HCE6H
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ELECTRIC COMBI,
CONVECTION & STEAM OVENS
MODEL
HCE6H ML-126174
HCE10H ML-126175
HCE10F ML-126176
HCE20H ML-126577
HCE20F ML-126578
701 S. RIDGE AVENUE
TROY, OHIO 45374-0001
937 332-3000
www.hobartcorp.com
FORM 34039 (7-99)
Table of Contents
GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
UNPACKING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
LOCATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
STACKING KITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
LEGS OR CASTERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
LEVELING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
CONDENSATE DRIP PAN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
WATER REQUIREMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
PLUMBING CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
WATER SUPPLY CONNECTIONS . . . . . . . . . . . . . . . . . . . . . . . . . 5
DRAIN CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
ELECTRICAL CONNECTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
VENT HOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
DOOR OPENING AND CLOSING . . . . . . . . . . . . . . . . . . . . . . . . . . 7
GREASE FILTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
LOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
UNLOADING THE OVEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
BUZZER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
COOL DOWN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
CONTROLS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
COOKING WITH THE PROBE . . . . . . . . . . . . . . . . . . . . . . . . . . 12
USING THE TEMPERATURE PROBE . . . . . . . . . . . . . . . . . . . 12
TEMPERATURE PROBE APPLICATIONS . . . . . . . . . . . . . . . . 13
ENTERING A COOKING PROGRAM . . . . . . . . . . . . . . . . . . . . 13
PROGRAMMING MEMORY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
RECALLING A PROGRAM FROM MEMORY . . . . . . . . . . . . . . 15
BAKING (CONVECTION BAKING - HOT AIR) . . . . . . . . . . . . . 16
CONVECTION BAKING APPLICATIONS . . . . . . . . . . . . . . . . . 17
STEAMING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
STEAMING APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
COMBI (CONVECTION BAKING WITH STEAMING) . . . . . . . . 20
COMBI APPLICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
COOK AND HOLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
COOK AND HOLD APPLICATIONS. . . . . . . . . . . . . . . . . . . . . . 23
EXAMPLE PROGRAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
MENU CARD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
DAILY CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
COMPLETE CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
CLEAN CYCLE DELIMING PROCEDURE . . . . . . . . . . . . . . . . . . 29
CONFIGURATION MODE — PROGRAMMABLE CONTROL . . . 30
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
SERVICE ADJUSTMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
© HOBART CORPORATION, 1995, 1999
–2–
Installation, Operation, and Care of
ELECTRIC COMBI, CONVECTION & STEAM OVENS
SAVE THESE INSTRUCTIONS
GENERAL
The Electric Combi, Convection & Steam Ovens are single compartment ovens that provide convection
heating and/or steaming in the cooking chamber. Humidification can be provided by the internal steam
generator or by water injection (water vaporizes on contact with the hot oven interior).
The Hobart Combi Electric ovens are sized 6, 10, or 20 levels high. The 6 level ovens are Half depth
only. The 10 and 20 level ovens are either Full or Half depth. All models include a programmable
control. The bold numbers and letters explain the model-number conventions.
The 6 or 10 high ovens can be installed on a suitable countertop using the legs (standard) or on an
accessory Stand. The accessory Stand may be equipped with an accessory Pan Slide which provides
rack or pan storage underneath the oven. On 6 or 10 level ovens, the accessory Landing Table can
load or unload all Racks in one motion when the oven is mounted on the accessory stand or on a
countertop at the proper elevation. Additional Pan Racks and Racks are also available accessories.
The 20 level ovens can be installed with legs or with accessory casters. Accessory 20 Level Half and
20 Level Full Trolleys allow loading or unloading all racks in one motion. An available Hose Spray
accessory can be installed near the oven to facilitate easy cleaning.
INSTALLATION
UNPACKING
Immediately after unpacking the oven, check for possible shipping damage. If the oven is found to be
damaged, save the packaging material and contact the carrier within 15 days of delivery.
Prior to installation, verify that the electrical service agrees with the specifications on the oven data
plate.
LOCATION
Allow space for operating the oven. Do not obstruct the ventilation ports above the oven. To provide
ventilation access, allow 4" clearance on the right side of the oven and 6" clearance at the rear. A
suitable amount of space should be provided for machine operation, cleaning, and service.
STACKING KITS
Stacking kits are available to allow ovens to stack, one on top of the other (available for 6 and 10 level
ovens only). The bottom oven must be larger or the same size as the upper oven. Assembly
Instructions are included with the kit.
–3–
LEGS OR CASTERS
WARNING: THE OVEN MUST BE BLOCKED AND STABLE BEFORE INSTALLING LEGS OR
CASTERS.
Raise up and block the oven a minimum of 10" from the floor. Threaded holes are provided at the four
corners underneath the oven; screw the threaded stud of the four legs or optional casters into the
threaded holes. Four flanged legs allow anchoring to the floor (anchoring hardware not provided).
Casters with brake should be installed at front, casters without brake, at rear.
Available Installation Accessories
Model Legs* or Casters Stand with Legs* or Casters Stacking Kit with Legs* or Casters
HCE6H
HCE10H
HCE10F
HCE20H
HCE20F
* Leg height will vary with application.
Legs Stand with Legs Stacking Kit with Legs
Stand with Casters Stacking Kit with Casters
Legs Stand with Legs Stacking Kit with Legs
Stand with Casters Stacking Kit with Casters
Legs Stand with Legs Stacking Kit with Legs
Stand with Casters Stacking Kit with Casters
Legs
Casters
Legs
Casters
Use legs or casters on an oven if setting on floor. To provide common mating heights with trolleys, the
20 level half depth ovens use 7
1
/4" legs or casters while the 20 level full depth ovens use 85/8" legs or
casters. Use legs only on an oven setting on a counter. Use legs or casters on stand if oven will sit
on stand. Use legs or casters on bottom oven with stacking kit.
Casters may be used on an oven setting on the floor (not on an oven setting on a countertop). Casters
may be used on an accessory stand or on the bottom oven with an accessory stacking kit. Caster
equipped units should be installed with flexible plumbing and electrical connections to allow the unit(s)
to be pulled out for cleaning or servicing. When moving the oven, the operator should not exceed the
limitations of any flexible connections.
LEVELING
Caster equipped ovens must be placed on a level floor.
For ovens with legs, use a spirit level or pan of water in the bottom of the oven to make sure the oven
is level, both front-to-back and side-to-side. Adjust the leveling feet on the bottom of the legs by turning
the feet in or out to level the oven. After the drain is connected, check for level by pouring water onto
the floor of the compartment. All water should drain through the drain opening.
CONDENSATE DRIP PAN
Remove screws under front of oven base and assemble condensate
drip pan to bottom of oven (Fig. 2) using the thumb screws supplied
loose with the oven. Condensate drip pan is incorporated with front
cover of Stacking Kit accessory for the upper oven only. The lower
oven of a stacked pair uses the standard condensate drip pan. The
20 level oven has a three-segment condensate gutter.
–4–
Oven
Condensate Drip Pan
Door
Fig. 1
WATER REQUIREMENTS
Proper water quality can improve the taste of the food prepared in the oven, reduce liming in the steam
generator, and extend equipment life. Local water conditions vary from one location to another. The
recommended proper water treatment for effective and efficient use of this equipment will also vary
depending on the local water conditions. Ask your municipal water supplier for details about your local
water supply prior to installation.
Recommended water hardness is 2.0 to 4.0 grains of hardness per gallon with pH from 7.0 to 8.0.
Chlorides must not exceed 30 parts per million. Water hardness above 4.0 grains per gallon should
be treated by a water conditioner (water softener or in-line water treatment). Water hardness below
2.0 grains per gallon may also require a water treatment system to reduce potential corrosion. Water
treatment has been shown to reduce costs associated with machine cleaning, reduce deliming of the
steam generator, and reduce corrosion of metallic surfaces in the steam generator.
Water supplies vary from one location to another. A local water treatment specialist should be
consulted before installing any steam generating equipment.
The Kleensteam
®
system by Everpure is an available Hobart accessory. The Kleensteam system is
a passive chemical feeder that modifies the water supply by addition of a non-toxic chemical which
increases the acidity of water, reducing the alkalinity. This generally allows the steam generator to
run cleaner and require less frequent deliming. Kleensteam reduces the chemical taste and odor of
chlorine and filters out small particulates. The cartridge needs to be replaced every six months.
Sediment, silica, excess chlorides, or other dissolved solids may lead to a recommendation for
alternate form(s) of water treatment. Consult with a water treatment specialist and your Hobart Sales
office for specific recommendations.
PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY
AND PLUMBING CODES.
WATER SUPPLY CONNECTIONS (Fig. 2)
Connect treated potable water (hot or cold) to the inlet labeled for treated water to supply the steam
generator tank and humidifier. Untreated water contains scale producing minerals which, if supplied
to the steam generator, can precipitate onto the surfaces in the steam generator tank. Due to the
temperatures in the tank, the minerals can bake onto the surfaces and components. This can result
in early component failure and reduced product life. Sensors in the steam generator tank use ions in
the water to detect the water level. Do not use distilled (fully demineralized or de-ionized) water as this
could provide a false reading to the sensors. Strainers and filters will NOT remove minerals from the
water.
Connect untreated potable water (must be cold) to the inlet labeled for untreated water to supply the
condenser which cools the drain water.
Both external-threaded nylon inlets (
3
/4" NSHT - National Straight Hose
Thread) are located at the rear of the oven. The nylon threads should be
Water Supply Inlets . . .
at Bottom Rear Corner of Oven
. . . Model HCE6H Shown.
treated carefully so the connections do not leak. A manual shutoff valve
should be provided, convenient to the oven, for each water supply line; both
of these valves should be open when the oven is in operation. Water
pressure for both incoming water lines should be between 20 and 80 psig.
Refer also to CLEAN CYCLE DELIMING PROCEDURE, page 29.
– 5 –
Fig. 2
DRAIN CONNECTION
CAUTION: In order to avoid any back pressure in the oven, do not connect solidly to any drain.
1
Extend the drain line from the 1
/2" NPT drain pipe extending from the bottom of the oven at the rear
to an open gap-type drain. Drain piping must have suitable pitch, have appropriate support along its
length, and have no connection to other piping. The material used in the drain line should be heat
resistant to at least 212°F.
ELECTRICAL CONNECTION
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE
PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE
DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE CIRCUIT.
The wiring diagram is located on the inside surface of the right side panel as you face the oven. Use
copper wire rated for at least 90°C for the connection.
ATADLACIRTCELE
EZISTIUCRICHCNARB
NOITCETORPDNANOITCETORPDNA
NOITCETORPDNANOITCETORPDNA
NOITCETORPDNA
ledoMhP/zH/stloV
SPMASPMA
SPMASPMA
SPMA
yticapmAtiucriCmuminiM
eciveDevitcetorPmumixaMeciveDevitcetorPmumixaM
eciveDevitcetorPmumixaMeciveDevitcetorPmumixaM
eciveDevitcetorPmumixaM
3/06/802
H6ECH
H01ECH
F01ECH
H02ECH
F02ECH
3/06/042
3/06/084
3/06/802
3/06/042
3/06/084
3/06/802
3/06/042
3/06/084
3/06/802
3/06/042
3/06/084
53
03
51
07
06
03
09
08
04
521
011
06
.noitidetsetal,07APFN/ISNA,edoClacirtcelElanoitaNehthtiwecnadroccanidelipmoC
NOTE: Only single-phase fan motors are used on these ovens so there is no need to check direction
of motor rotation. The fan will rotate in the proper direction.
VENT HOOD
Some local codes may require the Combi oven to be located under an exhaust hood. Information on
the construction and installation of ventilating hoods may be obtained from
Cooking Equipment
, NFPA standard No. 96 (latest edition).
Vapor Removal from
– 6 –
BEFORE FIRST USE
Before using the oven for the first time, it must be "burned in" to release any odors that might result from
heating the new surfaces in the oven. Operate the oven at 480°F for 45 minutes in Convection H
AIR Mode. Perform CONFIGURATION MODE — PROGRAMMABLE CONTROL, pages 30 – 31.
OT
OPERATION
WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING OR
SERVICING THE OVEN. THE COOKING COMPARTMENT CONTAINS LIVE STEAM. STAY CLEAR
WHEN OPENING DOOR.
DOOR OPENING AND CLOSING
The oven door is equipped with an electrically powered lock. The oven is delivered with the door
latched and slightly open (Fig. 3) and can be opened by firmly pulling the door handle (Fig. 5). Push
the door until it connects with the latch but remains slightly open (Fig. 3). This is the position the door
should be in when the oven is not in use. The door should also be in this position after cooking to allow
steam to escape before fully opening the door. Push the handle until it is in line with the oven door.
If power has been connected, the door will now lock automatically, sealing the oven chamber (Fig. 4).
To release the door, rotate (pull) the handle 90 degrees. The door automatically releases to the
'latched and slightly opened' position. Allow a few seconds for steam to escape before pulling the door
open (Fig. 5).
NOTE: If the ON button is pushed after the oven is turned on, the door will be latched but slightly open
(Fig. 3) for three seconds; the handle can be released by rotating 90 degrees as shown in Fig. 5. If the
handle is not released within the three second interval, the door will automatically re-close.
→
Fig. 3 Fig. 4 Fig. 5
NOTE: In the event of a power failure, the door may be opened by pulling the handle firmly towards
you while firmly pressing against the front of the oven with the other hand (avoid hot air contact).
GREASE FILTER
The grease filter in the rear of the oven chamber should be in place when roasting meat items but may
be removed before baking items that do not produce grease-laden vapors. See Cleaning, page 27,
for information on how to remove the grease filter.
– 7 –
LOADING THE OVEN
Open the door. Place the product to be cooked in suitable containers and slide into the racks or place
the containers securely on shelves in the oven.
When loading a 6 or 10 level oven with the landing
table (Fig. 6), the bottom frame of the rack should
be secured by the rotary lock. Move the loaded
landing table to the front of the open oven; secure
the landing table to the oven by actuating the
locking-clamp (or use your body to hold the landing
table against the oven). Rotate the lock-knob to
release the pan rack and carefully roll the loaded
pan rack into the oven, making sure that the landing
table does not separate from the oven during the
transfer.
NOTE: When the landing table is not in use on the
6 or 10 level oven, make sure the rack retainer
(delivered with the oven) is fitted under the fan
baffle to prevent the pan rack from tilting when pans
are being removed.
Fig. 6
When loading a 20 level oven with the trolley (Fig. 7), make sure the handle is locked in the down
position so the rack is held securely to the trolley with its lifting hooks. Carefully move the loaded trolley
completely into the open oven. When the rear frame of the rack is positioned behind the edge of the
retainer, raise the handle to lower the rack-frame to the oven door.
Fig. 7
– 8 –
UNLOADING THE OVEN
Allow the door to be 'slightly-opened' for a few seconds to allow hot air and steam to escape. Stand
behind the door while opening.
When unloading a 6 or 10 level oven, move the landing table so the clamp locks the landing table to
the front of the oven (or use your body to hold the landing table against the oven). Remove the landing
table handles and clamp them to the bottom of the hot oven pan rack. Carefully roll the hot pan rack
onto the landing table platform, making sure that the landing table does not separate from the oven
during transfer. Rotate the knob to allow the rack to move completely to the front of the landing table;
and rotate the knob back to lock the pan rack in place.
When unloading a 20 level oven, move the trolley (Fig. 7) into the oven until the "lift-hooks" are inserted
into both sides of the front frame of the rack in the correct "lift" position. Lower the trolley handle until
it stops; the loaded rack is lifted from its retainer and held securely to the trolley by the "lift-hooks". The
trolley may now be removed from the oven with the loaded rack securely held in place.
BUZZER
When either the Cooking Time has elapsed or the final internal Probe Temperature has been reached,
the buzzer will sound [ ON for 15 seconds and OFF for 45 seconds ] until Start / Stop,
, is pressed.
If done, the product should be removed, portioned, and served. The Buzzer can be adjusted two ways:
Buzzer loudness can be adjusted by your service technician. Buzzer frequency can be set in
configuration mode (page 30).
COOL DOWN ❆
When the cooking phase is changed from a higher temperature in Hot Air or Combi Modes to
Steam Mode, the Humidifier discharges automatically. This produces steam, opens the oven
vent, and lowers the oven temperature to 212°F.
When empty after a cooking process has been completed, the oven may be too hot for the next
operation. The oven can use the Humidifier to cool itself. Cool Down can be programmed as
one of the five Cooking Phases. To perform a Cool Down, follow this procedure:
Press Start / Stop, , to stop operation.
Press the down arrow key until the timer is clear,
Press the down arrow until the rain symbol displays,
– h – – min
h
' '
The temperature is set at 158°F but can be further lowered to as low
as 86°F.
Press Start / Stop,
, to start operation.
The Humidifier will continue to discharge until 158°F or other set
temperature is reached.
Buzzer sounds. Press Start / Stop,
, to silence buzzer.
' ' ' '
.
min
.
NOTE: The Humidifier button can be used at any time to make steam and lower the temperature.
– 9 –
CONTROLS
ON
DOOR
ON
HOT AIR STEAM COMBI
h min
TIME DOWN UP PROBE
TEMP DOWN UP
OFF
ON OFF See Door Opening and Closing, page 7.
COOKING MODE
• HOT AIR (Convection Baking) also chooses
ENT CLOSED or VENT OPEN
V
• STEAM
• COMBI (Convection & Steam)
START ~ STOP PHASE 1 – 5
COOKING TIME or PROBE TEMPERATURE
• SET Cooking Time
• DISPLAY Cooking Time, remaining
• SET Probe Temperature, final
• DISPLAY Probe Temperature, actual
OVEN TEMPERATURE or
• SET Oven Temperature, desired
• DISPLAY Oven Temperature, actual
• SET
and use with Probe Temperature
ENTER DOWN UP
H C P C
1
/2
FAN SPEED HUMIDIFIER
PROGRAM NUMBER
• SET Cooking Programs
• RECALL or CHANGE a Cooking Program
• ENTER [
] to save the Cooking Program
FAN SPEED ~ Full or Half Power
HUMIDIFIER, non-programmable
(see Cool Down, p.9)
Trouble Indicator Lights:
Water Supply / Heat / Steam / Fan
– 10 –
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