OWNER’S MANUAL

ECO-TECH PLUS ATMOSPHERiC STEAMER

WARNiNG:

iMPROPER iNSTALLATiON, ADJUSTMENT, ALTERA-

TiON, SERViCE OR MAiNTENANCE CAN CAUSE

PROPERTY DAMAGE, iNJURY OR DEATH. READ

THiS MANUAL THOROUGHLY BEFORE iNSTALLiNG,

SERViCiNG OR OPERATiNG THiS EQUiPMENT.

MODEL: ETP-10G

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLiNE OR OTHER

FLAMMABLE VAPORS AND LiQUiDS iN THE ViCiNiTY OF THiS OR ANY OTHER UNiT.

CAUTiON:

iN THE EVEN THAT THE OPERATOR SMELLS GAS

PROPER iNSTRUCTiONS MUST BE POSTED iN A

PROMiNENT LOCATiON. THiS iNFORMATiON SHALL

BE OBTAiNED BY CONSULTiNG YOUR LOCAL GAS

SUPPLiER.

iMPORTANT:

DO NOT ATTEMPT TO OPERATE THiS UNiT iN THE

EVENT OF A POWER FAiLURE.

ADEQUATE CLEARANCES MUST BE MAiNTAiNED

FOR SAFE AND PROPER OPERATiON.

THE UNiT AREA MUST BE KEPT FREE AND CLEAR

OF COMBUSTiBLES.

DO NOT OBSTRUCT THE FLOW OF COMBUSTiON

AND VENTiLATiON AiR.

CONTACT THE FACTORY, THE FACTORY REPRE-

SENTATiVE OR LOCAL SERViCE COMPANY TO PRE-

FORM MAiNTENANCE AND REPAiRS SHOULD THE

UNiT MALFUNCTiON.

S-6501 Rev. A 05/07

35 Garvey Street • Everett • MA • 02149-4403

Tel: (617) 387-4100 • Toll Free: (866) 698-3188

Fax: (617) 387-4456 (MA and Overseas) • Fax: (800) 227-2659 (Ex. MA)

E-mail: [email protected] • www.mfii.com

It is our policy to build equipment which is design certified by A.G.A./C.G.A. and N.S.F. However, a continuing program of product improvement makes it necessary to submit new models to the agencies as they are developed and consequently not all models bear the appropriate agency labels at all times.

TABLE OF CONTENTS

INTRODUCTION ................................................... i

INSTALLATION ......................................................1

OPERATION ..........................................................3

MAINTENANCE .....................................................7

TROUBLE-SHOOTING ..........................................9

ILLUSTRATED PARTS LIST ..................................13

PERFORMANCE CHECK:

WARNiNG: THE STEAMER AND iTS PARTS ARE

HOT. USE CARE WHEN OPERATiNG, CLEANiNG

OR SERViCiNG THE STEAMER. THE COOKiNG

COMPARTMENT CONTAiNS LiVE STEAM. STAY

CLEAR WHiLE OPENiNG DOOR.

Once the steamer is installed and all mechanical connections have been made, thoroughly test the steamer before operation.

1.

iNTRODUCTiON

4.

Check that proper water, drain and electrical and gas connections have been made.

5.

6.

When the “READY” light comes on, set timer to the “5 minute” position. With door open, observe that no steam is entering the compartment and that the “COOKING” light is OFF.

Close compartment door. The COOKING light should now be illuminated and steam should be heard entering the compartment after about 45 seconds.

The tempering tank does not discharge to drain until the water in the top of the tank reaches

130°F or the unit is shut off and the generators are allowed to drain.

2.

3.

Turn main power switch ON. After approximately 10 minutes, the “READY” light should come on, indicating that the water temperature is approximately 200° Fahrenheit (93° Celsius).

7.

Check that “Ignition” light comes on when the burner pilot is ON.

i

8.

Open compartment door and observe that steam supply to chamber is cut off. “READY” light should again come on as “COOKING” light goes “OFF”.

Close compartment door and let cooking cycle finish. When the timer returns to “0”

iNTRODUCTiON

DESCRiPTiON:

The Eco-Tech Plus Atmospheric Steamer from

Market Forge Industries is a stainless steel atmospheric steamer with two cooking compartments, each with an independent closecoupled atmospheric 42,000 BTU gas steam generator.

Controls: Each compartment is individually

controlled by an on/off power switch and 60minute electromechanical timer. At the end of the cooking time, a continuous signal will sound which can be silenced by returning the timer to the off position. An exclusive mode selector gives the operator the option of using each cooking cavity as a holding cabinet.

Benefits: The Eco-Tech Plus incorporates a

water management system that reduces the amount of water used to condense generated steam, resulting in substantial savings on energy-related costs.

Industry First!: The ETP-10G is the only At-

mospheric Twin Generator Steamer that comes complete with a self contained water filter system. The built-in system eliminates the hassle of where to put the filter and also provides a warning indicator when it is time to change the cartridges.

The Energy Star rating may qualify for rebates in your state. Consult your local utility company for details.

Operation: Each compartment utilizes a pow-

erful close-coupled 42,000 BTU steam generator that supplies steam to the cooking compartments. Generators are held in the “ready” mode for quick response for heavy-demand situations. Each generator is rated at 42,000 BTU.

Generator chambers are mounted at the rear of the steamer cavity and close-coupled to the steam compartment. Generators include as standard a pilotless ignition system, automatic water level control, low-water cutoff, safety relief valve, and preheat thermostat (190°F) and high limit. Each generator includes an access port for Total Concept delimer/descaler.

Construction: Eco-Tech Plus cooking com-

partments and cabinet are stainless steel with unitized body construction. Cooking compartments have removable left, right, and rear body panels. Each cooking compartment has a positive, fully insulated, slam-action door constructed of Type 300 stainless steel. Door gasket is a one-piece, NSF Approved silicone rubber gasket mounted on the inside of the door. Compartments are equipped with door interlock switches that automatically cut off power to the gas valve when the doors are opened.

TECHNiCAL SPECiFiCATiONS:

Cooking Compartment: Each compartment is provided with stainless steel pan support racks and a stainless steel liner. The front edge of the bottom compartment contains a condensate drip trough that drains automatically to a water management tempering tank.

DiMENSiONS AND CAPACiTY:

Internal Dimensions of cooking compartments:

14.5” Wide x 10.75” High x 23” Front-To-Back.

(368 mm Wide x 273 mm High x 584 mm Front-

To-Back) Allow 6” 152 mm of space on the right

side if height of adjoining wall or equipment exceeds 29” 737 mm.

Capacity:

Each cooking compartment will accommodate

(9) 12” x 20” x 1” deep pans

(5) 12” x 20” x 21/2” deep pans

(3) 12” x 20” x 4” deep pans

OPTiONAL:

● 12” x 20” x 1” perforated stainless steel pans.

● 12” x 20” x 2 1/2” perforated stainless steel pans.

● 12” x 20” x 2 1/2” solid stainless steel pans.

● 12” x 20” x 4” perforated stainless steel pans.

● 12” x 20” x 4” solid stainless steel pans.

● Total Concept Descaler (case of 4 gallons).

● Casters with Strain Relief.

● P.M. Plus.

ii

iNTRODUCTiON

G

SERViCE CONNECTiONS

Gas Connection - 3/4” NPT (Male) 84,000

BTU’s.

CW1 Cold Water - Generator - 3/8” O.D. tubing,

Maximum 50 PSI, Minimum 25 PSI.

CW2 Cold Water - Condenser - 3/8” O.D. tubing,

Maximum 50 PSI, Minimum 25 PSI.

D Drain - 1/2” O.D. tube to open floor drain.

EC Electrical Connection - 120 Volts AC, 60 Hz, single phase, comes with 6 foot cord. NEMA

5-15.

iNSTALLATiON CLEARANCE*

Left Side Right Side Rear

3 8

* Use on non-combustible floors only.

6

Gas Connection: 1/2” NPT female 3 1/2” W.C. natural

10” W.C. propane

NOTES: If the equipment is to be installed where the el- evation exceeds 2,000 ft. (609.6 meters) above sea level, specify installation altitudes so that the proper gas orifices can be provided. Rated Input: 42,000 BTU per compartment.

All service connections are made at the bottom of the unit, in the 6” high space between the floor and the bottom of the cabinet.

Drain: 1 1/2” O.D. pipe coupled to 1 1/2” O.D. tempering tank drain. Do not make solid connection to floor drain.

PVC and CPVC pipe are not acceptable materials for drains. Before connecting water to this unit, have water supply analyzed to make sure that hardness is no greater than 2.0 grains per gallon and a pH level is within the range of 7.0–8.5. Water that fails to meet these standards should be treated by the installation of a water conditioner. Equipment failure caused by inadequate water quality is not covered under warranty.

iii

iNSTALLATiON

SETTiNG iN PLACE:

The location of installation must be under an exhaust hood, which will remove water vapor emitted when the cooker door is opened, and exhaust combustion fumes. Level the unit in final location by turning the adjustable feet. Using the cabinet top as a reference, obtain level adjustment left-to-right and front-to-back.

MECHANiCAL CONNECTiONS:

All electrical and plumbing connections are located on the rear panel of the unit. See ‘SERVICE CON-

NECTIONS’ on page 4 for location of mechanical connections.

iNSTALLATiON CODES AND STANDARDS:

Installation must conform with local codes, or in absence of local codes, with the National Fuel Gas

Code - ANSI Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSAB149.1 as applicable.

WiRiNG DiAGRAM FOR APPLiANCE iS LO-

CATED ON RiGHT HAND SiDE PANEL OF THE

COOKER CABiNET.

EXHAUST FANS AND CANOPiES:

Canopies are set over ranges, ovens, kettles, etc., for ventilation purposes. It is recommended that a canopy extend 6” past the appliance and be located

6’ 6” from the floor. Filters should be installed at an angle of 45 degrees or more with the horizontal. This position prevents dripping of grease and facilitates collecting the run-off grease in a drip pan, usually installed with the filter. A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames.

Makeup air openings approximately equal to the fan area will relieve such vacuum. In case of unsatisfactory performance on any appliance, check with the exhaust fan in the “OFF” position.

WALL EXHAUST FAN:

Exhaust fans should be installed at least two feet above the vent opening at the top of the unit.

1.

The appliance and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of ½ psi.

2.

The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi.

Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National Electrical Code ANSI/NFPA

70, or the Canadian Electrical Code, CSA C22.2 as applicable.

Ventilation must be provided in accordance with local codes, or in the absence of local codes, with

ANSI/NFPA 96 Standard for Ventilation and Fire

Protection of Commercial Cooking Operations.

WARNiNG: Electrical grounding instructions -

Units come equipped with a three-prong

(grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong

from this plug. (120 VOLT UNITS ONLY).

CLEARANCES:

Adequate clearance must be provided in aisle and at the side and back. Adequate clearances for air openings into the combustion chamber must be provided, as well as for serviceability. Use appliance on noncombustible surface only. Minimum clearance from combustible and noncombustible construction, 3” on left side, 8” on right side and 6” from back.

WARNiNG: THESE PROCEDURES MUST BE

FOLLOWED BY QUALiFiED PERSONNEL OR

WARRANTY WiLL BE VOiDED. AN OPEN GAP

FLOOR DRAiN iS REQUiRED iMMEDiATELY BE-

LOW THE APPLiANCE DRAiN.

TO iNSTALL:

1.

Un-crate carefully. Report any freight damage to the freight company immediately.

2.

3.

Set the unit in place. Be certain to maintain the minimum clearances from combustibles and non-combustibles.

Level the appliance using a spirit level.

1

4.

2.

iNSTALLATiON

Be certain to leave adequate clearances for cleaning, maintenance and service.

PLUMBiNG CONNECTiONS:

GAS CONNECTiON:

1.

The Serial and Rating Plate on the unit indicates the type of gas your unit is equipped to burn.

DO NOT connect to any other gas type.

NOTiCE: EQUiPMENT NOT iNSTALLED iN AC-

CORDANCE TO THESE GUiDE LiNES MAY VOiD

THE WARRANTY.

WARNiNG: PLUMBiNG CONNECTiONS MUST

COMPLY WiTH APPLiCABLE SANiTARY, SAFE-

TY AND PLUMBiNG CODES.

A ¾” NPT line is provided at rear for the connection. Each compartment is equipped with an internal pressure regulator which is set at 3.5”

W.C. manifold pressure for natural gas and 10”

W.C. for propane gas. Use c” pipe tap on the burner manifold for checking pressure.

CAUTiON: AN OBSTRUCTED DRAiN CAN

CAUSE PERSONAL iNJURY OR PROPERTY

DAMAGE.

Two water lines are provided. Connect water supply lines to the 3/8” copper tubes at the rear of the steamer.

An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. A steady supply pressure, between 6” W.C. and 14” W.C. for natural gas and 11” W.C. and 14” W.C. for propane gas is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any appreciable drop. Fluctuations of more that 25% on natural gas and 10% on propane gas will create problems, affecting burner operation. Contact your gas company for correct supply line sizes.

One line is for supply of water to the generator and one for cold condensate water to condense live steam entering the drain line.

DRAiN CONNECTiONS:

WARNiNG: AN OPEN GAP FLOOR DRAiN iS

REQUiRED iMMEDiATELY BELOW THE APPLi-

ANCE DRAiN.

Purge the supply line to clean out any dust, dirt or other foreign matter before connecting the line to the unit. Use pipe joint compound which is suitable for use with LP on all threaded connections.

CAUTiON: PVC OR CPVC ARE NOT ACCEPT-

ABLE MATERiALS FOR DRAiNS.

Test pipe connections thoroughly for gas leaks.

WARNiNG: NEVER USE AN OPEN FLAME TO

CHECK FOR GAS LEAKS. CHECK ALL CON-

NECTiONS FOR LEAKS USiNG SOAPY WATER

BEFORE USE.

ELECTRiCAL CONNECTiON:

120 VAC-60 Hz - Single Phase. Units with this electrical rating are factory supplied with a three-wire cord and three-prong plug which fits any standard

120V, three-prong grounded receptacle. A separate

15 amp supply is needed for each unit.

2

iNSTALLATiON

WATER CONDiTiONiNG:

It is important that the water supplied to the generator be softened to no more than 2.0 grains of hardness and have a pH of 7.0 to 8.5. This degree of hardness can be easily obtained with the use of a properly maintained water softener. The use of a water meter will determine the water consumption and when the water softener needs regeneration or recharging. Failure to comply with these water condition standards may void the warranty.

Untreated water contains scale producing minerals which can precipitate onto the surfaces in the steam generator. Due to the temperatures in the steam generator, the minerals can bake onto the surfaces and components. This can result in early component failure and reduced product life. Water level probes become coated with scale. Scale may bridge across the probe insulator from the metal extension which senses the water level in the steam generator shell. Once this scale becomes wet, the water level control is unable to maintain the proper water level in the steam generator. STRAINERS and FILTERS will NOT remove all minerals from the water.

OPERATiON

WARNiNG: iN THE EVENT OF MAiN BURNER iG-

NiTiON FAiLURE, A 5 MiNUTE PURGE PERiOD

MUST BE OBSERVED PRiOR TO RE-ESTAB-

LiSHiNG iGNiTiON SOURCE. iF SO EQUiPPED,

SOME UNiTS WiLL AUTOMATiCALLY RE-AT-

TEMPT iGNiTiON.

WARNiNG: iN THE EVENT A GAS ODOR iS DE-

TECTED, SHUT DOWN EQUiPMENT AT THE

MAiN SHUT OFF VALVE AND CONTACT THE

LOCAL GAS COMPANY OR GAS SUPPLiER

FOR SERViCE.

LiGHTiNG:

1.

Ensure power, gas and water supply is on.

2.

3.

4.

PREHEATiNG:

Before each initial operation of the cooker, and at any other time when the cooking compartment is cold, a 5-minute preheating period is required. To preheat the cooker, put steam source into operation and proceed as follows:

1.

Turn water supply “OFF”.

Turn gas supply “OFF”

Disconnect power supply.

Close cooking compartment door.

2.

Set 60-Minute Timer Dial to “5-minute” setting.

2.

3.

Turn power switch “ON”.

Generator tank will begin filling with water.

3.

Turn off buzzer, which sounds to indicate cooking is complete, by setting the Timer Dial to OFF position.

4.

5.

Once water level has been reached, the ignition light will come on and remain on throughout the operation of the appliance.

When the READY light comes on the steamer is ready for use.

SHUTDOWN STAND-BY:

Set timer to “OFF” position and leave door slightly open.

COMPLETE SHUTDOWN:

1.

Set timer to “OFF” and turn power switch “OFF”.

Generator will drain automatically.

3

COOKiNG:

CAUTiON: LiVE STEAM AND ACCUMULATED

HOT WATER iN THE COMPARTMENT MAY BE

RELEASED WHEN THE DOOR iS OPENED.

Before loading the cooker, be sure compartment is hot. See preheating instructions.

1.

Slide pans of food into cooking compartment pan supports.

2.

Close cooking compartment door.

3.

4.

5.

OPERATiON

4.

Disconnect power supply.

3. Set timer cooking time: a. HOLD - for holding cooked foods in a warm state. Will maintain the cooking cavity at or above 150°F (65°C). b. 60-MINUTE TIMER - for timed cooking.

Set timer to the required cooking time (see

Cooking Guidelines).

Turn off buzzer, which sounds to indicate cooking is complete, by setting timer dial to the OFF position.

CAUTiON: WHEN THE UNiT iS NOT iN USE,

LEAVE THE COOKiNG COMPARTMENT DOORS

UNLATCHED TO PROLONG THE LiFE OF THE

DOOR GASKET.

CLEANiNG:

1.

After each period of daily operation (more frequently as required to maintain cleanliness), the cooker should be thoroughly cleaned by completing the following steps:

6.

Open door slightly at first letting most of the steam out of the compartment and then fully open the door.

2.

Remove left and right side pan supports by lifting up and off mounting studs. Remove the drain screen in the rear of the compartment. Wash with a mild detergent. Rinse and set aside for reassembly.

7.

Unload by sliding pans of food from pan supports.

CAUTiON: AN OBSTRUCTED DRAiN CAN

CAUSE PERSONAL iNJURY OR PROPERTY

DAMAGE.

Frequently check that the compartment drain and plumbing is free of all obstructions. Never place food containers, food or food portion bags in the cooking compartment in such a way that the compartment drain becomes obstructed.

Each compartment is equipped with a removable drain screen. Frequently check the drain screen for accumulation of food particles. Should food particles accumulate against, or clog the drain screen, remove it, clean it thoroughly and then replace it in its original position.

SHUT-DOWN PROCEDURE:

No shut-down procedure is required for the cooker except to check that both timer dials are in the OFF position and that both compartment doors are open.

When all cooking has been completed for the day, the steam source must be shut off.

COMPLETE SHUTDOWN:

1.

2.

3.

Set timer to “OFF” and turn power switch “OFF”.

Steam generators will drain automatically.

Turn water supply “OFF”.

Close manual gas shut off valve.

3.

4.

Wash cooking compartment interior using a mild detergent and water. Rinse and dry thoroughly.

Replace pan supports and drain screen in compartment and leave door open.

COOKiNG COMPARTMENT DRAiNAGE:

The bottom of the cooking compartment is angled slightly toward the rear of the unit. This assures that any condensate build-up or spills will be directed toward the drain, which is located at the rear bottom center of the cooking compartment. Any liquid exiting the cooking compartment runs down the cooking compartment drain tube and into the condensate tank.

DRiP/SPiLL TROUGH DRAiNAGE:

The Pressureless Steam Cooker has a drip/spill trough below the cooking compartment door. It will catch any condensate gathering on the front of the unit when the door is opened.

WARNiNG: THE STEAMER AND iTS PARTS ARE

HOT. USE CARE WHEN OPERATiNG, CLEANiNG

OR SERViCiNG THE STEAMER. THE COOKiNG

COMPARTMENT CONTAiNS LiVE STEAM. STAY

CLEAR WHEN OPENiNG DOOR.

CAUTiON: AN OBSTRUCTED DRAiN CAN

CAUSE PERSONAL iNJURY OR PROPERTY

DAMAGE.

4

OPERATiON

CONTROLS:

1. Ignition Light:

When lit, indicates that pilot burner has been ignited.

2. Ready Pilot Light:

When lit, indicates steam generator has reached 200º Fahrenheit (93ºC) and is ready for the cooking cycle.

3. Cooking Pilot light:

When lit, indicates that a cooking cycle is in progress.

4. Timed Cooking/Hold Mode:

•

•

Set the cooking time (0-60 minutes) - steam cooking will begin after the door is closed. The cooking cycle will be interrupted if the door is opened during the cooking cycle; resume cooking by closing the door. Hold - For keeping cooked foods warm after cooking, at or above 150°F (65°C).

•

5. Main Power Switch:

On: The steam generator will automatically fill and begin heating to the pre-set temperature for standby. Red light will ignite on the main power switch.

Off:

Delime:

The steam generator will drain. No lights.

Closes the drain valve while CLR liquid is being poured into the steam generator during the

Delime procedure. Amber light will ignite on the main power switch.

6. Buzzer: (not shown)

Signals end of cooking period.

7. Temperature Display:

Shows temperature within the cooking cavity.

CAUTiON: LiVE STEAM AND ACCUMULATED HOT

WATER iN THE COMPARTMENT MAY BE RELEASED

WHEN THE DOOR iS OPENED.

Your steamer has been factory set when “ON” to maintain water temperature during the READY phase at approximately 200° F (93°C) just below water boiling point. If the steamer is used at higher elevations (above 2000 feet), a qualified technician should adjust the READY phase temperature down to an appropriate temperature, below the boiling point of water.

5

OPERATiON

TEST KiTCHEN BULLETiN: Facts On Parade

1.

Frozen vegetables should always be cooked in perforated 12” x 20” x 2 ½ “ (1/1 65 mm) pans 7

½ lbs. (34 kg) maximum per pan.

2.

3.

Frozen entrees should be underlined with a perforated pan for best results. If they are defrosted first, the heating time will be decreased.

Fresh foods may also be cooked in this unit.

Vegetables and other foods where the stock is not to be retained should be cooked in perforated 12” x 20” x 2 ½” (1/1 65 mm) pans for the most nutritious results.

15.

16.

17.

Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained.

Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming.

The steam cooker can be opened during the cooking period to add or remove items.

18.

Steam cooking information, including recommended pan size and type, weight per pan, cooking times and pan yields are given on the following pages of this bulletin.

4.

5.

6.

There is a safety microswitch on the door which shuts off the steam each time the door is opened if the unit is in the cooking cycle.

Total cooking time will vary depending on the load, even though the timer setting is the same.

All foods, except cakes and pastry, can be cooked in a steam cooking unit.

STEAM COOKiNG:

Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should be carefully time controlled. Keep hot food holding time to a minimum to produce the most appetizing results. Prepare small batches, cook only enough to start serving, then cook additional amounts to meet demand. Separate frozen foods into smaller pieces to allow more efficient cooking.

7.

8.

9.

Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.

Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer to serving time, insuring maximum freshness.

Steam cooked foods have a higher percent yield more portions per dollar spent.

11.

Some important advantages of steam cooking are labor saving, reduced operating costs, space saving, and the lifting of heavy stock pots is eliminated.

12.

Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily prepared.

Use a pan cover for pre-cooked frozen dishes that cannot be cooked in the covered containers in which they are packed if they require more than

15 minutes of cooking time. When cover is used, approximately one-third additional cooking time is necessary. Cooking time for frozen foods depends on amount of defrosting required. If time permits, allow frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.

10.

Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since there is no extra handling or transferring of food from cooking pans to serving pans. It also reduces pot washing tasks.

13.

Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam cooker, thus reducing the total cooking time and grease absorption.

14.

The steam cooker will loosen foods burned on pans making washing easier.

6

PREPARATiON:

Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting, removing stems, etc. Cook root vegetables in a perforated pan unless juices are being saved. Liquids can be collected in a solid 12” x 20” pan placed under a perforated pan. Perforated pans are used for frankfurters, wieners and similar items when juices do not need to be preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals. Vegetables and fruits are cooked in solid pans in their own juices. Meats and poultry are cooked in solid pans to preserve their own juices or to retain broth. Canned foods can be heated in their opened cans (cans placed in 12” x 20” solid pans) or the contents may be poured into solid pans.

MAiNTENANCE

PREVENTiVE MAiNTENANCE:

A good preventive maintenance program begins with the daily cleaning procedure. Additional preventive maintenance operations are presented in this section. In establishments that employ full-time maintenance personnel, the tasks described can be assigned to them. For other installations, tasks requiring mechanical or electrical experience should be performed by an authorized service agency.

5.

Wipe surfaces which touch door gasket with a cloth or sponge and warm soapy water, rinse with warm clear water and wipe with a dry cloth.

Do not apply food oils or petroleum solvents or lubricants directly to door gasket or surfaces which touch door gasket.

Remove drain screen from inside compartment drain. Using a plastic bottle brush and mild detergent, clean inside the drain opening ensuring there is no food residue or blockage. Clean the drain screen and replace in its original position.

The following paragraphs set for minimum preventive maintenance procedures that must be completed periodically to assure continued trouble-free operation of the cooker.

CAUTiON: Under no circumstances should hardware (or parts) be replaced with a different length, size, or type other than as specified in the parts list. The hardware used in the cooker has been selected or designed specifically for its application, and the use of other hardware may damage the equipment and will void any warranty.

WARNiNG: DiSCONNECT THE POWER SUPPLY

TO THE APPLiANCE BEFORE CLEANiNG OR

SERViCiNG.

WARNiNG: THE STEAMER AND iTS PARTS ARE

HOT. USE CARE WHEN OPERATiNG, CLEANiNG

OR SERViCiNG THE STEAMER. THE COOKiNG

COMPARTMENT CONTAiNS LiVE STEAM. STAY

CLEAR WHEN OPENiNG DOOR.

CLEANiNG:

At the end of each day, or between cooking cycles if necessary:

1.

Turn main power switch OFF.

2.

Remove pans and racks from compartment and wash in sink.

6.

1.

2.

3.

Leave door slightly open when steamer is not in use.

CAUTiON: DO NOT USE CLEANiNG AGENTS

THAT ARE CORROSiVE.

Weekly, or more often if necessary:

Clean exterior with a damp cloth and polish with a soft dry cloth.

Use a non-abrasive cleaner to remove discolorations.

Clean around burner air mixer and orifice if lint has accumulated. Side cover must be removed to clean this area.

Monthly:

1.

Clean around burner air mixers, louvered panels if grease or lint has accumulated.

Following daily and periodic maintenance procedures will enhance long-life for your equipment. Climatic conditions - salt air - may require more thorough and frequent cleaning otherwise the life of the equipment could be adversely affected. It is NOT

RECOMMENDED to use cleaning agents that are corrosive.

3.

4.

Wash compartment interior with clean water.

NOTiCE: Contact the factory, the factory representative or a local service company to perform maintenance and repairs should the appliance malfunction. Refer to warranty terms.

Use warm soapy water with a cloth or sponge to clean exposed bead of door gasket, rinse with warm clear water and wipe with a dry cloth.

Use of cleaning agents that contain chloride, acids or salts which are corrosive may cause pitting and corrosion when used over a period of time; this will reduce the life of the appliance.

Should pitting or corrosion occur, this is not covered by warranty. Follow the recommended cleaning instructions. Use a mild detergent, warm water and rinse thoroughly.

7

MAiNTENANCE

NEVER SPRAY WATER iNTO ELECTRiC CON-

TROLS OR LOUVERS. MONTHLY REMOVAL OF

SCALE DEPOSiTS

It is recommended that your steamer be delimed once a month, or more often if necessary.

DOOR GASKET REPLACEMENT:

The cooking compartment door gaskets are made of a silicone-type rubber material that is very durable but subject to wear during normal operation.

Should the gasket leak replace it.

1.

Open the cooking compartment door.

Should your steamer develop a heavy build-up of lime scale deposits, use the CLR TREATMENT KIT available from your authorized service agent.

2.

Remove the four screws on the outside of the door frame, and remove the door panel assembly.

Before beginning deliming procedures, ensure that water is not overflowing into the cooking compartment.

DELiMiNG PROCEDURE:

Both generators must be delimed individually.

WARNiNG: READ AND FOLLOW iNSTRUC-

TiONS ON THE CLR BOTTLE. USE PLASTiC OR

RUBBER GLOVES TO AVOiD SKiN CONTACT. iF CLR COMES iN CONTACT WiTH SKiN, RiNSE

WiTH CLEAN WATER.

1.

Completely drain steam generator by setting on/off switch to “OFF”. Set cooking timer to 0.

2.

3.

Set on/off switch to DELIME.

Unscrew the deliming cap at the top side of steamer. The left port is for the lower generator and the right port is for the upper generator.

Slowly pour 20 ounces of solution into generator to avoid spillage. Replace the deliming cap so it seals tightly. Turn power switch to on.

4.

5.

Operate steamer in READY cycle for ½ hour, then turn on/off switch “OFF” and allow generator to drain.

Flush cycle: Turn on/off switch to “ON”. When ready light comes on, switch to “OFF” to flush generator. Repeat this step three times to completely flush generator.

6.

7.

8.

Clean exterior and interior. Use a mild solution of soap and water. Rinse with clean water.

Dry with a soft cloth. LEAVE COMPARTMENT

DOOR OPEN WHEN NOT IN USE.

The steamer is now ready for use. Turn off for overnight shutdown.

3.

4.

Remove the six screws from the gasket plate in the door panel assembly.

Remove the gasket plate and the door gasket from door panel.

5.

6.

Install the new door gasket to the door panel.

Replace the gasket plate and six screws.

Reassemble the door panel assembly in the door frame using the four screws.

Gasket replacement is now complete.

7.

Door may be difficult to close until gasket has compressed to conform to opening. Leaving door closed overnight will compress gasket.

EXTERiOR PANEL REMOVAL:

WARNiNG: To prevent hazard in servicing the cooker, be certain that the steam supply boiler is shut down, the cold water shut-off valve is closed, and the electrical disconnect circuit breaker for the Cooker/Boiler unit is OFF before removing side panels.

Access to all internal plumbing and electrical assemblies is from the right side. The right-side panel is removed by removing the bottom screws from panel. Gas controls are located in the lower cabinet and are accessible from the front of the unit.

STAiNLESS STEEL:

To remove normal dirt, grease or product residue from stainless steel, use ordinary soap and water

(with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.

To remove grease and food splatters or condensed vapors that have baked on the equipment, apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines

8

MAiNTENANCE on the metal. Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB

WITH A CIRCULAR MOTION.

Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. 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. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.

TO REMOVE HEAT TiNT:

Darkened areas sometimes appear on the stainless steel surface where the area has been subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAIN-

LESS scouring pad in combination with a powdered cleanser. Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods.

REMOVAL OF SCALE DEPOSiTS:

See Deliming Procedure, Page 8.

TROUBLE-SHOOTiNG

GENERAL TROUBLE-SHOOTiNG GUiDE:

PROBLEM

COOKING INDICATOR LIGHT FAILS

TO LIGHT WITH TIMER SET.

PROBABLE CAUSE a. Main power circuit breaker

tripped.

b. Door interlock switch contacts

not closed.

c. Door interlock switch faulty.

d. Indicator light burned out.

e. Faulty timer contacts.

f. Faulty wiring.

STEAM FAILS TO ENTER COOK-

ING COMPARTMENT WITH COOK-

ING INDICATOR LIGHT ON.

STEAM ENTERS COMPARTMENT

CONTINUOUSLY WITHOUT THE

COOKING OR READY LIGHT ON.

TIMER DIAL NOT TURNING.

a. Faulty wiring.

a. Standby thermostat not set

correctly.

b. Faulty thermostatic switch.

c. HOLD set on timer.

a. Faulty timer motor.

b. Faulty wiring.

REMEDY a. Locate external circuit breaker

for in coming power and place

in ON position.

b. Shut cooker door to close

switch contacts. Check

alignment of door with switch.

c. Replace switch.

d. Replace light.

e. Replace timer.

f. Inspect condition of wire and

tightness of all connections.

Correct as needed.

a. Inspect condition of wire and

tightness of all connections.

Correct as needed.

a. Adjust the thermostat lower.

b. Replace thermostat.

c. Rotate timer knob to ‘OFF’

position.

a. Replace timer.

b. Inspect condition of wire and

tightness of all connections.

Correct as needed.

9

TROUBLE-SHOOTiNG

BUZZER FAILS TO SOUND AT END

OF TIMER SETTING.

a. Timer contacts faulty.

b. Buzzer faulty.

c. Faulty wiring.

a. Replace timer.

b. Replace buzzer.

c. Inspect condition of wire and

tightness of all connections.

Correct as needed.

STEAM FLOWS CONTINUOUSLY

FROM DRAIN LINE WITH COOKER

IN OPERATION.

*DOOR LEAKS.

*WATER FLOWS INTO COOK-

ING COMPARTMENT.

*WATER ACCUMULATES IN

COMPARTMENT.

*WATER FLOWS INTO DRAIN

DURING SHUTDOWN.

*WATER NOT BEING SUP-

PLIED TO GENERATOR.

a. Cold water not connected.

b. Faulty cooling valve.

c. Faulty wiring.

a. Damaged door gasket.

b. Clogged compartment drain or

plumbing.

a. Turn on external shutoff valve.

b. Replace cooling valve.

c. Inspect condition of wire and

tightness of all connections.

Correct as needed.

a. Check gasket for cuts and

replace.

b. Remove screen and clean

drain line or plumbing.

a. Level control has failed.

b. Water has very high

resistance.

c. Scale build-up on probe.

d. Water fill solenoid valve.

a. Replace.

b. Replace level control with high

sensitivity control.

c. Clean all probes d. Plugged, defective, clean or

replace.

a. Plugged compartment drain.

a. Remove screen and clean

drain line.

a. Cooling valve does not close.

a. Check valve for foreign

material or damage.

a. Water supply off.

b. Supply water pressure too low.

c. Defective water solenoid

valve.

d. Level Probe shorted.

e. Defective water level control.

f. Drain valve is open.

a. Check incoming water valve

is on.

b. Call supply agency.

c. Replace or clean.

d. Check and correct.

e. Replace.

f. Check valve, clean or replace.

*NOTE: THESE PROBLEMS ARE AN iNDiCATiON OF SEVERE WATER CONDiTiONS WHiCH SHOULD BE CORRECTED iMMEDiATELY TO AVOiD DAMAGE TO THE COMPONENTS AND PERFORMANCE OF THE STEAMER. CALL YOUR SER-

ViCE AGENCY FOR ASSiSTANCE.

ELECTRiCAL FAULT iSOLATiON GUiDE:

FAiLURE

WILL NOT OPERATE IN EITHER HOLD OR 60-

MINUTE TIMER POSITIONS.

FAULT LOCATiON a. Incoming power b. Timer c. Door interlock switch d. Wiring

OPERATING IN HOLD POSITION BUT NOT IN

60-MINUTE TIMER POSITION a. 60-Minute timer b. Wiring

10

TROUBLE-SHOOTiNG

OPERATES IN 60-MINUTE TIMER POSITION

BUT NOT IN HOLD POSITION a. Timer b. Wiring c. Hold thermostat.

WITH COOK INDICATOR LIGHT ON AND STEAM

ENTERING THE CAVITY, TIMER DIAL FAILS TO

TURN.

a. Hold position set on timer.

b. Timer motor c. Wiring

BUZZER FAILS TO SOUND AT END OF 60-MIN-

UTE TIMER MODE.

a. 60-Minute timer contacts b. Buzzer c. Wiring

STEAM FLOWS CONTINUOUSLY FROM BOILER

DRAIN LINE.

a. Cooling valve needs replacing b. Wiring

ADJUSTMENTS:

All units are adjusted at the factory. In case of operation problems at initial installation, check type of gas supply and manifold pressure and compare it with information on the rating plate.

BURNER TROUBLE-SHOOTiNG GUiDE:

PROBLEM PROBABLE CAUSE

BURNERS DO NOT COME ON. a. Gas supply is off.

b. Power switch is off.

c. Probe not sensing water level.

d. Ignitor not functioning.

e. Combination gas valve not

opening.

BURNERS PRODUCE CAR-

BON DEPOSITS

FLASH BACK a. Incorrect orifice size.

b. Incorrect gas supply.

c. Incorrect gas pressure.

a. Burning inside mixer tube.

b. Incomplete combustion.

c. Sooting of burner.

d. Miss-located ignitor.

REMEDY a. Locate supply line and turn

on.

b. Locate switch on control panel

and turn on.

c. Clean probes, check wiring.

d. Check ignition module, relay.

e. Check that control knob is in

the ON position, check that 24

volts is at the gas valve.

a. Check size and correct.

b. Check size and correct.

c. Check gas pressure at

manifold. Correct if necessary.

a. Reduce primary air.

b. Increase burner input.

c. Increase primary air.

d. Adjust ignitor.

WARNiNG: AT LEAST TWiCE A YEAR, HAVE AN AUTHORizED SERViCE PERSON CLEAN AND

ADJUST THE UNiT FOR MAXiMUM PERFORMANCE.

WARNiNG: ADJUSTMENTS AND SERViCE WORK MAY BE PERFORMED ONLY BY A QUALiFiED

TECHNiCiAN WHO iS EXPERiENCED iN, AND KNOWLEDGEABLE WiTH THE OPERATiON OF

COMMERCiAL GAS COOKiNG EQUiPMENT. HOWEVER, TO ASSURE YOUR CONFiDENCE, CON-

TACT YOUR AUTHORizED SERViCE AGENCY FOR RELiABLE SERViCE, DEPENDABLE ADViCE

OR OTHER ASSiSTANCE AND FOR GENUiNE FACTORY PARTS.

11

5.

6.

TROUBLE-SHOOTiNG

60-MiNUTE TiMER / TiMER CONTACTS:

Defective timer contacts will result in failure of cooker compartment to operate. When this occurs, remove the side panel and proceed as follows:

1.

Turn off power to the cooker at external circuit breaker.

2.

Disconnect all five wires from timer terminals.

3.

4.

Connect an ohmmeter between terminals 1 &

3.

2.

3.

the cooking indicator light fails to turn on with the door latch securely engaged, the fault may be in the door interlock switch. Proceed as follows:

1.

Turn off power to the cooker.

4.

Disconnect wires to the door switch terminals.

Connect an ohmmeter between the terminals of the switch.

Actuate the switch by closing the cooking compartment door. If a zero reading cannot be obtained, the switch is defective and must be replaced.

7.

Rotate timer dial beyond the “0-Minute” point

(any setting) to obtain a reading of zero ohms on the ohmmeter. If zero ohm reading cannot be obtained, timer contacts are defective and the timer must be replaced.

Move ohmmeter leads to terminals 1 and 4.

Rotate timer dial to “0 - Minute” position (an audible click indicates correct position). If zero ohm reading cannot be obtained, the timer is defective and must be replaced.

Remove ohmmeter and replace all five leads on timer terminals.

TiMER MOTOR:

A defective timer motor will cause continuous operation in the TIME mode, with the timer dial failing to return to the “0 - Minute” position.

5.

Remove the ohmmeter and replace the leads on switch terminals.

iNDiCATOR LiGHTS:

If the cooker compartment functions correctly, with the single exception that the indicator light fails to light during operation, the fault is a defective indicator light. A “burned out” or defective light is verified by using an AC volt-meter at the leads, with input power on the selector switch in the correct position for that timer, the timer set, and the door latches closed. If 120 volts is present, the fault is in the indicator light and requires replacement. If 120 volts is not present, the fault is in the wiring or control components (selector switch, timer or door switch).

To confirm timer motor condition, proceed as follows:

1.

Carefully check motor wire leads and tighten loose connections.

WARNiNG: Use care while working with control panel. Terminals carry 120 Volts.

2.

Turn on power to the steamer.

3.

4.

Set timer dial (any setting beyond “0 - Minute”).

If operation is correct, the motor will turn the dial toward “0 - Minute”. If the motor fails to operate, it is defective and the entire timer must be replaced.

Shut off power to the cooker.

DOOR iNTERLOCK SWiTCH:

Malfunction of the cooker door interlock switch prevents timer indicator lights from turning on and steam generator from operating when the timer dial is set. If steam does not enter the compartment and

BUzzER:

If the buzzer does not sound at the termination of the operator-selected timer setting (timer dial returned to “0 - Minute” position), the fault may be a defective buzzer. Buzzer operation is verified using an AC volt-meter at buzzer coil connections with input power on and selector switch and coinciding timer dial set at the “0 - Minute” position. If voltage is 120 volts, the fault is in the buzzer, which must be replaced. If 120 volts is not present, the fault is in the wiring or control components (timer or selector switch).

WiRiNG:

Using an ohmmeter, wiring continuity between the connections shown on the wiring diagram is readily verified. This is best done in stages, removing only those wires required for each continuity check.

As each lead is replaced, it should be checked for evidence of corrosion, and cleaned if necessary. All leads must be tightly attached so as to provide a good electrical connection.

12

iLLUSTRATED PARTS

13

Main Assembly

34

35

36

30

31

32

33

25

26

27

28

**29

18

19

20

21

14

15

16

17

8

9

6

7 iTEM PART NO.

1 97-6334

2

3

97-6177

97-6175

4

5

97-6269

97-6191

97-6429

97-6178

97-6430

97-6170

97-5472

97-6171 10

11

12

13

08-3826

97-6367

08-7521

91-6491

22

23

**24

97-6227

97-6432

97-6232

97-6236

97-6261

97-6230

97-6228

97-6229

97-6233

97-6481

97-6434

97-6435

97-6436

97-6210

97-6209

97-6437

97-6438

97-6439

97-6440

97-6188

97-6344

97-6441

97-6186

97-5864

10-6962 iLLUSTRATED PARTS

REF. NO.

DESCRiPTiON

5224-2 Compartment Strainer

8-5023

2681-3

Perforated Trough

Pan Rack

3977-2

9-3213

39332

8-5021

Hinge Rod

Door Switch

Switch Actuator

Striker

7712-1

4-PL04

4-PL04-2

4-PL07

9124-2

Control Panel Decal

Ready Pilot Light, Green, 125V

Ignition Pilot Light, Green, 28V

Pilot Light, Red, 125V

Knob

Switch, On/Off/Delime

Temperature Indicator

Grommet

8-5060-8

3903-2

8-5068-9

9-3366

8-5078

8-5065-8

8-5063-8

8-5064-8

Outer Door Shell

Door Handle Assembly

Latch Assembly

Spacer

Bushing

Door Panel

Door Gasket

Gasket Retaining Plate

9-1011-1

9017-2

Gasket Panel Screws

Hose Clamp, 5/8”

9219-300 Hose, 5/8 I.D. x 30” Long, Upper Generator Drain

9219-120 Hose, 5/8 I.D. x 12” Long, Lower Generator Drain

3-6910E

3-S543

3-6810E

6440-1

Brass Elbow, 5/8”C x 3/4” MPT

Blowdown Solenoid Valve

Connector, 5/8” C x 3/4” MPT

Right Side Panel

9219-340 Hose, 5/8” I.D. x 3/4” Long, Upper Cavity Drain

9219-160 Hose, 5/8” I.D. x 16” Long, Lower Cavity Drain

3-646

3-696A

Brass Tee, 3/8”C

Brass Elbow, 3/8”C x 1/8” MPT

3-686A

39294

9092-2

9068-1

4-22ES

Brass Connector, 3/8” C x 1/8” MPT

Timer Relay, Cooling

Fuse, 2A, 250V

Fuse Holder

End Section

14

2

2

8

2

2

3

2

2

1

1

12

4

2

2

2

2

2

2

1

2

2

2

1

2

QTY.

2

1

4

1

3

1

1

2

1

2

2

2

2

4

1

1

70

71

72

73

74

49

50

51

52

45

46

47

48

41

42

43

44

37

38

39

40

57

58

59

**60

53

54

55

56

65

66

67

68

69

61

62

63

64

97-6172

97-6190

97-6420

97-6421

97-6422

97-6423

08-6464

97-6424

97-6425

97-6426

97-6203

97-6204

97-6202

97-6368

97-6427

97-6428

97-6219

91-7594

91-7765

08-7511

97-6372

97-6213

97-6212

08-6502

97-6202

10-6963

97-5441

97-6282

97-6193

97-6327

97-6442

97-6443

97-6444

97-6445

97-5702

97-6418

97-6419

97-6194

97-5701

97-6187

97-5572 iLLUSTRATED PARTS

4-22TB

4-35EU

5162-1

9-3174-1

Terminal Block

Ground Lug

Solenoid Valve

Relay DPDT, 120V

3-716A

39148

Brass Tee, 3/8”C x 1/8” MPT x 3’8”C

Bulk Head Union, 3/8”C

9017-5 Hose Clamp, 1-1/16 - 2”

9230-016 Drain Hose, 1-1/4” x 1-3/4” Long

7714-1

4127-3

7349-2

39355

4038-4

9-3383

9126-1

9210-1

Drain Tube Assembly

Cord Set, 120V

Generator Tank, Lower

High Limit Thermostat

Liquid Level Control, 10K OHM

Transformer, 120-24V

Operating Thermostat

Ignition Module

9-3175-1

3821-1

3-116CB

9053-7

Relay SPDT, 120V

Buzzer

Brass Street Elbow, 3/8” FPT x 1/4” MPT

Brass Hose Barb, 5/8” x 3/8” MPT

9017-3 Hose Clamp, 5/8 - 1-1/4”

9219-112 Steam Diverter Hose, 5/8 I.D. x O.D. x 11-1/4”Long

Timer, 60 Minutes, 120V

9219-210 Upper Delime Hose, 5/8” I.D. x 21” Long

9219-370 Lower Delime Hose, 5/8” I.D. x 37” Long

9053-6 Brass Hose Barb, 5/8” x 3/4” MPT

3-101E

3-112E

Brass Tee, 3/4”

Brass Close Nipple, 3/4”

3-100E

5184-1

Brass Elbow, 3/4”

Relief Valve Extension

4517-2 Top Panel

3-113E5-1/2 Brass Nipple, 3/4” x 5 1/2”

5286-1 Relief Valve, 5 PSI

Reducing Elbow Assembly

3738-7

3738-8

3738-9

7349-1

Clean Port Plug

O Ring

Probe - High Level

Probe - Low Level

Probe - Low Level Cut Off

Pressure Switch

Generator Tank, Top

15

2

2

2

2

1

2

2

2

2

2

2

2

1

2

2

1

2

12

4

2

1

4

4

2

2

2

2

2

2

4

2

1

2

3

4

2

1

2

1

1

82

83

84

85

*86

78

79

80

81

75

76

77

* Not Shown.

** Select as required.

97-6446

97-6447

97-6448

08-5015

97-6449

97-6450

97-6451

97-6452

97-6453

97-6454

10-4586

97-6455 iLLUSTRATED PARTS

9222-080 Tubing, Pressure Switch, 1/4” I.D. x 8” Long

9053-8 Brass Hose Barb, 1/4” x 1/8 MPT

5703-1 Pressure Switch Bracket

39252

3-X101A

3-112A

3-110BA

3-110DB

3-111D

39447

Vacuum Breaker

Tubing, Vacuum Break, 1/4” I.D. x 2” Long

Brass Extruded Tee, 1/8” FPT

Brass Close Nipple, 1/8” NPT

Brass Bushing, NPT, 1/4” to 1/8”

Brass Bushing, NPT, 1/2” to 1/4”

Brass Locknut, 1/2” NPT

Sealing Nut, 1/2” NPT

Timer Relay, Operating

2

2

2

2

2

2

2

2

2

2

4

2

16

iLLUSTRATED PARTS

Connections

17

8

9

10

11

**12

13

14

15

16

**17 iTEM PART NO.

1 97-6456

2

3

97-6457

97-6459

4

5

6

**7

97-6459

97-6460

97-5555

97-6461

97-6462

98-6109

98-6122

97-6463

97-6464

97-6244

97-6465

97-6245

18

19

20

**21

97-6466

97-6467

97-6242

97-6468

97-6469

97-6470

98-6124

97-6247

22

23

97-6471

97-6241

97-6246

97-6472

** Select as required.

iLLUSTRATED PARTS

REF. NO.

9026-36

6433-3

4487-2

9013-7

9010-02

9014-1

5450-1

5450-2

9009-000

3-U4BE

9026-42

T50C832-14

5375-1

5375-2

6748-1

M29S1032-38

M29X 1032-14

5362-1

5774-1

5774-2

M50X1420-12

9035-1

6949-1

4951-55

4951-63

6749-1

A54C6-38

DESCRiPTiON

Lower Gas Flex Tube, 5/8”, O.D. x 36” Long.

Gas Supply Pipe Assembly

Bracket

Malleable Iron Tee, 3/4” x 3/4” x 1/2”

Nipple, 3/4” x 2” Long

90° Reducing Elbow, 3/4” NPT x 1/2” NPT

Gas Valve, Natural Gas

Gas Valve, LP Gas

Close Nipple, 1/2”

Union Elbow, 1/2”

Upper Gas Flex Tube, 5/8” O.D. x 42” Long

Hex Screw, 8 - 32 x 1/4”

Pilot Burner, LP Gas

Pilot Burner, Natural Gas

Burner Mounting Bracket

Machine Screw, 10 - 32 x 3/8”

Machine Screw, 10 - 32 x 1/4”

Spark Electrode

Pilot Tube - Top

Pilot Tube - Bottom

Machine Bolt, 1/4 - 20 x 1/2”

Plug, 1/8 NPT

Manifold

Orifice, #55, Natural Gas

Orifice, #63, LP Gas

Twin Burners

Screw, #6 x 3/8”

2

2

1

4

2

1

4

4

4

8

4

4

1

2

8

1

2

1

1

2

1

1

1

1

QTY.

1

1

1

18

iLLUSTRATED PARTS

Cabinet

19

20

21

22

23

24

16

17

18

19

12

13

14

15

8

9

10

11

6

7

4

5 iTEM PART NO.

1 97-6473

2

3

97-6474

~NPN~

98-3784

97-6421

97-6476

08-5023

97-6477

97-6210

97-6478

97-6422

97-6480

08-6514

97-6481

97-6482

97-6483

97-6346

97-6484

97-6485

97-6486

97-6487

97-6488

97-6489

97-6490 iLLUSTRATED PARTS

REF. NO.

4780-2

5772-1

F01S-316

9053-7

3-X115C

DESCRiPTiON

Hinge Rod

Cabinet Door Assembly

Flat Washer

Tempering Tank

Brass Hose Barb, 5/8” x 3/8” MPT

Brass Extruded, 90° Street Elbow, 3/8”

Float Switch

3-122ED

3-S543

3-6910E

9017-3

9219-140

Hex Nipple, 3/4” MPT x 1/2” MPT

Tank Drain Solenoid

Brass Elbow, 90°, 5/8” C x 3/4 MPT

Hose Clamp, 5/8 - 1-1/4”

9017-2

3-110DC

3-7010D

3-696C

5773-1

39233

Hose, 5/8” I.D. x 14” Long

Tank Thermostat, C130°F

Hose Clamp, 3/8 - 7/8”

Brass Bushing, 1/2” MPT to 3/8” FPT

Brass Elbow, 90°, 5/8” C x 1/2” FPT

Brass Elbow, 90°, 3/8” C x 3/8” MPT

Vent

Bullet Leg

39263 Adjustable Flanged Foot

M93X 632-38 Pan Slot Head Screws, #6-32 UNC x 3/8” Long

S01S-6

4777-1

4775-1

Spring Lock Washer, #6

Magnetic Catch

Magnetic Catch Plate

4

1

3

1

1

2

1

1

6

1

1

7

QTY.

1

1

1

4

1

2

4

1

1

2

1

1

20