CROWN FOOD DCX-2 User manual

MANUAL 10065R3
INSTALLATION & OPERATION
MANUAL
Direct Steam Cabinet Base Convection Steamer
DCX-2 DCX-10
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read
the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #: ___________________________
Serial #: ___________________________
Date Purchased: ____________________
CROWN FOOD SERVICE EQUIPMENT
Division of Middleby Canada Company Inc.
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: [phone] www.crownsteamgroup.com
Printed in Canada

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 22008-11-13
IMPORTANT NOTES
This is the safety alert symbol. It is used to alert you to potential
personal injury hazards. Obey all safety messages that follow this
symbol to avoid possible injury or death.
WARNING: Improper installation, operation, adjustment, alteration,
service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions
thoroughly before installing, operating or servicing this equipment.
CAUTION: Operating, testing, and servicing should only be
performed by qualified personnel.
NOTICE: Contact the factory, the factory representative or local service
company to perform maintenance and repairs.
Intended for commercial use only. Not for household use.
This manual should be retained for future reference.

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 32008-11-13
TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes .......................................................... 2
1.0 Service Connections ................................................... 4
2.0 Installation Instructions .................................................. 5
3.0 Operating Instructions ...................................................8
4.0 Periodic Maintenance ................................................... 9
5.0 Troubleshooting ....................................................... 9
6.0 Cooking Chart ........................................................10

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 42008-11-13
1.0 SERVICE CONNECTIONS

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 52008-11-13
2.0 INSTALLATION INSTRUCTIONS
Ideally an exhaust system should be located directly above the appliance to exhaust steam and
heat generated by the appliance.
1. Set the unit in place and level using a spirit level.
2. Ascertain that a floor drain (open gap) is convenient to the appliance drain.
3. Mark hole locations on floor through anchoring holes provided in flanged adjustable feet.
4. Remove appliance and drill holes in locations marked on floor and insert proper anchoring
devices.
5. Set unit back in position and re-level left to right and front to back.
6. Bolt and anchor appliance securely to the floor.
7. Seal bolts and flanged feet with Silastic or equivalent compound.
8. Make service connections as indicated.
WARNING: Electrical and grounding connections must comply with
applicable portions of the National Electrical Code and/or other local
electrical codes.
WARNING: Disconnect electrical power supply and place a tag on
the disconnect switch to indicate that you are working on the circuit.
Use copper wire suitable for at least 90 degrees Celsius. The steamer must be grounded. The
wiring diagram is located on the inside right hand panel as you face the steamer.

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 62008-11-13
INFORMATION TO STEAM FITTER
Each cooking compartment requires approximately 1 BHP (50 lbs. of steam per hour minimum)
to operate satisfactorily.
Assuming availability of 30 psi supply steam pressure immediately to the appliance, then pipe
sizes of ½" or 3/4" or 1" will deliver respectively 90, 165, or 385 lbs. of steam per hour to the
appliance. From the foregoing to use ½" pipe line would most likely prove inadequate.
An extremely important consideration is the pressure drop that will occur through the steam
supply line from its point of origin to the appliance. The greater the length of piping and number
of valves and elbows, the greater the pressure losses.
Consider a pressure drop of 1 (one) psi for each straight length of pipe equivalent to 120
diameters of that pipe. Thus, a 1" pipe having a straight length of 120" (10 feet) is equivalent to
120 diameters of that pipe and will have a pressure loss of 1 psi through that pipe.

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 72008-11-13
INSTALLATION AND SERVICE CONNECTIONS
Note, in 3/4" pipe size, that a Standard 90 Elbow, an Angle Valve and a Globe Valve are
equivalent to 1.8 feet, 10 feet and 18 feet respectively of straight pipe.
Similarly, in 1" pipe size, a standard 90 elbow, and Angle Valve and a Globe Valve are
equivalent to 2.2 feet, 12 feet and 23 feet respectively of straight pipe.
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 + 79.6 feet. Since each 10 foot is
equivalent to 1 psi pressure loss, 79.6 feet is equivalent to approximately 32 psi from an original
boiler supply of 40 psi.
It is suggested that, wherever possible, the steam supply line to the appliance be a separate
line from the steam source. If the appliance must be supplied from a line supplying other
appliances, the pipe sizes and pressure will have to be verified. Further, during idle periods,
when the steam in the supply line is not in use, water will form from condensed steam in the
supply line and it is advisable to prevent water pockets from forming in the steam line and
impeding the steam flow when it is required. Therefore, contrive to have the steam supply line
level or run slightly downwards towards the appliance. Install a Ball Float Trap near the
appliance to drain out water (condensed steam) from the line to assure clean dry steam to the
appliance.

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 82008-11-13
3.0 OPERATING INSTRUCTIONS
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
START-UP
Start-up procedures for your steamer must be completed once daily prior to operation.
1. Turn on the water and steam supply to the appliance.
2. Open the cabinet door and turn the power switch to ON. A pilot light comes on indicating
the appliance is ready to begin operation. With the READY pilot light on, preheat steamer
compartment for one minute when the steamer is to be first used for the day or whenever
the compartment is cold.
OPERATION
1. With cooking compartment preheated and ready pilot light on, place pans of food to be
cooked into compartment and shut door.
2. Set timer to cooking time desired. Cooking cycle may be interrupted at any time by opening
door and resumed again by closing door.
3. When buzzer sounds, it indicates the end of the cooking cycle and that no more steam is
entering the compartment. Cooking pilot light will go off and ready pilot light will come on.
Buzzer must be shut off by turning the timer to its off position.
CAUTION: An obstructed drain can cause personal injury or
property damage.
Frequently check that the compartment drain and plumbing is free of all obstructions. Never
place food containers, food or food portion bags in the cooking compartment in such a way that
the compartment drain becomes obstructed.
Each compartment is equipped with a removable drain screen. Frequently
check the drain screen for accumulation of food particles. Should food
particles accumulate against, or clog the drain screen, remove it, clean it
thoroughly and then replace it in its original position.

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 92008-11-13
3.0 OPERATING INSTRUCTIONS (continued)
SHUT DOWN
1. To shut down cooking compartment, set timers to their OFF position and leave doors
slightly open.
2. At the end of the day, open the door of the cabinet base and turn off the power switch. Turn
off external steam supply valve.
4.0 PERIODIC MAINTENANCE
CAUTION: Disconnect the power supply during cleaning or
servicing.
CLEANING
1. Keep exposed cleanable areas of unit clean at all times.
2. Thoroughly wash oven cavities, door liners, and pan racks at the end of each day or as
required with a mild detergent and water to prevent bacterial growth and odours.
3. Remove drain screens from inside compartment drains. Using a plastic bottle brush and
mild detergent, clean inside the drain opening ensuring there is no food residue or
blockage. Clean the drain screen and replace in its original position.
4. Wash gasket sealing surface with mild detergent to remove harmful food acids and rinse.
5. Keep all exposed cleanable areas of unit clean at all times. DO NOT GET WATER IN
ELECTRICAL BOX OR ANY ELECTRICAL COMPONENTS.
5.0 TROUBLESHOOTING
DOOR LEAKS
1. Check for damage to door gasket.
2. Gasket may be adjusted if necessary by turning counter clockwise the screws in the gasket plate.
WATER ACCUMULATES IN THE COMPARTMENT
1. Compartment drain screen clogged, remove and clean thoroughly and then replace.

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 10 2008-11-13
6.0 COOKING CHART
The following table lists suggested cooking times and weights. These times, which will vary
depending on initial product temperature, size, shape, etc., are approximate and should be
adjusted to suit your operation.
PRODUCTS TO BE COOKED IN SOLID PANS
PRODUCT TIMER SETTING
IN MINUTES WEIGHT PER PAN
Eggs, Scrambled 10 - 12 8 Dozen
Rice, Long Grain (Cover with 4 cups water/lb) 25 2 Lb
Pasta
(Place perforated pan inside solid pan, cover pasta with
cold water)
Spaghetti - Regular/Vermicelli
Macaroni - Shells/Elbows
Noodles - ½" Wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 - 5 Lb Each 40 15 Lb
Beef
Ground Chuck
Slices as Purchased 20 - 25 35 - 40 10 Lb 10 Lb
Shrimp, Frozen, 10 Shrimp per Lb 54 Lb
Beans
Baked
Refried 9 910 Lb Can 10 Lb Can
Canned Vegetables 610 Lb Can
Prunes, Dried 12 - 15

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PART NUMBER 10065R3 11 2008-11-13
PRODUCTS TO BE COOKED IN PERFORATED PANS
PRODUCT TIMER SETTING
IN MINUTES WEIGHT PER PAN
Clams
Frozen
Fresh, Cherrystone 10 - 12 5 - 6 3 Dozen 3 Dozen
King Crab, Frozen
Claws
Legs 4 4 - 6 2 ½ Lb 4 ½ Lb
Lobster Tail, Frozen
Lobster, Live, 10" - 12" 6 510 Lb 4 Per Pan
Salmon Fillets, Frozen, 8 oz Each 57 ½ Lb
Scallops, Fresh 43 Lb
Scrod Fillets, Fresh 3 - 5 4 Lb
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 - 10
6 - 8
4 Dozen
4 Dozen
4 Dozen
Chicken, Breasts, Legs, Thighs 20 15 Lb
Turkey, Frozen
Breasts (2)
Cut Lengthwise 90 55 6 - 7 Lb Ea. 20 - 25 Lb
Corned Beef 40 - 75 6 - 8 Lb
Hot Dogs or Wieners 380 - 100
Count
Asparagus Spears
Frozen
Fresh 10 - 12 53 Dozen 5 Lb
Beans
Green, 2" Cut, Frozen/Fresh
Lima, Frozen
Baby Lima, Frozen
6
8
5
5 Lb
5 Lb
5 Lb

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PRODUCTS TO BE COOKED IN PERFORATED PANS
PRODUCT TIMER SETTING
IN MINUTES WEIGHT PER PAN
PART NUMBER 10065R3 12 2008-11-13
Broccoli
Spears, Frozen
Spears, Fresh
Flowerettes, Frozen
8
6
6
4 Lb
5 Lb
5 Lb
Brussel Sprouts, Frozen 65 Lb
Cabbage, Fresh, 1/6 Cut 85 Lb
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
8
7 - 8
11
7 Lb
4 Lb
9 Lb
Cauliflower, Flowerettes
Frozen
Fresh 6 7 - 8 4 Lb 5 Lb
Celery, 1" Diagonal Cut 75 Lb
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
5
8
16-18
10-12
16-18
5 Lb
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green 65 Lb
Potatoes, Whole Russet 55 10 Lb
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
17
5
3
6 Lb
6 Lb
2 Lb
Squash, Acorn, Halves 25 10 Halves
Zucchini, Slices 810 Lb
Frozen Mixed Vegetables 6 - 7 5 Lb

INSTALLATION AND OPERATION MANUAL,
DIRECT STEAM CABINET BASE CONVECTION STEAMER, MODELS DCX-2, DCX-10
PRODUCTS TO BE COOKED IN PERFORATED PANS
PRODUCT TIMER SETTING
IN MINUTES WEIGHT PER PAN
PART NUMBER 10065R3 13 2008-11-13
Fruit, Blanch for Peeling
Grapefruit
Oranges 3
Pineapple, Whole for Cutting 4
COOKING HINTS
Where possible, spread food out evenly in pans. Do not allow food to protrude above pans,
since this will interfere with steam circulation between pans in the compartment.
Always preheat compartments for satisfactory results. When time does not allow for defrosting
of frozen vegetables, such as loose-pack peas, corn diced carrots, etc., they may be cooked at
once provided just half of the suggested portions in the cooking chart are used.