Engineered for Endurance, Built for Profit: A commercial steamer designed for high-throughput kitchens, this unit delivers continuous direct steam across two compartments to sustain heavy production without service interruptions. Built for foodservice operations, it handles large pan loads with solid state controls and a 60-minute mechanical timer featuring a manual bypass for nonstop steaming. Its durable stainless steel exterior resists corrosion and supports easy cleaning in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the steamer and shut the gas supply. Drain reservoirs and open doors to ventilate. Remove pans and wipe interiors with a mild detergent solution and a soft cloth. Clean door gaskets and vents; remove grease from steam headers and drip trays with a non-corrosive degreaser. Rinse with clean water and dry thoroughly. Inspect seals and controls before reconnecting gas and power to prevent malfunctions and ensure food safety.#@@#Additional Info#@#Cleveland 36CDM16-NG ConvectionPro XVI steamer delivers direct-steam cooking in a 36" floor model with two compartments and 8 pans per compartment, stainless exterior, solid-state controls, 60-minute timer, natural gas operation.#@@#General Info#@#Description #@#
Engineered for Endurance, Built for Profit: A commercial steamer designed for high-throughput kitchens, this unit delivers continuous direct steam across two compartments to sustain heavy production without service interruptions. Built for foodservice operations, it handles large pan loads with solid state controls and a 60-minute mechanical timer featuring a manual bypass for nonstop steaming. Its durable stainless steel exterior resists corrosion and supports easy cleaning in institutional and hospitality settings.
#@@# Dual Compartment Design#@#
Two sealed compartments enable simultaneous, distinct cooking cycles, ensuring precise staging to match service flow. Operators can run different programs in each compartment, reducing cross-contamination and maintaining consistent conditions for various menu items.
#@@# Expanded Pan Capacity#@#
Each compartment holds eight 12" x 20" x 2.5" pans, offering a total capacity of sixteen pans to meet high-volume needs. This reduces batch turnover and supports continuous output for cafeterias, hospitals, and large restaurants.
#@@# Direct Steam Operation#@#
Direct steam ensures rapid heat transfer and consistent humidity for efficient cooking of proteins, vegetables, and entrees. The system recovers quickly between loads, minimizing downtime and boosting throughput during peak periods.
#@@# Solid State Controls#@#
Solid state electronics ensure precise cycle management and consistent performance across varied loads and schedules. The interface simplifies cycle selection, standardizing results across shifts for consistent food quality.
#@@# Timer And Bypass#@#
A 60-minute mechanical timer with a manual continuous-steaming bypass provides flexibility for both timed cycles and nonstop service. Teams can batch cook or use continuous mode during extended service windows.
#@@# Stainless Exterior Construction#@#
The stainless steel exterior is designed to resist stains and support sanitation protocols essential in institutional kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Cleveland 36CDM16-NG steamer by flushing the boiler weekly to remove mineral deposits and prevent scale buildup. Inspect burner ports and clean with a soft brush monthly to ensure consistent flame patterns. Descale interior steam channels quarterly using manufacturer-approved solution; rinse until neutral pH. Verify door gaskets for compression and replace when cracked. Lubricate hinges annually and calibrate the solid state controls and timer after any service.