Cleveland
™
Project ________________________________
Item __________________________________
Quantity _______________________________
FCSI Section ____________________________
Approval _______________________________
Date __________________________________
1333 East 179 St.,
Cleveland, Ohio, U.S.A. 44110
Tel: 1-216-481-4900
Fax: 1-216-481-3782
Web Site: www.ClevelandRange.com
Email: [email protected]
PRESSURE/CONVECTION STEAMERS
MODEL
:
c
36-PCDM
Cleveland Standard Features
n
Cooking Capacity for up to eight 12˝ x 20˝ x 2
1
⁄
2
˝ deep
Cafeteria Pans per compartment or four 18˝ x 26˝ Bun Pans.
n
Each compartment can operate independently as a Pressure
Steamer, or as a Convection Steamer, user selectable.
n
In the Convection Mode;
Pressureless cooking with
convection steam, permitting doors to be opened while
cooking continues.
n
In the Pressure Mode;
Door is locked and sealed,
compartment operates at 5 0707 steam pressure
n
Each compartment is equipped with a 60 minute mechanical
timer, separate bypass switch for constant steaming and a
cold water condenser for superior cooking results
(Convection only).
n
Durable 10 Gauge Stainless Steel Construction:
For Compartment Door and Steam Cooking Cavity
n
Separate Main Power Switch for “On/Off”
n
Exclusive Steam Cooking Distribution System:
The
Exclusive Convection Jets produce a high velocity
convection steam without fans. Coved Corner design in
cooking compartment distributes heat evenly and is easy to
keep clean. Creased bottom enhances drainage. Cold
Water Condenser for each compartment maintains a dry
steam. Fully insulated cooking compartment for thermal
efficiency. Removable Stainless Steel Slide Racks for easy
cleaning.
n
Heavy duty, one piece, solid compartment door design
with replaceable door gasket.
n
Left Hand Door Hinging:
Compartment Doors hinged left,
control on the right.
n
Modular Cabinet Base with Hinged Door.
n
Heavy duty Stainless Steel Base Frame
n
Moisture Separator Trap for incoming steam
n
Pressure Reducing Valve:
For 35-50 psi incoming steam
pressure based on a
3
⁄
4
˝ steam line. (minimum size)
n
Single Cold Water Connection
n
NSF Certified 6˝ Stainless Steel Legs
with adjustable
flanged feet for a one inch level adjustment.
n
Standard voltage for controls 115 volts, 60 Hz, single
phase.
n
All Controls are serviceable from the front.
n
Compartment Door Steam Shut Off Switch.
Options & Accessories
p
Electronic Timer with Compensating Load Feature. (ETC)
p
Cafeteria pans in depths of 1˝, 2
1
⁄
2
˝, 4˝ and 6˝
p
18˝ x 26˝ Bun Pans
p
Voltages for controls other than standard
p
Correctional Packages
p
Second Pressure Reducing Valve for 50-120 psi steam
pressure (PRV)
p
Clean non-toxic, uncontaminated steam is required for all
“Direct Steam” steamers
4
Shall be Two Compartments, CLEVELAND Pressure/Convection Steamer,
Direct Steam, Model 36-PCDM. Pressure/Convection Modes to be selectable
at user’s option with no restrictions as to any combination of modes. Type 304
Stainless Steel cooking compartment. Insulated cooking compartments. One
60 minute Mechanical Timer with Touch Control per compartment. Audible
and Visual Signals for cycle completion and steam shut-off. Separate visual
indication for each operational mode.
Short Form Specifications
Shown with optional
Electronic Timer
SteamPro XVI
®
LARGE COMPARTMENTS, HIGH VOLUME
DIRECT STEAM
36” WIDE CABINET BASE DESIGN
PRESSURE/CONVECTION
STEAMERS
SECT.
V
PAGE
5
0707