HOBART CR44 (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.

Please observe the following installation restrictions:

A.) If the HOBART CR44 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.

B.) 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 the 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 are level.

The HOBART CR44 Ad-A-Foot section can be banked with CR40 through CR58 range models. 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 need not be raised to install the banking strip.

The HOBART CR44 is provided with a main-line conduit entrance opening in the bottom. 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″.

Before making electrical connections, check the range’s nameplate for voltage/wattage rating. Connect the range to a circuit having matching electrical characteristics only. The HOBART CR44 range is wired for single phase only.

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

The connected load for the 12″ X 24″ Hotplate on the HOBART CR44 is 5.3 kW.

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, 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.

The 12″ x 24″ Hotplate Section is controlled by its own automatic thermostat switch, offering temperature selection from 250F to 850F. It is intended for general hot-top work: sauteing, braising, pan frying and skillet work. Do not use for general griddling work. 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:

Cooking Tips

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.

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.

Cost-Cutting Hints

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 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.

The HOBART CR44 is all stainless steel. Follow these simple directions for best results:

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.

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.

ADAPTER BASES

CX137 2″ (Ad-A-Foot free stdg models)

BACKS

CX309 Stainless Steel (CR44, CR45)

BACKSHELVES

CX120 12″

CX123 36″

CX166 Non-standard

BACKSHELF SPACERS

CX129 6″, center, s/s

CX130 6″, L.H., s/s

CX131 6″, R.H., s/s

BANKING STRIP

CX308

CASTERS, LEGS, STANDS

CX083 3B mobile conversion kit

CX112 Set of four 6″ tubular adjust. s/s legs

CX136 Modular stand

CX227 Set of four 6″ high casters

CLOSURES

CX127 6″ front

CX128 12″ front

CX193 Non-standard front

CX194 6″ end

CX195 12″ end

CX196 Non-standard end

CX217 s/s back

SPACERS

CX091 6″

CX092 12″

CX093 18″

CX094 Non-standard

SPREADER PLATES

CX126 6″

CX135 12″

CX159 Non-standard