22CET6.1

Overview

The Cleveland 22CET6.1 SteamChef is an electric, boilerless countertop convection steamer for commercial kitchens. Its single cooking compartment holds six full-size 12 x 20 x 2½-inch steam pans. A fan circulates steam through the compartment, while the SureCook controls provide timed cooking and a manual continuous-steaming bypass.

The steamer automatically fills its reservoir when powered on and monitors the water level during operation. When the unit is switched off, it drains automatically and begins a three-minute rinse cycle. Cleveland lists the model as UL, cUL, NSF and ENERGY STAR; product information also states that it is UL listed for ventless operation, subject to local codes.

Key Features

• Six-pan compartment: Accommodates six full-size 12 x 20 x 2½-inch steam pans.
• Fan-forced convection steam: Circulates steam around the compartment. The door interlock stops the heating elements, fan and condenser when the door is opened.
• SureCook controls: Includes a 60-minute electromechanical timer and manual continuous-steaming bypass. The timer adjusts the cooking time according to the amount of product, as described in the product information.
• Automatic water-level control: The reservoir fills when the unit is switched on. Low- and high-water probes monitor and maintain the operating level.
• Automatic draining and rinse: Switching off the unit starts its automatic drain process and a three-minute drain rinse cycle.
• Aluminum-block heat transfer: The heating element is surrounded by an aluminum block to transfer heat.
• KleanShield interior: The KleanShield helps direct condensate and food residue away from the compartment drain opening. It must be installed during operation.
• Commercial construction: The product information describes a stainless steel exterior and stainless steel door and latch. The door gasket is reversible to extend its service life.

Specifications

• Manufacturer: Cleveland
• Model: 22CET6.1
• Series: SteamChef
• Equipment type: Electric boilerless convection steamer
• Installation format: Countertop
• Compartments: 1
• Pan capacity: 6 full-size pans
• Pan size: 12 x 20 x 2½ inches
• Reservoir capacity: 1 gallon
• Electrical rating: 12 kW, 208 V, 60 Hz, 3 phase
• Current: 29.8 A
• Dimensions: 21⅝ inches wide x 32⅛ inches deep x 30⅞ inches high
• Legs: 4-inch adjustable legs
• Door and controls: Left-hand hinged door; controls on the right
• Water and drain features: Automatic water-level controls, automatic drain and drain rinse cycle
• Listings and certifications stated in product information: UL, cUL, NSF and ENERGY STAR. The product information also says UL listed for ventless operation; local codes prevail.
• Warranty information shown in product listing: 1 year parts and labour; 3 years on the door.

Installation & Requirements

The manual calls for a free-air-vented drain line with gravity flow, terminating outside the appliance’s perimeter. It specifies at least 1 inch between the drain-line end and the top of the floor drain, and says not to install the appliance directly over a drain. Drain materials must be able to withstand 140°F. Drain installation must comply with applicable food-safety and plumbing codes.

Connect the steamer to cold water; the manual warns that hot or warm water will prevent the steam generator and condenser system from working properly. The stated water pressure requirements are a minimum dynamic pressure of 35 psi and a maximum static pressure of 60 psi. If static pressure is above 60 psi, the manual calls for a pressure regulator set at approximately 50 psi. Install a manual water shut-off valve and the required check valve or approved backflow-prevention device in accordance with applicable codes. Flush supply lines before connecting them. The manual specifies an NSF-rated food-grade garden-hose-thread connector where that connection is used.

Electrical supply must match the appliance rating plate. The unit is hardwired: the manual says not to use a power cord and calls for a flexible-conduit connection, a main disconnect with a separate fuse or breaker, and electrical grounding. It is not compatible with a GFI/GFCI circuit. The manual also calls for adequate ventilation, unobstructed air vents and keeping combustibles clear of the appliance area. Product information states that the unit is UL listed for ventless operation, but local codes prevail.

Operation

Before switching on, inspect the cooking compartment while the steamer is cold. The manual says to make sure the compartment is clean and that the drain openings and water-level sensors are clear. Confirm that the KleanShield is installed in the bottom of the reservoir and the fan guard is installed over the fan; the manual warns against operating the unit without either part properly installed.

When the main power is on and the drain lever is set to the operating position, the unit automatically fills to its normal water level. Low- and high-water probes monitor the reservoir. Close the compartment door and allow the steamer to heat; the SureCook indicator signals the timed cooking cycle, and the LED indicates when the SureCook cycle is on. The manual describes a power control that heats the unit and recovers temperature, a 60-minute timer, and a manual bypass for continuous steaming.

Opening the compartment door activates the interlock, stopping the heating elements, convection fan and condenser. Steam production may take up to a minute to stop, and residual steam can remain in the compartment. The manual directs operators to stand on the hinge side, open the door slowly, allow steam and heat to vent, and wait for residual steam to clear and the fan to stop before reaching inside. Use dry heatproof gloves when handling hot pans or reaching into the compartment.

Switching the unit off de-energizes the controls, drains the steamer and starts the three-minute automatic drain rinse cycle. A small amount of steam from the exhaust during cooking is described in the manual as normal operation.

Cleaning & Maintenance

The manual calls for shutdown and cleaning at the end of each day or shift, or more often if water quality requires it. The steamer remains hot after use, so allow it to cool completely before cleaning or service. Do not clean the unit with a hose, power cleaner or pressure washer; the manual warns these can cause electric shock or damage electrical and electronic components.

At shutdown, turn the ON/OFF lever to the off position and allow the automatic three-minute drain rinse cycle to run. Remove food from the KleanShield surface and compartment before rinsing. Do not push food scraps or scale into the KleanShield opening, reservoir drain or steamer drain; remove solid matter with a rag or spatula. Remove the slide racks, fan guard and KleanShield for separate washing and rinsing, or clean them in a dishwasher according to health requirements. Clear residue from the drain valve and KleanShield drain opening.

Clean the compartment interior with a solution of half water and half white household vinegar. The manual also instructs operators to use the same solution to rinse the convection fan. It says this daily practice helps limit calcium, mineral and scale buildup. Cleveland does not recommend detergent for the interior; if detergent is used, rinse the probe assembly with the vinegar solution so residue does not interfere with water-level control. Use a soft-bristle brush on the water sensor, temperature probe and fan. Do not use abrasive cleaning compounds or steel wool, and rinse the compartment and drain valve thoroughly with clean water.

The manual calls for cleaning the water-line strainers at least yearly. When the steamer is first installed, inspect the strainer more frequently to determine an appropriate cleaning frequency. Turn off power and close the water-supply valves before removing the inlet hoses and filter washers for cleaning. The manual also recommends keeping maintenance and repair records. Frequency may need to increase based on equipment use and water quality.

Troubleshooting

• Steam or water escaping around the door: The manual identifies worn door parts or gasket, a dirty water sensor, a blocked vent, drain or KleanShield opening, an obstructed drain, incorrect drain installation, an unlevel steamer, or hot water connected to the condenser line as possible causes. Clear obstructions, clean the sensor, check the cold-water connection and confirm the drain installation and level. Refer persistent problems to qualified service personnel.
• Abnormal steam from the drain or vent: The manual lists a condenser water supply that is turned off, a clogged water-line strainer or external filter, hot water connected to the condenser, or inoperative controls as possible causes. Check the condenser water supply and clean the strainer or filter; contact service for control problems.
• A small amount of exhaust steam during cooking: The manual identifies this as normal operation and says no action is needed.
• Slow or blocked drainage: Food debris and scale can obstruct the drain. Remove solids without pushing them into the drain, clear the drain and KleanShield opening, and flush as directed in the manual. A slow drain can leave hot water in the compartment and create a scald hazard when the door opens.

Applications

The six-pan capacity suits commercial kitchens that need to steam several full-size pans in one countertop compartment. Operators can use the timed SureCook cycle for batch cooking or the manual bypass for continuous steaming. The door interlock, automatic water-level control and automatic drain rinse support routine use in restaurant, institutional and catering kitchens where the required water, drain and electrical connections are available.