ST10-2G GAS TWO COMPARTMENT CONVECTION STEAMER WITH TWIN GENERATORS INSTALLATION - OPERATION - MAINTENANCE

ST10-2G GAS TWO COMPARTMENT CONVECTION STEAMER WITH TWIN GENERATORS INSTALLATION - OPERATION - MAINTENANCE Telephone: (802) 658-6600 Fax: (802) 864-0183 www.marketforge.com PN 14-0275 Rev B (1/17) 2017 - Market Forge

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IMPORTANT : Improper installation, adjustment, alternation, service or maintenance can cause property damage, injury or death. Read the installation, operation and maintenance instructions thoroughly before installing or servicing this equipment. INSTRUCTIONS TO BE FOL- LOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LO- CATION. This information may be obtained by contacting your local gas supplier. FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. The information contained in this manual is important for the proper installation, use, and maintenance of this oven. Adherence to these procedures and instructions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference. TABLE OF CONTENTS INSTALLATION Service Connections... 2 Introduction... 3 Installation... 4 Setting in Place... 4 Mechanical Connections... 4 General... 4 Exhaust Fans and Canopies... 4 Wall Exhaust Fan... 4 Clearances... 4 To Install... 4 Utility Connections... 5 Performance Check... 6 OPERATION Cooking... 7 Cleaning... 8 Control Panel... 9 Test Kitchen Bulletin... 10 Cooking Guide... 11 MAINTENANCE Cleaning and Preventative Maintenance... 13 ERRORS: Descriptive, typographic or pictorial errors are subject to correction. Specifications are subject to change without notice.

Service Connections SERVICE CONNECTIONS EC Electrical Connection - 120V, 60 Hz, 1 ph with ground. Unless otherwise specified. Furnished with a 6 foot cord with 3 prong plug. Max 4.0 AMPS. 56 kw. G Gas Connection - 3/4 (19mm) IPS Supply line required. C Condensing Cold Water - 3/8 (10mm) OD Tubing at 25-50 PSI (1.8-3.5 kg/cm2) G1 Generator Water - 3/8 (10mm) OD Tubing at 25-50 PSI (1.8-3.5 kg/cm2) D Drain - 2 (51mm) IPS pipe to open floor drain. DO NOT MAKE SOLID CONNECTION TO FLOOR DRAIN. Max Length before open air gap opening: 24 (610mm) NO BENDS OR ELBOWS. GAS SPECIFICATIONS BTU/HR. NATURAL GAS (W.C.) PROPANE GAS (W.C.) 190,000 6-14 (152-356mm) OVEN CLEARANCES 12-14 (305-356mm) LEFT RIGHT BACK 0 0 6 (152mm) * Use on non-combustible floors only. IMPORTANT: Before connecting water to this unit, have water supply analyzed to make sure that hardness is no greater than 2.0 grains per gallon and a ph level is within the range of 7.0 8.5. Water that fails to meet these standards should be treated by the installation of a water conditioner. Equipment failure caused by inadequate water quality is not covered under warranty. Drain, 1-1/2 O.D. pipe coupled to 1 1/2 O.D. tempering tank drain. Do not make solid connection to floor drain. PVC and CPVC pipe are not acceptable materials for drains. The drain piping must consist of temperature resistant material, greater than 160 F, and be of adequate diameter not to cause flow restriction. Improper materials may deform and cause restrictions, thus affecting performance. DIMENSIONS ARE IN INCHES [MM] 15.75 [400] 1 [25] SAFETY RELIEF VALVES G1 C EC G 3.5 [89] D 24 [610] G1 C EC G 6 [152] 24 [610] 28 [711] 36 [914] 37.5 [953] 38.75 [984] 68.5 [1740] 71.88 [1825] 49.25 [1251] 33.13 [841] D REAR FLANGED FOOT DETAIL 2 EQUALLY SPACED Ø7/16 [11] HOLES ON 2.5 [63] B.C. Figure 1 INSTALLATION 2

Introduction DESCRIPTION: The ST10-2G series steamer is a pressureless steam cooker consisting of two independently controlled compartments enclosed in a single cabinet. Each compartment is equipped with a separate heavy duty door with inner gasket plate isolated from the exterior surface. Door latches operate by action for positive sealing of inner door. Operation controls are displayed on a single frontmounted panel and include separate timers with indicator lights for selection of constant steam or 60-minute-long duration cooking. Two gas fired, stainless steel generators operating at 0 psi (0 kg/cm2) and rated at 95,000 BTU are located in the bottom cabinet and may be operated separately. BASIC FUNCTIONING: The steamer may be operated with only one compartment in use; or both may be used simultaneously. Each compartment is equipped with identical controls, allowing selection of constant steam or 60-minute timer operation. The cooker becomes operational when it is set to constant steam, or the timer is set at the desired cooking time and the compartment door is closed. When steam flowing inside the compartment has raised the interior temperature to 195 F, the contacts of a thermostatic switch close, completing the circuit to the timer motor and starting the cooking time period. At the end of the set interval, timer contacts switch to shut off the cooking operation and sound a signal buzzer. The buzzer is silenced by returning the timer dial to the OFF position. In the constant steam mode, operation will be continuous. Steam emitted from the compartment along with liquid cooking drainage is directed through a drain screen inside the compartment into the cooker drain line to the generator drain box that is automatically actuated by a thermostatic cooling valve to condense the steam to water prior to discharge into the floor drain. PAN CAPACITY PAN DEPTH 1 2-1/2 4 6 20 10 6 4 STANDARD FEATURES De-lime mode power setting Constant Steam Automatic blow-down Split water lines Thermostatically controlled drain Single drain connection Electronic ignition 2 rear flanged feet Redundant controls and generator for each compartment All stainless steel constructed steam generator(s) Safety relief valve Left side access panel De-liming ports on front of each generator GAS OPERATION 190,000 BTU Natural gas. L.P. gas. Gas fired, stainless steel steam generator(s) operating at 0 psi (0 kg/cm2) with controls equipped for operation on 120 V, 1 ph, 60 Hz. 3 INSTALLATION

Installation SETTING IN PLACE The location of installation must be under an exhaust hood, which will remove small amounts of water vapor emitted when the cooker doors are opened, and exhaust fumes. Level the unit in final location by turning the adjustable feet. Using the cabinet top as a reference, obtain level adjustment left-to-right and front-to-back. MECHANICAL CONNECTIONS Since the Pressureless Cooker is interconnected at the factory to the steam boiler, no field connections to the cooker are required. All electrical and plumbing connections are located on the rear middle panel of the cabinet. GENERAL Gas installation to conform to local codes, or in absence of local codes, with the National Fuel Gas Code - ANSI Z223.1/NFPA 54. In Canada installation to be in accordance with the Natural Gas and Propane Installation Code, CSA B149.1. and or local codes. 1. The appliance and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of 1/2 PSI (0.03 kg/cm2). 2. The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 PSI (0.03 kg/cm2). Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National Electrical Code ANSI/NFPA 70. In Canada, installation must be in accordance with the Canadian Electrical Code CSA C22.2. Electrical grounding instructions - Units come equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug. (120 VOLT UNITS ONLY). EXHAUST FANS AND CANOPIES Canopies are set over ranges, ovens, kettles, etc., for ventilation purposes. It is recommended that a canopy extend 6 past the appliance and be located 6 6 from the floor. Filters should be installed at an angle of 45 degrees or more with the horizontal. This position prevents dripping of grease and facilitates collecting the run-off grease in a drip pan, usually installed with the filter. A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames. Makeup air openings approximately equal to the fan area will relieve such vacuum. In case of unsatisfactory performance on any appliance, check with the exhaust fan in the OFF position. WALL EXHAUST FAN The exhaust fan should be installed at least two feet above the vent opening at the top of the unit. CLEARANCES Adequate clearance must be provided in aisle and at the side and back. Adequate clearances for air openings into the combustion chamber must be provided, as well as for serviceability for use on noncombustible floors. Minimum clearance from combustible and noncombustible construction, 0 on left side, 0 on right side and 6 from back. These procedures must be followed by qualified personnel or warranty will be voided. An open gap floor drain is required immediately below the appliance drain. TO INSTALL 1. Uncrate carefully. Report any freight damage to the freight company immediately. 2. Set the unit in place. Be certain to maintain the minimum clearances from combustibles and non-combustibles. 3. For an appliance supplied with legs, level the appliance using a spirit level. Should flanged adjustable feet be provided, anchor to floor using proper anchoring devices. 4. Seal bolts and flanged feet with Silastic or other equivalent compound. 5. Be certain to leave adequate clearances for cleaning, maintenance and service. GAS CONNECTION 1. The Serial and Rating Plate on the unit indicates the type of gas your unit is equipped to burn. DO NOT connect to any other gas type. 2. A 3/4 NPT line is provided at rear for the connection. Each compartment is equipped with an internal pressure regulator which is set at 3.5 W.C. manifold pressure for natural gas and 10 W.C. for propane gas. Use c pipe tap on the burner manifold for checking pressure. INSTALLATION 4

Utility Connections An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. A steady supply pressure, between 6 W.C. and 14 W.C. for natural gas and 11 W.C. and 14 W.C. for propane gas is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any appreciable drop. Fluctuations of more that 25% on natural gas and 10% on propane gas will create problems, affecting burner operation. Contact your gas company for correct supply line sizes. Purge the supply line to clean out any dust, dirt or other foreign matter before connecting the line to the unit. Use pipe joint compound which is suitable for use with Liquid Propane on all threaded connections. Test pipe connections thoroughly for gas leaks. Use soapy water only for testing on all gases. Never use an open flame to check for gas leaks. All the connections must be checked for leaks after the unit has been put in operation. ELECTRICAL CONNECTION 120 VAC-60 Hz - Single Phase Units with this electrical rating are factory supplied with a three-wire cord and three-prong plug which fits any standard 120V, three-prong grounded receptacle. A separate 15 amp supply is needed for each unit. PLUMBING CONNECTION Plumbing connections must comply with applicable Sanitary, Safety and Plumbing Codes. Two water lines are provided. Connect water supply lines to the 3/8 copper tubes at the rear of the steamer. One line is for supply of water to the generator and one for cold condensate water to condense live steam entering the drain line. DRAIN CONNECTIONS Appliance drain is 2 inch pipe size. Provide open air gap type drain. An open gap floor drain is required immediately below the appliance drain. PVC OR CPVC are not acceptable materials for drains. The drain piping must consist of temperature resistant material, greater than 160 F, and be of adequate diameter not to cause flow restriction. Improper materials may deform and cause restrictions, thus affecting performance. COLD WATER CONDENSER The steamer is equipped with a cold water condenser, in the rear of the cooking chamber, which helps to condense the steam prior to discharge into the drain. The steamer freely vents itself by the negative pressure created by the condensate water drainage. This negative pressure prevents steam leakage around the door gasket and helps draw the steam through the cooking compartment. Steam leakage at the door may indicate a plugged or improperly installed drain. Temperature of condensate water flowing through the drain is controlled by the thermostatic cooling valve (TCV) located inside the controls compartment on the right side of the unit. The valve has been factory set to keep condensate water flowing into the drain at or below 140 F. Depending on local plumbing code requirements, this setting may be changed to obtain a different maximum drainage temperature. Refer to next section Performance Check for instructions to set the (TCV). WATER CONDITIONING It is important that the water supplied to the generator be softened to no more than 2.0 grains of hardness and have a ph of 7.0 to 8.5. This degree of hardness can be easily obtained with the use of a properly maintained water softener. The use of a water meter will determine the water consumption and when the water softener needs regeneration or recharging. Failure to comply with these water condition standards may void the warranty. Untreated water contains scale producing minerals which can precipitate onto the surfaces in the steam generator. Due to the temperatures in the steam generator, the minerals can bake onto the surfaces and components. This can result in early component failure and reduced product life. Water level probes become coated with scale. Scale may bridge across the probe insulator from the metal extension which senses the water level in the steam generator shell. Once this scale becomes wet, the water level control is unable to maintain the proper water level in the steam generator. STRAINERS and FILTERS will NOT remove minerals from the water. 5 INSTALLATION

Performance Check The steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam. Stay clear while opening door. Once the steamer is installed and all mechanical connections have been made, thoroughly test the steamer before operation. 1. Check that proper water, drain and electrical and gas connections have been made. 2. Turn main power switch ON. 3. Check that Ignition light comes on and that burners ignite. 4. After approximately 15 minutes, the READY light should come on, indicating that the water temperature has reached 205oF (97oC). At this time, set timer to the 5 minute position. With door open, observe that no steam is entering the compartment and that the COOKING light is OFF. 5. Close compartment door. The COOKING light should now illuminate and steam should be heard entering the compartment shortly after. 6. After five minutes of operation check that water from the cold water condenser is flowing through the drain line. 7. Open compartment door and observe that steam supply to compartment is cut off. 8. READY light should again come on as COOKING light turns OFF. 9. Close compartment door and observe cooker operation for several minutes. Operation is correct if timer dials begin to rotate after a short delay period required for preheating. After the delay period plus the 5-Minute initial setting, the timer dials will return to the 0-Minute position, at which a buzzer sounds. The buzzer is silenced by turning the dial to the OFF position. 10. With all compartments of the steamer operating in the cooking cycle, check the temperature of the condensate coming out the drain. If the drain temperature exceeds local plumbing code requirements, adjust the Thermostatic Cooling Valve (TCV) out for a lower drain temperature and in for a higher drain temperature. A TCV setting of approximately 2.75 yields a drain temperature of 140 F. A setting of approximately 2.5 or 3 yields temperatures of 125 F and 155 F, respectively. INSTALLATION 6

Cooking LIGHTING 1. Ensure power, gas and water supply is on. 2. Turn power switch ON. 3. Steam generator tanks will begin filling with water. 4. Once proper water level has been reached, the ignition light will come on and should remain on until the ready light comes on. 5. Cooker is now ready for use. Your steamer has been factory set, when ON to maintain water temperature during the READY phase at approximately 205º Fahrenheit (97º Celsius) just below water boiling point. In the event of main burner ignition failure, a 5 minute purge period must be observed prior to re-establishing ignition source. In the event a gas odor is detected, shut down equipment at the main shut off valve and contact the local gas company or gas supplier for service. PREHEATING Before each initial operation of the cooker, and at any other time when the cooking compartment is cold, a 1-minute preheating period is required. To preheat the cooker, put steam source into operation and proceed as follows: 1. Close cooking compartment door. 2. Set 60-Minute Timer Dial (1) to 1-minute setting. NOTE: Total elapsed preheating time equals the timer setting plus a short delay period needed to activate a thermostatic switch included in the controls. 3. Turn off buzzer, which sounds to indicate cooking is complete, by setting the Timer Dial (1) to OFF position. COOKING Before loading the cooker, be sure compartment is hot. See preheating instructions. 1. Slide pans of food into cooking compartment pan supports. 2. Close cooking compartment door. 3. Set timer cooking time: a. CONSTANT STEAM - for continuous cooking. b. 60-MINUTE TIMER - for timed cooking. 4. Set appropriate timer to the required cooking time (see Cooking Guidelines). 5. Turn off buzzer, which sounds to indicate cooking is complete, by setting timer dial (1) to the OFF position. 6. Open door slightly at first letting most of the steam out of the compartment and then fully open the door. 7. Unload by sliding pans of food from pan supports. SHUT-DOWN PROCEDURE No shut-down procedure is required for the cooker except to check that both timer dials (1) are in the OFF position and that both compartment doors are open. When all cooking has been completed for the day, the steam source must be shut off. COMPLETE SHUTDOWN 1. Set timer to OFF and turn power switch OFF. Steam generator will drain automatically. 2. Turn water supply OFF. 3. Close manual gas shutoff valve. 4. Disconnect power supply. CAUTION When the unit is not in use, leave the cooking compartment door slightly ajar to prolong the life of the door gasket. 7 OPERATION

Cleaning CLEANING After each period of daily operation (more frequently as required to maintain cleanliness), the cooker should be thoroughly cleaned by completing the following steps: 1. Remove left and right side pan supports and drain screens by lifting up and off mounting studs. Remove drain screen by pulling straight out. Wash with a mild detergent. Rinse and set aside for reassembly. 2. Wash cooking compartment interior using a mild detergent and water. Rinse and dry thoroughly. The steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam. Stay clear when opening door. CAUTION An obstructed drain can cause personal injury or property damage. 3. Replace pan supports and drain screens in compartment and leave door open. DRAINAGE Cooking Compartment Drainage: The bottom of the cooking compartment is angled slightly toward the rear of the unit. This assures that any condensate build-up or spills will be directed toward the drain, which is located at the rear bottom center of the cooking compartment. Any liquid exiting the cooking compartment runs down the cooking compartment drain tube and into the drain line. Drip/Spill Trough Drainage: The Pressureless Steam Cookers have a drip/spill trough below the cooking compartment door. It will catch any condensate gathering on the front of the unit when the door is opened. OPERATION 8

Control Panel CONTROL FUNCTION 1. Ignition Light - When lit, indicates burners have been ignited and are heating the steam generator tank. 2. Ready Pilot Light - When lit, indicates steam generator has reached 205oF (97oC) and is ready for the cooking cycle. 3. Cooking Pilot Light - When lit, indicates that a cooking cycle is in progress. 4. Timer /Constant Steam - Set the cooking time (0-60 minutes) steam cooking will begin when the door is closed. The cooking cycle will be interrupted if the door is opened during the cooking cycle; resume cooking by closing the door. Constant Steam - For continuous cooking. 5. Main Power Switch - DELIME - Closes the drain valve while CLR liquid is being poured into the steam generator during the Delime procedure. Amber light will ignite on the main power switch. ON - The steam generator will automatically fill and begin heating to the pre-set temperature. Red light will ignite on the main power switch. OFF - The steam generator will drain. No lights. 6. Buzzer - Signals end of cooking period (not shown). Figure 2 9 OPERATION

Test Kitchen Bulletin NOTE: Each cooking compartment has its own steam generator and controls and can be operated independently. 1. Frozen vegetables should always be cooked in perforated 12 x 20 x 2-1/2 pans 7 1/2 lb. (34 kg) maximum per pan. 2. Frozen entrees should be underlined with a perforated pan for best results. If they are defrosted first, the heating time will be decreased. 3. Fresh foods may also be cooked in this unit. Vegetables and other foods where the stock is not to be retained should be cooked in perforated 12 x 20 x 2-1/2 pans for the most nutritious results. 4. There is a thermostatic time delay built into this unit which adapts the unit to the proper cooking time. This means that the total time will usually be longer than the time setting. 5. There is a safety microswitch on the door which shuts off the steam each time the door is opened if the unit is in the cooking cycle. 6. Both compartments may be filled and timers set simultaneously. 7. Total cooking time will vary depending on the load, even though the timer setting is the same. 8. All foods, except cakes and pastry, can be cooked in a steam cooking unit. 9. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals. 10. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer to serving time, insuring maximum freshness. 11. Steam cooked foods have a higher percent yield more portions per dollar spent. 12. Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot washing tasks. 13. Some important advantages of steam cooking are labor saving, reduced operating costs, space saving, and the lifting of heavy stock pots is eliminated. 14. Rice and spaghetti products, if thoroughly wet at the start of the cooking process are very easily prepared. 15. Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam cooker, thus reducing the total cooking time and grease absorption. 16. Fuel is used only when the steam cooking unit is in operation. 17. The steam cooker will loosen foods burned on pans making washing easier. 18. Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained. 19. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming. 20. The steam cooker can be opened during the cooking period to add or remove items. 21. Steam cooking information, including recommended pan size and type, weight per pan, cooking times and pan yields are given on the following pages of this bulletin. OPERATION 10

Cooking Guide STEAM COOKING: The Pressureless Cooker is a two compartment unit. The ST10-2G holds ten 12 x 20 x 2-1/2 or six 12 x 20 x 4 pans. This enables the cook to prepare foods close to the time of service. The cooking times given are timer settings and should be set on a preheated compartment. There is a thermostatic time delay in each compartment that adjusts the total time depending on the temperature and amount of the food. Therefore, the total time will be greater than the timer setting. At the end of the timer cooking cycle the buzzer will sound, steam will stop flowing and the food can be removed. COOKING GUIDELINES: The following guidelines given are suggested quantities, time settings and estimated numbers of orders per pan. ITEM FROZEN WEIGHT PER PAN RECOMMENDED 12 x 20 (1/1) PERF. PAN NO. OF PANS TIMER SETTINGS IN MINUTES APPROX. NO. COOKED SERVINGS PER PAN FROZEN VEGETABLES Asparagus, Spears 7.5 lbs (3.4 kg) 2.5 (65mm) 1-3 12-15 30-3 oz (85g) Beans, Green Regular 6 lbs (2.7kg) 2.5 (65mm) 1-3 10-15 25-3 oz (85g) Beans, Green French Cut 6 lbs (2.7kg) 2.5 (65mm) 1-3 5-7 25-3 oz (85g) Beans, Lima 7.5 lbs (3.4 kg) 2.5 (65mm) 1-3 12-15 30-3 oz (85g) Broccoli 6 lbs (2.7kg) 2.5 (65mm) 1-3 4-6 25 Brussel Sprouts 7.5 lbs (3.4 kg) 2.5 (65mm) 1-3 10-15 30-3 oz (85g) Carrots 6 lbs (2.7kg) 2.5 (65mm) 1-3 10-15 25-3 oz (85g) Cauliflower 6 lbs (2.7kg) 2.5 (65mm) 1-3 7-12 25-3 oz (85g) Corn, Cut 7.5 lbs (3.4 kg) 2.5 (65mm) 1-3 8-12 30-3 oz (85g) Mixed, Vegetables 7.5 lbs (3.4 kg) 2.5 (65mm) 1-3 8-12 30-3 oz (85g) Peas, Loose 7.5 lbs (3.4 kg) 2.5 (65mm) 1-3 3-5 30-3 oz (85g) Spinach 9 lbs (4 kg) 2.5 (65mm) 1-3 Must be Defrosted 30-4 oz (115g) Squash 12 lbs (5.5 kg) 2.5 (65mm) 1-3 Must be Defrosted 50-3 oz (85g) FROZEN PREPARED ENTREES Lobster Tails, 6-8oz. (170-255g) 7-8 lbs (3.2-3.6 kg) 2.5 (65mm) 1-3 15-25 15 Shrimp, C.D.P. 16-20 lbs (7-9 kg) 2.5 (65mm) 1-3 8-11 75 Shrimp, Green 16-20 lbs (7-9 kg) 2.5 (65mm) 1-3 11-15 50 Bulk Pack, Frozen 3.5-4 lbs (1.6-1.8 kg) 2.5 (65mm) 1-3 35-45 10 Bulk Pack, Defrosted 3.5-4 2.5 (65mm) 1-3 25-35 10 MISCELLANEOUS Eggs, in Shell 3 dozen 2.5 (65mm) 1-3 9-11 36-1 Egg each Eggs, out of Shell 4 dozen 2.5 (65mm) 1-3 6-8 48-1 Egg each Rice 4 lbs (1.8 kg) 2.5 (65mm) 1-3 18-22 60-65 - 3 oz (85g) Spaghetti 3 lbs (1.4 kg) 2.5 (65mm) 1-3 18-22 40-45 - 4 oz (115g) 11 OPERATION

Cooking Guide VEGETABLES ITEM FROZEN WEIGHT PER PAN RECOMMENDED 12 x 20 (1/1) PERF. PAN NO. OF PANS TIMER SETTINGS IN MINUTES APPROX. NO. COOKED SERVINGS PER PAN Beans, Snap Green or Wax 6 lbs (2.7 kg) 2.5 (65mm) 1-3 18-22 25-30 - 3 oz (85 g) Beets, 2 (50mm) Diameter 7.5 lbs (3.4 kg) 2.5 (65mm) 1-3 40-50 30-35 - 3 oz (85 g) Broccoli, 1/2-3/4 (12-20mm) Stalks 6 lbs (2.7 kg) 2.5 (65mm) 1-3 14-18 25-30 - 3 oz (85 g) Carrots, Sliced 9 lbs (4 kg) 2.5 (65mm) 1-3 18-21 35-40 - 3 oz (85 g) Cauliflower, 1.5-2 (38-50mm) Trimmed 6 lbs (2.7 kg) 2.5 (65mm) 1-3 12-16 30-35 - 3 oz (85 g) Corn on the Cob, Husked 1 dozen 2.5 (65mm) 1-3 10-15 12 Cabbage, 1/4-1/6 of Head, Cored 5 lbs (2.25 kg) 2.5 (65mm) 1-3 14-18 15-20 - 4 oz (115 g) Onions, 2 (50mm) Diameter 6 lbs (2.7 kg) 2.5 (65mm) 1-3 20-25 25-30 - 4 oz (115 g) Peas, Shelled 5 lbs (2.25 kg) 2.5 (65mm) 1-3 5-6 25-30 - 3 oz (85 g) Potatoes, French Fry Cut 10 lbs (4.5 kg) 2.5 (65mm) 1-3 18-21 50-3 oz (85 g) Potatoes, 3 (75mm) Regular Cut 10 lbs (4.5 kg) 2.5 (65mm) 1-3 35-40 50-3 oz (85 g) Spinach, Cleaned & Cut 3 lbs (1.4 kg) 2.5 (65mm) 1-3 3-5 10-12 - 3.75 oz (105 g) Summer Squash, 1 (25mm) Sliced 7 lbs (3.2 kg) 2.5 (65mm) 1-3 7-10 30-35 - 3 oz (85 g) Winter Squash, Peeled 9 lbs (4 kg) 2.5 (65mm) 1-3 10-15 25-30 - 3 oz (85 g) Turnip, Diced 5 lbs (2.25 kg) 2.5 (65mm) 1-3 28-32 20-25 - 4 oz (115 g) MEAT - POULTRY - FISH Chicken, Cut up 8 lbs (3.6 kg) 2.5 (65mm) 1-3 20-30 15-20 - 2 oz (55 g) Chicken, 4 lbs. Whole 3 each 2.5 (65mm) 1-3 45-50 25-30 - 2 oz (55 g) Fowl, 5 lbs.+ Whole 2 each 2.5 (65mm) 1-3 50-60 20-25 - 2 oz (55 g) Fish, Fillets 3 lbs (1.4 kg) 2.5 (65mm) 1-3 10-15 12-15 - 2 oz (55 g) Frankforts 5 lbs (2.3 kg) 2.5 (65mm) 1-3 3-5 35-40 - 2 oz (55 g) Hamburgers, 3 oz. (85g) 5 lbs (2.3 kg) 2.5 (65mm) 1-3 18-22 20-25 - 2 oz (55 g) Meatballs, 1 oz. (30g) size* 6 lbs (2.7 kg) 2.5 (65mm) 1-3 20-25 20-25 - 2 oz (55 g) Meatloaf * 15 lbs (6.8 kg) 2.5 (65mm) 1-3 40-50 50-60 - 2 oz (55 g) Pork Chops, Loin Bone, 4 oz. (115g) 6 lbs (2.7 kg) 2.5 (65mm) 1-3 25-30 24-2 oz (55 g) Sausage, 1.5 oz. (45g) 6 lbs (2.7 kg) 2.5 (65mm) 1-3 18-21 18-20 - 2 oz (55 g) Turkey, on Carcass 20-22 lbs (9-10 kg) 2.5 (65mm) 1-3 2-2.5 Hours 50-60 - 2 oz (55 g) Turkey, off Carcass 10-12 lbs (4.5-5 kg) 2.5 (65mm) 1-3 1-1.25 Hours 55-65 - 2 oz (55 g) * Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55g) protein plus extenders or 3 oz. (85g) total portion. OPERATION 12

Cleaning and Preventative Maintenance PREVENTIVE MAINTENANCE A good preventive maintenance program begins with the daily cleaning procedure. Additional preventive maintenance operations are presented in this section. In establishments that employ full-time maintenance personnel, the tasks described can be assigned to them. For other installations, tasks requiring mechanical or electrical experience should be performed by an authorized service agency. The following paragraphs set for minimum preventive maintenance procedures that must be completed periodically to assure continued trouble-free operation of the cooker. CAUTION Under no circumstances should hardware (or parts) be replaced with a different length, size, or type other than as specified in the parts list. The hardware used in the cooker has been selected or designed specifically for its application, and the use of other hardware may damage the equipment and will void any warranty. NOTICE As a safety precaution, disconnect the power supply during cleaning or servicing. The steamer and its parts are hot. Use care when operating, cleaning or servicing the steamer. The cooking compartment contains live steam. Stay clear when opening door. WEEKLY CLEANING Weekly, or more often if necessary... 1. Clean exterior with a damp cloth and polish with a soft dry cloth. 2. Use a non-abrasive cleaner to remove discolorations. 3. Clean around burner air mixer and orifice if lint has accumulated. MONTHLY - REMOVAL OF SCALE DEPOSITS It is recommended that your steamer be delimed once a month or more often if necessary. Should your steamer develop a heavy build-up of lime scale deposits, use the CLR TREATMENT KIT available from your authorized servicer. Before beginning deliming procedures, ensure that water is not overflowing into the cooking compartment. DELIMING PROCEDURE Read and follow instructions on the CLR bottle. Use plastic or rubber gloves to avoid skin contact. If CLR comes in contact with skin, rinse with clean water. 1. Completely drain steam generator by setting on/off switch to OFF. Set cooking timer to 0. 2. Set on/off switch to DELIME. 3. Unscrew deliming port located in front of generator. Screw in the supplied deliming funnel. 4. Make sure funnel is in upright position. Pour 200 ounces of solution into generator slowly to avoid spillage. Remove funnel and screw in delime port cap securely. Turn on/off switch to ON. Use a towel to protect the burners below from any spillage. 5. Operate steamer in READY cycle for ½ hour, then turn on/off switch OFF and allow generator to drain. 6. Flush cycle. Turn on/off switch to ON. When ready light comes on, switch to OFF to flush generator. Repeat this step three times to completely flush generator. 7. Clean exterior and interior. Use a mild solution of soap and water. Rinse with clean water. Dry with a soft cloth. LEAVE COMPARTMENT DOOR OPEN WHEN NOT IN USE. The steamer is now ready for use. Turn off for overnight shutdown. 13 MAINTENANCE