MARKET FORGE ALTAIR II Electric Boilerless Convection Steamer Instruction Manual

ALTAIR II Electric Boilerless Convection Steamer
Instruction Manual
ALTAIR II-(4, 6, 8, 10 & 12)

ALTAIR II Electric Boilerless Convection Steamer

WARNING
Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read the installation, operating, and maintenance instructions thoroughly before installing or servicing this equipment.

SAFETY PRECAUTIONS

Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions for the operator, service personnel, or to equipment.

DANGER This symbol warns of immediate hazards that will result in severe injury or death.
WARNING This symbol refers to a potential hazard or unsafe practice that could result in injury or death.
CAUTION This symbol refers to a potential hazard or unsafe practice that could result in injury, product damage, or property damage.
NOTICE This symbol refers to information that needs special attention or must be fully understood, even though not dangerous.

IMPORTANT NOTES FOR INSTALLATION AND OPERATION

WARNING
This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages
that follow this symbol to avoid possible injury or death.

WARNING
FOR YOUR SAFETY:
Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

WARNING
Improper installation, operation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read the installation, operating, and maintenance instructions thoroughly before installing, operating, or servicing this equipment.
NOTICE
This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.
NOTICE
This manual should be retained for future reference.
IMPORTANT
The information contained in this manual is important for the proper installation, use, and maintenance of this steamer.
Adherence to these procedures and instructions will result in years of trouble-free service.
Please read this manual carefully and retain it for future reference.
ERRORS: Descriptive, typographic or pictorial errors are subject to correction. Specifications are subject to change without notice.

SERVICE CONNECTIONS

ELECTRICAL CHARACTERISTICS

ELECTRICAL (ALTAIR II – 4) 60 Hz

Voltage| pH| kW| Amps
208| 1| 8| 39.
240| 1| 8| 33.
208| 3| 8| 22.
240| 3| 8| 19.
480| 3| 8| 10.
ELECTRICAL (ALTAIR II – 6) 60 Hz

Voltage| pH| kW| Amps
208| 1| 10.| 47.
240| 1| 10.| 41.
208| 3| 10.| 27.
240| 3| 10.| 24.
480| 3| 10.| 12.

COMPARTMENT PAN CAPACITY

WATER SUPPLY AND DRAIN SPECIFICATIONS
Good quality water feed is the responsibility of the owner. Water quality must be within the following general guidelines.
TDS: 40-125 ppm
Hardness: 35-100 ppm
pH: 7.0 – 8.5
Silica: <13 ppm
Chlorides: <25 ppm
Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
The best defense against poor water quality is a water treatment system designed to meet your water quality conditions.
Pressure: 25(min)-50(max) PSI
Connections: Trough drain: 1/2 MNTP Drain out: 1” FNPT Water: 3/4” male garden hose
Appliance to be installed with backflow protection according to federal, state, or local codes.
The drain piping must consist of temperature-resistant material, greater than 160°F, and be of adequate diameter not to cause flow restriction. Improper materials may deform and cause restrictions, thus affecting performance.

NOTES

• Every single compartment has one rear drain connection
• 4” clearance left mandatory, right and rear is recommended.
• A location near a floor drain is recommended.
• Refer to the electrical characteristics chart for the voltage requirements of each steamer.
• Each compartment requires separate electrical & water connection.

ALTAIR II – Electric Boilerless Convection Steamer

ELECTRICAL CHARACTERISTICS

WATER SUPPLY AND DRAIN SPECIFICATIONS
Good quality water feed is the responsibility of the owner. Water quality must be within the following general guidelines.
TDS: 40-125 ppm
Hardness: 35-100 ppm
pH: 7.0 – 8.5
Silica: <13 ppm
Chlorides: <25 ppm
Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
The best defense against poor water quality is a water treatment system designed to meet your water quality conditions.
Pressure: 25(min)-50(max) PSI
Connections: Trough drain: 1/2 MNTP Drain out: 1” FNPT Water: 3/4” male garden hose
Appliance to be installed with backflow protection according to federal, state, or local codes.
The drain piping must consist of temperature-resistant material, greater than 160°F, and be of adequate diameter not to cause flow restriction. Improper materials may deform and cause restrictions, thus affecting performance.

NOTES

• Every single compartment has one rear drain connection
• 4” clearance left mandatory, right and rear is recommended.
• A location near a floor drain is recommended.
• Refer to the electrical characteristics chart for the voltage requirements of each steamer.
• Each compartment requires separate electrical & water connection.

INTRODUCTION

Congratulations on purchasing the Market Forge Altair II. The Altair II is a single-compartment countertop or two-compartment floor model steamer featuring pressureless steam cooking, a circulating fan inside the cooking chamber to speed cooking, and an automatic preheated waterfall mechanism. Altair II also features a clean water reservoir system.
The cooking chamber of the Altair II is treated with a scratch-resistant, non- stick surface.

CAUTION
Do not use utensils, steel wool, or other harsh abrasives to clean your steamer. Scratching of the non-stick surface and stainless steel casing may occur.

Safety Features

As with any cooking process, or with any piece of commercial cooking equipment, there are potential hazards to both the operator and the piece of equipment if care is not taken. In designing the Altair II steamer, safety features have been built in to protect against many of these potential hazards, but TRAINING OF EACH OPERATOR AND  CAREFUL ADHERENCE TO ALL WARNINGS ARE NECESSARY TO ENSURE THE SAFETY OF USERS.

1. Diagnostic sensor shut-off: The thermostat controller has a built-in diagnostic feature that will automatically shut down all heaters if the sensor probe fails, which will avoid overheating.
2. High Limit shutoff: If the steamer runs dry the heaters will shut down.
3. Overflow: An overflow standpipe incorporated into the reservoir drain allows water to flow out the back drain of the steamer in case of a waterfall malfunction.
   WARNING
   Failure to keep the overflow outlets clear and unobstructed may result in hot water flowing out the door of the steamer. A blocked overflow and drain could allow water to flow to the countertop or floor, which can cause slippery conditions. Modifying the steamer to operate without the overflow standpipe could cause dangerous situations and will void the warranty.
   4. High water sensor: Two water level sensors are located on the lower backside of the steamer. The lower sensor activates the waterfall mechanism. The upper sensor will shut off water flow if an overflow situation occurs. It is important that both sensors are kept clean so that the stainless part is shiny.
   WARNING
   Failure to keep both water level sensors clean may result in hot water flowing out of the overflow or the front door of the steamer.
   5. Door open safety switch: There is a safety switch built into the door frame that shuts down heaters, fans, and lights when the door is opened. Once the door is closed, all functions return. THE DOOR MUST BE FIRMLY CLOSED IN ORDER FOR THE STEAMER TO FUNCTION. IF STEAM IS ESCAPING, THE DOOR IS NOT PROPERLY SHUT AND MAY AFFECT COOK TIMES, PRODUCT QUALITY, AND WATER CONSUMPTION.
   6. Time delay relay: The steamer has two timers built into the electrical system to shut down should the water level system fail. When the steamer is first turned on and the reservoir is empty two countdown timers will begin to count. If it takes longer than 60 seconds for the level of the water to come into contact with the lower water sensor probe, the heaters and the heating light will turn off. After the water comes in contact with the lower probe the heat and heating light will come back on.

Dimensions

• 4-pan: External dimensions are 24” wide x 26¼” high (plus 4”-6” adjustable legs) x 28¾“ deep (plus vent pipe).
• 6-pan: External dimensions are 24” wide x 33¼” high (plus 4”-6” adjustable legs) x 28¾” deep (plus vent pipe).
• 8-pan: External dimensions are 24” wide x 52½” high (plus 6”-9” adjustable legs) x 28¾” deep (plus vent pipe).
• 10-pan: External dimensions are 24” wide x 59½” high (plus 6”-9” adjustable legs) x 28¾” deep (plus vent pipe).
• 12-pan: External dimensions are 24” wide x 66½” high (plus 6”-9” adjustable legs) x 28¾” deep (plus vent pipe).

Service Contacts
Should repairs be required, a network of authorized agencies is available to assist with prompt service. A current Directory of Authorized Service Agencies may be obtained by contacting the factory.

Installation

Delivery and Inspection
Damage Inspection: Reporting shipping damage is the responsibility of the purchaser. Do not discard packaging if filing a freight damage claim. Upon receipt of the steamer immediately inspect the exterior of the packaging for damage. Remove wrapping. Inspect the exterior of the Altair II for visible shipping damage.
Unpacking / Removal From Pallet: To remove the steamer from the pallet, carefully cut the strapping.
Make sure the pan racks, water reservoir cover, and standpipe installed inside the steamer have not become dislodged during shipping.

Installing Legs and Casters
Install 4 legs or casters (shipped inside the steamer) into the threaded mounting holes located on the base of the unit. If casters are supplied, locking casters should be on the front of the steamer.

Venting
Vent pipe installation (double & single compartment steamers): Steamers come with the vent piping in the rear of the unit completely assembled. DO NOT BLOCK THE VENT PIPE.

Steamer Location
98% of all maintenance and service can be done from the front or left side. Some local codes may require installation under ventilation, but ventilation is not required in most cases. A minimum of 4” clearance from adjacent equipment on the left side and rear is recommended.

Electrical Connection
Electrical Hookups: The access hole to electrically wire your steamer is located in the bottom right corner (facing the back of the steamer) on the rear panel. Your electrician may install a cord set to make the steamer more portable or the unit may be hard-wired. Please follow local codes when installing the cord set.

NOTICE
A qualified electrician must perform all electrical hookups and meet all local codes.
Installation is the responsibility of the purchaser.

NOTICE
Stacked units will require 2 separate electrical connections.

Electrical Diagrams: The electrical diagrams are located on the inside of the left-side access panel.

Water and Drain Connection
Water Hookup: Steamer requires a 1/2” water line. Termination is a 3/4” male garden hose connection. Make sure the waterline is flushed to remove grit and soldering particles prior to connecting the steamer. Dirty water lines may affect solenoid operation.
Double (stacked) compartment steamers require separate water connections, which may be manifolded. An inadequate water supply may cause one steamer not to fill properly when both steamers are turned on at the same time. If that happens turn on one steamer a few minutes after the first.
The appliance is to be installed with backflow prevention in accordance with applicable federal, provincial, and local codes.
Do not connect to de-ionized water. Probes will not sense the level of the water. Recommended water pressure is 30 – 35 lbs.

CAUTION
Flush the incoming water line prior to connecting to the steamer. Debris in water lines may cause the solenoid valve to malfunction. If the solenoid valve is stuck open water must be turned off at the source.

Recommended Water Quality: Refer to Service Connections in this Manual for the recommended water quality criteria.

NOTICE
Water level probes will not sense water level if the steamer is connected to de-ionized water or a reverse osmosis system.

Rear Drain: Make sure the 1” rear drain is plumbed to a floor trough or air gap drain. The customer supplies plumbing.
However, one 90° elbow is shipped with the steamer to be used as needed. The drip trough located under the door is plumbed to the main drain internally.
The drain piping must consist of temperature-resistant material, greater than 160°F, and be of adequate diameter not to cause flow restriction. Improper materials may deform and cause restrictions, thus affecting performance.

WARNING
The water may be very hot. It is advisable to allow the water to cool down before draining. Leaving the door open will aid in cooling.

Overflow Pipe : An overflow incorporated into the reservoir drain standpipe allows water to flow into the drain line out the back of the steamer in case of a waterfall malfunction.

WARNING
Failure to keep the overflow standpipe and drain pipe clear and unobstructed may result in an unsafe condition.

Leveling
Once the legs have been installed and the steamer has been placed in its final location, the unit must be leveled. This is done by turning the base of the leg. Use the top of the steamer casing as a reference. It is recommended to use a level to ensure proper installation.

WARNING
The steamer must be level in order for the water sensors and overflow outlet to function properly.

Rack Installation
Two pan support racks have been included with the steamer. Both racks are identical; there is no specific left or right side rack. To install, position a rack inside the cooking chamber so that the mounting bracket, with the ‘tear-drop’ shaped hole, fits over the pre-installed rack screws at the top of the cooking chamber wall. The curved wires on the rack should be facing to the front of the steamer. Repeat this process for the rack mounted on the other side. These racks are designed to be removed easily for cleaning.

Testing and Inspection
Once your steamer is in place and properly leveled, plumbed, and wired, test the unit to make sure it is functioning properly.

Startup Procedure

1. Make sure the water line is flushed prior to connecting the steamer.

2. Make sure water is connected and supplied to the steamer.

3. Using a soft sponge and mild detergent, wipe out the interior of the cooking chamber to remove shipping debris prior to use. Rinse with clean water.
   to use. Rinse with clean water.
   CAUTION
   Do not use any abrasive cleaners, utensils, or scrubbers on the non-stick coating. Use vinegar and water to clean the reservoir. Nylon bristle brushes or soft sponges are recommended.

4. Make sure the drain/overflow standpipe is fitted firmly into the cooking compartment drain opening.

5. Install reservoir cover with left side drain fitted into the hole at the side of steamer – tip cover slightly to insert drain fitting into the side drain hole. The lip at front of the reservoir cover fits over the base of the door opening.

6. Power On/Heat Up: Make sure the door is closed, then turn the cooking mode selector to the 1 position. The Amber HEATING light on the upper left corner of the  control panel will turn on. You may smell smoke from oils left from manufacturing – don’t be alarmed, they will burn off quickly. When the HEATING light goes out (it takes less than 25 minutes) you are ready to test the steamer.

7. Turn the cooking mode selector switch to the 2 positions. The HEATING light will go on as heat is called for. You may open the door and inspect the steaming process  (note that the HEATING light goes out and the heaters are turned off when the door is opened).

8. To shut down your steamer, turn the cooking mode selector to the OFF position (Φ).

9. Drain Steamer: Make sure that the drain line exiting from the rear of the steamer is plumbed either to a floor trough or air gap drain. To drain, turn the drain valve handle  90 degrees.

OPERATION

Operating Information
Electrical Connection: Make sure the unit is plugged into a proper receptacle or wired properly and the breaker for the circuit is on.
Water Connection: Make sure the steamer is properly connected to a water source. Do not connect the unit to de-ionized water; the water probes will not sense the water level.  Make sure the water lines are open.
Install Drain/Overflow Standpipe and Reservoir Cover: Make sure the drain/overflow standpipe is fitted into the cooking compartment bottom drain opening and the reservoir cover drain is fitted into the side drain hole. The lip at front of the reservoir cover fits over the base of the door opening.
Automatic Waterfall: Water will be added to the steamer as needed periodically and it should not run dry until turned off and manually drained.
Clean Probe Indicator: If the CLEAN PROBE indicator comes on and stays on the system has detected a fault and will shut down the heaters until the fault has been cleared.  Most commonly, this requires cleaning the water sensor probes.
CAUTION
Do not manually refill the hot, or dry reservoir with cold water. Damage to the interior may result if cold water is added to a hot, dry reservoir.
Condensate Trough: The trough under the door catches water dripping from the door and exits the steamer at the rear.
Power On / Heat Up: Make sure the door is closed then turn the cooking mode selector switch to the desired setting, 1, 2, or 3. The steamer will begin warming up. The Amber colored HEAT light will turn on and remain on until the pre-heating is completed. Throughout the cooking process, the HEAT light will come on periodically whenever the heaters are on.
CAUTION
If the door is open, nothing will happen. Close the door and the steamer will turn on and begin warming up.
Door Operation: The door must be closed at all times while cooking. If the door is opened during cooking, the heaters will shut down and the Amber HEAT light will go off until the door is closed. You may open the door at any time to check the progress of cooking, stir products and add or remove cooking pans. If the door handle is loose the door is not firmly shut; re-shut the door by slamming firmly.
Pan Combinations: The Altair II steamer accommodates 4” and 6” deep pans. However, for best steam cooking performance 1 1/4” or 2 1/2” deep pans work best. Other combinations of these pan sizes will fit in your steamer.
The steamer will accommodate gastronorm pans.

Pan Size| Quantity per 4-pan steamer| Quantity per 6-pan steamer
---|---|---
12 x 20 x 1%| 8| 12
12 x 20 x 21/2| 4| 6
12 x 20 x 4| 2| 4

Cooking: When ready to cook turn the cooking mode selector dial to the desired setting.

NOTICE
If starchy food products (potatoes, pasta) cause water to get frothy add 2 tablespoons of cooking oil to the water to control foaming.

yield. Cook times will be slower than steaming.
2| 212°| Steam cooking
3| Steam Plus Radiant Heat| Heavy dense foods like meat or potatoes, retherm frozen foods.

Shut down, drain, and clean of the steamer.

1. Shut Down: To shut down the steamer at the end of the day just turn the cooking mode selector dial to Φ (OFF).
2. Water reservoir draining: To drain, turn the drain valve handle 90 degrees.

WARNING
The reservoir water may still be hot. It is advisable to let the water cool down prior to cleaning.
NOTICE
Opening the steamer door will speed the cooling process. It is also advisable to leave the steamer door open when not in use. This will lengthen the life of the door gasket.

Steam Cooking Guidelines
COOKING WITH ATMOSPHERIC / PRESSURELESS STEAM

• Atmospheric or pressureless steaming is perfect for a la carte cooking. The door can always be opened during cooking to add or remove pans of food, to season food or to  check on its progress.

• Multiple products can be cooked at one time because there is no crossover of cooking flavors in atmospheric steam.
  Large and small portions of food can be cooked at the same time.

• Less attention is required to cooking foods and overcooking is rare.

Recommended Uses

Typical Foods

Casseroles, Fresh or Frozen| Vegetables, Fresh or Frozen| Seafood, Fresh or Frozen
---|---|---
Desserts| Pasta| Rice
Fruits| Potatoes| Cereals
Eggs| Meats| Poultry
Prepared Foods| Sauces| And Much More

Tips On Cooking Frozen Product

• Preheat the cooking compartment.
• Break up frozen vegetables or products, if possible.
• If the product is an ice block, set it in the pan on its narrowest side. This allows the steam to contact a greater surface area.
• Thawing is faster and better for the food in atmospheric steaming.
• Make sure the frozen product is uniform in size to get the best results.
• Season vegetables AFTER steaming.
• Less seasoning is required because steaming preserves natural flavors.
• When reheating prepared foods, stir occasionally to speed heating.
• Shallower pans will allow faster cooking times.

Blanching
Many foods can be blanched in atmospheric steam before being finished in ovens, fryers, or on grills and griddles. This reduces total cooking time, and helps ensure complete cooking and a moist product. Potatoes, poultry, and seafood are excellent examples. Blanching before frying reduces grease absorption by food products.

Tips On Pan Use

• For faster cook times, 2 1/2” deep perforated pans are recommended.

• It is not necessary and we do not recommend covering most pans of the product. When cooking with only one pan, place it in the center of the cooking chamber.

• Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods, prepared casseroles, sauces, cake or
  other desserts (you can bake a cake in atmospheric steam), and when you want to prevent food from dripping on a lower pan.

• When cooking proteins (meat, poultry, or seafood) use a solid catch pan under the perforated pan. Accumulated juices can be used for soup stock, gravy, or broth.

• Protein foods (meat, poultry, or seafood) can be cooked in perforated or solid pans. If you are batch-cooking protein foods use perforated pans and place a solid pan on the bottom rail. All the juices will then accumulate in this pan for later use and to keep them out of the water reservoir.

• When atmospheric steaming, a pan cover can increase the cooking time up to 400%. Items such as frozen casseroles, meatloaf, or sauces can be covered to avoid excess condensation.

• Root vegetables should be steamed in a perforated pan.

• Eggs can be hard-cooked out of the shell and then chopped to avoid peeling shells.

• Always cook potatoes in perforated pans. This allows steam to circulate properly.

Other Helpful Hints

• Got a tough cleaning problem, pot, pan, or utensil? Put it in your steamer to loosen burned-on food; it makes washing much easier.

• Stale or frozen bread can be thawed or renewed in your steamer.

• Allow adequate spacing between pans for even steam circulation. Your pan rails and the shape of the steamer walls are designed to maximize steam flow. Do not try to load more than the rack is designed for. Maximum capacity loads cook best with perforated pans.

• Loosely packed pans will cook faster than tightly packed pans.

• To skin tomatoes, oranges, etc. more easily, steam for a short time, then chill in cold water.

• When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan works well. Lift out the perforated pan to drain.

• Never have the water high enough or a pan low enough to touch the water. Allow enough space for steam circulation.
  Steam has 6 times more energy than boiling water – use steam to cook.

• When possible, cook in two shallow pans instead of one deeper pan – it cooks faster and you avoid bruising the product.

• If using 1/2 size or smaller pans on one level, with different products, load the faster cooking items last, this will make unloading easier.

• In steam cooking, load size has little effect on the cooking time. For the highest efficiency cook with full loads.

• Pre-cook roasts, especially fat-encrusted roasts, in steam for 1/3 of their cooking time, then place in oven. Juices are sealed in, there is more flavor, more nutrients are retained and the roast shrinks less.

• Cook whole poultry the same way, only cook it until it is nearly completed and allow just enough time in the oven to finish and brown.

Warnings & Cautions

Warnings

• Failure to keep the overflow outlets clear and unobstructed may result in hot water flowing out the door of the steamer.
  A blocked overflow and drain could allow water to flow to the countertop or floor, which can cause slippery conditions.
  Modifying the steamer to operate without the overflow standpipe could cause dangerous situations and will void the warranty.

• Failure to keep both water level sensors clean may result in hot water flowing out the rear overflow or the front door of the steamer.

• A qualified electrician must perform all electrical hookups and meet all local codes. Installation is the responsibility of the purchaser.

• Failure to keep the overflow standpipe and drain clear and unobstructed may result in an unsafe condition.

• The steamer must be level in order for the water sensor and overflow outlet to function properly.

• The reservoir water may still be hot. It is advisable to let the water cool down prior to draining.

• The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning. Wear protective gloves, or wait for the surface to cool before cleaning. Do not add cold water to a hot empty cooking chamber until the unit has cooled down or damage may result.

Cautions

• Do not use utensils, steel wool, or other harsh abrasives to clean your steamer. Scratching of the non-stick surface and stainless steel casing may occur.
• Flush the incoming water line prior to connecting to the steamer. Debris in water lines may cause the solenoid valve to malfunction. If the solenoid valve is stuck open water must be turned off at the source.
• Do not use any abrasive cleaners, utensils, or scrubbers on the non-stick coating – this will damage the coating. Use vinegar and water to clean the reservoir. Nylon bristle brushes or soft sponges are recommended.
• Do not manually refill the hot, dry reservoir with cold water. Damage to the interior may result if cold water is added to a hot, dry reservoir.

Maintenance

Cleaning Guidelines

Daily Cleaning
Once the power is off and the reservoir has been drained, a simple cleaning process should be followed:

WARNING
The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning. Wear protective gloves,  or wait for the surface to cool before cleaning. Do not add cold water to a hot, empty cooking chamber until it has cooled down, or damage may result.

1. Lift the pan racks up and off mounting screws, and remove them from the steamer for cleaning.

2. Lift the reservoir cover out of the cooking chamber compartment, and clean the cover.

3. Remove the drain/overflow standpipe, and clean it, making sure overflow holes are clear and open.

4. Using a soft sponge, clean the non-stick coating on the interior of the cooking chamber.

5. Clean the door gasket with gentle soap and water and allow it to air dry.
   NOTICE
   Only use mild soap, white vinegar, and water to clean your steamer. Do not use abrasive utensils, caustic cleaners, or products containing chlorine, lye, or phosphorus (such as  Lime-A-Way). After cleaning, rinse thoroughly by wiping with a wet cloth dampened with fresh water. Never spray water on your steamer.
   FAILURE TO FOLLOW PROPER INSTRUCTIONS MAY CAUSE AN UNSAFE CONDITION AND/OR DAMAGE YOUR STEAMER, AND WILL VOID YOUR  WARRANTY.

6. Rinse the cooking chamber and door area with clean water. Rinse the cavity.

7. Wipe with a clean towel or soft sponge.

8. To remove the white mineral deposits at and below the water line, spray white vinegar directly on the mineral build-up using a spray bottle. For heavy mineral deposits, replace the drain/overflow standpipe, pour two cups of white vinegar in the water reservoir, and turn on a steamer to add enough water to cover the white minerals, let soak for half an hour or overnight. Loosen mineral deposits with a nylon-bristled brush. Drain, wipe and rinse. Use water and white vinegar to clean the reservoir.

9. Make sure two stainless probes on the lower backside of the cooking chamber interior are clean.

10. Wipe out the condensate trough located under the door. Remove food particles. Make sure the drain is kept clear.
    NOTICE
    It is always advisable to leave the steamer door open when the unit is shut down for the evening. This will extend the life of your gasket.
    NOTICE
    It is normal for the white lime to collect at the water line and in the reservoir area. Liming is easily removed with daily cleaning – white vinegar is very effective and will not damage the cooking chamber. Use only white vinegar and water to clean the reservoir on a daily basis.

11. Replace the drain/overflow standpipe and the reservoir cover. The reservoir cover and the drain/overflow standpipe must be replaced or the steamer will not function properly.

Your steamer is now ready for another day’s work!

Weekly Cleaning
In addition to the daily cleaning it is necessary to clean the air intakes on a weekly basis. Air intakes provide necessary cooling air to the internal components. They are generally located on the rear and sides of the equipment.

Monthly Cleaning
Market Forge recommends using Optipure DSP descaling powder to clean your steamer on a monthly basis or whenever necessary.
NOTICE
Optipure DSP is an acid-based descaler that is effective in dissolving and removing build-up caused by hard water.
DSP is a non-hazardous, biodegradable citrus-based powder that when mixed with water becomes a powerful limescale remover. For additional information contact Optipure at  800-535-5035.

1. Make sure the steamer is off and cool.

2. Drain water from the cooking cavity and wipe away any food debris.

3. Make sure the drain is plugged in.

4. Pour one pound of Optipure DSP per steamer into the bottom of the cooking cavity.
   NOTICE
   One pound is equal to 16 scoops (measuring scoop included), or one-half of a 2 lb. jar of descaling powder.

5. Set the control to the Steam (#2) position. This will automatically fill the unit with water.

6. Allow the unit to reach steaming temperature and continue steaming for one hour.

7. Turn the unit off, and allow it to cool for one hour.

8. Drain the unit, and rinse the entire cooking chamber thoroughly.

9. If the unit is heavily scaled, it may be necessary to repeat the process.

Notes

ALTAIR II-(4, 6, 8, 10 & 12)
ALTAIR II Electric Boilerless Convection Steamer 

A product with the Market Forge name incorporates the best in durability and low maintenance. We all recognize, however, that replacement parts and occasional professional service may be necessary to extend the useful life of this appliance. When service is needed, contact a Market Forge Authorized Service Agency, or your dealer. To avoid confusion, always refer to the model number, serial number, and type of your appliance.

CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com

References

• Crown Steam – Steam Cooking Solutions

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