Stop sacrificing throughput for consistent steam performance. This floor-model convection steamer ensures continuous steam production for high-volume kitchens, institutional food service, and hospital or university operations. It delivers 300,000 BTU of natural gas-fired steam energy and holds sixteen 12 x 20 x 2-1/2" pans across two compartments, maintaining production without compromising quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off controls. Remove pans and wash with warm, soapy water; rinse and dry. Wipe chamber and door gaskets with non-abrasive cleaner to remove grease and food residue. Clean steam generator covers and drain condensate per manufacturer guidance. Brush condenser and ventilation areas to prevent buildup that raises energy use and fire risk. Inspect seals and replace worn parts. Run a dry cycle before returning the unit to service.#@@#Additional Info#@#Cleveland’s 36CGM16300-NG ConvectionPro XVII 36" floor steamer delivers 300,000 BTU via natural gas, holds 16 pans, features stainless steel, solid-state controls, a 60-minute timer, and is ideal for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent steam performance. This floor-model convection steamer ensures continuous steam production for high-volume kitchens, institutional food service, and hospital or university operations. It delivers 300,000 BTU of natural gas-fired steam energy and holds sixteen 12 x 20 x 2-1/2" pans across two compartments, maintaining production without compromising quality.
#@@# Steam Generator#@#
The natural gas steam generator provides 300,000 BTU of output, supporting continuous steaming and rapid recovery. Operators maintain consistent humidity and temperature across compartments for reliable results.
#@@# Pan Capacity#@#
Each compartment holds eight pans, accommodating sixteen 12 x 20 x 2-1/2" pans total. This increases throughput for batch cooking and program-driven service. Kitchens can stage multiple products simultaneously, reducing cross-traffic and staging time.
#@@# Control System#@#
Solid-state controls and a 60-minute mechanical timer enable precise scheduling and manual continuous-steam override for non-timed operations. Culinary teams achieve consistent hold and cook cycles with the option for uninterrupted steam.
#@@# Construction Details#@#
The stainless steel exterior resists corrosion and simplifies sanitation. The floor-model design features a 36" cabinet width and a robust footprint suited for institutional kitchens.
#@@# Energy And Electrical#@#
Operating on natural gas with a 115v electrical interface and a 300-watt auxiliary load for controls, the unit minimizes electrical demands while using gas heating for efficient steam generation. Facilities benefit from optimized utility allocation with gas as the primary energy source.
#@@# Operational Flexibility#@#
Two compartments allow independent loading and staging for simultaneous production of different items or staggered cooking to match service peaks. The mechanical bypass switch enables continuous steaming during high-demand periods without reprogramming.
#@@#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 gaskets weekly; replace seals with cracks or compression. Drain and descale the steam generator monthly with approved solutions to prevent scale buildup. Clean chamber interiors daily using nonabrasive detergent; rinse thoroughly. Lubricate hinges and check door alignment quarterly. Verify gas connections and test safety valves per local codes before service.