Constructed in stainless steel and rated at 375 pounds shipping weight with a tall 59.34" height, the steamer withstands heavy use and simplifies cleaning routines. Maintenance teams will access panels and components quickly to sustain uptime during busy shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the steamer and let it cool before cleaning. Remove pans and racks; wash with warm, soapy water. Wipe the chamber with a non-abrasive cloth and mild detergent. Clean door gaskets and check seals; replace if cracked. Vacuum coils and vents to remove grease. Descale the chamber as per manufacturer instructions to control mineral build-up. Dry all surfaces thoroughly before reconnecting power for safety.#@@#Additional Info#@#Sterling Manufacturing SP240-10-3-AF SCA is a 26.5" stainless steel electric boilerless convection steamer that operates at 240 volts and 10,000 watts, holds six 12" x 20" pans, requires 24.06 amps, and carries CSA and NSF certifications.#@@#General Info#@#Description #@#
Constructed in stainless steel and rated at 375 pounds shipping weight with a tall 59.34" height, the steamer withstands heavy use and simplifies cleaning routines. Maintenance teams will access panels and components quickly to sustain uptime during busy shifts.#@@#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#@#Upon confirmation of the completed payment, Culinary Depot will ship and deliver the Sterling Manufacturing SP240-10-3-AF SCA Convection Steamer. #@@#Maintenance Guide#@#Inspect gaskets and door alignment monthly for a tight seal; replace torn gaskets to prevent steam loss. Flush scale-prone components weekly with a manufacturer-approved descaler for heat transfer efficiency. Empty condensate pans and clean drain lines after each service to prevent clogs and bacteria. Verify electrical connections and terminal tightness quarterly; tighten loose terminals and document torque values. Calibrate temperature and timer controls biannually for consistent cook cycles.
