Capella Operator s Manual Installation Operation Maintenance Customer Service FOR SERVICE CALL TOLL FREE 866 673 7937 www.stellarsteam.com Fill in information below and keep in an accessible location Date of Purchase Model: Capella Serial #: IMPORTANT: Read These Instructions Thoroughly Before Attempting To Operate Your Unit! RETAIN THIS MANUAL FOR FUTURE REFERENCE Stellar Steam 110 Woodcrest Road, Cherry Hill, NJ 08003 Tel: 866 673 7937 / Fax: 856 6 73 5167 / www.stellarsteam.com
Table of Contents For Your Safety... 1 Laminated Operator Warnings & Cautions... 1 Warnings, Cautions and Notes... 1 Safe Use of your Capella Steamer... 1 Warnings... 1 Cautions... 1 Notes... 1 1. Introduction A. Product description... 1 B. Safety features... 2 I. Diagnostic sensor shut off...2 II. Low water shut off... 2 III. High limit shut off... 2 IV. Door open safety switch... 2 C. Dimensions... 2 D. Contacting Stellar... 2 I. Service request... 2 II. Email, customer service... 2 III. Replacement parts... 2 2. Installation A. Damage inspection... 2 B. Unpacking/removal from pallet... 2 C. Legs/caster installation... 3 D. Steam vent pipe installation... 3 E. Drain hose... 3 F. Rating plate location... 3 G. Electrical diagrams... 3 H. Pan racks... 3 I. Physical location of steamer... 3 J. Electrical hookups... 3 K. Ball valve drain... 3 L. Leveling... 3 M. Rack installation... 3 N. Recommended water quality... 3 O. Function tests/inspection... 3 P. Start up procedure... 4 3. Operation A. Electrical connection... 4 B. Add water... 4 C. Reservoir fill/add Water light... 4 D. Clean Probe Light... 5 E. Condensate trough... 5 F. Power on/heat up... 5 G. Door operation... 5 H. Pan combinations... 5 I. Ready to cook... 5 J. Shut down, draining, cleaning... 6 K. Maintenance and service... 6 4. Steam cooking guideline A. Cooking with atmospheric/pressureless steam... 7 B. Recommended uses... 7 C. Tips on cooking frozen product... 7 D. Blanching... 7 E. Tips on pan use... 7 F. Other helpful hints... 8
FOR YOUR SAFETY WARNING: Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment. LAMINATED OPERATOR WARNINGS & CAUTIONS: This should be visible for easy reference. Place the laminated card with Quick and Easy Operating Instructions in view of the operator. For instructions in Spanish or French, please contact Stellar (866-673-7937). Warnings, Cautions and Notes: PLEASE MAKE CERTAIN THAT EVERY OPERATOR OF THIS PIECE OF EQUIPMENT HAS BEEN INSTRUCTED ON ITS PROPER AND SAFE USE, AND HAS READ AND UNDERSTANDS ALL WARNINGS, CAUTIONS, AND NOTES IN THIS MANUAL. Safe use of your Capella steamer: WARNINGs: 1. Drain hose must be connected to drain before opening drain valve. 2. The water hose and ball valve may be very hot. It is advisable to allow the water to cool down before draining. Leaving the door open will aid cooling. 3. The reservoir water may still be hot. It is advisable to let the water cool down prior to draining. 4. The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning. Wear protective gloves, or wait for the surface to cool before cleaning. Do not add water to a hot empty cooking chamber until it has cooled down, or damage may result. CAUTIONs: 1. Do not use utensils, steel wool, or other harsh abrasives to clean your steamer or damage to the cooking compartment surface may occur. 2. A level steamer is required for the water level sensor probe to function properly. 3. Do not use any abrasive cleaners, utensils or scrubbers on the interior of the cooking chamber. Use vinegar and water to clean the cooking chamber and mild detergent to remove grease. Nylon bristle brushes or soft sponges are recommended. 4. Do not add water to a hot dry cooking chamber. Damage to the cooking chamber may result. If the cooking chamber has run dry, let it cool before refilling. 5. Starchy foods (potatoes, pasta, peas) can cause the cooking water to become frothy. Add 2 tablespoons of cooking oil to the water to control foaming. NOTEs: These labels are to assist the operator with proper operation of this equipment. NOTEs do not present a hazard to the operator or the equipment. 1. Introduction A. Product description: Congratulations on purchasing the Stellar Steam Capella. The Capella is a single compartment convection countertop or two-compartment floor model steamer featuring pressureless steam cooking. The cooking chamber of the Capella is treated with a scratch resistant non-stick surface. A convection fan speeds cooking and a low water probe prevents the steamer from running dry. A ball valve and drain hose are provided for easy safe draining. Revised 12/12/05 Page 1
CAUTION: Do not use utensils, steel wool, or other harsh abrasives to clean your steamer. Scratching of the non-stick surface and stainless casing may occur. B. Safety features:as with any cooking process, or with any piece of commercial cooking equipment, there are potential hazards to both the operator and the piece of equipment if care is not taken. In designing the Stellar Steam Capella steamer, we have built in safety features that will protect against many of these potential hazards, but TRAINING OF EACH OPERATOR AND CAREFUL ADHERENCE TO ALL WARNINGS ARE NECESSARY TO INSURE THE SAFETY OF USERS. I) Diagnostic sensor shut off: The thermostat controller has a built in diagnostic feature that will automatically shut down all heaters if the sensor probe fails, to avoid overheating. II) Low water shut off: In the event of a low water condition, the Add Water indicator on the control panel will light up. If the steamer is not refilled within one minute, the steamer will shut down. III) High limit shut off: If the steamer starts to run dry it will shut down. IV) Door open safety switch: There is a safety switch built into the door frame that shuts down all functions (heaters, fan motor and heating light) when the door is opened. Once the door is closed, all functions return. If the door is left open, nothing will happen when the mode selector switch is turned. THE DOOR MUST BE FIRMLY CLOSED IN ORDER FOR THE STEAMER TO FUNCTION. PLACE HAND OVER LATCH HANDLE AND SHUT QUICKLY AND FIRMLY. TO ENSURE THE DOOR IS SHUT, CHECK TO SEE THAT THE DOOR LATCH DOES NOT WIGGLE. IF STEAM IS ESCAPING, DOOR IS NOT PROPERLY SHUT AND MAY AFFECT COOK TIMES, PRODUCT QUALITY AND WATER CONSUMPTION. C. Dimensions: 4-pan: External dimensions are 24 wide x 26¼ high (plus 4 adjustable legs) x 28½ deep (plus vent pipe). 6-pan: External dimensions are 24 wide x 33¼ high (plus 4 adjustable legs) x 28½ deep (plus vent pipe). 8-pan: External dimensions are 24 wide x 52½ high (plus 6-9 adjustable legs) x 28½ deep (plus vent pipe). 10-pan: External dimensions are 24 wide x 59½ high (plus 6-9 adjustable legs) x 28½ deep (plus vent pipe). 12-pan: External dimensions are 24 wide x 66½ high (plus 6-9 adjustable legs) x 28½ deep (plus vent pipe). D. Contacting Stellar: email info@stellarsteam.com, call Toll Free 1-866-673-7937, or fax 1-856-673-5167 I) Service requests: If you have a problem with your steamer, please call Stellar toll free at (866) 673-7937 during and after business hours (Eastern Time) to arrange for service. II) E-mail/customer service: For information on sales, technical questions, optional accessories, or future products please feel free to e-mail service@stellarsteam.com. III) Replacement parts: Replacement parts may be ordered from the authorized distributor in your area. To find an authorized distributor, please call the factory (866-673-7937) or email parts@stellarsteam.com. 2. Installation A. Damage inspection: Reporting shipping damage is the responsibility of the purchaser. Do not discard packaging if filing a freight damage claim. Upon receipt of steamer immediately inspect the exterior of packaging for damage. Remove cardboard carton from the base pallet. Inspect the exterior of the Stellar Capella for visible shipping damage. B. Unpacking/removal from pallet: To remove the steamer from the pallet, carefully cut the strapping. Revised 12/12/05 Page 2
C. Legs/caster installation: Install 4 legs or casters (shipped inside the steamer) into the threaded mounting holes located on the base of the unit. If casters are supplied, locking casters should be on the front of the steamer. D. Steam vent pipe installation (single compartment steamers): install curved trap piping at bottom of steam vent pipe. (double compartment steamers): hardware and installation instructions are included separately. E. Drain hose: shpped inside the steamer is the hose used for draining the steamer. DO NOT DISCARD. F. Rating plate location: The rating plate is located on top of the steamer in the left front corner. Copy the serial number(s) onto the front cover of this manual for easy reference. G. Electrical Diagrams: The electrical diagrams are located on the inside of the left side access panel. H. Make sure the pan racks, water reservoir cover and stand pipe installed inside the steamer have not become dislodged during shipping. I. Physical location of steamer: 98% of all maintenance and service can be done from the front or left side. Some local codes may require installation under ventilation, but ventilation is not required in most areas. 4 clearances from adjacent equipment on the left side and rear are recommended. NOTE: A location near water and a floor sink or drain is useful, but not necessary. J. Electrical hookups: WARNING: A qualified electrician must perform all electrical hookups and meet all local codes. Installation is the responsibility of the purchaser. The access hole to electrically wire your steamer is located in the bottom right corner (facing the back of your steamer) on the back panel. Your electrician may install a cord set to make the steamer more portable or the unit may be hard-wired. Please follow local codes when installing the cord set. K. Ball valve drain: Drain is activated by a manual ball valve on the lower left front of the steamer. Turn counterclockwise to open, clockwise to close. Drain hose, supplied with steamer, must be connected to threaded drain before opening valve. Two compartment steamers will have a shorter drain hose for the lower steamer. Optional rear drain: Make sure drain is plumbed to indirect waste (floor drain or air gap drain). Drain is activated by a quarter turn clockwise to open. Leave drain in the closed position when not in use. WARNING: Drain hose must be connected to drain before opening drain valve. L. Leveling:: Once the legs have been installed and the steamer has been placed in its final location, the unit should be leveled. This is done by turning the base of the leg. Use the top of the steamer casing as a reference. We recommend using a level to insure proper installation. WARNING: The steamer must be level in order for the water sensor and overflow outlet to function properly. M. Rack installation: Two pan support racks have been included with the steamer: a left side and a right side. The two sides can be distinguished by the curved wire, which should be to the front and curved towards the cooking chamber wall. To install, simply slide the left side rack into the cooking chamber, and hook the mounting brackets over the pre-installed rack screws at the top. Repeat this process for the right side pan rack. These racks are designed to be removed easily for cleaning. N. Recommended water quality: Stellar does not require water filtration in line with the steamer s water line. However, it is important to properly clean your water reservoir at least daily (see Cleaning Your Steamer ). O. Function tests/inspection: Once your steamer is in place and properly leveled, plumbed and wired, test the unit to make sure it is functioning properly. NOTE:Complete the following procedure, then drain and refill the reservoir prior to cooking. Revised 12/12/05 Page 3
P. Start up procedure I) Using a soft sponge and mild detergent, wipe out the interior of the cooking chamber to remove shipping debris prior to use. Rinse with cold water. CAUTION: Do not use any abrasive cleaners, utensils or scrubbers on the non-stick coating. Use vinegar and water to clean reservoir. Nylon bristle brushes or soft sponges are recommended. II) Fill the cooking chamber with 2½ gallons of water to about 1 below the door opening. Make sure water is above the level of the water level probe on the lower left side of the cooking chamber. III) Power on/heat up: Turn the mode selector switch is in the STAND BY position. The HEATING amber light on the upper left corner of the control panel will turn on. You may see or smell smoke from oils left from manufacturing don t be alarmed, they will burn off quickly. IV) When the amber HEATING light goes out the cooking chamber has reached the STAND BY temperature of 200 F. V) Turn the mode selector switch to STEAM. The amber HEATING light will come on until the 212 F steam temperature is reached. You may open the door and inspect the steaming process Note that the lights go out and the heaters and fan are off when the door is opened. VI) Connect the drain hose and put the open end in a bucket or near a floor drain. With the door shut, open the drain and allow the water to drain below the water level probe. The ADD WATER light should illuminate. VII) To shut down your steamer, turn the mode selector switch to OFF. VIII) Open the steamer door to allow it to cool and complete draining the cooking chamber. If draining into a bucket, remember that the cooking chamber can hold 2½ gallons of hot water. Optional rear drain: make sure the drain is plumbed to indirect waste (floor drain or air gap drain). Turn lever on front of steamer a quarter turn clockwise to open. Leave drain closed during cooking or when not in use. WARNING: The water hose or ball valve may be very hot. It is advisable to allow the water to cool down before draining. Leaving the door open will aid cooling. Start up function tests completed Date: Name: Company: 3. Operation A. Electrical connection: make sure unit is plugged into a proper receptacle or wired properly and the breaker for the circuit is on. B. Add water: Pour 2½ gallons of water into the reservoir throught the door opening to about 1 below the door. The water level sensing probe must be covered with water for the steamer to operate. Water should not touch the bottom of the lowest pan. If the steamer is hot from prior use DO NOT add water to a hot dry cooking chamber. Allow to cool with the door open first. C. Reservoir fill/add Water light: During the course of the day, as the water level decreases, the ADD WATER light (green) on the control panel will come on. If this light is on for more than on Revised 12/12/05 Page 4
minute a safety sensor will shut down power to the heaters. The light will remain on until water is added. When water is added the cooking chamber will come back to the set temperature and resume cooking. If water is added and the ADD WATER light remains on, the water level sensing probe must be cleaned. Lower the water level until the probe is above water and clean with a sponge or cloth. Refill the cooking compartment. The ADD WATER light should go out. If water is not added or the probe is not cleaned within 15 minutes, the CLEAN PROBE light (red) will come on. When water is added, both CLEAN PROBE and ADD WATER light should go out. If the water level sensing probe needs to be cleaned, both lights will remain on until the probe is cleaned. CAUTION: Do not add water to a hot dry cooking chamber. Damage to the cooking chamber may result. If the cooking chamber has run dry, let it cool before refilling. D. Clean Probe light: If the CLEAN PROBE light (red) is illuminated, the water level sensing probe is unable to sense water. The probe is on the lower left side of the interior of the cooking chamber. Lower the water level until the probe is above water and clean the metal portion of the probe with a sponge or cloth. When the probe is clean and water is added, the CLEAN PROBE light will go out. E. Condensate trough: This removable trough is located under the door in front of the steam chamber. The trough catches water dripping from the door and must be emptied as needed. Lift the trough out and empty it back into the steamer or into the floor drain or sink. Caution - water may be hot! If splashing occurs when shutting the door, trough may need to be emptied. F. Power on/heat up: Turn the selector switch to on the desired setting, Stand by, Steam or Super Steam. The steamer will begin warming up and the amber HEATING light will be on. When the steamer reaches the selected setting temperature, the HEATING light will go off. Throughout the cooking cycle, the HEATING light will come on whenever the heaters are on. NOTE: If the door is open, nothing will happen. Close the door and the steamer will turn on and begin warming up. G. Door operation: The door must be closed at all times while cooking. If the door is opened during cooking, the heaters and fan will shut down until the door is closed. You may open the door at any time to check the progress of cooking, stir product and add or remove cooking pans.if the door handle is loose the door is not firmly shut; re-shut the door with your hand over the latch handle and slam firmly. Make certain the door handle does not wiggle. H. Pan combinations: Pan size Quantity per 4-pan steamer per 6-pan steamer 12 x 20 x 1¼ 6 11 12 x 20 x 2½ 4 6 12 x 20 x 4 2 4 I. Ready to cook: During cooking the heating light will illuminate periodically when additional heat is called for. Cooking: When ready to cook turn the selector dial to the desired cooking mode. I) F (delicate egg dishes, some vegetables, shellfish) II) Steam: standargd steam cooking at 212 F. III) Super Steam: produces more steam (and uses water faster) to cook about 10% faster than the Steam setting. NOTE: If starchy food products (potatoes, pasta) can cause water to get frothy. Add 2 tablespoons of cooking oil to the water to control foaming. Revised 12/12/05 Page 5
J. Shut down, draining and cleaning of steamer. I) Shut down: To shut down the steamer at the end of the day just turn the selector switch to OFF. Open the door to speed the cooling process. The door may be left open (*note: leaving the door open helps lengthen the life of the door gasket). II) Water Reservoir draining: To drain the cooking chamber, first place the open end of the hose into a water receptacle (bucket, floor sink or floor drain) prior to attaching the hose to the steamer. Screw the hose to the brass fitting. Turn valve handle counter-clockwise to open drain. Once the water stops draining, turn valve handle clockwise to close drain and unscrew the drain hose from the steamer. Store the hose in a convenient location for daily use. Rear drain option: To drain the reservoir, rotate the drain handle one quarter turn clockwise. Leave the drain closed during cooking, or steamer will not operate. NOTE: A location near water and a floor sink or drain is useful, but not necessary. III) Cleaning your Steamer Daily cleaning (no generator to clean): Once the power is off and the reservoir has been drained, a simple cleaning process should be followed: WARNING: The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning. Wear protective gloves, or wait for the surface to cool before cleaning. Do not add cold water to a hot, empty cooking chamber until unit has cooled down, or damage may result. Lift the pan racks up and off mounting screws, and remove from the steamer for cleaning. Using a soft sponge, clean the non-stick coating on the interior of the cooking chamber. Clean the door gasket with gentle soap and water and allow to air dry. CAUTION: Do not use any abrasive cleaners, utensils or scrubbers on the non-stick surface - this will damage it. Use water and vinegar to clean reservoir. Use gentle soap to remove grease from cooking compartment Rinse the cooking chamber and door area with clean water. Rinse the cavity. Wipe with a clean towel or soft sponge. Clean the water level sensor probe on the lower left interior with a sponge or clothe to remove any mineral build up. The probe must be clean for the steamer to operate. To remove the white mineral deposits at and below the water line, spray vinegar directly on mineral build-up using a spray bottle. For heavy mineral deposits, pour two quarts of vinegar into the cooking chamber, fill to above the water level sensor probe with water and turn the steamer on for 20 minutes. Turn the steamer off and leave the door open. Allow to soak for several hours. Loosen mineral deposits with a nylon bristle brush. Drain and rinse with clean water. Re-install the pan racks after cleaning. Remove and empty the condensate trough located under the door. Replace the trough. NOTE: It is normal for white lime to collect at the water line and in the cooking chamber. Lime build up is what causes steam generators to fail. Liming is normal and will not cause any problems with your Stellar steam equipment. Liming is easily removed with daily cleaning. Vinegar is an effective cleaner and will not damage the cooking chamber. K. Maintenance and Service To find nearest service agency: To arrange for service or to find your closest service agency please call Stellar toll free at 1-866-673-7937 during or after office hours (Eastern Time).- NOTE: For best results do not shut off the steamer if you will use it again the same day. It uses very little energy to maintain Stand by temperatures in your steamer. Revised 12/12/05 Page 6
4. Steam Cooking Guidelines A. Cooking with atmospheric/pressureless steam: I) Atmospheric or pressureless steaming is perfect for a la carte cooking. II) The door can always be opened during cooking to add or remove pans of food, to season food or to check on its progress. III) Multiple products can be cooked at one time because there is no crossover of cooking flavors in atmospheric steam. Large and small portions of food can be cooked at the same time. IV) Less attention is required to cooking foods and over-cooking is rare. B. Recommended Uses a la carte steaming thawing simmering preserving Typical foods: casseroles, fresh or frozen desserts fruits pasta potatoes rice vegetables, fresh or frozen and much more blanching poaching stewing rethermalizing cereals eggs meats poultry prepared foods sauces seafood, fresh or frozen C. Tips on cooking frozen product I) Preheat cooking compartment II) Break up frozen vegetables or product, if possible III) If product is an ice block, set it in the pan on its narrowest side. This allows the steam to contact a greater surface area. IV) Thawing is faster and better for the food in atmospheric steaming. V) Make sure frozen product is uniform in size to get best results. VI) Season vegetables AFTER steaming. VII) Less seasoning is required because steaming preserves natural flavors. VIII) When reheating prepared foods, stir occasionally to speed heating. IX) Shallower pans will allow faster cooking times. D. Blanching: Many foods can be blanched in atmospheric steam before being finished in ovens, fryers, or on grills and griddles. This reduces total cooking time, helps insure complete cooking and a moist product. Potatoes, poultry and seafood are excellent examples. Blanching before frying reduces grease absorption by food products. E. Tips on pan use I) For faster cook times, 2½ deep perforated pans are recommended. II) It is not necessary and we do not recommend covering most pans of product. When cooking with only one pan, place it in the center of the cooking chamber. III) Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods, prepared casseroles, sauces, cake or other desserts (you can bake a cake in atmospheric steam), and when you want to prevent food from dripping on a lower pan. IV) When cooking proteins (meat, poultry or seafood) use a solid catch pan under the perforated pan. Accumulated juices can be used for soup stock, gravy or broth. V) Protein foods (meat, seafood, and poultry) can be cooked in perforated or solid pans. If you are batch-cooking protein foods use perforated pans and place a solid pan on the bottom rail. All the juices will then accumulate in this pan for later use and to keep them out of the water reservoir. Revised 12/12/05 Page 7
VI) When atmospheric steaming, a pan cover can increase the cooking time up to 400%. Items such as frozen casseroles, meat loaf, or sauces can be covered to avoid excess condensation. VII) Root vegetables should be steamed in a perforated pan. VIII) Eggs can be hard cooked out of the shell and then chopped to avoid peeling shells. IX) Always cook potatoes in perforated pans. This allows steam to circulate properly. F. Other Helpful Hints I) Got a tough cleaning problem, pot, pan, utensil? Put it in your steamer to loosen burned-on food; it makes washing much easier. II) Stale or frozen bread can be thawed or renewed in your steamer. III) Allow adequate spacing between pans for even steam circulation. Your pan rails and the shape of the steamer walls are designed to maximize steam flow. Do not try to load more than the rack is designed for. Maximum capacity loads cook best with perforated pans. IV) Loosely packed pans will cook faster than pans that are tightly packed. V) To skin tomatoes, oranges etc. more easily, steam for a short time, then chill in cold water. VI) When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan works well. Lift out the perforated pan to drain. VII) Never have the water high enough or a pan low enough to touch water. Allow enough space for steam circulation. Steam has 6 times more energy than boiling water - use the steam to cook. VIII) When possible, cook in two shallow pans instead of one deeper one it cooks faster and you avoid bruising the product. IX) If using ½ size or smaller pans on one level, with different products, load the faster cooking items last, this will make unloading easier. X) In steam cooking, load size has little effect on the cooking time. For the highest efficiency cook with full loads. XI) Pre-cook roasts, especially fat-encrusted roasts, in steam for 1/3 of their cooking time, then place in oven. Juices are sealed in, there is more flavor, more nutrients are retained and the roast shrinks less. XII) Cook whole poultry the same way, only cook it until it is nearly completed and allow just enough time in the oven to finish and brown. Revised 12/12/05 Page 8
Stellar Steamer Tel: 866-673-5167 WARRANTY Equipment manufactured by Aga Foodservice, Inc has been constructed of the finest materials and to high quality standards. Stellar Steam units are warranted to be free from mechanical and electrical defects as well as free from defects in material and workmanship for a period of two years from the date of installation, provided, however, installation occurs within six months of date of purchase and equipment is in normal use and service and is installed in accordance with manufacturer's recommendations. To insure proper operation of the units, follow the installation, use and maintenance procedures outlined in the equipment manual. Aga Foodservice, Inc will replace, repair or adjust at no cost any part of the equipment which becomes defective due to material, component or factory workmanship within the effective warranty date term of two years from installation. All covered service repair must receive an authorization code prior to work being performed (1-866- 673-7937during or after hours Eastern Time). All warranties above are subject to the following extensions, exemptions, conditions and limitations. The liability of Aga Foodservice, Inc is limited to the repair or replacement of any part found to be defective. This warranty does not cover cost of installation, defects covered by improper storage or handling prior to installation. This warranty does not include overtime charges or work done by unauthorized service agencies or personnel. This warranty does not cover normal maintenance, calibration or regular adjustments as specified in operation manuals and/or labor involved in moving adjacent objects to gain access to equipment. This warranty does not cover normal wear and tear replacement items such as gaskets and knobs. This warranty covers time and mileage charges from an authorized service agency. A maximum of 100 miles in travel and two and half (2 ½) hour's travel shall be available. Work performed outside of normal working hours is covered at straight time rates (customer is responsible for additional charges). Warranty damages do not include freight, or foreign excise, municipal or other sales or use taxes. All such freight and taxes are the responsibility of the purchaser. If shipment is damaged in transit the purchaser should make his claim directly upon the carrier. Careful inspection should be made of the shipment as soon as it arrives and visible damage should be noted upon the carrier's receipt. Damage should be reported to the carrier. Shipping damage is not covered under this warranty. Warranty coverage is for the original owner and installation only. Aga Foodservice, Inc reserves the right to make changes in design or add any improvements on any product. The right is always reserved to modify equipment because of factors beyond our control. THIS WARRANTY AND THE LIABILITIES SET FORTH HEREIN ARE EXCLUSIVE AND IN LIEU OF ALL OF THEIR LIABILITIES AND WARRANTIES, EXPRESS OR IMPLIED INCLUDING BUT NOT LIMITED TO, IMPLIED WARRANTIES OR MERCHANTABILITY AND FITNESS FOR PARTICULAR PURPOSE AND CONSTITUTES THE ONLY WARRANTY OF STELLAR WITH RESPECT TO THE PRODUCTS. Revised 12/12/05 Page 9
Stellar Factory Authorized Service Agents All service work performed under Stellar s two-year warranty must be authorized by the factory. The local service agent will receive an authorization code from the factory, signifying that the work has been approved and will be paid for by Stellar. Service problems may be reported to the factory or to the appropriate local service agency from the list below. If your area does not have a service Agency listed, please call the factory toll free at 866-673-7937 during or after hours (Eastern Time). Stellar warrants factory authorized replacement parts only. State Company Phone Alabama Jones - McCleod 800-821-1150 Alaska Restaurant Appliance Service 800-433-9390 Arizona Arrowhead 623-773-1365 Arkansas Bromley Parts. & Service. 800-482-9269 California / North P & D 800-424-1414 California / South Barkers 800-258-6999 Colorado Metro 800-525-3532 Connecticut MRES 800-338-6737 Delaware Elmer Schultz 800-762-7906 Florida / except Miami Commercial Appliance 800-282-4718 Florida / Miami Florida Factory Svc 561-523-0393 Georgia Whaley 6782437973 Hawaii FEPSCO 808-847-4871 Illinois / Chicago Southtown 800-875-7537 Illinois Eichenauer Service 217-429-4229 Indiana General Parts 800-279-9976 Iowa Goodwin Tucker 800-372-6066 Kansas General Parts 800-279-9976 Kentucky Certified Svc 800-543-2060 Louisiana Chandler 800-349-8888 Maine MRES 800-338-6737 Maryland Electric Motor Repair 800-879-4994 Massachusetts MRES 800-338-6737 Michigan Midwest 800-288-7060 Minnesota General Parts 800-279-9976 Mississippi Stellar Factory 877-877-3201 Missouri / East Kaemmerlen 314-535-2222 Missouri / West General Parts 800-279-9976 Montana Restaurant Appliance Service 800-433-9390 Nebraska Goodwin Tucker 800-372-6066 Nevada Hi Tech 702-649-4616 New Hampshire Casco 603-224-2663 New Jersey / North Service Plus 800-833-1983 New Jersey / South Elmer Schultz 800-762-7906 New Mexico Certified Svc 505-343-9934 New York / Burroughs ACME 800-221-3026 New York / Action 800-659-8657 New York / Syracuse west AIS 800-722-1252 North Carolina Whaley 800-877-2662 North Dakota General Parts 800-279-9976 Revised 12/12/05 Page 10
North Idaho Restaurant Appliance Service 800-433-9390 Ohio / Cleveland Electrical Appliance Repair 800-621-8259 Ohio /, Cincinnati Certified Svc 800-837-2828 Ohio / Dayton, Columbus Commercial Parts 800-837-8327 Oklahoma Hagar s 800-445-1791 Oregon Ron's Svc. 800-851-4118 Pennsylvania / Koonse 800-310-3848 Pennsylvania / Central K & D 800-932-0503 Pennsylvania / Eastern Elmer Schultz 800-762-7906 Rhode Island MRES 800-621-6737 South Carolina Whaley 800-877-2662 South Dakota General Parts 800-279-9976 South Idaho Ron's Svc. 800-851-4118 Tennessee - eastern third FESCO 800-727-8447 Texas Amarillo Allen s Tri State 800-227-9022 Texas DFW Hagar 866-919-5200 Texas Houston Armstrong Repair 800-392-5325 Utah Lamonica s 801-263-3221 Vermont KC Mechanical 802-660-8402 Virginia Daubers 703-866-3600 Washington Restaurant Appliance Service 800-433-9390 West Virginia Statewide Service 800-441-9739 Wisconsin General Parts 800-279-9976 Wyoming Metro 800-525-3532 District of Columbia Electric Motor Repair 800-789-4994 Revised 12/12/05 Page 11