24CDM

Overview

The Cleveland 24CDM is a Classic Series direct steam convection steamer: a forced convection, non-pressure steam cooker that connects straight to a building's existing steam supply. Because the steam comes from the house line, there is no self-contained steam generator on board — the unit's job is to distribute that steam evenly through two cooking compartments holding six 12" x 20" x 2.5" deep cafeteria pans. Cleveland's convection steamer line also includes related models such as the 36CDM and the 24CDP10; this page covers the 24CDM itself and the replacement parts documented for it. PartHubz supplies the 24CDM and parts for it.

Per the manual, convection steamers of this type serve 100 to 300 meals per hour in restaurants, hotels, schools, hospitals, nursing homes, industrial cafeterias and penal institutions.

Key Features

• Direct steam connection: cooks on existing building steam delivered through a line strainer and a pressure reducing valve rated for 15-50 psi incoming steam pressure based on a 0.75" steam line.
• Forced convection, non-pressure cooking: the manual describes the design as a Forced Convection Non-Pressure Steam Cooker, with steam circulated through the compartments for even results.
• Six-pan capacity: holds (6) 12" x 20" x 2.5" deep cafeteria pans across two compartments; the manual notes each compartment can also be loaded with up to six 12" x 20" x 1" pans.
• 60-minute mechanical timer: mechanical timing per the spec sheet; the Cleveland 14870-002 60-minute bell timer kit lists the 24CDM among its compatible models.
• 14 gauge stainless steel: heavy-gauge stainless construction per the spec sheet.
• Compartment drains with drain screens: each compartment drains at the back, and the screen must stay in place during operation to keep food particles out of the drain line.
• Parts support: documented replacement parts for the 24CDM include the 14870-002 timer kit, the 104101 inner door assembly, the 103643 paddle-type door latch and the SE00030 3/8" trunion valve assembly.

Specifications

• Model: Cleveland Range 24CDM, Classic Series
• Unit type: direct steam connected convection steamer (forced convection, non-pressure)
• Cooking capacity: (6) 12" x 20" x 2.5" deep cafeteria pans
• Compartments: two cooking compartments; per the manual, each holds three 12" x 20" x 2.5" pans or up to six 12" x 20" x 1" pans
• Timer: 60-minute mechanical timer
• Construction: 14 gauge stainless steel
• Steam supply: direct connect to house steam; branch steam supply line 3/4-inch IPS minimum; steam piping connects to the input side of the line strainer
• Pressure reducing valve: for 15-50 psi incoming steam pressure based on a 0.75" steam line
• Steam requirement at the unit: minimum 15 psi (uncontaminated steam); minimum 35 psi within 6 ft. of the equipment inlet; maximum 50 psi
• Electrical: permanent 115 volt connection at the junction box; unit must be grounded by the installer; wiring diagram inside the base cabinet
• Drain: 1-1/2-inch IPS (or larger) drain piping extended to a nearby open floor drain
• Related models: Cleveland 36CDM; Cleveland 24CDP10
• Notice: this product can expose you to chemicals known to the State of California to cause cancer or birth defects or other reproductive harm (www.p65warnings.ca.gov)

Installation & Requirements

The manual states that this equipment is certified for safe operation only when permanently installed in accordance with local and national codes, and that compliance is the responsibility of the owner and installer. It notes that Cleveland Range equipment is built to comply with applicable manufacturer standards, citing certification agencies that include UL, NSF, ASME and CSA. For electrical work in Canada, the manual points to the Canadian Electrical Code, CSA Standard C22.1. The unit must sit level, next to an open floor drain — never positioned directly above the drain — with the clearances shown on the specification sheet left open for servicing.

Steam Supply

Connect the steam supply piping to the input side of the line strainer and flush the steam line thoroughly before connecting it to the steamer. The branch steam supply line must be 3/4-inch IPS minimum to ensure an adequate volume of steam. Incoming pressure is handled by the pressure reducing valve, rated for 15-50 psi incoming steam pressure based on a 0.75" steam line; the manual lists the steam requirement at the unit as a minimum of 15 psi for uncontaminated steam, a minimum of 35 psi within 6 ft. of the equipment inlet, and a maximum of 50 psi.

Electrical Connection

A permanent 115 volt electrical connection is required at the junction box, and the unit must be electrically grounded by the installer. A wiring diagram is provided inside the base cabinet.

Drain Connection

The manual warns that injury to personnel and equipment damage can result from an improper drain connection. The drain line outlet discharges exhaust steam and hot condensate, so run 1-1/2-inch IPS piping or larger to extend the drain to a nearby open floor drain — up to two elbows and six feet of extension pipe. If the piping runs six to twelve feet, or needs three elbows, increase it to 2-inch IPS. No more than two pieces of Cleveland Range equipment may share one common drain line. The extension piping must have gravity flow and vent freely to the air: never connect the drain outlet directly to the floor drain or sewer line, and never run the discharge into PVC drain piping. A freely vented drain avoids back pressure building in the cooking compartments.

Operation

The manual asks that every operator read and understand the start-up, operating and shut-down procedures before running the steamer each day, and reminds owners and operators that live steam is present. Follow the manual's start-up and preheat instructions, and wear protective equipment: surfaces and product get hot, and you should stand clear of the discharge path when emptying hot product.

• Time each batch with the 60-minute mechanical timer.
• Never operate a compartment without the drain screen in place. The screen stops large food particles from entering and plugging the drain line; a restricted drain causes back pressure in the compartment, steam leaks around the door gasket, and weaker convection action — which the manual calls critical to optimum performance.
• The steam pressure gage is factory-adjusted, but settings can shift in transit; if resetting is needed after installation, it must be done by qualified service personnel, and the factory pressure settings should never be exceeded.

Cleaning & Maintenance

• Daily: with the steamer off and the compartment doors open, let the unit cool, then wash the pan slides, steam tubes, door gaskets and compartment interiors with mild detergent and warm water — by hand or in a dishwasher. Rinse thoroughly with clear water; the rinse water must drain freely through the compartment drain openings. If it does not, clean the drain before using the steamer again.
• Weekly: pour a USDA-approved drain cleaner through the compartment drains to help keep them open.
• Blockages: a manual hand-crank drain auger ("snake") may be used safely on the compartment drains. Never use a power auger — it will damage the plastic drain system.
• Exterior: allow the steamer to cool, then use mild soapy water with a clear water rinse, as for other stainless steel surfaces. Keep water out of the electrical controls, turn equipment power off before washing, and never hose down the steamer.
• Gasket life: leave the compartment doors ajar when the steamer is not in use.
• Service: have a qualified serviceman in for routine preventative maintenance; Cleveland Range supports a network of Maintenance and Repair Centers throughout the United States and Canada.
• Parts policy: to maintain the agency safety certifications, only factory-supplied replacement parts should be used — the manual states that the use of other parts will void the warranty.

Troubleshooting

• Steam leaks around the door gasket: per the manual, a restriction in the drain line causes a slight build-up of back pressure in the compartment, which shows up as steam leaks around the door gasket. Check that the drain screen is in place and clean the drain.
• Rinse water pooling in the compartment: if rinse water does not drain freely through the compartment drain openings, the drain must be cleaned before the steamer is used again.
• Slow or blocked drains: use a hand-crank drain auger only; a power auger will damage the plastic drain system.
• Pressure gage not reading correctly after installation: the factory setting may shift in transit; have resetting done by qualified service personnel and never exceed the factory pressure settings.

Applications

The manual positions this class of convection steamer for restaurants, hotels, schools, hospitals, nursing homes, industrial cafeterias and penal institutes, serving 100 to 300 meals per hour — school lunch programs included. In day-to-day use, a two-compartment, six-pan direct steam unit like the 24CDM handles vegetable steaming, seafood, rice and grains, pasta, eggs and batch reheating, and the two compartments let one load cook while a second is loaded or finished. When a door latch, timer, inner door or valve wears out, PartHubz supplies the documented replacement parts for the 24CDM, including the 103643 paddle-type door latch, the 14870-002 60-minute bell timer kit, the 104101 inner door assembly and the SE00030 3/8" trunion valve assembly.