Page 1
I
N
S
T
R
MODELS HO300G AND HO300E
MINI ROTATING RACK OVENS
U
C
T
I
O
N
S
MODEL
HO300E (ELECTRIC) ML-132177
HO300G (GAS) ML-132178
701 S. RIDGE AVENUE
TROY, OHIO 45374-0001
937 332-3000
www.hobartcorp.com
FORM 34576 Rev. B (Nov. 2003)
Page 2
IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE
EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OBTAINED
FROM THE LOCAL GAS SUPPLIER.
IMPORTANT
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN
UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL
GAS COMPANY OR GAS SUPPLIER FOR SERVICE.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT.
IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO
OPERATE THIS DEVICE.
KEEP AREA AROUND OVEN CLEAR OF COMBUSTIBLES. DO
NOT OBSTRUCT COMBUSTION AND VENTILATION OPENINGS
ON THE OVEN.
This manual has been prepared to provide information in accordance with
© HOBART CORPORATION, 2001
ANSI Z83.11-2000 for gas equipment.
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TABLE OF CONTENTS
GENERAL .............................................................................................................................................4
INSTALLATION ....................................................................................................................................4
Unpacking .......................................................................................................................................4
Location ...........................................................................................................................................5
Installation Codes and Standards ..................................................................................................5
Assembly.........................................................................................................................................6
Leveling ...........................................................................................................................................6
Gas Connections ............................................................................................................................7
Testing the Gas Supply System ....................................................................................................7
Ventilation ........................................................................................................................................8
Plumbing Connections ....................................................................................................................9
Drain Connections ..........................................................................................................................9
Electrical Connections................................................................................................................. 10
Preoperational Check .................................................................................................................. 12
OPERATION...................................................................................................................................... 16
Advanced Controls ...................................................................................................................... 16
Shutdown ...................................................................................................................................... 22
Cleaning ...................................................................................................................................... 22
ACCESSORIES - HPC800 PROOFING CABINET ........................................................................ 23
Plumbing connections.................................................................................................................. 23
Drain connections ........................................................................................................................ 23
Electrical Connections................................................................................................................. 23
Dimensions and Service Connection Diagram .......................................................................... 24
Controls ........................................................................................................................................ 25
MAINTENANCE................................................................................................................................. 26
General ......................................................................................................................................... 26
Service and Parts Information..................................................................................................... 26
TROUBLESHOOTING ...................................................................................................................... 27
Burners Will Not Light (Gas Ovens Only) .................................................................................. 27
Service and Parts Information..................................................................................................... 27
OWNER PREVENTIVE MAINTENANCE PROCEDURES............................................................ 27
Introduction ................................................................................................................................... 27
Preventive Maintenance Procedures.......................................................................................... 27
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INSTALLATION, OPERATION AND CARE OF
MODELS HO300G AND HO300E MINI ROTATING
RACK OVENS
KEEP THIS MANUAL FOR FUTURE USE
GENERAL
Models HO300G (Gas) and HO300E (Electric) Mini Rotating Rack Ovens feature the choice of two
rack configurations:
• Eight 18" x 26" (45.7 cm x 66 cm) pan capacity rack with 4" (10.2 cm) slide spacing
• Six 18" x 26" (45.7 cm x 66 cm) pan capacity rack with 5.31" (13.5 cm) slide spacing
Both oven rack options can be ordered in an end-load or side-load design. A mechanism in the ceiling
rotates the rack during baking.
Model HO300G is rated at 95,000 BTU/hr (natural or propane gas). Model HO300E is rated at 18.0 kW
(electric).
Hobart Mini Rotating Rack Ovens are produced with quality workmanship and material. Proper
installation, usage and maintenance of the rack oven will result in years of satisfactory performance.
It is suggested that you thoroughly read this manual and carefully follow the instructions provided.
INSTALLATION
Installation of the oven should be performed by an authorized service representative. Before installing,
verify that the electrical service and type of gas supply (natural or propane) agree with the specifications
on the data plate located behind the right-side service panel. If the supply and equipment requirements
do not agree, do not proceed with the installation. Contact Hobart Bakery Systems immediately.
UNPACKING
This oven was inspected before leaving the factory. The transportation company assumes full
responsibility for safe delivery upon acceptance of the shipment. Immediately after unpacking, 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.
Carefully unpack the oven and place in a work-accessible area as near to its final installed position as
possible. Remove protective covering from exterior surfaces prior to placing oven in final location.
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Page 5
LOCATION
The HO300G and HO300E Mini Rotating Rack Ovens must have the following minimum clearances
to combustibles:
• Back and sides: 0"
• Bottom: 0"
• Top: 18" (45.7 cm)
Be sure that electrical, water and drain connections are accessible and can be made per local and
national codes. The equipment area must be kept free and clear of combustible substances.
Do not obstruct the flow of combustion and ventilation air. Adequate clearance for air openings into the
combustion chamber must be provided. Make sure there is an adequate supply of air in the room to
replace air taken out by the ventilating system.
INSTALLATION CODES AND STANDARDS
The oven must be installed in accordance with:
In the United States of America:
1. State and local codes.
National Fuel Gas Code
2.
, ANSI-Z223.1 (latest edition). Copies may be obtained from The
American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209.
National Electrical Code
3.
, ANSI/NFPA-70 (latest edition).
In Canada:
1. Local codes.
2. CAN/CGA-B149.1
3. CAN/CGA-B149.1
Natural Gas Installation Code
National Fuel Gas Code
(latest edition).
(latest edition), available from The Canadian Gas
Association, 178 Rexdale Blvd., Etobicoke, Ontario, Canada M9W 1R3.
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Page 6
ASSEMBLY
The oven must be installed on a stand, proofer cabinet, or any noncombustible surface.
The oven must be sealed to the stand proofer surface with an NSF-approved sealant, such as Dow
Corning 732 or GE RTV108.
Secure the oven to the proofer or stand using the provided tie-down brackets, which mount on the rear
of the oven. (See Accessories - HPC800 Proofing Cabinet for proofer specifications.)
Oven Mounted on a Stand or Proofer with Caster (Gas Ovens Only)
For an appliance equipped with casters, instructions that (1) the installation shall be made with a
connector that complies with the Standard for
or
Connectors for Moveable Gas Appliances, CAN/CGA-6.1
complies with the Standard for
Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41
Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.9
Connectors for Movable Gas Appliances, ANSI Z21.69
6, and a quick-disconnect device that
, or
, (2) adequate means must be provided
to limit the movement of the appliance.
LEVELING
Once the oven is in its permanent position, place a carpenter’s level on the oven rack. If the oven is
installed on a stand with adjustable legs, turn the feet in or out to level oven front-to-back and side-toside. If the oven is installed on a caster-equipped HPC800 proofer base or stand, determine which
caster(s) needs to be adjusted. Confirm that locks are set on casters, then use wood or other solid
blocks to support equipment during adjustment so that it cannot roll or fall. Loosen the bolts securing
the caster(s) and insert the appropriate shim thickness material (supplied) between the caster plate and
the bottom of the stand. Retighten caster bolts and check leveling.
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GAS CONNECTIONS
CAUTION: Gas supply connections and any pipe joint compound must be resistant to the
action of propane gases.
The HO300G is an indirect gas-fired oven, consisting of a heat exchanger with eight independent,
U-shaped tubes, each with a separate in-shot burner rated at 11,875 BTU/hr for a total input of
95,000 BTU/hr.
1. Verify that the gas supply matches the type on the data plate located behind the right-side service
1
panel. If line pressure exceeds
/2 psig (3.45 kPa) 14" W.C. (water column), install a pressure
regulator before the oven’s gas valve.
a. The arrow on the pressure regulator shows the direction of the gas flow. The pressure
regulator must be mounted horizontally for proper preset outlet pressure. If the regulator is
installed in any other position, the outlet pressure must be reset for proper operation.
2. Codes require installation of a gas shutoff valve in the gas line ahead of the oven. The gas supply
3
line must be at least the equivalent of
/4" iron pipe. Corrugated lines should not be used.
3. A manual gas shutoff valve is located behind a slide-up access door, located at the bottom of the
front control panel. Verify that the shutoff valve is in the OFF position before connecting the
incoming gas line to the oven.
3
4. Connect the gas supply line to the
/4" NPT incoming gas connection, located at the rear of the
oven. Make sure the pipes are clean and free of obstructions. If oven is supplied with a flexible
gas line, secure it to oven and wall per instructions in gas line package.
5. Verify that the line pressure before the gas valve stays between 5" and 14" W.C. for natural gas,
or 11" and 14" W.C. for propane gas - with and without the burner firing.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
TESTING THE GAS SUPPLY SYSTEM
1
When gas supply pressure exceeds
/2 psig (3.45 kPa), the oven and its individual shutoff valve must
be disconnected from the gas supply piping system.
1
When gas supply pressure is
/2 psig (3.45 kPa) or less, the oven should be isolated from the gas supply
system by closing its individual manual shutoff valve.
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VENTILATION
Ventilation requirements will vary with each installation and must comply with applicable portions of the
National Fire Protection Association Standard
#96 and with local codes.
Exhaust Fan Interlock
A connection point (maximum 5-amps) is provided for Indirect Vent (Exhaust Hood) or optional Direct
Vent (Draft Hood). It is located behind the right side service panel adjacent to the 120 V power
connection. Consult local codes for vent interlock requirements.
Indirect Vent (Under Exhaust Hood) - Standard
Locate the oven under an exhaust hood with adequate overhangs and exhaust rates to completely
capture the byproducts of combustion discharged from the flue. From the termination of the flue to the
filters of the hood venting system, a minimum clearance of 18" must be maintained. The hood exhaust
fan can be electrically interlocked with the oven.
Information on the construction and installation of ventilating hoods may be obtained from the standard
Vapor Removal from Cooking Equipment
for
Fire Protection Association
, Batterymarch Park, Quincy, MA 02269.
, NFPA No. 96 (latest edition), available from the
National
Direct Vent (Draft Hood) - Optional
1. Remove the four screws from the tabs that secure the flue-fan grille to the top of the oven and
remove the grille covering the fan and flue.
2. Bend the four exposed tabs verticaly and secure the draft diverter to the oven flue collar with the
four screws.
3. Move the oven into position and connect customer-supplied exhaust ducting to the draft diverter
(Fig. 1).
4. Verify that the air is being drawn into the bottom of the draft diverter while the burner is firing, using
a draft gauge or smoke test.
5. Using a draft gauge, verify that a draft between 0.03" and 0.11" W.C. is maintained at a point 6"
above the draft diverter’s upper collar. Any exhaust fan or draft inducer used to maintain system
suction must be operating when oven is turned on. (See External Fan Control Connection.)
Fig. 1
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PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY
AND PLUMBING CODES.
Oven water supply should have a hardness of 4 to 6 grains per gallon, pH of 6.5 to 8.0 and chlorides
less than 30 PPM. Water condition outside of these requirements may void the warranty. Please
consult your local water company and/or water condition dealer before installing oven.
1
Connect the cold water supply to the
/2" NPT incoming water connection located at the rear of the oven,
with the 6-ft, flexible, clear, water line provided. Water supply should have a pressure of 30 to 75 psi
(207 to 517 kPa) when the steam solenoid is open.
DRAIN CONNECTIONS
1
Connect a
/2" drain line to the 1/2" NPT drain connection located at the rear of the oven. Route the drain
line to a floor drain, allowing a minimum 1" air gap between the drain line outlet and floor drain.
If oven is being installed on an HPC800 Proofing Cabinet, it is recommended that separate drain lines
be provided. If it is necessary to interconnect the oven and proofer drains, provide a vent opening in
the drain line above the oven drain connection location. Adequate drop must be provided such that the
oven drain will not flood the proofer cabinet.
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ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THIS PLUG MUST BE CONNECTED
INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE RECEPTACLE IS NOT
THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE
GROUNDING PRONG FROM THIS PLUG.
The wiring diagram is located behind the side service panel on the right side of the oven.
Do not connect the HO300G gas model to the electrical supply until after gas connections have been
made.
The HO300E is an electrically heated oven consisting of six W-shaped elements, each rated at 3.0 kW
for a total input of 18.0 kW. The electrical input is shown in the table below:
Heating Circuit Supply Voltage
stloVzHesahPspmA
80206-05168
042-02206-05157-96
80206-05305
042-02206-05334-04
084-04406-05322-02
Both gas and electric ovens require a dedicated 15-amp, 110/120 V, 50 to 60 Hz, single-phase supply
with ground, connected at the control circuit terminal block located behind the right side service panel.
If oven is installed in conjunction with an HPC800 Proofing Cabinet, a separate 120 V supply is required
for the proofer.
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Control Circuit Connection (All Models)
1. Remove the side service panel on the right side of the oven.
2. Route the single-phase supply wires through the knockout provided in the rear of the oven to the
control circuit terminal block. (See data plate for circuit amp requirements.)
3. Connect the line and neutral wire to the appropriately marked terminals.
4. Connect the ground wire to the green chassis ground screw located adjacent to the terminal block.
Heating Circuit Connection (Electric Ovens Only)
• Verify that the supply voltage to the oven, listed in the Heating Circuit Supply Voltage table,
matches the voltage listed on the data plate located behind the side service panel on the right
side of the oven.
• Route the supply wires through the knockout provided in the rear of the oven to the heating
circuit terminal block. (See data plate for circuit amp requirements.)
• Connect each wire to the appropriately marked terminals.
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PREOPERATIONAL CHECK
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
Initial startup of the oven must be performed by an authorized Hobart Bakery Systems service
representative.
Electric Ovens
1. Turn on the water and check for leaks. Shut the water off and repair any leaks before proceeding.
2. Turn on the oven control circuit electrical supply and the oven main power supply.
3. Open the loading doors and turn the power switch ON.
4. Close loading doors, enter a bake time of 5 minutes and press START; verify that the rack rotates
smoothly. If the rack does not engage and the circulation fan does not come on, then the door
switches may be out of adjustment. (See Door Switch Adjustment.)
5. Secure a fast-acting, thermocouple-type thermometer at the center of the front slot in the air
shutters.
6. Set the temperature to 300°F (149°C). Observe the OVEN TEMP display to monitor and verify
that the oven comes up to set temperature.
7. Allow oven to remain at set temperature for 30 minutes.
8. Set oven temperature to 400°F (204°C).
9. Open the oven vent and allow the oven to burn off for a minimum of 1 hour.
10. Verify that the oven temperature, measured by the
thermocouple-type thermometer, matches the
temperature displayed on the control panel. If the
difference in temperature is greater than 16°F (-9°C),
call your authorized Hobart Bakery Systems service
office.
11. Set a steam time of 20 seconds and a bake time of 5
minutes and press START.
12. Check the oven water pressure. It should read 20 psi
when the water solenoid valve is open. Adjust as
needed (Fig. 2).
13. Set the temperature and timer controls as required.
(See Temperature and Timer Control Settings.)
14. Verify that all features on the digital control panel are
Fig. 2
operating properly.
15. Perform a test bake with a full load of the customer’s typical bake product. With the rack empty,
open the loading doors and verify that the rack stops square with the door opening. (If the rack
does not stop square with the door opening. (See Rack Adjustment.)
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16. Turn the power switch OFF and allow the oven to cool.
The oven has been set at the factory to bake assorted products, such as breads, rolls, cookies and
muffins. If the bake is uneven, or if there is a specialty operation, the shutters may need to be adjusted
to achieve the desired results. Contact your authorized Hobart Bakery Systems service office for
assistance.
Gas Ovens
1. Make sure the oven gas control knob is in the OFF position (Fig. 3).
2. Turn on the main gas supply valve to the oven and check for leaks. Turn off the main gas supply
valve and repair any leaks before proceeding.
3. Turn on the main water supply and check for leaks. Shut the water off and repair any leaks before
proceeding.
4. Turn on the oven control circuit electrical supply.
5. Open the loading doors and turn the power switch ON.
6. Close loading doors, enter a bake time of 5 minutes and press START. Verify that the rack rotates
smoothly. If the rack does not rotate, and the circulation fan does not come on, then the door
switches may be out of adjustment. (See Door Switch Adjustment.)
7. Remove the gas valve cover to access the pressure taps. Connect a manometer to the gas
valve’s outlet pressure tap to measure the manifold pressure (Fig. 4).
8. Turn the gas control knob to the on position.
9. Secure a fast-acting, thermocouple-type thermometer at the center of the front slot in the air
shutters.
Close-up view of pressure taps and adjustment screw.
Fig. 3
Fig. 4
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Page 14
10. Set the temperature to 300°F (149°C). Observe the OVEN TEMP display to monitor and verify
that the oven comes up to set temperature.
NOTE: If the burners do not ignite, there may be air in the gas line that needs to be bled out. Turn the
oven power switch OFF, and wait a minimum of 5 minutes before trying again.
11. Adjust manifold pressure accordingly. For natural gas, the manifold pressure should be 3.5" W.C.
For propane gas, the manifold pressure should be 10.0" W.C. (Fig. 4).
12. Check for leaks between the gas valve and manifold.
13. Replace the gas valve cover when adjustments have been made.
14. Allow oven to remain at set temperature for 30 minutes.
15. Set oven temperature to 400°F (204°C).
16. Verify that the oven temperature, measured by the thermocouple-type thermometer, matches the
temperature displayed on the control panel. If the difference in temperature is still greater than
16°F (9°C), call your authorized Hobart Bakery Systems service office.
17. Set a steam time of 20 seconds and press START.
18. Check the oven water pressure. It should read 20 psi when the water solenoid valve is open.
Adjust as needed (Fig. 5).
19. Set the temperature and timer controls as required.
20. Verify that all features on the digital control panel are operating properly.
21. Perform a test bake with a full load of the customer’s typical bake product. With the rack empty,
open the loading doors and verify that the rack stops square with the door opening. If the rack does
not stop square with the door opening. (See Rack Adjustment.)
22. Turn the power switch OFF and allow the oven to cool.
The oven has been set at the factory to bake assorted products, such as breads, rolls, cookies and
muffins. If the bake is uneven, or if there is a specialty operation, the shutters may need to be adjusted
to achieve the desired results. Contact your authorized Hobart Bakery Systems service office for
assistance.
Fig. 5
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Rack Adjustment
Rack adjustments should be made with a typical bake product load on it. Depending on the bake
product load, some undertravel or overtravel of the rack position is normal. The components are located
on top of the oven (Fig. 6).
1. Position the rack so it is square with the oven doors.
2. Loosen two screws and align the Pointer Switch Actuator with the pointer switch on top of the
rotation shaft.
3. Turn the power switch ON. Push the START button. Close loading doors and verify that the rack
rotates smoothly.
4. Open the loading doors and verify that the rack stops square with the door opening.
5. Repeat steps 1 through 4 until the load/unload rack position is achieved.
6. Tighten two screws.
Fig. 6
Door Switch Adjustment
If the rack does not rotate and the circulation fan does not come on, then the door switches may be out
of adjustment. The door switches are located on top of the door jam (Fig. 7).
1. Turn oven power ON and set bake time to 5 minutes. Press START.
2. Access door switches on top of the oven.
3. With the oven doors closed, loosen the door switch screws and position door switch bracket until
the door switch closes.
4. Tighten screws, and open and close the oven doors. The rack should rotate and the circulation
fan should come on.
5. Turn oven power OFF.
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Fig. 7
Page 16
OPERATION
WARNING: THE RACK OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
SERVICING OR CLEANING THE OVEN.
ADVANCED CONTROLS
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Control Guide - Advanced
Button Action Display
POWER
AUTO ON/OFF
TIMER
AUTO ON TIME
AUTO OFF TIME
TIMER ON/OFF
Press to turn the oven Control panel displays are lit when the oven is on. Oven
ON or OFF. defaults to Program 0. If oven is turned OFF and back
ON within 2 minutes, the oven will come up in the last
mode and oven setting.
Press to enter current time The AUTO ON/OFF TIMER window displays the current
or time for oven to time or the time the oven will automatically turn ON or
automatically turn ON or OFF.
OFF, when corresponding
Auto On Time or Auto Off
Time button is pressed.
Press arrow keys to set The AUTO ON/OFF TIMER window displays the time
the desired time of oven to the oven will automatically turn ON.
automatically turn ON.
Press arrow keys to set The AUTO ON/OFF TIMER window displays the time
the desired time of oven to the oven will automatically turn OFF.
automatically turn OFF.
Press to turn the automatic The indicator light beside the timer ON/OFF button is
timer ON or OFF. lit when the function is enabled.
SET TEMP
BAKE TIMER
STEAM TIMER
AIRFLOW
DELAY
Use to enter bake programs. The SET TEMP window displays the set temperature.
The heat ON light is lit while the oven is heating. The
actual temperature in the oven cavity is displayed in the
OVEN TEMP window.
Press arrow keys to enter The BAKE TIMER window displays the amount of time
the BAKE time for the current baking cycle. The minutes set are the
(1 minute increments). left two digits and minutes remaining are the right two
Press the up arrow key digits. The windows can be set to display hours and
to enter additional time minutes remaining. The ON light is lit when bake time
at the end of the bake is active.
program.
Use to enter bake programs. The STEAM TIMER window displays the amount of
time set for the steam cycle. The ON light is lit when
the steam system is active.
Use to enter bake programs. The DELAY TIMER window displays the amount of
time set for the circulation blower delay cycle.
Press to start the The ON light blinks when the BAKE TIMER is active.
BAKE TIMER.
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Control Guide - Advanced (cont)
Button Action Display
Press to stop the BAKE The ON light is off when the BAKE TIMER is inactive.
TIMER or silence the
beeper after the BAKE
TIMER has timed out.
PROGRAM
STEP
Press the The PROGRAM window displays the number of the
arrow keys to select current program.
a bake program.
Use to enter bake programs. The corresponding indicator light will be lit (1 to 4),
depending on which step is selected.
Press to open or The indicator light next to the VENT button is lit when
close the vent. the vent cycle is enabled.
Auto ON/OFF Timer
Timer Settings
Auto ON/OFF Timer display shows the current time of day. To adjust the current time of day, press and
hold either of the arrow buttons until the colon between the hours and minutes display stops blinking.
Use the up and down arrow buttons to adjust time of day. After 5 seconds of no use, the colon will start
to blink again.
The oven can be set to turn itself on and off. After the Auto ON/OFF Timer is set, the POWER ON OFF
button can be pressed to turn the oven off. This will not disrupt the AUTO ON/OFF setting. Electrical
power to the oven must remain on.
hold
1. To set the oven to turn on, press and
the AUTO ON TIME button. The previously entered start
time will appear in the display. Use the UP and DOWN arrows to adjust the start time. Then
release the AUTO ON TIME button.
hold
2. To set the oven to turn off, press and
the AUTO OFF TIME button. The previously entered
end time will appear in the display. Use the UP and DOWN arrows to adjust the end time. Then
release the AUTO ON TIME button.
3. To enable the automatic start, press the TIMER ON/OFF button until the indicator LED to the right
of the TIMER ON/OFF button is illuminated.
Backup Battery
The clock is backed up by a lithium battery which keeps the clock circuitry operating when all external
power is off. If the battery becomes low or dead while the external power is off, the display will read
12:00 (12 hr mode) or 0:00 (24 hr mode) and will not increment until a new time is set. The clock will
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Oven Preheat
For best results, the oven must be preheated to bake temperature before baking begins.
1. Press the POWER ON OFF button to turn the oven ON.
2. Press the UP or DOWN arrows in the TEMP section to enter the desired baking temperature.
3. Confirm that the doors are closed.
4. Allow 50 minutes after the oven has reached the set temperature for the steam system to charge.
5. The oven is now ready for baking operations.
Using the Programs
WARNING: THE OVEN AND ITS PARTS ARE HOT. TO PREVENT BURNS, USE HOT PADS OR
PROTECTIVE MITTS WHEN LOADING OR UNLOADING THE OVEN.
WARNING: HOT AIR AND STEAM ARE RELEASED FROM THE OVEN INTERIOR WHEN THE
LOADING DOORS ARE OPENED. TO AVOID BURNS, OPEN THE DOORS SLOWLY AND KEEP
CLEAR OF THE OPENING.
1. Preheat the oven. See Oven Preheat for Advanced Controls.
2. Manually select baking settings:
• Press the UP or DOWN arrows next to BAKE TIMER to enter the desired value.
• Press the UP or DOWN arrows next to STEAM TIMER to enter the desired value.
• Press the UP arrow next to AIRFLOW DELAY to enter the desired value.
• The steam and airflow delay settings are optional and can be left at 0 if desired.
3. Slowly open the doors. Wait for the rack to stop. Load the oven.
4. Press the START button. The ON light in the BAKE TIMER window blinks until the timer times out.
5. The oven beeps after the BAKE TIMER times out. Press STOP to silence the beeper.
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Page 20
Operational Hints
• On the initial startup, the oven temperature will default to the factory setting of 375°F (191°C)
unless changed.
• During a baking cycle, the START and STOP buttons control the BAKE, STEAM and AIRFLOW
DELAY settings
only. They have no effect on the oven heat. When the BAKE TIMER times out,
the oven heat stays at the set temperature. Care should be taken not to overbake products.
• To adjust the temperature during a baking cycle, press the UP or DOWN arrows in the Oven
Temp section to enter the new temperature.
• To adjust the BAKE, STEAM and AIRFLOW DELAY settings, press the corresponding arrows
to enter the new values. Press START when finished.
• If the doors are opened at any time during the baking cycle, the TEMP, BAKE TIME, STEAM
and AIRFLOW DELAY settings will pause. Close the doors to resume all functions.
• The AIRFLOW DELAY option minimizes airflow at the beginning of the baking cycle. The heat
is off while the AIRFLOW DELAY is activated.
• If the oven temperature is more than 20°F (11°C) higher than the set temperature, and the bake
timer is not activated, the oven will automatically open the VENT. The VENT will remain open
until the oven temperature is within 20°F (11°C) of the set temperature.
• The oven monitors the heating system by comparing the current oven temperature to the set
temperature. If a problem arises in the heating system or there is a heating system failure, both
temperature displays will flash. If the problem continues, contact your authorized Hobart Bakery
Systems service agency.
• The COOL DOWN feature provides a means of cooling down the oven. To enable this feature,
set a temperature at least 25°F (14°C) cooler than the oven temperature. Press the COOL
DOWN button—the display alternately shows the set temperature and COOL and the vent
opens. Additionally, the doors can be opened and the circulation fan will continue to run. The
COOL DOWN mode is exited by the oven temperature reaching set temperature (25°F (14°C)
below set temperature if doors are opened) or by pressing any button.
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Page 21
Using the Programs
1. Press the PROGRAM UP or DOWN arrows to select the desired program number (1-99). The
TEMP, BAKE, STEAM and AIRFLOW DELAY settings are displayed.
2. Confirm that the oven is at the set baking temperature.
3. Slowly open the doors. Wait for the rack to come to a stop.
4. Load product into oven.
5. Close the doors.
6. Press START. A beeper will sound after the BAKE TIMER times out. Press STOP to silence the
beeper.
7. Check product for doneness.
IF NOT DONE — If more bake time is needed, press the Bake Timer UP ARROW key until the
desired time appears on the Minutes Set window. Press the START Key. The
Timer On indicator light will start blinking.
IF DONE — Allow rack to stop and remove pans.
Program Hints
• The oven defaults to the Program 0 settings when first turned on. Program 0 settings are as
follows: Temp = 375°F, Bake Timer = 0, Steam Timer = 0, Delay Timer = 0, Program = 0.
• Any combination of bake settings can be manually entered for one-time custom baking
operations. These settings are not saved to the program memory.
• If any of the baking parameters are changed in a program before or during a bake cycle, the oven
reverts to a manual program (Program 0).
• The PROGRAM UP and DOWN arrows have no effect while the bake cycle is in progress.
However, if the BAKE TIMER has been stopped, either by pressing the STOP button or by
opening the door, then pressing the PROGRAM UP and DOWN arrows will select a new
program and cancel the baking cycle that was in progress.
• When selecting programs, the system will skip over unprogrammed numbers. For example, if
Program 1 is displayed in the PROGRAM window and no programs are stored in 2, 3 and 4, then
the system will skip over 2, 3 and 4. Program 5 will be the next program displayed.
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Page 22
SHUTDOWN
NOTE: Before restarting a gas oven, power switch and gas burner valve must be off for a minimum of
5 minutes.
1. Remove all remaining product.
NOTE: Vent can be used to evacuate steam from oven.
2. Allow the oven to cool, then press the POWER ON OFF button.
3. Clean the baking chamber. (See Cleaning.)
4. For lengthy shutdowns, disconnect the main power and shut off the gas and water supply.
CLEANING
WARNING: THE RACK OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
SERVICING OR CLEANING THE RACK OVEN.
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
• Allow the oven to cool.
• Clean the outside of the oven daily with a clean, damp cloth.
• Clean rack as you would any cooking utensil. Use warm, soapy water and a brush. Rinse with
clear water and dry with a clean cloth.
• Use care when cleaning around sensitive interior parts, such as probes, sensors or the rotatins
mechanism.
• Gently scrape heavy buildup off door glass. Residue can be removed witha glass cleaner when
oven is cool.
• Do not use cleaners containing grit, abrasive materials, bleach, harsh chemicals or chlorinated
cleaners. Do not use oven cleaners. Do not use steel wool or stainless steel cleaners on
stainless stell surfaces. Stainless steel polish can be used on the exterior of the oven, never
on the interior. When polishing, follow the grain of the stainless steel.
• Never spray down the oven with water or steam.
• Be cautious with new or improved cleaning formulas; use only after being well tested.
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Page 23
ACCESSORIES - HPC800 PROOFING CABINET
The HO300 Mini Rotating Rack Oven can be ordered with the optional HPC800 Proofing Cabinet. The
proofer is mounted on four casters (two front-swivel and two rear-fixed).
The HPC800 Proofer has a 16-pan capacity that accommodates 18" x 26" (45.7 cm x 66 cm) baking
trays with 3" (7.6 cm) slide spacing. Temperature and humidity can be set independently to meet your
particular proofing needs. Air is circulated continuously to provide positive movement from bottom to
top, creating a uniform distribution of warm, moist air.
All HPC800 Proofers have easy-to-clean stainless steel interior and exterior panels with urethane foam
insulation.
PLUMBING CONNECTIONS
WARNING: PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY, SAFETY
AND PLUMBING CODES.
The proofer should have its own water supply line, separate from the oven.
The proofer water supply should have a hardness of 4 to 6 grains per gallon, pH of 6.5 to 8.0 and
chlorides less than 30 PPM. Water condition outside of these requirements may void the warranty.
Please consult your local water company and/or water condition dealer before installing proofer.
3
Connect the cold water supply to the
proofer. Water supply should have a pressure of 30 to 75 psi.
/8" NPT incoming water connection, located at the rear of the
DRAIN CONNECTIONS
Connect a 1/2" drain line to the 1/2" NPT drain connection located at the rear of the proofer. Route the drain
line to a floor drain, allowing a minimum 1" air gap between the drain line outlet and floor drain.
Provide a vent opening in the drain line above the oven drain connection location.
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE
APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL
ELECTRICAL CODES.
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE
PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THIS PLUG MUST BE CONNECTED
INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. IF THE RECEPTACLE IS NOT
THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT REMOVE THE
GROUNDING PRONG FROM THIS PLUG.
– 23 –
Page 24
DIMENSIONS AND SERVICE CONNECTION DIAGRAM
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NOTE: The proofer must be wired separately from the oven.
– 24 –
Page 25
CONTROLS
Proofing
1. Turn the power switch to the ON position.
2. Turn the temperature knob to the desired setting.
3. Turn the humidity knob to the desired setting.
4. Allow 15 to 20 minutes for the proofer to reach set
temperature and humidity.
5. Load the product in the proofer.
6. Turn the power switch to the OFF position when
done.
Proofing Hints
Controlled temperature and humidity in the proofer promotes
yeast fermentation, which generates gas and causes the
dough to rise. Proofing will vary from product to product. A
temperature setting of 95°F (35°C) and humidity at 85% are
typical but will vary, depending on the product being proofed
and the amount of product being proofed.
• For best results, proof at lower temperatures rather than higher temperatures.
• To dry proof, set humidity to the lowest setting. At this setting, the humidity generator is turned
off and will not produce humidity.
• For the best results, always allow your proofer to reach set temperature and humidity before
putting product in.
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Page 26
MAINTENANCE
WARNING: THE RACK OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING,
SERVICING OR CLEANING THE OVEN.
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
GENERAL
As Needed
• Inspect the area around the oven. The area must be free and clear from combustibles. There
must be no obstructions to the air flow.
Daily
• Clean exterior. (See Cleaning.)
Weekly
NOTE: Do not change air shutter settings when cleaning oven interior.
• Clean the oven interior and remove loose debris. (See Cleaning.)
• Clean the windows.
Bi-Monthly
• Owner Preventive Maintenance Procedures
Preventive Maintenance
The rack oven should be kept on a regular preventive maintenance schedule. Ovens require specific
preventive maintenance based on usage and environmental factors. The failure to have the oven
properly maintained by following recommended preventive maintenance procedures may result in
higher repair costs, shortened equipment life or unsafe operating conditions.
The performance of routine preventive maintenance on any rack oven, which is the owner’s responsibility,
will help to ensure continued safe and reliable operation.
A preventive maintenance program is your best option for continued safe and reliable oven operation.
We believe that Hobart Bakery System Service is your best choice for performing preventive
maintenance.
SERVICE AND PARTS INFORMATION
Contact your authorized Hobart Bakery Systems service agency.
– 26 –
Page 27
TROUBLESHOOTING
The oven has been set at the factory to bake assorted product, such as bagels, cookies and muffins.
If your bake is uneven, the shutters may need to be adjusted to achieve the desired results. Contact
your authorized Hobart Bakery Systems service agency for assistance.
BURNERS WILL NOT LIGHT (GAS OVENS ONLY)
1. Turn the power switch OFF and wait 5 minutes.
2. Make sure the gas shutoff valve is in the ON position.
3. Turn the power switch ON.
If the oven does not light on the second attempt, turn the gas shutoff valve to the OFF position and call
your authorized Hobart Bakery System service agency.
SERVICE AND PARTS INFORMATION
Contact your authorized Hobart Bakery Systems service agency.
OWNER PREVENTIVE MAINTENANCE PROCEDURES
INTRODUCTION
This customer preventive maintenance (PM) section includes procedures to inspect for proper
operation and cleaning of components. Owner Preventive Maintenance Procedures are written for gas
ovens. They can also be used for electric ovens by omitting the steps that refer to components found
only on gas ovens. Customer PMs should be conducted bi-monthly per OSHA Bakery Oven Inspection
Standard 29 CFR 1910.263(l)(9)(ii). A convenient PM Checklist is provided at the end of this section.
NOTE: This PM procedure does not discuss repair or replacement of components. Upon completion
of the PM procedure, you will need to contact a Hobart Bakery System service agency for any needed
repairs.
Tools Used For Inspection Procedure
• Standard set of hand tools
• Vacuum cleaner - shop vac
PREVENTIVE MAINTENANCE PROCEDURES
WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW
LOCKOUT / TAGOUT PROCEDURES.
WARNING: SHUT OFF THE GAS BEFORE SERVICING THE UNIT.
WARNING: CERTAIN PROCEDURES IN THIS SECTION REQUIRE ELECTRICAL TEST OR
MEASUREMENTS WHILE POWER IS APPLIED TO THE MACHINE. EXERCISE EXTREME
CAUTION AT ALL TIMES. IF TEST POINTS ARE NOT EASILY ACCESSIBLE, DISCONNECT
POWER AND FOLLOW LOCKOUT / TAGOUT PROCEDURES, ATTACH TEST EQUIPMENT AND
REAPPLY POWER TO TEST.
– 27 –
Page 28
PREVENTIVE MAINTENANCE PROCEDURE
Inspect Oven Lamps
1. Lamps should be on when oven is powered.
2. If not, replace lamps.
A. Unscrew lamp cover (Fig. 8) to disengage
from lamp sockets and remove from socket.
3. Reverse procedure to install new lamps.
Clean and Vacuum Components and Burner Area
1. Clean the burner chamber (Fig. 9) area of dust and/or
lint accumulation.
A. Remove screw securing control panel door and
swing door open to access burner chamber
area.
B. Vacuum the burner chamber area of dust and/
or lint accumulation.
NOTE: Individual burners may be inspected for clogs or
debris without removing individual burners.
2. Check and clean all air passageways.
A. Clean all burner chamber air passageways of
dust and/or lint accumulation.
3. Clean convection panel grill.
A. Clean convection panel grill (Fig. 10) of dust
and/or lint accumulation.
4. Clean draft inducer housing grill guard (Fig. 11).
A. Access draft inducer housing on top of oven
and clean grill cover of dust and/or lint
accumulation.
Fig. 8
Fig. 9
Fig. 10
Fig. 11
– 28 –
Page 29
Inspect Rack Lift and Rotation Assemblies
NOTE: Before performing rack inspection, observe condition of rack rotation belt.
1. Check rack rotation belt.
A. Gain access to the top of oven and loosen the screws securing rack rotation assembly
cover (Fig. 12).
B. Lift cover from top of oven.
C. Observe condition of the rack rotation belt. If belt is worn or damaged, contact your local
Hobart Bakery Systems service office.
D. Reverse procedure to install.
2. Check rack assembly for proper operation.
A. Put oven into operation and with customer’s typical bake product load weight on rack. If
rack does not stop in the proper rack load/unload position, see Rack Adjustment.
NOTE: Some under or over travel of rack positioning should be expected depending on product load.
Inspect Door Components
1. Check and or adjust door gaskets.
A. While operating oven, if air blows out
from the top, sides or underneath the
doors (or steam), door gasket will need
to be adjusted or replaced.
B. If gasket needs replaced, contact your
local Hobart Bakery Systems service
office.
2. Check door switch operation.
A. Turn oven on and start a normal bake
temperature.
B. With the oven doors closed, press
START button and observe rack rotation.
If no rotation, see Door Switch
Adjustment.
Inspect Air Louvers
1. Check air louvers (shutters) (Fig. 14) inside
oven and tighten any loose screws.
2. Check oven interior, and tighten or replace
loose or missing panel screws.
Fig. 12
– 29 –
Fig. 13
Page 30
Inspect Cavity Vent
1. Check cavity vent for proper operation.
A. Push VENT button (Fig. 14) on control panel to open vent and push again to close vent.
B. Visually check that vent opens (Fig. 15) and closes (Fig. 16) when button is pushed. If vent
does not operate, contact your local Hobart Bakery Systems service office.
Fig. 14
Fig. 15
Fig. 16
Visually Inspect Electrical Connections
1. Remove screw securing control panel door and swing door open to access burner compartment
area.
2. Inspect all wiring connections for discoloration. If discoloration is visible, contact your local
Hobart Bakery Systems service office.
– 30 –
Page 31
Verify Ignition Module Safety Lockout Functions
1. Verify ignition module safety lockout functions.
A. Turn the oven on and close the doors.
B. Turn off gas supply to oven.
C. Set the oven control to call for heat, make sure convection fan is running.
D. Remove screw securing control panel door and swing door open to access burner
compartment area.
E. Observe LED on ignition module. After trying to light the burner, the module should lockout
(See following chart.)
F. Turn gas supply back on to oven.
G. Set the oven control to call for heat and make sure convection fan is running and the burner
has established a flame.
H. Turn the gas supply off to the oven.
I. Observe LED on ignition module (Fig. 17). The module should go into lockout. (see following
chart.)
SEDOCROTACIDNICITSONGAIDDEL
DELEDOC
"FFO"DELtluaFoN
"NO"DELtluaFlortnoC
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Fig. 17
J. If the results have been obtained, proceed to next preventive maintenance procedure.
K. If the results have not been obtained, contact your local Hobart Bakery Systems service
office.
– 31 –
Page 32
2. Verify operation of combustion blower pressure switch.
A. Turn incoming power off to oven.
B. Remove screw securing control panel door and swing door open to access burner
compartment area.
C. Disconnect vacuum switch lead wires (Fig. 18).
D. Loosen hose clamp (Fig. 18) and remove vacuum tube from the vacuum switch.
NOTE: Some ovens may have rectangular-shaped vacuum switches.
E. Reconnect incoming power to oven and turn oven on.
F. The burners should not come on at this time.
G. If the burners do not come on, proceed to next preventive maintenance procedure.
H. If the burners do come on, contact your local Hobart Bakery Systems service office.
I. Reverse the procedure to install.
Fig. 18
NOTE: Use normally open, common terminals and low vacuum port for the vacuum switch setup.
3. Verify operation of draft inducer (stack fan) pressure switch.
A. Set oven for heat.
B. Disconnect tubing from exhaust vent collar. Burner should go out.
C. Reconnect tubing and burner should establish a flame.
D. If the results have been obtained, proceed to next preventive maintenance procedure.
E. If the results have not been obtained, contact your local Hobart Bakery Systems service
office.
– 32 –
Page 33
Verify Operation of Steam
1. Check steam system for proper operation.
A. Turn the water supply on.
B. Turn the oven on and set to normal bake temperature.
C. Allow to cycle three times to stabilize temperature.
D. Set control to call for steam.
E. Observe operation. If steam is not observed, contact your local Hobart Bakery Systems
service office.
After completion of the Owner PM Procedures, you will need to contact a qualified service
office.
Keep a copy of the Owner Preventive Maintenance Checklist for your records.
– 33 –
Page 34
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– 34 –
Page 35
NOTES
– 35 –
Page 36
NOTES
FORM 34576 Rev. B (Nov. 2003) PRINTED IN U.S.A.
– 36 –
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