Southbend ECX-2S-36 User's Manual
Contents
1. ITEM JOB southbend A MIDDLEBY COMPANY CONVECTION STEAMER Electric Analog Controls Cabinet Base MODELS ECX 2S ECX 2S 36 36 Base Each unit has 2 Compartments and 4 12 Pan Capacity Model ECX 2S 36 Each compartment has capacity for Six 12 x 20 x 1 pans 6 1 1 GastroNorm pans 25 mm deep or three 12 x 20 x 2 pans 3 1 1 GastroNorm pans 64 mm deep or two 12 x 20 x 4 pans OPERATION Electrically heated steam boiler operating at 15 psi 1 kg cm and rated at O 24 0 KW standard O 36 0 KW optional at extra cost O 42 0 KW optional at extra cost O 48 0 KW optional at extra cost O 208 VAC 3 Phase 60 Hz O 230 VAC 3 Phase 60 Hz O 240 VAC 3 Phase 60 Hz O 380 VAC 3 Phase 50 Hz O 415 VAC 3 Phase 50 Hz O 480 VAC 3 Phase 60 Hz optional at extra cost w Made in Canada The steam boiler shall be equipped for operation on OPTIONS 12 x 20 x 2 perforated stainless steel pan 12 x 20 x 2 solid stainless steel pan 12 x 20 x 4 perforated stainless steel pan 12 x 20 x 4 solid stainless steel pan Spray and rinse assembly Steam take off kit Solid state digital control panel E OOo oe INQUIRE TO FACTORY FOR SPECIAL OR CUSTOM REQUIREMENTS We reserve the right to change specifications and product design without notice Such revisions do not entitle the buyer to corresponding changes improvements additio2. emovable panel The con trols include an illuminated on off power switch a pilot ready light a pilot cooking light and a 60 minute electric timer which sounds an audible signal at the end of the cooking cycle Steam flow to the chamber is cut off when the door is opened during the cooking cycle and reactivated when the door is closed Automatic Boiler Blowdown The boiler empties under pressure blows down automatically upon each shut down and will automatically fill with water on start up Technical Data Unit dimensions utility information construction specifications and miscellaneous information is listed on the reverse side Warranty One year Parts and Labor Warranty at no extra charge from the date of installation 1100 Old Honeycutt Road Fuquay Varina NC 27526 919 552 9161 FAX 919 552 9798 800 348 2558 Page ST 11 MODELS O Ecx 2s O ECx 2sS 36 DIMENSIONS Millimeters 28 33 147 6 287 58 6r 8 4 36 33 14 6 8 58 6 8 4 6 1 1 ARE 357 152 711 1473 152 203 SERVICE CONNECTIONS CW Cold Water 34 13 mm tubing EC Electric Connection 12 13 mm con in on duit connection to controls 2 amps per DR Drain 2 51 mm IPS piped to open floor drain No solid connection compartment 120 601 or 220 50 1 ST Steam Take off Connection 34 19 mm EP Electric Power Connection to Boi
3. ler optional to operate adjacent equipment Sized for at least 90 C per line INSTALLATION For installation on combustible floors with 6 legs and adjacent to combustible walls allow 6 15 cm clearance NOTE Before connecting water to this unit have water supply analyzed to make sure hardness is no greater than 2 0 grains and PH no greater than 7 5 Water which fails to meet these standards should be treated by installation of a water conditioner EQUIP MENT FAILURE CAUSED BY INADEQUATE WATER QUALITY IS NOT COVERED UNDER WARRANTY Fuquay Varina NC 27526 919 552 9161 FAX 919 552 9798 Page ST 12 Printed in U S A Form ST11 12 800 348 2558 A MIDDLEBY COMPANY
4. ns or replacements for previously purchased equipment Southbend Convection Steamers offer unsur passed versatility rugged dependable and are the most durable you can buy up to 25 heavier than other competitive models as proven by a comparison of shipping weights Assembly Structure Each unit is equipped with an elecric steam boiler The steamer is constructed of all welded satin finish stainless steel type 304 with a cooking chamber of one piece all welded stain less steel Each door has a removable inner liner of stainless steel with full perimeter gasket seal an outer liner of one piece all welded stainless steel and a positive lock and seal mechanism with spring release The door opening is 10 x 14 The steamer is provided with remov able stainless steel pan supports and a stainless steel drip trough integrally connected to drain to collect condensate when door is opened Cabinet base has 6 stainless steel legs with adjustable bullet feet Convection System In the convection system steam is generated by flooding water onto the heated bottom in the cavity and circulates in a toroidal pattern throughout the cooking compartment This eliminates pockets of dead air and continually removes the insulating barrier of condensed steam from the surface of food helping foods to retain their natural color and ideal texture Control System The control housing is constructed of stainless steel with a full access r
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