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RANGES
MODEL HCR SERIES
ELECTRIC RANGE
MODELS
HCR40 ML-43796
HCR41 ML-43797
HCR42 ML-43798
HCR43 ML-43799
HCR44 ML-43800
HCR45 ML-43801
HCR46 ML-43802
HCR47 ML-43803
HCR48 ML-43804
HCR49 ML-43805
HCR50 ML-43806
HCR51 ML-43807
HCR56 ML-43808
HCR58 ML-43809
HCR401 ML-43810
HCR411 ML-43811
HCR421 ML-43812
HCR431 ML-43813
HCR441 ML-43814
HCR561 ML-43815
EXECUTIVE OFFICES
701 RIDGE AVENUE
TROY, OHIO 45374-0001
FORM 18504 (10-92)
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HCR RANGE MODELS HCR40 HCR41 HCR42 HCR43 HCR56 HCR58 HCR561 HCR46 HCR47 HCR48 HCR49 HCR441 HCR401 HCR411 HCR421 HCR431 HCR44 HCR50 HCR40 HCR51 HCR45 HCR46 PL - 50911 © HOBART CORPORATION, 1992 – 2 –
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TABLE OF CONTENTS PAGE GENERAL ........................................................................................................................................................... 4 INSTALLATION................................................................................................................................................... 5 UNPACKING ...........................................................................................................................................
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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 (3) 12" x 24" hot tops, 5 KW each 1 HCR41 (2) 12" x 24" hot tops and (2) 9 /2" diameter round French hot plates (or high speed elements) HCR42 36" wide griddle top 1 HCR43 (6) 9 /2" diameter round French hot plates (or high speed elements) 1 HCR56 (2) 12" x 24" hot tops and (2) 9
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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 unpacki
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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 208V 240V 480V 208V 240V 480V 208V 240V 480V MODEL CONN. X-Y Y-Z X-Z X Y Z X Y Z X Y Z XYZ XYZ 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
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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 dry thoroughly. 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. R
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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, thereby controlling the rate of temperature build-up. At HI position, the maximum element power is utilized (both elements connected in parallel), a
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USING THE RANGE TOP Use the high setting to bring food quickly 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 rapidly. 12" x 24" Hot Top Each hot top section is thermostatically controlled. Each may be independently operated at the same or different temperatures, providing you with selective heat cont
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When cooking is completed, open oven door and unload product. After oven cools, any spills should be wiped up as quickly 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
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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 only un
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TROUBLESHOOTING Unsatisfactory browning of the products baked in the oven is often caused by incorrect installation or operation. The most common problems and their causes are listed below. PROBLEM CAUSES Bottom of product burned - 1. Incorrect switch positions. Use next lowest position for overbrowned top light, or vice versa surface and/or next highest for light surface. 2. Oven heated to temperature above proper baking temperature and insufficient time allowed for cooling. Approximate cooli
