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IMPORTANT
First in Cooking Built go Last.
FOR FUTURE REFERENCE
Please complete this information
and retain this manual for the lie
of the equipment.
MODEL #
southbend
SERIAL #
DATE PURCHASED
A MIDDLEBY COMPANY
OPERATOR’S MANUAL
INSTALLATION
OPERATION AND MAINTENANCE INSTRUCTIONS
COUNTERTOP
w
CONVECTION STEAMER
MODEL: R2
AWARNING
improper installation, service, or maintenance can cause property damage,
injury or death. Read the installation, operation and maintenance instructi
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Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the market. You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet the tough- est standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will experience years of reliable, trouble- fr
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SAFETY PRECAUTIONS Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precau- tions. 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. This symbol warns of immediate hazards which will result in severe injury or death. j A DA
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NOTE: Not for Scale. For Dimensional Purposes Only. k-G- +-D- rc- MINIMUM -c 4 CLEARANCE FRONT VIEW TOP VIEW SIDE VIEW F %% Electric connection - terminal block 6& Drain 1 l/4” o.d., leave open, do not connect to floor drain 5 Cold water inlet l/4”, 30 p.s.i. min.-60 p.s.i. max. ( ) = Millimeters DIMENSIONS: Width Height DEPTH DRAIN WATER / ELECTCONN / CRATE SIZE Cubic Crated B C D H J K I Width 1 Depth 1 Height Volume Weight MODEL A E i F G R2 - ” 14 318” 1 l/4” 4 314” 19 l/2”
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NOTICE Floor drain must be located outside the confines of the equipment base. Southbend reserves the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improvements, additions, or replacements for previously purchased equipment. NOTICE These procedures must be followed by qualified personnel or warranty will be voided. GENERAL: NOTICE The unit, when installed, must be electrically grounded and comply with
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ELECTRICAL CONNECTION: Electrical diagrams are located inside right compartment on back side of right side cover. Be sure that the input voltage and phase match the requirements shown on the serial plate. A positive ground connection is essential. ELECTRICAL: A field connection Tem%nal Block is located at the rear of the unit, lower left side. A hole is provided for a 3/4” conduit fit- ting (solid or flex). Refer to figure 1. Conduit Fitting Hole Drain Conhection I Water Inlet FIGURE
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NOTE: This unit has one power supply for controls and elements, as well as one ground wire. A POSITIVE GROUND CONNECTION IS ESSENTIAL. DO NOT ALLOW ANY TAMPERING OR ADJUSTMENT OF ANY CONTROL OR WIRING. THE UNIT IS FAC- TORY SET. ADJUSTMENT OF ANY INTERNAL COMPONENT OTHER THAN THE FIELD TERMINAL BLOCK CAN VOID THE WARRANTY. ELECTRICAL CONNECTION NOTE: All 208-220-240 and 480 volt units will have three terminal block sections. “Ll-L2-L3.” for use with either 3-wire 3-phase or 2-wire, single
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WATER SPECIFICATION: To meet warranty requirements, supply water must meet the following specification: Pressure: 30 to 60 psi Total Dissolved Solids (TDS): 60 PPM Hardness: 2 Grains or 35 PPM pH Factor: 7.0 to 7.5 DRAIN LINE: The drain line connection size from the unit is 1” NPT (32 mm). Position the unit near, but not on top of, an open floor drain. DO NOT directly plumb to the unit unless you also install an “open funnel” downstream of this connection in the drain system. Make the d
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NOTICE Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its NFPA 96 latest edition that local codes are “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes. EXHAUST FANS AND CANOPIES:tt is recommended that the steamer be installed under a ventilation hood. Consult local codes for proper installation of hoods. LE
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4. If unit is to be installed on a counter top or other surface without using legs, the unit must be sealed to the surface to prevent any water, grease, etc. from accumulating under the steamer. The steamer can be bolted to the counter but will still have to be sealed. The installer may use G.E. or DOW CORNING RTV type sealant. (Consult local code for exact requirements.) See figure 5. Steamer \ Sealer Bottom View Sea nt I FIGURE 5 PERFORMANCE CHECK: The following items should be che
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THEORY OF OPERATION Compared to other steam cookers with complicated boilers, the R2 is a very simple machine. immersion elements are installed on the left side of the cavity and when water covers the elements, water starts to boil and turn to steam. There is no pressure in this unit. The SteamMaster R2 is designed to provide quick heat-up from a cold start. All equipment must be installed correctly to ensure proper operation and reliable service. installation instructions must be followed
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SUGGESTED COOKING TIMES: Timer settings are for general guidance only. Differences in food quality, size, shape, freshness, load size and degree of doneness desired must be considered and adjustments made in time if necessary. COOKING TIME PRODUCT WEIGHT PORTIONS (Minutes) PAN USED Asparagus Fresh 3% lbs. 14 (4 oz.) 8-10 Full/Perforated Frozen Spears (Thawed) 5 Ibs. 20 (4 oz.) 9 Full/Perforated Beans 12 Full/Perforated Green - Frozen, Cut 5 Ibs. 20 (4 oz.) 15-17 Full/Perforated Gre
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COOKING TIME PRODUCT WEIGHT PORTIONS (Minutes) PAN USED Meats Corned Beef 6% Ibs. 18 (6 oz.) 2 hours Full 5 Full/Perforated Hot Dogs, Thawed 5 Ibs. 40 (2 oz.) 10 Full/Perforated Hot Dogs, Frozen 5 Ibs. 40 (2 oz.) Fowl 4’12 Ibs. 12 (6 oz.) Boneless Chicken Breast 15 Full/Perforated Tamales, Frozen 3 Ibs. 12 (4 oz.) 20 Full/Perforated Tortilla, Frozen 8-Inch 4 Tortillas 4 45 Seconds Half/Perforated Beef Ravioli, Frozen 48 Ravioli 8 5-6 Full/Perforated (1 lb. 8 oz.) Elbow Macaroni 2
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Adding salt to the water for eggs cooked in the shell makes the cooking water more efficient and faster at its job. If the egg cracks, the white is cooked at the crack and is sealed right away. To avoid green yolk (which is a deposit of iron sulfide) chill the eggs immediately after removing from the steamer by plunging them into a cold water bath (preferably containing ice). A quick and easy way to cook eggs for a salad mixture is to crack them directly into a solid steam table pan which ha
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MAINTENANCE Southbend equipment is sturdily constructed of the best quality materials and is designed to provide durable service when treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage. Following daily and periodic maintenance procedures will increase the life of your equipment. Cilmatic conditions - salt air - seasonings
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MAINTENANCE A WARNING BURNHAZARD ~ For proper and safe operation, this steamer must be cleaned daily. Be sure the overflow pipe is not clogged before operating. A clogged pipe could cause too much hot water to enter the steamer thereby creating a BURN HAZARD when the door is being opened. Clean this steamer daily as described in this manual. Failure to do so could result in serious injury or damage. Drains must be kept clean and clear of debris. A WARNING SHOCK HAZARD De-energize all p
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ADJUSTMENTS NOTICE Service work should be performed only by a qualified technician who is experienced in, and knowledgeable of, the operation of commercial gas, electric, and steam cooking equipment. Contact the Authorized Service Agency for reliable service, dependable advice or other assistance, and for genuine factory parts. Warranty will be void and the manufacturer is relieved of all liability if: (A) Service work is performed by other than a qualified technician. (6) Other than gen
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PARTS -- ACCESSORIES Genuine Pms Pmlecr YOU ALL-Ways! NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT. The serial plate with voltage, model, and serial information is located on the right side of the steamer cavity on the upper rear comer. On single units a second tag is located on the face of the door which will show only model and seri- al number. On Tandem units, a second tag is on the right side of the right unit and the left side of
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No QUIB~RRANTY m If a customer calls with a problem involving any Southbend product, we will rectify it, no charge: 24 hours a day, 7 days a week, 365 days a year. m 0ur”No Quibble” Warranty means there will be no charge to the customer for the call, parts, travel or for premium time. If the problem turns out that the unit is unplugged, the circuit breaker is tripped, the gas is shut off, or even if the customer doesn’t know how to operate the equipment, etc.,-it’s covered. , ._ :a ‘; Th
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SOUTHBEND LIMITED WARRANTY Southbend warrants that the equipment, as supplied by the factory to the original purchasers, is free from defects in materials and workmanship. Should any part thereof become defective as a result of normal use within the period and limits defined below, then at the option of Southbend such parts will be repaired or replaced by Southbend or its Authorized Service Agency. This warranty is subject to the following conditions: If upon inspection by Southbend or its
