Crown SC-2 User manual

MANUAL 10045R1
INSTALLATION & OPERATION
MANUAL
Steam Coil Cabinet Base Compartment Cookers
SC-2 SC-3 SCDA-2 SCDA-3
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
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: [phone] www.crownsteamgroup.com
Printed in Canada

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 22004-07-28
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.
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
It is recommended that this manual be read thoroughly and that all instructions be followed
carefully.
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.
IMPORTANT: Do not attempt to operate this unit in the event of
power failure. Adequate clearances must be maintained for safe
and proper operation.
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.
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 32004-07-28
TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes For Installation and Operation ....................................2
1.0 Service Connections ....................................................4
2.0 Installation Instructions ...................................................6
3.0 Operating Instructions ..................................................11
4.0 Cooking Guidelines ....................................................15
5.0 Cleaning ............................................................17
6.0 Maintenance .........................................................18
7.0 Troubleshooting .......................................................22

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 42004-07-28
1.0 SERVICE CONNECTIONS

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 52004-07-28
1.0 SERVICE CONNECTIONS (Continued)

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 62004-07-28
2.0 INSTALLATION INSTRUCTIONS
GENERAL
Models SC-2 and SC-3 cookers have two or three pressurized steaming compartments for
cooking vegetables, fish, eggs and other foods. The steam boiler in the cabinet base is ASME
code designed and approved as a steam heating boiler restricted to operate at pressure not to
exceed 15 psi.
Models SCDA-2 and SCDA-3 cookers also have two or three compartments; the upper
compartment can be switched to provide either pressurized or pressureless steam while the
lower compartment(s) provide pressurized cooking only. .
Accessory 12 x 20" stainless steel pans are available, solid or perforated, in 2.5, 4 and 6"
depth.
ACCOMMODATION
MODEL COMPARTMENTS
TOTAL NUMBER OF PANS NUMBER OF PANS PER
COMPARTMENT
2.5" Depth 4" Depth 6" Depth 2.5" Depth 4" Depth 6" Depth
SC-2, SCDA-2 2 16 8 4 8 4 2
SC-3, SCDA-3 3 24 12 6
Each compartment has a 0 to 60 minute timer and a buzzer that requires manual shut-off.
Doors cannot be opened during cooking. Each door is equipped with an interlock feature that
stops delivery of steam to the compartment before the door can be opened.
An optional Steam Take-Off Connection (3/4" NPT) provides steam for adjacent equipment.
INSTALLATION
UNPACKING
Immediately after unpacking, check for possible shipping damage. If the appliance is found to
be damaged, save the packaging material and contact the carrier within 15 days of delivery.
Before installing, verify the electrical rating agrees with the specification on the rating plate.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 72004-07-28
2.0 INSTALLATION INSTRUCTIONS (Continued)
LOCATION
Position the boiler in its installation location. Check that there are sufficient clearances to
service the controls, door swing, etc. Also adequate clearance must be left for making the
required supply and drain connections.
Allow enough space between any other piece of equipment or wall for service access. Service
to the controls may be required on the left and/or right side panels of the cabinet.
INSTALLATION CODES AND STANDARDS
The boiler must be installed in accordance with:
In Canada:
Provincial and local codes, or in the absence of local codes, with the Canadian Electric Code,
CSA C22.1 (latest edition). Copies may be obtained from CSA International, 178 Rexdale
Blvd., Etobicoke, Ontario, Canada, M9W 1R3.
In the USA:
State and local codes, or in the absence of local codes, with the National Electrical Code,
ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection
Association, Batterymarch Park, Quincy, MA, 02269.
LEVELLING AND ANCHORING THE CABINET
1. Place appliance in the installation position.
2. Using a spirit level or pan of water, level the appliance. Then elevate the right side about
1/8" to assure proper compartment drainage.
3. Mark hole locations on the floor through the anchoring holes provided in the rear flanged
adjustable feet.
4. Remove appliance from installation position and drill holes in locations marked on the floor.
(See installation diagram on page 4.) Insert proper anchoring devices (not supplied).
5. Place appliance back in the installation position.
6. Recheck level.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 82004-07-28
WARNING: Plumbing connections must comply with applicable sanitary,
safety, and plumbing codes.
LEVELLING AND ANCHORING THE CABINET
7. Bolt and anchor appliance securely to the floor.
8. Seal bolts and flanged feet with silastic or equivalent compound.
ELECTRICAL CONNECTIONS
WARNING: Electrical and grounding connections must comply with
the applicable portions of the National Electrical Code and/or other
local electrical codes.
WARNING: Disconnect electrical power supply and place a tag at
the disconnect switch to indicate you are working on the circuit.
ELECTRICAL CONNECTIONS
When making electrical connections, use copper wire suitable for at least 200°F (90°C). The
steamer must be grounded in accordance with the National Electrical Code or applicable local
codes. The wiring diagram is located on the inside of the right panel.
EXHAUST HOOD
An exhaust system should be located directly above the steamer to exhaust steam and heat
generated by the steamer.
PLUMBING CONNECTIONS

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 92004-07-28
2.0 INSTALLATION INSTRUCTIONS (Continued)
Water Supply Connection
The incoming cold water supply connection, at the rear of the boiler cabinet, requires 3/8"
tubing and water pressure of 25 to 50 psi. A manual shut-off valve must be provided
convenient to the boiler; this valve should be open when the boiler is in operation.
Drain Connection
The boiler drain (2" IPS) should be piped to a floor drain near the boiler. There should be no
solid drain connection; an “open gap” between the boiler and the floor drain is required.
INFORMATION TO STEAM FITTER
Each cooking compartment requires approximately 1 BHP (34.5 lbs. of steam per hour to
operate satisfactorily. Therefore a two compartment requires 2 BHP and a three compartment
requires 3 BHP.
Assuming availability of a 30 psi supply steam pressure immediately to the appliance, then pipe
sizes of ½", 3/4" or 1" will deliver respectively 90, 165 or 385 lbs. of steam per hour to the
appliance Heat Exchanger. From the foregoing, a ½" pipe line is not recommended.
An 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 will be 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.
Example:

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 10 2004-07-28
INFORMATION TO STEAM FITTER (Continued)
Note, in 3/4" pipe size, that a Standard 90º Elbow and Angle Valve and a Globe Valve are
equivalent to 1.8 feet, 10 feet and 18 feet respectively of straight pipe.
Similarly, in a 1" pipe size, a standard 90º Elbow and Angle Valve and a Globe Valve are
equivalent to 2.2 feet, 12 feet and 23 feet respectively of straight pipe.
Example:
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 = 79.6 feet. Since each 10 feet 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 is 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. It is advisable to prevent water pockets from forming in the steam line and
impeding the steam flow when it is required. Therefore, the steam supply line should be
installed 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, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 11 2004-07-28
3.0 OPERATING INSTRUCTIONS
CAUTION: Operating, testing, and servicing should only be
performed by qualified personnel.
CAUTION: The appliance and its parts are hot. Use care when
operating, cleaning and servicing the appliance.
INITIAL OPERATIONS CHECK
The pressure gauge on the face of the Cooker Control Panel should indicate pressure of 5 to 6
psi. Open cooker compartment door and set timer dial to 5 minutes and pull out operating
handle and observe that steam is entering the compartment.
CAUTION: Stand clear of compartment opening as live steam is
being released.
Set timer dial back to “O” and the buzzer will sound and may only be silenced by pushing in on
the operating handle. Check each compartment in this manner.
Close compartment door and turn handwheel clockwise so the door gasket seals.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 12 2004-07-28
3.0 OPERATING INSTRUCTIONS (Continued)
Set timer at 5 minutes. Pull out operating handle and set in position. Steam should be heard
entering the compartment; also you should hear a hissing sound as compartment air exits the
vent at the rear side, until replaced by steam.
Observe that door gasket seals properly and that no leaks are evident.
After five minutes: Timer should read “0", steam will stop entering compartment, the exhaust
valve will open allowing steam and condensate water to exit, and the buzzer will sound.
To silence the buzzer, push in the operating handle.
Observe flow at the open drain. Steam from the compartment is cooled by a flow of cold water
from the thermostatically controlled valve. Pause one minute to allow steam and condensate to
exit. Turn handwheel counterclockwise to avoid pressure on the door gasket when not in use.
Move the door latch to the left to release and open the door. Check each compartment in this
manner.
The heater elements cycle on and off maintaining steam pressure in the boiler from 9 to 11 psi.
Turn main power switch OFF. Open the manual blowdown valve. This will release hot water
and steam from the boiler tank which mixes with cold water released by the thermostatically
controlled solenoid valve and travels to the drain.
If equipped with automatic blowdown valve, hot water and steam will be released once the main
power switch has been turned off.
WARNING: The steamer and its parts are hot. Use care when
operating, cleaning, or servicing the steamer.
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 13 2004-07-28
3.0 OPERATING INSTRUCTIONS (Continued)
COMPARTMENT CONTROLS (Figure 1)
Timer (0 to 60 minutes) - Sets the steam time for the compartment.
Indicator Light - Timed cycle is in progress when lit.
Selector Switch - PRESSURIZED means top compartment operates at 6 psi.
(SCDA Models Only) PRESSURELESS means top compartment steams without
pressure, the exhaust valve is open to the drain.
Operating Handle - PULL OUT to send steam to compartment, lock door, and enable
operation. PUSH IN to silence buzzer at end of cycle.
Door Latch - Holds door closed and prevents door from fully opening until
operating handle is pushed in; move the door latch to the left to fully
open door after steam and condensate drain (1 minute) and
handwheel is turned fully counterclockwise.
Handwheel - Turn clockwise to seal door at start of cycle. After pressure release
at end of cycle, turn counterclockwise to open.
Buzzer (Not Shown) - Sounds an audible signal when timer cycle is complete. To silence
buzzer, push in operating handle.
Pressure Gauge - Indicates steam pressure: 6 psi with compartments inactive, 4.5 - 6
psi during a cooking cycle.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 14 2004-07-28
3.0 OPERATING INSTRUCTIONS (Continued)
STEAMING
Each steaming compartment is controlled by its own controls. When a compartment is not
operating, the drain is open and the steam inlet valve from the boiler is closed. Food, properly
portioned and in appropriate solid or perforated pans, is placed on rack supports (or wire
shelves) in the steaming compartment. After closing and sealing the door, setting the timer,
and pulling out the operating handle, the steam inlet valve from the boiler opens, allowing
steam at a pressure of 6 psi to enter the compartment. Air from the sealed compartment exits
through the vent until the temperature reaches 180°F; then the vent closes and the
compartment can become pressurized. [On SCDA models only, if the top compartment has
been switched to pressureless steaming, steam enters the compartment and is exhausted to
the drain without pressurizing the compartment.] Steaming continues until the timer reaches “0”
and the buzzer sounds. To silence the buzzer, push in the operating handle. Wait one minute
for steam or hot water to drain away. Open the door and remove the cooked food.
The cabinet (lower portion of steamer) contains the steam generator or boiler.
PREHEAT COMPARTMENTS
If the cooker has been standing idle and the compartments are cold, preheat before loading.
GENERAL
Turn on water and steam supply to appliance. Open left door of cabinet and turn on Power
Switch. Pilot light will come ON and steam generating will begin. In approximately 20 minutes,
sufficient amount of pressurized steam will have been generated in the heat exchanger. The
appliance is now ready for steam generation.
SHUT DOWN
Turn off power switch, open manual drain valve. If unit is equipped with automatic lowdown
valve, it will open and drain exchanger. Steam valve will close cutting off supply to exchanger.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 15 2004-07-28
4.0 COOKING GUIDELINES
The cooking guidelines in this manual are suggestions only. You should experiment with your
food products to determine cooking times that will give you the best results. Variables which
affect cooking time include size, weight, thickness of foods, temperature, density, previous
condition of the foods (fresh, pre-blanched or frozen) and degree of doneness desired.
To allow steam to circulate around the pans, food must be spread evenly throughout the pans.
Best results are obtained after the compartments are allowed to preheat. When all
compartments are to be loaded at the same time, it is best to allow the first compartment to
reach 4 - 4.5 psig before starting the next compartment. When processing frozen vegetables,
use half the suggested pan weights and allow sufficient time for cooking doneness.
COOKING GUIDELINES
PRODUCT PAN DEPTH PERFORATED OR
SOLID
WEIGHT/QUANTITY
PER PAN
STEAM TIME
MINUTES
PANS PER
COMPARTMENT
VEGETABLES (Fresh)
Beans, lima 2.5" Perf. 5 lbs. 10 - 12
13 - 15 1 - 3 4 - 6
Beans, string or
wax 2.5" Perf. 6 lbs. 15 - 20 20 - 25 1 - 3 4 - 6
Broccoli, florets 2.5" Perf. 6 lbs. 8 - 10
10 - 12 1 - 3 4 - 6
Broccoli, stalks 2.5" Perf. 6 lbs. 10 - 15
15 - 20 1 - 3 4 - 6
Carrots, sliced 2.5" Perf. 9 lbs. 18 - 21
21 - 25 1 - 3 4 - 6
Corn 2.5" Perf. 5 lbs. 9 - 10
11 - 13 1 - 3 4 - 6
Peas 2.5" Perf. 5 lbs. 6 - 7
8 - 9 1 - 3 4 - 6
Potatoes,
chunked 2.5" Perf. 10 lbs. 20 - 25 25 - 30 1 - 3 4 - 6
Rice, add 1 gallon
water 4" Solid 4 lbs. 22 - 24 25 - 27 1 - 2 3 - 4
Spinach, cut,
cleaned 4" Perf. 3 lbs. 3 - 5 4 - 6 1 - 2 3 - 4
Vegetables,
canned 2.5" Solid 7 lbs. 4 - 5 5 - 8 1 - 3 4 - 6

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PRODUCT PAN DEPTH PERFORATED OR
SOLID
WEIGHT/QUANTITY
PER PAN
STEAM TIME
MINUTES
PANS PER
COMPARTMENT
PART NUMBER 10045R1 16 2004-07-28
OTHER FOODS
Chicken 2.5" Perf. 8 lbs. 18 - 25
25 - 30 1 - 3 4 -6
Eggs, out-of-shell 2.5" Solid 4 doz. 6 - 7
7 - 8 1 - 3 4 - 6
Eggs, in-shell 2.5" Perf. 3 doz. 2 - 3
4 - 6 1 - 3 4 - 7
Fish, fillets 2.5" Perf. 3 lbs. 8 - 12
10 - 15 1 - 3 4 - 6
Meatloaf 2.5" Solid (for broth) 15 lbs. 35 - 40
40 - 45 1 - 3 4 - 6
Spaghetti, add 7
quarts of water 4" Solid 3 lbs. 20 - 22 23 - 26 1 - 2 3 - 3
Turkey 2.5" Perf. 10 - 12 lbs. 50 - 60
60 - 75 1 -3 4 - 6

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 17 2004-07-28
5.0 CLEANING
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
CAUTION: Do not use cleaning agents that are corrosive.
Keep exposed cleanable areas of unit clean at all times. Use a mild soap and warm clean
water. Rinse thoroughly with clean water and wipe dry with a clean soft cloth.
Remove pans, shelves, slide racks and compartment strainers and clean using mild warm clean
soapy water.
Remove food sediment from compartment and thoroughly wash oven cavities, door liners and
door gaskets at the end of each day or as required.
Never use steel wool on stainless steel.
Do not apply food oils or petroleum lubricants to the door gaskets.
Replace racks, shelves and compartment strainers.
Turn handwheel fully counterclockwise to retract the gasket plate and avoid pressure on the
door gasket when the steamer is not in use.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 18 2004-07-28
6.0 MAINTENANCE
1. Water level control should be opened daily to blowdown sediment and scalant.
2. Observe that the water in gauge glass is clean and clear. Extreme murkiness in water
indicates inadequate water quality.
3. Safety valve should be tripped during operation once a week to assure that it functions
properly.
4. Keep all exposed cleanable areas of unit clean at all times.
5. De-scaling is based on water quality and usage.
CAUTION: An obstructed drain can cause personal injury or
property damage.
Do not allow any sediment to be exhausted through exhaust valves (compartment drains).
Remove all sediment and clean. Greasy foods may leave deposits that will accumulate in the
exhaust drain and drain lines. To remove close doors and seal, set timers and at frequent
intervals release operating arm and blowdown unit, releasing steam through valves and drain
lines to dissolve grease.
The thrust screw in each compartment door should be lubricated each month to prevent
handwheel from becoming difficult to turn. To lubricate, turn handwheel clockwise until gasket
plate is fully extended. Grasp finger hooks on door plate and lift up and out. Apply grease
NLG12 consistency of 285W60 viscosity liberally on thrust screw, rotate handwheel to ensure
complete coverage. Replace gasket plate.
NOTICE: As a safety precaution, disconnect the power supply before cleaning
or servicing.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 19 2004-07-28
6.0 MAINTENANCE (Continued)
Be sure to flush your boiler water level control daily. Failure to follow this procedure can cause
the control to malfunction resulting in serious boiler damage.
The Boiler Water Level Control installed on your boiler requires periodic maintenance. As boiler
water circulates into the float chamber, sand, scale and other sediment may be deposited in the
float chamber. While the chamber has been designed with a large accumulation bowl, it is
necessary to flush the sediment from the chamber by blowing down the control so that the
accumulation of sediment does not interfere with the movement of the float in the control.
Control must be flushed at least once a day.
CAUTION: Protect yourself. When flushing control, hot water and
steam will flow out of the drain.
When flushing control, note water level in gauge glass, allow the boiler to fill if necessary, and
also to come up to temperature.
Before flushing control, note that water level in gauge glass is within operating range and the
boiler pressure is at least 6 psi. While the boiler is being operated, open blowdown valve at
bottom of control by rotating the handle counterclockwise about 1/4 turn to fully open the valve.
Opening the blowdown valve also checks the cut-off operation. Float should drop shutting
steam off, hot water and steam will flow out the drain flushing away sediment.

INSTALLATION AND OPERATION MANUAL, PRESSURE COOKERS,
SC-2, SC-3, SCDA-2, SCDA-3
PART NUMBER 10045R1 20 2004-07-28
6.0 MAINTENANCE (Continued)
CAUTION: If steam supply does not shut off during blowdown,
immediately discontinue use of appliance and call for service.
Continue draining water for about fifteen (15) seconds, from control until water is clean.
Manually close valve. Recheck gauge glass. If water level has dropped significantly, wait for
the boiler to restore water level and pressure and repeat if necessary.
CAUTION: Do not use cleaning agents that are corrosive.
DESCALING BOILER
CAUTION: Improper use of this procedure may damage your
appliance!
1. With Generator tank empty, close manual blowdown valve.
If appliance is equipped with Automatic Blowdown, turn water supply OFF to appliance.
Turn power switch ON, this will energize and close blowdown valve.
2. For appliance on 24" Cabinet, remove union fitting at connection to base of water level
control and generator tank.
For appliance on 36", 48" etc. cabinet, remove 3/4" pipe cap from fitting located at top front
of generator tank.
3. Insert appropriate hose or tube through opening in generator tank and pour in (½) half U.S.
gallon of CLR Descaling Solution.
4. Replace 3/4" pipe cap OR union fitting.
5. Open water supply to appliance allowing water to fill Generator tank to required level. On
appliances with Manual Blowdown, turn ON power switch, boiler will fill to the required level.