Market Forge Industries Premier PS-3E User manual

S-6011 REV.A 07/12
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35 Garvey Street, Everett, MA 02151
Telephone [phone]
Fax [phone]
[email protected]
OWNER’S MANUAL
PREMIER SERIES ELECTRIC COUNTERTOP CONVECTION STEAMER
MODELS: PS-3E (3-Pan)
PS-6E (6-Pan)
Installation, Operation, Maintenance and Parts

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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.

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TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes for Installation and Operation ..........................................................................2
1.0 Service Connections ..........................................................................................................4
2.0 Installation Instructions .......................................................................................................5
3.0 Operation .........................................................................................................................13
4.0 Suggested Cooking Guidelines ........................................................................................17
5.0 Cleaning ...........................................................................................................................21
6.0 Maintenance ....................................................................................................................23
7.0 Service .............................................................................................................................25
8.0 Parts ................................................................................................................................28
Wiring Diagrams .....................................................................................................................35

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1.0 SERVICE CONNECTIONS

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2.0 INSTALLATION INSTRUCTIONS
GENERAL
The PS-3E and PS-6E steamers are single compartment electric pressureless steam cookers
with an internal electric steam generator that maintains standby water temperature at
approximately 205 F. PS-3E is rated 10 kW. PS-6E is rated 15 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" (152 mm) on the back for proper air circulation. Allow adequate access for operating and
servicing the steamer, 36" (915 mm) at the front of the steamer and 15" (381 mm) above the
steamer.
LEVELLING FEET (Standard) OR 4" ADJUSTABLE LEGS (Optional)
Thread the four 2" levelling feet shipped in a bag inside the steamer cabinet into the threaded
holes on the bottom corners of the steamer. Or, thread the four optional 4" adjustable legs into
the threaded holes on the bottom corners of the steamer.

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2.0 INSTALLATION INSTRUCTIONS (Continued)
LEVELLING
Using a spirit level or pan of water in the bottom of the steamer, adjust the levelling 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 levelled counter top and mark four corners.
Remove the steamer and drill 1/2" 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 3/8 - 16 bolts (not supplied).
STACKING KIT
Follow instructions in the stacking kit when installing stacked convection steamers.

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2.0 INSTALLATION INSTRUCTIONS (Continued) FIGURE 1
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
Make electrical connection through the 1-1/8" (29 mm) diameter hole provided using 3/4" (19
mm) trade size conduit. Refer to the wiring diagram located inside the right side panel. Use
90 C minimum insulated wire.
PLUMBING CONNECTIONS
WARNING: Plumbing connections must comply with applicable
sanitary, safety, and plumbing codes.

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2.0 INSTALLATION INSTRUCTIONS (Continued)
The water supply inlets are provided with 3/8" (10 mm) compression fittings for 3/8" O.D. copper
tubing. The water supply line pressure should be 25-50 PSI (1.8-3.5 kg/cm2) 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 labelled on the back of the steamer.
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 205 F (96 C) (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 140 F. 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 Service on page 26 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.

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2.0 INSTALLATION INSTRUCTIONS (Continued) FIGURE 2
CAUTION: In order to avoid any backpressure in the steamer, do not
connect solidly to any drain connection.

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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 23.
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 Vapour Removal
from Cooking Equipment, NFPA standard No. 96 (latest edition).

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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 200oFahrenheit (90oCelsius). The steamer must be
grounded. The wiring diagram is located on the right side panel as you face the steamer.

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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 205oFahrenheit.
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 signalling 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.

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3.0 OPERATION
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.
CONTROLS
Main Power Switch
ON - The boiler will automatically fill and begin heating to the preset
standby temperature.
OFF - The boiler will drain.
DELIME - Closes the drain valve while CLR liquid is being poured into the
generator during the delime procedure.
Ready Light - Indicates the temperature has reached 205 F and that the
steamer is ready to begin cooking.
Cooking Light - Indicates that a cooking cycle is in progress.
Timer - Set the cooking time (0 to 60 minutes) or constant steam. Steam
cooking will begin when the door is closed. The cooking cycle will
be interrupted if the door is opened during the cooking cycle;
resume cooking by closing the door.
When done, a buzzer sounds and steam supply to the cooking
chamber will cease. Turn the timer OFF to stop the buzzer.

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3.0 OPERATION (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.

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3.0 OPERATION (Continued)
CONSTANT STEAM COOKING - This mode will give continuous steam to the cooking chamber
until the operator either turns the timer to the “OFF” position, or turns power OFF to the
steamer.
When cooking is complete, or not in use, the constant steam cooking feature should be shut off.
This prevents the boiler from running unnecessarily. This will help conserve water, and will
reduce boiler maintenance.
SHUT DOWN
Turn the timer to OFF. Turn main power switch to the “OFF” position.
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.
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.

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3.0 OPERATION (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 20 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 20 inch solid pans) or the contents may
be poured into solid pans.
ACCEPTABLE PAN SIZES
The steamer accommodates combinations of 12" x 20" pans, solid or perforated.
Model
Number of Pans Accommodated
Depth of Pan
1"
2.5"
4"
6"
PS-3E
6
3
2
1
PS-6E
12
6
3
2

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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.

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4.0 SUGGESTED COOKING GUIDELINES
PRODUCT
TIMER SETTING
(Minutes)
WEIGHT PER PAN
Eggs
10 - 12
8 dozen
Scrambled
15
4 dozen
Hard Cooked
25
2 lb
Rice, long grain (cover with 4 cups water/lb.)
25
2 lb
Pasta (Place perforated pan inside solid pan,
cover with cold water)
Spaghetti, regular/vermicelli
12 -15
Macaroni, shells/elbows
15 - 18
Lasagne noodles
15 - 18
Frozen Casseroles, Lasagne
35
Full Pan
Meat Loaf, 3 - 5 lb each
40
15 lb
Beef
Ground Chuck
20 - 25
10 lb
Beans
Baked/Refried
9
10 lb can
Chicken - Breasts, Legs, Thighs
20
15 lb
Turkey, Frozen
Breasts (2)
90
6 - 7 lb each
Hot Dogs
3
80 - 100
SEAFOOD
Clams
Frozen
10 - 12
3 dozen
Fresh, Cherrystone
5 - 6
3 dozen
King Crab, Frozen
Claws
4
2 ½ lb
Legs
4 - 6
4 ½ lb
Shrimp, Frozen, 10 per lb.
5
4 lb

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PRODUCT
TIMER SETTING
(Minutes)
WEIGHT PER PAN
Lobster Tail, Frozen
6
10 lb
Lobster, Live, 10" - 12"
5
4 per pan
Scallops, Fresh
4
3 lb
Scrod Fillets, Fresh
3 - 5
4 lb
VEGETABLES
Asparagus Spears
Frozen
10 - 12
3 dozen
Fresh
5
5 lb
Beans
Green, 2" cut, Frozen/Fresh
6
5 lb
Lima, Frozen
8
5 lb
Broccoli
Spears, Frozen
8
4 lb
Spears, Fresh
6
5 lb
Florets, Frozen
6
5 lb
Carrots
Baby Whole, Frozen
8
7 lb
Crinkle Cut, Frozen
7 - 8
4 lb
Sliced, Fresh
11
9 lb
Cauliflower, Florets
Frozen
6
4 lb
Fresh
7 - 8
5 lb
Corn
Yellow Whole Kernel, Frozen
5
5 lb
Cobbettes, Frozen
8
27 ears
Corn-on-Cob, Fresh
10 - 12
18 ears
Peas, Green
6
5 lb
Potatoes, Whole Russet
55
40 lb

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PRODUCT
TIMER SETTING
(Minutes)
WEIGHT PER PAN
Zucchini, Slices
8
10 lb
Canned Vegetables
6
10 lb can
Frozen Mixed Vegetables
6 - 7
5 lb