Equipment Academy Training Manual

Exhibit D

Serving Healthy Meals for Student Success

July 2017

Table of Contents

Cooking Equipment

Air Fryer Quick N’ Crispy 7-11

Combi Oven Alto-Shaam 12-16 Blodgett 17-19 Cleveland 20-25 Grill Lang 26-27

Pizza Oven Garland 28-29

Range Garland / US Range 30-33 Hobart 34-38 Imperial 38-43 Southbend 44-49 Sunfire 50-54 Vulcan 55-57 Wolf 58-59

Steam Kettle Cleveland 12 QT 60-62 Cleveland 40 QT 63-68 Groen Steam Jacketed Kettle 69-71 Legion 72-74 Market Forge 75-77 Vulcan 78-82

Steamer Accutemp 83-90 Cleveland 91-94 Groen-Boilerless Steamer 95-98 Stellar 99-102 Vulcan 103-107

1 Table of Contents

Tilt Skillet Cleveland 108-109 Groen 110-113 Vulcan Electric 114-115

Baking Equipment

Convection Oven Blodgett 117-119 Chef Franklin 120-122 Garland 123-129 Hobart 130-133 Lang 134-135 Southbend 136-140 Sunfire 141-144 Vulcan 145-150 Food Preparation Fruit Sectionizer Sunkist 152-154

Food Processor Robot Coupe 155-157

Mixer Berkel 60QT 158-162 Hobart 60 163165 QT Varimixer 166-167

Verticle Cutter Hobart 168-170

Meat -Buffalo Chopper Hobart 171-173

Slicer Berkel 174-176 Hobart 177-189

2 Table of Contents

Serving Area Cold Pass Thru Delfield 181-184 McCall 185-187 Norlake 188-190 Trauslen 191-192

Cold Table Delifield 193-195 Heated Pass Thru Continental 196-198 Delfield 199-201 Hobart 202-208 McCall 208-210 Norlake 211-212

Hot Proof Box Crescor 213-215 Win Hold 216-217

Milk Box Beverage Air 218-219 True TMC 220-222

Pizza Display Hatco 223-225

Steam Table Hot AOW Wyott 226-227 Atlas Metals 228-229 Delfield 230-233 Low Temp / Colorpoint 234-239

Upright Refrigerator Cold Tech 240-241 Delfield 242-243 Hobart 246-247 Trauslen 244-246

3 Table of Contents

Walk-in Freezer / Cooler Artic 249-252 Bally 253-254 Brown 255-257 Kolpak 258-259

Other Equipment Ice Machine Hoshizaki 261-263 Manitowoc 264-265 Scotsman 266-268

Pot Washer Champion 268-269 Hobart 270-274

4 COOKING EQUIPMENT

AIR FRYER * Quick N’ Crispy

COMBI OVEN * Alto- Shaam * Blodgett * Cleveland Grill * Lang PIZZA OVEN * Garland RANGE * Garland / US Range * Hobart * Imperial * Southbend * Sunfire * Vulcan * Wulf

STEAM KETTLE * Cleveland 12 QT * Cleveland 40 QT * Groen Steam Jacketed Kettle * Legion * Market Forge * Vulcan

5 STEAMER * Accutemp * Cleveland * Groen- Boilerless Steamer * Stellar * Vulcan Tilt Skillet * Cleveland * Groen * Vulcan Electric

6 Air Fryer

Quik N’ Crispy

Air Fryer Quick N' Crispy 7 Air Fryer Quick N' Crispy Air Fryer Quick N’ Crispy GFII Operations To operate the Quik n’ Crispy, depress the switch to the right "POWER ON" position. The controller display should show the word “IDLE”. The front label shows 6 menu selection buttons, Menu 1 to Menu 6. The preprogrammed cooking times and temperatures are summarized in the following table:

Menu Time Temperature Temperature 208/240 Volt (600025) 120 Volt (600015/600020) 1 1Minutes Preheat 380°F Preheat 400°F Cook 400°F Cook 420°F 2 7 Minutes Preheat 350°F Preheat 360°F Cook 370°F Cook 390°F 3 8Minutes Preheat 350°F Preheat 360°F Cook 370°F Cook 390°F 4 4 Minutes Preheat 380°F Preheat 400°F Cook 400°F Cook 420°F 5 5 Minutes Preheat 380°F Preheat 400°F Cook 400°F Cook 420°F 6 6 Minutes Preheat 380°F Preheat 400°F Cook 400°F Cook 420°F

To start a menu, push one of the six menu buttons. The Quik n’ Crispy will start to heat, and after first displaying "pre heat" it will then display the temperature of the interior chamber in 5°F increments. When the temperature reaches 20°F of the programmed temperature, it will show "Ready". The heating element will continue to be engaged until the interior chamber temperature reaches the preset cooking temperature. Now push the same menu button and it will start counting down from the menu time to zero. If you wish to "PAUSE" the countdown timer hit the same menu button once. If you wish to clear the menu, depress the same menu button for 5 seconds, and the display will revert back to “IdLE”. . When the controller reaches zero, the buzzer will sound for up to 20 seconds with 3 short beeps followed by 1 second off, until the 20 seconds have expired, or until you depress the selected menu button again. If you wish to keep the interior chamber at the preset cooking temperature after preparing and removing an order from the Quik n' Crispy, we suggest that you depress one of the 6 menu buttons to reheat the Quik n’ Crispy to the "Ready” mode. If you do not keep a menu active, the interior chamber will start to cool down. This will require you to preheat the Quik n’ Crispy again before you can prepare your next order. We suggest that you depress the menu button that you are most likely to use next. If you need to change to a different menu when you prepare the next order clear the program on one that was depressed by holding it in for 5 seconds and then depress the desired menu button. When you push a menu button and start running a menu program, the small red light indicator light on the menu button selected will illuminate. It will indicate one of the following:

Air Fryer Quick N' Crispy 8 Air Fryer Quick N’ Crispy GFII

Slow flash - Preheating Rapid flash – Ready Solid light - Cooking Rapid flash - Done No light - No menu selected When you have finished using the Quik n' Crispy for the shift or day, we recommend that you pull out the Cooking Basket to admit cool outside air and to place the On/Off switch to the left position “Fan Only” to activate the fan blowers. This will accelerate the cooling of the unit prior to cleaning, and will also increase the life cycle of the heating element by not exposing it to high temperatures without air running across it.

Cooking

The Quik n' Crispy can fry, grill, and bake a wide array of frozen, oven ready products available through normal food service distribution and wholesale clubs. To prepare "fried" menu items in the Quik n’ Crispy, you must prepare foods that have OVEN preparation directions listed on the package. As an example, egg rolls, corn dogs, beer battered or tempura battered vegetables and battered cheese sticks are typically fryable or bakeable. Seasoned or coated french fries or potato wedges are fryable or bakeable. These types of products will come out of the Quik n' Crispy crisp on the outside and moist on the inside as if they were fried. If you wish to prepare a non-battered, non-coated, or non-seasoned menu item, it must be a bakeable version. To prepare shoestring or crinkle cut french fries, or skin-on potato wedges, you must use a bakeable version. To prepare breaded items such as chicken nuggets and chicken strips you need to use either a pre-cooked or a fully cooked product. Pre-cooked means that the product has been partially cooked is pre-browned on the outside, and the interior of the product is raw. Fully cooked means that the product is cooked on both the outside and the interior. You cannot prepare ready to-cook items that have a white breading on the outside. They will cook, but they will not turn golden brown in the Quik n' Crispy.

To grill foods in the Quik n' Crispy, you should use pre-cooked or fully cooked meat, poultry, or fish products. As an example, hot dogs and some sausages are fully cooked products and could be consumed cold right from the package. These items will grill in the Quik n' Crispy with a char broiled appearance. To prepare grilled chicken breasts or hamburgers, you should use fully cooked products.

Air Fryer Quick N' Crispy 9 Air Fryer Quick N’ Crispy GFII

Cleaning

NOTE: PRIOR TO ANY CLEANING OR MAINTENANCE, THE ON/OFF POWER SWITCH MUST BE IN THE CENTER “OFF” POSITION. THIS SAFETY PRECAUTION WILL PREVENT ACCIDENTAL EXPOSURE TO HIGH VOLTAGE There are two types of cleaning procedures recommended for the Quik n’ Crispy. The first is to prevent product buildup on the Cooking Basket during the day, as well as transfer of flavors from one product to the next. This is accomplished by using the following procedure: After preparing menu items in the Quik n’ Crispy, a layer or coating of sauce, crumbs, or batter may be deposited on the Cooking Basket or Drip Tray. You should remove these deposits before cooking another batch of food. Pull back on the Cooking Basket and with it still over the Drip Tray; brush the inside of the basket with a brass bristle brush in the direction of the basket mesh. Turn the basket over and repeat brushing in the other direction. All large food particles should then be removed from the Cooking Basket brushing the Cooking Basket to Clean. With the Cooking Basket removed from the Quik n’ Crispy and the Drip Tray pulled out, scrape the Drip Tray with a stainless steel dough cutter or bench scraper. Simply scrape the Drip Tray from the back to the front. Three strokes of the scraper from the rear to the front and one scrape from one side to the other should place all of the crumbs and excess oil to one of the front corners of the Drip Tray. Scraping the Drip Tray to Clean Remove this residue with the scraper and discard. Wipe the Drip Tray with a dry paper towel or cloth and re-insert. Discard Crumbs and Residue both the brass bristle brush and bench scraper are available from QNC,Inc. or your Quik n’ Crispy distributor. For complete cleaning at the end of the day, repeat the above procedure, and then: Remove the Cooking Basket Assembly from the Quik n’ Crispy, and with the use of oven mitts, lift the Removable Front Panel that is located directly above the Cooking Basket by applying slight upward pressure. Pull the Splashguard out of the top of the cooking chamber and then remove the Drip Tray from the cooking chamber. After you have allowed the Separation Wall to cool down, remove it from the interior of the Quik n’ Crispy (The time to cool the Separation Wall can be reduced by turning on the fan motor only with the power switch pushed to the left “Fan Only” position). Place the Cooking Basket, Drip Tray, Splashguard, the two piece Removable Front Panel, and Separation Wall into a sink containing a pre-soak solution with a commercial degreaser. We suggest that the use of a wire brush for cleaning the Cooking Basket and green scrubbing pad for other stainless steel items. The items should then be cleaned according to local health department guidelines. This usually requires the steps of washing, rinsing, sanitizing, and air-drying. An alternative to cleaning these 4 parts in your sink is to soak them overnight in a solution of Dip Tank Cleaner (DTC-2), and water.

Air Fryer Quick N' Crispy 10 Air Fryer Quick N’ Crispy GFII

CAUTION: ALWAYS WEAR RUBBER GLOVES AND EYE PROTECTION WHEN HANDLING CAUSTIC CHEMICALS. DTC-2 is a caustic chemical available from either your Quik n’ Crispy distributor or QNC, Inc. A complete 2 lb. Jar of DTC-2 should be added to 8 gallons of water in a 10-gallon storage container. This solution should be reused for 30 to 45 days depending on the quantity and types of foods prepared in the Quik n’ Crispy. A minimum of 4 hours of soaking is recommended to remove baked-on carbonized grease that may be on these parts. During this time the grease will dissolve and the Cooking Basket, Drip Tray, Splashguard, two piece Removable Front Panel, and Separation Wall will be cleaned of the carbonized build-up. Prior to reinserting these parts into your Quik n’ Crispy, wash, rinse and sanitize them. Allow them to air dry and then place them back into the Quik n’ Crispy. Depending on the amount of carbonized food accumulation on the inside of the Quik n’ Crispy, it may be necessary to clean the inside of the cooking chamber with a commercial oven cleaner possibly as often as each day or as infrequently as once a week. The frequency depends on the quantity of foods you prepare and the oil content of these various foods. Always use these products in accordance with manufacturer’s directions. QNC, or your Quik n’ Crispy distributor, has available a cleaner called Dip-R-Spray, an excellent cleaner for use in your Quik n’ Crispy. It is safe to use and is the quickest, easiest to use cooking chamber cleaner that we have evaluated to date. It is applied to the cooking chamber after it has been pre- warmed to 200° F. Upon contact with the spray, the carbonized grease is dissolved. The cooking chamber is then sprayed lightly with a vinegar and water solution (at least one-third vinegar) to neutralize the Dip-R-Spray and wiped with a clean cloth. The interior of the unit will be left clean and streak free. The Quik n’ Crispy is now ready for the next use. Please note that we recommend the replacement of the Quik n’ Crispy Dip Tank Cleaner solution every 30 days. During this 30 day time period, the DTC-2 solution will start to neutralize and loose its effectiveness. The chemical reaction of the active chemicals in the DTC-2 in conjunction with the grease or carbon that is adhered to the interior components of your Quik n’ Crispy forms a crude form of soap that floats to top of your soaking container. This can be removed periodically with a disposable coffee filter or some other type of skimmer. At the end of the 30 days the solution can be disposed of in your sewage system. The pH in the end solution is typically milder than that of a drain cleaner. If you are utilizing a septic system, or you wish to further neutralize the solution prior to disposing, you can neutralize the solution by pouring vinegar slowly into the solution while stirring.

Air Fryer Quick N' Crispy 11 Combi Oven

Alto-Shaam

Combi Oven Alto-Shaam 12 Combi Oven Alto-Shaam COMBI OVEN Alto-Shaam

OPERATION

STEAM MODE:

1. Press the ON/OFF power key to the ON position. 2. Press the Steam Mode key. 3. Automatic Steam temperature of 212°F (100°C) will appear in the display. 4. The last set time or oven control default setting for time will appear in the display. 5. Press the time key. 6. The cooking time will appear highlighted within the oven display. 7. Press the up and down arrow keys or rotate the adjustment knob to select desired time or set control for continuous operation by rotating the adjustment knob to the right until appears in the display. 8. Press start key.

COMBINATION MODE:

1. Press the ON/OFF power key to the ON position. 2. Press the Combination Mode key. 3. The last set time or oven control default setting for time will appear in the display. 4. Press the time key. 5. The cooking time will appear highlighted within the oven display. 6. Press the up and down arrow keys or rotate the adjustment knob to select desired time or set control for continuous operation by rotating the adjustment knob to the right until appears in the display. 7. Press start key.

CONVECTION MODE:

1. Press the ON/OFF power key to the ON position. 2. Press the Convection Mode key. 3. The last set time or oven control default setting for time will appear in the display. 4. Press the time key. 5. The cooking time will appear highlighted within the oven display. 6. Press the up and down arrow keys or rotate the adjustment knob to select desired time or set control for continuous operation by rotating the adjustment knob to the right until appears in the display. 7. Press start key.

RETHERM MODE:

1. Press the ON/OFF power key to the ON position.

Combi Oven Alto-Shaam 13 COMBI OVEN Alto-Shaam

2. Press the Retherm Mode key. 3. The last set values or the default settings will appear in the display. 4. Press the time key. 5. The cooking time will appear highlighted within the oven display. 6. Press the up and down arrow keys or rotate the adjustment knob to select desired time or set control for continuous operation by rotating the adjustment knob to the right until appears in the display. 7. Press start key.

CORE TEMPERATURE PROBE MODE:

1. Press the ON/OFF power key to the ON position. 2. Insert the product probe. The probe must be inserted so that the tip is positioned in the center of the food mass. For liquid or semiliquid foods, suspend the probe in the center of the product and secure the probe wire to the container edge. 3. Select and press the required cooking program. 4. Press the temperature key. The cooking temperature will appear highlighted within the oven display. 5. Press the up and down arrow keys or rotate the adjustment knob to select the desired cooking temperature within the temperature range of the cooking mode selected. 6. Press the core temperature key. The core temperature will appear highlighted within the oven display. Press the up and down arrow key s or rotate the adjustment knob to select the internal product cutoff temperature. 7. Press the start key to begin the cooking mode. 8. When the operator set internal temperature has been reached, a buzzer will sound indicating the end of the operating mode. To stop the buzzer, press the start/stop key or open the oven door.

DELTA-T CORE TEMPERATURE COOKING:

1. Press the ON/OFF power key to the ON position. 2. Press the Chef Function key. 3. Press the up and down arrow keys or rotate the adjustment knob until the Delta-T symbol is highlighted in the display. 4. Press the Chef Function key to confirm the setting. 5. Press the temperature key. 6. Press the up and down arrow keys or rotate the adjustment knob to select the desired Delta-T cooking temperature within the temperature range of the cooking mode selected. 7. Press the Core Temperature key. 8. The oven will begin the Delta-T convection cooking. 9. When the operator set core temperature has been reached, a buzzer will sound indicating the end of the operating mode. To stop the buzzer, press the start/stop key or open the oven door.

Combi Oven Alto-Shaam 14 COMBI OVEN Alto-Shaam

GENERAL OPERATING TIPS:

1. The set cooking temperature will appear in the display. To adjust the set temperature, press the key once and make corrections as required. To display the actual oven temperature, press the key twice. 2. The remaining cooking time will appear in the display. To display the set time or to change the set values for time during operation, press the time key once and make corrections as required. 3. The actual internal product temperature will appear in the display. To display the set internal product temperature or to change the set values for core temperature during operation, press the key once and make corrections as required. 4. When the cooking time has expired or the operator set internal temperature has been reached, a buzzer will sound indicating the end of the operating mode. To stop the buzzer, press the start/stop key or open the oven door.

CLEANING

DAILY GASKET CLEANING: It is important to prolong the life of the oven gasket by cleaning this item on a daily basis. Routine cleaning will help protect the composition of the gasket from deterioration caused by acidic foods.

1. After allowing the oven to cool, wipe the gasket and crevices with warm detergent solution and a clean cloth. 2. Remove detergent be wiping the gasket and crevices with clean rinse water and a cloth.

NOTE: Do not remove or place gasket in the dishwasher.

PROBE USAGE AND CLEANING:

1. After each use of the CORE TEMP mode, wipe the probe tip with a clean paper towel to remove food debris. 2. Follow by wiping the probe with a disposable alcohol pad. 3. Return the probe to the proper door bracket position.

PROBE CLEANING PROCEDURES:

1. Remove all food soil from probe between loads and at the end of each production shift. Wipe the entire probe, probe cable assembly, and probe holding bracket with warm detergent solution and a clean cloth. 2. Remove detergent by wiping the probe, cable, and bracket with clean rinse water and a cloth.

Combi Oven Alto-Shaam 15 COMBI OVEN Alto-Shaam

3. Wipe probe and probe bracket with disposable alcohol pad or sanitizing solution recommended for food contact surfaces. 4. Allow probe and cable to air dry in the probe holding bracket. 5. Wipe the probe with a disposable alcohol pad prior to inserting in a new food product.

DAILY OVEN CLEANING:

To be performed at the end of the production day or between production shifts.

Daily Steam Generator Flush: (Electric Boiler Equipped Models Only)

When operating the oven on a regular basis, the steam generator must be flushed once a day. This procedure will prevent lime deposits and scale build-up from forming in the steam generator. A steam generator flush is automatically initiated during the cleaning function on S-Control models.

Regular Decalcification: (Electric Boiler Equipped Models Only)

It is VERY important to decalcify the steam generator, particularly in areas with extremely hard water. In addition to the daily steam generator flush, this procedure should be performed once a month or more frequently depending on usage and water conditions.

Combi Oven Alto-Shaam 16 Combi Oven

Blodgett

Combi Oven Blodgett 17 Combi Oven Blodgett COMBI OVEN/STEAMER Blodgett

OPERATION

Timer Cooking: 1. Press TIMER/PROBE TOGGLE KEY to select timer mode. 2. Turn MODE SELECTOR switch to desired function. 3. Set TEMPERATURE DIAL to desired cook temperature. a. For steam mode, no higher than 212°F. b. For poaching, turn dial to POACH, 180°F. c. The best temperature for combi mode is 300-350°F. 4. When oven has reached cooking temperature, load food product. 5. Use ARROW KEYS to enter cook time. If you need to clear the display, press the CLEAR/STOP key. 6. Press START KEY to begin timer. 7. When timer reaches 00:00, the buzzer sounds. Press CLEAR/STOP key to stop buzzer 8. Remove food product.

Probe Cooking: 1. Press TIMER/PROBE key to select probe mode. 2. Use ARROW KEYS to enter desired final cook temperature. 3. Insert core probe into food product. Put food into oven and close the door. Make sure the free end of the core probe is outside of the oven and clear of the door. 4. Connect the core probe to the PROBE CONNECTION at the bottom of the control. 5. When food reaches final cooking temperature, a buzzer will sound.

Steam on Demand: 1. While in Hot Air combi mode. 2. Set desired ―steam on‖ time with STEAM ON DEMAND TIMER. 3. Press STEAM ON DEMAND SWITCH and the light should come on.

Cool Down: 1. The unit can be cooled down rapidly for cleaning or steaming. 2. Open door and select cool down on the MODE SELECTOR switch.

CLEANING DAILY CLEANING

1. Cool oven down to 140°F or if the oven has been idle, turn to steam mode for 3-4 minutes. 2. Spray interior of oven with a cleaning solution. Be certain to spray cleaner through fan guard to cover all surfaces. 3. Rinse oven interior with water (a hose is supplied). Spray only the interior cavity with water. 4. Wipe the interior dry after rinsing.

Combi Oven Blodgett 18 COMBI OVEN/STEAMER Blodgett

5. Keep door slightly opened after cleaning.

WEEKLY CLEANING

1. Turn oven off, cool down to under 140°F. Remove rack guides. 2. Rotate the two screws on the left side of the fan guard. Remove guard. 3. Thoroughly spray cleaner onto the fan and heat source. Close door to allow the cleaner to work. 4. After ten minutes, rinse the cleaner off. Return fan guard to closed position. Rotate the two screws to secure fan guard. 5. Remove and clean the blower wheel every 6 months.

DELIMING

1. Deliming light must first be flashing to start the deliming process. 2. The boiler must be preheated prior to deliming. 3. The container delivering the deliming agent should be full. 4. Be sure the door is opened. 5. Turn oven to COOL DOWN mode. Press and release the STEAM ON DEMAND button. 6. Turn oven to the OFF mode when process starts. Total process takes about 45 minutes. 7. The oven is ready when the deliming light turns off.

Combi Oven Blodgett 19 Combi Oven

Cleveland

Combi Oven Cleveland 20

COMBI OVEN Cleveland MODEL: OES- 10.20

OPERATION INSTRUCTIONS

STEAM

The “Steam” mode allows you to boil, steam, blanch, and poach. Turn unit on with the On/Off key. 1. Press the Steam key. 2. The default temperature or last temperature selected appears in the display. 3. The default time value or the last selected cooking time appears in the display. 4. To start immediately, press the Start/Stop key.

OR:

1. Press the Temperature key. The oven temperature appears in the display. Set the required oven temperature (86°F-248°F) with the Selector Dial. 2. Time or Core Temperature mode: a. Time: Press the Time key. b. Set the desired cooking time or select continuous mode (at 9:59 or 0:01, release the Selector Dial and then turn again to the left or the right). c. Core Temperature: Press the Core Temperature key and set the desired core temperature. 3. Press the Start/Stop key. The cooking mode will start. The display will show the oven temperature, and the cooking time remaining, or the actual core temperature. 4. To change the set values while operating, press the Temperature, Time, or Core Temperature key and enter the desired value. 5. You can read the actual oven temperature, cooking time and core temperature by pressing the relevant key either once or twice as required. 6. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds and the program ends. Press the Start/Stop key, or open the door to stop the Signal Tone.

COMBI

The “Combi” mode is mainly for cooking meat and baked goods.

1. Turn unit on with the On/Off key. 2. Press the Combi key. a. The display will show the last values selected or the default values for Combi mode. b. To start immediately with the values displayed, press the Start/Stop key. OR:

21 Combi Oven Cleveland COMBI OVEN Cleveland MODEL: OES- 10.20

3. Press the Temperature key. The oven temperature appears in the display. Select the required oven temperature from 212° F to 482° F with the Selector Dial. 4. Time or Core Temperature mode: a. Time: Press the Time key. Set the required cooking time or continuous mode (at 9:59 or 0:01, release the Selector Dial and then turn again to the left or the right:. b. Core Temperature: Press the Core Temperature key and set the required core temperature. 5. Press the Start/Stop key. The ―Combi Hot Air and Superheated Steam‖ mode will start. The display will show the nominal oven temperature, and the cooking time remaining or the actual core temperature. 6. To change the set values while operating, press the Temperature, Time, or Core Temperature key and enter the desired values. 7. To view the actual oven temperature, nominal cooking time and nominal core temperature, press the relevant key either once or twice as required. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds and the program ends. 8. Press the Start/Stop key or open the door.

HOT AIR

The ―Hot Air‖ mode is for roasted foods and baked goods requiring no moisture.

1. Turn unit on with the On/Off key. 2. Press the Hot Air key. The display will show the last nominal values set or the default values for Hot Air. To start immediately, press the Start/Stop key.

OR:

3. Press the Temperature key. The oven temperature appears in the display. 4. Set the required oven temperature from 86°F to 482°F with the Selector Dial. 5. Time or Core Temperature mode: a. Time: Press the Time key. Set the desired cooking time or continuous mode (at 9:59 or 0:01, release the Selector Dial and then turn again to the left or the right). b. Core temperature: Press the Core Temperature key and set the required core temperature. 6. Press the Start/Stop key. The ―Hot Air‖ mode will start. The display will show the nominal oven temperature and the cooking time remaining or actual core temperature. 7. To change the set values while operating, press the Temperature, Time, or Core Temperature keys and enter the desired values. 8. To read the actual oven temperature, nominal cooking time, and nominal core temperature: press the relevant key either once or twice needed.

22 Combi Oven Cleveland COMBI OVEN Cleveland MODEL: OES- 10.20

9. When the set time has elapsed or the core temperature has been reached, the Signal Tone sounds and the program ends. 10. Press the Start/Stop key or open the doors.

RETHERMALIZATION

1. Turn the Combi on with the On/Off key. 2. Press the Retherm key. The display shows the last nominal values selected or the default values for rethermalizing. 3. To start immediately, press the Start/Stop key.

OR:

4. Press the Temperature key. The oven temperature will be called up on the display. Set the required oven temperature from 248°F to 320°F with the Selector Dial. 5. Rethermalizing in Time or Core Temperature mode: a. Rethermalizing in Time Mode: Press the Time Key. Set the required rethermalization time or continuous mode (at 9:59 or 0:01, release the Selector Dial and then turn again to the left or the right). b. Core Temperature: Press the Core Temperature key and set the required core temperature. 6. Press the Start/Stop key. The ―Retherm‖ mode starts. The display shows the nominal oven temperature and the rethermalizing time remaining OR the actual core temperature. 7. To alter the values set during operation, press the Temperature, Time, or Core Temperature key and enter the desired values. 8. To read the actual oven temperature and the nominal rethermalizing time, press the relevant key either once or twice as needed. 9. When the set time has elapsed, or the nominal core temperature has been reached, the Signal Tone sounds and ―Retherm‖ mode ends. 10. Press the Start/Stop key or open the door.

CAUTION: CORE TEMPERATURE SENSOR IS SHARP. USE CAUTION TO AVOID STABBING YOURSELF OR OTHERS.

NOTE: The Core Temperature Sensor is a precision instrument. Handle it with care. Keep Sensor in its holder when not in use. Do not allow Sensor or cable to hang out of the oven. Remove it from food before taking items out of the oven. Do not use the Sensor to handle food items. Do not bend the Sensor. Do not pull on the cable. Cool the Sensor with the Hand Shower before inserting the Sensor into food items.

CAUTION: CORE TEMPERATURE SENSOR MAY BE HOT.

23 Combi Oven Cleveland COMBI OVEN Cleveland MODEL: OES- 10.20

NOTE: Measuring the core temperature is recommended when cooking large or multiple cuts of meat.

1. Turn unit on with the On/Off key. 2. Insert the multi-point sensor through the center of the food item. 3. Select the mode required. 4. Press the Temperature key. The oven temperature appears in the display. Set the required oven temperature with the Selector Dial. Press the Core Temperature key and set the required core temperature with the Selector Dial. 5. Press the Start/Stop key. The selected mode will start. The display will show the nominal oven temperature and the actual core temperature. 6. To change the values set while operating, press the Temperature or Core Temperature key and enter the desired values. 7. You can read the actual oven temperature and the nominal core temperature by pressing the relevant key either once or twice as needed. 8. When the set core temperature has been reached, the Signal Tone sounds and the program ends. 9. Press the Start/Stop key or open the door.

NOTE: To display the time elapsed in Core Temperature mode: Press and hold down the Core Temperature and the Time keys. The time elapsed appears in the display. To display the core temperature reached in Timed mode, press and hold down the Time key and press the Core Temperature key. The current core temperature appears in the display. The core temperature sensor is a multi-point sensor. Optimum cooking results are possible without finding the exact center of the meat.

CLEANING INSTRUCTIONS

General Cleaning Instructions

Clean Daily

Weekly Cleaning

24 Combi Oven Cleveland COMBI OVEN Cleveland MODEL: OES- 10.20

Deliming

Automatic Emptying and Rinsing of the Steam Generator

1. Switch on the Combi with the ON/OFF key. 2. After the date changes, the display will show ―Rinse steam generator?‖ ―Yes/No‖. 3. Start the rinsing process for the steam generator by pressing the Start/Stop key. 4. If you do not wish the rinse process to go ahead, select ―No‖ with the Selector Dial and confirm with the Start/Stop key within ten seconds or the steam generator rinsing process will start automatically. 5. The steam generator is emptied, rinsed, refilled and heated. Depending on the size of the Combi, this process takes 8-12 minutes. 6. The Combi is now ready for use.

During Everyday Use: Manual Emptying and Rinsing of the Steam Generator

1. Press the Smart Key. Various options appear in the display. 2. Use the Selector Dial to select ―Manual Steam Generator Rinse‖. 3. Confirm by pressing the Smart Key. 4. Confirm ―Yes‖ with the Smart Key. 5. The steam generator is emptied, rinsed, refilled and heated. Depending on the size of the Combi, this process takes 8-12 minutes. 6. The Combi is now ready for use.

25 Combi Oven Cleveland Combi Oven Cleveland Grill

Lang

Grill Lang 26 Grill Lang GRILL Lang Model XL, quartz hood

OPERATION

1. Griddle: a. The griddle should be loaded over the thermostat capillary tube. The section will turn on and the burner will heat the entire cooking area. If the griddle is loaded to the side, front or back of the thermostat capillary tube, the temperature change will be much slower. b. During slow times with little food, do not load directly over the thermostat capillary tube. It will turn on burners and overheat the section not used. c. Turn food over and continue cooking until done. d. Remove food from griddle. e. When reloading the griddle, first use surface on which the previous food item was not placed. This will keep the proper temperature of the griddle. 2. XL Hood a. Once griddle is loaded properly, lower hood over the food item.

CLEANING Daily Cleaning

1. Empty grease drawer when it is 3/4 full. Clean with a hot water and mild soap solution. 2. After each cooking load, scrape the griddle surface to remove any carbonized grease.

Weekly Cleaning

1. Use a griddle brick or griddle pad with a mild soap and hot water solution or with any commercial griddle cleaner. 2. Rub with the grain of the metal, being careful not to scrape the splashguard. 3. Rinse thoroughly and re-season with cooking oil.

Grill Lang 27 Grill Lang Pizza Oven

Garland

Pizza Oven Garland 28 Pizza Oven Garland PIZZA OVEN Garland

OPERATION

1. Turn oven on. 2. Set temperature to 400°F and let oven heat for at least 1 hour. 3. A large pizza will be ready to serve in as little as 5 minutes. 4. Heat control vent shutters are on the right side of the oven. These shutters must be adjusted to bring air flow.

CLEANING

1. Turn off oven and allow to cool before cleaning. 2. Clean oven exterior with a mild soap and warm water solution. 3. Dry thoroughly. 4. Clean stubborn stains or heat tint with stainless steel pad. Rub in the direction of polished lines. 5. Rinse thoroughly and wipe dry. 6. Clean interior with a cleaned damp soft cloth and a mild soap. 7. Remove oven deck and bottom. 8. Clean with a mild soap water solution weekly.

Pizza Oven Garland 29

Range

Garland/US Range

Range US/Garland 30 Range US/Garland RANGE Garland/U.S. Range Models (PS-6-26, M43R, M48)

OPERATION

1. Open Top Burners: a. Shut down: i. Turn all valves to the ―OFF‖ position ii. If unit is to be turned off for a long time, close the in-line gas valve.

CAUTION: Should burner ignition fail to light within 5 seconds, turn the burner valve off and repeat steps 1-5. If it continues to fail, consult the service agency.

2. Hot Top Sections a. Raise and remove hot top sections. Each burner has one pilot at the front left side of burner. b. Light pilots. The pilot burner should be adjusted for fast ignition of burner. c. Turn burner valve on. A sharp blue flame should be about ¼ inch high. d. Replace hot top sections.

3. Thermostat Controlled Griddles a. Raise griddle at the front and securely block. b. Light pilots at the front left side of each burner. c. Sensing bulbs must be fully inserted into their own holders, located underneath the griddle. d. Set thermostat to its maximum setting. The burner should have 5/16 inch stable blue flame. e. Lower griddle into position, taking care not to leave any part of the capillary tube in the burner unit.

4. Valve Controlled Griddles a. Raise griddle at front and securely block. b. Light pilots at the front left side of each burner. c. Turn burner flame valves all the way on. Burners should have ½ inch to 5/8 inch stable blue flame. d. Carefully lower griddle into position.

5. Raised Broiler/ Griddles a. Light pilots in the broiler section. b. Turn burner valves all the way on. Burners should have a 5/16 inch blue flame.

CAUTION: Gas will flow to top section burners even when pilots are not lit.

6. Standard Ovens: a. Shut-down:

Range US/Garland 31 RANGE Garland/U.S. Range PS-6-26

i. Turn all valves and thermostats ―OFF‖, or lowest setting. ii. If the range needs to be turned off for a long time, close the in-line gas valve. 7. Standard Ovens: a. Start-Up: i. Activate the power switch to cook position. ii. Turn oven on. iii. Turn thermostat to desired setting. b. Cool Down: i. Turn thermostat and oven valve off. ii. Open door. iii. Turn power to the cool down position.

Care and Cleaning

1. Painted Finish: a. The oven should be cool before cleaning. b. Wipe cleanable surface with mild detergent, soft cloth and hot water. You may use a non-metal scouring pad. c. Always rub in the direction of the grain. d. Use water-based stainless steel cleaner for high shine. 2. Stainless Steel: a. For routine cleaning, wash with hot water and detergent. b. Wash a small area at a time or streaking will occur. c. Rinse washed area with clean sponge dipped in sanitizing solution, wipe with a soft dry cloth, and allow to dry. d. Never rub against the grain. e. Do not use metal scrapers or steel wool pads.

3. Oven Interior (Porcelain Enamel):

NOTE: Disconnect line cord from power before cleaning. a. Remove all oven racks and guides. b. Oven racks and guides should be cleaned with mild soap and warm water. c. The porcelain interior can be cleaned with oven cleaners.

4. Oven Top Burners: a. Regular cleaning will extend the life of the range. b. Wipe any spills as they occur to keep from clogging burners. c. Grids and trays should be removed, cleaned, rinsed and dried thoroughly and daily. d. Use a wire brush to clean the ports of the burners. Ignite and check for clogs.

Range US/Garland 32 RANGE Garland/US Range PS-6-26

e. If you find clogged holes, the burner should be lifted out and brushed inside and out with a small venturi brush. Each port on the burner should be cleaned with the appropriate sized wire or thumb drill. Wash with soap and hot water if grease is on the burners. Dry thoroughly. f. Reinstall and check the flame pattern. Readjust the air shutter if needed. g. If a yellow flame shows up around the edges instead of blue, it means grease and dirt are in the throat of the burner. Remove and clean the burner and readjust the air shutter.

5. Cast Iron & Ring Grates: a. Clean with mild soap and warm water. b. For baked on food use a wire brush. c. Dry thoroughly. Lightly coat with vegetable oil to prevent rusting.

6. Griddle: a. To produce evenly cooked and browned foods: i. After each use: 1. Clean griddle thoroughly with grill scraper or spatula. 2. Wipe off food leftover from cooking. ii. Once a day: 1. Clean griddle surface with a grill brick and grill pad. 2. Remove grease container and clean thoroughly. iii. Once a week: 1. Clean griddle surface thoroughly. 2. Use grill brick or pad over the surface. 3. Rub with the grain of metal while still warm. 4. A detergent can be used on the surface, but must be thoroughly removed. 5. After detergent is removed, the plate surface must be covered in a thin film of oil to prevent rusting. 6. Before using, griddle must be re-seasoned. 7. Hot Tops: a. While surface is a little warm, wipe down with a clean burlap cloth. b. Burnt-on spills should be scraped off. c. If needed, remove plate and wash in a sink with soap and hot water and dry thoroughly. d. Wipe with a light coating of oil to prevent rusting.

Range US/Garland 33

Range

Hobart

Range Hobart 34 Range Hobart Range Hobart MRG36C

OPERATION

WARNING: THE RANGE AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, SERVICING AND CLEANING THE RANGE.

BEFORE FIRST USE Clean off the rust preventive compound on the surface units with a cloth dampened with a grease solvent. Wipe with a clean, damp cloth, then dry thoroughly. Seasoning the cast iron surface plates must be seasoned. To do this, grease the top, then turn the element switches to LO (or thermostat to 300°F) and allow the plates to heat up gradually for about 2 hours. Repeat this procedure a second time before regular use. Seasoning the surface plates will deter cracking of the cast iron and ensure a longer life.

TOP SURFACE ELEMENTS AND CONTROLS

CAUTION: Do not continuously operate surface units at maximum temperature; this is for occasional use only. This practice contributes not only to costly operation and waste of energy, but also to rapid deterioration of the heating elements and castings. Element Switches — control and maintain heat to surface elements. Element Indicator Lights — when lit, indicates power is being supplied to the element. There are 3 different types of plates that may be used in the HCR Series Ranges.

OVEN CONTROLS Thermostat — (located on the right side of the switch panel) controls and maintains oven temperature around the desired set temperature. Temperature range of the oven is from 175°F to 550°F.

3-Heat Switches — (two switches which are located one on each side of the thermostat) control the top and bottom oven heating elements, thereby controlling the rate of temperature build-up. At HI position, the maximum element power is utilized (both elements connected in parallel), at MED position, only one of the two elements is on (about one-half power), and at LO position, the two elements are on in series (about one quarter power).

Oven Indicator Light — (located next to the thermostat) when lit, indicates the thermostat is calling for heat and when OFF, indicates the desired temperature is reached.

USING THE RANGE TOP Use the high setting to bring food quickly up to its cooking temperature, then reduce to the actual cooking temperature. During traffic lulls, reduce plate temperature to idle around 200°F (or set 3-heat switch to MED). When turned to HI, plates will perform bulk cooking jobs just as rapidly.

Range Hobart 35 Range Hobart MRG36C

Each hot top section is thermostatically controlled. Each may be independently operated at the same or different temperatures, providing you with selective heat control for general hot top work (sautéing, braising, pan frying and skillet work). Do not use the hot top for general griddling. When ready to use the hot top section, wipe the surface clean of all grease and food particles. Position utensils so that as much of the hot top section area as possible is covered. Set control at dial setting.

French Hot Plate

French hot plates are designed for bulk cooking and stock pot work (up to 20 Qt. stock pots or 9-10" dia. pans). Stock pots of over 5-gallon capacity are not recommended for continuous use on French hot plate sections. 208/ 240 volt units are controlled by infinite heat switches. 480 volt models are controlled by 3- heat switches. High-speed units furnished in lieu of French hot plates on 208 and 240 volt models are controlled by infinite switches.

Griddle

Use for general griddling (hamburgers, eggs, pancakes, minute steaks, etc.) If using for the first time, griddle must be seasoned (see BEFORE FIRST USE in this manual). To use, set dial at desired temperature and allow griddle to preheat (about 7 minutes to reach 350°F). Signal light will go off when preset temperature is reached. Then load and cook according to recipe, turning foods halfway through cooking time (unless recipe specifies otherwise). Each 12" section of the griddle has its own thermostatically controlled heat zone and indicator light. This permits simultaneous cooking of different foods at different temperatures (such as eggs, 300°F; and bacon, 350°F); or using the entire griddle top at the same temperature; or using only one or two sections during off-peak periods for economical operation.

USING THE OVEN When baking or roasting on one level only, remove rack and place food pans directly on oven deck. When using rack and deck at the same time, rotate foods halfway through cooking cycle. When baking on the rack, it may be necessary to set the bottom 3-heat switch at HI. Preheat oven. Set top and bottom 3-heat switches to HI and thermostat to desired baking temperature. Keep oven door closed during preheating. While waiting for the oven to preheat, load food products into pans. When set temperature is reached, allow oven signal light to go on and off at least twice so the oven is thoroughly heated and will brown baked products evenly. Set 3-heat switches at desired setting. Load oven as quickly as possible to reduce heat loss from open door. Place pans in center of rack and close door. Do not load small pans closer than 3" from door. Do not let pans touch the sides or back of the oven or each other. When cooking is completed, open oven door and unload product. After oven cools, any spills should be wiped up as quickly as possible to prevent them from becoming stubborn stains.

Range Hobart 36 Range Hobart MRG36C OPERATING HINTS Preheat the oven and surface units to cooking temperature before cooking the product. Become familiar with the function of the controls and the area of their operation. Avoid excessive door opening. Also avoid direct air current on the oven. Use flat-bottomed, straight-sided pots and pans. Use covers for stock pot work. Water will boil much sooner and much less heat is required for cooking in a covered container. Turn high speed elements off a few minutes before cooking is completed to use the heat stored in the element. After each cooking load, scrape excess food and fat particles off the griddle surface, using a flexible spatula or wire brush.

CLEANING

WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING. Daily (Or More Often If Necessary)

1. Empty and clean grease trays and troughs. Do not line grease tray with heat- reflecting foil. 2. While still warm, wipe surface tops with a cloth or other grease absorbing material (or scrape if necessary) to remove spillover, grease, etc., before they burn in. A crust on top of the range looks unsightly and slows down speed of cooking because it reduces the flow of heat to the utensil. 3. Keep oven clean to prevent smoking. Never allow grease or fat to accumulate. Use an enamel cleaner or damp cloth. The vitrious enamel on the oven interiors simplifies cleaning. Steel wool may be used for stubborn spots. 4. Clean stainless steel fronts with a damp cloth. Stubborn soil may be removed with a detergent. Rinse and dry with a soft clean cloth. Never use abrasive cleaners, sharp instruments or steel wool. They can scratch the finish. 5. Porcelain oven linings and door linings may be cleaned with a cloth dampened with detergent or oven cleaner. Rinse thoroughly and dry with a soft clean cloth. 6. Clean oven inspection and light window in the same manner as the liner or with a mild abrasive. Do not use scouring powder; it will scratch and fog the glass and it is easy to build up an accumulation of excess scouring powder which is extremely difficult to remove. 7. Painted surfaces may be cleaned with a cloth dampened with detergent solution. Rinse and wipe dry with a soft clean cloth.

Range Hobart 37 Range Hobart MRG36C

8. After each cleaning, preseason cast iron surface plates as described under BEFORE FIRST USE.

As Required Wipe plates not in frequent use with cooking oil or any similar oil which will not cause an objectionable odor when heated.

BLOWER WHEEL (Convection Oven Models Only)

Occasionally, it may be desirable to clean the blower wheel. To do this, remove the fan cover at the rear of the oven and use a wire brush to remove grease and debris from the fan.

Range Hobart 38 Range

Imperial

Range Imperial 39 Range Imperial Range Imperial BT12-015

OPERATIONS

INITIAL PILOT LIGHTING CAUTION: When lighting pilots and checking for leaks, do not Stand with your face close to the combustion chamber.

All Imperial Mfg. appliances are adjusted and tested before leaving the factory, effectively matching them to sea level conditions. Adjustments and calibrations to assure proper operation may be necessary on installation to meet local conditions, low gas characteristics, to correct possible problems caused by rough handling or vibration during shipment, and are to be performed only by qualified service personnel. These adjustments are the responsibility of the customer and/or dealer and are not covered by our warranty. Check all gas connections for leaks with a soapy water solution before lighting any pilots. DO NOT USE AN OPEN FLAME TO CHECK FOR LEAKS! Putting an open flame beside a new gas connection is extremely dangerous. Before lighting any pilots, make sure that burner valves and thermostats are turned “off”.

A. TOP BURNER/RAISED GRIDDLE-BROILER

All top section burners are equipped with constant-burning pilots. These are to be manually lighted immediately after the gas is turned on and the system is checked for leaks. Burner pilots are proved for each burner and can be rechecked for proper adjustment. Adjustments can be made with a screwdriver to the brass pilot valve accessible through the valve cover.

B. HOT TOP

The pilot should be lighted immediately after the gas is turned on and the system is checked for leaks. The pilot can be reached with a long match through the valve cover, or by lifting the plate upward and accessing through the top.

C. GRIDDLES

The griddle pilot is ignited in the same fashion as the Hot Top section, using a long lighted match placed through the front control panel opening. Adjustment of the pilot flame can be made with a screwdriver to the pilot valve, accessible through the valve cover. For detailed service instructions to adjust by-pass (minimum burner) flame and to recalibrate oven and griddle thermostatic controls, see attachment at the end of this manual.

D. STANDARD OVEN

Pilot gas is tapped from the thermostat, routed through tubing to a pilot burner. Oven pilot lighting or relighting is to be completed in the following sequence: (1) Turn the oven thermostat knob to “off” and wait 5 minutes. (2) Remove the oven’s lower kick plate by lifting up and out. This exposes the pilot burner.

Range Imperial 40 Range Imperial BT12-015

(3) Make sure any accumulated gas has dispersed. Since propane gas is heavier than air, check near the floor area for the odor of propane gas before attempting to light any pilot burners. (4) Rotate thermostat to pilot position and depress and hold it in throughout the lighting procedure. (5) Light pilot burner. (6) Continue to depress the thermostat until the pilot remains lit when released. (7) If pilot are extinguished, repeat steps 4 through 6 above. (8) Turn the oven thermostat knob “on” and set to desired temperature setting, watch to make sure the oven burner ignites from the pilot and that there are no yellow flames from the burner. (9) Turn the oven thermostat to “pilot” and replace the lower kick plate.

NOTE: It may be necessary to relight the pilot several times until the lines are purged of any trapped air and a constant gas flow is attained.

E. CONVECTION OVEN

(a) Turn the thermostat dial to the “OFF” position. Place the power switch to the “OFF” position. (b) Wait 5 minutes. (c) Place power switch to the “ON” position. Turn the oven thermostat to the desired temperature. (d) For a complete shutdown, place the thermostat and power switch in the “OFF” position.

TO CHECK FOR LEAKS

(1) Remove the kick plate (See #2 above). (2) Check pilot tubing and burner tubing for leaks where they enter the gas valve with a soapy water solution. (3) Light the pilot as described above. (4) Check the connection of the pilot tubing leaving the gas valve with a soapy water solution. (5) Turn the thermostat to any setting and burner should light. (6) Check the burner orifice elbow connection downstream of the safety valve with a soapy water solution. (7) Check the burner visually for blue flame. There should be no yellow tips or soot. If yellow tipping occurs, call an authorized service person to adjust the burner air shutter.

Range Imperial 41 Range Imperial BT12-015

A. TOP SECTION

New units are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, or grease remaining from thin film or nontoxic rust protectant. Food preparation surface should be washed thoroughly with hot, soapy water before being used. The top grates should be removed and washed before use. With these removed, it will be possible to remove any plastic tie cords holding the burners in place.

B. GRIDDLE

New griddles should be seasoned following this sequence:

(1) Clean the griddle surface thoroughly with hot, soapy water to remove the protective oil coating wiped on at the factory. (2) Rinse with a mixture of ¼ cup vinegar to one quart water. (3) Spread unsalted solid shortening or liquid frying compound evenly over the entire griddle surface. (4) Turn all griddle burners to “medium” or thermostats to 350 degrees and wait until the shortening begins to smoke, then turn the burners “off”. (5) Rub the now-melted shortening into the griddle surface with burlap, moving in the direction of the surface’s polish marks and covering the entire surface. (6) Let the griddle cool, then repeat steps 3,4, & 5. (7) When the griddle is cool after the second seasoning, wipe it once again with a thin film of shortening or cooking oil.

C. HOT TOP

These should be washed in place to remove the solvent and oil films, then given a light coating of cooking oil before being used for food preparation. To remove the hot top, use a flat tip screwdriver as a lever in front.

D. OVENS

On initial installation, turn the oven to 250 degrees and operate for about 1 hour, then reset the thermostat to its maximum and operate for another hour. This will drive off any solvents remaining in the unit. At the end of this second hour, turn the thermostat OFF, open the door and allow the unit to cool. Oven should then be thoroughly washed using hot, soapy water before being used.

Range Imperial 42 Range Imperial BT12-015 CLEANING

Any piece of equipment works better and lasts longer when maintained properly. Cooking equipment is no exception. Your Imperial range and oven must be kept clean during the working day and thoroughly cleaned at the end of the day.

CAUTION: NEVER USE AMMONIA IN AN OVEN THAT IS WARMER THAN ROOM TEMPERATURE AND ALWAYS HAVE DIRECT VENTALATION!

DAILY:

OPEN BURNERS:

1. Lift all the open grates. 2. Lift off the burner heads and venturies by raising the head slightly, sliding to the rear of the range and lifting upwards. 3. Wash all of the above in hot, soapy water. 4. Reinstallation of the top burners is the reverse of removal.

GRIDDLES:

1. Scrape with a nylon griddle scrapper to remove cooked on spills. Use a fine grained stone only when absolutely necessary. 2. Wipe away any griddle stone dust and food particles with burlap. 3. Wash with hot, soapy water, then rinse with vinegar and water. 4. Rinse again with clear water. 5. Re-oil with shortening or liquid frying compound. 6. DO NOT FLOOD A HOT GRIDDLE WITH COLD WATER! This promotes griddle warping and can cause the griddle to crack if continued over a long period of time.

HOT TOPS:

1. Scrape off any food spills. 2. Wash with hot, soapy water then rinse and lightly oil.

ALL OVENS AND SALAMANDER BROILERS:

1. Remove the baking racks. Wash in hot soapy water and replace after the rest of the oven is cleaned. 2. Remove the oven bottom by lifting it out from the front then sliding forward, out of the oven.

Range Imperial 43 Range

Southbend

Range Southbend 44 Range Southbend RANGE-STOVE Southbend

OPERATION

Operation of Open-Burner Sections:

1. Each 12"-wide or 16"-wide section has two control knobs. 2. The left knob controls the rear burner and the right knob controls the front burner. 3. Each knob can be turned to OFF or to any position in the range from LOW to HIGH. 4. To start cooking, turn the appropriate control knob to HIGH. 5. Check that the burner ignites.

NOTE: The gas does NOT automatically shut off if the burner does not ignite!

6. If the burner does not light, check and/or light the pilots. 7. When the burner is hot, the burner flame should appear blue and steady (some slight yellowing of the flame may occur when using propane gas). 8. While cooking, do not let drippings and/or debris to accumulate on or below the burners. 9. When necessary, pull out and clean the drippings tray. 10. When done cooking, turn the appropriate control knob to OFF. (Pilot should remain lit). 11. Each burner has a pilot located beside the burner. 12. To light a pilot, do the following: a. Check that the burner control knob is in the OFF position. b. Check that the pilot is in the correct position beside the burner. c. Turn on the gas supply to the sectional range (if not already on). d. Light the pilot with a match or a pilot-lighting device. e. The pilot flame should be blue and steady.

Operation of Uniform Hot-Top Section: 1. Each 16"-wide section has one control knob, which can be turned to OFF or to any position in the range from LOW to HIGH. 2. When the control is set to HIGH, the hot top surface will heat to about 700°F. 3. To start cooking, turn the control knob to HIGH. 4. Visually check that the burner ignites.

NOTE: The gas does NOT automatically shut off if the burner does not ignite!

5. If the burner does not ignite, check and/or light the pilots. When the burner is hot, the burner flame should appear blue and steady (some slight yellowing of the flame may occur when using propane gas). 6. Do not waste gas and abuse equipment by leaving the burner on HIGH all the time. 7. During idling periods, turn the control to LOW to keep the top warm. 8. When done cooking, turn the appropriate control knob to OFF. (Pilot should remain lit).

Range Southbend 45 RANGE-STOVE Southbend

9. Each 16"-wide section has two burners, each has a pilot located near the front of the burner. 10. To light the pilots, do the following: a. Check that the control knob is in the OFF position. b. Lift up a hot-top section plate to view the two pilots. c. Check that each pilot is in the correct position. d. Turn on the gas supply to the sectional range (if not already on). e. Light the pilots with a match or a pilot-lighting device. f. The pilot flames should be blue and steady.

Operation of Standard (Non-Thermostatic) Griddle Sections: 1. Each 16"-wide section has one control knob, which can be turned to OFF, HIGH, or LOW. 2. To start cooking, turn the appropriate control knob to HIGH. 3. Check that the burner ignites.

NOTE: The gas does NOT automatically shut off if the burner does not ignite!

4. If the burner does not ignite, check and/or light the pilots. When the burner is hot, the burner flame should appear blue and steady (some slight yellowing of the flame tips may occur when using propane gas). 5. Always remember to heat the griddle slowly because quick heating may cause costly damage. 6. Never place utensils on the griddle. 7. Do not waste gas and abuse equipment by leaving the controls on HIGH all the time. 8. During idling periods, turn the control to LOW to keep the griddle warm. (Do not allow the griddle to overheat above 550°F, as this will cause warping or breakage.) 9. When necessary while cooking, pull out and empty the grease drawer. 10. When done cooking, turn the appropriate control knob to OFF. (Pilot should remain lit). 11. Each 16" or 32" griddle section has a single pilot that is lit using a long match inserted thorough a hole in the front valve panel. (A 48"-wide griddle has two pilots.) 12. To light the pilot, do the following: a. Check that all the control knobs are in the OFF position. b. Turn on the gas supply to the sectional range (if not already on). c. Light the pilot by inserting a long match (at least 11" long) or pilot-lighting device straight into the hole on the front valve panel of the griddle.

Operation of Oven: 1. Each oven has a thermostatic control that can be set in the range 175°F to 550°F. 2. Convection ovens have a fan that can be set to HI speed or LOW speed. 3. While cooking, if the door is opened on a convection oven, the fan and heat will temporarily stop until the door is closed. 4. Do not allow excessive drippings to build up on the inside of the oven.

Range Southbend 46 RANGE-STOVE Southbend

5. When necessary, pull out and clean the oven-bottom tray.

CLEANING Daily Cleaning 1. Shut off the main gas supply and allow the sectional range to cool. 2. Pull out, empty, and clean all drippings trays and grease drawers. 3. Remove and clean all oven racks and oven-bottom trays. 4. Wipe clean the interior of the oven. 5. Look for any food that may have fallen down into the burner areas. 6. Wipe clean all exterior surfaces. 7. Replace the cleaned and dried drippings trays, grease drawers, and oven components. 8. Check that nothing has been left on or near the sectional range that might block combustion air or the escape of combustion exhaust.

Monthly Cleaning and Maintenance 1. Clean around burner air mixers and orifices if lint has accumulated in these areas. 2. Check for proper pilot operation. Check that the pilot flames are blue (with little or no yellow in the flame tips), stable (not lifting off the pilots), and not producing carbon. If adjustment is necessary, call for service. 3. Check for proper burner operation. The burner flames should be blue and stable. 4. If adjustment is necessary, call for service.

Semi Annual Cleaning and Maintenance At least twice a year the venting system should be examined and cleaned.

Additional Cleaning

Cleaning Stainless Steel Surfaces: 1. To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. 2. Dry thoroughly with a clean cloth. 3. To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. 4. Rubbing cleanser, as gently as possible, in the direction of the polished lines will damage the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. 5. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing the surface with scouring pads or stainless scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and spoil the appearance of the finish.

Range Southbend 47 RANGE-STOVE Southbend

6. NEVER USE AWIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.

Black Baked-Enamel Surfaces:

1. Allow appliance to cool after use and wash black baked-enamel surfaces with a hot, mild detergent or soap solution. 2. In particular, clean off all grease deposits. 3. Dry thoroughly with a dry cloth.

Open-Burners and Grates: 1. The grates can be removed and cleaned with a solution of hot water and strong soap or detergent. 2. The burners themselves require little attention, but if spillage should happen, you may need to clean around pilot areas, air mixer and under burners. 3. Use a wire brush if necessary. 4. From time to time, open-burners should be removed and cleaned. 5. Allow the interior of the burner to drain, and dry thoroughly before replacing.

Hot-Top Surfaces: 1. Before cleaning hot-top surfaces, let them cool. 2. If water is used on hot-tops while they are still hot, they may crack. 3. The hot-top plates can be removed and cleaned with hot water and detergent. 4. A wire brush may be used on the underside of the hot top plate. 5. It is recommended not to clean tops while on the range, even if cooled, water will drip into the burner box and damage the metal.

Care of Griddles: 1. A griddle should be carefully cared for in order to avoid possible damage. 2. Use a griddle brick to clean the griddle. 3. Do not use any type of steel wool. 4. Small particles may be left on the surface and get into food products. 5. Do not clean spatula by hitting the edge on the griddle plate.

WARNING: FOR YOUR SAFETY, DISCONNECT THE POWER SUPPLY TO THE SECTIONAL RANGE BEFORE CLEANING THE OVEN. WHEN CLEANING THE BLOWER WHEEL OF A CONVECTION OVEN, BE SURE TO HAVE THE POWER SWITCH IN THE ―OFF‖ POSITION.

Oven Interior: 1. To clean the oven interior, first allow the oven to cool.

Range Southbend 48 RANGE-STOVE Southbend

2. Remove oven bottom and clean it by rubbing with strong detergent and a Brillo pad or similar scrubber. 3. ―Spillovers‖ should be cleaned from the bottom as soon as possible to prevent a ―burnt-on‖ condition. 4. For stubborn accumulations, commercial oven cleaners are recommended. 5. The porcelain oven door lining can be cleaned in a similar manner. The side, rear and top lining should be wiped only with a cloth dampened with a mild detergent and water. 6. Avoid using excessive amounts of water, as this may drip into burner compartment and damage the metal in that area. 7. Do not use strong commercial cleaners or abrasive pads on the side, rear or top linings, as they may damage the finish.

Range Southbend 49

Range

Sunfire

Range Sunfire 50 Range Sunfire GAS RANGE SUNFIRE X SERIES

OPERATION INSTRUCTIONS:

Caution: In the event that a binding malfunction valve or thermostat control is observed DO NOT light the pilots or continue operation until an authorized service technician has inspected the appliance. Failure to do so may result in injury. Hot Top Sections 1. Raise or remove hot top plate section(s). Each burner has one pilot located at the front left side of the burner. 2. Light pilots. The pilot burner should be adjusted to provide for rapid ignition of the burner. 3. Turn the burner valve on. A sharp blue flame should be approximately 1/4-inch, (6mm), high. 4. Replace hot top sections.

Valve Controlled Griddles

1. Pilots should be lit though the front panel with an extend match. If necessary the front panel of the range can be removed to allow the griddle plates to be raised at the front, block securely. 2. Light pilots located at the front right side of each burner. 3. Turn burner valves completely on. Burners should have 1/2-inch to 5/8-inch, (13mm to 16mm), stable blue flame. 4. If the griddle has been raised, lower carefully into position and replace the front panel of the range.

Griddle/Broiler (Models X60-6R24RR, X60-6R24SS, X60-6R24RS) Before turning on main gas supply, be sure all burner valves are in the ―OFF‖ position. 1. Eight (8) ceramic bricks are supplied with each range. These ceramics are to be placed in the burner section of the griddle / broiler before it is put into operation. 2. Each burner has a flange on each side which will serve as a rest for a pair of ceramics. Position two ceramics between each pair of burners with the projections facing downward. Place two ceramics between the outside burners on each side, using the side lining ledges as the outer support. 3. Light the pilots located in the broiler section. 4. Turn the burner valves completely on. Burners should exhibit a 5/16-inch stable blue flame. NOTE: If burners need adjustment contact an authorized licensed gas technician. Range Shut down 1. Turn all valves to the ―OFF‖ position.

Range Sunfire 51 GAS RANGE SUNFIRE X SERIES

2. If the unit is to be shut down for an extended period of time, close the in-line gas valve.

CLEANING INSTRUCTIONS:

Oven Interior (Porcelain Enamel) 1. Before cleaning oven interior, remove all oven racks and guides. Oven racks and guides can be cleaned with a mild soap and warm water or run through dish washer. 2. The porcelain interior can be cleaned with oven cleaners.

Interior Cleaning of Standard Aluminized Steel Interior Surfaces The oven sides and top linings are formed of heavy gauge steel with an aluminum fused into its surface to provide for the reflectance of heat back to the food being prepared and to virtually eliminate the possibility of rust formation. Establish a regular cleaning schedule or wipe off on the same day when spillovers occur. 1. Cool down oven. 2. Remove oven racks. 3. Lift rack guides on either side of oven off of holders, pull the top away from the cavity wall, when it‘s cleared the clips push down and remove. Racks and guides may be run through dishwasher while oven cavity is being cleaned. 4. Use a concentrated detergent on a plastic pad to remove burned on soil. Do not use steel wool, oven cleaner or abrasive powders. These will remove the aluminum. Rinse with warm water on a soft cloth. Be sure to remove all traces of detergent. Any discoloration, which may remain after the soil build-up has been removed, will not affect the performance of the oven. 5. To reinstall reverse procedure. Place the bottom of the rack guide against the cavity wall. Keeping the top pulled away from the wall lift up. Push the top of the rack guide against the wall and push down locking it into place. Open Top Burners Cleaning of the range top burner is a simple procedure, and, if done at regular intervals will prolong the life of the range and ensure good flame characteristics. 1. The most common problem with open burner ranges is spillage. Once the burner ports are partially plugged with food, the air-to-gas mixture is disturbed and results in an inefficient burner. 2. Wipe any spills as they occur. 3. Grids and trays should be removed daily, washed, rinsed and dried thoroughly. 4. Use a wire brush to clean the ports of the burners. Ignite and check for clogged holes.

Range Sunfire 52 GAS RANGE SUNFIRE X SERIES

1. If any clogged holes are apparent, the burner should be lifted out and brushed inside and out with a small wire brush. Each port on the burner itself should be cleaned with a properly sized wire or thumb drill. Wash with soap and hot water if grease is observed on the burners. Dry thoroughly. 2. When reinstalling the open top burner head, be sure the burner ports are lined up correctly to the pilot. On the cast burner head there is an extended finger with port openings, when this is in line with the pilot, the burner is installed correctly. 3. If an abnormal flame appears around the edges, it is usually a sign of grease dirt in the throat of the burner. Remove the burner venturi (main body that the burner heads sit on) to access the air shutter opening. Remove grease and dirt from the air shutter area carefully. Do not adjusting the shutter setting. The air shutter allows the proper amount of air to mix with the flow of gas coming in from your valve/thermostat orifice and should not be adjusted unless by a license gas fitter technician. Cast Iron Top & Grates Cast iron top and grate(s) can be cleaned with mild soap and warm water. For baked on material, a wire brush can be used. Dry thoroughly. Lightly coat with vegetable oil to help prevent rust from forming. Hot Tops While the surface is still slightly warm, wipe down with a clean cloth. Burnt on spillage should be scraped off. If necessary, remove the plate and wash in a sink with soap and hot water. Dry thoroughly. In damp climates, wipe down with a light coating of oil to prevent rusting. Avoid excessive use of water as this could damage the surface and the controls below. NOTE: Steel griddle and hot top surface will “tone” (blue/brown discoloration) from heat. This toning will not diminish function or operation and is not a defect. Griddle To produce evenly cooked, browned griddle products, keep griddle free from carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food product. This results in uneven browning and loss of cooking efficiency, and worst of all, carbonized grease tends to cling to grilled foods, giving them a highly unsatisfactory and unappetizing appearance. To keep the griddle clean and operating at peak performance, follow these simple instructions: A. AFTER EACH USE clean griddle thoroughly with a grill scraper or spatula. Wipe off any excess debris left from cooking process. B. ONCE A DAY clean griddle surface with a grill brick and grill pad. Remove grease container and clean thoroughly, in same manner as any ordinary cooking utensil.

Range Sunfire 53 GAS RANGE SUNFIRE X SERIES C. ONCE A WEEK clean griddle surface thoroughly. If necessary, use a grill stone or grill pad over the griddle surface. Rub with grain of the metal while still warm. A detergent may be used on the plate surface to help clean it, but care must be taken to be sure it is thoroughly removed. After removal of detergent, the surface of the plate should be covered with a thin film of oil to prevent rusting. To remove discolorations, use a non-abrasive cleaner. Before re-using, the griddle must be re-seasoned. Keep griddle drain tube to grease container clear at all times. CAUTION: The griddle plate is steel, but the surface is relatively soft and can be scored or dented by careless use of spatula. NOTE: Be careful not to dent, scratch, or gouge the plate surface. This will cause food to stick in those areas. Also, note, since this is a steel griddle if a light coating of oil is not always present rust will develop on exposed and uncoated areas.

Range Sunfire 54

Range

Vulcan

Range Vulcan 55 Range Vulcan VULCAN Models (GHX45, GHZ72, 365-1A)

OPERATION

Open Top Burner Valve To open valve, turn knob counterclockwise. To close valve, turn knob clockwise.

Manual Griddle Valve To open valve, turn knob counterclockwise. To close valve, turn knob clockwise.

Oven Thermostat Turn the thermostat counterclockwise to increase temperature and clockwise to decrease temperature. Oven temperature regulation is the most accurate between 300°F (149°C) and 500°F (260°C).

Griddle Thermostat Turn the thermostat clockwise to increase temperature and counterclockwise to decrease temperature. The thermostat temperature range is from LOW at approximately 200°F (93°C) to HI at approximately 550°F (288°C).

Fan Switch Fan turns on when door is closed. Fan turns off when door is opened.

CLEANING

WARNING 1. Disconnect the electrical power to the machine and follow Lockout / Tagout procedures. 2. Shut off the gas before cleaning the appliance. 3. The appliance and its parts are hot. Be very careful when operating, cleaning, or servicing the appliance. 4. Exterior surfaces may be cleaned using soft cloth and mild detergent. Do not use Dawn® dish detergent or scouring powder to clean the exterior or interior components of the range.

DAILY CLEANING Oven 1. Remove chrome-plated racks and clean in a sink. 2. While still warm, wipe top with a soft cloth or other grease absorbing material to remove spillovers, grease, etc., before they burn in. 3. After processing some foods at low temperatures, odors may linger in the oven. These odors may be cleared by setting the thermostat at 500°F (260°C) and allowing the oven to operate unloaded for 30 to 45 minutes.

Range Vulcan 56 VULCAN Models (GHX45, GHZ72, 365-1A)

Open Top 1. Clean cast iron open top grates with a mild soap and water solution. Rinse thoroughly and dry with a clean, water-absorbent towel. 2. Immediately after drying (with grates still removed from the range top), season grates lightly with liquid vegetable or spray-type cooking oil. 3. After seasoning, replace grates onto the range. Turn on all open top sections to LOW and allow them to burn for at least 15 minutes before using pots or pans on the range top. 4. Failure to season grates will cause grates to rust.

Griddle Top with Tray 1. Empty the grease drawer as needed throughout the day and regularly clean at least once daily. 2. Clean the griddle after each use with a scouring pad or flexible spatula. 3. Once a day, thoroughly clean the griddle back splash, sides and front. 4. Remove empty and wash the grease drawer in the same manner as an ordinary cooking utensil.

NOTE: Season the griddle to avoid possible surface corrosion before first use, and after every cleaning. Heat griddle to a low temperature (300-350°F) and apply a small amount of cooking oil – about one ounce per square foot of surface. Use a soft lint-free cloth to spread the oil over the entire griddle surface to create a thin film. Wipe off any excess oil with a cloth. Repeat the procedure until the griddle has a slick, mirror-like finish.

EXTERIOR CLEANING 1. Clean exterior finish with a mild solution of soap or grease-dissolving cleaner. 2. To remove discoloration, use a nonabrasive cleaner. 3. Always rub with the grain of the metal. Stainless steel areas of the range can be polished by using a soft dry cloth. If needed, add stainless steel polish to the soft cloth.

Range Vulcan 57 Range

Wolf

Range Wolf 58 Range Wolf RANGE – Stove Top Wolf

OPERATION

WARNING: THE STOCKPOT RANGE AND ITS PARTS ARE HOT. BE CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE STOCKPOT RANGE.

LIGHTING INSTRUCTIONS 1. Turn all burner valves to OFF position and wait 5 minutes. 2. Turn gas shutoff valve ON. 3. Light standing pilot with a lit taper. Adjust pilot to ¼‖ high flame, if necessary, by turning pilot valve adjusting screw counterclockwise to increase or clockwise to decrease flame. 4. Turn burner valve to ON position. 5. If pilot does not light, turn main gas supply OFF and repeat steps 1 through 4.

TO COMPLETELY SHUTDOWN THE BURNERS AND PILOT LIGHTS For complete shutdown: Turn the main gas supply valve OFF.

CLEANING

1. Top grate(s) may be immersed in a strong commercial cleaning compound overnight. 2. In the morning, rinse with hot water to remove any residues of cleaning compound. 3. Stainless steel surfaces may be cleaned using damp cloth with mild detergent and water solution. 4. Places where fat, grease, or food can accumulate must be cleaned regularly

Range Wolf 59 Range Wolf Steam Kettle

Cleveland 12 QT

Steam Kettle Celeveland 12 QT 60 Steam Kettle Celeveland 12 QT STEAM KETTLE Cleveland - KET-12-T

OPERATION

1. Before turning on the kettle, read the Vacuum/Pressure Gauge. The gauge needle should be in the green zone. 2. Preheat the kettle by turning the ON/OFF Switch/Solid State Temperature Control to the desired temperature setting (shown below). The Heat Indicator Light will turn GREEN and will remain lit, until the temperature setting is reached. When the green light goes off, the elements are off, and preheating is complete.

Temperature Control Approximate Product Setting Temperature °F

1. (Min.) 130

2 145

3 160

4 170

5 185

6 195

7 210

8 230

9 245

10 (Max.) 260

NOTE: When cooking egg and milk products, the kettle should not be preheated, as they stick to hot cooking surfaces. These types of food should be placed in the kettle before heating is begun.

3.Place food into the kettle. The Heat Indicator Light (Green) will cycle on and off to maintain the set temperature.

NOTE: The Low Water Indicator Light (Red) should not be lit when kettle is in upright position during operation. This light indicates that the elements have been automatically shut off by the kettle's safety circuit.

Steam Kettle Celeveland 12 QT 61 STEAM KETTLE Cleveland - KET-12-T

1.When finished cooking, turn ON/OFF Switch/Solid State Temperature Control to the "OFF' position. 2.Pour the contents of the kettle into a container by tilting the kettle forward. Care should be taken to pour slowly enough to avoid splashing.

NOTE: An important part of kettle cleaning is to prevent food from drying on. For this reason, cleaning should be completed immediately after cooked foods are removed.

CLEANING

1. Turn unit OFF. 2. Remove drain screen (if there is one). Thoroughly wash and rinse the screen. 3. Prepare a warm water and mild detergent solution in the unit. 4. Remove food soil using a nylon brush. 5. Loosen food which is stuck by allowing it to soak at a low temperature setting. 6. Drain unit. 7. Rinse interior thoroughly. 8. If the unit is equipped with a Tangent Draw-Off Valve, clean as follows: a. Disassemble the draw-off valve first by turning the valve knob counter-clockwise, then turning the large hex nut counter-clockwise until the valve stem is free of the valve body. b. Wash and rinse the inside of the valve body using a nylon brush. c. Use a nylon brush to clean tangent draw-off tube. d. Rinse with fresh water. e. Reassemble the draw-off valve by reversing the above steps. The valve's hex nut should be hand tight only. 9. If the unit is equipped with a Butterfly Valve, clean as follows. a. Place valve in open position. b. Wash using a warm water and mild detergent solution. c. Remove food deposits using a nylon brush. d. Rinse with fresh water. e. Leave valve open when unit is not in use. f. Using mild soapy water and a damp sponge, wash the exterior, rinse, and dry. NOTES For more difficult cleaning applications one of the following can be used: alcohol, vinegar, or a solution of ammonia in water. Leave the cover off when the kettle is not in use.

Steam Kettle Celeveland 12 QT 62 Steam Kettle

Cleveland 40 QT

Steam Kettle Celeveland 40 QT 63 Steam Kettle Celeveland 40 QT STEAM KETTLE Cleveland – 40 QT Models: Stationary - KGL-40, KGL-60, KGL-80, KGL-100 Tilting - KGL-40-T, KGL-60-T, KGL-80-T Short Series - KGL-40-SH, KGL-60-SH, KGL-40-TSH

OPERATION

Operation Controls and Functions:

ITEM # DESCRIPTION FUNCTION 1. Low Water Indicator Light (Red) When lit, indicates that the kettle is low on water and will not operate in this condition. This will also light when the kettle is in the tilted position.

2. On-Off Switch/ Turns kettle ON/OFF and allows the operator to Temperature Control adjust the kettle temperature in increments from 1 (Min.) to 10 (Max.). (see the TEMPERATURE RANGE CHART).

3. Heat Indicator Light (Green) When lit, indicates that the kettle's burner is on. Cycles ON-OFF with burner.

4. Vacuum/Pressure Gauge Indicate steam pressure in PSI inside steam jacket as well as vacuum in inches of mercury.

5. Pressure Relief Valve This valve is used to vent the kettle and in the unlikely event there is an excess steam build-up in the jacket, this valve opens automatically to relieve this pressure.

6. Water Level Sight Glass Displays water level in steam jacket.

7. Tilt Wheel Used for tilting the kettle on hand tilt models. In power tilt models there is a toggle switch in same location.

8. Tangent Draw-Off Valve Used for draining product or wash water from kettle. It is supplied as standard equipment on stationary kettles and is optional on tilting kettles.

Operating the Kettle:

CAUTIONS:  Do not attempt to operate this appliance during a power failure.  Keep appliance and area free and clear of combustibles.

Steam Kettle Celeveland 40 QT 64 STEAM KETTLE Cleveland – 40 QT

 Do not lean or place objects on kettle lip. Serious injury could result if kettle tipped over, spilling hot contents.  If you are cooking an egg or milk product, do not pre-heat kettle.

1. Before turning kettle on, read the Vacuum/Pressure Gauge. The gauges needle should be in the green zone. Once heated, the kettle's normal maximum operating pressure is approximately 10-12 psi while cooking a water base product. 2. Ensure that the electrical service to the kettle is turned on at the fused disconnect switch.

Temperature Range Chart

Temperature Approximate Product Temperature Control Setting °F °C 1. 120 49 2. 135 57 3. 150 66 4. 165 74 5. 180 82 6. 195 91 7. 210 99 8. 225 107 9. 245 118 10. 265 130 NOTE: Certain combinations of ingredients will result in temperature variations

3. Preheat the kettle by turning the ON/OFF Switch/Solid State Temperature Control to the desired temperature setting (see above "Temperature Range Chart"). The Heat Indicator Light (Green) will remain lit, indicating the burner is on, until the temperature setting is reached. When the green light goes off, the burners are off, and preheating is complete.

NOTE: When cooking egg and milk products, the kettle should not be preheated, as products of this nature adhere to hot cooking surfaces. These types of food should be placed in the kettle before heating is begun.

4. Place food product into the kettle. The green Heat Indicator Light will cycle on and off indicating the burners are cycling on and off to maintain the set temperature.

Steam Kettle Celeveland 40 QT 65 STEAM KETTLE Cleveland – 40 QT

NOTE: Do not fill kettle above recommended level marked on outside of kettle.

NOTE: The Low Water Indicator Light (Red) should not be lit during kettle operation. This light indicates that the burners have been automatically shut off by the kettle's safety circuit. It is normal for the red light to come on when the kettle is in a tilted position.

5. When cooking is completed turn On/Off Switch/Solid State Temperature Control to the "OFF' position.

NOTE: A five minute complete shut-off period is required before relighting.

6. Pour the contents of the kettle into an appropriate container by tilting the kettle forward. Care should be taken to pour slowly enough to avoid splashing off the product.

NOTE: As with cleaning food soil from any cookware, an important part of kettle cleaning is to prevent food from drying on. For this reason, cleaning should be completed immediately after cooked foods are removed. Refer to the Cleaning Instructions for detailed kettle washing procedures.

APPROXIMATE BOILING TIMES The accompanying chart shows approximate times required for gas kettles of various capacities to boil water with the lid open. The ON/OFF Switch/Solid State Temperature Control must be set at ―10‖ throughout the heat-up period. Water will boil about 1/3 faster if the kettle is filled only to the outer steam jacket‘s welded seam resulting in a kettle filled to 2/3 capacity.

Approximate Boiling Times Kettle Capacity Minutes KGL, KGL-T 40 gallon 35 60 gallon 47 80 gallon 60 100 gallon 75 KGL-SH, KGL-TSH 60 gallon 27 80 gallon 34

Steam Kettle Celeveland 40 QT 66 STEAM KETTLE Cleveland – 40 QT

CLEANING Care and Cleaning Cooking equipment must be cleaned regularly to maintain its fast, efficient cooking performance and to ensure its continued safe, reliable operation. The best time to clean is shortly after each use (allow unit to cool to a safe temperature).

WARNINGS ➩ Do not use detergents or cleansers that are chloride based or contain quaternary salt. ➩ Do not use a metal bristle brush or scraper. ➩ Steel wool should never be used for cleaning the stainless steel. ➩ Unit should never be cleaned with a high pressure spray hose. ➩ Do not leave water sitting in unit when not in use.

Cleaning Instructions: 1. Turn unit off. 2. Remove drain screen (if applicable). Thoroughly wash and rinse the screen either in a sink or a dishwasher. 3. Prepare a warm water and mild detergent solution in the unit. 4. Remove food soil using a nylon brush. 5. Loosen food which is stuck by allowing it to soak at a low temperature setting. 6. Drain unit. 7. Rinse interior thoroughly. 8. If the unit is equipped with a Tangent Draw-Off Valve, clean as follows: a) Disassemble the draw-off valve first by turning the valve knob counter-clockwise, then turn the large hex nut counter-clockwise until the valve stem is free of the valve body. b) In a sink, wash and rinse the inside of the valve body using a nylon brush. c) Use a nylon brush to clean tangent draw-off tube. d) Rinse with fresh water. e) Reassemble the draw-off valve by reversing the procedure for disassembly. The valve's hex nut should be hand tight only. 9. If the unit is equipped with a Butterfly Valve, clean as follows: a) Place valve in open position. b) Wash using a warm water and mild detergent solution. c) Remove food deposits using a nylon brush. d) Rinse with fresh water. e) Leave valve open when unit is not in use. 10. Using mild soapy water and a damp sponge, wash the exterior, rinse, and dry.

Steam Kettle Celeveland 40 QT 67 STEAM KETTLE Cleveland – 40 QT

NOTES ➩ For more difficult cleaning applications one of the following can be used: alcohol, baking soda, vinegar, or a solution of ammonia in water. ➩ Leave the cover off when the kettle is not in use. ➩ For more detailed instructions refer to the Nafem Stainless Steel Equipment Care and Cleaning manual (supplied with unit).

Steam Kettle Celeveland 40 QT 68

Steam Kettle

Groen

Steam Kettle Groen 69 Steam Kettle Groen STEAM JACKETED KETTLE Groen MODEL: AHS & OM-AH1E

OPERATION

Controls:

Operator controls for the AHS kettle are:

1. A manual gas valve which controls the supply of gas from the main line to the unit. 2. An On-Off switch turns the control circuit power supply on or off. 3. The thermostat dial turns the thermostat on or off and sets the kettle operating temperature. 4. Indicator lights alert operator of unit conditions including: a. Power on indicator show that the unit is turned on. b. Heat indicator indicates that the main gas is on to produce steam in the kettle jacket. c. Low water indicator shows that jacket water is low. d. Unit gas pressure regulator adjustment is located behind the access door in the kettle skirt.

Operating Instructions:

1. To start kettle: a. CHECK THE WATER LEVEL IN THE JACKET EVERY DAY. The level should be at the middle of the sight glass. If the level is low, fill the jacket with more water. b. Check the pressure/vacuum gauge and make sure the gauge shows 20 to 30 inches vacuum. c. DO NOT attempt to light any burner with a flame. d. Open main supply gas valve (using handle in line with the pipe). e. Turn the toggle switch to ON. For 90 seconds, or until it succeeds, the electronic ignition control will attempt to light the pilot. f. Once the pilot is lit, turn the thermostat to the desired position. g. If the pilot does not light, turn it off and wait five minutes. At that time, follow the instruction for starting again. h. If the unit repeatedly fails to light, contact an authorized Groen Service Agency. 2. To stop kettle heating: a. Turn the thermostat dial to OFF. b. Turn the toggle switch OFF. c. For a prolonged shut down, follow the previous steps and turn the manual gas valve OFF. Then, disconnect the unit‘s electrical power. 3. To relight the kettle: a. Close main gas supply valve.

Steam Kettle Groen 70 STEAM JACKETED KETTLE Groen MODEL: AHS & OM-AH1E

b. Set on-off switch to OFF. c. Set thermostat to OFF. d. Wait five minutes and then proceed as directed under Start Kettle instructions. 4. If electric power fails, do not attempt to operate the unit. When power is restored, proceed to instruction section labeled to Start Kettle.

CLEANING

1. Clean food contact surfaces as soon as possible after use, preferably while the kettle is still warm. If the unit is in continuous use, clean and sanitize inside and outside of kettle at least once every 24 hours. 2. Scrape and flush out large amounts of food residues. Be careful not to scratch the kettle. 3. Prepare a solution of detergent/cleaning compound and clean the unit thoroughly. A cloth moistened with cleaning solution can be used to clean parts of the kettle. 4. Disassemble the tangent draw-off valve. Clean the draw-off port and each valve part with a brush. 5. Rinse the kettle and draw-off valve parts thoroughly with hot water, then drain completely. 6. When you reassemble the draw-off valve, hand-tighten the nut which holds the valve in place.

Steam Kettle Groen 71 Steam Kettle

Legion

Steam Kettle Legion 72

STEAM KETTLE Legion MODEL: TLGB20

OPERATION Controls:

1. Primary Thermostat Dial (Temperature) a. Allows the user to set the cooking temperature of the unit. 2. Heater Power ON Indicator Light (Red) a. Illuminates upon turning the thermostat to show that the infrared burners are operating. Note: If the temperature is already above the set temperature the red HEATER POWER ON light will not come on. 3. Low Water Indicator (Amber) a. Alerts the user that the water level in the steam jacket has fallen below the recommended operating level, turning off the burner as a safety precaution. Once the water level has been increased to normal working levels the low water relay will reset and permit normal operation.

How to Start Cooking: 1. Turn the primary thermostat dial clockwise to the desired temperature. 2. Close the lid to speed up the heating process. 3. Once the unit has cycled (the red heater power on indicator light goes out), you can start cooking immediately. To guarantee the most even, stable heat you may want to let it cycle several times. 4. If a new temperature is desired during cooking, turn the primary thermostat dial to the new setting and allow several cycles to ensure proper heat stabilization. 5. To shut down the unit, turn the primary thermostat dial to OFF.

Filling Steam Jacket 1. Allow kettle to cool. Never attempt to add water to a hot kettle. 2. Lift the safety valve lever to release any residual steam contained in the steam jacket. 3. Place the thermostat in the OFF position and disconnect the power. 4. Remove pipe plug from inlet elbow and place a funnel inside. 5. Pour PURE DISTILLED WATER into funnel. Lift safety valve lever to allow air to escape from the jacket. Continue adding water until water in the jacket bubbles out of the inlet elbow. DO NOT FILL BEYOND THE INLET ELBOW. 6. Remove funnel and replace the pipe plug in the inlet elbow securely and restore power. STEAM KETTLE

Steam Kettle Legion 73 Legion MODEL: TLGB20

Caution: Drain the steam jacket if the kettle is to be stored in an unheated area. Water freezing in the steam jacket may cause damage to the unit. Drain is located behind the control-housing panel.

CLEANING Warning:  Always disconnect power before cleaning or servicing the unit.  The control console is not waterproof. Never spray the control console, electrical controls, ignition system controls, or connections with water. Clean these areas by wiping them with a clean damp cloth. 1. Clean the unit thoroughly with a mild detergent solution. Wipe around controls (never spray). 2. Disassemble the draw-off valve. a. Make sure the stem is in the open position. b. Unscrew the hex bonnet nut. c. Carefully remove the nut and stem assembly d. Thoroughly clean the body and tube using the draw-off cleaner brush. e. Rinse with clean water and re-assemble. Never over-tighten the draw off.

Steam Kettle Legion 74 Steam Kettle

Market Forge

Steam Kettle Market Forge 75 Steam Kettle Market Forge Market Forge MODEL: (DLT-40, CCT-20L, CCT-40L, CCT-60L, CCT-80L)

OPERATION

Cooking Cycle: 1. If kettle has draw-off valve, close it. 2. Close drain cock valve at bottom of kettle. 3. Fill kettle with product to desired level. 4. Turn power switch “ON” 5. The operating switch has two positions. Set switch to “COOK” Steam will enter the kettle jacket and cooking will commence. 6. Turn steam control valve on fully. Cooking may be regulated by closing the steam control valve to the desired cooking temperatures.

Chill Cycle: 1. Set operating switch to “CHILL”. Continuous cold water will circulate through the kettle jacket. Maintain surveillance that the proper amount of cooling has occurred. 2. Once chilled to the desired temperature set power switch to “OFF”. Neither water nor steam will enter the kettle jacket. 3. Open drain cock valve and allow water to drain from kettle jacket. 4. Remove product from kettle. 5. Clean kettle as per cleaning instructions. CLEANING Warning: 1. Disconnect the power supply to the appliance before cleaning or servicing. 2. Never spray water into electric controls or components 3. The equipment and its parts are hot. Use care when operating, cleaning and servicing. 4. Do not use cleaning agents that are corrosive.

Your kettle should be cleaned immediately after each use or when cooking a different product. Before cleaning, check that the kettle has cooled enough to touch it.

1. Rinse the inside of the kettle thoroughly and drain to remove any food particles. 2. Using a nylon brush, clean the kettle with a mild detergent and water. Never use steel wool or scouring powder as it will scratch stainless steel. Plain steel wool can leave small pieces of steel which can rust.

Steam Kettle Market Forge 76 Market Forge MODEL: (DLT-40, CCT-20L, CCT-40L, CCT-60L, CCT-80L)

3. Rinse the inside of the kettle thoroughly with clean water. Drain the kettle by tilting or the tangent draw-off valve, depending on model, to allow the detergent and water solution to drain. 4. Wipe exterior of the kettle with a clean, damp cloth.

Draw-Off Valve Cleaning 1. If equipped with a tangent draw-off valve, turn the large hex nut on the draw-off valve counterclockwise until it is completely disengaged from the threads. Grasp the valve knob and slowly pull out the valve stem. Wash the valve stem, disk and handle. Insert a nylon brush, wet with detergent and water, into the valve body and tangent draw-off tube. Brush vigorously. 2. Replace the valve stem assembly and turn the hex nut until snug. Rinse the kettle with clean warm water. 3. Leave the draw-off valve open when the kettle is not in use.

DAIRY DRAW-OFF VALVE CLEANING 1. Remove the plug by first removing the handle, then turn the plug to line up with the pin and pull with both hands. It is important to use both hands because the plug is heavy. 2. Put the plug in a plastic pail that contains a mild soap solution. A plastic pail works best, as it reduces the possibility of nicking or scratching the plug. If the plug gets scratched it may not seal correctly and could leak. 3. Use a soft cloth or soft brush and clean all surfaces. 4. Using both hands remove the valve from the soap and rinse well in another plastic pail that contains fresh water. 5. Wash out the kettle as normal. 6. Once the kettle is washed out, return the plug into the body. Be sure the plug is inserted into the notch and turned. Ensure the plug is tight and secure before letting go of it.

Steam Kettle Market Forge 77 Steam Kettle

Vulcan

Steam Kettle Vulcan 78 Steam Kettle Vulcan STEAM KETTLE Vulcan MODEL: K40GLT, VEC-10W, VEC-12

OPERATION

1. Turn power switch to the “ON” position and set thermostat to maximum. 2. The heat light will illuminate. 3. If ignition failure light is illuminated then turn the power switch to the “OFF” position. 4. Wait five minutes then turn the power switch to the “ON” position.

Preheat 1. Set the thermostat to Simmer/Boil and wait until the heat light cycles off.

Cooking 1. Verify that the draw-off valve is closed. 2. Set thermostat to desired cooking temperature, warm, simmer, or boil. NOTE: Food products with milk or egg base should be placed into a cold kettle before cooking. Avoid sudden contact of these food products to a hot kettle surface because they stick to the surface. 3. Pour the food to be cooked into the kettle.

Tilting 1. Set the thermostat to the minimum. 2. Turn power switch off. 3. Rotate the crank handle clockwise to tilt or counter clockwise to return.

DAILY SHUT DOWN 1. Set thermostat to minimum and turn the power switch off. 2. Clean and dry kettle thoroughly.

EXTENDED SHUT DOWN 1. Turn manual gas supply valve off. 2. Disconnect power form the kettle.

Steam Kettle Vulcan 79 STEAM KETTLE Vulcan MODEL: K40GLT, VEC-10W, VEC-12

VENTING While the kettle is cold, check the vacuum/pressure gauge. The gauge should be in the vacuum zone measuring between 20 to 30 in. Hg (84 to 100kPa). If not, there is air in the jacket and it must be removed by venting for proper heating.

RESERVOIR JACKET WATER LEVEL CHECK During use, the reservoir water level must be maintained high to cover the entire heating zone.

FILLING THE RESERVOIR JACKET Use ionized distilled water with sodium (no tap water). 1. Set the thermostat and power switch to OFF position. 2. Release any pressure by lifting the lever on the pressure relief valve. 3. Insert a funnel into the fill valve and fill the jacket with water and anti-freeze mix until water level in the sight glass is 1/2 full. 4. Turn on the kettle. If the low water light turns on, turn off the unit and repeat steps 3 and 4. If low water light is off, follow the venting procedure.

SHUTDOWN 1. Turn the thermostat dial to the OFF position. 2. Turn power switch off. 3. For extended shutdown, close the gas shutoff valve.

CLEANING WARNINGS The kettle and its parts are hot. Use care when operating, cleaning or servicing the kettle. Disconnect the electrical power to the machine before cleaning or servicing.

NOTICE Never spray the exterior of the kettle or control box with water under any condition. Failure to comply will void the warranty.

Steam Kettle Vulcan 80 STEAM KETTLE Vulcan MODEL: K40GLT, VEC-10W, VEC-12

The kettle interior and exterior should be thoroughly washed after each use when a different food is to be cooked next or when cooking is completed for the day. If the unit is used continuously through the day, it should be cleaned and sanitized once every 12 hours.

• Empty the kettle. • Close draw-off valve and add water to the kettle for cleaning to prevent residue from drying and sticking to the inside of the kettle. • Never use harsh or corrosive cleaning chemicals. • Never scrape the inside of the kettle with abrasive cleansers, metal tools or steel scouring pads, which will scratch the surface, spoil the appearance and make it more difficult to thoroughly clean. • Add mild, non-chlorine, non-chloride, and non-bleach detergent and scrub the kettle interior with a nylon brush. • Loosen stuck-on food by allowing it to soak at a low temperature setting. • Thoroughly rinse the interior and dry with a soft cloth. • Rinse the exterior and dry with a soft cloth.

COMPRESSION DRAW-OFF VALVE CLEANING INSTRUCTIONS Daily After Use Remove draw-off valve stem assembly for cleaning 1. Turn the valve handle counterclockwise until it stops. 2. Pull the valve handle back until it stops. 3. Turn large hex nut counterclockwise until the valve stem assembly is loose. 4. Pull the assembly straight out of the valve body. Valve Stem 5. Remove wing nut and handle. Unscrew valve stem from bonnet. 6. Wash valve body and stem assembly with mild soap and water, and then rinse. Make sure all food residue is removed from inside valve body. 7. Leave assembly apart to air dry.

Steam Kettle Vulcan 81 STEAM KETTLE Vulcan MODEL: K40GLT, VEC-10W, VEC-12

Install draw-off valve assembly: 1. Apply PetroGel lubricant to valve stem threads, O-Ring, rubber plug face and large hex nut threads. 2. Thread the valve stem into bonnet till valve stem can be pulled through bonnet. 3. Insert valve stem into valve body. 4. Install large hex nut hand tight. 5. Install valve handle, lock washer and wing nut onto the valve stem. 6. Turn valve handle clockwise until closed. Do not over tighten.

Steam Kettle Vulcan 82 Steamer

Accutemp

Steamer Accutemp 83 Steamer Accutemp STEAMER ACCUTEMP OPERATING

WARNING: 1. Use caution when operating the steamer. Direct contact with steam can result in a severe burn. 2. When accessing the cooking chamber, be sure to always stand back while slowly opening the door, allowing the chamber to vent its steam. Never look or reach into the cooking chamber before it has completely vented its steam. 3. Never reach into the cooking chamber or handle hot items without wearing proper hot gloves. 4. Never use wet or damp gloves, as moisture can conduct heat quickly and could result in a severe burn. 5. Please use caution when emptying the drip pan. The pan‘s contents could cause severe burns. 6. Keep the floor in front of the equipment clean and dry. If spills occur, clean immediately to avoid the potential injuries. 7. Do not use pressurized water to clean steamer. 8. Do not use the low water warning indicator and buzzer as substitutes for checking the water level in the cooking chamber periodically. Failure to properly maintain the water level may result in improperly cooked product and over time, may result in a premature service issue that may not be covered under warranty.

DAILY PREPARATION FOR USE To prepare the Steam ‗N‘ Hold for use each day, fill the steamer with water and preheat.

Caution: Before filling the cooking chamber with water, ensure that the drain valve on the front of the Steam ‗N‘ Hold is in the closed position. Ensure that a full size steam table pan or a 1/1 gastronome pan with a minimum depth of 4 inches, has been positioned on the pan rail brackets under the steamer.

1. At the beginning of each day, open the door of the Steam ‗N‘ Hold and pour 3 gallons (11 liters) of ordinary tap water into the bottom of the cooking chamber. (Although the mineral content of the water is not that important, the Steam ‗N‘ Hold should always be drained and cleaned at the end of each day to prevent food or mineral buildup.) 2. Daily water usage will depend on several factors:  Cooking temperature,  The products being cooked and  Length of time the door is open. In most cases, 3 gallons (11 liters) of water will last several hours or more. 3. The level of the water should be checked periodically to avoid running low and or out. If the Steam ‗N‘ Hold does run out of water, the ―Low Water‖ warning indicator light and

Steamer Accutemp 84 STEAMER ACCUTEMP

buzzer will turn on. Should this occur, simply turn the Steam ‗N‘ Hold off, refill it with water and restart the unit. If the shutdown occurred during cooking, the cycle will resume at the point it stopped. However, a time adjustment may be necessary, depending on the temperature of the water the steamer was re-filled with.

CAUTION Do not use the low water warning indicator light and buzzer as substitutes for checking the water level in the cooking chamber periodically. Failure to properly maintain the water level may result in improperly cooked product and over time may result in a premature service issue that may not be covered under warranty.

AUTO-FILL MODELS The Steamer must be connected to the facility water supply via an appliance hose, preferably a stainless steel braided hose with a ¾‖ garden hose type connection, from a water spigot or from a nearby sink faucet. First time fill (the Steamer water reservoir is empty of water): 1. With the water supply turned on, press the ―ON‖ button. The Steamer will power up with the pump operating. 2. Both water valves will be turned on. 3. A relay will bypass the low water level sensing to allow for first time filling of the reservoir. 4. The thermostat will be turned off for the first fill to prevent damage to the heater elements. 5. Water will rise to the low level probe and reset the low level circuit of the water control board. 6. The water will continue to rise until it contacts the High Level Probe. 7. A five second delay is initiated when the water touches the High-level probe to allow for wave action in side the water reservoir. Wave action would cause a lower than desired amount of water to be injected in the reservoir by tripping the control too soon if there were no sequence to ignore the wave action inside the reservoir. 8. When the five seconds has been satisfied the water level control board shuts off the water level control relay and the by pass relay. 9. The heater is turned on and normal operation begins.

PREHEATING To maximize efficiency, while minimizing cook time, it is always recommended to preheat the cooking chamber prior to cooking.

S6 Model: With the water reservoir full, close the door, set the thermostat to the desired cooking temperature, position the toggle switch to the ―Thermostat‖ mode [160°F (71°C) – 200°F (93°C)] or the ―Fast Cook‖ mode (212°F/100°C), set timer to 15 minutes and press the ―ON‖ button. When the pre-heat cycle is complete, the steamer will automatically

Steamer Accutemp 85 STEAMER ACCUTEMP switch to the ―Hold‖ mode, at which time the Steam ‗N‘ Hold is ready for use. Please note, when steamer is in ―Hold‖ mode, the thermostat setting will regulate the cooking chamber temperature even if the steamer is set in the ―Fast Cook‖ mode.

S3 Model: With the water reservoir full, close the door, set the thermostat to the desired cooking temperature, set timer to 15 minutes, turn the rotary selector switch to ―ON‖ and then select either ―Cook‖ [160°F (71°C) – 200°F (93°C)] or ―Fast Cook‖ (212°F/100°C). When cycle is complete, the steamer will automatically switch to ―Hold‖ mode at which time the Steam ‗N‘ Hold is ready for use. Please note, when steamer is in ―Hold‖ mode, the thermostat setting will regulate the cooking chamber temperature even if the steamer is set in the ―Fast Cook‖ mode.

COOKING Low Temperature Cooking [160°F (71°C) – 200°F (93°C)]

Food can be cooked and held at the same time when cooking with low temperature steam.

S6 Model: To begin low temperature cooking, position the toggle switch into ―Thermostat‖ mode, set the thermostat to the desired cooking temperature, set the timer to the desired cooking time and press the ―ON‖ button, if the steamer has to be started.

CAUTION Maximum recommended food load for the S6 model is 100lbs (45Kg). S3 Model: To begin low temperature cooking, set the thermostat to the desired cooking temperature, set the timer to the desired cooking time and turn the selector switch to ―ON‖, if the steamer has to be started, and then select ―Cook‖.

CAUTION Maximum recommended food load for the S3 model is 50lbs (23Kg). Try using perforated pans for the best results in cooking! By allowing steam to penetrate from all directions, perforated pans will maximize heat transfer and give you the shortest cooking times.

High Temperature Cooking (212°F/100°C) S6 Model: To begin high temperature cooking, position the toggle switch to ―Fast Cook‖, set the timer to the desired cooking time and press the ―ON‖ button, if the steamer has to be started.

S3 Model: To begin high temperature cooking, set the timer to desired cooking time, and turn the selector switch to ―ON‖, if the steamer has to be started, and then select ―Fast Cook‖.

Continuous Cook

Steamer Accutemp 86 STEAMER ACCUTEMP

This feature gives you the flexibility of cooking independently of the cooking timer and can be utilized in either low temperature or high temperature cooking.

S6 & S3 Model: Follow either low temperature or high temperature cooking guidelines but instead of selecting a time period, rotate the timer knob clockwise until the white indicator on the timer knob lines up with the yellow ―Continuous‖ position.

Note: On S6 units with a serial number less than 22627, rotate the timer knob clockwise until the timer knob rests against the timer ―stop pin‖.

Checking Food While Cooking To maximize efficiency, while minimizing cooking time, it is always recommended to allow food to finish its cook cycle before opening the cooking chamber door. However, if the door is opened during a cooking cycle, a time adjustment may be necessary, depending on how long and often the chamber door was opened.

S6 Model: Press the ―OFF‖ button, stand back while slowly opening the door, allowing the cooking chamber to vent its steam. Once steam has vented, carefully check the food, close the door and press the ―ON‖ button to continue cooking.

S3 Model: Press the ―OFF‖ button, stand back while slowly opening the door, allowing the cooking chamber to vent its steam. Once steam has vented, carefully check the food, close the door and turn the selector switch to ―ON‖ and ―Cook‖ or ―Fast Cook‖ to continue cooking.

Holding The Steam ‗N‘ Hold will automatically enter the ―Hold‖ mode once timer cooking time has expired, where the buzzer will sound, alerting the operator that the food is ready. A slight counterclockwise manual adjustment to the ―Hold‖ position on the timer knob is needed to turn off the buzzer. The ―Hold‖ temperature is determined by the thermostat setting. It is recommended to preheat the cooking chamber to the desired holding temperature if the cooking chamber is in a cool state.

S6 Model: To hold food independently of cooking, rotate the timer counter clockwise until the white indicator on the timer knob lines up with the yellow ―Hold‖ position. Select desired the ―Hold‖ temperature and press the ―ON‖ button.

S3 Model: To hold food independently of cooking, rotate the timer counter clockwise until the white indicator on the timer knob lines up with the yellow ―Hold‖ position.

Steamer Accutemp 87 STEAMER ACCUTEMP

Select desired the ―Hold‖ temperature and turn the selector switch to ―ON‖ and ―Cook‖ or ―Fast Cook‖.

Note: On S6 units with a serial number less than 22627, rotate the timer knob clockwise until the timer knob rests against the timer ―stop pin‖.

CLEANING IMPORTANT: 1. Never leave a de-liming agent in contact with the stainless steel longer than 10 minutes before rinsing the cooking chamber thoroughly with water. Longer contact can cause corrosion. 2. Do not use abrasive materials, such as wire brushes, metal scouring pads or scrapers to clean the cooking chamber bottom.

DAILY CLEANING At the end of each day, the Steam ‗N‘ Hold should be drained and cleaned. 1. Turn the steamer off. 2. Allow the cooking chamber water to cool. Ensure that a full size steam table pan or a 1/1 gastronome pan with a minimum depth of 4 inches (101 mm) has been placed beneath the Steam ‗N‘ Hold. Use caution while opening the drain valve. Empty the water into the drain pan and discard the water. 3. Dry the inside of the cooking chamber, including the two low water sensors, with a cloth. Failure to follow this cleaning procedure can result in inefficient cooking and false low water readings with the low water sensors that will shut the steamer down even though there may be plenty of water in the reservoir. 4. Do not use a water jet to clean steamer. 5. Leave the door open to allow the cooking chamber to dry overnight.

WEEKLY CLEANING Once a week, the Steam ‗N‘ Hold should be drained and cleaned more thoroughly than the daily cleaning. 1. Fill the cooking chamber with 2 gallons (7.6 liters) of water and one cup (8 ounces or 0.24 liters) of white vinegar. 2. Turn the Steamer on and operate for 30 minutes at the maximum temperature in the THERMOSTAT mode (200ºF/93ºC) or set the Switch to the FAST COOK position. 3. Allow the water and vinegar mixture to cool. Ensure that a full size steam table pan or a 1/1 gastronome pan with a minimum depth of 4 inches (101 mm) has been placed beneath the Steam ‗N‘ Hold. Use caution while opening the drain valve. Empty the water into the drain pan and discard the water. 4. Rinse the cooking chamber thoroughly with water. Empty the water and vinegar mixture into the drain pan and discard the mixture. 5. Remove the pan rails. Dry the inside of the cooking chamber, the two low water sensors and the pan rails with a cloth. Failure to follow these cleaning procedures can result in

Steamer Accutemp 88 STEAMER ACCUTEMP

inefficient cooking and false low water readings with the low water sensors that will shut the steamer down even though there may be plenty of water in the reservoir. 6. Leave the door open to allow the cooking chamber to dry overnight.

BASIC TROUBLESHOOTING

Steam Will Not Turn On 1. Make sure the unit is plugged in (if applicable). 2. Check the facility circuit breaker (or fuses) supplying the unit.

Steamerdisplays ―Low-Water‖ 1. Check level of water in cooking chamber and add accordingly. 2. If cooking chamber is full (3 gallons/11 liters), water sensors may have a film across them. Clean sensors by draining unit of water and wiping sensors off with a towel and mild detergent and then rinse thoroughly.

Food Is Over Cooked 1. Check that the proper cook temperature is being used. (Excess time will cause overcooking only when the temperature setting is moderately higher than the desired final product temperature).

Food Is Under Cooked 1. Make sure you are using adequate time and temperature settings. Extra time may be required if pans are covered or if product is left in plastic bags or similar packaging. 2. Try distributing the product more evenly within the steamer and or pans, if possible. 3. Make sure the water drain valve on the front of the Steam ‗N‘ Hold is tightly closed. The steamer may appear to be cooking normally if the valve is slightly open but efficiency may be compromised. 4. Check the door seal for food debris. Food debris on the face of the door seal or under flap may cause steamer to appear to be cooking normally but efficiency may be compromised. Nicks or cuts in the door seal may also cause inefficient cooking.

Low Vacuum Gauge Readings 1. The higher the temperature setting, the lower the vacuum gauge reading. When operating at 212° (Fast Cook), the gauge will read near or at zero. 2. Verify that the door has been closed securely. 3. Check to make sure there is no food debris on the face of the door seal or behind its flap. Also check the door seal for damage such as nicks or cuts.

Unit Will Not Turn Off This symptom, which is extremely rare, indicates a serious control malfunction. 1. Turn off the steamer‘s electrical supply at the source.

Steamer Accutemp 89 STEAMER ACCUTEMP

AUTO-FILL

The Steamer does not turn on. 1. Check to ensure the Steamer is plugged into the correct receptacle. 2. The mechanical over flow level control has been removed. The Steamer will not start up until the mechanical level control is reinstalled.

No/low water pressure or no/low flow of water into the reservoir. 1. Check the supply water pressure 2. Check for dirty inlet screen. 3. Check for dirty probes.

The Steamer shuts down during operation. 1. Check conditions listed above for no/low water pressure or no/low flow of water into the reservoir. 2. If the water level control valve is stuck ―on‖, the mechanical over flow level control will shut down the whole Steamer and the water supply by turning off the master water control valve. If the water level sensing control board becomes faulty, the mechanical over flow level control will shut down the Steamer

Steamer Accutemp 90 Steamer

Cleveland

Steamer Cleveland 91 Steamer Cleveland STEAMER Cleveland MODEL: 1SCE-21CGA5

OPERATION

Inspecting the Cooking Compartment - Manual Water Fill 1. First, the entire inside of the steamer must be thoroughly cleaned. 2. All leftover food should be cleaned. The drain opening and water level screw should be inspected and cleaned. 3. Close the manual drain and fill the bottom of the cooking area with 11/2 gallons of fresh cold water. 4. The steamer should be filled with fresh water everyday, or at the beginning of each shift. 5. Before steaming, look at the cooking area and remove any food from the racks and walls of the compartment. Add water of low if empty. Change water if soiled or discolored NOTE: Do not use distilled water.

Power on (Automatic Preheat) 1.When SteamCub is on, it begins to heat when on and door is closed. 2.Press the ON switch. The red light tells you the power is on. 3.When cooking temperature is reached, the heating process will cycle to keep the desired temperature.

Preheating the Steamer: • Turn on 15 minutes before ready to cook.

Low Water Alarm: • If water level is low, the steamer will read ―add H20‖, and a loud beep with sound. The steamer will turn off. Water will need to be added before alarm stops and cooking can continue.

Constant Steam Mode: • Provides continuous steam cooking. Automatically starts when machine is turned on.

Hold Only Mode: • The steamer warms and maintains the cooking area at a holding temperature for serving food. It can be started by pressing ―HOLD ONLY‖. The display will read ―HOLD‖ when in this mode.

Setting and Using the Timer: 1.First press the ―STEAM/HOLD‖ button. The timer can only be set in this mode. 2.The timer display has 4 digits. The left two digits are for minutes, and the right two digits are for seconds.

Steamer Cleveland 92 STEAMER Cleveland MODEL: 1SCE-21CGA5

To set: Press the (+) and (-) keys for 10s of minutes and 10s of seconds to adjust time.

NOTE: The ―Steam and Hold‖ mode operates as the ―Constant Steam‖ mode until cooking time is reached.

Starting the Timer: 1.Press the START key. The timer will count down once the cooking area is at the desired temperature. 2.The timer reads ―PAUSE‖ until the cooking area reaches proper temperature, or if the door is opened.

Stopping the Timer: 1.Press the STOP key and hold for 5 seconds. 2.The timer will reset to its original time. 3. The STOP key can be used any time in any mode to reset timer. When Timed Cook is Done: 4.The timer counts to zero, an alarm will sound for 5 seconds, and the steamer automatically goes into the HOLD mode. 5.Press the STOP key when are ready to return to cooking mode.

Cooking: 1.Turn steamer ON. 2.Press the ―Steam and Hold‖ key, to put steamer in timed mode. 3.Set the time as detailed above. 4.Slide the pans of food into the racks inside the steamer. Do not place anything on the bottom of the compartment. 1 5.For best results, use a shallow 2 /2 deep perforated pan without a cover. 6.As soon as food is loaded, close the steamer and hit the start button. 7.When timer reaches zero, and alarm will sound for 5 seconds, and the steamer will go to ―Hold Mode‖. 8.Carefully open and remove pans from slide racks. 9.Press the STOP key and hold for 5 seconds.

WARNING: Severe burns can occur from steam. Do not open door before steam flow stops. Stand back when opening door. Open door a little to let steam vent before looking or reaching into cooking area. Do not reach in until steam has cleared.

10. If the steamer is being used again shortly after, shut the door to keep the same cooking temperature. 11. If the steamer is not being used again during the shift, turn the power OFF and clean.

Steamer Cleveland 93 STEAMER Cleveland MODEL: 1SCE-21CGA5

Shutdown and Cleaning

1. Press the OFF end of the switch. 2. Open the steamer door and let steamer cool down. 3. Make sure an empty drain pan is in the drain racks. Drain the steamer by turning the drain handle up to the drain position. 4. Remove the side racks. Wash and rinse racks. 5. Remove and spilled food from inside the compartment and clear anything from the drain valve. Clean the inside thoroughly. Use a soft bristle brush to clean the water sensor, temperature probe and to remove stuck on food. Do not use abrasive cleaners or steel wool. Rinse inside of steamer and drain valve with clean water. 6. Clean the door assembly: a. Remove the door gasket. b. Grasp the gasket assembly at the sides and lift up and towards you to remove. c. Clean all surfaces of the gasket assembly, and inside the door with a damp cloth. d. Rotate the liner assembly 180 degrees and replace gasket assembly. 7. Replace the cleaned slide racks. 8. Wipe the outside with a damp cloth. NEVER HOSE DOWN THE STEAMER. 9. After the drain pan has cooled, carefully remove the pan from the slide racks. Clean the pan thoroughly and return to slide rack. 10. After cleaning, leave the steamer door open until the next steaming. This prevents build up.

Steamer Cleveland 94

Steamer

Groen

Steamer Groen 95 Steamer Groen STEAMER – BOILERLESS Groen MODEL: SSB-3G/5G/10G & (2)SSB-3G/5G/10G Domestic SMARTSTEAM100

OPERATION

Controls:

Operator controls are on the front right of the unit.

The control panels have the following touch pads and indicator lights:

1. The TIME display shows the remaining cooking time. It displays three dashes in MANUAL mode. 2. The ON/OFF rocker switch gets the SmartSteam100 ready for use or shuts it off. 3. The READY indicator light indicates the unit has achieved the ready temperature. 4. Hour meter records cumulative hours of operation. 5. The FAULT display shows the current fault.

The push button operations:

1. In the STOP mode the steam generator stays at a low boil or ready temperature. 2. When the TIMED button is pushed, the TIMED light will illuminate and time can be set by turning the TIMER knob (cook time can be increased or decreased at any time by turning the timer knob). The unit steams until the timer counts down to zero and the temperature drops to ready. At that time the STOP light illuminates and a beeper sounds. 3. When the MANUAL button is pushed, the unit steams continuously. The MANUAL light will stay illuminated. 4. CANCEL button should be pushed to stop beeping.

Operating Procedure Press the ON/OFF rocker to the ON position, (Fi_) is displayed in the TIME display window. The steam generating reservoir will begin filling, displaying (Fi═) and (Fi≡) as it fills. After initial fill the unit will begin draining displaying (Fi═), refilling displaying (Fi≡), and then begin heating until the READY light comes on (about 15-20 minutes). 1. Load food into pans in uniform layers. Pans should be filled to about the same levels and should not be mounded. 2. Open the door and slide the pans into the supports. If you will only be steaming one pan, put it in the middle position. Some foods will cause foam. When cooking foods that foam, such as shrimp, put an empty solid 2½‖ deep pan in the bottom slot of the pan racks. 3. Close the door. When the READY indicator is lit take one of the following steps:

Steamer Groen 96 STEAMER – BOILERLESS Groen MODEL: SSB-3G/5G/10G

a. If you want to steamthefoodforacertainlengthoftime push the TIMED button and set the desired time with the TIMER knob. The timer will automatically run the steamer for the set time and then STOP. A beeper will sound. Push CANCEL to stop beeping. b. If you want to steamcontinuously push the MANUAL button. The unit will continue steaming until stopped. Push STOP to stop producing steam. To remove pans from cavity open the door. 2. Remove the pans from the steamer using hot pads or oven mitts to protect your hands from the hot pans. 3. To shut off the unit press the ON/OFF rocker switch to OFF, (FL≡) will appear in the timer display. The steam generating reservoir will begin draining, displaying (Fi═) and (Fi≡) as it drains, and refill to the high float twice and finally drain completely and turn off the unit.

NOTE: When filling or draining the steam generating reservoir (≡) will be displayed indicating the water level in the reservoir. (_) reservoir is empty, (═) low float is satisfied, (≡) high float is satisfied.

NOTE: If a large amount of shrimp is cooked in the SmartSteam100 foaming will occur because the steam lid actually gets so hot that the shrimp will cook on its surface and the shrimp proteins in the dripping will foam on the surface of the steam lid.

NOTE: To avoid this use a catch pan to catch shrimp drippings and proteins to prevent foaming when cooking a large amount of shrimp.

CLEANING INSTRUCTIONS:

CAUTION: ALLOW THE STEAMER TO COOL COMPLETELY BEFORE CLEANING. HOT SURFACES CAN CAUSE SEVERE BURNS.

CLEANING STEPS: STEP 1 - Press OFF switch to turn steamer OFF and open steamer door. STEP 2 - CAUTION: allow the steamer to cool completely before cleaning. STEP 3 - Remove steam lid by grasping the two tabs located on the lid front and sliding pan forward. STEP 4 - Remove left pan rack by lifting rack up and pulling away from cavity wall. STEP 5 - Remove right fan shroud and rack assembly by lifting rack up and pulling away from cavity wall. STEP 6 - Clean steam lid, left pan rack and rack/ shroud assembly to remove food soils. These three parts may be cleaned in a dishwasher. STEP 7 –Use a mild detergent to wipe down the entire steamer cavity to remove food and

Steamer Groen 97 STEAMER – BOILERLESS Groen MODEL: SSB-3G/5G/10G

particles. Carefully clean float probes if food residue or loose scale is present. A thin layer of tightly bound scale is normal and will not affect steamer performance. If scale is excessive, then refer to deliming instructions below. STEP 8 - Remove drain strainer and clean thoroughly to remove any build-up of debris. STEP 9 - Replace pan racks and steam lid. Steamer is now cleaned and ready to use.

DELIMING INSTRUCTIONS:

When using Groen Boilerless Water Filtration System, use vinegar as a deliming agent.

STEP 1 - After following all cleaning steps 1 through 7 listed above, turn steamer on and allow water to enter steamer cavity. STEP 2 - Pour 1 cup of vinegar or delimer into steamer cavity and shut door. STEP 3 - Set steamer timer to 30 minutes and allow steam cleaning to occur. STEP 4 - After 30 minutes cleaning cycle is complete, turn steamer OFF and allow to cool completely. STEP 5 - Open steamer door and wipe down the entire steamer cavity to remove loosened scale particles. Carefully clean float probes if loose scale is present. STEP 6 -Replace pan racks and steam lid. Steamer is now cleaned and ready to use.

Steamer Groen 98

Steamer

Stellar

Steamer Stellar 99 Steamer Stellar STEAMER Stellar MODEL: Capella 6 Pan STARTUP PROCEDURE

1. Using a soft sponge and mild detergent, wipe out the interior of the cooking chamber to remove shipping debris prior to use. Rinse with clean water. 2. Make sure drain valve is in the CLOSE position. Fill the cooking chamber with 2 ½ gallons of water – or to about 1" below the door opening. Make sure water is above the level of the water probe on the lower left side of the cooking chamber. 3) Power on/heat up: Make sure the door is closed and turn the cooking mode selector to the 1 position. The Amber HEAT light on the upper left corner of the control panel will turn on. You may smell smoke from oils left from manufacturing – don't be alarmed, they will burn off quickly. When the HEAT light goes out you are ready to test the steamer. 4) Turn the cooking mode selector switch to the 2 position. The HEATING light will go on as heat is called for. You may open the door and inspect the steaming process (note that the HEAT light goes out and the heaters are turned off when the door is opened). 5) 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. 6. To shut down your steamer, turn the cooking mode selector to the OFF position 7. 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 2 ½ gallons of hot water OPERATION 1. Electrical Connection: Make sure unit is plugged into a proper receptacle or wired properly and the breaker for the circuit is on. 2. Add water: Make sure drain valve is in the CLOSE position. Pour 2 ½ gallons of water into the cooking chamber through the door opening – or to about 1" below the door opening. Make sure water is above the level of the water probe on the lower left side of the cooking chamber. 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 cooking chamber to cool with the door open first. 3. 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 one 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 probe with a sponge or cloth. Refill the cooking chamber. 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

Steamer Stellar 100 the water level sensing probe still needs to be cleaned, both lights will remain on until the probe is cleaned.

STEAMER Stellar MODEL: Capella 6 Pan 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

4. 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 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. 5. Condensate trough: The trough under the door catches water dripping from the door and can be easily removed for emptying. 6. Power on / heat up: Turn the cooking mode selector switch to the desired setting, 1, 2 or3. The steamer will begin warming up. The Amber colored HEAT light will turn on and remain on until the pre-heating is completed. Throughout the cooking process the HEAT light will come on periodically whenever the heaters are on Caution: If the door is open, nothing will happen. Close the door and the steamer will turn on and begin warming up. 7. Door operation: The door must be closed at all times while cooking. If the door is opened during cooking, the heaters will shut down and the amber HEAT light will go off 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 by slamming firmly. 8. Shut down and draining of steamer. a) Shut down: To shut down the steamer at the end of the day just turn the cooking mode selector dial to b) 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. Caution: The reservoir water may still be hot. It is advisable to let the water cool down prior to draining. CLEANING 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

Steamer Stellar 101 before cleaning. Do not add cold water to a hot, empty cooking chamber until it has cooled down, or damage may result.

STEAMER Stellar MODEL: Capella 6 Pan

Daily Cleaning 1. Lift the pan racks up and off mounting screws, and remove from the steamer for cleaning. 2. Using a soft sponge, clean the non-stick coating on the interior of the cooking chamber. 3. Clean the door gasket with gentle soap and water and allow to air dry 4. Rinse the cooking chamber and door area with clean water. Rinse the cavity. Wipe with clean towel or soft sponge. 5. Clean the water level sensor probe on the lower left interior with a sponge or cloth to remove ant mineral build up. The probe must be clean for the steamer to operate. 6. To remove the white mineral deposits at and below the water line, spray vinegar directly on the mineral build-up using a spray bottle. For heavy mineral deposits, pour two cups of vinegar in 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 bristled brush. Drain, wipe and rinse with clean water. 7. Wipe out the condensate trough located under the door. Remove food particles.

Monthly Cleaning 1. Make sure the steamer is off and cool. 2. Drain water from the cooking cavity and wipe away any food debris. 3. Make sure the drain valve is closed. 4. Pour one pound of descaling powder per steamer into the bottom of the cooking cavity. NOTE: It is recommended to use the Stellar Descaling Powder to clean your steamer on a monthly basis or whenever necessary. One pound is equal to 16 scoops (measuring scoop included), or one-half of a 2lb. jar of descaling powder.

Steamer Stellar 102

Steamer

Vulcan

Steamer Vulcan 103 Steamer Vulcan STEAMER Vulcan – Double Steamer MODELS: C24GA6 ML-136021 & C24GA10 ML-136022

OPERATION

WARNING: THE COOKING COMPARTMENTS CONTAIN LIVE STEAM. STAY CLEAR WHILE OPENING EACH DOOR.

LIGHTING AND SHUTDOWN INSTRUCTIONS Lighting 1. Turn manual gas shutoff valve to on position. 2. Press power switch on. Steam will generate in 20 minutes. 3. Ready light will light when compartment is ready for cooking. 4. Load food and set timer to proper cook time. Door must be closed.

Shutdown 1. Press power switch off. 2. Wait 5 minutes before relighting the appliance (if required). 3. Turn manual gas shutoff valve to off position. 4. Do not unplug or turn off power supply for at least 20 minutes after power switch is turned off. 5. Leave compartment door slightly open.

COMPARTMENT CONTROLS The upper section of the steamer consists of two cooking compartments. Each compartment functions independently with its own controls and is a separate, sealed steam chamber during the cooking operation.

WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER.

Compartment Controls and Indicators

ITEM FUNCTION Ready Light (green) Indicates steamer is ready for the cooking cycle. Cooking Light (red) Indicates the steamer is in cooking phase. Timer Set the cooking time. Timer range is 0-60 minutes or constant. Turn to the OFF position to silence the buzzer.

STARTUP PROCEDURE 1. Open manual gas shutoff valve and ensure the steamer doors are closed. 2. Press power switch to the on position.

Steamer Vulcan 104 STEAMER Vulcan – Double Steamer MODELS: C24GA6 ML-136021 & C24GA10 ML-136022

3. If Ready light fails to turn on in 20 minutes, press power switch off and back on to reset ignition system.

PREHEATING Preheat the cooking cavity when the steamer is first used for the day or whenever the compartment is cold. Keep the door closed during the preheat cycle. 1. When the green ready light comes on, set the timer to 10 minutes to preheat the compartment. 2. The red cooking light is lit. 3. When the buzzer sounds, turn the timer to the OFF position. The steamer is ready to cook.

OPERATING 1. With the compartment(s) preheated and the green ready light on, place pans of food into the cooking compartment(s) and shut the door(s). 2. Turn the timer(s) to the desired cooking time. a. The cooking cycle will begin. b. The cooking cycle and time may be interrupted at any time by opening the door. Close the door to resume cooking. 3. The buzzer will sound when the cooking cycle ends and steam has stopped entering the cooking compartment(s). a. Turn the timer(s) to the OFF position to silence the buzzer(s); remove the cooked food. b. The red cooking light will go off and the green ready light will come on to indicate the steamer is ready for the next cooking cycle.

STEAMING Each steaming compartment has its own controls. With the Ready light lit, the steamer is ready for use. 1. Place pans of food to be cooked into the compartment and shut the door. 2. Set the timer to the desired cooking time. Steaming begins. 3. The cooking cycle may be interrupted at any time by opening the compartment door. Resume cooking by closing the door. 4. When the buzzer sounds, the timed steaming cycle has finished. Steaming stops, the cooking light goes off. To silence the buzzer, turn the timer OFF.

EXTENDED SHUTDOWN To shut down for an extended period: 1. Press power switch off. 2. Turn manual gas shutoff valve to off. 3. Clean the compartment(s). 4. After 20 minutes unplug steamer.

Steamer Vulcan 105 STEAMER Vulcan – Double Steamer MODELS: C24GA6 ML-136021 & C24GA10 ML-136022

CLEANING

WARNING: DISCONNECT ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES BEFORE CLEANING.

Cooking Compartment Drains 1. Keep compartment drains running freely. 2. Inspect compartment drains daily for blockage. Remove any particles or debris from the perforated strainer daily (or more often if needed). 3. After cooking greasy foods or seafood, close the doors and operate each compartment for 25 to 30 minutes to flush any residual grease and oils down the compartment drain. 4. Make a solution of warm water and non-chloride detergent and pour 1/2 gallon (1.9 liters) of it down each compartment drain. 5. Rinse by pouring 1/2 gallon (1.9 liters) of hot water down each compartment drain.

Draining Generator 1. To prevent malfunction of controls and clogging, it is essential to drain the generator every day. This will flush out any accumulated minerals from the feed water. It will also aid in preventing internal scale buildup which would interfere with proper generator operation.

WARNING: THE WATER BEING DRAINED IS HOT AND UNDER PRESSURE. USE CARE WHEN CLEANING OR SERVICING THE GENERATOR.

2. After the generator has been in operation, turn the unit off with the power switch located on bottom cooking cavity to drain the generator. 3. The generator will drain for approximately 15 minutes, removing sediment, scale and lime buildup in the generator.

Compartments 1. Wash the inside of the compartment with a solution of warm water and non- chloride detergent. 2. Rinse with warm water. 3. Once a week, thoroughly clean the exposed surfaces (sides, front, door and top) with a damp cloth and polish with a clean cloth. To remove discolorations, use a nonabrasive cleaner.

Door Gaskets 1. Clean the gasket sealing surface of the compartment doors to remove food acids for maximum gasket life. 2. Do not use any solvents or sharp instruments. 3. Wash with a cloth moistened in a solution of mild detergent and warm water.

Steamer Vulcan 106 STEAMER Vulcan – Double Steamer MODELS: C24GA6 ML-136021 & C24GA10 ML-136022

4. Rinse with a fresh cloth moistened with warm water to remove all traces of detergent. 5. Wipe dry with a clean cloth. Never apply food oils or petroleum lubricants directly to the door gasket. Petroleum-based solvents and lubricants will reduce gasket life.

LEAVE COMPARTMENT DOORS OPEN 1. Leave the compartment doors slightly open when the steamer is not in use. 2. When the compartment is idle, never latch the door and apply pressure to the door gasket. Leaving the gasket under pressure can cause permanent deformation and reduce gasket life.

GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES There are four things that will break down stainless steel and allow corrosion to develop: 1) abrasion, 2) deposits, 3) water and 4) chlorides.

1. Avoid rubbing with steel pads, wire brushes or scrapers that can leave iron deposits on stainless steel. 2. Instead, use plastic scouring pads or soft cloths. 3. Always rub parallel to the polish lines or with the grain. 4. Hard water will leave deposits that promote rust on stainless steel. Treated water from softeners or certain filters can eliminate these mineral deposits. 5. Other deposits from food or lubrication must be properly removed by cleaning. 6. Use mild detergent and non-chloride cleaners. 7. Rinse thoroughly. 8. Wipe dry. 9. Where appropriate, apply a polish recommended for stainless steel for extra protection and luster.

Steamer Vulcan 107 Tilt Skillet

Cleveland

Tilt Skillet Cleveland 108 Tilt Skillet Cleveland TILT SKILLET Cleveland For models built after May 2006 Model SEL-30-T1, SEL-40-T1

OPERATION

1. Turn it ON. The yellow light will indicate if it is on.

Manual Tilt: 2. To raise the pan, raise the cover and turn crank clockwise (to the right). To lower pan, turn to the left. Power Tilt: 3. To raise pan, raise the cover and press up on tilt switch. To lower, press down on tilt switch.

IMPORTANT: before cooking, make sure pan is lowered by pressing down on the tilt switch. Make sure cover is raised first.

PREHEATING & COOKING 1. To preheat, set temperature dial to desired temperature. 2. Let skillet preheat for about 15-30 minutes. 3. When preheated, cook food in skillet and adjust to cooking temperature. 4. Cooked food can be held before serving at a low temperature setting. 5. When finished cooking, set temperature and power switch to OFF. 6. It is best to clean the skillet immediately after cooking.

CLEANING Clean Daily

1. Turn it off. 2. Remove drain screen. Wash in a mild soap and water solution. Rinse. 3. Prepare a warm water and mild soap solution in the unit. 4. Remove food soil by using nylon brush. Loosen food which is stuck by allowing it to soak on a low temperature. 5. Drain unit. 6. Rinse interior thoroughly. 7. If unit is equipped with a Tangent Draw-Off Valve, disassemble the draw-off valve. Wash and rinse the insides of the valve body using a nylon brush. 8. Reassemble. 9. If the unit is equipped with a Butterfly Valve, place valve in open position. 10. Wash using warm water and mild soap solution. 11. Remove food deposits using nylon brush. 12. Rinse in fresh water. 13. Leave valve open when not in use.

Tilt Skillet Cleveland 109

Tilt Skillet

Groen

Steamer Groen 110 Tilt Skillet Groen BPM-30E, BPM-40E

OPERATION

Manual Tilt: 1. Turn the tilting hand wheel clockwise to tilt the pan body, or counterclockwise to return the pan body to horizontal. 23 complete turns of the hand wheel will tilt the body 90 degrees to vertical. Power Tilt Model: 1. Press the power tilt switch marked “up” to raise the pan or “down” to lower the pan. 2. The spring loaded switch will return to the OFF (middle) position when it is released. 3. If the power tilt mechanism stops working and you must raise or lower the pan body without delay, you can tilt the body by hand. Remove the small plug on top of the control box and fit the provided tool into the hole. Turn the tool clockwise to lower it. It may take several minutes to move the pan to the desired position, but the operation can be speeded up by substituting a reversible drill with a 1/4” hexagonal driver bit in place of the tool.

Standard Models with Electronic Ignition: To start: 1. Set the Power Switch to “OFF.” 2. Set the thermostat to “OFF.” 3. Open the main supply gas valve (handle parallel to the gas pipe). 4. Set Power Switch to “ON.” 5. Rotate the thermostat dial until the Heat Light comes on. (It lights when the main burner is on).

To turn off: 1. Set the thermostat to “OFF”. 2. Set Power Switch to “OFF.” 3. For a prolonged shut-off period: (a) et the thermostat to “OFF”. (b) Turn the main gas valve OFF (handle at right angles to the gas pipe). (c) Disconnect the electrical power from the unit.

Standing-Flame Pilot Models: Caution: If Power Fails -Do not try to operate the unit until power is restored. To Start Pan: 1. Set thermostat to “OFF”. 2. Light gas pilot. (a) et knob on Combination Gas Control Valve to “OFF” by depressing the knob slightly and turning it clockwise. (b) Turn the main supply gas valve ON (parallel to the gas pipe). (c) Tilt the pan, so the pilot burner is easier to reach.

Tilt Skillet Groen 111 TILT SKILLET Groen BPM-30E, BPM-40E

 Hold a lighted match at the pilot burner, while you depress the knob on the Combination Control and turn it counterclockwise to the “PILOT” position. Continue to hold the knob down for 60 seconds.  Release the knob. The pilot flame should stay lighted.  Turn the knob counterclockwise to “ON”.  Lower the pan tilt to horizontal or cooking position.  Turn the thermostat dial to the desired temperature.

To Turn Off Pan: 1. Set the thermostat dial to “OFF”. 2. To turn off the gas pilot, depress the knob on the Combination Control and turn it clockwise to “OFF”.

To Relight Pilot: 1. Close the main supply gas valve. 2. Set the thermostat to “OFF”. 3. Depress the knob on the Combination Control and turn it clockwise to “OFF”. 4. Wait 5 minutes, then proceed as instructed at “To Start Pan” above.

Cooking 1. To simmer or slowly heat an item, set the dial at 210°F or lower. Put the cover down to minimize moisture loss, or leave it up to help dry or reduce the product. Set the thermostat higher to cook or drive off moisture faster. You may adjust the thermostat to any setting to cook the item exactly as required. 2. Leave the cover vent open to let excess steam escape. For long simmering operations, you may wish to close the vent to retain moisture. 3. To check progress when the cover is closed, lift the handle of the vent cover slightly, and move it quickly to either side. 4. Standing to one side of the pan (to avoid the steam that will be released) grasp the nearer corner of the cover handle and raise the cover. The cover will stay in the open position until you push it down. 5. To pour product, remove grease, or assist in cleaning, first raise the cover, then tilt the pan forward by turning the tilting hand wheel. When you stop turning the wheel, the pan body will hold its position.

CLEANING 1. Turn it off. 2. Clean all food-contact surfaces soon after use, before the pan has cooled completely. If the unit is in continuous use, thoroughly clean and sanitize both interior and exterior at least once every 12 hours. Scrape or rinse out large amounts of food residues, then wash the inside of the pan body with a mixture of hot water and soap. Rinse the pan thoroughly with hot water and drain completely.. Remove food soil by using a brush, sponge, cloth, plastic or rubber scraper, or plastic wool along with the detergent or soap solution. To minimize the effort required in washing, let the detergent solution sit in the pan and soak into the residue, or heat the detergent solution briefly in the pan.

Tilt Skillet Groen 112 TILT SKILLET Groen BPM-30E, BPM-40E

Caution: Do NOT use any abrasive materials or metal implement that might scratch the surface, because scratches make the pan hard to clean and provide places for bacteria to grow. Do NOT use steel wool, which may leave particles imbedded in the pan surface and cause eventual corrosion and pitting. 5. As part of the daily cleaning program, clean all external and internal surfaces that may have been soiled. Remember to check such parts as the underside of the cover, control console, etc. 6. Controls and the control console may be cleaned with a damp cloth or sprayed with a garden hose spray connected to city water supply. Do not use a pressure sprayer directly on the unit or electrical parts. 7. To remove mineral deposits or a film left by hard water or food residues, clean the pan thoroughly and then use a de-liming agent. Rinse and drain the unit before further use.

Tilt Skillet Groen 113

Tilt Skillet

Vulcan

Tilt Skillet Vulcan 114 Tilt Skillet Vulcan TILT SKILLET Vulcan (Electric) OPERATION WARNING: THE TILTING SKILLET AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE TILTING SKILLET. 1. When the skillet is tilted, power supply to the heating elements is interrupted. The skillet can only be operated in the upright position. 2. Do not tilt the skillet with the cover down. 3. To prevent discoloration of stainless steel cooking surface, do not turn the heat on unless the skillet is covered a thin layer of cooking oil, or food to be cooked. 4. Tilt skillet to ensure that it moves easily. Turn handle as far as it will go and then return to upright position. 5. Turn the Power Switch ON. 6. Set the Thermostat dial to HIGH. 7. Preheat skillet and allow it to cycle to heat across the entire pan surface. 8. Set the Thermostat dial to the desired cooking temperature. Cooking will be faster with the cover down. The following are approximate temperature equivalents for the Thermostat dial settings: Setting Temperature °F 1-4 100-200 5-6 225-275 7-8 300-350 8-9 325-375 9-10 350-450 9. After cooking, turn the Thermostat OFF and turn the Power Switch to OFF. 10. Remove food product. The skillet comes with a support for holding the prepared foods. The food receiving pan is removable for cleaning. CLEANING WARNING: DISCONNECT ELECTRICAL POWER SUPPLY BEFORE CLEANING. Do not use corrosive cleaning agents. After Each Use 1. The tilting skillet should be cleaned after each use. 2. Clean with warm water and a mild detergent. Rinse thoroughly and wipe dry with a soft clean cloth. 3. Make sure that pour spout, strainer, cover, and sides of skillet are cleaned in the same way. 4. Remove the food receiving pan and clean it in a sink as you would any utensil. Daily 1. Thoroughly clean the skillet with warm water and a mild detergent. 2. Rinse thoroughly and wipe dry with a soft clean cloth. Stainless Steel 1. Clean stainless steel surfaces with a damp cloth and polish with a soft dry cloth. 2. To remove discolorations, use a non-abrasive cleaner.

Tilt Skillet Vulcan 115

Baking Equipment

CONVECTION OVEN Blodgett Chef Franklin Garland Southbend Sunfire Vulcan

116

Convection Oven

Blodgett

Convection Oven Blodgett 117 Convection Oven Blodgett CONVECTION OVEN Blodgett DFG-100, DFG-200 series, Zephaire

OPERATION

1. To set pulse time: a. Press PULSE KEY to turn pulse mode on. b. Rotate DIAL to enter the pulse time. Pulse time is a portion of the pre-set cook time. 2. Cook Only: a. Turn the SELECTOR switch to desired position. b. Enter cook time and temperature. c. Load food product into oven.

NOTE: The display reads LOAD when oven is at set temperature.

3. Press START/STOP key. The timer will start to count down. 4. When cook timer reaches 00:00 the buzzer will sound and the display reads DONE. 5. Press the START/STOP key to silence the buzzer. 6. Remove the food product. 7. Cook with Hold: a. HOLD light is on when hold mode is on. b. Turn SELECTOR switch to desired position. c. Enter cook time and temperature. d. Press HOLD key. Enter hold temperature. e. Load food product in the oven. f. Push START/STOP key. Timer will count down. g. The timer will count down to 00:00 and buzzer will sound. Display light will read DONE. Buzzer turns off after a few seconds. Display will read HOLD until oven reaches hold temperature. Then the timer will count up. 8.Push the START/STOP key to stop timer. 9.Remove food product. 10. Push HOLD key to turn off hold mode. 11. Cook with pulse: a. PULSE light is on when pulse mode is on. b. Turn selector switch to desired position. c. Enter cook time and cook temperature. d. Press PULSE KEY. Enter pulse time. e. Load food product into the oven. f. Push START/STOP key. The timer will count down the cook time. The oven will be in pulse mode for the set pulse time. When set time is done, the unit will switch to cook mode and continue counting down. g. When cook timer reaches 00:00 the buzzer will sound and display will read DONE. h. Push START/STOP key to turn buzzer off.

Convection Oven Blodgett 118 CONVECTION OVEN Blodgett DFG-100 and DFG-200 series

i. Remove food product.

CLEANING Clean Weekly

1. Turn off oven and allow to cool before cleaning. 2. Apply oven cleaner to cold oven. 3. Wipe clean. Always rub with the grain of the metal. 4. Remove the racks, rack supports and blower wheel from oven. 5. Soak the part in an ammonia and water solution. 6. Reinstall after cleaning.

Convection Oven Blodgett 119 Oven Convention

Chef Franklin

Convection Oven Chef Franklin 120 Convection Oven Chef Franklin Oven Convection Franklin Chef FR1644

OPERATION: CAUTION: Even though the oven is off, it is still very hot. Use oven mitts or potholders when removing food from the oven. Power Indicator Light •When the indicator light is on, the oven is operating. •When the ON/OFF button is pressed during operation, or if the timer display reaches 0:00 the indicator light will go off and the oven will not be operating. Function Knob this dial offers six choices: Broil: indicates that the two upper straight-type electric heating elements are operating. This function can be used to broil steaks, chops and fish and to top-brown casseroles and sandwiches. Fan Only: With this function, the electric heating elements are not in use. Only the rear fan is working. This function can be used for cooling the hot oven or evacuating smoke from the interior. Cook: Indicates that the lower straight-type electric heating element is operating. With the baking/drip pan in place, this function can be used for roasting corn and potatoes and for heating other foods. Bake: Indicates that the upper U-type and lower straight-type electric heating elements, as well as the rear fan, are operating. This function can be used for baking bread, cakes and casseroles and for roasting chicken or pork. Roast: Indicates that the upper and the lower straight-type electric heating elements are operating. This function can be used for roasting meats and poultry. Rotisserie: Indicates that the upper straight-type and U-type electric heating elements plus the rotisserie spit and skewers are operational. This function can be used for roasting poultry, pork and red meats. CAUTION: Always have the baking/drip pan in place below the food when using the rotisserie function. Temperature Control Knob This thermostatic knob controls the temperature inside the oven. It maintains the proper temperature during the various heating, roasting and baking operations. Motor Fan The fan circulates hot air during cooking and also helps cool the oven and evacuate smoke and fumes when the FAN ONLY function is selected. Roasting Rack: This rack supports food during broiling, roasting and toasting. Spit Removal Tool Use this to remove hot food roasted on the rotisserie spit. With the oven OFF, open the door and fit the hooked ends of the tool under the spit, on either side of the food. Lift the left side first to ease the pointed end of the spit out of the socket on the right side. CAUTION: Use an oven mitt or pot holder when removing hot food rotisserie spit and Skewers. Use these for roasting foods such as chicken, pork or large pieces of meat, etc. First insert the rotisserie spit into the food. Install the left and right skewers onto the spit, then insert them into the food from both sides to secure it. (Insert the skewers at different angles to hold the food more firmly.) Tighten the thumb screw on each screw to fix skewers into place on the spit. Set the spit into the oven by first inserting the pointed end into the opening in the right wall of the oven, then sliding the left end of the spit into the slot on the left wall of the oven.

Convection Oven Chef Franklin 121 Oven Convection Franklin Chef FR1644

Baking/Drip Pan: Use this as a baking or broiling pan or as a cookie sheet. It should also be used to catch drippings from food roasting on the rotisserie spit or roasting rack. Heating Elements There are two straight-type and one U-type heating elements in the upper part of the oven, and two straight-type heating elements in the lower part. Various combinations of these heating elements will become operational as different functions are selected. Rack Support Guides There are three different levels inside the oven for the roasting rack and baking/drip pan. Select the best position for the food relative to the heating elements. Door Handle Use this handle to avoid burning yourself on the hot oven door. Tempered Glass Door. Be sure the safety door is closed tightly while preheating, baking or roasting. To avoid getting burned, don't touch the door when the oven is in use. Wait until the oven cools before cleaning the door with a damp cloth.

CLEANING •Before cleaning, remove the plug of the power cord from the wall outlet. •After the oven cools, use a damp cloth or moist sponge to clean. Don't soak the inside of the oven or wash it in running water as this will cause serious damage to the appliance. •The walls on the inside of the oven have a continuous clean coating that absorbs food spatters during oven use. Remove heavy spatter after use with a nylon or polyester mesh pad, sponge or cloth dampened with warm water. Blot dry with a paper towel or soft, dry cloth. •To remove baked-on stains, scrub with a paste made from baking soda and water. Rinse and dry thoroughly. •Do not use a sharp or hard kitchen utensil on the oven since this could damage the surface of the appliance. •Covering the food with aluminum foil before cooking will make cleanup easier. •The roasting rack, baking/drip pan and rotisserie spit and skewers can be removed and washed with running water or in a dishwasher. •To replace the oven light, first loosen the screws holding the glass cover and remove it, then replace the bulb with a new one. Re-assemble the glass cover and screws. •If the oven has not been used for a long period of time, take care to remove dust and moisture before operating

Convection Oven Chef Franklin 122 Convection Oven

Garland

Convection Oven Garland 123 Convection Oven Garland CONVECTION OVEN Garland Master 200, 400 & 450

OPERATION

Master 200 Start Up: 1. Press the COOK/OFF/COOL DOWN rocker switch to the ―COOK‖ position. The green lamp will light indicating the oven is powered in cook mode. 2. The oven will begin to heat to the temperature set on the thermostat dial. The amber lamp will light indicating the heat is active. 3. As the heat cycles on and off to maintain the set temperature this light will go on and off accordingly. 4. The door must be closed for the oven to operate in cook mode. Opening the door will cause the heat to stop and the motor and fan will shut off. This is a safety feature.

Fan Speed: 1. The fan speed can be either high (1725RPM) or (1150RPM). 2. The fan speed is controlled by the left rocker switch marked high and low.

Lights: 1. The oven lights are activated by pressing the light switch on the control panel. This is a momentary switch and the lights will stay lit as long as this button is held in the on position.

Cool Down: 1. Pressing the COOK/OFF/COOL down rocker switch to the COOL DOWN position activates the fan and motor to cool the inside of the oven. 2. The door must be open slightly for the fan and motor to start. The heat is not active in this mode. Optimal cool down will be achieved with the door open slightly. Opening the door too far will shut the fan and motor off. 3. Pressing the button to the OFF position cancels the cool down and turns the oven off.

Temperature: The temperature range is from 150° to 500°F and is controlled by rotating the temperature dial and aligning the indicator to the desired temperature.

Timer: 1. The timer is set by rotating the dial clockwise aligning the indicator to the desired Time cycle. 2. The timer will count down from 2 minutes to 60 minutes. At the end of the timing cycle the buzzer will sound. The buzzer is turned off by rotating the dial counter-clockwise to the off position.

NOTE: The timer does not control heating.

Convection Oven Garland 124

Convection Oven Garland CONVECTION OVEN Garland Master 200, 400 450

Master 450/455 Start Up: 1. In Start Up mode, the controller will heat to the factory defaults 350°F (177°C), 30 minutes and low fan speed. The display will indicate “LO” when the oven is below the set temperature. When the oven cavity reaches the set temperature and is ready for operation the display will indicate “LOAD”. 2. NOTE: If the oven temperature goes above the requested temperature the display will indicate “HI” If the oven temperature goes above 575°(302°C) the display will indicate “HELP” and an audible signal will sound. This is a safety feature. 3. If the door is opened during a cooking mode, the fan and heat will stop, and the display will indicate “DOOR” until the door is closed. This is a patented safety feature. 4. Pressing the ACTUAL TEMP key will display the actual oven temperature in 5° increments.

Operating the Controls: 1. Setting the cook temperature and time are done in the same manner. 2. Pressing the SET key will light the TEMP LED. 3. The operator then sets the temperature by rotating the dial on the controller until the desired temperature is shown on the display. 4. Pressing the SET key a second time lights the TIME LED and allows the operator to select the desired cook time as shown on the display. 5. Pressing the SET key a third time ends the programming. 6. Pressing the START/CANCEL key will start the timing cycle. 7. The display will count down from the Set time in minutes and seconds (solid colon) or hours and minutes (blinking colon) then minutes and seconds. 8. When the cycle is completed, pressing this key will also cancel the ―DONE‖ prompt. 9. To cancel a timing cycle in progress, press and hold the START/CANCEL key for 3 seconds.

Cook-N-Hold Operation: 1. Pressing the COOK/HOLD (450 and 455 Controllers Only) key activates the Cook- N-Hold mode and lights the LED. 2. To verify the proper hold temperature has been selected, press the SET key twice. The display will show the hold temperature. 3. At the end of the cook cycle, an audible alarm will sound, the display will flash ―DONE‖ and change to count ―UP‖ the time the oven is on hold. The oven will switch to the programmed hold temperature. 4. Setting the cook temperature, hold temperature and time are done in the same manner. Pressing the SET key will light the TEMP LED. The operator then sets the temperature by rotating the dial on the controller until the desired temperature is shown on the display.

Convection Oven Garland 125 CONVECTION OVEN Garland Master 200, 400 & 450

5. Pressing the SET key a second time will light the HOLD LED and allows the operator to select the desired hold temperature as shown on the display. 6. Pressing the SET key a third time lights the TIME LED and allows the operator to select the desired cook time as shown on the display. 7. Pressing the SET key a fourth time ends the programming. 8. Pressing the START/CANCEL key will start the timing cycle. 9. When the cycle is completed, pressing the key will also cancel the ―DONE‖ prompt. 10. To cancel a timing cycle in progress press and hold the START/CANCEL key for 3 seconds.

General Use 1. Preheat oven thoroughly (approx. 20 minutes) before use. 2. As a general rule, temperature should be reduced 25° to 50° from that used in a standard/convection oven. Cooking time may also be shorter, so we suggest closely checking the first batch of each product prepared. 3. Temperatures will vary depending upon such factors as size of load, temperature, and mixture of product (particularly moisture) and density of product. 4. Keep a record of the times, temperature, and load sizes you establish for various products. Once you have determined these, they will be similar for succeeding loads. 5. When practical, start cooking the lowest temperature product first and gradually work up to higher temperatures. 6. If you find that your previous temperature setting is more than 10° higher than needed for succeeding loads, COOL DOWN to reach the desired temperature before setting a new cooking temperature. 7. When loading oven, work as quickly as possible to prevent loss of heat. 8. Oven will continue to heat even though the timer goes off. Product should be removed from the oven as soon as possible to avoid over cooking. 9. Center pans on racks and load each shelf evenly to allow for proper air circulation within the cavity. 10. When cooking six pans, use rack positions 1, 4, 6,8,10 and 12, starting from the top. 11. Do not overload the oven. Six pans are suggested for most items, i.e., cakes, cookies, rolls, etc. However, the maximum (13 pans) may be used for fish sticks, chicken nuggets and hamburgers. Cooking times will have to be adjusted. 12. Muffin pans should be placed in the oven back to front or with the short side of the pans facing the front. This results in the most evenly baked product. 13. When re-thermalizing frozen casseroles, preheat the oven 100° over the suggested temperature. Return to cooking temperature when the oven is loaded. This will help compensate for the introduction of a large frozen mass into the cavity. 14. Use pan extenders or two inch deep 18‖ x 26‖ pans for batter type products which weigh more than eight pounds, i.e., Pineapple Upside down Cake.

Convection Oven Garland 126 CONVECTION OVEN Garland Master 200, 400 & 450

15. Never place anything directly on the bottom of the oven cavity. This obstructs the airflow and will cause uneven results. 16. Never operate the oven if any of the exterior covers are removed. These covers are necessary for protection against exposure to live electrical parts and should only be removed when the oven is being serviced by qualified service personnel. 17. This is a commercial cooking oven not intended for non-commercial cooking installations or non-food products. 18. Use appropriate food pans and trays for ovens. 19. Use oven mitts when adding or removing trays/pans from oven when oven is operational. 20. Use care when removing product from the oven to prevent spills which could cause serious inquiry to bare skin and eyes. Higher rack levels on ovens are at eye level. 21. Exterior oven exteriors will become hot during operation caution should be observed. 22. Proper weight handling and distribution of product in tray or pan will prevent sudden shifts in product to avoid spills and inquiry. 23. Do not operate ovens blower fan guard has been removed. 24. Oven operation sound pressure level should not exceed 70 dB. 25. Note: Moisture will escape around the doors when baking products with heavy moisture content, such as chicken, potatoes, etc. This is normal.

CLEANING Exterior Cleaning: Establish a regular schedule. Any spills should be wiped off immediately. 1. The oven should always be allowed to cool sufficiently before any cleaning is attempted. 2. Wipe exposed, cleanable surface when cool with a mild detergent and hot water. Stubborn residue spots may be removed with a lightweight non-metallic scouring pad. Dry thoroughly with a clean cloth. 3. Stubborn stains may be removed by using a non-metallic abrasive pad, rubbing in the direction of the metal‘s grain. If necessary, for particularly heavy deposits, you may mix a thin paste of water and scouring powder, and apply it with a sponge. Be careful to apply light pressure and to rub only in the direction of the grain in the metal. 4. The control panel surface is easily cleaned with hot water, soap and a soft cloth. Do not use hard abrasives, solvent type materials or metallic scouring pads since these will scratch or cloud the surface. 5. Never spray the perforated areas of the control panel with steam or water jets, as this allow moisture into the control cavity. Moisture could damage the electrical components or place the operator at risk of electrical shock.

Interior Cleaning: Establish a regular cleaning schedule or wipe off on the same day when spillovers occur. 1. Cool down oven. 2. Remove oven racks.

Convection Oven Garland 127 CONVECTION OVEN Garland Master 200, 400 & 450

3. Lift rack guides on either side of oven off of holders. Racks and guides may be run through dishwasher while oven cavity is being cleaned. 4. Clean with soap and water using a non-metallic scouring pad, if necessary. If dirt and grease have accumulated, a mild ammonia solution or commercial oven cleaner. 5. To reinstall, reverse procedure. Place the bottom of the rack guide against the cavity wall. Keeping the top pulled away from the wall lift up. Push the top of the guide against the wall and push down locking it into place.

Motor Care: a. The motor on your convection oven is maintenance free since it is constructed with self- lubricating sealed ball bearings. It is designed to provide durable service when treated

Convection Oven Garland 128 CONVECTION OVEN Garland Master 200, 400 & 450

with ordinary care. We have a few suggestions to follow on the care of your motor. When the motor is operating, it cools itself internally by air entering at the rear of the motor case, provided proper clearance has been allowed. b. Since the blower wheel is in the oven cavity it is at the same temperature as the oven. If the motor is stopped while the oven is hot, the heat from the blower wheel is conducted down the shaft and into the armature of the motor. This action could shorten the life of the motor. c. We recommend, at the end of the bake or roasting period, when the oven will be idle for any period of time, or before shutting down completely, that the doors be left open slightly. On the 400 series controllers press the COOL DOWN key on the control panel. The fan will continue to run until the oven cools down to 150°F.

At the end of the day, press the ON/OFF key, for the 400 series controllers to activate the Auto Cool Down feature. The fan will run on high until the oven cavity drops below 150°F. When the oven temperature drops below 150°F the oven turns off. This feature protects the oven motor from pre-mature failure. On the 200 series controllers, push the rocker switch to COOL position. Once cool set the rocker switch to OFF. NOTE: Optimal cool-down will be achieved with the door open slightly

n Convection Oven Garland 129 Convection Oven

Hobart

130

CONVECTION OVEN Hobart DGC5

OPERATION

Preheating 1. Select the proper rack arrangement for the product to be cooked. 2. Make sure the doors are closed. 3. Push the Power switch ON. The amber ON light will come on. 4. Set the two-speed Fan Switch to the desired setting (without Cook & Hold models). 5. Set Cook Temperature as desired. The HEAT light will come on and remain on until the oven reaches set temperature (approximately 10 to 15 minutes for settings from 300°F (149°C) to400°F (204°C)). 6. Prepare product and place in suitable pans. When the white HEAT light goes off, the oven has reached the desired preheat temperature.

Cooking 1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors. 2. Set the COOK TIME. After the preset time lapses, turn the COOK TIME to OFF to silence the buzzer. 3. When product is done, open doors and carefully remove cooked product from the oven. Care should be taken when wiping up spills, as oven is still hot.

Cook & Hold (When Equipped) 1. Turn the oven ON. 2. Set the oven Cook Temperature to the desired setting. 3. Position the Function switch to C & H. 4. Set the Cook & Hold Time to the desired Cooking time. a. The oven will roast the product for the chosen set time and temperature. The oven controller will automatically switch from the cooking thermostat to the holding thermostat at the end of the preset cooking time. In holding mode the oven will maintain a temperature of 160°F (71°C) until the oven is turned OFF. The fan will run at low speed while the burner is on and the unit is operating in Cook & Hold. 5. To turn Cook & Hold off, flip the Functions Switch to the Cook position. The oven temperature will return to the cook temperature setting.

End of Day 1. Turn Cook Temperature to lowest setting. 2. Push the Power switch to COOL DOWN. Leave door ajar while the fan is on to cool the oven. 3. When oven has cooled sufficiently, push the Power switch OFF.

Extended Shutdown Repeat Steps 1 through 3 of End of Day. Unplug oven and shut off manual gas valve.

131 CONVECTION OVEN Hobart Model DGC5

Starting a Timed Cycle Using Programmed Individual Menu/Rack Number Cook Time 1. After the set temperature is reached, open the door; door displays. Place product in oven. 2. Close the door. The display returns to the set temperature or the GROWING BAR. 3. Select the menu item (once for primary or twice for secondary) and the Rack Number to select the Menu/Rack Number Cook Time. If using simultaneous cook times, select the other Menu/Rack Numbers. 4. The timer selects the rack number with the shortest cook time and counts down to 00:00. 5. The buzzer sounds and the rack number flashes. To silence the buzzer, press the flashing Rack Number. 6. Open the door; door displays. Remove the finished product and close the door. 7. The next shortest cook time displays, its rack number flashes and the time counts down to 00:00. 8. The buzzer sounds. Press the flashing Rack Number. Open the door; door displays. Remove the product and close the door. 9. Repeat steps 7 and 8 until all rack numbers are done.

To End a Cooking Cycle 1. At the end of a cooking cycle, the buzzer will sound. To silence, press START/STOP. 2. To silence the buzzer and end a rack number cooking cycle, press the Rack Number. 3. To cancel a cooking cycle which might have been started in error, press and hold the Rack Number button to be terminated and press START/STOP at the same time.

CLEANING

WARNING: Disconnect the electrical power to the machine; allow the oven to cool before cleaning.

Heat Circulation Tube The heat circulation tube, located in the back of oven cavity, should never be blocked. The heat circulation tube should be kept clean at all times for proper operation of the oven. Clean with standard oven cleaner at least once a week. Be sure to thoroughly clean all cleansing solution off before using the oven again. It is also recommended that the oven be run at 400°F (204°C) for 20 minutes before using to burn off any cleaning solution that was not thoroughly rinsed from the heat circulation tube.

Daily 1. Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be removed with detergent. (DO NOT USE "DAWN".) Rinse thoroughly and wipedry with a soft, clean cloth.

132 Hobart Model: DGC5

2. Clean porcelain oven interior daily with soap or detergent and water. Rinse thoroughly and wipe dry with a soft, clean cloth. 3. For exterior burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser (scouring powder) mixed into a paste may be used and applied with stainless steel wool or sponge, always rubbing with the "grain. Rinse with clear water and dry with a soft cloth. 4. After processing some foods at low temperatures, odors may linger in the oven. These odors may be cleared by setting the cook temperature to 500°F (260°C) and allowing the oven to run unloaded for 30 to 45 minutes.

133

Convection Oven

Lang

Convection Oven Lang 134 Convection Oven Lang Convection Oven Lang 2GCC0S1-N

Operation

Press the “POWER” button Control Panel comes on; display says “LANG, Run Oven, Time /Date/Program. Select “RUN OVEN”. Display will show a list of product to choose. Select Product button next to Icon desired. Display says “Preheating to xxx°F”. Beeper sounds briefly. Display says “Ready”. Select Function to start. Display shows possible product selection for that temperature. Select Function to start. Display says “Select Shelf”, Place Product in oven on selected shelf. Press Function Button next to desired shelf Display will show icon chosen and begin to count down. Beeper sounds continuously. Display shows “DONE” press button and remove product from that shelf. Oven is ready for another program.

MAINTENANCE • Water filters and conditioners should be inspected and replaced per their manufacturer’s recommendations. • Oven interiors should be wiped down daily and thoroughly cleaned weekly using warm water and mild detergent. DO NOT use caustic cleaners. • The appliance should be thoroughly checked at six-monthly intervals by a qualified technician (heating unit, mechanical stability, corrosion...) with particular emphasis on all control and safety devices.

CLEANING

• Always start with a cold oven. • The stainless exterior can easily be cleaned using stainless steel cleaner. • Always follow the cleaner manufacturer’s instructions when using any cleaner. • Care should be taken to prevent caustic cleaning compounds from coming in contact with the fan wheel. • The oven racks, rack slides, may be cleaned outside the oven cavity using oven cleaner. • Using any harsh chemicals will result in the removal of the ETC coating and etching of the porcelain below it. The oven interior should only be cleaned using a mild soap and a nonmetal scouring pad. DO NOT use caustic cleaners. • Always apply stainless steel cleaners when the oven is cold and rub in the direction of the metal’s grain.

Convection Oven Lang 135

Convection Oven

Southbend

136

CONVECTION OVEN Southbend Marathoner Gold & Silverstar MODEL: SL-Series & G-Series Gas Convection Ovens

OPERATION

OPERATING THE CONTROLS

STANDARD MODELS

1. Turn the oven on using the power switch at the top of the control panel. 2. Select the desired fan speed using the Fan Speed switch. 3. Switch the Fan Mode switch to COOK. The fan will run continuously when the oven doors are closed. If the switch is set to COOL, the fan will run continuously when the oven doors are open. 4. Set the cooking temperature by turning the Cook Temperature Control until the indicator mark on the knob is pointed to the desired cooking temperature. The Heat On indicator will light when the burners are on, and will remain on while the oven preheats. 5. Wait until the Heat On indicator has come on and gone out THREE times. At this time, the oven will have reached the cooking temperature. 6. Open oven doors, load the product into the oven, and close the doors. 7. Use the Cook Timer to indicate when to remove the product from the oven. Turn the Cook Timer knob until the indicator mark reaches the desired cooking time. The timer knob will rotate counterclockwise as the time runs down. You can turn the knob while cooking to increase or decrease cook time. When the timer runs out, a buzzer will sounds and then turn itself off. 8. When the product is finished cooking, you can rapidly cool the product by opening the oven doors and switching the Fan Mode to COOL. For the most rapid cooling, switch the Fan Speed to HI. 9. When you are done cooking, turn the Cook Temperature control to the lowest setting (fully counterclockwise) and switch the Power Switch to OFF.

CYCLE/COOK AND HOLD MODELS

1. Turn the oven ON using the power switch at the top of the control panel. The oven will be in Cook Mode and will being to heat to the temperature displayed in the temperature window. 2. Set the desired cook temperature by pressing the up-arrow and/or down-arrow buttons to the right of the temperature display window. The temperature display will flash while the oven preheats. The Heat On indicator will light when the burners are on. To view the actual oven temperature at any time, press the up-arrow and down-arrow buttons simultaneously.

137 CONVECTION OVEN Southbend Marathoner Gold & Silverstar MODEL: SL-Series & G-Series Gas Convection Ovens

3. Switch the Fan Mode switch to COOK position. The fan will run when the oven doors are closed. If the switch is set to COOL, the fan will run when the oven doors are open. 4. Select whether you want the fan to cycle during cooking time by pressing the Cycle Button. If the Cycle indicator light is on continuously, the fan will run continuously. If the Cycle indicator light flashing, the fan will run for 30 seconds and will be off for 30 seconds. 5. Select the desired fan speed by pressing Fan Speed switch (HI or LOW). 6. Select the desired cooking time by pressing the up-arrow and/or down-arrow. The time setting will not start until you tell the oven to start cooking. 7. If you want to enter a lower-temperature Hold Mode after time cook period, press and hold down the Hold button and change to desired holding temperature. 8. Wait until the oven has reached cooking temperature (when it does, the temperature display will stop flashing and the oven will beep once). 9. Open the oven doors and place product in oven. Close the doors and press the Start/Stop button. The oven will enter Cook Mode and the time display will start to count down the remaining cook time. 10. When you are done cooking, take the product out of the oven and switch the power switch to OFF.

PROGRAMMABLE CONTROLS MODELS

To cook WITHOUT using a recorded cook program, do the following:

1. Turn the oven ON using the Power Switch at the top of the control panel. 2. Set the cooking temperature by turning the Temperature knob. 3. Select the desired fan speed during cooking by pressing the Cook Hi/Lo Fan button. 4. Select the desired fan mode by pressing the Fan Cont/Cyc button. In continuous mode (CONT) the fan will run when the power switch is ON and the doors are closed. In cycle mode (CYCLE) the fan will run only when the doors are closed and the burners are operating. 5. Turn the Time Knob until the desired cooking time appears on the control panel display. 6. If you want the oven to enter Hold Mode after the timed cook period, press the Hold button and turn the temperature knob to the desired holding temperature. 7. Wait until the oven has reached cooking temperature (when it does, the temperature display will stop flashing and the oven will beep once). 8. Open the oven doors and place product in the oven. Close the doors and press the Start Timer button. The time display will start to count down the remaining cook time. 9. When the time is up, open the oven doors, remove product, and switch the Power Switch to OFF.

138 CONVECTION OVEN Southbend Marathoner Gold & Silverstar MODEL: SL-Series & G-Series Gas Convection Ovens

RACK TIMER MODELS

1. Turn the oven ON using the Power Switch at the top of the control panel. 2. Set the cooking temperature by turning the Temperature knob. The desired temperature will flash while the oven preheats. 3. Select the desired fan speed by pressing the Fan High/Low button. 4. Select the desired fan mode by pressing the Cont/Cyc button. In continuous mode (CONT) the fan will run when the power switch is ON and the doors are closed. In cycle mode (CYCLE) the fan will run only when the doors are closed and the burners are operating. 5. Wait until the oven has reached cooking temperature (when it does the temperature display will stop flashing and the oven will beep once). 6. Open the oven doors and place product in oven. Close the doors and then either turn the Timer Knob until the desired cooking time appears on the control panel display OR press the Timer Button that corresponds to a preset time that you have associated with that button. Finally, start the timer by pressing the Rack button that corresponds to the just- loaded rack. The time display will start to count down the remaining time and the bottom line of the control panel will display which racks are presently being timed (RACK1, RACK2, RACK3, RACK4, and/or RACK5). 7. When a rack‘s timer runs out, the time display will change to display a number corresponding to the rack that is done and the control panel will beep repeatedly. Press the cancel button until the oven stops beeping. 8. Open the oven doors and remove product. 9. Turn Power Switch to OFF.

CLEANING

CAUTION: FORConvection YOURSteamer Oven SAFETY, Groen Southbend DISCONNECT THE POWER SUPPLY TO THE APPLIANCE BEFOREConvection O CLEveSn ouANthbenING.d WHEN CLEANING THE BLOWER WHEEL, BE SURE TO HAVE THE POWER SWITCH IN THE OFF POSITION.

DAILY CLEANING

1. Turn the power switch to OFF and allow oven to cool. 2. Remove the interior racks and rack side frames. Wash the racks and rack slides in a sink with mild detergent and warm water. Dry them thoroughly with a clean cloth. 3. Use a stiff brush to remove accumulations from the blower blades, then wash with soap and water. 4. Wash the interior surfaces with mild detergent and warm water. Rinse with clean water, and dry thoroughly with a clean cloth. Commercial oven cleaner may need to be used.

139 CONVECTION OVEN Southbend Marathoner Gold & Silverstar MODEL: SL-Series & G-Series Gas Convection Ovens

5. Clean the control panel with warm water and mild soap. Never use cleaning solvents with a hydrocarbon base. 6. Wipe the other exterior surfaces with a clean, damp cloth. 7. Return the rack slides and racks to their appropriate location inside the oven. 8. LEAVE THE DOOR OPEN AT NIGHT AFTER CLEANING. This allows the oven to dry thoroughly after cleaning and also prolongs the life of the door gasket.

MONTHLY CLEANING Clean around rear of motor (where the vent screen is located), louvered panels, and primary air holes in the rear of the oven where grease or lint may have accumulated.

CLEANING STAINLESS STEEL SURFACES To remove normal dirt, grease, and product from stainless steel use ordinary soap and water applied with a sponge or cloth. Dry thoroughly with a clean cloth.

To remove grease and food splatter that have BAKED on the equipment, apply a cleanser to a damp cloth or sponge and rub cleanser on the metal. Rub cleanser as gently as possible. NEVER RUB CLEANSER WITH A CIRCULAR MOTION. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.

To remove heat tint: Darkened areas sometimes appear on stainless surfaces where the area has been subjected to excessive heat. Use scouring pads or a STAINLESS scouring pad in combination with a powered cleanser. Rub in the direction of the polish lines.

140

Convection Oven

Sunfire

Convection Oven Sunfire 141 Convection Oven Sunfire CONVECTION OVEN SunFire SDG-1 and SDG-2

OPERATION

Automatic Cool Down Feature 1. Turn temperature dial to ―OFF‖ position, set Power/Mode switch to COOL DOWN position. 2. Open oven doors. Allow a minimum of 30 minutes for the oven temperature to be reduced. 3. At the end of daily use, we recommend that the doors be left slightly open for complete cooling.

Shut Down Instructions 1. Turn thermostat dial to off position. Return Power/ Mode switch to off. 2. If the unit is to be shut down for an extended period of time, close the manual gas service valve (located behind the combustion chamber safety cover).

Operation suggestions 1. Preheat oven thoroughly (approximately. 20 minutes) before use. 2. As a general rule, temperature should be reduced 25° to 50° from that used in a standard/conventional oven. Cooking time may also be shorter, so we suggest closely checking the first batch of each product prepared. 3. Cooking times will vary depending upon such factors as size of load, temperature, and mixture of product (particularly moisture) and density of product. 4. When practical, start cooking the lowest temperature product first and gradually work up to higher temperatures. 5. If you find that your previous temperature setting is more than 10° higher than needed for the next loads, press the Cool Down key to reach the desired temperature before setting a new cooking temperature. 6. When loading oven, work as quickly as possible to prevent loss of heat. 7. Oven will continue to heat even though the timer goes off. Product should be removed from the oven as soon as possible to avoid over cooking. 8. Center pans on racks and load each shelf evenly to allow for proper air circulation within the cavity. 9. When baking, weigh or measure the product in each pan to assure even cooking. 10. When cooking five pans, use rack positions 2, 4, 6,8, and 10 starting from the top. 11. Do not overload the oven. Five pans are suggested for most items, i.e., cakes, cookies, rolls, etc. However, the maximum (11 pans) may be used for fish sticks, chicken nuggets, and hamburgers. Cooking times will have to be adjusted. 12. Muffin pans should be placed in the oven back to front or with the short side of the pans facing the front. This results in the most evenly baked product.

Convection Oven Sunfire 142 CONVECTION OVEN SunFire Models: SDG-1 and SDG-2

13. When re-thermalizing frozen casseroles, preheat the oven 100° over the suggested temperature. Return to cooking temperature when the oven is loaded. This will help compensate for the introduction of a large frozen mass into the cavity. 14. Use pan extenders or two inch deep 18‖ x 26‖ pans for batter type products which weigh more than eight pounds, i.e., Pineapple Upside down Cake. 15. Never place anything directly on the bottom of the oven cavity. This obstructs the airflow and will cause uneven results.

Note: Moisture will escape around the doors when baking products with heavy moisture content, such as chicken, potatoes, etc. This is normal. All units have a controllable moisture vent. The vent control is located at the inner front top of the oven cavity. Movement to the left will close the vent and movement to the right will open the vent. Keep vent closed during preheat. The desired dryness or moisture of the finished product will dictate the setting of the vent.

CLEANING

Exterior Cleaning Establish a regular schedule. Any spills should be wiped off immediately. 1. Wipe exposed, cleanable surface when cool with a mild detergent and hot water. Stubborn residue spots may be removed with a lightweight non-metallic scouring pad. 2. Dry thoroughly with a clean cloth. 3. Stainless Steel surfaces can often be cleaned adequately with the same method. Stubborn stains may be removed by using a non-metallic abrasive pad, rubbing in the direction of the grain in the metal to prevent scratching. Use a water based stainless cleaner if you want a high shine. DO NOT USE STEEL WOOL. 4. The control panel surface is easily cleaned with hot water, soap and a soft cloth. Do not use hard abrasives, solvent type materials or metallic scouring pads since these will scratch or cloud the surface. 5. Never spray the perforated areas or control panel with steam or water, as this will allow moisture into the control cavity, which could damage electrical components.

Interior Cleaning Establish a regular cleaning schedule or wipe off on the same day when spillovers occur. 1. Cool down oven. 2. Remove oven racks. 3. Lift rack guides on either side of oven off of holders, pull the top away from the cavity wall, when it‘s cleared the clips push down and remove. Racks and guides may be washed while oven cavity is being cleaned.

Convection Oven Sunfire 143 CONVECTION OVEN SunFire Models: SDG-1 and SDG-2

4. Clean with soap and water using a non-metallic scouring pad, if necessary. If dirt and grease have accumulated, a mild ammonia solution or commercial oven cleaner may be used. 5. To reinstall, reverse procedure. Place the bottom of the rack guide against the cavity wall. Keeping the top pulled away from the wall lift up. Push the top of the guide against the wall and push down locking it into place.

NOTE: Use caution in cleaning around the wires connecting the temperature probe. These must not be pulled out or severed. Do not remove temperature probe cover.

Motor Care At the end of the bake or roasting period, when the oven will be idle for any period of time, or before shutting down completely, the doors should be left open by use of the cool-down position of the fan switch, the fan continues to run for approximately 30 minutes. The ―FAN‖ should never be turned ―OFF‖ when the oven is ―Hot‖.

Convection Oven Sunfire 144

Convection Oven

Vulcan

Convection Oven Vulcan 145 Convection Oven Vulcan CONVECTION OVEN Vulcan Model SG4

OPERATION

USING THE SG4D AND SG6D OVENS Preheating 1. Select the proper rack arrangement for the product to be cooked. 2. Make sure the doors are closed. 3. Push Master Switch to ON. The amber ON light will come on, indicating that power to the oven is on. 4. Set the Power Level Control to 10. 5. Set the two-speed Fan Switch to the desired setting. 6. Set Thermostat as desired. The Heat light will come on and remain on until the oven reaches set temperature (approximately 10 to 15 minutes for settings from 300°F to 400°F. 7. Prepare product and place in suitable pans. When the white Heat light goes off, the oven has reached the desired preheat temperature.

Cooking 1. Open doors and load the product into the oven. Place pans in the center of the racks. Close doors. 2. Set power level to desired baking setting. 3. Set the Timer. After the preset time lapses, turn timer to OFF position to stop alarm. 4. When product is done, open doors and carefully remove cooked product from the oven. Wipe up any spills.

End of Day 1. Push Master Switch to OVEN COOL. Leave door ajar while the fan is on to cool the oven. 2. When oven has cooled sufficiently, push Master Switch to OFF. 3. Turn gas valve (located behind panel) OFF and clean oven. 4. Leave door open overnight or when oven is not in use for an extended period of time.

MANUALLY SETTING THE COOK TIME, TEMPERATURE, AND POWER LEVEL

To Set the Cook Time  Press the SET button. Press the TIME button. Time displays to indicate TIME.  Use the Up and Down Arrow keys to increase or decrease the displayed Cook Time (HR:min).  Press the SET button again to save the Time setting in the computer.

To Set the Temperature  Press the SET button. Press the TEMPERATURE button; StPt displays to indicate Setpoint.

Convection Oven Vulcan 146 DOUBLE CONVECTION OVEN Vulcan Model SG4

 Use the Up and Down Arrow keys to increase or decrease the displayed Temperature value.  Press the SET button again to save the Temperature setpoint in the computer.

To Set the Power Level  Press the SET button. Press the % button.  Use the Up and Down Arrow keys to increase or decrease the displayed Power Level value.  Press the SET button again to save the desired Power Level value in the computer.

To Start Cooking  Press the START / STOP button.  The manual Cook Time counts down to 00:00. Displays [HR:Min] above 1 hour; [min: sec] below.  The buzzer will sound. To silence the buzzer, press the START / STOP button again.  The control retains the manual settings for Cook Time, Temperature, and Power Level.

To Program Individual Rack # Cook Times for a Menu Item  To enter program mode, press and hold the Up and Down arrow buttons until PrOG displays.  Select the Menu Item to be programmed (1 – 6); Tine displays to indicate TIME.  Then select the Rack # (1 – 5). [t 1] indicates Rack #1; [t 2] indicates Rack #2; ... [t 5] indicates Rack #5.  Use the Up and Down arrows to increase or decrease the COOK TIME for any Rack #.  Press the START / STOP button; LOC displays. Press the START / STOP button a second time to save the Menu / Rack #'s COOK TIME(s).  To exit program mode, press START / STOP twice.

Always Set the Temperature Before Setting the Time Press the SET button. Press the TEMPERATURE button; StPt displays. Use the Up and Down Arrow keys to increase or decrease the Temperature. To save, press the SET button again. At startup, the display will initially show a GROWING BAR. When the oven temperature reaches the Set Point, the set temperature displays. The READY light is lit, the HEAT light goes out, and the oven is ready for you to select the Cook Time, Menu Item Cook Time, or Menu / Rack # Cook Time.

Starting a Timed Cycle On All Racks  Open the door, door will display.  Place the desired product on any of the five racks.  Close the door. The display should return to the set temperature or the GROWING BAR.

Convection Oven Vulcan 147 DOUBLE CONVECTION OVEN Vulcan Model SG4

 Press the Menu Key once for Primary or twice for Secondary to select a Menu Item Cook Time.  Press the START / STOP button *.  The timer will count down the time remaining for the Menu Item Cook Time.  When the time has counted down to 00:00, the buzzer will sound and all Rack Buttons will flash.  To silence the buzzer, press the START / STOP button. * Pressing the START / STOP button after making a menu selection will time all racks for the selected menu time.

Starting a Timed Cycle Using Programmed Individual Menu / Rack # Cook Time(s)  After the set Temperature is reached, open the door; door displays. Place product(s) in oven.  Close the door. The display returns to the set Temperature or the GROWING BAR.  Select the Menu Item (once for Primary or twice for Secondary) and the Rack # to select the  Menu / Rack # Cook Time. If using simultaneous cook times, select the other Menu / Rack #'s.  The timer selects the Rack # with the shortest Cook Time and counts down to 00:00.  The buzzer sounds and the Rack # flashes. To silence the buzzer, press flashing Rack #.  Open the door; door displays; remove the finished product; close the door.  The next shortest Cook Time displays, Rack # flashes and the time counts down to 00:00.  The buzzer sounds. Press the flashing Rack #. Open the door, door displays. Remove the product, close the door. Repeat until all Rack #'s are done.

To Display the Actual Oven Temperature Press and hold the Temperature button for 3 seconds to display Actual Oven Temp until released.

To End a Cooking Cycle At the end of a cooking cycle, the alarm will sound. To silence the alarm and end a Menu Item cooking cycle, press START / STOP. To silence the alarm and end a Rack # cooking cycle, press the Rack #. To cancel a cooking cycle which might have been started in error, press and hold the Rack button to be terminated and press START / STOP at the same time.

Door and Timing Opening the door while loading additional product will interrupt all timing functions until the door is closed and the timer resumes. For example, if a product time had gone to 1 minute and the door was opened for 30 seconds and then closed, the timer would still show 1 minute.

Convection Oven Vulcan 148 CLEANING DOUBLE CONVECTION OVEN Vulcan Model SG4

WARNING: DISCONNECT THE ELECTRIC POWER TO THE MACHINE AND FOLLOW THE LOCKOUT/TAGOUT PROCEDURES.

Allow the oven to cool before cleaning.

Snorkel Tube 1. The Snorkel tube opening should never be blocked. 2. If usage of aluminum foil is a common practice during the operation of this oven, be sure to check the Snorkel tube for foil particles from time to time. 3. The Snorkel tube should be kept clean at all times for proper operation of the oven. 4. Clean this tube with standard oven cleaner at least once a week. 5. Be sure to thoroughly clean all cleansing solution off the tube before using the oven again. 6. It is also recommended that the oven be run at 400°F for 20 minutes before using to burn off any cleaning solution that was not thoroughly rinsed from the tube.

Daily 1. Exterior stainless steel oven panels should be cleaned with a damp cloth. Stubborn soil may be removed with detergent. (DO NOT USE "DAWN".) 2. Rinse thoroughly and wipe dry with a soft clean cloth. 3. Clean porcelain oven interior daily with soap or detergent and water. 4. Rinse thoroughly and wipe dry with a soft clean cloth. 5. Nickel plated racks and rack supports may be removed for cleaning. 6. For burned-on foods and grease which resist simple soap and water cleaning, an abrasive cleanser (scouring powder) mixed into a paste may be used. 7. Apply with stainless steel wool or sponge, always rubbing with the "grain." This treatment is equally effective for "heat tint" (slightly darkened areas caused by oxidation). 8. Again, remember to rub in the direction of the polish lines. 9. Rinse with clear water and dry with a soft cloth. 10. Do not use scouring powder on the glass window; it will scratch and fog the glass. 11. After processing some foods at low temperatures, odors may linger in the oven. These odors may be cleared by setting the thermostat at 500°F and the power level control at 10 and allowing the oven to run unloaded for 30 to 45 minutes.

Convection Oven Vulcan 149 DOUBLE CONVECTION OVEN Vulcan Model SG4

Trouble Shooting Guide

Problem Cause Correction Uneven browning or 1. Power level 1. Reduce power level control overcooking control setting (see Cooking at edges of pans. setting too Guidelines in this manual). high. 2. Reduce number of racks used. 2. Too many racks used. Product pulling to edge 1. Oven out of level. 1. Level oven, on the racks, from side of pan or spilling. 2. Sheet pans to side and front to back. The rack warped. should check dead level side to side and from level to 1/8 inch low at the front from front to back. 2. Keep pans used for baking batter separate from general purpose pans. If any pan shows a tendency to warp, remove it from the baking group. Product overbrowning Power level control Reduce power level control setting before setting too high. done or shrinking and overbrowning at edges. Excessive shrinkage. 1. Failure to 1. Place pan of water (approx. maintain water in 12"x20"x1" in bottom of oven. oven. 2. Reduce temperature. 2. Roasting temperature too high.

Convection Oven Vulcan 150

Food Preparation

FRUIT SECTIONIZER Sunkist

VEGETABLE FOOD PROCESSOR Robot Coupe MIXER Berkel 60 QT Hobart 60 QT Varimixer VERTICAL CUTTER Hobart

MEAT BUFFALO CHOPPER Hobart

151

Sectionizer

Sunkist

Sectionizer Sunkist 152 Sectionizer Sunkist SECTIONIZER Sunkist S-101

OPERATING INSTRUCTIONS

LOCK HEAD: 1. Lift handle to highest position. 2. Insert plastic pin located at rear of machine in matching hole located at base of left vertical support bar.

TO INSERT BLADE CUP AND PLUNGER: 3. Select desired blade cup and matching plunger (wedge, slice, or apple). 4. Blade cup simply drops into position. 5. The plunger screws into horizontal crossbar using double set of knobs located on top of machine.

RELEASE HEAD FROM LOCKED POSITION: 6. Remove plastic pin to release head from locked position. 7. Slowly lower handle, checking to see that plunger and blade cup are properly aligned and securely in place. 8. With container to catch fruit in position.

SECTION FRUIT/VEGETABLES: 9. With container to catch fruit in position, lift handle, insert fruit. 10. Rapidly lower handle with steady force. (It should not take a lot of effort). 11. Repeat to continue sectioning.

OPERATING TIPS

1. Can be used with a variety of fruits and vegetables. 2. Always use firm (not hard) fruits and vegetables without pits that easily fit through the blade cups. 3. When slicing an item width wise, such as cucumber or celery, 3‖ long is the best length to get 5 to 8 slices 5/16‖ thick. 4. When slicing an item length wise, such as Napa cabbage, 5‖ is the recommended length. 5. The number of slices will be determined by the width of the item.

CLEANING INSTRUCTIONS

TO REMOVE BLADE CUP AND PLUNGER: 1. For safe and easy cleaning, lock head in highest position. 2. Lifting from bottom only, remove blade cup using fingers to push upwards. 3. Turn double set of knobs located on top of machine counter-clockwise.

Sectionizer Sunkist 153 SECTIONIZER Sunkist Model: S-101

TO CLEAN: 4. Both blade cup and plunger are dishwasher-proof for safe and easy cleaning. 5. Main shell of machine should be wiped clean after each use.

CAUTIONS

 Blades are extremely sharp. DO NOT attempt to remove by lifting out from top position  Machine never needs oiling.

Sectionizer Sunkist 154 Food Processor

Robot Coupe

Food Processor Robot Coupe 155 Food Processor Robot Coupe FOOD PROCESSOR Robot Coupe Model: R6VN series D OPERATION ASSEMBLY/DISASSEMBLY 1. Unplug the machine. Place the motor base assembly at a comfortable height on a sturdy work surface. 2. Remove the plastic discharge plate from inside the continuous feed attachment. Place the continuous feed attachment on the motor base with the release button at front center of the motor base assembly. 3. Rotate the attachment counterclockwise until it locks into place with a snap action. When the attachment is in the proper position, it should be level with the top surface of the motor base assembly. NOTE: The machine will not operate correctly unless the continuous feed attachment is fully seated and secured in place. 4. Place the discharge plate on the motor shaft with the appropriate side up. Use the side with the small straight fins for all delicate cuts. The large finned side may be used for dicing or shredding. The product will not exit the machine without the discharge plate. 5. IF YOU ARE PREPARING TO SLICE OR JULIENNE: Place the plate of your choice on the motor shaft and turn clockwise until it drops into place and is fully seated. The top of the plate should be just above the surface of the continuous feed attachment. CAUTION: WEAR CUTTING GLOVES WHEN HANDLING THE CUTTING PLATES OR THE BLADE. 6. IF YOU ARE PREPARING TO DICE OR USE A FRENCH FRY COMBINATION: The recessed rim on the continuous feed attachment must be free from product and clean so the grid can be firmly seated. The product will not exit the machine without the discharge plate. 7. With the tab on the plastic grid aligned with the cutout in the Continuous Feed Attachment, place the plastic grid onto the recessed rim of the Continuous Feed Attachment. Put the appropriate slicing plate on top of the dicing grid with the stem of the plate DOWN. 8. Rotate the plate until the cutout in the stem drops into place on the motor shaft pin. Continue rotating the plate a full turn. 9. Place the continuous feed lead on the continuous feed attachment and secure in place with the holding pin. The lead should fit flush on the continuous feed attachment. DISASSEMBLY OF THE CONTINUOUS FEED ATTACHMENT 1. Turn the unit off and unplug the power cord from the wall outlet. 2. Pull out the hinge pin from the continuous feed lead and lift the latch at upper right front of the machine. Remove the continuous feed lead.

Food Processor Robot Coupe 156 FOOD PROCESSOR Robot Coupe Model: R6VN series D

3. Remove the cutting plate. WEAR CUTTING GLOVES. Rotate the plate slightly counterclockwise, then lift up and off of the motor shaft. Remove the dicing or French fry grid then, lift out the plastic discharge plate. 4. Press the release button on the continuous feed attachment and at the same time turn the continuous feed clockwise. The continuous feed releases and can be lifted off over the motor shaft. ASSEMBLING THE CUTTER BOWL ATTACHMENT 1. The cord should always be unplugged during assembly and disassembly. 2. With the handle turned to the front, put the bowl down on the motor base. Turn the bowl handle to the left and the bowl should drop into place and be level with the top of the motor base. 3. Turn the handle back to the right until it comes to a stop and is centered with the front of the motor base. 4. Put the blade on the motor shaft and turn until it drops into place. The bottom blade should be parallel to and almost touching the bottom of the bowl. 5. With the long tab on the bowl lid turned to the left, put the lid on the bowl and turn counterclockwise until it stops. The long tab should be centered over the bowl handle. DISASSEMBLY OF THE CUTTER BOWL ATTACHMENT NOTE: The blade should be disassembled and cleaned after each day‘s use. 1. Turn the machine OFF and UNPLUG the power cord from the wall socket. 2. Rotate the bowl lid clockwise and lift off. 3. Firmly grasp the top of the blade assembly and lift up and off the motor shaft. 4. Locate the release trigger on the lower back portion of the bowl handle. Pull the trigger and at the same time turn the bowl clockwise and lift free.

CLEANING INSTRUCTIONS 1. Unplug unit. 2. DO NOT IMMERSE THE MOTOR BASE ASSEMBLE IN WATER. 3. Take blade assemble apart carefully and wear cutting gloves when handling the cutting blades. 4. Clean the continuous feed lead, pushers and plates with a mild soap, warm water, and stiff bristle brush for knocking food out of the crevices. Sanitize with sanitizing solution after cleaning. 5. Clean motor/base, seals, and motor shaft with a mild soap, warm water, and small brush, taking care to remove all food. 6. Do not allow water to penetrate the seals.

Food Processor Robot Coupe 157 Mixer

Berkel 60 QT

Mixer Berkel 60 QT 158 Mixer Berkel 60 QT MIXER Berkel Model FMS60 QT

OPERATION INSTRUCTIONS:

Push-button Start and Stop buttons control power to the mixer.

CAUTION:  The Bowl Guard /wire cage must be in place and closed or the mixer will not operate.  If the Bowl Support is not all the way up, the mixer will not operate.

TIMED MIXING The TIMER is used in conjunction with the Start button for timed mixing operations and will stop the mixer when the desired time has elapsed.

NON-TIMED MIXING Set the timer on Hold and use the Stop button to turn the mixer off. The Speed Selector is used to change speeds. To change speeds, turn the Speed Selector to the desired speed. Speed can be set when mixer is on or off.

MIXING SPEEDS  Blend -- The slowest speed to incorporate ingredients.  Speed 1 (Low) -- For light dough, heavy batters, or potatoes.  Speed 2 (Medium-Low) -- For cake batters or some whipping operations.  Speed 3 (Medium) -- For light work, such as whipping cream, beating eggs, or mixing thin batters.  Speed 4 (Medium-High) -- For light work, such as whipping cream and beating eggs.  Speed 5 (High) -- This speed is for maximum and accelerated air incorporation into light batches.

RAISING AND LOWERING THE BOWL The Bowl Lift Handle is used to raise and lower the bowl. For the FMS60 (60 QUART) Mixer, to raise the bowl, rotate the handle clockwise; rotating the handle counterclockwise lowers the bowl.

CLEANING THE BOWL PRIOR TO INSTALLATION New mixer bowls and agitators (beaters, whips, spiral dough hook, ingredient chute and splash cover) should be thoroughly washed with hot water and a mild soap solution, rinsed with either a mild soda or vinegar solution, and thoroughly rinsed with clear water before being put into service. This cleaning procedure should also be followed for bowls and agitators before whipping egg whites or whole eggs.

Mixer Berkel 60 QT 159 MIXER Berkel Model FMS60 QT

INSTALLATION/POSITIONING OF THE BOWL The bowl must be installed before the agitator. To install the bowl, fully lower the bowl support. 60 quart Mixer – Position the bowl so two holes on bowl tabs are above the bowl pins on the bowl support.

INSTALLATION/POSITIONING OF THE AGITATOR 1. To install an agitator the bowl must be installed and fully lowered. 2. Place the agitator in the bowl, push it up on the agitator shaft, and turn it clockwise to seat the shaft pin in the slot of the agitator shank.

INSTALLATION OF THE ATTACHMENTS 1. To install an attachment, loosen the thumb screw on the attachment hub and remove the plug. 2. Insert the attachment into the attachment hub making certain that the square shank of the attachment is in the square driver of the mixer. Secure the attachment by tightening the thumb screw.

OPERATION OF THE ATTACHMENTS 1. The meat and food chopper attachment must be operated in Speed 3 or lower. 2. If material in the cylinder stalls the mixer, stop the mixer at once. 3. Do not attempt to restart the mixer in a lower speed-disconnect electrical power, then remove the adjusting ring, knife, plate, and worm and clear the obstruction. This attachment must not be used to chop bread crumbs. 4. Attachment hub must not be used while mixing product. 5. Close bowl guard/wire cage and raise bowl support to mix position, move the speed select knob to the desired speed and start the mixer to operate the attachment.

CAUTION: If bowl support is lowered off the mix position, mixer will stop.

BOWL GUARD / WIRE CAGE 1. Bowl Guard/Wire cage must be in position and closed in order to mix.

INSTALLATION OF BOWL GUARD / WIRE CAGE 1. Hold Bowl Guard/wire cage with both hands and gently push upward until bowl guard/wire cage is latched on the retainer and can be rotated freely.

REMOVAL OF BOWL GUARD / WIRE CAGE 1. Lower the bowl support and remove agitator before removing bowl guard/wire cage. 2. Hold wire cage with both hands and pull downward gently to release from retainer.

Mixer Berkel 60 QT 160 MIXER Berkel Model FMS60 QT

CLEANING

CAUTION: Disconnect the electrical power to the mixer before beginning any cleaning procedures. 1. The mixer should be thoroughly cleaned daily. 2. Bowls and agitators should be removed from the mixer and cleaned in a sink. 3. DO NOT use a hose to clean the mixer — it should be washed with a clean damp cloth. 4. Clean the bowl guard/wire cage by wiping with a cloth or sponge and warm soapy water. 5. DO NOT place agitators, attachments or mixer components in a dishwasher for cleaning.

MIXING BOWL CAPACITY CHART Capacity of Bowl (Qts. Liquid) Agitators 60 QT Model FMS60 Suitable for FMS60 Motor (HP) Operation 3.0 Overall Space Required (Bench Space 36" W X 46" D X 69"H Kitchen Materials Capacity Chart (Finished Materials) Egg Whites (pt.) D 4 pts. Mashed Potatoes (lbs.) B 40 lbs. Mayonnaise (Qts. Of Oil) B or D 18 qts. Meringue (Qty. of Water) D 3 pts. Waffle or Hot Cake Batter (qt) B 24 qts Whipped Cream (qt.) D 12 qts Bake Shop Materials Cake, Angel Food (8-10 oz. cake) (lb.) B 50 lbs. Cake, Box or Slab or Layer (lb.) B 50 lbs. Cake, Cup (doz.) B 60 Cake, Pound (lb.) B 55 lbs. Cake, Sponge (lb.) B 36 lbs. Cookies, Sugar (lbs.) B 40 lbs. Dough, Bread or Roll (Lt-Med) 60% AR (lb) ED 80 lbs. + Dough, Heavy Bread 55% AR § (lb.) ED 60 lbs.** Dough, Pie (lb.) B 50 lbs. Dough, Thin Pizza 40% AR (max mix time 5 ED 40 lbs. ** min.) Dough, Medium Pizza 50% AR ED 70 lbs. ** Dough, Thick Pizza 60% AR ED 70 lbs. ** Dough, Raised Donut 65% AR (lb.) ED 30 lbs. Dough, Whole Wheat 70% AR ED 70 lbs. ** Eggs & Sugar for Sponge Cake (lb.) B 24 lbs.

Mixer Berkel 60 QT 161 MIXER Berkel Model FMS60 QT

Icing, Fondant (lb.) B 36 lbs. Icing, Marshmallow (lb.) B 5 lbs. Shortening & Sugar, Creamed (lb.) B 48 lbs. Pasta, Basic Egg Noodle (max mix time 5 ED 30 lbs. min.) (lb.) ** 1st Speed + 2nd Speed & If high gluten flour is used, reduce above dough batch size by 10%.

NOTE: % AR (% Absorption Ratio) = Water weight divided by flour weight X 100%. Capacity depends on moisture content of dough. Above capacity based on 12% flour moisture and 70°F water temperature.

ABBREVIATIONS - AGITATORS SUITABLE FOR OPERATION B - Flat Beater D - Wire Whip ED - Spiral Dough Hook

Mixer Berkel 60 QT 162 Mixer

Hobart 60 QT

Mixer Hobart 60 QT 163 Mixer Hobart 60 QT MIXER - 60 Quart Hobart Models: HL 600. HL 661, HL 662 (ML- 134145, ML-134218, ML-134219)

OPERATION INSTRUCTIONS

POWER BOWL LIFT

CAUTION: BEFORE LOWERING BOWL ONTO A BOWL TRUCK, ALWAYS UNLOCK BOWL AND SWING BOWL OUT SLIGHTLY.

1. To raise bowl, the bowl must be in the locked position. Push and hold the up arrow on the bowl switch. To lower the bowl, push and hold the down arrow on the bowl switch. 2. To raise bowl while mixing: a. Close the wire cage, then select a mixing speed o the SPEED dial. b. Select a count-down time or HOLD for continuous count-up mixing. c. While pressing and holding the up arrow on the bowl switch, press and hold the START button. The mixer runs only in stir speed while the bowl is rising. d. When the bowl reaches the mix position, release the START button. The mixer automatically changes to the selected mixing speed.

PREPARE FOR MIXING

1. Place the mixing bowl on the bowl support. 2. Pour ingredients into the bowl. 3. Swing the bowl back to the locked position. 4. Place the agitator inside the bowl, then attach it to the agitator shaft. 5. Return the wire cage to the front-center position. 6. Push and hold the up arrow on the bowl switch until the bowl reaches the mix position and stops. 7. The mixer is now ready for mixing.

TIMER OPERATION Using the Count-Up Mode (Continuous Mixing):

1. Turn the SPEED dial to select a mix speed (the SPEED setting can be changed at any time during the mixing operation).

NOTE: STIR is to be used for incorporating ingredients. Do not use to develop dough products.

2. Set the timer on hold by turning the TIME selector counterclockwise until ―Hold‖ appears in the TIME window. 3. Press the START button to begin mixing. The timer starts counting forward from 00:00.

Mixer Hobart 60 QT 164 MIXER - 60 Quart Hobart Models: HL 600. HL 661, HL 662 (ML- 134145, ML-134218, ML-134219)

NOTE: If the wire cage is opened at any time, the mixing operation will stop. To resume mixing, close the wire cage and press the START button.

4. Use the STOP button to stop the mixer; the mixing time is displayed in the TIME window. 5. Press the START button to resume mixing if needed.

NOTE: When the timer reaches 50:00 minutes, it will rollover to 00:01 and continue counting until the STOP button is pressed.

Using the Count-Down Mode (Timed Mixing):

1. Turn the SPEED dial to select a mix speed. a. If the count-up mode was used for the previous batch, the desired time needs to be entered. b. If the count-down mode was set for the previous batch, the previous time will be displayed. If a different time is needed, turn the TIME selector to the desired time. 2. Press the START button to being mixing; the timer starts counting down from the set time. a. To stop to mixer at any time, press the STOP button. To resume mixing, press the START button. b. If the mixer is stopped and a new time setting is entered, pressing the START button will save the new time setting. c. If the time is changed while mixing, the mixer will operate until the new time expires. d. If speed is changed while mixing, the time will change to the previous time selected speed and count down (adjust time if needed). 3. When the timer reaches 00:00, the mixer stops and makes a beeping sound for 3 seconds. The count-down timer will then display the last-entered time.

CLEANING

1. Disconnect the electrical power to the machine. 2. Remove all the used removable parts and wash in a hot mild soap solution. 3. Sanitize in a warm sanitizing solution. 4. Fill bowl with warm, mild soap solution and wash. 5. Sanitize in a warm sanitizing solution. 6. Let it air dry.

Mixer Hobart 60 QT 165 Mixer

Varimixer

Mixer Varimixer 166 Mixer Varimixer Mixer Varimixer W60/ W40

OPERATION

A) Open the bowl screen and place the bowl in the bowl arms. Note: The bowl arms must be in lowest position and the bowl must be pushed all the way into the bowl arms. B) Place the mixing tool in the bayonet shaft. The pin on the tool must be turned into the bayonet hole C) The bowl is raised to working position, ensure that the bowl is placed correctly. Close the bowl screen. If the mixer is equipped with a timer, set the mixing time required by turning the timer clockwise. The mixer will stop automatically, when the time runs out. When the mixer has timed out, the "procedure for starting after emergency stop" is used before the mixer is re- started. D) Start the mixer by pressing the green start button

PROCEDURE FOR STARTING AFTER EMERGENCY STOP: 1) This procedure must be used in cases where the mixer has been interrupted in high speed. 2) Lower the bowl and remove the tool from the bayonet. 3) Raise the bowl arms, either empty or with the bowl. 4) Close the bowl screen, start the mixer and move the speed selector lever back to lowest speed. Switch off the mixer. Now the mixer can be started as usual

CLEANING

The mixer should be cleaned daily or after use. The mixer should be cleaned with a soft cloth and clean water. Sulphonated soaps should be used with caution as they destroy the mixer's lubricants. Never use high pressure cleaning for the mixer. Bowls and tools of aluminum must not be washed with strong alkaline detergents. The soap suppliers can recommend the correct type of soap. The mixer should be unplugged before cleaning to prevent accidental starting while cleaning. The inside of the beater shaft should be cleaned once a day with warm, soapy water. NOTE: Speed should never exceed 150 RPM when using the dough hook. Our dough hook is designed to give you optimum product on low speed. Do not overload the mixer. Sticky and heavy dough’s may reduce the capacity of the bowl by 75%. The capacity is further reduced if the speed of the mixing tool is increased beyond recommended values or if an incorrect mixing tool is used. Large lumps of fat or cooled ingredients MUST be cut into small parts before they are placed into the bowl or damage can occur to the mixing tools

Mixer Varimixer 167

Vertical Cutter

Hobart

Verticle Cutter Hobart 168 Verticle Cutter Hobart VERTICAL CUTTER Hobart MODEL: HCM450 (ML-134170)

OPERATING INSTRIUCTIONS:

1. Move bowl tilt handle to HOLD to lock bowl in vertical position. 2. Close and latch the lid by grasping the lid handle with the left hand. 3. Press lid handle down while turning the latch until lid lock is engaged.

CONTROLS:

1. The Timer has three mode settings: Run, Jog or Timer. 2. RUN – Machine runs continuously after START is pushed until STOP is pressed. 3. JOG – Machine jogs momentarily while START is held down; the machine turns off when you release START. 4. TIMER – After you set the time and push START, the machine will run for the amount of time on the timer. After the set time has lapsed, the machine automatically stops. 5. START – Turns the machine on. 6. STOP – Turns the machine off.

UNLOADING:

1. Push the STOP switch. After the shaft has stopped, open the cover.

NOTE: When the baffle is not in place, the lid opens a few inches upon release. Remove the cut mix shaft assembly before emptying bowl. The knead mix shaft assembly may stay in place while emptying the bowl.

2. Scrape lid (when necessary) before tipping bowl. For products cut in water, lift out the strainer basket while the bowl is in the vertical position. Allow water to strain through holes in bottom of strainer basket. 3. Move the bowl tilt handle to TILT. 4. The bowl may be tilted to any desired position, depending upon the type of product. Grasp the lid handle and cautiously tilt the bowl by pulling toward you as the contents empty into a container. 5. After product has been removed, return bowl to vertical position. Return bowl tilt handle to HOLD position and proceed to run another load or clean the machine.

CLEANING INSTRUCTIONS:

CAUTION: Damage to the lid can result if it is exposed to certain chemicals. Do not use harsh abrasives, such as powdered or liquid cleansers, steel wool or other abrasive pads; cleaners containing ammonia, such as window sprays; cleaners containing chlorine, solvents, chemical adhesives; and highly caustic chemicals, such as drain cleaners or commercial dishwasher detergents.

Verticle Cutter Hobart 169 VERTICAL CUTTER Hobart MODEL: HCM450 (ML-134170)

PREWASH:

1. Before disassembling, put 1gallon of warm water and 1or 2 tablespoons of a mild liquid household dishwashing detergent, such as Joy, Ivory or Palmolive Green in the bowl. 2. Close and latch the lid. 3. Turn the timer to JOG (On-Off Bursts Method) and run for three bursts of 3 seconds each so the solution is thoroughly mixed.

WASH BOWL AND COMPONENTS:

CAUTION: UNPLUG UNIT BEFORE CLEANING.

1. Remove cut mix shaft assembly or knead mix shaft assembly and, if necessary, the mixing baffle. Do not leave attachments on motor shaft for storage. 2. Wash the inside of the bowl and the underneath side of the lid using a soft, clean cloth or sponge. Use a soft, plastic spatula to scrape the inside of the bowl if food soil adheres to the side of the bowl. 3. Hand wash the attachments. 4. Remove the wash water from the bowl.

RINSE:

1. Pour 1 gallon of warm rinse water into the bowl. 2. Rinse attachments and mixing baffle with water in bowl and remove them to dry. 3. Thoroughly rinse the inside of the lid and bowl. 4. Remove the rinse water from the bowl and dry with a clean cloth.

REMOVE BOWL SEAL:

1. Remove the bowl seal by lifting seal up and off of the motor shaft. Separate seal from retainer. 2. Wash, rinse and dry both parts. 3. Reassemble seal and retainer. Be sure bowl area is properly cleaned before reinstalling seal. Thin black edge is down; tapered white part is up. Replace seal on shaft, push down firmly and seal it against the bottom of the bowl with a 1/4 turn. 4. Leave the lid unlatched when machine is not in use.

Verticle Cutter Hobart 170 Buffalo Chopper

Hobart

Buffalo Chopper Hobart 171 Buffalo Chopper Hobart 172 BUFFALO CHOPPER Hobart Model 84136

OPERATION

1. Start the machine by pulling the START-STOP switch. 2. Feed the food product directly into the bowl as the bowl turns and rotates. (The bowl cover is shaped to turn and mix foods as it rotates.)

WARNING: Hands must never be placed under the bowl cover during use, as the machine has sharp rotating knives under the bowl cover.

3. If additional mixing is required, use a spatula to turn the food product as it rotates past the bowl opening. 4. To unload the bowl, use a spatula to scrape the food product into a clean bowl or pan from the bowl opening.

To install attachments: 1. Loosen the thumb screw and remove the plug from the attachment base. 2. Make sure the attachment shaft lines up with the square attachment hub socket and insert the attachment with a slight twist to place the pin in the hole. Tighten the thumb screw to secure the attachment.

NOTE: The speed drive attachment is for use only with the Vegetable Slicer Attachment to increase the operation speed. DO NOT USE THE SPEED DRIVE WITH ANY OTHER ATTACHMENT.

CLEANING Daily Cleaning

1. The food cutter should be wiped with a clean damp cloth and dried daily. 2. The bowls, knives, and attachments should be removed and washed after each use. a. Unlock and raise the bowl cover. Remove the comb. b. Carefully turn the knife shaft so the knives are in a horizontal position. Remove the hand knob and CAREFULLY slide the knife unit off of the shaft.

WARNING: Knives are sharp. Use extreme caution when handling knives.

c. Remove bowl by rotating it clockwise to its stop and lifting it from the bowl support. d. Thoroughly wash and rinse these items in a sink. The knife unit should be disassembled for cleaning. e. Reassembly is the opposite of assembly. When reinstalling the knife unit, make sure the slot in the knife hub is matched to notch in the knife shaft and the hand knob is tightened securely.

Buffalo Chopper Hobart 173

Slicer

Berkel

Slicer Berkel 174 Slicer Berkel SLICER Berkel Models 909/1 & 919/1

Operating Instructions 1. Place product to be sliced on product table. Swing product pusher from stored position under product table and position at end of product. The pusher will automatically feed product toward knife after every slice. 2. Use product table handle to move product table during manual operation. DO NOT TOUCH any other part while slicing. 3. To adjust thickness from paper thin to more than ¾ and inch thick, turn thickness control knob to right (for thinner slices) or to the left (for thicker slices). 4. Select ―LOW‖ speed for soft products such as American cheese, and ―HI‖ speed for firm products such as hard salami. 5. LET SLICES DROP FROM KNIFE. 6. Automatic Operation: Shift lever used on automatic only. a. Before using shift lever, slicer should be OFF. b. Move and HOLD shift lever toward automatic with left hand. Manually move slicing table with right hand until it locks in place. c. Select ―LO‖ or ―HI‖ speed on the speed selection switch, for soft or firm products. d. Turn slicer ―ON‖ with right hand after product is positioned.

Sharpener Maintenance 1. DIRTY STONES CANNOT SHARPEN. If sharpening stones are coated with food fats, they should be cleaned or replaced. 2. Remove sharpener by grasping top handle with left hand until it stops. 3. Rotate sharpener clockwise (to the right) until release clip aligns with slot on the machine. Lift sharpener assembly off machine. 4. Unscrew sharpener cover and take apart. Clean cover with water and detergent. Carefully clean stones. 5. If stones do not turn freely, stone shafts must be cleaned and oiled with Berkel USDA- authorized oil. 6. DO NOT wash entire sharpener assembly. If assembly gets wet, dry completely and oil before reinstalling. 7. Oil sharpener shafts by placing a few drops of Berkel oil on each shaft. Move sharpening lever to make sure stones move in and out easily. Oil the threads on sharpener cover knob and shaft. 8. The clean the sharpening stones: (discard stones that are chipped, cracked, or have metallic build-up). a. Soak stones in soap and water for at least an hour. b. Remove from soapy water and brush clean. c. Rinse with water and dab with paper towel. d. Air dry stones for overnight.

Slicer Berkel 175 SLICER Berkel Models 909/1 & 919/1

CLEANING & SANITIZING Daily

1. Disassembly for Cleaning: a. Slide product table toward you. b. Loosen product table locking knob. c. Hold product table and lift off. KEEP SLICING TABLE LEVEL. d. Lift locking knob on center plate. e. Hold center plate with both hands (WILL EXPOSE KNIFE). f. Lift center plate from positioning pin. g. Unscrew sharpener knob. Remove knife guard/sharpener cover. Leave sharpener in place. h. Push slice deflector hinge tab with right hand, while holding up on slice deflector until lower pin clears the lower hinge. Pull deflector out at bottom and down to release top pin. Lift deflector free. i. Clean and sanitize removed parts. (Berkel recommends USDA-approved sanitizer) Wash in hot water with detergent, or put parts through dishwasher, rinse in hot water and then in sanitizing solution. Air dry. j. Reinstall sharpener cover/top guard assembly. k. Clean base of slicer with cloth of cleaning solution. Rinse with hot water. i. DO NOT use steel wool, or any other metal objects to clean knife. ii. DO NOT allow food particles to remain on knife. 2. Cleaning the Knife: a. Turn thickness knob as far right as possible. b. Clean front of knife with wet sponge or towel. WIPE FROM CENTER TO OUTER EDGE to avoid cutting edge. Turn to back of knife with left hand. c. Clean back of knife downward with sponge/towel. Repeat in upward motion. Repeat both until clean. Sanitize and allow to dry. d. CLEAN GAUGE PLATE TOP ONLY WHEN CLOSED. e. With wet sponge/towel, wipe gauge plate AWAY FROM KNIFE. f. To clean gauge plate, turn thickness knob all the way left. From the back, wipe open side. g. Turn thickness knob all the way to the right to close gauge plate. h. Clean knife box ONLY with brush supplied with machine. Moisten brush with cleaning solution. Clean back of knife box area with brush. 3. Sanitizing: a. Reassemble and sanitize with USDA-approved sanitizing solution. Spray with solution and air dry.

Slicer Berkel 176 Slicer

Hobart

Slicer Hobart 177 Slicer Hobart SLICER Hobart MODEL: 2612 & 2712 (ML-104829 & ML-104822)

OPERATING INSTRUCTIONS

CAUTION: SAFETY DEVICES INCORPORATED IN THIS SLICER MUST BE IN THEIR CORRECT OPERATING POSITIONS ANYTIME THE SLICER IS IN USE.

1. The top knife cover must be in position and secured with the latch knob. 2. The ring guard is not removable. 3. The deflector, mounted below the slicer knife, can be removed for cleaning. 4. The meat grip must be used when slicing short ends to keep your hand(s) away from the knife. 5. When the slicer is not running, the index knob must be turned back below zero (fully clockwise). 6. The gauge plate will then cover the knife edge. Always UNPLUG the power cord before cleaning or moving the slicer.

SLICING — MODEL 2612:

1. With the gauge plate fully closed, pull the carriage all the way toward you until it reaches its stop. 2. With the meat grip out of the way, place the product to be sliced on the carriage tray. Set the meat grip against the product. 3. Turn the slicer on by pulling the switch knob forward until it starts and then releasing it. 4. If the meat grip is not needed, it may be stored out of the way by rotating it behind the top of the carriage tray where it can rest on the retaining clip. 5. Adjust the gauge plate to obtain the desired slice thickness by turning the index knob. The numbers on the index knob do not indicate actual measurements but may be used for reference to duplicate slice thickness. 6. Use the carriage tray handle to push the carriage back and forth to slice.

SLICING — MODEL 2712:

1. With the gauge plate fully closed, pull the carriage all the way toward you until it reaches its stop. 2. With the meat grip out of the way, place the product to be sliced on the carriage tray. Adjust the fence, if equipped, by loosening the thumb screw and sliding the fence so that it is close to the product but not pushing against it. Tighten the thumb screw. Set the meat grip against the product. 3. Always make sure the lever is in the manual position (down) before starting the slicer. 4. Turn the slicer on by pulling the switch knob forward until it starts and then releasing it. 5. If the meat grip is not needed, it may be stored out of the way by sliding it to the top of its travel, rotating it under the carriage tray, and allowing it to rest in the retaining clip.

Slicer Hobart 178 SLICER Hobart MODEL: 2612 & 2712 (ML-104829 & ML-104822)

6. Adjust the gauge plate by turning the index knob to obtain the desired slice thickness. The numbers on the index knob do not indicate actual measurements but may be used for reference to duplicate slice thickness. 7. Use the carriage tray handle to push the carriage back and forth to slice manually.

TO OPERATE SLICER IN AUTOMATIC MODE:

1. Rotate the speed selector knob to the desired speed; make sure the carriage is in home position (all the way forward). 2. Make sure the lever is on the manual position (pointing down). 3. Turn the slicer on and start the carriage drive unit by rotating the lever to the automatic position (up and to the right). 4. Either of the two speed selections can be used to begin automatic mode. The speed can be adjusted at any time by rotating the speed selector knob. 5. To stop the drive unit, rotate the lever down and to the left — to the manual position. 6. To use the optional food chute, place the meat grip on the retaining clip, fit the hangers on the food chute around the meat grip slide rod (at front), and lower the food chute onto the carriage tray. CLEANING INSTRUCTIONS

NOTE: This machine must be thoroughly cleaned and sanitized after each day‘s operation or after being inoperative for an extended period of time.

CAUTION: THE SLICER KNIFE IS VERY SHARP.USE EXTREME CAUTION WHEN WORKING NEAR THE KNIFE.

CAUTION: UNPLUG MACHINE POWER CORD AND TURN THE INDEX KNOB FULLY CLOCKWISE BEFORE CLEANING THE SLICER.

1. Use a clean cloth soaked in mild detergent and warm water to wipe all surfaces of the machine. Rinse using a fresh cloth and clean water. 2. Use only products formulated to be safe on stainless steel or aluminum. 3. To clean the carriage tray, close the gauge plate and pull the carriage all the way to the front. Unscrew the knob on the carriage tray / support arm. Tilt the carriage tray/ support arm to the right until almost horizontal. The carriage tray / support arm can be cleaned while in this horizontal position, or it can be removed by grasping with both hands and lifting straight up. Once removed, the carriage tray/support arm can be cleaned in a sink. 4. Remove the top knife cover by rotating the latch knob counterclockwise and lifting it free of the guide pins. Remove the deflector from its mount below the slicer knife by rotating downward. Clean both top knife cover and deflector with warm soapy water in a sink. Rinse with clean water.

Slicer Hobart 179 Serving Area

COLD PASS THRU Delfield McCall Norlake Traulsen COLD TABLE Delfield HEATED PASS THRU Delfield McCall Norlake HOT PROOF BOX Crescor Win Holt MILK BOX Beverage Air True TMC PIZZA DISPLAY Hatco STEAM TABLE HOT AOW Wyott Atlas Metals Delfield UPRIGHT REFRIGERATOR Delfield WALK- IN FREEZER/COOLER Kolpak

180

Cold Pass Thru

Delfield

Cold Pass Thru Delfield 181 Cold Pass Thru Delfield COLD PASS THRU Delfield SMRPT1-G573

OPERATION

NOTE: The control is located in the control box in the top of the unit behind the hinged louvered front panel. Refrigerators are factory set at mid-range to maintain about 38ºF (3ºC) box temperature. Freezers are factory set at mid-range to maintain about 3ºF (-18ºC) box temperature.

NOTE: Regarding Freezers: After initializing, the control will immediately enter a DEFROST mode and the display will read DEF. The compressor and condenser fan as well as the evaporator fan will remain off until initialization defrost is complete. This initial defrost cycle may take up to 15 minutes to complete, at which time the freezing cycle will begin. The display will continue to read DEF for an additional 30 minutes before displaying temperature.

NOTE: To adjust for colder temperatures, turn the knob clockwise. For warmer temperatures, turn the knob counter-clockwise. Turn the knob fully counter-clockwise to turn the refrigeration system off.

NOTE: Never turn the knob more than 1 dial number and always allow 8 hours for temperature stabilization before making any additional adjustments.

SPECIFICATION LINE

The electronic temperature control constantly monitors box temperature as well as evaporator coil temperature to maintain consistent product temperatures. The control also sends temperature readings to the digital temperature display. The control circuits continually self-check and if an error occurs, the digital display will switch from temperature read-out to error read-out. Even when an error is displayed, the refrigeration and controls system should continue to function, however not at optimal performance. At initial start-up or anytime power is disconnected, then reconnected to the unit, the control will delay all operations for a short time (up to 10 minutes.) While in this delay period, the control initializes the control parameters and confirms that the temperature sensors and circuits are operational. The digital temperature display will not display temperature OR errors until the self-check is complete and the control has switched on the evaporator fan motor, compressor and condenser fan motor.

The control is located in the control box in the top of the unit behind the hinged louvered front panel. Refrigerators are factory set at mid-range to maintain about 38ºF (3ºC) box temperature. Freezers are factory set at mid-range to maintain about 3ºF (-18ºC) box temperature.

1. To adjust for colder temperatures, turn the knob clockwise. For warmer temperatures, turn the knob counter-clockwise. 2. Turn the knob fully counter-clockwise to turn the refrigeration system off.

Cold Pass Thru Delfield 182 COLD PASS THRU Delfield SMRPT1-G573

NOTE: Never turn the knob more than 1 dial number and always allow 8 hours for temperature stabilization before making any additional adjustments.

TEMPERATURE ALARM

Refrigerators are factory set at mid-range to maintain about 38ºF (3ºC) box temperature. The display will flash high if the refrigerator reaches 50°F (10°C). The display will flash low if the refrigerator reaches 25°F (-4°C). Freezers are factory set at mid-range to maintain about 3ºF (- 18ºC) box temperature. The display will flash high if the freezer reaches 20°F (-7°C).

REFFRIGERATOR

Whenever the refrigerator is plugged in, and the control has completed initializing, the evaporator fans will operate as described in the Evaporator Operation Section. The digital temperature will display box temperature in degrees F. The temperature control will cycle the compressor and condenser fan motor to maintain box temperature at the control setting.

REFRIGERATOR DEFROST

The temperature control also monitors the evaporator temperature and will turn off the compressor and condenser fan motor when needed to allow accumulated frost on the evaporator to clear. During this defrost cycle, the digital temperature display will read dEF. After the defrost cycle is complete, the temperature control will return to a normal cooling cycle, but the display will continue to read dEF until the evaporator returns to normal cooling temperatures (up to 15 minutes).

ENERGY SAVER SWITCH

The energy saver switch is a rocker switch located next to the thermostat knob that controls the amount of heat applied to the door perimeter. The normal operating position for this switch is the ON position, providing the least heat. If excessive condensation is observed on the door opening, press the energy saver switch to the OFF position, to increase the amount of heat (red portion of the rocker switch will be visible). Note: This feature is not present on Dual Temperature models.

FREEZER

Whenever the freezer is plugged in, and the control has completed initializing including the initial defrost cycle, the evaporator fans will run continuously (except during a defrost cycle) and the digital temperature display will display box temperature in degrees F. The temperature control will cycle the compressor and condenser fan motor to maintain box temperature at the control setting.

Cold Pass Thru Delfield 183 COLD PASS THRU Delfield SMRPT1-G573

DELFIELD

When the control enters the defrost mode, it switches off the evaporator fan motor, compressor and condenser fan motor, and switches on the defrost heater to warm the evaporator coil. Thereby melting all frost accumulated during the previous refrigeration cycle. The digital temperature display will now read dEF. The control will continue the defrost cycle for a MINIMUM of 8 minutes and a MAXIMUM of 30 minutes depending on the amount of frost accumulated on the evaporator coil. After the defrost cycle is complete, the control returns to a normal refrigeration cycle, however the evaporator fan motor will not switch on for 2 minutes AFTER the compressor and condenser fan motor have begun operating. The digital temperature display will continue to read dEF until the evaporator has returned to normal freezing temperatures (up to 30 minutes).

Cold Pass Thru Delfield 184

Cold Pass Thru

McCall

Cold Pass Thru Mccall 185 Cold Pass Thru Mccall COLD PASS THRU McCall

CLEANING

Door Gasket Cleaning 1. Door gaskets require regular cleaning to prevent mold and mildew build up and also to keep the elasticity of the gasket. 2. Gasket cleaning can be done with the use of warm soapy water. 3. Avoid full strength cleaning products on gaskets as this can make them brittle and crack. 4. Never use sharp tools or knives to scrape or clean the gasket. Gaskets can be easily replaced and do not require the use of tools or an authorized service person. 5. The gaskets are ―Dart‖ style and can be pulled out of the groove in the door and new gaskets can be ―pressed‖ back into place.

Drain Maintenance - Base 1. Each unit has a drain located inside the unit that removes the condensation from the evaporator coil and routes it to an external condensate evaporator pan. Each drain can become loose or disconnected during normal use. 2. If you notice water standing on the inside of the unit be sure the drain tube is connected to the evaporator drain pan. If water is collecting underneath the unit make sure the end of the drain tube is in the condensate evaporator in the machine compartment. 3. The leveling of the unit is important as the units are designed to drain properly when level. Be sure all drain lines are free of obstructions.

Caster Cleaning/Maintenance 1. Wipe casters with a damp cloth monthly to prevent corrosion. 2. The power switch must be turned to OFF and the unit disconnected from the power source whenever servicing, maintenance functions or cleaning the refrigerated area.

Refrigerators 1. The interior and exterior can be cleaned using soap and warm water. If this is not sufficient, try ammonia and water or a nonabrasive liquid cleaner. 2. When cleaning the exterior, always rub with the “grain” of the stainless steel to avoid damaging the finish. 3. Do not use an abrasive cleaner because it will scratch the stainless steel and can damage the breaker strips and gaskets.

Stainless Steel Care and Cleaning To prevent discoloration or rust on stainless steel several important steps need to be taken. 1. Proper cleaning of stainless steel requires soft cloths or plastic scouring pads. 2. NEVER USE STEEL PADS, WIRE BRUSHES OR SCRAPERS! 3. Cleaning solutions need to be alkaline based or non-chloride cleaners. 4. Routine cleaning of stainless steel can be done with soap and water.

Cold Pass Thru Mccall 186 COLD PASS THRU McCall

5. Extreme stains or grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. 6. Always rub with the grain of the steel. 7. There are stainless steel cleaners available which can restore and preserve the finish of the steels protective layer. 8. Early signs of stainless steel breakdown are small pits and cracks. If this has begun, clean thoroughly and start to apply stainless steel cleaners. 9. Never use an acid based cleaning solution! Many food products have an acidic content, which can deteriorate the finish. Be sure to clean the stainless steel surfaces of ALL food products. Common items include, tomatoes, peppers and other vegetables.

Cold Pass Thru Mccall 187 Cold Pass Thru

Norlake

Cold Pass Thru Norlake 188 Cold Pass Thru Norlake COLD PASS THRU Norlake

OPERATION

1. The unit cooler evaporator is located outside the cabinet as the heat removing source. 2. Through the refrigeration process, heat is captured in the evaporator, transferred to the condensing unit on top of the cabinet, and escapes to the outside air. 3. It is extremely important to allow a four (4) inch clearance on the top, rear, and sides of the unit for the refrigeration process to function properly.

PROGRAMABLE CONTROLERS 1. There is a programmable controller to control the temperature and defrost settings. 2. The controller is located on the outside of the unit and is factory set.

REFRIGERATORS 1. While the unit is ON, frost will sometimes form on the coil surface. 2. Each time the compressor cycles "off", the evaporator fans will continue to run. This keeps the inside temperature the same and removes any frost build up on the coil. 3. The water produced will collect in the unit cooler drain pan and travel down the drain tube to the condensate vaporizer.

FREEZERS 1. When the freezer door is a shut, a short amount of time must be allowed before the door can be reopened. This is due to the tight seal maintained between the door and the cabinet. 2. Waiting a few moments for the pressure to equalize permits the door to be opened easily.

DEFROSTING 1. Defrosting is required to remove frost from the coil in freezer models. 2. The programmable controller is factory set to allow four defrosts per day. 3. When the preset defrost time is reached, the controller automatically stops the refrigeration process by turning off the condensing unit and unit cooler fan motors, and turns on the defrost heaters. 4. As the coil temperature increases, the frost begins to melt producing water which runs down the coil to the unit cooler drain pan and exits through the drain tube to the vaporizer. 5. After all the frost has been removed and the coil temperature reaches approximately 50°F [10ºC], the defrost is finished and the refrigeration process resumes. 6. In order to insure that any excess water remaining on the coil is not sprayed into the cabinet interior, and all heat generated by the defrost is removed, the unit cooler fans will not operate until the coil temperature reaches approximately 25°F [-4ºC].

Note: Running a cold wall model freezer in an unconditioned environment may result in frost build-up inside the cabinet.

Cold Pass Thru Norlake 189 COLD PASS THRU Norlake CLEANING

INTERIOR The interior surfaces of the cabinet should be periodically wiped down with a solution of warm water and baking soda. This solution will remove any odors from spillage that has occurred.

EXTERIOR The exterior of the cabinet should also be cleaned frequently with a commercial grade of glass cleaner.

MONTHLY CLEANING Monthly cleaning of the condenser will aid the heat transfer characteristics of the refrigeration system and increase its efficiency. To accomplish this, remove the cover panel from the cabinet and use a wire brush to loosen any dirt particles that are attached to the fins. Use a vacuum cleaner to remove the loosened particles. Failure to keep the condenser coil clean and clear of obstructions could result in temperature loss and damage to the compressor.

SHELVING AND PILASTERS 1. The shelving and pilasters should be periodically cleaned. 2. The shelving should be removed from the cabinet interior and washed with warm water and mild detergent using a soft bristle brush or may be washed in a dishwasher large enough to accommodate the shelving size. 3. Pilasters may be removed from the cabinet interior by using a Philips screwdriver. 4. Unscrew the Philips head screws securing the pilasters to the cabinet interior walls. 5. Retain the screws in a secure place for re-installation. 6. Wash the pilasters with warm water and a mild detergent in a suitable place suitable for this effort such as a deep sink. A soft bristle brush is recommended to reach the interior area of the pilasters. 7. Re-install the pilasters and shelving when the cleaning procedure is complete. DRAIN CONNECTIONS/EVAPORATOR PAN Drain connections to the evaporator pan and the evaporator pan should be periodically cleaned to prevent any build up of debris, fungi, etc. Door hinges should also be periodically cleaned.

Cold Pass Thru Norlake 190 Cold Pass Thru

Traulsen

Cold Pass Thru Trauslen 191 Cold Pass Thru Trauslen COLD PASS THRU Traulsen R&A Series Reach-In & Roll-In Refrigerators R&A Series Pass-Thru & Roll-Thru Refrigerators

OPERATION

REFRIGERATORS

NOTE: The refrigerators do not require manual defrosting.

1. During normal operation, a refrigerator continuously circulates above freezing cabinet air through the coil. A compressor OFF cycle occurs every hour to melt any frost that may have accumulated on the compressor during the ON cycle. The control panel will read dEF when this occurs. High relative humidity is also maintained to prevent dehydration of stored product.

NOTE: A vent is included at the top of all hot food cabinets. The vent opening is factory set and secured for best position. Be certain to make sure this vent is kept free of any obstruction.

CLEANING

1. Clean exterior stainless steel with a warm water, mild soap solution and soft cloth. Apply with a dampened cloth and wipe in the direction of the metal grain. 2. Care should be taken to avoid splashing the unit with water containing chlorinated cleansers when mopping the floor around the unit. 3. For stubborn odor spills use 1 TBSP baking soda to 1 pint water. 4. Clean interior with a 1 TBSP baking soda to 1 pint water solution. Use on breaker strips and door gaskets. 5. All interior fittings are removable without tools to facilitate cleaning.

Cold Pass Thru Trauslen 192

Cold Table

Delfield

Cold Table Delfield 193 Cold Table Delfield COLD TABLE Delfield Model KCFT-KCFT-50-NU

OPERATION

LiquiTec Series Cold Pans 1. Adjusted at the factory to operate without any further adjustments. 2. If it is necessary to adjust the temperature: a. The control is located in the machine compartment. b. Turn the knob clockwise as indicated on the control. c. Settings are from 1 through 7; 7 being the coldest. d. Adjustments should be made gradually. e. Several small adjustments will be more effective than one large adjustment. f. It may take an hour or longer to realize the temperature change depending on the application and location of the unit. 3. These units are not designed to cool warm food products. 4. Items should be placed in the unit pre-cooled at least to the desired holding temperature, if not slightly colder. 5. In some applications, a gradual warming of product may occur, particularly at the exposed top of the products. Stirring or rotation of the product may be necessary to maintain overall temperature. 6. Warming of food product can occur very quickly outside of the unit. 7. When loading or rotating the product, avoid leaving food items in a non refrigerated location for any length of time to prevent warming or spoilage. 8. The cold pan is not intended to be used with ice. 9. The unit has an ON/OFF switch. Turn the unit ON an hour prior to use to allow for ample cool down time. The unit must be turned off when not in use or overnight for defrosting and cleaning.

CLEANING

CAUTION: The power switch must be turned to OFF and the unit disconnected from the power source whenever cleaning the refrigerated area.

Interiors & Exteriors: 1. The interior and exterior can be cleaned using soap and warm water. If this isn’t sufficient, try ammonia and water or a nonabrasive liquid cleaner. 2. When cleaning the exterior, always rub with the “grain” of the stainless steel to avoid damaging the finish. 3. Do not use an abrasive cleaner because it will scratch the stainless steel and can damage the breaker strips and gaskets. 4. For all fiberglass and stainless steel parts, use a mild, nonabrasive soap or detergent and warm water. This may be followed by an application of stainless steel cleaner or

Cold Table Delfield 194 COLD TABLE Delfield Model KCFT-KCFT-50-NU

polish which will eliminate water spotting, fingerprints and bring out the color of the fiberglass. 5. To maintain the rich, brilliant color of the fiberglass and to remove shallow surface scratches, wax twice a year. This can be done in the same manner in which a car is waxed.

Stainless Steel Care and Cleaning: 1. As long as the protective layer is intact, the metal is still stainless. If the film is broken or contaminated, outside elements can begin to breakdown the steel and begin to form discoloration or rust. 2. Proper cleaning of stainless steel requires soft cloths or plastic scouring pads. NEVER USE STEEL PADS, WIRE BRUSHES OR SCRAPERS! 3. Cleaning solutions need to be alkaline based or non-chloride cleaners. Any cleaner containing chlorides will damage the protective film of the stainless steel. 4. Chlorides are also commonly found in hard water, salts, and household and industrial cleaners. If cleaners containing chlorides are used be sure to rinse repeatedly and dry thoroughly. 5. Routine cleaning of stainless steel can be done with soap and water. Extreme stains or grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. 6. Always rub with the grain of the steel. 7. There are stainless steel cleaners available which can restore and preserve the finish of the steels protective layer. Early signs of stainless steel breakdown are small pits and cracks. If this has begun, clean thoroughly and start to apply stainless steel cleaners in attempt to restore the passivity of the steel. Never use an acid based cleaning solution! Many food products have an acidic content, which can damage the finish. Be sure to clean the stainless steel surfaces of ALL food products. Common items include, tomatoes, peppers and other vegetables.

Cold Table Delfield 195 Heated Pass Thru

Continental

Cold Table Continental 196 Cold Table Continental Heated Pass Thru Continental DLY-PY

OPERATION: All cabinets must be given sufficient time to reach normal operating temperature before placing any product inside cabinet. Refrigerators are designed to maintain an ideal cabinet temperature of 38° to 40°F (3.3° to 4.4°C). Approximately 1 hour of operation is required to reach this temperature. Freezers are designed to maintain an ideal cabinet temperature of -4° to 0°F (-20° to 18°C). Approximately 2 hours of operation are required to reach this temperature. Your NSF- approved dial thermometer has a remote sensing bulb, located in the refrigerated compartment. The display features a large 2” diameter face, with any easy to read scale that shows the internal cabinet temperature in Fahrenheit (°F) and Celsius (°C). Blue (safe) and red (caution) color bands provide a quick, visual indication of the temperature inside your refrigerator or freezer. The thermometer is pre-calibrated at the factory, to accurately show the cabinet temperature CLEANING It is always best to clean cabinet when the product load in your cabinet is as its lowest level. To clean the interior or exterior cabinet surfaces, follow these procedures: 1. Disconnect your cabinet from its power supply, remove all products from inside and temporarily move it to a walk-in or other refrigerated storage. 2. Open all doors and allow the cabinet to reach room temperature. Remove all accessories (shelves, racks, pilasters, clips, etc.) from inside and wash them with a baking soda and warm water solution, rinse thoroughly with clean water. Dry all accessories completely with a soft clean cloth. 3. Once the cabinet has reached room temperature, wash all inside and outside surfaces with a solution of warm water and baking soda. Pay particular attention to the face of the cabinet, as any residue or debris can impair the door seal. For slightly more difficult cleanups, ammonia or vinegar in warm water can be used. Rinse thoroughly with clear water and dry with a soft clean cloth. Carefully wash all of the vinyl door gaskets with clean water, dry them and check for any damage, which may affect the seal. Failure to dry all surfaces completely may cause water stains or streaking on the aluminum or stainless steel finish. 4. Return all accessories to their original locations, reconnect the power. Wait at least 1 hour before reloading product hard water causes spots and stains on stainless steel surfaces, particularly when it is heated. Find out the hardness of your water and treat it properly, if needed.

Cold Table Continental 197 Heated Pass thru Continental DLY-PY

Use a water filter and softeners if you have hard water. Club soda can be used to remove streaks or spots. DO NOT USE: hot or hard water to clean stainless steel. CLEAN YOUR STAINLESS STEEL REGULARLY using the proper tools and cleaners. After cleaning, always rinse, rinse, thoroughly with cool, clean, clear water. CHECK ALL OF YOUR EQUIPMENT PERIODICALLY. If you see any signs of rust, clean the area immediately, with a plastic scrubbing pad. If surface rust is removed promptly, permanent corrosion, pits and cracks may be avoided. Special stainless steel polishes, that can help restore the protective coating on your equipment, are available from a variety of retailers.

Cold Table Continental 198 Heated Pass Thru

Delfield

Heated Pass Thru Delfield 199 Heated Pass Thru Delfield HEATED PASS THRU Delfield

OPERATION

NOTE: The Heated units have a POWER ON/OFF switch located behind the flip up cover at the front top of the unit for controlling power to the unit and an electronic thermostat for setting the temperature. A circulating fan provides uniform airflow in the cabinet.

Power Up 1. Check that unit is properly connected to the power source. 2. Raise the cover to access the controls. 3. Set the Main POWER ON/OFF switch, to the ON position. 4. Adjust the electronic thermostat to the desired temperature. 5. Allow unit to warm-up before use.

CAUTION: The unit surface is very hot! Avoid direct contact with skin; use appropriate protective apparel, such as gloves.

Power Down 1. Turn the unit off by setting the POWER ON/OFF switch to the OFF position 2. After use, allow unit to cool down. 3. Clean equipment as discussed in the MAINTENANCE section of this manual.

CLEANING

The interior and exterior can be cleaned using soap and warm water. If this isn’t sufficient, try ammonia and water or a nonabrasive liquid cleaner. When cleaning the exterior, always rub with the “grain” of the stainless steel to avoid marring the finish. Do not use an abrasive cleaner because it will scratch the stainless steel and can damage the breaker strips and gaskets.

Stainless Steel Care and Cleaning To prevent discoloration or rust on stainless steel several important steps need to be taken. First, stainless steel contains 70- 80% iron, which will rust. It also contains 12-30% chromium, which forms an invisible passive film over the steel’s surface, which acts as a shield against corrosion. As long as the protective layer is intact, the metal is still stainless. If the film is broken or contaminated, outside elements can begin to breakdown the steel and begin to form discoloration or rust. Proper cleaning of stainless steel requires soft cloths or plastic scouring pads.

NOTE: NEVER USE STEEL PADS, WIRE BRUSHES OR SCRAPERS!

Cleaning solutions need to be alkaline based or non-chloride cleaners. Any cleaner containing chlorides will damage the protective film of the stainless steel. Chlorides are also commonly

Heated Pass Thru Delfield 200 HEATED PASS THRU Delfield

found in hard water, salts, and household and industrial cleaners. If cleaners containing chlorides are used be sure to rinse repeatedly and dry thoroughly. Routine cleaning of stainless steel can be done with soap and water. Extreme stains or grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. Always rub with the grain of the steel. There are stainless steel cleaners available which can restore and preserve the finish of the steels protective layer. Early signs of stainless steel breakdown are small pits and cracks. If this has begun, clean thoroughly and start to apply stainless steel cleaners in attempt to restore the passivity of the steel.

NOTE: Never use an acid based cleaning solution! Many food products have an acidic content, which can deteriorate the finish. Be sure to clean the stainless steel surfaces of ALL food products. Com

Heated Pass Thru Delfield 201 Heated Pass Thru

Hobart

Heated Pass Thru Hobart 202 Heated Pass Thru Hobart Heated Pass Thru Hobart Q series

OPERATIONS TEMPERATURE CONTROL — the temperature control is set at the factory but local conditions may necessitate slight adjustment. To adjust the temperature control, lift up and remove the front trim panel. Turn the control knob a small amount at a time. Turning the control knob in the direction of the arrow lowers the temperature. The control knob has a marked OFF position which interrupts power to the compressor and condenser fan only, not the entire reach-in. NOTE: Over/under units have separate temperature controls for each refrigeration system. They are located on the front of each evaporator housing. STANDARD THERMOMETER — the standard digital thermometer is calibrated at the factory and does not permit recalibration. OPTIONAL DIAL THERMOMETER — the optional dial thermometer can be recalibrated. Compare the cabinet thermometer with an accurate test thermometer. If there is any variation, contact a Hobart-authorized Refrigeration Service Company.

Heated Pass Thru Hobart 203 Heated Pass Thru Hobart Q Series

Heated Pass Thru Hobart 204 Heated Pass thru Hobart Q Series

Heated Pass Thru Hobart 205 Heated Pass Thru Hobart Q Series

Heated Pass Thru Hobart 206 Heated Pass Thru Hobart Q Series

Heated Pass Thru Hobart 207 Heated Pass Thru Hobart Q Series

CLEANING

Clean the inside of the cabinet and the doors weekly with a warm water solution of mild household liquid dishwashing detergent (such as Palmolive green or Ivory). Do not use anything containing grit, abrasive materials, bleach or harsh chemicals. Be cautious with new or improved formulas; use only after being well tested. Rinse thoroughly and dry with a clean soft cloth.

Gaskets Door gaskets should be cleaned weekly using a warm water solution of mild household liquid dishwashing detergent (such as Palmolive green or Ivory). Never allow gaskets to contact concentrated cleaners or disinfectants. This can cause premature failure of the gasket material. Check the condenser coil weekly. This surface must be kept free of dirt and grease for proper system operation. Remove the front trim panel and carefully vacuum or brush dirt and lint from the condenser coil. Replace the trim panel. Evaporator Coil, Drain Pan, Condensate Loop and Condensate Dish When needed, flush these components with fresh water. This should be a part of any routine maintenance program and can prolong the life of the equipment. mon items include tomatoes, peppers and other vegetables.

Heated Pass Thru Hobart 208 Heated Pass Thru

McCall

Heated Pass Thru Mccall 209 Heated Pass Thru Mccall HEATED PASS THRU McCall MODEL: G SERIES

OPERATION INSTRUCTIONS:

NOTE: The Heated units have a POWER ON/OFF switch located behind the flip up shroud at the front top of the unit for controlling power to the unit and an electronic thermostat for setting the temperature. A circulating fan provides uniform airflow in the cabinet.

Power Up

1. Check that unit is properly connected to the power source. 2. Raise the shroud to access the controls. 3. Set the Main POWER ON/OFF switch, to the ON position. 4. Adjust the electronic thermostat to the desired temperature. 5. Allow unit to warm-up before use.

CAUTION: The unit surface is very hot! Avoid direct contact with skin; use appropriate protective apparel, such as gloves.

Power Down

Turn the unit off by setting the POWER ON/OFF switch to the OFF position After use, allow unit to cool down. Clean equipment as discussed in the MAINTENANCE section

At initial start-up or anytime power is disconnected, then reconnected to the unit, the control will delay all operations for a short time (up to 10 minutes.) While in this delay period, the control initializes the control parameters and confirms that the temperature sensors and circuits are operational. The digital temperature display will not display temperature OR errors until the self- check is complete and the control has switched on the evaporator fan motor, compressor and condenser fan motor.

Heated Pass Thru Mccall 210

Heated Pass Thru

Norlake

Heated Pass Thru Norlake 211 Heated Pass Thru Norlake HEATED PASS THRU Norlake

OPERATION

1. The Norlake has electrically operated heaters and a programmable controller to control the temperature. 2. The controller, which is located on the facade of the unit, is factory set. 3. The heating element is located in the interior ducting. 4. The air ducts provide forced air distribution that maintains temperature uniformity throughout the cabinet. 5. These cabinets are designed to operate at 180° to 200°F. 6. The programmable controller is factory set with a maximum set point of 201°F. 7. The temperature control system is designed to cutout at 230°F to prevent the cabinet from exceeding its design limitations.

CLEANING

INTERIOR SURFACES 1. The interior surfaces of the cabinet should be periodically wiped down with a solution of warm water and baking soda. 2. This solution will remove any odors from spillage that has occurred.

EXTERIOR SURFACES The exterior of the cabinet should also be cleaned frequently with a commercial grade of glass cleaner.

Heated Pass Thru Norlake 212

Hot Proof Box

Cres Cor

Hot Proof Box Cres Cor 213 Hot Proof Box Cres Cor HOT PROOF BOX Crescor MODEL: 120PH and 121PH ―D‖ Series Proof/Hot Cabinets

OPERATION

HOW TO PROOF: 1. Fill water pan 2. Push ―POWER‖ switch to ―ON.‖ The yellow light will come on. 3. Push ―MODE SELECTION‖ switch to ―PROOF‖. The yellow light will come on. 4. Turn ―HUMIDITY‖ dial to No. 8. 5. Turn ―AIR‖ dial to ―OFF‖. 6. Preheat for 30 minutes. 7. Put fresh or fully thawed dough into cabinet.

NOTE: The cabinet temperature will drop temperature inside cabinet if cold dough is added. Do NOT put frozen dough into cabinet.

HOW TO HOLD 1. Push ―POWER‖ switch to ―ON.‖ The yellow light will come on. 2. Push ―MODE SELECTION‖ switch to ―HEAT.‖ The red light will come on. 3. Turn ―AIR‖ dial to temperature needed.

NOTE: No. 8 is about 175°F (79°C). No. 6 is about 165°F (74°C). Proper food holding temperature is 140°F (60°C) or higher.

4. Preheat cabinet for 30 minutes. 5. Put food into cabinet.

HOW TO TURN UNIT OFF: Push ―POWER‖ switch to ―OFF‖ position.

HOT UNIT REMOVAL INSTRUCTIONS: 1. Unplug power cord from wall outlet. 2. Pull entire unit out the front of the cabinet

CLEANING

BEFORE CLEANING:

1. Allow cabinet to cool. 2. Remove hot unit from cabinet. 3. Do NOT use abrasives or harsh chemicals.

Hot Proof Box Cres Cor 214 HOT PROOF BOX Crescor MODEL: 120PH and 121PH ―D‖ Series Proof/Hot Cabinets

HOW TO CLEAN THE CABINET:

1. Use mild detergent and water, rinse and wipe dry with a soft cloth. 2. Wipe up spills as soon as possible and clean cabinet regularly to avoid heavy dirt build-up. 3. Detergents will assist in removing dirt, grease and stains. Only use detergents recommended for pressure washers.

NOTE: Empty water pan at least once a week.

Hot Proof Box Cres Cor 215 Hot Proof Box

Win Holt

Hot Proof Box Win Holt 216 Hot Proof Box Win Holt HOT PROOF BOX Win Holt Models: NHPL-1836-ECO NHPL-1836 NHPL-1825-UN NHPL-1810/HH INPHL-1836

OPERATION

1. Push main power switch (ON/OFF rocker) to ON position. 2. Push HEAT/PROOF switch to HEAT for heating ONLY. 3. Turn HEAT thermostat knob fully clockwise for preheat. 4. Allow 45 minutes for pre-heating, then turn thermostat to desired setting. 5. Place water in the water pan filling to about 3/4 full, for proofing. 6. For proofing, push HEAT/PROOF switch to PROOF. 7. Adjust the heat and humidity thermostat knob to control desired temperature and humidity. Allow 45 minutes for per-heating.

NOTE: The internal air circulation blower and 1000w heater element (controlled with the Heat Thermostat) will operate continuously when the power switch is turned ON.

HEAT THERMOSTAT The controlling range is 80oF to 185oF. The dial numbers, 1 thru 9, do not relate to a specific calibrated temperature. Temperature settings must be obtained through familiarization with the unit. The dial also has an OFF position to turn heater unit off.

HUMIDITY THERMOSTAT To control humidity range from 30% to 100%, humidity settings must be obtained through familiarization with the unit. The dial numbers, 1 thru 9, do not relate to a specific calibrated humidity. The dial also has an OFF position to turn humidity off. To maintain low heat range between 85°F and 100°F, switch to proof mode and adjust heat knob to desired heat range. Allow 45 minutes to pre-heat in proof cycle.

CLEANING

1. Non-toxic chemical cleaners or mild detergents are recommended for cleaning of fixtures. 2. DO NOT use steel wools of any kind. Steel wool particles will work into the grains of the metal causing corrosion. Also, these particles can cause a health hazard. 3. If scouring is required, use a non-abrasive type of cleaner. Do not use caustic solutions on your equipment. 4. Do not allow water or steam to come into contact with electrical components. 5. Never power wash or steam clean the cabinet with the power drawer inserted.

CAUTION: Be sure to disconnect power source before cleaning and servicing the unit.

Hot Proof Box Win Holt 217

Hot Proof Box Win Holt

Milk Box

Beverage Air

Milk Box Beverage Air 218 Milk Box Beverage Air MILK BOX Beverage-Air MODEL: SMF-49

OPERATION

Starting Up of Unit

Factory setting of temperature control is at No. 5 position (normal) on control dial which will maintain the temperature as follows:

36° F degrees SM models 40° F degrees MS models

For colder temperature, turn control knob to higher number, one position at a time. Excessive tampering with the control could lead to service difficulties. Should it become necessary to replace temperature control, be sure it is ordered from an authorized Beverage-Air Distributor or directed from the factory.

Drainage- MS Models

The condensation drains into a condensate disposal pan located just below unit compartment grill. This pan is equipped with vapor glass to speed up the evaporation process so plumbing is not required The drain lines and pan should be thoroughly cleaned periodically as solids from spilled products may not evaporate, resulting in an unsanitary condition.

CLEANING

The cooler should be thoroughly cleaned inside and out at regular intervals to preserve the finish and appearance. If stainless steel becomes discolored or stained, it can be cleaned with standard cleaners but not with steel wool. All dirt and lint should be removed from the condenser at regular intervals for efficient performance of the cooler.

Milk Box Beverage Air 219

Milk Box

True TMC

Milk Box True TMC 220 Milk Box True TMC MILK BOX True TMC-49-S

Operation

1. The compressor is ready to operate. Plug in the cooler. 2. Check the temperature control setting in the upper right of the cabinet interior. The setting should be at #5. 3. Excessive tampering with the control could lead to service difficulties. Should it ever become necessary to replace temperature control, be sure it is ordered from your True dealer or recommended service agent. 4. Good air flow in your True unit is critical. Be careful to load product so that it neither presses against the back wall, nor comes within four inches of the evaporator housing. Refrigerated air off the coil must circulate down the back wall.

NOTE: If the cooler is disconnected or shut off, wait five minutes before starting again.

CLEANING

CAUTION: Do not use any steel wool, abrasive or chlorine based products to clean stainless steel surfaces.

There are three basic things which can break down your stainless steel‘s passivity layer and allow corrosion to rear its ugly head. 1) Scratches from wire brushes, scrapers, and steel pads are just a few examples of items that can be abrasive to stainless steel‘s surface. 2) Deposits left on your stainless steel can leave spots. You may have hard or soft water depending on what part of the country you live in. Hard water can leave spots. Hard water that is heated can leave deposits if left to sit too long. These deposits can cause the passive layer to break down and rust your stainless steel. All deposits left from food prep or service should be removed as soon as possible. 3) Chlorides are present in table salt, food, and water. Household and industrial cleaners are the worst type of chlorides to use.

8 steps that can help prevent rust on stainless steel:

1. Using the correct cleaning tools Use non-abrasive tools when cleaning your stainless steel products. The stainless steel‘s passive layer will not be harmed by soft cloths and plastic scouring pads. Step 2 tells you how to find the polishing marks. 2. Cleaning along the polish lines Polishing lines or ―grain‖ are visible on some stainless steels. Always scrub parallel to visible lines on some stainless steels. Use a plastic scouring pad or soft cloth when you cannot see the grain. 3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.

Milk Box True TMC 221 MILK BOX True TMC-49-S

While many traditional cleaners are loaded with chlorides, the industry is providing an ever increasing choice of non-chloride cleaners. If you are not sure of your cleaner‘s chloride content contact your cleaner supplier. If they tell you that your present cleaner contains chlorides, ask if they have an alternative. Avoid cleaners containing quaternary salts as they can attack stainless steel, causing pitting and rusting. 4. Water Treatment: To reduce deposits, soften the hard water when possible. Installation of certain filters can remove corrosive and distasteful elements. Salts in a properly maintained water softener can be to your advantage. Contact a treatment specialist if you are not sure of the proper water treatment. 5. Maintaining the cleanliness of your food equipment Use cleaners at recommended strength (alkaline, alkaline chlorinated or non- chloride). Avoid build-up of hard stains by cleaning frequently. When boiling water with your stainless steel equipment, the single most likely cause of damage is chlorides in the water. Heating any cleaners containing chlorides will have the same damaging effects. 6. Rinse: When using chlorinated cleaners you must rinse and wipe dry immediately. It is better to wipe standing cleaning agents and water as soon as possible. Allow the stainless steel equipment to air dry. Oxygen helps maintain the passivity film on stainless steel.

NOTE: The use of stainless steel cleaners or other such solvents is not recommended on plastic parts. Warm soap and water will suffice.

To clean interior of cooler move the unit close to a floor drain. Remove floor racks from inside of the unit. Wash interior of the tank. At the rear of the unit and below the grill there is a tank drain plug that will need to be removed to release the waste from inside of the unit. After all waste material is gone from the tank, reinsert the tank drain plug in the rear of the unit.

Milk Box True TMC 222 Pizza Display

Hatco

223

PIZZA DISPLAY HATCO Heated Shelves & Buffet Warmers Glo-Ray GR2S and GR2BW Series

OPERATION

GENERAL OPERATION Read all safety messages in the IMPORTANT SAFETY INFORMATION section before operating this equipment.

BURN HAZARD: Some exterior surfaces on unit will get hot. Use caution when touching these areas.

STARTUP 1. Plug unit into a properly grounded electrical receptacle of the correct voltage, size, and plug configuration. See the SPECIFICaTIONS section for details.

GR2S Model 1. Move the Power ON/OFF (I/O) switch to the ON (I) position. The Indicator Light will light up when the unit is energized. 2. Turn the BaSE heat control to the desired setting between LOW and HIGH. 3. Allow the unit 15–20 minutes to reach operating temperature.

GR2BW Models 1. Move the Power ON/OFF (I/O) switch to the ON (I) position. • The Indicator Light will light up. • The overhead heating element and display lights will energize. 2. Turn the BaSE heat control to the desired setting between LOW and HIGH. 3. If equipped, turn the TOP HEaT CONTROL to the desired setting. 4. Allow unit 15-20 minutes to reach operating temperature.

SHUTDOWN 1. Move the Power ON/OFF (I/O) toggle switch to the OFF (O) position. • GR2S models: The heated base will shut off. • GR2BW models: The heated base, overhead heating element, and overhead display lights will shut off.

CLEANING INSTRUCTIONS FOR CLEANING To preserve the finish of the unit as well as maintain performance, it is recommended that the unit be cleaned daily. 1. Use non-abrasive cleaners and cloths only. Abrasive cleaners and cloths could scratch the finish of the unit, marring its appearance and making it susceptible to soil accumulation. 2. Do not steam clean or use excessive water on unit.

224 PIZZA DISPLAY HATCO Heated Shelves & Buffet Warmers Glo-Ray GR2S and GR2BW Series

3. This unit is not ―jet-proof‖ construction. Do not use jetclean spray to clean this unit. 4. Submerging or saturating unit with water will damage unit and void product warranty.

IMPORTANT — DO NOT use paper towel or glass cleaner to clean plastic surfaces. Paper towel and glass cleaner may scratch the material. Wipe off plastic surfaces using a soft, clean, and damp cloth.

STEPS FOR CLEANING 1. Turn off the unit, unplug the power cord, and allow the unit to cool. 2. Remove and wash all food pans. 3. Wipe down all exterior and interior surfaces using a nonabrasive, damp cloth. A non-abrasive cleaner may be used for difficult stains. Hard to reach areas should be cleaned using small brush and mild soap. 4. For GR2BW models, clean the plastic sneeze guards and side panels (if equipped) using a mild, soapy water solution and a non-abrasive, damp cloth. NOTICE: DO NOT use paper towel or glass cleaner. 5. Wipe dry the entire unit using a non-abrasive, dry cloth.

SAFETY ELECTRIC SHOCK HAZARD: • Turn OFF power switch, unplug power cord, and allow unit to cool before performing any cleaning. • DO NOT submerge or saturate with water. Unit is not waterproof. Do not operate if unit has been submerged or saturated with water. • Do not clean unit when it is energized or hot.

Pizza Display Hatco 225 Steam Table Hot

AOW Wyatt

Steam Table Hot Aow Wyatt 226 Steam Table Hot Aow Wyatt STEAM TABLE HOT AOW Wyott Hot Well

OPERATION

1. All foodservice equipment should be operated by trained personnel. 2. Do not allow customers to come in contact with any surface labeled ―CAUTION HOT‖. 3. Do not cook, warm, or hold food directly in liner pans (well pans). Always use steam table pans. Steam table pan depth should not exceed 6‖. 4. Never hold food below 150°F.

WET SET-UP AND OPERATION PROCEDURES

1. Turn thermostat control to 10 setting or if equipped with infinite controls to 7 or High. Preheat for approximately 30 minutes. Pans will fill, to correct level, with water to white probe. 2. Place covered inset with product into well. 3. Readjust control after another 30 minutes of operation to the 6 setting depending on the amount and/or thickness of product. 4. Keep inset/steam table pans covered to maintain ideal serving temperature. 5. Water is automatically kept at correct level.

NOTE: Turning on any control will activate autofill.

CLEANING

CLEAN DAILY

1. Turn OFF before cleaning. 2. Scrub all surfaces with a mild soap and warm water solution using a plastic scouring pad. 3. Rinse with clean water.

PERIODIC DELIMING

1. Fill well with a deliming agent solution. 2. Turn on steam and allow to sit. 3. Turn off steam, drain, and flush with hot water.

Steam Table Hot Aow Wyatt 227

Steam Table Hot

Atlas Metals

Steam Table Hot Atlas Metals 228 Steam Table Hot Atlas Metals STEAM TABLE HOT Atlas Metals Electrical Heated Units WH/WIH/WIHD/WIHD&M/WIHL & WIH 17-67 Series

OPERATION 1. The unit can be used wet or dry, however the use of water is recommended. 2. When using wet, 1 to 2 inches of water in pan is sufficient. See water level line, in S/S liner. 3. The thermostat dial has an off position and numbers from 1 to 10. (Number 10 is the highest setting). CLEANING 1. To clean use soapy warm water and rinse thoroughly to remove all residues. 2. NEVER clean pans with a chloride based product. Chlorides or improper cleaning could scar, mark and/or corrode pans. 3. Do not use steel wool or abrasive products.

Steam Table Hot Atlas Metals 229

Steam Table Hot

Delfield

Steam Table Hot Delfield 230 Steam Table Hot Delfield STEAM TABLE HOT KH-4-NU (Shellyglass) Delfield

OPERATION

Heated Units: 1. After plugging in the power supply cord, select desired temperature by rotating the knob on the temperature control panel. 2. A light will come on when the switch is activated. 3. Control knobs and lights are provided for each heated food well. If the same temperature settings for each well are used every day, the temperature knobs can be left in the same position and the wells can be turned off using the ON/OFF switch at the end of the control panel. 4. Before the unit is used the first time for serving, turn the temperature knob to ―10‖ and heat the well for 15 minutes. 5. Do not be alarmed if smoke appears; this preheat should burn off anything sticking to the food well element. 6. When serving thick sauces always use the hot food well in ―wet‖ operation. This provides more even temperature for the sauce. 7. Product temperature should range from 140˚F to 160˚F.

NOTE: Never place food directly in the well. Always use pans.

8. Keep covered insets empty during preheating and when the well is not in use. 9. Always place covers on pans when not serving to keep food from drying out and to reduce your operating costs.

Wet Operation: 1. Fill the food well with about two inches of water and cover with lid or empty pan. 2. To preheat water, set temperature control at ―High‖. With pans in, wells will boil the water. 3. Food temperature will vary depending on type and amount of food. 4. To minimize steam and water use, set control to lowest setting that will keep proper food temperature. 5. To reduce preheating time, use hot water to fill the well.

WARNING: Steam can cause serious burns. Always wear protective covering on your hands and arms when removing lids from the unit. Lift the lid so steam will blow away from your face and body. Water temperature will average 180˚F.

Dry Operation: 1. Wet operation is much more efficient and is preferred. However, these units may be operated without water without damage to the unit.

Steam Table Hot Delfield 231 STEAM TABLE HOT KH-4-NU (Shellyglass) Delfield

WARNING: The dry well should never be preheated longer than 15 minutes. Only 6 inch deep pans should be used with dry food wells. When operated dry, the well bottoms become very hot. Do not allow unprotected skin to contact any well surface.

NOTE: When operated dry, the bottom of the well will discolor. To clean, use a stainless steel cleaner or mild abrasive.

Operation of Optional Heated Understorage: If necessary, preheat the heated understorage to desired temperature. Temperature range of understorage is 100°F to 200°F. The temperature control knob is always the far left knob on the panel. Indicator light is also at the far left.

CLEANING

NOTE: The power switch must be turned to OFF and the unit disconnected from the power source whenever cleaning the refrigerated area.

CAUTION: Never use an acid based cleaning solution! Many food products contain acid, which can ruin the finish. Be sure to clean the stainless steel surfaces of ALL food products. Common items include, tomatoes, peppers and other vegetables.

Interiors and Exteriors: 1. The inside and outside can be cleaned using soap and warm water. 2. If this doesn‘t work, try ammonia and water or a nonabrasive liquid cleaner. 3. When cleaning the outside of the unit, always rub with the ―grain‖ of the stainless steel. 4. Do not use an abrasive cleaner because it will scratch the stainless steel and can damage the breaker strips and gaskets. 5. For all fiberglass and stainless steel parts, use a mild, nonabrasive soap or detergent and warm water. 6. This may be followed by a stainless steel cleaner or polish which will clean water spotting, fingerprints and bring out the color of the fiberglass. 7. To maintain the color of the fiberglass and to remove scratches, wax twice a year. This can be done in the same manner in which a car is waxed.

Stainless Steel Care and Cleaning: 1. To prevent stains or rusting of stainless steel several important steps need to be taken. 2. Proper cleaning of stainless steel requires soft cloths or plastic scouring pads. 3. NEVER USE STEEL PADS, WIRE BRUSHES OR SCRAPERS! 4. Cleaning solutions need to be alkaline based or non-chloride cleaners. Any cleaner containing chlorides will damage the protective film of the stainless steel. Chlorides are

Steam Table Hot Delfield 232 STEAM TABLE HOT KH-4-NU (Shellyglass) Delfield

also commonly found in hard water, salts, and household and industrial cleaners. If cleaners containing chlorides are used be sure to rinse repeatedly and dry thoroughly. 5. Routine cleaning of stainless steel can be done with soap and water. Extreme stains or grease should be cleaned with a non-abrasive cleaner and plastic scrub pad. 6. Always rub with the grain of the steel. 7. There are stainless steel cleaners available which preserve the finish of the steel. 8. Early signs of stainless steel breakdown are small pits and cracks. If this has begun, clean thoroughly and start to apply stainless steel cleaners in attempt to restore the steel.

CAUTION: Never use a high-pressure water wash for this cleaning procedure as water can damage the electrical components located near or at the condenser coil.

Doors and Hinges: Time and heavy use can cause the hinges of doors to become loose. If this happens tighten the screws that mount the hinge brackets to the frame of the unit.

NOTE: Do not place hot pans on/against the blue ABS liner. Do not throw items into the storage area.

WARNING: Never use sharp objects or tools to clean or scrape ice/frost build up from the refrigerated cold pans or frost tops. A puncture to the pan could cause damage to the refrigeration system.

Steam Table Hot Delfield 233

Steam Hot Table

Low Temp / Colorpoint

Steam Table Hot Low Temp/ Colorpoint 234 Steam Table Hot Low Temp/ Colorpoint Hot Food Table Low / Colorpoint

Steam Table Hot Low Temp/ Colorpoint 235 THERMOS TAT:

TJ.IC ThE"MCST:\- -. :HENEVe. THE HE!..TIM UtJIT IS ENE:::tGIZE!:\ >t-IE; LOAO LIG.-IT :;CMES C·N .:-.NC GOES OFF '"\'l-IEN THE FR£SEi' 1E'¥1PE TURE IS REACHE:::;,T11E YCI.ING ·:;F THE THI:H:I 10ST TIS --iER!:FCRE NDICATED 8¥ l'HE LOAO !.!C;HT.

EF SERifS HOT FOOD PAN WATER TEMPERATURES

SETTING

1. =OFF B.= 200 DE!GREE WATER 2.a 80 DEGREfWATER 7.e 106DEGRfE WATER 3.= 115 DEGREE WATER B.= 210 DEGREE WATER 4. .. 150 DEGREE WAT:R 9. •212 DEGREE WATER 5.= 180DEGREE WA ER 10.= 212 DEGREE WATER

SHUTDOWN:

AT THE END OF -I'IE DAY OR SF.R'V1Nt1 PFROO, ::;;:T T E THE.Rl'>. O..nAT COI\',TROL TO T!tE {1! POITIONWHICHIS THE OFF SEntNG.'IH S REMOVES ALL PO'•'\"ERTO THEHEATtNG UNITS. O · Il l f ( f. I Hr: i:(llJIPMF.NT FOR O G fiERI:OOS OF TrU E OR ·roPREVENT TI-E VNAI)T·0R t7.EO USE OF Pi€ EQUIPMENT PLAC!; THC CIRCUIT SREAK£:R TO THE OFF PCSITICN.

CL.EANINQ

HOT FOOD WELLS:

WET OPERATION •IF Ht)T '.VATf.R OR STI:N.C HEA.TiNG tS USED.All SURFAi.ES AR FC";i)\iEilEO '.'\•ITr-; A FILM C'F 'NATE-=t FOCO SPILLAG INTO THE RECEPTAC E W LL r-JOT ST•CK OR CAI:)CNIZE. 1'1WILL DRCPIN TO -HE 'W!\TERA'JFLCATORSETT LETO rHE 30TTOI.t. TO CLEAN THC R!:;CEPTACLE, REMOVE TI·1E\11/ATE R BY Orx:-NtNGTIIEDRAINVALVE LOCATED IJNDER THE UNIT AND DRAINTHEV••ATER N TC.A S Jf:A' IK€ CCNTA!NER t..NO $PCNCEOUT HIE P.EMAINING ',\•ATER. V.,'t.,SIITt- C CC EPTACL.E 'Ao'fTH.MILO ;)ETERGENT AND!-lOT v..·A.TER,RINSF. ANO r:RY. EE THE f<)I...LCWING SECT!CN ON "HOW TO CLEA/11 STAINLESS STEfl" FOR SPEC FtC RECO+ MENOATIONS.

DRY OPE.RATION • WHEN .. E F·:"JQO '.'MRV1ER IS USEO DRY. FOOIJ SP!LL:.:: e ON THE HOi' SURFACE ; 'NIL:. BURN AND STICK. T.<-E $;ME COMHERCif..l CLEAN S USED ON STAJ:NLESS l:iTEel.UTE $1LS MAY HE: I.St:O TO C CJ\1'1 THE RCCE?TACLE. 'v'it\SH THE rNTCRIOR SURFACES WITH WATER AtJO.A MILO DETERGENT TC REMOVE DISCO_ORATION. RINSEW ITHPlP.IN'/\lATER .AND CRY '.'JITH AN .ABSORBENT CLOTH.TI'!E BOTTOM OF THE R£CEPTACLE MAY TAKE ON 1\ STRAW GO ORfi1APPEARJ\NCEWUENITIG USED ORY.TI'I13 1S OUCTO TI'IEINTEt SE HEAT.niE DISCOLORATION WILL NOT COME OFF\o\'ITH ORtv'.AL CLEANING PROCEDURES BUT DOE:S NCT PCE.,.!..NV :>R;:QRMto..NCE OR HEALTH PFi.OSLEMS. SEE l'Ht: SECTION ON "HOW TO CLEAN STAINLESS STEEL"FOR SPECIF C RECOMMENDATIONS.

· ·WARNING .....

00 NOT USE HAR.SH CHEM CALS.ACIDS OR ALKALIS IN CLEANING THIS TABlE OR HEATING RECEPTACLES. WITH A.HY CLEANERS, READlNSTRUCTION$ CERJLI..Y ANO DILUTE AS INSTRUC TED BEfORE APPl.YING TO STAINLESS STEEL EQUIPME!H.

THE FOOD WARMING RECEPTAC EIS MADE OF STAINLESS STEEL,BUT USE CAREOUR NG THE CLEANING OPERATION. HEAVY OBJECTS Sl-!0111..0 NOT BE DROPPED IN Tl-li!RECEPTACLF.

Steam Table Hot Low Temp/ Colorpoint 236 flSEROLASS BODY OR LAMINATE BODY

THE f'i6 RG1.AS$ BODY Cfl AM1NATE ()GOY SHOULDBE CLEANED WITHA MILONONAOHA$ VE CLEANER AND A SOFiCLOTH.

-cAUTION ....

DO NOT USE BLEACHES, ABRASIVE CLEANERS OR ABRASIVE CLOTHS OR PADS A$ THEY MAY DlSCOLOR AND SCAATCH THE FIBERGLASS. DO NOT USE I-lARSH CHEMtCALS, ACIDS OR ALKAUSIN THE CLEANING OF THE FIBERGLASS.

PLEXIGLASS SHIELDS:

USEA M!LDSOt..P k"i.O ASOFT CLOTH WHENCLEANIN() HEPLEX.!GLASS SURFACES.WIPJNG THE SURFACE\ iTHA ORY CLOTH CA"' CAUSE SCRATCHES.

DO HOT USE WINDOW CLE.AtUHC SPRAY OR KITCHENSCOURING COMPOUNDS.PROOt..TSW ITH A HKlH ALCOHOL CONTENT C CAUSE SURFACE FISSURES COMMONLV' REFERRED TO AS "CRA2lNG" . TH!S WILL OCCUR JNANY SPOT TI-IA.T H,:..S 9EEN SJSJECT ro STA.ESSES. SUCHAS ·CHIPPED M 8JRN£o SAW Clr.S. CRACKED HOLE$ FtAMEPOLISHEDECGES. FORMED EDGES. ETC. FOR BEST RESULTS USE:. MNOVUS PLASTIC POLISH N0.1M.

., WARNING u•

IN ORDER TO PREVENT ANYELECTRICALACCIDENTS,THlS EQUIPMENT SHOULD BE NSTAU.fO AND SERVICED SY OUAL FlED MAINTENANCE PRSONNEL ONLY PE NATIONAL ELECTRICAL CODE STANDARDS.

VAi'UO'JS OPTIONS MAY ilE PliRCI-IA$FO VIJITH T.'-11$ E:)U(f>UEtH.WHEN THESE OPTION$ ARE PROVIDEDTHEELECTR!Ciol.CIRCUfTS MAYBE SEPARATELY FUSEO WITH CLASS "0"FUSES. IF fUSES MUST BE REPLACED REPLACE WITH THE SAME TYPE AND AMPERAGE FUSE.

Steam Table Hot Low Temp/ Colorpoint 237 tjOW TO CLEAN STAJNLESS STEEL

THE f :)LL0\'II.N<3 !N,.-CRMATI:)N NAS TA....-.E.N FROM A. PAJ'.(FHLET t:lv MR. RICI-iARO E. PAR.l:r. $TAINLCS3 StEEL SPE.CIA1.tS ,AMERICAN !RC-N AND STEEL INSTITUTE.

$T.:OJt4 ESS STEEL 1$ ONE CF THE E.t..StEST MP.:'EF

THE REASONS FOR S7AINLESS S7E2.LS SE F c·_EANING IS EASY TO SEE: tH;Y l N r.;.E NAT;JRE OF THE M;;T/\LITSELF.

1 H'SHA:CU, TCUGh S:U. FAC . rAINLESS iC:H W LLWOJ!tK lARDER."THAT 18.THE,\'\ORE IT IS USED, THE MORE RESISTANT TO •NEAR 17 BECOMES. S'7AINLESS STC::C:L "NLL NOT DEVELOP ROlJGH SPOTS THAT HARBOR 8ACTERIA AND SOil.

Z HIOH CORR

'TH $F.CR!:'I"OF MAJNYAJNINGSTAINLESS STEEL ISFRECUENT, SCHEDULED ClEANING Ti'V.'T'o\'ILL PREVENT BUILD UP OF SURFACEOEPOSITS. SURFACE DEPOS TS, IF= ALL0\1\'EO TO REM.AiNFOR LONG PE."'tiOOS Cf TlME CAN HARMSTAINLESSS fEEL .STA.INLESS STEEl.THRIVES0N EX OSUR.E TO AIR; UNDER CERTAIN CONDITIONS.TliE L;:NGTHV Ot:PRIVJoo.7ION Ot= OXYGEN BY HEAVY SOIL DEPOS TS CAN CAUSE LOCALIZED PITTING OR ST...:.JNING.

NCGLECTING THEfooiATERtA.L ih THIS tA.NNER IS OEF NITEABUSE.'l¥'HICH EVEN STAINL::SS STEEL IS 'iOT IMM JNI;. .

T'NO B.A.SIC RULE$;

1. CLGA.'l FREOUENTLY,A.NO ON A. FIXF."n S..'::HF.CULE.

2. SE:.ECT THE SIMPLEST MJ;T HOO.

TC· REM.OVE ORDINARY CIRT AND r-'000 ESCUE FROM STAINLESS STEE EQl)I?MENT HAT OPEAA1'-ES .o\T LOW TEM?EAATURES, USE OCINARY SOAP ANO WATER AND .APPt..Y WIT A SPONGE. IO= t E.€R B.' USH OR C!_.:JTH. TO HASTEN .P.CTtON,.ADO Eln-tER SODA ASH,6AKING SODA, SORAX OR ANY CF SEVERAl..NCN..ABRASfv E COMJ.tERC !ALCLEJ\NSlN3 AGENTS.

TO REMOVE SL.ATIER OR CONDEN$E.O VAPO .':11'HtCH HAVE "BAKED'" ONTO Tt1E EQU PMENT. THE TR£An.(ENT OUTLINED ABOVE IS OFTEN SUFFICIENT. IN QfH CASES A GENTLE TO VIGOROUS POLI5t11NGACT ON MAY BE NECESSI\RY.

IR.ST TRY A PASTE MAO WITH WATER ANOAt..•1MONlAAS THE LIOUIOANO EITHERMAGNEStUM Q)

RUB AS GENTt.Y AS POSSIBLE 1'4 THC OtAt:C110N ;)F THE POUSHI"'G MARK.5 CN THE STEEL. USING A SOFT C Oi'H. FOR. MORE Rt;SISTAHT DF,:PO..o;;m:;.USEA ST...ii lNLESS STSEL SCOUR ING SPCNGEOR STAINLESS STEEL WCOL C THEFINEST POSSIBLE TI!XTUKE.

WHAT NOT TO 00:

CO NOT USE COMMO STEEL ·.,··:xJL. SCOU NG P...;DS.SCRP.PERS.'NIR e. 5RU::ktf:S...F LES OR OTHER STEEL TOOLS.SI'JCE THESE :-".AN MAP. THE: $1'AINLI!SS STEEL THESE PARTIClES \11.'11..1.. EVENTV/\1..LYRUST •.: ..No ST. IN f HE SURFACE. ANO YO;J MAYa..A'v'E"70 R!;fiNISH IT.

Steam Table Hot Low Temp/ Colorpoint 238 SLIGI-:TI.Y OARK.ENEIJAREAS SC».iE.TIM SAP!>EARCN STAINLESS STE lSURFACES W-ti:.AE HCM.1 HAS BEENAP?llEO OURJ FJi..BRICATION OR IN SERv' CE.

THES:ARE CAUSED BY T:iCK.t:NINGOF THEPRQTECTI'.fESURFACE.::...;: STAINLESS ST I!L,AND ARE NOT HARMFUL R MO\o'Al CALLS FOR ENERGETIC SCOURI G.AGAIN USINO ASTAINLESS STE2lWOOl ORSCOUR.IN"G PAD,COMBlNSD \'I.'ITHA SCOURINGPOWOER OROIVE OF THEHEAT. TINT REMOVERS LISTEO N THET.ASLE..

TrlREE RULES W llPREVENT HEAT TINTING:

1) USE ONLY NOUaH HEAT TO 00 TH JOB EFFICIENTLY.

2t 00 NOT Af' ?',.Y HEA'110 t:f,'W IY tQUIPMEN7.

3} AVOIDCONCENTRATINO HEA.T ON A SMALL AREA•

....CAUTIONISADVts£:0 ·'

IN $TI;RIJ..I I\JG'$TAINLI!SS STEEL EOUIPIIIEN"7, Jo>AY PARTICULAR AITENTION TO AGEW.S CONTAINtNGCHLORINE COMPOWoiDSSUC H.:..SPQ7,\SSIUMHYPOCI"t.O Il'E. 1HfSf=C:CM'POUNDS MAY BREAK 00\'\'N AND RELEASE FREE CHLORINE. OR t !YDROLYZE TC FORM tiYOROCHlORIC ACID.

STAINI.ESS -T O. RESISTSAnACK BY SUCH C(IMPOUNC.CS OR UP TO TWO tt:lURS. SE\I':RC LOCALIZED Frr.ING MAYOCCUR FROM IONG7R :O:XPOSURE. FOR SAFE USEOF THES: ACENTS, KJ:.I-' CONrt.GT TIME SHORT, FLUSH THOROUGHLY'Wirrt WATER, AND OPERATE EQUIPMENT NORMALI.Y BE1\VEEti APPLICATIONS. USING 'THESE PREC.to.UnONS, THE STERILIZA.T ON PROCESS C...:O.N Bt: REPEATED ANY NUMBER OF TIMES.

PREVfNtAnVE MA!NnNANCE OF' COLORPOINT EQUIPMENT

1. Thto food toet"-.llll.t',. w•ll : $i.l'>aut d bt e : n 1horou ly 1:11ery ::Ja;•. Food s, ill qe!eft In U\.t ;:>atl& sueI' -.lom•lo p;a5tt en ca.J t d:mHt•JI:! to tM ufliL Tl'!;o "r:ltllt: ruu of foods o·tf tlrne co;n e;JIJ pitt n of tlwo unlu. Formo1e l ni l'.fl lto!¢1W111'1)1' nn :htue m:w:l b .:see U'lf: se<;llon on "HOW'TO CLEAN ST/JHLiS$ STP'L in :hiS 1'!\ 'lu:t.l.

:l. AJw: y:o wi the un- t downwitl\ a dfl.l'llp tloth. Oo 'lOt s.,.-a.y w tel ('liu:'tty c.orrtrol p:tn.:l :.·c :.:or on :WNGwith OA\)0. 4 netUft9 •l m.,.,ts.

239

Upright Refrigerator

‘

Cold Tech

Upright Refrigerator Cold Tech 240 Upright Refrigerator Cold Tech REGULAR MAINTENANCE

CLEANING THE CONDENSER COIL Fo t efficient operation. i1i:;important that the condenser sw.t.ace be kept free of dl!St. dirt.ar:d lint Co!dTech recommends clean1ng the condense r col and tins at least once per IJ'(Inth. C!ean with a oommercialcondenser coildeaner..a.'!ailable fromany kehen equipment retailer. Brush the condenser fins &om top to boltorn. not side to skte.Nter ciMning.straighten a, ·w ben1 condenser tinswith a fin comb.

CLEANING THE FAN BLADES A.NO MOTOR IIn.ecessal)'.clean the fan blades and n-ot\lr v:lth a soft c'oth If IIIs necessary to 'IIaSh t1e fan t>:.ades, oover 1he tan motor to pre·:&flt mols1tlre damage.

CLEANING THEINTERIOR OF UNIT When ctaan:ng 1e cab!net interiO!.use a sot ,ant of warmwa.:et and mlkl soap. Do not use stealwool, caus,tic soap,a:,.,ras:ve c'eaners.or b!eachthat n.1y damagelhe slaJn!ess steelsurfar..e .

Wash door oaskets on a regular basis. preferab'yweekiy. Sin,11're.1\0ve door oasket from tt-.e frame of the dO()(,soak tnwatm water arxt soap for thirty (30j m'nute dry with oott cloth. and r&plac&. Ch&ck Cioot gasl:ets tor r.roper sealafter may are replacad.

Perio.1ir.alty (emnve :heShslvas and f.ilrst91'S frnmihe unit ano dAMthem wHh mildsoap and warm waier. To remon1the pila.s1Rrs, fi1st {Affi0'/9 1he s.'"'IAI\'AS ;md shAlf dips. ThA n.unJ;CIA'II the pilasiA r 'Nilha phillips screwdir ver and rsrr.m·e.

WARNING Disconnect power COld before cleaning any parts of the unh.

Upright Refrigerator Cold Tech 241

Upright Refrigerator

Delfield

Upright Refrigerator Delfield 242 Upright Refrigerator Delfield UPRIGHT REFRIGERATOR Delfield

OPERATION

1. After plugging in unit, freezer temperature is set to 0°F and refrigerator is preset to 37°F. 2. A digital display will flash if the interior cabinet temperature is over the set temperature range. Flashing will stop when cooled to set temperature.

CLEANING

1. Interior and exterior can be cleaned using soap and warm water. If this does not clean, try ammonia and water. 2. When cleaning the exterior, always rub with the ―grain‖ of the metal. 3. Door gaskets should be cleaned as required to seal properly. A brittle brush and soapy water will clean gaskets. Do not use full strength de-greasing agents.

Upright Refrigerator Delfield 243

Upright Freezer/ Refrigerator

Trauslen

244

Upright Freezer /Refrigerator Trauslen R & A Series

OPERATION

At the start of a freezer defrost cycle, both the compressor and evaporator fans are OFF. The microprocessor control will read "DEF". The electric heater is energized. When a temperature device affixed to the coil senses 70 coil is fully defrosted and the compressor operation is resumed, defrost heaters are automatically turned off. The coil fans are delayed from starting at the termination of a defrost cycle. Fan operation is automatically resumed, or they can also be started by a time or temp delay (whichever comes first). In case of temp delay, it uses the same coil sensor and starts at 32 aeration is then resumed.

During freezer defrost operation, heat is confined to the coil enclosure to prevent any significant rise in temperature within the food zone. The fan delay controls function upon termination of a defrost cycle is two-fold. First, to prevent blowing warm air into the food storage area. Second, to prevent any condensation on the defrost coil from being blown into the food storage area. The Microprocessor control is set from the factory to terminate defrosts at 20 minutes in the event of a sensor failure. This setting should never be tampered with, without first consulting the factory.

ADJUSTING THE SHELVES: For shelves mounted on pins, first select the desired location and remove the white plastic covers in the interior back and sides by rotating them counter-clock-wise. Remove the shelf pins by rotating them counter-clockwise. Install the pins in the desired location by rotating clockwise. Make sure the pin is securely tight end down. Do not over tighten. Slide the shelf into its new position, and replace the white plastic covers into the holes vacated by the shelf pins.

USING THE CONVERTIBLE FREEZER: The default setting as delivered from the factory is for operation in normal freezer mode (0 to -5 ever, operation can be changed to refrigerated temperatures (36-38F) by inserting the key into the face mounted "CONVERSION KEY SWITCH " and turning this 90 degrees clockwise. Turn the key back 90 degrees counter-clockwise (to the 12 O'Clock position) to resume normal freezer operation.

Cleaning

CONDENSER: The most important thing you can do to insure a long, reliable service life for your Traulsen is to regularly clean the condenser coil. The condensing unit requires regularly scheduled cleaning to keep the finned condenser clean of lint an dust accumulation. Keeping the condenser clean allows the cabinet to operate more efficiently and use less energy. To clean the condenser, first disconnect electrical power to the cabinet and lift up the front louver assembly. To lift this, remove the two screws located on both sides at the bottom of the louver assembly OnceUtphrighe tsRcerferiwgeras taorreTraruesmlenoved, the panel can be pivoted 310 upwards allowing full access to the front facing condenser. brush any dirt, lint or dust from

245 the finned condenser coil, the compressor and other cooling system parts. If significant dirt is clogging the condenser fins, use compressed air to blow this clear. Lower louver assembly and replace the screws to hold it in place Upright Refrigerator / Freezer Trauslen R & A Series

EXTERIOR: Exterior stainless steel should be cleaned with warm water, mild soap and a soft cloth. Apply with a dampened cloth and wipe in the direction of the metal grain. Avoid the use of strong detergents and gritty, abrasive cleaners as they may tend to mar and scratch the surface. Do NOT use cleansers containing chlorine, this may promote corrosion of the stainless steel. Care should also be taken to avoid splashing the unit with water, containing chlorinated cleansers, when mopping the floor around the unit. For stubborn odor spills, use baking soda and water (mixed to a 1 TBSP baking soda to 1 pint water ratio).Cleaning both stainless steel and anodized aluminum interiors, the use of baking soda as described inspection is recommended. Use on breaker strips as well as door gaskets. All interior fittings are removable without tools to facilitate cleaning.

Additional

FREEZER Your new Traulsen R or A Series Convertible Refrigerator or Freezer is equipped with an electronic microprocessor control, which precisely regulates operation. It is supplied from the factory completely ready for use.

MICROPROCESSOR CONTROL FEATURES: Internal Time Clock • Eliminates defrost time clock (refrigerator and freezer models only). • Will display only at "Start Up". • Must be reset after a power failure. • See "Setting The 24-Hour Clock" on Page 10. (Also required at "Start Up") • Will automatically update for Daylight Savings Time. See "Setting Daylight Savings Water Resistant Housing The digital controller is water resistant not only from the face of the control, but also from the rear of the housing. Parameter/Service Levels

246 Upright Refrigerator

Hobart

Upright Refrigerator Hobart 247 Upright Refrigerator Hobart Upright Refrigerator Hobart DA2

OPERATION INSTRUCTIONS: Begin with all switches OFF • Press and hold the PROGRAM button for about 3 seconds until the PROGRAM light starts blinking. Release the PROGRAM button, and the PROGRAM and the SET CLOCK lights remain lit. • The upper set of switches sets the HOUR. Slide the switch that corresponds to the current hour to the right. The 11 other switches remain OFF. • The lower set of switches sets the MINUTES. Find the switch that is within 5 minutes of the current minutes and move it to the right. At least 10 of the other switches in the lower set remain OFF. If the time is 0 to 3 minutes after the hour, all 11 switches can remain OFF. • The last switch of the lower set of switches selects AM or PM. Leave the tab on the left for AM. Slide the tab to the right for PM.

TEMPERATURE CONTROL — The temperature control is set at the factory but local conditions may necessitate slight adjustment. To adjust the temperature control, lift up and remove the front trim panel. Turn the control knob a small amount at a time. Turning the control knob in the direction of the arrow lowers the temperature. The control knob has a marked OFF position which interrupts power to the compressor and condenser fan only, not the entire reach-in.

CLEANING: Clean the inside of the cabinet and the doors weekly with a warm water solution of mild household liquid dishwashing detergent (such as Palmolive green or Ivory). Do not use anything containing grit, abrasive materials, bleach or harsh chemicals. Be cautious with new or improved formulas; use only after being well tested. Rinse thoroughly and dry with a clean soft cloth. Gaskets Door gaskets should be cleaned weekly using a warm water solution of mild household liquid dishwashing detergent (such as Palmolive green or Ivory). Never allow gaskets to contact concentrated cleaners or disinfectants. This can cause premature failure of the gasket material.

Upright Refrigerator Hobart 248

Walk- In Freezer / Cooler

Artic

Walk-In Freezer / Cooler Artic 249 Walk-In Freezer / Cooler Artic Walk- Freezer Artic Walk-In

Walk-In Freezer / Cooler Artic 250 Walk-In Freezer / Cooler Artic

Walk-In Freezer / Cooler Artic 251 Walk- Freezer / Cooler Artic

Walk-In Freezer / Cooler Artic 252 Walk-In Freezer / Cooler Artic Walk-in Freezer/Cooler

Bally

Walk-In Freezer / Cooler Bally 253 Walk-In Freezer / Cooler Bally Walk-in Freezer/ Cooler Bally

Cleaning Keep all walkway surfaces clean and free of spilled liquids and food particles. Walk-In panels and magnetic door jacketing should be periodically wiped clean with a damp cloth. Use only mild soap to clean the panels: never abrasive pads or powders that could mar the finish. Remove all soap film and thoroughly dry with a clean cloth. Protect Digital and Electronic Alarms from moisture, or warranty is null and void. Never flush the inside of the Walk-In with water. Use a clean damp mop or rag when cleaning spills on the floor. Heater wires should be checked for proper function. Feel for warmth around the door frames on hinged entrance doors and pressure relief port doors, if applicable.

Note: Condensation or Ice buildup around doors may indicate leakage or heater failure. Contact a serviceman immediately.

Keep door gaskets clean with a solution of water and mild soap. Inspect refrigeration units frequently for proper function of evaporator & condenser fan motors, drain pan heaters, defrost controls, and drain line heaters. Condensate water must never be permitted to drip on the Walk-In floor. Drain pan or drain line heater failure will result in ice buildup and Evaporator damage. Refer to the Refrigeration System Instructions for proper drain pan and condensate drain line instructions. Don’t overload the Walk-In with product. Maintain orderly storage to permit good airflow within the unit. Inspect the condition of abrasive anti-skid strips monthly. Replace or add additional strips when necessary.

Walk-In Freezer / Cooler Bally 254

Walk-In Freezer / Cooler

Brown

Walk-In Freezer / Cooler Brown 255 Walk-In Freezer / Cooler Brown Walk-In Freezer / Cooler Brown UDS4

Operation Following successful programming, if at any time the temperature within the cooler or freezer travels beyond the set limits (HS Por LSP), the display will flash and the alarm will sound. To silence the alarm push the reset button. The alarm will stop for 5 minutes. The display will continue to flash indicating an alarm condition and will continue to do so until the temperature within the unit returns within programmed settings. If after 5 minutes the temperature remains outside of desired conditions, the alarm will then sound again. The process for silencing the alarm may be repeated. Three dots…on display indicates that the battery is low or is not installed.

Safety Please use caution when inside any walk-in. The floor may become slippery if allowed to become wet or greasy. To provide user safety, to maintain optimum performance and long life of this product, we recommend regularly reviewing the following procedures with anyone that may enter the walk-in: 1. Keep all walkway surfaces clean and free of spilled liquids and food particles. All aisles must be kept clear for passage. 2. Inspect the condition of the anti-skid strips monthly. Replace or add additional strips as needed. 3. Keep door closed to prevent the accumulation of condensation on floor and other surfaces. 3. Inspect refrigeration equipment frequently for proper functioning of evaporator drain pans, defrost controls and drain line heaters. 4. Condensate water must never be allowed to drip on the walk-in floor. Refer to the refrigeration instructions for proper condensate line installation. 5.Frost or condensation appearing around the door jamb indicates that the heater cable is inoperative or that the door gasket may need to be replaced, or that the door has not been properly closed. 6. Hinges used on the doors are self-closing with a nylon cam and bushing. The hinges are lubricated at the factory for ease of operation. They should be lubricated every three months with petroleum jelly. Care should be used to keep dirt and trash out of the hinge. 7. To help prevent moisture accumulating in the insulation, be sure to replace missing plug buttons. Additional buttons are shipped with each order. Warning! If you observe any abnormal or unsafe conditions, you should contact your maintenance manager to have this condition corrected.

Cleaning The ceiling, walls and floors of Brown walk-ins are covered with a metal finish. Cleaning of this surface can be accomplished by the use of a mild detergent, warm water and a soft cleaning cloth. The use of an abrasive type cleaner can scratch the surface of the metal. The use of any form of cleaning agent that contains any form of acid may cause a discoloring or darkening of the metal finishes. Markings made by felt tip pens or “Magic Markers” can be removed by use of lacquer thinner, varsol, or naphtha. After using these cleaners, wash the space with soap and warm water to remove any chemical residue. Walk-In Freezer / Cooler Brown 256 Walk-In Freezer/ Cooler Brown UDS 4

Cleaning Stainless Steel Finishes 1. Always clean in the direction of the grain. 2. Use alkaline, alkaline chlorinated or non-chloride containing cleaners. If you are unsure, check with your cleaner supplier. 3. Rinse, Rinse, Rinse.

Cleaning of Door Gaskets Magnetic door gaskets should be cleaned with mild detergents and hot water. Remove all soap film and dry thoroughly with a clean cloth. Strong cleaners are corrosive and should not be allowed to come in contact. Never use acids (hydrochloric or muriatic for example) on door gaskets.

Back Up Power Remove the faceplate of the unit and install a 9 Volt battery to the harness. During a power failure, the unit will remain dark. The battery backup will allow a momentary check of temperature and will produce an audible alarm should the storage temperature exceed the alarm set points. To check the temperature when in battery backup mode, depress the reset button. The current temperature will appear. The alarm, if activated, will silence for 5 minutes. After that, the unit will then become active again. This procedure will continue until the temperature returns within the designated set points.

Programming Unit To set the High Set Point temperature, depress the Set button until HSP appears. Push again to display the factory setting. Using the adjust buttons set the desired upper limit temperature. To set the Low Set Point temperature, depress the Set button until LSP appears. Push again to display the factory setting. Using the adjust buttons set the desired lower limit temperature. NOTE: If the programming sequence is interrupted for more than 15 seconds, or not completed to the point where the display flases once, the unit will automatically revert back to the temperature display mode and to the factory settings for HSP & LSP without acknowledging any new set values.

Walk-In Freezer / Cooler Brown 257 Walk-in Freezer/Cooler

Kolpak

Walk-In Freezer / Cooler Kolpak 258 Walk-In Freezer / Cooler Kolpak WALK-IN FREEZER/COOLER Kolpack Model 228

OPERATION

Thermometer Testing

1. To test for thermometer accuracy, use a mixture of crushed ice and water to form a slush. 2. Place the thermometer bulb in the mixture and check the reading. Thermometer should read approximately 32º F. If not, recalibrate per instructions. 3. Thermometer testing is a required part of installation to insure against calibration drift that may have occurred during shipment. 4. Once thermometer calibration is confirmed, the thermometer bulb should be mounted away from the door opening.

Thermometer Recalibration

1. Remove the face cover of the thermometer. The cover will either screw off or pry off. Take care not to damage the cover during removal. 2. For lowering the reading, carefully hold the pointer. Insert screwdriver in pointer slot and slowly turn clockwise a small amount. 3. Adjust to proper setting. 4. For higher temperature reading, carefully hold the pointer. Insert the screwdriver in pointer slot and slowly turn counter clockwise a small amount. 5. Adjust to proper setting. 6. Carefully reinstall the face of the thermometer

SAFETY 1. Condensate water must never be allowed to drip on the walk-in floor. Refer to refrigeration system instructions for proper condensate drain line installation. 2. If entry doors are to be held open for periods longer than 5 minutes, a vinyl strip curtain should be used. When doors are opened for extended periods of time, frost can form on the ceiling and floor due to the excessive condensation of warm moist air inside the walk- in. This can result in the formation of an ice film on wall, ceiling and floor surfaces or around gaskets.

CLEANING All metal surfaces, magnetic door gaskets and door sweep gasket should be cleaned frequently with a mild detergent and hot water. Remove all soap film and dry thoroughly with a clean cloth. Never use high pressure hose or large amounts of water to clean walk-in.

Walk-In Freezer / Cooler Kolpak 259

Other Equipment

ICE MACHINE Hoshizaki Manitowoc Scottsman

POT WASHER Hobart Champion

260

Ice Machine

Hoshizaki

Ice Machine Hoshizaki 261 Ice Machine Hoshizaki ICE MACHINE Hoshizaki MODEL: KM-61BAH, KM-101BAH, KM-151BAH, KM-151BWH

OPERATION

1. The ice scoop is not to be left in the ice machine. The ice scoop is to be kept in a covered container. 2. The door to the ice machine is to be kept closed at all times when not in use.

CLEANING

CAUTION: 1. Hoshizaki recommends cleaning this unit at least once a year. More frequent cleaning, however, may be required in some existing water conditions. 2. To prevent injury to individuals and damage to the icemaker, do not use ammonia type cleaners. 3. Always wear liquid-proof gloves to prevent the cleaning and sanitizing solutions from coming into contact with skin. 4. For safety and maximum effectiveness, use cleaning and sanitizing solutions immediately after dilution.

CLEANING PROCEDURE:

Remove the Air Filter. Remove all ice from the Evaporator and the Storage Bin.

NOTE: To remove cubes on the Evaporator, move the Control Switch on the Control Box to the ―OFF‖ position and move it back to the ―ICE‖ position after 3 minutes. The defrost cycle starts and the cubes will be removed from the Evaporator.

1. Dilute 5 fl. oz. (148 ml) of cleaner or sanitizer with 1 gallon (3.8 lit.) of water. 2. Remove the Air Filter. Remove all ice from the Evaporator and the Storage Bin. 3. Move the Control Switch to the ―OFF‖ position. Open the Door. 4. Disconnect the Silicone Hose to drain the water. See Fig. 6. Reconnect the Silicone Hose back in its correct position after all of the water has drained. 5. Pour the cleaning solution into the Water Tank. Move the Control Switch to the ―WASH‖ position. Close the Door. 6. After 30 minutes, move the Control Switch to the ―OFF‖ position. 7. Same as step 4. 8. Move the Control Switch to the ―ICE‖ position to fill the Water Tank with water. 9. After 3 minutes, move the Control Switch to the ―WASH‖ position. 10. After 5 minutes, move the Control Switch to the ―OFF‖ position. 11. Same as step 4. 12. Repeat steps 8 through 11 three more times to rinse thoroughly.

Ice Machine Hoshizaki 262 ICE MACHINE Hoshizaki MODEL: KM-61BAH, KM-101BAH, KM-151BAH, KM-151BWH

13. Disconnect the Silicone Hose and Overflow Pipe. Next, remove the Water Tank by pressing down on the snaps on the Bracket (L) (R) and pulling the tank towards you slightly and pushing it down. Be careful to avoid breakage when handling the parts. 14. Pull the Cube Guides (quantity varies depending on model) upward to remove them from the Water Tank. They are snapped in place. 15. Same as step 1. 16. Wash the Bin Control Switch, Water Tank, Float Switch, Cube Guide, Silicone Hose and Overflow Pipe by using a nylon scouring pad, brushes and the cleaning solution. 17. In addition to the removed parts, also wash the bin liner and Bracket (L) (R) with the solution. Discard the cleaning solution and rinse the parts thoroughly with water.

SANITIZING (TO BE DONE AFTER CLEANING)

1. Dilute approximately 0.5 fl. oz. (15 ml or 1 tbs) of a 5.25% sodium hypochlorite solution (chlorine bleach) with 1 gallon (3.8 lit.) of warm water. Using a chlorine test strip or other method, confirm that you have a concentration of about 200 ppm. 2. Soak the removed parts from step 16 above in a clean container containing the sanitizing solution. After allowing the parts to soak for 10 minutes, wash them with the solution. Also wash the bin liner, Bracket (L) (R) with the solution. 3. Discard the sanitizing solution and rinse the parts thoroughly with water. 4. Replace the removed parts in their correct positions in the reverse order of which they were removed. 5. Same as step 1. 6. Pour the sanitizing solution into the Water Tank, and allow the sanitizer to sit for 10 minutes. 7. Move the Control Switch to the ―WASH‖ position. Close the Door. 8. After 15 minutes, move the Control Switch to the ―OFF‖ position. Open the Door. 9. Disconnect the Silicone Hose to drain the water. Reconnect the Silicone Hose back in its correct position after all of the water has drained. 10. Repeat steps 5 through 9 one time. Repeat steps 8 through 11 in the Cleaning Procedure three times to rinse thoroughly. 11. Flush the Storage Bin with water. 12. Move the Control Switch to the ―ICE‖ position, and start the automatic ice making process. 13. Close the Door. Replace the Air Filter in its correct position.

Ice Machine Hoshizaki 263 Ice Machine

Mantiowoc

Ice Machine Mantiowac 264 Ice Machine Mantiowac ICE MACHINE Manitowoc – Q Model

OPERATION

1. The ice scoop is not to be left in the ice machine. The ice scoop is to be kept in a covered container. 2. The door to the ice machine is to be kept closed at all times when not in use.

Ice Machine Head Section: 1. When the storage bin is full at the end of a harvest sequence, the sheet of cubes fails to clear either one or both water curtains. 2. After one or both water curtains are held open for 7 seconds the ice machine shuts off. Interior Cleaning and Sanitizing GENERAL 1. Clean and sanitize the ice machine every six months for efficient operation. PROCEDURE: 1. Set the toggle switch to the OFF after ice falls from the evaporator at the end of a Harvest cycle. Or, set the switch to the OFF and allow the ice to melt off the evaporator. 2. Remove all ice from bin. 3. Place the toggle switch to CLEAN. The water will flow through the water dump valve and down the drain. Wait until the water trough refills and water flows over the evaporator, then add the proper amount of ice machine cleaner. 4. Wait until the clean cycle is complete (about 30 minutes) then place the toggle switch in the OFF. 5. Mix a solution of sanitizer and warm water. 6. Use 1/2 of the sanitizer/water solution to sanitize all foodzone surfaces of the ice machine and bin (or dispenser). Use a cloth or sponge to liberally apply the solution. When sanitizing, pay particular attention to the following areas: a. Side walls b. Evaporator plastic parts - including top, bottom and sides c. Bin or dispenser Do not rinse the sanitized areas. 7. Place the toggle switch to CLEAN. The water will flow through the water dump valve and down the drain. Wait until the water trough refills and water flows over the evaporator, then add the proper amount of ice machine cleaner. 8. Set the toggle switch to the ON position.

CAUTION: Do not mix Cleaner and Sanitizer solutions together. Wear rubber gloves and safety goggles (and/or face shield) when handling ice machine Cleaner or Sanitizer.

Ice Machine Mantiowac 265

Ice Machine

Scotsman

Ice Machine Scotsman 266 Ice Machine Scotsman ICE MACHINE Scotsman NME654 & FME804

OPERATION

1. The ice scoop is not to be left in the ice machine. The ice scoop is to be kept in a covered container. 2. The door to the ice machine is to be kept closed at all times when not in use.

CLEANING

1. Remove screws from the front and top panels. 2. Move the ON-OFF switch OFF. 3. Remove all the ice from the storage bin. 4. Remove the cover to the water reservoir and block the float up. 5. Drain the water and freezer assembly. Return drain tube to upright position. 6. Prepare approved Ice Machine cleaning solution (8 ounces of cleaner with 3 quarts of hot water) and slowly add to reservoir until full. Wait 15 minutes. Switch master switch to ON. 7. When ice maker begins to use water from reservoir, continue to add more cleaning solution to maintain a full reservoir. 8. After all of the cleaning solution has been added to the reservoir, and is nearly empty, switch to OFF. 9. Drain water reservoir and freezer assembly. Wash and rinse the water reservoir. 10. Sanitize using an approved sanitizing solution, or mix one ounce bleach to 2 gallons of warm water. Repeat steps 6-9 using the sanitizer solution in place of the cleaning solution. 11. Remove the block from the float in the water reservoir. 12. Switch the master switch to ON. 13. Continue making ice for at least 15 minutes, to flush out any cleaning solution. 14. Remove all ice from the storage bin. 15. Add warm water to bin and thoroughly wash and rinse all surfaces within the bin. 16. Sanitize bin with an approved sanitizer. 17. Replace the panels.

Ice Machine Scotsman 267 POT WASHER Champion

OPERATION 1. With the machine turned on, filled to the overflow and heated up to the correct operating temperatures, you will able to add detergent.

Note A non-foaming, non-caustic, aluminum safe type of soap must be used (unless the machine has been specifically manufactured for caustic use). If the machine is fitted with an automatic soap dispenser, ensure the dispenser is turned on and filled up. If the machine is not equipped with an automatic soap dispenser, follow your detergent manufacturers’ recommended specifications for application and concentration.

2. When loading the machine with bowls, buckets, or any similar type of object, all items should be facing the wash arms. This means the open end is facing down. Lighter objects such as plastic buckets may need to be weighted down. This can be accomplished by using the utensil rack hold down that is supplied with the machine. 3. When loading sheet pans into a machine that has rotating hubs, (model designations starting with UTC, UTM, LD, and SD) you will notice that the sheet pan rack or sheet pan insert is built with angled pan supports. You need to load that rack/insert so that the face or open side of the sheet pan is leaning towards the bottom wash hub. 4. When loading sheet pans into a machine that has a rotary table, the sheet pans will need to be inserted into the designated spaces provided in the sheet pan rack or insert with the face or open end facing to the right. So as you are facing the front of the washer, the face or open end of the pan needs to be to the right. If you plan to wash cake pans and have purchased the cake pan rack or insert, you will need to load them in the same manner as the sheet pans, but with more per row. The cake pans will need to be loaded with the open side of the pan facing out towards the wash arms. 5. If you have a rotary table washer, you can load as many cake pans as possible in the rack or insert. Please have the open end of the pan facing out towards you. 6. If you are washing cake pans and you did not purchase the cake pan racks or inserts, you will have to wash them in the same manner as you would wash bowls or buckets. 7. If you are planning to wash smaller utensils, such as spoons, scrappers, and whisks; you will need to purchase a model specific utensil basket. 8. Once the machine is filled, let it heat up, put detergent in it, and load it. You can start washing. 9. Choose your desired wash cycle time. To do this, depress the: a. Short (four (4) minute cycle) b. Medium (six (6) minute cycle), or c. Long (eight (8) minute cycle) button. 10. Let the machine run through its entire cycle (wash, rinse, and dwell). 11. If you open the door or hit the stop button any time during the cycle, the machine will shut off. When you restart the machine it will not start from where it stopped, it will start from the beginning of the wash cycle. 12. The end of the wash and rinse cycle is indicated by a series of three (3) beeps. 13. At this point you will be able to unload and then reload the machine.

Pot Washer Champion 268 POT WASHER Champion

CLEANING

Note: As a precaution, you must disconnect or turn off all incoming power to the machine before proceeding with any maintenance.

DAILY MAINTENANCE/CLEANING These daily maintenance items need to be done at the end of a regular shift, or if the machine is not cleaning to its normal standards. 1. Unless the machine is equipped with an electric drain, you may start to drain it when the power is turned off. If the machine does have an electric drain, leave the power on until drained. 2. After the machine has drained, use the spray off hose to clean the inside of the wash cabinet. Direct all debris toward and into the filter baskets. Remove and clean the filter baskets, then leave them out for the following steps. 3. With the filter baskets removed, finish cleaning the wash tank reservoir. Direct all remaining debris into the open drain located in the bottom of the reservoir tank. 4. Now you need to clean the low water probe. This probe will be a white plastic item mounted into the side of the wash reservoir tank under the filter basket location. It is 3/8‖ in diameter and 2 1/2‖ long with a 3/16‖ x 1/4‖ metal tip. The purpose of this probe is to prevent the heat source and pump motor from turning on unless the wash tank is full of water. Clean the metal tip of this probe with some sort of scouring pad. Remove all scale and residue. Failure to do this will void warranty to related items. 5. If your machine has an electric heater or heaters in the wash tank, it is now time to clean them. The heater coils will be located directly under the low water probe. Use a wire brush or scouring pad to clean the exposed heating coils on the heater or heaters. Direct all debris into the drain. 6. When the wash cabinet, filters, wash tank reservoir, low water probe, and electric heater or heaters (if applicable) have been cleaned, you can put the filters back in place. 7. Inspect all the spray jets and look for any that might be missing, obstructed or worn out. If you find any missing or worn out jets, contact Douglas Machines Corp. for a replacement. If you find any jets obstructed, try to remove the obstruction by pulling it out or by forcing it back into the jet pipe. If you need to force it back into the jet pipe, you will need to remove the jet pipe end cap in order to remove the obstruction from the pipe. 8. Clean the outside of the machine. Use a stainless steel cleaner or soft cloth with a mild detergent to wipe down the outside of the machine. 9. Close the drain valve and check that the filters are back in place. Wait to refill the machine until you are ready to wash again (it‘s easier and less expensive to heat warm water than cold). The machine is now ready for the next shift or next day of washing.

Pot Washer Champion 269

Pot Washer

Hobart

Pot Washer Hobart 270 Pot Washer Hobart POT WASHER Hobart MODEL: UW50 (ML-27838)

OPERATION

1. SELECTOR SWITCH: a. OFF- Electric power to machine is Off. POWER and CYCLE lights are off. b. FILL - Timed fill requires about 3 minutes. Be sure drain lever is closed. 2. Press the START button to begin a timed fill. 3. SELECT WASH CYCLE and press START.

A 2-minute wash cycle is followed by a 5-second pause and a 24 second rinse.* A 4-minute wash cycle is followed by a 5-second pause and a 24 second rinse.* A 6-minute wash cycle is followed by a 5-second pause and a 24 second rinse.*

4. START - Button begins a timed fill or starts a wash cycle. 5. POWER - Light (green) indicates the machine has power, and the selector switch is not off. 6. CYCLE - Light (white) Amber light indicates a timed fill or wash cycle is in process. 7. DRAIN LEVER is located inside the wash chamber (middle front with door open). Lower the lever to close the drain before beginning a timed fill. Rotate lever upward to open the drain after turning the machine off at the end of the day. 8. DIAL THERMOMETERS - Indicate the wash tank temperature and the rinse temperature. Thermometers are located on top of the wash chamber and are clearly visible when the doors are shut. Minimum wash tank temperature is 150°F. Minimum rinse temperature is 180°F.

NOTE: Keep the utensil washer clean to provide best results. Do not allow foreign objects to enter the unit, especially metallic contaminants. Do not wash aluminum utensils in the utensil washer. The caustic detergent and high water temperature will cause aluminum oxide formation (black). Copper utensils may require polishing to remove oxide formation after exposure to utensil washer cleaning for a period of time. Stainless steel utensils should clean quickly and easily if the food soil is not baked on. It may be necessary to scrub or prewash some hard-to-remove substances which may not come clean in the utensil washer with even a 6-minute washing. For stubborn food soil, a plastic scraper, plastic abrasive pad, nylon bristle brush or sponge with abrasive surface may be used before washing in the utensil washer. Never use steel wool on ware to be loaded into the utensil washer. Use only products formulated to be safe on stainless steel. Rinse items thoroughly after scrubbing to remove metallic debris.

CLEANING CAUTION: DISCONNECT ELECTRIC POWER SUPPLY TO THE MACHINE BEFORE CLEANING.

1. The utensil washer must be thoroughly cleaned at the end of each working shift or at least daily. Never use steel wool to clean utensil washer surfaces.

Pot Washer Hobart 271 POT WASHER Hobart MODEL: UW50 (ML-27838)

2. Turn the selector switch OFF. 3. In steam heat applications, close the manually operated steam valve. Open the doors and lift up on the drain lever to drain the tank. Remove the strainer pan and strainer basket and empty into a waste disposer or garbage container. 4. Wash and rinse strainer pan and strainer basket thoroughly. Do not bang strainer pan or basket on tables to remove food soil. 5. After the tank has drained completely, lower the overflow tube to close the drain. Reconnect the electrical power to the machine. Turn the selector switch to FILL and press the start button. The machine will fill and rinse any debris into the tank. 6. After Fill is complete, turn the selector switch OFF, open the doors and lift up on the drain lever to drain the machine. DISCONNECT ELECTRICAL POWER SUPPLY TO THE MACHINE. 7. Remove the overflow cover and the overflow tube. Wash and rinse the overflow tube inside and out. 8. Thoroughly cleanse and flush the interior of the machine. Remove remaining soil with a soft cloth or brush and a mild cleanser. 9. Rinse again. Do not allow food soil to accumulate in the tank bottom. 10. Reinstall the overflow tube. 11. Carefully reinstall the strainer pan, strainer basket and drain cover. The opening at the corner of the strainer pan allows the capillary tube to go into the tank. CAUTION: ON MACHINES WITH THE CAIPILLARY TUBE IN THE TANK, USE CARE WHEN ASSEMBLING STRAINER PAN SO THE CAPILLARY TUBE IS NOT DAMAGED DURING ASSEMBLY. 12. Make sure that the wash and rinse arms rotate freely and are free of any obstructions. If any obstructions are present, remove the wash and rinse arms. 13. Clean the wash and rinse arms under running water in a sink. The wash and rinse arms are easily removed for cleaning.

To remove the upper wash and rinse arm:  Unscrew the hand knob.  Remove the upper rinse and wash arms together. Be careful not to drop these arms.  Replace after removing any obstructions by reversing the removal procedure.

To remove the lower wash and rinse arm:  Lift off the rinse arm.  Unscrew the rinse arm bearing pin.  Lift off the lower wash arm. (It is not necessary to remove the spacer located on the lower wash arm shaft.)  Remove any obstructions from the wash arms.  Replace wash and rinse arms by reversing the removal procedure.

14. Leave the doors open to allow the interior to dry and air out.

Pot Washer Hobart 272