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HPX SERIES STEAMERS
MODELS
HPX3 ML-126826
HPX5 ML-126827
701 S. RIDGE AVENUE
TROY, OHIO 45374-0001
937-332-3000
www.hobartcorp.com
FORM 34665, Rev. A (Mar. 2002)
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TABLE OF CONTENTS GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Location . . . . . . . . . . . . . . . . . .
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INSTALLATION, OPERATION AND CARE OF MODEL HPX SERIES STEAMERS PLEASE KEEP THIS MANUAL FOR FUTURE USE GENERAL The Hobart steamer cooks vegetables, frankfurters, eggs, chicken, sausage, fish, corned beef and many other meats and food items. These steamers are produced with quality materials and workmanship. 2 The HPX3 Steamer is rated at 9.0 kW. It can be converted in the field to 6.0 kW with an optional /3 connection. The HPX5 Steamer is rated at 15.0 kW. It can be converted in the field to 10
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INSTALLATION CODES AND STANDARDS The steamer must be installed in accordance with: In the United States of America: 1. State and local codes. 2. 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: 1. Local codes. 2. Canadian Electric Code, CSA C22.2 (latest edition). Copies may be obtained from The Canadian Standard Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada
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SERVICE CONNECTIONS Plumbing Connections No plumbing connections are required as the steamer is filled manually. Drain Connections No drain connection is required. Drain the steamer into a suitable container with a 3 gallon minimum capacity. CAUTION: Do not connect steamer drain solidly to any drain piping. The steamer drain must vent to the atmosphere to avoid creating a back-pressure and possible back-siphoning into the compartment. ELECTRICAL CONNECTION: 1-1/4" HOLE FOR ELECTRICAL CONNE
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WATER CONDITION For best results, Hobart recommends that the water supply meet the following specifications: Hardness of two grains or 35 ppm. Total dissolved solids (TDS) — 60 ppm. Ph factor of 7.0 to 7.5. These specifications can easily be obtained with the use of a properly maintained water softener. VENT HOOD Some local codes may require the steamer to be located under an exhaust hood. Information on the construction and installation of ventilating hoods may be obtained from the Stand
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HEATER LOW WATER COOKING MODE TIMED OFF CONTINUOUS TIMER OPERATION WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR. CONTROLS (Fig. 2) PL-53567 Fig. 2 HEATER LIGHT When lit, indicates water is being heated in the cavity. Comes on with heating elements when the TIMED or CONTINUOUS mode is selected. LOW WATER LIGHT When lit, indicates additi
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Using The Timer When the TIMED mode is selected, the steamer comes up to idle temperature (lower than the cooking temperature). The operator then selects the desired time with the timer control. This quickly brings the steamer up to cooking temperature. At the end of the timed cycle, the steamer returns to the idle temperature. In CONTINUOUS mode, the timer can also be used to time cooking. At the end of the timed cycle, an audible alarm will sound but the steamer remains at cooking temperatur
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STEAM COOKING Preparation Vegetables, fruits, meats, seafood and poultry should be prepared normally by cleaning, separating, cutting, removing stems, etc. Root vegetables should be cooked in a perforated pan. Other vegetables may be cooked in a perforated pan unless juices are being saved. Liquids can be collected in a solid 12" x 20" (30.5 x 50.8 cm) pan placed under a perforated pan. Perforated pans are used for frankfurters, hot dogs and similar items when preserving the juices is unnece
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CLEANING CAUTION: Never use high chlorine or bleach solution for cleaning door gasket. Never use steel wool or other metallic pads to clean the steamer. At The End Of Each Day: Follow shutdown procedures. Remove stainless steel pan supports and clean in a sink (Fig. 3). Clean the drain opening and make sure it is clear. Use a nonabrasive cleaner to remove discolorations. Pull out the vent baffle assembly and clean with hot, soapy water. To remove, lift the assembly straight up (Fig
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MAINTENANCE WARNING: THE STEAMER AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE STEAMER. THE COOKING COMPARTMENT CONTAINS LIVE STEAM AND HOT WATER. STAY CLEAR WHILE OPENING THE DOOR. WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE YOU ARE WORKING ON THE CIRCUIT. Steamer must be cleaned daily. See CLEANING on page 10. – 11 –
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TROUBLESHOOTING SYMPTOM POSSIBLE CAUSE CORRECTIVE ACTION Steamer will not operate. No power to steamer. Make sure power is connected to steamer or power cord is plugged in. Steamer not turned on. Turn steamer power switch to the ON position. Drain valve is open. Close drain valve and add specified amount of water to steam compartment. No water in steam compartment. Add specificied amount of water to compartment. No time set on timer. Dial specified steam time and turn on steamer. Door not tightl
