HOBART CR43 (01) PDF DOCUMENT

The following tools and materials are recommended for the HOBART CR43:

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.

For the HOBART CR43, please adhere to the following installation restrictions:

1. If the range is installed without an optional Backshelf Broiler (CB48), the range sides must be 6.00 in. (152.40 mm) from a wall, and the range back may be flush with the wall.

2. If the range is installed with an optional Backshelf Broiler (CB48), the range and broiler sides must be 6.00 in. (152.40 mm) from a wall, and the range and broiler back must be 1.00 in. (25.40 mm) from a wall.

3. Supply connections must have a minimum temperature rating of 75°C (167°F).

Choosing a Location

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

Leveling

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

You can bank any combination of CR40 through CR58 range models, which includes the HOBART CR43. 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 that falls between ranges.

To install the 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 do not need to be raised to install the banking strip.

The HOBART CR43 features 6 – 8 3/4″ round French hot plates. This configuration offers flexibility, allowing you to prepare 6 different foods, each at its own temperature. 480 VAC models are equipped with 8 3/4″ round hotplates.

Connected Load

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.

Electrical Data

Follow these guidelines for optimal energy conservation with your HOBART CR43:

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

2. Don’t oversize the 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 and recovers fast.

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

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

The HOBART CR43 has a spacious, all-purpose 1-pan oven (Model CN40) suitable for all baking and roasting operations, with a temperature control from OFF 200 to 500F.

Damper Control Lever: When using the oven for the first time, open the damper wide to release fumes from “burning in”. When cooking high-moisture products, open the damper wide enough to prevent steam from escaping around the door. At all other times, keep the damper closed.

Oven Rack: For single-level cooking, remove the rack and place pans directly on the oven deck. Your oven has an Air-Cushion® deck for quality results. When using both the rack and deck, rotate foods halfway through the cooking cycle. Ensure the rack is placed securely between guide bars to prevent tipping. When inverting the rack, turn it end-over-end so the front cross bar is always below the top surface.

Preheating: Set the top and bottom oven switches to HIGH and the temperature control to the desired point. The signal light will flash on and then go off when the preset temperature is reached. Keep the oven door closed during preheating. The oven will reach 450F in about 18 minutes with both switches on HIGH. NOTE: For some operations requiring different heat ratios (e.g., HIGH bottom, LOW top), always preheat with both switches on HIGH for maximum speed, then adjust them as required after preheating.

Loading: When the signal light goes OFF, the oven is ready. Load quickly to reduce heat loss. Do not load small pans closer than three inches from the door. Close the door as soon as loading is complete. Oven capacity is approximately: 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 standard cookbook. Since the oven is automatically controlled, “peeking” is not necessary.

Unloading: When cooking is complete, turn oven switches to OFF. Open the door and start unloading. Leave the door slightly ajar (propped open) to air out remaining vapors. Wash off any surface stains around the door.

Oven Utensils: Use medium or lightweight pans. Dull, seasoned pans are recommended for baking. Meats should be roasted in an open shallow pan deep enough to catch all gravy.

Staggering Pans: To ensure proper heat circulation, never place one pan directly below another. Pans should not touch each other or the oven walls. After turning the current completely off, you can use the stored oven heat for light operations like making melba toast or baking apples.

The HOBART CR43 provides accurate, measured heat, which can cut meat shrinkage costs by 15% to 20%. For best results, follow these suggestions:

1. Select tender cuts of meat. Wipe with a clean damp cloth and season with salt and pepper, if desired.

2. Place meat (fat side up) on a rack in an open shallow roasting pan.

3. Insert a meat thermometer into the center of the largest muscle, ensuring it does not touch fat or bone.

4. Do not cover or add water.

5. Roast at a constant, low oven temperature, 250-350F, depending on the kind of meat and size of roast.

6. Roast only to the desired degree of doneness.

The round 8 3/4″ French Hotplates on your HOBART CR43 are designed for bulk cooking and stock-kettle work (up to 20-qt. stockpots or 9-10″ dia. pans). Stockpots over 5-gallon capacity are not recommended for continuous use.

French Hotplates on 208/240 V models are controlled by infinite heat switches.

480 VAC models have round 8 3/4″ French Hotplates, each controlled by a 3-heat-indicating pull-to-turn switch with Hi, Med., Low & Off settings.

Sauteing: 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 the second side. A flat-bottomed pan is recommended.

Pan Broiling: Heat a frying pan on high heat. Rub the hot pan lightly with fat or suet to prevent sticking. Add meat, brown on one side, turn and brown on the second side. Pour off fat as it accumulates.

Stewing: Brown meat in a small amount of hot fat, then cook with liquid in a covered utensil. Season and dredge meat in flour, if desired. Brown in hot fat and add liquid. Leave on high heat until the food reaches cooking temperature, then switch to low heat for slow cooking.

Stock Kettle Work: Use a high temperature setting to start food boiling. Use high heat only until steam flows freely from the utensil cover, then switch to low heat to continue cooking. Start timing when food reaches the boiling point.

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. Arrange utensils on the surface unit to cover as much space as possible to prevent heat loss.

For best results, balanced heat is most desirable when roasting with the HOBART CR43. 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.

However, 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 are governed by the total weight and number of pieces in the 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 the oven, use a 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 HOBART CR43 is 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 the 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 the surface is dry, touch up with wax.

Marred Surfaces: If the surface should accidentally be marred, it can be restored to its original beauty with a Permalucent Touch-Up Kit.

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.

Range Top

French Hotplates can be kept clean by allowing to cool and then scouring with a damp cloth and mild abrasive. If spillage has carbonized on the surface, remove with fine steel wool, then rinse and wipe dry.

Spillage Drawers should be wiped frequently with a damp, soapy cloth, rinsed and wiped dry. NOTE: Do NOT line grease drawers with heat reflecting foil.

Range Oven

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.