24CDP10

Overview

The Cleveland 24CDP10 SteamCraft Ultra 10 is a floor-model, cabinet-style pressureless convection steamer supplied with direct steam. Its two cooking compartments each accommodate five 12 x 20 x 2½-inch steam table pans, for a total capacity of ten pans. Cleveland identifies the exterior and cooking compartments as Type 430 stainless steel. The steamer uses a direct steam distribution system rather than an onboard electric heating system; the manufacturer specifies clean incoming steam at 20–50 PSI.

This is the direct-steam 24CDP10, not a gas-fired SteamCraft variant. The manufacturer lists controls at 115 volts, 60 Hz, single phase. A product listing reports different utility and dimension figures, so use the Cleveland specification sheet and the equipment nameplate to confirm site-specific details before ordering or connecting the unit.

Key Features

• Two-compartment, ten-pan capacity: Each compartment holds five full-size 12 x 20 x 2½-inch pans.
• Convection steam distribution: Brass steam jets produce high-velocity convection steam without fans.
• Compartment heat distribution: Coved corners help distribute heat evenly and are easier to clean. The creased top and bottom support drainage.
• Dry-steam support: A cold-water condenser is provided for each compartment.
• Timer and controls: An on/off switch and a 60-minute electromechanical timer with an audible alarm are listed for the unit.
• Door and condensate details: Compartment doors are hinged on the left, with controls on the right. A condensate drip trough is located beneath the lower compartment door.
• Serviceable cooking area: The cooking compartments have removable stainless steel slide racks.
• Insulated compartments: The manufacturer identifies the cooking compartments as fully insulated for thermal efficiency.

Specifications

• Manufacturer and model: Cleveland SteamCraft Ultra 10 Direct Steam, model 24-CDP-10; also listed as 24CDP10.
• Steamer type: Pressureless convection steamer; cabinet model; direct steam.
• Compartments: Two.
• Capacity: Five pans per compartment, ten pans total.
• Pan size: 12 x 20 x 2½ inches.
• Exterior and cooking compartment material: Type 430 stainless steel.
• Construction detail also reported by KaTom: 14-gauge stainless steel.
• Steam distribution: Brass steam jets; high-velocity convection steam; no fans.
• Incoming steam pressure: 20–50 PSI.
• Steam quality: Clean steam required.
• Controls electrical specification from Cleveland: 115 volts, 60 Hz, single phase.
• Power consumption reported by KaTom: 51 watts.
• Timer: 60-minute electromechanical timer with audible alarm.
• Door arrangement: Left-hand compartment door hinging; controls on the right.
• Drain: KaTom lists a ½-inch drain.
• Dimensions in KaTom’s listing: 24 inches wide x 35 3/20 inches deep x 65 7/16 inches high. Check the Cleveland specification sheet for the correct installation dimensions.

Installation & Requirements

This model requires a direct steam supply. Cleveland specifies clean incoming steam at 20–50 PSI. The unit’s cold-water condensers, one for each compartment, are part of its steam distribution arrangement. The sources provided here do not state connection sizes, water pressure, clearances, ventilation requirements or a complete plumbing connection schedule; consult Cleveland’s specification sheet, identified as KE004046-18-24CDP10, for installation planning.

Cleveland lists the standard control supply as 115 volts, 60 Hz, single phase. KaTom separately reports 115 volts, 50 Hz, single phase and 51 watts. Because the published frequency details differ, verify the specific unit’s nameplate and the applicable Cleveland documentation rather than relying on a general listing. Do not treat gas-model instructions as the installation guide for this direct-steam unit.

Operation

The product listing identifies an on/off power switch and a 60-minute electromechanical timer with an audible alarm. Cleveland’s product information identifies left-hinged compartment doors, controls on the right, and a condensate drip trough below the lower door. The door arrangement and timer are useful details when planning the operator’s workflow and placement in a production kitchen.

The supplied manual text is internally identified as an operators manual for gas SteamCraft models 21CGA5 and 24CGA10. It is not a reliable source for operating steps or control behavior on the 24CDP10. For model-specific procedures, Cleveland lists Operating Instructions KE004030-2 for the product; use the instructions that match the steamer’s model and control panel.

Cleaning & Maintenance

The 24CDP10’s coved cooking-compartment corners are described as easy to clean, and its stainless steel slide racks are removable. Cleveland also lists a condensate drip trough beneath the lower compartment door and creased compartment surfaces that enhance drainage. These are product features, not a substitute for the model-specific cleaning instructions.

The supplied manual includes detailed cleaning, blowdown and steam-generator descaling procedures, but its scope identifies gas models 21CGA5 and 24CGA10. Those procedures refer to a steam generator and must not be assumed to apply to this direct-steam 24CDP10. The provided sources do not establish a 24CDP10 descaling procedure or maintenance interval. Cleveland’s product page lists Operating Instructions KE004030-2; consult the correct 24CDP10 documentation or a qualified service professional for cleaning and maintenance instructions.

Troubleshooting

The supplied troubleshooting material also belongs to the gas-model manual, not a confirmed 24CDP10 troubleshooting guide. It mentions issues such as blocked strainers, condenser supply problems, scale buildup and reduced steam flow for those gas models, but those entries should not be used to diagnose this direct-steam unit without confirming applicability. For the 24CDP10, the available sources identify clean steam and an incoming pressure range of 20–50 PSI; they do not provide a model-specific fault code list or complete troubleshooting chart. Cleveland lists technical service at 1-844-724-2273.

Applications

The ten-pan capacity suits commercial kitchens preparing several batches or menu components during the same service period. Kitchens may use a convection steamer for vegetables, rice, pasta, meats, poultry and prepared entrées. The two compartments provide separate cooking areas, while the five-pan capacity in each compartment supports batch production across a varied menu. Use appropriate pans and cooking procedures for the food being prepared, and follow the correct model’s operating instructions.