Hobart HCE6H Installation Manual

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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)

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

–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

/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 (

/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.

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

NOITCETORPDNA

ledoMhP/zH/stloV

SPMASPMA

SPMA

yticapmAtiucriCmuminiM

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

53 03 51

07 06 03

09 08 04

521 011

.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.

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

' '

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

DOOR

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

• 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

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 –

ON — After an initial power-up sequence, the control panel indicator lights and the light

inside the oven are lit. The actual oven temperature is shown in the Temperature display, – h –– min is in the Time display, and –– is in the Program Number display. The control will now accept commands. The ON button also cancels a manual cooking operation of up to 5 Phases. • Open the water supply valve. See page 7.

OFF — Shuts off the oven and oven light, opens the oven vent, and drains the steam

generator tank (pump takes about a minute). • Close the water supply valve.

COOKING MODE

HOT AIR — Heat and Fan are ON; steam generator tank fills. Initial temperature setting is 302°F

(range is 35 – 518°F). Push once for Vent Closed,

; twice for Vent Open, .

STEAM — Steam and Fan are ON; steam generator tank fills, if not already full. Initial

temperature setting is 212°F (range is 35 – 212°F).

COMBI — Heat, Fan, and Steam are ON; steam generator tank fills, if not already full. Initial

temperature setting is 302°F (range is 35 – 518°F). The amount of steaming is set by the number of times you press the Combi key (1 – 6 ), indicated by the row of lights.

START STOP— Starts or stops a cooking operation. Temperature flashes if door is not locked.

PHASE 1–5 — Indicates the Phase of a cooking program. Allows you to step through and display

the cooking information for each phase of a cooking operation before starting.

COOKING TIME or PROBE TEMPERATURE

TIME — Displays the Cooking Time. Time remaining for

ALL phases is normally displayed.

Press the Time key again to display the time remaining for the current phase. When

- -- displays in the time display, the oven is in manual mode (no switch off at end).

DOWN — Decreases the Cooking Time or Probe Temperature setting. UP — Increases the Cooking Time or Probe Temperature setting. PROBE — Displays the Probe Temperature setting, initially 140°F, (range 70 – 210°F). After 5

seconds, displays the actual Probe Temperature.

OVEN TEMPERATURE or

TEMP — Displays the Oven Temp instead of . Normally displays the actual Oven Temp.

Press Temp to display the Oven Temperature setting for 5 seconds and adjust it.

DOWN — Decreases the Oven Temperature or UP — Increases the Oven Temperature or

setting.

— Displays instead of Oven Temperature (temperature difference is indicated by

__t in the display). Temperature.

keeps the oven degrees warmer than the actual Probe

must be used with the Probe Temperature.

PROGRAM NUMBER

PROG. — Recalls and displays the cooking programs, by number, beginning with 00. DOWN — Decreases the Program Number (range is 00 – 98). UP — Increases the Program Number (range is 00 – 98). ENTER — Stores the cooking parameters (up to 5 Phases) in memory under the Program

Number. Cooking parameters will not be lost during power outage or disconnection.

FAN SPEED — Push once for Half Speed (light is on); push twice for Full Speed (light is off). HUMIDIFIER — Sprays a little water into the oven while button is pushed. Makes steam if oven is hot.

– 11 –

PROBE

The Probe Temperature defines the final temperature of the product for any cooking phase. The cooking cycle stops when the product temperature reaches the probe temperature setting. Total Cooking Time is not known or entered when using the probe.

COOKING WITH THE PROBE

There are two ways to control the oven temperature when using the Probe . . .

1) Setting the Oven Temperature at a constant value. The oven climbs to the set point and the product cooks at that temperature. The cooking cycle ends when the product reaches the Probe temperature setting. Or,

2) Using increases, always maintaining the oven at

, the Oven temperature gradually increases as the internal temperature of the product

degrees warmer than the product. can provide

a slow cooking process that allows the product's required final internal temperature to be reached without over-browning the outside of the product. The Probe Temperature (not cooking Time must be used when using maximum is 240 F°. For Steam Mode, the recommended minimum

. For Hot Air or Combi Modes, the recommended minimum is 110 F°;

is 60 F°; maximum is 180 F°.

The graph, below, shows two ways of controlling the oven temperature when using the Probe. The 150 F° value for

is used to show how the oven works and is not typical of any particular cooking

program.

USING THE TEMPERATURE PROBE

The Temperature Probe is kept in a metal holder at the top of the oven when not in use. Remove the probe from its holder; the cable remains permanently connected to the top of the oven. Insert the pointed end of the probe so its tip is approximately in the middle of the product to be cooked. The probe cable is long enough to allow the product to be placed on one of the upper racks in the oven. The probe can be used to define the final temperature for any phase of the cooking process and for any of the three cooking modes: Convection (Hot Air), Steam, or Combi.

• To set the Probe Temperature, press

and use the UP and DOWN arrows to adjust the setting.

The Cooking Time cannot be used when the Probe Temperature is in use.

NOTE: During Operator training to demonstrate use of the probe, place the probe in a container of water to simulate cooking of actual product.

– 12 –

TEMPERATURE PROBE APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature / time settings.

°F

Beef

140 160

170 Lamb 175 – 185 Pork

Fresh 170

140 – 170

Turkey

185

170 Veal 170

ENTERING A COOKING PROGRAM

1. When entering cooking parameters, always select

the Mode as the first element in a cooking phase: H

OT A IR, STEAM, or COMBI (also, select Vent Closed

or Open for H

OMBI mode).

OT AIR mode and Steam Factor for

2. Enter the finish parameter for the cooking phase (C

OOKING TIME or PROBE TEMP.) with its value.

3. Enter the oven control parameter for the cooking phase (TEMP or can be set at F

) with its value. FAN Speed

ULL or

/2.

4. Steps 1, 2, and 3 complete the parameters for that phase. For any additional phase (or phases), press the PHASE 1 – 5 key. Repeat steps 1, 2, 3, and 4 for each cooking phase.

5. If programming a repeat cooking process, select a Program Number following the instructions for Programming Memory on the next two pages.

6. Press

to start cooking; the indicator light in the

Start Stop key indicates the oven is operational.

7. When finished, press

again, to silence the

buzzer.

– 13 –

PROGRAMMING MEMORY

Up to 99 Cooking Programs with up to 5 Phases in each program can be keyed-in and stored in Memory. Each program is accessed by its identifying number. Program numbers range from 00 – 98. A pre-defined Clean Cycle Deliming program is also available, see page 29.

If the numbered Program has not been programmed (or is vacant), the Time displays – h – – min. No Mode or Phase indicator lights are lit. The Temperature displays – – or the current temperature.

To C

REATE a new program —

With — — in the program number display, the control is in Manual mode.

0 0

key. Program Number 00 is displayed and the control is

. Select Fan 1/2 speed or full.

— —

Press the in Program Mode. Use UP or DOWN arrows to increase or decrease the

program number until a vacant program number is found. E

NTER THE COOKING INSTRUCTIONS (FOLLOW STEPS 1 – 6):

1) Select the cooking mode: Hot Air, Steam, or Combi. If Hot Air, select Vent (Closed or Open). If Combi, set Steam Factor.

2) Set either the Time or Probe Temperature.

3) Set the Oven Temperature or

4) End of the 1st Phase. Press

5) Repeat steps 1 – 4 for as many of the 5 phases as are needed. Review

the program by stepping through the phases. Make any needed changes.

6) When the program is set, save it in memory by pressing until the

beep is heard.

NOTE: A cooking program can also be entered in manual mode and saved to a program number by selecting the Program Number and pressing for about three seconds.

To D

ELETE an existing program —

With — — in the program number display, the control is in Manual mode.

0 0

Press the

— —

in Program Mode. Use UP or DOWN arrows to increase or decrease the program number until the program number to be deleted is displayed.

Press indicating the program has been deleted.

to shift to the next phase.

key. Program Number 0 0 is displayed and the control is

and hold it in for about three seconds until the beep sounds,

NOTE: If a previous program had been selected and was active in manual mode, it will be copied to the selected program number, replacing the previous program. Verify that the program number is vacant after you delete it.

– 14 –

To COPY an existing program to a

Recall and display the program number that you wish to copy.

Press to begin the program. Pause. Press to stop the program.

NEW

program number —

Change the program number to the Press

until the beep sounds, indicating the program has been

copied.

HANGE a program —

To C

With — — in the program number display, the control is in Manual mode.

0 0

Press the

— —

RECALLING A PROGRAM FROM MEMORY

DOWN arrows to increase or decrease until the program number you want to change is displayed.

Step through each phase, making any temperature, time or other changes for the phase; press

begins to blink when one or more changes have been made to the program.

To S

AVE the changed cooking program, press and hold it in for about

three seconds until the beep sounds.

NEW

number.

key. Program number 00 is displayed. Use the UP or

to shift to the next phase. The program number

Once a menu item has been programmed, it can be recalled, reviewed and used to cook food.

If the Program has already been programmed, its values are recalled from memory and displayed. You can view all the programmed information by stepping through the phases using the phase button.

ECALL a program from memory —

To R

With — — in the program number display, the control is in Manual mode.

0 0

Press the

key. Program Number 00 is displayed. Use the UP or

DOWN arrows to select the program number you want.

— —

Use the Phase 1 – 5 key to step-through and verify the cooking parameters for each phase of the cooking program.

Load the oven. If using the probe, place it in the center of the product.

Close the door and press

to begin the cooking program. The

blinking indicator light in the Phase 1 – 5 key shows which phase of the cooking program is being performed. If the program is timed, the display shows the total time remaining. When the cooking program is done, the buzzer will sound.

Press

to silence the buzzer. Check the product for doneness.

– 15 –

BAKING (Convection Baking – HOT AIR)

Convection Baking involves baking, browning, roasting, etc. without adding steam or moisture to the process. Hot air is fan-circulated to maintain even temperatures throughout the oven. Preheating the oven before loading the product is recommended.

Automatic Convection Baking can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe Temperature is in use.

If using the Probe Temperature, either the Oven Temperature or during baking. If using the Oven Temperature setting, the oven temperature will remain constant throughout the convection baking operation or phase. If using the Probe Temperature, to keep the oven temperature temperature gradually increases at the same rate as the internal temperature of the product, always maintaining a constant difference. The result with crusting on the outside of the product.

Turn the oven ON.

Select Convection (

1 05

For

350•F

For

degrees warmer than the Probe. With cooking, the oven

is slow baking or roasting with less brown

HOT AIR) Mode; and set the Vent Closed or Open.

standard automatic

• To set the Cooking Time, press arrows to adjust the setting.

• To set the Oven Temperature, press arrows.

final product temperature

baking, set the Cooking Time and Oven Temp.

baking, set the Probe Temperature.

can be used to control the oven

can be set

and use the UP and DOWN

175

• To set the Probe Temperature, press and use the UP and DOWN arrows. When the Probe Temperature indicator is lit, the numeric

value in the time display is the Probe Temperature in °F. Probe Temperature can be used with either

slow baking or roasting

For

• To set

When the control is set, load the oven. If using the probe, place it in the center of the product. Close the door and press

Upon completion of the baking process, when either the Cooking Time has counted down or the Probe Temperature has been reached, the buzzer will sound.

Press

, press and use the UP and DOWN arrows.

to silence the buzzer. Check the product for doneness.

– 16 –

, use with the final Probe Temperature.

or .

to begin.

CONVECTION BAKING APPLICATIONS – HOT AIR MODE All Applications are suggested only — prove your own recipes and temperature / time settings.

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– 17 –

Recommended setting for in Convection Baking Mode is a

minimum of 110 F° (61 C°).

STEAMING (Steam Mode only)

Steam cooking is used for stewing, poaching, and gentle cooking of products cooked in water. Steam flows without pressure into the oven. The fan circulates the steam to all parts of the oven. Allow the steam generator to preheat for 4 - 5 minutes if starting from cold. Also, it is recommended that you preheat the oven using the Convection Baking (H

Automatic Steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe Temperature is in use.

Usually, the Cooking Time and Oven Temperature are used to control the steaming process.

Alternatively, the Probe Temperature can be used to indicate when cooking is done. When using the Probe Temperature, either the Oven Temperature or

Turn the oven ON.

Select Steam Mode.

OT AIR) Mode.

can be used to control the oven.

212•F

170

standard automatic

For Temperature.

• To set the Cooking Time, press arrows.

• To set the Oven Temperature, press arrows to adjust the setting.

For

final product temperature

• To set the Probe Temperature, press arrows. When the Probe Temperature indicator is lit, the numeric

value in the time display is the Probe Temperature in °F. Probe Temperature can be used with either

When the control is set, load the oven. If using the probe, place it in the center of the product.

Close the door and press

Upon completion of the steaming process, when either the Cooking Time has counted down or the Probe Temperature has been reached, the buzzer will sound.

steaming, set the Cooking Time and the Oven

and use the UP and DOWN

steaming, set the Probe Temperature.

and use the UP and DOWN

or .

to begin.

Press

to silence the buzzer. Check the product for doneness.

– 18 –

STEAMING APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature / time settings.

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52-02

– 19 –

COMBI (Convection Baking with Steaming)

Combi baking / steaming is used for baking, roasting, or braising when steam needs to be added to the oven during a convection baking operation. The 'Steam Factor' can be varied by repeat pressing of the Combi key — see Steam Factor in the table below. It is recommended that you preheat the oven.

Automatic Combi baking / steaming can be set up so the buzzer sounds when the Cooking Time has elapsed or when the product's internal temperature has reached the Probe Temperature set point. If using the Probe Temperature, insert the probe near the center of the product. Cooking Time is not used when the Probe Temperature is in use.

Usually, the Cooking Time and Oven Temperature are used to control the Combi baking / steaming process. Alternatively, the Probe Temperature can be used to indicate when cooking is done. When using the Probe Temperature, either the Oven Temperature or

Turn the oven ON.

can be used to control the oven.

135

325•F

170

Select Combi Mode and set the Steam Factor (see table below). For

standard automatic

Temperature and the Cooking Time.

• To set the Cooking Time, press arrows.

• To set the Oven Temperature, press arrows to adjust the setting.

final probe temperature

For Temperature.

• To set the Probe Temperature, press arrows. When the Probe Temperature indicator is lit, the numeric value in the time display is the Probe Temperature in °F. Probe Temperature can be used with either or .

When the control is set, load the oven. If using the probe, place it in the center of the product. Close the door and press

Upon completion of the Combi baking with steaming process, when either the Cooking Time has counted down or the Probe Temperature has been reached, the buzzer will sound.

Combi baking with steaming, set the Oven

and use the UP and DOWN

Combi baking with steaming, set the Probe

and use the UP and DOWN

to begin.

Press

to silence the buzzer. Check the product for doneness.

* When selecting Steam Factor, press 1 to 6 times to obtain the desired steaming.

Indicator Lights Combi Key Steam Factor

❍●●●●● Press one time. 5 ❍❍●●●● ❍❍❍●●● Press three times. 20

❍❍❍❍●● Press four times. 30 ❍❍❍❍❍● Press five times. 40 ❍❍❍❍❍❍ Press six times. 50

Press two times. 10

– 20 –

COMBI APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature / time settings. Combi applications typically begin with a Steam Mode phase which automatically preheats the steam generator in readiness for a subsequent Combi Mode phase. Some applications contain a H

OT AIR

or Convection Mode phase. Combi Mode is seldom performed as a single phase cooking operation.

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– 21 –

COOK AND HOLD

Cook and Hold is set up as a two-phase cooking process. The first phase is programmed similar to any other Convection, Steam, or Combi operation by selecting: 1) the mode 2) the finish cooking parameter (cooking time or probe temperature, with its value) and 3) the oven control parameter (oven temperature or

, with its value).

During the second phase of the cooking process, the Oven Temperature is typically set at 140°F. Oven heat is allowed to dissipate slowly while the internal temperature of the product is still increasing. Select ––– for the Cooking Time to be on H

OLD for the second phase. Select

/2 Fan Speed for

the second phase of the cooking operation.

Turn the oven ON.

The phase indicator for the first phase is blinking.

Select the cooking mode for phase one: Hot Air, Steam, or Combi.

• In Hot Air mode, select Vent Closed or Vent Open.

• In Combi mode, set the Steam Factor.

Select the finish parameter for the first phase,

or and

enter its value using the UP and DOWN arrows.

Select the oven control parameter for the first phase,

and its value.

Press the Phase key. The phase two indicator light should be blinking.

Select the cooking mode for phase two: Hot Air, Steam, or Combi.

• In Hot Air mode, select Vent Closed or Vent Open.

• In Combi mode, set the Steam Factor.

———

Press

and use the DOWN arrow (one step below 0) . . .

until – – – displays in the time display for the second phase.

Press and DOWN arrows. Press

and set the Hold Temperature at 140°F using the UP

to set the fan at half speed during

the second phase HOLD mode.

Load the oven. Insert the probe (optional). Close the door.

Press

to begin.

After completing the first phase, the oven temperature will decline to the 140°F HOLD temperature and will maintain that temperature with the fan at

/2 speed until the oven is shut off manually.

– 22 –

COOK AND HOLD APPLICATIONS

All Applications are suggested only — prove your own recipes and temperature / time settings. This two-stage process cooks roast beef or other products slowly and efficiently. During the first phase,

the oven cooks at the Oven Temperature for a set amount of time or until a Probe Temperature is reached. When the first phase is complete, the oven heaters turn off and fan is at half speed. The roast continues to cook as the temperature declines to the Hold Temperature, (140°F for beef). The heaters then resume at half power, maintaining the "ready-to-serve" or Hold Temperature indefinitely. After unloading, the oven can be used for its next cooking task or shut off manually.

Cook And Hold — Rolled Beef Roasts – Refrigerated, Not Frozen

Oven Temp °F 200 °F 250 °F 300 °F

Doneness

Final Internal Temp °F

Rare

140 °F

Med

160 °F

Rare

140 °F

Med

160 °F

Rare

140 °F

Weight (pounds) Phase 1 Cooking Time (minutes)

8 165 225 105 135 90 105

9 180 240 120 150 90 120 10 195 270 135 165 105 120 11 210 285 135 180 105 135 12 225 315 150 195 105 150 13 240 330 165 210 120 150 14 255 360 165 225 120 165 15 270 375 180 225 135 165 16 285 390 180 240 135 180 17 300 405 195 255 150 180 18 300 420 210 270 150 195 19 315 450 210 270 165 210 20 330 465 225 285 165 210 21 345 480 225 300 180 225 22 360 495 240 300 180 225 23 375 510 240 315 180 240 24 375 540 255 330 195 240 25 390 555 270 345 195 255 26 405 570 270 345 210 270 27 420 585 270 360 210 270 28 435 600 285 375 210 270 29 450 615 300 390 225 285 30 450 630 300 390 225 285

Allow additional time (minutes) for the oven temp-

erature to decline to the Hold Temperature (140 °F)

60 minutes 90 minutes 120 minutes

Med

160 °F

Cook And Hold — Standing Rib Roast – Refrigerated, Not Frozen

Oven Temp °F 200 °F 250 °F 300 °F

Doneness

Final Internal Temp °F

Rare

140 °F

Med

160 °F

Rare

140 °F

Med

160 °F

Weight (pounds) Phase 1 Cooking Time (minutes)

8 135 195 90 120 75 90

9 150 210 90 120 75 90 10 150 210 105 135 75 90 11 165 225 105 135 90 105 12 165 240 105 150 90 105 13 180 240 120 150 90 105 14 180 255 120 150 90 105 15 180 255 120 165 90 120 16 195 270 120 165 105 120 17 195 285 135 165 105 120 18 210 285 135 180 105 120 19 210 300 135 180 105 135 20 210 300 150 180 105 135 21 225 300 150 195 105 135 22 225 315 150 195 120 150 23 240 330 150 195 120 150 24 240 330 165 210 120 150 25 240 330 165 210 120 150 26 240 345 165 210 120 150 27 255 345 165 210 120 165 28 255 360 180 225 120 165 29 270 360 180 225 135 165 30 270 360 180 225 135 165

Allow additional time (minutes) for the oven temp-

erature to decline to the Hold Temperature (140 °F)

60 minutes 90 minutes 120 minutes

Rare

140 °F

Med

160 °F

Cook And Hold — Other Foods

Oven

Quantity Size

Leg of Lamb 1 or more of same size 5 - 15 lb each 300 20 min / lb 5 min / lb 180 Smoked Ham, fully cooked 1 or more of same size 15 lb each 300 120 min 150 min 155

Chicken

Duckling

Turkey 1 or more of same size

White Potatoes, baked, in jackets

1 - 12 of same size 2 - 3 lb each

18 - 24 of same size 2 - 3 lb each 40 min 15 min

1 - 5 of same size 3.5 - 4 lb each

6 - 10 of same size 3.5 - 4 lb each 70 min 25 min

12 lb each 14 lb each 150 min 16 lb each 175 min 18 lb each 200 min 20 lb each 220 min 22 lb each 240 min

up to 50 pounds

120 count 400 80 - 100 pounds 50 min up to 50 pounds

80 count 400

80 - 100 pounds 60 min

Temp

°F

300

325

250

Time ( minutes)

Phase 1

Cook

30 min 10 min

55 min 15 min

125 min

30 min

40 min

Hold

Additional

55 min 190

15 min 20060 - 75 pounds 40 min

15 min 20060 - 75 pounds 50 min

Final

Internal

Temp °F

180

200

– 23 –

EXAMPLE PROGRAM

This example shows how to program a three-phase process for cooking Roast Beef, 18 pounds per roast, and store it as program number 20.

The second item in the table on page 21 provides most of the information: For Combi time, Phase 2, 15 minutes-per-pound times 18 pounds-per-roast equals 270 minutes (or 4 hours and 30 minutes). We assumed that Steam Factor at 20 would be OK. We chose the average temperature when a temperature range was given. We chose to leave the Vent Closed during phase 3. In this example, we will not use the temperature probe. Refer to the menu card example at the bottom of page 25.

Phase 1 Phase 2 Phase 3

STEAM Mode

212 °F

20 minutes

COMBI Mode - Steam Factor = 20

295 °F

4 hours and 30 minutes

HOT AIR Mode - Vent Closed

Turn the oven ON.

Phase 1 Select Steam Mode by pressing

. The first light blinks on the phase button

to indicate you are programming Phase 1. Press : The Temperature displays

212°F and needs no adjustment. Press

decrease until the Time displays [ –

h 20 min ]. Press to shift to Phase 2: The

and press to increase or to

second indicator light begins to flash.

Phase 2 Select Combi Mode - Steam Factor of 20 by pressing

three indicator lights will be lit indicating Steam Factor equals 20. Press

press

Press

h 30 min ]. Press to shift to Phase 3: The third indicator light begins to flash.

[ 4

to increase or to decrease until the Temperature displays 295°F.

and press to increase or to decrease until the Time displays

375 °F

10 minutes

3 times. The first

and

Phase 3 Select Convection

and press to increase or to decrease until the Temperature displays

375°F. Press

displays [ –

Press

Save Press the

h 10 min ].

twice.

key and press to increase or to decrease until the

Program Number displays

choose a different program number that is vacant. A vacant program displays the

current temperature, blank Time [ –

are lit. Then press

(HOT AIR) Mode by pressing once (Vent is Closed). Press

and press to increase or to decrease until the Time

. Verify that this program number is vacant, or

h – – min ], and no Mode or Phase indicator lights

until the beep is heard and the program is saved in memory.

– 24 –

MENU CARD

PROGRAM NUMBER _______

Menu Item________________

MODE

Hot Air - Vent (Closed / Open) Steam Co

mbi - ( Steam Factor

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

PROGRAM NUMBER 20

Menu Item ROAST BEEF

FINISH OVEN CONTROL

TIME

Hr. Min.

PROBE°FTEMP.

°F

set at room temperature 1 hour before roasting

F°

Speed

Full or

FAN

HUMIDIFIER

Manual

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

MODE

Hot Air - Vent (Closed / Open) Steam Co

mbi - ( Steam Factor

STEAM

COMBI -

3• ~ Steam Factor = 20

HOT AIR -

Vent Closed

FINISH OVEN CONTROL

TIME

Hr. Min.

20 Min. 212°F Full No

4Hr. 30Min. 295°F Full No

10 Min. 375°F Full No

PROBE°FTEMP.

°F

F°

FAN

Speed

Full or

HUMIDIFIER

Manual

– 25 –

PROGRAM NUMBER _______

Menu Item________________

Prep.

MODE

Hot Air - Vent (Closed / Open) Steam Co

mbi - ( Steam Factor

•, 2•, 3•, 4•, 5•, 6• )

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

PROGRAM NUMBER _______

FINISH OVEN CONTROL

TIME

Hr. Min.

PROBE°FTEMP.

°F

F°

Prep.

FAN

Speed

Full or

HUMIDIFIER

Manual

Menu Item________________

MODE

Hot Air - Vent (Closed / Open) Steam Co

mbi - ( Steam Factor

•, 2•, 3•, 4•, 5•, 6• )

Phase 1

Phase 2

Phase 3

Phase 4

Phase 5

FINISH OVEN CONTROL

TIME

Hr. Min.

PROBE°FTEMP.

°F

F°

Speed

Full or

FAN

HUMIDIFIER

Manual

– 26 –

CLEANING Daily Cleaning

Preheat the oven to 130°F and spray a mild detergent solution that does not contain chlorine on the inside surfaces of the oven. A Spray Bottle is provided. Allow the detergent solution to react for 15 minutes.

Operate the oven on Steam mode for 15 minutes. Allow the oven to cool; wipe the oven interior with a sponge and warm water. Dry the oven interior with a clean soft cloth.

DO NOT use abrasive products.

Clean the exterior with a cloth or sponge and non-agressive, non-abrasive products.

Complete Cleaning

WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE

DISCONNECT SWITCH INDICATING THAT YOU ARE WORKING ON THE OVEN.

Remove the rack (Fig. 8). Remove the grease filter (Fig. 8) at the rear of the oven chamber by lifting up and out. Remove the fan baffle (Fig. 9) by lifting up and out. Remove the rack retainer (Fig. 9) normally located under the grease filter and fan baffle. Wash the removed parts in a sink with warm soapy water, rinse with clear water, and dry with a clean dry cloth.

Clean all areas of the oven and all parts. Reinstall the parts in their original positions.

Rack

Fan Baffle

Grease Filter

PL-40542-1

Fig. 8 Fig. 9

Rack Retainer

PL-41364-1

If using the hose spray accessory to clean the oven interior, DISCONNECT ELECTRICAL POWER and avoid spraying near the controls.

DO NOT use steel wool or abrasive scouring pads as they will scratch and ruin the oven surfaces.

Sanitize the temperature probe. Return it to its home position in the bracket on the ceiling of the oven.

– 27 –

Complete Cleaning (continued)

The interior glass door (Fig. 10) is independently hinged to allow both sides of the glass doors to be cleaned. With the oven door open, pull the interior glass door away from the exterior oven door. The snap-release fasteners should allow the interior glass door to swing free. All four sides of the glass can be cleaned using a cloth and glass cleaner or warm soapy water and a clear water rinse. The area between, behind, and around the surfaces of the upper and lower hinges can be cleaned by holding both ends of a moist soapy cleaning cloth folded in a three inch wide strip and swabbing up and down; rinse and dry with clean wet or dry cloth in the same manner. When glass is clean, push the interior glass door against the exterior oven door and the snap-release fasteners should re-fasten the interior glass door to the exterior glass door so it operates as one door.

Wipe surfaces which touch the door gasket with a cloth or sponge and warm soapy water, rinse with warm clear water, and wipe with a dry cloth. CAUTION: Do not allow the door gasket to come in

contact with food oils, petroleum solvents, lubricants, or caustic cleaners.

For 6 and 10 level ovens, remove the condensate gutter (Fig. 10) by removing the two thumb screws that attach it to the bottom of the inside of the door frame. For 20 level ovens, the three segment condensate gutter may be removed for cleaning. Save the screws. Wash and rinse the condensate gutter in a sink with warm soapy water and a clear water rinse, and dry with a clean dry cloth. To reinstall condensate gutter: Reverse the removal procedure, align screw holes and tighten screws.

Keep the cooking compartment drain (Fig. 10) working freely. After cooking grease producing foods, operate the oven with the compartment empty for 30 minutes at the end of the day, or slowly pour

gallon of warm soapy water down the drain, followed by 1/2 gallon of warm clear water. The drain grating may be removed for cleaning; replace it in its original position when done.

Leave the door slightly open when the oven is not in use to allow the inside to dry out.

Upper Hinge

Interior Glass Door

Upper Snap Fastener

Door Gasket

Lower Hinge

Condensate Gutter

(2 screws)

Drain Grating

Fig. 10

– 28 –

Lower Snap Fastener

PL-41379-1

MAINTENANCE

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.

CLEAN CYCLE DELIMING PROCEDURE

• With the Programmable Control, select the Clean Cycle [Program Number 00 and

or Program

Number 98 and . [ CC ] will display as the Program Number, [ dSCL ] will display in the Temperature Display. Push Start Stop. The indicator light in the Start Stop key will light.

1. The Steam Generator will drain, the oven will beep for 5 seconds, and [ 40 ] will display in the Time Display and the indicator light in the Start Stop key will turn off.

• If the Kleensteam system is installed in the water line to the steam generator, remove the cartridge from the housing, install the dip tube and add the appropriate amount of ScaleKleen descaling chemicals for the Combi Model as specified in Column D or E of the following table.

• If there is no Kleensteam system installed in the water line to the steam generator, add the amount of vinegar equal to the Tank Volume as specified in Column B or C of the following table. Add the vinegar to the steam generator tank through the opening in the oven cavity using the funnel and flexible tube provided with the oven.

CLEAN CYCLE DELIMING — TANK VOLUME AND CHEMICAL REQUIREMENTS

TANK VOLUME

MODEL

HCE6H 0.8 gal. 3.2 qts. 0.8 packets or 5.6 oz. 0.16 packets or 5.6 oz. HCE10H 1.6 gal. 6.3 qts. 1.5 packets or 10.5 oz. 0.3 packets or 10.5 oz. HCE10F 1.6 gal. 6.3 qts. 1.5 packets or 10.5 oz. 0.3 packets or 10.5 oz.

(U.S.GALLONS)

TANK VOLUME

(QUARTS)

QUANTITY OF 7 oz. PACKETS

OF SCALEKLEEN TO ACHIEVE

7 oz / gallon

QUANTITY OF 2.2 lb. PACKETS

OF SCALEKLEEN TO ACHIEVE

2.2 lb / five gallons

HCE20H 2.6 gal. 10.5 qts. 2.5 packets or 17.5 oz. 0.5 packets or 17.5 oz. HCE20F 3.4 gal. 13.7 qts. 3.4 packets or 24.0 oz. 0.7 packets or 24.0 oz.

2. Press the START button. The door closes and locks and the control cannot be interrupted until the Clean Cycle is finished. The oven cannot be turned off. If a power interruption occurs, the Clean Cycle will resume after power is restored. No other operations can be performed until the Clean Cycle is 'DONE'.

• If the cavity temperature is above 212°F, automatic Cool Down will occur. During automatic Cool Down, the Time Display will show the rain symbol instead of time. The timer will start counting down. The steam generator will fill with water until the water level controls shut off the fill. The steam generator heater elements will produce steam for 30 minutes. After 30 minutes, the steam generator tank will drain. The Time Display will show 10 minutes. The timer will not count down.

The Steam Generator will fill and drain two times. The fill time is programmed for each model.

The Time Display will begin counting down, the Steam Generator heaters are ON with steam being generated. At the end of the ten minute interval, the Steam Generator tank will drain. 'DONE' will display in the Temperature Display indicating that the Clean Cycle is complete.

NOTE: If an error occurs during the Clean Cycle, 'FAIL' will display in the Temperature Display instead of 'DONE'.

– 29 –

CONFIGURATION MODE — PROGRAMMABLE CONTROL WARNING: DISCONNECT THE ELECTRICAL POWER SUPPLY FROM THE OVEN AND PLACE A

TAG AT THE DISCONNECT SWITCH INDICATING THAT THE CIRCUIT IS BEING WORKED ON. Identify the manufacturer(s) of the convection fan motor(s) by inspecting the label on the motor(s) after

the rear panel is removed. This information is needed for Steps 9 – 11. Replace rear panel and reconnect electrical power.

Some of the procedures in this section are set at the factory and do not need to be re-valued. Only steps 2, 6, and 7 must be completed at time of installation. Other values, if changed improperly, could result in the oven not operating properly and may require a service technician.

Pressing repeatedly will advance through each

step until all steps are done and then will return to the beginning.

After any keystroke where an individual setting is either changed or accepted, the parameter will display for three seconds and will then automatically advance to the next step.

1. Configuration Mode can be entered only when the oven is OFF. With the oven OFF, press

and the UP and DOWN arrows in the TIME area all at the same time for about three seconds. [ Conf ] will be displayed in the temperature display to indicate Configuration Mode. Press to begin.

2. [ C F ] will be displayed in the TIME display to allow selection of the temperature scale. Press the UP arrow key for Fahrenheit. The DOWN arrow key is used for Celsius. A blinking F indicates Fahrenheit is selected while a blinking C would indicate Celsius. After making a selection, the selection displays for three seconds and automatically advances to the next step. Or, press

to advance to the next step.

3. [ dSC ] is displayed in the TIME display and the number of clean cycles completed is displayed in the TEMPERATURE display. This number cannot be changed or modified. Press

to advance to the next

step.

4. The revision level of the control's software is displayed in the time display. This information is needed by your service technician. Press

to advance to the next step.

5. [ HHH ] is displayed in the TIME display and the total cooking hours of the oven is displayed in the temperature display. This can be reset. Using the UP arrow key in the temperature display will increase the number of hours; using the DOWN arrow key will decrease the number of hours. Press

to advance to the next step.

6. [ bbb ] is displayed in the TIME display and the buzzer is sounding to indicate the buzzer's "on-off" frequency selection. The numeric value [000 to 255] in the TEMPERATURE display indicates the type of sound the buzzer will make. [ 000 ] makes a continuous sound while [ 255 ] beeps at a very slow interval. A good setting to start with is [ 050 ]. Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value to obtain the desired sound. Buzzer Loudness can be adjusted by your serviced technician. Press

advance to the next step.

– 30 –

7. [ uuu ] is displayed in the TIME display and the maximum steam generator temperature setting is displayed in the TEMPERATURE display. This value can be adjusted depending on the elevation (see Elevation vs. Boiling Temperature Table, below). Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value. Press

to advance to the next step.

NOITAVELE

GNILIOB

ERUTAREPMETERUTAREPMET

ERUTAREPMET

)RETAW()RETAW(

)RETAW(

F° F°F°F° F°

leveLaeS

.tF005ot

F°212F°112F°902F°702F°502F°402F°202F°002F°891F°691F°591F°491

ot005

.tF0001

ot0001

.tF0002

ot0002

.tF0003

ot0003

.tF0004

ot0004

.tF0005

ot0005

.tF0006

ot0006

.tF0007

ot0007

.tF0008

ot0008

.tF0009

8. [ CCC ] is displayed in the TIME display and the maximum convection oven temperature setting is displayed in the TEMPERATURE display. This value can be adjusted from 482°F to 518°F. It is recommended the [ CCC ] setting be 518°F. Press the UP or DOWN arrow keys in the temperature area to increase or decrease the numeric value. Press

to advance to the next step.

9. Set the Minimum and Maximum Values in steps 10 and 11 according to the F

AN MOTOR COEFFICIENTS TABLE, below, the motor manufacturer's

label, and the number of convection fan motors in the oven.

FAN MOTOR COEFFICIENTS TABLE

Number of

Motor Manufacturer(s)

Convection Fan

Motors

Leroy-Somer (Hanning) 1 10 55

Minimum Value

1 - -

See step 10.

Maximum Value

2 - -

See step 11.

ot0009

000,01

.tF

evobA

000,01

.tF

Brook-Crompton 1 08 60

Both motors by Leroy-Somer (Hanning) 2 42 130

Both motors by Brook-Crompton 2 26 72

1 motor by Leroy-Somer (Hanning) and

1 motor by Brook-Crompton

210 55

10. [ 1 - - ] is displayed in the TIME display and the Minimum Value is displayed in the TEMPERATURE display. Press the UP and DOWN arrow keys in the temperature area to increase or decrease the Minimum Value according to the table above. Press

to advance

to the next step.

11. [ 2 - - ] is displayed in the TIME display and the Maximum Value is displayed in the TEMPERATURE display. Press the UP and DOWN arrow keys in the temperature area to increase or decrease the Maximum Value according to the table above. Press

to advance

to the next step.

12. To repeat the Configuration Mode process from step 1, press

To exit Configuration Mode and save all settings, press .

– 31 –

TROUBLESHOOTING

Four lights (above) on the control panel indicate oven operation is not possible. If the Water Supply valve is off and the steam generator does not have water, the Water Supply trouble indicator will light and the buzzer will sound for one minute. The Water Supply trouble indicator light will remain lit until the error is eliminated. Make sure the manual water valve is open. If the water valve was closed: Switch the oven off; open the valve; and restart the oven. If the the Water Supply trouble indicator was lit and the water valve was open, call Service. The other three lights on the control panel indicate oven operation is not possible. Do not attempt to restart the oven. Switch the oven off and call Service. NOTE: The oven can be used in Convection H is lit.

Other error displays include [ 888C ] or [ 888F ] in the time display or [ 999C ] in the temperature display while the probe is in use. These displays indicate that one of the temperature sensors is faulty: Call Service.

If [ 00 ] is displayed in the time display during probe temperature cooking, the Temperature Probe is faulty: Call Service.

OT AIR Mode when the Water Supply trouble indicator

If a prolonged power failure or an oven error occurs when food is located in the oven, the door may be opened manually. 1) Switch the oven off. 2) Pull the door handle firmly towards you while firmly pressing against the front of the oven with your other hand. This procedure is not used during normal operation. If the electric door opener fails to operate, call Service.

If the appliance cannot be started and the temperature display blinks, make sure the door is properly closed.

SERVICE ADJUSTMENTS

Buzzer loudness can be adjusted by your service technician.

SERVICE

Contact your local Hobart-authorized service office for any repairs or adjustments needed on this equipment.

FORM 34039 (7-99) PRINTED IN U.S.A.

– 32 –

Hobart HCE6H Installation Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Table of Contents

GENERAL

INSTALLATION

OPERATION

MAINTENANCE

TROUBLESHOOTING