HOBART CR45 (01) PDF DOCUMENT

The energy guide provides the following preheat and wattage information for the hotplate tops:

The connected load is calculated from the table below, based on the power at the mean nameplate voltage.

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.”

Each 12″ x 24″ Hotplate Section is controlled by its own automatic thermostat switch, offering temperature selection 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. 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:

ROUND 8¾” FRENCH HOTPLATES

French Hotplates are designed for bulk cooking and stock-kettle work (up to 20-qt. stockpots or 9-10″ dia. pans).

Note: Stockpots of over 5-gallon capacity are not recommended for continuous use on French Hotplate sections.

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

480 VAC models have round 8¾” French Hotplates, each controlled by a 3-heat-indicating pull to turn switch with Hi, Med., Low & Off.

ROUND 10½” CALROD HOTPLATES

Round Calrod® hotplates furnished in lieu of 8¾” French Hotplates on 208 and 240 VAC models and are controlled by infinite heat switches.

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

Typical cooking operations described below 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. On French hotplates, stockpots of over 5-gal. capacity are not recommended for continuous use.

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 front surface of your range has been finished with stainless steel. Modular and Ad-A-Foot models are all stainless steel.

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.

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

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

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 damp, soapy cloth, rinsed and wiped dry.

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