The high-compression steamer  '  ~..Q is a modular unit that is used to defrost and cook food by using high-velocity steam. When steam enters the unit, it is piped to a jet box from which it is jetted directly onto the frozen food at approximately 200 miles per hour (mph). The steam gains the high velocity by being forced through a series of small perforations.

Figure 4-10.-High-compression steamer

Operation

Check the steam supply gauge; 15 psi is needed for proper operation. Insert foods into the cooking chamber; then place the frozen food directly under the jet box; close and seal the door. Select the time (from 5 to 60 minutes) for the food to be cooked. Turn the selector switch to 60 minutes and then back to the desired cooking time. The pilot light indicates that cooking is in progress. Food is defrosted and cooked auto-matically. The pressure gauge rises to approxi-mately 5 psi and increases to 15 psi after 2 minutes, where it will stay until cooking has been completed. The door must be kept locked until the cooking cycle has been completed. All steam will exhaust automatically and the buzzer will sound when the cooking cycle has been completed.

Care and Cleaning

The steamer should be cleaned at the end of each day that it has been used. To clean the jet steamer, remove the jet plate, pan supports, and door, including the gasket around the door, and wash in warm soapy water. Rinse well in warm water. Scrub the interior of the cylinder with warm soapy water and rinse well.

The door gasket must be kept clean at all times. With normal closing and locking of the door assembly, a steamtight seal should be made between the door gasket and the door opening. This seal cannot be maintained if particles of foreign matter are allowed to accumulate upon either of the contacting surfaces.

If leakage of steam occurs, the door assembly is improperly adjusted and a readjustment must be made to the adjustment screw.