Cleveland 36-CDM-16, Инструкция по установке, эксплуатации и обслуживанию

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Convection Steam Cooking Information
Our Forced Convection Non-Pressure Steam Cooker is produced with two cooking compartments.
Each compartment has the capacity to hold three, 12" x 20" x 2½" or up to six, 12" x 20" x 1"
Cafeteria Pans.
The steamer is available with an Electric or Gas-fired, self-contained steam generator or can use
existing building steam by Direct Connect or with Steam Coil (for impure building steam).
ELECTRIC GAS
24 KW 200,000BTU
36 KW 250,000BTU
48 KW 300,000BTU
208V, 220V, 240V, 440V, 480V /3 Phase
DIRECT CONNECTED* STEAM COIL
*Minimum psi 15 lbs. (uncontaminated steam) Minimum psi 35 lbs. (Within 6ft. of equipment inlet)
Maximum psi 50 lbs. (uncontaminated steam) Maximum psi 50 lbs. (Within 6ft. of equipment inlet)
*This value represents steam requirement at unit.
The Convection Steamer, installed in restaurants, hotels, schools, hospitals, nursing homes, industrial
cafeterias and penal institutes, serves 100 to 300 meals per hour. For school lunches, 150 to 500
meals per hour.
SEAFOODS
Steaming is an excellent method of cooking a variety of seafoods. From the freezer directly into the
steamer gives you, the operator, portion control on expensive seafood products. Steamed fish is
tender, succulent, flaky and table ready in a matter of minutes.
VEGETABLES
Steam cooking of vegetables, either fresh or frozen, enhances color, improves flavor, and helps retain
vitamins when recommended Timer Settings are followed. Steaming fresh vegetables on perforated
pans gives best results. Two to three institutional packages of frozen vegetables will fit into one, 12" x
20" x 2½" Cafeteria Pan.
ADDITIONAL IDEAS
There are many applications for steam cooking besides vegetables and seafood:
• Eggs can be soft cooked, coddled, hard cooked, poached, scrambled, made into a custard or
pudding. 25 dozen eggs can be hard cooked in 12 minutes using three, 12" x 20" x 2½" perforated
pans in one compartment of the steamer.
• Momentary steam blanching of fruits, including eitrus and pineapple, simplifies skin removal.
• Dumplings, steamed breads. muffins, hot cereal, pasta, noodles, and rice can be prepared or
reheated in the steamer.
•
Beef and other meat, cooked by steaming, is moist, tender, and flavorful. The meat drippings from
the catch pan can be used to make gravy, soups, or clear stock, or as a salt free broth for special
diets.
•
Turkey, chicken, and other poultry are tender, juicy when steamed then combined into a
casserole, added to BBQ sauce, or browned under the broiler. Chicken pieces can be breaded,
steamed, then finished in the deep fat fryer. It is crisp, delicious, and juicy.
• Hot dogs, sausage and other variety meats remain plump and juicy when steamed.
• Entrees such as lasagna, macaroni and cheese, or beef stew can be prepared from scratch.
Frozen institution-al packs can be reheated in the steamer. It is not necessary to cover.
Steam cooking is efficient, economical, and convenient. From steamer to steam table, it saves
money in labor/time and of course the quality consistently remains the same.
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