Market Forge Industries MPS-3E User manual

0
OWNER’S MANUAL
ELECTRIC CONVECTION STEAMER
MODEL: □MPS-3E
INSTALLATION, OPERATION, MAINTEANCE, TROUBLE-SHOOTING, PARTS, WIRING
Form Number: S-6112 12/12
Printed in USA 35 Garvey Street, Everett, MA 02149
Telephone [phone]
Fax [phone]
[e-mail], www.mfii.com

1
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
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.
This manual should be retained for future reference.
Intended for commercial use only. Not for household use.
Adequate clearances must be maintained for safe and proper operation.

2
TABLE OF CONTENTS
1.0 SERVICE CONNECTIONS............................1
Electrically Operated.....................................1
Pan Capacity.................................................1
2.0 INSTALLATION INSTRUCTIONS.................2
GENERAL.....................................................2
UNPACKING.................................................2
LOCATION....................................................2
LEVELLING...................................................2
ANCHORING STEAMER..............................2
STACKING KIT.............................................2
FIGURE 1 / Stand Dimensions.....................3
PLUMBING CONNECTIONS........................3
ADJUSTMENT FOR HIGH ALTITUDE
LOCATIONS .................................................4
ADJUSTMENT FOR DRAIN WATER
TEMPERATURE...........................................4
DRAIN CONNECTIONS...............................4
FIGURE 2 / Drain Connections.....................4
WATER QUALITY.........................................5
VENT HOOD.................................................5
ELECTRICAL CONNECTIONS....................5
TESTING PROCEDURES............................6
3.0 OPERATION INSTRUCTIONS......................7
CONTROLS..................................................7
BEFORE FIRST USE ...................................8
PREHEAT.....................................................8
COOK............................................................8
SHUTDOWN.................................................8
DRAINING THE BOILER..............................8
STEAM COOKING........................................9
PREPARATION ............................................9
ACCEPTABLE PAN SIZES...........................9
4.0 SUGGESTED COOKING GUIDELINES......10
COOKING HINTS........................................10
PREPARATION...........................................10
FROZEN FOOD ITEMS ..............................10
Cooking Guide.............................................11
5.0 PREVENTIVE MAINTENANCE ...................13
INTRODUCTION.........................................13
CLEANING (DAILY) ....................................13
CLEANING (WEEKLY)................................14
DELIMING PROCEDURE:..........................14
REMOVAL OF SCALE DEPOSITS.............14
GENERATOR DELIMING INSTRUCTIONS15
STAINLESS STEEL ....................................16
TO REMOVE HEAT TINT ...........................16
6.0 TROUBLE-SHOOTING................................17
GENERAL TROUBLESHOOTING GUIDE..17
ELECTRICAL FAULT ISOLATION GUIDE.21
Timer Motor .................................................21
Door Interlock Switch...................................22
Indicator Lights ............................................22
Buzzer..........................................................22
Wiring...........................................................22
7.0 ADJUSTMENTS...........................................23
ADJUSTMENT FOR HIGH ALTITUDE
LOCATIONS................................................23
Door Gasket Replacement..........................23
Exterior Panel Removal...............................23
8.0 PARTS..........................................................24
FIGURE 3 / Exploded View.........................24
9.0 WIRING ....................................................... 30

1
1.0 SERVICE CONNECTIONS
SERVICE CONNECTIONS
Electrically Operated
Pan Capacity (Half Size Pans)
EC
Electrical Connection - 1-1/8” (29mm) electric
connection to controls.
Size –Deep
1”
2-1/2”
4”
6”
GW
Generator Water - 3/8” (10mm) OD tubing at 25-50
PSI.
MPS-3E
6
3
2
1
CW
Cold Water - 3/8” (10mm) OD tubing at 25-50 PSI.
CAUTION:
Before connecting water to this unit, water supply
should be analyzed to make sure hardness is no
greater than 2.0 grains and pH level is within the
range of 7.0-8.5. Water which fails to meet these
standards should be treated by installation of water
conditioner. EQUIPMENT FAILURE CAUSED BY
INADEQUATE WATER QUALITY IS NOT
COVERED UNDER WARRANTY.
D
Drain - 1” (25mm) IPS piped to open floor drain.
NO SOLID CONNECTION TO FLOOR DRAIN.
NO BENDS OR ELBOWS.
AMP/PHASE
MODEL
kW
SINGLE PHASE
THREE PHASE
208V
220V
240V
208V
240V
380V
415V
480V
MPS-3E
7.5
36
34
31.3
20.8
18.8
11.4
10.4
9

2
2.0 INSTALLATION INSTRUCTIONS
GENERAL
The MPS-E steamers are single compartment electric pressureless steam cookers with an
internal electric steam generator that maintains standby water temperature at approximately
205oF. MPS-3E is rated 7.5 kW. MPS-6E is rated 12 kW.
At high altitude locations a lower temperature is required to achieve atmospheric steaming.
Contact your authorized service office to have the thermostat adjusted if the steamer will be
operated at high altitudes.
UNPACKING
This steamer was inspected before leaving the factory. The transportation company assumes
full responsibility for safe delivery. Immediately after unpacking the steamer, check for possible
damage. If the steamer is found to be damaged after unpacking, save the packaging material
and contact the carrier within 15 days of delivery.
Prior to installation, verify that the electrical service agrees with the specifications on the
machine data plate which is located on the left side panel.
LOCATION
Allow space for plumbing and electrical connections. Minimum clearances are 0" on the sides
and 6" (152mm) on the back for proper air circulation. Allow adequate access for operating and
servicing the steamer, 36" (915mm) at the front of the steamer and 15" (381mm) above the
steamer.
LEVELLING
Using a spirit level or pan of water in the bottom of the steamer, adjust the leveling feet or the
feet on the adjustable legs to level the steamer front-to-back and side-to-side. After the drain is
connected, check for level by pouring water onto the floor of the compartment. All water should
drain through the opening at the back of the compartment cavity.
ANCHORING STEAMER (Without Legs)
1. Place steamer in the desired location on the leveled counter top and mark four
corners. Remove the steamer and drill 5/8" holes as indicated in Figure 1.
2. Apply a bead of RTV or other equivalent sealant around bottom perimeter edge of
the steamer. If anchoring the steamer, this bottom seal is necessary to meet NSF
requirements.
3. Set steamer on counter and bolt down securely with 1/2 - 13 bolts (not supplied).
STACKING KIT
Follow instructions in the stacking kit when installing stacked convection steamers.

3
2.0 INSTALLATION INSTRUCTIONS (Continued)
FIGURE 1 / Stand Dimensions
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
Make electrical connection through the 1-1/8" (29mm) diameter hole provided using 3/4"
(19mm) trade size conduit. Refer to the wiring diagram located inside the right side panel. Use
90oC minimum insulated wire.
PLUMBING CONNECTIONS
WARNING: Plumbing connections must comply with applicable
sanitary, safety, and plumbing codes.
The water supply inlets are provided with 3/8" (10mm) compression fittings for 3/8" O.D. copper
tubing. The water supply line pressure should be 25 - 50 PSI (170 - 345 kPa) for each line. The
water supply to the generator tank is separate from the water supply to the cooling system
where steam is condensed before entering the drain line.
Install line strainers (not provided). A manual shutoff valve for each supply line must be
provided convenient to the steamer.
We recommend treated water feeding the boiler inlet supply, and untreated water feeding the
cooling system inlet. Hook-ups are labeled on the back of the steamer.

4
2.0 INSTALLATION INSTRUCTIONS (Continued)
ADJUSTMENT FOR HIGH ALTITUDE LOCATIONS
The steamer has been factory set so that when it is ON, and during the READY phase, it will
maintain water temperature in the steam generator tank at approximately 205oF (96oC) (just
below water boiling point). However, for high altitude locations, an authorized service agency
must adjust the steamer to achieve this temperature.
ADJUSTMENT FOR DRAIN WATER TEMPERATURE
Cooling solenoid valves have been adjusted to yield drain temperatures of 140oF. This will vary
depending on install location water supply temperature and pressure. A qualified service
person should adjust the cooling solenoid valves should the drain temperature be other than
desired. Refer to section 7.0 Adjustments on page 23 for adjustment instructions.
DRAIN CONNECTIONS (FIGURE 2)
The drain connection (Fig. 2) must be 1" IPS down, preferably with one elbow only, maximum
length of 6 feet and piped to an open air gap type drain. Use copper only.
FIGURE 2 / Drain Connections
CAUTION: In order to avoid any back pressure in the steamer, do
not connect solidly to any drain connection.

5
2.0 INSTALLATION INSTRUCTIONS (Continued)
WATER QUALITY
The water supply connected to this steamer should contain no more than 2.0 grains of hardness
per gallon with pH from 6.5 to 8.0. This degree of hardness and pH can easily be obtained with
the use of a properly maintained water softener.
Water supplies vary from one location to another. A local water treatment specialist should be
consulted before installing any steam generating equipment.
Untreated water contains scale producing minerals which can precipitate onto the surfaces in
the boiler. Due to the temperatures in the boiler, the minerals can bake onto the surfaces and
components. This can result in early component failure and reduced product life.
Mineral scale on components causes several problems:
1. The surfaces of the heating devices become coated with scale, reducing the heat
transfer efficiency. This can produce hot spots on the heating elements and result in
premature failure.
2. The water level probes become coated with scale. Scale will bridge across the
probe insulator from the metal extension which senses the water level in the boiler.
Once this scale becomes wet, the water level control is unable to maintain the proper
water level in the boiler. This situation may cause an electric heating element to fail
if the element is not adequately covered by water.
Strainers and filters will NOT remove minerals from the water.
Refer to REMOVAL OF LIME SCALE DEPOSITS, page 14.
VENT HOOD
Some local codes may require the steamer to be located under an exhaust hood. Information
on the construction and installation of ventilating hoods may be obtained from Vapor Removal
from Cooking Equipment, NFPA standard No. 96 (latest edition).
ELECTRICAL CONNECTIONS
WARNING: Disconnect electrical power supply and place a tag at
the disconnect switch to indicate that you are working on the circuit.
Electrical grounding must be provided in accordance with local codes or in the absence of local
codes, with the National Electrical Code, ANS/NFPA70, or the Canadian Electrical Code, CSA
C22-2, as applicable.
Use copper wire suitable for at least 200oF (90oC). The steamer must be grounded. The wiring
diagram is located on the right side panel as you face the steamer.

6
2.0 INSTALLATION INSTRUCTIONS (Continued)
TESTING PROCEDURES
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
Once the steamer is installed and all mechanical connections have been made, thoroughly test
the steamer before operation.
1. Check that proper water, drain and electrical connections have been made.
2. Turn main power switch ON. After approximately 15 minutes, the READY light
should come on, indicating that the water temperature is 205 degrees Fahrenheit.
3. When the READY light comes on, set timer to the “5 minute” position. With door
open, observe that no steam is entering the compartment and that the COOKING
light is OFF.
4. Close compartment door. The COOKING light should now be illuminated and steam
should be heard entering the compartment after about 45 seconds.
5. Check drain line to ensure that water from cold water condenser is flowing through
the drain line.
6. Open compartment door and observe that steam supply to chamber is cut off.
(READY light should again come on as COOKING light goes off.)
7. Close compartment door and let cooking cycle finish. When the timer returns to “0"
position, a buzzer will sound signaling the end of the cooking cycle. Buzzer must be
manually turned off by setting the timer to its OFF position.
8. To shut down steamer, turn main power switch OFF and leave compartment door
slightly open.

7
3.0 OPERATION INSTRUCTIONS
CAUTION: Live steam and accumulated hot water in the
compartment may be released when the door is opened.
CAUTION: An obstructed drain can cause personal injury or
property damage.
1
READY LIGHT
When lit, indicates steam generator
has reached 200
F (93 C) and is
ready for the cooking cycle.
2
COOKING
PILOT LIGHT
When lit, indicates that a cooking
cycle is in progress.
3
HALF CYCLE
TIMER
The Half Cycle button is pre-
programmed to run for 1-1/2
minutes (90 seconds).
4
4. FULL CYCLE
TIMER
The Full Cycle button is pre-
programmed to run for 2-1/2
minutes or (150 seconds).
5
MAIN POWER SWITCH
ON
The steam generator will
automatically fill and begin heating
to the pre-set READY temperature
for standby. Red light on switch will
be illuminated
OFF
The steam generator will
automatically drain. No indicator
lights will be on.
DELIME
Closes the DRAIN VALVE while
“Total Concept” is being poured into
the steam generator during the
delime procedure. Amber light will
illuminate
CONTROLS
1
2
3
4
5

8
3.0 OPERATION INSTRUCTIONS (Continued)
BEFORE FIRST USE
Clean the protective oils from all surfaces of the steamer. Use a non-corrosive, grease
dissolving commercial cleaner, following manufacturer’s directions. Rinse thoroughly and wipe
dry with a soft clean cloth.
PREHEAT
Turn the main power switch ON. When the READY light comes on, set the timer to 1 minute to
preheat the compartment. This should be done when the steamer is first used for the day or
whenever the chamber is cold. The door should be closed during the preheat cycle. The
COOKING light will be lit. When the buzzer sounds, set the timer to the OFF position. The
steamer is now ready to cook.
COOK
With compartment preheated and READY light ON, place pans of food into the compartment
and close the door.
Set timer to desired cooking time. (The cooking cycle may be interrupted at any time by
opening the door. To resume operation, close the door.) Steam will flow into the compartment
and the COOKING light will be lit.
At the end of the cooking cycle, the buzzer will sound, the COOKING light will go off and steam
supply to the compartment will cease. Turn the timer to the OFF position to silence the buzzer.
SHUTDOWN
Turn main power switch OFF. The boiler will automatically blow down. Leave the compartment
door open to allow the inside to dry out. For an extended shutdown, turn the main power switch
OFF; turn power and water supply OFF.
DRAINING THE BOILER
Drain the boiler after each day’s use to flush out minerals and minimize scale build-up. The
boiler drains automatically for approximately 4 - 6 minutes after the main power switch is turned
off.
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
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.

9
3.0 OPERATION INSTRUCTIONS (Continued)
STEAM COOKING
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking
should be carefully time controlled. Keep hot-food-holding-time to a minimum to produce the
most appetizing results. Prepare small batches, cook only enough to start serving, then cook
additional amounts to meet demand. Separate frozen foods into smaller pieces to allow more
efficient cooking.
Use a pan cover for precooked frozen dishes that cannot be cooked in the covered containers in
which they are packed if they require more than 15 minutes of cooking time. When a cover is
used, approximately one-third additional cooking time is necessary.
Cooking time for frozen foods depends on amount of defrosting required. If time permits, allow
frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time.
PREPARATION
Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting,
removing stems, etc. Cook root vegetables in a perforated pan unless juices are being saved.
Liquids may be collected in a solid 12 inch by 10 inch pan placed under a perforated pan.
Perforated pans are used for frankfurters, wieners and similar items when juices do not need to
be preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals.
Vegetables and fruits are cooked in solid pans to preserve their own juices. Meats and poultry
are cooked in solid pans to preserve their own juices or to retain broth. Canned foods may be
heated in their opened cans (cans placed in 12 inch by 10 inch solid pans) or the contents may
be poured into solid pans.
ACCEPTABLE PAN SIZES
The steamer accommodates combinations of 12" x 10" pans, solid or perforated.
Model
Number of Pans Accommodated
Depth of Pan
1"
2.5"
4"
6"
MPS-3E
6
3
2
1

10
4.0 SUGGESTED COOKING GUIDELINES
COOKING HINTS
Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking
should be carefully time controlled. Keep hot food holding-time to a minimum to produce the
most appetizing results. Prepare small batches, cook only enough to start serving, then cook
additional amounts to meet demand.
PREPARATION
Prepare vegetables, fruits, meats, seafood, and poultry normally by cleaning, separating,
cutting, removing stems, etc. Cook root vegetables in a perforated pan. Other vegetables may
be cooked in a perforated pan unless juices are being saved. Liquids can be collected in a solid
pan placed under a perforated pan.
Perforated pans are used for frankfurters, wieners, and similar items when juices do not need to
be preserved. Solid pans are good for cooking puddings, rice and hot breakfast cereals.
Vegetables and fruits are cooked in solid pans in their own juice. Meats and poultry are cooked
in solid pans to preserve their juice or return broth.
Canned foods can be heated in their opened cans (cans placed in solid pans), or the contents
may be poured into solid pans. DO NOT place unopened cans in the steamer.
FROZEN FOOD ITEMS
Separate frozen foods into smaller pieces to allow more efficient cooking.
Use a pan cover for precooked frozen dishes that cannot be cooked in the covered containers in
which they are packed if they require more than 15 minutes of cooking time. When a cover is
used, approximately one-third additional cooking time is necessary. Cooking time for frozen
foods depends on the amount of defrosting required. If time permits, allow frozen foods to
partially thaw overnight in a refrigerator. This will reduce their cooking time.

11
4.0 SUGGESTED COOKING GUIDELINES
Cooking Guide
PRODUCT
TIMER SETTING
(Minutes)
WEIGHT PER PAN
Eggs
10 - 12
4 dozen
Scrambled
15
2 dozen
Hard Cooked
25
1 lb
Rice, Long Grain (Cover with 4 cups water/lb.)
25
1 lb
Pasta (Place perforated pan inside solid pan,
cover with cold water.)
Spaghetti, Regular/Vermicelli
12 -15
Macaroni, Shells/Elbows
15 - 18
Lasagna Noodles
15 - 18
Frozen Casseroles, Lasagna
35
Full Pan
Meat Loaf, 3 - 5 lb each
40
7 lb
Beef
Ground Chuck
20 - 25
5 lb
Beans
Baked/Refried
9
5 lb
Chicken - Breasts, Legs, Thighs
20
7 lb
Turkey, Frozen
Breasts (1)
90
6 - 7 lb each
Hot Dogs
3
40 - 50
SEAFOOD
Clams
Frozen
10 - 12
18
Fresh, Cherrystone
5 - 6
18
King Crab, Frozen
Claws
4
1 lb
Legs
4 - 6
2 lb
Shrimp, Frozen, 10 per lb.
5
2 lb
Lobster Tail, Frozen
6
5 lb
Lobster, Live, 10" - 12"
5
2

12
Cooking Guide
PRODUCT
TIMER SETTING
(Minutes)
WEIGHT PER PAN
Scallops, Fresh
4
1.5 lb
Scrod Fillets, Fresh
3 - 5
2 lb
VEGETABLES
Asparagus Spears
Frozen
10 - 12
18
Fresh
5
2 lb
Beans
Green, 2" Cut, Frozen/Fresh
6
2 lb
Lima, Frozen
8
2 lb
Broccoli
Spears, Frozen
8
2 lb
Spears, Fresh
6
2 lb
Florets, Frozen
6
2 lb
Carrots
Baby Whole, Frozen
8
3 lb
Crinkle Cut, Frozen
7 - 8
2 lb
Sliced, Fresh
11
4 lb
Cauliflower, Florets
Frozen
6
2 lb
Fresh
7 - 8
2 lb
Corn
Yellow Whole Kernel, Frozen
5
2 lb
Cobbettes, Frozen
8
12 ears
Corn-on-Cob, Fresh
10 - 12
8 ears
Peas, Green
6
2 lb
Potatoes, Whole Russet
55
4 lb
Zucchini, Slices
8
5 lb
Canned Vegetables
6
5 lb
Frozen Mixed Vegetables
6 - 7
2 lb

13
5.0 PREVENTIVE MAINTENANCE
INTRODUCTION
A good preventive maintenance program with the daily cleaning procedure. Additional
preventive maintenance operations are presented in this section. In establishments that employ
full-time maintenance personnel, the tasks described can be assigned to them. For other
installations, tasks requiring mechanical or electrical experience should be performed by an
authorized service agency.
The following paragraphs are set for minimum preventive maintenance procedures that must be
completed periodically to assure continued trouble-free operation of the cooker.
CAUTION: Under no circumstances should hardware (or parts) be
replaced with a different length, size, or type other than as specified
in the parts list. The hardware used in the cooker has been selected
or designed specifically for its application, and the use of other
hardware may damage the equipment and will void the warranty.
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
CAUTION: The steamer and its parts are hot. Use care when
operating, cleaning and servicing the steamer. The cooking
compartment contains live steam. Stay clear when opening door.
CLEANING (DAILY)
At the end of each day, or between cooking cycles if necessary:
1. Turn main power switch OFF.
2. Remove pans and racks from compartment and wash in sink.
3. Wash compartment interior with clean water.
4. Use warm soapy water with a cloth or sponge to clean exposed bead of door gasket,
rinse with warm clear water and wipe with a dry cloth.
5. Wipe surfaces which touch door gasket with a cloth or sponge and warm soapy
water, rinse with warm clear water and wipe with a dry cloth. Do not apply food oils
or petroleum solvents or lubricants directly to door gasket or surfaces which touch
door gasket.
6. Remove drain screen from inside compartment drain. 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.

14
5.0 PREVENTIVE MAINTENANCE (Continued)
7. Leave door slightly open when steamer is not in use.
CAUTION: Do not use cleaning agents that are corrosive.
NOTICE:
Contact the factory, the factory representative or a local service
company to perform maintenance and repairs should the appliance
malfunction. Refer to warranty terms.
CLEANING (WEEKLY)
Weekly, or more often if necessary:
1. Clean exterior with a damp cloth and polish with a soft dry cloth.
2. Use a non-abrasive cleaner to remove discolorations.
Following daily and periodic maintenance procedures will enhance long-life for your equipment.
Climatic conditions - salt air - may require more thorough and frequent cleaning otherwise the
life of the equipment could be adversely affected.
It is NOT RECOMMENDED to use cleaning agents that are corrosive.
Use of cleaning agents that contain chloride, acids or salts which are corrosive may cause
pitting and corrosion when used over a period of time; this will reduce the life of the appliance.
Should pitting or corrosion occur, this is not covered by warranty.
Follow the recommended cleaning instructions. Use a mild detergent, warm water and rinse
thoroughly.
NEVER SPRAY WATER INTO ELECTRIC CONTROLS OR LOUVERS.
DELIMING PROCEDURE: Delime once every other month.
REMOVAL OF SCALE DEPOSITS
It is recommended that your steamer be delimed once a month, or more often if necessary.
Should your steamer develop a heavy build-up of lime scale deposits, use the TOTAL
CONCEPT TREATMENT KIT available from your authorized service agent.

15
5.0 PREVENTIVE MAINTENANCE (Continued)
Before beginning deliming procedures, ensure that water is not overflowing into the cooking
compartment.
WARNING: Read and follow instructions on the TOTAL CONCEPT
bottle. Use plastic or rubber gloves to avoid skin contact. If TOTAL
CONCEPT comes in contact with skin, rinse with clean water.
CAUTION: Do not open deliming caps when unit is in operation. Do
not open or close compartment doors when deliming caps are not in
place.
Should your steamer develop a heavy build-up of lime scale deposits, use the Total Concept
available from your authorized service agent.
Before beginning deliming procedures, ensure that water is not overflowing into the cooking
compartment.
GENERATOR DELIMING INSTRUCTIONS
CAUTION: Do not open or close compartment doors or operate unit
when deliming caps are not in place.
1. Turn the power switch “OFF” for three minutes, allowing the generator to completely
empty.
2. Turn the power switch to the “DELIME” position.
3. Remove cap located on top right of steamer. Using a funnel and pouring slowly to avoid
spilling, pour one quart (1 liter) of Market Forge’s Total Concept deliming solution into
the generator.
4. Replace the deliming cap and tighten. Turn power switch to “ON” for five minutes
allowing the generator to completely fill.
5. Turn the power switch to the “DELIME” position. Unscrew the deliming cap and add a ½
quart (0.5 liters) of clean water.
6. Replace the deliming cap and tighten. Turn the power switch “ON” for 30 minutes.
7. Flush the generators three times. Turn power switch to “OFF” for three minutes and the
“ON” for five minutes.

16
5.0 PREVENTIVE MAINTENANCE (Continued)
STAINLESS STEEL
To remove normal dirt, grease or product residue from stainless steel, use ordinary soap and
water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean
cloth. Never use vinegar or any corrosive cleaner.
To remove grease and food splatters or condensed vapors that have baked on the equipment,
apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the
polishing lines on the metal. Rubbing cleanser as gently as possible in the direction of the
polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR
MOTION.
Soil and burnt deposits, which do not respond to the above procedure, can usually be removed
by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO
NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further
spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS
(EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces, which are
marred, collect dirt more rapidly and become more difficult to clean. Marring also increases the
possibility of corrosive attack. Refinishing may then be required.
TO REMOVE HEAT TINT
Darkened areas sometimes appear on the stainless steel surface where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective
surface of the stainless steel and are not harmful. Heat tint can normally be removed by the
foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the
direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS scouring
pad in combination with a powdered cleanser. Heat tint action may be lessened by not applying
or by reducing heat to equipment during slack periods.

17
6.0 TROUBLE-SHOOTING
GENERAL TROUBLESHOOTING GUIDE
PROBLEM
PROBABLE CAUSE
REMEDY
Cooking indicator light fails to
light with Timer set.
a. Main power circuit breaker
tripped.
b. Door interlock switch
contacts not closed.
c. Door interlock switch faulty.
d. Indicator light burned out.
e. Faulty timer contacts.
f. Faulty wiring.
a. Locate external circuit
breaker for incoming power
and place in ON position.
b. Shut cooker door to close
switch contacts. Check
alignment of door with
switch.
c. Replace switch.
d. Replace light.
e. Replace timer.
f. Inspect condition of wire
and tightness of all
connections. Correct as
needed.
Steam fails to enter cooking
compartment with cooking
indicator light on.
a. Faulty wiring.
a. Inspect condition of wire
and tightness of all
connections. Correct as
needed.
a. Standby thermostat not set
correctly.
b. Faulty thermostatic switch.
c. HOLD set on timer.
a. Adjust the thermostat
lower.
b. Replace thermostat.
c. Rotate timer knob to ‘OFF’
position.