HOBART CR58 (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.

1. INSTALLATION RESTRICTIONS:

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

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

2. SUPPLY CONNECTIONS MUST HAVE 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 (refer 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.

LEVELING

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

You can bank any combination of CR40 through CR58 range models. 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.

INSTALLING OPTIONAL BACKSHELF BROILER (CB48)

Remove screws as described for the Backshelf. 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. 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). Route the two leads from the conduit forward in the switch-box compartment in the oven or 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 it to the top of the backsplash with the screws previously removed from the backsplash.

Ranges are provided with a main-line conduit entrance opening in the bottom. An alternate location is provided in the rear of specific models. 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 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 CR40, CR41, CR42, CR43, CR46, CR47, CR48, CR49, CR56, CR57, CR58 and CR59 ranges are 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. CR44, CR45, CR50 and CR51 ranges are wired for single phase only.

NOTE: If the range is for 3-phase operation, the load is wired so as to balance the three phases as nearly as possible. However, an unbalance is obtained with some combinations. By referring to the tabulation of the connected load, the loading of each phase may be easily calculated for any particular combination of equipment.

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 a specific food – not higher.

6. Adjust menu patterns and cooking and baking schedules for optimum equipment use.

The HOBART CR58 features a 1-24″ x 24″ griddle top and 2-8¾” round French hot plates. It is intended for general griddling & hot top work.

*480 VAC models are equipped with 8¾” round hotplates.

General: Your Range Oven (Model CN40) is a spacious, automatic, all-purpose 1-pan oven, suitable for all baking and roasting operations. The temperature control ranges from OFF, 200 to 500F.

Damper Control Lever: When using the oven for the first time, open the damper wide. This releases fumes resulting from “burning in” the oven. When baking or roasting products of high moisture content, be sure to open the damper wide enough to prevent steam from escaping around the door (which may discolor the oven finish). At all other times, the damper should be kept closed.

Oven Rack: When baking or roasting on one level only, remove the rack, and place food pans directly on the oven deck. When using the rack and deck at the same time, rotate foods halfway through the cooking cycle. When using the rack, make sure it is placed between the guide bars of the rack support to prevent tipping when the rack is pulled partially forward. When inverting the rack, turn end-over-end so that the front crossbar is always below the top surface.

NOTE: Your range oven is equipped with an Air-Cushion® deck on which you can bake or roast with quality results. Simply load the deck the same as you do the oven rack.

Preheating: Set the top and bottom oven switches to HIGH and the automatic temperature control at the desired point. A signal light will flash on to indicate the oven is in operation, and go off when the preset temperature has been reached. Keep the oven door closed during preheating. With both switched on HIGH, the oven will reach 450F in about 18 minutes. Some oven operations require different amounts of top and bottom heat. After preheating with both switches on HIGH for maximum speed, set the top and bottom switches as required for the type of food product.

Loading: When the oven signal light goes OFF, the oven is ready for loading. This should be performed as quickly as possible to reduce heat loss from the open door. Do not load small pans closer than three inches from the door. Close the door as soon as loading is completed. When loading your range oven, let these capacity figures guide you: Meat, 60 lbs.; Bread, 10 1-lb. loaves; one 18″ x 26″ roll pan; or six 9″ pie tins.

Timing: Follow timetables in the baking and roasting charts herein, or recipes in any standard cook book. Because your range oven is automatically controlled, guesswork is eliminated – so is “peeking” while foods are cooking.

Unloading: When cooking is completed, turn oven switches to OFF. Open the door and start unloading. Leave the door slightly ajar (prop open) to air out any remaining vapors. Wash off any surface stains around the door or on the finish.

Oven Utensils: Select pans of medium or light weight. It is not economical to bring heavy pans to oven temperature. For baking operations, dull seasoned pans are recommended. Dull aluminum or tin baking sheets with shallow sides or no sides give the most evenly-browned products. Meats should be roasted in an open shallow pan deep enough to catch all the gravy.

Staggering Pans: Staggering pans insures proper heat circulation: One pan should never be directly below another; pans should not touch each other or the walls of the oven. After turning the current completely off, use stored oven heat for making melba toast, baking apples, souffles, and other light oven operations.

Because your Range Oven provides accurate, measured heat, meat shrinkage costs are cut 15% to 20%. For best results, follow these suggestions:

Select tender cuts of meat. Wipe with a clean damp cloth and season with salt and pepper, if desired. Place (fat side up) on a rack in an open shallow roasting pan. Insert a meat thermometer so that the center of the bulb reaches the center of the largest muscle but does not rest in fat or on bone. Do not cover or add water. Roast at a constant, low oven temperature, 250-350F, depending on the kind of meat and size of roast. Roast only to the desired degree of doneness.

Griddles (e.g., on the HOBART CR58):

Use it for general griddling (hamburgers, eggs, pancakes, minute steaks, etc.). Before initial use, the griddle surface must be seasoned. To do this, set temperature controls to 400F, heat the griddle top for eight minutes then, with a cloth, spread a light film of unsalted cooking oil or fat over the surface. Two minutes later, wipe clean. Apply a second film of oil or fat. Wipe clean. The surface is now ready for use.

To use, simply set the dial at the recommended temperature (see griddling chart), and allow the griddle to preheat (about 7 minutes to reach 350F). The 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: The 36″ x 24″ griddle top is equipped with three thermostat controls and the 24″ x 24″ griddle with two 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.

Round 8¾” French Hotplates:

French Hotplates 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 French Hotplate sections. 480 VAC models have round 8¾” French Hotplates, each controlled by a 3-heat-indicating pull to turn switch with Hi, Med., Low & Off.

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 the second side. A flat-bottomed pan is recommended for sauteing.

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.

Griddling, of course, is done on the Griddle-top Range (Models CR42, CR48, CR58 and CR59).

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

For best results, balanced heat is most desirable. Therefore, when roasting, we suggest that you set both Oven Switches on HIGH, with the Temperature Control at the indicated setting. Measured top heat provides excellent coloring and a caramelized finish to meats, but where a seared or browned appearance is not desired (as in roasting fowl), the upper Oven Switch should be set to MEDIUM, LOW, or OFF.

*Used when crust and filling are baked as a unit. When crust is prebaked and filling only is to be baked, most bakers use a temperature of approximately 250F.

When baking potatoes in oven, use single pan, bottom deck only.

NOTE: Data in this chart is of a general nature. Experience will, of course, dictate variations that best fit your requirements.

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.

Marred Surfaces: If the surface should accidentally be marred, restore it to its original beauty with a Permalucent Touch-Up Kit available through your commercial equipment dealer.

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 and 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 the same as any ordinary utensil.

GRIDDLE

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 (following the procedure already described). 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. 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.

After each use, prop the oven door slightly ajar (using a non-combustible object) until the chamber cools. Moisture and odor will quickly disappear. Remove spillage or grease spatterings with a damp cloth.

Daily, clean the oven exterior to prevent grease accumulation.

Once weekly, clean your oven thoroughly with a mild soap or detergent solution. Make sure that switches are OFF and the oven chamber is cool. Remove the rack and deck by pulling them straight out. Wipe the oven interior with a damp, soapy cloth. Follow with a clear rinse, and dry.

For exceptionally stubborn cleaning operations a non-etching, non-alkaline, non-abrasive chemical cleaner should be used. Some of these are Liqua Clean, Super-Glow, Oakite No. 80A, Divolume, and Tex A. C. These are to be used in a water solution. Care should be taken to maintain the concentration of the solution well below 25%. Avoid the use of strong caustic cleaners such as lye, soda ash, or ammonia.

Scrape dirt and carbon from the top, sides, and bottom of the oven throat to assure proper closing of the door. Dust off the frame of the upper heating unit with a clean soft cloth.

When the oven is clean and dry, replace the rack and deck.