Southbend Rapidstream R2 Users Manual RapidSteam Countertop Convection Steamer Operator's

First in Cooking Built go Last.

southbend

A MIDDLEBY COMPANY

IMPORTANT

FOR FUTURE REFERENCE

Please complete this information

and retain this manual for the lie

of the equipment.

MODEL #

SERIAL #

DATE PURCHASED

OPERATOR’S MANUAL

INSTALLATION

OPERATION AND MAINTENANCE INSTRUCTIONS

w

COUNTERTOP

CONVECTION STEAMER

MODEL: R2

AWARNING

improper installation, service, or maintenance can cause property damage,

injury or death. Read the installation, operation and maintenance instructions

thoroughly before installing and operating this equipment.

“Our Goal-First Time Fix”

1100 Old Honeycult Road

l

Fuquay-Varina, NC 27526

(919) 562-9161

l

(800) 348-2568

FAX (800) 91@9915. FAX (919) 552-8682

$18.00

COUNTERTOP CONVECTION STEAMER

(MANUAL SECTION R2)

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-

free operation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

TABLE OF CONTENTS:

Safety Precautions . . . . . . . ..___. _ _._..........._...._.........................................................-............................................... 2

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .._.... . .._._.. . . . . .._._..__._................. ___ __._ .._. ._... .__... .._. _ . . . . . . . . . . . _ . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Installation . . . . . . . . . . . . . . . . . . . . . . . . . ..-..........................................................-...................-... ___ .__...__..........._................ 4-9

Operation . . . . . ..____..._._._.................... _ _._...._...................................................-...-........................ _ .____..._......_. lo-11

Cooking Times/Hints . . . .._..._....._...........--. _..._ . . . . . . . . ..__.__.........-.................................................................-... 11-l 3

Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..~........................-..................-.............................................~.............. 14-15

Adjustmentsflroubleshooting . . . . . .._._. _ .__.................. _.__ __..._......._.................... _ . . . . .._._ _ _...___........__.__................... 16

Parts/Accessories . . . . . . . . . . . ..__.__............ _ ..__..__.._......__..............-.................... _.._._...._____._.._..........~........... . . .._....... 17

Warranty . . . . .._.._____................. _ _.._....__...___..__........... _ . . . . ..__. _ ._.._...._..._....__................................ _ .____._._._..._........... 18

LOCATION AND IDENTIFICATION

OF

NAME PLATE

The serial plate with voltage, model, and serial information is located on the right hand 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 serial number.

On Tandem units a second tag is located on the left side of the left unit and the right side of the right unit.

Read these instructions carefully before attempting installation. “Installation” and y Start Up” should be performed by a quali-

fied installer. Unless the installation instructions for the above-described Southbend product are followed and performed by a

qualified service technician (a person experienced in and knowledgeable of the installation of commercial gas and/or electri-

cal, and water specifications for cooking equipment) then the terms and conditions of the Manufacturer’s Limited Warranty

will be rendered void and no warranty of any kind shall appiy.

In the event you have questions concerning the installation, use, care, or service of the product, write to the Technical Service

Department, Southbend, 1100 Old Honeycutt Rd., Fuquay-Varina, North Carolina 27526.

NOTICE

This product is intended for commercial use only; not for household use.

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

All containers should be examined for damage before and during unloading. The freight carrier has

assumed responsibility for its safe transit and delivery. If damaged equipment is received, either

apparent or concealed, a claim must be made with the delivering carrier.

A) Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must

then be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse

the claim. The carrier can supply the necessary forms.

B) A request for inspection must be made to the carrier within 15 days if there is concealed damage or

loss that is not apparent until after the equipment is uncrated. The carrier should arrange an inspec-

tion. Be certain to hold all contents plus all packing material.

1100 Old

Honeycutt

Road

l

Fuquay-Varina, NC 27526

(919) 552-9161

l

(800) 348-25.58

FAX (800) 910*9915.

FAX (919) 552-8682

A MIDDLEBY COMPANY

PAGE 1

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.

j A DANGER 1

This symbol warns of immediate hazards which will result in severe injury or death.

VI This symbol refers to a potential hazard or unsafe practice which could result in injury or

death.

IA CAUTION /

This symbol refers to a potential hazard or unsafe practice which could result in injury,

product, or property damage.

This symbol refers to information that needs special attention or must be fully understood,

even though not dangerous.

L% WARNING

FIRE HAZARD

I

For your safety, do not store or use gasoline or other flammable vapors and liquids

in the vicinity of this or any other appliance.

Keep area around appliances free and clear from combustibles.

n

! WARNING

SHOCK HAZARD

l

Do not open panels that require the use of tools.

l

Stand back when opening doors - hot steam or hot water may escape from steamer.

l

Unit must be cleaned daily and properly maintained to reduce chances of unsafe

operating conditions.

A WARNING

BURN HAZARD

Watch for clogged drain - can create burn hazard when door is opened.

NOTICE

Be sure the Operator’s Manual and important papers are given to the proper authority.

PAGE 2

NOTE: Not for Scale. For Dimensional Purposes Only.

k-G-

FRONT VIEW

+-D-

-c

4

SIDE VIEW

rc- MINIMUM

CLEARANCE

F

TOP VIEW

%% 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.

DIMENSIONS:

( ) = Millimeters

Width

Height

DEPTH DRAIN WATER / ELECTCONN / CRATE SIZE Cubic Crated

MODEL A B C D E i F G H J K

I Width 1 Depth 1

Height

Volume Weight

R2 - ”

$6, (:;3) (625)

24318” 28318” 8 l/2* / 1 114” 14 318” 1 l/4” 4 314”

(727) (216) ! (32) (365) (32)

(121) (2)

19 l/2” ’ 31 i/2- ’ 28 l/2” 10.13cf 112::

(499) / (800) 1 (724) .29 cm 51 kg

Internal Dimensions: 13 11’2 W x 22 D x 12 l/2 H

UTILITY INFORMATION:

ELECTRIC: One electric connection per unit is required.

SINGLE UNiT MAX. AMPS PER LINE

TOTAL CONNECTED AMPS 1 PHASE / 3 PHASE

208 V 60 Hz

44 I 25

220 V 50160 Hz 41 24

240 V 60 Hz 38 22

3BOl220 V 50 Hz 24 14

1 4151240 V 50 Hz I 22 I 13 I

1 480V60Hz 19 11 J

Circuit must be wired for maximum amps at required voltage.

! WATER SPECIFICATIONS:

To meet warranty requirements, supply water must be as

follows:

Connection:

l/4”

cold water

Pressure: 30 to 60 PSI

Total Dissolved Solids TTDS): 60 PPM

1 Hardness: 1 2 arainsor35 PPM 1

1 PH Factor: I 7.0 to 7.5 I

WATER USAGE AT TIMED OR MANUAL COOKING:

0.46 total gallons per minute at 45 p.s.i.

IMPORTANT:

UNIT MUST

BE LEVEL FOR PROPER OPERATION.

WARRANTY WILL BE VOIDED FOR IMPROPER INSTALLATION.

“Ail

units shipped per

customer order, three phase or single phase.

If necessary to change see installation section for conversion.

PAGE 3

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 local codes, or in the

absence of local codes with the National Electrical Code ANSIINFPA 704atest edition.

Canadian installation must comply with CSA-Standard (C22.2 No. log-Ml981 General

Requirements-Canadian Electrical Code, Part II. 109M1981) Commercial Cooking

Appliances.

PAGE 4

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 1

PAGE 5

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-phase, 50 or 60 Hz.

Ail 380V and 415V units will have four terminal block sections, “Ll-L2-L3-N,” for use with European style 4-wire 3-phase

with neutral.

THREE PHASETO SINGLE PHASE CONNECTION:

Be sure that the input voltage matches the requirement on the serial plate. The unit is factory wired per customer order. If

necessary to change phase, remove control panel, item “A” in figure 2, and rearrange element lead wires 2 and 3 as shown

below.

,,“” .j :.. ..:.

208 - 220 - 240 - 48CV

^, j__ ,._,,__,.:, ^ ~ .y-.y I .‘.“‘%‘W”- I’; I

i’ i .:- I

I

INSIDE RIGHT SIDE O”EN!NG I

WIRES CONTACTOR

5 1

~

Ll

32 L2 3-PHASE

64 13

WIRES CONTACTOR

/ 246-f~ @2 I

ARRANGE ELEMENT WIRES AS SHOWN

FIGURE 2

WATER CONNECTION:

Connect cold water line, l/4” (6mm) NPT into female side of strainer located at right lower side of unit as you face the

back of the steamer.

Water line pressure should be 30 psi (205 kpa) minimum to 60 psi (410 kpa) maximum.

NOTE: To facilitate cleaning, and allow access to rear of unit, flexible connections are recommended.

Recommended Plumbing:

(Furnished by Installer) COLD

WATER

SUPPLY

OFF REDUCING VALVE

VALVE VALVE IF

REQUIRED

I

b, WARNING

Do not connect steamer to a hot water hose. A hot water connection will damage the steamer. I

PAGE 6

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 drain line from the unit to the air gap above the “open funnel” as short as possible. There should

be no horizontal piping between the unit and the air gap above the “open funnel.” The “open funnel” is intended to elimi-

nate any water from entering the steamer because of a blocked drain and it also prevents any back pressure within the

steamer cavity. The unit must be free-venting to the atmosphere. Any connection that allows the build-up of back pres-

sure in the unit such as a reduction in pipe size to a line smaller than 1” or a 90 degree angle in the line prior to the

“open funnel” drain discharge point may cause personal or property damage and therefore will void the warranty. This is

a pressureless, free-venting steam cooker and will not operate properly unless the drain line is short, at a steep angle,

and open! See figure 3.

Side View

\ Stand

Pipe

7

Air Gap I

Air Gap

7y

+

7 ,I,

Rear View

FIGURE 3

A WARNING

BURN HAZARD

It is imperative that the drain connection be installed per instructions and kept clean (open) to assure

free venting to atmosphere. A clogged drain will cause pressure to build up inside the steamer cavity

and can endanger the operator when opening the door. It will also cause excessive leakage of

steam from the door.

NOTICE

Floor drain must be located outside the confines of the equipment base or damage to equipment may

occur.

Do not locate unit adjacent to any high heat or grease producing piece of equipment, such as a range top, griddle,

fryer, etc., that could allow radiant heat to raise the exterior temperature of the steam body above 130°F (54°C).

DO NOT MOUNT ABOVE OTHER COOKING EQUIPMENT.

PAGE 7

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.

LEVELING:

Unit must be level to assure maximum performance. Improper leveling may void warranty.

NOTICE

Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not

be

covered by warranty.

cu

FIGURE

4

TO INSTALL:

1. Uncrate carefully. Report any hidden

damage to the freight carrier IMME-

DIATELY.

2. Do not remove any tags or labels

until unit is installed and working

properly.

3. If unit is to be installed on legs, locate

legs and install as shown on drawing.

(See Figure 4.)

PAGE 8

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

Bottom View

\

Sealer

FIGURE 5

Sea

I nt

PERFORMANCE CHECK:

The following items should be checked within the first 30 days of operation by a qualified service technician.

1. Check doors for proper alignment.

2. Check door gaskets for wear and sealing ability.

3. Check spray tubes or nozzles for cleanliness and/or leakage.

4. Check all gauges, timers, valves and switches for proper operation.

5. Visually check control compartment wiring for burned or loose connections.

6. Check electrical load on elements for proper wattage.

7. Be sure operators understand the importance of proper cleaning and maintenance.

PAGE 9

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 by a qualified technician.

Before you turn the unit on, be sure that you have: POWER to unit, WATER to unit, and an OPEN DRAIN.

CONTROL OPERATIONS

START UP:

1. Close the drain valve (turn lever to the run position.).

2. Turn power switch on. Unit will fill and begin heating. Unit will be up to operating temperature, ready to use, in

approximately ten (10) minutes. The “Ready’ light will light up when the unit is ready to use.

NORMAL OPERATION:

2. “Manual” -This unit runs full-power continuously.

NORMAL OPERATION:

REVIEW -

l

Use timer as desired, put in “Manual” position to disable buzzer. Timer has no impact on operation.

l

To conserve water and electticity during “slow” periods, shut unit off, do

not

open drain valve.

SHUTOFF:

Turn power switch “Off.” Turn the drain valve lever to ‘DRAIN”.

OPERATING INSTRUCTIONS:

1. De-Lime Indicator Light - The “De-Lime” indicator light will illuminate when the unit senses that the elements

need cleaning. Usually a thin layer of deposits are present when this occurs. When the light signaling the opera-

tor that cleaning/de-liming should be performed, see “Maintenance, Periodic Cleaning” under service section for

recommended procedures.

2. Cleaning must be performed to restore normal operation of the unit. When the “DE-LIME” light comes on, the

contactor shuts off power to the elements.

A WARNING

BURN HAZARD

When door is being opened, hot steam or hot water may escape from steamer. Stand back when

opening door.

PAGE 10

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.

PRODUCT WEIGHT PORTIONS COOKING TIME

(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

Green - Frozen, Cut 5 Ibs. 20 (4 oz.) 12 Full/Perforated

Green - Fresh 5 Ibs. 20 (4 oz.) 15-17 Full/Perforated

Wax - Frozen 5 Ibs. 20 (4 oz.) 13 Full/Perforated

Lima - Frozen 5 Ibs. 20 (4 oz.) 10 Full/Perforated

Broccoli

Spears - Fresh 4 Ibs. 16 (4 oz.) 16-12 Full/Perforated

Spears - Frozen (Thawed) 5 Ibs. 20 (4 oz.) 8 Full/Perforated

Brussel Sprouts

Fresh

Carrots

Frozen - Whole Baby

Fresh - ‘/4 -inch Bias Cut

5 Ibs. 20 (4 oz.) 15-17 Full/Perforated

5 Ibs. 20 (4 oz.) 13 Full/Perforated

5 lbs. 20 (4 oz.) 12 Full/Perforated

5 Ibs. 20 (4 oz.) 12 Full/Perforated

Cabbage

Green, Cut Into Wedges

Red, Cut Into Wedges

Cauliflower

Fresh, Whole

Frozen, Flowerettes

24 15 Full/Perforated

16 18-20 Full/Perforated

2 Ibs. 8 (4 oz.) g-10 Full/Perforated

2 Ibs. 12 oz. 11 (4 oz.) 15 Full/Perforated

5 Ibs. 20 (4 oz.) 10-12 Full/Perforated

Corn

Fresh, Cob, 4-5 Inch Ears

Frozen -Whole Kernel

Frozen - Cob, 6 Inch Ears

5% Ibs.

5 Ibs.

9 Ibs.

15 13-15 Full/Perforated

20 (4 oz.) 8 Full/Perforated

14 12-14 Full/Perforated

Mixed Vegetables

Frozen 5 Ibs. 20 (4 oz.) 12 FulVPerforated

Peas

Frozen

Potatoes

Red Bliss - Whole

Russet& - Whole

Russetts - Peeled

Russet% l-Inch Cubes

Spinach

Fresh, Leaf

Frozen, Chopped

Zucchini

Fresh - Slices ‘/.,-Inch Thick

Eggs

5 Ibs.

7 Ibs.

8 Ibs.

5 Ibs.

2% Ibs.

6 Ibs.

5 Ibs.

20 (4 oz.)

28

20

12

20 (4 oz.)

10 (4 oz.)

24 (4 oz.)

20 (4 oz.)

8 Full/Perforated

35 Full/Perforated

23-25 FulVPerforated

20 Full/Perforated

17 Full/Perforated

5 Full/Perforated

35 Full/Perforated

6-8 Full/Perforated

Large - Hard Cooked 12 Ibs. 12 15-16 ‘I2 Perforated

PAGE 11

PRODUCT

Meats

Corned Beef

Hot Dogs, Thawed

Hot Dogs, Frozen

Fowl

Boneless Chicken Breast

Tamales, Frozen

Tortilla, Frozen 8-Inch

Beef Ravioli, Frozen

WEIGHT PORTIONS

6% Ibs. 18 (6 oz.)

5 Ibs. 40 (2 oz.)

4’12 Ibs. 12 (6 oz.)

3 Ibs. 12 (4 oz.)

4 Tortillas 4

COOKING TIME

(Minutes)

2 hours

5

10

15

20

45 Seconds

PAN USED

Full

Full/Perforated

Half/Perforated

48 Ravioli

(1 lb. 8 oz.) 8 5-6 Full/Perforated

Elbow Macaroni 2 Ibs. 32 (2 oz.) 7 In Perforated Pan

Uncooked Nested in Solid Pan

Spaghetti

Egg Noodles

2 Ibs.

Uncooked

2 tbs.

Uncooked

32 (2 oz.)

14

10

In 4-Inch

Full/Perforated

Converted Rice 2 Ibs.

2% Qts. Water

+ Oil 8 Salt

25 Full/Perforated

Navy Beans 2 Ibs.

Place beans in pan and cover with 3-quarts hot tap water.

Steam for 2 minutes; remove from steamer and cover for 1 hour.

Remove cover and place back in steamer for 40 minutes.

Black Eyed Peas 2 Ibs.

Place peas in pan and cover with 3quart.s hot tap water.

Steam for 2 minutes: remove from steamer and cover for 1 hour.

Remove cover and place back in steamer for 35 minutes.

Full/Perforated

Seafood

Oysters

Shrimp, Fresh, Medium,

Heads Removed

Shrimp, Frozen, Large,

Peeled & Deveined

Lobster

Alaskan King Crab Legs

Cherrystone Clams

Fish Fillets

5 Ibs.

16 Count 12

6-7

Perforated

Pan Nested

in a Full Pan

2’hlnch Deep

Full/Perforated

5 lbs.

13/, Ibs.

1 lb.

5 lbs.

7’1, lb-s.

12

12 (10 oz.)

8

4-5

7

18

Full/Perforated

Nested in Full

Hotel Pan

END USER TIPS:

Schedule cooking of fresh vegetables so that they will be served socn after they are cooked. If it is necessary to prepare

them in advance, they can be plunged into cold water, drained thoroughly and held under refrigeration until needed for

service.

Five pounds of cold cooked vegetables can be reheated in the steamer in 5 to 10 minutes, depending upon the variety.

PAGE 12

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 has

been lightly coated with salad oil. Do not mix. Steam until they are hard cooked. Remove and chop as you would for egg

salad. The job of peeling has been eliminated.

Transfer steamed hot chicken to deep pan, cover with Cacciatore Sauce and finish in oven. Bake 20 to 30 minutes. May

be held on steam table.

After steaming, chicken, sausage, and fish may be browned in infra-Red or Radiant Broiler. Brush with melted margarine

mixed with salad oil to give a golden brown color.

Use juice saved from steamed chicken or turkey to make soups, sauces, or casserole dishes.

Chicken may be steamed in advance and held under refrigeration for next day’s use. Be sure to bring product back to

180°F before serving.

Save the juice from the corned beef. After the cabbage has been steamed, place it in a solid pan and add the juice for fla-

voring and holding on a steam table.

Steaming brisket is a definite time saver. Boiling in water takes 40 to 50 minutes per pound. Using the R2 can save 50% in

cooking time.

Cabbage, when steamed, retains its color and wedge identity. It will not break apart as it does when boiled in an open pot.

When removing items prepared in a perforated pan, put a solid pan underneath the perforated pan to hold the pan of

cooked food. This will prevent dripping on the floor.

The R2 is designed to accept standard 12 x 20 pans. Fractional size pans and dishes can be used as weli with the optional

perforated shelf.

For stirring, the pan does not have to be removed from the steamer. Pull pan l/3 way out of the cavity and the entire sur-

face is accessible.

The door may be opened at any time during operation to remove or add food.

PAGE 13

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 - water quality - may require more thorough and frequent cleaning or the life of the equipment could be

adversely affected.

DAILY CLEANING

YOUR R2 MUST BE THOROUGHLY CLEANED EVERYDAY.

l

Remove the pan supports and well cover. Wash separately in a sink with a mild detergent and warm water. Dry thor-

oughly with a clean cloth. Scotch Brite scouring, pads may be used for baked-on deposits.

l

Wash interior surfaces, including the heating elements with a mild detergent and warm water. Rinse with clean water.

Dry thoroughly with a clean cloth. if discoloration starts due to build up of seasonings or food products, remove by using

Scotch-Brite scouring pad. Then wash, rinse, and dry as above.

l

Wash floats carefully, check that float stems are clean and floats move freely.

l

Wrpe exterior surface with a clean damp cloth.

l

Return all cleaned parts to the unit, placing in their proper position.

l

LEAVE THE DOOR OPEN AT NIGHT AFTER CLEANING. This allows the unit to dry thoroughly after cleaning and also

proiongs the life of the door gasket.

PERIODIC CLEANING - AS REQUIRED:

If a lime or mineral deposit starts to build up in the interior, this should be cleaned by using Southbend “descale? or other

non-caustic deiiming solution. Follow manufacturers recommended procedures. Thoroughly rinse out unit.

To remove food build up or discoloration, apply cleanser to a damp cloth or sponge and rub cleanser on the material in the

direction of the polishing lines on the metal. Never rub with a circular motion. Soil and discoloration which do not respond to

the above procedure can usually be removed by rubbing the surface with Scotch-Brite scouring pads.

DO NOT GET WATER IN THE CONTROLS.

Could

result in expensive repairs or electrical shock.

DO NOT USE ordinary steel wool as any particles left on the surface will rust. NEVER USE a wire brush, steel or abrasive

scouring pads, scraper, file or other steel tools. Surfaces which are marred collect dirt more rapidly and become more diffi-

cult to clean. Marring also increases the possibility of corrosive attack.

DO NOT clean door gasket with a high chlorine solution or bleach.

NEVER USE A CORROSIVE CLEANER. USE ONLY CLEANERS APPROVED FOR STAINLESS STEEL.

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 splatter 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 gen-

tly as possible in the direction of the polished iines will not mar the finish of the stainless steel. NEVER RUB WITH A CIR-

CULAR MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rub-

bing the surface with SCOTCH-BRITE 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

PAD, 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.

PAGE 14

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 power to equipment before cleaning the equipment.

A CAUTION

DO NOT USE ordinary steel wool as any particles left on the surface will rust.

NEVER USE a wirebrush, steel or abrasive scouring pad, 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.

DO NOT clean door gasket with a high chlorine solution or bleach.

NEVER use any corrosive cleaner. Use only cleaners approved for stainless steel.

A WARNING

I

Improper cleaning can result in expensive repairs or electrical shock. Do not get water on electrical

controls or motors. I

PAGE 15

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 genuine Southbeni?eplacement parts are installed.

TFiOlJBLE SHOOTING GUIDE

Symptom: Check of Replace:

No power

No water

Check circuit breaker

Check water supply

Heating elements will only operate for brief

regular cycles and delime light is illuminated.

Clean

and delime

steamer

SHOCK HAZARD

De-energize all power to equipment before servicing the equipment.

At least twice a year, have your Southbend Authorized Service Agency or another qualified service technician

clean and adjust the unit for maximum performance.

Consult the Southbend Authorized Parts/Service Distributor list for the Authorized Service Representative in your

area. If this

is not

available, call the Service Department at Southbend, l-800-348-2558 for their name and num-

ber.

PAGE 16

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 the left unit.

Replacement parts may be ordered either through a Southbend Authorized Parts Distributor or a Southbend

Authorized Service Agency.

When ordering parts, please supply the Model Number, Serial Number, Part Number, Description, Finish, and

Electrical Characteristics as applicable.

For parts not listed, consult a Southbend Authorized Pans Distributor or Southbend Authorized Service Agency.

Consult the Southbend Authorized Parts/Service Distributor list for the Authorized Parts supplier in your area. If this

list is not available, call the Service Department at Southbend, l-800-348-2558 for same.

FIGURE 6

/ ITEM 1 PART NO. DESCRIPTION

B 1173195

Retainer Panel Assembly

............................. .....................................................................................................................................................................................

C 1177072 Door Gasket

............................. .....................................................................................................................................................................................

D 1174587 Cavity, Side Rack

............................ .....................................................................................................................................................................................

E 1178268 Well Cover Deflector

............................. ......................................................................................................................................................................................

F 1177080 Door Striker

............................ .....................................................................................................................................................................................

l

4460002 Technical Manual

............................ ......................................................................................................................................................................................

l

1176561 Cleaning Instructions

............................ ......................................................................................................................................................................................

l

PM-162 Cleaning Pad

............................. .....................................................................................................................................................................................

* 4450020 SteamMaster descaler 24 pack

L

.................................................................................................................................................................................................................

l

4450021 SteamMaster Descaier Master Pack (Contains 8 of the 4450020) ]

PAGE 17

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

The foregoing warranty is exclusive and in lieu of all other warrant&S,

expressed or implied. There are no

implied

warranties of merchantab&ty

or of fitness for a particular purpose.

I;i Southbend, hereinafter referred to as the seller, warrants equipment manufactured by it to be free from

defects in material and workmanship for which it is responsible. The sellers obligation underthis warran-

ty shall be limited to replacing or repairing such part. Such warranty shall be limited to the original pur-

chaser only and shall be effective for a period of one year from date of original installation or 18 months

from date of purchase, whichever is earlier; provided that the terms of payment have been fully met.

m Normal maintenance functions, including lubrication, cleaning or customer abuse are not covered by this

No Quibble Warranty.

Il;ii The seller shall be responsible only for repairs or replacements of defective parts performed by seller’s

authorized service personnel. Authorized service agencies are located in principle cities throughout the

contiguous United States and Hawaii. This warranty is valid in the United States and is void elsewhere ._,, ,,~ x,

unless the product is purchased through Middleby International with warrantyjnciuded .-I’- ” ““‘“:I ‘~““.“.“““*“. ”

,,, ._ “.

_.,.. ’ ” ,, ,

m The foregoing shall be th,e.seilePs~soisarid ex&s& dbiigation and the buyer’s s&e and exciusive, ,,

,~~. ,... remedy.for”any a&on including breach of contract or negligence. In,ng”.e~~~t..s~ail-t~e sellerbe iable for

a sum in excess of the purchase price of the item. The setter shall not be liable for any prospective or

lost profits of the buyer. . ^

“’ ,. ,,

,, ~ .~. .~

m This warranty is effective on Southbend equipment sold on, or after

Feb. 15, 1996.

PAGE

18

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 Authorized Service Agency it is determined that this equipment has not been

used in an appropriate manner, has been modified, has not been properly maintained, or has been subject to misuse

or misapplication, neglect, abuse, accident, damage during transit or delivery, fire, flood, not or Act of God, then this warranty

shall be void.

Specifically excluded under this warranty are claims relating to installation; examples are improper utility connections

and improper utilities supply. Claims relating to normal care and maintenance are also excluded; examples are calibration of con-

trols and adjustments to pilots and burners.

Equipment failure caused by inadequate water quality is not covered under warranty. WATER QUALITY must not exceed the fol-

lowing limits: Total Dissolved Solids (TDS) - 60 PPM (Parts Per Million). Hardness - 2 Grains or 35 PPM, PH Factor - 7.0 to 7.5.

Water pressure 30 PSI minimum, 60 PSI maximum. Boiler maintenance is the responsibility of the owner

and is not covered by warranty.

This equipment is intended for commercial use only. Warranty is void if equipment is installed in other than commercial applica-

tion.

Repairs under this warranty are to be performed only by a Southbend Authorized Service Agency. Southbend cannot

be responsible for charges incurred from other than Authorized Southbend Agencies.

THIS WARRANTY MUST BE SHOWN TO AN AUTHORIZED SERVICE AGENCY WHEN REQUESTING IN-WARRANTY SER-

VICE WORK. THE AUTHORIZED SERVICE AGENCY MAY AT HIS OPTION REQUIRE PROOF OF PURCHASE.

This warranty does not cover services performed at overtime or premium labor rates nor does Southbend assume any liability for

extended delays in replacing or repairing any items in the equipment beyond the control of Southbend. “Southbend shall not be

liable for consequential or special damages of any nature that may arise in connection with such product or part.” Should service

be required at times which normally involve overtime or premium labor rates, the owner shall be charged for the difference

between normal service rates and such premium rates.

In all circumstances, a maximum of one hundred miles in travel and two and one half hours (2.5) travel time shall be allowable. In

all cases, the closest Southbend Authorized Agency must be used.

The actual warranty time periods and exceptions are as follows:

This warranty only covers product shipped into the 48 contiguous United States and Hawaii, one-year labor, one-year parts effec-

tive from the date of original purchase. There will be no labor coverage for equipment located on any island not connected by

roadway to the mainland.

Exceptions to standard warranty, effective within above limitations:

Glass Windows, Door Seals, Rubber Seals, Light Bulbs, Ceramic Bricks,

Sight Glasses, Cathodic Descalers or Anodes . . . . . . . . . . . _ . . . . . . . . . . _ . . . . . . . _. . . . . . . . . . . . . . . . _. . . . . . . . _ . _ _ _ _ 90 days material and labor

Stainless Steel Fry Pot . . . . . . . . . _. . . . . . . . . . _ . . . . . . . . . . . . . _ _ . . . _ . . _. . . .4 years extended material warranty on fry pot only - no labor

Stainless Steel Open Top Burners.. _ _. _ . . _ . . . . . . . . . . . . . . _. . . . . . . . .4 years extended material warranty on burners only - no labor

Pressure Steam Boiler Shell _ . . . . . . . . . _ _ . . . . . . . . . . _. . . . _. . _ . . . . Prorated 4 years extended warranty on boiler shell only - no labor

Boiler shells which have not been properly maintained will not be covered by warranty.

In all cases, parts covered by a five-year warranty will be shipped FOB the factory after the first year.

Our warranty on all replacement parts which are replaced in the field by our Authorized Service Agencies will be limited to

three months on labor, six months on materials (parts) effective from the date of installation. See LIMITED WARRANTY -

REPLACEMENT PARTS for conditions and limitations.

If the equipment has been changed, altered, modified or repaired by other than a qualified service technician during

or after the one-year limited warranty period, then the manufacturer shall not be liable for any damages to any person or to

any property which may result from the use of the equipment thereafter.

‘THE FOREGOING WARRANTY IS IN LIEU OF ANY AND ALL OTHER WARRANTIES EXPRESSED OR IMPLIED INCLUD-

ING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS, AND CONSTITUTES THE ENTIRE LIABILITY OF

SOUTHBEND. IN NO EVENT DOES THE LIMITED WRRANTY EXTEND BEYOND THE DURATION OF ONE YEAR FROM

THE EFFECTIVE DATE OF SAID “WARRANTY.”

Consult the Southbend Authorized Parts/Service Distributor list for the Authorized Service Representative in your area.

If this list is not available, call the Service Department at Southbend, 1-800-348-2558.

A MIDDLEBY COMPANY

SOUTHSEND Cwtfication NO. FM25780

REGISTERED TO IS0 9001

CERTIFICATE NO. A.2062

Southbend Registered to IS0 9001

A product with the Southbend name incorporates the best in durability

and low maintenance. We all recognize however, that replacement parts

and occasional professional service may be necessary to extend the

useful iife of this unit. When service is needed, contact a Southbend

Authorized Service Agency, or your dealer. To avoid confusion; always

refer to the model number, serial number, and type of your unit.

Southbend

1100 Old Honeycutt Road

Fuquay-Varina, NC 27526

(800) 348-2558 - (919) 552-9161

FAX (800) 348-2558 . (919) 552-8682

httpz//www.middleby.com

PART NUMBER 1177893

PRINTED W98 0 1998 SOUTHBEND

Southbend Rapidstream R2 Users Manual RapidSteam Countertop Convection Steamer Operator's

R2 to the manual c465c297-4df4-4bf9-a580-5c7243660825

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