HOBART CR40 (01) PDF DOCUMENT

The following tools, test equipment, and materials are recommended:

Screwdrivers (phillips head and slotted head – or combination Phillips-head screwdriver/nutdriver).

Assortment of common hand tools and accessories of type used to service electro-mechanical equipment.

Carpenter’s level.

Attach legs/casters per instructions contained in appropriate package. Caution: Elevate range in upright position for this purpose. Never place range on its back or side. Place range in position (see Floor Plan for spacing restrictions) with conduit entering the opening in base. If legs, casters or adaptor are purchased, attach first before locating range. Install so that conduit can be placed into bottom entrance. See floor plans for details.

Using a spirit level, adjust legs until surfaces/oven racks are level.

You can bank any combination of CR40 through CR58 range models, which will also bank with CR44-45 Ad-A-Foot sections. A banking strip (inverted V-shaped channel approximately 22″ long) is provided for this purpose, and should be used when ranges are to be banked close together to deflect grease which falls between ranges.

To install banking strip, move the ranges as close together as possible. With the open end of the channel downward, force the hooked flanges under each of the adjacent range hotplates until the banking strip locks over the flanged sides of the adjacent ranges. The surface units need not be raised to install banking strip.

1. INSTALLATION RESTRICTIONS:

A.) RANGE WITHOUT BACKSHELF BROILER (CB48) INSTALLED, RANGE SIDES MUST BE 6.00 IN. (152.40 MM) FROM WALL AND RANGE BACK MAY BE FLUSH WITH WALL.

B.) RANGE WITH BACKSHELF BROILER (CB48) INSTALLED, RANGE AND BROILER SIDES MUST BE 6.00 IN. (152.40 MM) FROM WALL. RANGE AND BROILER BACK MUST BE 1.00 IN. (25.40 MM) FROM WALL.

2. SUPPLY CONNECTIONS MUST HAVE MINIMUM TEMPERATURE RATING OF 75°C (167°F.).

The HOBART CR40 range is provided with a main-line conduit entrance opening in the bottom. An alternate location is provided in the rear.

The conduit should extend approximately 2″ above the range bottom. Supply leads should extend about 16″ out of the conduit’s end. If legs or casters are used, the supply leads should extend about 22″. If an alternate location is used, you must provide additional length for leads. Supply leads should be connected directly to the terminal block, located behind the access door furnished with each range.

The device must be grounded in accordance with the requirements of the National Electrical Code or applicable local codes.

Before making electrical connections, check the HOBART CR40’s nameplate for voltage/wattage rating. Connect the range to a circuit having matching electrical characteristics only.

The HOBART CR40 range is wired for operation on a 3-phase circuit. To change wiring for operation on a single-phase circuit, consult the phase change diagram on the inside of the switch compartment door and the applicable wiring diagram.

Calculate the connected load from the table below:

NOTE: If the range is for 3-phase operation, the load is wired so as to balance the three phases as nearly as possible. However, an unbalance is obtained with some combinations. By referring to the tabulation of the connected load, the loading of each phase may be easily calculated for any particular combination of equipment.

1. Purchase properly sized equipment for your operation: don’t oversize or undersize).

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

3. Turn off unused equipment.

4. Reduce thermostat settings in slack periods since electric equipment heats up, recovers fast.

5. Preheat only to required cooking temperature for specific food – not higher.

6. Adjust menu patterns and cooking and baking schedules: for optimum equipment use.

*Based on National Restaurant Association’s “Check-List for Energy Control and Conservation.”

Your HOBART CR40 Range Oven (Model CN40) is a spacious, automatic, all-purpose 1-pan oven, suitable for all baking and roasting operations. For exclusive baking purposes, ovens designed for baking should be employed. Temperature control: OFF 200 to 500F.

When using the oven for the first time, open the damper wide. This releases fumes resulting from “burning in” the oven.

When baking or roasting products of high moisture content, be sure to open the damper wide enough to prevent steam from escaping around the door (which may discolor oven finish). At all other times, the damper should be kept closed.

When baking or roasting on one level only, remove the rack, and place food pans directly on the oven deck. When using the rack and deck at the same time, rotate foods halfway through the cooking cycle.

When using the rack, make sure it is placed between the guide bars of the rack support to prevent tipping when the rack is pulled partially forward. When inverting the rack, turn end-over-end so that the front cross bar is always below the top surface.

NOTE: Your range oven is equipped with an Air-Cushion® deck on which you can bake or roast with quality results. Simply load the deck the same as you do the oven rack.

Set top and bottom oven switches to HIGH and the automatic temperature control at the desired point (see baking chart for recommended temperatures). The signal light will flash on to indicate the oven is in operation, and go off when the preset temperature has been reached.

Keep the oven door closed during preheating. With both switched on HIGH, the oven will reach 450F in about 18 minutes. While waiting for the oven to preheat, load food products into pans of proper size and weight.

NOTE: Some oven operations require different amounts of top and bottom heat. Example: white layer cake requires HIGH bottom, LOW top heat. Ratios are obtained by setting top and bottom oven switches at recommended positions (see baking chart). Regardless of the heat ratio needed, the oven should be preheated with both switches on HIGH for maximum speed. After preheating, set top and bottom switches as required for the type of food product.

LOADING: When the oven signal light goes OFF, the oven is ready for loading. This should be performed as quickly as possible to reduce heat loss from the open door. Do not load small pans closer than three inches from the door. Close the door as soon as loading is completed. When loading your range oven let these capacity figures guide you: Meat, 60 lbs.; Bread, 10 1-lb. loaves; one 18″ x 26″ roll pan; or six 9″ pie tins.

TIMING: Follow timetables in baking and roasting charts, or a recipe in any standard cook book. Because your range oven is automatically controlled, guesswork is eliminated – so is “peeking” while foods are cooking.

UNLOADING: When cooking is completed, turn oven switches to OFF. Open the door and start unloading. Leave the door slightly ajar (prop open) to air out any remaining vapors. Wash off any surface stains around the door or on the finish.

STAGGERING PANS: Staggering pans insures proper heat circulation: One pan should never be directly below another; pans should not touch each other or the walls of the oven. After turning the current completely off, use stored oven heat for making melba toast, baking apples, souffles, and other light oven operations.

Select pans of medium or light weight. It is not economical to bring heavy pans to oven temperature. For baking operations, dull seasoned pans are recommended. Dull aluminum or tin baking sheets with shallow sides or no sides give the most evenly-browned products. Meats should be roasted in an open shallow pan deep enough to catch all the gravy.

Because your HOBART CR40 Range Oven provides accurate, measured heat – without need of ventilation – meat shrinkage costs are cut 15% to 20% with a resulting increase in servings per pound. For best results, follow these simple roasting suggestions:

Select tender cuts of meat. Wipe with a clean damp cloth and season with salt and pepper, if desired. Place (fat side up) on a rack in an open shallow roasting pan. Insert a meat thermometer so that the center of the bulb reaches the center of the largest muscle but does not rest in fat or on bone. Do not cover or add water. Roast at a constant, low oven temperature, 250-350F, depending on the kind of meat and size of roast. (See Meat Roasting Chart). Roast only to the desired degree of doneness.

Each 12″ x 24″ Hotplate Section is controlled by its own automatic thermostat switch, offering temperature selection all the way from 250F to 850F. An insulating spacer between Hotplate Sections permits flexible, independent operation of each at the same or different temperatures, providing you with selective heat control for general hot-top work: sauteing, braising, pan frying and skillet work. Do not use for general griddling work, as the griddle top range has this function. Do not line grease spillage drawers with heat-reflecting foil.

When ready to use the Hotplate Section, wipe the surface clean of all grease and food particles. Position utensils so that as much of the Hotplate Section area as possible is covered. Set the control at the desired dial setting. A signal light will flash on, and go off automatically when the pre-set temperature is reached.

Approximate temperatures at various dial settings are as noted below:

Typical cooking operations described below (plus many other types of pot-and-pan work) require quick changes from High to Low heats. With versatile range tops, you can maintain different sections at different temperatures – and just shift utensils from one section to another when you wish to change the speed of cooking.

Sauteing: Frying in Small Amount of Fat – Heat fat in a frying pan on high heat. When fat is hot, switch to low heat and add food. Brown one side, turn and brown on second side. A flat-bottomed pan is recommended for sauteing. If a warped pan is used, food will be browned unevenly.

Pan Broiling: Cooking Meats in Frying Pan – Heat frying pan on high heat. Rub hot pan lightly with fat or suet to prevent meat from sticking. Add meat and brown on one side. Turn and brown on second side. Pour off fat as it accumulates.

Stewing: Browning Meat in Small Amount of Hot Fat – then cooking with liquid in covered utensil – Season meats and dredge in flour, if desired. Brown in hot fat and add liquid. Leave on high heat till food reaches cooking temperature, then switch to low heat for the slow cooking that produces tender foods. (Meats can also be braised in the oven, with a covered pan, after browning on the surface unit.)

Stock Kettle Work: Use high temperature setting to start food boiling. Use high heat only until steam flows freely from edge of utensil cover; then switch to a low heat to continue cooking. If you are following a recipe, start timing when food reaches the boiling point.

Vegetable Cookery: Requires very small amounts of water. Two cups is enough for ten pounds of potatoes – if the utensil has a tight-fitting lid. More water wastes time and electricity and soaks out valuable food contents. When the contents of a pot reaches boiling, turn switch to a lower temperature setting. Remember the boiling point of water is 212F. You can’t get it any hotter, no matter how much heat is applied.

Surface Utensils: Select utensils with flat bottoms, straight sides, and tight fitting lids. Utensils should be as light as possible, but heavy enough to hold their shape under constant use. Arrange utensils on the surface unit so that as much space as possible is covered. This prevents heat loss around sides of the utensil and prevents food from sticking and scorching.

For best results, balanced heat is most desirable. Therefore, when roasting, we suggest that you set both Oven Switches on HIGH, with the Temperature Control at the indicated setting. Measured top heat provides excellent coloring and a caramelized finish to meats, but where a seared or browned appearance is not desired (as in roasting fowl), the upper Oven Switch should be set to MEDIUM, LOW, or OFF.

NOTE: Tabular data is of a general nature. Many factors such as size of bone, thickness of meat, temperature at time of roasting, etc., must be considered by the chef. Pan selection and cooking time governed by total weight and number of pieces in load.

*Used when crust and filling are baked as a unit. When crust is prebaked and filling only is to be baked, most bakers use a temperature of approximately 250F.

When baking potatoes in oven, use single pan, bottom deck only.

NOTE: Data in this chart is of a general nature. Experience will, of course, dictate variations that best fit your requirements.

The front surface of your range has been finished with stainless steel. Sides and back of standard models are finished in Permalucent grey enamel (or stainless steel where specified).

Waxing: Before using your range for the first time, apply a liberal coat of wax-base polish or any hard, glossy finish that protects surfaces from dirt and excessive wear. This will make future cleaning easier.

Washing: Clean all exterior surfaces daily, using a damp cloth and a mild soap or detergent. Where surfaces have been polished, use cloth lightly; hard rubbing will remove polish. Follow with another clean, damp cloth, then dry. This daily treatment will ward off grease accumulation, which may form a hard-to-remove stain if left on too long.

Grease Stains: Remove with a damp cloth and mild non-abrasive scouring powder. Rub lightly until the stain is gone. Follow with a clean, damp cloth, then dry. As soon as surface is dry, touch up with wax.

Marred Surfaces: If surface should accidentally be marred, restore it to its original beauty with a Permalucent Touch-Up Kit available through your commercial equipment dealer.

Polished Steel Surfaces: Clean with a damp cloth and polish with a soft dry cloth. Remove discolorations with a non-abrasive cleaner.

Knobs and Switches: Wash, dry and polish with a soft cloth. Avoid gritty soaps or harsh cleaners.

The Hotplate surface should be scraped with a wire brush (or flexible spatula) after each use.

Once daily, or more often if required, remove the spillage drawer, empty it, and wash same as any ordinary utensil.

Spillage Drawers should be wiped frequently with damp, soapy cloth, rinsed and wiped dry.

NOTE: Do NOT line grease drawers with heat reflecting foil.

After each use, prop the oven door slightly ajar (using a non-combustible object) until the chamber cools. Moisture and odor will quickly disappear. Remove spillage or grease spatterings with a damp cloth.

Daily, clean the oven exterior to prevent grease accumulation.

Once weekly, clean your oven thoroughly with a mild soap or detergent solution. Make sure that switches are OFF and the oven chamber is cool. Remove the rack and deck by pulling straight out. Wipe the oven interior with a damp, soapy cloth. Follow with a clear rinse, and dry.

For exceptionally stubborn cleaning operations a non-etching, non-alkaline, non-abrasive chemical cleaner should be used. Some of these are Liqua Clean, Super-Glow, Oakite No. 80A, Divolume, and Tex A. C. These are to be used in a water solution. Care should be taken to maintain the concentration of the solution well below 25%. Avoid the use of strong caustic cleaners such as lye, soda ash, or ammonia.

Scrape dirt and carbon from the top, sides, and bottom of the oven throat to assure proper closing of the door. Dust off the frame of the upper heating unit with a clean soft cloth.

When the oven is clean and dry, replace the rack and deck.

The HOBART CR40 has:

3 – 12″ x 24″ plates

Use for general hot top work.

You can substitute Calrod® hotplates for French hotplates, and vice-versa, at no extra charge (208 & 240 VAC models only).