Welbilt CLEVELAND PGM Instruction manual

Read the manual thoroughly.
Improper installation, operation or
maintenance can cause property
damage, injury or death.
!
Installation, Ope ation & Maintenance Manual
This manual is updated as new information and models are released. Visit our website for the latest manual.
Classic Steame
P essu e Steame s
Part # - KE004044 B
MODELS:
PGM, PEM,
PSM, PDM,
PDL-2/3
For your future reference.
Model # ______________________________________
Ser al # _______________________________________

Safety Notices
As you work on Cleveland Range equipment, be sure to
pay close attention to the safety notices in this handbook.
Disregarding the notices may lead to serious injury and/or
damage to the equipment.
Throughout this handbook, you will see the following types
of safety notices:
DANGER
Text in a Danger box alerts you to an imminent personal
injury situation. Be sure to read the Danger statement
before proceeding, and work carefully.
nWarning
Text in a Warning box alerts you to a potential personal
injury situation. Be sure to read the Warning statement
before proceeding, and work carefully.
,Caution
Text in a Caution box alerts you to a situation in which
you could damage the equipment. Be sure to read
the Caution statement before proceeding, and work
carefully.
Procedural Notices
As you work on Cleveland Range equipment, be sure to
read the procedural notices in this handbook. These notices
supply helpful information which may assist you as you
work.
Throughout this handbook, you will see the following types
of procedural notices:
Important
Text in an Important box provides you with information
that may help you perform a procedure more efficiently.
Disregarding this information will not cause damage or
injury, but it may slow you down as you work.
NOTE: Text set off as a Note provides you with simple, but
useful, extra information about the procedure you are
performing.
Read These Before Proceeding
nWarning
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.
DANGER
ELECTRIC SHOCK HAZARD
DEATH, INJURY, or EQUIPMENT DAMAGE can result from
touching any component inside this appliance when
the power is connected.
Whenever possible disconnect the power while installing,
servicing, or testing. When installation, service, or tests
require power to be connected; use extreme caution
and every possible precaution and safety measure while
installing, servicing, or testing this appliance.
Operational Safety
Minimum safety policies and procedures for operating one
or more Cleveland Range appliances:
1. Do not store anything on top of the appliance.
2. KEEP THE APPLIANCE AREA FREE AND CLEAR OF
COMBUSTIBLES.
3. Proper air supply for ventilation is REQUIRED for and
CRITICAL to safe, efficient operation of this appliance.
4. Place non-slip draining anti-fatigue mats rated for use
in wet, greasy, or dry work areas on the floor in front of
the appliance and other locations as needed. Obtain
the best mats for your needs from your local supplier.
5. Wear BOOTS appropriate to the work area to help
protect feet, and to help prevent slips and falls.
6. Allow only qualified Cleveland Range authorized
service representatives to service the appliance.
7. Use only factory authorized repair parts.
A. Maintain written records of appliance service,
maintenance, and repair. See Section 4.
ALL SERVICE MUST BE PERFORMED BY A
QUALIFIED CLEVELAND RANGE AUTHORIZED
TECHNICIAN
KEEP THIS MANUAL FOR REFERENCE
This manual may be subject to new technical
developments, modifications, and unforeseen errors.
DO NOT INSTALL OR OPERATE OR ATTEMPT TO INSTALL OR
OPERATE THIS APPLIANCE OR ANY ACCESSORIES WITHOUT
READING COMPLETELY AND FULLY UNDERSTANDING THIS
MANUAL.
Cleveland Range appliances are intended for other than
household use.
nWarning
For Your Safety
Do not store or use gasoline or other flammable vapors
or liquids in the vicinity of this or any other appliance.

Table of Contents
260BKV 03/15 3
Section 1
General Information
Product Information ..........................................................................................................5
Model Numbers and Serial Numbers..............................................................................................5
Product Information Plate...................................................................................................................5
Electrical Diagram Location................................................................................................................5
Section 2
Installation
Laws, Codes, and Regulations...........................................................................................7
Installation Details ............................................................................................................. 7
Gas Leak Instructions – Gas Units.....................................................................................................7
Installation Requirements...................................................................................................................7
Free Start-Up Program.......................................................................................................8
Section 3
Operation
Start-Up and Preheat .........................................................................................................9
Cooking Operation...........................................................................................................10
Boiler Shutdown...............................................................................................................11
Cooking Guidelines..........................................................................................................11
Meat ......................................................................................................................................................... 11
Vegetable Steaming........................................................................................................................... 11
Desserts .................................................................................................................................................. 11
Other Dishes.......................................................................................................................................... 11
Vegetable Pressure Steam Cooking Chart .....................................................................12
Section 4
Maintenance
General Information ........................................................................................................13
Maintenance and Service Records..................................................................................13
Preventive Maintenance..................................................................................................13
Inspection Requirements ................................................................................................................. 13
Daily Maintenance ...........................................................................................................14
Boiler Blowdown ................................................................................................................................. 14
Cleaning Compartments .................................................................................................................. 14
Exterior Care.......................................................................................................................................... 14
Weekly Maintenance........................................................................................................14
Descaling Procedure ........................................................................................................14
DISSOLVE Descaling Liquid.............................................................................................................. 15
Overview of Pump Descaling Procedures.................................................................................. 15
Equipment Setup ................................................................................................................................ 16
Descaling................................................................................................................................................ 16
Flushing .................................................................................................................................................. 17
Takedown and Return to Service .................................................................................................. 17

4 260BKV 03/15
Table of Contents (continued)
Section 5
Troubleshooting
Troubleshooting Guide....................................................................................................19
Troubleshooting Notes ..................................................................................................................... 20
Section 6
Service Record

260BKV 03/15 5
Product Information
This manual covers the operation of Cleveland Range
Pressure Steamers, Series PGM, PEM, PSM, PDM and
PDL‑2/3, and the standard features and options available on
these models.
• Other than the selection of options, there are presently
no significant design, parts, or operating differences
among appliances with these model numbers.
• Instructions for the operation of boiler bases are
separate. For details on installation, refer to 260BKT.
• For further information, contact your Cleveland Range
sales representative or Cleveland Range.
MODEL NUMBERS AND SERIAL NUMBERS
1. Cleveland Range, LLC assigns two product
identification numbers to each appliance: a model
number and a serial number.
2. Please provide this information when you contact
Cleveland Range or a qualified Cleveland Range
authorized service representative:
• Model Number _________________________________
(Write the Model Number of your appliance here.)
• Serial Number__________________________________
(Write the Serial Number of your appliance here.)
PRODUCT INFORMATION PLATE
The Product Information Plate is located on the inside of the
cabinet door of the boiler base.
ELECTRICAL DIAGRAM LOCATION
The Electrical Diagram is located on the inside of the
cabinet door of the boiler base.
Section 1
General Information

260BKV 03/15 7
Laws, Codes, and Regulations
The installation of this appliance must conform with:
A. The National Fuel Gas Code, ANSI Z223.1/NFPA 54
(latest edition), or the Natural Gas and Propane
Installation Code CSA B149.1, or local codes, as
applicable.
B. The National Electrical Code, ANSI/NFPA 70
(latest edition), or the Canadian Electrical Code,
CSAC22.2, or local codes, as applicable.
• When installed, the appliance must be
electrically grounded in accordance with the
above.
• NOTE: This appliance is not GFI (GFCI)
compatible.
C. The Food Code (latest edition) of the Food and
Drug Administration (FDA).
This equipment is to be installed to comply with the
applicable federal, state, or local plumbing codes.
This equipment is used with a Boiler as defined by Section
IV of the ASME Boiler and Pressure Vessel Code (latest
edition). In addition to compliance with all applicable codes
and regulations, compliance with all laws regarding Boilers
and Pressure Vessels, including, but not limited to, operator
training, and obtaining permits and licenses is required
before starting the Boiler.
Instructions must be read in their entirety before starting
this appliance.
Installation must comply with all local fire and health codes.
nWarning
Do not connect the drain connection to any drain
material that cannot sustain 180°F.
Using drain material that cannot withstand 180°F can
result in injury, equipment damage, and property
damage.
NOTE: The use of good quality feed water as listed in the
Cleveland Range Limited Warranty is the responsibility of
the Owner-User. See Water Quality Recommendations as
listed in the Cleveland Range Limited Warranty. THE USE
OF POOR QUALITY FEED WATER WILL VOID EQUIPMENT
WARRANTIES.
Installation Details
For details on installation of Classic Steamer Pressure
Steamers, refer to 260BKT.
GAS LEAK INSTRUCTIONS  GAS UNITS
Important
Post instructions to be followed if the user smells gas.
Display the instructions in a prominent location.
Obtain the instructions from the local gas supplier.
INSTALLATION REQUIREMENTS
nWarning
This appliance is not GFI (GFCI) compatible.
Do not use a GFI (GFCI) circuit.
Using a GFI (GFCI) circuit can result in injury, equipment
damage, and property damage.
WATER — The quality of water you put into the steam
generator is important. Poor quality water will create steam
generator problems.
Water used in the steam generator is no longer just plain
water. Water has many natural impurities. These impurities
are called Total Dissolved Solids (TDS). These TDS include
calcium, iron, copper, and other minerals that will collect in
the steam generator during operation. Water quality varies
from area to area. If the water impurities are not filtered
out or cleaned out with a regular preventive maintenance
program, your steam generator could deteriorate and
develop holes.
CHLORIDES are another chemical in water creating
problems in all steam generators. When the generator
separates the steam from the water it also carries the
chloride with it. These chlorides begin to eat away the
inside of the generator and follow the steam into the
compartments, causing a rusting action called oxidation.
Section 2
Installation

8 260BKV 03/15
Installation Section 2
DO NOT install a water conditioner on your steamer. A
softener uses salt to improve water quality. Poor softener
operation can add chlorides to the steam generator.
A CARBON OR CHARCOAL FILTER must be installed on the
incoming water line to the steamer if the chlorine is over
30 parts per million. These filters will remove most of the
chlorine.
The WATER QUALITY REQUIREMENTS for your STEAMER
are as follows:
Total Dissolved Solids less than 60 parts per million
Total Alkalinity less than 20 parts per million
Silica less than 13 parts per million
Chloride less than 30 parts per million
ph Factor greater than 7.5
DRAIN LINE CONNECTION
A clean drain line connection is important. Check daily. If
the drain line is not large enough, not open at the end, or
does not have a gravity flow, pressure water will back up
into the cooking compartments, which could cause serious
injury.
An open and free flowing drain line IS REQUIRED for the
proper cooking performance of a CONVECTION STEAMER.
It helps create a swirling action around the products being
cooked. This movement of hot steam around the product is
your CONVECTION STEAM COOKING.
DO NOT INSTALL OVER A FLOOR DRAIN. If it becomes an
absolute must, use an 18”stainless steel or aluminum pan.
Turn it over and cut a notch in the side wall to fit over the
drain line. Place the pan directly over the drain opening.
DO NOT SEAL TO THE FLOOR. The steam from the drain line
will collect on the under side and condense into the drain
opening.
DO NOT INSTALL GAS UNITS ON FLAMMABLE FLOORS
OR NEAR WALLS. A flammable floor or wall is any material
such as wood, linoleum, or vinyl that is easily ignitable and
burns rapidly.
Free Start-Up Program
Performance Check-Out: Contact your Cleveland Range
maintenance and repair center for your Performance Check-
Out before starting your new Cleveland Range Steamer.
The Performance Check-Out includes:
• Inspection of the Installation
• Review of Cleaning Procedures
• Review of Maintenance Procedures
• Start of Warranty Protection
Equipment Demonstration: After your Performance Check-
Out, contact your Cleveland Range sales representative for
your free Equipment Demonstration.
The Equipment Demonstration includes:
• Proper Operation
• Optimized Use
• Care, Cleaning, and Maintenance
To arrange for your free Start-Up Program appointment
consult your Customer Service Directory or call Cleveland
Range at:
216-481-4900
OR
1-800-338-2204
Ask your sales representative for more information about
uses for your new appliance.
DANGER
Without power, there is NO safe method of operation of
this appliance.
DO NOT ATTEMPT TO START OR OPERATE this appliance
during a power failure. DEATH, INJURY, AND/OR
EQUIPMENT DAMAGE may result.

260BKV 03/15 9
DANGER
BURN and SCALD HAZARD
Exposure to steam, condensate, and hot surfaces can
cause death, burns, and scalds.
To help avoid injury:
• Do NOT breathe steam or condensate.
• Stand on the hinge side and away from the appliance
and slowly open the cooking compartment door.
• Open the door slightly to allow steam, condensate,
and heat to vent before looking or reaching into the
cooking compartment.
• Always wear DRY heatproof gloves when reaching
into the cooking compartment or handling hot
items. Wet or damp gloves conduct heat and may
cause burns when handling hot items.
Failure to follow these precautions can result in death,
burns, and scalds.
Units with Gas Boilers only:
DANGER
DO NOT TRY TO LIGHT BURNERS WITH A FLAME.
This appliance has an electronic ignition system, which
automatically lights burners, senses flame, and controls
gas flow. Burners cannot be lit with a flame.
DEATH, INJURY, OR EQUIPMENT DAMAGE may result.
DANGER
DEATH, INJURY OR EQUIPMENT DAMAGE may result
from an improperly adjusted gas control and ignition
system. Do not alter any adjustments on the electronic
control or gas valve.
If adjustment is required, contact an authorized service
center. Cleveland Range is in no way responsible for the
operation or safety of this equipment if the controller,
valve, or igniter probe are adjusted by anyone other
than a qualified Cleveland Range authorized service
representative.
,Caution
Press switches and keys with fingertips only.
Injury and equipment damage can result from pressing
switches and keys with anything else.
Operation of the Cleveland Range Pressure Steamer is
very easy. Each operator should read and understand the
following procedures to effectively start, operate, and shut
down the steamer each day. The owner(s) and operator(s) of
this equipment should be aware that live steam could cause
serious injuries. Pay particular attention to the WARNINGS
in this text. These instructions are to be retained by the
owner(s) and operator(s) for future reference.
NOTE: These instructions pertain to pressure steamers
equipped with a steam generator (boiler). For pressure
steamers direct-connected to a remote (in-house) steam
source, disregard those instructions which pertain solely to
a self-contained boiler.
Start-Up and Preheat
nWarning
Do not attempt to start or operate the Pressure Steamers
during a power failure. Critical safety circuits are not
energized, and serious injury to personnel or damage to
equipment may result.
Boiler Controls
1. Start the steam supply. The steam supply is either a
steam generator boiler built into the base unit or an
external steam supply.
For units without a built-in boiler, refer to the start-
up procedures for the external steam supply and be
sure it is running properly. As soon as the pressure
gauge on the front console registers 10 psi, steamer
preheating may begin. Skip the remainder of step 1,
and begin step 2.
For units with a built-in boiler, fill the boiler with
water and start the steam generator as described in
step a. through d. below.
Section 3
Operation

10 260BKV 03/15
Operation Section 3
a. Press the ON end of the POWER on-off rocker
switch located next to the steam pressure gauge.
The red indicator light in the POWER rocker switch
turns on and the steam generator begins to fill
with water, which takes about 5 minutes.
b. When the water level in the steam generator
reaches a safe operating level, the amber light in
the STEAM switch turns on. Whenever the amber
light is on, the heaters, steam supply, or burners are
off, and no steam is being generated. The energy
source (electric, gas, etc.) cannot be activated until
the boiler contains sufficient water, indicated by
the amber light.
c. Press the STEAM (amber colored) momentary
switch to produce steam in the boiler. This
activates the energy source (electric heaters, gas
burners, or steam solenoid valve) and the amber
light turns off. The STEAM switch must be pressed
to restart the steamer after it is shut off for any
reason (including a brief power interruption). No
attempt should be made to operate the equipment
during a power failure.
NOTE: For steamers with built-in gas-fired boilers:
If the burners fail to ignite in four seconds, a safety
circuit energizes the system. In this event toggle
the POWER rocker switch to the OFF position and
back to the ON position. The amber light in the
STEAM momentary switch lights. Wait five minutes,
and then press the STEAM momentary switch to
start the burner ignition cycle once again.
d. About 15 minutes after starting the boiler in step c,
the steam pressure gauge on the unit base should
register 10 psi.
2. To preheat, close and latch the door securely. Turn the
bar handle clockwise until the gasket just touches the
compartment face.
3. Start the steam supply by pulling the steam valve
handle out. The handle is located to the immediate
left of the door latch. Set the time for 5 minutes. The
standard mechanical timer must be turned past 10
minutes to wind the spring. Then set the timer for
5 minutes. This is not necessary with the optional
automatic timer. At the start, the compartment
thermostatic traps will release air and wet steam for
about two minutes, then shut off. Throughout the
preheating or cooking cycles, the traps will open
and close periodically, venting cooler steam and
condensate.
4. Seal the compartment door by turning the bar handle
clockwise just until steam leakage stops. DO NOT
OVERTIGHTEN.
5. At the completion of the 5-minute preheating cycle,
the timer’s bell will ring. If fitted with an optional
automatic timer, turning the knob to OFF will stop the
bell. Push the steam valve handle in slowly, all the way.
This shuts off the steam supply and also depressurizes
and drains the compartment, which takes about 2
minutes.
NOTE: The automatic timer shuts off the steam
automatically; the mechanical timer does not. Neither
timer depressurizes and drains the compartment.
nWarning
Wait at least two minutes for the compartment(s) to
depressurizeanddrainbeforeopeningthe compartment
door.
6. To open the compartment door, turn the bar handle
counter-clockwise. Do not attempt to disengage
the door arm latch. When the compartment has
depressurized and drained completely, the door will
open slightly and come to rest against the door arm
latch.
nWarning
If at this point the door does not open partially by itself,
it is a sign that the drain line is blocked. Do not attempt
to open the door. Retighten the bar handle and then call
a serviceman to open the door and unblock the drain
line.
Cooking Operation
Check the cooking compartment to ensure it is warm. If it is
cool, perform the steps for preheating.
Place the pan(s) of food into the cooking compartment by
sliding the pan(s) into the slide rack. For optimum steam
heat transfer, and therefore, a higher quality food product,
use shallow, perforated, uncovered pans. If pans must be
covered, use only stainless steel pan lids designed for use
with the pan racks. Do not cover pans with aluminum foil
or plastic wrap, as they may fall out of the pan and clog
the drain. A clogged drain may cause an accumulation of
hot water in the cooking compartment which could cause
injury when the door is opened.

260BKV 03/15 11
Section 3 Operation
Boiler Shutdown
The red-lighted power switch must be shut off for 3 minutes
a minimum of once every 8 hours to automatically drain
highly mineralized water from the boiler, which reduces
the formation of scale. See Daily Maintenance in the
Maintenance section.
Cooking Guidelines
Steam cooking is an excellent way to prepare countless
foods. With large or small quantities you will find steam
cooking to be efficient, economical, fast and convenient.
Foods can never burn — pans will never boil over —
there is no heavy lifting of water pots — no scouring of
containers — no waiting for boiling to start.
MEAT
Steam provides an even, intense and penetrating heat,
which, because of its nature, cooks meat with minimal
shrinkage. The meat is tender, moist and flavorful. Stews,
pot roasts, hams and corned beef are excellent when steam
cooked.
Chickens, turkeys and other poultry items are steamed
without any shrinkage. The meat is tender and juicy. The
birds may be steamed whole, cut in half, or in pieces.
Chicken pieces may be partially steam cooked and then
finished in the skillet or fryer. The result is flavor and
succulence.
Steam tenderizes stewing fowl. It produces excellent meat
for sandwiches and salads, both moist and savory, and
easily sliced.
VEGETABLE STEAMING
Vegetables should be crisp and fresh before cooking. They
should be cooked al dente. This prevents over cooking, the
most prevalent mistake in pressure steam cooking. The
natural characteristic flavors are present when vegetables
are cooked in this manner.
Cut vegetables to the same size pieces to assure uniform
results. Vegetables should be washed before cooking.
Removing tough stems and skins will shorten cooking times
and improve results. Vegetables may be lightly seasoned
before or after steaming. In general, use perforated pans for
fastest results.
Frozen vegetables, in general, should be defrosted before
pressure-cooking. Three vegetables can be pressure
steamed from the frozen stage: carrots, peas and whole
kernel corn.
Volume cooking of potatoes and other tuberous vegetables
is an excellent application. 100 pounds of potatoes per
compartment can be cooked in 40 minutes. Other tuberous
vegetables include: sweet potatoes, carrots, beets, onions,
kohlrabi, turnips and parsnips. Winter squash and cabbage
can also be cooked in volume.
DESSERTS
Many kinds of cornstarch pudding and custard desserts
are prepared by steaming. Any dish cooked in the double
boiler may be successfully steamed. The steamer is ideal for
heating or scalding milk, because the danger of scorching
or burning is absent.
Fruit desserts such as steamed “baked” apples are another
suggestion. Core the apples and arrange on a shallow pan.
Fill the cored space with cinnamon and sugar, then steam.
If desired, the apples may be finished by browning under
the broiler. Applesauce is another steam application, as are
stewed pears or peaches. Dried fruits, properly marinated,
turn out beautifully.
OTHER DISHES
Under this heading comes a host of dishes not otherwise
classified.
Cereals, eggs, noodles, spaghetti, rice, macaroni and
dumplings, with variations of each, are just a few.
Cooked, frozen convenience foods, such as beef stroganoff,
pot roast and noodles, chicken fricassee and rice, stuffed
cabbage rolls, need only be brought up to serving
temperature and then transferred from the pack directly
onto the serving plate. The time required to heat these
convenience foods is 5-10 minutes for the individual
portion pack and 20-35 minutes for the 5-pound multi-
serving pack. The cover of the packs should be perforated
with a sharp fork to let the steam escape.
The disposable aluminum foil pans should be placed on a
perforated stainless steel pan for support when steaming
or carrying the hot product. Cover the pan with a stainless
lid if a cover is not provided. Do not use plastic wrap or
aluminum foil as a cover in the pressure steamer.

12 260BKV 03/15
Operation Section 3
Vegetable Pressure Steam Cooking Chart
The cooking time for vegetables have wide limits due to
several factors. Young or new vegetables cook in less time
than the older ones. Freshly picked vegetables cook faster
than those long stored. Different species of the same foods
cook in varying time limits. The size of the vegetable or
pieces affects the speed of cooking. The type of container
also influences the length of the cooking period. Shallow
pans are faster than deep ones, the perforated types are
faster than the solid.
Suggested Time in Minutes
Fresh Vegetables
Asparagus 7-8
Beans, Green 8-10
Bean, Lima 15-17
Beets 20-40
Broccoli Spears 8-10
Brussels Sprouts 10-15
Cabbage, wedges 8-10
Carrots 8-10
Cauliflower 8-10
Corn 5-8
Onions 10-12
Parsnips 12-15
Peas 5-8
Peppers, stuffed 20-30
Potatoes, white 20-40
Potatoes, sweet 25-40
Rutabaga, cubed 8-10
Spinach 3-6
Squash, summer, cut 5-7
Squash, winter, half 10-15
Turnips, cubed 12-15
Frozen Vegetables
Beans, Green, regular 4-5
Beans, Lima 4-5
Broccoli Spears 5-6
*Brussels Sprouts 2-3
Carrots, diced 5-6
Cauliflower 3-4
Corn, cut (Kernel) 3-4
Peas 4-5
*Mixed Vegetables 5-6
* Defrosted Only

260BKV 03/15 13
General Information
Follow the maintenance instructions and schedules to help
keep the appliance working properly.
Increase the frequency of maintenance as needed
depending on use and water quality.
Contact your qualified Cleveland Range authorized service
agency or Cleveland Range for more information about
maintenance scheduling, products, and services.
Maintenance and Service Records
1. Make a file just for maintenance records.
2. Keep a written record of daily, weekly, monthly, and
yearly maintenance, descaling, service, and repair. Each
record must include at least:
a. The date of the maintenance, descaling, service, or
repair.
b. A description of the service, maintenance, or repair
performed.
c. Copies of purchase order(s) and invoice(s) for repair
parts and service, descaling, maintenance, and
repair. Include part numbers, if applicable.
d. The name and signature of the person performing
the service, maintenance, or repair.
Preventive Maintenance
PREVENTIVE MAINTENANCE is the key to keeping your
equipment in top condition. There are certain cleaning
procedures that should be performed on a regular
schedule.
Daily
1. Using a NON-CHLORINE DETERGENT.
a. Wipe out the interior of the compartments.
b. Wipe the face of the compartments.
c. Rinse the pan slides.
d. When the steamer is not cooking, leave the door
open resting against the door latch.
e. Wipe down the gaskets to prevent sticking.
f. Drain line openings inside and outside the cooker.
Weekly
1. Check the door gasket for wear and reverse it when
needed.
2. Pour down the back of each compartment drain a
liquid chemical descaler.
Monthly
1. Every 3 to 4 months the generator should be opened
and checked for mineral buildup or chloride corrosion.
Check for generator scale buildup greater than the
thickness of a business card or if the scale is beginning
to peel off in layers. If either one of these conditions is
present, the generator needs to be chemically descaled
by your CLEVELAND AUTHORIZED SERVICE AGENCY.
2. Check, clean, or replace the screen in the incoming
water strainer.
3. Check and tighten all door fasteners.
4. Check all steam, water, and electrical connections.
Contact your authorized Cleveland Range service
agency to make the necessary repairs.
INSPECTION REQUIREMENTS
1. Inspect more frequently in areas where the
water conditions do not meet our Water Quality
Requirements.
2. A generator with a Reverse Osmosis (R.O.) System
should be opened every six months to:
a. Check to make sure R.O. is working properly.
b. Change the boiler gasket for liability reasons.
Section 4
Maintenance

14 260BKV 03/15
Maintenance Section 4
Daily Maintenance
The Cleveland Pressure Steamer must be cleaned regularly
to maintain its fast, efficient cooking performance, and to
ensure its continued safe, reliable operation.
BOILER BLOWDOWN
The boiler must be drained (Blowdown) after a maximum
of 8 hours of use. If the boiler feedwater contains more than
60 parts per million of total dissolved solids, the boiler must
have a Blowdown more often, the frequency depending
upon the mineral content of the feedwater. Blowdown
means the boiler must be drained under pressure.
The boiler blowdown is performed by simply shutting off
the steamer’s red lighted power switch while the boiler
is at normal 10 psi operating pressure. When the bottom
of the power rocker switch is pressed, its red light goes
out, and the drain valve automatically opens, draining the
boiler. Automatically timed drain water condenser will flush
the drain for 3 minutes then shut off. After 3 minutes the
steamer is ready to be restarted.
When steam is produced, the water in the boiler is being
distilled. During this process, the minerals that come into
the boiler with the water remain in the boiler as the water
boils away as steam. When allowed to accumulate, the
water becomes highly mineralized, which results in erratic
operation, lime build-up, corrosion and premature electric
heater failures. In some cases, complete boiler replacement
becomes necessary, which is extremely expensive. By
draining the boiler under pressure, most sediment present
will be flushed down the drain.
CLEANING COMPARTMENTS
With the steamer off, open the cooking compartment doors
and allow the steamer to cool before cleaning the cooking
compartments and their components.
At the end of each day’s operation, wash the pan slides door
gaskets and compartment interiors with mild detergent
and warm water, either by hand or in a dishwasher. Rinse
thoroughly with clear water. Rinse water should drain freely
through the compartment drain openings. If it does not, the
drain must be cleaned before using the steamer.
NOTE: To prolong door gasket life, always leave
compartment door ajar when not in use.
EXTERIOR CARE
Allow steamer to cool before washing. Use the same
cleaners and cleaning procedures as for other kitchen
surfaces of stainless steel and aluminum. Mild soapy water,
with a clear water rinse, is recommended. DO NOT ALLOW
WATER TO RUN INTO ELECTRICAL CONTROLS. Always
turn off equipment power before using water to wash
equipment. Do not hose down the steamer!
Weekly Maintenance
The steamer is equipped with a drain in the back of the
cooking compartment. No compartment should be
operated without the drain screen in place. This screen
prevents large food particles from entering and possibly
plugging the drain line. Any restriction of the drain line may
cause a slight buildup of back pressure in the compartment,
resulting in steam leaks around the door gasket. It also may
adversely affect the convection action of the steam in the
compartment, which is critical to optimum performance.
Pouring USDA approved drain cleaner through the
compartment drains once a week will help to ensure an
open drain. An auger or “snake” may be safely used to
clear obstructions in the compartment drains. Do not use
a power auger, as damage to the plastic drain system will
result.
Descaling Procedure
Descaling is the most important maintenance you
can perform on a steam cooker, and is required by the
Cleveland Range warranty.
Cleveland Range has developed the Descaling Pump
System for owners of the Classic Series Convection
Steamers, Pressure Steamers and SteamPro/Convection Pro
series steam cookers.
The Descaling Pump System circulates DISSOLVE descaling
liquid through the boiler of the steamer. Recirculating
the descaling liquid provides a faster and more thorough
cleaning process than the conventional soaking process.

260BKV 03/15 15
Section 4 Maintenance
Descaling Pump System
The Pump System provides a fast, highly efficient way to
descale Cleveland Steam Cookers. The descaling pump kit
includes a temporary hand-hole plate that is equipped with
two descaling ports, one for the inlet and one for the outlet.
This is to be used only for the pump kit and replaced at the
end of the procedure.
The Descaling Pump System consists of a submersible
pump, a 5-gallon reservoir pail, hand-hole plate with
ports, the feed and drain hoses, and the temporary hose
couplings necessary to connect the system to the Classic
Series Cleveland Steamers.
Important
Only service technicians authorized by Cleveland Range
should perform the descaling procedure. Read and be
familiar with the procedure before starting. Follow the
procedure exactly as given.
DISSOLVE DESCALING LIQUID
Use only Cleveland Range DISSOLVE descaling product.
Five gallons of descaling liquid will be needed during this
procedure. Avoid unnecessary contact with the descaling
product; read and follow safety precautions on the
container label.
DISSOLVE Order Quantities
Container Size Qty Part No.
1-gallon bottles 6 106174
5-gallon pail 1 1061741
5-gallon pails 12 10617411
5-gallon pails 24 10617412
OVERVIEW OF PUMP DESCALING PROCEDURES
Below is a summary of the descaling procedure using
the Pump System. The detailed procedure is given on the
following pages.
Descaling should be done as required by your maintenance
schedule. The process takes about an hour and a half to
complete.
PART A  EQUIPMENT SETUP
• Turn off the steamer to drain the boiler
• Remove the hand-hole plate of the boiler and attach the
hand-hole plate with the descaling ports from kit
• Connect feed and drain hoses
• Fill reservoir pail with DISSOLVE descaling liquid and
insert pump
PART B  DESCALING
• Turn on power to steamer; boiler will begin to fill
• Turn on pump
• Monitor liquid levels in boiler and pail — regulate level
using hand valves
• Let liquid circulate for one hour
• Turn off steamer, pump; boiler will drain
PART C  CLEAN WATER FLUSH
• Turn on steamer; boiler will fill
• Empty the pail of spent solution, refill with fresh water
• Route drain hose to floor drain
• Turn pump on and circulate for 5 minutes, monitoring
water levels
• Turn off pump; close all valves; turn off steamer; boiler
will drain
• Replace hand-hole plate, check gasket
PART D  TAKE DOWN AND RETURN TO SERVICE
• Turn on steamer; boiler will fill
• Remove hoses and couplings
• Activate steam switch; unit ready to operate

16 260BKV 03/15
Maintenance Section 4
EQUIPMENT SETUP
1. Turn the steamer off; the boiler will drain automatically.
2. Open the door at the base of the unit.
3. Remove the hand-hole plate and gasket. Discard old
gasket.
4. Inspect the boiler for scale buildup.
5. Remove any loose scale within reach that is around the
hand-hole plate.
6. Install hand-hole plate with the descaler ports from kit
and a new gasket.
7. Attach the 3" feed and drain nipples with the attached
unions to the INLET and OUTLET ports.
8. Connect the 1/2" feed hose with attached union to the
bottom of the 3" nipple.
9. Connect the 3/4" drain hose with the attached union to
the top 3" nipple.
10. Make sure both feed and drain valves are closed. Drop
the open end of the drain hose into the reservoir pail.
11. Fill the reservoir pail with 5 gallons of DISSOLVE
descaling liquid.
12. Lower the pump into the descaling liquid. Proceed to
Descaling.
Hand-Hole Plate with Descaler
Ports for Feed and Drain Hoses.
Sight Glass located on Left.
Kit Shown
Assembled
to Front of
Generator
DESCALING
1. Turn the steamer power on.
2. Turn the pump on and open the feed hose valve to the
boiler. Let the boiler fill with descaler to just above the
top of the sight glass before opening the drain hose
valve. Make sure the drain line hose is in the pail with
the pump.
Do not allow the liquid to fall below the pump intake.
Water may be added to reservoir pail to keep pump
intake submerged.
Watch for liquid at the sight glass.
3. Open the drain hose valve when the descaler reaches
the level just above the top of the sight glass.
4. While the descaler solution is circulating, keep an eye
on the liquid level in the pail. Do not allow the level to
fall below the pump intake or to overflow the pail. The
required level can be maintained by controlling the
flow with the feed hose valve.
5. Let the pump circulate descaler for 1 hour.
6. After 1 hour, turn the steamer power off; the boiler will
automatically drain.
7. Turn off the pump; close both the drain and feed hose
valves. Proceed to Flushing.
1/2" Feed Hose
and Control
Valve – Bottom
3/4" Drain Hose
and Control
Valve – Top

260BKV 03/15 17
Section 4 Maintenance
FLUSHING
1. After the boiler has drained completely, it must be
flushed with water.
2. Turn the steamer back on; it will begin filling.
3. Remove the pump from the pail. Remove the drain
hose from the pail.
4. Empty the spent descaling solution, refill it with fresh
water and put the pump back in.
5. Do not put the drain hose back in the pail; instead,
route it to a floor drain.
6. While the boiler is refilling, observe the water level in
the sight glass.
7. When the level reaches the middle of the sight glass,
turn on the pump and open the feed valve of the
steamer.
8. When the level reaches the top of the sight glass, open
the drain valve of the steamer.
9. Let the pump run 5 minutes; keep an eye on the water
level in the pail; additional water may be added to keep
the pump submerged.
10. After 5 minutes, turn off the pump, close the feed and
drain line valves, turn off the steamer power; the boiler
will automatically drain. Proceed to Takedown and
Return to Service.
Feed Line Hose
Drain Line Hose
TAKEDOWN AND RETURN TO SERVICE
1. The steamer descaling procedure is complete; loosen
the hose clamps, remove the hoses.
2. Replace the hand-hole plate with the original.
3. Turn the steamer back on; the boiler will refill.
4. When the amber steam light comes on, activate the
STEAM switch to bring the unit back to operating
temperature.
5. Record the current date in your descaling maintenance
records.

260BKV 03/15 19
The Troubleshooting Guide is a list of symptoms of problems that may occur during routine operation.
• “Problem” (left column) lists common operating problems.
• “Possible Cause”(center column) lists causes of problems in the order they should be checked.
• “Remedy / Reference” (right column) lists fixes for problems from easiest to hardest.
• “Notes”in “Remedy / Reference”column are at end of the Troubleshooting Guide.
ATTEMPTING TO REPAIR OR CORRECT PROBLEMS REQUIRING A QUALIFIED CLEVELAND RANGE AUTHORIZED
SERVICE REPRESENTATIVE VOIDS THE WARRANTY
Troubleshooting Guide
Problem Possible Cause Remedy/Reference
Switch light does not turn on when
POWER switch is pressed.
Power turned off at main disconnects. Turn on power at main disconnect switch.
POWER switch light on and steam
generator does not fill.
Water supply to steamer shut off. Open water supply valves.
Water line strainer is clogged. Clean water supply strainer.
Water sensors shorted by scale, deposits. Descale steam generator with USDA approved
descaler.
Inoperative controls or solenoid. See note #1.
Steam generator does not make any
steam.
No water in steam generator. See steam generator does not fill (above).
Gas models only
Gas supply valve closed.
Electric models only
Heating elements covered with scale.
Turn off steam generator and open gas supply
valve. Refer to Service Manual.
Descale steam generator with USDA approved
descaler.
Electric models only
Heating elements damaged.
See note #1.
Water sensors covered by scale deposits. Descale steam generator with USDA
approved descaler.
Inoperative controls. See note #1.
Abnormal amount of steam coming
from drain.
Hot water instead of cold water connected to
condenser fitting.
Make proper connections. Refer to Installation
Manual.
Water supply to condenser turned off. Open water supply valve.
Condenser water line strainer is clogged. Clean out condenser water supply line.
See note #1.
Water supply line to the condenser blocked,
broken, or leaking.
Repair or replace solenoid. See note #1.
Inoperative condenser solenoid. Replace solenoid. See note #1.
Inoperative controls. Turn off electricity at main disconnect switch.
See note #1.
Steam and/or water draining around
compartment door
Drain clogged or covered. Clean drain with USDA approved drain cleaner.
Door gasket or door parts worn. See note #1.
Steamer not level. See note #2.
Hot water to condenser. See note #2.
Reduced steam flow into cooking
compartment.
Steam generator scale buildup. Descale steam generator with approved
descaler.
Steam nozzle scale buildup. See note #1.
Steam solenoids scale buildup See note #1.
Electric models only
Voltage too low for unit.
See note #4.
Electric models only
Faulty heating element or controls.
See note #1.
Steam flow does not stop when timer
stops.
Operating in manual mode. Switch to timed mode for timer to be effective.
Stuck open steam valve. See note #1.
Inoperative controls inside cabinet. Turn off electricity at main disconnect switch.
See note #1.
Section 5
Troubleshooting

20 260BKV 03/15
Troubleshooting Section 5
Problem Possible Cause Remedy/Reference
Water leaking from bottom of cabinet. Broken or loose plumbing inside steamer
cabinet.
Turn off electricity at main disconnect switch
and close water supply valve(s).
See note #1.
Water leaking from water pipes or drain
lines.
Plumbing needs repair. See note #3.
Food takes too long to cook.
(Cook in perforated pans when
possible.)
Not enough steam movement in
compartment. Hot water connected to
condenser line.
Make proper connections. Refer to Installation
Manual.
Pans too close to the bottom of cabinet. Put pans in racks near top of cabinet.
Steam generator scale buildup. Descale steam generator with USDA approved
descaler.
Compartment overloaded with too much food. Put less food in pan. Use fewer pans.
Voltage too low for unit. See note #4.
Suggested cooking times are usually listed for
cooking at sea level.
Extend cooking times for altitudes above 2500
feet.
Compartment bottom dirty with food
drippings.
Juices and /or food leaking from pans Put a solid pan under perforated pans to catch
drippings, or put less food in pan.
TROUBLESHOOTING NOTES
1. If problem is inside the steamer, call an authorized
service representative. Cleveland Range will not pay for
non-warranty repair centers. For more information on
products and services, contact your nearest Authorized
Service Representative.
2. Proper installation of the Pressure Steamer is the
responsibility of the owner or installer. Refer to
Cleveland.
3. A licensed electrician should do repair to external
wiring.
4. Repairs to external wiring should be done by a licensed
electrician.

260BKV 03/15 21
Photocopy this page as needed. Use it in the Service Record file.
SERVICE RECORD
ALLOW ONLY QUALIFIED CLEVELAND RANGE SERVICE REPRESENTATIVES TO SERVICE THIS APPLIANCE.
USE ONLY CLEVELAND RANGE FACTORY AUTHORIZED REPAIR PARTS.
When properly maintained, these records may assist in Warranty claims.
MODEL NUMBER
SERIAL NUMBER
INSTALLATION DATE
STARTUP DATE
SERVICE AGENCY &
PHONE NUMBER
DATE DESCRIPTION OF WORK PART NUMBERS SIGNATURE OF SERVICE REP.
REMEMBER TO KEEP COPIES OF SERVICE INVOICES AND PURCHASE ORDERS.
1333 East 179th Street
Cleveland, Ohio 44110
Phone: [phone]
1-800-338-2204
Fax: [phone]
www.clevelandrange.com
Section 6
Service Record

22 260BKV 03/15
Service Record Section 6
DATE DESCRIPTION OF WORK PART NUMBERS SIGNATURE OF SERVICE REP.