Page 1
COMBI OVENS
COMBI PLUS
GAS & ELECTRIC
MANUFACTURERS INSTRUCTIONS
Part C: Operating manual
- WARRANTY
-
To ensure the guarantee on this equipment, you should comply with the MANUFACTURER’S
INSTRUCTIONS in this manual.
However if you cannot undertake the required maintenance operations, our installation and service
network is available to provide you with a personalized contract.
- WARNING
-
•
The product delivered to you complies with current standards. If any modifications are made
the manufacturer cannot accept any responsibility whatsoever.
The manufacturer cannot be held responsible in the event of inappropriate use of the
equipment.
•
This equipment is intended for use by suitably trained professionals.
•
Read all the documentation before user.
•
Keep your documents for future reference.
•
Translation of the original manual
3HE3909
96E
U
Page 2
Page 1 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
CONTENT
COMBI PLUS
GAS & ELECTRIC
1. RECOMMANDATIONS ........................................................................................................................... 3
2. COMPOSITION OF THE APPLIANCES .................................................................................................. 6
2.1 6 AND 10 LEVEL OVENS ..................................................................................................................................... 6
2.2 20 LEVEL OVENS ................................................................................................................................................ 6
2.3 ACCESSORIES .................................................................................................................................................... 7
3. PRACTICAL OPERATING ADVISE ........................................................................................................ 9
3.1 BEFORE FIRST USE ........................................................................................................................................... 9
3.2 LOAD LIMITS ........................................................................................................................................................ 9
3.3 USING THE SUPPORTS (Runners, modules and trolleys) ................................................................................. 9
3.4 POSITIONING AND STORAGE OF THE CORE PROBE .................................................................................. 10
3.5 USE LIMITS ........................................................................................................................................................ 10
3.6 PREHEATING (20 level oven) ............................................................................................................................ 11
3.7 USE OF OVENWARE ......................................................................................................................................... 11
4. USING THE CONTROL PANEL ............................................................................................................ 12
4.1 GENERAL ........................................................................................................................................................... 12
4.2 GENERAL ACTIONS .......................................................................................................................................... 12
4.3 MANUAL MENU ................................................................................................................................................. 13
4.4 AUTO MENU: Automatic / programmed recipes ................................................................................................ 14
4.5 TOOL BOX MENU .............................................................................................................................................. 18
5. GUIDANCE AND INFO ABOUT THE CONTROL SCREEN .................................................................. 23
6. TOOLS FOR OPTIMAL COOKING ....................................................................................................... 25
6.1 CORE PROBE .................................................................................................................................................... 25
6.2 LOW TEMPERATURE COOKING ..................................................................................................................... 25
8. USB PORT SOCKET ............................................................................................................................. 27
9. ERROR MESSAGES ............................................................................................................................. 28
9.1 ERROR SCREENS ............................................................................................................................................. 28
9.2 ERROR MESSAGES .......................................................................................................................................... 28
10. MAINTENANCE ................................................................................................................................. 29
10.1 INFORMATION ABOUT STAINLESS STEELS .................................................................................................. 29
10.2 THE COMMONEST CAUSES OF CORROSION: .............................................................................................. 29
11. MAINTENANCE OF THE OVEN ........................................................................................................ 31
11.1 MAINTENANCE OF EXTERNAL SURFACES ................................................................................................... 31
11.2 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS ............................................... 31
11.3 CLEANING THE CAVITY GASKET .................................................................................................................... 31
11.4 MAINTENANCE OF INTERNAL SURFACES .................................................................................................... 32
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Page 2 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
11.5 MATERIAL USED FOR COOKING CORROSIVE PRODUCTS ........................................................................ 35
11.6 UNLOCKING THE ROTATING DUCT ................................................................................................................ 35
12. LES CONSUMABLES ....................................................................................................................... 36
12.1 GENERAL ........................................................................................................................................................... 36
12.2 CLEANING PRODUCT ....................................................................................................................................... 36
13. GUARANTEE ..................................................................................................................................... 37
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Page 3 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
1. RECOMMANDATIONS
♦ These appliances are for professional use, only appropriately trained personnel should use them.
♦ These appliances are intended to be used for commercial applications, for example in kitchens of restaurants,
canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc., but not for continuous mass
production of food.
♦ These appliances must be installed with sufficient ventilation to prevent the formation of an excessive concentration
of substances harmful for health within the premises in which they are installed.
♦ The rate of new air required for combustion is 2m3/h per kW of heating power.
♦ The equipment is not designed to work in an explosive atmosphere. Accordingly it must not be installed in an area
covered by the ATEX directive.
♦ Never block the condensate exhaust flue, because the pressure could rise in the appliance and pose a risk of
explosion.
♦ If an error message appears consult the list of error messages and follow the ADVICE given
♦ When cleaning high pressure jets or lances should never be used.
♦ NEVER start the oven WITHOUT HAVING POSITIONED AND LOCKED the ventilation duct.
♦ Do not remove the ventilation duct and the drain grid located in the oven. If this grid is missing do not start the oven.
Drain grid
♦ Always use a qualified technician to install the equipment and if necessary change the oven from one gas to
another.
♦ IMPORTANT: Please be aware that when cooking dishes prepared with alcohol (coq au vin, pears in wine, etc.…).
Vapour saturated with alcohol may when heated cause an explosion in the oven and due to the sealed door, create
a momentary overpressure which may cause an irreversible deformation of the panels. This risk is further increased
when the user adds alcohol to the products near the end of the cooking cycle and closes the door to complete
cooking.
♦ The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
♦ The control panel is operated via a serigraphic touch screen using your fingers. We recommend the exclusive use of
your fingers and no other items such as knives, forks or spoons etc.
♦ For long term reliability and safety it is advisable to have the unit serviced twice a year by suitably qualified
technicians (Dismantling of burners, inspection and cleaning of venturis, cleaning nozzles, adjustment of air rings,
cleaning vents, checking for possible leaks, checking control elements, regulating and safety accessories…).
♦ The oven must be meticulously maintained on a DAILY basis (see the “Maintenance” chapter). In particular,
the fans, heating elements and walls must be kept clean, without accumulation of grease and mineral
deposits (lime or other).
♦ Preheating (20 level ovens): Whatever the cooking mode, these ovens are designed to be preheated with the trolley
in place. See « Practical operating advice ».
♦ Using a trolley or preheating plate (optional) is compulsory for automatic cleaning of 20 level ovens.
♦ It is strictly forbidden to open the door of the oven during the cleaning cycle.
♦ Never place the core probe behind the ventilation duct (the probe could be damaged by the fan, an element or the
gas heat exchange).
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Page 4 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
♦ THE APPLICATION OF ANY CLEANING PRODUCT ONTO A HOT SURFACE, OVER 60°C, IS STRICTLY
FORBIDDEN. The surface will be damaged beyond repair (darkened, virtually black).
♦ Combination ovens should be cleaned with specific products which can resist temperature of up to 70°C. An
inappropriate cleaning or descaling product may have a slightly corrosive effect.
♦ The detergent chemical risk should not exceed 3 in accordance with EN 1717 (Toxicological information FDS: LD50
> 200mg/kg).
♦ We strongly recommend the use of cleaning products supplied by the manufacturer to ensure good results and
optimize the service life of its components.
Except for the UK market: No detergent product is recommended or supplied. Any detergent used with this
appliance must have been verified to represent no greater risk than Fluid Category 3. If the detergent used
represents a Fluid Category risk greater than Fluid Category 3 alternative backflow protection to the double check
valve supplied with the appliance will be required immediately upstream of the appliance. The backflow protection
used must be appropriate to the risk posed by the detergent.
♦ For maximum efficiency of the descaling product without damaging the material and components of the oven, you
should use an appropriate descaler. The use of certain acids has an irreversible destructive effect that may cause
significant damage. The descaling product must contain corrosion inhibitors to prevent metal attack. It must also
comply with legal requirements, in particular for material intended to come into contact with foodstuffs.
Chemical products containing nitric acid are strictly prohibited. Recommended composition:
- Phosphoric acid <50%
- Corrosion inhibitor
♦ The automatic cleaning system is exclusively designed to achieve an introduction of cleaning and degreasing
chemical. Never use a descaling agent. This would damage the hydraulic system of the oven irreversibly.
♦ The manufacturer certifies that the packaging meets the provision 94/62/CE (relating to packaging and packaging
waste of 20.12.94) and requests that the final installer (or user) observes the rules relating to the removal of the
packaging (recycling or reuse).
♦ « According to article 6 of the decree of 20 July 2005 a marking giving the identity of the manufacturer and the
market release date must appear on equipment after 13 August 2005».
« The Manufacturer has filled in the National Register. »
As per the legal provisions in force (article 21 & 22 of the decree 2005-829), the customer is responsible for the
obligations relating to the elimination of electric and electronic waste, namely:
- he is to deal with selective treatment, reconditioning and destruction of residue arising from electric and
electronic equipment, selectively collected in the installations meeting the technical requirements or in any
other installation authorised for the purpose, in another member State of the European Union, or in another
State so far the transfer of these residues out of France is made according to the provisions of the
Regulation of 1st February 1993 indicated above.
- he must make sure that all fluids of electric and electronic equipment are drained according to the
requirements of the provisions.
- he must make sure that the information relating to the removal and treatment of these residues is forwarded
to any further acquirer.
♦ The warranty will not cover problems caused by failure to comply with these recommendations
Warning! Danger! Caution!
♦ Cooking appliances may reach 250°C. BE CAREFUL not to burn yourself when using or handling INNER
ACCESSORIES (Plates, modules, filter, duct...).
♦ The surface temperature of the door can exceed 60°C. BEWARE OF THE RISK OF BURNS.
♦ Loading and unloading containers and ovenware: The height of the top shelf or runner can be 1.75 m. If
unloading manually be careful. ATTENTION: splashes and spillages pose a risk of scalding.
♦ When using the core probe be aware that it can be very hot, always use suitable protection to avoid burns
♦ Remember the dangers identified on the safety data sheet for detergent
- Harmful if swallowed.
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Page 5 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
- Can result in serious burns.
- Irritates the eyes.
- Irritates the respiratory tracts.
- Risk of serious eye lesions.
♦ Danger of irritation to the skin and eyes or acid burns.
Detergents will cause irritation and possible burns if in direct contact with the skin or eyes.
- Do not inhale the mist or spray
- Avoid direct contact with these products
- Never open the oven door during the automatic cleaning cycle
- Wear protective clothing, gloves and hermetic protective goggles in accordance with the safety data
sheet.
♦ Remember the safety advice provided by the safety data sheet for each detergent
- Do not eat or drink when using these products.
- Do not inhale their vapours.
- If case of contact with eyes rinse immediately with plenty of water and seek medical advice.
- Wear appropriate protective clothing, gloves and face and eye protective gear.
- In the event of an accident or sickness seek immediate medical attention
- Dispose of the product and its container as hazardous waste.
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Page 6 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
2. COMPOSITION OF THE APPLIANCES
2.1 6 AND 10 LEVEL OVENS
Motorised vent valve
Double glazed door
(unlocked from the inside)
Runners
Cavity seal
Control panel
Door handle
Wire or sheet duct
Data plate
(visible with the
door open)
USB port
Oven legs
height
adjustable
Door channel
2.2 20 LEVEL OVENS
Motorised vent valve
Cavity seal
Double glazed door
(unlocked from the inside)
Control panel
Door handle
Sheet duct
USB port
Access door
Data plate
(visible with the
door open)
Door channel
Oven legs
height adjustable
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Page 7 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
2.3 ACCESSORIES
2.3.1 6 LEVEL OVENS
Runners 8 level GN1/1 stand Rolling Spray Kit
GN1/1 Stand Door Kit
2.3.2 10 LEVEL OVENS
GN1/1 Banqueting
runner Device
GN1/1 Runners Trolley
spaced 65
GN2/1 Runners Trolley
spaced 65
GN1/1 Banqueting Trolley
30 plates spaced 66
GN1/1 runners kit
20 level
GN2/1 Banqueting
runner Device
GN1/1 Banqueting
Trolley Table
GN2/1 Banqueting
Trolley Table
GN1/1 stand GN2/1 stand
GN1/1 Stand Door Kit GN2/1 Stand Door Kit
Banqueting isothermic Hoodt
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Page 8 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
2.3.3 20 LEVEL OVENS
GN1/1 Banqueting Trolley 60
plates spaced 66
GN1/1 Banqueting Trolley 40
plates spaced 100
GN2/1 Banqueting Trolley 102
plates spaced 75
GN2/1 Banqueting Trolley 78
plates spaced 100
Banqueting isothermic Hood Banqueting isothermic Hood Banqueting isothermic Hood Banqueting isothermic Hood
GN1/1 Runners Trolley spaced
65
GN2/1 Runners Trolley spaced
65
Grease Filter Kit Preheat Plate
Banqueting isothermic Hood Banqueting isothermic Hood
2.3.1 ALL MODELS
Core Probe Kit Delicate
products 1 pt dia.1.7x100mm
Core Probe Kit Standard
3 pts dia.4.5x100mm
2x10m PT100 Recorder
Connection. Kit
Energy Management
Connection Kit
Independent Spray Kit
USB Socket Kit GN1/1 Kit 3 grills GN1/1 Kit 5 grills GN2/1 Kit 5 grills
Page 10
Page 9 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
3. PRACTICAL OPERATING ADVISE
3.1 BEFORE FIRST USE
After manufacture units are tested and their accessories and instruction manuals put inside the oven cavity.
A thorough clean should be undertaken before use.
Using domestic washing up liquid and hot water will give good results, rinse thoroughly and dry.
3.2 LOAD LIMITS
Attention: For your safety and that of the equipment always comply with these load
limits.
Model Maximum quantity Support
6 level GN 1/1 24 Kg Runners
10 level GN 1/1 40 Kg Runners and Banqueting or runners trolley
10 level GN 2/1 80 Kg Runners and Banqueting or runners trolley
6+6 level GN 1/1 24 Kg (per cavity) Runners
6+10 level GN 1/1 24 Kg (upper oven
40 Kg (lower oven)
Runners
Runners and Banqueting or runners trolley
20 level GN 1/1 80 Kg Banqueting or Runners trolley
20 level GN 2/1 160 Kg Banqueting or Runners trolley
3.3 USING THE SUPPORTS (Runners, modules and trolleys)
3.3.1 SUSPENDED RUNNERS
On 6 and 10 level ovens
To remove the suspended runners from each side of the oven
cavity:
- Lift gently by the middle.
- Then lift off the front and back pegs
- Swing the runners towards the middle of the oven and
remove them.
Attention: if a core probe kit is fitted remove this before removing
the right hand runners
To refit reverse the above instructions
3.3.2 RUNNER OR BANQUETING TROLLEYS
On 10 level ovens
Remove the suspended runners as explained in the paragraph
« Suspended runners ».
- Locate the rolling frame in the base of the oven
Attention: the oven must be at the exact same height as
the trolley table.
- Move the table transporting the runner module or
banqueting frame so it is in front of the oven.( Always
ensure the module is securely locked in place during
transport)
- Position the trolley in front of the oven and release the catch
- Push the module onto the rolling frame.
To remove it reverse these instructions
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Page 10 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
On 20 level ovens
- Place the trolley in front of the oven.
- Push it carefully into the cooking cavity
3.4 POSITIONING AND STORAGE OF THE CORE PROBE
♦ Do not put the core probe behind the ventilation duct (risk of severe deterioration
against a fan, a heating element or the gas heat exchange).
♦ When using the core probe, NOTE it may be very hot. Use appropriate protection if
there is a chance it may be hot.
No cooking or with a core temperature not programmed:
Ovens with runners:
Store the probe in the holder on the runner
upright if it isn’t being used (see drawing
opposite).
Ovens with trolley (20 level)
Store the probe in the holder provided on the
ventilation duct (see drawing opposite).
During cooking or with a core temperature programmed:
Oven fitted with a module or trolley
Always inset the probe from the centre rear
to avoid it being pulled out when the trolley is
removed
3.5 USE LIMITS
Internal oven capacity:
MODEL 6 GN1/1 10 GN1/1 10 GN2/1 6+6 GN 1/1 6+10 GN 1/1 20 GN1/1 20 GN2/1
GN 1/1 trays (325 x 530) 6 10 20 6 + 6 6 + 10 20 40
GN 2/1 trays (650 x 530) - - 10 - - - 20
Number of levels 6 10 10 6 + 6 6 + 10 20 20
Spacing between levels (mm) 83 67 67 83 83 / 67 67 67
6 / 10
level
ovens
20 level
ovens
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Page 11 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
IMPORTANT: The number of levels used for the product to be cooked, as well as the number of portions to
be placed on a given level should comply with the following rules.
15mm between cooked products
and the plate above
min 15mm between
cooked products
min 30mm between
cooked products and
the tray edges
NOTE: Depending on how these rules are observed, the number of levels used can be reduced (example: 1 level out of
2) depending on the size of the products treated.
UNEVEN COOKING OF PRODUCT ON TRAYS ARISES FROM THREE FACTORS:
LOAD:
Even cooking requires the correct circulation of air between products. These, when cooked, must be
sufficiently spaced to allow this.
Too big a load may lead to excessive moisture, generating cooking differences.
TEMPERATURE:
- Preheating: The shorter and more delicate the cooking (less than 15 min), the closer the preheating
temperature should be to the cooking temperature.
- Cooking temperature: It is always better to have a lower temperature than a higher one. In case of
problems, lower temperature in 10°C steps.
DISCHARGE OF EXCESS STEAM:
Whilst cooking products loose a proportion of their moisture as steam. If this amounts to more than the oven
can discharge this will result in uneven browning and inconsistent results.
reduce the load to obtain good results (after selecting Convection mode with Vent open)
3.6 PREHEATING (20 level oven)
Irrespective of the mode, these ovens are intended to be preheated "AWITH THE TROLLEY IN PLACE or
with the optional "Preheating plate fitted".
If a trolley or the optional plate is not available:
- Dry mode:
Adjust the required preheating temperature, but stop the oven or put the trolley in place, once
the REQUIRED TEMPERATURE is reached.
- Combi mode:
DO NOT USE. Always preheat in DRY mode to the required temperature (see above). Move
to Combi mode for cooking with the trolley in place (Instantaneous steam production)
- Steam mode /
Injection oven
:
DO NOT USE: Always preheat in DRY mode to 105°C. Switch to Steam for
cooking with the trolley in place (Instantaneous steam production)
- Steam mode:
Preheat the boiler only FOR THE FIRST USE OF THE DAY then stop heating or put the
trolley in place when the oven reaches a TEMPERATURE OF 80°C (Steam coming out of
the base of the oven) (Equajet boiler model).
NOTE: The NON-OBSERVANCE of these RECOMMENDATIONS will create problems for which the Manufacturer
cannot be held responsible.
3.7 USE OF OVENWARE
* PASTRIES / VIENNOISERIE: Use backing trays for pastry
* ROASTS: Use gastronorm containers for meat preparations in sauces or for braising….
For roasting, cook the products directly on the grills (chicken, roast beef, sausages….). In this case
place a gastronorm container (20mm deep) on the bottom level to catch the cooking juices.
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Page 12 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4. USING THE CONTROL PANEL
4.1 GENERAL
The toughened glass control panel on your oven consists of:
- a coder knob:
Switches on the oven and its display screen.
Power on: press for 1 second
Switch off: press for 3 seconds
Allows parameters to be changed rapidly
(Temperature, time …) and validated by simply
pressing the knob.
- a touch screen:
♦ The control panel is operated via a serigraphic touch screen using your fingers. We
recommend the exclusive use of your fingers and no other items such as knives, forks
or spoons etc.
You need only touch the screen with your finger to access
parameters and information.
The welcome menu is displayed briefly when the unit is
switched on then replaced by the Manual menu.
For stacked double level ovens the upper control panel is for the top oven.
4.2 GENERAL ACTIONS
Type of menu:
- Auto menu
- Manual menu
- Tool box menu
Back to the previous screen
Back to the previous screen
Forward to the next screen
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Page 13 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.3 MANUAL MENU
3 cooking modes: Convection, Steam and Combined (from 0 to
100%)
Display of actual and set temperature
Selects preheating before cooking. To deactivate press for 3
seconds
Affichage des temps / température à cœur
Ventilation speed (1 to 100%)
Vent outlet
Manual humidification
Rapid cooling & Holding mode (hot cupboard)
Plated meal regeneration
Add a cooking phase
Quick save a recipe
Touch screen (alternative to using the select knob)
Date and time
STOP / START cooking. Changes
colour when:
Before cooking starts:
Coloured green
Cooking :
Coloured yellow
Pause (door open) :
Coloured yellow
Cooking finished :
Coloured red
Water hardness limitations for steam mode:
Depending on steam usage levels, action may be required to treat hard water to avoid a build-up of lime scale in
the boiler and excessive consumption of descaling product.
Steam usage level
Water hardness
GN 1/1 oven GN 1/1 oven
Medium
(3 to 7 hours/day)
Maxi 40°f
(28°e, 22°d, 400ppm)
Maxi 20°f
(14°e, 11°d, 200ppm)
Intensive
(>7 hours/day)
Maxi 20°f
(14°e, 11°d, 200ppm)
Maxi 10°f
(7°e, 6°d, 100ppm)
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Page 14 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.4 AUTO MENU: Automatic / programmed recipes
4.4.1 GENERAL
Favourite recipes
Pre-programmed recipes (80 roughly)
Clients recipes (capacity of 100 recipes in total, each with 6 cycles)
6 Principle families with direct access to the recipe
Recipes can be edited
Copied
Created
Modified
Deleted
Detailed display
«Multi Level» programme: 10 independent timers
Recipe displayed by list or photos
4.4.2 FAVOURITE RECIPE
To add a favourite recipe: select a recipe from the factory or clients list, then press a free space for 3 seconds
Free space
Delete a favourite recipe
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Page 15 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.4.3 MULTI-PRODUCTS SCREEN
Multi-products screen must already have been added to my favourites
The first recipe selected determines the cooking mode and
temperature
Example for selected recipes:
Level 6: Recipe selected but not started
Level 5: Cooking
Press the elapse time to display the identification image of the
recipe for 5 seconds
Level 4: Recipe finished
Level free for a new recipe
Pressing only displays recipes in My favourites library
compatible with the recipe that is running
Erases all the recipes that have finished or not yet started
Display of the recipes in My favourites that are compatible with the
Multi product mode
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Page 16 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.4.4 TYPE OF DISPLAY
Standard display (phase by phase) Detailed display (all phases)
Info: Cooling between
phases with or without
water
2 criteria allow the recipe to be adapted to the
clients taste (e.g.: +/- browned, blue or well
done) without the need to create a new recipe
… or to know what to modify (Time,
Temperature, which phase …)
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Page 17 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.4.5 LIST OF PRE-RECORDED PROGRAMMES
Family Photo Recipe label Mode Temperature °C
Time
(minutes)
Recipe in
favourites
Meat
Roast beef 1.5 kg
Convection 180 40
Yes
Preheating 190
Meat
Chicken 1.2 kg
Combi 20% 175 40
Yes
Preheating 180
Meat
Leg of lamb
Combi 20% 165 90
Yes
Preheating 180
Fish
Fresh steamed fish
Steam 98 8
Yes
Preheating 100
Fish
Frozen steamed fish
Steam 98 12
Yes
Preheating 100
Fish
Roast fish 500g
Combi 20% 165 10
No
Preheating 170
Fish
Fresh seafood
Steam 90 3
Yes
Preheating 100
Vegetables
Potato gratin
Combi 20% 175 45
Yes
Preheating 180
Vegetables
Fresh vegetables
Steamr 98 10
Yes
Preheating 100
Pastry
Choux and eclairs
Convection 165 25
Yes
Preheating 170
Pastry
Madeleines
Combi 20% 165 25
Yes
Preheating 170
Pastry
Frozen dainties
Convection 175 25
Yes
Preheating 180
Pastry
Frozen Viennese
Convection 170 17
Yes
Preheating 180
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Page 18 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.5 TOOL BOX MENU
4.5.1 GENERAL
Rinse (between batches of cooking…) replaces the spray hose
Nettoyage Auto
Programmable auto clean for every day of the week (Day / Time)
Operating mode
Data exchange (HACCP, Photos, Recipes, Manual, Consumption
levels (Energy, water …), Profiles)
Client settings (Adaptable)
Installation parameters
Technical / After sales
Maintenance information
4.5.2 PASS WORD
Allows the client access to:
- Data exchange
- Client parameters
- Change the Manual / Auto cleaning
0000
: Changeable Pin Code
CHEF
: Pass word
(Upper or lower case)
For a personalised code in text format it is possible to switch the
keypad to and from alpha numeric
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Page 19 3HE390996EU – 01/17
HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.5.3 CLEANING
Intensity of the cleaning: Light / Medium / Intensive (The durations
are shown on the left)
Priming function: When replacing a container, if the supply pipe is
empty, select this function ensures the dosage volume will be
sufficient to ensure efficient results
4.5.4 DATA EXCHANGE
HACCP ON/OFF: Records HACCP data (for approx. 1 year) and
frequency of data capture
Oven identifier: individual for each oven if there are several ovens
on site.
USB (or Radio) information exchange viewable on the oven
Warning: A FastPAD USB stick should be used for data exchange consumptions, recipes, HACCP, photos or update...
Using a USB stick that is not recognized can lead to crashes or bugs.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.5.5 CLIENT PARAMETERS
Adjust the screen brightness and end of
cycle buzzer volume
Activation of pre-heat function before
cooking
Choice of humidity level for food
regeneration
Choice of manufacturer’s recipes displays:
Fr = French / En = English
Activation and adjustment of the automatic
pre-heat when the oven is switched on.
Adjust the time and temperature in holding
mode (operating as a hot cupboard in
Manual mode)
Activate the screen saver (blacks out) after the
selected time.
Not when a cycle is running.
Choice of default mode displayed when
first started
Cooling the cooking cavity with or without
water (by air)
Recipes displayed by family group (yes) or
alphabetically (no)
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
Choice of temperature display units
Enter the cost of energy, chemicals and water to calculate
consumption costs. First press activates the cost area. The value can
be change slowly with the knob. Second press displays the keyboard
to enter a value directly.
After being exported to USB stick HACCP data prior to this number of
weeks is deleted.
Restarts a cycle automatically if the is a power cut 9if set to YES).
Option of cooling condensate
Default volume of detergent container
Capacity in litres of the water treatment system. Reset. Set to zero by
default (if the oven doesn’t have a dedicated water treatment system
Software reset (Attention: All recorded information is erased from
memory: HACCP data….)
4.5.6 WATER TREATMENT
This message only when the capacity of the water treatment system is being approached (if the counter has been
set in Client parameters). This counter is only used if the unit has two separated water supplies.
Warning message
This message appears every time the oven is switched on if the
programmed water capacity is reaching its limit.
After renewal of the system reset the counter as above.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
4.5.7 QUICK GUIDE
Graphic demonstration and or animated of the main menus
Information and « tips and advice » most used
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
5. GUIDANCE AND INFO ABOUT THE CONTROL SCREEN
Why does the oven temperature drop
so slowly?
In manual mode the change from a set temperature during a Convection or Combination cooking cycle
doesn’t activate a cooling cycle.
Why does my oven inject water in convection mode?
In manual mode starting a cycle when the actual temperature is already over the set temperature starts
an automatic cooling phase with water injection (as per Client parameters).
Why does the oven cool down whilst cooking?
Whilst cooking moving from convection or combination to steam automatically starts a water injection
cooling cycle until the set temperature is reached.
How do you create a waiting phase in a programme?
Inputting a cavity temperature of 0°C in convection mode creates a waiting phase or a phase where
nothing happens (no heating, no ventilation)
How do you create a temperature holding phase?
In Auto mode, selecting a time of 99h00 is interpreted as a holding cycle (no cooking) in the mode and
temperature selected.
How do you control various cooking times on several levels?
Programmes in the library named as « Multi level timing » allow you to set a specific time for each level
with and end of cooking alarm.
How can you see the recorded or programmed recipe’s cooking phases?
It is possible to see a summary of the phases by pressing detail « ? ».
How do you adjust the cooking in a manufacturer
’
s recipe?
For manufacturers recipes it is possible to adjust the level of browning and cooking even after a cycle has
started.
Can recipes have illustrations?
In the client library it is possible to link a photo to a recipe and display only the recipes that have a photo.
(Auto / Modify / Photo)
Can recorded recipes be protected?
It is possible to block access to modify, erase and copy in «Clients» parameters.
How do you identify a copied recipe from the original?
A copied recipe has the symbols « * » before the name.
How do
you change the name of a «
client
» recipe?
The names of « client » recipes can be personnalised:
Modify /click on the zone name or family / Change the name or family.
Why can’t I change my recipe in auto mode?
Because « Modify » is deactivated in client parameters.
Can products be held at temperature after cooking?
HOLDING mode generates a cooling phase to the set temperature followed by holding at this
temperature. This is like a hot cupboard without ventilation to avoid drying the products.
Can one activate a holding mode during the cooking process?
It is possible, the HOLDING button is activated and holding mode will begin after cooking has finished. If
a core temperature has been selected holding will be at this temperature otherwise it will be at the
temperature set in the « Client» parameters.
What are the parameters for temperature holding mode?
Temperature holding mode follows the parameters set in the client menu: temperature and time. (75°/
time unlimited)
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
Can the
automatic preheating be deactivated or the temperature changed?
The automatic initial preheat can be switched on or off, whilst the preheat temperature can be set in the «
Client » parameters
Is it possible to programme cleaning on a regular basis
?
It is possible to programme an automatic cleaning cycle by day of the week and at a specific
time with a greater or lesser degree of intensity.
How often does the oven need servicing?
A message indicating that a service is required 10 days before it is due.
How do I access client
’
s parameters?
Access to « Client parameters» is by PIN code, default is « 0000 » this can be changed. DO NOT
FORGET IT !
Why can’t I access installer and technician parameters?
Access to certain parameters is restricted by a PIN and reserved for installation and service engineers.
Does the oven have a standby mode?
There is an automatic standby mode, timing is set in the « Client » parameters, this controls the ovens
principle functions (blank screen, lighting..).
Can the
welcome message
be personalised
?
The welcome message can be changed in Client parameters. The message can be associated with a
photo from the gallery or a welcome logo.
How do you retrieve HACCP data?
The Service/Exchange menu allows you to control HACCP data: start automatic recording,
Viewable on screen or after exporting to USB stick in spreadsheet compatible format.
How do you complete the photo galley?
In the Service / Exchange data menu, it is possible to import photos ("FastPAD PC" software is required
to do this)
Is there access to energy data, consumption costs…?
In the Service / Exchange data menu / consumption levels are displayed daily, by monthly and yearly
intervals for, water, gas/electricity and detergent. Costs are also displayed if the actual costs have been
put into the corresponding fields in Client parameters.
What is “Safe Mode”?
In the event of a fault in the electronics or the display it is still possible to start a Safe Mode cycle:
convection at the temperature set for preheating 175°C by default. When operating in the mode any inputs
from the control panel are ignored.
How do you start “Safe Mode”?
Switch the oven off and back on, then open and closed the door 3 times within 10 secs. The light will go
off every time the door is opened and flash 3 times on the third closure to indicate the start of a Safe
Mode cycle.
How do you stop “Safe Mode”?
To stop a Safe Mode cycle, switch the oven off.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
6. TOOLS FOR OPTIMAL COOKING
6.1 CORE PROBE
The core probe allows the perfect control of the level of your cooking which can be reproduced day after day
whatever the size of the product.
The core temperature to be reached will vary, of course, with the kind of product and the cooking level desired.
WARNING: The cooking of a product does not stop at once when removed from the oven.
As a matter of fact, after standstill, the core temperature continues rising to reach a temperature all the
higher as the product has been cooked at a high temperature.
Example:
Beef roasted in combined mode at 200°C and removed from the oven at the time when its temperature reaches
40°C will see this later rise to about 57°C.
The same beef, steam-cooked at low temperature at 60°C (as a last phase) and removed from the oven at the time
when its core temperature has reached 52°C, will evolve very little reaching 56°C.
PRODUCTS
CORE
TEMPERATURE TO
BE REACHED
Core TEMPERATURE
WHEN REMOVED FROM THE OVEN
Classical cooking
according to the chart
annexed
Low temperature
cooking
Red meats
Very rare
54 37 50
rare
56 40 52
Just done
60 45 56
Well done
62 48 59
White meat
Veal
72 58 69
Poultry
77 63 75
Fish
Salmon – Tuna
75 75 75
White fleshed fish
80 80 80
Pork preparations
– terrines
67 65 65
NOTE: Recommendation for controlling the core temperature (cooking degree):
To control properly the degree of cooking, the aspect and the weight loss, more especially in the case of red
meats, we recommend finishing cooking with a low temperature steam phase. Adjust the temperature 8°C above
the core temperature desired.
Example: Roasting beef:
1st phase: Coloration Dry air 210°C for 15 minutes
2nd phase: Core cooking Steam 60°C Till core T° = 52°C
The cooking time increases to about 1 hour 25 minutes.
6.2 LOW TEMPERATURE COOKING
To optimise certain types of cooking, electronic regulation allows for long low temperature cooking. The set
temperature corresponds to the core temperature which must be achieved.
Low temperature is indispensable for treating big pieces (sucking pig, leg of pork (ham), big fish), often treated in
vacuum bags (sous vide).
This cooking mode is also worthwhile for perfectly controlling the cooking level (very rare, rare, well done…), for
the aspect (external and sliced), for diminishing weight loss, but also for being safer from a hygienic point of view in the
preparation of food products.
The quality of cooking is also much less sensitive to the size of the products treated, as well as to their quality.
The time necessary for cooking entirely conducted at low temperatures is of course longer.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
LOW TEMPERATURE
Products Mode Cooking T° Approx. time
Red meats
Steam 55°C
6 h to 12 h
White meats
Steam
Veal
72°C
Pork and poultry
77°C
Pork preparations and terrines
Steam 67°C
Fish
2 h to 4 h Salmon - Tuna
Steam 75°C
White fish
Steam 80°C
Miscellaneous
1 h to 1 h 30'
Farm produced foie gras
Steam 70°C
Fruit
Steam 90°C
Potatoes
Steam 85°C
NOTE: Medium size pieces of meat (joints, leg of lamb…)
It is possible to diminish significantly the cooking times (2 or 3 times less), for medium sized pieces, and still partly
keep the advantages above, by following:
Products
1st
phase
COLORATION
2nd
phase
COOKING
3rd
phase
COOKING
Blown air Steam Steam
Red meats
210°C 70°C till 60°C till
For 15 min Core T° = 38°C Core T° = 52°C
White
meats
210°C 90°C to 85°C till
For 15 min Core T° = 60°C Core T° = 73°C
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
8. USB PORT SOCKET
The USB port socket is fitted with silicone protective cover.
6 and 10 level ovens 20 level ovens
USB socket USB socket
Warning !
♦ Always put the protective cover in place (lowered to protect connections) whenever the socket is not in use.
♦ Never “clean” connections with a water hose or a sponge. (If the silicone cover is used and put back in
place after use, no maintenance is necessary).
♦
The guarantee will not apply if these recommendations are not observed.
Note: For instructions on using the USB port refer to the section on « Exporting data » or the "FastPAD PC" software
instructions
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
9. ERROR MESSAGES
9.1 ERROR SCREENS
Client error information: ixx
After sales error information: Exx
Yellow screen :
Alternative operation
Red screen :
Cooking stopped (pause)
Yellow screen :
Alternative operation
Red screen :
Cooking stopped (pause)
Non-blocking message:
reduced functionality
Blocking message Non-blocking message:
reduced functionality
Blocking message
Cooking stops Cooking stops
Touching the screen
anywhere will clear the
message
Touching the screen
anywhere will clear the
message
9.2 ERROR MESSAGES
Message on the screen
Consequences
What to do?
i31 : Electronics overheating:
Temperature reduced to 180°C
Cooking continues automatically
at a temperature below 180°C
Clean the lower and rear air intakes. If
the problem persists, call a service
technician.
i33 : Core probe non function or not
plugged
Cooking stops To continue cooking connect a probe
or switch to timer mode.
E46 :
Electronic communication fault
(Bus RS485)
Cooking stops
Possible to launch safe mode: convection
mode at 175°C (see guidance and info
about the control screen).
E53 :
Motor short-circuit or ventilation
non function
Cooking stops Switch the oven off and call a service
technician.
E61 : Ambient probe short circuit Cooking stops
Switch the oven off and call a service
technician.
E62 : Ambient probe non function Cooking stops
Switch the oven off and call a service
technician.
E67 : Gas safety activated Cooking stops
Check gas inlet
. Switch the oven off
and call a service technician.
E68 : Cavity at +290°C Cooking stops
Switch the oven off and call a service
technician.
E72 : Electronics at over
+ 75°C
Cooking stops
Switch the oven off and call a service
technician.
i81 : Water flow rate too low Cooking continues.
A cleaning cycle stops (Paused)
Check the valve and water pressure.
Switch the oven off and call a service
technician.
E82 : Solenoid sticking Cooking continues.
Switch the oven off and call a service
technician.
USB stick full
USB stick is full. Clear the USB stick
USB missing
USB stick required Connect a USB stick
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
10. MAINTENANCE
10.1 INFORMATION ABOUT STAINLESS STEELS
Stainless steel is a steel grade designed that a thin protective sheet is formed on the metallic surface, which
protects it against corrosion (Oxide film resulting from the chemical reaction of oxygen on the metallic surface).
Anything hindering the formation of this sheet, or facilitating its partial destruction (Food residues, overflow of
liquids, stagnant liquids…) reduces the resistance of stainless steel to corrosion.
Whilst the composition of stainless steel enables it to withstand some chemical aggression better than classical
steels, you must not think that stainless steel is indestructible.
3 main factors contributing to corrosion should be watched for:
- The chemical environment in
general:
* Different brines
(Salt concentration, Sauerkraut…)
* Chlorides contained in particular in:
- cleaning products
- bleach.
- The temperature: Any chemical environment is made considerably more
aggressive to stainless steel as the temperature rises.
- The duration: The longer the contact time between stainless steel and the
chemicals, the more noticeable the consequences of corrosion
will be.
The combination of these three factors may lead to the eventual destruction of parts of the equipment, even if they
have been made in very high quality stainless steel.
Note that when stainless steel becomes corroded, it is extremely rare that this is generated by the steel
itself. Generally, cleaning products, which are not appropriate or are improperly used, lack of maintenance or
extreme conditions of use are often found to be the cause of the damage.
WARNING!
The manufacturer will not be held responsible for cases of corrosion resulting from these conditions
and the warranty will not apply.
A list of the most frequent causes follows, to allow you to better identify possible inappropriate use and
to ensure the long service life of your equipment.
10.2 THE COMMONEST CAUSES OF CORROSION:
Floor cleaning
Floors are often cleaned with very aggressive products (prior to handover or during a kitchen deep clean). If
the product is sprayed, without necessary precautions or suitable dilution, any splashes on the appliances may result
in the corrosion of legs, bases and low level trims.
Worse still, if the area is not properly ventilated after application, the vapour from these products may settle on
the equipment and result in corrosion spreading to the entire surfaces.
Inappropriate cleaning product (Bleach, Acids, Soda)
If inappropriate products, such as bleach, acid or soda dilutions, (all products which are not specifically
designed for the maintenance of stainless steels) are used, irreversible etching of the stainless steel surfaces can
occur.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
Cleaning product applied when the temperature is too high
All cleaning products are more aggressive at higher temperature. In principle the temperature of any surface
must not exceed 60°C or permanent staining (blackening) of the stainless steel will result.
Inadequate rinsing after cleaning
After cleaning the surfaces should all be rinsed thoroughly to remove any chemical residues. If this is not done
the residue will continue to act over time with the risk of starting the corrosive process.
Worse still, if the affected surface is submitted to temperatures over 60°C (inside of an oven, a tank or tank,...),
the impact will be greater and corrosion will almost inevitably occur.
Stagnation of cleaning products
In the same way, all the areas that can trap chemicals, especially the channels, gutters, drainage manifolds,
traps etc. must be subject to careful and plentiful rinsing. (Use a nylon brush to reinforce the action of rinsing with
clean water).
Salt concentration
Salt, much in use in kitchens, is often found to be the origin of pitting that can even penetrate the stainless
steel. Spillages on any surface should be cleaned up at once.
Particular case of cooking in boiling salted water:
Salting water in a tank or tank presents a major risk: never put cooking salt into the tank before the water and
remember that salt can concentrating on the base of the tank. Salt should be added to the water and stirred until it
dissolves, the risk is reduced using table salt which dissolves faster.
Intensive use with brine
Certain products, such as sauerkraut (acid juices), fish and sea food (presence of salt), and in general, all
brines, must be subject to particular attention. In the case of occasional use there should be no problem if equipment
is carefully and systematically cleaned after each use.
In the case of intensive use, all the cooking equipment (ovens, boiling pans, even utensils) must be selected
with a grade of stainless steel specifically adapted to use in such an environment
Too much chlorine in the mains water supply
Sometimes certain networks supply water containing chlorine at above normal levels. In this event it is not
unusual to be faced with problems of corrosion, pay particular attention to bain-marie, water baths, and equipment
left to soak overnight etc.
Cleaning aluminium or aluminium coated items
The presence of aluminium or items that are aluminium coated in a chlorine solution is a particularly powerful
catalyst for damaging stainless steel.
Do not leave fittings such as hood filters, aluminium trays or dishes soaking in tanks, tanks, pots, fryers etc.
Just one night is sufficient to etch stainless steel at the point of contact with aluminium.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
11. MAINTENANCE OF THE OVEN
WARNING: Regular and thorough cleaning will ensure prolonged service life
♦ UNDER NO CIRCUMSTANCES SHOULD CLEANING CHEMICALS BE USED ON SURFACES
THAT ARE OVER 60°C.
The result will be serious discolouration and damage to the surfaces.
♦ Jet washers and hoses, high or low pressure should never be used for cleaning.
♦ The warranty will not cover resulting damage if the following guidance is ignored.
♦ The appliance must be isolated electrically during cleaning or maintenance and when replacing parts.
11.1 MAINTENANCE OF EXTERNAL SURFACES
It is necessary to clean the metal surface carefully so as to eliminate all dust, metal particles and deposits of any
kind which could damage the protective layer mentioned above.
For this purpose, it is sufficient to wash these surfaces with soapy water or any other neutral and non abrasive
cleaning product. RINSE CAREFULLY and wipe the surfaces.
Never scrub stainless steel with metal wool, but if necessary, only with a "Scotch Brite" type pad or a similar
product, by following the direction of polishing of the stainless steel surface.
11.2 CLEANING THE ELECTRONIC COMPARTMENT VENTILATION OPENINGS
Cooling the electronic compartment is via the ventilation apertures on the front right hand side of the unit (6 and
10 level).
Once a week, check that the aeration grids are clean and not obstructed by dust by cleaning its surface with a dry
cloth.
11.3 CLEANING THE CAVITY GASKET
In order to remove traces of grease or food scraps that can damage the gasket, regular and manual cleaning of
the cavity gasket should be performed on the inner and outer faces.
Before cleaning, use water with soap or neutral and non-abrasive detergent with a sponge or a soft cloth to
remove the grease from the cavity gasket.
Ventilation
openings
Cavity
gasket
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
11.4 MAINTENANCE OF INTERNAL SURFACES
The general principle consists in not letting the following settle in certain places:
- Substances likely to become concentrated and so become corrosive.
- Settling of different minerals contained in water and likely to generate corrosion (walls) performance and
life-duration (fan balancing, exchanger dissipation, ..) problems.
11.4.1 CLEANING, DEGREASING – ONCE A DAY:
A trolley or preheating plate (optional) must be used for the automatic wash cycle on 20 level ovens.
Cycle and times:
Total wash cycle*
Total complete cycle *
*Time in minutes for 6 and 10 ovens / 20 level ovens
« MANUAL » cleaning (on demand):
- Switch the oven on.
- Wait a few seconds until the start screen clears. If the preheat starts press STOP.
- Select the Service screen then touch:
"Cleaning"
- Select the required level of cleaning depending on how dirty the oven is.
"Cleaning level" Light, medium or intensive.
The time for each is indicated on the left.
Light cycle Medium cycle Intensive cycle
Temperature
adjustment (if hot)
5’ 5’ 5’
Cleaning*
19’/20’
23’/24’
39’/41’
Rinsing*
12’/13’
12’/13’
12’/13’
Drying
(if actived)
4’ 4’ 4’
31’ / 33’
35’ / 37’
51’ / 54’
40’ / 42’ 44’ / 46’ 60’ / 63’
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Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
- Check the pipes are connected to the chemical containers and that the quantities are sufficient. If not refer
to the paragraph “Replacing the chemical containers”
- Press to select:
"Back".
- Press to select:
"Start" a cleaning cycle.
- The screen indicates the different phases selected for the cycle, the running time and remaining time.
When the cleaning cycle has finished the Service screen is displayed again.
“Auto” wash (cleaning programmed every day of the week):
- Switch the oven on.
- Wait until the start up screen disappears. If preheating starts press STOP.
- Select the Service screen.
- Press to select:
"Auto cleaning"
- Put in your PIN code (0000 by default, select Client parameters in the service screen) then validate.
- The daily cleaning screen will appear.
- For each day select the level of clean required and the time by pressing the corresponding touch button
then validate
"Programming screen".
- The automatic cleaning programme is displayed. The cleaning cycle will start at the set hour each day and
at the intensity selected
- To deactivate the automatic cleaning select Manual cleaning enter your PIN. The values programmed in
will be remembered for the next time you select automatic cleaning.
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Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
"Manual cleaning"
- Please note: If a cooking cycle is running at the time an automatic wash should start the cleaning cycle
will be cancelled.
11.4.2 EMPTY DETERGENT BOTTLE DETECTION
This message appears when the container is almost empty
Validate or change the size of the container.
Note the counter is calibrated against this volume.
11.4.3 REPLACEMENT OF THE CHEMICAL CONTAINER:
The cleaning chemical supply hose is labelled which correspond to the container.
Never use descaling product into the automatic cleaning system. This could
seriously damage the ovens hydraulic circuits.
Cleanning
(coloured green)
Note: Refer to the “Recommendations” chapter when handling or using these chemicals, if
in any doubt refer to the products safety sheet
Changing the detergent containers
Use the « Priming Cleaner» functions when changing the
chemical container if the supply tube is empty.
For example when you start the unit for the first time.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
11.4.4 RAPID RINSING
Rapid rinse function using only water (no chemical) for example
between two different types of cooking
11.5 MATERIAL USED FOR COOKING CORROSIVE PRODUCTS
(Sea fish, sauerkraut)
The materials used intensively and regularly for cooking corrosive products, such as sea fish, sauerkraut, …,
should be cleaned carefully and systematically after each use.
11.6 UNLOCKING THE ROTATING DUCT
(on 6 and 10 level gas ovens, 10 GN2/1 and 20 level ovens)
Procedure
- Lift the handle.
- Pull the duct outwards.
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
12. LES CONSUMABLES
12.1 GENERAL
Product sample is supplied with the oven in 1 litre tins.
We recommend the use of products supplied by the manufacturer for cleaning your equipment and to guarantee
effective results.
Contact your distributor who can supply these detergent chemicals
Except for the UK market: No detergent product is recommended or supplied. Any detergent used with this
appliance must have been verified to represent no greater risk than Fluid Category 3. If the detergent used
represents a Fluid Category risk greater than Fluid Category 3 alternative backflow protection to the double check
valve supplied with the appliance will be required immediately upstream of the appliance. The backflow protection
used must be appropriate to the risk posed by the detergent.
12.2 CLEANING PRODUCT
CLEANING PRODUCT AUTONOMY (Number of day / barrel of 5L)
Consumptions based on 1 daily cleaning
52
42
32
28
21
26
21
16
14
10
17
14
11
9
7
0
10
20
30
40
50
60
6 level GN1/1 10 level GN1/1 10 level GN2/1 20 level GN1/1 20 level GN 2/1
Light cleanning Medium cleaning Intensive cleaning
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HOBART GmbH
Registered office:
Robert Bosch Str. 17,
77656 Offenburg - Germany
13. GUARANTEE
PLEASE NOTE THAT NO GUARANTEE IS UNCONDITIONAL
Our guarantee applies only for normal use. That is, with the strict observance of the recommendations given in
our instructions for use and maintenance.
It will only be valid on condition that the periodical maintenance recommended has been carried out by factory
trained engineers.
All appliances are, subject to the above limitations, normally guaranteed for a period of one year, from the date
invoice. In the event of a breakdown due to a visible or hidden defect, our equipment will be repaired at our expense,
including parts and labour costs.
To benefit from our guarantee, our appliances must not have been modified in any way or repaired using parts
which are not genuine and approved for such use or where repairs have been undertaken by personnel who are not
qualified or factory trained.
In case of breakdown or failure we should be informed in writing at the earliest opportunity of the nature of the
problem. In no circumstances should the defect be remedied by the user or a third party.
Regular service inspections and maintenance by our engineers are an essential condition for correct and
reliable operation of our equipment. Such service and maintenance operations can and must only be carried out by
our technicians, who are not only fully qualified but also trained to do so. They have the right tooling, original spare
parts and are given regular training updates on the appliances. Periodic servicing is essential; it is carried out at a cost
but guarantees reliable operation of our appliances
The timing of service and maintenance is relative to the conditions of use. In the event of heavy use certain
operations will need to be carried out more frequently.
WARNING! Damage caused by connecting our appliances to a power supply which does not comply with the
data plate (voltage, reversal of phase/neutral conductors..) or where phase order cannot be checked (this is important
for three-phase motors, fan direction, electric rams,...) will under no circumstances be covered by warranty.
For this reason we advise against connecting appliances until the electrical and gas supplies can be checked
and compared with details on the data plate.
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