HOBART CR48 (01) PDF DOCUMENT

The following tools, test equipment, and materials are recommended for the HOBART CR48:

• 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.

Follow these steps for locating and leveling your HOBART CR48 range:

Choosing a Location:

Place the range in position according to 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.

Caution: Elevate the range in an upright position for this purpose. Never place the range on its back or side.

Leveling:

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

Please adhere to the following installation restrictions for the HOBART CR48:

1. Installation Restrictions:

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

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

2. Supply Connections:

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

You can bank any combination of CR40 through CR58 range models, and also bank Modular models like the HOBART CR48. 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.

To install the optional backshelf broiler on your HOBART CR48:

1. Remove screws as described for the Backshelf.

2. Punch a hole on the top right-hand surface of the backsplash (as per the template supplied with the Backshelf Broiler) to accommodate the conduit.

3. Set the broiler in place and fasten with the screws previously removed from the range backsplash (one at each end and three to the ventilator).

4. Route the two leads from the conduit forward in the switch-box compartment in the base. See broiler instructions for connection to the range.

If a backshelf is to be mounted on the HOBART CR48, first remove the three screws in the top of the backsplash at the rear of the range and also the screw at each end near the grease trough.

Set the backshelf in place and attach it to the top of the backsplash with the screws you previously removed.

Follow these important energy conservation guidelines for your HOBART CR48:

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 CR48 features a 1-36″ x 24″ griddle top. It is designed for general griddling.

The HOBART CR48 griddle is used for general griddling of items like hamburgers, eggs, pancakes, and minute steaks.

Seasoning (Before Initial Use):

1. The griddle surface must be seasoned. Set temperature controls to 400°F.

2. Heat the griddle top for eight minutes, then with a cloth, spread a light film of unsalted cooking oil or fat over the surface.

3. Two minutes later, wipe clean.

4. Apply a second film of oil or fat. Wipe clean. The surface is now ready for use.

General Operation:

Simply set the dial at the recommended temperature, and allow the griddle to preheat (about 7 minutes to reach 350°F). A signal light will go off when the pre-set temperature is reached. Then load and cook according to the recipe, turning foods halfway through cooking time unless the recipe specifies otherwise.

Note on Controls:

The 36″ x 24″ griddle top on the HOBART CR48 is equipped with three thermostat controls, each with its own signal light, to individually heat one-third of the cooking surface. This permits simultaneous cooking of different foods at different temperatures, using the entire griddle top at the same temperature, or using only one or two sections during off-peak periods for economical operation.

With the versatile HOBART CR48 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: 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.

Pan Broiling: Heat a 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: Brown meat in a small amount of hot fat, then cook 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 until the 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.

Griddling: Griddling is done on the Griddle-top Range.

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 212°F. 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.

NOTE: Metal frames with or without covers may be used to keep fried eggs and omelettes in shape. Turn foods halfway through cooking time.

The HOBART CR48 is an all stainless steel modular model. Follow these directions for cleaning:

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.

Range Top Surface:

The griddle surface should be scraped with a wire brush (or flexible spatula) after each use. Once daily or more often when necessary, thoroughly wipe out the grease trough on the griddle-top range to promote good drainage. Once daily, or more often if required, remove the spillage drawer, empty it, and wash it the same as any ordinary utensil.

Griddle Cleaning:

Once weekly (or more often when necessary) clean the surface with a griddle stone. Add a little grease and rub with the grain of the metal while the surface is still warm. Avoid steel wool, which may damage the surface, and particles may get into food. After each thorough cleaning, griddle surfaces should be re-seasoned by following the procedure already described.

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.