Southbend CSC-24S, Owner'S Manual

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STEAMER FUNCTIONING MODE
SECTION 2: MODELS: SC-2 & SC-3
Steam, Power, hot and cold water, must be supplied to these Steamers. Refer to Section 1, Service
Connections.
These Steamers are intended for use in commercial establishments. They are floor supported, are
steam heated and incorporate steel enclosures to contain live electrical parts.
The Cooker consists of two or three compartments and is the upper portion of the Steamer. Each
compartment is provided with its own Solenoids, Interlock Switches, Timer, Pilot Light, Operating Handle
and Door. When a compartment is off, or de-energized, the Exhaust Solenoid Valve is open and the inlet
Steam Solenoid Valve is closed. Pans, containing food properly portioned, are placed into guided racks or
unto wire shelves provided in each compartment. When the door is closed, the Timer dialed and the
Operating Handle is pulled out to the locked position, (which also locks the door and engages the Interlock
Switches), the valves are energized. Steam reduced to maximum 6 p.s.i. pressure by the Pressure
Regulating Valve will then be permitted to enter the compartment but not exit. Air, captured in the sealed
compartment is allowed to exhaust through the Compartment Vent which will close at approximately
180°F, whence the compartment becomes an entirely sealed chamber. The duration of the cooking cycle is
controlled by the Timer and when desired time has elapsed. Timer will read '0' and will set off an audible
Buzzer and de-energize valves. Buzzer must be silenced by releasing the Operating Handle and presumably
door opened to remove cooked food.
The Cabinet is the lower portion of the Steamer and contains components which control the functioning of
the Heat Exchanger. A switch located on the front face of the Generator Control Box, when turned ON will
provide power for the appliance and also initiate and maintain steam generation in the Heat Exchanger
which in turn supplies steam to the compartments.
The Heat Exchanger is an ASME approved pressure vessel much similar to a boiler but internally it
contains a copper steam coil sealed off from the rest of the vessel so that movement of fluids and/or steam
is not possible from the copper coil to the vessel interior. The steam coil is supplied with pressurized steam
from an outside source and simply "exchanges" the heat derived from that steam to generate usable steam
from "clean" water fed into the pressure vessel. It should be noted that because of the separation already
mentioned this system permits the utilization of an outside steam source that may be contaminated or toxic
but being restricted cannot come in direct contact with food.
Refer to Periodic Maintenance, Section 4, for detailed version of components and controls.
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