Keating Of Chicago 14 Counter, User Manual

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1-800-KEATING
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ELECTRIC CUSTOM PASTA SYSTEM - SERIES 2009
3. Fill basket(s) to proper level and place on upper
basket hanger rods on splashback of Pasta
System.
4. Set timers to desired cooking time using T1, T2 or
T3 buttons. (For Programming Timers see page
8).
5. Start the timer. Basket(s) will automatically lower
into the Pasta System vessel.
6. When cooking cycle is complete, an audible alarm
will sound and the basket(s) will raise
automatically. Allow water to drain before removing.
DRAINING
ALWAYS SHUT THE PASTA SYSTEM OFF COMPLETELY
BEFORE DRAINING. THE PASTA SYSTEM SHOULD BE
DRAINED ONLY UNDER THE SUPERVISION OF PROP-
ERLY TRAINED PERSONNEL.
1. Turn off Pasta System and open the door.
2. Slowly turn handle. The drain valve will be
completely open after 1/4 turn.
CLEANING
When cleaning and boiling out your Pasta System, use
white vinegar and Keating Klenzer to keep your Pasta
System in top condition. Once your Pasta System ves-
sel is clean, use Keating Klenzer, the fi nest dry stain-
less steel polish available, to restore your Keating Gas
Pasta System’s exterior to its original luster.
Disconnect electric power source before cleaning.
To avoid damaging the Pasta System, do not power
wash, spray or hose it down while cleaning.
1. Operator should be outfi tted with proper attire
including:
– Water and heat resistant gloves
– Water and heat resistant apron
– Safety goggles
– Water and heat resistant footwear
2. Turn thermostats to “OFF”.
3. After water cools, drain the water.
4. Turn Pasta System on and fi ll vessel with water.
See page 5 – Filling.
UNDER NO CIRCUMSTANCES SHOULD THE PASTA
SYSTEM BE LEFT UNATTENDED DURING BOIL-OUT.
TRAINED PERSONNEL MUST BE PRESENT DURING
THE PROCEDURE TO PREVENT BOIL OVER OR TO
TURN OFF THE POWER IF WATER DROPS BELOW
HEAT TRANSFER TUBES.
5. Set left thermostat temperature to bring water to a
gentle boil.
6. Once boil has been reached, turn Pasta System
off.
7. Dissolve 3 cups of vinegar for every fi ve
gallons of water and let soak for one hour.
If there is a large build-up of scale, allow Pasta
System to soak overnight.
8. While soaking, a natural fi ber brush may be used
to scrub the tubes and inside walls of Pasta
System vessel.
9. Drain the water and vinegar.
10. Spread Keating Klenzer liberally on tubes and
sides of Pasta System vessel.
11. At this point, a non-abrasive scouring pad may
be used to remove any leftover scale.
12. Thoroughly rinse Pasta System vessel with
potable water to remove all Klenzer.
13. Prior to refi lling with water, wipe the inside of
the Pasta System vessel making sure all water
and Klenzer has been removed.
14. Close drain valve.
15. Refi ll the Pasta System with fresh water.
See
page 5 – Filling.
HOW TO PROGRAM THE KEATING ELECTRONIC
TIMER – PART #023709
STEP 1
Make certain power to the
timer has been OFF for at least
30 seconds. Then PRESS and
hold down the UP arrow button
while turning the rocker power
switch to the ON position.
7
Figure 4
Drain Handle
Drain, drain valve and overfl ow tubing
Overfl ow
Drain
*Gas model shown