2
INSTALLATION
Installation
The Market Forge Steam-it model ST-E Electrically Op-
erated Pressure Cooker.
DESCRIPTION
Steam-It shall have a 3/16” (
5mm
) aluminum welded
seamless cooking compartment. Exterior finish shall be
stainless steel. Door shall be self-sealing inside type
which can’t be opened under pressure. Door is 12 gauge
stainless steel, removable for cleaning without tools.
Door gasket is a one piece mold, replaceable without
tools or cement.
Cooking compartment has a capacity of (3) 12” x 20” x
2 1/2” or (2) 12” x 20” 4” pans. Removable pan supports
are included. Cooking cycle is controlled by an automatic
timer that will shut off and exhaust steam and conden-
sate at end of cooking cycle. Unit includes 0-60 minute
timer, a safety valve, steam pressure gauge, and will be
completely serviceable from the front.
INSTALLATION
Set steam-it on counter, using 4” (
102mm
) legs provided
with unit or an optional stainless steel stand with under-
shelf. If your steam-it includes a water-cooled exhaust
condenser, we recommend the use of the steam-it stand,
part number 95-6060. First, level unit in place. Then
adjust front legs to pitch the unit forward 1/4” (
6mm
) to
insure positive drainage of the cylinder.
ELECTRICAL
Connect to proper electrical supply box and discon-
nect switch as shown on one of the following schematic
diagrams - 208 or 230 volts, single or three phase. Con-
nection is located behind the terminal box cover at the
lower left side of unit. Whether the supply current is 208
volt or 240 volt, single or three phase, all control circuits
are 120 volts. In order to accomplish this connection,
a current-carrying grounded neutral must be provided.
Thus, a three phase system must be 4-wires and a sin-
gle phase system must be 3-wires. If a current-carrying
grounded neutral is not available from the power source,
a separate 120 volt circuit must be run. Most electri-
cal codes require, and we recommend, that a separate
disconnect switch be located within sight of the sterilizer.
When separate 120 volt control circuit must be run, this
must also be part of the disconnect box assembly.
OUTSIDE VENTING
Connect 1/2” (
13mm
) nominal tubing exhaust to out-
side vent connection located on the top of the control
housing. IMPORTANT: Exhaust line must be vented to
the outside to eliminate the exhausted steam and the
accompanying noise from entering the room. Use 1/2”
(
13mm
) copper tubing or suitable alternate. Length of
the line should not exceed 15 feet (
4.5 meters
) and
should have a minimum of bends. The line should slope
downward after leaving the sterilizer in order to insure
condensate drainage.
WATER-COOLED EXHAUST CONDENSER
If outside venting is not possible, an optional water-
cooled condenser is available for connection to an open
drain. For details of the installation on the ST-E, see
drawing 17-0072, page 2.
RECORDING THERMOMETER
If a recording thermometer is provided, see installations
with the thermometer for installation.
TRAY SUPPORTS
Install side tray supports. Tray supports are attached
by means of key-hole clearance slots which are slipped
over studs located on the sides of the chamber. Install so
that open end of the channel sides faces the sides of the
unit.
BAFFLE INSTALLATION
To insure maximum drying of packs, a baffle is supplied
with your ST-E. Place perforated splash baffle in bottom
of the sterilizing chamber. Install small baffle with no per
-
foration at the rear of the upper tray support channel.
OPERATION CHECK
To check for proper operation of unit:
1. Close drain valve by turning handle clockwise.
WARNING
DO NOT OPEN DRAIN VALVE WHILE UNIT
IS OPERATING. PREMATURE OPENING MAY
RESULT IN SCALDING OF OPERATOR.
2.
Fill chamber with 4 to 6 quarts (
3.7 to 5.6 liters
) of
ordinary tap water. DO NOT USE DISTILLED WA-
TER.
3. Close chamber door.
4. Set exhaust selector to INSTRUMENTS AND
PACKS (
fast exhaust
) or LIQUIDS (
slow exhaust
).
5. Set timer to 15 minutes. Cycle will go to completion
automatically.
NOTE: Cycle timer will not start until sterilizing tempera-
ture is obtained.
OPERATION SHALL BE BY:
Direct steam at 15 PSI (
1kg/cm
2
). Minimum BHP re-
quired: 1 BHP
