24CGM200

Overview

The Cleveland 24CGM200 is a floor-model, two-compartment convection steamer with a gas-fired boiler. It provides capacity for up to six 12 x 20 x 2 1/2-inch pans, with three pans per compartment. The cooking compartments operate pressurelessly, using high-velocity convection jets to move steam around the food without fans. This lets staff open a compartment door during cooking when needed.

Key Features

• Two independent compartments: Each compartment accommodates three 12 x 20 x 2 1/2-inch pans and has its own cooking controls.
• Timed or continuous steaming: Each compartment has a 60-minute mechanical timer and a bypass switch for continuous steaming.
• Convection without fans: High-velocity steam jets circulate steam around the food. The pressureless cooking compartments can be opened during cooking.
• Cold-water condenser: Cold water condenses steam in the cooking compartment and helps produce dry steam.
• Instant steam standby: Standby mode holds the generator at steaming temperature so the unit can begin cooking promptly.
• Automatic boiler functions: The steam generator fills automatically when the steamer is turned on, and an automatic mineral-purging cycle helps reduce scale buildup.
• Service and cleaning details: Coved compartment corners aid cleaning; creased compartment tops and bottoms help drainage. A water-jet spray rinse cycle helps keep the drain clear.
• Commercial construction: Stainless-steel construction, insulated compartments and doors that stay cool to the touch support repeated kitchen use.

Specifications

• Manufacturer: Cleveland
• Model: 24CGM200
• Equipment type: Classic floor-model gas convection steamer with boiler
• Cooking method: Pressureless convection steaming
• Compartments: Two
• Pan capacity: Six total; three per compartment
• Pan size: 12 x 20 x 2 1/2 inches
• Cabinet dimensions: 24 inches wide x 37 inches deep x 62 inches high
• Fuel: Gas; natural gas and liquid propane versions are offered
• Electrical supply for controls: 115 volts, 60 Hz, single phase
• Compartment controls: 60-minute mechanical timer and continuous-steaming bypass switch for each compartment
• Boiler pressure information: 10 PSI factory operating pressure; 15 PSI high-limit safety pressure switch, according to the provided manual
• Base: Cabinet base with stainless-steel base frame identified in the manufacturer product details
• Legs: Six-inch stainless-steel legs with adjustable flanged feet that can be bolted to the floor
• Sanitation listing: NSF
• Warranty information shown in product data: One year parts and labour; three years on the door; five years prorated parts coverage for the boiler and steam generator

Installation & Requirements

Installation information below is drawn from the supplied Cleveland convection steamer manual for the 24CGM series and related series. The manual says gas-fired steam generators must be installed in noncombustible locations with adequate air supply. Position the unit level and next to an open floor drain; do not place it directly over a floor drain. Keep the surrounding area clear of combustible materials and do not obstruct combustion or ventilation air. The manual directs Canadian installations to follow the applicable Canadian Electrical Code, CSA C22.1, and gas installation codes CSA B149.1 and CSA B149.2, along with local requirements.

Drain and water connections

The manual specifies a 1 1/2-inch IPS drain line or larger, extended to a nearby open floor drain. The extension may include up to two elbows and six feet of 1 1/2-inch IPS or larger pipe. The drain must flow by gravity and vent freely to air. Do not connect the drain outlet directly to a floor drain or sewer, and do not use PVC or other drain pipe that cannot withstand 180°F operation. The manual warns that a restricted, unvented or inadequately sized drain can cause hot water and pressure to back up into the cooking compartments.

Connect cold water to the line strainer; the manual explicitly says not to connect hot water to the condensate water fill line. Maintain constant water pressure between 35 and 60 PSI. If supply pressure is above 60 PSI, the manual calls for a pressure-reducing valve. It identifies 3/8-inch IPS supply plumbing for runs up to 20 feet and at least 1/2-inch IPS for longer runs. Flush the supply line before connection. The manual recommends water low in total dissolved solids and gas content to limit scale, pitting, corrosion and mineral carry-over into the steam.

Gas and electrical connections

The manual gives natural-gas supply pressure as 4 to 14 inches water column and LP supply pressure as 12 to 14 inches water column, and says never to exceed 14 inches water column. It calls for a sediment trap in the gas supply line and a gas-resistant pipe joint compound for LP connections. A permanent 115-volt electrical connection is required for gas-fired units, and the unit must be grounded. The supplied manual requires the installer to test gas-pipe joints for leaks and to follow the applicable local installation requirements. Consult the unit data plate and the current model specification sheet to confirm site connections for the ordered gas version.

Operation

When the steamer is switched on, the gas-boiler control sequence energizes the boiler’s water-level controls and opens the fill solenoid if water is needed. The boiler fills to its water-level probe, then the operator resets the boiler controls to begin heating. The ignition system opens the gas valve and sparks the burner; the burner heats water to make steam. The provided manual describes a factory operating-pressure setting of 10 PSI and a 15 PSI high-limit safety switch. It also instructs operators to check that the boiler sight glass remains about one-third full during operation.

For cooking, select a compartment and use its timer for a timed cycle, or use the bypass switch for continuous steaming. The compartment timer begins its countdown when the compartment reaches operating temperature, according to the service sequence in the supplied parts manual. At the end of a timed cycle, steam and condensate functions shut off. Convection steam is directed around the product and drawn toward the drain by the condensate spray. The forced-convection, pressureless cooking arrangement allows the door to be opened during cooking. Instant steam standby holds the generator at steaming temperature between cooking periods. The steamer has a main power switch, automatic water fill and a steam shut-off switch.

Cleaning & Maintenance

Follow the supplied manual’s instructions for this convection-steamer series. At the end of each day, turn off the steamer, open the compartment doors and let the equipment cool before cleaning. Wash the pan slides, door gaskets and compartment interiors with mild detergent and warm water, by hand or in a dishwasher, then rinse with clear water. Check that rinse water drains freely. Leave compartment doors ajar when the steamer is not in use to help prolong gasket life.

Keep the drain screens in place during operation; the manual says they prevent larger food particles from entering and possibly blocking the drain. It recommends pouring USDA-approved drain cleaner through the compartment drains once a week. An auger or snake may be used to clear a compartment-drain obstruction, but the manual warns not to use a power auger because it can damage the plastic drain system. The cold-water line strainer should be cleaned weekly.

The manual notes that boiler blowdown does not remove all mineral deposits adhering to the boiler top. It calls for chemical descaling by a boiler-treatment specialist four times a year under average water conditions, and more often in areas with poor water. It also recommends periodic boiler inspections by a qualified service person. For exterior care, let the steamer cool and use mild soapy water followed by a clear-water rinse. Turn off equipment power before washing, keep water out of electrical controls and do not hose down the steamer. The manual says maintenance and repair should be handled by qualified service personnel and that factory-supplied replacement pans are required to maintain the stated agency safety certifications.

Troubleshooting

If the boiler does not fill, the manual’s initial checks are to confirm that power and cold water are supplied to the steamer and that the manual water valve is open. It also directs the installer or service person to check for leaks and verify that supply pressure and water quality meet the installation requirements. Further diagnosis in the service manual involves the water-level board, fill solenoid, wiring, drain valve, probes and optional blowdown timer. These electrical and component checks should be performed by a qualified service person.

If the gas boiler does not ignite, the supplied service manual’s diagnostic sequence checks the boiler’s water level and safety controls, gas supply, ignition transformer and module, spark igniter, gas valve and burner. It describes lockout if the ignition module does not detect flame, and identifies the operating-pressure switch and high-limit switch in the boiler safety circuit. Do not bypass safety controls; have gas, ignition and electrical faults assessed by qualified service personnel.

If steam performance is poor or steam leaks around a compartment door, the manual identifies drain restrictions as a possible cause. Check that the drain screen is in place and that the drain is open and flowing freely. A restricted drain can interfere with convection and contribute to steam leakage around a door gasket. The manual also calls for checking the boiler water level and operating pressure during start-up and operation.

Applications

The six-pan capacity and two independently controlled compartments make the Cleveland 24CGM200 suitable for commercial kitchens preparing multiple batches or menu items at once. It can support steam cooking in restaurants, cafeterias, healthcare foodservice and other institutional kitchens. The separate timers allow crews to manage different cooking cycles, while the bypass provides continuous steaming when a process calls for it.