Operators Manual
Installation, Operation & Service
ST Equipment Stands
MODELS:
ST-28
ST-42
ST-55
EST-28
ST-28B
WARNING:
➩ Stand must be bolted to floor.
➩ Any unit mounted on this stand must be bolted in
place.
➩ Failure to do so may result in serious injury.
™
Cleveland
Enodis
1333 East 179th St., Cleveland, Ohio, U.S.A. 44110
Phone: (216) 481-4900 Fax: (216) 481-3782
Visit our web site at www.clevelandrange.com
KE603611
INSTALLATION
CARE AND CLEANING
Installation of the unit must be accomplished by
qualified electrical installation personnel working to all
applicable local and national codes. Improper
installation of product could cause injury or damage.
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.
This equipment is built to comply with applicable
standards for manufacturers. Included among those
approval agencies are: UL, NSF, ASME/Ntl. Bd., CSA,
CGA, ETL, and others. Many local codes exist, and it
is the responsibility of the owner/installer to comply
with these codes.
WARNINGS
➩
INSPECTION
Before unpacking visually inspect the unit for
evidence of damage during shipping.
Do not use detergents or
cleansers that are chloride
based or contain quaternary
salt.
Chloride Cleaners
➩
Do not use a metal bristle
brush or scraper.
If damage is noticed, do not unpack the unit, follow
Shipping Damage Instructions shown below.
SHIPPING DAMAGE
INSTRUCTIONS
Wire Brush &
➩
Steel wool should never be
used for cleaning the stainless
steel.
If shipping damage to the unit is discovered or
suspected, observe the following guidelines in
preparing a shipping damage claim.
1. Write down a description of the damage or the
reason for suspecting damage as soon as it is
discovered. This will help in filling out the claim
forms later.
Steel Pads
➩
Unit should never be cleaned
with a high pressure spray
hose.
2. As soon as damage is discovered or suspected,
notify the carrier that delivered the shipment.
3. Arrange for the carrier's representative to examine
the damage.
4. Fill out all carrier claims forms and have the
examining carrier sign and date each form.
High Pressure
Spray Hose
➩
Do not leave water sitting in
unit when not in use.
INSTALLATION
Refer to the Specification Sheets or Specification
Drawings for detailed installation dimensions and
clearance requirements.
In general, clearances are determined by the
equipment mounted on the stand.
1. Position the unit in its permanent location, and
level the unit by turning the adjustable feet.
2. Once positioned and leveled, permanently secure
the unit's rear feet to the floor using 5/16" lag bolts
and floor anchors (supplied by the installer). Two
bolts are required to secure each of the rear feet.
3. Seal joints of rear feet with a silicone sealant.
4. Connect drain (1 1/4” NPT connection).
Stagnant
Water
NOTES
➩ For more difficult cleaning applications one of the
following can be used: alcohol, baking soda,
vinegar, or a solution of ammonia in water.
➩ For more detailed instructions refer to the Nafem
Stainless Steel Equipment Care and Cleaning
manual (supplied with unit).
STAINLESS STEEL EQUIPMENT CARE AND CLEANING
(Suppied courtesy of Nafem. For more information visit their web site at www.nafem.org)
Contrary to popular belief, stainless steels ARE susceptible to rusting.
4. Treat your water.
Though this is not always practical, softening hard water can do much
to reduce deposits. There are certain filters that can be installed to
remove distasteful and corrosive elements. To insure proper water
treatment, call a treatment specialist.
Corrosion on metals is everywhere. It is recognized quickly on iron and
steel as unsightly yellow/orange rust. Such metals are called “active”
because they actively corrode in a natural environment when their atoms
combine with oxygen to form rust.
Stainless steels are passive metals because they contain other metals, like
chromium, nickel and manganese that stabilize the atoms. 400 series
stainless steels are called ferritic, contain chromium, and are magnetic;
300 series stainless steels are called austenitic, contain chromium and
nickel; and 200 series stainless, also austenitic, contains manganese,
nitrogen and carbon. Austenitic types of stainless are not magnetic, and
generally provide greater resistance to corrosion than ferritic types.
With 12-30 percent chromium, an invisible passive film covers the steel’s
surface acting as a shield against corrosion. As long as the film is intact
and not broken or contaminated, the metal is passive and stain-less. If the
passive film of stainless steel has been broken, equipment starts to
corrode. At its end, it rusts.
5. Keep your food equipment clean.
Use alkaline, alkaline chlorinated or non-chloride cleaners at
recommended strength. Clean frequently to avoid build-up of hard,
stubborn stains. If you boil water in stainless steel equipment,
remember the single most likely cause of damage is chlorides in the
water. Heating cleaners that contain chlorides have a similar effect.
6. Rinse, rinse, rinse.
If chlorinated cleaners are used, rinse and wipe equipment and
supplies dry immediately. The sooner you wipe off standing water,
especially when it contains cleaning agents, the better. After wiping
equipment down, allow it to air dry; oxygen helps maintain the
stainless steel’s passivity film.
Enemies of Stainless Steel
There are three basic things which can break down stainless steel’s
passivity layer and allow corrosion to occur.
7. Never use hydrochloric acid (muriatic acid) on stainless steel.
8. Regularly restore/passivate stainless steel.
1. Mechanical abrasion
2. Deposits and water
Recommended cleaners for specific situations
3. Chlorides
Job
Cleaning Agent
Comments
Mechanical abrasion means those things that will scratch a steel surface.
Steel pads, wire brushes and scrapers are prime examples.
Routine cleaning
Soap, ammonia,
detergent, Medallion
Apply with cloth or sponge
Fingerprints & smears
Arcal 20, Lac-O-Nu
Ecoshine
Provides barrier film
Stubborn stains &
discoloration
Cameo, Talc, Zud,
First Impression
Rub in direction of polish lines
Grease & fatty acids,
blood, burnt-on-foods
Easy-off, De-Grease
It Oven Aid
Excellent removal on all finishes
Grease & oil
Any good
commercial detergent
Apply with sponge or cloth
Restoration/Passivation
Benefit, Super Sheen
Water comes out of the faucet in varying degrees of hardness. Depending
on what part of the country you live in, you may have hard or soft water.
Hard water may leave spots, and when heated leave deposits behind that
if left to sit, will break down the passive layer and rust stainless steel. Other
deposits from food preparation and service must be properly removed.
Chlorides are found nearly everywhere. They are in water, food and table
salt. One of the worst chloride perpetrators can come from household and
industrial cleaners.
So what does all this mean? Don’t Despair!
Here are a few steps that can help prevent stainless steel rust.
1. Use the proper tools.
When cleaning stainless steel products, use non-abrasive tools. Soft
cloths and plastic scouring pads will not harm steel’s passive layer.
Stainless steel pads also can be used but the scrubbing motion must
be in the direction of the manufacturers’ polishing marks.
2. Clean with the polish lines.
Some stainless steel comes with visible polishing lines or “grain.”
When visible lines are present, always scrub in a motion parallel to the
lines. When the grain cannot be seen, play it safe and use a soft cloth
or plastic scouring pad.
Review
1. Stainless steels rust when passivity (film-shield) breaks down as a
result of scrapes, scratches, deposits and chlorides.
2. Stainless steel rust starts with pits and cracks.
3. Use the proper tools. Do not use steel pads, wire brushes or scrapers
to clean stainless steel.
4. Use non-chlorinated cleaners at recommended concentrations. Use
only chloride- free cleaners.
5. Soften your water. Use filters and softeners whenever possible.
6. Wipe off cleaning agent(s) and standing water as soon as possible.
Prolonged contact causes eventual problems.
3. Use alkaline, alkaline chlorinated or non-chloride containing cleaners.
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 chloride content in the cleaner used, contact your cleaner
supplier. If your present cleaner contains chlorides, ask your supplier if
they have an alternative. Avoid cleaners containing quaternary salts; it
also can attack stainless steel and cause pitting and rusting.
To learn more about chloride-stress corrosion and how to prevent it,
contact the equipment manufacturer or cleaning materials supplier.
Developed by Packer Engineering, Naperville, Ill., an independent testing
laboratory.
SERVICE PARTS
WARRANTY
Our Company supports a worldwide network of Maintenance and Repair Centers. Contact your nearest
Maintenance and Repair Centre for replacement parts, service, or information regarding the proper
maintenance and repair of your cooking equipment
In order to preserve the various agency safety certification (UL, NSF, ASME/Ntl. Bd., etc.), only factorysupplied replacement parts should be used. The use of other than factory supplied replacement parts will
void warranty.
1
2
3
7
Detail "A"
See Detail "A"
4
3
6
ST50010
FA95007-2
ST50008-1
ST50008-2
ST00003-1
ST00003-2
STD00002
STD50026
KE02080-1
KE02080-2
WHEEL, SLIDE
RETAINING RING
SLIDE, LHS
SLIDE, RHS
PAN, WELDMENT ASSEMBLY
PAN, WELDMENT ASSEMBLY
REAR FOOT ASSEMBLY
ADJUSTABLE FOOT
SPLASH SCREEN
SPLASH SCREEN
4.
5.
6.
7.
ST-28B
1.
2.
3.
QTY.
EST-28
DESCRIPTION
ST-55
PART NO.
ST-42
ITEM NO.
ST-28
5
4
4
1
1
1
2
2
1
1
8
8
2
2
2
3
3
-
8
8
2
2
2
3
3
2
2
2
2
-
4
4
1
1
1
2
2
1
1
ADDING ADAPTOR TOP TO
STAND
These instructions are for mounting an AK adaptor
top to a ST-28 stand. The same procedure will be
used for ST-42 and ST-55 stands and corresponding
adaptor tops.
1.
Remove all items from packaging.
2.
Remove all protective plastic wrap.
3.
Turn kettle upside down.
4.
Remove washers, nuts and support brace.
5.
Discard support brace.
6.
Lift adaptor top and place kettle legs through
holes.
7.
Replace washers and nuts from kettle. Tighten.
8.
Added reducing elbows.
9.
Add pluming nipples.
16. Lift kettle up.
17. Place stand in position.
10. Remove drawer and drawer slides.
11. Turn stand upside down.
12. Lift onto adaptor top.
13. Align mounting holes with studs on adaptor top.
14. Fasten with nuts and washers provided.
18. Replace drawer slides and drawer.
19. Bolt stand to floor.
20. Add connection plumbing as required.
15. Lower stand onto floor.
21. Apply a bead of silicone between adaptor top
and stand.
ADAPTOR TOP ASSEMBLY
9
8
5
4
3
2
1
6
7
10
PART#
KE003607-1
KE003607-2
KE003607-3
KE003607-4
MODEL
AK-6
AK-12
AK-20
AK-3
FOR
KDT-6-T
KDT-12-T
KDT-20-T
KDT-3-T
1
ST00007-1
1
ST00007-2
FALSE TOP WELDMENT
1
ST00007-3
FALSE TOP WELDMENT
1
ST00007-4
4
11
4
1
FALSE TOP WELDMENT
4
SPLIT LOCKWASHER, 5/16, SS
2
FA31030
3
KE518903
4
4
4
4
STUD, 5/16-18 x 3 3/4
4
FA30079
4
4
4
4
FLAT WASHER, .406 x 1.25 x 120
5
FA21024
4
4
4
4
NUT, 5/16-18
6
FA31029
4
4
4
4
SPLIT LOCKWASHER, 1/4, SS
7
FA11257
4
4
4
4
HEX BOLT, 1/4-20 x 5/8, SS
8
N0440G16.5
2
N0440G15
4
FALSE TOP WELDMENT
NIPPLE, 1/2"
2
N0440G12
NIPPLE, 1/2"
2
N0440G16.5
NIPPLE, 1/2"
2
NIPPLE, 1/2"
9
KE603610
2
2
2
2
BRASS REDUCING, 1/2" FNPT x 3/8" MNPT
10
FI05025
1
1
1
1
ELBOW, 90° STREET, (FIP x MIP)
11
FI05216
2
2
2
2
ELBOW, 90°, (FIP x FIR)