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Market Forge Industries ST10-2G, Installation, Operation & Maintenance Manual

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Market Forge Industries ST10-2G Installation, Operation & Maintenance Manual Download Page 14

12

OPERATION

ITEM

FROZEN 

WEIGHT PER 

PAN

RECOMMENDED 

12” x 20” (1/1) 

PERF. PAN

NO. OF

 

PANS

TIMER 

SETTINGS 

IN MINUTES

APPROX. NO. 

COOKED 

SERVINGS PER PAN

VEGETABLES

Beans, Snap Green or Wax

6 lbs (2.7 kg)

2.5” (65mm)

1-3

18-22

25-30 - 3 oz (85 g)

Beets, 2” (50mm) 

Diameter

7.5 lbs (3.4 kg)

2.5” (65mm)

1-3

40-50

30-35 - 3 oz (85 g)

Broccoli, 1/2-3/4”  

(12-20mm) Stalks

6 lbs (2.7 kg)

2.5” (65mm)

1-3

14-18

25-30 - 3 oz (85 g)

Carrots, Sliced

9 lbs (4 kg)

2.5” (65mm)

1-3

18-21

35-40 - 3 oz (85 g)

Cauliflower, 1.5-2”

 

(38-50mm) Trimmed

6 lbs (2.7 kg)

2.5” (65mm)

1-3

12-16

30-35 - 3 oz (85 g)

Corn on the Cob, Husked

1 dozen

2.5” (65mm)

1-3

10-15

12

Cabbage, 1/4-1/6 of Head, 

Cored

5 lbs (2.25 kg)

2.5” (65mm)

1-3

14-18

15-20 - 4 oz (115 g)

Onions, 2” (50mm) 

Diameter

6 lbs (2.7 kg)

2.5” (65mm)

1-3

20-25

25-30 - 4 oz (115 g)

Peas, Shelled

5 lbs (2.25 kg)

2.5” (65mm)

1-3

5-6

25-30 - 3 oz (85 g)

Potatoes, French Fry Cut

10 lbs (4.5 kg)

2.5” (65mm)

1-3

18-21

50 - 3 oz (85 g)

Potatoes, 3” (75mm) 

Regular Cut

10 lbs (4.5 kg)

2.5” (65mm)

1-3

35-40

50 - 3 oz (85 g)

Spinach, Cleaned & Cut

3 lbs (1.4 kg)

2.5” (65mm)

1-3

3-5

10-12 - 3.75 oz (105 g)

Summer Squash,

 

1” (25mm) Sliced

7 lbs (3.2 kg)

2.5” (65mm)

1-3

7-10

30-35 - 3 oz (85 g)

Winter Squash, Peeled

9 lbs (4 kg)

2.5” (65mm)

1-3

10-15

25-30 - 3 oz (85 g)

Turnip, Diced

5 lbs (2.25 kg)

2.5” (65mm)

1-3

28-32

20-25 - 4 oz (115 g)

MEAT - POULTRY - FISH

Chicken, Cut up

8 lbs (3.6 kg)

2.5” (65mm)

1-3

20-30

15-20 - 2 oz (55 g)

Chicken, 4 lbs.  Whole

3 each

2.5” (65mm)

1-3

45-50

25-30 - 2 oz (55 g)

Fowl, 5 lbs.+ Whole

2 each

2.5” (65mm)

1-3

50-60

20-25 - 2 oz (55 g)

Fish, Fillets

3 lbs (1.4 kg)

2.5” (65mm)

1-3

10-15

12-15 - 2 oz (55 g)

Frankforts

5 lbs (2.3 kg)

2.5” (65mm)

1-3

3-5

35-40 - 2 oz (55 g)

Hamburgers, 3 oz. (

85g

)

5 lbs (2.3 kg)

2.5” (65mm)

1-3

18-22

20-25 - 2 oz (55 g)

Meatballs, 1 oz. (30g) size*

6 lbs (2.7 kg)

2.5” (65mm)

1-3

20-25

20-25 - 2 oz (55 g)

Meatloaf *

15 lbs (6.8 kg)

2.5” (65mm)

1-3

40-50

50-60 - 2 oz (55 g)

Pork Chops, Loin Bone, 

4 oz. (

115g

)

6 lbs (2.7 kg)

2.5” (65mm)

1-3

25-30

24 - 2 oz (55 g)

Sausage, 1.5 oz. (

45g

)

6 lbs (2.7 kg)

2.5” (65mm)

1-3

18-21

18-20 - 2 oz (55 g)

Turkey, on Carcass

20-22 lbs 

(9-10 kg)

2.5” (65mm)

1-3

2-2.5 Hours

50-60 - 2 oz (55 g)

Turkey, off Carcass

10-12 lbs 

(4.5-5 kg)

2.5” (65mm)

1-3

1-1.25 Hours

55-65 - 2 oz (55 g)

* Raw weight for Meatballs and Meatloaf includes hamburg and extenders and yields 2 oz. (55g) protein plus extenders or 

3 oz. (85g) total portion.

Cooking Guide

Summary of Contents for ST10-2G

Page 1: ...ST10 2G GAS TWO COMPARTMENT CONVECTION STEAMER WITH TWIN GENERATORS INSTALLATION OPERATION MAINTENANCE Telephone 802 658 6600 Fax 802 864 0183 www marketforge com PN 14 0275 Rev B 1 17 2017 Market Forge ...

Page 2: ...Your Service Agency s Address Model Serial number Oven installed by Installation checked by ...

Page 3: ...ughly before installing or servicing this equipment INSTRUCTIONS TO BE FOL LOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LO CATION This information may be obtained by contacting your local gas supplier FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors or liq uids in the vicinity of this or any other appliance The information contained in this manual is i...

Page 4: ...ter supply analyzed to make sure that hardness is no greater than 2 0 grains per gallon and a pH level is within the range of 7 0 8 5 Water that fails to meet these standards should be treated by the installation of a water conditioner Equipment failure caused by inadequate water quality is not covered under warranty Drain 1 1 2 O D pipe coupled to 1 1 2 O D tempering tank drain Do not make solid ...

Page 5: ...t has raised the interior temperature to 195 F the contacts of a ther mostatic switch close completing the circuit to the timer motor and starting the cooking time period At the end of the set interval timer contacts switch to shut off the cook ing operation and sound a signal buzzer The buzzer is silenced by returning the timer dial to the OFF position In the constant steam mode operation will be...

Page 6: ...extend 6 past the appliance and be located 6 6 from the floor Filters should be installed at an angle of 45 degrees or more with the horizontal This position prevents drip ping of grease and facilitates collecting the run off grease in a drip pan usually installed with the filter A strong ex haust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish ...

Page 7: ...triction Improper materials may deform and cause restrictions thus affecting perfor mance 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 pre vents ste...

Page 8: ... After five minutes of operation check that water from the cold water condenser is flowing through the drain line 7 Open compartment door and observe that steam supply to compartment is cut off 8 READY light should again come on as COOKING light turns OFF 9 Close compartment door and observe cooker op eration for several minutes Operation is correct if timer dials begin to rotate after a short del...

Page 9: ...od needed to activate a thermostatic switch included in the controls 3 Turn off buzzer which sounds to indicate cooking is complete by setting the Timer Dial 1 to OFF posi tion COOKING Before loading the cooker be sure compartment is hot See preheating instructions 1 Slide pans of food into cooking compartment pan supports 2 Close cooking compartment door 3 Set timer cooking time a CONSTANT STEAM ...

Page 10: ... The bottom of the cooking compartment is angled slightly toward the rear of the unit This assures that any conden sate build up or spills will be directed toward the drain which is located at the rear bottom center of the cooking compartment Any liquid exiting the cooking compartment runs down the cooking compartment drain tube and into the drain line Drip Spill Trough Drainage The Pressureless S...

Page 11: ...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 Constant Steam For continuous cooking 5 Main Power Switch DELIME Closes the drain valve while CLR liquid is being poured into the steam generator during the De lime procedure Amber light will ignite on the main power switch ON The steam generator wil...

Page 12: ...ods are cooked faster by the higher tem peratures of steam cooking they can be prepared closer to serving time insuring maximum freshness 11 Steam cooked foods have a higher percent yield more portions per dollar spent 12 Food may be served from the same pan in which it is steam cooked thus reducing food breakage since there is no extra handling or transferring of food from cooking pans to serving...

Page 13: ... 5 65mm 1 3 10 15 25 3 oz 85g Beans Green French Cut 6 lbs 2 7kg 2 5 65mm 1 3 5 7 25 3 oz 85g Beans Lima 7 5 lbs 3 4 kg 2 5 65mm 1 3 12 15 30 3 oz 85g Broccoli 6 lbs 2 7kg 2 5 65mm 1 3 4 6 25 Brussel Sprouts 7 5 lbs 3 4 kg 2 5 65mm 1 3 10 15 30 3 oz 85g Carrots 6 lbs 2 7kg 2 5 65mm 1 3 10 15 25 3 oz 85g Cauliflower 6 lbs 2 7kg 2 5 65mm 1 3 7 12 25 3 oz 85g Corn Cut 7 5 lbs 3 4 kg 2 5 65mm 1 3 8 12...

Page 14: ...3 75 oz 105 g Summer Squash 1 25mm Sliced 7 lbs 3 2 kg 2 5 65mm 1 3 7 10 30 35 3 oz 85 g Winter Squash Peeled 9 lbs 4 kg 2 5 65mm 1 3 10 15 25 30 3 oz 85 g Turnip Diced 5 lbs 2 25 kg 2 5 65mm 1 3 28 32 20 25 4 oz 115 g MEAT POULTRY FISH Chicken Cut up 8 lbs 3 6 kg 2 5 65mm 1 3 20 30 15 20 2 oz 55 g Chicken 4 lbs Whole 3 each 2 5 65mm 1 3 45 50 25 30 2 oz 55 g Fowl 5 lbs Whole 2 each 2 5 65mm 1 3 5...

Page 15: ...o remove discolorations 3 Clean around burner air mixer and orifice if lint has accumulated MONTHLY 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 the CLR TREATMENT KIT available from your authorized servicer Before beginning deliming procedures ensure that wate...

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