MANUAL 10060 REV 0 (03/21)
$21.00
DIRECT STEAM CONVECTION STEAMER
MANUAL SECTION CO
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #:
___________________________
Serial #:
___________________________
Date Purchased:
_____________________
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before installing or
servicing this equipment.
Model DCX-16
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
Direct Steam
Convection Steamer
DCX-16 & DCX-24
Installation & Operation Manual
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Direct Steam Convection Steamer
SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,
service personnel, or to the equipment.
CAUTION
WARNING
NOTICE
This symbol warns of immediate hazards that will result in severe injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury, product
damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
DANGER
WARNING
Improper installation, operation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read
the installation, operating and maintenance instructions thoroughly before installing, operating or servicing this equipment.
NOTICE
Contact the factory, the factory representative or local service company to perform maintenance and repairs.
Copyright © 2021 by Crown. All rights reserved. Published in the United States of America.
SPECIFICATIONS
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
WARNING
This is the safety alert symbol. It is used to alert you to potential personal injury hazards. Obey all safety messages
that follow this symbol to avoid possible injury or death.
CAUTION
Operating, testing, and servicing should only be performed by qualied personnel.
NOTICE
This manual should be retained for future reference.
It is recommended that this manual be read thoroughly and that all instructions be followed carefully.
NOTICE
This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.
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Direct Steam Convection Steamer
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Important Notes For Installation and Operation .................................................................... 2
Service Connections ............................................................................................................. 4
Introduction ........................................................................................................................... 6
Installation Instructions ......................................................................................................... 7
Operation .............................................................................................................................. 10
Cleaning ................................................................................................................................ 11
Troubleshooting .................................................................................................................... 12
Cooking Chart ....................................................................................................................... 13
Table of Contents
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Direct Steam Convection Steamer
SERVICE CONNECTIONS
SERVICE CONNECTIONS
MISCELLANEOUS
SERVICE CONNECTIONS
– CONDENSATE COLD WATER: 1/2 NPT, 25-50 PSI (170-345 kPa) (OPTIONAL)
– DRAIN: 2” (51 mm) IPS piped to open oor drain. No solid connection.
– ELECTRICAL CONNECTION: 1/2” (13 mm) conduit connection to controls. 2 Amps per compartment, 115-60-1.
– STEAM SUPPLY: 3/4” IPS at minium 15 PSI (103KPA)
*Pressure reducing valve is required if incoming pressure exceeds 45 PSI (310 kPa)
Model Shipping Weight Minimum Clearance
DCX-16 750 lbs [340 kg]
Sides
Back
0
0
Model
Pan Depth
1” 2-1/2” 4” 4” & 1” 4” & 2-1/2”
DCX-16 16 8 4
2 x 4”
2 x 1”
2 x 4”
1 x 2-1/2”
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Direct Steam Convection Steamer
MISCELLANEOUS
SERVICE CONNECTIONS
DCX-24
SERVICE CONNECTIONS
– CONDENSATE COLD WATER: 1/2 NPT, 25-50 PSI (170-345 kPa) (OPTIONAL)
– DRAIN: 2” (51 mm) IPS piped to open oor drain. No solid connection.
– ELECTRICAL CONNECTION: 1/2” (13 mm) conduit connection to controls. 2 Amps per compartment, 120-60-1.
– STEAM SUPPLY: 3/4” IPS at minium 15 PSI (103KPA)
*Pressure reducing valve is required if incoming pressure exceeds 45 PSI (310 kPa)
DCX-24
SERVICE CONNECTIONS
Model Shipping Weight Minimum Clearance
DCX-24 800 lbs [363 kg]
Sides
Back
0
0
Model
Pan Depth
1” 2-1/2” 4” 4” & 1” 4” & 2-1/2”
DCX-24 24 12 8
4 x 4”
12 x 1”
4 x 4”
2 x 2-1/2”
SERVICE CONNECTIONS
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Direct Steam Convection Steamer
Description
Models DCX-16 and DCX-24, convection steamers mounted on 36” cabinet base. This steamer requires external
source of CLEAN STEAM. See SERVICE CONNECTIONS Section for minimum pressure and volume requirements.
DCX-16 steamer has a pan capacity of 16 (2 ½” ) pans. DCX-24 steamer has a pan capacity of 24 (2 ½”) pans.
Basic Function
Gas Fired Steamers
The sequence of operation is as follows:
Turn on the main power switch. A green pilot light will indicate main power is on and steam generating will begin.
With the READY pilot light on, preheat steamer compartment for one minute when the steamer is to be rst used for
the day or whenever the compartment is cold.
If appliance is equipped with optional - “Load Compensating Timer” a pre-heat thermostat is installed in each
compartment. This allows the compartment to pre-heat to 185EF before the cooking time starts. Set timer for one
minute. Ready light will go out and cook light will come on; steam will enter compartment. Once compartment has
reached the pre-heat temperature (185EF) the timer will start. After the time selected has elapsed, buzzer will sound
indicating the end of the cooking cycle. Steam generation will cease, Cook light will go out and Ready light will come
on. To silence buzzer turn timer to its o position.
INTRODUCTION
Introduction
CAUTION
Live steam and accumulated hot water in the compartment may be released when the door is opened.
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Direct Steam Convection Steamer Installation
Unpacking
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking, check for possible shipping damage. If the appliance is found to be damaged, save the
packaging material and contact the carrier within 15 days of delivery.
We cannot assume responsibility for damage or loss incurred in transit.
Before installing, verify the electrical rating agrees with the specication on the rating plate.
INSTALLATION INSTRUCTIONS
Location
Position the appliance in its installation location. Check that there are sucient clearances to service the controls, door
swing, etc. Also adequate clearance must be left for making the required supply and drain connections.
Allow enough space between any other piece of equipment or wall for service access. Service to the controls may be
required on the left and/or right side panels of the cabinet.
Installation Codes and Standards
The appliance must be installed in accordance with:
In Canada:
Provincial and local codes, or in the absence of local codes, with the Canadian Electric Code, CSA C22.1 (latest edition).
Copies may be obtained from the Canadian Standards Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada, M9W 1R3.
In the U.S.A.:
State and local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA-70 (latest edition).
Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA, USA, 02269.
Levelling and Anchoring the Appliance
1. Place appliance in the installation position.
2. Place a carpenter’s level on top of the appliance and turn the adjustable feet to level side-to-side and front-to-back.
3. Mark hole locations on the oor through the anchoring holes provided in the rear anged adjustable feet.
4. Remove appliance from installation position and drill holes in locations marked on the oor. (See SERVICE
CONNECTIONS Section.) Insert proper anchoring devices (not supplied).
5. Place appliance back in the installation position.
6. Place carpenter’s level on top of appliance and re-level side-to-side and front-to-back.
7. Bolt and anchor appliance securely to the oor.
8. Seal bolts and anged feet with silastic or equivalent compound.
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Direct Steam Convection SteamerInstallation
ELECTRICAL CONNECTIONS
WARNING
Electrical and grounding connections must comply with the applicable portions of the
National Electrical Code and/or other local electrical codes.
WARNING
Electrical and grounding connections must comply with the applicable portions of the
National Electrical Code and/or other local electrical codes.
When making electrical connections, use copper wire suitable for at least 200EF (90EC). The steamer must be grounded
in accordance with the National Electrical Code or applicable local codes. The wiring diagram is located on the inside of
the right panel.
Exhaust Hood
An exhaust system should be located directly above the Steamer to exhaust steam and heat generated by the appliance.
Information to Steam Fitter
Each cooking compartment requires approximately 2.5 BHP (86.25 lbs. of steam per hour minimum) to operate satisfactorily.
Assuming availability of 30 psi supply steam pressure immediately to the appliance, then pipe sizes of ½” or ¾” or 1” will
deliver respectively 90, 165, or 385 lbs. of steam per hour to the appliance. From the foregoing to use ½” pipe line would
most likely prove inadequate.
An extremely important consideration is the pressure drop that will occur through the steam supply line from its point of
origin to the appliance. The greater the length of piping and number of valves and elbows, the greater the pressure losses.
Consider a pressure drop of 1 (one) psi for each straight length of pipe equivalent to 120 diameters of that pipe. Thus,
a 1” pipe having a straight length of 120” (10 feet) is equivalent to 120 diameters of that pipe and will have a pressure
loss of 1 psi through that pipe.
NOTE: in ¾” pipe size, that a Standard 90E Elbow, an Angle Valve and a Globe Valve are equivalent to 1.8 feet, 10 feet
and 18 feet respectively of straight pipe. Similarly, in 1” pipe size, a standard 90E elbow, and Angle Valve and a Globe
Valve are equivalent to 2.2 feet, 12 feet and 23 feet respectively of straight pipe.
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WARNING
Plumbing connections must comply with applicable sanitary, safety, and plumbing codes.
Installation
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 + 79.6 feet. Since each 10 foot is equivalent to 1 psi pressure
loss, 79.6 feet is equivalent to approximately 32 psi from an original boiler supply of 40 psi.
It is suggested that, wherever possible, the steam supply line to the appliance be a separate line from the steam source. If
the appliance must be supplied from a line supplying other appliances, the pipe sizes and pressure will have to be veried.
Further, during idle periods, when the steam in the supply line is not in use, water will form from condensed steam in the
supply line and it is advisable to prevent water pockets from forming in the steam line and impeding the steam ow when
it is required. Therefore, contrive to have the steam supply line level or run slightly downwards towards the appliance.
Install a Ball Float Trap near the appliance to drain out water (condensed steam) from the line to assure clean dry steam
to the appliance.
Plumbimg Connections (See SERVICE CONNECTIONS Section)
Water Supply Connection
The incoming cold water supply connection, at the rear of the steamer cabinet, requires 3/8” tubing and water pressure of
25 - 50 psig. A manual shut-o valve must be provided convenient to the appliance. This valve should be open when the
steamer is in operation.
Drain Connection
The steamer drain (2” IPS) should be piped to a oor drain near the steamer (NOT directly under the steamer). There
should be no solid drain connection; an “open gap” between the steamer and the oor drain is required.
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Direct Steam Convection SteamerOperation
OPERATION
CAUTION
An obstructed drain can cause personal injury or property damage.
START-UP
Start-up procedures for your steamer must be completed once daily prior to operation.
1. Turn on the water and steam supply to the appliance.
2. Open the cabinet door and turn the power switch to ON. A pilot light comes on indicating the appliance is ready to
begin operation. With the READY pilot light on, preheat steamer compartment for one minute when the steamer is to
be rst used for the day or whenever the compartment is cold.
If appliance is equipped with optional - “Load Compensating Timer” a pre-heat thermostat is installed in each
compartment. This allows the compartment to pre-heat to 185EF before the cooking time starts. Set timer for one minute.
Ready light will go out and cook light will come on; steam will enter compartment. Once compartment has reached the
pre-heat temperature (185EF) the timer will start. After the time selected has elapsed, buzzer will sound indicating the end
of the cooking cycle. Steam generation will cease, Cook light will go out and Ready light will come on. To silence buzzer
turn timer to its o position.
OPERATION
1. With cooking compartment preheated and ready pilot light on, place pans of food to be cooked into compartment and
shut door.
2. Set timer to cooking time desired. Cooking cycle may be interrupted at any time by opening door and resumed again
by closing door.
3. When buzzer sounds, it indicates the end of the cooking cycle and that no more steam is entering the
compartment. Cooking pilot light will go off and ready pilot light will come on. Buzzer must be shut off by
turning the timer to its off position.
CAUTION
Live steam and accumulated hot water in the compartment may be released when the door is opened.
IMPORTANT
If your equipment was supplied with split water lines and a lter, connect the lter system to the connection
marked “BOILER FEED” only. Make a second connection to the “CONDENSER FEED” from a cold and
unltered water supply.
Frequently check that the compartment drain and plumbing is free of all obstructions. Never place food containers, food or
food portion bags in the cooking compartment in such a way that the compartment drain becomes obstructed.
SHUT DOWN
1. To shut down cooking compartment, set timers to their OFF position and leave doors slightly open.
2. At the end of the day, open the door of the cabinet base and turn o the power switch. Turn o external steam
supply valve.
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Direct Steam Convection Steamer Cleaning
Cleaning
CAUTION
Do not use cleaning agents that are corrosive.
1. Keep exposed cleanable areas of unit clean at all times.
2. Thoroughly wash oven cavities, door liners, and pan racks at the end of each day, or as required, with a mild
detergent and water to prevent bacterial growth and odors.
3. Remove drain screens from inside compartment drains. Using a plastic bottle brush and mild detergent, clean inside
the drain opening ensuring there is no food residue or blockage. Clean the drain screen and replace in its original
position.
4. Wash gasket sealing surface daily with mild detergent to remove harmful food acids.
5. Rinse entire unit and dry. DO NOT GET WATER in electrical box or any electrical component.
WARNING
Never spray water into electric controls.
CAUTION
Live steam and accumulated hot water in the compartment may be released when the door is opened.
CAUTION
Disconnect the power supply during cleaning or servicing.
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Direct Steam Convection SteamerTROUBLESHOOTING
Troubleshooting
NOTICE
At least twice a year have an authorized service person clean and adjust the unit for maximum performance.
NOTICE
Contact the factory, the factory representative or local service company to perform maintenance and repairs.
Refer to warranty terms.
Door Leaks
1. Check for damage to door gasket.
2. Gasket may be adjusted if necessary by turning the screws counter clockwise in the gasket plate.
Water Accumulates in the Compartment
1. Compartment drain screen clogged. Remove and clean thoroughly and replace.
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PRODUCT TIMER SETTING (MINUTES) WEIGHT PER PAN
Eggs, Scrambled 10 - 12 8 Dozen
Rice, Long Grain
(Cover with 4 cups water per pound.)
25 2 lb.
Pasta (Place perforated pan inside solid
pan,cover pasta with cold water.)
Spaghetti, Regular/Vermicelli
Macaroni, Shells/Elbows
Noodles, ½” wide
Lasagna Noodles
12 - 15
15 - 18
12 - 15
15 - 18
Frozen Casseroles, Lasagna 35 Full Pan
Meat Loaf, 3 - 5 pounds each 40 15 lb.
Beef
Ground Chuck
Sliced as Purchased
20 - 25
35 - 40
10 lb.
10 lb.
Shrimp, Frozen, 10 per pound 5 4 lb.
Beans
Baked
Refried
9
9
10 lb. Can
10 lb. Can
Canned Vegetables 6 10 Lb Can
Prunes, Dried 12 to 15
Clams
Frozen
Fresh, Cherrystone
10 - 12
5 - 6
3 Doz.
3 Doz.
King Crab, Frozen
Claws
Legs
4
4 - 6
2-1/2 lb.
4-1/2 lb.
Lobster Tail, Frozen
Lobster, Live, 10 - 12”
6
5
10 lb.
4 Per Pan
Salmon Fillets, Frozen, 8 ounces each 5 7-1/2 lb.
Scallops, Fresh 4 3 lb.
Scrod Fillets, Fresh 3 - 5 4 lb.
Eggs
Hard Cooked
Soft Cooked
Soft Yolk for Caesar Salad
15
9 - 10
6 - 8
4 Doz.
4 Doz.
4 Doz.
Chicken - Breasts, Legs, Thighs 20 15 lb.
Turkey, Frozen
Breasts (2)
Cut Lengthwise
90
55
6 - 7 lb. Each
20 - 25 lb.
Corned Beef 40 - 75 6 - 8 lb.
Cooking Chart
COOKING CHART
The following table lists suggested cooking times and weights. These times, which will vary depending on initial product
temperature, size, shape, etc., are approximate and should be adjusted to suit your operation.
PRODUCTS TO BE COOKED IN SOLID PANS
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PRODUCT TIMER SETTING (MINUTES) WEIGHT PER PAN
Hot Dogs or Wieners 3 80 - 100 Count
Asparagus Spears
Frozen
Fresh
10 - 12
5
3 Doz.
5 lb.
Beans
Green, 2” Cut, Frozen/Fresh
Lima, Frozen
Baby Lima, Frozen
6
8
5
5 lb.
5 lb.
5 lb.
Brussel Sprouts, Frozen 6 5 lb.
Broccoli
Spears, Frozen
Spears, Fresh
Florets, Frozen
8
6
6
4 lb.
5 lb.
5 lb.
Cabbage, Fresh, 1/6 Cut 8 5 lb.
Carrots
Baby Whole, Frozen
Crinkle Cut, Frozen
Sliced, Fresh
8
7 - 8
11
7 lb.
4 lb.
9 lb.
Cauliower, Flowerettes
Frozen
Fresh
6
7 - 8
4 lb.
5 lb.
Celery, 1” Diagonal Cut 7 5 lb.
Corn
Yellow Whole Kernel, Frozen
Cobbettes, Frozen
Corn-On-Cob, Fresh
5
8
16 - 18
10 - 12
16 - 18
5 lb.
27 Ears
80 Ears
18 Ears
54 Ears
Peas, Green 6 5 lb.
Potatoes, Whole Russet 55 40 lb.
Spinach
Chopped, Frozen
Defrosted
Fresh Cut
17
5
3
6 lb.
6 lb.
2 lb.
Squash, Acorn Halves 25 10 Halves
Zucchini, Slices 8 10 lb.
Frozen Mixed Vegetables 6 - 7 5 lb.
Fruit, Blanch for Peeling,
Grapefruit
Oranges
3
Pineapple, Whole for Cutting 4
Cooking Chart
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Cooking Hints
Where possible, spread food out evenly in pans. Do not allow food to protrude above pans, since this will interfere with
steam circulation between pans in the compartment.
Always preheat compartments for satisfactory results. When time does not allow for defrosting of frozen vegetables, such
as loose-pack peas, corn, diced carrots, etc., they may be cooked at once provided just half of the suggested portions in
the cooking chart are used.
Cooking Chart
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Direct Steam Convection Steamer
DCX-16 & DCX-24
Direct Steam
Convection Steamer
A product with the Crown name incorporates the best in durability and low maintenance. We all recognize, however,
that replacement parts and occasional professional service may be necessary to extend the useful life of this appliance.
When service is needed, contact a Crown Authorized Service Agency, or your dealer. To avoid confusion, always refer
to the model number, serial number, and type of your appliance.
CROWN FOOD SERVICE EQUIPMENT
A Middleby Company
70 Oakdale Road, Downsview (Toronto) Ontario, Canada, M3N 1V9
Telephone: 919-762-1000 www.crownsteamgroup.com
