42CKEM24

Overview

The Cleveland 42CKEM24 is an electric convection steamer and kettle combination. The available product information identifies it as a Cleveland Range combination steamer-kettle and notes that its instant steam standby mode holds the generator at steaming temperature. This standby feature keeps the generator ready for steaming rather than requiring it to heat up from cold for each use.

The steamer compartments are intended for cafeteria pans. Each compartment can accommodate either three 12" x 20" x 2.5" pans or six 12" x 20" x 1" deep pans. The installation and operation manual covers the 42CKEM series as part of Cleveland’s convection steamer instructions.

Key Features

• Steamer and kettle combination: The 42CKEM24 combines convection steaming with a kettle.
• Instant steam standby: Holds the generator at steaming temperature.
• Pan capacity: Each compartment accommodates the listed deep-pan or shallow-pan configuration.
• Convection cooking: The manual explains that an open, freely flowing drain helps create the movement of hot steam around products in the compartment.

Specifications

• Product type: Electric convection steamer and kettle combination.
• Each compartment capacity: Three 12" x 20" x 2.5" pans or six 12" x 20" x 1" deep cafeteria pans.
• Instant steam standby mode: Holds the generator at steaming temperature.
• Electrical rating: The available sources do not state the voltage, phase, or current for this specific model. The manual instructs installers to match the supply to the rating plate inside the base cabinet.
• California Proposition 65 notice: The product information warns that the product can expose users to chemicals known to the State of California to cause cancer or birth defects or other reproductive harm. It directs users to the Proposition 65 website for more information.

Installation & Requirements

The manual calls for the steamer to be level and positioned next to an open floor drain, not directly above it. Allow the air supply needed for operation and the clearance needed for servicing; the surrounding area should be free of combustible materials. The manual requires installation in accordance with applicable local codes and the electrical code. For installation in Canada, it specifies the Canadian Electrical Code, CSA Standard C22.1. Equipment connected to electricity must be grounded by the installer.

Connect cold water to the line strainer; the manual says not to connect hot water to the steamer’s condensate water fill line. Maintain constant water pressure between 35 and 60 psi, without a drop below 35 psi when other appliances are used. If pressure exceeds 60 psi, install a pressure-reducing valve to bring it below 60 psi. For water supply lines up to 20 feet, the manual specifies 3/8-inch IPS plumbing; lines longer than 20 feet should be at least 1/2-inch IPS. Flush the supply lines before connecting them. The manual recommends water low in total dissolved solids and gas content to help prevent scale, pitting, corrosion, and mineral carry-over into the steam.

For the drain, connect 1-1/2-inch IPS pipe or larger to a nearby open floor drain. The manual allows up to two elbows and six feet of 1-1/2-inch IPS or larger extension pipe. The drain must have gravity flow and be freely vented to prevent backpressure in the cooking compartments. Do not connect the outlet directly to a floor drain or sewer line, and do not use PVC or other piping material unable to withstand 180°F operation. No more than two pieces of Cleveland Range equipment should share a common drain line.

As an electric-powered steamer, the unit’s electrical supply must match the requirements on the data plate inside the base cabinet. The manual calls for copper wiring sized to carry the required current at the rated voltage, a separate fused disconnect switch, and grounding. The available sources do not give a model-specific voltage or current rating; confirm the unit’s data plate before making the connection. If the unit is equipped with a kettle water-fill swing spout, the manual specifies 3/8-inch hot- and/or cold-water connections at the swing-spout valve.

Operation

The instant steam standby mode holds the generator at steaming temperature. After installation, the manual’s checks include confirming that the unit is level, the cold-water supply is connected and open, the water lines and valves are free of leaks, and the supply pressure and water quality meet the installation requirements. For electric units, verify that the supply voltage matches the rating plate and that the unit has a separate fused disconnect and is grounded.

During start-up, the manual says to check that the water in the boiler sight gauge automatically remains about one-third full while the boiler is operating. It also calls for checking that the steam pressure gauge registers 10 psi. The manual notes that the factory pressure setting can shift during transit and says adjustments should be made only by qualified service personnel. The manual’s pressure-setting information identifies a 15 psi high-limit safety pressure switch for the self-contained steam generator configurations it covers.

Cleaning & Maintenance

Do not operate a compartment without its drain screen in place. The screen helps keep large food particles from entering and potentially plugging the drain. A restricted drain can cause backpressure, steam leakage around the door gasket, and impaired convection in the compartment. The manual recommends pouring USDA-approved drain cleaner through the compartment drains once a week. It says an auger or snake may be used to clear an obstruction, but warns against using a power auger because it can damage the plastic drain system.

At the end of each day, after turning the steamer off and allowing it to cool, wash the pan slides, door gaskets, and compartment interiors with mild detergent and warm water, by hand or in a dishwasher. Rinse thoroughly with clear water and confirm that rinse water drains freely. If it does not, clean the drain before using the steamer. Leave compartment doors ajar when the unit is not in use to help prolong gasket life.

Allow the exterior to cool before cleaning. The manual recommends mild soapy water followed by a clear-water rinse, and says not to let water run into electrical controls. Turn off equipment power before washing, and do not hose down the steamer. Clean the cold-water line strainer weekly. The manual also calls for periodic preventive maintenance by a qualified serviceman and periodic boiler inspection by a qualified field serviceman. Boiler treatment specialists should chemically descale the boiler; the manual gives four times a year as the interval for average water conditions and says poor-water areas may require more frequent descaling.

Troubleshooting

• Water or hot condensate backing up into a compartment: The manual identifies a clogged, undersized, unvented, or improperly sloped drain as a possible cause. Check that the drain is open, freely vented, and has gravity flow. A drain restriction can also lead to backpressure.
• Steam leaking around a compartment door: The manual notes that a restricted drain may create backpressure and cause steam leaks around the door gasket. Check the drain screen and drain path for blockage.
• Weak convection or poor cooking performance: The manual explains that a free-flowing drain supports the swirling movement of steam around the food. Check for restrictions in the compartment drain and confirm that the drain screen is in place.
• Boiler water level or pressure differs from the manual’s start-up checks: The manual specifies a sight-gauge level of about one-third full during operation and a 10 psi pressure-gauge reading. It directs that pressure adjustments be handled only by qualified service personnel.

Applications

The pan capacity suits commercial kitchens preparing food in cafeteria pans for service, batch cooking, or holding workflow. The combination of convection-steaming compartments and a kettle also supports kitchens that need both steaming and kettle cooking in one unit. Confirm pan depth and compartment loading against the listed configurations when planning production.