Middleby CROWN SB-ST-E User manual
Manual 14-0299 Rev 4 (11/22)
$21.00
MARINE STEAM-IT ELECTRIC COUNTER
PRESSURE COOKER
MANUAL SECTION CO
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #:
___________________________
Serial #:
___________________________
Date Purchased:
_____________________
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.
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
Marine Steam-It
Electric Counter Pressure Cooker
SB-ST-E
Installation & Operation Manual
SB-ST-E
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
PAGE 2 OF 32
Marine Steam-It Electric Counter Pressure Cooker
Your Service Agency’s Address:
Model
Serial number
Sterilizer installed by
Installation checked by
DISTRIBUTION STATEMENT
THIS PUBLICATION IS REQUIRED FOR OFFICIAL USE FOR ADMINISTRATIVE OR OPERATING
PURPOSES. DISTRIBUTION IS LIMITED TO U.S. GOVERNMENT AGENTS ONLY. OTHER
REQUEST FOR THIS DOCUMENT MUST BE REFERRED TO COMMANDER, NAVAL SEA
SYSTEMS COMMAND, SEA 09, WASHINGTON, DC 20362
FEDERAL SPEC S-C-1474B
TYPE SC1474-3106MA1
S6161-PA-FSE-10-/38379
0910-LP-436-6200
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 3 OF 32
Marine Steam-It Electric Counter Pressure Cooker
SAFETY PRECAUTIONS
Copyright © 2022 by Market Forge. All rights reserved. Published in the United States of America.
NOTICE
shut the unit down. When adequate water (total: 6 quarts) is added to the chamber, the cooking cycle may begin again.
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
Do not leave hand on handle.
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,
service personnel, or to the equipment.
CAUTION
WARNING
NOTICE
This symbol warns of immediate hazards that will result in severe injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury, product
damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
DANGER
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
NOTICE
To assure a proper pressure seal, the door gasket must be free of soil, scale and breaks.
CAUTION
Help prevent pitting of the aluminum interior. Do not use strong detergent or abrasive cleaners.
WARNING
Be sure to ground the cooker chases from the ground terminal box to the outside ground. Refer to wiring diagram c95-3914.
WARNING
Do not open the drain valve while the steam cooker is operating. Premature opening may result in scalding of the operator.
WARNING
WARNING
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
PAGE 4 OF 32
Marine Steam-It Electric Counter Pressure Cooker
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Important Notes For Installation and Operation.................................................................... 3
Service Connections............................................................................................................. 5
Installation............................................................................................................................. 6
Operation .............................................................................................................................. 8
Maintenance ......................................................................................................................... 16
Illustrated Parts List .............................................................................................................. 20
Troubleshooting .................................................................................................................... 28
TC
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 5 OF 32
Marine Steam-It Electric Counter Pressure Cooker
DIMENSIONS ARE IN INCHES [MM]
SERVICE CONNECTIONS
DISCLAIMER
The manufacturer reserves the right to modify materials
and specifications without notice.
WATER SUPPLY AND DRAIN SPECIFICATIONS
Good quality water feed is the responsibility of the owner. Water quality must be within the following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm pH: 7.0 - 8.5 Silica: <13 ppm Chlorides: <25 ppm Chlorine: <0.2 ppm Chloramine: <0.2 ppm
The best defense against poor water quality is a water treatment system designed to meet your water quality conditions.
Appliance to be installed with backflow protection according to federal, state or local codes.
Terry System Cartridge Changes / Installation – “2-3 gallons of water MUST be purged at each cartridge change or new installation prior to
water supply being fed to the steamer. Failure to do so can result in component damage within the steamer which is not covered under warranty.
For additional guidance on proper installation, refer to install documentation provided with each Terry System and Replacement Cartridge Set.”
Symbol Description
EC Electrical Connection - Connection for incoming power
supply wires on terminal block
EP Power Supply
supply wires. Use wire suitable for at least 90°C. Nominal
amps per line.
DDrain
connection supplied by others
DIMENSIONS ARE IN INCHES [MM]
17.88 [454]
14.88 [378]
7.94
[378]
1.5 [38] 1.5
[38]
12.8
[325]
24.13
[612]
21.13
[536]
SEE
DETAIL A
BOTTOM VIEW
CG
DETAIL A
1.06 [27]
2.13 [54] 3 [76]
23.75 [603]
9.88
[251]
5
[127]
3.25
[83]
31.75 [806]
23 [584]
6 [152]
3.25 [83]
18.75 [480]
9.38 [240] EP D
CG
CW
1.25 [32]
32.25 [819]
4.38 1[20]
5.25 [133]
EC
MARINE FOOT
0.38 [3]
6 [152]
1 [25]
1/3-13THD
31.5 [800]
25 [640]
6.25
[158]
D
CW
CG
EC
0.75 [19]
3 [76] 14.38 [375]
2.5 [69]
16.88 [429]
EP
Conduit
DIMENSIONS ARE IN INCHES [MM]
17.88 [454]
14.88 [378]
7.94
[378]
1.5 [38] 1.5
[38]
12.8
[325]
24.13
[612]
21.13
[536]
SEE
DETAIL A
BOTTOM VIEW
CG
DETAIL A
1.06 [27]
2.13 [54] 3 [76]
23.75 [603]
9.88
[251]
5
[127]
3.25
[83]
31.75 [806]
23 [584]
6 [152]
3.25 [83]
18.75 [480]
9.38 [240] EP D
CG
CW
1.25 [32]
32.25 [819]
4.38 1[20]
5.25 [133]
EC
MARINE FOOT
0.38 [3]
6 [152]
1 [25]
1/3-13THD
31.5 [800]
25 [640]
6.25
[158]
D
CW
CG
EC
0.75 [19]
3 [76] 14.38 [375]
2.5 [69]
16.88 [429]
EP
Conduit
DIMENSIONS ARE IN INCHES [MM]
17.88 [454]
14.88 [378]
7.94
[378]
1.5 [38] 1.5
[38]
12.8
[325]
24.13
[612]
21.13
[536]
SEE
DETAIL A
BOTTOM VIEW
CG
DETAIL A
1.06 [27]
2.13 [54] 3 [76]
23.75 [603]
9.88
[251]
5
[127]
3.25
[83]
31.75 [806]
23 [584]
6 [152]
3.25 [83]
18.75 [480]
9.38 [240] EP D
CG
CW
1.25 [32]
32.25 [819]
4.38 1[20]
5.25 [133]
EC
MARINE FOOT
0.38 [3]
6 [152]
1 [25]
1/3-13THD
31.5 [800]
25 [640]
6.25
[158]
D
CW
CG
EC
0.75 [19]
3 [76] 14.38 [375]
2.5 [69]
16.88 [429]
EP
Conduit
Symbol Description
CW Cold Water
CG Center of Gravity - with flanged feet
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
PAGE 6 OF 32
Marine Steam-It Electric Counter Pressure Cooker
Should repairs be required, a network of authorized service agencies is available to assist with prompt service. If
necessary, please contact:
Product Service Department Market Forge
Toll Free: (866) 698-3188
Parts, Service and Availability Toll Free No.: (888) 259-7076
[email protected], www.marketforge.com
The Model and serial numbers must be referenced when corresponding with Market Forge. The data plate containing the
serial number pertaining to the equipment is located on the front top of the cabinet.
The electrical connection may be made at the terminal
box located at the lower left side of the Steam-It removing
connections on previous page).
Power input is 12 kW at 208, 236 or 440 Volt, 60 cycle A.C.
Equipment is adaptable for single ir three phase. Unit must
be grounded. Wires should be brought up through conduit
at bottom of cooker (see wiring diagram c95-3914 Rev A
Unit must be fused separately.
The Steam-It cooker is shipped in a carton with protective padding and mounted on a wooden pallet. Carefully remove the
carton, padding and the bolts securing the unit to the wooden pallet. Inspect assemblies as follows:
1. Inspect unit overall for dents or deformations in stainless steel cabinet enclosures.
2. Make sure visible attaching hardware for all assemblies are not missing or damaged.
3. Inspect timer, indicator light, RESET switch and pressure gauge to see they are not damaged.
embossments face the middle of the chamber.
C95-3897 Rev A for installation details.
Figure 1
REMOVE THIS PLATE
TO ELECTRICAL
CONNECTION
NOTICE
The cooker is carefully inspected and packaged before leaving the factory. If there are missing components or unit
is damaged, notify the carrier immediately.
NOTICE
Refer to the spec sheet, side 2 on page 2 for the complete list and location of the required service connection and
electrical details.
WARNING
Be sure to ground the cooker chases from ground terminal box to an outside ground. Refer to wiring diagram c95-3914 rev a
enclosed. All recommended safety precautions should be observed when connection this unit to the existing power supply.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 7 OF 32
Marine Steam-It Electric Counter Pressure Cooker
After the Steam-It cooker is completely assemblies and properly located with electrical supply connected, the cooker must
be given a thorough checkout before being put into cooking operation.
Before making this checkout the operator must be thoroughly familiar with the operating procedures in Section 3 and
controls required in the following procedures.
If the unit fails to perform as described below, consult the trouble shooting guide for corrective action.
Before beginning cooker checkout procedures, perform the following steps:
2. Visually check interior of cooking compartment and remove any materials, papers, etc. Check to see that pan
supports are properly installed (refer to principles of operation in Section 3, step 5) and secured.
3. Check pressure gauge to see that it registers zero pounds.
The cooker checkout procedures are as follows:
into the steam-it cooking compartment through the door opening.
WARNING
Be certain the drain valve is closed and do not open it while the unit is operating, premature opening may result in’
scalding of’ the operator.
2. Close the door and lock in position by placing the tongue of the door lock under the roller on the drain casting and
up in the compartment it will force the door to a tighter closed position.)
3. Turn the Steam-It on. by setting the timer to the desired cooking time. Observe pressure increase indicated by
pressure gauge.
4. At the close of the preset cooking period, the timer pointer will stop at the “0” position on the dial. This will shut down
the Steam-It and automatically open the exhaust valve. The Buzzer will continue to sound until the dial pointer is
manually turned to the “OFF” position.
5. Observe that the indicator light goes out when timer is at the “O-minute” position. Check the pressure gauge to see
that the pressure reads zero. The door will not open while there is steam pressure working against it from wi thin the
No special shutdown procedures are required with the exception that the door is left open, timer must be in the OFF
NOTICE
Before using the Steam-It for cooking, it is recommended that checkout operations be performed 2 or 3 times in order
to determine that. it is working properly and to insure cleanliness of the cooking compartment.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
PAGE 8 OF 32
Marine Steam-It Electric Counter Pressure Cooker
Operation
PLEASE READ CAREFULLY THE FOLLOWING INFORMATION AND THE OPERATING INSTRUCTIONS ON THE
FOLLOWING PAGES.
NOTICE
Market Forge will not be responsible for damage resulting from the use of hard or corrosive water, from failure to drain
the unit daily, or from inadequate cleaning procedures.
CAUTION
The model SB-ST-E Steam-It pressure cooker cylinder is constructed of a corrosion resistant alclad aluminum
water. If the water supply is known to be hard or corrosive, a source of treated water should be used. Corrosion
may also occur if water is not drained daily. Do not use distilled water.
The model SB-ST-E Marine Electric Steam-It pressure cooker (15 PSI operation) consists of one (1) cooking compartment
a cooking cycle will automatically be performed with the act of setting the timer to the length of cooking time desired.
The automatic sequence of operation is:
STEP 1
close and direct electricity to the heating elements: The cooking cycle light, which remains in circuit while the heating
elements are on.
STEP 2 As steam is produced within the cooking cylinder, trapped air escapes through the steam trap. The
steam trap is induced to close thermostatically when live steam fully replaces the trapped air passing through it.
Freeventing will automatically cease and cooking cylinder will become steam-tight. A build-up of cooking cylinder
steam pressure will occur.
STEP 3 When the steam pressure build-up reaches 10 PSI, the timer control switch will activate the timer to start its
timing cycle.
STEP 4
to the heating elements. Thus, by controlling the contactor to open and close intermittently, the element control
STEP 5
completed to the buzzer allowing it to sound while the circuit t to the pilot light is broken. The steam exhaust valve
will open and the cooking chamber is automatically exhausted of steam. The buzzer will continue to sound until the
the door, allow a second or two for the vapor to clear and remove the foods.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 9 OF 32
Marine Steam-It Electric Counter Pressure Cooker
1. Ensure that electric supply is connected and operating at until See Installation Instructions.
should be at rear or compartment and vertical keyhole near front.
4. Pour approximately six quarts of water directly into Steam-It cylinder.
WARNING
DO NOT OPEN DRAIN VALVE WHILE UNIT IS OPERATING. PREMATURE OPENING MAY RESULT IN
SCALDING OF OPERATOR.
NOTICE
In geographical locations where a high amount or lime and alkaline (salt-lime substance) deposits are present in
water Supply, add two tablespoons or vinegar directly into six quarts of water in Steam-It compartment prior to starting
cooking cycle. It more water is added to maintain required level, an occasional table Spoon of vinegar may be added
as well, in order to compensate for new mineral deposits fresh water.
CAUTION
A high degree or mineral salts in water can cause pitting of cooking compartment unless above directions
(See NOTICE) are followed; the cooking compartment thoroughly cleaned and drained each night; and the door
left open. Also, go not scour cylinder With abrasive cleanser.
Before each Initial operation of cooker and at any time when compartment is cold, a 5 to 8 minute preheating period is
required. To preheat cooking compartment. Proceed as follows:
1. Close door and lock in position by placing door handle tongue (Fig. 4 No. 4) under roller on drain casting (Fig. 4 No. 5)
press downward on door handle until door is secured
2. Set minute timer (Fig. 4 No. 7) to 5 minutes by turning past 10 and back to 5 to ensure proper setting. Indicator light
will come on.
3. When preheating is ended (approximately 5 minutes) and buzzer sounds. turn timer to OFF and allow pressure to
return to 0 PSI on pressure gauge (Fig. 4 No. 8).
raising door to full open position.
WARNING
DO NOT LEAVE HAND ON HANDLE WHILE EXCESS VAPOR IS ESCAPING. SCALDING OF HAND MAY RESULT.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
PAGE 10 OF 32
Marine Steam-It Electric Counter Pressure Cooker
Figure 2
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 11 OF 32
Marine Steam-It Electric Counter Pressure Cooker
Figure 3
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
PAGE 12 OF 32
Marine Steam-It Electric Counter Pressure Cooker
Once the preheating cycle is completed, the cooker compartment may be loaded. The following procedures should be followed:
1. Insert the pans of food into the pan support located on the right and left side of the cylinder.
2. Close the door and lock in position by placing the door handle tongue under the roller on the drain casting (refer to
3. Set the timer for the desired cooking time (refer to Facts on Parade) by timing the timer past the desired setting and
then back.
NOTICE
If the unit is operated with an insufficient amount of water the low water cut-off will shut the unit down. When
the required amount of water is added, the unit will be operational again after the LOW WATER CUT-OFF
BUTTON is pressed.
However, if the unit does not start after pressing the reset button, more time will be needed before the reset button starts the
compensation should be made for cooking already performed and a new cook cycle determined. Clean the unit thoroughly at
the end of each day the cooker is used. Ensure that the cylinder is left dry and the compartment door is left open.
Figure 4
1 Electrical Connection Box
2 Pan Supports
3 Drain Valve
4 Door Handle Tongue
5 Roller on Drain Casting
6 Door Handle
7 Timer
8 Pressure Gauge
9
NOTE: Water Retainer &
Spray Hose Not Shown.
NOTICE
The timer will not start’ until the unit is at a minimum of 9 PSI as indicated on the pressure gauge.
4. At the completion of the required cooking cycle, steam will automatically exhaust. When the pressure reaches zero
PSI on the pressure gauge, the cooker compartment door can be released by pulling on the door latch handle. The
operator should allow a few seconds for the remaining vapor to leave the cylinder before completely opening the door.
To stop the buzzer, turn the timer to the OFF position.
5. The next step is to remove the cooked food, add any desired seasoning and transfer it to the serving area. If
perforated pans are used, they should be underlined with a solid pan.
6. Check the’ water level in the cooker before starting ‘another cooking cycle. The water should be at the six quart level.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 13 OF 32
Marine Steam-It Electric Counter Pressure Cooker
1. All foods, except cakes and pastry, can be cooked in a steam cooking unit.
2. Steam cooked meals have greater nutritional value since they retain most of their vitamins and minerals.
3. Because foods are cooked faster by the higher temperatures of steam cooking, they can be prepared closer to
serving time, insuring maximum freshness.
4. Steam cooked food has a higher percent yield - more portions per dollar spent.
5. The principle upon which the steam cooker is based can be likened to the domestic pressure cooker.
6. The principle upon which the steam jacketed kettle is based can be likened to the domestic double boiler.
7. Food may be served from the same pan in which it is steam cooked, thus reducing food breakage since there is no
extra handling or transferring of food from cooking pans to serving pans. It also reduces pot, washing tasks.
8. Some important advantages of steam cooking are: labor saving, reducing operating costs, space saving and the lifting
of heavy stock pots is eliminated.
9. Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very easily prepared.
10. Foods such as potatoes, poultry, seafood and some meats may be blanched in the steam cooker, thus reducing the
total cooking time and grease absorption.
11. Fuel is used only when the steam cooking unit is in operation.
12. The steam cooker will loosen foods burned on pans making washing easier.
13. Solid pans are recommended when liquid is to be retained and perforated pans when the liquid is not to be retained.
14. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling after steaming.
15. Frozen or stale bread may be readied for serving with a small amount of steam.
items. If any time is lost, an adjustment may be made on the timer.
18. All frozen foods must be thoroughly defrosted in order to retain the most satisfactory results.
19. Steam cooking information, including recommended pan size and type, weight per pan, cooking times and pan yields
are given on the following pages of this bulletin.
Food Item
Recommended 12” x 20”
Perforated Pan
Approx.
Raw Weight
Per Pan No. of Pans
Timer
Setting in
Minutes
Approximate No.
Cooked 2oz. (55g)
Servings Per Pan*
VEGETABLES, FROZEN, DEFROSTED
Asparagus, Spears 2.5 65 52.3 1
2-3
7-8
8-10 23-25
Beans, Green Regular 2.5 65 52.3 1
2-3
7-8
8-10 23-25
Breans, Green French Cut 2.5 65 52.3 1
2-3
7-9
9-10 23-25
Lima Beans 2.5 65 52.3 1
2-3
6-7
7-8 23-25
Broccoli 2.5 65 41.8 1
2-3
5-6
6-7 18-20
Brussels Sprouts 2.5 65 52.3 1
2-3
6-7
8-10 23-25
Carrots, Diced 2.5 65 52.3 1
2-3
5-6
7-9 23-25
2.5 65 52.3 1
2-3
7-8
8-10 23-25
Corn 2.5 65 52.3 1
2-3
5-6
7-8 23-25
Peas 2.5 65 52.3 1
2-3
2-3
4-5 23-25
** Raw weight for meatballs and meatloaf includes and extenders and yields 2 oz. - 56g protein plus extenders for 3 oz. - 85g total portion.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
PAGE 14 OF 32
Marine Steam-It Electric Counter Pressure Cooker
Food Item
Recommended 12” x 20”
Perforated Pan
Approx.
Raw Weight
Per Pan No. of Pans
Timer
Setting in
Minutes
Approximate No.
Cooked 2oz. (55g)
Servings Per Pan*
VEGETABLES, FRESH
Beans, Wax, Green 2.5 65 6 2.7 1
2-3
4-6
7-8 30-35
2.5 65 6 2.7 1
2-3
4-5
5-6 25-30
2.5 65 5 2.3 1
2-3
7-9
10-12 12-20
Carrots, Sliced 2.5 65 9 4.1 1
2-3
6-8
10-12 35-40
2.5 65 6 2.7 1
2-3
5-6
6-7 30-35
Corn on Cob, Husked 2.5 65 1 dozen 1
2-3
5-6
6-8 12
Potatoes, French Fry Cut 2.5 65 10 4.5 1
2-3
7-9
10-12 50
Potatoes, Regular Cut 2.5 65 10 4.5 1
2-3
13-15
17-19 50
Spinach, Cut and Cleaned 4 100 3 1.4 1
2-3
1-2
2-3
4 oz. - 110g
10-12
Squash, Summer, 1” Sliced 2.5 65 7 3.3 1
2-3
5-7
8-10 30-35
Squash, Winter Diced 2.5 65 9 4.1 1
2-3
7-9
10-12 30-35
Turnip, Diced 2.5 65 5 2.3 1
2-3
10-15
15-20
4 oz. - 110g
20-25
VEGETABLES, CANNED
Canned, Vegetables 2.5 65 7.5 3.4 1
2-3
4-5
5-7 26-30
MISCELLANEOUS
Eggs, Out of Shell 2.5 65 4 dozen 1
2-3
3
3-4
48
48
Rice, 1 Gallon Water - 3.78 lts 4 100 4 1.8 1
2-3
17-20
21-25
Portions
Spaghetti, 1.5-2 Gallons Water - 5.7-7.6 lts 4 100 3 1.4 1
2-3
17-20
21-25
110g Portions
MEAT - POULTRY - FISH
Chicken, Cut-Up Blanched 2.5 65 8 3.6 1
2-3
10-15
15-20
15-20
Protein
Chicken, Whole 4 100 (3)
4 1.8
1
2-3
35-40
45-50
25-30
Protein
Fish, Fillets 2.5 65 3 1.4 1
2-3
7-8
8-10
12-15
Protein
Fowl, Whole 4 100 (2)
5 2.3
1
2-3
40-45
45-60
20-25
Protein
Frankforts 2.5 65 5 2.3 1
2-3
1-2
2-3
35-40
Protein
Hamburgers, 3oz. - 85g 2.5 65 5 2.3 1
2-3
8-10
12-15
20-25
Protein
Lobster, 1# Size - 450g 2.5 65 10 4.5 1
2-3
3-6
5-8
10 - 1 lbs
450g
Meatballs** 1oz. Size - 28g 2.5 65 6 2.7 1
2-3
15-17
18-20
20-25
Protein
Meatloaf** 2.5 65 15 6.8 1
2-3
25-30
30-35
50-60
Protein
Pork Chops, loin, 4oz. - 114g with Bone 2.5 65 6 2.7 1
2-3
15-20
20-25
24
Protein
Sausages, 10 per pound - 45g each 2.5 65 6 2.7 1
2-3
14-16
17-19
18-20
Protein
Turkey, on Carcass 4 100 20-22 9-10 1 75-90 50-60
Protein
2.5 65 10-12 4.5-50.4 1
2
40-45
45-50
55-65
Protein
** Raw weight for meatballs and meatloaf includes and extenders and yields 2 oz. - 56g protein plus extenders for 3 oz. - 85g total portion.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 15 OF 32
Marine Steam-It Electric Counter Pressure Cooker
The Flue serves as a protection shield for the Steam Trap (B), safety Valve (A), Exhaust Valve (D), as well as 8 front-facing mount
1. Unscrew and remove the exhaust silencer (F).
the Steam Gauge (E) at the ferrule nearest the
steam gauge. Then, remove the copper tube
entirety by freeing It at the other ferrule.
3. Apply inward pressure at either sides of the Flue at
points (1) and (2) with a screwdriver. This will collapse
provided in the outer Shell of the Steam-it. With the
be lifted up over the pans it houses.
4. To replace the Flue, reverse the above steps.
Located at the top rear of the steam-it and mounted
gauge registers the pressure within the steam-it
cooking chamber. To replace this unit it is necessary to
the two nuts holding the gauge framework in place.
of the steam-it. It has the very important automatic,
dual function of exhausting all cold air from the cooking
compartment and making a suitable seal to allow a pressure
build-up of live steam during the cooking cycle. Failure of
this unit to operate properly will result in uneven cooking.
With the introduction of steam into the cooking
compartment, the cold air escapes through the steam
cold air, it passes through the steam trap, and the
thermostatic element becomes heated and expands to
“make” a seal against the seat. This action encloses the
live steam within the cooking compartment and allows a
steam pressure buildup to occur.
will usually be evidence by uneven cooking. If
working properly, the steam temperature will be even
and cooking will be uniform through the cooking
compartment. Trouble may occur either through
premature closing of the steam trap before all the
cold air has been exhausted or by its failure to close
Either case warrants the replacement of the steam trap.
Figure A
FLUE REMOVAL ITEMS:
A Safety Valve
BSteam Trap
C
D Exhaust Valve
E Steam Gauge
F Exhaust Silencer
1 & 2 Flue Release Pressure Point
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
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Marine Steam-It Electric Counter Pressure Cooker
This section contains both preventive and corrective maintenance information. Preventive maintenance may be performed
by maintenance personnel at the establishment in which the cooker is installed. It is recommended that user personnel
never attempt to make repairs or replacements to the equipment without the assistance of authorized service agent.
WARNING
CAUTION
The door assembly must be removed from the cooker compartment
for weekly cleaning. Though no tools are needed, care in following
procedure is necessary to insure. that the door will pass through the
compartment opening.
1. With cooking compartment door open, lift pan supports up
and forward to disengage from mounting studs. Remove from
compartment. .
2. Disengage left and right ends of door seal spring by counter-
acting the force of the door lift spring with one hand while
disengaging studs with the other hand.
4. Rotate the door assembly out through the door opening, door
5. Inspect door gasket for cleanliness and wear. If food soil has
perimeter of door and clean with mild detergent-water solution, or
replace as needed. A gasket which is stuck to the door is easily
assure a pressure seal, the gasket must be cleaned of soil and
scale, and be free of breaks.
6. Replace gasket on door and reassemble door assembly in
compartment. Open and close door several times to check for
correct operation and tight seal of door in closed position.
The door assembly consists of the door latch and the latch fulcrum
Assembly Figure 9, Door Handle assembly Figure 8.
Figure 5
Figure 6
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 17 OF 32
Marine Steam-It Electric Counter Pressure Cooker
as explained in disassembly and cleaning instructions. The worn gasket is removed in the same manner as described for
NOTICE
The critical function of the makes it imperative that the in good condition. For this is recommended that at least gasket
be kept at all times door seal gasket be reason it one spare.
An adjustment screw is built into the door anchor and fulcrum assembly to allow compensation for normal variation in
gasket thickness caused by wear. The adjustment screw is shown in Figure 6. If steam escapes from around the door,
head adjustment screw counterclockwise with an allen wrench. Installation of a replacement door gasket may result in
excessive door latching tension and require clockwise adjustment of the screw. Trial and error will achieve the screw
adjustment which both seals the door against the compartment opening yet allows door latching with only moderate
Should either spring become damaged, it is necessary to replace both left and right springs as a set (Figure 9). The door
assembly is removed from the cooking compartment as explained in the Disassembly and Cleaning Instructions. Springs
are installed by removing spring bearings (2), screws (1), and worn springs (3 and 4) and mounting replacements. Springs
are marked with tabs indicating the left and right side replacement springs for installation on the appropriate side as
viewed from the front of the compartment.
Access to all internal plumbing assemblies is from the top and front of the Steam-It cabinet. Whenever internal repairs
following procedure is required for removal of exterior panels.
1. Raise the cooking compartment door.
2. Remove screws (7) in lower front panel (11) and timer knob
4. To gain access to terminal block (for primary power), remove screws (1) securing terminal box cover to side panel.
The components of the steam exhaust valve assembly, trap, safety valve, silencer, pressure gauge and associated
proceed as follows:
1. Unscrew and remove exhaust silencer.
remove the copper tube entirely by freeing it at the other ferrule.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
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Marine Steam-It Electric Counter Pressure Cooker
4. Replacement of safety valve, trap plumbing and exhaust valve assembly (as required) may now be made. The
components of the steam exhaust valve assembly.
CAUTION
If the water supply is known to be hard or corrosive, a source of threaded water should be used. Corrosion may
also occur if water is not drained daily. Do not use distilled water.
IMPORTANT
MUST BE CLEANED ONCE A DAY!
DAILY CLEANING
stud. Wash with mild detergent and water. Rinse and dry throughly.
CAUTION
Do Not Use Strong Detergent Or Abrasive Cleaners. Pitting Of Aluminum Interior Will Occur.
WEEKLY CLEANING: Remove the door. Raise the door to a fully open position and disengage the door spring from each
of the door spring studs. Do this by counteracting the force of the door lift spring with one hand while working the end of
door spring have been completely freed from their respective door spring studs, the door lift springs on either side of the
Cooker ONLY. Check the vavle. Lift the handle on valve when SBST-E is under pressure. Steam should escape.
NOTICE
of air escaping is quite noisy, but subsides once steam pressure is built up and cooking takes place. If steam trap does
not close, it should be replaced. Exhaust silencer must be cleaned by rinsing in mild detergent and water or changed
whenever clogged.
style. Do this weekly if using new style.
IMPORTANT
In addition to the daily cleaning it is necessary to clean the air intakes on a weekly basis. Air intakes provide necessary
cooling air to the internal components. They are generally located on the rear and sides of the equipment.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22) PAGE 19 OF 32
Marine Steam-It Electric Counter Pressure Cooker
The exhaust silencer should be removed and cleaned periodically. As the cooking chamber is exhausted of steam through
the silencer, impurities can build up from food particles. Cleaning should be frequent enough to prevent clogging to occur.
For this reason, the exhaust silencer is made easily accessible and simple to remove.
To Clean:
1. Remove the one piece exhaust silencer from the unit by unscrewing it in a counterclockwise direction.
2. Clean the silencer by sloshing it in hot soapy water and rinse in clear water. if dirt has clogged the silencer pre-soak it in
an alkaline cleaning solution.
3. After cleaning, stand the silencer on edge to allow it to drain.
4. Screw it back into the elbow of the exhaust valve counterclockwise.
Routine Cleaning: ...............................................Soap, ammonia or detergent with hot water. Clear water will rinse.
....................................Caused by water and detergent residue. Use mild phosphoric acid-type
cleaner.
Stubborn spots, stains and baked on splatter: ....Allchem concentrate, samae, cameo, coper cleaner, liquid or paste
Nu-Steel or Du-Bois temp, gobbard’s or revere stainless cleaner,
scouring powder (rinse thoroughly), steel bright, lumin or zud.
Heavy tinting, or heavy discoloration:..................Penny-brite, copper-brite, DubBois temp, tarnite, gobbard’s or revere
stainless cleaner.
Hard water spots, scale: .....................................Vinegar.
Grease and oil: 5% oxalic acid, 5% sulfamic acid, 5-10% phosphoric acid, dilac, oakite #33, texo 90, texo 91, or organic
solvents (acetone, bensene, alcohol, trichlorethane, cloroethane n. u,).
NOTICE
Clear water rinsing followed by wipe-down with soft cloth is recommended after all cleaning procedures.
These recommendations are based on tests and studies done by the Armco Reserch Center and provided through the
courtesy of American Iron and Steel, Institue’s Stainless Steel, Producer’s Committee.
WARNING
DO NOT HOSE DOWN UNIT AS IT CONTAINS ELECTRICAL COMPONENTS.
INSTALLATION & OPERATION MANUAL 14-0299 REV 4 (11/22)
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Marine Steam-It Electric Counter Pressure Cooker
Figure 7
Cooker Compartment
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