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 CSE-4-SB
COUNTER STEAM ELECTRIC
AUTO FILL, MANUAL DRAIN
CSE-4-SB & CSE-6-SB
INSTALLATION & OPERATION
SOUTHBEND STEAM FOOD SERVICE EQUIPMENT
A Middleby Company
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
Telephone: 919-762-1000 www.southbendnc.com
INSTALLATION & OPERATION MANUAL 15-000006-SB REV 3 (04/26)
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CSE - Electric Boilerless 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
This manual should be retained for future reference.
NOTICE
This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.
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.
WARNING
FOR YOUR SAFETY:
Do not store or use gasoline or other ammable vapors or liquids in the vicinity of this or any other appliance.
Safety Precautions
IMPORTANT
The information contained in this manual is important for the proper installation, use, and maintenance of this steamer.
Adherence to these procedures and instructions will result in years of trouble-free service.
Please read this manual carefully and retain it for future reference.
ERRORS: Descriptive, typographic, or pictorial errors are subject to correction. Specications are subject to change.
without notice.
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CSE - Electric Boilerless Convection Steamer
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
TABLE OF CONTENTS
IMPORTANT NOTES FOR INSTALLATION AND OPERATION ........................................... 2
SERVICE CONNECTIONS ................................................................................................... 4
INSTALLATION ..................................................................................................................... 7
OPERATION ......................................................................................................................... 11
MAINTENANCE .................................................................................................................... 15
TROUBLESHOOTING .......................................................................................................... 17
Table of Contents
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CSE - Electric Boilerless Convection Steamer
ELECTRICAL CHARACTERISTICS
SERVICE CONNECTIONS
As continued product improvement is a policy of Southbend, specications are subject to changge without notice.
Service Connections
NOTES
COMPARTMENT PAN CAPACITY AND WEIGHT
Model KW
AMPS/POWER
208V 220V 240V 480V
1 PH 3 PH 1 PH 3 PH 1 PH 3 PH 3 PH
CSE-4-SB 9.8 47.1 27.2 44.5 25.7 40.8 23.6 11.8
CSE-6-SB
9.8
15.8
47.1
N/A
27.2
44.0
44.5
N/A
25.7
41.5
40.8
N/A
23.6
38.0
11.8
19.3
• Each single compartment has one rear drain connection.
• 4” clearance right mandatory, left and rear side recommended.
• Location near a oor drain is recommended
• Refer to electrical characteristics for voltage requirements of each
steamer.
• Each compartment requires separate electrical & water connection.
Model
PAN DEPTH
1” 2-1/2” 4” 6”
CSE-4-SB 8 4 2 1
CSE-6-SB 12 6 4 2
Model SHIPPING WEIGHT
CSE-4-SB 160 lbs.
CSE-6-SB 180.5 lbs.
Terry System Cartridge Changes / Installation – “2-3 gallons of water MUST be purged at each cartridge change or new installation prior to water
supply being fed to the steamer. Failure to do so can result in component damage within the steamer which is not covered under warranty. For
additional guidance on proper installation, refer to install documentation provided with each Terry System and Replacement Cartridge Set.”
DISCLAIMER
WATER QUALITY STATEMENT
Water is the essential ingredient in steam equipment, water quality is the major factor aecting the performance of your appliance. Southbend oers a Comprehensive Water
Treatment System as an option (at additional cost) which exceeds our minimum water requirements. Proof of installation and proper cartridges replacement is required for warranty
coverage. Water supply to Southbend steamers must be within these guidelines.
Total dissolved solids.......................Less than 60 PPM Chlorine ............................Less than 1.5 PPM
Total alkalinity ........................................ Less than 20 PPM pH Factor .........................6.8 - 7.3
Silica ....................................................... Less than 13 PPM
Water which does not meet these standards should be treated with the installation of Middleby’s Water Treatment System. Call 919-762-1000 if you have questions concerning
your water meeting these parameters.
*Failure or malfunction of this appliance due to poor water quality is not covered under warranty.
Reference www.southbendnc.com for complete warranty details and instructions.
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CSE - Electric Boilerless Convection Steamer
INTRODUCTION
INTRODUCTION
Congratulations on purchasing the Southbend Steam CSE. The CSE is a single compartment countertop or two
compartment oor model steamers featuring pressureless steam cooking, a circulating fan inside the cooking chamber
to speed cooking and an automatic waterll mechanism. CSE also features a clean water reservoir system and
equipped with 316 stainless steel chamber with coved corners.
CAUTION
Do not use utensils, steel wool, or other harsh abrasives to clean your steamer.
Safety Features
As with any cooking process, or with any piece of commercial cooking equipment, there are potential hazards to both the
operator and the piece of equipment if care is not taken. In designing the CSE steamer, safety features have been built in
to protect against many of these potential hazards, but TRAINING OF EACH OPERATOR AND CAREFUL ADHERENCE
TO ALL WARNINGS ARE NECESSARY TO ENSURE THE SAFETY OF USERS.
1. Diagnostic sensor shut-o: The thermostat controller has a built-in diagnostic feature that will automatically shut down
all heaters if the sensor probe fails, which will avoid overheating.
2. High Limit shuto: If the steamer runs dry the heaters will shut down.
3. Overow: An overow pipe incorporated into the reservoir drain allows water to ow out the back drain of the steamer
in case of a waterll malfunction.
WARNING
Failure to keep the overow outlets clear and unobstructed may result in hot water owing out the door of the
steamer. A blocked overow and drain could allow water to ow to the countertop or oor, which can cause slippery
conditions. Modifying the steamer to operate with the overow pipe blocked could cause dangerous situations and
will void the warranty.
4. High water sensor: Water level sensor is located on the lower backside of the steamer. The sensor activates the
waterll mechanism and will shut o water ow if an overow situation occurs. It is important that sensor is kept clean
so that the stainless part is shiny.
5. Door open safety switch: There is a safety switch built into the door frame that shuts down heaters, fan and lights
when the door is opened. Once the door is closed, all functions return. THE DOOR MUST BE FIRMLY CLOSED IN
ORDER FOR THE STEAMER TO FUNCTION. IF STEAM IS ESCAPING, DOOR IS NOT PROPERLY SHUT AND
MAY AFFECT COOK TIMES, PRODUCT QUALITY AND WATER CONSUMPTION.
WARNING
Failure to keep water level sensor clean may result in hot water owing out the overow or the front door of
the steamer.
6. Time delay relay: The steamer has two timers built into the electrical system to shut down should the water level
system fail. When the steamer is rst turned on and the reservoir is empty two countdown timers will begin to count. If
it takes longer than 60 seconds for the level of the water to come into contact with the water sensor probe, the heaters
and the heating light will turn o. After the water comes in contact with the probe the heat and heating light will come
back on.
This manual contains general information, installation, operation, principles of operation, troubleshooting guide and
maintenance information for CSE Counter Steamer Electric.
Description
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CSE - Electric Boilerless Convection Steamer
Dimensions
• 4-pan: External dimensions are 24” wide x 22.5” high (plus 4”-6” adjustable legs) x 28“deep (plus vent pipe).
• 6-pan: External dimensions are 24” wide x 29” high (plus 4”-6” adjustable legs) x 28” deep (plus vent pipe).
Service Contacts
Should repairs be required, a network of authorized agencies is available to assist with prompt service. A current
Directory of Authorized Service Agencies may be obtained by contacting the factory.
Telephone: 919-762-1000 www.southbendnc.com
INTRODUCTION
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CSE - Electric Boilerless Convection Steamer INSTALLATION
Installation
Unpacking
NOTICE
A qualified electrician must perform all electrical hookups and meet all local codes.
Installation is the responsibility of the purchaser.
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found to be damaged,
save the packaging material and contact the carrier within 15 days of delivery.
Reporting shipping damage is the responsibility of the purchaser. Do not discard packaging if ling a freight damage
claim. Upon receipt of steamer immediately inspect the exterior of packaging for damage. Remove wrapping. Inspect
the exterior of the CSE for visible shipping damage.
Prior to installation, verify that the electrical service agrees with the specications on the machine data plate which is
located on the left side panel.
Unpacking / Removal from Pallet: To remove the steamer from the pallet, carefully cut the strapping.
Make sure the pan racks and water reservoir cover installed inside the steamer have not become dislodged during
shipping.
INSTALLING LEGS
Install 4 legs (shipped inside the steamer) into the threaded mounting holes located on the base of the unit.
LOCATION
The installation location must allow adequate clearances for servicing and proper operation. Allow space for plumbing and
electrical connections. 98% of all maintenance and service can be done from the front or right side. Some local codes may
require installation under ventilation, but ventilation is not required in most cases. A minimum of 4” clearance fromadjacent
equipment on the left side and rear is recommended.
VENTING
Vent pipe installation: Steamers come with the vent piping in rear of unit completely assembled. DO NOT BLOCK VENT
PIPE.
Some local codes may require the steamer to be located under an exhaust hood. Information on the construction and
installation of ventilating hoods may be obtained from Vapor Removal from Cooking Equipment, NFPA standard No. 96
(latest edition).
ELECTRICAL CONNECTIONS
Electrical Hookups: The access hole to electrically wire your steamer is located in the bottom left corner (facing the back
of the steamer) on the rear panel. Your electrician may install a cord set to make the steamer more portable or the unit
may be hard-wired. Please follow local codes when installing the cord set.
Electrical grounding must be provided in accordance with local codes or in the absence of local codes, with the National
Electrical Code, ANSI/NFPA70, or the Canadian Electrical Code, CSA C22-2, as applicable.
WARNING
Disconnect electrical power supply and place a tag at the disconnect switch to indicate that you are working on the circuit.
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CSE - Electric Boilerless Convection Steamer INSTALLATION
Water and Drain Connection
Water Hookup: Steamer requires 1/2” water line. Termination is 3/4” male garden hose connection. Make sure waterline
is ushed to remove grit and soldering particles prior to connecting steamer. Dirty water lines may aect solenoid
operation.
Double (stacked) compartment steamers require separate water connections, which may be manifolded. Inadequate
water supply may cause one steamer not to ll properly when both steamers are turned on at the same time. If that
happens turn on one steamer a few minutes after the rst.
Appliance is to be installed with backow prevention in accordance with applicable federal, province and local codes.
Do not connect to de-ionized water. Probe will not sense the level of the water. Recommended water pressure is 30 – 35
lbs.
CAUTION
Flush incoming water line prior to connecting to steamer. Debris in water lines may cause solenoid valve to
malfunction. If solenoid valve is stuck open water must be turned o at the source.
NOTICE
Water level probe will not sense water level if steamer is connected to a de-ionized water or reverse osmosis
system.
WARNING
The water may be very hot. It is advisable to allow the water to cool down before draining. Leaving the door open
will aid cooling.
Recommended Water Quality: Untreated water contains scale producing minerals which can precipitate onto
the surfaces in the boiler. Due to the temperatures in the boiler, the minerals can be baked onto the surfaces and
components. This can result in early component failure and reduced product life.
Mineral scale components cause several problems:
1. The surfaces of the heating devices become coated with scale, reducing the heat transfer eciency. This can produce
hot spots on the heating elements and result in premature failure.
2. The water level probes become coated with scale. Scale will bridge across the probe insulator from the metal
extension which senses the water level in the boiler cell. Once this scale becomes wet, the water level control is
unable to maintain the proper water level in the boiler. This situation may cause an electric heating element to fail if
the element is not adequately covered by water.
Strainers and lters will NOT remove minerals from the water.
Refer to Service Connections in this Manual for the recommended water quality criteria.
Rear Drain: Make sure the 1” rear drain is plumbed to a oor trough or air gap drain. Customer supplies plumbing.
However, one 90° elbow is shipped with the steamer to be used as needed.
The drain piping must consist of temperature resistant material, greater than 160°F, and be of adequate diameter not to
cause ow restriction. Improper materials may deform and cause restrictions, thus aecting performance.
NOTICE
Stacked units will require 2 separate electrical connections.
Electrical Diagrams: The electrical diagrams are located on the inside of the right side access panel.
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CSE - Electric Boilerless Convection Steamer INSTALLATION
Leveling
Once the legs have been installed and the steamer has been placed in its nal location, the unit must be leveled. This is
done by turning the base of the leg. Use the top of the steamer casing as a reference. It is recommended to use a level to
ensure proper installation
WARNING
The steamer must be level in order for the water sensor and overow outlet to function properly.
Overow Pipe: An overow is incorporated into the reservoir drain allows water to ow into the drain line out the back of
the steamer in case of a waterll malfunction.
WARNING
Failure to keep the overow pipe and drain pipe clear and unobstructed may result in an unsafe condition.
Middleby TruH20 water ltration system: This equipment comes with optional Middleby TruH20 water ltration system
(at additional cost). Please note that an initial ushing procedure for the ltration system must be performed before
hooking the system to the unit. Please check out the connection diagram given with the system for any queries.
The cartridges should be replaced every six months or more often if the needle on the ow gauge enters the red area
(below 10 PSI). Cartridge life depends greatly upon the quality of water. For replacement cartridges call 480-591-4073.
Rack Installation
Two pan support racks have been included with the steamer. Both racks are identical; there is no specic left or right side
rack. To install, position a rack inside the cooking chamber and align the mounting hooks with the 3 pre-installed screws at
the top and bottom of the cooking chamber wall. Repeat this process for the rack mounted on the other side. These racks
are designed to be removed easily for cleaning.
Testing and Inspection
Once your steamer is in place and properly leveled, plumbed, and wired, test unit to make sure it is functioning properly.
Startup Procedure
1. Make sure the water line is ushed prior to connecting steamer.
2. Make sure water is connected and supplied to the steamer.
3. Using a soft sponge and mild detergent, wipe out the interior of the cooking chamber to remove shipping debris
prior to use. Rinse with clean water.
WARNING
Do not use any abrasive cleaners, utensils, or scrubbers. Use vinegar and water to clean reservoir. Nylon bristle
brushes or soft sponges are recommended.
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4. Install reservoir cover with back drain tted into the hole at back of steamer – slide cover to insert drain tting into
drain hole. Lip at front of reservoir cover ts over base of door opening.
5. Power On/Heat Up: Make sure the door is closed, then turn the cooking mode selector to the 1 position.The Amber
HEATING light on the bottom left corner of the control panel will turn on.You may smell smoke from oils left from
manufacturing – don’t be alarmed, they will burn o quickly. When the HEATING light goes out(it takes less than 25
minutes) you are ready to test the steamer.
6. Turn the cooking mode selector switch to the 2 position. The HEATING light will go on as heat is called for. You may
open the door and inspect the steaming process (note that the HEATING light goes out and the heaters areturned o
when the door is opened).
7. To shut down your steamer, turn the cooking mode selector to the OFF position (ɵ).
8. Drain Steamer: Make sure that the drain line exiting from the rear of the steamer is plumbed either to a oor trough or
air gap drain. To drain, turn the drain valve handle 90 degrees.
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CSE - Electric Boilerless Convection Steamer OPERATION
CAUTION
Do not manually rell hot, dry reservoir with cold water. Damage to the interior may result if cold water is added
to a hot, dry reservoir.
Operation
Operating Information
Electrical Connection: Make sure unit is plugged into a proper receptacle or wired properly and the breaker for the
circuit is on.
Water Connection: Make sure the steamer is properly connected to a water source. Do not connect the unit to de-
ionized water; the water probe will not sense the water level. Make sure the water lines are open.
Automatic Waterll: Water will be added to the steamer as needed periodically and it should not run dry until turned o
and manually drained.
Clean Probe Indicator: If the red CLEAN PROBE indicator comes on and stays on the system has detected a fault and
will shut down the heaters until the fault has been cleared. Most commonly, this requires cleaning the water sensor probe.
Power On / Heat Up: Make sure the door is closed then turn the cooking mode selector switch to the desired setting, 1, 2
or 3. The steamer will begin warming up. The Amber colored HEAT light will turn on and remain on until the pre-heating is
completed. Throughout the cooking process the HEAT light will come on periodically whenever the heaters are on.
CAUTION
If the door is open, nothing will happen. Close the door and the steamer will turn on and begin warming up.
Door Operation: The door must be closed at all times while cooking. If the door is opened during cooking, the heaters will
shut down and the Amber HEAT light will go o until the door is closed. You may open the door at any time to check the
progress of cooking, stir product and add or remove cooking pans. If the door handle is loose the door is not rmly shut;
re-shut the door by slamming rmly.
Pan Combinations: The CSE steamer accommodates 4” and 6” deep pans. However, for best steam cooking
performance 1” or 2 1/2” deep pans work best. See page 4.
Cooking: When ready to cook turn the cooking mode selector dial to the desired setting.
NOTICE
If starchy food products (potatoes, pasta) cause water to get frothy add 2 tablespoons of cooking oil to the water
to control foaming.
Setting Temperature Use for
1 180° Green vegetables, delicate egg dishes, and seafood for higher
yield. Cook times will be slower than steaming.
2 212° Steam Cooking
3 230° Steam Plus
Radiant Heat
Heavy dense foods like meat or potatoes.
Shut down, draining and cleaning of steamer.
1. Shut Down: To shut down the steamer at the end of the day just turn the cooking mode selector dial to ɵ (OFF).
2. Water reservoir draining: To drain, turn the drain valve handle 90 degrees.
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CSE - Electric Boilerless Convection Steamer OPERATION
WARNING
The reservoir water may still be hot. It is advisable to let the water cool down prior to cleaning.
NOTICE
Opening the steamer door will speed the cooling process. It is also advisable to leave the steamer door open
when not in use. This will lengthen the life of the door gasket.
Steam Cooking Guidelines
COOKING WITH ATMOSPHERIC / PRESSURELESS STEAM
• Atmospheric or pressureless steaming is perfect for a la carte cooking. The door can always be opened
during cooking to add or remove pans of food, to season food or to check on its progress.
• Multiple products can be cooked at one time because there is no crossover of cooking avors in
atmospheric steam.
Large and small portions of food can be cooked at the same time.
• Less attention is required to cooking foods and overcooking is rare.
Recommended Uses
A La Carte Preserving Stewing
Thawing Blanching
Simmering Poaching
Typical Foods
Casseroles, Fresh or Frozen Vegetables, Fresh or Frozen Seafood, Fresh or Frozen
Desserts Pasta Rice
Fruits Potatoes Cereals
Eggs Meats Poultry
Prepared Foods Sauces And Much More
Tips On Cooking Frozen Product
• Preheat cooking compartment.
• Break up frozen vegetables or product, if possible.
• If product is an ice block, set it in the pan on its narrowest side. This allows the steam to contact a greater surface
area.
• Thawing is faster and better for the food in atmospheric steaming.
• Make sure frozen product is uniform in size to get best results.
• Season vegetables AFTER steaming.
• Less seasoning is required because steaming preserves natural avors.
• Shallower pans will allow faster cooking times.
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CSE - Electric Boilerless Convection Steamer OPERATION
Blanching
Many foods can be blanched in atmospheric steam before being nished in ovens, fryers, or on grills and griddles. This
reduces total cooking time, helps ensure complete cooking and a moist product. Potatoes, poultry, and seafood are excel-
lent examples. Blanching before frying reduces grease absorption by food products.
Tips On Pan Use
• For faster cooking times, 2 1/2” deep perforated pans are recommended.
• It is not necessary, and we do not recommend covering most pans of product. When cooking with only one pan, place
it in the center of the cooking chamber.
• Use solid pans where appropriate: scrambled eggs, rice, beans, dehydrated foods, prepared casseroles, sauces,
cake, or other desserts (you can bake a cake in atmospheric steam), and when you want to prevent food from
dripping on a lower pan.
• When cooking proteins (meat, poultry, or seafood) use a solid catch pan under the perforated pan. Accumulated juices
can be used for soup stock, gravy, or broth.
• Protein foods (meat, poultry, or seafood) can be cooked in perforated or solid pans. If you are batch-cooking protein
foods use perforated pans and place a solid pan on the bottom rail. All the juices will then accumulate in this pan for
later use and to keep them out of the water reservoir.
• When atmospheric steaming, a pan cover can increase the cooking time up to 400%. Items such as frozen
casseroles, meat loaf, or sauces can be covered to avoid excess condensation.
• Root vegetables should be steamed in a perforated pan.
• Eggs can be hard cooked out of the shell and then chopped to avoid peeling shells.
• Always cook potatoes in perforated pans. This allows steam to circulate properly.
Other Helpful Hints
• Got a tough cleaning problem, pot, pan, utensil? Put it in your steamer to loosen burned-on food; it makes washing
much easier.
• Stale or frozen bread can be thawed or renewed in your steamer.
• Allow adequate spacing between pans for even steam circulation. Your pan rails and the shape of the steamer walls
are designed to maximize steam ow. Do not try to load more than the rack is designed for. Maximum capacity loads
cook best with perforated pans.
• Loosely packed pans will cook faster than tightly packed pans.
• To skin tomatoes, oranges etc. more easily, steam for a short time, then chill in cold water.
• When steaming pasta, shrimp, or ground meat, nesting a perforated pan in a solid pan works well. Lift out the
perforated pan to drain.
• Never have the water high enough or a pan low enough to touch water. Allow enough space for steam circulation.
Steam has 6 times more energy than boiling water – use the steam to cook.
• When possible, cook in two shallow pans instead of one deeper pan – it cooks faster, and you avoid bruising the
product.
• If using 1/2 size or smaller pans on one level, with dierent products, load the faster cooking items last, this will make
unloading easier.
• In steam cooking, load size has little eect on the cooking time. For the highest eciency cook with full loads.
• Pre-cook roasts, especially fat-encrusted roasts, in steam for 1/3 of their cooking time, then place in oven. Juices are
sealed in, there is more avor, more nutrients are retained and the roast shrinks less.
• Cook whole poultry the same way, only cook it until it is nearly completed and allow just enough time in the oven to
nish and brown.
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CSE - Electric Boilerless Convection Steamer
Warnings & Cautions
Warnings
• Failure to keep the overow outlets clear and unobstructed may result in hot water owing out the door of the steamer.
A blocked overow and drain could allow water to ow to the countertop or oor, which can cause slippery conditions.
Modifying the steamer to operate with the overow pipe blocked could cause dangerous situations and will void the
warranty.
• Failure to keep water level sensor clean may result in hot water owing out the rear overow or the front door of the
steamer.
• A qualied electrician must perform all electrical hookups and meet all local codes. Installation is the responsibility of
the purchaser.
• Failure to keep the overow pipe and drain clear and unobstructed may result in an unsafe condition.
• The steamer must be level in order for the water sensor and overow outlet to function properly.
• The reservoir water may still be hot. It is advisable to let the water cool down prior to draining.
• The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning. Wear protective gloves
or wait for the surface to cool before cleaning. Do not add cold water to a hot empty cooking chamber until the unit
has cooled down or damage may result.
Cautions
• Do not use utensils, steel wool, or other harsh abrasives to clean your steamer.
• Flush incoming water line prior to connecting to steamer. Debris in water lines may cause solenoid valve to
malfunction. If solenoid valve is stuck open water must be turned o at the source.
• Do not use any abrasive cleaners, utensils, or scrubbers. Use vinegar and water to clean the reservoir. Nylon bristle
brushes or soft sponges are recommended.
• Do not manually rell hot, dry reservoir with cold water. Damage to the interior may result if cold water is added to a
hot, dry reservoir.
OPERATION
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CSE - Electric Boilerless Convection Steamer Maintenance
Maintenance
Cleaning Guidelines
WARNING
The cooking chamber is designed to retain heat. It may still be hot to the touch when cleaning. Wear protective
gloves or wait for the surface to cool before cleaning. Do not add cold water to a hot, empty cooking chamber
until it has cooled down, or damage may result.
NOTICE
Only use mild soap, white vinegar, and water to clean your steamer. Do not use abrasive utensils, caustic
cleaners, or products containing chlorine, lye, or phosphorus (such as Lime-A-Way). After cleaning, rinse
thoroughly by wiping with a wet cloth dampened with fresh water. Never spray water on your steamer.
FAILURE TO FOLLOW PROPER INSTRUCTIONS MAY CAUSE AN UNSAFE CONDITION AND/OR DAMAGE
YOUR STEAMER AND WILL VOID YOUR WARRANTY.
1. Lift the pan racks up and o mounting screws, then remove from the steamer for cleaning.
2. Lift reservoir cover out of cooking chamber compartment, clean cover.
3. Using a soft sponge, clean the interior of the cooking chamber.
4. Clean the door gasket with gentle soap and water and allow to air dry.
Daily Cleaning
Once the power is o and the reservoir has been drained, a simple cleaning process should be followed:
WARNING
Disconnect the power supply to the appliance before cleaning or servicing.
CAUTION
Live steam and accumulated hot water in the compartment may be released when the door is opened.
CAUTION
The appliance and its parts are hot. Use care when operating, cleaning and servicing the appliance.
5. Rinse the cooking chamber and door area with clean water. Rinse the cavity.
6. Wipe with a clean towel or soft sponge.
7. To remove the white mineral deposits at and below the water line, spray white vinegar directly on the mineral build-
up using a spray bottle. For heavy mineral deposits, replace drain/overow pipe, pour two cups of white vinegar in
the water reservoir and turn on steamer to add enough water to cover the white minerals, let soak for half an hour or
overnight. Loosen mineral deposits with a nylon bristled brush. Drain, wipe and rinse. Use water and white vinegar to
clean reservoir.
8. Make sure stainless probe on lower backside of cooking chamber interior is clean.
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CSE - Electric Boilerless Convection Steamer
Maintenance
Weekly Cleaning
In addition to the daily cleaning, it is necessary to clean the air intake on a weekly basis. Air intake provides necessary
cooling air to the internal components. They are generally located on the sides of the equipment.
Monthly Cleaning
It is recommended that your steamer be descaled once a month or as needed.
Descaling Procedure
1. Remove reservoir cover and pan support racks.
2. Fill the cavity with water.
3. Spread one scoop of QuickClean (1 oz) evenly to the water.
4. Allow 8 to 16 hours to clean.
5. Drain, rinse and wipe the bottom of the cavity.
QuickClean is a safe and ecient way to maintain a scale-free environment for your steamer. Monthly descaling will
enhance the life of your steamer. Scale build up can damage your steamer and expose you to costly repairs. Failure or
malfunction of this appliance due to scale build up is not covered under warranty. Read and follow instructions on the
QuickClean bottle.
To order QuickClean or if you have questions about this product call 480-591-4073.
NOTICE
It is always advisable to leave the steamer door open when the unit is shut down for the evening. This will
extend the life of your gasket.
NOTICE
It is normal for the white lime to collect at the water line and in the reservoir area. Liming is easily removed with
daily cleaning – white vinegar is very eective and will not damage the cooking chamber. Use only white vinegar
and water to clean reservoir on a daily basis.
Your steamer is now ready for another day’s work!
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CSE - Electric Boilerless Convection Steamer
TROUBLESHOOTING
WATER OVERFLOWS INTO COOKING COMPARTMENT
When steamer is rst turned on for the day, and the following conditions occur:
- READY light does not come on after about 5 minutes,
- Water begins to overow into cooking compartment,
- Water ll solenoid valve is open,
Any or all these symptoms may indicate a problem with the operating probe due to either:
1. Probes not sensing water, thereby not operating ll solenoid.
2. Excessive scale build-up on the operating probe. This acts as an “insulation” and prevents the probe from sensing
the water level. It is therefore unable to close the water ll (solenoid) valve to shut o the water.
As a temporary solution, with power OFF, unscrew probes, check visually, and clean or chip o scalant. Replace probe.
This problem is an indication of severe harmful water conditions which should be corrected immediately to avoid damage
to the components and ultimate malfunction of the steamer. (See WATER QUALITY in this manual).
HEATER ELEMENTS DO NOT COME ON
When the steamer is turned ON and heater elements do not activate, and the READY light does not come on, then the
contactors may be burned out. If a considerable amount of “chattering” of contactors has been previously experienced,
then the thermostat bulb may be coated with scalant and unable to sense water temperature in the boiler accurately, and
therefore unable to control the contactors.
1. Replace contactors.
2. Unscrew thermostat bulb, clean o scalants and screw thermostat bulb back in.
This problem may be an indication of inadequate water quality and is not covered under warranty. Have water quality
analyzed and corrected immediately to avoid complete malfunction of the steamer.
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CSE - Electric Boilerless Convection Steamer
CSE-4-SB & CSE-6-SB
Electric Convection Steamer
A product with the Southbend 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.
SOUTHBEND STEAM FOOD SERVICE EQUIPMENT
A Middleby Company
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
Telephone: 919-762-1000 www.southbendnc.com
