I N S T R U C T Steamer I O N S MODEL HSF SERIES COUNTERTOP CONVECTION STEAMERS MODELS TOTAL KW ML's HSF3 7.5 KW HSF3 10.0 KW HSF4 10.0 KW HSF5 15.0 KW 52400 52804 52401 52805 52402 52819 52403 52821 with Deliming Light with Deliming Light with Deliming Light with Deliming Light 701 S. RIDGE AVENUE TROY, OHIO 45374-0001 FORM 34055 Rev.
TABLE OF CONTENTS GENERAL ............................................................................................................................................ 3 INSTALLATION .................................................................................................................................... 3 Unpacking ................................................................................................................................. 3 Location ............................................
INSTALLATION, OPERATION, AND CARE OF MODELS HSF3, HSF4, & HSF5 COUNTERTOP CONVECTION STEAMERS PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The HSF 3, 4, and 5 Steamers are single compartment pressureless steam cookers with an internal electric steam generator that maintains water temperature at approximately 205°F (96°C). HSF3 is rated 7.5 KW as standard; 10 KW is optional. HSF4 is rated 10 KW. HSF5 is rated 15 KW.
LEVELING 1. Install the racks and place a spirit level or pan of water on a rack in the steamer. 2. Adjust the leveling feet or the feet on the adjustable legs to level the steamer front-to-back and side-to-side. 3. 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. ANCHORING STEAMER (WITHOUT LEGS) 1.
ELECTRICAL DATA Rated Amps Kilowatts Per Phase 3 Phase 1 Phase Amps Per Line Wire Amps L1 - L2 L2 - L3 L1 - L3 L1 L2 L3 Fuse Size or Circuit Size Circuit Breaker Size * (Amps) (Amps) 90°C Copper Wire Size Total KW Volts / Hz / Ph 7.5 208 / 60 / 1 7.5 240 / 60 / 1 45 45 8 7.5 208 / 60 / 3 2.5 2.5 2.5 21 21 21 30 30 10 7.5 240 / 60 / 3 2.5 2.5 2.5 18 18 18 25 25 14 7.5 480 / 60 / 3 2.5 2.5 2.
WATER QUALITY The water supply should be analyzed to make sure specifications are met. Water Supply Specifications Supply Pressure 20 - 80 psig Hardness 2 - 4 grains per gallon Chloride Less than 30 ppm PH Range 7-8 *17.1 ppm = 1 grain of hardness Water supplies vary from one location to another. A local water treatment specialist should be consulted before installing any steam generating equipment.
TESTING PROCEDURE WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR WHILE OPENING THE DOOR. Once the steamer is installed and all mechanical connections have been made, thoroughly test the steamer before operation. 1. Check that proper water, drain, and electrical connections have been made. 2. Close compartment door. 3. Open water valve. 4. Turn main power switch ON. 5.
OPERATION 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. CONTROLS Main Power Switch ON Automatically fills steam generator and begins heating to the preset temp. OFF Drains steam generator. DELIME Closes drain valve while CLR liquid is being poured into the generator during the Delime procedure, and resets delime solid state timer.
COOK 1. After the preheat cycle, the READY light should be on. 2. Place pans of food in the cooking compartment. 3. Close the door. 4. Set the timer. • Steam flows into the compartment and the COOKING light is lit. • Opening the door will interrupt cooking; resume by closing the door. 5. At the end of the cooking cycle: a. COOKING light goes off. b. Buzzer sounds. c. Steam stops being supplied to the cooking compartment. 6. To stop the buzzer, turn the timer to OFF. SHUTDOWN 1.
Solid pans are good for cooking puddings, rice, and hot breakfast cereals. Vegetables and fruits are cooked in solid pans in their own juice. Meats and poultry are cooked in solid pans to preserve their juice or retain broth. Canned foods can be heated in their opened cans (cans placed in 12" x 20" [30 x 50.8 cm] solid pans) or the contents may be poured into solid pans. DO NOT place unopened cans in the steamer. Frozen Food Items Separate frozen foods into smaller pieces to allow more efficient cooking.
4. Clean the door gasket with a cloth or sponge and warm soapy water. a. Rinse with warm clear water. b. Wipe with a dry cloth. 5. Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water. a. Rinse with warm clear water. b. Wipe with a dry cloth. CAUTION: Do not allow the door gasket to come in contact with food oils, petroleum solvents, or lubricants. 6. Keep the cooking compartment drain working freely.
COOKING GUIDELINES These cooking guidelines are suggestions only. You should experiment with your food products to determine the cooking times that will give you the best results. Variables which affect cooking time: • size • weight • thickness of foods • temperature • • • • density elevation degree of doneness desired previous condition of the food (fresh, pre-blanched or frozen) COOKING IN SOLID PANS PRODUCT TIME (minutes) WEIGHT PER PAN 10 – 12 8 Doz. 25 2 Lb. (.
COOKING IN PERFORATED PANS PRODUCT TIME (minutes) WEIGHT PER PAN 10 – 12 5–6 3 Doz. 3 Doz. 4 4–6 6 5 5 4 3–5 21/2 Lb. (1.1 kg) 41/2 Lb. (2 kg) 10 Lb. (4.5 kg) 4 Per Pan 71/2 Lb. (3.4 kg) 3 Lb. (1.4 kg) 4 Lb. (1.8 kg) 10 – 12 5 3 Doz. 5 Lb. (2.3 kg) Seafood Clams Frozen Fresh, Cherrystone King Crab, Frozen Claws Legs Lobster Tail, Frozen Lobster Live, 10-12" (25.4-30.
COOKING IN PERFORATED PANS (CONT'D) PRODUCT TIME (minutes) Fruit Grapefruit, Oranges, Blanch for Peeling Pineapple, Whole for Cutting WEIGHT PER PAN 3 4 Eggs Hard Cooked Soft Cooked Soft Yoke for Caesar Salad 15 9 – 10 6–8 4 Doz. 4 Doz. 4 Doz. Chicken Breasts, Legs, Thighs 20 15 Lb. (6.8 kg) Turkey, Frozen Breasts (2) Cut Lengthwise 90 55 6-7 Lb. (2.7-3.2 kg) Each 20-25 Lb. (9-11.3 kg) 40 – 75 6-8 Lb. (2.7-3.
MAINTENANCE 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. REMOVAL OF LIME SCALE DEPOSITS Steamers equipped with a Delime Generator Light. • Steamer should be delimed at a convenient time after the Delime Generator Light comes on. Steamers without a Delime Generator Light.
STEP 3. Insert the plastic tube in the deliming port. Connect the funnel to the other end of the tube. Pour 28 fl.oz. of CLR liquid into the generator slowly to avoid spillage. Remove tube and funnel. Thoroughly rinse the tube, funnel, and beaker before storing or disposing. Replace deliming plug so it seals tightly. STEP 4. Turn main power switch ON (if not previously done in Alternate Step 2 above). When READY light comes on, wait 11/2 hours. Turn main power switch OFF and allow to drain. STEP 5.