HOBART CR51 (01) PDF DOCUMENT

The following tools 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.

Installation Restrictions:

Range sides must be 6.00 in. (152.40 MM) from the wall and the range back may be flush with the wall.

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 CR51. 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.

The HOBART CR51 range 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 each range.

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

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 CR51 range is wired for single phase only.

The HOBART CR51 is equipped with:

2 – 8 3/4″ round French hotplates.

It is intended for use for sauteing, braising, pan frying, and skillet work.

Note: 480 VAC models are equipped with 8 3/4″ round hotplates. You can substitute Calrod® hotplates for French hotplates, and vice-versa, at no extra charge (208 & 240 VAC models only).

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 on 208/240 V models 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 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 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 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 Frying Pan – Heat frying pan on high heat. Rub hot pan lightly with fat or suet to prevent meat from sticking. Add meat and brown on one side. Turn and brown on second side. Pour off fat as it accumulates.

Stewing: Browning Meat in Small Amount of Hot Fat – then cooking with liquid in 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 high temperature setting to start food boiling. Use high heat only until steam flows freely from edge of 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 reaches boiling, turn 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 surface unit so that as much space as possible is covered. This prevents heat loss around 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 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.

EXTERIOR

The HOBART CR51 is an Ad-A-Foot model and is all stainless steel. The front surface has been finished with stainless steel.

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 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 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

The hotplate surface should be scraped with a wire brush (or flexible spatula) after each use. French Hotplates can be kept clean by allowing 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.

Connected Load (Power at Mean Nameplate Voltage):

Calrod® hotplate: 2.05 kw (each)

Electrical Data:

ADAPTER BASES

CX137 2″ (Ad-A-Foot free stdg models)

BACKS

CX319 S/S (CR50, CR51)

BACKSHELVES

CX120 12″

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