Hobart ML-43809 Range User Manual
Contents
1. N A N A 130 112 EXPANDO UNITS 3 PHASE LOAD NOMINAL AMPS PER LINE WIRE TOTAL KW PER PHASE 3 PHASE 1 PHASE KW 208V 240V j480V 208V 240V 480V 208V 240 480V MODEL CONN X Y Y Z X Z X Y Z X Y Z X Y 2 2 2 XYZ HCR44 50 5 5 Sy 24 21 11 HCR45 51 4 2 2 8 17 8 14 7 36 7 2 3 6 20 17 8 3 48 above charts denotes a Model HCB48 Charbroiler installed on range OPERATION WARNING THE RANGE AND ITS PARTS ARE HOT USE CARE WHEN OPERATING SERVICING AND CLEANING THE RANGE BEFORE FIRST USE Clean off the rust preventive compound on the surface units with a cloth dampened with a grease solvent Wipe with a clean damp cloth then drv thoroughiv Seasoning The cast iron surface plates must be seasoned To do this grease the top then turn the element switches to LO or thermostat to 300 F and allow the plates to heat up gradually for about 2 hours Repeat this procedure a second time before regular use Seasoning the surface plates will deter cracking of the cast iron and ensure a longer life TOP SURFACE ELEMENTS AND CONTROLS Fig 1 CAUTION Do not continuously operate surface units at maximum temperature this is for occasional use only This practice contributes not only to costly operation and waste of energy but also to rapid deterioration of the heating elements and castings Element S2. MODEL HCR SERIES ELECTRIC RANGE MODELS HCR40 HCR41 HCR42 HCR43 HCR44 HCR45 HCR46 HCR47 HCR48 HCR49 HCR50 HCR51 HCR56 HCR58 HCR401 HCR411 HCR421 HCR431 HCR441 HCR561 ML 43796 ML 43797 ML 43798 ML 43799 ML 43800 ML 43801 ML 43802 ML 43803 ML 43804 ML 43805 ML 43806 ML 43807 ML 43808 ML 43809 ML 43810 ML 43811 ML 43812 ML 43813 ML 43814 ML 43815 CORPORATION EXECUTIVE OFFICES 701 RIDGE AVENUE TROY OHIO 45374 0001 RANGES FORM 18504 10 92 HCR RANGE MODELS HCR40 HCR41 HCR42 HCR43 HCR56 HCR58 HCR46 HCR47 HCR48 HCR49 HCR561 HCR441 HCR401 HCR411 HCR421 HCR431 HCR45 PL 50911 HOBART CORPORATION 1992 DL TABLE OF CONTENTS PAGE ENERAL kk byw tannins nier lin aa takta rasa ar ga 4 INSTALLATIONS fe e fe a ee ae meteo g a 5 UNPACKING ig e e f a 5 LOCATION ii aa e a Dit ta Sus ua asua aves a ava a A G a a e f ss 6 LEVELING de A i pot B f Ar A a ea SF 5 BATTERIED RANGES uuu ena Balbi Ma edna 5 ELECTRICAL CONNEC TIONS 2 a aaa iieiea 5 OPERATION i ie S a a 7 BEFORE FIRST USE ita a a e a an a a 7 TOP SURFACE ELEMENTS AND CONTROLS 7 OVEN CONTROLS eta dd da A tas tr a 8 USING THE RANGE f i Ka b susta el tn kue tete 9 USING TRE OVEN ia ak eine terasse inst tA ta 9 OPERATINGH
3. HCR421 HCR431 HCR441 HCR561 3 12 x 24 hot tops 5 KW each 2 12 x 24 hot tops and 2 9 2 diameter round French hot plates or high speed elements 36 wide griddle top 6 9 2 diameter round French hot plates or high speed elements 24 griddle 2 9 2 diameter round French hot plates or high speed elements 2 12 x 24 hot tops and 2 9 2 diameter round high speed elements Hot tops are provided with clean out grooves at left and right edges of range tops Hot tops are not recommended for griddle work Optional high speed round tubular surface units are available in place of round French hot plates for use with 208 or 240 volt ranges only High speed round tubular surface units are not recommended for stock pot work All ranges are equipped with adjustable 6 legs Optionally they may be equipped with no legs for masonry base mounting or a 4 toe base in place of legs Ranges with ovens are equipped with one oven rack One additional oven rack is available as an option All full size free standing and modular ranges are provided with two drawers under the cooking tops the left drawer is a baffled grease drawer and the right drawer is a warming drawer INSTALLATION UNPACKING Immediately after unpacking the range check it for possible shipping damage If the range is found to be damaged after unpacking save the packing material and contact the carrier within 15 days of delivery Prior to installat
4. from door Do not let pans touch the sides or back of the oven or each other When cooking is completed open oven door and unload product After oven cools anv spills should be wiped up as quickiv as possible to prevent them from becoming stubborn stains OPERATING HINTS Preheat the oven and surface units to cooking temperature before cooking the product Become familiar with the function of the controls and the area of their operation Avoid excessive door opening Also avoid direct air current on the oven Use flat bottomed straight sided pots and pans Use covers for stock pot work Water will boil much sooner and much less heat is required for cooking in a covered container Turn high speed elements off a few minutes before cooking is completed to use the heat stored in the element After each cooking load scrape excess food and fat particles off the griddle surface using a flexible spatula or wire brush COOKING TIPS Oven While it is recommended that the 3 heat switches be set to the HI position in order to preheat the oven to the desired temperature it is necessarv for some baking products to turn the 3 heat switch controlling the top elements to the MED or LO position in order to reduce the amount of radiant heat applied to the product so that the top portion of the product will not be burned Uneven cooking may be prevented by different settings for the top and bottom oven 3 heat switches The amount of heat applied to a
5. HCR43 HCB48 24 7 9 7 7 8 74 70 63 64 60 54 27 30 33 119 103 N A HCR49 12 4 4 4 33 33 33 29 29 29 14 14 14 58 50 25 HCR49 HCB48 18 7 7 4 46 58 46 40 51 40 14 25 25 87 75 38 HCR56 20 7 7 7 5 8 65 53 54 57 46 47 NA NA 99 86 HCR56 HCB48 26 7 10 7 8 8 78 78 67 68 68 58 N A 128 111 N A RANGES WITH CONVECTION OVENS 3 PHASE LOAD NOMINAL AMPS PER LINE WIRE TOTAL KW PER PHASE 3 PHASE 1 PHASE KW 208V 240V amp 480V 208V 240V 480V 208V 240 MODEL CONN 2 X Z X Y Z X Y Z X Y 2 2 XYZ HCR401 421 22 6 2 6 2 9 6 66 51 66 57 45 57 29 22 29 106 92 HCR401 421 HCB48 28 9 2 9 2 9 6 78 76 78 68 66 68 34 33 34 135 117 HCR411 441 21 6 2 6 2 8 6 62 51 62 54 45 54 27 22 27 101 87 HCR411 441 HCB48 27 9 2 9 2 8 6 74 76 74 64 66 64 32 33 32 130 112 HCR431 19 5 2 5 2 8 6 58 43 58 50 37 50 25 19 25 91 79 HCR431 HCB48 25 8 2 8 2 8 6 70 68 70 61 59 61 30 29 30 120 104 HCR561 21 6 2 6 2 8 6 62 51 62 54 45 54 101 87 HCR561 HCB48 27 9 2 9 2 8 6 74 76 74 64 66 64
6. product inside the oven is affected not only by the setting of the thermostat and 3 heat switches but also by its position inside the oven and the frequency of opening and closing the oven door Meat roasting is best performed in a balanced oven 3 heat switch positions of HI and HI are suggested with the thermostat setting at the low temperature recommended by the American Meat Institute and the Department of Agriculture Top heat results in a well colored or carmelized finish to meats When roasting fowl and a heavilv browned appearance is not desired set the top 3 heat switch at MED or LO It is recommended that a meat thermometer be used for all meat roasting operations Range Top Tvpical cooking operations described below plus manv other tvpes of pot and pan work require quick changes from high to low heats With versatile Hobart range tops vou can maintain different sections at different temperatures and just shift utensils from one section to another when vou wish to change the speed of cooking Sauteing Frving in Small Amount of Fat Heat fat in a frving pan on high heat When fat is hot switch to low heat and add food Brown one side turn and brown on second side A flat bottomed pan is recommended for sauteing If a warped is used food will be unevenly browned Pan Broiling Cooking Meats in Frving Pan Heat frying pan on high heat Rub hot pan lightly with fat or suet to prevent meat from sticking Add meat and bro
7. INISu uu u u uu entente 10 COOKING TIP Sa et Ta satis ua u a a din idee a ile 10 CLEANING iii ab GA SA TP 11 TROUBLESHOOTING ua e b wa a abya etant 12 Installation Operation and Care of MODEL HCR SERIES ELECTRIC RANGE SAVE THESE INSTRUCTIONS GENERAL The various Hobart Model HCR Series Ranges are equipped as follows MODEL EQUIPPED WITH RANGE WITH STANDARD OVEN HCR40 HCR41 HCR42 HCR43 HCR56 HCR58 3 12 x 24 hot tops 5 KW each 2 12 x 24 hot tops and 2 9 2 diameter round French hot plates or high speed elements 36 wide griddle top 6 9 2 diameter round French hot plates or high speed elements 2 12 x 24 hot tops and 2 9 2 diameter round high speed elements 24 griddle top and 2 9 2 diameter round French hot plates or high speed elements EXPANDO UNITS HCR44 HCR45 HCR50 HCR51 Full body expando unit with 1 12 x 24 hot top Full body expando unit with 2 92 diameter round French hot plates or high speed elements Modular table unit with 1 12 x 24 hot top Modular table unit with 2 9 2 diameter round French hot plates or high speed elements MODULAR TABLE RANGES HCR46 HCR47 HCR48 HCR49 3 12 x 24 hot tops 5 KW each 2 12 x 24 hot tops and 2 9 2 diameter round French hot plates or high speed elements 36 wide griddle top 6 9 2 diameter round French hot plates or high speed elements RANGE WITH CONVECTION OVEN HCR401 HCR411
8. aced on the plate the plate delivers 2 000 watts at a temperature lower than 800 F When the cooking utensil is removed or boils dry heatis no longer carried from the unit and the temperature rises When the plate reaches from 820 F to 850 F wattage is cut back to 950 watts a 52 5 reduction OVEN CONTROLS Fig 1 Thermostat located on the right side of the switch panel controls and maintains oven temperature around the desired set temperature Temperature range of the oven is from 175 F to 550 F 3 Heat Switches two switches which are located one on each side of the thermostat control the top and bottom oven heating elements therebv controlling the rate of temperature build up AtHI position the maximum element power is utilized both elements connected in parallel at MED position only one of the two elements is on about one half power and at LO position the two elements are on in series about one quarter power Oven Indicator Light located next to the thermostat when lit indicates the thermostat is calling for heat and when OFF indicates the desired temperature is reached ELEMENT SWITCHES 3 HEAT SWITCHES BAFFLED GREASE DRAWER 7 PS i s WARMING gt S DRAWER ELEMENT INDICATOR 5 LIGHTS THERMOSTAT 4 ME INDI ATOR ifl et fl Model HCR40 Shown Fig 1 USING THE RANGE TOP Use the high setting to bring food quic
9. at desired temperature and allow griddle to preheat about 7 minutes to reach 350 F Signal light will go off when preset temperature is reached Then load and cook according to recipe turning foods halfway through cooking time unless recipe specifies otherwise Each 12 section ofthe griddle has its own thermostatically controlled heat zone and indicator light This permits simultaneous cooking of different foods at different temperatures such as eggs 300 F and bacon 350 F or using the entire griddle top at the same temperature or using only one or two sections during off peak periods for economical operation USING THE OVEN When baking or roasting on one level only remove rack and place food pans directly on oven deck When using rack and deck at the same time rotate foods halfway through cooking cycle When baking on the rack it may be necessary to set the bottom 3 heat switch at HI Preheat oven Settop and bottom 3 heat switches to HI and thermostat to desired baking temperature Keep oven door closed during preheating While waiting for the oven to preheat load food products into pans When set temperature is reached allow oven signal light to go on and off atleasttwice so the oven is thoroughly heated and will brown baked products evenly Set 3 heat switches at desired setting Load oven as quickly as possible to reduce heat loss from open door Place pans in center of rack and close door Do notload small pans closer than 3
10. cloth The vitrious enamel on the oven interiors simplifies cleaning Steel wool may be used for stubborn spots 4 Clean stainless steel fronts with a damp cloth Stubborn soil may be removed with a detergent Rinse and dry with a soft clean cloth Never use abrasive cleaners sharp instruments or steel wool They can scratch the finish 5 Porcelain oven linings and door linings may be cleaned with a cloth dampened with detergent or oven cleaner Rinse thoroughly and dry with a soft clean cloth 6 Clean oven inspection and light window in the same manner as the liner or with a mild abrasive Do not use scouring powder it will scratch and fog the glass and it is easy to build up an accumulation of excess scouring powder which is extremely difficult to remove 7 Painted surfaces may be cleaned with a cloth dampened with detergent solution Rinse and wipe dry with a soft clean cloth 8 After each cleaning reseason cast iron surface plates as described under BEFORE FIRST USE in this manual As Required Wipe plates not in frequent use with cooking oil or any similar oil which will not cause an objectionable odor when heated BLOWER WHEEL Convection Oven Models Only Occasionally it may be desirable to clean the blower wheel To do this remove the fan cover at the rear of the oven and use a wire brush to remove grease and debris from the fan il TROUBLESHOOTING Unsatisfactorv browning of the products baked in the oven is o
11. ften caused bv incorrect installation or operation The most common problems and their causes are listed below PROBLEM CAUSES Bottom of product burned Incorrect switch positions Use next lowest position for overbrowned top light or vice versa surface and or next highest for light surface Oven heated to temperature above proper baking temperature and insufficient time allowed for cooling Approximate cooling time for 25 F drop with door open is 10 minutes Baking on both rack and deck without switching pans when half done Baking at consistently high temperatures Light sides back or front Frequent door opening Insufficient preheat time to saturate oven or insufficient time allowed when increasing temperature for different product Pans touching oven sides or back Center pan s in oven Light front and dark back Frequent door opening during baking period Establish baking time and leave door closed until time has elapsed Vent fan pulling too much air from around the range Drafts blowing directly on oven front Uneven or spottv browning Warped or dented pans Accumulation of spillage on deck Oven deck not level Pans of different finish or color FORM 18504 10 92 2 PRINTED IN U S A
12. h the 2 hole located in the bottom of the range On modular table ranges and expando units the conduit enters the range through the clearance hole located in the back of the range Use wire suitable for 75 C on ranges carrying more than 80 amps Connect the supply leads to the terminal block and the green grounding lead to the labeled ground lug ELECTRICAL DATA CHARTS RANGES WITH STANDARD OVENS N A RANGES NOT AVAILABLE 480 VOLT 3 PHASE LOAD NOMINAL AMPS PER LINE WIRE TOTAL KW PER PHASE 3 PHASE 1 PHASE KW 208 240 1480 208 240V 480V 208V 240 1480 MODEL CONN X Y Y Z X Z X Y Z X Y Z X Y 2 2 2 XYZ HCR40 42 21 7 7 7 5 9 70 53 58 60 46 51 30 23 25 104 90 45 HCR40 42 HCB48 27 7 10 7 8 9 82 78 71 71 68 61 30 34 36 133 115 N A HCR46 48 15 5 5 5 42 42 42 36 36 36 18 18 18 72 63 31 HCR46 48 HCB48 21 8 8 5 54 67 54 47 58 47 18 29 29 101 88 44 HCR41 58 20 7 7 7 5 8 65 53 54 57 46 47 28 23 24 99 86 43 HCR41 58 HCB48 26 7 10 7 8 8 78 78 67 68 68 58 28 34 34 128 111 N A HCR47 14 5 5 4 38 42 38 33 36 33 16 18 16 67 58 29 HCR47 HCB48 20 8 8 4 50 67 50 43 58 43 16 29 27 96 83 42 HCR43 18 7 6 7 4 8 61 45 50 53 39 43 19 27 22 90 78 39
13. ion verify that the electrical service agrees with the specifications on the data plate which is located on the front breaker cover door LOCATION Position the range in its final installation position Refer to the data plate for required clearances adjacent to combustible and non combustible construction When a broiler is installed over the range refer to its data plate for clearance requirements as well as the range data plate Install the range so that the conduit can be placed into the bottom entrance LEVELING Using a carpenter level placed on top of the range adjust the feet so the range is level from front to back and from side to side BATTERIED RANGES You can place any combination of range models along with expando units a battery Modular models may be arranged in a battery as well Spreader plates available from Hobart Corporation should be used when models are to be positioned close together in order to deflect grease which falls between ranges ELECTRICAL CONNECTIONS WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL CODES WARNING DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE THAT YOU ARE WORKING ON THE CIRCUIT Bring conduit containing the proper supply wire size and type in accordance with latest edition of the National Electrical Code ANSI NFPA 70 to the range throug
14. kly up to its cooking temperature then reduce to the actual cooking temperature During traffic lulls reduce plate temperature to idle around 200 F or set 3 heat switch to MED When turned to HI plates will perform bulk cooking jobs just as rapidiv 12 x 24 Hot Top Each hottop section is thermostatically controlled Each may be independently operated atthe same or different temperatures providing you with selective heat control for general hot top work sauteing braising pan frying and skillet work Do not use the hot top for general griddling When ready to use the hottop section wipe the surface clean of all grease and food particles Position utensils so that as much of the hot top section area as possible is covered Set control at dial setting French Hot Plate French hot plates are designed for bulk cooking and stock pot work up to 20 Qt stock pots or 9 10 dia pans Stock pots of over 5 gallon capacity are notrecommended for continuous use on French hot plate sections 208 240 volt units are controlled by infinite heat switches 480 volt models are controlled by 3 heat switches Optional High Speed Units High speed units furnished in lieu of French hot plates on 208 and 240 volt models are controlled by infinite switches Griddle Use for general griddling hamburgers eggs pancakes minute steaks etc If using for the first time griddle must be seasoned see BEFORE FIRST USE in this manual To use set dial
15. witches control and maintain heat to surface elements Element Indicator Lights when lit indicates power is being supplied to the element There are 3 different tvpes of plates that mav be used in the HCR Series Ranges USED IN TEMP PLATE amp SIZE MODELS CONTROLS RANGE HCR40 HCR41 Thermostat provides control of a single 340to 800 F HCR44 HCR46 element rated at 5 KW Indicator light HCR47 HCR50 next to thermostat is ON when thermostat HCR56 HCR401 calls for heat and goes OFF when HCR411 HCR561 desired temperature is reached 9 2 Dia French HCR41 HCR43 Infinite switch 3 heat switch in 480 V Hot Plates HCR45 HCR47 models provides according to its setting or Optional HCR49 HCR51 a varying percent about 7 100 of its total Hi Speed HCR58 HCR411 input to the elements Rated at 2 KW Elements HCR431 HCR441 91 2 Dia HCR56 HCR561 Infinite switch provides according to its Hi Speed setting a varying percent about 7 100 of Elements its total input to the elements Rated at 2 KW Griddle Top 36 HCR42 HCR48 3 thermostats each with its own indicator 175 550 F HCR421 cycling light Griddle Top 24 HCR58 HCR441 2 thermostats with individual indicator lights 175 550 F The 91 diameter French hot plates are energy saving units A separate thermostat is built into each plate When a plate s dial is set at the top range of the infinite switch and a pan or pot containing food is pl
16. wn on one side Turn and brown on second side Pour off fat as it accumulates 10 Stewing Browning Meat in Small Amount of Hot Fat Then Cooking with Liquid in Covered Utensil Season meats and dredge in flour if desired Brown in hot fat and add liquid Leave on high heat until food reaches cooking temperature then switch to low heat for the slow cooking that produces tender foods Meats can also be braised in the oven with a covered pan after browning on the surface unit Stock Pot Work Use high temperature setting to start food boiling Use high heat oniv until steam flows freelv from edge of utensil cover then switch to low heat to continue cooking If you are following a recipe start timing when food reaches the boiling point On French hot plates stock pots of over 5 gallon capacitv are not recommended for continuous use CLEANING WARNING DISCONNECT ELECTRICAL POWER SUPPLV BEFORE CLEANING Dailv Or More Often If Necessarv 1 Emptv and clean grease travs and troughs Do not line grease trav with heat reflecting foil 2 While still warm wipe surface tops with a cloth or other grease absorbing material or scrape if necessarv to remove spillover grease etc before they burn in A crust on top of the range looks unsightly and slows down speed of cooking because it reduces the flow of heat to the utensil 3 Keep oven clean to prevent smoking Never allow grease or fat to accumulate Use an enamel cleaner or damp
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