HOBART CR59 (01) PDF DOCUMENT

The following tools, test equipment, and materials are recommended for the HOBART CR59:

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.

The HOBART CR59 features:

1 – 24″ x 24″ griddle top for general griddling.

2 – 8¾” round French hot plates for general griddling and hot top work.

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

Installation Restrictions:

A.) For a range without a backshelf broiler 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 a backshelf broiler 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 a wall.

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

Leveling:

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

Banking:

You can bank Modular models like the CR59. 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.

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.

Before making electrical connections, check the range’s nameplate for voltage/wattage rating. Connect the HOBART CR59 to a circuit having matching electrical characteristics only. The range is wired for operation on a 3-phase circuit. Supply connections must have a minimum temperature rating of 75°C (167°F).

The 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 the range.

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

The following are the energy guide details for the HOBART CR59 cooktop components:

Follow these important energy conservation guidelines for your HOBART CR59:

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 griddle is for general griddling of items like hamburgers, eggs, pancakes, minute steaks, etc. The 24″ x 24″ griddle top is equipped with two thermostat controls, each with its own signal light, to individually heat a section of the cooking surface. This permits simultaneous cooking of different foods at different temperatures or using the entire griddle top at the same temperature.

Seasoning the Griddle:

Before initial use, the griddle surface must be seasoned. To do this, set the temperature controls to 400°F. 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 it clean. Apply a second film of oil or fat and wipe clean. The surface is now ready for use.

Using the Griddle:

To use, simply set the dial at the recommended temperature (see griddling chart) and allow the griddle to preheat (about 7 minutes to reach 350°F). 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 the cooking time unless the recipe specifies otherwise.

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. French Hotplates (208/240 V only) are controlled by infinite heat switches. 480 VAC models 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 (Optional):

Round Calrod hotplates can be furnished in lieu of 8¾” French Hotplates on 208 and 240 VAC models and are controlled by infinite heat switches.

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

Cooking Tips:

Typical cooking operations require quick changes from High to Low heats. With the versatile HOBART CR59 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: 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 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. On French hotplates, stockpots of over 5-gal. capacity are not recommended for continuous use.

Cost-Cutting Hints on Range Cooking:

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.

EXTERIOR

The front, sides, and back of your HOBART CR59 are all stainless steel. Follow these simple directions for best results:

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.

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 & GRIDDLE

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 it the same as any ordinary utensil.

Once weekly (or more often when necessary) clean the griddle 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 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.

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.

Calculate the connected load for the HOBART CR59 from the table below: