam pressure gauge (Figure 2).

The red indicator light in the POWER rocker switch
turns on and the steam generator begins to fill with
water units takes about 5 minutes.

b. When the water level in the steam generator reaches

a safe operating level, the amber light in the STEAM
momentary switch turns on. Whenever the amber light
is on, the heaters, steam supply, or burners are

off,

and no steam is being generated. The energy source
(electric, gas, etc.) cannot be activated until the boiler
contains sufficient water, indicated by the amber light.

c. Press the STEAM (amber colored) momentary switch

to produce steam in the boiler this activates the energy
source (electric heaters, gas burners, or steam so-
lenoid valve) and the amber light turns off. The STEAM
switch must be pressed to restart the steamer after it is
shut off for any reason (including a brief power
interruption). No attempt should be made to operate
the equipment during a power failure.

NOTE:

For steamers with built-in gas-fired boilers: If the
burners fail to ignite in four seconds, a safety
circuit energizes the system. In this event toggle
the POWER rocker switch to the OFF position
and back to the ON position. The amber light in
the STEAM momentary switch lights. Wait five
minutes, and then press the STEAM momentary
switch to start the burner ignition cycle once
again.

d. About 15 minutes after starting the boiler in step C; the

steam pressure gauge on the unit base should register
10 psi.

2. To preheat, close and latch the door securely Turn the

bar handle clockwise until the gasket just touches the
compartment face.

3. Start the steam supply by pulling the steam valve

handle out' The handle is located to the immediate left
of the door latch. set the time for 5 minutes. The
standard mechanical timer must be turned past 10
minutes to wind the spring. then set the timer for S
minutes. This is not necessary with the optional
automatic timer. At the start the compartment
thermostatic traps will release air and wet steam for
about two minutes, then shut of. Throughout the
preheating or cooking cycles, the traps will open and
close periodically. venting cooler steam and condensate

4. Seal the compartment door by turning the bar handle

clockwise just until steam leakage stops. DO NOT
OVERTIGHTEN.

5. At the completion of the 5-minute preheating cycle, the

timer's bell will ring. If fitted with an optional automatic
timer; turning the knob to "Or. will stop the bell. Push

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the steam valve handle in slowly. all the way. This
shuts off the steam supply and also depressurizes and
drains the compartment, which takes about 2 minutes.

Note:

The automatic timer shuts an The steam
automatically; the mechanical timer does not
Neither timer depressurizes and drains the
compartment

WARNING

WAIT AT LEAST TWO MINUTES FOR THE
COMPARTMENT (S) TO DEPRESSURIZE AND DRAIN
BEFORE OPENING THE COMPARTMENT DOOR.

6. To open the compartment door. turn the bar handle

counter-clockwise. Do not attempt to disengage the
door arm latch. When the compartment has
depressurized and drained completely; the door will
open slightly and come to rest against the door arm
latch. WARNING: If at this point the door does not open
partially by itself, it is a sign that the drain line is
blocked. Do not attempt to open the door. Retighten the
bar handle and then call a serviceman to open the door
and unblock the drain line (Seepage 3. item #2,
regarding drain)

COOKING OPERATION

Check the cooking compartment to ensure it is warm. If ft
is cool. Perform the steps for preheating

Place the pan(s) of food into the cooking compartment by
sliding the pan(s) into the slide rack for optimum steam
heat transfer. and therefore, a higher quality food product
is achieved when shallow. perforated, uncovered pans are
used. if pans must be covered. use only stainless steel
pan lids designed for use with the pan racks. Do not cover
pans with aluminum foil or plastic wrap, as they may fall
out of the pan and clog the drain. A clogged drain may
cause an' accumulation of hot water in the cooking
compartment which could cause injury when the door is
opened.

Boiler Shutdown

The red-lighted power switch must be shut off for 3 min-
utes a minimum of once every 8 hours to automatically
drain highly mineralized water from the boiler, which re-
duces the formation of scale. See step J in CARE AND
CLEANING instructions, which follow.

CARE AND CLEANING

The Cleveland Convection Steamer must he cleaned
regularly to maintain its fast, efficient cooking
performance, and to ensure its continued safe, reliable
operation.

1. The boiler must be drained (Blowdown) after a maxi-

mum of 8 hours of use. If the boiler feedwater contains
more than 60 parts per million of total dissolved solids,
the boiler must have a Blowdown more often, the fre-
quency depending upon the mineral content of the
feedwater Blowdown means the boiler must be drained
under pressure.

THE BOILER BLOWDOWN IS PERFORMED BY SIM-

PLY SHUTTING OFF THE STEAMER'S RED-
LIGHTEDPOWER SWITCH WHILE THE BOILER IS
AT NORMAL 10 PSI OPERATING PRESSURE.
WHEN THEBOTTOM OF THE POWER ROCKER
SWITCH ISPRESSED, ITS RED LIGHT GOES OUT,
AND THE DRAIN VALVE AUTOMATICALLY OPENS,
DRAINING THE BOILER. AUTOMATICALLY TIMED
DRAIN WATER CONDENSER WILL PLUSH THE
DRAIN FOR 3 MINUTES THEN SHUT OFF. AITER 3
MINUTES THE STEAMER IS READY TO BE RE-
STARTED.

When steam is produced, the water in the boiler is
being distilled. During this process, the minerals that
come into the boiler

with

the

water; remain in the

boiler

as the

water

boils away as steam. When

allowed to accumulate, the water becomes highly
mineralized, which results in erratic operation, lime
build-up, corrosion, and premature electric heater
failures. In some cases, complete boiler

replacement becomes necessary, which is
extremely expensive.

By draining the boiler under

pressure, most sediment present will be flushed
down the drain.

2. The steamer is equipped with a drain in the back of

the cooking compartment. No compartment should
be o~ crated without the drain screen in place. This
screen prevents large food particles from entering
and possibly plugging the drain line. Any restriction
of the drain line

may cause a

slight build-up of

backpressure in the compartment, resulting in steam
leaks around the door gasket. It also may adversely
affect the convection action of the steam in the
compartment, which is critical to optimum
performance. Pouring USDA approved drain cleaner
through the compartment drains once a week will
help to ensure an open drain. An auger or "snake”
may be safely used to clear obstructions in the
compartment drains. Do not use a power auger, as
damage to the plastic drain system will result.

With the steamer off, open the cooking compartment
doors and allows the steamer to cool before
cleaning the cooking compartments and their
components.

3. At the end of each day's operation, wash the pan

slides door gaskets, and compartment interiors with
mild detergent and warm water, either by hand or in
a dishwasher Rinse thoroughly with clear water.

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Rinse water should drain freely through the
compartment drain openings. If it does

not,

the drain

must be cleaned before using the steamer.

4. To prolong door gasket life, always leave

compartment door ajar when not in use.

5. Exterior Care: Allow steamer to cool before washing.

Use the same cleaners and cleaning procedures as
for other kitchen surfaces of stainless steel and
aluminum. Mild soapy

water,

with a dear water rinse,

is recommended. DO

NOT

ALLOW WATER TO

RUN INTO ELECTRICAL Controls. Always turn off
equipment power before using water to wash
equipment. Do not hose down the steamer!

WARNING

Do not store gasoline or other flammable vapors and
liquids in the vicinity of this or any other appliance.

MAINTENANCE

Periodically,

a qualified

serviceman should be summoned

for routine preventive maintenance.

1. The Blowdown procedure will not completely remove
the mineral deposits that adhere to the top of the boiler. A
boiler treatment specialist should do a chemical
descaling. This should be done 4 times a year in average
water conditions, but in poor water areas it may be
needed more often.

2. A qualified Field serviceman should make periodic
boiler inspections.

3. The cold water line strainer should be cleaned weekly.

Cleveland Range supports a comprehensive

network of

Maintenance and Repair Centers (regional parts and ser-
vice distributors) throughout the United States and
Canada. Please contact your nearest distributor for the
name of an authorized service agency in your area, or for
replacement parts and information regarding the proper
maintenance and repair of Cleveland Range equipment.
In order to maintain the various agency safety
certifications, only factory-supplied replacement pans
should be used. The use of other than factory supplied
parts will void the warranty.

Preventive Maintenance and Record
Keeping

PREVENTIVE MAINTENANCE is the key to keeping your
equipment in top condition. There are certain cleaning
procedures that should be performed on a regular
schedule.

A. DAILY

1. Using a

NON

-CHLORINE DETERGENT

a. Wipe out the interior of the compartments
b. Wipe the face of the compartments
c. Rinse the pan slides
d. When the steamer is not cooking, leave the door open
resting against the door latch.
e. Wipe down the gaskets to prevent sticking

5. WEEKLY

1. Check the door gasket for wear and reverse or replace

the gasket when needed.

2. Pour a liquid chemical descaler down the back of each

compartment drain.

C. MONTHLY

1. Every 3 to 4 months the generator should be

opened

and checked for mineral build up or Chloride corrosion.

Look to

see if

the generator has a buildup of scale

greater than the thickness of a business card or if the top
is beginning to peel off in layers. If either one of these
conditions is present, the generator needs to be
chemically descaled by your

CLEVELAND

AUTHORIZED SERVICE AGENCY.

a. Inspect more frequently in areas where the water

conditions do not meet the Water Quality
Requirements.

Change the boiler gasket every time you open the
boiler for liability reasons.

2. Check to see that all door fasteners

are

tight.

3. Check to see that all steam, water, and electrical con-

nections are secure. If any are loose contact your
au

thorized service

agency to make the REPAIRS

It is in your best interest to maintain as many preventive
maintenance records as possible. When contacted by a
customer or service agency the manufacturer appreciates
having this information available.

The record keeping chart that is provided with the steam
generator would assist you and your service agency. It will
help you record your maintenance and service history of
the equipment.

If you have any questions concerning the proper installa-
tion and maintenance of your CLEVELAND STEAM
COOKER call the Cleveland Service Department at (216)
4814900.

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Descaling is the most important maintenance you
can perform on a steam cooker, and is required by
the Cleveland Range warranty.

The Descaling Pump System circulates DISSOLVE
descaling liquid through the boiler of the steamer.
Recirculating the descaling liquid provides a faster
and more thorough cleaning process than the
conventional soaking process.

The Descaling Pump System consists of a

submersible pump, a 5-gallon reservoir pail,

Hand-Hole plate with ports, the feed and drain

hoses, and the temporary hose couplings

necessary to connect the system to the Classic

Series Cleveland Steamers.

Descaling Procedure

Convection Steamers

Pressure Steamers

SteamPro/Convection Pro

Modular Boiler Bases

(Using the Descaling

Pump System)

Cleveland Range has developed the Descaling
Pump System for owners of the Classic Series
Convection Steamers, Pressure Steamers and
SteamPro/Convection Pro series steam
cookers.

The Pump System provides a fast,

highly efficient way to descale Cleveland Steam
Cookers. The descaling Pump Kit includes a
temporary hand-hole plate that is equipped with
two descaling ports, one for the inlet and one
for the outlet. This is to be used only for the
Pump Kit and replaced at the end of the
procedure.

Operator’s Manual

P/N-260APC-A

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NOTE:

Only service technicians authorized by

Cleveland Range should perform the

descaling procedure. Read and

be familiar with the

procedure before starting.

Follow the procedure

exactly as given.

DISSOLVE Descaling Liquid

Use only Cleveland Range DISSOLVE
descaling product. Five gallons of descaling
liquid will be needed during this procedure.
Avoid unnecessary contact with the
descaling product; read and follow safety
precautions on the container label.

DISSOLVE

Order Quantities

Container Size

Qty

Part No.

1-gallon bottles

106174

5-gallon pail

1061741

5-gallon pails

10617411

5-gallon pails

10617412

Overview of

Pump Descaling Procedures

Below is a summary of the descaling procedure
using the Pump System. The detailed procedure is
given on page 3 and 4.

Descaling should be done as required by your
maintenance schedule. The process takes about an
hour and a half to complete.

Part A – Equipment Setup

•

Turn off the steamer to drain the boiler

•

Remove the handhold plate of the boiler

and attach the hand-hole plate with the
descaling ports

•

Connect feed and drain hoses

•

Fill reservoir pail with DISSOLVE descaling

liquid and insert pump.

Part B – Descaling

•

Turn on power to steamer; boiler will begin

to fill

•

Turn on pump

•

Monitor liquid levels in boiler and pail-

regulate level using hand valves

•

Let liquid circulate for one hour

•

Turn OFF steamer, pump; boiler will drain

Part C – Clean Water Flush

•

Turn On steamer; boiler will fill

•

Empty the pail of spent solution, refill with

fresh water

•

Route Drain hose to floor drain

•

Turn pump ON and circulate for 5 minutes,

monitoring water levels

•

Turn OFF pump; close all valves; turn OFF

steamer; boiler will drain

•

Replace hand-hole plate, check gasket

Part D –Take Down and Return to Service

•

Turn ON Steamer; boiler will fill

•

Remove hoses and couplings;

•

Activate steam switch; unit ready to operate

Operator’s Manual

P/N-260APC-A

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Detail Procedure- Using the Descaling Pump System

A. Equipment Setup

1. Turn the Steamer OFF; the boiler will drain

automatically

2. Open the door at the base of the unit
3. Remove the hand-hole plate and gasket.

Discard old gasket.

4. Inspect the boiler for scale build up.
5. Remove any loose scale within reach that is

around the hand-hole plate.

6. Install Hand-Hole plate with the descaler ports.

And a new gasket.

7. Attach the 3” Feed and Drain nipples with the

attached unions to the INLET and OUTLET
ports.

1. Connect the ½” Feed Hose with attached

union to the bottom of the 3” nipple.

2. Connect the ¾” Drain Hose with the attached

union to the top 3” nipple.

3. Make sure both Feed and Drain Valves are

closed. Drop the open end of the Drain Hose
into the reservoir pail.

4. Fill the reservoir pail with 5 gallons of

DISSOLVE descaling liquid.

5. Lower the Pump into the descaling liquid.

Proceed to Part B, descaling.

B. Descaling

1. Turn the Steamer power ON.
2. Turn the Pump ON and open the Feed Hose

Valve to the boiler. Let the boiler fill with
descaler to just above the top of the Sight
Glass before opening the Drain Hose Valve.
Make sure the Drain Line Hose is in the pail
with the pump.

•

Do not allow the liquid to fall below the

pump intake. Water may be added to
reservoir pail to keep pump intake
submerged.

•

Watch for liquid at the sight glass

3. Open the Drain Hose Valve when the

descaler reaches the level just above the to
of the Sight Glass.

4. While the descaler solution is

circulating, keep an eye on the liquid level in
the pail. Do not allow the level to fall below
the pump intake or to overflow in the pail.
The required level can be maintained by
controlling the flow with the Feed Hose Valve

5. Let the pump circulate descaler for 1 hour.
6. After 1 hour, turn the Steamer power OFF;

the boiler will automatically drain.

7. Turn OFF the pump; close both the Drain

and Feed Hose Valves. Proceed to Part C,
Flushing.

Hand-Hole Plate with

Descaler Ports for

Feed and Drain Hoses.

Sight Glass located on

Left.

½” Feed Hose and

Control Valve-Bottom

¾” Drain Hose and

Control Valve-Top

Operator’s Manual

P/N-260APC-A

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A. Flushing

1. After the boiler has drained completely, it

must be flushed with water.

2. Turn the Steamer back ON; it will begin to

filling.

3. Remove the Pump from the pail. Remove

the Drain Hose from the pail.

4. Empty the spent descaling solution, refill it

with fresh water and put the pump back in.

5. Do Not put the Drain Hose back in the pail;

instead, route it to a floor drain.

6. While the boiler is refilling, observe the water

level in the sight glass.

7. When the level reaches the middle of the

sight glass, turn ON the pump and open the
Feed Valve of the steamer.

8. When the level reaches the top of the sight

glass, open the Drain Valve of the steamer.

9. Let the pump run 5 minutes; keep an eye on

the water level in the pail; additional water
may be added to keep the pump
submerged.

10. After 5 minutes, turn OFF the pump, close

the Feed and Drain line Valves, turn the OFF
the steamer power; the boiler will
automatically drain.

Proceed to Part D.

Takedown and Return to Service

D. Takedown and Return to Service

1. The Steamer descaling procedure is

complete; loosen the hose clamps, remove
the hoses.

2. Replace the Hand-hole plate with the

original.

3. Turn the Steamer back ON; the boiler will

refill.

4. When the amber Steam Light comes on,

activate the STEAM switch to bring the unit
back to operating temperature

5. Record the current date in your descaling

maintenance records

Feed Line Hose

Drain Line Hose

Operator’s Manual

P/N-260APC-A

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Troubleshooting

OPERATORS TROUBLESHOOTING GUIDE

This troubleshooting guide includes a list of
symptoms that may be encountered during the
operation and maintenance. The first column on the
left (problem) describes these symptoms. The second
column lists possible causes for the problem listed in
column one. The third column lists remedies for the
problems and causes columns one and two. The
causes and remedies are listed in the am

Or they should be checked, with the least costly and
easiest to repair listed first. The third column also
refers to notes that are grouped at the end of the
troubleshooting guide. Refer to these notes when
instructed to do so. Do not try to correct a problem
that requires an authorized service representative as
this may adversely affect warranty coverage.

PROBLEM

POSSIBLE CAUSE

REMEDY/REFERENCE

Switch light does not turn on:

Power turned off at main disconnects,

Turn on power at main disconnect switch.

When POWER switch is pressed switch.

SWITCH

On.

POWER switch light on and

Water supply to steamer shut off.

Open water supply valves.

Steam generator does not fill.

Water line strainer is clogged.

Clean water supply strainer

Water sensors shorted by scale,

Descale steam generator with USDA

Deposits.

Approved descaler.

Inoperative controls or solenoid

See note #1.

Steam Generator does not make

No water in steam generator.

See steam generator does not fill (above).

any steam.

Gas models only

Turn off steam generator and open gas

Gas supply valve closed.

supply valve. Refer to Service Manual.

Electric models only

Descale steam generator with USDA

Heating elements covered with

approved descaler

Scale.

Electric models only

See note #1.

Heating elements damaged.

Water sensors covered by scale

Descale steam generator with USDA

Deposits.

Approved descaler.

Inoperative controls.

See note #1.

Abnormal amount of steam

hot water instead of cold water

Make proper connections. Refer to

Coming from drain.

Connected to condenser fitting

Service Manual.

Water supply to condenser turned

Open water supply valve.

off.

Condenser waterline strainer

Clean out condenser water supply line.

is clogged.

See note #1.

Water supply line to the con-

Repair or replace solenoid. See note #1.

Condenser blocked, broken, or
leaking.

Inoperative condenser solenoid.

Replace solenoid. See note #1.

Inoperative five controls.

Turn off electricity at main disconnect
Switch.

See note #1.

Steam and

or water draining

Drain clogged or covered.

Clean drain with USDA approved drain

around compartment door

cleaner.

Door gasket or door parts worn.

See note #1

Operator’s Manual

P/N-260APC-A

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PROBLEM

POSSIBLE CAUSE

REMEDY/REFERENCE

Steamer not level

See note #2.

Hot Water to con denser

See note #2.

Reduced steam flow into cooking

Steam generator scale buildup.

Descale steam generator with approved

Compartment.

Descaler

Steam nozzle scale buildup.

See note #1.

Steam solenoids scale buildup

See note #1.

Electric models only

See note #4.

Voltage too low for unit.

Electric models only

See note #1.

Faulty heating element or controls.

Steam flow does not stop when

Operating in manual mode.

Switch to timed mode for timer to be

timer stops.

Effective.

Stuck open steam valve

See note #1.

Inoperative five controls inside

Turn off electricity at main disconnect

Cabinet.

switch. See note #1.

Water leaking from bottom of

broken or loose plumbing inside

Turn off electricity at main disconnects

Cabinet.

steamer cabinet.

switch and close water supply valve(s).
See note #1.

Water leaking from water pipes

Plumbing needs repair

See note #3.

or drain lines.

Food takes too long to cook.

Not enough steam movement in

Make proper connections. Refer to Service

(Cook in perforated pans when

compartment. Hot water con-

Manual.

possible.)

Connected to condenser line.

Pans too close to the bottom of

Put pans in racks near top of cabinet.

cabinet.

Steam generator scale buildup.

Descale steam generator with USDA

approved descaler

Compartment overloaded with

Put less food in pan. Use fewer pans.

too much food.

Voltage too low for unit.

See note #4.

Suggested cooking times are

Extend cooking times for altitudes above

usually listed for cooking at sea Level

2500 FEET.

Compartment bottom dirty with

Juices and /or food leaking from

Put a solid pan under perforated pans to

food drippings.

pans.

catch drippings, or put less food in pan.

TROUBLESHOOTING NOTES

If problem is inside the steamer, call an authorized
Service representative Cleveland Range will not pay for
Non- warranty repair centers. For more information on
products and services, contact

2. Proper installation of the Convection Steamer

Responsibility of the owner or installer Refer to Cleveland

A Licensed Electrician should do repair to external wiring.

For More information on products and services,
contact your nearest Authorized Service
Representative.

Operator’s Manual

P/N-260APC-A

______________________________________________________________________________

PRESSURE STEAMER Cooking Guidelines

INTRODUCTION

Steam cooking is an excellent way to prepare countless foods. With large or small quantities

you will find steam cooking to be efficient, economical, fast and convenient. roods can never

burn - pans will never boil over - there is no heavy lifting of water pots - no scouring of

containers - no waiting for boiling to start.

MEAT

Steam provides an even, intense and penetrating heat, which, because of its nature, cooks

meat with minimal shrinkage. The meat is tender, moist and flavorful. Stews, pot roasts, hams

and corned beef are excellent when steam cooked.

Chickens, turkeys and other poultry items are steamed with out any shrinkage. The meat is

tender and juicy. The birds may be steamed whole, cut in half, or in pieces. Chicken pieces

may be partially steam cooked and then finished in the skillet or fryer The result is flavor and

succulence.

Steam tenderizes stewing fowl. It produces excellent meat for sandwiches and salads, both

moist and savory, and is easily sliced.

VEGETABLE STEAMING

Vegetables should be crisp and fresh before cooking. They should be cooked al dente. This

prevents over cooking, the most prevalent mistake in pressure steam cooking. The natural

characteristic flavors are present when vegetables are cooked in this manner.

Cut vegetables to the seine size pieces to assure uniform results. Vegetables should be

washed before cooking. Removing tough stems and skins will shorten cooking times and

improve results. Vegetables may be lightly seasoned before or after steaming. In general, use

perforated pans for fastest results.

Frozen vegetables, in general, should be defrosted before pressure-cooking. Three vegetables

can be pressure steamed from the frozen stage: carrots, peas and whole kernel corn.

Volume cooking of produce and other tuberous vegetables is an excellent application. 100

pounds of potatoes per compartment can be cooked in 40 minutes. other tuberous vegetables

include: sweet potatoes, carrots, beets, onions, kohl rabbit, turnips and parsnips. winter squash

and cabbage can also be cooked in volume.

DESSERTS

Many kinds of cornstarch pudding and custard desserts are prepared by steaming. Any dish

cooked in the double boiler may be success-fully steamed. The steamer is ideal for heating or

scalding milk since the danger of scorching or burning is absent.

Fruit desserts such as steamed "baked" apples am another suggestion. Core the apple and

arrange on a shallow pan. Fill the cored space with cinnamon and sugar, then steam. If desired,

the apples may be finished by browning under the broiler Applesauce is another steam

application, as are stewed pears or peaches. Dried fruits, properly marinated, turn out

beautifully.

Operator’s Manual

P/N-260APC-A

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Under this heading comes a host of dishes not otherwise classified.

Cereals, eggs, noodles, spaghetti, rice, macaroni, and dumplings, with variations of each, are

just a few.

Cooked. frozen convenience foods such as beef stroganoff, pot roast and noodles, chicken

fricassee and rice, stuffed cabbage rolls, need only be brought up to serving temperature and

then transferred from the pack directly onto the serving plate. The time required to heat these

convenience foods is 5-10 minutes for the individual portion pack and 20-35 minutes for the 5-

pound multi-serving pack. The cover of the packs should be perforated with a sharp fork to let

the steam escape.

The disposable aluminum foil pans should be placed on a perforated stainless steel pan for

support when steaming or carrying the hot product. Cover the pan with a stainless lid it a cover

is not provided. Do not use plastic wrap or aluminum toil as a cover in the pressure steamer.

Vegetable Pressure Steam Cooking Chart

The cooking time for vegetables have wide limits due to several factors. Young or new vegetables cook in

less time than the older ones. Freshly picked vegetables cook taster than those long stored. Different

species of the same foods cook in varying time limits. The size of the vegetable or pieces affects the

speed of cooking. The type of container also influences the length of the cooking period. Shallow pans are

taster than deep ones, the perforated types are faster than the solid.

SUGGESTED TIME IN MINUTES

FRESH VEGETABLES

FROZEN VEGETABLES

Asparagus

7-8

Beans, Green

8-10

Beans, Green, regular

4-5

Bean, Lima

15-17

Beans, Lima

4-5

Beets

20-40

Broccoli Spears.

5-6

Broccoli Spears

8-10

*Brussels Sprouts

2-3

Brussels Sprouts

10-15

Carrots, diced

5-6

Cabbage, wedges

8-10

Cauliflower

3-4

Carrots

8-10

Corn, cut (Kernel)

3-4

Cauliflower

8-10

Peas

4-5

Corn

5-8

*Mixed Vegetables

5-6

Onions

10-12

Parsnips

12-15

* Defrosted Only

Peas

5-8

Peppers, stuffed

20-30

Potatoes, white

20-40

Potatoes, sweet

25-40

Rutabaga, cubed

8-10

Spinach

3-6

Squash, summer, cut

5-7

Squash, winter, half

10-15

Turnips, cubed

12-15

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