INSTALLATION & OPERATION MANUAL 10272 REV 2 (04/22)
PAGE
8
OF 20
Electric Counter Convection Steamer
Installation
Water Quality
The water supply connected to this steamer should contain no more than 2.0 grains of hardness per gallon with pH from
7.0 to 8.5. 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 cell. 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 20.
Generator Water In
This connection supplies water to the generator that produces steam to cook with. Connect to a potable source of water
with 25 to 50 psi pressure. It is also recommended that a filter assembly designed to prevent scale buildup in the generator
be used and sized appropriately. The generator has a capacity of 1.3 gallons and will consume on average approximately
3.8 gallons per hour during cooking. The rate of fill for the generator is approximately 24 to 34 gallons per hour.
Condenser Water In
This connection supplies water to condense any residual steam from cooking and tempering the drain. This must be
a cold water supply and is not required to be filtered. This water will be consumed at a rate of approximately 24 to 34
gallons per hour during cooking.
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 Vapor Removal from Cooking Equipment, NFPA standard No. 96 (latest edition).
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, ANSI/NFPA70, or the Canadian Electrical Code, CSA C22-2, as applicable.
Use copper wire suitable for at least 90 degrees Celsius. The steamer must be grounded. The wiring diagram is located
on the right side panel as you face the steamer.
