Hitachi 60v500 Projection Television User Manual
Contents
1. Fig 3 Fig 4 Fig 5 NOTE In the event of a power failure the door may be opened by pulling the handle firmly towards you while firmly pressing against the front of the oven with the other hand avoid hot air contact GREASE FILTER The grease filter in the rear of the oven chamber should be in place when roasting meat items but may be removed before baking items that do not produce grease laden vapors See Cleaning page 27 for information on how to remove the grease filter LOADING THE OVEN Open the door Place the product to be cooked in suitable containers and slide into the racks or place the containers securely on shelves in the oven When loading a 6 or 10 level oven with the landing table Fig 6 the bottom frame of the rack should be secured by the rotary lock Move the loaded landing table to the front of the open oven secure the landing table to the oven by actuating the locking clamp or use your body to hold the landing table against the oven Rotate the lock knob to release the pan rack and carefully roll the loaded pan rack into the oven making sure that the landing table does not separate from the oven during the transfer NOTE When the landing table is not in use on the 6 or 10 level oven make sure the rack retainer delivered with the oven is fitted under the fan baffle to prevent the pan rack from tilting when pans are being removed PL 40586 Fig 6 When loading a 20 l2. 5 twice Press the key and press A to increase or V to decrease until the Program Number displays 2 Verify that this program number is vacant choose a different program number that is vacant A vacant program displays the current temperature blank Time h and no Mode or Phase indicator lights are lit Then press until the beep is heard and the program is saved in memory 24 MENU CARD PROGRAM NUMBER Menu Item MODE FINISH OVEN CONTROL Hot Air Vent Closed Open Steam FAN Combi Steam Factor Spee Full or 1 2 d HUMIDIFIER Manual PROGRAM NUMBER 20 set at room temperature 1 hour before roasting FINISH OVEN CONTROL TIME PROBE TEMP A MIDIFIER Hr Min F F Manual Menu Item ROAST BEEF Steam Factor 20 HOT AIR Vent Closed 25 PROGRAM NUMBER Menu Item FAN TIME TEMP A HUMIDIFIER Hr Min F F Speed Manual 24 3 40 Ge C F Full or 1 2 PROGRAM NUMBER Menu Item MODE FINISH OVEN CONTROL Hot Air Vent Closed Open Steam FAN Combi Steam Factor E E mr A Speed HUMIDIFIER le 2e 3e 4e 5e 6 FP Full or 1 2 26 CLEANING Daily Cleaning Preheat the oven to 130 F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven A Spray Bottle is provided Allow the detergent solution
3. Mode Perform CONFIGURATION MODE PROGRAMMABLE CONTROL pages 30 31 OPERATION WARNING THE OVEN AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING OR SERVICING THE OVEN THE COOKING COMPARTMENT CONTAINS LIVE STEAM STAY CLEAR WHEN OPENING DOOR DOOR OPENING AND CLOSING The oven door is equipped with an electrically powered lock The oven is delivered with the door latched and slightly open Fig 3 and can be opened by firmly pulling the door handle Fig 5 Push the door until it connects with the latch but remains slightly open Fig 3 This is the position the door should be in when the oven is notin use The door should also be in this position after cooking to allow steam to escape before fully opening the door Push the handle until it is in line with the oven door If power has been connected the door will now lock automatically sealing the oven chamber Fig 4 To release the door rotate pull the handle 90 degrees The door automatically releases to the latched and slightly opened position Allow a few seconds for steam to escape before pulling the door open Fig 5 NOTE If the ON button is pushed after the oven is turned on the door will be latched but slightly open Fig 3 for three seconds the handle can be released by rotating 90 degrees as shown in Fig 5 If the handle is not released within the three second interval the door will automatically re close
4. prove your own recipes and temperature time settings Preheat Temp Oven Temp Time Product Preparation F minutes FISH Cod or Mullet fresh Season Oil 390 350 10 12 Sea frozen fish fillet Thoroughly oil plate bottom and upper side 480 350 10 12 of fish fillet After baking let stand for 2 minutes to avoid sticking and make portioning easier Sole fresh Season Oil 425 350 10 12 Trout fresh Season Oil 425 350 10 12 Trout frozen Season Oil 425 350 15 22 Trout breaded fresh Dip in flour egg breadcrumb mixture 480 435 15 20 Grease thoroughly PORK Pork Chop fresh Season Oil lightly 480 350 10 12 sauteed Pork Chop frozen Oil lightly Season after roasting 480 425 15 sauteed Pork Cutlet fresh Dip in egg breadcrumb batter thoroughly 480 425 10 12 4 502 oil the breaded surface of the cutlets avoid leaving dry spots lightly oil plate bottom Pork Cutlet fresh Oil both sides 425 350 10 12 breaded Pork Loin Cutlet fresh Do not season 480 425 6 8 4 5 2 Ham Steak fresh Season Oil lightly 480 350 6 10 Pork Sausage fresh lightly 480 425 8 10 Pork Steak fresh Season Oil lightly 500 480 7 Pork Steak frozen Oil Season after roasting process 500 425 10 12 Product minutes I PASTRY Recommended setting for e
5. Leg height will vary with application Use legs or casters on an oven if setting on floor To provide common mating heights with trolleys the 20 level half depth ovens use 77 4 legs or casters while the 20 level full depth ovens use 8 s legs or casters Use legs only on an oven setting on a counter Use legs or casters on stand if oven will sit on stand Use legs or casters on bottom oven with stacking kit Casters may be used on an oven setting on the floor not on an oven setting on a countertop Casters may be used on an accessory stand or on the bottom oven with an accessory stacking kit Caster equipped units should be installed with flexible plumbing and electrical connections to allow the unit s to be pulled out for cleaning or servicing When moving the oven the operator should not exceed the limitations of any flexible connections LEVELING Caster equipped ovens must be placed on a level floor For ovens with legs use a spirit level or pan of water in the bottom of the oven to make sure the oven is level both front to back and side to side Adjustthe leveling feet on the bottom of the legs by turning the feet in or out to level the oven After the drain is connected check for level by pouring water onto the floor of the compartment All water should drain through the drain opening CONDENSATE DRIP PAN Remove screws under front of oven base and assemble condensate drip pan to bottom of oven Fig 2 using the thumb
6. BUZZER ee beheld ac Red ae s aa eom RR ae BAKING CONVECTION BAKING HOT AIR CONVECTION BAKING APPLICATIONS STEAMING a Bee oy Kaede gd STEAMING APPLICATIONS COMBI CONVECTION BAKING WITH STEAMING COMBI APPLICATIONS COOK AND HOLD Chain Ee Es COOK AND HOLD EXAMPLE PROGRAM MENU CARD nehm enters EE kid m CLEANING ecto e cee RR A au rank eg ed d DAILY CLEANING COMPLETE CLEANING er RR ue eh nae tens MAINTENANCE cn rhe se Rye rS ra dE CLEAN CYCLE DELIMING PROCEDURE CONFIGURATION MODE PROGRAMMABLE CONTROL TROUBLESHOOTING csc care tan tk ee ates Rp SERVICE ADJUSTMENTS SERVICE cies oe p ERR e RE E aa HOBART CORPORATION 1995 1999 2 Installation Operation and Care of ELECTRIC COMBI CONVECTION amp STEAM OVENS SAVE THESE INSTRUCTIONS GENERAL The Electric Combi Convection amp Steam Ovens are single compartment ovens that provide convection heating and or steaming in the cooking chamber Humidification can be provided by the internal steam generator or by water injection
7. ELECTRIC COMBI CONVECTION amp STEAM OVENS MODEL HCE6H ML 126174 HCE10H ML 126175 HCE10F ML 126176 HCE20H ML 126577 HCE20F ML 126578 CORPORATION 701 S RIDGE AVENUE TROY OHIO 45374 0 001 937 332 3000 www hobartcorp com FORM 34039 7 99 Table of Contents INSTALLATION bia iR ke aie E lead UNPACKING ccr LOCATION iiie Ee aee aus Ce mem cu dE Rer STACKING n t etae eee LEGS OR CASTERS ropoka tiinu bap won c eb ats LEVELING rex DER REX Re RA Das aD CONDENSATE WATER PLUMBING CONNECTIONS WATER SUPPLY CONNECTIONS DRAIN CONNECTION i a b pee ELECTRICAL CONNECTION VENT HOOD pa gae e BEFORE FIRST USE seu Ex RERBA asawa OPERATION Eid hee Pe E e DOOR OPENING AND GREASE FILTER s ahead LOADING THE OVEN ssu ib waka wa quqa UNLOADING THE
8. After unloading the oven can be used for its next cooking task or shut off manually Cook And Hold Rolled Beef Roasts Refrigerated Not Frozen Cook And Hold Standing Rib Roast Refrigerated Not Frozen Oven Temp F 300 F Oven Temp F 300 F Doneness Rare Med Doneness Rare Med Final Internal Temp F 140 F 160 F 140 F 160 F 140 F 160 F Final Internal Temp F 140 F 160 F 140 F 160 F 140 F 160 F Weight pounds Phase 1 Cooking Time minutes Weight pounds Phase 1 Cooking Time minutes 8 225 105 135 105 8 135 195 90 120 75 90 9 240 120 150 120 9 150 210 90 120 75 90 10 270 135 165 120 10 150 210 105 135 75 90 11 285 135 180 11 165 225 135 90 105 12 315 195 12 165 240 150 90 105 13 330 210 13 180 240 150 90 105 14 360 225 14 180 255 150 90 105 15 375 225 15 180 255 165 90 120 16 390 240 16 195 270 165 120 17 405 255 17 195 285 165 120 18 420 270 18 210 285 180 120 19 450 270 19 210 300 180 135 20 465 225 285 20 210 300 150 180 135 21 480 225 300 21 225 300 150 195 135 22 495 240 300 22 225 150 195 120 150 23 510 240 315 23 240 330 150 195 120 150 24 540 255 330 24 240 330 165 210 120 150 25 555 270 345 25 240 330 165 210 120 150 26 570 270 345 26 240 345 165 210 120 150 27 585 270 360 27 255 345 165 210 120 165 28 600
9. allow both sides of the glass doors to be cleaned With the oven door open pull the interior glass door away from the exterior oven door The snap release fasteners should allow the interior glass door to swing free All four sides of the glass can be cleaned using a cloth and glass cleaner or warm soapy water and a clear water rinse The area between behind and around the surfaces of the upper and lower hinges can be cleaned by holding both ends of a moist soapy cleaning cloth folded in a three inch wide strip and swabbing up and down rinse and dry with clean wet or dry cloth in the same manner When glass is clean push the interior glass door against the exterior oven door and the snap release fasteners should re fasten the interior glass door to the exterior glass door so it operates as one door Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water rinse with warm Clear water and wipe with a dry cloth CAUTION Do not allow the door gasket to come in contact with food oils petroleum solvents lubricants or caustic cleaners For 6 and 10 level ovens remove the condensate gutter Fig 10 by removing the two thumb screws that attach it to the bottom of the inside of the door frame For 20 level ovens the three segment condensate gutter may be removed for cleaning Save the screws Wash and rinse the condensate gutter in a sink with warm soapy water and a clear water rinse and dry with a clean dry cloth To rein
10. diced fresh 15 18 Cauliflower fresh or frozen Season after cooking 15 18 Cauliflower head fresh Sprinkle with lemon drops before cooking 18 20 Celery slices or diced Sprinkle with lemon drops before cooking 18 20 Corn on the cob fresh Sprinkle with lemon drops before cooking 15 18 Eggplant 10 Green Beans fresh or frozen Season after cooking 18 20 Mushrooms halved quartered or Sprinkle with lemon drops before cooking 8 10 sliced Peas frozen Season after cooking 12 15 Potatoes Soak in 10 salt water for 15 minutes before cooking or salt 30 35 dry Spinach fresh 2 4 SIDE DISHES Dumplings Meat Balls Steam without added water 15 20 Pasta Before cooking cover with hot water and add some oil Mix 20 25 thoroughly once during the cooking process Rice Add water to 150 of rice depth 20 25 MEAT Brisket Add seasoning and vegetables to the meat 90 120 Veal fricassee Add seasoning and vegetables to the meat 45 50 FISH amp CRUSTACEANS Cod Halibut fresh or frozen In serving size portions 12 pan 10 12 Crayfish Tails frozen Sprinkle with lemon drops and perhaps cover with fresh dill 12 15 Mussels Add some wine 8 10 Salmon fresh Season with lemon 8 10 Recommended setting for in Steam Mode is a minimum of 60 F 33 C 19 COMBI Convection Baking with Steaming Combi baking steaming is used for baking roasting or braising when steam needs to be added to the oven during a convection baking operation T
11. gradually increases at the same rate as the internal temperature of the product always maintaining a constant difference The result with A is slow baking or roasting with less brown crusting on the outside of the product B Turn the oven ON 155 Select Convection HOT AIR Mode and set the Vent Closed or Open For standard automatic baking set the Cooking Time and Oven Temp e To set the Cooking Time press and use the UP and DOWN arrows to adjust the setting e Tosetthe Oven Temperature press andusethe UP and DOWN arrows For final product temperature baking set the Probe Temperature e Probe Temperature press 4 and use the DOWN arrows When the Probe Temperature indicator is lit the numeric value in the time display is the Probe Temperature in F Probe Temperature can be used with either or LA For slow baking or roasting use A with the final Probe Temperature To set press and use the UP and DOWN arrows When the control is set load the oven If using the probe place it in the center of the product Close the door and press sma to 5 Upon completion of the baking process when either the Cooking Time has counted down or the Probe Temperature has been reached the buzzer will sound Press to silence the buzzer Check the product for doneness 16 CONVECTION BAKING APPLICATIONS Air All Applications are suggested only
12. parameter for the first phase or A and its value Press the Phase key The phase two indicator light should be blinking Select the cooking mode for phase two Hot Air Steam or Combi In Hot Air mode select Vent Closed or Vent Open n Combi mode set the Steam Factor Press and use the DOWN arrow one step below 0 until displays in the time display for the second phase Press i and set the Hold Temperature at 140 F using the UP and DOWN arrows Press to set the fan at half speed during the second phase HOLD mode Load the oven Insert the probe optional Close the door Press to begin After completing the first phase the oven temperature will decline to the 140 F HOLD temperature and will maintain that temperature with the fan at 2 speed until the oven is shut off manually 22 COOK AND HOLD APPLICATIONS All Applications are suggested only prove your own recipes and temperature time settings This two stage process cooks roast beef or other products slowly and efficiently During the first phase the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached When the first phase is complete the oven heaters turn off and fan is at half speed The roast continues to cook as the temperature declines to the Hold Temperature 140 F for beef The heaters then resume at half power maintaining the ready to serve or Hold Temperature indefinitely
13. product temperature reaches the probe temperature setting Total Cooking Time is not known or entered when using the probe COOKING WITH THE PROBE There are two ways to control the oven temperature when using the Probe 1 Setting the Oven Temperature at a constant value The oven climbs to the set point and the product cooks at that temperature The cooking cycle ends when the product reaches the Probe temperature setting Or 2 Using A the Oven temperature gradually increases as the internal temperature of the product increases always maintaining the oven at A degrees warmer than the product A can provide a slow cooking process that allows the product s required final internal temperature to be reached without over browning the outside of the product The Probe Temperature not cooking Time must be used when using A For Hot Air or Combi Modes the recommended minimum is 110 F maximum is 240 F For Steam Mode the recommended minimum A is 60 F maximum is 180 F The graph below shows two ways of controlling the oven temperature when using the Probe The 150 F value for A is used to show how the oven works and is not typical of any particular cooking program COOKING WITH PROBE COOKING WITH PROBE AND AND A CONSTANT OVEN TEMPERATURE 320 F Constant Oven Temperature 320 F Final Oven Temperature 190 F Initial Oven Temperature 170 F Final Product Temperature 170 F V a 9 7 Ke 40 Initial P
14. screws supplied loose with the oven Condensate drip pan is incorporated with front cover of Stacking Kit accessory for the upper oven only The lower oven of a stacked pair uses the standard condensate drip pan The o 20 level oven has a three segment condensate gutter Condensate Drip Pan Door Fig 1 WATER REQUIREMENTS Proper water quality can improve the taste of the food prepared in the oven reduce liming in the steam generator and extend equipment life Local water conditions vary from one location to another The recommended proper water treatment for effective and efficient use of this equipment will also vary depending on the local water conditions Ask your municipal water supplier for details about your local water supply prior to installation Recommended water hardness is 2 0 to 4 0 grains of hardness per gallon with pH from 7 0 to 8 0 Chlorides must not exceed 30 parts per million Water hardness above 4 0 grains per gallon should be treated by a water conditioner water softener or in line water treatment Water hardness below 2 0 grains per gallon may also require a water treatment system to reduce potential corrosion Water treatment has been shown to reduce costs associated with machine cleaning reduce deliming of the steam generator and reduce corrosion of metallic surfaces in the steam generator Water supplies vary from one location to another A local water treatment specialist should be consulted
15. to copy e Press ar lie begin the program Pause Press Eile stop the program Change the program number to the NEW number Press until the beep sounds indicating the program has been copied To CHANGE a program With in the program number display the control is in Manual mode Press the key Program number 00 is displayed Use the UP or DOWN arrows to increase or decrease until the program number you want to change is displayed Step through each phase making any temperature time or other changes for the phase press to shift to the next phase The program number begins to blink when one or more changes have been made to the program To Save the changed cooking program press andholditin for about three seconds until the beep sounds RECALLING A PROGRAM FROM MEMORY Once a menu item has been programmed it can be recalled reviewed and used to cook food Ifthe Program has already been programmed its values are recalled from memory and displayed You can view all the programmed information by stepping through the phases using the phase button To RECALL a program from memory With in the program number display the control is in Manual mode Press the PP key Program Number 00 is displayed Use the UP DOWN arrows to select the program number you want Use the Phase 1 5 key to step through and verify the cooking parameters for each phase of the cooking program Loa
16. to react for 15 minutes Operate the oven on Steam mode for 15 minutes Allow the oven to cool wipe the oven interior with a sponge and warm water Dry the oven interior with a clean soft cloth DO NOT use abrasive products Clean the exterior with a cloth or sponge and non agressive non abrasive products Complete Cleaning WARNING DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN Remove the rack Fig 8 Remove the grease filter Fig 8 at the rear of the oven chamber by lifting up and out Remove the fan baffle Fig 9 by lifting up and out Remove the rack retainer Fig 9 normally located under the grease filter and fan baffle Wash the removed parts in a sink with warm soapy water rinse with clear water and dry with a clean dry cloth Clean all areas of the oven and all parts Reinstall the parts in their original positions ran Baffle Rack Retainer PL 40542 1 PL 41364 1 Fig 8 Fig 9 If using the hose spray accessory to clean the oven interior DISCONNECT ELECTRICAL POWER and avoid spraying near the controls DO NOT use steel wool or abrasive scouring pads as they will scratch and ruin the oven surfaces Sanitize the temperature probe Return it to its home position in the bracket on the ceiling of the oven 97 Complete Cleaning continued The interior glass door Fig 10 is independently hinged to
17. water vaporizes on contact with the hot oven interior The Hobart Combi Electric ovens are sized 6 10 or 20 levels high The 6 level ovens are Half depth only The 10 and 20 level ovens are either Full or Half depth All models include a programmable control The bold numbers and letters explain the model number conventions The 6 or 10 high ovens can be installed on a suitable countertop using the legs standard or on an accessory Stand The accessory Stand may be equipped with an accessory Pan Slide which provides rack or pan storage underneath the oven On 6 or 10 level ovens the accessory Landing Table can load or unload all Racks one motion when the oven is mounted on the accessory stand or countertop at the proper elevation Additional Pan Racks and Racks are also available accessories The 20 level ovens can be installed with legs or with accessory casters Accessory 20 Level Half and 20 Level Full Trolleys allow loading or unloading all racks in one motion An available Hose Spray accessory can be installed near the oven to facilitate easy cleaning INSTALLATION UNPACKING Immediately after unpacking the oven check for possible shipping damage If the oven is found to be damaged save the packaging material and contact the carrier within 15 days of delivery Prior to installation verify that the electrical service agrees with the specifications on the oven data plate LOCATION Allow space for operating the oven D
18. 285 375 28 255 360 180 225 120 165 29 615 300 390 29 270 360 180 225 135 165 30 630 300 390 30 270 360 180 225 135 165 Allow additional time minutes for the oven temp erature to decline to the Hold Temperature 140 F 60 minutes 90 minutes 120 minutes Allow additional time minutes for the oven temp erature to decline to the Hold Temperature 140 F 60 minutes 90 minutes 120 minutes Cook And Hold Other Foods Oven Final Quantity Temp Phase 1 Hold Internal Cook Additional Temp F Leg of Lamb 5 15 10 each 20 min Ib 5 min Ib 1 12 of same size 2 3 Ib each 30 min 10 min Chicken 18 24 of same size 2 3 lb each 40 min 15 min 1 5 of same size 3 5 4 Ib each 55 min 15 min Duckling 6 10 of same size 3 5 4 Ib each 70 min 25 min up to 50 pounds 60 75 pounds 120 count White Potatoes baked 80 100 pounds in jackets up to 50 pounds 60 75 pounds 80 count 80 100 pounds 23 F Turkey 1 or more of same size 250 55 min 190 EXAMPLE PROGRAM This example shows how to program a three phase process for cooking Roast Beef 18 pounds per roast and store it as program number 20 The second item in the table on page 21 provides most of the information For Combi time Phase 2 15 minutes per pound times 18 pounds per roast equals 270 minutes or 4 hours and 30 minutes We assumed that Steam Factor at 20 would be OK W
19. 6 1 Select the cooking mode Hot Air Steam or Combi If Hot Air select Vent Closed or Open If Combi set Steam Factor 2 Set either the Time or Probe Temperature 3 Set the Oven Temperature or A Select Fan speed or full 4 End of the ist Phase Press to shift to the next phase 5 Repeat steps 1 4 for as many of the 5 phases as are needed Review the program by stepping through the phases Make any needed changes 6 When the program is set save it in memory by pressing until the beep is heard NOTE A cooking program can also be entered in manual mode and saved to a program number by selecting the Program Number and pressing 44 for about three seconds To DELETE an existing program With in the program number display the control is in Manual mode Press the key Program Number 0 0 is displayed and the control is in Program Mode Use UP or DOWN arrows to increase or decrease the program number until the program number to be deleted is displayed Press and hold it in for about three seconds until the beep sounds indicating the program has been deleted NOTE If a previous program had been selected and was active in manual mode it will be copied to the selected program number replacing the previous program Verify that the program number is vacant after you delete it 14 To Copy an existing program to a NEW program number Recall and display the program number that you wish
20. NAL ELECTRICAL CODE AND OR OTHER LOCAL ELECTRICAL CODES WARNING DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT The wiring diagram is located on the inside surface of the right side panel as you face the oven Use copper wire rated for at least 90 C for the connection ELECTRICAL DATA BRANCH CIRCUIT SIZE AND PROTECTION Model Volts Hz Ph Minimum Circuit Ampacity Maximum Protective Device AMPS 208 60 3 35 HCE6H 240 60 3 30 480 60 3 15 HCE10H 208 60 3 70 240 60 3 60 HCE10F 480 60 3 30 208 60 3 90 HCE20H 240 60 3 80 480 60 3 40 208 60 3 125 HCE20F 240 60 3 110 480 60 3 60 Compiled in accordance with the National Electrical Code ANSI NFPA 70 latest edition NOTE Only single phase fan motors are used on these ovens so there is no need to check direction of motor rotation The fan will rotate in the proper direction VENT HOOD Some local codes may require the Combi oven 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 BEFORE FIRST USE Before using the oven for the first time it must be burned in to release any odors that might result from heating the new surfaces in the oven Operate the oven at 480 F for 45 minutes in Convection Hot
21. Time and the Oven Temperature To set the Cooking Time press and use the UP and DOWN arrows Toset the Oven Temperature press and use the UP and DOWN arrows to adjust the setting For final product temperature steaming set the Probe Temperature e Toset the Probe Temperature press and use the UP and DOWN arrows When the Probe Temperature indicator is lit the numeric value in the time display is the Probe Temperature in F Probe Temperature can be used with either or When the control is set load the oven If using the probe place it in the center of the product Close the door and press to begin Upon completion of the steaming process when either the Cooking Time has counted down or the Probe Temperature has been reached the buzzer will sound Press to silence the buzzer Check the product for doneness 18 STEAMING APPLICATIONS All Applications are suggested only prove your own recipes and temperature time settings Product Preparation minutes VEGETABLES Asparagus fresh Sprinkle with lemon drops before cooking 12 15 Broccoli fresh Season after cooking 15 18 Brussels Sprouts fresh or frozen Season after cooking 15 18 Cabbage white sliced fresh 15 18 Carrots small fresh or frozen Season after cooking 18 20 Carrots
22. before installing any steam generating equipment The Kleensteam system by Everpure is an available Hobart accessory The Kleensteam system is a passive chemical feeder that modifies the water supply by addition of a non toxic chemical which increases the acidity of water reducing the alkalinity This generally allows the steam generator to run cleaner and require less frequent deliming Kleensteam reduces the chemical taste and odor of chlorine and filters out small particulates The cartridge needs to be replaced every six months Sediment silica excess chlorides or other dissolved solids may lead to a recommendation for alternate form s of water treatment Consult with a water treatment specialist and your Hobart Sales office for specific recommendations PLUMBING CONNECTIONS WARNING PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY SAFETY AND PLUMBING CODES WATER SUPPLY CONNECTIONS Fig 2 Connect treated potable water hot or cold to the inlet labeled for treated water to supply the steam generator tank and humidifier Untreated water contains scale producing minerals which if supplied to the steam generator can precipitate onto the surfaces in the steam generator tank Due to the temperatures in the tank the minerals can bake onto the surfaces and components This can result in early component failure and reduced product life Sensors in the steam generator tank use ions in the water to detect the water level Do not
23. crease the Maximum Value according to the table above Press to advance to the next step 12 To repeat the Configuration Mode process from step 1 press To exit Configuration Mode and save all settings press O 31 TROUBLESHOOTING X Four lights above the control panel indicate oven operation is not possible If the Water Supply valve is off and the steam generator does not have water the Water Supply trouble indicator will light and the buzzer will sound for one minute The Water Supply trouble indicator light will remain lit until the error is eliminated Make sure the manual water valve is open If the water valve was closed Switch the oven off open the valve and restart the oven If the the Water Supply trouble indicator was lit and the water valve was open call Service The other three lights on the control panel indicate oven operation is not possible Do not attempt to restart the oven Switch the oven off and call Service NOTE The oven can be used in Convection Hor Ain Mode when the Water Supply trouble indicator is lit Other error displays include 888C or 888F in the time display or 999C in the temperature display while the probe is in use These displays indicate that one of the temperature sensors is faulty Call Service If 00 is displayed in the time display during probe temperature cooking the Temperature Probe is faulty Call Service If a prolonged power failure or an oven err
24. curely to the trolley by the lift hooks The trolley may now be removed from the oven with the loaded rack securely held in place BUZZER When either the Cooking Time has elapsed or the final internal Probe Temperature has been reached the buzzer will sound ON for 15 seconds and OFF for 45 seconds until Start Stop is pressed If done the product should be removed portioned and served The Buzzer can be adjusted two ways Buzzer loudness can be adjusted by your service technician Buzzer frequency can be set in configuration mode page 30 COOL DOWN When the cooking phase is changed from a higher temperature in Hot Air or Combi Modes to Steam Mode the Humidifier discharges automatically This produces steam opens the oven vent and lowers the oven temperature to 212 F When empty after a cooking process has been completed the oven may be too hot for the next operation The oven can use the Humidifier to cool itself Cool Down can be programmed as one of the five Cooking Phases To perform a Cool Down follow this procedure Press Start Stop stant to stop operation Press the down arrow key until the timer is clear 5 AD Press the down arrow until the rain symbol displays 6 m min The temperature is set at 158 F but can be further lowered to as low as 86 F Press Start Stop sar to start operation The Humidifier will continue to discharge until 158 F or other set t
25. d the oven If using the probe place it in the center of the product START Close the door and press to begin the cooking program blinking indicator light in the Phase 1 5 key shows which phase of the cooking program is being performed If the program is timed the display shows the total time remaining When the cooking program is done the buzzer will sound e Press to silence the buzzer Check the product for doneness 15 BAKING Convection Baking Hot Air Convection Baking involves baking browning roasting etc without adding steam or moisture to the process Hot air is fan circulated to maintain even temperatures throughout the oven Preheating the oven before loading the product is recommended Automatic Convection Baking can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product s internal temperature has reached the Probe Temperature set point If using the Probe Temperature insert the probe near the center of the product Cooking Time is not used when the Probe Temperature is in use If using the Probe Temperature either the Oven Temperature or A can be used to control the oven during baking If using the Oven Temperature setting the oven temperature will remain constant throughout the convection baking operation or phase If using the Probe Temperature can be set to keep the oven temperature A degrees warmer than the Probe With A cooking the oven temperature
26. e in Convection Baking Mode is a Danish Pastry 350 350 18 20 minimum of 110 F 61 G Flaky Pastry 340 350 340 350 16 18 Cake 350 350 Fruit Cake 320 320 55 65 Yeast Rolls with milk 390 390 10 12 Almond Pastry 350 350 10 12 Nut Pastry 350 350 10 12 Chocolate Pastry 350 350 10 12 Biscuit Pastry 350 350 10 12 17 STEAMING Steam Mode only Steam cooking is used for stewing poaching and gentle cooking of products cooked in water Steam flows without pressure into the oven The fan circulates the steam to all parts of the oven Allow the steam generator to preheat for 4 5 minutes if starting from cold Also it is recommended that you preheat the oven using the Convection Baking Hor Air Mode Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product s internal temperature has reached the Probe Temperature set point If using the Probe Temperature insert the probe near the center of the product Cooking Time is not used when the Probe Temperature is in use Usually the Cooking Time and Oven Temperature are used to control the steaming process Alternatively the Probe Temperature can be used to indicate when cooking is done When using the Probe Temperature either the Oven Temperature or A can be used to control the oven Turn the oven ON Ey Select Steam Mode l e 212F For standard automatic steaming set the Cooking
27. e chose the average temperature when a temperature range was given We chose to leave the Vent Closed during phase 3 In this example we will not use the temperature probe Refer to the menu card example at the bottom of page 25 Phase 1 Phase 2 Phase 3 STEAM Mode COMBI Mode Steam Factor 20 HOT AIR Mode Vent Closed 212 F 295 F 375 F 20 minutes 4 hours and 30 minutes 10 minutes Phase 1 Phase 2 Phase 3 Save Turn the oven ON Select Steam Mode by pressing The first light blinks on the phase button to indicate you are programming Phase 1 Press E The Temperature displays 212 F and needs no adjustment Press and press A to increase or to CID decrease until the Time displays h 20 min Press to shift to Phase 2 The second indicator light begins to flash Select Combi Mode Steam Factor of 20 by pressing 3 times The first three indicator lights will be lit indicating Steam Factor equals 20 Press i and press A increase v Jto decrease until the Temperature displays 295 F Press and press A to increase or v to decrease until the Time displays 4h 30min Press to shift to Phase 3 The third indicator light begins to flash Select Convection HOT AIR Mode by pressing once Vent is Closed Press and press A to increase v decrease until the Temperature displays 375 F Press and press A 0 increase or V Jto decrease until the Time displays h 10 min
28. e setting Increases the Cooking Time or Probe Temperature setting Displays the Probe Temperature setting initially 140 F range 70 210 F After 5 seconds displays the actual Probe Temperature OVEN TEMPERATURE or A TEMP DOWN UP Displays the Oven Temp instead of A Normally displays the actual Oven Temp Press Temp to display the Oven Temperature setting for 5 seconds and adjust it Decreases the Oven Temperature or A setting Increases the Oven Temperature or A setting Displays A instead of Oven Temperature temperature difference is indicated by __tin the display A keeps the oven A degrees warmer than the actual Probe Temperature must be used with the Probe Temperature PROGRAM NUMBER PROG DOWN UP ENTER FAN SPEED HUMIDIFIER Recalls and displays the cooking programs by number beginning with 00 Decreases the Program Number range is 00 98 Increases the Program Number range is 00 98 Stores the cooking parameters up to 5 Phases in memory under the Program Number Cooking parameters will not be lost during power outage or disconnection Push once for Half Speed light is on push twice for Full Speed light is off Sprays a little water into the oven while button is pushed Makes steam if oven is hot _ 44 PROBE The Probe Temperature defines the final temperature of the product for any cooking phase The cooking cycle stops when the
29. e total cooking hours of the oven is displayed in the temperature display This can be reset Using the UP arrow key in the temperature display will increase the number of hours using the DOWN arrow key will decrease the number of hours Press to advance to the next step bbb is displayed in the TIME display and the buzzer is sounding to indicate the buzzer s on off frequency selection The numeric value 000 to 255 inthe TEMPERATURE display indicates the type of sound the buzzer will make 000 makes a continuous sound while 255 beeps at a very slow interval A good setting to start with is 050 J Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value to obtain the desired sound Buzzer Loudness can be adjusted by your serviced technician Press to advance to the next step 29g 7 uuu is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display This value can be adjusted depending on the elevation see Elevation vs Boiling Temperature Table below Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value Press to advance to the next step STOP ELEVATION S98 Level 500 to 1000 to 2000 to 3000 to 4000 to 5000 to 6000 to 7000 to 8000 to 2 1 to 500 Ft 1000 Ft 2000 Ft 3000 Ft 4000 Ft 5000 F
30. emperature is reached Buzzer sounds Press Start Stop to silence buzzer NOTE The Humidifier button can be used at any time to make steam and lower the temperature CONTROLS He 1 ile HOT AIR STEAM e START STOP Z t L y N FAN SPEED HUMIDIFIER gt ON OFF SeeDoorOpening and Closing page 7 COOKING MODE HOT AIR Convection Baking also chooses VENT CLOSED Or VENT OPEN e STEAM COMBI Convection amp Steam START STOP PHASE 1 5 COOKING TIME or PROBE TEMPERATURE e SET Cooking Time DISPLAY Cooking Time remaining e SET Probe Temperature final e DISPLAY Probe Temperature actual OVEN TEMPERATURE or A SET Oven Temperature desired e DISPLAY Oven Temperature actual SET A and use with Probe Temperature PROGRAM NUMBER e SET Cooking Programs e RECALL or CHANGE a Cooking Program e ENTER _ to save the Cooking Program FAN SPEED Full or Half Power HUMIDIFIER non programmable see Cool Down p 9 Trouble Indicator Lights Water Supply Heat Steam Fan 10 ON OFF After an initial power up sequence the control panel indicator lights and the light inside the oven are lit The actual oven temperature is shown in the Temperature display h min is in the Time display and isin the Program Number display The control will now accept commands The ON button also cancels a manual cooking operation of up to 5 Phases Ope
31. evel oven with the trolley Fig 7 make sure the handle is locked in the down position so the rack is held securely to the trolley with its lifting hooks Carefully move the loaded trolley completely into the open oven When the rear frame of the rack is positioned behind the edge of the retainer raise the handle to lower the rack frame to the oven door SW WW Cx ANY y V NM quu ju PL 40587 Fig 7 UNLOADING THE OVEN Allow the door to be slightly opened for a few seconds to allow hot air and steam to escape Stand behind the door while opening When unloading a 6 or 10 level oven move the landing table so the clamp locks the landing table to the front of the oven or use your body to hold the landing table against the oven Remove the landing table handles and clamp them to the bottom of the hot oven pan rack Carefully roll the hot pan rack onto the landing table platform making sure that the landing table does not separate from the oven during transfer Rotate the knob to allow the rack to move completely to the front of the landing table and rotate the knob back to lock the pan rack in place When unloading a 20 level oven move the trolley Fig 7 into the oven until the lift hooks are inserted into both sides of the front frame of the rack in the correct lift position Lower the trolley handle until it stops the loaded rack is lifted from its retainer and held se
32. he Steam Factor can be varied by repeat pressing of the Combi key see Steam Factor in the table below It is recommended that you preheat the oven Automatic Combi baking steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product s internal temperature has reached the Probe Temperature set point If using the Probe Temperature insert the probe near the center of the product Cooking Time is not used when the Probe Temperature is in use Usually the Cooking Time and Oven Temperature are used to control the Combi baking steaming process Alternatively the Probe Temperature can be used to indicate when cooking is done When using the Probe Temperature either the Oven Temperature or A can be used to control the oven EM om 1 35 v 325 F 1 V 18705 V Turn the oven ON Select Combi Mode and set the Steam Factor see table below For standard automatic Combi baking with steaming set the Oven Temperature and the Cooking Time To set the Cooking Time press and use the UP and DOWN arrows Tosetthe Oven Temperature press i and use the UP and DOWN arrows to adjust the setting For final probe temperature Combi baking with steaming set the Probe Temperature Tosetthe Probe Temperatu
33. l Internal Stm Factor 30 Temperature 33 15 minutes 18 minutes 175 F Inner 325 F 400 F Thigh Turkey 9 11 Ib Season Oil Combi Convection Final Internal whole Stm Factor 40 Temperature 110 80 minutes 30 minutes 175 F Inner 275 F 325 Thigh 21 COOK AND HOLD Cook and Hold is set up as a two phase cooking process The first phase is programmed similar to any other Convection Steam or Combi operation by selecting 1 the mode 2 the finish cooking parameter cooking time or probe temperature with its value and 3 the oven control parameter oven temperature or A with its value During the second phase of the cooking process the Oven Temperature is typically set at 140 F Oven heat is allowed to dissipate slowly while the internal temperature of the product is still increasing Select for the Cooking Time to be HOLD for the second phase Select 1 2 Fan Speed for the second phase of the cooking operation LI TORE lle Ooeee PHASE 1 5 Turn the oven ON The phase indicator for the first phase is blinking Select the cooking mode for phase one Hot Air Steam or Combi In Hot Air mode select Vent Closed or Vent Open In Combi mode set the Steam Factor Select the finish parameter for the first phase or and enter its value using the UP and DOWN arrows Select the oven control
34. n the water supply valve See page 7 Shuts off the oven and oven light opens the oven vent and drains the steam generator tank pump takes about a minute Close the water supply valve COOKING MODE HOT AIR STEAM COMBI START STOP PHASE 1 5 Heat and Fan are ON steam generator tank fills Initial temperature setting is 302 F range is 35 518 F Push 1 once for Vent Closed H twice for Vent Open Steam and Fan are ON steam generator tank fills if not already full Initial temperature setting is 212 F range is 35 212 F Heat Fan and Steam are ON steam generator tank fills if not already full Initial temperature setting is 302 F range is 35 518 F The amount of steaming is set by the number of times you press the Combi key 1 6 indicated by the row of lights Starts or stops a cooking operation Temperature flashes if door is not locked Indicates the Phase of a cooking program Allows you to step through and display the cooking information for each phase of a cooking operation before starting COOKING TIME or PROBE TEMPERATURE TIME DOWN UP PROBE Displays the Cooking Time Time remaining for ALL phases is normally displayed Press the Time key again to display the time remaining for the current phase When displays in the time display the oven is in manual mode no switch off at end Decreases the Cooking Time or Probe Temperatur
35. ntered only when the oven is OFF With the oven OFF press and the UP and DOWN arrows in the TIME area all at the same time for about three seconds Conf will be displayed in the temperature display to indicate Configuration Mode Press STAT to begin STOP 2 C F will be displayed in the TIME display to allow selection of the temperature scale Press the UP arrow key for Fahrenheit The e 57487 repeatedly will advance through each step until all steps are done and then will return to the beginning After any keystroke where individual setting is either changed or accepted the parameter will display for three seconds and will then automatically advance to the next step DOWN arrow key is used for Celsius A blinking F indicates Fahrenheit is selected while a blinking C would indicate Celsius After making a selection the selection displays for three seconds and automatically advances to the next step Or press smar to advance to the next step dSC is displayed in the TIME display and the number of clean cycles completed is displayed in the TEMPERATURE display This number cannot be changed or modified Press smar to advance to the next step The revision level of the control s software is displayed in the time display This information is needed by your service technician Press sme to advance to the next step HHH lis displayed in the TIME display and th
36. o not obstruct the ventilation ports above the oven To provide ventilation access allow 4 clearance on the right side of the oven and 6 clearance at the rear A suitable amount of space should be provided for machine operation cleaning and service STACKING KITS Stacking kits are available to allow ovens to stack one on top of the other available for 6 and 10 level ovens only The bottom oven must be larger or the same size as the upper oven Assembly Instructions are included with the kit LEGS OR CASTERS WARNING THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR CASTERS Raise up and block the oven a minimum of 10 from the floor Threaded holes are provided at the four corners underneath the oven screw the threaded stud of the four legs or optional casters into the threaded holes Four flanged legs allow anchoring to the floor anchoring hardware not provided Casters with brake should be installed at front casters without brake at rear Available Installation Accessories Model Legs or Casters Stand with Legs or Casters Stacking Kit with Legs or Casters HCE6H Stand with Legs Stacking Kit with Legs Stand with Casters Stacking Kit with Casters HCE10H Stand with Legs Stacking Kit with Legs Stand with Casters Stacking Kit with Casters HCE10F Stand with Legs Stacking Kit with Legs Stand with Casters Stacking Kit with Casters Les NN L SS j 6 eS tasters
37. ontrols shut off the fill The steam generator heater elements will produce steam for 30 minutes After 30 minutes the steam generator tank will drain The Time Display will show 10 minutes The timer will not count down The Steam Generator will fill and drain two times The fill time is programmed for each model The Time Display will begin counting down the Steam Generator heaters are ON with steam being generated At the end of the ten minute interval the Steam Generator tank will drain DONE will display in the Temperature Display indicating that the Clean Cycle is complete NOTE If an error occurs during the Clean Cycle FAIL will display in the Temperature Display instead of DONE 99 CONFIGURATION MODE PROGRAMMABLE CONTROL WARNING DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE A TAG AT THE DISCONNECT SWITCH INDICATING THAT THE CIRCUIT IS BEING WORKED ON Identify the manufacturer s of the convection fan motor s by inspecting the label on the motor s after the rear panel is removed This information is needed for Steps 9 11 Replace rear panel and reconnect electrical power Some of the procedures in this section are set at the factory and do not need to be re valued Only steps 2 6 and 7 must be completed at time of installation Other values if changed improperly could result in the oven not operating properly and may require a service technician 1 Configuration Mode can be e
38. or occurs when food is located in the oven the door may be opened manually 1 Switch the oven off 2 Pull the door handle firmly towards you while firmly pressing against the front of the oven with your other hand This procedure is not used during normal operation If the electric door opener fails to operate call Service If the appliance cannot be started and the temperature display blinks make sure the door is properly closed SERVICE ADJUSTMENTS Buzzer loudness can be adjusted by your service technician SERVICE Contact your local Hobart authorized service office for any repairs or adjustments needed on this equipment FORM 34039 7 99 32 PRINTED IN U S A
39. re press 4 and use the UP and DOWN arrows When the Probe Temperature indicator is lit the numeric value in the time display is the Probe Temperature in F Probe Temperature can be used with either or LA When the control is set load the oven If using the probe place it in the e center of the product Close the door and press ER to begin Upon completion of the Combi baking with steaming process when either the Cooking Time has counted down or the Probe Temperature has been reached the buzzer will sound Press to silence the buzzer Check the product for doneness When selecting Steam Factor press EE 1 to 6 times to obtain the desired steaming Indicator Lights Combi Key Steam Factor Oeeese Press one Ooeeee Press two times 300000 20 5 Press six times 20 COMBI APPLICATIONS All Applications are suggested only prove your own recipes and temperature time settings Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase Some applications contain a HOT AIR or Convection Mode phase Combi Mode is seldom performed as a single phase cooking operation Total Time t Pr ration Ph 1 Ph 2 Ph Produc eparatio ase ase ase 3 minutes BEEF Boned amp Rolled Season oil add carrots Steam Combi Roast Beef leak
40. rn off Ifthe Kleensteam system is installed in the water line to the steam generator remove the cartridge from the housing install the dip tube and add the appropriate amount of ScaleKleen descaling chemicals for the Combi Model as specified in Column D or E of the following table e fthere is no Kleensteam system installed in the water line to the steam generator add the amount of vinegar equal to the Tank Volume as specified in Column B or C of the following table Add the vinegar to the steam generator tank through the opening in the oven cavity using the funnel and flexible tube provided with the oven CLEAN CYCLE DELIMING TANK VOLUME AND CHEMICAL REQUIREMENTS D E C QUANTITY OF 7 oz PACKETS QUANTITY OF 22 Ib PACKETS TANK VOLUME TANK VOLUME MODEL U S GALLONS QUARTS OF SCALEKLEEN TO ACHIEVE OF SCALEKLEEN TO ACHIEVE 7 oz gallon 2 2 Ib five gallons 2 Press the START button The door closes and locks and the control cannot be interrupted until the Clean Cycle is finished The oven cannot be turned off If a power interruption occurs the Clean Cycle will resume after power is restored No other operations can be performed until the Clean Cycle is DONE fthe cavity temperature is above 212 F automatic Cool Down will occur During automatic Cool Down the Time Display will show the rain symbol instead of time The timer will start counting down The steam generator will fill with water until the water level c
41. roduct Temperature 40 s SON USING THE TEMPERATURE PROBE The Temperature Probe is kept in a metal holder at the top of the oven when not in use Remove the probe from its holder the cable remains permanently connected to the top of the oven Insert the pointed end of the probe so its tip is approximately in the middle of the product to be cooked The probe cable is long enough to allow the product to be placed on one of the upper racks in the oven The probe can be used to define the final temperature for any phase of the cooking process and for any of the three cooking modes Convection Hot Air Steam or Combi Tosetthe Probe Temperature press AS and use the UP and DOWN arrows to adjust the setting The Cooking Time cannot be used when the Probe Temperature is in use NOTE During Operator training to demonstrate use of the probe place the probe in a container of water to simulate cooking of actual product 12 TEMPERATURE PROBE APPLICATIONS All Applications are suggested only prove your own recipes and temperature time settings 140 170 185 170 ENTERING A COOKING PROGRAM When entering cooking parameters always select the Mode as the first element in a cooking phase HoT AIR STEAM or COMBI also select Vent Closed or Open for HoT AIR mode and Steam Factor for COMBI mode Enter the finish parameter for the cooking phase COOKING TIME or PROBE TEMP with its value Enter
42. s onions and 90 minutes 60 minutes 150 red wine 250 280 F Roast Beef Season and oil lightly Steam Combi Convection 20 minutes 15 minutes per pound 10 minutes 280 320 360 390 F Roulades Season oil and add Steam Combi red wine 30 minutes 40 minutes 70 280 320 F Braised Beef Steam Combi Convection 90 minutes 55 minutes 10 minutes 155 320 F 390 F Meat Loaf 3 Ib Oil lightly in pan Steam Combi Convection Final internal 10 minutes Stm Factor 50 10 minutes Temperature 20 minutes 250 F 165 F 250 F Stuffed Cabbage Season sprinkle with Steam Combi caraway and brown 45 minutes 20 minutes _ 65 onions 350 F Veal Brisket stuffed Season oil lightly Steam Combi 15 20 minutes 60 70 minutes _ 75 90 290 F Veal Roast Loin of Season oil lightly add Steam Combi vegetables as basis of 20 minutes 70 80 minutes 90 100 sauce 280 320 F PORK Pork Loin Boneless Add red wine Steam Combi 10 minutes 30 40 minutes B 40 50 280 320 F Pork Pie or Meatloaf Approximately 4 5 Ib per Steam Combi aluminum pan 10 minutes 60 70 minutes 70 80 250 280 F Pork Sausage Steam Combi coarse 5 6 minutes 5 6 minutes B 10 12 350 F Pork Sausage fine Steam Combi 5 minutes 5 7 minutes 10 12 390 F Stuffed Peppers Place with the opening on Steam Combi the bottom 40 45 minutes 15 minutes _ 55 60 340 F POULTRY Chicken Ib whole Season Oil Combi Convection Fina
43. stall condensate gutter Reverse the removal procedure align screw holes and tighten screws Keep the cooking compartment drain Fig 10 working freely After cooking grease producing foods operate the oven with the compartment empty for 30 minutes at the end of the day or slowly pour 1 2 gallon of warm soapy water down the drain followed by 2 gallon of warm clear water The drain grating may be removed for cleaning replace it in its original position when done Leave the door slightly open when the oven is not in use to allow the inside to dry out Meee Upper Hinge Interior Glass Door Upper Snap Fastener Door Gasket Lower Hinge Condensate Gutter 2 screws Drain Grating a Lower Snap Fastener PL 41379 1 Fig 10 28 MAINTENANCE WARNING THE OVEN AND ITS PARTS ARE HOT USE CARE WHEN OPERATING CLEANING OR SERVICING THE OVEN THE COOKING COMPARTMENT CONTAINS LIVE STEAM STAY CLEAR WHEN OPENING DOOR CLEAN CYCLE DELIMING PROCEDURE e With the Programmable Control select the Clean Cycle Program Number 00 and Number 98 CC will display as the Program Number dSCL will display the Temperature Display Push Start Stop The indicator light in the Start Stop key will light 1 The Steam Generator will drain the oven will beep for 5 seconds and 40 will display in the Time Display and the indicator light in the Start Stop key will tu
44. t 6000 Ft 7000 Ft 8000 Ft 9000 Ft 1 BOILING TEMPERATURE 212 F 211 F 209 F 207 F 205 F 204 F 202 F 200 F 198 196 F 195 F 194 F WATER 09 0 05 0 0 00 98 96 8 displayed the TIME display and the maximum convection oven temperature setting is displayed in the TEMPERATURE display This value can be adjusted from 482 F to 518 F It is recommended the CCC setting be 518 F Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value Press advance to the next step 9 Set the Minimum and Maximum Values in steps 10 and 11 according to the FAN Motor COEFFICIENTS TABLE below the motor manufacturer s label and the number of convection fan motors in the oven FAN MOTOR COEFFICIENTS TABLE Number of Minimum Value Maximum Value Motor Manufacturer s Convection Fan 1 2 Motors See step 10 See step 11 Both motors by Brook 1 motor by Brook Crompion 10 1 is displayed in the TIME display and the Minimum Value is displayed in the TEMPERATURE display Press the UP and DOWN arrow keys in the temperature area to increase or decrease the Minimum Value according to the table above Press to advance to the next step 11 2 is displayed in the TIME display and the Maximum Value is displayed in the TEMPERATURE display Press the UP and DOWN arrow keys in the temperature area to increase or de
45. the oven control parameter for the cooking phase TEMP N with its value FAN Speed can be set at FuLL or 7 2 Steps 1 2 and 3 complete the parameters for that phase For any additional phase or phases press the PHASE 1 5 key Repeat steps 1 2 3 and 4 for each cooking phase If programming a repeat cooking process select a Program Number following the instructions for Programming Memory on the next two pages Press to start cooking the indicator light in the Start Stop key indicates the oven is operational When finished press or a ain to silence the p g buzzer 2495 PROGRAMMING MEMORY Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed in and stored in Memory Each program is accessed by its identifying number Program numbers range from 00 98 A pre defined Clean Cycle Deliming program is also available see page 29 If the numbered Program has not been programmed or is vacant the Time displays h min No Mode or Phase indicator lights are lit The Temperature displays or the current temperature To CREATE a new program With in the program number display the control is in Manual mode Press the key Program Number 00 is displayed and the control is in Program Mode Use UP or DOWN arrows to increase or decrease the program number until a vacant program number is found ENTER THE COOKING INSTRUCTIONS FOLLOW STEPS 1
46. use distilled fully demineralized or de ionized water as this could provide a false reading to the sensors Strainers and filters will NOT remove minerals from the water Connect untreated potable water must be cold to the inlet labeled for untreated water to supply the condenser which cools the drain water Water Supply Both external threaded nylon inlets 3 National Straight Hose Bottom Rear Corner of Oven Thread are located at the rear of the oven The nylon threads should be Model HCEGH Shown treated carefully so the connections do not leak A manual shutoff valve should be provided convenient to the oven for each water supply line both of these valves should be open when the oven is in operation Water pressure for both incoming water lines should be between 20 and 80 psig Refer also to CLEAN CYCLE DELIMING PROCEDURE page 29 Fig 2 DRAIN CONNECTION CAUTION In order to avoid any back pressure in the oven do not connect solidly to any drain Extend the drain line from the 11 2 NPT drain pipe extending from the bottom of the oven at the rear to an open gap type drain Drain piping must have suitable pitch have appropriate support along its length and have no connection to other piping The material used in the drain line should be heat resistant to at least 212 F ELECTRICAL CONNECTION WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE PORTIONS OF THE NATIO
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