Benchmark DOGPOUND, Owner'S Manual, Page: 2 / 8

OPERATING INSTRUCTIONS
1. Plug the machine into a properly grounded 120 volt power supply.
2. Fill the reservoir with 7 quarts of water by opening the doors and removing the hotdog and bun trays
from the machine and pouring water into the reservoir with a pitcher.
Using hot water will speed up
the start-up time of the machine.
3. Install the two hotdog trays (#6406) side by side above the reservoir. Install the Bun Tray (#6405) on
top of the four bolts that protrude through the side panels. Put the Bun rack (#6421) on the bun tray
with the open side down which raises the buns approximately ¼” off the bun tray (this prevents the
buns from getting wet). Install both doors (#6403) by slipping the top edge into the top channels and
allowing them to slide down into the corresponding bottom channels. Place one on the rear channel
and one on the front channel. Be sure the handles are on the outside left and outside right.
4. Load the steamer with the desired amount of hotdogs by placing the hotdogs on the left and right
hotdog trays. The two separate trays allow for different size hotdogs or sausages to be cook and
segregated (i.e. standards size dogs, foot-long dogs, ¼ dogs or sausages).
5. Place the desired amount of buns in the top bun tray segregating any different size buns on the left and
right.
6.
Turn on the “
Master Switch
” and set the thermostat to a maximum setting. The machine should be
producing steam in approximately 5-7 minutes (depending on water and room temperature). You can
adjust the thermostat according to your operating conditions.
7. Once Steam is produced adjust the thermostat to 80-100 to COOK and 60-80 to HOLD .
8. Once steam is produced a standard size hotdog should reach serving temperature in approximately 20-
30 minutes. Adjust the thermostat accordingly.
9. CAUTION : Use tongs to remove buns and hotdogs from the steamer as the product will be hot to the
touch.
10.
When the “
Low Water Indicator
” illuminates, the heater will turn off automatically to prevent it from
burning out. Add 4 quarts of water following the instructions in step 2. The “Low Water Indicator”
will turn off and the machine will be ON again.
CONDENSATION
1. Cool air striking the warm steamer may cause moisture accumulation. Protecting the unit from cool
drafts of air will help prevent condensation.
2. As the doors of the steamer are opened and closed some of the condensation may leak out and pool
around the front of the machine.
3. The machine is designed to be sloped slightly towards the rear. This is so that any condensation that
forms on the side, front, rear and top panels will drain back into the machine. Should you place the
machine on an un-level surface that slopes toward the front you may experience water pooling around
the front of the steamer. To prevent this you will need to slightly elevate the front of the machine.
CLEANING THE MACHINE
1. At the end of day : Turn the machine off using the master switch. Drain any remaining water out of
the reservoir using the drain on the lower right side of the machine ( caution : the water will be hot
unless you wait long enough to allow the water to cool before draining!)
2. Remove the glass doors. hotdog trays and bun tray and clean them in a sink or dishwasher. Wipe
down the inside and outside of the chassis with a soft cloth.
3. After the components have been cleaned, re-assemble the machine as outlined above.
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