ページ1に含まれる内容の要旨
ELECTRIC COMBI,
CONVECTION & STEAM OVENS
MODEL
HCE6H ML-126174
HCE10H ML-126175
HCE10F ML-126176
HCE20H ML-126577
HCE20F ML-126578
701 S. RIDGE AVENUE
TROY, OHIO 45374-0001
937 332-3000
www.hobartcorp.com FORM 34039 (7-99)
ページ2に含まれる内容の要旨
Table of Contents GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 STACKING KITS . . . . . . . . . . . . . . . . . . . . . . . .
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Installation, Operation, and Care of ELECTRIC COMBI, CONVECTION & STEAM OVENS SAVE THESE INSTRUCTIONS GENERAL The Electric Combi, Convection & 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 (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
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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
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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
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DRAIN CONNECTION CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain. 1 Extend the drain line from the 1 /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 GROUND
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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 AIR 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
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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). Rot
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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 s
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CONTROLS ON DOOR ON OFF See Door Opening and Closing, page 7. ON OFF COOKING MODE • HOT AIR (Convection Baking) also chooses HOT AIR STEAM COMBI VENT CLOSED or VENT OPEN • STEAM • COMBI (Convection & Steam) START ~ STOP PHASE 1 – 5 COOKING TIME or PROBE TEMPERATURE h min • SET Cooking Time • DISPLAY Cooking Time, remaining • SET Probe Temperature, final TIME DOWN UP PROBE • DISPLAY Probe Temperature, actual OVEN TEMPERATURE or • SET Oven Temperature, desired • DI
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ON — 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 –– is in the Program Number display. The control will now accept commands. The ON button also cancels a manual cooking operation of up to 5 Phases. • Open the water supply valve. See page 7. OFF — Shuts off the oven and oven light, opens the oven vent, and drains the steam ge
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PROBE The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the 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
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TEMPERATURE PROBE APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. °F Beef 140 160 170 Lamb 175 – 185 Pork Fresh 170 140 – 170 Turkey 185 170 Veal 170 ENTERING A COOKING PROGRAM 1. 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). 2. Enter the finish parameter for the cooking phas
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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 pro
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To COPY an existing program to a NEW program number — Recall and display the program number that you wish to copy. Press to begin the program. Pause. Press to 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. 0 0 Press the key. Program number 00 is displayed. Use the UP or — — DOWN arrows to increase or decrease unti
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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 Tempera
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CONVECTION BAKING APPLICATIONS – HOT AIR MODE All Applications are suggested only — prove your own recipes and temperature / time settings. Preheat Temp Oven Temp Time Pn roduct Preparatio O O ( ( ( ( ( F) ( ( ( ( ( F) (() (() (m m m m miiiiin n n n nu u u u ut t t t te e e e es s s s s) ) ) FISH Cl od or Mullet, freshS0 eason, Oi 30 9 32 5 10 - 1 Se ea-frozen fish fillet Thoroughly oil plate bottom and upper sid 40 80 32 5 10 - 1 of fish fillet. After baking, let stand for 2 minutes to avoid st
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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 (HOT AIR) Mode. Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the produ
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STEAMING APPLICATIONS All Applications are suggested only — prove your own recipes and temperature / time settings. Time Pn roduct Preparatio ( (() () (m m m m miiiiin n n n nu u u u ut t t t te e e e es s s s s) ) ) VEGETABLES Asparagus, freshS5 prinkle with lemon drops before cooking 12 - 1 Bg roccoli, freshS8 eason after cookin 15 - 1 Bg russels Sprouts, fresh or frozenS8 eason after cookin 15 - 1 Cabbage, white, sliced, fresh 15 - 18 Cg arrots, small, fresh or frozenS0 eason after cookin 18
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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. The '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 th
