HOBART CR57 (01) PDF DOCUMENT

The following tools, test equipment, and materials are recommended for installation:

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 and requirements:

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.

Supply Connections:

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. See floor plans for details.

Leveling:

Using a spirit level, 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. You can also bank Modular models like the CR57. 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.

Before making electrical connections, check the range’s nameplate for voltage/wattage rating. Connect the range to a circuit having matching electrical characteristics only.

General Instructions:

The HOBART CR57 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.

Single-Phase and Three-Phase Connections:

The HOBART CR57 range 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 HOBART CR57 is a modular range with the following specifications and capacity:

The top arrangement consists of two 12″x24″ hotplates and two Calrod® hotplates, for general hot top use and individual cook to order.

Follow these important energy conservation guidelines for your HOBART CR57:

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.

Each 12″ x 24″ Hotplate Section is controlled by its own automatic thermostat switch, offering temperature selection from 250°F to 850°F. The insulating spacer between Hotplate Sections permits flexible, independent operation of each at the same or different temperatures.

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.

The approximate temperatures at various dial settings are as follows:

The Round Calrod® hotplates furnished on the HOBART CR57 (208 and 240 VAC models) are controlled by infinite heat switches.

With versatile HOBART CR57 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 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.

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.

The HOBART CR57 is all stainless steel. Follow these directions for care:

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.

Once daily, or more often if required, remove the spillage drawer, empty it, and wash it the same as any ordinary utensil.