Solaris SX-34EC User manual

PART NUMBER 10079R2 1 2003-05-13
INSTALLATION AND OPERATION
MANUAL
ELECTRIC CONVECTION STEAMER
MODELS: SX-34EC
SX-55EC
SX-34EO
SX-55EO
WWW.SOLARISSTEAM.COM

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 2 2003-05-13
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.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 3 2003-05-13
TABLE OF CONTENTS
DESCRIPTION PAGE
Important Notes for Installation and Operation ....................................2
1.0 Service Connections ....................................................4
2.0 Installation Instructions ...................................................6
3.0 Operation ............................................................11
4.0 Cleaning .............................................................18
5.0 Maintenance .........................................................20
6.0 Troubleshooting .......................................................21
7.0 Service ..............................................................22

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 4 2003-05-13
1.0 SERVICE CONNECTIONS

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 5 2003-05-13
1.0 SERVICE CONNECTIONS (Continued)

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 6 2003-05-13
2.0 INSTALLATION INSTRUCTIONS
This steamer was inspected before leaving the factory. The transportation company assumes
full responsibility for safe delivery upon acceptance of the shipment. 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 3" (76 mm) 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 AND ANCHORING
Using a spirit level or pan of water in the bottom of the steamer, adjust the levelling feet to level
the steamer front-to-back and side-to-side.
Mark hole locations on the floor through the anchoring holes provided in the flanged adjustable
feet. Remove the steamer and drill holes at marked locations on the floor. Insert proper
anchoring devices.
Set steamer back in proper position.
Install bolts through anchoring holes and into anchors to secure the steamer to the floor. Seal
bolts and flanged feet with Silastic.
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.
ELECTRICAL CONNECTION
WARNING: Electrical and grounding connections must comply with
applicable portions of the national electrical code and/or other local
electrical codes.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 7 2003-05-13
INSTALLATION INSTRUCTIONS (Continued)
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.
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 (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 labelled on the back of the steamer.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 8 2003-05-13
FIGURE 1
DRAIN CONNECTIONS
The drain connection must be 1" (25 mm)
IPS down, preferably with one or two
elbows only, maximum length 6 feet (1830
mm) and piped to an open gap type drain
(Figure 1). Drain pipe should be either iron
or copper. DO NOT use PVC pipe – PVC
pipe may lose its rigidity or glue may fail.
CAUTION: To avoid
injury or damage to the
steamer, do not connect
solidly to any drain
connection.
WATER QUALITY
The water supply connected to the steam generator should meet the following guidelines:
Failure to comply with water quality statement on page 4 may void the warranty.
Water supplies vary from one location to another. Other factors affecting steam generation are
iron content, chlorides, and dissolved gasses. 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.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 9 2003-05-13
WATER QUALITY (Continued)
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 shell. 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 20.
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 NFPA Standard
No. 96, Vapor Removal from Cooking Equipment, (latest edition).

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 10 2003-05-13
START-UP TEST
WARNING: The steamer and its parts are hot. Use care when
operating, cleaning or servicing the steamer. The cooking
compartment contains live steam. Stay clear while opening the
door.
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°F (96°C).
3. When the READY light comes on, set the timer at 5 minutes. With door open, observe that
no steam is entering the compartment and the COOKING light is OFF.
4. Close compartment door. The COOKING light should now be lit and steam should be
heard entering the compartment after about 45 seconds (5 minutes if boiler is empty).
5. Check drain line to ensure that water from the cold water condenser is flowing through the
drain line.
6. Open compartment door and observe that steam supply to the chamber is cut off (READY
light should again come on and COOKING light goes off).
7. Close compartment door and let cooking cycle finish. When the timer returns to the “O”
position, a buzzer will sound, signalling the end of the cooking cycle. To silence the buzzer,
turn the dial timer to OFF.
8. Complete the above steps for each cooking compartment.
9. To shut the steamer down, turn the main power switch OFF and leave the compartment
doors slightly open to allow the inside to dry out.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 11 2003-05-13
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
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). 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.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 12 2003-05-13
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.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 13 2003-05-13
CONSTANT STEAM FEATURE, (OPTIONAL)
A switch has been added to control this feature. It is located below the timer under the heading
“COOKING MODE”.
TIMED COOKING - The switch must be positioned to the right, towards the heading “TIMED
COOKING”. The steamer will then operate as described in the previous section. At the end of
the cook time an audible buzzer will sound.
CONSTANT STEAM COOKING - The switch must be positioned to the left towards the heading
“CONTINUOUS COOKING”. This mode will give continuous steam to the cooking chamber
until the operator either turns the selector switch to the “TIMED COOKED” 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 selector switch to TIMED COOKING. 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.
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.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 14 2003-05-13
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.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 15 2003-05-13
SUGGESTED COOKING GUIDELINES
PRODUCT TIMER SETTING
(Minutes)
WEIGHT PER PAN
Eggs 10 - 12 8 dozen
Scrambled 15 4 dozen
Hard Cooked 25 2 lbs.
Rice, long grain (cover with 4 cups water/lb.) 25 2 lbs.
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 lbs. each 40 15 lbs.
Beef
Ground Chuck 20 - 25 10 lbs.
Beans
Baked/Refried 910 lbs. can
Chicken - Breasts, Legs, Thighs 20 15 lbs.
Turkey, Frozen
Breasts (2) 90 6 - 7 lbs. each
Hot Dogs 380 - 100
SEAFOOD
Clams
Frozen 10 - 12 3 dozen
Fresh, Cherrystone 5 - 6 3 dozen
King Crab, frozen

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PRODUCT TIMER SETTING
(Minutes)
WEIGHT PER PAN
PART NUMBER 10079R2 16 2003-05-13
Claws 42 ½ lbs.
Legs 4 - 6 4 ½ lbs.
Shrimp, frozen, 10 per lb. 54 lbs.
Lobster Tail, frozen 610 lbs.
Lobster, Live, 10" - 12" 54 per pan
Scallops, fresh 43 lbs.
Scrod Fillets, fresh 3 - 5 4 lbs.
VEGETABLES
Asparagus Spears
Frozen 10 - 12 3 dozen
Fresh 55 lbs.
Beans
Green, 2" cut, frozen/fresh 65 lbs.
Lima, frozen 85 lbs.
Broccoli
Spears, frozen 84 lbs.
Spears, fresh 65 lbs.
Florets, frozen 65 lbs.
Carrots
Baby whole, frozen 87 lbs.
Crinkle cut, frozen 7 - 8 4 lbs.
Sliced, fresh 11 9 lbs.
Cauliflower, Florets
Frozen 64 lbs.
Fresh 7 - 8 5 lbs.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PRODUCT TIMER SETTING
(Minutes)
WEIGHT PER PAN
PART NUMBER 10079R2 17 2003-05-13
Corn
Yellow whole kernel, frozen 55 lbs.
Cobbettes, frozen 827 ears
Corn-on-Cob, fresh 10 - 12 18 ears
Peas, Green 65 lbs.
Potatoes, whole russet 55 40 lbs.
Zucchini, slices 810 lbs.
Canned Vegetables 610 lbs. can
Frozen Mixed Vegetables 6 - 7 5 lbs.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 18 2003-05-13
4.0 CLEANING
CAUTION: Do not use cleaning agents that are corrosive.
WARNING: Disconnect the power supply to the appliance before
cleaning or servicing.
At the end of each day, or between cooking cycles if necessary...
Turn main power switch OFF.
Remove pans and racks from compartment and wash in sink.
Wash compartment interior with clean water. Never use steel wool or abrasive scouring pads
as they will scratch and ruin the general surface appearance of the steamer.
Use warm soapy water with a cloth or sponge to clean the exposed bead of the door gasket.
Rinse with warm clear water and wipe dry with a dry cloth.
Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water.
Rinse with warm clear water and wipe with a dry cloth. CAUTION: Do not allow the door
gasket to come in contact with food oils, petroleum solvents, or lubricants. Wipe all
solids away from the drain openings in the compartments to prevent clogging.
Remove drain screens from inside compartment drains. 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.
Leave the door slightly open when the steamer is not in use to allow the inside to dry out.
Weekly, or more often if necessary...
Clean exterior with a damp cloth and polish with a soft dry cloth. Use a non-abrasive cleaner to
remove discolourations.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 19 2003-05-13
GUIDELINES FOR MAINTAINING STAINLESS STEEL SURFACES
There are three things that can break down stainless steel and allow corrosion to develop:
1) Abrasion;
2) Deposits and water;
3) Chlorides.
Avoid rubbing with steel pads, wire brushes, or scrapers that can leave iron deposits on
stainless steel; instead, use plastic scouring pads or soft cloths. For stubborn stains, use
products such as Cameo, Talc, or Zud First Impression. Always rub parallel to polish lines or
with the grain.
Hard water can leave deposits that promote rust on stainless steel. Treated water from
softeners or certain filters can eliminate these mineral deposits. Other deposits from food or
lubrication must be properly removed by cleaning. Use mild detergent and non-chloride
cleaners. Rinse thoroughly. Wipe dry. If using chloride containing cleaners or sanitizers, rinse
repeatedly to avoid stainless steel corrosion. Where appropriate, apply a polish recommended
for stainless steel (such as Benefit or Super Sheen) for extra protection and lustre.

INSTALLATION AND OPERATION MANUAL, ELECTRIC CONVECTION STEAMER,
SX-34EC, SX-55EC, SX-34EO, SX-55EO
PART NUMBER 10079R2 20 2003-05-13
5.0 MAINTENANCE
REMOVAL OF SCALE DEPOSITS
WARNING: Read and follow instructions on the CLR bottle. Use
plastic or rubber gloves to avoid skin contact. If CLR comes in
contact with skin, rinse with clear water.
1. Drain steam generator tank by setting ON/OFF switch to off. Set cooking timer to “OFF”.
2. Set switch to de-lime. This closes drain valve.
3. Unscrew plug in deliming port at rear of unit. Insert hose in delime fitting. Pour 28 ounces
of solution into generator slowly to avoid spillage. Remove hose. Screw plug into deliming
fitting so it seals tightly.
4. Allow steamer to remain in ready cycle for 1 ½ hours then turn ON/OFF switch off and allow
generator to drain.
5. Flush cycle. Turn ON/OFF switch to on. When ready light comes on, switch to off to flush
generator. Repeat this step three times to completely flush generator.
6. Clean exterior and interior. Use a mild solution of soap and water. Rinse with clean water.
Dry with a soft clean cloth. Leave compartment door open when not in use.
The steamer is now ready for use or turn off for overnight shutdown.