INSTALLATION AND OPERATION - Parts...

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OWNER’S MANUAL

ELECTRIC CONVECTION STEAMER

MODELS: ETP-5E ETP-10E

INSTALLATION, OPERATION, MAINTENANCE, PARTS

___________________________________________________________________________

S-6505 35 Garvey Street, Everett, MA 02149-4403 Rev. D 02/12 Tel: (617) 387-4100, (866) 698-3188

Fax: (617) 387-4456, (800) 227-2659 [email protected], www.mfii.com

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IMPORTANT NOTES FOR INSTALLATION AND OPERATION Retain this manual for future reference.

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, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing, servicing or operating this equipment.

IMPORTANT Do not attempt to operate this unit in the event of power failure. Adequate clearances must be maintained for safe and proper operation. Contact the factory, the factory representative or a local service company to perform maintenance and repairs should the appliance malfunction. Refer to warranty terms.

Intended for commercial use only. Not for household use.

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TABLE OF CONTENTS

IMPORTANT NOTES FOR INSTALLATION AND OPERATION .............................................................................. 2 1.0 SERVICE CONNECTIONS ETP-5E .................................................................................................................................................................... 4 ETP-10E .................................................................................................................................................................. 5 2.0 INTRODUCTION DESCRIPTION ........................................................................................................................................................ 6 BASIC FUNCTIONING ............................................................................................................................................ 6 3.0 INSTALLATION LOCATION .............................................................................................................................................................. 7 MECHANICAL CONNECTIONS .............................................................................................................................. 7 INSTALLATION CODES AND STANDARDS ........................................................................................................... 7 TO INSTALL ............................................................................................................................................................ 7 PLUMBING CONNECTIONS ................................................................................................................................... 8 DRAIN CONNECTIONS .......................................................................................................................................... 9 INSTALLING DRAIN ADAPTER .............................................................................................................................. 9 WATER CONDITIONING ......................................................................................................................................... 9

INSTALLING YOUR AQUA-PURE COMMERCIAL SERIES WATER FILTRATION SYSTEM .......................................................................................................................................... 10 ALTERNATE FILTER SYSTEM INSTALLATION SET-UP ................................................................................... 11 4.0 PERFORNANCE CHECK TESTING UNIT ...................................................................................................................................................... 12 BEFORE FIRST USE............................................................................................................................................. 12 5.0 OPERATING INSTRUCTIONS PREHEATING ....................................................................................................................................................... 13 COOKING .............................................................................................................................................................. 13 SHUT-DOWN PROCEDURE ................................................................................................................................. 14 COMPLETE SHUT-DOWN .................................................................................................................................... 14 CLEANING ............................................................................................................................................................ 15 DRAINAGE ............................................................................................................................................................ 15 COOKING COMPARTMENT DRAINAGE .............................................................................................................. 15 DRIP/SPILL TROUGH DRAINAGE ........................................................................................................................ 15 CONTROLS ........................................................................................................................................................... 16 TEST KITCHEN BULLETIN ................................................................................................................................... 17 COOKING GUIDE .................................................................................................................................................. 18 STEAM COOKING ................................................................................................................................................. 20 PREPARATION ..................................................................................................................................................... 20 PAN ....................................................................................................................................................................... 21 6.0 PREVENTIVE MAINTENANCE INTRODUCTION ................................................................................................................................................... 21 CLEANING (DAILY) ............................................................................................................................................... 21 CLEANING (WEEKLY) .......................................................................................................................................... 22 DELIMING PROCEDUES ...................................................................................................................................... 23 STAINLESS STEEL ............................................................................................................................................... 24 TO REMOVE HEAT TINT ...................................................................................................................................... 24 FILTER CHANGE PROCEDURE ........................................................................................................................... 25 7.0 TROUBLESHOOTING GENERAL TROUBLESHOOTING GUIDE ............................................................................................................. 26 ELECTRICAL FAULT ISOLATION GUIDE ............................................................................................................. 27 TIMER MOTOR ..................................................................................................................................................... 27 DOOR INTERLOCK SWITCH ................................................................................................................................ 28 INDICATOR LIGHTS ............................................................................................................................................. 28 BUZZER ................................................................................................................................................................ 28 WIRING ................................................................................................................................................................. 28 8.0 ADJUSTMENTS ADJUSTMENTS FOR HIGH ALTITUDE LOCATIONS ........................................................................................... 29 DOOR GASKET REPLACEMENT ......................................................................................................................... 29 EXTERIOR PANEL REMOVAL .............................................................................................................................. 29 9.0 PARTS FIGURE 1 ............................................................................................................................................................. 30 ALTERNATE FILTER SYSTEM FIGURE 2 ........................................................................................................... 35 FIGURE 3 ............................................................................................................................................................ 36 10.0 WIRING .............................................................................................................................................................................. 39-44

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1.0 SERVICE CONNECTIONS

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1.0 SERVICE CONNECTIONS

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2.0 INTRODUCTION DESCRIPTION The ETP-5E and ETP-10E are electric powered pressureless steam cookers. The cooking compartments are equipped with a three-piece door with inner gasket plate isolated from the exterior surface. Door latch operates by slam action for positive sealing of the door. Operating controls are displayed on a front-mounted panel and include indicator lights for ready and cooking modes, a timer to set cook times and a selectable hold cycle to keep food warm once cooked, a temperature display to monitor cavity temperature, and an illuminated ON/OFF/DELIME switch. BASIC FUNCTIONING The cooker is ready for operation when the READY light comes on. At the end of the set interval, timer contacts switch to shut off the cooking operation and sound a signal buzzer. The buzzer is silenced by returning the timer dial to the OFF position. In the

‘HOLD’ mode, the cooker will maintain a safe food holding temperature at or above 150 F. Steam emitted from the compartment along with liquid cooking drainage is directed through a removable drain screen inside the compartment. Drainage from the compartment as well as from the steam generators, after the appliance is shut-off, is directed to the drain box in the cabinet base.

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3.0 INSTALLATION LOCATION Allow space for plumbing and electrical connections. Minimum clearances are 3" (74mm) on the sides and 6" (152mm) on the back for proper air circulation. Allow adequate access for operating and servicing the steamer, 36" (915mm) at the front of the steamer and 15" (381mm) above the steamer. MECHANICAL CONNECTIONS All electrical and plumbing connections are located on the rear panel of the unit. See ‘SERVICE CONNECTIONS’ on pages 5 and 6 for location of mechanical connections.

WARNING: These procedures must be followed by qualified personnel or warranty will be voided. An open gap floor drain is required immediately below the appliance drain.

INSTALLATION CODES AND STANDARDS Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National Electrical Code ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2 as applicable. Ventilation must be provided in accordance with local codes, or in the absence of local codes, with ANSI/NFPA 96 Standard for Ventilation and Fire Protection of Commercial Cooking Operations. WIRING DIAGRAM FOR APPLIANCE IS LOCATED ON RIGHT HAND SIDE PANEL OF THE COOKER CABINET. TO INSTALL: 1. Uncrate carefully. Report any freight damage to the freight company immediately. 2. Set the unit in place. Be certain to maintain the minimum clearances from combustibles and

non-combustibles. 3. 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. 4. 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.

5. Set steamer back in proper position.

3.0 INSTALLATION (Continued) 6. Install bolts through anchoring holes and into anchors to secure the steamer to the floor.

Seal bolts and flanged feet with Silastic or equivalent. 7. 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.

WARNING: Disconnect the power supply to the appliance before cleaning or servicing.

Make electrical connection through the hole provided using 3/4" (19mm) or 1-1/4" (32mm) trade

size conduit. Refer to the wiring diagram located inside the right side panel. Use 90 C minimum insulated wire. PLUMBING CONNECTIONS

NOTICE: Equipment not installed in accordance with these guidelines may void the warranty.

CAUTION: An obstructed drain can cause personal injury or property damage.

WARNING: Plumbing connections must comply with applicable sanitary, safety, and plumbing codes.

The water supply inlet is provided with 3/8" (10mm) NPT threaded fitting. The water supply line pressure should be 25-50 PSI (1.8-3.5 kg/cm2). The water supply to the generator tank is separated from the water supply to the cooling system where steam is condensed before entering the drain line. Install line strainer (not provided). A manual shutoff valve for water supply line must be installed by others convenient to the steamer.

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3.0 INSTALLATION (Continued) DRAIN CONNECTIONS:

WARNING: An open gap floor drain is required immediately below the appliance drain.

CAUTION: PVC OR CPVC are not acceptable materials for drains.

INSTALLING THE DRAIN ADAPTER From the rear of the unit, position the drain adapter hooks through the slots in the floor of the cabinet to and align with the holes at the rear and fasten in place with provided screws. When making the drain connection to the 1½” NPT male thread of the drain adapter, use a pipe wrench to firmly support the drain adapter nipple to prevent damage to the assembly. STRAINERS and FILTERS will NOT remove all minerals from the water. WATER CONDITIONING: Untreated water contains scale-producing minerals which can precipitate onto the surfaces in the steam generator. Due to the temperatures in the steam generator, the minerals can bake onto the surfaces and components. This can result in early component failure and reduced product life. Water level probes become coated with scale. Scale may bridge across the probe insulator from the metal extension, which senses the water level in the steam generator shell. Once this scale becomes wet, the water level control is unable to maintain the proper water level in the steam generator. STRAINERS and FILTERS will NOT treat equipment for scale reduction. This equipment is furnished with an Aqua-Pure® Commercial Series water filtration system. An initial flushing procedure for the filter system must be performed before using this equipment.

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3.0 INSTALLATION (Continued)

INITIALISING YOUR AQUA-PURE® COMMERCIAL SERIES WATER FILTRATION SYSTEM

1. From the front of the unit, open the cabinet base door to access the filter system.

2. Turn on the water to the filter system.

3. To remove the short tube from the flush valve, press the retaining collar in toward the valve and remove the tube. Insert the 1/4" tube provided by firmly inserting it into the fitting. Run the tubing to the drain.

4. Turn flush valve “ON” and flush the cartridge to remove any entrapped air and carbon

fines. The time to flush is two minutes. Turn FLUSH VALVE to “OFF”. The system is now ready for use.

Filter Status Indicators: Three LEDs, green to indicate “Active”, yellow “Alert” to indicate that the filter is “80% exhausted”, and “Change” red LED alerts that 100% of the filter is exhausted or 6 months have passed.

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3.0 INSTALLATION (Continued)

ALTERNATE FILTER SYSTEM INSTALLATION SET-UP

1. Remove sanitary cap from cartridge. Install cartridge with a quarter turn to the right until cartridge comes to a complete stop. (A “click” is heard). (Figure 1)

2. It is recommended that cartridges be replaced regularly, at no more than six-month

intervals, to be assured of optimum performance. (Figure 2)

To replace cartridge:

a. Shut off inlet water. b. Open a downstream valve to relieve pressure. c. Unscrew the cartridge in the direction shown in the illustration and discard. d. Lubricate o-ring of new cartridge with water. DO NOT use petroleum jelly. e. Install by turning new cartridge toward the right until it comes to a complete stop.

DO NOT over tighten. (Never use tools to tighten a cartridge). f. Turn on inlet valve, bleed air through a downstream valve until water appears

clear, and check for leaks. System is now ready for use.

Figure 1 Figure 2

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4.0 PERFORMANCE CHECK

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 door.

TESTING UNIT 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 10 minutes, the “READY” light should

come on, indicating that the water temperature is approximately 200 F (93 C). 3. When the “READY” light comes on, set timer to the “5 minute” position. With door open,

observe that no steam is entering the compartment and that the “COOKING” light is OFF. 4. Close compartment door. The COOKING light should now be illuminated and steam should

be heard entering the compartment after about 45 seconds. 5. The tempering tank does not discharge to drain until the water in the top of the tank reaches

130 F or the unit is shut off and the generators are allowed to drain. 6. Open compartment door and observe that steam supply to chamber is cut off. “READY”

light should again come on as “COOKING” light goes “OFF”. 7. Close compartment door and let cooking cycle finish. When the timer returns to “0" position,

a buzzer will sound signaling the end of the cooking cycle. Buzzer must be manually turned off by setting the timer to its “OFF” position.

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. 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.

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5.0 OPERATION INSTRUCTIONS

CAUTION: Live steam and accumulated hot water in the compartment may be released when the door is opened.


PREHEATING Before each initial operation of the cooker, and at any other time when the cooking compartment is cold, a one-minute preheating period is required. To preheat the cooker, put steam source into operation and proceed as follows: 1. Close cooking compartment door. 2. Set 60-Minute Timer Dial to “1-minute” setting. 3. Turn off buzzer, which sounds to indicate cooking is complete, by setting the Timer Dial

to OFF position. 4. The steamer is now ready to cook. COOKING

CAUTION: Live steam and accumulated hot water in the compartment may be released when the door is opened.

Before loading the cooker, be sure compartment is hot (See preheating instructions above). 1. Slide pans of food into cooking compartment pan supports. 2. Close cooking compartment door. 3. Set timer cooking time:

a. HOLD - for holding cooked foods in a warm state. Will maintain the cooking cavity at

or above 150 F (65 C).

b. 60-MINUTE TIMER - for timed cooking. Set timer to the required cooking time (see Cooking Guide on page 18).

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5.0 OPERATION INSTRUCTIONS (Continued)

4. The cooking cycle may be interrupted at any time by opening the compartment door. To resume operation, close the door.

5. Turn off buzzer, which sounds to indicate cooking is complete, by setting timer dial to the OFF position.

6. Open door slightly at first letting most of the steam out of the compartment and then fully open the door.

7. Unload by sliding pans of food from pan supports.


Frequently check that the compartment drain and plumbing is free of all obstructions. Never place food containers, food or food portion bags in the cooking compartment in such a way that the compartment drain becomes obstructed. Each compartment is equipped with a removable drain screen. Frequently check the drain screen for accumulation of food particles. Should food particles accumulate against, or clog the drain screen, remove it, clean it thoroughly and then replace it in its original position. SHUT-DOWN PROCEDURE No shut-down procedure is required for the cooker except to check that both timer dials are in the OFF position and that both compartment doors are open. When all cooking has been completed for the day, the steam source must be shut off. COMPLETE SHUTDOWN 1. Set timer to “OFF” and turn power switch “OFF”. Steam generators will drain automatically.

2. Turn water supply “OFF”.

3. Disconnect power supply.

4. Leave door (s) ajar.

CAUTION: When the unit is not in use, leave the cooking compartment doors ajar to prolong the life of the door gasket.

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CLEANING After each period of daily operation (more frequently as required to maintain cleanliness), the cooker should be thoroughly cleaned by completing the following steps: 1. Remove left and right side pan supports by lifting up and off mounting studs. Remove the

drain screen in the rear of the compartment. Wash with a mild detergent. Rinse and set aside for reassembly.

2. Wash cooking compartment interior using a mild detergent and water. Rinse and dry

thoroughly. 3. Replace pan supports and drain screen in compartment and leave door open. DRAINAGE Cooking Compartment Drainage The bottom of the cooking compartment is angled slightly toward the rear of the unit. This assures that any build-up condensate or spills will be directed toward the drain, which is located at the rear bottom center of the cooking compartment. Any liquid exiting the cooking compartment runs down the cooking compartment drain tube and into the condensate tank. Drip/Spill Trough Drainage The Pressureless Steam Cooker has a drip/spill trough below the cooking compartment door. It will catch any condensate gathering on the front of the unit when the door is opened. 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 200 F (93 C) (just below water boiling point). However, for high altitude locations, an authorized service agency must adjust the steamer to achieve this temperature.

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 when opening door.


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CONTROLS

1. Ready Pilot Light When lit, indicates steam generator

has reached 200 F (93 C) and is ready for the cooking cycle.

2. Cooking Pilot Light When lit, indicates that a cooking cycle is in progress.

3. Timed Cook/Hold Mode Set the cooking time (0 to 60 minutes) - steam cooking will begin after 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. Hold - For keeping cooked foods warm after

cooking, at or above 150 F (65 C).

4. Main Power Switch The steam generator will automatically fill and begin heating to the pre-set temperature for standby. Red light will ignite on the main power switch.

ON

OFF The steam generator will drain. No lights.

DELIME Closes the drain valve while “Total Concept” is being poured into the steam generator during the Delime procedure. Amber light will illuminate.

5. Temperature Display Shows temperature within the cooking cavity.

6. Buzzer Signals end of cooking period (not shown).

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TEST KITCHEN BULLETIN Pressureless Cooker - Facts On Parade

1. Frozen vegetables should always be cooked in perforated 12" x 20" x 2 ½ “ pans, 10 lbs.

(4.5 kg) maximum per pan. 2. Frozen entrees should be underlined with a perforated pan for best results. If they are

defrosted first, the heating time will be decreased. 3. Fresh foods may also be cooked in this unit. Vegetables and other foods where the stock

is not to be retained should be cooked in perforated 12" x 20" x 2 ½" pans for the most nutritious results.

4. There is a safety micro-switch on the door, which shuts off the steam each time the door is

opened if the unit is in the cooking cycle.

5. Total cooking time will vary depending on the load, even though the timer setting is the same.

6. All foods, except cakes and pastry, can be cooked in a steam cooking unit. 7. Steam cooked meals have greater nutritional value since they retain most of their vitamins

and minerals. 8. Because foods are cooked faster by the higher temperatures of steam cooking, they can

be prepared closer to serving time, insuring maximum freshness. 9. Steam cooked foods have a higher percent yield more portions per dollar spent. 10. 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.

11. Some important advantages of steam cooking are labor saving, reduced operating costs,

space saving, and the lifting of heavy stock pots is eliminated. 12. Rice and spaghetti products, if thoroughly wet at the start of the cooking process, are very

easily prepared. 13. Food such as potatoes, poultry, seafood, and some meats may be blanched in the steam

cooker, thus reducing the total cooking time and grease absorption. 14. The steam cooker will loosen foods burned on pans making washing easier.

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TEST KITCHEN BULLETIN Pressureless Cooker - Facts On Parade (Continued)

15. Solid pans are recommended when liquid is to be retained and perforated pans when the

liquid is not to be retained. 16. Eggs may be cooked out of the shell if they are to be chopped which eliminates peeling

after steaming. 17. The steam cooker can be opened during the cooking period to add or remove items. 18. 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.

COOKING GUIDE

The cooking times indicated in this list are based on a preheated cooking compartment. Preheat time for the Eco-Tech Plus Steamer is approximately 15 minutes.

ITEM

APPROX WT. PER

PAN SIZE OF PAN

(PERFORATED)

NUMBER OF

PANS

TIMER SETTING

(MINUTES)

APPROX # COOKED

SERVINGS PER PAN 3oz.

FROZEN VEGETABLES

Green Beans, Regular Cut 6 lbs. 12” x 20” x 2.5” 1-5 Pans 15-20 24

Green Beans French Cut 4 lbs. 12” x 20” x 2.5” 1-5 Pans 13-18 16

Lima Beans, Baby 5 lbs. 12” x 20” x 2.5” 1-5 Pans 23-28 20

Broccoli Spears 6 lbs. 12” x 20” x 2.5” 1-5 Pans 11-16 24

Brussel Sprouts 5 lbs. 12” x 20” x 2.5” 1-5 Pans 14-19 20

Carrots, Diced 4lbs. 12” x 20” x 2.5” 1-5 Pans 15-21 16

Cauliflower 6 lbs. 12” x 20” x 2.5” 1-5 Pans 13-17 24

Corn on the Cob 3" ears 27 Ears 12” x 20” x 2.5” 1-5 Pans 17-21 27

Corn, Nibbles 5 lbs. 12” x 20” x 2.5” 1-5 Pans 13-17 20

Mixed Vegetables 5 lbs. 12” x 20” x 2.5” 1-5 Pans 15-21 20

Green Peas 6 lbs 12” x 20” x 2.5” 1-5 Pans 13-19 24

Spinach 6 lbs. 12” x 20” x 2.5” 1-5 Pans

Must Be Defrosted

-

Squash, Winter 8 lbs.

12” x 20” x 2.5” (Solid)

1-5 Pans Must Be

Defrosted -

FRESH VEGETABLES

Asparagus Spears 4 lbs 12" x 20" x 2.5" 1-5 15-21 16

Beans, Green or Waxed 4 lbs. 12" x 20" x 2.5" 1-5 18-27 16

Broccoli Spears 6 lbs 12" x 20" x 2.5" 1-5 17-23 24

Carrots, Sliced 6 lbs 12" x 20" x 2.5" 1-5 25-29 24

Cauliflower 4 lbs. 12" x 20" x 2.5" 1-5 17-23 16

Corn on the Cob (Husked) 1 dozen 12" x 20" x 2.5" 1-5 17-23 1 dozen

Green Peas 5 lbs. 12" x 20" x 2.5" 1-5 13-17 24

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COOKING GUIDE (Continued)

ITEM

APPROX WT. PER

PAN SIZE OF PAN

(PERFORATED) NUMBER OF PANS

TIMER SETTING

(MINUTES)

APPROX # COOKED

SERVINGS PER PAN 3oz.

Potatoes, Whole 10 lbs 12" x 20" x 2.5" 1-5 40-45 40

Potatoes, French Fry Cut 10 lbs. 12" x 20" x 2.5" 1-5 17-23 40

Spinach 3 lbs. 12" x 20" x 4" 1-5 9-11 12

Squash, Summer or Zucchini, 1" slices 5 lbs. 12" x 20" x 2.5" 1-5 10-15 24

FISH & SHELLFISH

Clams 5 lbs. 12" x 20" x 2.5" 1-5 11-13 -

Crabs 6 each 12" x 20" x 2.5" 1-5 21-27 -

Fish Fillets 3 lbs. 12" x 20" x 2.5" 1-5 11-13 -

Fish Filets, Covered 3 lbs. 12" x 20" x 2.5" 1-5 14-17 -

Fish Filets, Covered in Casserole 6-8 oz. 3 per pan 12" x 20" x 2.5" 1-5 19-21 -

Fish Steak 3 lbs. 12" x 20" x 2.5" 1-5 13-17 -

King Crab Legs, Frozen 5 lbs. 12" x 20" x 2.5" 1-5 11-13 -

Lobsters, 1 1/4 lb. 4-5 each 12" x 20" x 2.5" 1-5 17-23 -

Shrimp, Peeled Frozen 3 lbs. 12" x 20" x 2.5" 1-5 11-13 -

MEAT & POULTRY

Chicken, Cut-Up 5 lbs 12" x 20" x 2.5" 1-5 27-37 15-20

Chicken, Whole (1.8kg) 4 lbs. 12" x 20" x 2.5" 1-5 45-55 25-30

Frankfort’s 5 lbs 12" x 20" x 2.5" 1-5 10-14 20-25

Hamburgers (3 oz.) 5 lbs 12" x 20" x 2.5" 1-5 23-27 20-25

Meatballs, 1oz. size 6 lbs. 12" x 20" x 2.5" 1-5 27-32 35-40

Sausages, 10 per lb. 6 lbs. 12" x 20" x 2.5" 1-5 23-26 18-20

MISCELLANEOUS

Eggs in Shell (Hard Cooked)

3 dozen 12" x 20" x 2.5" 1-5 19-21 -

Eggs in Shell (Soft Cooked)

3 dozen 12" x 20" x 2.5" 1-5 10-12 -

Eggs, Out of Shell 4 dozen 12" x 20" x 2.5"

(Solid) 1-5 15-19 -

Eggs, Poached 1 dozen 12" x 20" x 2.5" 1-5 8-10 -

Rice 4 lbs. 12" x 20" x 2.5" 1-5 28-30 -

Spaghetti, Raw 2 lbs. 12" x 20" x 2.5" 1-5 19-21 -

Spaghetti, Cooked, Refrigerated

3 lbs. 12" x 20" x 2.5" 1-5 8-10 -

Spaghetti, Cooked, Frozen

3 lbs. 12" x 20" x 2.5" 1-5 10-13 -

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5.0 OPERATION INSTRUCTIONS (Continued) STEAM COOKING Your steamer efficiently cooks vegetables or other foods for immediate serving. Steam cooking should be carefully time controlled. Keep hot food holding time to a minimum to produce the most appetizing results. Prepare small batches, cook only enough to start serving, then cook additional amounts to meet demand. Separate frozen foods into smaller pieces to allow more efficient cooking. Use a pan cover for pre-cooked 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 cover is used, approximately one-third additional cooking time is necessary. Cooking time for frozen foods depends on amount of defrosting required. If time permits, allow frozen foods to partially thaw overnight in a refrigerator. This will reduce their cooking time. PREPARATION Prepare vegetables, fruits, meats, seafood and poultry normally by cleaning, separating, cutting, removing stems, etc. Cook root vegetables in a perforated pan unless juices are being saved. Liquids can be collected in a solid 12" x 20" 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 juices. Meats and poultry are cooked in solid pans to preserve their own juices or to retain broth. Canned foods can be heated in their opened cans (cans placed in 12" x 20" solid pans) or the contents may be poured into solid pans. PAN The steamer compartment is designed to accept combinations of the pan of 12" x 20" (either solid or perforated) as shown on the following table.

DEPTH OF PAN NUMBER OF PANS PER COMPARTMENT

1" 10

2 ½" 5

4" 3

6" 2

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6.0 PREVENTIVE MAINTENANCE INTRODUCTION A good preventive maintenance program begins with the daily cleaning procedure. Additional preventive maintenance operations are presented in this section. In establishments that employ full-time maintenance personnel, the tasks described can be assigned to them. For other installations, tasks requiring mechanical or electrical experience should be performed by an authorized service agency. The following paragraphs are set for minimum preventive maintenance procedures that must be completed periodically to assure continued trouble-free operation of the cooker.

CAUTION: Under no circumstances should hardware (or parts) be replaced with a different length, size, or type other than as specified in the parts list. The hardware used in the cooker has been selected or designed specifically for its application, and the use of other hardware may damage the equipment and will void any warranty.

WARNING: Disconnect the power supply to the appliance before cleaning or servicing.

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 when opening door.

CLEANING (DAILY) At the end of each day, or between cooking cycles if necessary: 1. Turn main power switch OFF. 2. Remove pans and racks from compartment and wash in sink.

3. Wash compartment interior with clean water. 4. Use warm soapy water with a cloth or sponge to clean exposed bead of door gasket, rinse

with warm clear water and wipe with a dry cloth.

Wipe surfaces which touch door gasket with a cloth or sponge and warm soapy water, rinse with warm clear water and wipe with a dry cloth. Do not apply food oils or petroleum solvents or lubricants directly to door gasket or surfaces, which touch door gasket.

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6.0 PREVENTIVE MAINTENANCE (Continued)

5. Remove drain screen from inside compartment drain. 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.

6. Leave door slightly open when steamer is not in use.

CAUTION: Do not use cleaning agents that are corrosive.

NOTICE: Contact the factory, the factory representative or a local service company to perform maintenance and repairs should the appliance malfunction. Refer to warranty terms.

CLEANING (WEEKLY) Weekly, or more often if necessary: 1. Clean exterior with a damp cloth and polish with a soft dry cloth. 2. Use a non-abrasive cleaner to remove discolorations. Following daily and periodic maintenance procedures will enhance long-life for your equipment. Climatic conditions - salt air - may require more thorough and frequent cleaning otherwise the life of the equipment could be adversely affected. It is NOT RECOMMENDED to use cleaning agents that are corrosive. Use of cleaning agents that contain chloride, acids or salts which are corrosive may cause pitting and corrosion when used over a period of time; this will reduce the life of the appliance. Should pitting or corrosion occur, this is not covered by warranty. Follow the recommended cleaning instructions. Use a mild detergent, warm water and rinse thoroughly.

NEVER SPRAY WATER INTO ELECTRIC CONTROLS OR LOUVERS.

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6.0 PREVENTIVE MAINTENANCE (Continued) DELIMING PROCEDURE

DELIME ONCE EVERY OTHER MONTH

REMOVAL OF SCALE DEPOSITS It is recommended that your steamer be delimed once a month, or more often if necessary. Should your steamer develop a heavy build-up of lime scale deposits, use the TOTAL CONCEPT TREATMENT KIT available from your authorized service agent. Before beginning deliming procedures, ensure that water is not overflowing into the cooking compartment. Both generators must be delimed individually.

WARNING: Read and follow instructions on the TOTAL CONCEPT bottle. Use plastic or rubber gloves to avoid skin contact. If TOTAL CONCEPT comes in contact with skin, rinse with clean water.

CAUTION: Do not open deliming caps when unit is in operation. Do not open or close compartment doors when deliming caps are not in place.

Before beginning deliming procedures, ensure that water is not overflowing into the cooking compartment.

GENERATOR DELIMING INSTRUCTIONS

CAUTION: Do not open or close compartment doors or operate unit when deliming caps are not in place.

1. Turn the power switch “OFF” for three minutes, allowing the generators to completely empty. 2. Turn the power switch to the “DELIME” position. 3. Remove caps located on top right of steamer (left cap for top generator, right cap for bottom generator. Using a funnel and pouring slowly to avoid spilling, pour one quart (0.95 liters) of Market Forge’s Total Concept deliming solution into each generator.

24


1. Replace the deliming caps and tighten. Turn power switch to “ON” for five minutes allowing the generator to completely fill.

2. Turn the power switch to the “DELIME” position. Unscrew the deliming caps and, 1/2 quart

(0.48 liters) for electric units.

3. Replace the deliming caps and tighten. Turn the power switch “ON” for 30 minutes.

4. Flush the generators three times. Turn power switch to “OFF” for three minutes and the “ON” for five minutes.

STAINLESS STEEL To remove normal dirt, grease or product residue from stainless steel, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner. To remove grease and food splatters or condensed vapors that have baked on the equipment apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits, which do not respond to the above procedure, can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces, which are marred, collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required. TO REMOVE HEAT TINT Darkened areas sometimes appear on the stainless steel surface where the area has been subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powdered cleanser. Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods.

25


FILTER CHANGE PROCEDURE

NOTE: This system is equipped with an internal shut-off valve.

1. Turn cartridge slowly to the left, about 1/4

turn, until it stops (when arrows line up). At this position, both inlet and outlet ports are closed and water pressure has been relieved.

2. Pull used cartridge straight down and discard.

Note: There may be a small amount of residual water drainage after pressure is relieved and during cartridge removal.

3. Moisten o-ring with a food grade lubricant and

push new cartridge into filter head. Turn cartridge 1/4 turn to the right until it stops (when arrows line up). Top surface of cartridge will become flush with bottom of the head when fully engaged.

4. Open downstream valve (if installed) and

flush new filter cartridge for two minutes, expelling any trapped air and carbon fines. Water may run cloudy with air but will quickly clear.

5. Reset the monitor by inserting an opened

paper clip into the hole labeled “RESET” Depress and hold the reset switch for five seconds. Successful resetting is witnessed by the unit going through its “reset sequence” of blinking LED’s, namely, Green, Yellow, Red, individually, followed by, Green/Yellow/Red simultaneously.

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7.0 TROUBLESHOOTING

GENERARL TROUBLESHOOTING GUIDE

PROBLEM PROBABLE CAUSE REMEDY

Cooking indicator light fails to light with Timer set.

a. Main power circuit breaker tripped. b. Door interlock switch contacts not closed. c. Door interlock switch faulty. d. Indicator light burned out. e. Faulty timer contacts. f. Faulty wiring.

a. Locate external circuit breaker for incoming power and place in ON position. b. Shut cooker door to close switch contacts. Check alignment of door with switch c. Replace switch. d. Replace light. e. Replace timer. f. Inspect condition of wire and tightness of all connections. Correct as needed.

Steam fails to enter cooking compartment with cooking indicator light on.

a. Faulty wiring. a. Inspect condition of wire and tightness of all connections. Correct as needed.

Steam enters compartment continuously without the cooking or ready light on.

a. Standby thermostat not set correctly. b. Faulty thermostatic switch. c. c. HOLD set on timer.

a.Adjust the thermostat lower. b. Replace thermostat. c. Rotate timer knob to ‘OFF’ position.

Timer dial not turning. a. Faulty timer motor. b. Faulty wiring.

a. Replace timer. b. Inspect condition of wire and tightness of all connections. Correct as needed.

Buzzer fails to sound at end of timer setting.

a. Timer contacts faulty. b. Buzzer faulty. c. Faulty wiring.

a. Replace timer. b. Replace buzzer. c.Inspect condition of wire and tightness of all connections. Correct as needed.

Steam flows continuously from drain line with cooker in operation.

a. Cold water not connected. b. Faulty cooling valve. c. Faulty wiring. d. Faulty or misadjusted operating.

a. Turn on external shutoff valve. b. Replace cooling valve. c. Inspect condition of wire and tightness of all connections. Correct as needed. d. Inspect operation of pressure switch and setting and operation of time delay relay.

Door leaks. a. Damaged door gasket. b. Clogged compartment drain or plumbing.

a. Check gasket for cuts and replace if necessary. b. Remove screen and clean drain line or plumbing.

Water flows into cooking compartment.

a. Level control has failed. b. Water has very high resistance. (i.e. low mineral content or Reverse Osmosis Water). c. Scale build-up on probe. d. Water fill solenoid valve.

a. Replace. b. Replace level control with high sensitivity control. c. Clean all probes in steam generator. d. Plugged, defective, clean or replace.

Water accumulates in compartment. a. Plugged compartment drain. a. Remove screen and clean drain line.

Water flows into drain during shutdown. a. Cooling valve does not close. a. Check valve for foreign material or damage.

Water not being supplied to Generator. a. Water supply off.

b. Supply water pressure too low. c. Defective water solenoid valve. d. Level Probe shorted. e. Defective water level control. f. Drain valve is open.

a. Check incoming water valve is on. b. Call supply agency. c. Replace or clean. d. Check and correct. e. Replace. f. Check valve, clean or replace.

NOTE: THESE PROBLEMS ARE AN INDICATION OF SEVERE WATER CONDITIONS WHICH SHOULD BE CORRECTED IMMEDIATELY TO AVOID

DAMAGE TO THE COMPONENTS AND PERFORMANCE OF THE STEAMER. CALL YOUR SERVICE AGENCY FOR ASSISTANCE.

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7.0 TROUBLESHOOTING (Continued)

ELECTRICAL FAULT ISOLATION GUIDE

FAILURE FAULT LOCATION

1. WILL NOT OPERATE IN EITHER HOLD OR 60-MINUTE TIMER

POSITIONS.

a. Incoming power

b. Timer

c. Door interlock switch

d. Wiring

2. OPERATING IN HOLD POSITION BUT NOT IN 60-MINUTE

TIMER POSITION. a. 60-Minute timer

b. Wiring

3. OPERATES IN 60-MINUTE TIMER POSITION BUT NOT IN HOLD

POSITION. a. Timer

b. Wiring

c. Hold thermostat.

4. WITH COOK INDICATOR LIGHT ON AND STEAM ENTERING THE

CAVITY, TIMER DIAL FAILS TO TURN. a. Hold position set on timer.

b. Timer motor

c. Wiring

5. BUZZER FAILS TO SOUND AT END OF 60-MINUTE TIMER

MODE. a. 60-Minute timer contacts

b. Buzzer

c. Wiring

6. STEAM FLOWS CONTINUOUSLY FROM BOILER DRAIN LINE. a. Cooling valve needs replacing

b. Wiring

c. Thermostat faulty.

Timer Motor A defective timer motor will cause continuous operation in the TIME mode, with the timer dial failing to return to the “0 - Minute” position. To confirm timer motor condition, proceed as follows: 1. Carefully check motor wire leads and tighten loose connections. 2. Turn on power to the steamer. 3. Set timer dial (any setting beyond “0 - Minute”). If operation is correct, the motor will turn the

dial toward “0 - Minute”. If the motor fails to operate, it is defective and the entire timer must be replaced.

4. Shut off power to the cooker.

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7.0 TROUBLESHOOTING (Continued)

Door Interlock Switch Malfunction of the cooker door interlock switch prevents indicator lights from turning on and steam generator from operating when the timer dial is set. If steam does not enter the compartment and the cooking indicator light fails to turn on with the door latch securely engaged, the fault may be in the door interlock switch. Proceed as follows: 1. Turn off power to the cooker. 2. Disconnect wires to the door switch terminals. 3. Connect an ohmmeter between the terminals of the switch. The switch is marked “C” for

common, ‘NC’ for normally closed and “NO” for normally open. 4. Actuate the switch by closing the cooking compartment door. If a zero reading cannot be

obtained between the C and NO terminals, the switch is defective and must be replaced. 5. Remove the ohmmeter and replace the leads on switch terminals. Indicator Lights If the cooker compartment functions correctly, with the single exception that the indicator light fails to light during operation, the fault is a defective indicator light. A “burned out” or defective light is verified by using an AC volt-meter at the leads, with input power on the selector switch in the correct position for that timer, the timer set, and the door latches closed. If 240 volts is present, the fault is in the indicator light and requires replacement. If 240 volts is not present, the fault is in the wiring or control components (selector switch, timer or door switch). Buzzer If the buzzer does not sound at the termination of the operator-selected timer setting (timer dial returned to “0 - Minute” position), the fault may be a defective buzzer. Buzzer operation is verified using an AC volt-meter at buzzer coil connections with input power on and selector switch and coinciding timer dial set at the “0 - Minute” position. If voltage is 240 volts, the fault is in the buzzer, which must be replaced. If 240 volts is not present, the fault is in the wiring or control components (timer or selector switch). Wiring Using an ohmmeter, wiring continuity between the connections shown on the wiring diagram is readily verified. This is best done in stages, removing only those wires required for each continuity check. As each lead is replaced, it should be checked for evidence of corrosion, and cleaned if necessary. All leads must be tightly attached so as to provide a good electrical connection.

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8.0 ADJUSTMENTS

WARNING: At least twice a year, have an authorized service person clean and adjust the unit for maximum performance.

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 200 F (93 C) (just below water boiling point). However, for high altitude locations, an authorized service agency must adjust the steamer to achieve this temperature.

CAUTION: Shut off main electrical power to unit.

Door Gasket Replacement The cooking compartment door gaskets are made of a silicone-type rubber material that is very durable but subject to wear during normal operation. Should the gasket leak replace it. 1. Open the cooking compartment door. 2. Remove the four screws on the outside of the door frame, and remove the door panel

assembly. 3. Remove the six screws from the gasket plate in the door panel assembly. 4. Remove the gasket plate and the door gasket from door panel. 5. Install the new door gasket to the door panel. Replace the gasket plate and six screws. 6. Reassemble the door panel assembly in the door frame using the four screws. 7. Gasket replacement is now complete. Door may be difficult to close until gasket has compressed to conform to opening. Leaving door closed overnight will compress gasket. Exterior Panel Removal

WARNING: To prevent hazard in servicing the cooker, be certain the cold water shut-off valve is closed, and the electrical disconnect circuit breaker for the Cooker unit is OFF before removing side panels.

Access to all internal plumbing and electrical assemblies is from the right side. The right-side panel is removed by removing the bottom screws from panel.

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9.0 PARTS FIGURE 1

31

FIGURE 1

ITEM PART NO. DESCRIPTION ETP-5E QTY

ETP-10E QTY

1 97-6334 Compartment Strainer 1 2

2 97-6177 Perforated Trough 1 1

3 97-6175 Pan Rack 2 4

4 97-6269 Hinge Rod 2

5 97-6191 Door Switch 1 2

97-6301 Switch Actuator 1 2

97-6429 Switch Actuator 1 2

6 97-6178 Striker 1 2

7 97-6580 Control Panel Decal, ETP-10E 1

8 97-6270 Pilot Light, Green, 250V 1 2

9 97-6271 Pilot Light, Red, 250V 1 2

10 98-6046 Knob 1 2

11 97-6272 Switch, On/Delime 1 2

12 08-7521 Temperature Indicator 1 2

12A 91-6491 Grommet 1 2

13 97-6227 Outer Door Shell 1 2

14 97-6432 Door Handle Assembly 1 2

15 97-6232 Latch Assembly 1 2

16 97-6236 Spacer, Upper 1 2

17 97-6261 Bushing 4 8

18 97-6230 Door Panel 1 2

19 97-6228 Door Gasket 1 2

20 97-6229 Gasket Retaining Plate 1 2

21 97-6233 Gasket Panel Screws 6 12

22 97-6437 Right Side Panel 1

23 97-6581 Time Delay Relay, Cooling, 7 Min. 1 1

** 24 97-5864 Fuse Holder (208 - 240V) 1 2

98-6187 Fuse Holder (380 - 600V) 1 2

97-5864 Fuse Holder (220/380V, 240/415V) 1 1

**25 97-6186 Fuse (208 - 240V) 1 2

98-6188 Fuse (380 - 600V) 1 2

32


ETP-10E QTY

**25 97-6186 Fuse, (220/380V, 240/465V) 1 1

26 97-5052 Grounding Lug 1 1

27 97-6481 Hose Clamp 10 20

28 97-6434 Upper Tubing, Silicone, 5/8" ID x 13/16" OD x 30 Lg 1

97-6584 Lower Tubing, Silicone, 5/8" ID x 13/16" OD x 12 Lg 1

** 29 97-6436 Brass Elbow, 5/8" C x 3/4" MPT 2

30 97-6283 Blowdown Solenoid Valve 1 2

97-6210 Blowdown Solenoid Valve 1 2

31 97-6326 Brass Connector, 1/2" C x 3/4" MPT 1 2

32 97-6583 Upper Tubing, Silicone, 5/8" ID x 13/16" OD x 32 Lg 1

97-6582 Lower Tubing, Silicone, 5/8" ID x 13/16" OD x 11 Lg 1

33 97-6443 Hose Clamp 2 4

34 97-6444 Drain Hose 1 2

35 97-6445 Drain Tube Assembly 1 2

36 97-6440 Brass Tee, 3/8" C 1

37 97-6188 Brass Elbow, 3/8" C x 1/8" MPT 2

38 97-6308 Solenoid Valve 3

97-6282 Solenoid Valve 3

39 97-6344 Brass Connector, 3/8" C x 1/8" MPT 3

40 97-6327 Brass Tee, 3/8" C x 1/8" MPT x 3/8"C 1

41 97-6226 Bulk Head Union, 3/8" NPT 1

42 97-6306 Transformer, 230 - 120V 1 2

43 97-5048 Stand-by Thermostat 1 2

97-6179 Dial 2

44 97-6278 High Limit Safety Thermostat 1 2

45 97-5619 Thermostat Fitting, 3/8" C x 3/8" MPT 1 2

46 97-6585 Hex Nut, 1/4 - 20 UNC 1 8

**47 97-6309 Element Assembly, 10 kW, 208V 1 2

97-6310 Element Assembly, 10 kW, 220V (220V, 380V Units) 1 2

97-6311 Element Assembly, 10 kW, 240V (240V, 415V Units) 1 2

97-6312 Element Assembly, 10 kW, 277V (480V Units) 1 2

97-6313 Element Assembly, 10 kW, 347V (600V Units) 1 2

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ETP-10E QTY

48 97-6319 Element Gasket 1 2

**49 10-6962 Terminal Block, White 3 3

97-6586 Terminal Block Rail, 3" 1 1

10-6962 Terminal Block (380/220V, 415/240) 4 4

- Rail 3.75L

**50 98-6186 Terminal Block End, White 1 1

51 97-6587 Brass Hose Barb, 5/8" x ½" NPT 2

97-6422 Brass Hose Barb, 5/8" x ½" NPT 2

52 97-6280 Relay, DPDT, 240V 2 4

97-5991 Relay, DPDT, 240V 2 4

**53 97-6276 Level Control, 10 k OHM 1 2

97-6200 Level Control, 1 M OHM 2 4

54 97-5610 Contactor, 208V - 240V 1 2

55 97-6307 Buzzer 1 2

91-6190 Buzzer 1 2

56 97-6420 Brass Street Elbow, 3/8" FPT x 1/4" MPT 4

57 97-6588 Brass Hose Barb, 5/8" x 3/8" MPT 6

58 97-6589 Right Hand Hose Silicone Blue, 5/8" ID x .955" OD x 10 Lg 2

59 97-6590 Left Hand Hose Silicone Blue, 5/8" ID x .955" OD x 9.5 Lg 2

**60 08-6464 120V, Timer 1 2

08-6621 240V, Timer 1 2

**61 97-6424 Hose, Upper, 5/8" ID x 21" Long 1

97-6425 Hose, Lower, 5/8" ID x 37" 1

62 97-6351 Pressure Switch Tube 1 2

63 97-6591 Connector, 3/8"C x 1/8" FPT 2

64 97-6346 Brass Elbow, 3/8" C x 3/8" MPT 2

65 97-6347 Pressure Switch, Safety 5 PSI 1 2

66 97-6592 Brass Extruded Tee, 3/8" 2

67 97-6593 Brass Close Nipple, 3/8" 2

68 91-7765 Delime Elbow Assembly 1 2

91-7765 Clean Port Plug 1 2

08-7511 “O” Ring 2

34


ETP-10E QTY

69 97-6321 Generator Tank 1 2

97-6322 Tank Cover

97-6323 Tank Gasket 1 2

70 97-6594 Hex Head Bolt, 5/16 - 18 UNC x 1" Long 4

71 97-6324 Probe - Low Level Cut-Off 1 2

72 97-6325 Probe - Low Level 1 2

73 97-6326 Probe, High Level 1 2

74 97-6595 Pressure Switch Bracket 1 2

75 08-6502 Pressure Switch, Operating 1 2

76 97-6446 Tubing, Silicone, 1/4" ID x 8" Long 2

77 97-6596 Brass Hose Barb, 1/4" x 1/8" MPT 4

97-6447 Brass Hose Barb, 1/4" x 1/8" MPT 2

78 08-5015 Check Valve 1 2

79 97-6597 Tubing, Silicone, 1/4" ID x 2" Long 2

97-6449 Tubing, Silicone, 1/4" ID x 2" Long 1

80 97-6598 Brass Extruded Tee, 1/8" FPT 2

81 97-6452 Brass Bushing, NPT, 1/4" to 1/8" 2

82 97-6453 Brass Bushing, NPT, ½" to 1/4" 2

83 97-6454 Brass Locknut, ½" NPT 2

84 10-4586 Sealing Nut, ½" NPT 2

85 97-6599 Top Panel 1

86 97-6600 Time Delay Relay, Operating, 30 Seconds 1 2

* 87 97-6279 Relay, SPDT 1 2

*90 08-6588 Hold Thermostat, 175oF 1 2

** *91 97-5616 Transformer, 380/415 - 240V, 100 VA 1

97-5613 Transformer, 480 - 240V, 100 VA 1

98-6191 Transformer, 600 - 240V, 100 VA 1

* NOT SHOWN. ** SELECT AS REQUIRED.

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ALTERNATE FILTER SYSTEM

FIGURE 2

ITEM PART NO. DESCRIPTION

1 08-8020 CUNO HF-40 Filter Cartridge (One Included in Kit 08-8052)

2 08-8008 CUNO HF8-S Filter Cartridge (One Included in Kit 08-8052)

3 08-8007 CUNO Filter Flow Meter Monitor

4 08-8055 CUNO Filter Head, VH3 – NPT without Gauge Port

5 98-4378 Mounting Plate, CUNO Filter Assy

6 98-4379 Retainer Bracket, CUNO Filter Assy

7 08-8057 Tee, CUNO SF-18-S, Scale Feeder

8 08-8059 CUNO Pressure Gauge

9 97-6542 Reducing Nipple, Nylon, 3/4 x 3/8 NPT

10 97-6543 Reducing Nipple, Nylon, 3/4 x 1/2 NPT

11 08-8052 CUNO Filter Cartridge Kit (Includes HF-40 and HF8-S)

FIGURE 3

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FIGURE 3

37

ITEM PART NO. DESCRIPTION ETP-5E

QTY ETP-10E

QTY

**1. 97-6537 Hinge Rod 1

97-6473 Hinge Rod 1

**2. 97-6538 Cabinet Door Assembly 1

97-6539 Cabinet Door Assembly 1

3. ~NPN~ Flat Washer 1 1

4. 98-3784 Tempering Tank 1 1

5. 97-6421 Brass Hose Barb, 5/8" x 3/8" MPT 5 7

6. 97-6476 Brass Extruded, 90 Street Elbow, 3/8" 4 6

7. ~NPN~ Brass Square Head, 3/8" 2

8. 08-5023 Float Switch 1 1

9. 97-6477 Hex Nipple, 3/4" MPT x 1/2" MPT 1 1

10. 97-6210 Drain Valve, Tank 1 1

11. 97-6436 Brass Elbow, 90 , 5/8" C x 3/4 MPT 1 1

12 97-6422 Hose Clamp, 5/8 - 1-1/4" 6 6

**13 97-6439 Hose, 5/8" I.D. x 16" Long 1

97-6480 Hose, 5/8" I.D. x 14" Long 1

13A 97-6480 Hose, 5/8" I.D. x 14" Long 2 2

14. 08-6514 Tank Thermostat, 130 F 1 1

15. 97-6482 Brass Bushing, 1/2" MPT to 3/8" FPT 1 1

16. 97-6483 Brass Elbow, 90 , 5/8" C x 1/2" FPT 1 1

17. 97-6346 Brass Elbow, 90 , 3/8" C x 3/8" MPT 1 1

18. 97-6484 Vent 1 1

**19. 97-6415 Bullet Leg 2 2

* 97-6406 Swivel Caster, 5", c/w Brake, Optional 2 2

**20. 97-6486 Adjustable Flanged Foot 2 2

* 97-6561 Swivel Caster, 5", Optional 2 2

21. 97-6487 Pan Slot Head Screws, #6-32 UNC x 3/8" Long

4 4

22. 97-6488 Spring Lock Washer, #6 4 4

23. 97-6489 Magnetic Catch 1 1

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24. 97-6490 Magnetic Catch Plate 1 1

25. 97-6540 Manifold Assembly with Check Valve and Tee Fitting

1 1

26. 97-6541 Elbow, 3/8" C to 3/8" MPT, Nylon 1 1

27. 97-6542 Bushing, 3/4" to 3/8", Nylon 2 2

28. 97-6543 Bushing, 3/4" to 1/2", Nylon 1 1

29. 97-6544 Nipple, 1/2" NPT, Nylon 2 2

30. 97-6545 Reducing Elbow, 3/4" to 1/2", Brass 1 1

31. 97-6546 Nipple, 3/4" NPT, Nylon 2 2

32. 08-8053 Check Valve, Nylon 1 1

33. 97-6547 Connector, 3/8" C to 3/8" MPT, Nylon 1 1

34. 97-6548 Tubing, 3/8" O.D., x 18" Long, Nylon 1

34A ~NPN~ Tubing, 3/8" O.D. x 30" Long, Nylon 1 1

35. 97-6549 Sleeve, 3/8", Brass 2 2

36. 97-6550 Connector, 3/8" C to 3/8" Nylon 1 1

37. ~NPN~ Tubing, 3/8" O.D. x 8" Long, Copper 1 1

38. 08-8020 Filter, Large (* See Item 42). 1 1

39. 08-8008 Filter, Small, Scale Inhibitor (* See Item 42)

1 1

40. 08-8007 Meter 1 1

41. 97-6411 Drain Collector 1 1

42. 08-8052 * Kit, Filter Replacement Cartridges 1 1

10.0 WIRING DIAGRAMS

40

10.0 WIRING DIAGRAMS (Continued)

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INSTALLATION AND OPERATION - Parts...

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