Handle high-volume steaming with precise control and continuous operation for demanding foodservice environments. This double deck electric floor steamer operates on 208/240 volts and supports nine full-size pans across two stacked compartments, enabling high throughput without sacrificing consistency. Food service teams benefit from reliable steam production from a boilerless system that integrates automatic drain and water level controls for predictable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the steamer and allow it to cool before cleaning. Drain water via the automatic drain, then remove pans and racks. Clean interior with a mild, non-abrasive detergent and a soft cloth, paying attention to KleanShield surfaces. Scrub door gaskets and hinges; inspect seals for wear. Descale using manufacturer-approved solution when mineral buildup appears. Wipe exterior stainless steel with a neutral cleaner. Rinse all parts, dry completely, then reconnect power to resume operation.#@@#Additional Info#@#Cleveland’s 22CET63.#@@#General Info#@#Description #@#
Handle high-volume steaming with precise control and continuous operation for demanding foodservice environments. This double deck electric floor steamer operates on 208/240 volts and supports nine full-size pans across two stacked compartments, enabling high throughput without sacrificing consistency. Food service teams benefit from reliable steam production from a boilerless system that integrates automatic drain and water level controls for predictable performance.
#@@# Steam Generation#@#
This boilerless design produces steady convection steam without external boilers, reducing installation complexity and eliminating boiler maintenance tasks. Operators achieve consistent cooking results across nine pans while saving floor space compared with separate boiler equipment.
#@@# Capacity And Layout#@#
Two stacked compartments accommodate nine full-size pans, allowing simultaneous batches and efficient staging of different menu items. Chefs expedite service cycles and maintain menu variety during peak periods with clearly separated decks and right-side controls.
#@@# Controls And Timing#@#
SureCook manual controls pair with a 60-minute electro-mechanical timer and a manual continuous steam bypass switch, giving operators direct, tactile regulation. Kitchen staff can set precise cycle times or engage continuous steaming for extended cooking requirements.
#@@# Construction And Finish#@#
The stainless steel interior with KleanShield finish and a stainless steel exterior withstands daily use and simplifies sanitation procedures. Maintenance teams can easily access lift surfaces while treated and tap water connections support varied site water profiles.
#@@# Certifications And Efficiency#@#
ENERGY STAR, UL, and NSF certifications validate energy performance, electrical safety, and sanitation suitability for institutional kitchens. Managers can document compliance and monitor utility consumption in settings such as schools, hospitals, and hospitality operations.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seals and hinges weekly; tighten fasteners and replace worn gaskets for steam retention and cooking consistency. Flush the water system daily with recommended descaler to prevent scale; run automatic drain cycles after service and check float valves. Clean the KleanShield™ stainless interior with nonabrasive cleaner after each shift and remove food residue from pan rails and trays.