Rinse thoroughly. 4. Remove the valve and tee from the bottom of the kettle by removing the clamp. Remove o-rings. Wash and dry thoroughly. When re-installing the valve, apply USDA approved food grade grease (Chesterton 622 or equal) to o-rings. Gently push tee and valve body in place and secure with clamps. 5. Clean outer drive shaft seal on the side of the kettle by removing thumb screws. Slide seal retainer plate and quad ring away from the kettle or shaft housing. Clean the shaft, seal and q

(Please specify remote mounted control center or kettle mounted control center.) Standard Features for Kettle Control Center: ¦ Solid State temperature control with digital read-out ¦ Time/Temperature Chart Recorder to provide permanent record of Batch Processing ¦ Automatic and manual steam control ¦ Automatic and manual jacket water cooling ¦ Simmer control for delicate products ¦ Automatic water meter with accumulative “add on” button and digital readout ¦ U.L. approved Options & Accessories

COOK/CHILL HORIZONTAL AGITATOR STATIONARY MIXER KETTLES Cleveland Standard Features ¦ Full 60, 100, 150, 200 or 300 gallon working capacity ¦ Electrically driven, Horizontal Agitator Mixer Arm ¦ Variable mixer speed control ¦ Spring loaded blades scrape entire heated surface area ¦ Internal mixing fins for most efficient, uniform mixing, heating and cooling ¦ Flush mounted, easily removable temperature probe ¦ Simmer control for cooking delicate products ¦ 3” diameter air operated, flush mounted

LISTING (NOT TO SCALE) Cleveland Range, LLC. 1333 East 179th Street Cleveland, OH 44110 Phone: (216) 481-4900 Fax: (216) 481-3782 MIXER KETTLES Kettle Placement • Level • Centered on hoist rail • All legs bolted to floor • Gear box properly supported • Proper clearance • Pasta basket and batch bucket clearances • Floor drains and poor paths Electrical Requirements • Voltage • Phase • Amp draw • Wire Size • Check motor rotation Water requirements 1. Hot and cold water supply (Potable) • Line size

24 hour chart recorder 4. KETTLE RUN push button 5. Agitator speed control with variable settings 6. Agitator STOP/START 7. Potable water meter with OFF/ON switch and push button to add water 8. Manual COOL water switch 9. Kettle selector switch for CONTINUOUS, OFF, COOK 10. SIMMER switch 11. Product VALVE OPEN/CLOSED Operating the Kettle 1. To operate the system the main power switch on the control panel must be turned on. The temperature control computer will run through its diagnostics for ab

5.4.3 Capture Video capture device: Select your video capture device. Video input format: Select your video input format (UYVY, YUY2, RGB24). Capture format (profile): Select the video format you want to record as. Note: If you want to burn your captured videos to DVD, be sure to set the capture format to DVD (NTSC) and not MPEG 2. Capture Size: Set the video capture size. Bit Rate (Kbps): Set the capture bit rate. Capture quality: Set the video capture quality. Frame Rate: Set the capture frame

Standard Features for Kettle Control Center: ¦ Solid state temperature control with digital read-out ¦ Time/Temperature Chart Recorder to provide permanent record of Batch Processing ¦ Automatic and manual steam control ¦ Automatic and manual water cooling ¦ Simmer control for delicate products ¦ Automatic water meter with accumulative “add on” button and digital readout ¦ U.L. approved Options & Accessories . Single or dual remote control center . Stainless steel lift-off cover . Tilt-out agita

17. CONTINUOUS STEAM is a manual override allowing steam into the kettle but with no temperature control. 18. SIMMER allows maintenance to the set point temperature but gently introduces heat into the kettle. _ Ready to pump food out of kettle (Metering Filling Station, MFS, should be connected to the kettle during the sanitation process) 6. Foods must be cooked to a minimum of 165°F to kill dangerous pathogens and must be at least this temperature when it casings are filled. Set temperature on

rating • Check for steam leaks (Inlets and Returns) • Check for the proper clearance where drive shaft penetrates the kettle • Make sure temperature sensor is properly installed • Check chill water supply and return lines for leaks. • Check the control panel for any signs of corrosion moisture • Check the complete operation of all kettle controls • Check the mixer operation (Speed control, Emergency stop) • Check the idler bearing and idler busing for wear • Check the kettle tilt (up and down) •

10. Additional water may be added by pressing the black button marked PUSH TO ADD MORE WATER. CLEANING INSTRUCTIONS As with all equipment that has electrical components, care must be exercised when using water and chemicals to clean food service equipment. Use a mild detergent following instructions of the chemical manufacturer. Do not spray water on electrical control panel or components. Do not use harsh or caustic chemicals, especially on o-rings and gaskets. _ 7. Rinse out food debris from t