HOBART CR49 (01) PDF DOCUMENT

Congratulations on owning this fine quality product. Its many modern features will make your business day a little more pleasant. Though some of these conveniences are obvious, please read this entire booklet for important, helpful information.

The following tools are recommended for installation and service:

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 adhere to the following installation restrictions:

A.) If the HOBART CR49 range is installed without the optional Backshelf Broiler (CB48), the sides of the range must be 6.00 in. (152.40 mm) from a wall, and the back of the range may be flush with the wall.

B.) If the HOBART CR49 range is installed with the optional Backshelf Broiler (CB48), the range and broiler sides must be 6.00 in. (152.40 mm) from a wall, and the range and broiler back must be 1.00 in. (25.40 mm) from the wall.

Additionally, 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.

You can bank Modular models like the HOBART CR49 with other compatible 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 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.

Installing Optional Backshelf Broiler (CB48):

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 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.

Installing Optional Backshelf:

If a backshelf is to be mounted, 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 to the top of the backsplash with the screws previously removed from the backsplash.

Installing Optional Stainless Steel Panels:

If you purchased optional stainless steel left and right side panels, see the separate installation instructions packed with the panel kit.

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 and 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 CR49 range features:

6 – 8¾” round French hot plates.

This setup offers flexibility, allowing you to prepare up to 6 different foods, each at its own temperature.

Note: 480 VAC models are equipped with 8¾” round hotplates. You can substitute Calrod® hotplates for French hotplates, and vice-versa, at no extra charge on 208 & 240 VAC models only.

The French Hotplates on your HOBART CR49 are designed for bulk cooking and stock-kettle work (up to 20-qt. stockpots or 9-10″ dia. pans). Stockpots of over 5-gallon capacity are not recommended for continuous use on these hotplates.

For 208/240 VAC models: These are controlled by infinite heat switches.

For 480 VAC models: These 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: If your model has these in lieu of the French Hotplates (on 208 and 240 VAC models), they are also controlled by infinite heat switches.

Typical cooking operations require quick changes from High to Low heats. With the versatile HOBART CR49 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 the 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.

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 the food reaches the boiling point.

Vegetable Cookery: This 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.

EXTERIOR

The HOBART CR49 is all stainless steel. To maintain its appearance, follow these directions:

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.

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

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.

The following accessories may be available for your HOBART CR49 range:

ADAPTER BASES: CX140 2″ (36″ free std models)

BACKS: CX332 S/S (36″ modular)

BACKSHELVES: 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