HOBART CR47 (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.

The energy guide provides the following preheat times for the tops:

Please follow these installation restrictions:

1. A.) For a range without a backshelf broiler (CB48) installed, the range sides must be 6.00 in. (152.40 mm) from a wall, and the range back may be flush with the wall.

1. B.) For a range with a backshelf broiler (CB48) installed, the range and broiler sides must be 6.00 in. (152.40 mm) from a wall. The range and broiler back must be 1.00 in. (25.40 mm) from the wall.

2. 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 are level.

You can bank Modular models like the HOBART CR47. 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 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 CR47 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 range is provided with a main-line conduit entrance opening in the bottom. An alternate location is provided in the rear for modular models like the CR47. 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 the 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.

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.

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 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:

The Round 8 3/4″ 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 8 3/4″ French Hotplates, each controlled by a 3-heat-indicating pull to turn switch with Hi, Med., Low & Off.

Typical cooking operations require quick changes from High to Low heats. With the versatile HOBART CR47 range top, 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 on 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. 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 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.

The HOBART CR47 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 the cloth lightly; hard rubbing will remove the 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, 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.

Range Top:

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

French Hotplates:

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

Spillage Drawers:

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.

The HOBART CR47 is a modular range with the following specifications:

Top Arrangement:

The HOBART CR47 has 2 – 12″ x 24″ plates and 2 – 8 3/4″ round French hot plates. 480 VAC models are equipped with 8 3/4″ round hotplates. It is designed for sauteing, braising, pan frying, and skillet work.