Market Forge Industries ALTAIR II-4 User manual

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OWNER’S MANUAL
ALTAIR II STEAMER
MODELS:  ALTAIR II - 4  ALTAIR II - 8
 ALTAIR II - 6  ALTAIR II - 10
 ALTAIR II - 12
 INSTALLATION
 OPERATION
 MAINTENANCE
 STEAM COOKING GUIDELINES
 PARTS LISTS
 PARTS & SERVICE
35 Garvey Street, Everett, MA 02149:
Tel: [phone]
Fax: [phone]
[e-mail],www.mfii.com 12/13/2011 REV. 1

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TABLE OF CONTENTS
DESCRIPTION
1.0 IMPORTANT NOTES FOR SAFETY, INSTALLATION AND OPERATION
4
2.0 INTRODUCTION 5
1) Product Description: 5
2) Safety Features: 5
3) Dimensions: 6
4) Service Contacts: 6
3.0 SERVICE CONNECTIONS 7
4.0 INSTALLATION 9
5.0 STARTUP PROCEDURE 10
6.0 OPERATION11
7.0 CLEANING GUIDELINES 12
A. Daily Cleaning 12
B. Monthly Cleaning 13
8.0 STEAM COOKING GUIDELINES15
A. Cooking with atmospheric / pressureless steam: 15
B. Recommended Uses: 15
C. Typical Foods: 15
D. Tips on cooking frozen product 15
E. Blanching: 15
F. Tips on pan use 15
G. Other helpful hints 16
9.0 WARNINGS AND CAUTIONS 16
A. Warnings 16
B. Cautions 17
10.0 WIRING DIAGRAM 18
A. 208/240 Volts 18
Figure 1 18
B. 480 Volts 19
Figure 2 19
11.0 ILLUSTRATED PARTS LIST 20
A. Cabinet Assembly 20
Figure 3 20
Figure 4 20
Figure 5 21
B. Door Assembly 22
Figure 6 22
Figure 7 22
C. General Assembly 23
Figure 8 23
Figure 9 24
Figure 10 24
Figure 11 24

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Figure 12 24
D. Control Panel Components 26
Figure 13 26
Figure 14 27
E. Convection Fan and Motor Components 28
Figure 15 28
Figure 16 28

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1.0 IMPORTANT NOTES FOR SAFETY, INSTALLATION AND OPERATION
!WARNING: 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 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: Never spray water into electrical components.
!WARNING: Do not store or use gasoline or other flammable vapors or liquids
in the vicinity of this or any other appliance.
!WARNING: Please make certain that every operator of this piece of
equipment has been instructed on its proper and safe use, and has read and
understands all warnings, cautions, and notes in this manual.
This equipment is to be installed with backflow protection to comply with applicable Federal, State
and local codes.
This manual should be retained for future reference.
Intended for commercial use only. Not for household use.
It is recommended that this manual be read thoroughly and that all instructions be
followed carefully.

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2.0 INTRODUCTION
1) Product Description:
Congratulations on purchasing the Market Forge Altair II. The Altair II is a single compartment
countertop or two-compartment floor model steamer featuring pressureless steam cooking, a
circulating fan inside the cooking chamber to speed cooking and an automatic preheated waterfill
mechanism. Altair II also features a clean water reservoir system. The cooking chamber of the
Altair II is treated with a scratch resistant, non-stick surface. A drain from the rear of the steamer
is provided for easy safe draining.
CAUTION: Do not use utensils, steel wool, or other harsh abrasives to clean your steamer.
Scratching of the non-stick surface and stainless steel casing may occur.
2) Safety Features:
As with any cooking process, or with any piece of commercial cooking equipment, there are
potential hazards to both the operator and the piece of equipment if care is not taken. In
designing the Altair II steamer, safety features have been built in to protect against many of these
potential hazards, but TRAINING OF EACH OPERATOR AND CAREFUL ADHERENCE TO ALL
WARNINGS ARE NECESSARY TO ENSURE THE SAFETY OF USERS.
1) Diagnostic sensor shut-off: The thermostat controller has a built in diagnostic
feature that will automatically shut down all heaters if the sensor probe fails, which
will avoid overheating.
2) High Limit shutoff: If the steamer runs dry the heaters will shut down.
3) Overflow: An overflow standpipe incorporated into the reservoir drain allows water to
flow out the back drain of the steamer in case of a waterfill malfunction.
4) High water sensor: Two water level sensors are located on the lower backside of
the steamer. The lower sensor activates the waterfill mechanism. The upper sensor
will shut off water flow if an overflow situation occurs. It is important that both sensors
are kept clean so that the stainless part is shiny.
5) Door open safety switch: There is a safety switch built into the door frame that
shuts down heaters, fan and lights when the door is opened. Once the door is closed,
all functions return. THE DOOR MUST BE FIRMLY CLOSED IN ORDER FOR THE
STEAMER TO FUNCTION. IF STEAM IS ESCAPING, DOOR IS NOT PROPERLY
SHUT AND MAY AFFECT COOK TIMES, PRODUCT QUALITY AND WATER
CONSUMPTION.
6) Time delay relay: The steamer has two timers built into the electrical system to shut
down should the water level system fail. When the steamer is first turned on and the
reservoir is empty two countdown timers will begin to count. If it takes longer than 35
seconds for the level of the water to come into contact with the lower water sensor
probe, the heaters and the heating light will turn off. After the water comes in contact
with the lower probe the heat and heating light will come back on.
!
WARNING: Failure to keep the overflow outlets clear and unobstructed may result in
hot water flowing out the door of the steamer. A blocked overflow and drain could allow
water to flow to the countertop or floor, which can cause slippery conditions. Modifying
the steamer to operate without the overflow standpipe could cause dangerous
situations and will void the warranty.
!WARNING: Failure to keep both water level sensors clean may result in hot water
flowing out the overflow or the front door of the steamer.

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3) Dimensions:
 4-pan: External dimensions are 24” wide x 26¼” high (plus 4”-6” adjustable legs) x 28 ¾“
deep (plus vent pipe).
 6-pan: External dimensions are 24” wide x 33¼” high (plus 4”-6” adjustable legs) x 28 ¾”
deep (plus vent pipe).
 8-pan: External dimensions are 24” wide x 52½” high (plus 6”-9” adjustable legs) x 28 ¾”
deep (plus vent pipe).
 10-pan: External dimensions are 24” wide x 59½” high (plus 6”-9” adjustable legs) x 28
¾” deep (plus vent pipe).
 12-pan: External dimensions are 24” wide x 66½” high (plus 6”-9” adjustable legs) x 28
¾” deep (plus vent pipe).
4) Service Contacts:
Should repairs be required, a network of authorized agencies is available to assist with prompt
service.
A current Directory of Authorized Service Agencies may be obtained by contacting:
Market Forge Industries, Inc.
35 Garvey Street
Everett, Massachusetts 02149-4403
Telephone: [phone]
Toll Free: [phone]
Fax: [phone]
Outside MA Fax: [phone]
Parts / Price / Service Telephone: [phone]
Email: [e-mail]
Web Site: www.mfii.com

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3.0 SERVICE CONNECTIONS
Models: Altair II – 4 & Altair II – 6

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SERVICE CONNECTIONS (continued)
Models: Altair II – 8, Altair II – 10 & Altair II – 12

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4.0 INSTALLATION
1) Damage Inspection: Reporting shipping damage is the responsibility of the purchaser.
Do not discard packaging if filing a freight damage claim. Upon receipt of steamer
immediately inspect the exterior of packaging for damage. Remove wrapping. Inspect the
exterior of the Altair II for visible shipping damage.
2) Unpacking / removal from pallet: To remove the steamer from the pallet, carefully cut
the strapping.
3) Legs / caster installation: Install 4 legs or casters (shipped inside the steamer) into the
threaded mounting holes located on the base of the unit. If casters are supplied, locking
casters should be on the front of the steamer.
4) Vent pipe installation (double & single compartment steamers): Steamers come with
the vent piping in rear of unit completely assembled. Two 90° elbows are shipped loose
for your convenience that may be useful in running a drain line to your floor trough (if
applicable). DO NOT BLOCK VENT PIPE.
5) Make sure the pan racks, water reservoir cover and standpipe installed inside the
steamer have not become dislodged during shipping.
6) Physical location of steamer: 98% of all maintenance and service can be done from
the front or left side. Some local codes may require installation under ventilation, but
ventilation is not required in most cases. A minimum of 4” clearance from adjacent
equipment on the left side and rear is recommended.
7) Electrical hookups: The access hole to electrically wire your steamer is located in the
bottom right corner (facing the back of the steamer) on the rear panel. Your electrician
may install a cord set to make the steamer more portable or the unit may be hard-wired.
Please follow local codes when installing the cord set.
8) Electrical Diagrams: The electrical diagrams are located on the inside of the left side
access panel.
9) Water hookup: Steamer requires ½” water line. Termination is ¾” male garden hose
connection. Make sure waterline is flushed to remove grit and soldering particles prior to
connecting steamer. Dirty water lines may affect solenoid operation.
Double (stacked) compartment steamers require separate water connections, which
may be manifolded. Inadequate water supply may cause one steamer not to fill properly
when both steamers are turned on at the same time. If that happens turn on one steamer
a few minutes after the first.
Do not connect to de-ionized water. Probes will not sense the level of the water.
Recommended water pressure is 30 – 35 lbs.
10) Recommended water quality: This steamer does not require water filtration in line with
the steamer’s water line. However, it is important to properly drain and clean your water
reservoir at least daily (see 6.0 Cleaning Guidelines in this manual).
NOTE: A qualified electrician must perform all electrical hookups and meet all local codes.
Installation is the responsibility of the purchaser.
NOTE: Stacked units will require 2 separate electrical connections.
CAUTION: Flush incoming water line prior to connecting to steamer. Debris in water lines may
cause solenoid valve to malfunction. If solenoid valve is stuck open water must be turned off at
the source.
NOTE: Water level probes will not sense water level if steamer is connected to a de-ionized water
or reverse osmosis system.

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11) Rear drain: Make sure the 1” rear drain is plumbed to a floor trough or air gap drain.
Customer supplies plumbing. However, two 90° elbows are shipped loose with the
steamer to be used as needed. The drip trough located under the door is plumbed to the
rear of the unit using a ½” copper pipe. This can also be plumbed to a floor trough or air
gap drain.
12) Overflow pipe: An overflow incorporated into the reservoir drain standpipe allows water
to flow into the drain line out the back of the steamer in case of a waterfill malfunction.
13) Leveling: Once the legs have been installed and the steamer has been placed in its final
location, the unit must be leveled. This is done by turning the base of the leg. Use the top
of the steamer casing as a reference. It is recommended to use a level to ensure proper
installation.
14) Rack Installation: Two pan support racks have been included with the steamer. Both
racks are identical; there is no specific left or right side rack. To install, position a rack
inside the cooking chamber so that the mounting bracket, with the ‘tear-drop’ shaped
hole, fits over the pre-installed rack screws at the top of the cooking chamber wall. The
curved wires on the rack should be facing to the front of the steamer. Repeat this process
for the rack mounted on the other side. These racks are designed to be removed easily
for cleaning.
15) Function tests / inspection: Once your steamer is in place and properly leveled,
plumbed and wired, test unit to make sure it is functioning properly.
5.0 STARTUP PROCEDURE
1) Make sure water line is flushed prior to connecting steamer.
2) Make sure water is connected and supplied to the steamer.
3) Using a soft sponge and mild detergent, wipe out the interior of the cooking chamber to
remove shipping debris prior to use. Rinse with clean water.
4) Make sure drain/overflow standpipe is fitted firmly into cooking compartment drain
opening.
5) Install reservoir cover with left side drain fitted into hole at side of steamer – tip cover
slightly to insert drain fitting into side drain hole. Lip at front of reservoir cover fits over
base of door opening.
6) Power on/heat up: Make sure the door is closed, then turn the cooking mode selector to
the 1position. The Amber HEATING light on the upper left corner of the control panel will
turn on. You may smell smoke from oils left from manufacturing – don’t be alarmed, they
will burn off quickly. When the HEATING light goes out (it takes less than 25 minutes)
you are ready to test the steamer.
7) Turn the cooking mode selector switch to the 2position. The HEATING light will go on as
heat is called for. You may open the door and inspect the steaming process (note that the
HEATING light goes out and the heaters are turned off when the door is opened).
8) To shut down your steamer, turn the cooking mode selector to the OFF position ( ).
9) Drain steamer: Make sure that the drain line exiting from the rear of the steamer is
plumbed either to a floor trough or air gap drain. Be sure to allow time for the reservoir
water to cool before draining. Leaving the door open will aid cooling. Remove the
water reservoir cover from the cooking compartment by lifting up on the extension tab in
!WARNING: The water may be very hot. It is advisable to allow the water to cool down
before draining. Leaving the door open will aid cooling.
!WARNING: Failure to keep the overflow standpipe and drain pipe clear and
unobstructed may result in an unsafe condition.
!WARNING: The steamer must be level in order for the water sensors and overflow
outlet to function properly
CAUTION: Do not use any abrasive cleaners, utensils or scrubbers on the non-stick coating. Use
vinegar and water to clean reservoir. Nylon bristle brushes or soft sponges are recommended.

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front and the handle in back and tilting slightly to remove the drain pipe from the left side
drain hole. The reservoir cover may be hot – allow to cool before handling. Remove
the standpipe by lifting up until the drain stem is out of the drain opening. Lift out and
clean. The drain standpipe and reservoir cover must be replaced before steamer
operation or the steamer will not function properly.
6.0 OPERATION
1) Electrical Connection: Make sure unit is plugged into a proper receptacle or wired
properly and the breaker for the circuit is on.
2) Water Connection: Make sure the steamer is properly connected to a water source. Do
not connect the unit to de-ionized water; the water probes will not sense the water level.
Make sure the water lines are open.
3) Install drain/overflow standpipe and reservoir cover. Make sure drain/overflow
standpipe is fitted into cooking compartment bottom drain opening and reservoir cover
drain is fitted into side drain hole. Lip at front of reservoir cover fits over base of door
opening.
4) Automatic waterfill: Water will be added to the steamer as needed periodically and it
should not run dry until turned off and manually drained.
5) Clean probe indicator: Whenever there is a demand for water the clean probe indicator
will illuminate; once the water reaches operating level this indicator will go out. If the
CLEAN PROBE indicator comes on and stays on the system has detected a fault and
will shut down the heaters until the fault has been cleared. Most commonly, this requires
cleaning the water sensor probes.
6) Condensate trough: The trough under the door catches water dripping from the door
and exits the steamer at the rear.
7) Power on / heat up: Make sure the door is closed then turn the cooking mode selector
switch to the desired setting, 1,2or 3. The steamer will begin warming up. The Amber
colored HEAT light will turn on and remain on until the pre-heating is completed.
Throughout the cooking process the HEAT light will come on periodically whenever the
heaters are on.
8) Door operation: The door must be closed at all times while cooking. If the door is
opened during cooking, the heaters will shut down and the Amber HEAT light will go off
until the door is closed. You may open the door at any time to check the progress of
cooking, stir product and add or remove cooking pans. If the door handle is loose the
door is not firmly shut; re-shut the door by slamming firmly.
9) Pan combinations:
Pan Size Quantity per 4-pan steamer Quantity per 6-pan steamer
12 x 20 x 1 ¼ 8 12
12 x 20 x 2 ½ 4 6
12 x 20 x 4 2 4
The Altair II steamer accommodates 4” and 6” deep pans. However, for best steam
cooking performance 1 ¼” or 2 ½” deep pans work best. Other combinations of these pan
sizes will fit in your steamer. The steamer will accommodate gastronorm pans.
CAUTION: Do not manually refill hot, dry reservoir with cold water. Damage to the interior may
result if cold water is added to a hot, dry reservoir.
CAUTION: If the door is open, nothing will happen. Close the door and the steamer will turn on
and begin warming up.

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10) Cooking: When ready to cook turn the cooking mode selector dial to the desired setting:
Setting Temperature Use for
1180° Green vegetables, delicate egg dishes, and seafood for
higher yield. Cook times will be slower than steaming.
2212° Steam cooking
3steam plus
radiant heat
Heavy dense foods like meat or potatoes, retherm frozen
foods.
11) Shut down, draining and cleaning of steamer.
i. Shut down: To shut down the steamer at the end of the day just turn the cooking
mode selector dial to (OFF).
ii. Water reservoir draining: To drain the reservoir, remove the water reservoir
cover by lifting up on the extension tab in front and the handle in back and tilting
slightly to remove the drain pipe from the left side drain hole. Lift out and clean.
Remove the drain standpipe out of the drain and clean.
7.0 CLEANING GUIDELINES
A. Daily Cleaning
Once the power is off and the reservoir has been drained, a simple cleaning process should be
followed:
 Lift the pan racks up and off mounting screws, and remove from the steamer for
cleaning.
 Lift reservoir cover out of cooking chamber compartment, clean cover.
 Remove the drain/overflow standpipe, clean, making sure overflow holes are
clear and open.
 Using a soft sponge, clean the non-stick coating on the interior of the cooking
chamber.
 Clean the door gasket with gentle soap and water and allow to air dry.
NOTICE: Only use mild soap, vinegar, and water to clean your steamer. Do not use abrasive
utensils, caustic cleaners, or products containing chlorine, lye, or phosphorus (such as Lime-A-
Way). After cleaning, rinse thoroughly by wiping with a wet cloth dampened with fresh water.
Never spray water on your steamer.
FAILURE TO FOLLOW PROPER INSTRUCTIONS MAY CAUSE AN UNSAFE CONDITION
AND/OR DAMAGE YOUR STEAMER, AND WILL VOID YOUR WARRANTY.
 Rinse the cooking chamber and door area with clean water. Rinse the cavity.
Wipe with clean towel or soft sponge.
NOTE: If starchy food products (potatoes, pasta) cause water to get frothy add 2 tablespoons of
cooking oil to the water to control foaming.
!WARNING: The reservoir water may still be hot. It is advisable to let the water cool
down prior to draining.
NOTE: Opening the steamer door will speed the cooling process. It is also advisable to leave the
steamer door open when not in use. This will lengthen the life of the door gasket.
!
WARNING: The cooking chamber is designed to retain heat. It may still be hot to the
touch when cleaning. Wear protective gloves, or wait for the surface to cool before
cleaning. Do not add cold water to a hot, empty cooking chamber until it has cooled
down, or damage may result.

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 To remove the white mineral deposits at and below the water line, spray vinegar
directly on the mineral build-up using a spray bottle. For heavy mineral deposits,
replace drain/overflow standpipe, pour two cups of vinegar in the water reservoir
and turn on steamer to add enough water to cover the white minerals, let soak for
half an hour or overnight. Loosen mineral deposits with a nylon bristled brush.
Drain, wipe and rinse. Use water and vinegar to clean reservoir.
 Make sure two stainless probes on lower backside of cooking chamber interior
are clean.
 Wipe out the condensate trough located under the door. Remove food particles.
Make sure the drain is kept clear.
NOTE: It is always advisable to leave the steamer door open when the unit is shut down
for the evening. This will extend the life of your gasket.
NOTE: It is normal for the white lime to collect at the water line and in the reservoir area.
Liming is easily removed with daily cleaning – vinegar is very effective and will not
damage the cooking chamber. Use only vinegar and water to clean reservoir on a
daily basis.
 Replace the drain/overflow standpipe and the reservoir cover. The reservoir
cover and the drain/overflow standpipe must be replaced or the steamer will not
function properly.
 Your steamer is now ready for another day’s work!
B. Monthly Cleaning
It is recommended to use the Stellar Descaling Powder to clean your steamer on a monthly basis
or whenever necessary.
 Make sure the steamer is off and cool.
 Drain water from the cooking cavity and wipe away any food debris.
 Make sure the drain is plugged.
 Pour one pound of descaling powder per steamer into the bottom of the cooking
cavity.
NOTE: One pound is equal to 16 scoops (measuring scoop included), or one-half of a
2lb. jar of descaling powder.
For Capella (manual water fill) Steamer:
 Pour 2 ½ gallons water into the bottom of the cooking chamber and set the
control to Steam (#2) position.
 Allow the unit to reach steaming temperature and continue steaming for one
hour. It may be necessary to add water before the hour is complete. If this is the
case, add water, return to steaming temperature, and continue steaming until a
total of one hour steaming has been reached.
 Turn the unit off, and allow it to cool for one hour.
 Drain the unit, and rinse the entire cooking cavity thoroughly
 If the unit is heavily scaled, it may be necessary to repeat the process.
For Altair and Sirius (automatic water fill) Steamers:
 Set the control to Steam (#2) position. This will automatically fill the unit with
water.
 Allow the unit to reach steaming temperature and continue steaming for one
hour.

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 Turn the unit off, and allow it to cool for one hour.
 Drain the unit, and rinse the entire cooking chamber thoroughly.
 If the unit is heavily scaled, it may be necessary to repeat the process.
To reorder Stellar Descaling Powder, Part Number 92-1009 (case of four 2 lb.
bottles), contact your local Parts and Service agency or:
Market Forge Industries, Inc.
35 Garvey Street
Everett, Massachusetts 02149-4403
Telephone: [phone]
Toll Free: [phone]
Fax: [phone]
Outside MA Fax: [phone]
Parts / Price / Service Telephone: [phone]
Email: [e-mail]
Web Site: www.mfii.com

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8.0 STEAM COOKING GUIDELINES
A. Cooking with atmospheric / pressureless steam:
 Atmospheric or pressureless steaming is perfect for a la carte cooking. The door
can always be opened during cooking to add or remove pans of food, to season
food or to check on its progress.
 Multiple products can be cooked at one time because there is no crossover of
cooking flavors in atmospheric steam. Large and small portions of food can be
cooked at the same time.
 Less attention is required to cooking foods and over-cooking is rare.
B. Recommended Uses:
 a la carte  blanching
 thawing  poaching
 simmering  stewing
 preserving  rethermalizing
C. Typical Foods:
 casseroles, fresh or frozen  cereals
 desserts  eggs
 fruits  meats
 pasta  poultry
 potatoes  prepared foods
 rice  sauces
 vegetables, fresh or frozen  seafood, fresh or frozen
 and much more
D. Tips on cooking frozen product
1) Preheat cooking compartment.
2) Break up frozen vegetables or product, if possible.
3) If product is an ice block, set it in the pan on its narrowest side. This allows the steam
to contact a greater surface area.
4) Thawing is faster and better for the food in atmospheric steaming.
5) Make sure frozen product is uniform in size to get best results.
6) Season vegetables AFTER steaming.
7) Less seasoning is required because steaming preserves natural flavors.
8) When reheating prepared foods, stir occasionally to speed heating.
9) Shallower pans will allow faster cooking times.
E. Blanching:
Many foods can be blanched in atmospheric steam before being finished in ovens, fryers, or on
grills and griddles. This reduces total cooking time, helps ensure complete cooking and a moist
product. Potatoes, poultry and seafood are excellent examples. Blanching before frying reduces
grease absorption by food products.
F. Tips on pan use
1) For faster cook times, 2 ½” deep perforated pans are recommended.
2) It is not necessary and we do not recommend covering most pans of product. When
cooking with only one pan, place it in the center of the cooking chamber.

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3) Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods,
prepared casseroles, sauces, cake or other desserts (you can bake a cake in
atmospheric steam), and when you want to prevent food from dripping on a lower
pan.
4) When cooking proteins (meat, poultry or seafood) use a solid catch pan under the
perforated pan. Accumulated juices can be used for soup stock, gravy or broth.
5) Protein foods (meat, poultry or seafood) can be cooked in perforated or solid pans. If
you are batch-cooking protein foods use perforated pans and place a solid pan on
the bottom rail. All the juices will then accumulate in this pan for later use and to keep
them out of the water reservoir.
6) When atmospheric steaming, a pan cover can increase the cooking time up to 400%.
Items such as frozen casseroles, meat loaf, or sauces can be covered to avoid
excess condensation.
7) Root vegetables should be steamed in a perforated pan.
8) Eggs can be hard cooked out of the shell and then chopped to avoid peeling shells.
9) Always cook potatoes in perforated pans. This allows steam to circulate properly.
G. Other helpful hints
1) Got a tough cleaning problem, pot, pan, utensil? Put it in your steamer to loosen
burned-on food; it makes washing much easier.
2) Stale or frozen bread can be thawed or renewed in your steamer.
3) Allow adequate spacing between pans for even steam circulation. Your pan rails and
the shape of the steamer walls are designed to maximize steam flow. Do not try to
load more than the rack is designed for. Maximum capacity loads cook best with
perforated pans.
4) Loosely packed pans will cook faster than tightly packed pans.
5) To skin tomatoes, oranges etc. more easily, steam for a short time, then chill in cold
water.
6) When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid
pan works well. Lift out the perforated pan to drain.
7) Never have the water high enough or a pan low enough to touch water. Allow enough
space for steam circulation. Steam has 6 times more energy than boiling water – use
the steam to cook.
8) When possible, cook in two shallow pans instead of one deeper one – it cooks faster
and you avoid bruising the product.
9) If using ½ size or smaller pans on one level, with different products, load the faster
cooking items last, this will make unloading easier.
10) In steam cooking, load size has little effect on the cooking time. For the highest
efficiency cook with full loads.
11) Pre-cook roasts, especially fat-encrusted roasts, in steam for 1/3 of their cooking
time, then place in oven. Juices are sealed in, there is more flavor, more nutrients are
retained and the roast shrinks less.
12) Cook whole poultry the same way, only cook it until it is nearly completed and allow
just enough time in the oven to finish and brown.
9.0 WARNINGS AND CAUTIONS
A. Warnings
1) Failure to keep the overflow outlets clear and unobstructed may result in hot water
flowing out the door of the steamer. A blocked overflow and drain could allow water
to flow to the countertop or floor, which can cause slippery conditions. Modifying the
steamer to operate without the overflow standpipe could cause dangerous situations
and will void the warranty.
2) Failure to keep both water level sensors clean may result in hot water flowing out the
rear overflow or the front door of the steamer.

17
3) A qualified electrician must perform all electrical hookups and meet all local codes.
Installation is the responsibility of the purchaser.
4) Failure to keep the overflow standpipe and drain clear and unobstructed may result in
an unsafe condition.
5) The steamer must be level in order for the water sensor and overflow outlet to
function properly.
6) The reservoir water may still be hot. It is advisable to let the water cool down prior to
draining.
7) The cooking chamber is designed to retain heat. It may still be hot to the touch when
cleaning. Wear protective gloves, or wait for the surface to cool before cleaning. Do
not add cold water to a hot empty cooking chamber until unit has cooled down or
damage may result.
B. Cautions
1) Do not use utensils, steel wool, or other harsh abrasives to clean your steamer.
Scratching of the non-stick surface and stainless steel casing may occur.
2) Flush incoming water line prior to connecting to steamer. Debris in water lines may
cause solenoid valve to malfunction. If solenoid valve is stuck open water must be
turned off at the source.
3) Do not use any abrasive cleaners, utensils or scrubbers on the non-stick coating –
this will damage the coating. Use vinegar and water to clean reservoir. Nylon bristle
brushes or soft sponges are recommended.
4) Do not manually refill hot, dry reservoir with cold water. Damage to the interior may
result if cold water is added to a hot, dry reservoir.

18
10.0 WIRING DIAGRAM
A. 208/240 Volts
Figure 1

19
B. 480 Volts
Figure 2

20
11.0 ILLUSTRATED PARTS LIST
A. Cabinet Assembly
Figure 3
Front View
Figure 4
Control Panel View
ITEM
No.
PART
No. DESCRIPTION QTY
1 92-0185 LED Light, Color Red 1
2 92-0184 LED Light, Color Amber 1
3 92-0125 Rotary Switch, 4 Position 1
4 92-0137 Timer, 240v, 60 Minutes 1
5Door Assembly (See Section B below for details)1
3
4
2
5
1