HOBART CR50 (01) PDF DOCUMENT

The following tools and materials are recommended for installing and servicing your HOBART CR50 range:

Screwdrivers (phillips head and slotted head – or combination Phillips-head screwdriver/nutdriver).

Assortment of common hand tools and accessories of the type used to service electro-mechanical equipment.

Carpenter’s level.

Please follow these installation restrictions for your HOBART CR50:

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

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

Follow these steps for locating and installing your HOBART CR50:

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 conduit entering the opening in the base. If legs, casters, or an adaptor are purchased, attach them first before locating the range.

Install the unit so that conduit can be placed into the bottom entrance.

To level your HOBART CR50, use a spirit level and adjust the legs until the surfaces are level.

Yes, you can bank any combination of CR40 through CR58 range models, which will also bank with CR44-45 Ad-A-Foot sections like the HOBART CR50. You can also bank Modular models CR46 through CR51.

A banking strip (an 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 them.

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 do not need to be raised to install the banking strip.

If a backshelf is to be mounted on your HOBART CR50, 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.

The HOBART CR50 can handle 150-200 6-oz. moist portions (braized, saute’d, fried) in 2-3 hours.

Your HOBART CR50 is provided with a main-line conduit entrance opening in the bottom. An alternate location is provided in the rear.

For the bottom entrance, 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 HOBART CR50 must be grounded in accordance with the requirements of the National Electrical Code or applicable local codes. Before making connections, check the range’s nameplate for voltage/wattage rating and connect it to a circuit with matching electrical characteristics only.

The HOBART CR50 range is wired for single phase only.

The connected load for the range-top components is as follows:

12″ X 24″ Hotplate: 5.3 kw

The HOBART CR50 model is wired for single phase only. The total KW is 5.3.

Follow these important energy conservation guidelines for your HOBART CR50:

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 following accessories are listed for the HOBART CR50 and related models:

ADAPTER BASES: CX137 2″ (Ad-A-Foot free stdg models)

BACKS: CX319 S/S (CR50, CR51)

BACKSHELVES: CX120 12″, 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

The 12″ x 24″ Hotplate Section on your HOBART CR50 is controlled by its own automatic thermostat switch, offering temperature selection from 250°F to 850°F. This allows for selective heat control for general hot-top work such as sauteing, braising, pan frying, and skillet work. Do not use it for general griddling. Do not line grease spillage drawers with heat-reflecting foil.

When ready to use the hotplate, wipe the surface clean of all grease and food particles. Position utensils so that as much of the hotplate 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.

The approximate temperatures at various dial settings are:

Sauteing: Frying in a Small Amount of Fat. 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: 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 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 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.

The HOBART CR50 is an Ad-A-Foot model and is all stainless steel. Follow these directions for exterior care:

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.

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.

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 with fine steel wool, then rinse and wipe dry.

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 CR50 is configured with one 12″x24″ hotplate. It is designed for general hot top work.