CUSTOM
™
PASTA
SYSTEM
GAS
SERVICE
MANUAL
KEEP THIS MANUAL FOR TRAINING NEW PERSONNEL
1-800-KEATING
Gas Pasta 0107 9/07
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TABLE OF CONTENTS
SECTION I INTRODUCTION
SECTION IV MAINTENANCE
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Standard Features . . . . . . . . . . . . . . . . . . . . . . . . . .1
Model Variations . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Safety Precautions . . . . . . . . . . . . . . . . . . . . . . . .1-3
Warranty Repairs . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . .9
Calibration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Water Auto-Fill System . . . . . . . . . . . . . . . . . . .10-11
SECTION II INSTALLATION
SECTION V SERVICE DIAGNOSIS
Damage During Shipment . . . . . . . . . . . . . . . . . . . .3
Positioning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Restraining Devices . . . . . . . . . . . . . . . . . . . . . . . . .4
Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . .5
Gas Leak Testing . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Check Gas Supply Pressure . . . . . . . . . . . . . . . . . .5
Special Notices . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6
Calibration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Water and Drain Connections . . . . . . . . . . . . . . . . .6
General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Water Fill and Safety Shut-Off
Circuit Board and Sensor Check . . . . . . . . . . . . . .11
Trouble Shooting Chart . . . . . . . . . . . . . . . . . .12-13
SECTION VI PARTS LIST
Gas Pasta System Assembly I . . . . . . . . . . . . . . .14
Gas Pasta System Assembly II . . . . . . . . . . . . . . .15
Control Panel Assembly . . . . . . . . . . . . . . . . . . . .16
SECTION VII WIRING DIAGRAMS
Pasta System . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Auto-Lift Gas Pasta System . . . . . . . . . . . . . . . . .18
SECTION III OPERATING THE PASTA SYSTEM
Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Indicating Lights . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Shutdown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Draining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-8
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Electronic Timers . . . . . . . . . . . . . . . . . . . . . . . . .8-9
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MODEL VARIATIONS
I INTRODUCTION
Basket-Lift Model: Basket-Lift Model Pasta Systems
come with all the same features as the standard
models. The Basket-Lift mechanism lowers the baskets
of food into the water when the timer button is pressed
and raises the baskets when the cooking cycle is
complete. Split baskets are required for these models.
GENERAL
Keating Pasta Gas Systems are designed to give
maximum production efficiency, delivering high quality
food products. The following design features are
incorporated in Keating Pasta Gas Systems.
SAFETY
PRECAUTIONS
STANDARD FEATURES
ꢀ Highly polished stainless steel vessel
ꢀ Highly polished stainless steel front
ꢀ Highly polished stainless steel heat transfer tubes
ꢀ Highly polished stainless steel thermostat bulb
ꢀ Highly polished stainless steel Hi-Limit sensor
ꢀ Grid screen over heat transfer tubes
ꢀ Automatic water fill with manual override
ꢀ Water solenoid and indicating light
ꢀ Starch overflow
WARNING
THIS SYMBOL WARNS YOU THAT SERIOUS BURNS
OR OTHER INJURIES MAY RESULT IF SAFETY
INSTRUCTIONS ARE NOT FOLLOWED.
KEATING PASTA SYSTEMS ARE NOT INTENDED FOR
USE WITH COOKING OIL.
ꢀ
This service manual should be retained in a safe
place for future reference. The installation of your
new Pasta System must conform to local codes or
in the absence of local codes, with the current
National Fuel Gas Code ANSI Z223.1/NFPA 54,
(latest edition) Natural Gas Installation
Code CAN/CGA-B149.1 or Propane Installation
Code CAN/CGA-B149.2.
ꢀ Two electronic timers
ꢀ Low water safety shutoff
ꢀ 1” full port front drain valve on 14;
1-1/4” for 18 and larger
ꢀ
ꢀ
Your ventilation hood, when installed, must
conform to the current ANSI/NFPA 96 (latest
edition).
ꢀ High temperature limit control with manual reset
ꢀ Patented accurate temperature control system 2°F
ꢀ Ideal 35” working height
No frame or restriction shall be constructed around
the Pasta System that will restrict air movement
into the Pasta System’s combustion area or
prevent proper ventilation.
ꢀ 100% safety pilot shut off
ꢀ 3/4” gas connection on single Pasta System
ꢀ One pair of split baskets or one perforated basket
ꢀ Patented dual thermostat system
ꢀ
Keating Pasta Systems are designed to operate on
the gas fuel specified on the serial plate and must
not be operated with another gas fuel. They
cannot be converted to another gas fuel by turning
or engaging a switch.
ꢀ Indicating lights for pilot and secondary thermostat
on
STANDARD ACCESSORIES
ꢀ Keating Klenzer Sample
ꢀ Keating Sea Powder Sample
ꢀ Drain clean out rod
FOR YOUR SAFETY: Do not store
WARNING
or use gasoline or other flammable
vapors and liquids in the vicinity of
this or any appliance.
ꢀ Sensor Cleaning Brush
You will post, in
a
prominent
location, instructions to be followed
in the event the user smells gas.
This information shall be obtained
from your local gas supplier. You
STANDARD PASTA SYSTEMS
ꢀ Sizes: 14 to 24
ꢀ Water capacity 5-1/2 to 17-1/2 gallons
Do not store flammable
liquids near this or any
other appliance.
may use the yellow stick-on label temporarily until you
receive the data from your local gas supplier.
ꢀ 24 Pasta System can cook 6 lbs. of dry pasta per
load up to 110 lbs. per hour
ꢀ ETL Certified
ꢀ ETL Santitation Certified
ꢀ NSF Certified
IMPORTANT: In the event a gas odor is detected, shut
down unit at main shut-off valve and contact the local
gas company or gas supplier for emergency service.
1
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ꢀ
ꢀ
You must maintain this appliance free and clear
from combustibles.
ꢀ
Installed in accordance with all local codes, or in
the absence of local codes, with the current
National Fuel Gas Code A223.1/NFPA54, Natural
Gas Installation CAN/CGA-B149.1 or Propane
Installation Code CAN/CGA-B149.2.
You must maintain the following minimum
clearances from combustible and noncombustible
construction:
ꢀ
ꢀ
ꢀ
Installed under a properly designed operating
exhaust hood.
CLEARANCES
Combustible Non-Combustible
Construction
Construction
Connected to the type of gas for which the
appliance is manufactured.
Back
Right Side
Left Side
6"
6"
6"
0"
0"
0"
Pressure regulator is installed in the appliance and
adjusted for the manifold pressure marked on the
serial plate.
ꢀ
Adequate clearance for servicing and proper
operation must be maintained. Your Pasta System
is designed to be serviced from the front.
ꢀ
If the inlet gas pressure exceeds 6" WC for natural
gas and 12" WC for Propane, an in-line pressure
regulator is required. In-line pressure regulators
are not supplied by Keating. They are to be
provided and installed by others as directed by
local codes.
ꢀ
ꢀ
Keating commercial Pasta Systems are intended
for other than household use.
ALWAYS instruct new employees on proper Pasta
System operation.
ꢀ
ꢀ
Adequate air supply to the Pasta System.
ꢀ
ꢀ
ꢀ
ꢀ
ALWAYS turn Pasta System off each night.
ALWAYS disconnect fuel source before servicing.
NEVER use a Pasta System with cooking oil.
The equipment is operated in the manner intended
using the proper utensils.
ꢀ
ꢀ
Keep the equipment clean and have it checked
periodically.
NEVER leave a Pasta System unattended during
operation.
Burner air adjustments, mechanical maintenance
and repairs must be performed by qualified service
personnel.
ꢀ
ꢀ
ꢀ
Keating Pasta Systems are NOT intended for use
with cooking oil.
NEVER move a Pasta System with any hot water
in it.
WARNING
NEVER introduce objects or liquids into Pasta
System, while operational, which are not designed
or made for cooking.
If the equipment is not installed, operated and
maintained in accordance with the above,
concentrations of carbon monoxide in excess of
the established limits could be present in the
kitchen environment.
ꢀ
THIS COOKER MAY NOT BE ALTERED,
MODIFIED OR CHANGED IN ANY WAY.
The State of California enacted the California Safe
drinking water and Toxic Enforcement Act of 1986,
(Prop. 65), which “prohibits any person in the course of
doing business from knowingly and intentionally
exposing any individual to a chemical known to the
State of California to cause cancer or reproductive
toxicity without first giving clear and reasonable
warning to such individuals.” The Governor’s Scientific
Advisory Panel added carbon monoxide to the list of
hazardous chemicals known to cause reproductive
harm.
ALL PERSONNEL IN THE WORK PLACE WHO MAY
BE SUBJECT TO ANY EXPOSURE OF CARBON
MONOXIDE MUST BE WARNED OF SUCH
POSSIBLE EXPOSURE. THIS WARNING SHOULD
BE CONVEYED IN A MANNER SO THAT IT IS
CLEARLY UNDERSTOOD BY THE EMPLOYEE, AND
THE EMPLOYEE SHOULD BE ASKED IF IN FACT HE
OR SHE UNDERSTANDS THE CORRECT METHOD
OF OPERATION OF THE EQUIPMENT AND THAT A
RISK OF EXPOSURE EXISTS IF THE EQUIPMENT
IS OPERATED IMPROPERLY.
In order to establish full compliance with Proposition
65, we attached a yellow warning label to each gas
fired Pasta System manufactured by Keating of
Chicago, Inc.
Carbon monoxide would not be present in
concentrations that would pose a “significant risk” to
the consumer when the equipment is installed,
operated and maintained as follows:
2
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WARNING
INSTALLATION
Installation must conform with local codes or, in
IF NOT INSTALLED, OPERATED AND MAINTAINED
IN ACCORDANCE WITH THE MANUFACTURER’S
INSTRUCTIONS, THIS PRODUCT COULD EXPOSE
YOU TO SUBSTANCES IN FUEL OR IN FUEL
COMBUSTION WHICH CAN CAUSE DEATH OR
SERIOUS ILLNESS AND WHICH ARE KNOWN TO
THE STATE OF CALIFORNIA TO CAUSE CANCER,
BIRTH DEFECTS OR OTHER REPRODUCTIVE
HARM.
absence of local codes, with the current National Fuel
Gas Code Z223.1/NFPA 54, Natural Gas Installation
CAN/CGA - B149.1 or Propane Installation Code
CAN/CGA-B149.2.
POSITIONING
CLEARANCES
Combustible Non-Combustible
Construction
Construction
Back
Right Side
Left Side
6"
6"
6"
0"
0"
0"
II INSTALLATION
This Pasta System MUST be
WARNING
The pasta cooker must be no closer than 6" from any
combustible material. When placed under an exhaust
hood with a fire retardant system it must comply with
ANSI/UL 507-(Latest Edition) and ANSI/NFPA 96-
(Latest Edition). No frame or restriction can be
constructed around the lower part of the pasta cooker
that would restrict ventilation or air movement into the
pasta cooker. You must insure adequate air supply to
the pasta cooker. ALL connections and placement must
comply with local and national codes. It is the
responsibility of the owner and local installer to comply
with these regulations when installing the Pasta
System.
installed, inspected, calibrated and
serviced by qualified and/or certified
and/or licensed service personnel –
you may void your Keating warranty
if installation is not completed per
current local, national and Keating
specifications. Contact your dealer
Improper installation
for assistance.
can cause damage,
injury or death.
DAMAGE DURING
SHIPMENT
Adequate clearance for servicing and proper operation
must be maintained. Your pasta cooker is designed to
be serviced from the front. Do not place a pasta cooker
next to a deep fat fryer. Hot oil and water can cause an
unstable condition creating a hazardous situation. The
pasta cooker will operate at highest efficiency when
properly leveled. Place a level across the cooker front
panel from left to right, and then front to rear. Screw the
adjustable bullet feet or casters in or out as necessary
The Pasta System has been assembled, tested and
inspected at the factory. Upon arrival, the complete
Pasta System should be checked for any damage that
may have occurred during shipment.
The carrier is responsible for all damage in transit
whether visible or concealed. Do not pay for the freight
bill until the Pasta System has been thoroughly checked
for damage. If concealed damage is found later, contact
the carrier immediately to file a claim.
until the cooker is as level as possible. Each leg is
3
adjustable to
/
4". Do not expose more than three
What to do if equipment arrives damaged:
threads on the stem of the caster.
VISIBLE LOSS OR DAMAGE — Be certain to note this
on the freight or express receipt and have it signed by
the delivery person.
Counter model and floor model Pasta System cookers
must be restrained to prevent tipping when installed
in order to avoid splashing, spilling, etc. of hot liquid.
The restraining method may be a manner of installation
or by separate means.
FILE CLAIM FOR DAMAGES IMMEDIATELY —
Regardless of extent of damage.
CONCEALED LOSS OR DAMAGE — If damage is
noticed when equipment is unpacked, notify the freight
company immediately, and file a “concealed damage
claim”. This MUST be done immediately. Be sure to
retain the shipping container for inspection.
LEVELING
The Pasta System will operate at its highest efficiency
when properly leveled. Place a level on Pasta System
vessel from side to side. For Pasta Systems on legs, the
bottom foot of the leg is adjustable. Turn counter
clockwise to increase height or clockwise to decrease
height until level. For Pasta Systems on casters, the
casters are adjustable by loosening the jam nut and
turning the caster in or out. When the desired level is
reached, tighten the jam nut. Adjustments of more than
3/4” are not recommended on any caster. The same
procedure should be followed to level the Pasta System
from front to back.
Keating does not assume responsibility for Loss OR
Damage incurred in transit.
ꢀNOTE: Interstate commerce regulations require that
the claim must be initiated by the consignee within 10
days from the date it is received.
3
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Figure 2-1
ꢀNOTE: Roughly half of all service calls result from
inadequate gas supply. Do not use pipe sizes smaller
than recommended in the table above.
GAS CONNECTION
WARNING
ꢁ
ꢁ
ꢁ
HAVE YOUR PLUMBER OR GAS COMPANY
CHECK FOR LEAKS.
PIPE JOINT COMPOUNDS RESISTANT TO
PROPANE GASES MUST BE USED.
BEFORE OPERATING THIS PASTA SYSTEM,
CHECK PIPE JOINTS FOR LEAKS BY USING A
SOAP AND WATER SOLUTION OR SNIFFER
ONLY. DO NOT USE AN OPEN FLAME!
Caster
RESTRAINING
DEVICES
On Pasta System installations with casters, casters and
jam nuts must be completely tightened. Adequate
means must also be provided to limit the movement of
the appliance without depending on the connector, the
quick-disconnect device or its associated piping to limit
the appliance movement.
Figure 2-3
Main Gas and Water Supply Connection
Water
Supply
Gas
Supply
Connectors must comply with ANSI Z21.69/CAN1
CAN/CGA 6.16 (latest edition) for connectors for
movable gas appliances. Quick-disconnect devices
must comply with ANSI Z21.41/CAN 1 6.9 (or latest
edition) standard for quick-disconnect devices for use
with gas fuel as applicable.
WARNING
FOR YOUR SAFETY: Do not store or
use gasoline or other flammable vapors
and liquids in the vicinity of this or any
other appliance.
IF DISCONNECTION OF THE RESTRAINT IS
NECESSARY, IT MUST BE RECONNECTED WHEN
THE PASTA SYSTEM IS RETURNED TO ITS
ORIGINALLY INSTALLED POSITION.
WARNING
You will post, in a prominent location,
instructions to be followed in the event
the user smells gas. This information
shall be obtained from your local gas
supplier. You may use the yellow stick-
on label enclosed
SPECIFICATIONS
Do not store flammable
liquids near this or any
other appliance.
Fuel Input
(BTU/hr)**
Single Pasta System Supply Pipe Sizes
on
page
“i”
(For various pipe lengths)
temporarily until
you receive the
data from your
local gas supplier.
Total No.
Water
Propane (LP)
Natural Gas
6'
12'
18'
24'
30'
Models
of Burners Capacity
Gas
3
3
3
14 CUSTOM PASTA SYSTEM
3
5.5 gal.
109K
109K
/
4
"
"
"
/
4
"
"
"
/
4
"
1"
1"
3
3
18 CUSTOM PASTA SYSTEM
20 CUSTOM PASTA SYSTEM
24 CUSTOM PASTA SYSTEM
4
4
5
8.5 gal.
13.5 gal.
17.5 gal.
135K
135K
165K
90K
90K
/
4
/
4
1"
1"
1"
1"
1"
1"
1"
1"
1"
3
3
/
4
/
4
145K
1"
1"
Connect the Pasta
System to the main gas supply line at the rear of the Pasta
System. See figure 2-3 above.
ꢀNOTE: The pipe size table shown is predicated on
the fact that this is the sole supply line for a single Pasta
System. If multiple Pasta Systems are to be connected,
consult your local gas utility for the proper gas pipe size.
3
The piping should be a minimum of /4" NPT supply pipe
for a single Pasta System at the burner manifold. Batteries
require larger supply lines. Installation must conform with
local codes, or in the absence of local codes, with the
current National Fuel Gas Code ANSI Z223.1/NFPA 54,
Natural Gas Installation Code CAN/CGA-B149.1 or
Propane Installation Code CAN/CGA-B149.2.
ꢀNOTE: Fuel ratings for propane gas Pasta System
cookers in the U.S. may differ from natural gas models.
In Canada, propane ratings are the same as U.S.
natural gas ratings.
4
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3
A /4" IPS manual gas valve is shipped with each single
ꢀNOTE: It is estimated that half of all service calls
made on Keating Pasta Gas Systems result from an
inadequate gas supply. During installation, have a gas
company representative make certain that the Pasta
System is receiving adequate gas pressure and
volume.
Pasta System for field installation. Batteries have a
factory installed manual gas valve for each Pasta
System. The required gas pressure for proper operation
of each Pasta System is 4" water column (WC) for natural
gas and 10” water column (WC) for Propane gas at the
burner manifold. Remove the allen head test plug on the
gas valve and using a manometer to check pressure.
WARNING
If the inlet gas pressure exceeds 7" WC for natural
gas and 11" WC for Propane, an in-line pressure
regulator is required. In-line pressure regulators are
not supplied by Keating. They are to be provided
and installed by others as directed by local codes.
PROPANE GAS MAY EVENTUALLY LOSE ITS ODOR
AND PRECAUTIONS SHOULD BE TAKEN TO
ASSURE THAT IT IS NOT PRESENT EVEN THOUGH
YOU DO NOT DETECT AN ODOR. IF THERE IS ANY
DOUBT, YOU SHOULD CALL YOUR LOCAL
PROPANE GAS SUPPLIER FOR ASSISTANCE.
ꢀNOTE: If more than one gas Pasta System is on the
same supply line, you may require a larger line. Consult
your local gas company to assure adequate volume and
pressure. Refer to serial plate for proper gas
requirements for your particular model.
CHECK GAS SUPPLY
PRESSURE
Special attention should be given to the supply pressure
and gas flow pressure at the supply connection to the
Pasta System. The nominal gas should be 4" WC for
natural gas and 10" WC for propane gas.
ELECTRICAL
CONNECTION
The Keating Custom Pasta Gas
If the supply pressure is lower or higher than the rated
(nominal) pressure, then the reason should be
investigated and the gas supplier contacted.
WARNING
System is equipped with
a
9'
neoprene covered, 3 wire electrical
cord with a three-pronged grounded
plug for protection against electrical
shock. This plug must be placed into a
1
If the supply is lower than 2 /2" WC or higher than 6" WC
for natural gas or lower then 9” WC or higher than 12" WC
for propane gas, then the Pasta System should be shut
down and a service company or supplier notified. No
adjustments should be made and the Pasta System
should not be operated.
120V
three-pronged outlet (NEMA 5-15 or
5-20). For proper grounding
procedures see local codes or, in the
properly
grounded
Plug into a properly
grounded three-prong
receptacle.
1. Turn off main gas supply valve.
absence of local codes, the current National Electrical
Code ANSI/NFPA 70 or Canadian Electrical Code CAN
22.2 as applicable.
2. Remove pressure measuring stud screw located at
the “out-flow” (closest to gas burner) of the gas
valve and attach a manometer.
ꢀNOTE: The electrical wiring diagram for the Pasta
System is attached to the inside of the Pasta System
door and in Section VIII of this manual.
3. Remove cover screw from the gas value pressure
adjustment valve.
4. Open main gas supply valve and start Pasta
System according to instructions with the
thermostat set at 190°F(87.8°C).
WARNING
DO NOT CUT OR REMOVE THE GROUNDING
PRONG FROM THIS PLUG.
5. Once the Pasta System is in operation, adjust
pressure valve to 4" WC for natural gas and 10” WC
for propane gas.
GAS LEAK TESTING
Prior to lighting your Pasta System:
6. Turn Pasta System off, close main gas supply
valve, remove manometer and tighten cover screw
into pressure measuring stud.
1. Make sure all thermostats, switches and safety
valves are in the “OFF” position.
SPECIAL NOTICES
The Pasta System should be operated only in an area that
has good air circulation.
2. Turn main supply gas cock (Item 18, page 17) to
the “ON” position.
3. Have your plumber or gas company check for leaks
with a soap solution or sniffer. (NEVER check with
an open flame)
The Pasta System must be installed under an electrically
powered ventilating hood.
The operator should be properly trained to the functioning
of the Pasta System.
4. Have your plumber or gas company representative
light the constant pilot. (Not necessary if your Pasta
System has an optional spark ignitor.)
This instruction manual should be supplied the the operator.
5
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Constructional changes to the area where the Pasta DEPARTMENT TO DETERMINE IF THIS IS
System is installed shall not affect the air supply to the
Pasta System. The installation, start-up and changes
required when changing from one gas type to another can
be performed only by a certified professional.
NECESSARY IN YOUR SPECIFIC AREA.
III OPERATING
FILLING
The Pasta System is intended only for commercial use and
is to be operated only by professionals.
It is required that the Pasta System is regularly inspected for
proper functioning. The frequency of inspections are
dependent of the Pasta System usage, however it should
be performed at least once a day.
ꢀ
NOTE: Before filling the Pasta System make certain the
vessel is sanitized, dry and the drain valve is completely
After adjustment or service work the Pasta System has to
be checked for gas leaks.
closed.
Figure 3-1
ꢀNOTE: After conversions, readjustments or service, Manual Water Fill Level
work the Pasta System has to be tested for proper
functioning. Basically the following applies:
CALIBRATION
For Calibration refer to page 10 – Calibration. Note:
Calibration is not covered under warranty.
WATER AND DRAIN
CONNECTIONS
The water supply connection, located at the bottom rear of
3
the Pasta System and marked water inlet, is a standard /
8"
When the water fill toggle switch (located between the
green and blue indicating lights) is turned on, the Pasta
System vessel automatically will be filled to the proper
level. If the vessel is being manually filled with water
from a faucet or through the manual fill button, fill to just
below the overflow deck. The black manual fill button is
located to the right of the blue water fill indicating light.
female pipe connection. The water pressure should be
between 20 - 60 psi. If the pressure exceeds 60 psi, a
pressure regulator must be used. The water temperature
must not exceed 150°F(65.6°C). Hot or warm water is not
needed due to the instant recovery of the Pasta System.
CAUTION
Connections suitable for hot water must be used.
All connections must be tested for leaks before
using the Pasta System.
LIGHTING
In the event of a power failure, check to see if constant
pilot is still burning before resuming operation. If not,
wait five minutes to allow any accumulated gas to
escape and then re-light the constant pilot.
ꢀNOTE: For Pasta Systems with casters, flexible hose
must be used to avoid leaking when the Pasta System
is moved for cleaning.
Figure 3-2
Constant pilot
location
Lighting Controls
If during operation the boil is killed when water
automatically enters the Pasta System, turn the water
pressure down until water is added without killing the boil.
The drain terminates within inches of the floor and is
designed for the standard dump to drain opening. In most
cases, the health department will not allow a direct
connection between the Pasta System drain and the floor
receptacle. Contact your local health department for
specific information in your area.
WARNING
IT MAY BE NECESSARY TO INSTALL A BACK FLOW
PROTECTOR OR CHECK VALVE ON THE WATER
SUPPLY LINE TO THE PASTA SYSTEM. CHECK WITH
EITHER YOUR LOCAL WATER OR HEALTH
1. Open the main supply gas cock.
6
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2. Turn “On” main power On/Off switch (located
between the amber and green indicating lights).
SPLASHING HOT WATER FROM PASTA
SYSTEM VESSEL.
3. Light the constant pilot (located next to left burner as
you face it). If your Pasta System has an optional
spark ignitor, omit this step.
ꢁ
NEVER LIFT BASKETS DIRECTLY OUT OF THE
PASTA SYSTEM VESSEL WITHOUT DRAINING
AS SEVERE INJURY MAY RESULT.
4. Activate pilot light momentary switch (let top corner)
and hold about 30 seconds, releasing it after pilot
indicting light is illuminated. If the runner pilot tube
fails to stay lit, wait five minutes before attempting to
relight to allow any accumulated gas to escape.
ꢀNOTE: For counter model Pasta Systems, always
check the rear drain operating handle before attempting
to use the Pasta System. A safety switch prevents the
Pasta System from operating if the handle is not pushed
in completely and latched.
A. Standard Pasta System
5. Set the primary (left) thermostat to 212°F(100°C) and
the secondary (right) thermostat to 190°F(87.8°C) or
less. Setting the secondary thermostat above
190°F(87.8°C) could allow the Pasta System to boil
over or short cycle.
1. Fill Pasta System as described on page 6 – Filling.
2. Set primary (left) thermostat to 212°F(100°C) and
secondary (right) thermostat to 190°F(87.8°C).
3. When the water starts boiling, lower baskets slowly
into the hot water.
INDICATING LIGHTS
Amber–shows the runner pilot is lit.
●
4. Set timer for left or right side basket, whichever is
being lowered into water.
●
Green–shows the secondary (right) thermostat is
calling for heat from the center burner(s).
5. When timer sounds, lift basket out of water. Place
on basket hanger rods on splashback of Pasta
System to allow draining of excess water.
●
Blue–shows water is filling into the Pasta System
vessel through the Pasta System water solenoid valve.
B. Basket-Lift Model
ꢀNOTE: The black manual water fill button is located to
the right of the blue indicating light. This may be used to
add water manually by depressing.
1. Fill Pasta System as described on page 6 – Filling.
2. Set primary (left) thermostat to 212°F(100°C) and
secondary (right) thermostat to 190°F(87.8°C).
COOKING
Keating Pasta Gas Systems are designed to provide
maximum production efficiency and deliver high quality
food products. Low-temperature cooking and highly
polished stainless steel mean greater energy savings. Two
thermostats are used to provide instant recovery and to
save energy while water is boiling. The secondary (right)
thermostat calls for additional heat at start up or
occasionally when water is added. Follow cooking
procedures below for your model.
3. Fill basket(s) to proper level and place on upper
basket hanger rods on splashback of Pasta
System.
4. Set timers to desired cooking time using T1, T2 or
T3. (For Programming Timers see page 8 & 9).
5. Push Start/Stop or T1, T2, or T3 button on timer(s).
Basket(s) will automatically lower into the Pasta
System vessel.
6. When cooking cycle is complete, an audible alarm
will sound and the basket(s) will raise automatically.
Allow water to drain before removing.
ꢀNOTE: Use of sodium chloride (salt) during the
cooking process will have a detrimental effect on the
cooker tank and will void the warranty.
WARNING
SHUTDOWN
1. Turn main power On/Off switch to “OFF” position.
ꢁ
ꢁ
OPERATION OF THIS PASTA SYSTEM SHOULD
BE LIMITED TO PERSONNEL WHO HAVE BEEN
THOROUGHLY TRAINED IN OPERATING
PROCEDURES.
DRAINING
USE ONLY KEATING APPROVED BASKETS IN
YOUR PASTA SYSTEM. NEVER OVERFILL
BASKETS. DO NOT BANG BASKETS ON
BASKET HANGERS OR PASTA SYSTEM
VESSEL.
WARNING
ALWAYS SHUT THE PASTA SYSTEM OFF COMPLETELY
BEFORE DRAINING. THE PASTA SYSTEM SHOULD BE
DRAINED ONLY UNDER THE SUPERVISION OF
PROPERLY TRAINED PERSONNEL.
ꢁ
CARE SHOULD BE TAKEN WHEN LOWERING
BASKETS INTO PASTA SYSTEM TO PREVENT
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1. Turn off Pasta System and open the door.
Figure 3-3
6. Once boil has been reached, turn Pasta System off.
7. Dissolve 3 cups of vinegar for every five gallons of
water and let soak for one hour. If there is a large
build-up of scale, allow Pasta System to soak
overnight.
Drain, drain valve and overflow tubing
Over flow
tubing
8. While soaking, a natural fiber brush may be used to
scrub the tubes and inside walls of Pasta System
vessel.
9. Drain the water and vinegar.
10. Spread Keating Klenzer liberally on tubes and sides
of Pasta System vessel.
11. At this point, a non-abrasive scouring pad may be
used to remove any leftover scale.
2. Slowly turn handle. The drain valve will be
1
completely open after /
4
turn.
12. Thoroughly rinse Pasta System vessel with potable
water to remove all Klenzer.
CLEANING
13. Prior to refilling with water, wipe the inside of the
Pasta System vessel making sure all water and
Klenzer has been removed.
When cleaning and boiling out your Pasta System, use
white vinegar and Keating Klenzer to keep your Pasta
System in top condition. Once your Pasta System
vessel is clean, use Keating Klenzer, the finest dry
stainless steel polish available, to restore your Keating
Gas Pasta System’ exterior to its original luster.
14. Close drain valve.
15. Refill the Pasta System with fresh water. See page
6 – Filling.
CAUTION
Disconnect electric power source before cleaning.
ELECTRONIC TIMERS
The electronic timers, provide a clearly visible and
accurate display and are very easy to use.
A. Timer Operation
CAUTION
To avoid damaging the Pasta System, do not power
wash, spray or hose it down while cleaning.
1. Operator should be outfitted with proper attire
including:
–Water and heat resistant gloves
–Water and heat resistant apron
–Safety goggles
–Water and heat resistant footwear
2. Turn the Pasta System off.
3. Drain water from Pasta System.
4. Fill Pasta System vessel with water. See page 7 –
Filling.
WARNING
UNDER NO CIRCUMSTANCES SHOULD THE PASTA
SYSTEM BE LEFT UNATTENDED DURING
BOIL-OUT. TRAINED PERSONNEL MUST BE
PRESENT DURING THE PROCEDURE TO PREVENT
BOIL OVER OR TO TURN OFF THE POWER IF
WATER DROPS BELOW HEAT TRANSFER TUBES.
5. Turn Pasta System on and bring water and a gentle
boil.
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B. How to program the “Keating” Electronic Timer
ELECTRONIC TIMER
OPERATING INSTRUCTIONS
PART # 056921
DIGITAL TIMERS
The electronic timers, standard on pasta
cookers, provide a clearly visible and
accurate display and are very easy to
use.
PROGRAMMING
ꢀ The Keating Electronic Timer is programmable to
four different timer ranges with two different alarm
modes for each time range.
ꢀ The timers are shipped from the factory preset to
program 5: Minutes : seconds (00:01 to 59:59) with
continuous alarm
To program the timers, the unit must be in the idle mode.
Press and hold the set button for approximately two
seconds. The display will show “SEt”. Press the button for
the channel to be programmed. The display will show the
current setting for that channel. Use the up or down button
to increment or decrement the setting. When the setting is
correct, press and hold the set button again for
approximately two seconds. The display will show "StO" for
approximately two seconds and the timer will return to
normal operation. Repeat the process as necessary for the
other timers.
ꢀ To program another time range or alarm mode
perform the following steps:
1. Turn off the power
2. Press the “down arrow “ button while turning the
power on.
OPERATING LOGIC
When the timer is powered up, the display will show the
time setting for the channel that was operated last and the
relay output contacts will be open. To start a cycle, press
the desired channel button (1-3). The display will begin to
countdown from the preset time setting and the relay
output contacts will close. During the countdown the colon
will flash at a one-second rate. When the countdown has
reached "00:00" the relay output contacts will open, the
display will flash, and the audible alarm will sound. To
cancel the audible alarm, press any button.
3. Release the button after the display turns on.
4. A number from 0 to 7 will appear.
This number corresponds to:
0 = Seconds (000.1 to 999.9) 5 second alarm
1 = Minutes : Seconds (00:01 to 59:59) 5 second
alarm
2 = Seconds (0001 to 9999) 5 second alarm
PAUSE FEATURE
3 = Hours : Minutes (00:01 to 23:59) 5 second
alarm
To pause a cycle in progress, press any button. The relay
output contacts will open, the display will flash, and the
countdown will pause. To resume the countdown, press
any button. The display will resume the normal countdown
and the relay output contacts will close.
4 = Seconds (000.1 to 999.9) continuous alarm
5 = Minutes : Seconds (00:01 to 59:59)
continuous alarm
CANCELING A CYCLE
6 = Seconds (0001 to 9999) continuous alarm
To cancel a cycle in progress press and hold any button for
approximately two seconds. The relay output contacts will
open and the display will show the time setting for the
channel last used.
7 = Hours : Minutes (00:01 to 23:59) continuous
alarm
5. Use the “down arrow “ button to select the desired
time range.
6. Turn off the power.
7. Wait 2 seconds.
IV MAINTENANCE
8. Turn on the power. (The timer will remain in the
new time range until programmed.) The electronic
timers, used on 18" and above Basket-Lift
models, provide a clearly visible and accurate
display and are very easy to use. One knob sets
the time and one button controls all operations.
The display can show cooking or clock time.
WARRANTY REPAIRS
Keating’s warranty begins with the date of installation. In
the event that your Pasta System, under warranty, needs
repairs other than routine maintenance or cleaning, you are
requested to contact Keating of Chicago, Inc.
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(at 1-800-KEATING) before calling a local service company
1. Set thermostat to 212°F(190°C).
2. Allow Pasta System to cycle three times.
PREVENTIVE
3. Place an accurate thermometer in the water.
MAINTENANCE
Figure 4-1: Thermometer in water
Preventive maintenance should be done in daily,
weekly, monthly and yearly intervals as necessary.
Following preventive maintenance procedures will help
keep your Pasta System working efficiently. Proper care
and servicing will lead to years of quality performance.
ꢀNOTE: The most important part of any maintenance
program is daily cleaning. Ninety percent of any
maintenance problem is directly or indirectly related to
cleanliness.
ꢀNOTE: Water level problems caused by the sensors
not being cleaned adequately will not be covered under
warranty.
ꢀNOTE: Locate thermometer in same position for
every calibration. Position near primary thermostat
(center) bulb is recommended.
PREVENTIVE MAINTENANCE CHART
4. If calibration of thermostat is found to be less than
15°F(-9.44°C) off, simply loosen three dial plate
retaining screws, rotate dial plate to match
thermometer reading and tighten screws. If the
thermostat is more than 15°F(-9.44°C) off then a
qualified service company must be contacted to
have the Pasta System properly calibrated.
TIME FRAME
OPERATOR/OWNER
SECTION
• Clean sensor tube with a brush
Hourly
• Check lights and controls.
• Check water level.
Daily
III
• Clean all baskets.
• Boil-out Pasta Cooker
(2-3 times/week)
Weekly
III
Figure 4-2
• Drain and clean Pasta Cooker
Thermostat calibration
• Verify thermostat settings
(primary and secondary)
Monthly
Yearly
IV & V
IV & V
QUALIFIED SERVICE
PERSONNEL ONLY
• Disassemble Pasta Cooker to
clean burners, orifices and
runner pilot tube.
• Check and replace radiants.
• Align burners
B. The Water Auto-Fill and Low Water Safety Shut-
Off Systems
* High production facilities should be checked more often.
The water supply connection, located at the bottom rear
NOTE: Use of sodium chloride (salt) during the cooking
process will have a detrimental effect on the cooker
vessel and will void the warranty.
3
of the Pasta System and marked water, is a standard /
8”
female pipe connection. The water pressure should be
between 20-60 psi. If the pressure exceeds 60 psi, a
pressure regulator must be used. The water
temperature must not exceed 150°F(65.6°C). Hot or
warm water is not needed due to the instant recovery of
the Pasta System.
LIMITED CALIBRATION
Calibration is not covered under warranty
A. Calibration
CAUTION
Connections suitable for hot water must be used.
All connections must be tested for leaks before
using the Pasta System.
ꢀNOTE: This procedure can only be used with the
primary (left side) thermostat. When calibrating the
secondary (right side) thermostat.
You will need:
One standard flat blade screwdriver.
ꢀNOTE: For Pasta Systems with casters, flexible hose
must be used to avoid leaking when the Pasta System
is moved for cleaning.
One accurate thermometer suitable for boiling water.
Control of the water level is fully automatic with the
ꢀNOTE: For best results, water should be clean.
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auto-fill system. The water level is controlled by two
circuit boards and two sensors. The sensors are located
in the tube on the right side of the overflow deck. The
upper sensor controls the water level and the lower
sensor controls the low water safety shut-off system.
Once the water On/Off switch is turned on, the blue light
will come on and start to fill until the water level reaches
the upper sensor. The burners will not come on until the
water level reaches the lower sensor, preventing the
Pasta System from being damaged if there is little or no
water in it. Both sensors must be cleaned with the
sensor brush (like the one provided) on an hourly basis
or whenever starch foams up to maintain the proper
water level. Sensors must be cleaned more often in
areas with hard water, in installations with softened
water (due to the salt in the water) or when oil or salt is
placed in the water for cooking.
The brush must be checked on a regular basis and
replaced whenever it starts to wear. Replacement
brushes can be ordered under part number 009297.
CAUTION
Do not store the sensor brush in the sensor tube as
it could contact the sensors, which could allow the
water level to drop below the heat tubes and
damage the Pasta System.
CAUTION
Using a worn brush could damage the sensors.
ꢀNOTE: Water level problems caused by the sensors
not being cleaned adequately will not be covered under
warranty.
WARNING
WHEN THE WATER LEVEL FALLS BELOW THE
LOWER SENSOR THE BURNERS WILL SHUT OFF.
IF THEY STAY ON, TURN THE MAIN POWER
ON/OFF SWITCH TO THE “OFF” POSITION AND
CLEAN THE SENSORS THOROUGHLY. IF THE
PROBLEM STILL OCCURS, HAVE THE WATER
AUTO-FILL SYSTEM CHECKED BY A QUALIFIED
SERVICE TECHNICIAN.
Figure 4-3
Sensor Tube Location
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PROBLEM
PROBABLE CAUSE
SOLUTION
Constant pilot won’t a.Gas isn't turned on.
light.
a.Turn manual gas valve on. If using
flexible connector with quick disconnect,
make sure quick disconnect is completely
engaged.
b.Clogged constant pilot tubing.
b.Turn Custom Pasta System and manual
gas valve off. Clean tubing.
c.Constant pilot valve isn't turned on.
a.Gas isn't turned on.
c.Turn constant pilot valve on and adjust
pilot flame height.
Runner pilot tube
won't light.
a.Turn manual gas valve on. If using
flexible connector with quick disconnect,
make sure quick disconnect is completely
engaged.
b.Plug Custom Pasta System into approved
outlet.
c.Turn Custom Pasta System and manual
gas valve off. Clean orifice(s) and other
parts as necessary.
b.No electricity to Custom Pasta System.
c.Clogged runner pilot orifice(s).
d.Turn pilot gas cock to “ON” position.
d.Pilot gas cock is on “OFF” position.
e.Push in and latch drain valve handle to
activate rear drain safety switch.
e.Drain valve handle isn’t pushed in
completely (Counter model only)
f. Replace gas valve.
f. Gas valve is faulty.
g.Push Hi-Limit reset button located under
control panel.
g.Hi-Limit has been activated.
Runner pilot won’t
stay lit.
a.Low gas supply or pressure.
b.Dirty runner pilot tube or pilot.
a.Verify if size of incoming gas line to
Custom Pasta System and manifold gas
pressure is adequate.
b.Turn Custom pasta System and manual
gas valve orifice(s) off. Clean orifice(s)
and pilot tube.
c.Verify if size of incoming gas line to
Custom Pasta System and manifold gas
pressure is adequate.
d.If it takes more than 30 seconds for pilot
to stay lit, reposition or replace flame
switch.
c.Low pilot flame height.
d.Flame switch is faulty
e.Momentary switch is faulty.
e.Replace momentary switch.
f. Exhaust problems or drafts in kitchen.
f. Install or adjust flue restrictors. If problem
persists, contact your HVAC
representative.
g.Delayed ignition.
g.See diagnosis below.
Delayed ignition.
a.Dirty runner pilot tube or pilot.
a.Turn Custom pasta System and manual
gas valve orifice(s) off. Clean orifice(s)
and pilot tube.
b.Verify proper incoming gas pressure.
b.Low pilot flame height.
c.Install or adjust flue restrictors. If problem
persists, contact your HVAC
representative.
c.Exhaust problems or drafts in kitchen.
d.Verify if size of incoming gas line to
Custom Pasta System
d.Low gas supply or pressure.
Flames come out top a.Excessive gas supply or pressure.
of flue.
a.Adjust pressure, change burner orifices
or install in-line regulator.
b.Collapsed burner radiants.
c,Exhaust problems.
b.Replace radiants.
c.Install or adjust flue restrictors. If problem
persists, contact your HVAC
representative.
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PROBLEM
PROBABLE CAUSE
a.Burners misaligned.
b.Exhaust problems.
SOLUTION
Flames come out
front.
a.Adjust position of burners.
b.Install deflector to block down draft.
Install or adjust flue restrictors. If problem
persists, contact your HVAC
representative.
c.Radiants have slipped forward.
d.Flue blockage.
c.Reposition radiants.
d.Turn Custom Pasta System and manual
gas valve off. Let flue cool and remove
foreign objects.
Custom Pasta
System has poor
recovery.
a.Baskets overfilled.
b.Water won’t stop filling or overfills.
c.Scale on heat transfer tubes.
d.Radiant problem – collapsed or out of
position.
a.Don’t overfill baskets.
b.Check water auto-fill system.
c.Boil-out Custom Pasta System
d.Reposition or replace radiants.
e.Faulty or erratic thermostat.
f. Low supply or gas pressure.
e.Replace thermostat.
f. Verify if size of incoming gas line to
Custom Pasta System and manifold gas
pressure are adequate.
g.Exhaust problems.
g.Contact your HVAC representative.
Burners won’t come a.Water level is too low (below lower
a.Check water auto-fill system. Fill Custom
Pasta System to proper level.
b.Check low-water safety shut-off system.
on although runner
despite proper water
level.
sensor).
b.Low water safety shut-off operated.
Custom Pasta
a.Product overloaded in Custom Pasta
System vessel.
a.Follow recommended cooking production
figures in determining proper size of
loads.
b.Replace water, then clean sensors and
vessel.
System vessel boiling
over or excessive
starch overflow.
b.Excessive amounts of starch causing
foam.
Basket-Lift
a.Connections are loose or timer is faulty. a.Tighten connections. Replace timer if
faulty.
mechanism won’t
operate.
b.Motor limit switch is faulty.
b.Replace limit switch (14" model). Replace
actuator (18" and above models).
c.Lift motor is faulty (14" model).
c.Replace motor. Specify left or right side
motor when ordering.
d.Actuator is faulty (18" and above
models).
d.Replace actuator.
e.Control circuit fuse has blown or circuit
breaker in rear or under control panel
has tripped.
e.Replace fuse (use type SC-5 in 14"
model and type SC-3 in 18" and above
models) or reset circuit breaker.
f. Relay is faulty (18" and above models). f. Replace relay.
Basket-Lift motor
runs, but basket
doesn’t move.
a.Cam is slipping on motor shaft
(14" model).
a.Tighten cam screw onto flat on motor
shaft.
Basket-Lift basket
goes down, but won’t
go up.
a.Basket-Lift motor limit switch is
misaligned (14" model).
a.Align limit switch.
Basket-Lift buzzer
won’t shut off.
a.Buzzer limit switch is misaligned
(14" model).
a.Align limit switch.
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PROBLEM
SOLUTIONS (Follow Sequentially)
Water always filling.
a.Clean sensors thoroughly with brush and vinegar.
b.Adjust the sensitivity of the B Board (for the top sensor) fully clockwise.
c.If filling persists, ground out the top sensor (if filling stops, replace sensor –
Part #010212).
d.If filling persists after grounding out the sensor, replace the B Board (Part
#001166)
Water never fills.
a.Turn water switch (far right) ‘ON.’
b.Clean sensors thoroughly with brush and vinegar.
c.Adjust the sensitivity of the B Board (for the top sensor) fully
counterclockwise (follow instructions on sheet).
d.Remove the wire from the top sensor. If filling begins, replace the sensor
(Part #010212).
e.If water does not fill, place a jumper wire across terminals A & C on the B
Board. If filling begins, replace B Board (Part #001166).
f. If water does not fill, replace water solenoid (Part #008133).
Runner bar will not light.
a.Remove and clean the flame switch bulb in the runner bar, enabling it to get
red hot.
b. Reposition flame switch bulb in the runner bar, enabling it to get red hot.
c.Replace flame switch (Part #004311)
Timers counting down in the
wrong mode (Not minutes and
seconds).
a.Reset the timer (see instructions on page 9)
Water leaking in the rear of the a.Replace fill hose (Part #033495 – Sold per foot)
Custom Pasta System.
Burners won't come on (gas
runner bar may be lit).
a.Verify operating instructions in this manual (See page 9)
b.Clean the sensors with brush and vinegar.
c.Adjust sensitivity of the A Board (for the lower sensor) fully
counterclockwise (follow instruction sheet).
d.Place the wire attached to the lower sensor to ground. If heating begins,
replace the sensor (Part #010212).
e.If heating does not begin, place a jumper wire across terminals A & C on
the A Board. If heating begins, replace the A Board (Part #001167).
Unit is out of power.
a.Check electrical connection.
b.Check fuses.
c.Check Hi-Limit control.
Unit is powered, runner bar
cannot be started.
a.Check gas connection.
b.Check the gas valve.
c.Check the spark ignition electrode and spark ignition module if there is no
spark on the electrode.
Runner tube is starting, but
cannot hold the flame.
a.Clean flame sensor switch.
b.Check electrical connection to the flame switch.
c.(spark ignition only) Check spark ignition electrode.
d.(spark ignition only) Check electrical grounding.
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REPLACEMENT OF A AND B BOARDS
1. Locate the wiring diagram. it will help later with connecting wires to the board.
2. Disconnect wires from the board.
3. Unscrew mounting screws. There are three of them per board.
4. Replace the board.
5. Reconnect the wires.
6. Adjust sensitivity.
7. Close the box.
8. Seal the box using silicone and filling all openings and gaps if the box is made out of aluminized
material. Rubber sealed box does not need to be sealed.
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V SERVICE DIAGNOSIS
ꢀ The burners when on will produce clear blue flames directed at the inside walls of the heat transfer tubes. The
radiant’s fins, located towards the rear of each transfer tube, will glow bright red, helping to ensure optimum heat
distribution into the Pasta System vessel. All radiants should be pushed to the rear and then pulled gently forward
(until their retaining clips engage the rear of the tubes) for optimum heat distribution.
3
1
ꢀ On constant pilot models, the pilot light will be between /8" to /2" high and will use about 180 BTU’s of gas per
hour.
™
CUSTOM PASTA SYSTEM CONTROL PANEL WITH DIGITAL TIMERS
ITEM
1
2
3
4
5
6
7
8
DESCRIPTION
THERMOSTAT
DIGITAL TIMER(S)
TOGGLE SWITCH
INDICATING LIGHT, AMBER - PILOT ON
INDICATING LIGHT, GREEN - SECONDARY BURNER ON
INDICATING LIGHT, BLUE - AUTOMATIC FILL
MANUAL FILL SWITCH
TOGGLE SWITCH - MAIN ON-OFF
DIAL PLATE
QUANTITY
PART NUMBER
031466
056921
004501
031624
009375
009256
004304
004499
034975
004163
037406
001167
2
2
1
1
1
1
1
2
2
2
1
1
1
9
10
11
12
13
KNOB
FLAME SWITCH (NOT SHOWN)
LOW WATER SAFETY CONTROL “A” BOARD (NOT SHOWN)
AUTOMATIC WATER FILL CONTROL “B” BOARD (NOT SHOWN)
001166
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™
MANUAL FILL CUSTOM PASTA SYSTEM CONTROL
PANEL WITH DIGITAL TIMERS
ITEM
1
2
3
4
5
6
7
8
DESCRIPTION
QUANTITY
PART NUMBER
004507
031624
004501
009375
------
TOGGLE SWITCH - PILOT ON
INDICATING LIGHT, AMBER - PILOT ON
TOGGLE SWITCH – MAIN ON-OFF
INDICATING LIGHT, GREEN - SECONDARY BURNER ON
UNUSED
DIGITAL TIMER(S)
THERMOSTAT
DIAL PLATE
THERMOSTAT KNOB
1
1
1
1
3
2
2
2
2
1
1
1
056921
031466
034975
004163
037406
001167
001166
9
10
11
12
FLAME SWITCH (NOT SHOWN)
LOW WATER SAFETY CONTROL “A” BOARD (NOT SHOWN)
AUTOMATIC WATER FILL CONTROL “B” BOARD (NOT SHOWN)
17
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GAS PASTA SYSTEM ASSEMBLY I
ITEM
1
DESCRIPTION
GAS VALVE, 120V
NATURAL GAS
LP
MODELS
ALL
PART#
14
18
20
24
004269
008123
1
1
1
1
1
1
1
1
2
3
4
5
RUNNER PILOT TUBE
CONSTANT PILOT ASSEMBLY
CONSTANT PILOT VALVE
RUNNER PILOT GAS COCK
STRAIGHT (W/005743)
90°
SEE BELOW
004259
004266
1
1
1
1
1
1
1
1
1
1
1
1
ALL (1.8"X28")
ALL
ALL
ALL
015408
004573
1
1
1
1
6
RUNNER PILOT AIR SHUTTER
NIPPLE W/NUT
015747
1
1
2
2
2
CLIP
004090
2
2
2
7
8
9
10
11
12
13
RUNNER PILOT ORIFICE
RUNNER PILOT TEE
(not shown)
RUNNER PILOT ORIFICE HOLDER
RUNNER PILOT 90° ELBOW
CALL 1-800-KEATING
ORIFICE HOLDER
IN TUBING
STRAIGHT
(1/4" - 1/8")
004197
006474
004142
015746
005742
1
1
1
2
2
1
2
1
2
1
1
RUNNER PILOT 90° ORIFICE HOLDER CM
RUNNER PILOT SOLENOID ADAPTER
005743
2
1
1
1
RUNNER PILOT SOLENOID ADAPTER
RUNNER PILOT SOLENOID ADAPTER
BURNER ORIFICE
CM
005743
1
14
15
16
17
18
19
20
21
ITEM
2
005744
004540
1
4
1
1
4
1
1
5
1
CALL 1-800-KEATING
ALL
NO LONGER AVAILABLE
3/4", MANUAL
ALL
ALL
3
1
DOOR CATCH, ROLLER STYLE
DRIP CUP (INSIDE DOOR)
MAIN SUPPLY GAS COCK
WATER FILL SOLENOID
HOSE CLAMP
WATER FILL HOSE
DESCRIPTION
019515
1
1
2
1
1
2
1
1
2
1
1
2
008133
004167
037390
14
ALL
MODELS
SOLD PER FOOT
18
20
24
RUNNER PILOT TUBE
CM
017213
CONSTANT PILOT
SPARK IGNITION
004241
005608
004243
052507
004246
030153
004579
037623
18
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GAS PASTA SYSTEM ASSEMBLY II
ITEM
22
DESCRIPTION
RADIANT, 2 - FINS
MODELS
ALL
PART#
000041
14
3
18
4
20
4
24
5
23
BURNER
BURNER
008264
004088
2
2
2
2
3
CM
24
25
26
27
28
SECONDARY BURNER
SECONDARY GAS SOLENOID
PASTA VESSEL
ALL
ALL
004088
037033
1
1
1
2
1
1
2
2
1
2
2
2
1
2
2
2
1
2
CALL 1-800-KEATING
ALL
WATER LEVEL SENSORS
010212
DRAIN VALVE, FRONT, 1"
DRAIN VALVE, REAR, 1"
DRAIN VALVE, FRONT, 1-1/4"
HI-LIMIT CONTROL W/RESET
THERMOSTAT
SECONDARY THERMOSTAT
BASKET HANGER MOUNTING BLOCK
016345
016341
016346
034357
SEE PAGE 18
SEE PAGE 18
CM
1
1
1
1
1
1
29
30
31
32
ALL
ALL
ALL
ALL
LEFT
CENTER
RIGHT
ALL
ALL
1
1
004539
003813
004538
SEE BELOW
SEE BELOW
016782
1
1
1
2
1
1
1
1
1
2
1
1
1
1
1
2
1
1
1
2
1
1
33
34
BASKET HANGER RODS (Old Style)
BASKET HANGER (New Style)
1
1
2
BOLT /4-20× / SHOULDER W/ FLATS (New Style) ALL
ITEM
33
34
DESCRIPTION
BASKET HANGER RODS (Old Style)
BASKET HANGER (New Style)
MODELS
2/PASTA
ALL
14
003895
018477
18
003935
018556
20
003953
018559
24
003954
018562
19
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PASTA SYSTEM WIRING DIAGRAM
20
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GAS PASTA SYSTEM WITH BASKET-LIFT WIRING DIAGRAM
21
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SERVICE INFORMATION
If you have a service related question call 1-800-KEATING.
Please state the nature of the call; it will ensure speaking with the appropriate person.
Have your serial and model number available when ordering parts.
KEATING OF CHICAGO, INC.
8901 W. 50th Street, McCook, Illinois 60525-6001
Phone: (708) 246-3000 FAX: (708) 246-3100
Toll Free 1-800-KEATING (In U.S. and Canada)
*As continuous product improvement occurs, specifications may be changed without notice.
KEATING LIMITED WARRANTY CARD
PLEASE COMPLETE AND MAIL AT ONCE–WARRANTY IS NOT IN EFFECT UNTIL CARD IS RETURNED
COMPANY: ____________________________________________________________________________________________________
ADDRESS: ____________________________________________________________________________________________________
CITY:____________________________________________________________________ STATE: ______________ ZIP: __________
DEALER: ______________________________________________________________________________________________________
DATE OF PURCHASE: ____________________________________________________ INVOICE NUMBER: __________________
SERIAL NUMBER: ______________________________
ꢂ FRYER
ꢂ FILTER SYSTEM
ꢂ GRIDDLE
REMARKS: ____________________________________ ꢂ TOP-SIDE COOKER
ꢂ HOT PLATE
ꢂ PASTA
PLUS
I HAVE READ THE INSTALLATION AND OPERATION INSTRUCTIONS.
SIGNED: ________________________________________________________________________ DATE: ____________________
“Serving Those Who Serve The Very Best”®
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