Market Forge Industries 4200 Owner`s manual

Market Forge Industries 4200 Owner`s manual
INSTALLATION, OPERATION AND PARTS MANUAL
ELECTRIC CONVECTION STEAMER
MODELS: PS-3E
PS-6E
S-6011
REV.A 11/09
1
OWNER’S MANUAL
ELECTRIC COMPACT CONVECTION OVEN
MODELS:
● 4200
● 4292
FORM NO.: S-2374
REV: A
PRINTED IN U. S. A.
02/07 An Employee Owned Company 35 Garvey Street • Everett • MA • 02149
Tel: (617) 387-47100 • Fax: 1-800-227-2659 (Ex. MA) • (617) 387-4456 (MA and Overseas)
E-mail: [email protected] • Website: www.mfii.com
TABLE OF CONTENTS
INTRODUCTION
DESCRIPTION.................................................................................................................................1
OVEN COMPONENTS ....................................................................................................................1
BASIC FUNCTIONING ....................................................................................................................1
SERVICE .........................................................................................................................................1
INSTALLATION
RECEIVING .....................................................................................................................................2
ASSEMBLY - VENT BOX ATTACHMENT ........................................................................................2
SINGLE OVEN - 4” LEGS & 28” LEGS WITH SHELF . ...................................................................2
STACKED OVENS - 18” LEGS WITH SHELF .................................................................................3
ELECTRICAL CONNECTION . ........................................................................................................3
OVEN CHECKOUT & ADJUSTMENTS ...........................................................................................4
THERMOSTAT CALIBRATION (OLD & NEW STYLES) . ................................................................4
THERMOSTAT DIAL PLATE CALIBRATION (NEW STYLE) ...........................................................4
WIRING DIAGRAM ..........................................................................................................................5
OPERATION
PRINCIPLES OF OPERATION . ......................................................................................................6
CONTROLS .....................................................................................................................................6
PRE-HEATING . ...............................................................................................................................6
OPERATION ....................................................................................................................................6
MAINTENANCE
CLEANING . .....................................................................................................................................7
REMOVAL & REPLACEMENT PARTS ............................................................................................7
DOOR REMOVAL ............................................................................................................................7
DOOR REPLACEMENT (OLD STYLE)............................................................................................7
OVEN LINER GASKET REMOVAL .................................................................................................7
GASKET REPLACEMENT ..............................................................................................................7
BLOWER WHEEL REMOVAL & REPLACEMENT ..........................................................................7
MOTOR REMOVAL & REPLACEMENT ..........................................................................................7
SWITCH REMOVAL & REPLACEMENT .........................................................................................8
CONTACTOR REMOVAL & REPLACEMENT..................................................................................8
THERMOSTAT REMOVAL & REPLACEMENT ...............................................................................8
HEATER ELEMENT REMOVAL & REPLACEMENT .......................................................................8
DOOR INTERLOCK SWITCH BRACKET (OLD STYLE) REMOVAL &
REPLACEMENT ..............................................................................................................................8
NEW STYLE INTERLOCK SWITCH REMOVAL, REPLACEMENT & PARTS.................................9
HI-LIMIT REMOVAL & REPLACEMENT .........................................................................................9
TROUBLE-SHOOTING
GENERAL ........................................................................................................................................10
TROUBLE-SHOOTING GUIDE .......................................................................................................10
WIRING . ..........................................................................................................................................11
ELECTRICAL FAULT ISOLATION GUIDE . .....................................................................................11
ELECTRICAL CONNECTIONS - CONTROL BOARD .....................................................................12
ILLUSTRATED PARTS LIST
GENERAL ........................................................................................................................................13
ORDERING INFORMATION . ..........................................................................................................13
4200 COMPACT CONVECTION OVEN & PARTS ..........................................................................13-14
CONTROL PANEL, OPEN & PARTS . ............................................................................................15
RIGHT SIDE VIEW & PARTS .........................................................................................................16
DOOR ASSEMBLY & PARTS .........................................................................................................17
INSIDE OVEN COMPARTMENT PARTS LIST ................................................................................18
4200/4292 REVERSING SWING OF DOOR (S) .............................................................................18
INTRODUCTION
This service and parts manual contains general information, installation, operation, principles
of operation, trouble-shooting and maintenance information for the Market Forge Model 4200
Electric Compact Convection Oven. Also included are parts lists, in which each replaceable
part is identified and shown in an accompanying illustration.
DESCRIPTION
The Market Forge Model 4200 Electric Compact Convection Oven is an electrically powered convection oven designed to achieve
high volume cooking with a minimum of power consumption. The unit consists of a heavily
insulated cooking compartment fitted with a
two speed convector blower and heated by
electric elements. All oven controls are located on a panel on the right front of the oven as
seen from the front.
tors located in the control section close the
circuit to heating elements located at the right
of the cooking chamber. When the chamber
reaches the preset temperature, the thermostat contacts open, causing the contractors to
interrupt the circuit to the heating elements.
When the temperature in the chamber drops
enough to close the thermostat contacts, the
circuit closes again. Any number of such cycles might occur during the cooking time, ~indicated by the element indicator light coming
on and off.
OVEN COMPONENTS
The major assemblies of the model 4200 are
the stainless steel and flat back painted steel
cabinet enclosure, door with window, porcelain cooking compartment with nine-position
shelf supports, heating element and contractor assembly, and control panel assembly.
Controls and indicators include the thermostat, main power switch, blower speed switch,
cool down/switch, elements on indicator light,
60-minute timer, and elements only switch.
The oven is available in variety of mounting configurations: 4” 102mm high-legs, 27”
686mm legs with shelf, or stacked on top of
another Model 4200 with the bottom unit on
18” 457mm stainless steel legs with shelf.
SERVICE
Required service, both preventive and corrective, is explained in section 5. Should repairs
be required, a network of authorized agencies
is available to assist with prompt service. A
current directory of Authorized Service Agencies may be obtained by contacting:
Product Service Department
Market Forge Company
35 Garvey Street
Everett, MA 02149-4403
(617) 387-4100
The model and serial number must be referenced when corresponding with Market
Forge. The data plate with serial number is
located on the right of the bottom front trim
ledge.
BASIC FUNCTIONING
The Model 4200 becomes operational when
the power switch is placed in the ON position,
door is closed, and thermostat set. Contrac-
* We recommend that service be performed by a qualified Market Forge Authorized Service.
Service performed by others will void warranty. Market Forge is not responsible for repairs
made by other than authorized service agents.
1
INSTALLATION
RECEIVING
1. Examine shipment for external and internal damage and completeness. Transport
crated oven through building, to installation area before unpacking.
2. 2. Report any damage or shortages to carrier and Market Forge immediately.
3. DO NOT AT ANY TIME LAY THE OVEN
DOWN ON ITS TOP, RIGHT SIDE, OR
FRONT. TO DO SO MAY DAMAGE THE
EQUIPMENT AND VOID THE WARRANTY.
ASSEMBLY - Vent Box Attachment
1. Remove steam vent box and packet of
screws from inside oven and attach vent
box to back of oven over vent opening using five #8 sheet metal screws.
Single Oven on 4” Legs
Fasten legs to the weld nuts located on bottom panel of oven. The hex foot on the leg is
adjustable.
Single Oven on 28” Legs with Shelf
1. Insert legs (Fig. 1 No. 3) through holes
in shelf (Fig. 1 No. 1) Do not tighten setscrews in corners of shelf.
2. Screw leg tops (Fig. 1 No. 2) onto legs.
(Fig. 1 No. 3)
3. Insert leg tops (Fig. 1 No. 2) through holes
in angle iron frame (Fig. 1 No. 4) into weld
nuts in bottom of oven.
4. Screw leg tops (Fig. 1 No. 2) into weld
nuts by turning leg and top assemblies.
5. Raise shelf (Fig. 1 No. 1) to desired height
and tighten set screws in shelf corners.
2
Fig. 1
ITEM
PART NO.
DESCRIPTION
QTY.
1
99-6180
SOLID SHELF ST/ST
1
2
A10-0635
LEG TOP
4
3
A10-0634
FLOOR LEG 28” HIGH
4
4
D99-6183
SHELF
1
INSTALLATION
Stacked Ovens on 18” Legs with Shelf
Stacking Instructions:
1. Fasten Item No. 1, stacking channel, to
the bottom left side of top oven. Note - left
channel has (2) holes. Use nut & washer
(Item 3 & 4) front & rear.
2. Remove access panel from the right side
of both ovens.
3. Remove knockouts from the top of the
bottom oven and from the bottom of the
top oven.
4. Place upper oven on top of lower oven
with the right side stacking channel placed
between. Line up holes in both ovens with
the holes in the channel.
5. Fasten ovens together with the washer
(Item No. 4) and the bolt (Item No. 11)
Inserted up thru top of lower oven, thru
stacking channel and into bottom of upper oven, using the existing weld nut to
fasten the rear and the nut provided with
the stacking kit (Item No. 5) to fasten the
front.
ELECTRICAL CONNECTION:
1. Read data plate located on top surface of
right side of bottom trim just below control
panel before connecting electrical supply
to oven. Make sure electrical supply is
the same voltage, phase, and frequency
called for on date plate.
2. All ovens are shipped three phase and
may be converted to single phase as per
alternate single phase wiring diagram.
3. Feed supply through opening in rear of
oven (Fig. 2-1 No. 2) and connect supply wires to terminal block behind control
panel.
4. Wiring diagram label is located on control
bracket, accessible by opening control
panel.
NOTE: Improper connection to power supply
or connection to power supply other than that
designated on data plate will void the warranty.
Assemble stand, as shown, before stacking
ovens.
3
Fig. 2
ITEM PART NO.
DESCRIPTION
QTY.
1
B99-6203
Stacking Channel Left
1
2
B99-6204
1
3
10-2564
Stacking Channel Right
Hex Bolt 3/4-10 x 1 1/2 Lg.
2
5
10-2320
Plain Washer - /4
Nut, Hex - 3/4 -10
6
99-6180
Solid Shelf
1
7
A09-5271
Floor Leg 18” High
4
8
A10-0635
Leg Top
4
9
D99-6183
Shelf
1
10
A25-3263
1
11
08-3426
Set Screw & Wrench Kit
Hex Bolt 3/4-10 x 4 Lg.
4
10-2411
5
3
1
2
INSTALLATION
OVEN CHECKOUT & ADJUSTMENTS:
Door Adjustment (Old Style):
The door was properly adjusted at the factory,
if door does not open or close properly adjust
the ball plunger catch as .follows:
1. 1. Remove adjusting wrench from back of
manual and insert in notches on sides of
ball plunger.
2. Loosen jam nut with wrench.
3. Turn adjusting wrench left or right until ball
plunger engages in door striker plate for
best operation.
4. Tighten jam nut with wrench while adjusting wrench is still engaged in notches.
5. Return adjusting wrench to back of manual.
Thermostat Calibration
(Old Style):
The thermostat is a device which automatically limits heat input at or below the dial setting.
7. Repeat steps 4 to 7 until oven temperature stabilizes at 350°F+/- 5°F
8. Apply Glyptol or Duco Cement to set pot
to prevent rotation.
Thermostat Dial Plate Calibration
(New Style):
1. Clamp thermocouple sensor in the center
of the middle rack in compartment.
2. Pass the thermocouple sensor wire
through the door gasket and close the
door.
3. Plug the sensor lead into the pyrometer.
4. Set the oven power switch to ON.
5. Set the thermostat knob to 3500 (191°C).
6. Allow the oven to warm up for a minimum
of (3) three ON/OFF cycles.
Before attempting to calibrate thermostat,
make sure that the thermostat is the cause
of problems experienced. Check for improper
electrical service, incorrect mixes over and
under proofing, incorrect temperatures, and
warping pans. Thermostats are calibrated
and sealed by the original manufacturer before leaving their plant. Only a qualified service person should make calibration adjustments, if they become necessary.
Calibrate Electronic Thermostat
Fig. 3
(NEW Style):
7. Record the temperature when the element indicator light goes off. If a tempera1. Set oven thermostat knob at 350°F.
ture of 345°-355° is attained, no calibra2. Allow oven to preheat to 350°F.
tion is necessary .
3. Observe temperature with digital thermometer.
8. If the temperature differs more than +/5°F from the dial setting:
4. If temperature goes above 350°F turn set
pot labelled HI (on circuit board) counter• Pencil mark the knob pointer position as a
clockwise. % turn should be sufficient.
reference point on the control panel next
to the dial plate
5. Allow time for oven temperature to drop,
then recheck temperature.
• Loosen the dial plate mounting screws
only enough to move the plate.
6. If temperature is below 350°F turn set pot
labelled HI (on circuit board) clockwise.+/• Move the dial plate until calibration match5°F turn should be sufficient.
es thermometer reading (350°F).
4
INSTALLATION
5
OPERATION
PRINCIPLES OF OPERATION:
Uniform distribution of heat within the oven
is assured by continuous operation of a convector blower. Moving air continuously strips
away a thin layer of moisture and cold air from
the top of the food allowing more rapid heat
penetration. Lower temperatures and shorter
times than those used in conventional deck
ovens ‘Can be used. In general, temperature
settings can be reduced by 50°F (28°C) from
recipe temperatures for conventional ovens.
Some products may require slightly higher
or lower temperatures. Product should be
checked for doneness in about half the time it
would take in a conventional oven. Time savings may be about 15% to 20%.
CONTROLS:
All controls for the Model 4200 oven are located on the control panel on the front of the
oven (Fig. 5). These controls are; a thermostat to control oven temperature (Fig. 5 No.
1), an Elements On indicator light (Fig. 5 No.
Fig. 5
2), a power switch with ON and OFF posi- OPERATION:
tions (Fig. 5 No. 3), a blower switch with high 1. Set temperature about 50°F (28°C) less
and low positions (Fig. 5 No. 4), a cool down
than what recipe calls for when using
switch with manual and auto positions (Fig.
standard oven.
5 No. 5) and a 60 minute electro-mechanical 2. Load pans evenly on shelves making sure
timer (Fig. 5 No. 6). Heating Elements Only
pans don’t touch sides of oven or other
Switch (Fig. 5 Not Shown).
pans.
3. Check food for doneness in about half the
PRE-HEATING:
time it would take in a conventional deck
oven. Visual inspection of food can be
1. Set thermostat to desired temperature, set
blower switch to desired speed, and turn
made without opening the door by looking
on power switch. Blower wheel should rothrough tempered glass window.
tate clockwise when viewed from front of 4. Blower will automatically shut off by a door
oven. Low speed is suggested for fragile
interlock switch when door opens. Closing
products ie those levened by beaten egg
the door will restart the blower.
whites such as souffles, angel food cake 5. Blower may be operated with door open
and popovers.
by placing cool down switch in manual
position. No power is suppled to heating
2. Indicator light will go out when desired temperature is reached. Oven will pre-heat to
elements with cool down switch in manual
350°F 180°C in about 10 minutes. Large
position, allowing rapid lowering of oven
differences in time from this indicate faulty
temperatures with door open.
heating elements, or connection to wrong 6. Heating elements only without blower fan
electric power supply.
when door is shut. (For delicate products)
6
MAINTENANCE
DOOR REPLACEMENT (OLD STYLE):
WARNING:
Revere above procedure being sure to put as
DO NOT HOSE DOWN UNIT AS IT
CONTAINS ELECTRICAL COMPONENTS. many washers under as there were before removal.
OVEN LINER GASKET REMOVAL:
CLEANING:
1. Clean interior of oven with a commercially 1. Remove all screws from gaskets.
available oven cleaner suitable for use on 2. Remove all gaskets.
porcelain.
2. Racks, rack supports, and blower wheel
may be cleaned by soaking in ammonia
and water solution after removing them
from oven.
3. Stainless steel parts maybe cleaned using
a commercially available stainless steel
cleaner.
GASKET REPLACEMENT:
1. Replace top and bottom metal gaskets on
front off oven liner and screw in place.
2. Replace left and right side metal gaskets
and screw in place.
BLOWER WHEEL REMOVAL:
1. Shut off main power supply.
2. Remove baffle by placing hard under back
REMOVAL & REPLACEMENT OF PARTS:
end and rotating baffle up and out.
WARNING: Disconnect oven from main 3. Loosen set screws located in the center of
the blower wheel on the wheel hub.
power supply before working on oven.
4. Pull blower wheel off of shaft.
DOOR REMOVAL:
1. Remove lower screw (Fig. 6, #1) from upper hinge assembly of door.
2. Loosen top screw (Fig. 6, #2) from upper
assembly.
3. Push upper hinge pin (Fig. 6, #3) into
door.
4. Rotate top of door forward to clear upper
frame.
5. Pull up and out on door to remove.
BLOWER WHEEL REPLACEMENT:
1. Remove metal burrs and foreign matter
from motor shaft with emery cloth or sandpaper.
2. Lubricate blower wheel hub with high
graphite grease. (Remove blower and lubricate at least once every six months).
3. Place blower wheel on shaft. Make sure
set screws are positioned over the flats on
the shaft. Make sure there is 3/16” clearance between blower wheel and oven
wall.
4. Tighten set screws to 160 in-lbs torgue.
MOTOR REMOVAL:
1. Make sure main power supply is disconnected from oven.
2. Remove baffle and blower wheel.
3. Remove right side panel.
4. Open control compartment cover.
5. Remove motor bolt access plate.
6. Remove four nuts and blots holding motor
to motor mount.
7. Remove cover from wiring box mount on
motor and disconnect wires.
Fig.6
7
MAINTENANCE
MOTOR REPLACEMENT:
1. Revere procedure above.
2. Check motor wiring to make sure blower
turns clockwise when seen from front of
oven.
SWITCH REMOVAL:
1. Make sure power supply to oven is off.
2. Open control compartment cover.
3. Disconnect wire to switch.
4. Depress spring clips on switch and push
forward.
SWITCH REPLACEMENT:
1. Push switch into proper control panel
opening until spring clips catch.
2. Reconnect wire to switch.
3. Close control cover.
CONTACTOR REMOVAL:
1. Make sure power supply to oven is off.
2. Open control comportment cover.
3. Disconnect wire from appropriate component.
4. Unscrew fasteners of appropriate components and remove.
CONTACTOR REPLACEMENT:
1. Attach components to mounting.
2. Replace and tighten fasteners.
3. Reconnect wires.
THERMOSTAT REPLACEMENT:
Follow Thermostat Removal in reverse order.
HEATER ELEMENT REMOVAL:
1. Make sure power supply to oven is off.
2. Remove right side panel.
3. Remove element terminal cover above
motor and disconnect wires.
4. Remove element plate and insulation
spacer.
5. Remove racks and rack supports from
oven cavity.
6. Remove baffle.
7. Remove eight screws holding element assembly to the oven wall.
8. Remove elements.
ELEMENT REPLACEMENT:
Follow Element Removal in reverse order.
DOOR INTERLOCK SWITCH BRACKET
REMOVAL (OLD STYLE):
Make sure power supply to oven is off.
Open control compartment cover.
Remove wires to door interlock switches.
Remove two bracket retaining screws.
Remove interlock switch assembly.
DOOR INTERLOCK SWITCH BRACKET
REPLACEMENT (OLD STYLE):
1. Insert long end of door activated plunger
through hole in left front side of control
THERMOSTAT REMOVAL:
compartment.
1. Make sure power supply to oven is off.
2. Replace spring and switches in bracket
and secure switch assembly with two
2. Open control compartment cover.
screws.
3. Remove racks and rack supports from
oven compartment.
3. Position switches so that push buttons
on switches just touch actuator plate on
4. Remove baffle.
plunger rod.
5. Disconnect thermocouple lead wires from
circuit board.
4. Replace wires using wiring diagram as
guide.
6. Unscrew thermocouple from oven liner.
7. Pull thermocouple and wires through oven 5. Replace control compartment cover.
liner into oven compartment and remove.
8. Remove circuit board from bracket.
8
MAINTENANCE
NEW STYLE INTERLOCK SWITCH
REMOVAL:
1. Make sure power supply to oven is off.
2. Remove lower bottom trim, remove screws
on end.
3. Remove screws from switch, to remove
switch.
4. Remove marr connectors from leads, then
remove switch.
REPLACEMENT OF SWITCH:
Follow New Style Interlock Switch Removal in
reverse order.
HI-LIMIT REMOVAL:
1. Make sure power supply to oven is off.
2. Open oven door.
3. Remove all shelves and rack supports.
4. Remove baffle from right sire.
5. Unscrew fasteners from Hi-Limit on liner
wall and pull out.
6. Remove wire leads from Hi-Limit.
HI-LIMIT REPLACEMENT:
Follow Hi-Limit Removal in reverse order.
Fig. 7
NEW STYLE INTERLOCK LOCATION
9
ITEM
PART NO.
DESCRIPTION
1
08-6308
Reed switch (fan interlock)
2
99-6168
Reed switch mounting bracket
3
REF.
Marr connectors, two
TROUBLE-SHOOTING
GENERAL:
The information in this section is intended to
assist both the operator and service personnel in locating the general source of problems
which may occur with the model 4200 compact convection oven. Before following any of
the procedures gives in this section, the op-
TROUBLE-SHOOTING GUIDE:
PROBABLE CAUSE
1. Convector fan fails to operate.
a. Power to oven is off.
b. ON-OFF switch off.
c. Oven door open.
d. Faulty cool down switch ON-OFF switch,
door switch, fan motor, wiring.
erator should be thoroughly familiar with the
operating instructions and the function of all
controls described on page 6 of this manual.
If the problem cannot be readily corrected,
the operator should contact the nearest Authorized Market Forge Service Agency for assistance.
REMEDY
a. Locate external circuit breakers for
power and place in ON position.
b. Place in ON position.
c. Close door.
d. Test each component and connecting
wire, replace as required.
2. Oven will not heat with thermostat at maximum setting, fan operating.
a. Faulty thermostat wiring.
a. Test thermostat and connecting wiring.
b. Thermostat contacts or coil faulty.
Replace as required.
b. Replace thermostat.
3. Indicator light fails to light with thermostat set, fan operating, oven hot.
a. Indicator light burned out.
a. Replace light.
b. Faulty wiring.
b. Check wiring and repair as needed.
4. Erratic oven temperature.
a. Faulty thermostat operation.
a. Recalibrate or replace as required.
5. Uneven heating.
a. One or more heating elements inopera- a. Check wiring to elements; check for
tive.
burned out elements. Replace as required.
WE RECOMMEND THAT SERVICE BE PREFORMED BY A QUALIFIED MARKET
FORGE AUTHORIZED SERVICER. SERVICE PERFORMED BY OTHERS WILL VOID
WARRANTY. MARKET FORGE IS NOT RESPONSIBLE FOR REPAIRS MADE BY
OTHER THAN AUTHORIZED SERVICE AGENTS.
10
TROUBLE-SHOOTING
WIRING:
All the electrical components of the model
4200 (ON-OFF switch, door switch, thermostat control, contactors, fan motor, and indicator light) are connected to each other by
wiring shown on page 5. If all the electrical
components are operating correctly and the
incoming power has been checked, but the
unit fails to operate, the fault lies in the wiring.
Using an ohmmeter, wiring continuity between
the connections, shown in 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 to provide a good electrical
connection.
ELECTRICAL FAULT ISOLATION GUIDE
FAILURE
1. Oven will not operate when the thermostat is set.
2. Intermittent operation of heaters.
3. Convector fan fails to operate.
4. Indicator light off, heater under power.
5. Uneven heating.
6. (Elements Only) fails to come on.
FAULT LOCATION
a. Incoming power
b. Door switch
c. Thermostat control
d. ON-OFF switch
e. Cool down switch
f. Contactor
g. Wiring
a. Thermostat control
b. Contactor coil
c. Wiring
a. Cool down switch
b. ON-OFF switch
c. Door Switch
d. Fan motor
e. Wiring
a. Indicator light
b. Wiring
a. Heating elements
b. Wiring
a. Check switch
b. Check hi-limit switch
c. Check wiring
WE RECOMMEND THAT SERVICE BE PREFORMED BY A QUALIFIED MARKET
FORGE AUTHORIZED SERVICER. SERVICE PERFORMED BY OTHERS WILL VOID
WARRANTY. MARKET FORGE IS NOT RESPONSIBLE FOR REPAIRS MADE BY
OTHER THAN AUTHORIZED SERVICE AGENTS.
11
TROUBLE-SHOOTING
ELECTRICAL CONNECTIONS
CONTROL BOARD:
Fig. 8
NOTE: New style board CANNOT BE CALIBRATED. Check thermocouple for fault in temperature control. If thermocouple is good, replace temperature control board.
12
ILLUSTRATED PARTS LIST
GENERAL:
This section contains a complete listing of all
replaceable parts for the 4200 compact convection oven. For the purpose of parts identification, the unit is broken down into functional assemblies, and each assembly is shown
in a pictorial view which is keyed to the accompanying part list. Each parts list contains
the figure item number, the Market Forge part
number and an abbreviated description.
ORDERING INFORMATION:
Orders for repair parts should be directed to
the nearest authorized parts distributor. For
a current Market Forge Authorized Parts and
Service Distributor list go to our web site or
contact:
Market Forge Industries Inc.
Toll Free: (866) 698-3188
www.mfii.com
Parts, Service and Availability Toll Free No.:
(888) 259-7076
Fig. 9
13
ILLUSTRATED PARTS LIST
Fig. 9
4200 Compact Convection Oven
ITEM NO. PART NO. DESCRIPTION
1
2
3
4
5
99-5826
09-5268
09-6440
09-7231
09-7244
CONTROL PANEL K-MART ONLY
THERMOSTAT KNOB
RED PILOT 250V
SWITCH DPDT 250V, 10 AMP, RED, ON-OFF SWITCH
SWITCH DPDT 250V, 10 AMP, BLUE, BLOWER SWITCH
6
7
8
9
10
11
12
13
14
14A
15
15A
16
17
18
19
20
21
22
09-7235
09-7231
08-5839
99-5830
99-6136
99-6101
09-5269
09-7259
09-7241
09-7242
097336
09-7337
99-6102
99-6130
99-5054
99-5055
99-6107
09-5267
08-6351
SWITCH DPDT 250V, 10 AMP, WHITE, COOL DOWN SWITCH
SWITCH DPDT 250V, 10 AMP, RED, HEATING ELEMENTS ONLY
THERMOSTAT DECAL
TIMER DECAL
SIDE GASKET
TOP AND BOTTOM GASKET
BLOWER WHEEL
THERMOCOUPLE AND WASHER
HEATING ELEMENT, OUTER, 280V-2500W, 220V-2800W (EXPORT)
HEATING ELEMENT, OUTER, 230V-2571W, 240V-2800W
HEATING ELEMENT, INNER, 280V-2500W, 220V-2800W
HEATING ELEMENT, INNER, 230V-2571W, 240V-2800W
HEATING ELEMENT BRACKET
BAFFLE SUPPORT
BOTTOM TRIM
TOP TRIM
OVEN INTERIOR COVER PLATE
60 MINUTE TIMER KNOB
HI-LIMIT THERMOSTAT
14
ILLUSTRATED PARTS LIST
Fig. 10
Fig. 10
Control Panel, Open
ITEM NO. PART NO. DESCRIPTION
1
2
3
4
5
10-6293
REF.
10-6649
10-5551
99-5822
60 MINUTE TIMER, 240V, 50/60 HZ
REMOTE POTENTIOMETER, PART OF THERMOSTAT 08-6355
TERMINAL BLOCK
GROUND LUG
CONTROL CIRCUIT WIRE HARNESS
6
6A
7
10-5476
10-5943
08-6355
CONTACTOR, 280V, 40 AMP, 50/60 HZ
CONTACTOR, 240V, 40 AMP, 50/60 HZ
TEMPERATURE CONTROLLER, 208 OR 240V
15
ILLUSTRATED PARTS LIST
Fig. 11
Fig. 11
Right Side View
ITEM NO. PART NO. DESCRIPTION
1
2
3
4
5
09-7230
REF.
REF.
10-6874
REF.
BLOWER MOTOR, 208/230V, 1/4 HP, 2 SPEED
TEMPERATURE CONTROLLER, 208-240V
TERMINAL BLOCK
S.P.S.T. RELAY, FOR REED SWITCH, 240V
CONTACTOR, 208V, 40 AMP, 50/60 HZ
6
6A
7
8
8A
99-6108
99-6109
99-6140
09-6516
09-6599
HEATING ELEMENT COVER PLATE
HEATING ELEMENT COVER GASKET
ASSEMBLY, BLOWER MOTOR AND BRACKET
SIREN AUDIO ALERT, 120V
6.8 K CERAMIC RESISTOR FOR ALTER, NOT SHOWN
16
ILLUSTRATED PARTS LIST
Fig. 12
Fig. 12
Door Assembly
ITEM NO. PART NO. DESCRIPTION
1
2
3
4
5
08-5205
REF.
99-6115
99-6170
99-6153
DOOR HANDLE ASSEMBLY
CATCH, PART OF 08-5205
SPACER CATCH
DOOR ASSEMBLY
HINGE PIN
6
99-6154
HINGE PIN PLATE
17
ILLUSTRATED PARTS LIST
INSIDE OVEN COMPARTMENT
PART NO.
DESCRIPTION
99-5027
99-5057
99-5056
99-5052
99-5058
BAFFLE
RACK SUPPORTS
RACKS
EXTERIOR TOP PANEL
EXTERIOR REAR PANEL
99-5020
99-5035
10-0633
99-6176
99-6177
RIGHT SIDE ACCESS PANEL
LEFT SIDE PANEL
4” ADJUSTABLE LEGS
28” HIGH STAND
18” STACKED KIT WITH STAND
4200/4292 REVERSING SWING OF DOOR (S):
1. Remove door handle, P/N 08-5205, by removing three slotted screws located on
edge of handle.
2. Loosen two upper hinge pin screws. Pin will drop into door.
3. Remove door by tilting top of door outward while lifting door off of lower hinge pin.
4. Remove catch plate assembly from face of oven.
5. Remove four round head machine screws from opposite side of oven face.
6. Re-install on other side of oven face, the four round head machine screws removed
in step 5.
7. Re-locate and install catch plate assembly at new location.
8. Hold door in new position and allow hinge pin to slide out. Tighten two screws to
hold pin in this position.
9. Release the (new) top hinge pin and re-install door in the new position. Push up
hinge pin and tighten two screws to hold upper hinge pin in place.
10. Replace handle using hardware removed in step 1.
11. Adjust door by resetting adjustment on catch plate assembly.
18
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
This is the safety alert symbol. It is used to alert you to potential
personal injury hazards. Obey all safety messages that follow this
symbol to avoid possible injury or death.
WARNING: Improper installation, operation, adjustment, alteration,
service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing, operating or servicing this equipment.
This manual should be retained for future reference.
Intended for commercial use only. Not for household use.
Adequate clearances must be maintained for safe and proper operation.
2
TABLE OF CONTENTS
DESCRIPTION
PAGE
Important Notes for Installation and Operation ........................................................................... 2
1.0 Service Connections ............................................................................................................ 4
2.0 Installation Instructions ........................................................................................................ 5
3.0 Operation ........................................................................................................................... 13
4.0 Suggested Cooking Guidelines .......................................................................................... 17
5.0 Cleaning ............................................................................................................................. 21
6.0 Maintenance ...................................................................................................................... 23
7.0 Service ............................................................................................................................... 25
8.0 Parts ................................................................................................................................... 28
Wiring Diagrams ....................................................................................................................... 35
3
1.0 SERVICE CONNECTIONS
4
2.0 INSTALLATION INSTRUCTIONS
GENERAL
The PS-3E and PS-6E steamers are single compartment electric pressureless steam cookers
with an internal electric steam generator that maintains standby water temperature at
approximately 205F. PS-3E is rated 10 kW. PS-6E is rated 15 kW.
At high altitude locations a lower temperature is required to achieve atmospheric steaming.
Contact your authorized service office to have the thermostat adjusted if the steamer will be
operated at high altitudes.
UNPACKING
This steamer was inspected before leaving the factory. The transportation company assumes
full responsibility for safe delivery. Immediately after unpacking the steamer, check for possible
damage. If the steamer is found to be damaged after unpacking, save the packaging material
and contact the carrier within 15 days of delivery.
Prior to installation, verify that the electrical service agrees with the specifications on the
machine data plate which is located on the left side panel.
LOCATION
Allow space for plumbing and electrical connections. Minimum clearances are 0" on the sides
and 6" (152 mm) on the back for proper air circulation. Allow adequate access for operating and
servicing the steamer, 36" (915 mm) at the front of the steamer and 15" (381 mm) above the
steamer.
LEVELLING FEET (Standard) OR 4" ADJUSTABLE LEGS (Optional)
Thread the four 2" levelling feet shipped in a bag inside the steamer cabinet into the threaded
holes on the bottom corners of the steamer. Or, thread the four optional 4" adjustable legs into
the threaded holes on the bottom corners of the steamer.
5
2.0 INSTALLATION INSTRUCTIONS (Continued)
LEVELLING
Using a spirit level or pan of water in the bottom of the steamer, adjust the levelling feet or the
feet on the adjustable legs to level the steamer front-to-back and side-to-side. After the drain is
connected, check for level by pouring water onto the floor of the compartment. All water should
drain through the opening at the back of the compartment cavity.
ANCHORING STEAMER (Without Legs)
1. Place steamer in the desired location on the levelled counter top and mark four corners.
Remove the steamer and drill 1/2" holes as indicated in Figure 1.
2. Apply a bead of RTV or other equivalent sealant around bottom perimeter edge of the
steamer. If anchoring the steamer, this bottom seal is necessary to meet NSF requirements.
3. Set steamer on counter and bolt down securely with 3/8 - 16 bolts (not supplied).
STACKING KIT
Follow instructions in the stacking kit when installing stacked convection steamers.
6
2.0 INSTALLATION INSTRUCTIONS (Continued)
FIGURE 1
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
Make electrical connection through the 1-1/8" (29 mm) diameter hole provided using 3/4" (19
mm) trade size conduit. Refer to the wiring diagram located inside the right side panel. Use
90C minimum insulated wire.
PLUMBING CONNECTIONS
WARNING: Plumbing connections must comply with applicable
sanitary, safety, and plumbing codes.
7
2.0 INSTALLATION INSTRUCTIONS (Continued)
The water supply inlets are provided with 3/8" (10 mm) compression fittings for 3/8" O.D. copper
tubing. The water supply line pressure should be 25-50 PSI (1.8-3.5 kg/cm2) for each line. The
water supply to the generator tank is separate from the water supply to the cooling system
where steam is condensed before entering the drain line.
Install line strainers (not provided). A manual shutoff valve for each supply line must be
provided convenient to the steamer.
We recommend treated water feeding the boiler inlet supply, and untreated water feeding the
cooling system inlet. Hook-ups are labelled on the back of the steamer.
ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS
The steamer has been factory set so that when it is ON, and during the READY phase, it will
maintain water temperature in the steam generator tank at approximately 205F (96C) (just
below water boiling point). However, for high altitude locations, an authorized service agency
must adjust the steamer to achieve this temperature.
ADJUSTMENT FOR DRAIN WATER TEMPERATURE
Cooling solenoid valves have been adjusted to yield drain temperatures of 140F. This will vary
depending on install location water supply temperature and pressure. A qualified service
person should adjust the cooling solenoid valves should the drain temperature be other than
desired. Refer to section 7.0 Service on page 26 for adjustment instructions.
DRAIN CONNECTIONS (FIGURE 2)
The drain connection (Fig. 2) must be 1" IPS down, preferably with one elbow only, maximum
length of 6 feet and piped to an open air gap type drain. Use copper only.
8
2.0 INSTALLATION INSTRUCTIONS (Continued)
FIGURE 2
CAUTION: In order to avoid any backpressure in the steamer, do not
connect solidly to any drain connection.
9
WATER QUALITY
The water supply connected to this steamer should contain no more than 2.0 grains of hardness
per gallon with pH from 6.5 to 8.0. This degree of hardness and pH can easily be obtained with
the use of a properly maintained water softener.
Water supplies vary from one location to another. A local water treatment specialist should be
consulted before installing any steam generating equipment.
Untreated water contains scale producing minerals which can precipitate onto the surfaces in
the boiler. Due to the temperatures in the boiler, the minerals can bake onto the surfaces and
components. This can result in early component failure and reduced product life.
Mineral scale on components causes several problems:
1. The surfaces of the heating devices become coated with scale, reducing the heat transfer
efficiency. This can produce hot spots on the heating elements and result in premature
failure.
2. The water level probes become coated with scale. Scale will bridge across the probe
insulator from the metal extension which senses the water level in the boiler. Once this
scale becomes wet, the water level control is unable to maintain the proper water level in the
boiler. This situation may cause an electric heating element to fail if the element is not
adequately covered by water.
Strainers and filters will NOT remove minerals from the water.
Refer to REMOVAL OF LIME SCALE DEPOSITS, page 23.
VENT HOOD
Some local codes may require the steamer to be located under an exhaust hood. Information
on the construction and installation of ventilating hoods may be obtained from Vapour Removal
from Cooking Equipment, NFPA standard No. 96 (latest edition).
10
ELECTRICAL CONNECTIONS
WARNING: Disconnect electrical power supply and place a tag at
the disconnect switch to indicate that you are working on the circuit.
Electrical grounding must be provided in accordance with local codes or in the absence of local
codes, with the National Electrical Code, ANS/NFPA70, or the Canadian Electrical Code, CSA
C22-2, as applicable.
Use copper wire suitable for at least 200oFahrenheit (90oCelsius). The steamer must be
grounded. The wiring diagram is located on the right side panel as you face the steamer.
11
TESTING PROCEDURES
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
Once the steamer is installed and all mechanical connections have been made, thoroughly test
the steamer before operation.
1. Check that proper water, drain and electrical connections have been made.
2. Turn main power switch ON. After approximately 15 minutes, the READY light should come
on, indicating that the water temperature is 205oFahrenheit.
3. 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.
4. Close compartment door. The COOKING light should now be illuminated and steam should
be heard entering the compartment after about 45 seconds.
5. Check drain line to ensure that water from cold water condenser is flowing through the drain
line.
6. Open compartment door and observe that steam supply to chamber is cut off. (READY light
should again come on as COOKING light goes off.)
7. Close compartment door and let cooking cycle finish. When the timer returns to “0" position,
a buzzer will sound signalling the end of the cooking cycle. Buzzer must be manually turned
off by setting the timer to its OFF position.
8. To shut down steamer, turn main power switch OFF and leave compartment door slightly
open.
12
3.0 OPERATION
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
CAUTION: An obstructed drain can cause personal injury or
property damage.
CONTROLS
Main Power Switch
ON
-
The boiler will automatically fill and begin heating to the preset
standby temperature.
OFF
-
The boiler will drain.
DELIME
-
Closes the drain valve while CLR liquid is being poured into the
generator during the delime procedure.
Ready Light
-
Indicates the temperature has reached 205F and that the
steamer is ready to begin cooking.
Cooking Light
-
Indicates that a cooking cycle is in progress.
Timer
-
Set the cooking time (0 to 60 minutes) or constant steam. Steam
cooking will begin when the door is closed. The cooking cycle will
be interrupted if the door is opened during the cooking cycle;
resume cooking by closing the door.
When done, a buzzer sounds and steam supply to the cooking
chamber will cease. Turn the timer OFF to stop the buzzer.
13
3.0 OPERATION (Continued)
BEFORE FIRST USE
Clean the protective oils from all surfaces of the steamer. Use a non-corrosive, grease
dissolving commercial cleaner, following manufacturer’s directions. Rinse thoroughly and wipe
dry with a soft clean cloth.
PREHEAT
Turn the main power switch ON. When the READY light comes on, set the timer to 1 minute to
preheat the compartment. This should be done when the steamer is first used for the day or
whenever the chamber is cold. The door should be closed during the preheat cycle. The
COOKING light will be lit. When the buzzer sounds, set the timer to the OFF position. The
steamer is now ready to cook.
COOK
With compartment preheated and READY light ON, place pans of food into the compartment
and close the door.
Set timer to desired cooking time. (The cooking cycle may be interrupted at any time by
opening the door. To resume operation, close the door.) Steam will flow into the compartment
and the COOKING light will be lit.
At the end of the cooking cycle, the buzzer will sound, the COOKING light will go off and steam
supply to the compartment will cease. Turn the timer to the OFF position to silence the buzzer.
SHUTDOWN
Turn main power switch OFF. The boiler will automatically blow down. Leave the compartment
door open to allow the inside to dry out. For an extended shutdown, turn the main power switch
OFF; turn power and water supply OFF.
14
3.0 OPERATION (Continued)
CONSTANT STEAM COOKING - This mode will give continuous steam to the cooking chamber
until the operator either turns the timer to the “OFF” position, or turns power OFF to the
steamer.
When cooking is complete, or not in use, the constant steam cooking feature should be shut off.
This prevents the boiler from running unnecessarily. This will help conserve water, and will
reduce boiler maintenance.
SHUT DOWN
Turn the timer to OFF. Turn main power switch to the “OFF” position.
DRAINING THE BOILER
Drain the boiler after each day’s use to flush out minerals and minimize scale build-up. The
boiler drains automatically for approximately 4 - 6 minutes after the main power switch is turned
off.
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.
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.
15
3.0 OPERATION (Continued)
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.
Use a pan cover for precooked 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 a 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.
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 may be collected in a solid 12 inch by 20 inch 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 to preserve their own juices. Meats and poultry
are cooked in solid pans to preserve their own juices or to retain broth. Canned foods may be
heated in their opened cans (cans placed in 12 inch by 20 inch solid pans) or the contents may
be poured into solid pans.
ACCEPTABLE PAN SIZES
The steamer accommodates combinations of 12" x 20" pans, solid or perforated.
Number of Pans Accommodated
Model
Depth of Pan
1"
2.5"
4"
6"
PS-3E
6
3
2
1
PS-6E
12
6
3
2
16
4.0 SUGGESTED COOKING GUIDELINES
COOKING HINTS
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.
Preparation
Prepare vegetables, fruits, meats, seafood, and poultry normally by cleaning, separating,
cutting, removing stems, etc. Cook root vegetables in a perforated pan. Other vegetables may
be cooked in a perforated pan unless juices are being saved. Liquids can be collected in a solid
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 juice. Meats and poultry are cooked
in solid pans to preserve their juice or return broth.
Canned foods can be heated in their opened cans (cans placed in solid pans), or the contents
may be poured into solid pans. DO NOT place unopened cans in the steamer.
Frozen Food Items
Separate frozen foods into smaller pieces to allow more efficient cooking.
Use a pan cover for precooked 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 a cover is
used, approximately one-third additional cooking time is necessary. Cooking time for frozen
foods depends on the amount of defrosting required. If time permits, allow frozen foods to
partially thaw overnight in a refrigerator. This will reduce their cooking time.
17
4.0 SUGGESTED COOKING GUIDELINES
PRODUCT
TIMER SETTING
(Minutes)
WEIGHT PER PAN
10 - 12
8 dozen
Scrambled
15
4 dozen
Hard Cooked
25
2 lb
25
2 lb
Eggs
Rice, long grain (cover with 4 cups water/lb.)
Pasta (Place perforated pan inside solid pan,
cover with cold water)
Spaghetti, regular/vermicelli
12 -15
Macaroni, shells/elbows
15 - 18
Lasagne noodles
15 - 18
Frozen Casseroles, Lasagne
35
Full Pan
Meat Loaf, 3 - 5 lb each
40
15 lb
20 - 25
10 lb
9
10 lb can
20
15 lb
90
6 - 7 lb each
3
80 - 100
10 - 12
3 dozen
5-6
3 dozen
Claws
4
2 ½ lb
Legs
4-6
4 ½ lb
5
4 lb
Beef
Ground Chuck
Beans
Baked/Refried
Chicken - Breasts, Legs, Thighs
Turkey, Frozen
Breasts (2)
Hot Dogs
SEAFOOD
Clams
Frozen
Fresh, Cherrystone
King Crab, Frozen
Shrimp, Frozen, 10 per lb.
18
TIMER SETTING
(Minutes)
WEIGHT PER PAN
Lobster Tail, Frozen
6
10 lb
Lobster, Live, 10" - 12"
5
4 per pan
Scallops, Fresh
4
3 lb
3-5
4 lb
Frozen
10 - 12
3 dozen
Fresh
5
5 lb
Green, 2" cut, Frozen/Fresh
6
5 lb
Lima, Frozen
8
5 lb
Spears, Frozen
8
4 lb
Spears, Fresh
6
5 lb
Florets, Frozen
6
5 lb
Baby Whole, Frozen
8
7 lb
Crinkle Cut, Frozen
7-8
4 lb
11
9 lb
Frozen
6
4 lb
Fresh
7-8
5 lb
Yellow Whole Kernel, Frozen
5
5 lb
Cobbettes, Frozen
8
27 ears
10 - 12
18 ears
Peas, Green
6
5 lb
Potatoes, Whole Russet
55
40 lb
PRODUCT
Scrod Fillets, Fresh
VEGETABLES
Asparagus Spears
Beans
Broccoli
Carrots
Sliced, Fresh
Cauliflower, Florets
Corn
Corn-on-Cob, Fresh
19
TIMER SETTING
(Minutes)
WEIGHT PER PAN
Zucchini, Slices
8
10 lb
Canned Vegetables
6
10 lb can
6-7
5 lb
PRODUCT
Frozen Mixed Vegetables
20
5.0 CLEANING
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
CAUTION: Do not use cleaning agents that are corrosive.
CAUTION: The appliance and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
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.
3. Wash compartment interior with clean water.
4. 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.
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.
6. Wipe all solids away from drain opening in compartments to prevent clogging.
7. Keep cooking compartment drain working freely. After cooking grease producing foods,
operate steam with compartment empty for 30 minutes at end of the day, or pour 1/2 gallon
of warm soapy water down the drain, followed by 1/2 gallon of warm clear water.
8. Leave door slightly open when steamer is not in use.
21
5.0 CLEANING (Continued)
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 discolouration.
CAUTION: An obstructed drain can cause personal injury or
property damage.
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are three things that can break down stainless steel and allow corrosion to develop:
1) Abrasion;
2) Deposits and water;
3) Chlorides.
Avoid rubbing with steel pads, wire brushes, or scrapers that can leave iron deposits on
stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use
products such as Cameo, Talc, or Zud First Impression. Always rub parallel to polish lines or
with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from
softeners or certain filters can eliminate these mineral deposits. Other deposits from food or
lubrication must be properly removed by cleaning. Use mild detergent and non-chloride
cleaners. Rinse thoroughly. Wipe dry. If using chloride containing cleaners or sanitizers, rinse
repeatedly to avoid stainless steel corrosion. Where appropriate, apply a polish recommended
for stainless steel (such as Benefit or Super Sheen) for extra protection and lustre.
22
6.0 MAINTENANCE
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
CAUTION: The appliance and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
COLD WATER CONDENSER
The steamer is equipped with a cold water condenser in the rear of the cooking chamber which
helps to condense the steam prior to discharge into the drain. The steamer freely vents itself by
the negative pressure created by the condensate water drainage. This negative pressure
prevents steam leakage around the door gasket and helps draw the steam through the cooking
compartment. Steam leakage at the door may indicate a plugged or improperly installed drain.
REMOVAL OF SCALE DEPOSITS
It is recommended that your steamer be delimed once a month, or more often if necessary.
Should your steamer develop a heavy build-up of lime scale deposits, use CLR.
Before beginning deliming procedures, ensure that water is not overflowing into the cooking
compartment.
The generator tank has a removable sealed tank cover. The main purpose of the removable
cover is for inspection of the interior of the tank for lime build up and easy removal of large
pieces of lime that will not flush out drain. Should the tank cover have to be removed, check
condition of sealing gasket before replacing cover. The hold down bolts are to be tightened to
160 inch pound torque each.
23
REMOVAL OF SCALE DEPOSITS (Continued)
NOTICE: Contact the factory, the factory representative or local
service company to perform maintenance and repairs.
WARNING: Read and follow instructions on the CLR bottle. Use
plastic or rubber gloves to avoid skin contact. If CLR comes in
contact with skin, rinse with clean water.
1. Drain steam generator by setting the main power switch to OFF. Set cooking timer to “OFF".
2. Set the main power switch to DELIME.
3. Delime port (A) is located on left side at rear of unit. Unscrew hex plug from elbow to allow
CLR solution to be poured in using a tube and funnel. Pour in 28 ounces of solution into the
generator (pour slowly to avoid spillage). Remove tube and funnel.
4. Screw the hex plug back into the elbow so that it is sealed.
5. Turn main power switch to ON.
6. Allow steamer to remain in READY cycle for 1-1/2 hours, then turn main power switch OFF
and allow generator to drain.
7. FLUSH CYCLE: Turn main power switch to ON. When READY light comes on, turn main
power switch to OFF to flush generator. Repeat this step three times to completely flush
generator.
8. Clean exterior and interior. Use a mild solution of soap and water. Rinse with clean cloth.
Dry with soft cloth. Leave compartment door open when not in use.
The steamer is now ready for use. Turn off for overnight shutdown.
24
7.0 SERVICE
NOTICE: Contact the factory, the factory representative or local service
company to perform any maintenance and repairs.
ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS
The steamer has been factory set so that when it is ON and during the READY phase, it will
maintain water temperature in the steam generator tank at approximately 205oFahrenheit (just
below water boiling point). However, for high altitude locations, an authorized service agent
must adjust the steamer to achieve this temperature. To adjust:
1. Remove side panel and turn control panel power switch to ON.
2. Open compartment door, and after about 15 minutes, steam will be seen, entering the
cooking compartment.
3. Turn thermostat dial counter clockwise to lower temperature until steam just ceases to enter
cooking compartment and READY light goes on.
4. Replace side panel.
5. Follow TESTING PROCEDURES in this manual.
WATER FLOWS INTO DRAIN DURING SHUTDOWN
When steamer is shut down and cold water is running continuously into the open drain, either or
both solenoid valves did not close when steamer was turned off.
1. Disassemble solenoid valve(s) and examine for scale or foreign particles lodged in
diaphragm or core tube.
2. Clean valve(s) thoroughly and reassemble, or replace valve(s).
DRAIN WATER TEMPERATURE TOO LOW OR TOO HIGH
Cooling solenoid valves are adjustable with fine adjustment screw on the bottom of the valve.
1. Run cooking compartment empty until drain temperature stabilizes.
2. Turn fine adjustment screw on cooling solenoid valve out to decrease drain temperature and
in to increase drain temperature.
25
7.0 SERVICE (Continued)
WATER OVERFLOWS INTO COOKING COMPARTMENT
When steamer is first turned on for the day, and the following conditions occur:
- READY light does not come on after about 15 minutes,
- Water begins to overflow into cooking compartment,
- Water fill solenoid valve is open,
then any or all of these symptoms may indicate a problem with the operating probe due to
either:
1. A short between the operating probe terminal and body of the steamer. Call your authorized
service agent.
2. Excessive scale build-up on the operating probe. This acts as an “insulation” and prevents
the probe from sensing the water level. It is therefore unable to close the water fill
(solenoid) valve to shut off the water.
As a temporary solution, with power OFF, unscrew probes, check visually, and clean or chip
off scalant. Replace probe.
This problem is an indication of severe harmful water conditions which should be corrected
immediately to avoid damage to the components and ultimate malfunction of the steamer.
(See WATER CONDITIONING in this manual).
HEATER ELEMENTS DO NOT COME ON
When the steamer is turned ON and heater elements do not activate, and therefore, the READY
light does not come on, then the contactors may be burned out. If a considerable amount of
“chattering” of contactors has been previously experienced, then the thermostat bulb may be
coated with scalant and unable to sense water temperature in the boiler accurately, and
therefore unable to control the contactors.
1. Replace contactors.
2. Unscrew operating thermostat bulb, clean off scalants and screw thermostat bulb back in.
This problem is an indication of inadequate water quality and is not covered under warranty.
Have water quality analysed and corrected immediately to avoid complete malfunction of the
steamer.
26
7.0 SERVICE (Continued)
UNIT SHUTS DOWN WHILE IN OPERATION
Pressure switch has been activated due to 5 PSI (35 kg/cm2) pressure in the generator tank.
Pressure in the generator tank is caused due to plugged steam jet tubes or steam diverters due
to scale or poor water conditions. Steam jet tubes/steam diverter will have to be cleaned or
replaced.
27
FIGURE 3
28
8.0 PARTS
GENERAL ASSEMBLY
FIGURE 3
ITEM
PART
NUMBER
1A
QTY
DESCRIPTION
PS-3E
PS-6E
97-6254
Door Assembly
97-6373
Door Assembly
97-6295
Door Frame
97-6227
Door Frame
2
97-6231
Door Handle Assembly
1
1
*
97-6235
Decal
1
1
*
97-6258
Door Handle
1
1
*
97-6259
Door Handle Plate
1
1
*
98-9165
Socket Set Screw, 1/4 - 20 x 1-3/4
2
2
*
97-5349
Socket Set Screw, 1/4 - 20 x 3/4
1
1
*
97-6260
Spacer
2
2
*
97-6297
Lock Washer, 1/4
2
2
*
97-6298
Hex Nut, 1/4 - 20
2
2
3
97-6232
Latch Assembly
1
1
4
97-6261
Door Bushing
4
4
5A
97-6734
Spacer - Upper
1
1
5B
97-6735
Spacer - Lower
1
1
6
97-6262
Door Panel
1
97-6230
Door Panel
97-6264
Door Gasket
97-6228
Door Gasket
97-6266
Gasket Plate
97-6266
Gasket Plate
97-6299
Hinge Rod
97-6364
Hinge Rod
1
7
8
9
29
1
1
1
1
1
1
1
1
1
1
1
ITEM
PART
QTY
DESCRIPTION
NUMBER
PS-3E
PS-6E
*10
97-6300
Steam Diverter
2
2
11
97-6301
Actuator Complete With Retaining Rings
1
1
*
97-6191
Door Switch
1
1
12
97-6178
Striker
1
1
*
97-6302
Stainless Steel Washer
1
1
*
97-6650
Lock Washer
1
1
*
97-6651
Nut
1
1
13
97-6270
Pilot Light, Green
1
1
14
97-6271
Pilot Light, Red
1
1
**15
98-6046
Timer Dial
1
1
16
97-6272
Power Switch
1
1
*17
97-6303
Label, De-Lime (Rear of Unit)
1
1
**18
97-6304
Control Decal
1
97-6305
Control Decal
19
97-6275
Component Mounting Board
1
1
**20
97-6276
Level Control Board, 10K OHM
1
1
97-6277
Level Control Board, 1M OHM
2
2
97-5048
Thermostat - Operating
1
1
97-6736
Dial
1
1
22
97-6278
High Limit Thermostat
1
1
23
97-6279
Relay - Single Pole, 240V
1
1
24
97-6280
Relay - Double Pole, 240V
1
1
25
08-6621
Timer, 230 VAC
1
1
*
08-6464
Rotary Shaft Seal
1
1
26
97-6307
Buzzer, 240V
1
1
**27
98-6189
Contactor - 4 Pole (208, 220, 240V)
1
1
97-5609
Contactor - 380, 415, 480, 600 Volt
1
1
21
30
1
ITEM
PART
QTY
DESCRIPTION
NUMBER
PS-3E
PS-6E
28
97-6285
Cooling Solenoid, 240V, Metering
1
1
29
97-6308
Fill Solenoid, 240V
1
1
30
97-6283
Blow-down Solenoid, 240V
1
1
**31
97-6309
Element Assembly, 10 kW, 208V
1
97-6310
Element Assembly, 10 kW, 220/380V
1
97-6311
Element Assembly, 10 kW, 240/415V
1
97-6312
Element Assembly, 10 kW, 480V (287)
1
97-6313
Element Assembly, 10 kW, 600V (347)
1
97-6314
Element Assembly, 15 kW, 208V
1
97-6315
Element Assembly, 15 kW, 220/380V
1
97-6316
Element Assembly, 15 kW, 240/415V
1
97-6317
Element Assembly, 15 kW, 480V (287)
1
97-6318
Element Assembly, 15 kW, 600V (347)
1
32
97-6319
Element Gasket
1
**33
10-6963
Terminal Block, 208-240V, 10 kW, Black
4
98-6185
Terminal Block, 208-240V, 15 kW, White
4
97-6737
Terminal Rail, 208-240V, 15 kW
1
10-6963
Terminal Block, 380/220V 415/240V,
Black
4
4
10-6963
Terminal Block, 380-600V, Black
3
3
10-6962
End Section, Black
1
1
98-6186
End Section, 208-240V, 15 kW, White
1
1
97-5052
Ground Lug
1
1
97-6738
Earth I.D. Tag
1
1
36
97-6321
Steam Generator Tank
1
1
*
97-6322
Tank Cover
1
1
97-6323
Tank Gasket
1
1
97-6324
Probe - 5" Low Level Cut Off
1
1
*
**34
*35
37
31
1
ITEM
PART
QTY
DESCRIPTION
NUMBER
PS-3E
PS-6E
38
97-6325
Probe - 4.25" Low Level
1
1
39
97-6326
Probe - 3.688" High Level
1
1
40
97-6177
Perforated Trough
1
1
41
98-6089
Elbow, 1/4 c x 1/8 MPT
1
1
42
97-6327
Tee, 3/8 c x 1/8 MPT
1
1
43
98-6123
Connector, 1/4 c x 1/8 MPT
1
1
44
97-6328
Connector, 1/2 c x 3/4 MPT
1
1
45
97-6208
Elbow, 1/2 c x 3/4 MPT
1
1
46
97-5619
Thermostat Fitting, 3/8 c x 3/8 MPT
1
1
47
97-6206
Union Coupling, 1/2 c
1
1
48
97-6329
Right Hand Steam Jet Tube
1
1
*
97-6330
Left Hand Steam Jet Tube
1
1
49
97-6331
Elbow, 1/2 c x 1/4 MPT
2
2
50
97-6207
Elbow, 1/2 c
1
1
51
97-6226
Water Connection, 3/8 c
1
1
52
97-6739
Screw, 10-32 x 1/2 SS
6
6
53
97-6233
Screw, (Special), 10-32 x 1/2
6
8
54
97-6332
Left Hand Side and Back
1
54
97-6333
Left Hand Side and Back
55
97-6334
Compartment Strainer
1
1
56
97-6335
Top
1
1
**57
97-6336
Side Panel
1
97-6337
Side Panel
97-6338
Rack Slides
97-6339
Rack Slides
*59
97-6340
Rack Pin Assembly
4
4
60
97-6341
Brass Nipple, 1/2 -14
1
1
**58
32
1
1
2
2
ITEM
PART
QTY
DESCRIPTION
NUMBER
PS-3E
PS-6E
61
97-6342
Brass Elbow, 1/2 -14
1
1
62
97-6740
Brass Plug, 1/2 - 14, Hex Head
1
1
63
97-6344
Connector, 3/8 c x 1/8 MPT
1
1
64
97-6591
Connector, 3/8 c x 1/8 FPT
1
1
65
97-6346
Elbow 90, 3/8 c x 3/8 MPT
1
1
66
97-6347
Pressure Switch
1
1
67
97-6348
Leveler
4
4
68
97-6211
Adjustable Leg, Optional
4
4
* **69
97-6186
Fuse, 2 Amp., 250V (208, 240V)
2
2
97-6186
Fuse, 2 Amp., 250V (220, 220/380,
240/415)
1
1
98-6188
Fuse, 1/2 Amp, 600V (380, 415, 480,
600V)
2
2
97-5864
Fuse Holder (208, 240V)
2
2
97-5864
Fuse Holder (220, 220/380, 240/415V)
1
1
97-6187
Fuse Holder (380, 415, 480, 600V)
2
2
97-5616
Transformer, 380-220V, 50/60 Hz, 100VA
1
1
97-5616
Transformer, 415-240V, 50/60 Hz, 100VA
1
1
97-5613
Transformer, 480-240V, 60 Hz, 100VA
1
1
98-6191
Transformer, 600-240V, 60 Hz, 100VA
1
1
71
97-6663
Hex Blot, 5/16-18 x 1 SS
2
2
72
97-6298
Hex Nut, 1/4 - 20 SS
4
4
*73
97-6349
“Y” Strainer, Optional
1
1
*74
97-6741
Wire Harness
1
1
75
97-6351
Copper Tube, 3/8
1
1
* **
* **70
* NOT SHOWN
** SELECT AS REQUIRED
33
34
35
36
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