HOBART CR46 (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 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 with 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.

Installation Restrictions:

The range sides must be 6.00 in. (152.40 mm) from a wall, and the range back may be flush with the wall.

Supply Connections:

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

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

The HOBART CR46 is a Modular model and can be banked with other CR40 through CR58 range models and 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 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.

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 CR46 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 the range.

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

The HOBART CR46 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.

The power for a 12″ X 24″ Hotplate is 5.3 kW (each) at mean nameplate voltage.

The HOBART CR46 has three 12″ x 24″ plates and is used for general hot top work.

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 selective heat control for general hot-top work such as sauteing, braising, pan frying, and skillet work.

Do not use for general griddling work. Do not line grease spillage drawers with heat-reflecting foil.

Approximate temperatures at various dial settings are as noted below:

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.

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

Stewing: Browning Meat in a Small Amount of Hot Fat, then cooking with liquid in a 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 a high temperature setting to start food boiling. Use high heat only until steam flows freely from the edge of the 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 reach boiling, turn the 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 the sides of the utensil and prevents food from sticking and scorching.

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 the required cooking temperature for specific food – not higher.

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

The HOBART CR46 is an all stainless steel model.

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.

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 it the same as any ordinary utensil.