Hobart DN904 Installation Manual

\HOBART]

FOOD

EQUIPMENT

GAS

Ria

GN901 - 1 section on 25.75" (654mm) leas
ON902 . 2
GN904 . 1 section on open stand

CONVECTION OVENS

ht

V-~

Side

...

Controls

sections on

8"

(203mm)

Top Controls

GN961 . 1 section on 25.75" (654mm) legs
GN964 . 1 section

leg

&-stack set

.

.

Installation

TABLE OF CONTENTS

SUBJECT

IMPORTANT SAFETY INFORMATION
GENERAL DATA CHARTS
FLOOR PLANS
WIRING DIAGRAMS 5.6.7. & 8
INSTALLATION

General
Shipping Damage Claim Procedure

lnstallatlon Codes and Standards

Positioning

INSTALLING BASIC SECTION­GNQOS. GN96T

INSTALLING SINGLE SECTION OVENS 10
INSTALLING DOUBLE SECTION OVEN

Electrical Connections
Leveling
Gas Pressures and Orifices
Gas Connections
Lighting the Oven
Operating Instructions

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................

INSTRUC'rIONS

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PAGE

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2
3

4

9

9
9
9
9

10

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11

11

11
11
11
12
12

&

0

SUBJECT

Burner Air Shutter Adjustments
Flue Connections 12

IMPORTANT ENERGY
CONSERVATION GLllDELlNES

OWNER'S INFORMATION 13

Principles of Oven Operation

The Oven Controls

CONVECTION OVEN
OPERATING INFORMATION 15

Rack Arrangement
Preheat
Loading 15

Unload~ng
Operating Hints 16
Gas Convection Oven-

Suggested Setting for Cooking 16
Table for Suggested Settings
for Cooking 17
Cooking

HOW TO CARE FOR YOUR OVEN

How to Clean the Interior of Your Oven

How to Clean the Exterior of Your Oven
Replacing Lamps 19

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Difficulties/Remedies

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*

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n ual

PAGE

-14

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12

12

14

15
15

15

17

18

18
18

THlS MANUAL HAS BEEN PREPARED FOR PERSONNEL AUTHORIZED, QUALIFIED, CERTIFIED OR LI­CENSED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE
JUSTMENTS OF THE EQUIPMENT COVERED BY THlS MANUAL.

INITIAL FIELD STARTUP AND AD-

POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT

OF GAS IS DETECTED. THlS INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED
SHUT DOWN UNITS AT
AND CONTACT THE LOCAL GAS COMPANY OR
GAS SUPPLIER FOR SERVICE.

MAIN SHUT-OFF VALVE

SUPPI-IER.

THE SMELL

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY
OF THlS OR ANY OTHER APPLIANCE.

NOTE

IT IS IMPORTANT THAT YOU RETAIN THlS MANUAL FOR FUTURE REFERENCE.

GN901. GN904, GN902 GENERAL & DIMENSIONAL DATA

GN901. GN904, GN902 RACK DATA

MODEL

GN901
GN904

GN902

NO.

STD.

RACKS

5

10

STD. RACK

SPACING

IN. MM.

3.25

3.25

82

82

OPTIONAL

GN901, GNW, GN902 ELECTRICAL DATA

MODEL LOAD (WATS) 1 PHASE

120'4' 2081240V~

GN901, GN904

GN961, GN964 GENERAL & DIMENSIONAL DATA

NO.

RACKS

6

12

AMPS PER

SPACING

IN.

1.61

LlNE

11 RACK

*

MM.

41 27.5

SIZE

RACK

IN. MM.

x

20

699 x 508

9"

(229 MM.)

OD PIE

TINS

5

#PO0 PANS

2

18" x 26" (457
660 MM.) PANS

1

x

GN961, GN964 RACK DATA

MODEL

GN961,
GN964

NO.

STD.

RACKS

5

STD. RACK

SPACING

IN. MM.

82

OPTIONAL

RACKS

GN961, GN964 ELECTRICAL DATA

MODEL LOAD (WATS) 1 PHASE

120'4' 2081240V*

GN961, GN964

'Includes 8 amp motor load per oven

"includes

4 amp motor load per oven

NO.

6 3.25

11 RACK

SPACING

IN. MM.

1.61 27.5 x 20 41 699 x 508

AMPS PER LlNE

RACK SIZE

IN. MM.

9" (229 MM.)
OD PIE TINS

5

U2OO PANS

2

18" x 26" (457
660 MM.) PANS

1

x

Fig. 1 GN901, GN904 SINGLE SECTION OVEN FLOOR PLAN

GN902 DOUBLE SECTION OVEN FLOOR PLAN

54D119331

GN961 G N964
FIG.

2

GN961, GN964 SINGLE SECTION OVEN FLOOR PLAN

5401 19332

WIRING DIAGRAM FOR GN901, GN904, GN902 115V 54D118901
3

FIG.

V.AC -60HZ

5

11

NOTES:

ITEM NUYOERS ARE THE SAME AS

MARKER NUMBERS.

LEAD

I. LEAD

2. LEID

FOR

FMI

FOR

FOR

FOR

FOR

LINE 4 LEAD IHFORYATIOH:

3.

0231ZC4-LEADS: IJ.12.16.41-43 462

C*.

-14

-

-

SCHEMATIC DIAGRAM

1

(LADDER TYPE

--

I

SWITCH

DOOR INTERLOCK

ONNECTOR

%IRING -OETAIL~A~

I

-

--

WI:cING FOR WIFING FOR

JI~l54A115293POOZ~ ~-t54A115292P0021

-

I

EDGE

SWITCH

LCENTRIFUGAL

CHAMBER LIGHT CHAMBER

LIGHT

FIG. 5 WIRING DIAGRAM FOR GN961, GN964 115V 5401 19301

GENERAL

The Hobart gas oven you have purchased is a

quality product in the tradition of Hobart

fine
quality excellence. Properly installed and used it
will provide you with many years of service and
contribute to your profitable business environ-

ment.

codes or in the absence of local codes with
the National

70.1981. The 115 volt ovens are equipped with
a three-prong (grounding)
tection against shock hazard and should be

plugged directly into a
three-hole receptacle. DO NOT CUT OR RE­MOVE THE GROUNDING PRONG FROM

THIS PLUG.

Electrical Code ANSllNFPS No.

plug for your pro-

properly grounded

SHIPPING DAMAGE CLAIM PROCEDURE

The equipment you have received was carefully
inspected and packed by competent personnel
before leaving the factory. The company trans­porting the equipment assumes full responsibility
for safe delivery upon acceptance of the ship­ment. If the shipment is damaged:

1. Damage or Loss that is Visible
Make certain this is noted on the freight bill

or other shipping documents and signed by

\

7&&'

the person making

2. Damage Claims Should be Filed Immediately

This should be done regardless of extent of
damage. clear from combustibles.

Unnoticed Damage or Loss
If damage is noticed after the equipment is
unpacked, the transportation company or de-

livering carrier
and a concealed damage claim filed wlt
them within (15) days of date dellve

.made. The package should be kept or In

spectlon.

Hobart cannot assume responsibility for loss or

damage Incurred In transit.

INSTALLATION CODES AND STANDARDS

Hobart ovens

wlth:

1. State and local codes;
Natlonal Fuel Gas Code, ANSI-Z223.1-1980.

2.
Copies of this code may be obtained from
American Gas Assn.,
Arlington, Virginia 22209.

should be Installed In accordance

delivery.

b

should be notified lmmedlatel

i

y

Inc., 1515 Wllson Blvd.,

5. Check device nameplate to make sure that
the oven
that being

POSITIONING

Table 1 shows key general and dimensional data

all models. Consult floor plan on pages

of
for positioning and related information.

1. Combustibles in the Area
The equipment area should be kept free and

2. Clearances from Combustible
The ovens when installed should have the
followlng clearances from combustible con­struction:

The Flow of Combustion and Ventllatlon
The ovens must be Installed so that the flow
of
obstructed. Adequate
ings
provlded. Make sure there Is an adequate
su

p

qu

burners.

4.

Clearances for Servlclng
The lnstallatlon locatlon should also take ln­to conslderatlon adequate clearances for
servlclng and proper operatlon.

voltage and type of gas agrees with

supplied.

4 & 5

Construction

Inches from the
inches from the back

combustlon and ventllatlon alr wlll not be

Into the combustlon chamber must be

ply of alr In the room to allow for that re-

red for

combustion

sldes - 6

-

6

clearance for alr open-

of the gas at the oven

Air

4-1

1%-

3. The ovens must be installed under a ventila-

-

tion hood and ventilation provided in accord-

ante

with NFPA Standard #96.

4.

The appliance when installed must be elec­trically grounded in accordance with local

1. Crating and packaging materials should be
removed with care.

2. The doors should not be used to
the oven.

lift or move

These basic sections must be installed on legs

unless they are mounted on a Hobart modular
stand. Installations on concrete bases or other after being uncrated.
supports restricting air circulation on the bottom

-

will void the warranty. If a modular stand is or­dered, the oven section must be set on the stand

A. Assembling the Legs to the Oven

1.

Unpack the oven and leg set.

2. Position the oven on its back, taking care
not to scratch or damage it. The motor
protrudes beyond the back; provide for
this when the oven is tipped back by re­setting it on suitable spacers (2 x

3.

Attach each of the four leg assemblies to
the bottom of the oven with the
four bolts and lockwashers (6 bolts per

1

eg).

4. Place the oven in its normal attitude, on
its legs and lower it in the installing posi­tion.

5.

Attach the flue diverter over the flue vent
in the holes provided.

4's, etc.).

twenty-

Fig.

8

Installing lower flue extension

6. Attach flue trimpiece in front of the flue

diverter.

Assembling the Oven on the Stand

1.

Uncrate the oven and stand.

2. Screw two locating studs (found in stand
carton) into bottom of basic section (Fig.

7).

3.

Attach the four leg assemblies to the

bottom of the stand with the

furnished.

4. Mount basic section (Fig. 7).

5.

Attach flue diverter and flue trim to the
oven.

STAND

Fin. 7 Installation of basic oven on oDen stand

16

bolts

Fig.

9

sion.

Fig. 10 Attaching the upper flue extension

Installing middle piece of the flue exten-

1. Unpack one oven and leg set.

2.

Rosition the oven on its back, taking care not
to scratch or damage it. The motor protrudes
beyond the back. Provide for this when the
oven is tipped back by resting it on suitable
spacers (2 x

4's, etc.).

2. Refer to the appropriate wiring diagram Fig. 3,
4, 5, 6 and the information on it for making
proper line connections to the terminal block.
The 115 volt models have a cord and plug
attached and do not have to be wired. Each
of these ovens should be plugged into a
properly grounded 115 volt receptacle.

3. Attach each of the four leg assemblies to the
bottom of the oven with the twenty-four bolts
and lockwashers (6 bolts per leg).

4. Place the oven in its normal attitude, on its
legs, and lower it in the installing position.

5. Unpack the other oven, screw the two lock­ing studs in the bottom of the oven Fig. 7.

6. Attach the flue diverter over the flue vent in
the holes provided. Screw in place.

7. Attach flue trimpiece in front of the flue
diverter.

8. Place top oven over bottom oven so that the
locating studs nest in the holes provided in
the bottom oven.

9.

Take the lower flue extension from the stack
kit and attach

oven Fig. 8.

10. Attach the middle piece of the flue extension

11. Attach upper flue extension to the upper

12. Connect the piping between the top oven

13. Leave

9.

Fig.

oven as shown in Fig. 10.

and bottom oven as shown on the floor plan

Fig. 1. Pipe compound must be suitable for
the gas being used. Check for gas leaks with
a soap and water solution.

gas valves closed until all the electrical
conne~tions are made and the ovens are
checked or used.

it to the bottom of the top

3. For 2081240 volt ovens the line leads must be
connected to the line terminal block which

may be reached by removing the wiring box

cover. Attach the ground lead to the terminal

provided.

4. Replace the wiring box cover.

5. Do not energize the power supply until after
the gas connections have been made.

LEVELING

Using a spirit level - adjust the legs to insure that
the oven racks are level in the final installed
position.

GAS PRESSLlRES AND ORIFICES

1.

"

Natural Gas

The standard orifices are set at 3.7 inch WC
(Water Column) pressure. A pressure regu­lator is supplied and must be installed when
the oven is connected to the gas supply.

Liquefied Propane Gas

2.
The standard orifices are set at 10 inches WC
(Water Column) pressure. A pressure regu­lator is supplied and must be installed when
the oven is connected to the gas supply.

GAS CONNECTIONS

1. The regulator supplied must be connected to
the manifold (note direction of gas flow
arrow).

2. The oven should be connected to the gas
line after leveling.

ELECTRICAL CONNECTIONS

1. Insure that the voltage stamped on the oven codes.
nameplate matches the available power

SUPP~Y.

WARNING

POWER AT THE MAIN CIRCUIT BOX. PLACE

A TAG ON THE CIRCUIT BOX INDICATING

ClRCLllT IS BEING WORKED ON.

THE

-

DISCONNECT THE ELECTRICAL

3. A gas shut-off valve should be installed in
the gas line ahead of the oven as required by

4. The gas supply lin'e must be at least the
equivalent of

5. Make sure the pipes are clean and free of
structions, dirt and piping compound.

3/4"

iron pipe.

ob-

6.

IMPORTANT: All joints in the gas supply line

must be checked for leaks before lighting.
THE CHECK SHOULD BE MADE WITH SOAP
AND WATER SOLUTION (BUBBLES). AN
OPEN FLAME SHOULD NOT BE USED.

CAUTION: If burners do not light after the pilots

have been lit, check:

1.

Flame switch bulb should be hot (slightly
red).

LIGHTING THE OVEN

CAUTION: Prior to lighting, check all joints in the

as supply line for leaks. USE SOAP AND WATER
OLUTION. DO NOT USE AN OPEN FLAME.

D

OPERATING INSTRUCTIONS

1.

Open the manual valve and purge the gas

line to remove the air. Check for leaks with a

soap solution.

2. Light pilots (2) with a match or lighter rod.

1/2"

The flame should be approximately
The pilot flame will heat up the flame switch
sensing bulb.

3.

Turn on the electrical power, turn thermostat

to

max. and load control to "HI". After a brief
time the flame switch sensing bulb will heat
up and close the circuit to the
which will allow the gas to flow to the burners.
Oven door should be closed.

WARNING: Do not turn manual valves on unless
the pilots are to be lit. Before relighting pilot
lights, the manual valves must be OFF for a
minimum of five minutes.

BURNER AIR SHUTTER ADJUSTMENTS

1.

Burner air shutters should be adjusted as re­quired. To adjust open the shutter until flame
leaves the burner port, then close slightly. Yellow
tipped flame should not be present.

2. The pilots wlll remain lit until the gas valves
are closed. If the oven
some time close the manual valve on the
oven. When the time comes to reuse the
oven, rellght the

pllots as described.

Is not to be used for

solonoid valve

high.

2. Thermostat setting.

3.

Load switch setting.

4.

Doors closed.

5.

Cool-down switch is off.

If burners still do not light, turn off the manual

valve and call a qualified servicer.

FLUE CONNECTIONS

Ventilation requirements will vary with each in­stallation and must comply with applicable por­tions National Fire Protection Association Stan­dard

#96

and with local codes. Considerations

to be kept in mind include:

1.

Flue connections should never be made di­rectly to the oven.

2. The oven should be located under a hood
with an adequate connection to an exhaust

6

duct and having a

the oven sides.

3.

Clearance above the oven flue should be
adequate for the flue products to escape so
that there is no interference with the heat cir­culation In the ovens. Refer to the Standard
for the
moval of Smoke and
from Commerical Cooklng Equlpment, NFPA
Standard

4.

Conditions
the kitchen
wlndows next to the oven or fans blowing
dlrectly on the oven should not be allowed to
exlst.

5.

To prevent the oven function from belng
affected by a reduced atmospheric pressure,
adequate make up alr In the kltchen should
be
the ventllatlng system.

lnstallatlon of Equlpment for the Re-

#96.

resulting

-

such as wall type fans, or open

provided to replace the alr taken out by

inch extension beyond

Grease.Laden Vapors

In cross currents within

1.

Purchase properly sized equipment for your

operatlon; don't overslze or undersize.

2. Don't oversize ventilating system. Use the
size that will provide optimum air flow.

3.

Turn off unused equipment.

4.

Reduce thermostat settings In slack periods
slnce gas equipment heats up, recovers fast.

-

5.

Ad'ust menu patterns and cooking and baking
sc

A

edules: for optimum equipment use.

*Based on National Restaurant Association's
"Check-List for Energy Control and Conservation".

Five standard racks per
section measure 27.5" x

"

(670 x 508 mm).

20

Cool to touch handle 200 pans. Six additional

Each rack holds two No.

opens both doors 180 racks optional for

non-

degrees, simultaneously. rising products.

Recycler recirculation system saves
approximately 40% in gas energy
costs by reusing already heated air.

INTERIOR: Porcelain panels over
stainless steel liner. Inner door liner

stainless steel.

Six-sided insulation (top, bottom,
sides, back and front) for high energy
efficiency.

Positive stops hold loaded racks se­curely when two-thirds withdrawn.

Automatic interlock switch shuts off

blower motor and burners when
doors are opened.

Two interior lights turned 'on by sep­arate switch for in-process inspection.

Motor-driven blower fan constantly
circulates forced air for fast,

high-

loading, volume cooking.

cuts heat loss
for greater en-

ergy efficiency
and is more
sanitary and
virtually trou­ble-free.

M

Long-life energy-efficient

HP 1725­rpm motor has sealed ball bearings,
needs no lubrication for 10 years.
Front-service access.

Fan switch allows operating the
blower when door is open for quick

cool down.

Interior temperature cycle varies

~t

only

10F.

W

PRINCIPLES OF OVEN OPERATION

The heating of the oven involves the following:

1. Two tubular sheet
combustion chamber that is insulated.

2.

Above the combustion chamber is the flame
chamber which collects the heat coming
from the burners.

3.

The collected heat is directed through heat
exchanger tubes located in the cooking com-

partment. The oven compartment is first
heated indirectly by the heat from those
tubes.

4.

Heated flue products are then collected in a
chamber above the oven compartment,
drawn back into the oven and recirculated by
the blower wheel throughout the compart­ment.

5.

The fan distributes the heat throughout the

oven cavity.

W

THE OVEN CONTROLS

The control panel on the

mounted on the top and on the
section is mounted on the side. In both arrange­ments, the control functions are the same as
described

below.

metal burners operate in a

GN96T basic section is

GNSOS basic

Power

@

ON-OFF Switch. Energizes the oven controls
electrically.

@

Load Control. 'This is an infinite type control

which varies the input between

percent.

OFF

PERCENT OF

CONTROL SETTING FULL INPUT

HI-7

6

5

4

3

2

LO

-

1

OFF

@

Load Control Signal Light. When the light is
on, it indicates the
ing in the range between HI and LO settings.

@

Thermostat. This is a snapaction type control

of the temperature from
control

@

Thermostat Slgnal Llght. When the signal
light is "ON" it shows that the oven is pre­heating or is recovering to the termperature
dial settings

activatesldeactivates the burners.

while In a cooling cycle.

load control is function-

200'F

to

500'F.

and 100

This

I

CONTROL PANEL ON GN96T

I

CONTROL PANEL ON GN9OS

@

Tlmer. Any time interval can
one hour. The tlmer
val when the set time Is reached. The duration
of the timer rlng depends on how much the
tlmer has been wound.

@

Oven Llght Swltch. The oven lights are con­trolled by a rocker switch. To prolong
bulb Ilfe, use Ii hts only when loadlng the
oven, checking t

@

Automatlc Interlock Swltch (not vislble). Thls
switch shuts off the blower motor and burners
when the doors are opened except as noted

Item 9.

In

@

Cool Down Fan Switch. Thls swltch allows
the operatlon of the fan only (not the burners)
to cool down the oven
doors are o en. (See the para raph 1, page 18
Cool the &en to Clean un er the section

How to Care for Your Oven.)

will rlng for a short lnter-

1

e product or unloadlng.

be

selected up to

rapldly when the

8

llght

6~

f@-)

k.

RACK ARRANGEMENT

The oven has eleven rack positions and five

racks are furnished with it. Additional racks are
available as optional accessories. The rack ar­rangement to be used for a cooking run will be

determined by the height of the particular product
being cooked. Thus the racks on which the prod­uct

will be placed may have one, two or more un­used positions between them. For example,
cookies which have very little height can be
placed on 18 x 26 pans on each of the eleven
rack positions. Turkeys and other roasts with
considerable height would be placed on the
lowest positions

(#5

or #6).

PREHEAT

Followin are the steps to be followed in pre-

heating t e oven.

1.

2.

3. Set the thermostat dial to the temperature at

4.

5. Turn the Power Switch to "ON".

6.

R

The proper rack arrangement should be made
for the product to be cooked. (Refer to the

previous section.)

Your oven operates only when the doors are
closed. An electric interlock is provided that
de-energizes the blower and the burners
whenever the oven door is opened.

which the product will be cooked. Regarding
the temperature setting, the following Is
suggested. Since the oven chamber opening
is large and loading to capacity necessitates

keeping the doors open longer than Is usual
with standard ovens, temperature drops will
take place. To offset

while preheating, before the food is intro-

duced, the

the temperature at which the foo s

cooked.

Set the load control to HI.

The slgnal light will come on and stay on

until the set tem erature

preheat time is
350°F. The oven should be allowed to cycle
twice before loading for baklng to assure
good heat saturation of the oven chamber.

NOTE: Remember to set the thermostat to
desired cooking temperature if a higher
temperature was used to preheat the oven.

(#I) and the half-way position

this it Is suggested that

dial setting be 50°F hi her than

will be

B

1

g

mlnutes at a setting of

Is reached. Thls

7.

Under normal operating conditions, the
blower will continue to operate at all times
when the oven is on, except when the oven
doors are opened.

LOADING

With the oven preheated as noted above, it is

ready to proceed with the cooking.

1.

Open the doors (the fan will stop) and load
quickly. The pans should be centered on the

racks.

2.

When loading has been completed, close the
doors.
all cases, the oven should be loaded as
quickly as possible, keeping the door open
for the shortest possible period.

3. With the food in the oven chamber, reset the
temperature dial setting to what is appropriate
for the particular food product.

4.

Set the load control to the recommended
setting for the product and load to be cooked.
Refer to the Suggested Cooking Chart for

"

specifics.

5. Set the timer to the suggested time. A ain
refer to the Suggested Cooking Chart.

timer Is strict1 a mechanical one - IT IN NO

WAY

OVEN OR TURNS IT OFF. To insure that it
will ring when the time at which it was set
has elapsed, wind the timer to the maximum
setting. Then back-up to the desired setting
for the product. This will result in spring
tension sufficient to activate the alarm.

6.

When the cook time has elapsed, check for
proper doneness. If the food is done to your
satisfaction unload; if not set for additional
time and cooking as required.

UNLOADING

1.

Since convection ovens are high production
devices, consider the space that will be
needed to accommodate the food to be un­loaded from the oven.

2.

Unloading should be fast to minimize the
heat loss while the doors are open
essential practice if consecutive cooking
loads are to be made.

3.

If consecutive loads are to be cooked, it is
suggested the doors be closed between each
load so the oven can recover to the preset

temperature.

'The blower will resume operation. In

%he

CONTR~LS

THE FUNCTION

OF THE

-

an

OPERATING HINTS

Although some of the following points have been
touched on, they are mentioned again for their
significance.

1. When using the convection oven for the first
time with a particular food, check the degree
of doneness periodically before the suggested
time has elapsed, to make sure the desired
doneness is achieved.

2. Your own tables of temperature and times for

the various products should be completed,
as the oven is used, to reflect your own
operation.

3. Because the convection oven moves forced
heated air around in the oven chamber, the
temperature setting for the various products
are lower and the cook times are shorter than
in a conventional deck-type oven. Since rec­ipes and foods are subject to many variations
and tastes, the recommendations about tem­perature settings and cooking times contain­ed in this manual are SUGGESTIONS ONLY.
You, the operator, should do some experi­menting in the beginning with your food pro­ducts, since the oven may open up new vistas
of cooking for you, to find what temperatures
and times give you the best results.

4.

Do not open the doors unless it is necessary.

The windows on the doors allow product in­spection without necessitating door opening.
There's adequate lighting, too
that go on when needed by turning the light
switch on the control panel.

-

two lights

In the table the temperatures are shown in
The indication on the dial is in both OF and "C as
shown in -Fig. 11.

Fig. 11 The temperature dial

'The load control varies from LO to HI as shown

in Fig. 12.

OF.

5. Load racks evenly and center the pans on
them. Keep them toward the front, to avoid
the possibility of light foods being thrown on
the motor fan.

6.

Use interior lights sparingly.

GAS CONVECTION OVEN - SUGGESTED SET-

TINGS FOR COOKING

The following Table 4 shows sug ested settings
of Temperature, Load Control and

products. These settings are intended as sug­gestions only since results depend on numerous
variables such as variations and content of the
food, recipes and preferences of the users.

In meat roasting it may be desirable to take
some steps to reduce shrinkage. In addition to
cooking meat at low temperatures (per the rec­ommendations of USDA and the American Meat
Institute beef, lamb, and poultry should be cooked
at 225°F to
moisture in the cavity can be retained by placing
a shallow (1" deep) pan with water in the bottom
of the oven.

325"F, fresh pork at 325°F to 350°F)

7

ime,for various

4

MED

Fig. 12 Load Control

TABLE 4 - SUGGESTED SETTINGS FOR COOKING

PRODUCT PRODUCT TEMPERATURE

CATEGORY PRODUCT DESCRIPTION

MEAT

FOWL

FISH

BREAD PRODUCTS

PASTRIES

Hamburger patties

Rolled rlb roasts
Standing rib roasts

Veal Roast
Steamship round Whole 6080 Lbs.
Meat Loaf 8-10 Lbs.

Turkeys
Chicken

2.2M Lbs.

Chicken

2.2112 Lbs. Backs 8 Wings

Fish stlcks 20.7. % X3"
Halibut steaks

Lobsters
Lobster tails

Bread-loaf 1 Lb.

(

Rolls

I

Rolls 2% Oz.

I

Biscuits
Muffins
Corn Bread

Sheet cakes
Angel cakes
Sugar cookies
Frult'pies (Frozen)
Apple pies (Fresh)
Pumpkin ples
Apple turnovers

2 Oz.

2.5 02.
4

02.

2022 Lbs.

15-20 Lbs. 300 3 Hr.
Breasts 8 Thighs 35

Breaded Fr
5 Oz. Fr.
1

M

Lb.

Y4

Lb.

Lbs118 x 2 6

7

26 Oz.

0.7.

20

x

1

Pan

(OF)

400-450
400450
375-400

1

?$

3M)

/

I I

I

335

56

7.10

8.12

1

l.%r. (Rare)
4-45 Hr. ,Me\
3 ~r. (~e'd)

1

45.60

33

i:

I

$:

TIME LOAD NO. OF

(MINUTES) CONTROL RACKS

4-6

6
5

283

6

46

5

283

7

46

5

283

7 3

1

'

1314

2

I

2

5

5

4
5
5 (24
5 (30 Pies)
5
5

2-PanlRack

Pies)

MISCELLANEOUS

Oven preheat Is proper but oven
never recovers from temperature

drop after food Is put In.

Edges of pans over-cooklng or very
uneven

browning.

Food

epllllng or

an

edge.

Overbrownlng or

Shrinkage very hlgh.

Melted cheese sand.
Pizza (Frozen)
Idaho potatoes

Frozen

TV

dinners

02. foil meals

Frozen 8

Frozen entrees (1" thick)

COOKING DIFFICULTIES AND SUGGESTED REMEDIES

DIFFICULTY PROBABLE CAUSE REMEDY

"running"

ahrlnklng.

towards

120 count150 Lbs.
100 count150 Lbs.

Count150 Lbs.

80

Load too big.

1.

Load control setting too high.

2.

Too many racks.

1.

Oven not leveled.

2.

Warped sheet pans.

Load control setting too high.

1.

Roasting temperature high

2.

Oven moisture low.

5 (120)
5
5
5
5
5
5
5

Check cooking chart for proper
loading.

Check Cooking Chart for proper
settings and loads.

1.

Level ovens on the racks both

front to back and side to side.

2.

Remove warped pans from the pan
set used for baking. Keep baking
pans separate from the others.

Lower the load control setting. Refer
to Cooking Chart.

1.

Reduce oven temperature.

2.

Put water in shallow pan
bottom.

on

oven

W

HOW TO CLEAN THE INTERIOR OF YOUR

OVEN

Cool the Oven to Clean

Always allow oven to cool prior to cleaning.
To speed up the cooling, a Cool Down Fan
Switch is featured on the oven. In the Cool

Down position only, the blower will operate
when the doors are open. If the oven is still

hot make sure the fan is turned on with the
doors only slightly ajar to minimize the ex-

posure of the operator to the current of hot
air.

2.

Do Not Allow Large Accumulations

Keep the inside of the oven and racks wiped
clean. If food
so doors cannot be tightly closed, heat is
wasted and the oven will not operate properly.

Poorly closed doors permit a constant escape
of steam and vapor around the door.
causes a condensatioin which deteriorates
the finish around the oven front and door

lining.

3.

The Porcelain Liner Panels

Clean often when the oven in cold with mild
detergent or soa and water. This will prevent
food and dirt

frequently be all the cleaning that is nec­essary. Where soil resists soap-water clean-

ing, use a wooden tool to loosen

from the cold oven. Follow with a non-etching
cleaner which

procelaln enamel. Use clear water to rlnse;

for
d wlth a soft clean cloth. DO NOT USE
S~EEL
SOLUTIONS such as lye, soda ash, or

monla.

WOOL. WIRE BRUSHES and CAUSTIC

articles

P

rom "baking on" and will

Is specifically recommended

or carbon accumulate

splllage

'This

am-

foods and grease which resist simple
water cleaning, an abrasive cleaner such as
Bon Ami or Ajax, mixed into a paste, may be

employed. Apply with stainless steel wool or

sponge, always rubbing with the "grain".
This treatment is equally effective for "heat

tint" (slightly darkened areas caused by ox­idation). Again, remember to rub in the direc­tion of the polish lines. Rinse with clear wa-

ter, and dry with a soft cloth.

6.

The Recycler Tube

This tube should never be blocked. It should
be kept clean at all times for proper opera­tion of the oven.

7.

Odors In The Oven

Low temperature cooking mayVresult in lin­gering odors. They can be eliminated by set­ting the thermostat at 500°F and the load
control at HI, and running the oven for half
an hour.

H

HOW TO CLEAN THE EXTERIOR OF YOUR

OVEN

Washln!

Wash al exterior surfaces at least once daily.
Use a cloth with warm water and a mild soap
or detergent. Where surfaces have been pol-

-

ished, use a cloth lightly
remove
dry. This simple beauty treatment not only
keeps your equlpment
but virtually ellminates the danger of grease

accumulation

remove stain

pollsh. Follow with a clear rlnse, then

-

which may form a hard-to-,

If left on too long.

hard rubbing will

dlrt-free and sparkling,

soap-

4.

The Llner Itself

The

porcelain

and should be removed periodically to check
for build-ups
air circulation and heat transfer, keep the
area around the heat exchange tubes clean.

The Stainless Steel Door Liner

5.
Soap or detergent and water will usually take
care of routine cleaning. Drying is accom­plished with a soft clean cloth. For burnt-on-

liner side panels are removable

-

salt, batter, etc., For proper

Permalucent Flnlsh - Exterior Slde Panels

If rease has accumulated on the PERMA­LU 8 ENT flnlsh, remove It with any silicon­base polish, follow dlrectlons on the con­tainer. NEVER use a scouring pad-type
cleaner on the PERMALUCENT finish. If the
surface should be accidentally marred, it can
be quickly and easily restored to its original
beauty with a "PERMALUCENT Touch-Up-Kit",

available through your Hobart Chicago

Heights

each kit.

Servicer. Full instructions are in

3.

Cleaning The Stainless Steel
To keep the stainless steel front bright and
gleaming at all times, just clean it regularly

with a damp cloth and polish with a soft, dry

cloth. To remove discolorations which may

have formed when regular

glected, use any detergent or plain soap and
water. For
a self-soaping scour

CAUTION: ALWAYS RUB WITH THE "GRAIN"

IN A HORIZONTAL DIRECTION.

4.

Plastlc Control Knobrr
Waah, d and pollsh with a soft cloth. Avoid
uslngl grl 7 ty soepsl or harah cleaners.

I

REPLACING

1.

Ctr@~k

2.

WARNING turn off electrlc aupply.

particular1 stubborn discolorations,

Y

ng pad may be used.

LAMPS

to

aneure

that the oven Is cool.

cleanlng was ne-

R~rnava

up

4,

ffcllm~v@

5.

Part1

6,

Rtaylace the burnt-out bulb,

7,

Replace the hardware by reversing the dls-

rrmombly procedure.

all rack5 by pulling forward, lifting

and

out.

screws from the llght window bezel.

out the bezel and wlndow.

b

As

continued

changed without notlce.

product Improvement Is a pollcy of Hobart, speclflcatlons may

be

14th &Arnold Streets Chlcago Helghts, IL 60411

HOBART CORPORA'I'ION

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U.S.A.