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MODELS MGR36 AND MGR36C
GAS DELI RANGES
ML-103870
ML-103871
701 RIDGE AVENUE
TROY, OHIO 45374-0001
937-332-3000
www.hobartcorp.com
FORM 18202, Rev. B (July 2000)
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IMPORTANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER. IMPORTANT IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GA
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TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Loc
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Installation, Operation and Care of MODELS MGR36 & MGR36C GAS DELI RANGES SAVE THESE INSTRUCTIONS FOR FUTURE USE GENERAL Your MGR36 or MGR36C Gas Deli Range is equipped with six open top burners. The MGR36 range has a standard oven and is supplied with one oven rack. The MGR36C has a convection oven and is supplied with three oven racks. An additional oven rack for either model may be ordered as optional equipment. INSTALLATION UNPACKING Immediately after unpacking the range, check it for pos
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INSTALLATION CODES AND STANDARDS For proper installation procedures in the United States of America, refer to: 1. State and local codes. 2. National Fuel Gas Code ANSI-Z223.1 (latest edition). Copies may be obtained from The American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209. 3. National Electrical Code ANSI/NFPA-70 (latest edition). Copies may be obtained from The National Fire Protection Association, Batterymarch Park, Quincy, MA 02269. In Canada, refer to: 1. Local codes
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Bumper Bars (Convection Oven Ranges Only) CAUTION: Failure to install bumper bars may cause motor damage and may void the warranty. Remove existing #10 screws. Position bumper bars (supplied) as shown. Replace #10 screws and secure bumper bars (Fig. 2). REAR VIEW OF RANGE NOTES: 1. Bumper bars required for all Convection Oven Ranges. 2. Restraining device required for all ranges with casters. 3. Restraining device not supplied by unit manufacturer. RESTRAINING DEVICE #10 SHEET METAL SCREW
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Fig. 3 Fig. 4 3. Assemble the required components as shown in Fig's. 3 and 4. 4. Lift the assembly up, sliding the channels into the space provided at the rear of the range (this may require 2 people). 5. It may be necessary to pull the heat shield bottom out slightly in order to clear the oven flue box area. Be sure the backsplash is resting evenly and the channel holes are lining up with the holes provided in the right- and left-hand body side (Fig's. 5 & 6). Fig. 6 Fig. 5 – 7 –
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Fig. 7 6. Install eight #10 sheet metal screws (4 to each channel leg) (Fig. 7). 1 5 7. From the front, install four /4-20 x 2 /16" long machine screws and secure bolts with locknuts. Do not tighten 1 the screws all the way down. Leave about /4" of play in each screw (Fig. 8). 8. Lift the shelf up and slide the shelf into position over the screw heads (Fig. 9). 9. Tighten the four screws to secure the shelf. Fig. 8 Fig. 9 – 8 –
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LEVELING Check the leveling of the range. Place a carpenter's level inside the oven cavity across the oven rack(s). Level front-to-back and side-to-side. To adjust the leveling, tilt the range to one side and, using channel locks, unscrew the adjustable leg insert as required. Repeat this procedure as necessary for each leg. Casters for this range are of the non-adjustable type. Therefore, the floor must be level. If floor surface is not level, the range will experience cooking problems. GA
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Fig. 10 WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME. After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air. TESTING THE GAS SUPPLY SYSTEM 1 When gas supply pressure exceeds /2 psig (3.45 kPa), the range and its individual shutoff valve must be disconnected from the gas supply piping system. 1 When gas supply pressure is /2 psig (3.45 kPa) or less, the range
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ELECTRICAL CONNECTIONS (CONVECTION OVEN MODEL ONLY) 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. WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A THREE-PRONG GROUNDING PLUG. IT IS IMPERATIVE THAT THIS PLUG BE CONNE
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OPERATION WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN OPERATING, CLEANING OR SERVICING THE RANGE. CONTROLS Thermostat Dial - Standard Oven — Allows operator to regulate the oven temperature from low to 500°F. Thermostat Dial - Convection Oven — Snap-acting type control which allows operator to regulate the oven temperature from 150°F to 500°F. Open Top Burner Knob - — Regulates gas flow to top burners. To increase heat, turn knob Standard and Convection Ovens counterclockwi
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3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat the above procedures. 4. After pilot is lit, turn one open top burner valve ON to remove air from the gas line. Turn burner OFF when gas begins to flow. Nightly Shutdown: Turn burner valve OFF; pilot will remain lit. Complete Shutdown 1. Turn burner valve OFF; pilot will remain lit. 2. Turn main gas supply OFF. Standard Oven Light open top burner pilots before lighting oven pilot. 1. Open kick panel (Fig. 12) and l
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Convection Oven Light open top burner pilots before lighting oven pilot. 1. Open kick panel (see Fig. 12) and lift up the pilot lighting hole cover. 2. Turn red gas valve ON (located behind the kick panel), purging the gas line of all air (Fig. 14). Turn gas valve and power switch OFF. Close oven door. Wait 5 minutes. Fig. 14 Fig. 15 3. Light oven pilot by depressing the reset button (Fig. 15) and using a taper to light the pilot. Hold reset button in for 30 seconds or until pilot remains li
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THERMOSTAT ROCKER KNOB SWITCH TOP SECTION THERMOSTAT BURNER KNOB LIGHT OVEN "ON" OVEN READY PL-53530 LIGHT LIGHT Fig. 16 PREHEATING Standard Oven Turn thermostat to the desired cooking temperature and preheat oven for 25 minutes. To save on gas consumption, do not operate oven at maximum heat when it is not necessary. Turn thermostat down to 250°F or OFF when oven is not in use or during idle cooking periods. Convection Oven With power switch in the ON position, turn oven thermostat knob to th
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RACK ARRANGEMENT - CONVECTION OVEN Capacity The convection oven is supplied with three oven racks. The oven cavity provides a five-position rack support for maximum cooking flexibility. The following arrangements are the most commonly recommended. The rack positions are numerically sequenced starting at the bottom. Arrangement #1 Three racks in Positions 1, 3 and 5 for oven broiling, baking cookies, or reconstitution of frozen meals. This is 1 also the recommended position arrangement for ge
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Fig. 19 COOKING CHART FOR CONVECTION OVEN This cooking chart is for convection ovens only. For standard ovens, use your normal recipe times and temperatures. Recommended temperatures and times in this chart are intended as a guide only. Adjustments must be made to compensate for elevation, variations in recipes, ingredients, preparation and personal preference on product appearance. Meat roasting is most satisfactory at temperatures of 225°F to 325°F for beef, lamb, poultry and ham, and 325°F
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ROASTING TEMPERATURES AND TIMES PRODUCT TEMPERATURE APPROXIMATE TIME Standing Rib Roast 250° F 3-4 Hrs. - Rare 1 /2 Hrs. - Med. Oven Ready - 15 lbs. 4-4 Rolled Rib Roast - 20-22 lbs. 275° F 4 Hrs. - Med. Veal Roast - 15 lbs. 300° F 3 Hrs. - Med. Well Turkey - 15-20 lbs. 300° F 3 Hrs. Meat Loaf - 8-10 lbs. 350° F 45 to 60 Min. RECOMMENDED TEMPERATURES AND TIMES FOR BAKING PRODUCT TEMPERATURE APPROXIMATE TIME (MIN.) Cakes Sheet Cakes - 18 x 26 x 1" pan 3
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RECOMMENDED TEMPERATURES AND TIMES FOR BAKING, Cont'd. PRODUCT TEMPERATURE APPROXIMATE TIME (MIN.) Cookies Rolled or Pressed 350 to 400° F 6 to 12 Drop 350 to 400° F 6 to 15 Brownies 350° F 12 to 20 Yeast Breads NOTE: Yeast breads should be fully proofed for best results. Rolls - 1 oz. 350 to 400° F 5 to 10 1 1 1 /2 to 2 /2 oz. 350 to 400° F 8 to 15 Loaf Bread - l lb. 325 to 375° F 20 to 40 Sweet Rolls and Pastries 325 to 375° F 5 to 15 1 Biscuits - Rolled /2" thick 350 to 400°
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REHEATING PREPARED FOODS PRODUCT TEMPERATURE APPROXIMATE TIME (MIN.) Frozen French Fries 400 to 450° F 6 to 8 Frozen TV Dinners 350 to 400° F 10 to 12 Frozen Entrees - 1" thick 300 to 350° F 10 to 20 Frozen Meals 8 oz. foil package 350 to 400° F 20 to 30 CASSEROLES PRODUCT TEMPERATURE APPROXIMATE TIME (MIN.) Food Service Pans 2" to 3" deep 325 to 375° F 15 to 25 3" to 4" deep 325 to 375° F 20 to 35 Ramekins or Foil Pans 1 Up to 1 /2" Deep 350 to 400° F 5 to 6 Frozen
